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Full text of "Good housekeeping family cook book"

NYPL RESEARCH LIBRARIES 



3 3433 07736243 6 













, 



Good Housekeeping Library X timber Three 



Good Housekeeping 

Family 

Cook Book 



[Uniform with the Good Housekeeping Everyday 
Cook Book, but entirely distinct in subject matter] 




Arranged by 



MILDRED MADDOCKS 

Culinary Editor of Good Housekeeping 



New York Springfield, Mass Chicago, 111 

THE PHELPS PUBLISHING Co 

1906 



77875GA 




OPI Ki'.n i : 
by 

Tin. rm i.r> n r.i 1-11 iv 









V . . t 

I l 






Introduction 



HIS volume, uniform in size and 
style with the Good Housekeeping 
Everyday Cook Book, is an en- 
tirely new work from cover to cover, con- 
taining no. material which is to be found 
in that very useful and successful book, 
which has taken its place as a household 
necessity throughout the United States; 
rather, supplementing that, the two em- 
bodying the cream of the cookery printed 
in the Good Housekeeping magazine in 
the past six years. 

Good Housekeeping recipes have in all 
instances the test of experience, being 
accepted and printed only after their 
working value has been duly established 
by the originators or contributors. Fur- 
thermore, possible defects in the word- 
ing of a recipe are promptly reported by 
readers and corrected by the Editors in 
the preparation of the book; this, how- 
ever, being necessary in but few in- 
stances. 

Several distinctive features of the 
Good Housekeeping Family Cook Book 
are worthy of especial attention. The 
illustrations make clear the more elabo- 
rate methods, as pastry and croquette 
making. The range of subjects has been 
enlarged. In addition to those found 
in the Everyday Cook Book, chapters are 
devoted to chafing-dish cookery, candy- 
making and preserving. The process in 
each recipe is complete, simple and clear, 
furnishing a working basis to the inex- 
perienced. Logical grouping and _ an 
alphabetical index make the desired 
recipe instantly available. 

The memorandum feature which 
proved so popular in the Everyday Cook 
Book is retained in this, that favorite 
recipes from the pages of the magazine 
may be preserved from month to month. 

The Good Housekeeping Family Cook 
Book represents the latest, most thor- 
oughly tested and highly approved exper- 
ience 'of hundreds of the best profes- 
sional and home cooks throughout the 
American continent. 



CONTENTS 



General Information ... 30 

Beverages 40 

ereals 46 

Breads and Biscuits .... 48 
Watties and Griddle Cakes . . 60 

Eggs 62 

Soups with Stock .... 66 

Soups without Stock . . .70 

Fish 78 

Meat 88 

Meat and Fish Sauces . . . 110 

Pudding Sauces 118 

Vegetables 122 

Salads 140 

Entrees 154 

Puddings 180 

Cold Desserts 194 

Ices and Frozen Desserts . . . 214 

Pastry 234 

Cakes and Cookies 252 

Sandwiches and Canapes . . 266 
Fruits and Preserving . . . 278 

Candies 292 

Chafing-dish Recipes .... 300 

Cookery for the Sick . 310 





Illustrations 







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PS 



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to 



03 



xin 




XIV 




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- 







- 

- 







XIX 






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a 
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Methods and Recipes 



General Information 



pr.'l'lt-m i- ' ' 

difficult tliat th- li. 

im-i-t. I i.iy it : luil- 

an.-i ! ami |pr<>|><>rti< " 11 

I nutri' 

It i . : |..,r- 

.if tin- IK-. .1- i.f tin- I'M. tin- 
In- lal'.ir. r :ui<l tin- Wain \\.-rk.iT. 
I" .I'ininp 

li l.i~h- 
ii<n 

ami niitrii 
tal'li a^ \\.-ll. 

What makes a food 

A 

i 
' 

nun 

tin- rk "t" I- 

I 
iliar il- 

'. 
ill. 

. ali'l 
an- 

mad 

til'i-r. When 1 i in 

boilii 

s\v.-ll-. ami Lr. aks, \|..-lli- 

starch, \vhi-h 

snliiMi- in tin- li.it licjuiil. I- 

' 

> an- Fats OF 

<>\]^ funii-l! 

'I li'Tr i- : iiu|>.r n- 

trinit than wat< r. Tlii- i- a <' 

compound containing mily tl. I 
mint-, hy.lr--. M ; 
tliat aliout tlin-i-f.iu-' 

im- 



GENERAL INFORMATION 31 

portance in the diet at once apparent. 
Few people drink enough. It is a con- 
servative estimate that at least a quart 
a day should be taken as a beverage. 

The uses of the mineral salts are also 
many. They are found in all the digest- 
ive fluids of the body and without their 
presence absorption could not take place. 

For each of the familiar combina- 
tions of foods there is a scientific explan- 
ation. The practice of baking pork 
with beans undoubtedly rose from the 
unconscious desire to balance the ration. 
The beans rich in carbohydrates and 
proteids lacked fat which the pork sup- 
plied. The corn bread, bacon and peas 
in the same way furnish the southern 
negro with a balanced if not easily di- 
gested ration. A meal may be perfectly 
well balanced and yet not be dietetically 
correct. 

Food for indoor and outdoor workers 

There are two great classes of workers, 
both needing a balanced ration but of a 
totally different kind. Roughly this 
balance should mean about three and 
one-half ounces each of proteids and fats 
with eleven ounces of carbohydrates. 
The first division includes those who 
engage in hard, muscular, outdoor 
work; the second includes those who 
are tied to a desk in a heated office, in 
school or in shop. The first, or out-of- 
door worker, with plenty of oxygen at 
hand and no hard brain labor, can digest 
more food and food difficult of digestion, 
because his blood supply is not called 
away from the digestive organs to the 
brain. Moreover, he needs the increased 
energy which is to be gotten from the 
increased supply, providing always he 
can digest it. A hearty breakfast, a 
hearty dinner in the middle of the day 
and a light supper at night is the best 
arrangement for this class of workers. 

If of sedentary habits, a light break- 
fast, a light luncheon and dinner at 
night is usually the best arrangement 
for an adult family. A young child 
should have his heartiest meal in the 
middle of the day. 

Fruits and green vegetables are made 
up almost entirely of water, or from 80 
to 90 per cent, with indigestible fiber, 
some sugar, mineral matter, fruit or 
vegetable acids and flavoring oils. Al- 
though low in nutritive value, they serve 



I. KM. IMKM \l 

t\v.. Import '.. ' !>' 

1'unii-li bulk and Lalla-t. tin ir in.li- 

timulua 

I., inti'-tinal n .'"-I '!" 

valual'li \ 'I'" 



\ 


tin- 

a d. !! tin- : 

fin. 

and 
and 

1 
rial. 

Mil ill 



.III'.M I! 

In- iiutritivi- valu- 

: ilii-ir i 
r. A mil 

. 

illed 

will rai^- tli. 

I 

jiar: 

' 

The coal range 

Tn 

tial 
follow-: ' 


tmllc.l. in. 

the 


a tin- ' 

- 

iiirnt : ' in- 


\va - 



GENERAL INFORMATION 



33 



grate, and an ash pan guarded with 
chutes so that the ashes will fall directly 
into the pan and not outside. Avoid 
over-ornamentation in nickel, which col- 
lects dust. 

Properly cared for, a range should last 
from fifteen to twenty-five years, but it 
can be put out of commission in a 
much shorter time through carelessness 
or neglect. Most good housekeepers 
think there is less wear and tear on the 
stove to keep the range fire over night, 
especially in winter. 

To build and keep a fire 

In making a fire, be sure first that the 
grate is clean and the ash pan emptied 
so that there will be a free circulation 
of air. Place first a layer of shavings 



FUUE 



Figure 1. Illustrating 

ths operation of 

the draft 



CHIMNEY DAMPER 




oven 

DAMPER 
GRATE 



or crumpled newspaper, for printers' ink 
is inflammable. Next to this foundation 
place fine pine splinters or kindling, with 
dried pieces of orange peel, peach pits 
or corncobs that you may happen to 
have. Next a layer of larger wood, 
reaching ends and sides. This helps the 
coal to kindle, and a stronger, more rapid 
blaze is obtained by its use. Light the 
paper from beneath and as soon as thor- 
oughly kindled, put on a sprinkling of 
coal, opening the direct chimney and 
oven drafts. As the wood burns away, 



34 



GENERAL IM ' >UMAT1< >N 



add cnouL'h iarf coal n with 

the tin- l.ri.-l:-. I'Ut ;. r. 

To kt.vp a l'ri-k tir.- all ilay, it i- 
to ad'l a -priiiklin:' .1 "t't- n, ratlu-r 

than t<> let it l>urn in ;t and tlu-n 

add a 1 ;antity. 

A? nitrlit ;-liakr tin- tin- pania" 
of :i :i n put >n f^al. An.-r the 

blue llanir point . -- !. 

nt'arly be <lnr . 

littU- !-li'li- 

- all.w. 

. iinl..\v ilnwii t.. 1. t out 
that r:. ' tin- d 

from tin- kit 
roon tin- iii'-rni .intr 

;.ut "n a lit;!'- u 
rinkli; . thfii 

. 

Don'ts from a etove repairer 

1 i : ' h it rapidly \. 

til: 

1 > n't pil- tlio I'-al 

\v thr 'h 

. ' 




I. The ot air 

' 

and 

Don'l in in t!. 

rr,l tl. 

1 .' 1ft <-li ! to 

the .. If 

:1 in tl. 

ally, when 1'tir- 
will (.} 

Don't 

<lraft op. n. "\" 
burn out t! 

1 '-n't let 


that por? up iuch 

good money burn 



GENERAL INFORMATION 



35 



Don't burn wet garbage in the stove, 
Dry it first. Otherwise, steam is gener- 
ated and the moisture will injure the 
fire box. 

Don't set leaky vessels or spill cold 
water on the range. The cold coming 
in contact with the heated metal will 
crack it. To get spots off when there 
has been a bad "spill over," cool the lids 
by changing them, or putting on coal. 
Clean with paper and finish with a 
scraper. 

Don't let the reservoir covers^ stand 
open, as it rusts the iron and strains the 
hinges. 

Don't let soot accumulate in the flue. 
Scrape off all soot that hangs to the 
oven bottom. Pull all soot toward you 
and be careful not to push it back into 
the flue. 

The gas range 

In buying a gas stove, ornamentation 
again should be a minor consideration. 
Much fretwork is a collector of dust 
and germs. Blue planished steel is dur- 
able and easy to keep clean. It does 




Figure 3. Tbe arrows indicate the movement of the 
draft up chimney, the oven damper closed 

not rust or discolor. Of distinct advan- 
tage, also, are strong, steel wire oven 
racks, that will not break or absorb 
heat; oven doors, spring poised, that do 
not open or shut with a jar; interlocking 
parts that can be removed for cleaning, 
without displacing screws or bolts; oven 
and broiler doors, interlined with heavy 
asbestos or aluminized steel ; and legs to 
raise the range from the floor, high 
enough to permit sweeping underneath. 
The best burners are of one piece, 
obviating leaky joints, and independ- 
ently supported, so that they are readily 
removable for cleaning. Covers, made 
with reducing rings to accommodate 
vessels of different sizes, and an arrange- 



36 .ilATlO.N 



t that ; M-ii and hn>i!.T <-n top 

\vitli tli' 

ing iK'stun- whfii baking or hmilin;.'. 
iiivriiirii.-.-. l-',.r tin- 
^i-tl'ul uiir th-n- i.- n<>w a pat. 
li.u'h' . :Taiit<il I.- in-urv a^ain-i 
<-i<l<-nt from i-xi'loMnii. 'I'h' 
arrai. _'.! u ith hy whi.-li tin- 

:ily .'a!' -I. \ 

wlii.'h ini^'ht U' lain 
:ln' rai. 

:- hill an- tin 
Ma' ;n-r than - 

li^rlit i'tirinT until 

' 
it \vh.-n tir^t \\' r :\,' 



lied. 
In u.-injr the " 

. 

..r hnil. 
:i hiini' 

I. a- 
1 in t: 
nun 

N i.ill 

<\ tin- \v.>rk. 

lv ':. \Va-h ' 

n iltiilv. 
tin- laf 

aii'l if "f irt>n, . 

.1 fat t: 
ill it. '. ' 

will, hut ii.-vi-r tin- hurn.-rs, aa 
full tlnw <>f p 

with n >"ft <-l 
ajul. if tamii-h.-!, c-l 

lkn "T 

with a \vh '. rn nut 

r. if i. 

- hy tin- valv.- in 
. until 
whUtli: 

Nt-vi-r li^'ht tho ]>\' 
inir tli- 
Don* t ->il"t out w 

_'h with ir. If j 
poinp to li-avc t 1 

some timo, w' ; i lar-1 and 

cover with 'en. 

Hov/ to measure 

Careful an<l t-x.-i'.-t ni' a-nriiyr i^ r-s- 
tial in order tn hu - results 

in cookinp. The '. i in 

thi? cook book ry instance 



GENERAL INFORMATION 37 

conforming to present cooking school 
standards. 

In measuring liquids a "cup" is all a 
cup will hold; flour is sifted once, the 
cup filled without packing, then leveled 
with a sharp knife. Butter is packed 
solid, then leveled. 

Use standard spoons and measuring 
cups known to contain exactly one-half 
pint. They should be marked in quar- 
ters and thirds. 

A tahlespoon is measured level, then 
cut lengthwise for a half tablespoon; 
the resulting half is then divided cross- 
wise for a quarter tablespoon. 

Weights may be translated into their 
equivalents by the following table: 

Table of weights and measures 

4 saltspoons make 1 teaspoon. 

3 teaspoons make 1 tablespoon. 

4 tablespoons make *4 cup or V 
2 gills make 1 cup. 

2 pints make 1 quart. 

4 quarts make 1 gallon. 

4 cups of flour make 1 pound. 

2 cups of butter make 1 pound. 

2 cups of granulated sugar make 1 
pound. 

3 cups of meal make 1 pound. 

2 cups of solid meat make 1 pound. 

1 tablespoon of liquid makes V2 ounce. 

2 tablespoons of butter make 1 ounce. 

4 tablespoons of flour make 1 ounce. 

3 tablespoons of sugar make 1 ounce. 

Modes of cooking 

The common methods of cooking are 
roasting, broiling, stewing, boiling, 
braising, sauteing and frying. 

Roasting is really cooking before a 
clear fire, but the modern oven ventilated 
and heated by radiation provides a good 
substitute for the ancient revolving spit. 

In broiling, the food is placed in an 
oiled broiler and cooked over coals, under 
a gas flame or in an electric broiler. 
Turn often, every ten counts, at first, that 
the surface may be seared. Although 
there is considerable loss of weight in 
this method, none yields a finer flavor. 
A makeshift broiling may be accom- 
plished in a hissing hot unbuttered fry- 
ing pan. 

Boiling means to immerse the food in 
water or liquid at a temperature of 212 
degrees Fahrenheit or the boiling point 
at normal atmospheric pressure. Sim- 
mering indicates gentle boiling. IH 



GENKKAL l.NK"KMAl 

simmering scum- i">rti"n nf the liquid is 

Li.ilin^ liut in l.ilin^ l>r;>. r every 

tinll (if the \. \\:it(T fa 

the required i. m]'< -r.it u: 

Stewing imp' at sim- 

mering p"int in . .1 quantit;. 

\v;it>T <>r liquid, 'i IK- aim i> t 
tin- .:id iuak<- a ridi ^ra\y !;. 

:.il lr.>jii t! 

p"l-ular and fa.-h- 
iniial'!'' Bfl u!l. .-iiu-c th<- attractivi 

bave IH-.--I j.ut ( >n tin- market. 
1 imjilii^ IMII^. .sl,i\v ookiii(.r 
in ;: i didi \vith a .-mall amount <>f 

li(liiic| after ! 

r.-d l.y qiiiek. dry heat. 
In frying |.p>|M-rly. th. :m- 

mer>4tl iii a hath the temperature 

iiiK with the 
1 r or ;."- and 1 

' : - in flirty 

uhile f"T : Miit-i 

all ni. 

Manipulation 

intimately iner[i"- 

dar Mi-itinii 
My iip-r. I 1 



Aith th 


: 
which i r all in i- 

I . !v-r 

' rd with a e 

- 

rnixinj.' l>wl u; 
it in. CYmtinue vintil t' 

' 

A 

cur' 

until do :!! in 1'ilk from 
air : 

fully cut ar. 1 f-.ldi-I i:i s of 

nir. 



The Recipes 



Beverages 



Cocoa 

Boil 01 . 

:l ill OBI -iialf cup Itltil 

til. j:: 1 thirkfin .1, tin i, 

u-h of milk and wat. r or 
rt ..I milk. II.-:it 1'Ut d ;1 low- 

it tn l>il atfain and ju~' vinj; 

'y with mi . 
1 . :.!ilin^" irnpr . 
nut tlic tl.. 



an c. 

I . 

it a pint 
'. ' 

autee. 

." 

Fill the 
I 
till up \v. en wit! 


or lime. 

~np 

Bofl two co] ',ipe 

of \ 
and 

. 

r ee 

M: ' ' with 



- 

fourth 
ver; k-. 

lC'l 

.1 little 

ice 

box till thoroughly . i 

: d. .' 

add ,6 

and 

BlacU crry Bounce 

Stew a ; - 

strain t-.r-ujrh a tlunn--! 

quart of juice j.u? - - 

Boil five minutes and >kirn. ; 

put one quirt of brandy - quarts 

of juice. Spic- 



MEMORANDA 41 



BEVi;u.v 



- r Col 

1. .\vl 

par -1 <-U'-u;;i! er, two Ol 
. r-prinkh- with 
ad i'i;- ;> "i" i" 

yriiji. 

1 rip-'ii. t; 
thirk IJTUp ati'i 

qua:' 

.:i'-h 1>\\1, 

\^ ith l:ir_'- r. ! r.i-;.i- rr : 

: rip.' currants; i- 

: it ai. 
im: '.y. 

Lit 

Mr lit: 

i'!-.-rry 


uii-1 hall' a i-u;. 
i iinvtU 



' 

eggs, i 

' 

ininut. tin' 

. 

1 u iiase from thf <lru 

: 
r with ' 





: ' nite 

.Huff 

t. nil- 
ininut- i 1 a 



1 in air-ti^'lit in 

tall 

of i -ruin; till ; 

th- 

liar. 

mil: 

: 

Put two quarts c.f 
1-Trii - i:i 

;uart o: 



MEMORANDA 43 



44 BEVERAGES 

through a !' ir the liquid 

tw<. quarts of fn -!i ra-pl>Tri<~< :tinl let 
stand njrain tw. :.t y-f.mr hour-. I 
strain a ><. .nd nine. A!! >\v . .n<- jn.und 
of loaf suj/ar t-i t-vrry pint c.f j . 

k uj. the nd K-t it 

:i.j!i.>r. l';:t th- wlili- i: 
jar, ly ami M-t it in a k< ttlc 

r. which i: 
a quick Uiil for i-n- h.-ur. Skim. 

n (-"Id l-'ttl.- the viiuvar 
1' ith a 1 

:. it in. 

- 

llungar 

. pint 



aln: : and ; tho 

.hilling w ! 
with tw.p wi-1! 
. 

thii-k 
until tl 

; 1 in 
a c\: i whip) 

' - 
nnd 
sh asses. 



MEMORANDA 45 



Cereals 

I . i'un-hu-r.1 in .-.nail 

I't in air-li^rht jar 
cun-ly . - :. l:i lar^.' .^lan' 
is : 

;!''. I kiici- <lin '-ti.'ii- in 

10 >h'-rt a time 
kiiiK'. l).iul.lc tin- 

nii'I tli- - 'liftil 

nn.l aj.; i .|.nil'l.- l-'il.-r 

mix , ith a littl.- 

.\ to thf l'..ilii . 
flu- niixtMn- (..'kiii^' un- 
\ . 

ll. 

Table for cocking cereals 

!'- p n i 

cups ; tiiin- .'5O mi- 
1'r ! 



K 
tin.' 




s 

- 

II : 


i I 

\Vi 

tim 

aroni 



wit!: 
boil! -v until q 



' 

'1 i* 
. ith ! 
crui: 



MEMORANDA 47 



Breads and Biscuits 

id 

Tut four tut'!- ,-poons of r-h'T 
ritluT butter an. I lanl mi\i-<l or ot, 

litK" 
.r and 


it on. |!i:.rt ..1 U-iliiu "Uc 

jv.- in li:tlf :i ru;i !" L 

r wit!, till 

r in t! 

'. 

: tl-.ur. l-:itiiiL: 
with a win- \sln-k. Wli. ii it . 

. t.. r .tli tin- whi-K. 

ghly, 

1 Wctt: 

.Vi'i 

:ry. tur 

l 




It . . ilurii. 

. l>ul'l'li- in 


. 

: 

th<- ki 

I 

nii'l <lry it. th.-n rut \<-\\ . 
buttiT T 1 


wht-ii \vi-ll ri 'it 

rocess I HP 
tin- litfht .;i!s thrmi^li : 

..!' a -1 /!! til 
turning it 

nifiiUiti-.il f.r a short tirn--. 'I'!:-- cut- 
ting ; minute or t-. 

1 to 

half an hour, t) r 1 will 

not hurt it at all if it has r. 
cut <l\vn a sf>-. .ii-l tini'-. \Vln-n r 
to c 

ir.LT . this 

time till every air Lul 
th'-n put it in ^r.-as.-.; 
one about half full. ' r ligfal 
in a warm place and allow it to double 
- putting to bake. 



MEMORANDA 49 



50 BR. i r> 

Til .ill iiuiL- four good-eixed 

'I'll.- i. veil, tO I'TV 

llts, i -light ti !< ijiiiti- Imt wlnjn the 
1 is lir-t ['lit in. It' y.'ii I'.ikt- in a 
gas st'iM-. tli.- i-< -t plan is t.. light 
bur' C iit ininu;. -; 1- 

tot it on 

a!l"W it t.- ri- 

bulk an.l I MX' in t<- l>r.>un v.-rv >ii^htly. 
Turn out our l-uriKT an.l tini-h the ! ak- 

; 

tli.- 

.-tlv an.l r niiK-li ' 

li.-t all 


.vill jri 1 . 
' 

1 u ill nt[uir. 

iiiinu:- ..- w.-ll. < )n taking 

it t'r t tin- 1 -.viri' 

I. N' . . r u raj. ;ln-in 

: ntly 

!i in \viii.-li IT 

urapp.-l, MF th- A'iili uhi.-h 

: 'lUtH 

u up in tin- l'nf. making it .! 
on. I i-la: 

in. -lil. Alli-w tin- 1 
booi puttii 

jar, tl. 

. 

t-a-t. 1 

: 

1 1" 

all, it will U- 

- 


ol.l Still, if 

...... 

n r it will 

whi- 

: 

lit. If !ry. 

' 

lose 
.f 
flour, with 

- 


ter be sixty-five 1 
- 

- liainl. let it : 
mr>rc than Ink^wn- 

Tl. riable role 

be 
r will 

.r vill not 
make good bn:i'!. If. as occasionally 



MEMORANDA 51 



&_' Bfo l ITS 

occurs. y.'U h;.v.- tl >'.:r \vh : .' - 
cannot ! t.-rmim-, UM- tin- following ti 

a haii.iful nii'l '! ti'i. 

tightly i>\-T it. 1 i' it remain^ in a 

iv lump, even after th-- .ir<- 

; . it i- j.a-iry tl.-ur. Hn-a 1 fl 
will h- .lr% . it will not : 

in 



. 

: 

. 

:* all"'. 

IM il.i:. 
, 

' 
;. In 

:t \\ill 1 


1 1 i 1 1 1 
. 

1 think tli.- l.f - 
. 
1 i 

; 




. ' 
' 

; .l tin- dan- 
r work, exactly 
in 

I :. . . 
::iilk \T 

' 
1 with tl* 

.Iry hr 
t, both 1 

illn-r ly 
r U-in.- the 

aii.l 
p.iint wh- 

. : 

i. Thi- *t it i 

... 



two 

iianlly cv.-r alike. I' ' ^- 

A \<r. 

nlu. 

l.y a . 

f.il Thm tip it out aii-1 ! 

kn> It ma;. it is 

' 
with w.-11-floun-.l : 

!i. K- : .'-kl.v 

: lightly; n ; .:n.l w: 

of mol l::i-,- it will soon 



MEMORANDA 53 



.'! u, :T> 

thump all the life .,ut { it. an.} the 
1 will hir, texturv of cheese. 

//i 

Beat : ream one larpe cup 

ulaU-1 

butter. railually tl.: 

well anil ..in- pint !.! milk, 1 : 

1 in 

p i'f lukewarm water. Put 
in :' '.r . :. >ugh ' Diakl :i 1 
^-till Mt it M ; until it 

\M 11. In tin- : 
idly, hut (I half CU] 

iintr. I>..;i-h : 

' K :th a little 

::i ( uttT mnl :. il..uhk> 

in hulk cut int<- hall.- 1. uit. 

!i huii u ith a little butter aixl 

-s 'ii t"p \ rp knife. 

I . 

ar. 

! 

:p huttennilk 



. - hir.! ' HIT. 

milk with tin- 

Ait h 



.ntil 

h !:.: in a 

- 

iikc. 

uit. 

l.irl in this 

:J 

- of In I 






sour mi' - . 



- 

wat. '1 an.l p-^ur into an < 

tin with tiirht : 

in a tijjhtly 
.rtly t: 
thni- or four : 
off in the o\ 






MEMORANDA 55 



BKKADS ANO B1.M.TITS 

Johnnycf:ke 

Sift oni-half i-u; 

fluur ;iinl Mi:- r ar, oii'-half t- f 

s.da. and 01 ;t - thi'F- 

c u^hly t.'uvthrr. Add i 
f,,iirth- ;r milk. I'*- bu' 

mi'k if y..ii hav it. li--;it tl. v. 

.a li"t 
n. 

Date Buns 

l; gbf I r. a.l il-;;sh out quit' tliin, 

: it with -'ft huttt-r. ami tln-n with 

-. K..11 t!. 
out wit; :r|i knif- int.. |m 

in.-h thii-k. 1 ::i in a huttiTfl 

Q ri-.- until double in bulk, 
in ;* 



Oat- 

Pour 01 ' 

t V 

rtt-nin^' ; win n li.- - . a-M 

in 

;' iuilav--., iin.l i.i 
hi.-ki-ti '.li.-iit llmir until 

1 with 

Id 

B r ks 

milk nri'l 
r with 

- 

at 

I'oo 

mixing 

ni. _'h tl.ur t.i 

!1, u-ii the 

hands and i t i 

rd with a -lid 

it U ' " 

ki ; ind r-1. 

to -d i.r hand, it 

d l-'\vl. K:. ad in 
all tin- tl.-'ir that will 1- 
time, if "t. the ; 

unity . 'he 

other l.:.i.d. u 
lutfly necessary. Flora 
thi- n \<c 

pivfii. no 

-t n- <-d f"r::i. W!i- D it is d 
Inilk. km-ad atrain with j 





MEMORANDA 57 



BRK.U'.- AND 

with n heavy n-lliiii: pin until a ; 

a qi. :' an iu.-h Uiu--. ' I with a 

nu-.iiuni.-- i.'"-l i'i-'-uit cutter. 

tb Part - 11 ;- r 
vpn-a.l each lix-uit with a v-ry thin 
-, then with I . :iilc 

.\\ th. 

_. ih.-r. 1> 

. :HK' tin, ami |-hu-- thi-m 
rt t'> prvvt-nt thfir tOUoh" 
in^. ;in- ra: 

! th.- l.i-.-uiu- I- ihr pa. 

until Ir -iit t.> t-n in-h. -, 1 >n^. 1 

uni: ! widi wi-11 r.>u: 

! 

4 .]> df t: 

1. . lightly with ML : 

: l.rai-1 l..r--l\. 

twi-ti-.! iitak.- aii'>thi-r varia'. In 

- ull"W I'lrnty of 

' 


a plain 

. -k. ami ' 



i. hi. >iif/ p 
with 

r ami f.-M in 
thir int.-.! 


- 


lib 

f milk nri'l a<M two 


ixx>n of salt. V' 

: 
in t\\. tab! 

a stiff 
:ntil sin-H.th. : 

aM t 

1 vt-ry lij:ht. an>l : Uu'h 

i let 

it r 1'is- 

cui' 

:11 knr 
thrni:-h t: \Vh-n lit'ht 

. I f T : . ' 
. i- likt-1. in-.l-l ii.' 

cut in 

in.-': '!ry in to 

golden br> I 9 1'age 9. 



MEMORANDA 59 



Waffles and Griddlecakes 

:' t!"ur. thnv-fi'ur 
er (if 3 mil Ik. a 

;KX>n 

Lir.l. iiii.l li-.it ti.l |M-r!"i-.-tly 

: :iinl 1 
\viil il. -p i.'l nil it. .1 ii.-t ' : put 

in i <>f 

aodn (li-"l\<.l in a . 

r. Heat 1 irmi. turn : 

:1 tlmr- 

::ly. I't:t . :i ..]' L.itt.r in 

lit 
will si'M till ' 

'. ir"U 



:il :i<l'i 
.inn <T- 

. 
i>f ! 

IlK-1 1 - 

r tliio. 

.ntil 

' 
. 

while 

- iti'l full in trivial ; 
-ar. 

By 

O: 




Mix \v. 11 . 



ttle 

-h wnlnu' 

a. S ; ittle aa 

'.ly into 

.inp 

tlinn <lii\i^rlin'.its. R-.ll. while still 
in supar nn . Or i- 

. with I ;p. 



MEMORANDA 61 

I 



Eggs 



ogs 

put very lit -! in li lirrak 

- tin- 

: 

mt" 

1 alluw it 
\i.\v turn tin- \\ 

:.irl. 

. tll'llf.'ll tilt' 



rll. It will 
as t: 

is .. 




. 


: iittiT : 

' 

' 

a du dra'in 

- ' ' 
quar 
cruiul-. tv 1 





salt in 

the 

in ;i 

il 

: 


hard 


a t:i 

cup of milk. ?tirr: 

popi - Add the wL. 



MEMORANDA 63 



...I thii-kly on rounds of f 

and sprinkle the fiftc-J 
yolks thirl-.!; ull. 

:lcs 

Ur. .i'i. > into n howl, add 

half a ' :i f 

i. if liki-.l. a f-\v dr.'ps of 

(1 ni"M ju: I. y until thoroughly 

I l.-ndt-d. t! i uradualU a CU] 

rii-h ulk. l)i\. 

\tfll l.utt.-n-.! tiinl'a! 

pi will M-rvi- th.- ])urp.'H.-l. S' 
. in a pan lialf lill-'l with hot v. 
r..- in a iiu-. 

T until tinn t> the 

fully i.n I 
1 i->ur . -'-L 

i 
, .:.,. 

a hrnwii iTi-pni^i ii. 

IX t'Kk'-i I!' h"t 

all.''. Bgg for i ' 

08 trim the 

. 

it t.> u-'- wh.-ii : 



:VL- I'il'iliK 



j and ' 

: h thi<-k. 

; in tl.' 

., <lip . I fill thf 

686 and 



in tin- 

' - ' 

Luncheon Eggs if it! :ch 

ry har.i :iid cut 

in hal\ *\v.. -u; 

it in a : 
ruin and rub through u 

Mix with |--p- 
p. r. .-alt un<l hutt r. ; 

alves of 

- about on tin . and i 

tin in a <--i-am sail' 

of milk thit-ki-iifd d with salt, 

paprika and iiU.ut f"ur taM^p<x)n8 of 
mild ^r ' 

and -ft in t lien sli- 



MEMORANDA 05 



Soups with Stock 

Beef Stock 

K ,in anil fat f: 



or shtiuMi r. Crack 1 
Cut the im-at in .-mall cul 
in an earth, n jar 01 

r with t: .-.I'll !.: i 

with four i l'-t 

1 f. if : '. iirht 

bou: Si iii thr 

ier. !: 
' 



. 



larify ..rhtiy IH at. n v, 

nml >hell cf a: art-; 

hall .iin inn! -train. 

son \vhi n l-'ili: with tv. 

turnip iin-1 




' 

1 " 
knu : 



-mall turn; 
an 


1 

anil rix'k 
E 

Turk 

Brown :!f cup 

A'! 1 

I 

' 
point 

hour ;p tlir 

nndt-r an-1 

cut in -:aall ; 

with th-ir ]i'p;<>r. tlir 

of salt and 

:i.l cook until 
irl, th- 
en' 



MEMORANDA 67 



SOl'I-S \\1T11 

i Porn 

:1 two ; in two 

to nf water tin- ilay l*-f. .r.' \\i 
,akc tin- porri.i,.'.-. Wln-n coM r. 

tin' IMIIH- ali'l !::-! of t!ii- I'.lt. S. M,v olK' 

nf <lri-l "Imrtii-ultur 
.t mill in tin- morning mM to tin' 

rt i.f hulli-.l 

1 - k fi.r f.iur hours, hoilin^ 
. ly. Half an hour U-t'. IP- .-TVMH; 

\v ith a half cup nf In.lian 
wx-t iu it \t\\ iitly 

..'..:.... 

i mato a- .ip 

Tr . 

!" llLIllli 

itiiiK' t: in but- 

i--ill \i : . in. I I"-|'1T, 

;p nf ri.-i- ainl 

until ' . inli-r hii' 

. 

'-lilin^ point ainl p;i.-vs through 
A'l'l to tin- 
pul|> t .Jiich ; 

iin*- |>i: r nn tin- 

1 n-fir:. -.lin, 

<e- 
iisul ' .iri-.J, a 

. ..'. 

Or. 

1 mince 

tin -in 
hutr. 

llour. C'>k i' A itli tin- 

:i dilut.- with 

. 1 1 lo 
salt. 

-, fi -4-rv.-. thickt-n .;> with 

r 
a lit- - 

i, tliit: 

in<-h anil a quarter in diainc r '-r. ilriuJ 
in the 



MEMORANDA QQ. 



Soups Without Stock 

/ tato Soup 

potrit 
wit".. : 

niitim-u'. Add 

li-t it : 

K :' 

. 

. . 

up 

. 
. 

: 

I <-f 

' 

n |>n--4 thr 

1 

i 


it in i! 

f nut 

. ... 

. -us. 

hroom Soup < 



milk 
wit] 

of flour \r! ritil 

D with 



... 

etitut' i. A pint will U- sullici- 

' -up 

no quart of olnms in th< 
or ono i>int of * 


ons of 



MEMORANDA 



TJ sovi-s \\iii. . 



flour or cornstarrh. A. hi t<> 
thickened milk, with flam water U> 
6011, JK.-PIH.T aii<! l>utUT. 



Almond and Ctliry Soup 

Cut in Mnall pi.-. . | .-.-'. ry. 

u-ititf tin- Iravt^ ami n>,it after it is 

. | 

t\\ ': J :i i'f (.ninn 

juiiv. a tliin li -mi. n. a 

uiiil a t" rinnaiiu.: 

with a ' k cm 1 h"iir, 

- : it, i - .11 a 
mi. a '< :!"iir 

r ami 

I'lanrli.-.l nliuoiuls 
that .- I to a ] 

inir i f t" 1 ;! f. >r a in-m.-nt T t . 

with 

:n an<: . Soup 

pint "f a.-! 

bad. . k'ht. 

.it it : cook it 
half :r \\ ith tip . tli' u ; 

ihi 

the 

mii. 

Cream P>. ttg 

: 
. puttii - : in n 

rt .f white 
.. lialf a 't. a 

f whir- 
: of 

- until tl:. 
..... | first tl 
a c< 

: ! 

ki'tt'. in a pint 

ono 

to r< . f ip with 

n t. ami * ; f-f 

mushr"<.m <-at>up. iimcdla' 

\vith crout 

"P 

Ivo prron oni v.~. a 
' 
. 
mor until t. 

'ie firo. a-M a 
flour mixrd smooth in a cup of cream; 



MEMORANDA 73 



74 ICK 

\vhm it l...ils. :i.ll Halt, pepper, a 

1 i> ".;r 
four hanl . cut ii: 

.ip 

cup of pens, one cup <>f 

. 
. 

to add 


in \\hich - 

. 

::iill- 

' 

. 

: 
. 

' 

of f.: 

' se 



1 

: 

Wln-i: it 1 

il it i 



p until fcrs 

or bread - 

Sir : up 

n qunrt of 


1 with n cup of 

k until soft, tin" 
throuph :'. 'h. 

' 

: 

on of nrr >rn- 

Ptnrrh nio' - tn 

pour, t: !mlf nn ornntre 

nnd half n cup ' 

mir. - until elf r, ike fi 

firo. r.'M tlif j';ii',- r,f nn orni 
jui- .r if 

It a! 
Ugh a 



MEMORANDA 75 



76 SOUl^ WITHOUT STUCK 

on i. rvn in punch pi. <>;, 

infill k<-l ! i 

i-urh jMirtii-n. as u tir- 
at lunclii-'iu ur u-a u.- .-s or 

mar. 

Fruit Foup 

Put a quart "l" water in a in, 

i.f i-iii- 

. 

lx-t til. 

n niin 
Sir. to Imlf 

- rt nf v r until 

. 

It aii-l a 

(.-urruii' :<-k- 

1 p of d 

if pru- 

.1 -ti-k nf <-in- 

-. n-pl:: 

if i- Boil jn-ntly until 

r. I ;' !.'-.-!. li .i\ tin- fruit 



..f viiuv.ir. Su^-tt-n t-i 
.1 thii-k.-n with t 
il. 

in 

rt "f v 

m-lt, ^rirrin^ fn^jufntly. IT. 

' milk, 


:i'l !!!' .- : 

' 

with ; 
:n. W 
into t 



^ 



intr in n to bocom 



MEMORANDA 



Fish 





full aii'l 

: 

vitli di 




It 

. 

. 

1 

. 




- 


. 

- 

- 
. 





i 

t',:rn 

. 

od, sal 



MEMORANDA 79 



80 a 



E8, blui fifih, :. b n-1. I'UtUTti.-h. 

trout and sha-1 -1 ti.-h for I'Milin^. 

;it vi TV thii-k UK- cooking m;r. 

.plrto.1 ill till' oVi'll. 

an- two mel ' 

inmi.T-.- tli.- ti-li in 'I'-'iiing oil" 
and tin y it in pan with 

pori. . 

: and li->- hk !y to 

drain, d n !: 
:i like tmut, 

.1 and pirk'-n-l an- dip|x-d who! 
'. 

.iil'iit. 1 
it in - 

- w.iy. 

In U-iliii).' h imiri. 

i.r \. -pti'in into tin- U'iliiiK' 

: i . 1'. [ li ] 
. 
A ti. : 

d, hulil.ut 
il. 

I /; 

v in it 
l:i\ 
d with . "H- 

und 1 
juiiv. i .d curry, i: . 

i cruin!- till the : 
;11. >.! with .--I, --lull?" 

. : 

tin- mixtur -li<T. 

Sprink. ' I CTU ' ; ';&< 

for ". unniold on a 

.. itli S: : ' 

dip; 

he MM 1 era 

.tuce U- 

Baked \ 

h larjf- fillet is rut into t 

-* and di|i|Mtl in lloiir. t > 
which ! e - i a litt!- ->a!t 

' in the in. -at pan are 
...... ' : 

:.d on : : 1 the li. 

On . lace a hit .-id a 

:id hak- in a i 
D until thoroughly co 
(The i; .ihle sin, hy the v. 

in a tran- under 

iition. i K. mi ve illy, 

ting th.- jx>rk and onion, n- 
with p; - . white sauoe with 

ehopjx-d p .- : Qamil '.vith 

sli _ r gs and pars!- 



MEMORANDA 81 



. -H 

. 

IV ' with 

I iTHll. 

but! 



i-li,.|i|u-.l ; 

t \uit.r. I. 


!:iy,-r. 

. itil I-KL' 



.' 

. r.i,' -i pint 

; ;!, 
balf 
. 

liq- 

: 

Add 


. 

. 
sau' 

11 with 

1 



a wi-11-luf ' 

. 

table- 

" 

mix- 
ti; n. 



MEMORANDA Q3 



K1S11 

I 

:.--h:lll Jiouinl 

. ' 
l>r.i;:i .: t: 

.I pick tlb 

Add 01 thin 

: 
11 ^ .a witli 

- 

. rtJi.l 1 

i 



. . 

ix'Ut It ]> -UllJ, 

.inn I. 


wly 

: ti-IM|H " - 

' 

a h..!f. 1 liutu-r 

'. in u 
two 1 

: 
. 

:.!i..l I 
Iliin;.' 

:i tin- 
r thirty nunuti-s. I 

<lf 



\\. Cr 

S< . 

Beat ill l 
and 

Lit 

. in 
MI- ['iir <intf 

r uii-1 one 1 

. 

of butter anil a littlo milk. St-as-in with 
r an-! . 1 a 

tinnnn ha : .lic-h ha- 

-I. Wlu-n th r 
on 



^'ardines u-ith Hoi Mayonnaise 

F !> the 
with boilii.- and 

I 
combine one tablespoon r 



MEMORANDA 8 



PISH 

aii'l ll-iur with <>n.'-ii:t 'nilk 


I 

an.l par.-. 
. Irini'ii juic- ainl quarter 

, but d not li-t it 
ut. 

/i Curr 

l-'r i ..:ii..n 

\vn, 

< df 
r thin rivam. 

ti r, rul'. 

\Vii. ;: 

. 

. 
. 





li milk. 

i 



: 
' 

' 
' 





' ' 

r moisture. A! 

thin an<l 

ii minutes. 

or unti. 

with : 

Boston Oysters 

with t: 
liqt; 

plump i at 

. 

:iam 
id. 



MEMORANDA 87 



Meats 



Tl - the 

middle 


:;. . I '. cut i 

and hind<iunr- 
D ' 

. 
- 

<>n tL- 

. . r : . :.;"th 

rib 

. . . 

: 
' 

:illi-.l ' 

' 

. 

- 
' 

A'ill fiirni-';. 

' 

. 

. - 

i- u !:':!: : 

1 ' A . 

whii-h 

. 

Tip ..!! --.'king 

; 

i ' ' 

. 

. 




'. 

' 

. 

ndqunr 

:i;T. 1 1- - 

. ' 

. 
' 

' 

vhnt hijrlvr in jr. 




. 



MEMORAKDA 89 



..m<r> k 

-. is 

i.lerloiii. . rloin 

!ar.l.-.l with 
ply tin- fat it . 

r the hip 1 
rn.-tly thi- i* 
t'-inler, hut U I-.],, the in- 

: tin- ruuiii :u. .uiiil 

..it-ii 

I !' : 

- in <i 

'. the 
Li 

. 



the 

' 





.ally 

r-*. If i 

the 

will I 

- 

Tilt- | 

- 

' 

In in- 




if v. 
(litiiiinil ' I fry. 

Wipe with n 'lamp cloth, {'. in 
end umli-r. tri' 

: the i: th salt 

and -. Put 

some small int" a 

pan: when it i- hot n<M it. and 

ut thirty minute-; in a hot 01 



MEMORANDA 91 



{1 \ r^ 

i minutes with 
ii tin- i'. ui. with lifwii pr 

an cr tt'ii. ; 

cut tli. ilui^'iuuilly rathiT than 

1 put 
sauev in tin- .mu . a 



Cha' 
Tin- Chateaubriand, which .li-ri . 

e frm a fan :i ; /-.n/ 

It frm tin- 

k is 

-li-.-> an- .-it fn-in tln> 
!ill-t will. 
th< in at ' 

aii'l iiia-l- t- 
\ -..l.-rl..!: 
thick 

1 iul'riaii'1. 1'iit thw 

- 
r<->[ ii. 

: ari'l 
' 
.-1 kiii:'. il fl"wly in a 

c 
minutes. turniiiL- 

U'T 
i'li..ti-l 
'iP-'Ill 

:i-l th<- iiui-hr. 

' 



Br*. 

' 

' ully 

: :i nn 

all . .:i in '. 

- . - 

n in . 

hut 1 -k nr jar an-1 C..V.T with 

it c-^M'k f"T :;in^ 

h "f :. 
ainl tuniip, (inc-half t. 



s 

wit! 

Bi: 

round. ' 

1 - 
Bl -" 

i scant 

of a ' f IK>U!' - 


loaf, i :n a tn' 



MHMORAN'DA 93 



r \vitii I .-. .: 

with ll"ur and -alt and ruast in a 

- 

:nay 
be mi'li '1 : 

: 

. rich I 
it. 

r tliri hin 

. : u i 1 1 1 , re- 



. 

. 

1 





. 

1 
hour. T 

until 



:itly 



Turn nut -vith 

lemon and 



MEMORANDA 95 



96 

L'u. 



iiamburn stoak to 
. : int. i tiny halls about the 
n walnut. H-.il ,l..wly an : 
; thi-n aiM a thinl <>: 

balls k-fp tluir .-hap.-, 
.1 Ji-liciuu.- 

il lamb <. _'btly ainl lay in 

n lark''- baking .|;-h. N..W fry t.i-.-tluT 

;tt<T two Mnall oiii'iiid 

ina- 

.i.l 1 

uon \\itli . 

: 

: ' 

w i t h 
<-> aii'l bakf tv. 

/. .'.' 

baking ili.^h with a 
:i in tbii-kneac. 
l-'ill :itT witli i-ol.l 

1 aii-1 !> ! : 

. 

1 a lit 1 . 

.with ' 




. 

itt.-r. un-1 I' 
:i until <! 
1 

' 

on 

md 

half ii. Split ti. 

uii tli.-in in h:: the 

1 -. r till !!!<.. 

. 
i a half tabl- 

i.l lialf a 

;iiu- 
ns <>f l! 

-poonB one 

:" i-h-.pp-.l -.! sea- 

soning of .-alt anil cavfin: 'hia 

mix* ;, prc- 

liphtly t'-p-tht-r. wrap in buf - 
cases ai r a clear \- inj? 

antly. f, <r t. n minutes. 5 
'le sauce. 



MEMORANDA 97 



96 

rj.s 
1 p.iunus nf tliin veal ft 

into M-iall 

with ainl 

KT rrimi'h-,. 

in 

. 
with a t.x'tlipi'k. 

l-n 1 : ike in thu 

:i. 

i with : 
r 

V 

^kin . 1 i-f 

int until tin- : 

- 
1 pull tfi-iitly wad . 

c 

i if thu 

' 
: 



un- 
I uiinl- 

: 
.'.-1. 

' 

rul< tin- 
.--M -doth 

; tllr 

kni:'- 

i for g 

i in ti. t.i plump it 

. 

. 

thn 
' 
will. 


will le tli' iril. 

- L-iM.kiiiK ii. 
- . 

Turkey a u: 

lil tur' 
ii with 

1 illlil IflMnIl j 

x until 
rii-h iblo 

. ami '.^ 

near th- K>ilii. ..- ith the 

alt, pt : 



99 



100 MM 

little powdered ma'-i-. Arrange an-urnl 
the siil' baking ili-h <lia- 

mi'iiil> "I' frii-'l bread, ami till with alter- 
nate l;i;. :lir lurki-y that ha- 

.uii'-'l. ami tin- en ai: 
Sprinkle th,- \.,\> with a little ^r 
-e ainl 1-r.iwn in a ipiiek < 
6 in tin- 1-akiiitf di-h. ^.irni>hi <1 with 
. 

Tu >'. 

: .l tun. ! pr. pare the 

?nil' :11 i'l t"lna' 

: 

teasp' n .1 -alt-; : 

a p. rry p..w.l.-r, t'-r lial; 

i ami ail'i a 1 meat 



taLU-^iMHiii i .-nimhs. K. - 

turi: - in the ti; r 

anil ft dozen 

been e : in tu thoroughly 

heatcil. till imliviilual pr 
the t"p- svith I . and 

.ly. 



Th ;:i I'M ' 1 N". -\v F.np- 

laiui ili.-li. iiuieh ; ;r 1'uri- 

tan " rii-h h-irteakf 

dmiK'h. rnli :i the hn-ml b 

ami en: ii.' ut f>ur 

iiii-hi-s in iliaim-ter; eaeh ; 

with ! in the 

cent' . a tai turkey 

"f .-"lii 

turkey, nut l<*> tine; a'M a tahl'--p"!i "f 
the ilk of mine..! ei-1- 

- . nn<l mix wi 11, : .UK' with a 

littl- K"M the ],a- 

Inppiiik' the .-.1^',-s; ami f"rm i: 
with the h.'.ri'l-; arrant- in I 
ing cli.-h. uii'l hake twenty mim. 
qui.'k iuinplinjrs witli 

a beeharm -1 -a 

$ outfit a ? : n 

In n 

spoon <if hutter with : Q "1 

- ami a<l'i - -tirrin^ Mtly. 

-'a-"ii with 

-half ' a little 

and a 

salt. K iieii th? 

: ono 
tabli 

alf cup 
ham 



MEMORANDA 1Q1 



w 



iin-\ Ii' p of 

: 


. tlii-n ><-t i; .. 
-.il. \Y 


stiff, f. 

mixtur--. :in-l till this into ': 


full. H .' i:i :i v. r 
ti r:.i:. 

: 

a little Ion 

' 
I ..ut \v ith a .lump i-lu -!- 

.vith th: 
:nkl.- '.fitk 




' 
. 



tur. " it in . turn 


to t 



. the 

I 

..itli (.-urr.int jfllT ;tii i ! 
icken 

. JIB 

bak 


mil 

. 
adl^ 

; . I ' : ' 
I 

hnll 

.' 

' 
i 

sani. 

littl. tiny 

ominy ' po- 

tato croquettes. 



MEMORANDA 103 



10-1 Ml . 



Shaker /YiYu.- 

1 ;t up tin- cliirk 

iit in a kettle with 
:nl at :. .cut 

hurniii:. . 

hour. i .-.ill. \Vh.-u 

tly teiiili-r pa; . 
:i ami IM--M 

u<l<l rii-li cr. am to tli. :iiiin 

it with a lit 1 .1 ln:r 

M 


ill it i . ly wit: 

wt .ik i 
:: put III!.. ,-,,. 

I ! I' 
Ul follr 

1 U llii 



::i uhich ri^< -. Wh.-ii il 

t\V.i i 



tiiniip. tv. 

o|l,- 

'. 
I :' - bo 

lift 





: it in ' 

If 

^kin 

- with 

point-.I knife. 
.-tick it full 

I :" 

>kin. \ 
lry an 

Miibs. a 
ona 

of molt<l hut* 
niak' runiVs 


*te oven and bake til! 



MEMORANDA 



inr, MRATS 

h"t with a h r'--.' ! with 

half . if 

liktil. Win n .1 

t<> the tal>! 'itlv 



ni.-h with 1 

; 

/' : Ihim 
T i 

n 

. I'UtU-r. 
wil! 

'y- 

/ Ham 

i i thin, well sea-i'-ii'-il wlii: 

:nto 
" . 
- v .th lutt< ri'l r .:. 

riii-,h with 

! 1 wl; : 

-< 

': Ham 

\- ihonld ! <-ut in t'.. 
r 

. turn 



- with i- . 

. 

\V : trim mit tl.-- -f "no 

or rn-'H- fr Put thera 

r with I - 

> 

t und'T tin- I nil''. 

Cover socui place and 

in a u- '.ill be 1 

ultl. ]> in thi- hrii:' 



? for i 

' 
nl i>f 

pra' 

1' r il 

spoon ' 

- 
Tl 

tongue may be corned in th- 



107 



Ill- ill 



and if dei-irrd. :i pii-e- .! l>eel may ! 
o.rned in the same briar with the 

' 

: : ross in 
i.'iirth iiir. i .. tii.- 

iri|>|iini; j>an. 1 ry 
I'Tuwii, u-iiif f the 

:rniii ti 
on '..itu-r with lli' 

livi-r aii'l 
ki- in the 

uiit. 

Is 

purcha-i-d &B 
!'. and as they -]><pil \ ry 
kly, tin y j- In u Id r n a^ 

7 . . irin ' 

ur or loi 



all :: r in 

un- 
til : Drain the 

: 

i; 

. -. Spriii: 

until i. uld al- 

r, wh.it- 


It : ;r thor ! 

mak 

h honeycomb 

trip atn.ut 

d half 
\\ id- 

ill a pan in tl. 


on of but 
spoon of 1: 
. 

;KX>n of finely mii. . a tea- 

spoon of vim-par and 

r five minutes and serve 
plain or on 



MEMORANDA 109 



Meat and Fish Sauces 



ii of flour 
until iily mi 

<*'k. 

cM>k until ti. rnn^r until 

tli<- ll.nir an.! butti r . ril n, 

Seat- n with Milt un<l 

. . 

f buttt-r into 

.nl in -.i\ one 

> I'll 
| 
i 
' 



' 

' ' 1 B6MOB 

with .-alt itnil 



It B tablcjqxx.n .f liuttrr, ;nltl a 

tinually until u lu 

- w;iU-r 
un<l .stir until it thi.-kuna. 

- . 

1 . nar- 

ips. Mi-It . 
tuLl - .M tw 

'. uir uii'l I r A<1<1 

:ually T .anl 

btir until thi' 

i )H-|i[,<-r to 
nut 

nii'l inu-hr 

\\' - - :.il th- <! 

sirn- - with 

duck. 

Sauce 

Sinirn. r t<.p-th r for ton minutf- three 
tablespoons i.f vint-par. on<- tal>lt-spoon 

n peppf-r. n l>ny leaf and 
spri_ y: strain into a pint of 
plain \vhit- sau*^. B<]<\ a toapoon of 
finely chopped and the zest of a 
len. 



MKMORAN1M 



Ill* MKA1 \M 



5 

M. : i r' urth of n cup of 1 utter. 

ami Ki 

1.T. oin- an<l a halt cups 

.-<! ti.iimto--i. half 

. if 

: I.. MMOn. A 
1 if 

,. bire, thi- jui-.- 

olivr oil . an. I ; to 

.1 . : a tal'l'-- 

. 

Id ,t' .t i-f milk nrnl tliickon 

:nl 

'. 

h "f T 
with a piiu-li 

of . 1 ' r . : .1 wt-11 boat' 

a wi-ll ali'l M.T . 



Sauce 

- to a 
- 

at H t .'I'l thr-- t . "t 

half a teapO": t mi'l 

a ' ' 

until tl.' 'hin uiiil 

nr. -ipo..n <-f Imttt-r an-1 hit.: 

c;.' 

thick and 



/>' '--I'll : 

1' :t half El nail 

B.I -1 rub to a crt-um, aill a 

h of | ' 

- ..f tu 

' 
I 
stir- util < ' 

cor. :1 "f : 

^'on and 



.ice Trianon 

nd tarrnenn 

llv -,v! 
half : r T 



MEM OR AMU 113 



Ill Mi > Mill SAUCES 

.r* 

Omit tii.- uirra;,'"U and add two table- 

."h 1m. 

1 u:.J : ;.j u pulp. 

- .c" 

' .-.If nips of w: 

x with 

lliuir in 
M the 

. until MHO,, th. 
\Vh- 

.ill iult aiij 

! 11 
.up 
of ha 

. ;ly uii 

.ill iiii.l 

: 

. 

. I 

: 
' 

' 

... 

' l-t all 

. 

rin! . season:- ' 

! : the 

r in a tahlesi>o<,n ^<i \>\\- 


tnl>lrsp<on of ti 

. 

in r <luble 

boik-r until as th .:n. 

Orai . .ice 

Put ii. 

butt' . . '"thirl 

of a tea-Jpo . '-ing 

of paprika. \V. - ^n ad'l slowly one 

cup of rich lr 
tir until thi^k nn-1 .if 

!. a frill of sherry anil thre< 
spec- 'oh marmalade, and beat 



MEMORANDA 1 ] f> 



IK, ii, i i-ii >u > 

hanl until the marmala-li- rvly 

an.! p .ly M. n<l<-'l with tin- 

ilarly t 

BC-rvi- with quail aiul with ^n- 111 

Br 

]\- f milk in n double 



:i juiri-, salt 

r in 

lightly half a cup 
in 

. 

:!f iMlp (if lillttiT. il'M 

. . 

unl! 

his .n. 

!!! I-M.'K . r until 

ring nil the ti: 



MEMORANDA 117 



Pudding Sauces 



' 

t" III!-','. 

:nl mi-!' :.nt \vati-r; U'M 

f livtht l.rnwn .:i I mix 

ami 
1 k until tho 

! 
in ' tin- 

i 
- 

! 

- 
' 

1 cr i it 

T 

n#. 
J/ . - ilayon Sauce 

he iin:. - :" a ill.- 

. 

r in 
.I svliip 



Pour 

win> 

- 


- 

a<l<l 



: \vhi: 

// . :e 



Tt. wliii-li 

plum 

it .-licull 1 . Lin- 

r till , 

'iill. 

,i!i .- all < 
.nd. 



MEMORANDA 



l.'O 

it tin- yolks of tv. with 

j'otirtli nip atlil lialf a CU] 

:ily madr, .!, ar, -trnii.u;. . 

;ilnl fouk t>ViT ht v. . 

My. until it roinnn-n. Mii.-k<-u. 

\\'ln 11 culil ail<l a <-up of v. liip:u-.i cr' 
S-r\ the 

i-ViT tin- tt.p. 

\\'!:ip ::a until' ^titT 

<lry. a.'..l i.in--thinl flip !" -u^ar. ! ? 
with i i-tin-hiM mill tint a ili-Hfat' 

I 
'y ch.ip; '.ifhi.i QUtS. B 

.. itli tin- chopped nuts. 

Or'- . ice 

until thi-k inl 


liall" i...r- 

'/' 



Iltll tl; 



MEMORANDA 121 



Vegetables 



i 

niu! boiled with u little baking 

:. put it 

: hit 

. run it thn>;iL r h t : 

' 'Imp 

nr, t\ small i".ii..;i i.r half a 

' 

huf wii. A'1<1 

hnlf n t \\ 

Well 

ir until fr.i- frmn lump-, the* 

. 

' 
wit! 

-.-a 

nri'l put \\\f in 



in ineh Im^rt: . in !-. 

lr:iin. 



rnnll t 1 

in fre-h hu". r. h 
. 

" / n ' 

M, not t<-o l:i r 

: 

- 
- 

M i-f 
i a pir 

halt 

f a 



in T' A\\y 

1 -Iry 
lip thi-m in tlii M in 

' 

' 

' 



MEMORANDA 123 



1_ ; 1 MILES 

. .11 i.f l.cef extra.-;, half 
a te.'-p,M,n each of chop] -TV and 

t, iind three win k- 

allow the-e incrcdie -im- 

fr tliirty minut- -. ami then 
nil "in. .uinc that ha.- ': 

.(1 in half a nip t-f e..ld water 
t. -n iniiiuti -. >tirriiitf until the ^'latino 
l\ed. Strain the :t~pie through 
a d'.uMe cl.ith and ni'.ld tin- a>par. 
tip> with alternating layT- of hard- 
in an <>rnaiii< ntal ni"ld ; 
easily ai-.-'Unplisln-d \>y u<\<Vu\g 
with a . nt ji-lly t< set 

.1 waiting until tha 
i aiicl linn !!". .n- arran^in^: tlio 
. . intf tinu- iinini)M, 
. 
with graham . .M> hcs. 

Ics 

K 11 out nil tin- l>r re] half a 

ri.'h pi-- i-rii-t. and with a 
hlmrp knife Mt i; i.m-- ; 

in r ! a-|..ir 

I with a thii 
in ti. 

. 

,kl<- liU-rally wi'li paprika, -alt i 
rh"j thi-n turn MVIT tla' 

.n tri.i 
:id crimp r with the 

Place the i 

- 

1 ry in 

.-hop 
hi-d iia- 

i witli . ..nd thiu 

:i. 

.'" ' 

it in ha' 

the 

w.-ll, iM a little hi.' 
:t and a little en-am r 
milk; U-at until creamy; return t.p the 

. .in the 

it. 

Ca - ' tatoes 

::iediui:. and 

until nearly d :.- . 1' .t in 

TI ; molt 

:p hllf .'.If clip 

.r and -tir until 

i each slice 

.ntil hruwn. Potatoes should 
d thin. 



MEMORANDA 125 



' Potato I'rit. 

pint i.f in. ' pota- 

half :. -alt. 

y llniir and a D f 

r 

littl' milk and drop tal-'' 

nf the l'.i:'-r into li"t i.\'. fr -li-l- 

'li a toiuut 

Potato Croqut' 

: whit. 

i.i-!i 
.nlt- 
i.utti-r tin- 

.:itil li r - 

in- 
nall 

8au< until it is 

Thr : 


. tin- 
- 
K aii<i t'n-ii in 1 

. 

. <iard 

I ' 

. I'UttiT. 

until . b aii.l li^'ht ; aM u 

littl- " tux! a ila-h of nvit- 

Lightly til! i cups UM! ; 

vn. 

Potato Pyran. 

'. r-iurnl jxitnt'" 

I 
Drain ad dry, 'h<-n 

dr-'p ir.' ilin^' 1 

to a rich n-.'.lt-n hn.wn. Ski:: 

I'kin laid uvt-r a 1. 



Green Peas 

one pint >f Arl ri poaa 

nijrht in wat.-r t" (^vir. In the 

.inir ilac'o in a rr..<-k. - with 

r and add one t;. f supar 

nnd OT ' for 

t r Tii- Tain off tl. 

and serre witi am sauce. 



MEMORANDA 127 






\ I '. 

Beet Fritters a la Diikcns 

Cut InT-ts nf ".n. In 1 - nn 

eighth i'f an im-h tnick; iniin-. 
mu- \vitli _:ith tlu-ir bulk 

in oninii>; pr 

! <li[> in :i i .' iii^c 

the 

il i-r in' ir.-.l in;' ,r uf ll.mr. 

wliipiMil \vliit. -alt 

. ' 

>ff 
1'- through a 

Of ! 

milk, M*us4inii:. .t anl ; 

! 

^' whiti--.. and turn 
I in.il.l. .M t U 

n until 
' 
tin- ni"M . rich 



with a 
r ri"-h milk in. : :iin^ 

1 in iii'livi.luul tiia- 
\ds if d 

BakeJ //!/ :sh 

>h n } - ,:ih 

Rinl rut i- i to 

inifH!^. 



nrvl i'u!|>. l-ir._- 

of T 1 [p.nrT. ll.ik.- lik.' f...t 

until a ;n pnss through t: 

.it with 
butter and t-a 

Fr mash 

-h nn<\ cut in .!f incli 

~~ in 

crumbs, th< -hm in crumbs up 

I bit 



StuffrJ Tomatoes 

fruit. Cut a 
' 

out the so- 
the pulp. 

:i in n I 
cup 'inll 

half 

' 



MEMORANDA 120 



well and fill lh- . *hrlls, j>ivvi.> 

t aud I- ;; rr. ti > 

ii tun : d I'.ik. 

in i bri tk "\ < n. 
with llollan I.TO 

itt>T8 

. 

Id a 
nion, two clo\ 

k t'-n minuti*. thru ruli 
uiK'h a - 

'lp of l! 

y tin- t".-. .Trill;; 

.;i>"!li:.. i|)T 



'.ln-n rt-innvo irnin tin- 
.ti-n. 
w tin 

- rrmnk-i :.inl rut into 

. : 

.11 c^-uc .u.l .i.- tin in 
I >. .;.'-.: .t. 
!i witli >r H.H A ^Ami-ill with 

nf 

. -'lit in 
uiljli-..; .1 in a 

1 iii-kly until tln-y an- li. 

II . to U 

I t'.ik;' "pi hpn-.t'l th- 

witll thr ' ::li.X- 

- - 


'h >f i-!i": 
.hives arnl nf ;. ,iiic li: 

tij-1 four i!. 

''.tly fr \j mil. 

nklo Si. ft l.r- v. r tin- 

.itocs an<l <-o..k in .1 t>ri . for 

;>|ily 
th'- salt I. / : r aefl mi : 

. 

K : -.ulp from '--of 

t corn, season d 7 with 

I if 

iry ;i.l'i 

;!p. Wa-h aii-1 I 

a do/.t-n tomatoes, cut a slice fr. .--i tin- 
1 and with a -on r 

n of tho pulp; 
lightly with j>-p[T and salt and tiil -. 

- with \<r id dut 



MBMORA.NOA 



132 VECKfAl 

with l>uttT and bake until the tomatoes 
an- mil and of a rich brown C 

can-fully t<> mound* of butter, d 
toast and m an nitrrc or 

as tin- main dir-h at a simple family 
luncheon. 

Efcclloped Tumato and Cheese 

M.ik. a drawn butter saucr with two 
tal .s each of butter and tlur; 

. u ith our cup of hot wat'T and 

BOn with salt and pepp. r. 1'ut a la;. - 

crumb* in a butt. r.-d baking 

r with bit* of t"Miat... thm a 

of crumbs : : i'.v K'r^titl 

ntinur until tin- di-h !* full. 

-prinklin^' "f >/r.r.>l 

ch--M- on ti'p. 1'i.ur "Vi-r tin- whidr the 

and I'.ikc in 
uutil brown. 

Corn Fritters 

'.--- rn a<ld 

out- cup of ti'ur sifted with onr t a- 
gyx.,.n i.f I..IKIIIK' jN.wder. ' "8 

of palt ancl :i "f 1 

j.nka; .pi-: iln half a eu]> of tiri' 

-y and the ln-aten yolks of 
tw. ^v'- Mix th'-riiu^'hly and then fold 
in th-- -' whites of two cggl. 

Drop 1 i hot i 

slowly fry ti> a n. 'I'he fat 

hould \' ' half an inch in depth" 

in the ; per than requii 

ti . but ii"t .! h to cv . 
tl. 



Corn t 

<rn put iir i 

machine and ground very tine. Take 
thr. d whip lik'ht, - .'.fly. 

A i ..n of melt.-d butti-r. 

son with jM-pp.-r and salt. Stir in tin- 


-11 IJUl' :. 



Ba ' ns 

- nijrht 

in water t In tin- morn:: | 

with \\ ' which ' -poon 

of soda 1. : -lowly 

until the skins U-pin to burst and -train 
off ' " 

and ei.ver tb.r l-an- with liquid 

<i of two cup- of hot water, one- 
qu: 1 .-' - :p of molassos. r.no-half 

f mustard and ono-hnlf t-asrxx)B 
linpr more hot water if necea- 



MRMOBAtfDA 133 



134 ram 

Half l.ury cm. -half pound of salt 
pork in the t..p i.f T. and I ..'KJ 

r niiii ho.. 

11 ai icoi !'' i'ns 

Put a pin: 'i in a <' 

: -id It-t thfin lie .ill 

nij:lit in .. :inin^ two 

qua; . \t in. 'rnin^ 

-I'.w tin- thr.- . lift 

out the 

htrii 

. a j^'ill 

| 

.-until hut. 

Toil >n 

nn<l Aith 


I 

: 
; 

n!.i a 1 

li>h i- full. l.-ttiriK 
. !! ti-p. ' over wit!, 
an. I I al.f until n.-arly 


: ' ' n i!ii: 

the M-: ..ninjf 
. all ii: , 

lit.::- ' 

rr 

lit a . 
with f" ir tali! 

r with fil'l ' l'-t 

. 

tic fr.ii; rain 

off ; " ' ' rn, fr..ni 

ii th.- hull 

1 i . ! ' 

hull; 

r all thwr partly ! 

put ' in w. 1 t ln.il 

' 

. ' 

11 hull 
in at ! 



aiul wh. n it 
water. I.. ' ! . . .rii . >k in ' 

I f 

the 
il an hour lr 

. iil k-- : 

eereral 
ithor. 



MJCMOKANBA 



130 VEGETABLES 

Baked Corn and Beans 

It is an <>U1 di>h with us, yet I find 
lew \vlni have heard uf it. It i-, in u<> 
6 Mieeota-h. In .-we. t eorn tinif pre- 
pare a p..t of !:-!. -a baked I..MJI-, in tlm 
u.-ual way. About hall an hour beforo 
they arc t.. ! r\i-.l takr from tin- oven, 
remove tin- i>ork and thoroughly .-.tir in 
tlif rorii. \vliii-h ha> |>r. \i -!;>!> l -n cut 
fri-iii tin- i-i-h, tlii-n ri-plai-i- in tin- OT6IL 
Use plenty of corn. Can: , uuiy bu 

d. 

Beans Without Pork 

;rt of ini'diuin p.-.i 1" 



ni^'lit or tui-lvi- lioiir.-. tlii-n parlmil 

till tin- >kin iTa.-k^ wh.-n Uikni up on 

'n and i-xp-ix-d to tlir C<MI! air. 1'ut 

a U-i f IM.IH- with marrow into tin- \>t 

and till with U-ans. adding two t. 

ilt. and water to oorer. 1 -wly 

'v<- hours, adiliiik' inor.- \. 

1 ;, !", ,r.- >.-rvin take off 
tin- lianl U-an.s on 

''bage Souffle 

SI.' M. wi-11 Mandntl 

'l-a^M- and i ..... k in an al>un- 

ilaii- r until t-nd"-r. Drain 

i liutt.-n-d di>h in l.i 
with a -di^'lit .sprinkling of ^rat<-d rheeM 

In-tU 

Imtv r. add I :" rii-h milk. 

:d a .-alt-; 

'.rriiik' 

1 n until it l.il> ; th.-n add tin- 

I'-iir this 
.If an 1. 

Hum 

M> It a - and v. 

urn in thr.-.- ]iint- of white 

1 r tightly and 
on ' until the 

:le with a 
! salt. 
and a 
Ad-l one-fourth i-up of white wine vin- 

:id o>ok -!"wl;. 



F 

<-r into 
. fritter 

\<y 

small spoonfuls ii . frying to 

Men 1 r 

roughly 
try. 



MEMORANDA 137 






Sprouts 

Boil 01 -uts in salted 

r till and put in a 

1 ''I. Ihi.-t v.i til a t:i: 

I . . il!i \>\l^ of liUtt-T, 

up f r with 

: ' :m .-ail, :unl 

. . t on n. 

Sprout* 

1 trii '. -if iroah 

. 

- . 
fourth.^ 

. 

:ill-l 

milk, Mniw)n with --ah ami nu: 
'\iiig in the 



. 



1 i. in. in 
in ! 

ml tin 
11 



. 

turnips t' fill 
1 
. until -Ir.iin 

f'T tllC Hi. 

ami R 

: in t! 

of T ' ' - 

rnip 

1 - ;-n mimiT 

tun -hly 

' 

wliitt- luriii;-- 1 >rain 
M hal*' .; "f 

and 
sal: 



MKMOHAMlA 



Salads 



ifayOMMMM Dnssing 

( hill all materials thoroughly. Place 

the mixing Ix.wl in a pan OJ it-r, 

'i.illy if tin- room be warm, If this 
i> d"iie in.. A ill eurdle but 

don.. .11. To thf yolk of an eir^ aM 

a pinch :me an<l one-half ; 

r anil mustard it 
r ! lik.il. With a rotary 
into this one cup of "H\, 

f leinon juiee. If 

in I] re it curdle*. chill thor- 

oughly by putting as laiv 

.vl as pofliiible. Take uul a-. 
.Ihil uud beat aguiu. 

/Vt'nc/i Z)r 

two ta OF 

n tci 
taatc with salt iiinl p<-pp< r. 



\f.ir : ...'. ::i 

. i ali<i \ 

]! tx>il<>l potatoes 
rut in liei- ami four hurl cooked 

.! all the white hln-r i- r. . rut 

marii. 

1 r with a thic-k miiyoimai-e. It may 
1 with lemon, pin. 

rrcd in to- 

- 

ng 

' 

of : . th a litTl- 

: of 
| 

\ 

...id IllU-tard. ] 
r bri-kly all I 

It ' ilei till it thick- 
.'aJ 



two eTonm 

unt' with 

.ch. of milk and 
one-half cup of . '-inj? 



MEMORANDA 141 



14L' 

America i-l. . M.-lialf cup of heavy 
n until still, ;unl <.nc-half 
:al>lc-po,.n ..f j/ranula:. 
i;i one t.i: 'M wad r and 

:i i.f hot water. 

highly \sith .d paprika, 

und turn int. i a border in<il<l lirst ili; 

Remoi i tin- iimlil 

mill lill tl; r with lettuce 1. 

with a French .ln--Mii^ l 
ided ; this i-i i: 
mixing one utid <>nr-ha!; 

.h. curry 
. niic-half en 
'. iiinl iiiii'-third cup nl vin. 

: .ki-d. arc cut 
i> knil'c and thi-n 

i I 

Si . 

1 J- 

Dru 

I -p the int. -VCfl 

linK 

: 

: 

:n "f t. 
. ' tlie in- 



' 



I with 1 white of 

CUt to p-pr. 
tuK. 

dad 

frisp wliito let' nr-> filial 

with m' nut 

..cse. 
Ailh French dre.-v-ing. 



Manhattan Hums? 

'Mix top'thcr on. ' j-rnun-l 

:. two t. 
a half .r, n 

niu- p. 
f 

- - 
- t water :ntil 

<io m-t allow it ; then r- '"rora 

he fire and add one-third f a table- 



MKMOUANUA 



144 -AI 

Fpeon <{ prnnulated p-latino. d in 

one and a half tablespoons of cold water. 

in highly with .^alt. e.i\.nne and 
lemon jui- -mall cu; >-nld 

llak. adding tin- prepar. d -ir.-.-ni 

when quite odd. top-tlier with half a 

.-. hip]ed en-am: turn immediately 

int" individual molds and chill nil the 
Miiall lu-t- .if In-art lei ' 
li-h with halved quar' 

1 odd piekled l 

Suitte 



ruU-s n q' 

1 lamli (al>ut oiu- <-uj>_. 

lidding mie IIlelillIll-.-i/.i-.l ell.'UIIllier flit 

in li-e. half a eii|> of n (>ca8, 

rain.-d mint jun-. 
-hn-dd- d l.t;ti.-.-; im-i-ten witli 

:i^. in. I 
lightly t..p tli- r wr 
r fnrk and di-iNs- mi n ld nf 

rhillitl lettuce leavi-v, i.niaMiellt illJT with 

rndi-ht . tiny 

r ed idu 



Cut ;rJ Su' 

] is mad.- l.y j-arinir t! 

: euttiiiK' them In 

thin li<t*; plav in a saiKi-pan. adding 

.\ dr-p- i-f 
. .f wliito 

- a hay I'.if. a s<-ant lialf 
.-li "f l : 

Simmer >.lnwly 
until t: tender and I 

- ._!: a ; . returning 

in thr. 
i.f pr 

with a f -ia<-h 

juiee and m"M in a ehi!!.-l rin^ i 
At - .nni'-ld 

- ti'linir tin \vith n mix 

ut in d 

and radi-liev p. 

wit: anaue drawing. <Iarni-hwith 

r j-i'-k ' 

:J 

' diK-k into small ^nd 

'. ith n Freiieh dre-sint: 

rn h"iir. Wit: I pulp 

- | i of 

..\vl put a eliap'-n i a -rnftll 

- 
wit: *" jmrlie) : on t 1 

d ehie<,ry litrhtly t.irn witli the 
duck mix 



MEMORANDA 145 



Ho SA.I 

iittl. in-1 lastly the orange; 

with a aalail fork and ^|....n .ior- 

\\.i-r U I with uiay- 

Miiuai.M> iu a bowl ap . 

ilaJ 

l.itinr in <>ni.'- 

P ..f (!. I W.I 1 . " !"F I. Ill- 1; 

Ail-i 1 tln"!i:ilf mips ..I U'il- 

.vati-r tliFf ' "Uil- 

a pinob . --^ "t '. i 

ad i.ilt' 

: of Vi .r.\ A'lil tin; 

. ; tin- mix' : 

i ol 
. MM ll 

... 

1 ' 

oil Iri 

< un<l c.i; 

. 

U-*. 

. 

. i <y OL (JiTiiian 

, . . : . " ' 

ol,| ). 



f), I'll 

. 

. 

. . l . . 

i-l >f liai-Mti in iinull il. : fry 



! an 
- luiu-h.-Mi; 

butt, r.-l . . v .-r: 

with p.ijir. 

G^mf Mou 

.n<\ ::r.r 

- ; . 

i in a 

. . i with a 

. 

I . 

Pour i: 1 

in' i. 

tiT. 



- - 
of I 

: 

, i i *- 
I. > -t iv \} 

-u\t of whipped 



MEMORANDA 



> A LADS 

i. Mix thoroughly and fill the mold 
of jelly. I'laee mi u-.- for a iluy, turn 
out iiri'l with a f-Tivii mayonnaise 

of celery. 

Harvard Salad 

I'..:. ix -mall tnmatoo-. eooopinp out 
n small quantity of the pulp from <-ach; 
hprinkle tin- in-id- - with -alt. invert and 
ciiill. Kill tin- eavitie- with tin- follow- 
ing mixture: threi' tal>!i--p<>oii- i.f en-am 

i nf mineed |.. - 
if mushroom fat-up, a salt- 
It, a piii'-h "! whir.- peeper. 
.ilid e hopped ulivf- alul siltli- 

rnn>.- \-*\ nf t-ri-p u.i 1 - r 

li |Hirticii with a I'il of liar 
du<- j 



7\ malo Cup8 

lit tho cf" ' - -nmo rnrrfully 

I':;:--.- tin-in i-n li-ltin-i- 
ml till thi'in with sli.-i-ri of BtutL-d 
olives ini\i-'l with n. 



Sar . 

> - ' l.-tturf U-avos 

with l-'ilfl u: li-avinp an 

ini-li inari/in; split *ix sardine-, takinp 

them IM the fish. 

heads in t: - .nid -pr. - un*J 

ii-k. 1'ut a littl. v in 

f the di-h. at the heads, and 

- put 
generous teaspooi aiee. 

Sliee a lelimn. : n iialf 

i-h th. "f t!i- rind 

lyinj; on the leit . 

: / 

rather n maflr 

molding .t" jelly in individual 

mold-; when it ha- h.irden.-d. 
out with a hi ' -f the jelly 

fr-.Mi t: nd lill with 

Ided ' 

d with niayi.nna:- !'it a 
Bpoonful of i: -p. 

Tomato anJ Truffle 

-1 z\7. 

it a p-Tt. i ar- 

rnnpe in i Kit a 

thin s! niU -r in 

- a riii. . - 

-niah 
with a small round of truffle. 



MEMORANDA 149 



150 viw 

d 



' . : slices. 

[> ffur in. 

11 ;illd :i nl 

lad Ixiwl \\ilii two 
: 
Iliild \ 

aiul t\v.i iMiir.-. 
with aud 

. 

pint 

. 

I. with 

' 
| 

T utna I 

i. son 

n i.f 

: 
. 

'>' 

ar. 

. 

f 



: 
. 
. 

. --f 





Fit. . 'ad 

the 

.: "f 
. itli 


-.f ]iii;l :i a 1'it 

c'f v im in Fill 

In t: - : M Lit 

'!? 



TM 



U)S 

Artie). id 

I'r. pare ..rtii-hkrs as for a vegetable. 

Strip off thi . - ':nc> 

of the 1" -t fur ^arni>hintf. Lay the 

In-art.- in a rhi.pphitf l.nwl and rh"p tin.'. 

ry four : .idd (.in- hard- 

. \\liirh i- a!-> chop; 

.iiil-tT pickles, .!- 

o-rdinn tn M/I- an-: ..t and a 

littli- paprika. Add a talik->p<>i>n <>t 
thirk iiiaynnnai-.- dn-.--intf f<>r I 

and mix wi-11. Tut thin in tin- 

1 U.wl and ::i.iv"i. 

;hi-kl\ .1- t"p. (.jarniah with 

arti.-lii'kc k-avee. 



Tin- iiik'n-.li. - nlivi- nil. i 

turr.iK'"U vJ!n ^'.ir. chives, -ii-r- 
vil. and r 1; -..n Icf 

iitflit at a ^'d di-.d. r's 
a p.n-kak'' 1 anl i-an bo 
:i ill a Minny \vind"\v "r in a 
' hives coat lift- n i-t-n" 
rlumj- and -prin*: uj- 

In tin- lir-t j.laci-, Irt tin- nil U- 
.u-h tlii-'k, yrlliiw and rii-!i. 
t!ir>-v tahlf.-]- ..il t. 

Mix a *alt .ill anil 

Mark IM-|I|HT with tin- 

^ly. mixiiiK' tli'Tnu^hly 
until iTi-ai. 'in- until ml and 

.k'hly i: 

nful p" .r .1 f.-w 

.illd III 

1 

n il. 1 mix UK 

in litt'. .! -. pa--in^ thf 

tin- 1~ : 

: :i'.\V 

.- ' n-ii-r 

1 

! thin id with b .' 

chit~. . 
1 with papr: 
! in il. 
.iff up. 



hunch 

' and Ifiif-n jui<-.-. add- 

f three! 

in a ni'iun-l "ii 
plar i:;LT with !h- whit'-s of 

li-iijrti 
d in tin- >alad ilati- t! 

. fiW<T. ]i" 

na: 



MEMORANDA. 153 



Entrees 



Tin 

Ii. ' put thr'yvfnurthf. of 

' 
and ' A<M ^rv.l.jally 

- 

il. Whip wit: 
until r 

11 li"iir. i 



1'oiir i . ; in a 

IM\V 

until 1 
in ! 

I v i 
- 


r foi 

- 

linlt- 



Turn ' 

... 

! 

K-T -:>.. thr 
' 
' 



TI^ lialf tlio 
.. : i I i tin- 

; ir>n is t-.-. 
- . . 

t/*> blip cfT. 
nml 17. 

3 <-lls 

' 

' 

f a 

jKMiml .rid the 

i in 

the wh : ' b<>atfn until 

Turn ! r : livi-! : 'alc 



1 until tlio eg. Sr r.- 

in the <iihes. 



MEMORANDA 



ENTHEES 



.'. 

}' il thr rice until !laky. then mold 
into tin- .-hap'- ol a lal' 
tin- I'-af in half and insert three t .. 
spoon> i.f butter ami pu>h ti'^vthor 
a^rain. <lratc >tn>n^ , the t"p 

nf tin- 1'iaf ami bake in tin- <>vt-n until 
tin- i-hit-sf n. 'In- t"p. 

Serve wi:h in nielu-d but- 

ter. 

-;i Souffle 

II. -at ..m- pint of milk; >tir int.i it 
tbr<f-f.iurt: | -n nn-al and 

. until thick and Mii"<>th. Ad-1 
and a little butter; U-at int this the 
Well Ix-ati-n yulk" n!" four :id then 

the whites, whit-h ha\- 

1 \ . I'.'iir int.. a baking di-h 


inkets 

Ke lar^'. r^. allowing tw- 

rieh 

. r\ . i:; m. < 'ut > ' |*>rk int" 

thin put it in e.-ld water and l-t 

t. a 1-iil ; th: 

. ..r 'l"T. ' [".ilinjf 

phiee it ..n br..\Mi j.^p.-r t.. drain. Wrap 

liiiK' 
w i : ! . D 

nd whir K r :.-k<-r 

rrii! : fry in .ni.ikiii^' 1 "il. 

until br 

ins 

' 

fit!.- 'urn int" but- 

r 

1 erumbs ainl bake until tin 

:i Any of 1 -ita- 

I 

; 1 in tl : 

i 

ners 
ana 

]'. :\ and ' 

int" neat 1 i' 

nnd n.ix with f.-wl. 



ad two 1 ' them 

.0 n* the rhiekon : mix nl 
r in the sauce ;. .:ncr thirty 



MEMORANDA 157 



mini::. -. I'o'ir tla- mixture in n 

r with tin.' bread crumb-, 
buf ! hake a nice hr 

. IlL-W l>"t.ll 



. 
Tln> t'"ll"V. 

'1 hr - ..I 

:i r..ru with tin- hu*k hiekeii. 

1 .11 Jx-i'I'" T-. "Ilf quart ->f 



-.ilt t.i :itly. 

i-'-rn ("ruin tin- ri. 1>. mix with 

1 in-"!- : 
udd tl.i- Oth I >i\ !: 

p in the 

"r I "'il until tli-if. "Uu'hly 
a ^i-iuiiiii- S|>;iiii-h- 
,ir-d in -HI;. 

I crabfl 

irv inustur.l :ui-l 

: talilf-l' 

uf 1 rin- 

. 

: mix 
with tl Fill 

lll'H with U 

M until 

;>l-r until 
tin- raw : ( u 

; beat i 

.line tin- mi 
iitin until -ni"i!h : 
f thick <Ti-iiiii 
r. , 
i timi 
. with i 

with \: and hakt- n 

rninuti-.s in 

jrth uf 

a cup rm-h r ' "iir. on 

k. lui!' 
' 

^gs. 

Chi 

Tl-.' .niiiH-nt to 

cold r it i:. 

- .il .li-li f'.r tin- family hr 
(',- --..fa 8ta 
in one-thir"l-im-h 
cut the slices in halv.- In a 



luittrnd -hallow baking <li>h alternate 
lay-rs of hread with 1 f soft, mild 

'ut in :itli-indi .slid-s ajid 

.-prinkl. .1 with -.ill a-i-l paprika. ! 
twi. i >.v- -li-):-.\ and idd one cup !" 
milk. l'"i:r over tin- l.n-ad uiul hake 
until the el. . tin- time n-quired 

.: thirty mini;- 

Tiii. :!it'i1>ut 

1 ' ' ' --h a nn-at ehopp.-r until 
finely chopped "lie and a half poun. 1 . 

ked lialil-iit. Add a ' 
tit, n fi-w ^rain^ i.f i-av.-nnc. half a 
"f tin-- . l-iit4-n until -titT and 

i >f tivc cRg*. 

Turn into u wvll liutn-n-.l nmld mid 

u f..r thirty niinutt^, taking can- to 

tin- \^ mounding it l-oilin^ 

lily tin- i-ntin- tim-. Turn nit, ?.\r- 

ni-li with linii.n and j'tin-li'V and i-<r\i 

kins . 

1 .t int.i t-uU-s !-u::;.-i.-nt 
rhii-kcli tn niak' OUfl a!id a half 

.:iid 

'T <-anni-d, and a fourth 
i-uji 1 ism-!.' Milt a fniirtJi 

; .f |.,iti. r ; v. h. n !i..t and 1mb- 
Miiitf add a fourth .p nf l: 

lally half a 

i an.l tin- li<iimr fr-'in canin^l 


nnd paprika, add tin- chii-ki-n. ]<.!- and 
liiuhr.>in-. and u!i- n all an- mix-d tlmr- 
ou^hly. pla-- in rann-kin- < .>r with 
tri'U i.t d i ri::i 

T'unlales of L. 

a pint of vcninp calf '<r*\ 

l:.-d uat<-r until t. 'Inn f. - 

t rhopjxT, add a fUj 
iTinnl-s ; with a -u;i of 

r milk. tw<> I 

n t> !y <-h"p]M d par-Icy, a 

fi-w .'.r ;- . I" onll :i . ' ;-X)n 

of <-hick-n oil. l.:n-..|i ' ' 
nnd highly. 

Mix thoroiiLrhly and turn into wdl hut- 
rthcn tim! ' >k in a 

pan of warm water in n mo.' von 

Ixiut twenty-five minute?. Turn 

warm platii-r and surround with 
mu- :< i c. 



MEMORANDA 161 



102 ENTREES 

StL-cdlrcad Ti 



Parboil un-1 cook u pair of 
until tender. Cool aii.l force through u 

:><T, thru add {<>ur -Ks. "IU' 

at u time, stirring until tin- mixture is 
Mil' -tly fold in a cup : 

-u until .stiff aii'l <lry ami add sea- 
soning of salt aiiil p. ; Mut- 

ter .!! i-arthcii tin, . 

jnit a musi.ro., MI in the ' of '-.i<-h 

tiiid Jill two-thinls full with the mixture. 
Put ii. in, half surround with hot 

- with buttcn-d paper and hake 
minuted in a m<lerat. 
Turn c.ut and -,-rve with h' r ' 
8U.'Wi-d in . 

IndLin J/- -!.' Timbalet 

1 <-m meal in slightly 

salt' : an 

r if Ilece 

nini U'llin^ to t!. |M>r- 

riilV 1 1' .r iull tin. 

nnil rilen ; i 

firn -in- 

unmolil thes4-, brush nvi-r with 
butti-r and eri>p i. n ; then iill 

dy s<-.. 1 .,r 

1 

11 a -:il|iii-":. 

nuu: 
par> 

Tumat 

A. 1 . fourth t-a.s[ ..... n to 

half u . nto two 

i ; t<'ina- 

Adcl tin- 
half a tea-. 
tity 

and fld in 

thi- stilrly U-ateii wh. - ifK 8 - 

Tuni into buf .-nbali- 

bake until linn. old in 

hot which must not boil u 

the i .re set in ti. 

Frill r Batter 

Sift together a cup ;r .and 

four- . toaspo-ii . .f nH. -!! 
the ; two ej.-. 
ually 

y into the flour, ntil 

smooth: nild a tablespoon of '<ut- 

r olive oil an 

or lonfrer. In <<].; - d hours 

or o .t is pr n n-ady 



MEMORANDA 10 J 



104 

to use ndil the whiu-s of the r^ir-, ! 
very htiff. In cold weather tli. 
may In- kepi 

/'M; Fritters 

M (if the-e delicious frit- 

. tiii^r tin- white* 

.1 t.. tin yi.lk> one cup 

of iniik, one and one-hall L-raham 

llour. i. ni- table-]. lied I. . 

iialf t- !t, one cllj 

i'hoppcd ti;:- and i-lir-hlllf cup "f 1- 
ric-' : in; tlav^r \vith nutim-i: and 

a littli- ciiiiuiiiiiin. th. n ~iir in tic 
whitefl and nil' "ii nf liakin^r IHI\V- 

fry in il- with a 

7 Frit' 



. .:::. : :'.: 
a til :" l.nttt-r ntnl half a dip ..f 

ir. \Vh-n th. . ?-tir into it a 

pin 1 'irrinK hri-kly and 

bly. 1; fri'iu the- : : 

i nearly cold, U-at in f" <im; 

ip of pr.-4T\.-.l n'.- 

1 fry lifown in l>il- 

iiiK with a sa ! fr..in 

: with It-inoii 

ju. 

' -"y F riders 

}' -^K thoroughly nnd >tir it 

int.' f milk. 

cup of 

flour in wi 

r. Win :i wi-11 

; -tir in one cup of thick rich 

<Tan!-Tr- .nd drop i- .fuls 

on a h >t 1. \rr,n. ! 

with Lutti-r and jx>w- 
>ugar. 

Chicken or Turkey Fritters 

to some cold cook ken or 

turk :M the bones and cut into 

3 about half . thick 

inch and a half lun^. 'l } .<- pieces need 
not '.rily }*> : .ape. 

Sprinkli with salt and i>opptT. dip into 
fritter Latter. c,, ; itin:j well on all K 
nd fry in doop hot fat until ji 
brown. Drain on brown or soft p.. 
the preaae. 



MEMORANDA 1G5 



L.NTREB8 



Fritters 

re ami core four tart apples and cut 

in niH-fiiurth im-h ICTOM tin- apple 

Sprinkle \vith two tal>!e.-,poon- "f lemon 
juice an.l powdered MJK'ar. I'repa: 
hatter \*\ Ml'tiiitf i 'iu- cup <!' llmr ;inJ 
fourth lit, Al'i two 

wcll-U-aten y.-lks to one-half mip uf 
milk, mix and l.-at int.. lln- lli)iir. until 
it i.- a -HKM.tli l.atlT. Add urn- Uihli- 

itter or olire oil, and 

rut in wliit<- "f two 

.j.plcs ran-fullv. dip in 

.ind fry in dd']> fat. \Vli. i. 

bed IT.PWII pni>.T 

-!. tin- i.- -prinklr with ; 

den 

< Frit: 

('! - nnB. 

mid u-.< it in makim,' 

u fritti-r latti r ; milk. 1' it 

jofl p.irt nf t! ' :ic-ly 

; ft, thru add all ti th- 

uld IM- ijiiiti- thick. 

: .nful- in Im*. fuU 

lr;:in inn: r frit^ 

if i-s>il'l. . r-'ll-l T ^riiiiii 
the tim-nc- - I ;!n-m in 



. v with : 

; in a 

. rin the 11 in 

iml ; 

A mix:-:. "-third clurit: 

- 

.'ill-' 

fat 

a until n Lit i.f ! :i l>o 

i in it in : Dip the 

i^r l>:i>ki-t in t ; ' 'hi-u 

till with tl.' 
thcr 

Win-:. 
.inu'la/il i'.:p--r. : 

intf t. fry a s< 
illu-tr ' B, !'- 

and 

rucdes 

it tlin US of huttiT. 

d j-.nir >ji\. 

hially. while .-tirrincr - 

thirds cup <.f milk. Wl Imiling 

point i : of 



MEMORANDA 



167 



1'-'- ENTIU 

grated Gruyore die. -, , and the yolks of 

twu e^rir-; unU-aten. A- --..n a> th<- cheese 
mel' .vi- I'ri.ni tin- ranp-. fold in 

Oil'' cup of mild cheese, cut in v.-rv >mall 
cubc-s, and >ea-.n witii -alt ;.nd cayenne. 
Spread in a ^hallow pan and c.H.l. >ha|H.- 
in rmind rn><i iip in crumb-. 

and crunilis a^ain. fry in deep fat and 
drain mi 'nr.'un paper. 

Lt ri.'j.' ' 

r niu'ht ..in- cup i.f dried 
lentil* and half a .-up <-\ drie.i 

1'rain. add t\vi. cup-. t .f \vat.r. 
half an mi. 'alk of .-i-l.-ry. a -mall 

carrot ilictd and tw.i ( .r thn-- -prif 

Cook until soft, r 
BOH): - :\> through Add 

ruinl.-, i. in' 1~ 
egg. r and l.-m mi ji. 

r two 1 
nd ( liuiUT, |Miur on 

'itilly two-thir ;, ,,f ,-r. 

trii . [x.int and add to 

lentil mixtur.. Mix thoroughly. 
. dip in cr . .uid 

.ml fry in d- fat. 

:i and -IT\. with l-P-wn tomato 


' 

of 

1 'Uttr of 

. 

and a 
littl- add the (.eaten y..lk 



until ti of 

. 

( 

turkey, mix with it a little of the 
. - . ith which it wa- 

na into Kinail i 

Surn>uncl tln-e 1 Ith th- 

potato mixture, al n to 

each. mak. f unit 

: .ml. then, and 

: fat. - a napkin 

i-hed with ;..iny 

with a wh. ' 

wit: 

Potato Croquettes 

: >-ift -old ''iee 

Amount of 
beat 
salt and enouph cream to make them 



MEMORANDA 169 



ITU k STItKBS 

soft cnouph t.' form into croquettes, roll 
in CTUinbs, - gg, and iTUii. ...'I. and 

fry in hut fat. 



ironi 

.ir 'iii in boiling -alt'-d water 

until U-nd.-r; .Irain. cool and -ut tint-. 
Makr a thu-k *auv f tw.. tai 
butter and : and 

.dd mi. rup ..t : 
.1 lirapiiiK tal' 

.ind 

salt . i'l^T t> st-a-.n. ( lool, .-:. 

: cTUinb and fry in d-fj. 

Italian let 

\ 1 
and 

:' a cup t arh f huttiT and 

I a -u; 

the viTiiiir.-lli, anil 
with 

( - '. tt-d. 

' 
fry in a taM- -IMMIII <>f lard 

- ' 



in . 

. and : 

! 





" . 

. 
- 


. 



.V/ 

"arina, oatmeal 
kind utiliz 

highly wh! with 1 and 



Dip 

in i - :iutfl, 

and fry in d^-p I 



Rolls 

rMK eut from th<- top a 
id piece the sire of r dollar, and 

: part; wh- 



;.IEMORANDA 



171 



17L' ENTREES 

S.TVI-. till with tin- following mixtuiv: 
I "hup very line Mi:?li-ii-nt crl. rv to ma.. 
pint. 1 ' rer a teas] 
salt--] ..... n "i i>< ppT. a t.iUr-] ..... 11 ,.i" 

-1 union, two tahlopoon- of to- 
ketchup, fo . .iv. oil an.l 

(in- ti a-pooii .'I" K-iiioti juic-.-. St-r\.- vi-ry 
iold. The tilling may U- vari..l by the 
jnlilitit.n of a littli- roM cliii-ki-u -nt in 

i UiKil tongue. 

-t'M 

( 'hop r mat' 

.1. to tin- amoun, 

It u pint, -t-a-on with .-;ilt aiul 

a i-;ip "[ ho) \vatiT. 

! . i, thii-ki-n with 

a litllr Hour, ti .v K r ran- 

. 

. <-liop tin-in 1 airly 
i l">il unti r I M .1111 itinl 

.I th<-iu ovi-r ha-h. tlu-n inal. 
;unt of lir.-ail -ru 

lespoon 

.i little 
.ml -}' 

}\> onion in tin- ili-h. 1 
a i: twt-nty 



rut . I 1 .11 11 

I 

I) Oil!" 1 . Wl- 

tightly I frying 

' .'iinl 

all on I, rc.1 aii'l ! 

ull to^'i a fryii 

y thrtt- h ' Ain^ 

it. 

lti-'l \\ in- 

! i- -ill with a mix 

r 


in whii-h you mix 

wit!. ' . " " l"~ 

:.ly. 

ni'l at ' 

trim tl 

in a ilrippini: pan with a pi; 
.< or ;. ..... 

roquently and bake 



MEMORANDA 



173 



174 ..... ts 

for half un hour or until teinlrr. Re- 
move the roll-, thi.-kt-n the j^ravy. pour 

\er them. ami serve hot. 

Port Scallup 

Put a 1 : i-"ll hoil.-.l p 

ehop; . -i fine, ::: .1 : ttttl .' -1 r 

n with ;-alt, pepp< r and in:- 

: n, th'-n -trrw i>\. r it u 1. 

.IT cruiul-~, ami '. . with mil!;. 

AilJ aii'tli>T ' aii'l M 

until the dish i> lill '.. 

1 - 

an.! l<n inin 

di'iu- Ul ami li-t brown. 

wilh u:. 

. 

!' r.- an.! - 

i 'ir"p in' 

:..in >\- 
. '-urn-n 1 

whip into ;!.. 

: li^'ht 

f whit" i 1 until 

: I and 'li'-n line r-inall i: 

i with 
a c 

Justing oup 



POOH of Ifllioll j 

fat ' 

a !. r th-- top 

in ft 1 [ 1 rat-- 

n mil. 
th.. 

fheae little et 



Quail Pates 

T: i hot as a 

coun*/ at u formal hi'. 
f . 
art- tqualh ^tln-r way. Li: 

with i: 
rict 1 , ailju.-' 

! sot 

aside, empty out tin- ri-<_- ami re: 
the pastry shells from t; . Chop 

f the meat, an<l - 
t;ik th.- bits an-J .JlnieaU left, break 



MEMORANDA 



175 



17''' EN 

tin- bones small, c..\. r t.> level with cold 
water an>l M : t" Minniwr fur an hour. 
Make a fre. MI. at <if the I. . ( the 

quail if ut hainl. if in>t u~e chi.-keii 
liver-, rub thn'U^h a ..n<\ in three 

tal'!' ..1 tin- ... 

i ham. the ylk> <>{ two 
har.l < 

Uld a I. a-p..i.n . .f rhcpln-il O 
in tin with Milt nii'l 

I"'!': : \V hire 

In th. 

^hi-11 placi- a ni'T 

fat thil put n lay.-r ..' the 

plump ..;. 
.ill iiin 
with tl.' . r. [.!.'. 

in a i : twenty 

nute*. 

Tonyi. ra 

<\ mix it with the yc.lk I 

.111 un.l tinely 
Heat 
it thorou^Uj . 

rinklc thickly 

with tii rn.l in in- 


kly in .. 

/.' luK 

~ . ritly 
. 

;.pi<l 
1 

:li>T f tli'Ur. ali'l 

stir in I ys with 

iii thiu 

sliii-s -f 1 with a 

-unit's and I'.iniicaan 
fnr rif- 
minut- . 

} '.'.- man's Delight 

A. Yoi mown only as 

us aoconij 

Try ^ good plum; '.(jes or 

- of sausa^re mr-at in a lar_ ing 

pan, pourinp the 1 " ' 
baking in a hot ov. ' - :ikiutes. 

ie with tv ~ of 

flour, a teaspoon of ?alt, three eggs, well 
beaten, and two cups <>f milk. 



MEMORANDA 



177 



17> 



Squash 

wliM arc in the way of procur- 

ing tin- .^inal . ! squ 

(known popularly a.- "indmdtlftl" 

squa.-hi-.-) will :i::d tin- loHnwin- :i pal- 
nUtl'li- lunchron .ii-h ..r I'.ri.oil 

tin- t'tii-n minutes, drain, 

cut off u small portion nl tii.' : iv- 

. till with ti f.>n-fin-;it. r.-- 

tnd l':ik- in a incil. 
h"iir. T> ii. 

f d 

i in tw.i t:l!>l< ' "f 

ri-ply liri\vn. Afti-r 

;iH ail-i :. "f iniii<-f'l on 

iialt 
: ( -h'.pp-<l nu 1 

: i-hii-M'. half u 

; i-tin^ rika 

aii-1 tw t"- 
lik'htl> 



: i . 

.:!- 
. 
. 

Mix th'T- 

: turn into I'Utt.-rv.l tiinhal.- 

hot wat.-r in 

u until ' -nil- 

willi i' 

'lea 

i;. ir.l 

and l>ui. 'h'-ti 

run tin piilp thr-uyl. 

but- 

. 

: half a 
anl ixjundi-"! almond- 1 n 

.b and fry in 
fat. 

as 

I'.r .all a jwund f stale 

1 and !oak in 

.ion a li^ht l.rown in 
tablespoons of very hut lard: add two 

atoes cut ::mll and 

pep; - with some salt; 

gqueezo tl. i <iry and let it 

with t: . ' "-s for 

raiir:'--: add a small ';eese 

bn'kni -mall and dLsh on a flat pi. 
lay: _'ir for each person 

on the top. It is both good and eco- 
nomical. 



MEMORANDA 



Puddings 



Plum Pudding 

-urrant* by wash- 
ing in warm water, dry ,.n a t.iwel. pick 
tin.-:: '.in-ill in tl<>ur and put 

tin-in in a Liu' mixing I>..\\1. A1>1 one 

.i^'htly chopped 
.. thru half a pound nf !: 
.:id of tincly rh.-p;.. 

i citron, four 

leluoll J>evl. f 

ounoe.- of ehoppe 1 ,.r . 1. i-ni 

spoon i-f fait, oh. ' nutmeg, one 

t6fe>i . ti-.i~po.ii nf ein- 

iiaiiinn. half a ' : clove*, half a 

:i of n!' four oxi 

>pllt M half 

. 1 a li.il: 

ruinbM. 1 !i---' dry in- 
iK'hly, i .-iyht wi-11 

-.-I milk i-ii"Uk'h ti in.: 

1 ' 'O6M 

li-r IH- vi-ry \M-11 -'irn-d. 

irillin^, 

dip it in iN.ih r. thi-n rul> it on 

1 ..- t'lnua a 
!-th which tin- wat-r or 
Miak thrmi^h. On 

V. 1 W'fll 

hutti-n-'l. Turn tin- pudding int this 
and cover with L ' ; :hi-r 

. a 11" wing 
.ddintf ; 

in a k' 

. ati-r, haviiiAT th>- water come 
only half v. 

pudding should 
boil t~.il f'.r -ix h 

: fmiii the teaket- 

ininute the 

.'inn 

- 1 - 

'".urn Pudding 

IT ounces nf suet, four ounces of 
curr. ' !']'- 

spoons of brown sugar, two tablesp* 
of molasses, one egg, half a teaspoon of 
goda di in half a cup of warm 

milk, and enough flour to make into a 
good, stiff Latt hours. 



MEMORANDA 181 



PUDWNQS 



< linger Pudding 

Mix t'.uvthiT four ounces each of 

.1 cr :i'l i 

^inir.T. with two well U-at.-n eggs. A-l i 
3 of .-.:.. r , : ip Ulid 

. and Butter Pudding 

Cut 1 f of white 

. trim off the 
h with butter nnd 

u thin la\ .>r apple jelly. 

i jimMim; <li~h with ti. 
r h:ilt" :l 

:iall |>ii-.-i-s. 
;t in 11 : ' f tli> 

r half CUD "f 'i 
1 
' : .th nIH- 

" milk, thr 

r ainl a pinrh r it 

i, aii.l ' '!inJ 

half mi hour. '. :i a in 

.luce 

/ .' 

: milk ad<l f.v.> t:. 
-half a 

- :i U-a-j' 

> 
rrinjf 

:11 one pound of 

i fn-.-.h 

.x with it thr. 'f a 

^:ikle 

. ' r ' 

I 

.:dd lia!: 

:ir it i' '!'>ur 

. 

!ix ull 

' 

Pudding 

Boil : f Wi-11 i a 

:' milk until \ I to 

it whili- h"t tl aret- 
. the juic< 

lit tuhlosj)<-ifin- 

a pi- i a littlu 

milk. ! .I'J U- ratlii-r thifkf-r ilian 

Turn Hug 



MEMORANDA 1S3 



J-l rt I.IMNOS 

stiti with MX t;il-ii -poons of pow.i 
BUgar. spread u\<-r tin- top ami brown 
tli-li<-ati-ly in a A\v <>vin. 

c England /'rum' Puddn 

St'-w I'M- p..unl <:" pruin - ;mtil - 

n^ tin-in to tn.xtr. ami adding a 

.f oranp-. Arr.i: 
. .1 \v holt- wln-at lr. ail, Imf 
-prinkli-il will* all>i'ic,-, in tin- In.t- 
: .ruuml tin- .-ilrs of a luikiiu; 
di-h ; tln-n jH.ur in tin- pruin-^ Ix.iliiitf hot. 
cover tin- ili-h <o that tin- >t.-ain may not 
ecap.-. an-1 Irt it -.i.lually. WFit-n 

. .-r tin- t"p with 
.nii^}nl with Miuurua of 



1 . mplings 

' - 

[n 1 

I apple, fill- 
; rinnallion, 

if 1; . iiic thr 

-y with w!iit- 
pp!--. pin-'h anil tlut- 
.'.i-ll. Hi: ! 

: -..rty 

mi; --i-hinj; tin- 

t-|i with whit<- "f ivir ainl iln-tiiifr with 
a i with hurl -auc. 

\g 

Sift 1 'fa 



i milk 

- 

anil a ha' . ith a 

B8U' i quart 

pint 

r.- until 



n minuti 
r to i 



1 5 :ffte 

in 
inff. 

in the whir 

whi- fa 

p-iuii-1 of ] " with 

nutmop and iomin. Wh^n 

whip litrhtly it. 

:i-h in a 
hot oven for five minutes before serving. 



MEMORANDA 



DUMB 

I le Shortcake 

Mix and j-if; ! Aether two cups of flour 
and a level ta! t'ukin^' ; 

liub in "f butter ami mix 

:i with milk. Spread the 
mixtun- e\vn!y ovt r two butter. .1 pie- 
. bru-h with melted butt- r ami laki- 
i. Pir r n> 1 

:i and on 

m Filling 

1 --fa cup of mnplc 

I ..... n <>f butter until 
;..nir j.'r.i<lually 

mixtiiF' 'lil luilf 

M until f>titT ir 
f vanillu. 



l 

i-ftK* until very 

lipht ; acll ^ra<Iually . <>f pmnu- 

:' water. 

W rilll of one lei: 
' 

- in which ha- ! 

I- r. I 

the 
r the 

111 fr half an 
F'.ll i:. 

aon or nil: 

Turnovers 

' .' .T, 0110 

f r.utn.' 
f sour milk. 
teaspoon nu' an-1 u 

t thin. ' 'ut with 

.1 with ja: 
turn nvi-r aiil 1 

lea 

: >"kinp appli-s. nr 

it 1 .fill 

in with el. two t' 

>le ami a ' 
fy. 1'ut in a pan with a '. 

until done, hut not out 
of ..hap. .1 :-' ! . ' 

i into the apples half n 
brandie.l ei. -o each apple. 

Good Friday Pudding 

One and one-half cups of br 
erui Fame quantity f 

:n? and 



' 



188 

thn . 1'ut in buttered dish and 

ami niii-lialf In. iOTfC 

with warm sauce lla with li 

ami I ra::dy. 



Ina. . ; (, Enough pie) 

<l'.i.trt i.l" milk in a i|<i,il>!<' 
boiler; while it i- lnatni^'. take 
tubl' :' Indian im al, and >tir it 

Up with nl.. '!li.\- 

.t in tin- biitti-ivd hakiiiK ili>h, which 
.ill :-t<'Mi- jar, nr an earthen 

. l!..\M r 

\Vlnn ^tirri^l MiiiMitli. add the -eald. -1 
milk, stirring well. It will lixik 

it" tin ' il in 

- 

jar in 

and hake tliri < i-r { ''ir 1. 

\Vhi-n dune it will : \vhat j'-lly- 

lik- . , with some \\hey and 

eorr- tted m. Turn it nut i: 

with jilaii: 



/ ' 

milk, s*-a>i!i with 
:' rai-in-, Ix-il until 
1 

in which the 

' 

;uantit;. 




'<xms of 1-utti r. t!.i\r 
ir half t! 

the rice. 5 1 t'ruh 

. 

of t: r the ] 

Gooseberry Pu '. 

':\ rich 

:f an inch thick. Fill 
with ui i px.- -ally 

sprinkleil with 

ru<t. Pinch 



- which n 

put in 
until it S .ucc. 

Orange Date Pudding 

tahle5pr>on of pr. 
rin<l in i fill 



nail pieet -. Ad : 
] ennui-, three-fourtha < >i n. { 



MEMORANDA 189 



190 

v.ith one 

of milk. Let it -:.;nl .1 ft w minute . 
thm add one and OIK- fourth cup- 
flour i with two 

in^ powii. r. Mix all to- -tlii-r, pour iiit-> 
a hut: r. ! niolil a:. : . for two h->ur . 

with "r.niL'i- >a . 



m<7 

< 'r ona of hut tor nn-l 



:li)iir 

ollr 

: r. A'l'i i-iu-- 

th<- tl'-ur : Miixturr 

uglily, then m\<\ tli>- 

:ailk, al- 

fourth of .i 

. 

:rty niiiiiitc- in .1 

Marmalade . i:i>s 

ar into -m.ill tinihal.' :n.'M.s ^ufli- 

.rly till t: 
allnw tin m '1 an-1 with a -harp- 



. 
bak;: . hru-h "V. r tin- <-up-i with 

: for 

- 
whi' 

rin.l in 

i littli- "I thi- 

link' th- 

- 


u>\ pulp an-1 

thirty mi:. I .:itil ri--h a:i-l 'hi-k. 

Ahil-- 1. 

ompuued hy a 

sau< 



int of rirh buttermilk a-1-! 

on.- rv.-n t.-a-jioon of hakinfj #>\:\ an-l 

in half 
and ennu^'l 

- thin - 
If you obj- 
r lay 'h'-r tn 

bakr, with 

ready a quart 

and '. Pull th- ap:'.rt. hut- 



MEMORANDA 



I'-'- PUDDINGS 

t. r and spread tin- fruit between and on 
t.-p. Kal with plenty nf rich, sweetcm-d 
nn. 

I'ii, Shortcake 

Sift together one quart of flour, one 

n- "i bak- 
ing |M.wliT. add tw..- thinU i.f a <-u|i .f 
butter. w.>rk it lightly through, and \v,-t 
it with fold mill. . .in be 

handled. K.ll it, -pn-ad with in 

.iiid hake t.. a li|/ht. tfi.ld" 11 brown. 
Lift i-:T tin- t.ip In;. . t with but- 

t-r and put thi- pint-apple : the 

.tnd on t-p. Whip a pii 
rifl. with a tablespoon I p-'-. 

!>U> . p. 

Pitddit 

"f milk in a tlat 
:..rd --up i>f Mi^'ar. 
tiunrter eup .f wu-h-.l n< . 

innami-n and nin-half 
-rht or ninu ho 
ttirr . - .nally . 

:\n<j 

1 ' .-up .if sour milk. 

half 
1 - 

pre~ 

. r. two eggB, 

teaspoon .1 i if 

cinmuii'in. Mix .-u^ar and I.MttT to 

:u; .soak bread in milk with soda, 

ther in^: 
.a tW" h- . with whi] 

tin. 

nij 

( ;-ift bread erumb* 
in thn . r in T 

tubl' 'if melted butter, half a 

pound of sweet alni'iiid-, blanei 
pounded to te with iona 

of Msewater. t: aid the 

whitev ,,f t: i with half 

fire 

until thick. Butter a pudding di.-h. pour 
in the inpredients and 1-ake half an hour. 
When c-ild OOT6T with a iner' g i.ide 
of the remaining whites and four table- 
spoons of supar. and pla<-e in a cool oven 
until litrhtly bruwm-<l. :. in the 

dish in whieh it wa? baked, accompanied 
ly a fruit sauce. 



MEMORANDA 193 



Cold Desserts 



Lem<>ti 

k<> a i-u-tanl with out- pint nf thick 

:n, tin- \vrll-!>i'at-n y.-li. 
thr tal>l<-: 

nii'l tin- thin vi-llow rin.l of a It-iimn. 
IP -in lh' !r until 

irlv so. Put the ju 
.1-- <h-h, pour tii' 

upon it, aii'l stir tli'irmiirhly. > 
!'l will: ik'. 

1 ' 'uslard 

_'*, aM 

fl tliird of a cup -nip 

illy tv h.'t milk. 

Cook, 8UI 

:.til tin in! .ti 
t-> thit-kdi. Chill iiinl a-lil 
hall .' I In; 

win : t'ri.th. a.l-l :i 

fourth . r, turn in' 



rouni!i-l I'V 1 'ili' 

min Cool in t'. un- 

mol --hill. Sci I in 

r. - 

mn; 

]! 11 

a ci. 

egg- r until 

r in 1 

. 

\vhiU"* "ft ; Pour 

bord- r : 

turn mi*. :iii-l l!i! 

H'itl:. 



pov n. 

:rj 

.k lial:' 

pint 
pcpar.-.-. . A'i : 

'. a 
; It aii'l 

extract. Bake 1 

cover with a nifTinp :th the 

.u.'.ir. > - lil. 



MEMORANDA 



ins 

npadour /.' 

T" a '-up ff i'.-!.!. well-i ..... ke<l rioc i\<\<\ 
a cup i.f whipp'-l cn-ani, hall a cu; 

;., ,1 [.11.. apple. .-ii^ar t.i ta>te anl il 

i a <la-h !' rum. S.-rve \.-ry c.-ltj 

in punch flips, with a camlie.l cherry 

jually pifl iiia.l'- 

\vith ^inirer pr..-r\.l i:i .-yrup in.-t- a.l 
.'^ > - 

Gl Pudding 

: ! fir twn lu> 

..in- quart ft 

milk. ' :ii a littli- vanilla. 

nally -luring the tir.-t Imur. 

.11 i.iu-hnlf pint "f 

: . S. r\. \, ry cold in 

. ith fruit. 



. ,-llp ft" W.-ll 

wai .l ifiihli- l-'ili-r with "!> 

.l.lr.l milk an.l fiii-thir.l ft 

A'l'l fiif IfVt-l talilf- 

8 po :u-third cup ft .-.iik'ar. 

!. half a 
1 ..in- ' 
. i :uix- 

' 

1 half a --up ft \vhipl'l cn-ain. 
i' ir . .tt.-P-'l puil-liiiK' 'li'li 

;.- with tin- 

: niur.ir 
. iu a i. 

Pr 


cookiiiL- p f rice in ^alt<^l H 

to it, while warm. 
spo . well b- 

l>oon of vanili 'Xjos 

ff sviK'ar. Spn-a.l thi- "n tin- l^tt-nn 
of a platter, anil cover it with a ! 

; continue alternating 

the la;. i making each -lin^ 

Ciller, until the rie-- i.- ull 

the ili-h ' rainilal 

in form. Sprinkle lightly with j 

.vith a ie HUMM 

vhit's of two epfrs ar. 
.onfection> -r. 1'ia---- in the 

ixix until - gmraiah 

with small pieces of cry^tallize-l ^i: 



MEMORANDA 197 



r. 1 - 

ic i tli Da: 



'.:i a <l'Uil<lf 1" 

with ;i pint rai-h >t milk ainl \vat< r until 
Mift. > .:i.l llavnr 

vanilla r Innon. St"ii. 
tu :. . -u-w until 

r . 

-f v until ('!! ; 

turn nut tin- rii-r in tin- rnil.T i n 

iU . s 
\v ilh <>r \s itliniit ui.ip; 



i 

i level 1 

. . iiu- in 

. 


I 

rii-h ci 

a.M t > it the 

| 

::ful tc ' : in^J. 

i ;;!... i 

! iu 

1 

. 


i 


: fruit, ti^> an<l ] 

ith 

r. 

.' :ll U 
jian t 

. 

. 
. 
U) l"'il l""r a Ii 

: 

. 


until ' 

. 

1 

vhi - 



: 

^c. 



:- 

' 

Boil half a cup of supnr and a fourth 
of a cup nf water until it <\n: 
threat 1; ; ,r -..wly upn thf stitfly 
n u!:::- - 'l' !. anil whin. until 

ci'1'1; thru foltl in a nip t-1" win, 

1 Mit-ly rhoppi il prr 
1 ginj ir into a iiirl"ii iimltl 

and oivtT with It, allnu in^r 

it t ri[H-n t'^r thr.-.- r four lumr-. 1 

with a >aufi- ina.ii- fn.ni 
nip uf th.' I.T. 
slightly thickt-: 

Gooseberry 

Ine i:i half 

. 

juart ry little 

r untii 1'r.-- tin-in through a 

i with ha:: 

r witii "in' 
.ty ininiiti-. A'l'l 


mill .stir until it i-> all l\ 

1 a<l<l tli- 
i l-'wl ainl ~-t th. 
Whip with 

r until it 
ill thf 
; 1 1 \v 1 
whip until it in <iuit<- ?-titT. I'.Mir into 

'. ' 

; . .-h aii'l 

with 



Rasplxrry Ch 

Pi 

anil 'k . .p until 

ilinu hnt by ! 

a n;<>uii'l .i-ly 

urraiv- d in 1 ^la-- .li-i 

with an i: M injr 

:i until i-iMil. (iarni-h with 

ni, and 
with i' 

Or*' 

Peel : kin 

. 

- with a tiny 
pim Kinp soda anl 

ook 
fur ! pr- _-h a 

_'hly 

chille<l in t: 

add tho stiffly w: two 

eggs beaten witl of 

sugar a: illy half a pint 



MEMORANDA 201 



of whipped Cream. Arrange on . 
r>un<l . with Li-: 

iiiflo.-in;.' tin- .-i-i 1 in phuv 

with a litt> 
MiruiouuU-d 1'V a rrv^talliznJ cherry. 

Da: 

a p>und ('f d . 

R 

:i tf ' .111 it, and put 

it i: :i with uiu- and 

.itfur. 

::i t') tl. ' 

. 
-tir in ha. 

; 

! 

ihrn turn into 

. 

. whip . ^aru: 

: -ad Uio 

Id. 

.r,-^ t. 

: -if 

d half a i-up . 
A it t.. .r iu 

ik ill till' W ! 

. '. ' 
. 
' 

. 

: tly in 

with a t.. 
frui' - 'inn. 

fruit with u li' AT.H.T. fli< : 

.bacid fruit is the 

I 

' 

add iv.o-third- 
nnd 

t, tln-n add th- 
h mix. in a little 

- 

wly 
;"'>r ;. n niinnt.-. -tirrin^ all lh- t. 

I the i 
to 11 Si " 



-MEMORANDA 



OOLD DES.SKRTS 

the fire, ami pour int.. a w.-tt.-l mold. 

Id with a ru-tanl mack' with the 
yolk* <>i tli. ..in- pint of milk, two 

-half tal-1. -u^'.ir, and 

half u :i of lemuii extract. 

Date Blancmange 

1 : quart of plain Mnncmnr 

with vanilla, >tir in t :ied 

ur int.. a mold and -< t on 

: turn out. and rover with 
whip i or thi' i-titHy whipped 

\\1. . u ah 

halved Kn^'li-h walnut meats. 



< 

Whip n half pin' of Of 

i.n th- ' .' : all 

. two ! . ive 

amallows. and a half 

1 ' .. add 

. d pineapple. 

: fruit and randy lightly 
in- mi, |>ut in -h- 

ad.l a rhi-rr% fr D, and 





\V: :n until q 

tl. . '" 

'. until .d add ^rrad- 

d- 

. 

- ..r ran. \\ith..ut ' 
r, or ii. : ' "d 

sal ! thrtx- ho . 

.nip from a ' of 

C : .n^' it ' 1 and . 

:-.-h. then 

the pulp of th.- fruiv 


.th wh:: 
1- te if half 

th. wliij-p. '''*''' '" ^f" r '-' 

v fruil 

isse 

quanti' 
rinklr with j.ow.l.-r. 

!d half full "f wb. 
:,. 1':.. ',.; :.. UX a:.d Bll 

quanti- 

h inprodicnt may vary nrrordi- 

hand : ' ^npr n= the 

mold is full to runninp over the mousse 



MEMORANDA 205 



COM) I- 

will bo cqi: TV. It is .leli- 

cious and may 1..- - r\..i with .r without 
fake. 1 u-.ial'.y -.-rye it alone fur din- 
ner, with r a formal lunci. 

Pineapple Sponge 

To n quart of pineapple jolly, w! 

of thr 

:ntil tin- surface will 
n drop of the mixture. turn in 

Hav- 

ing ; with . 

water. Win ii . - r 

' 





Surprise 

\\ ' preen 

jelly ov-r : '. mail 

d in oin-hnlf 

iiu the syrup 

:iid line a rinc 
! with tho 

,<\ liquid j 

'h whi; 
with \\ 

> of 
ion. 

1 

I of a 



t 

up. 

- 


1 

1 - fruit jel'y. I' 

. pour 
ill on ice an 

with whippo.1 erram. 

Strc. Trifle 

Li- ''ornnto la- 

Hak . -.s of t' 

eggfi, a fourth of a cu- --ar and 

and a baV milk. Cool and 



MEMORANDA 207 



COLL) L 

pour i.vt-r tl :' th.' diah. 

Whip the whi: . -y -ulf. 
put into a luitvn-d pud-i 

urul o>ok <>viT h"t t\v nty 

niinu'' -. \\ 'i . :. .-.ilil, turn nut on t" 

Mrd in t -prinkli- 
with pnwdi-r.-d ii. 

oold. 

rry T: 

.md ]>ulp tin- _ di- 

:.!, mill mid whilf 

:-:;;: r 

<iuart. Add th I'.ur 

egg-. 

in -MI in-arly 

full. .'. ith tli' 

I t: 

the fruit i- th- . 



in the 
. \Vln n 
thriiiiK'J 
:' bit 

if tin- pulp will KO thrnu^h. Add Mi^ar 

red, and 

pint of pulp add \ l>int of 

milk. : 

Duchcsjs Prut. 

i ham broad in 
fat until u ^ld> 
placv i..u u platt.-r. IV 

f pruni-s, 1 

.'. ; in tin' iiK-minc <-""k th--in in 

.; until t'-ndi-r. TI-III 

tht- .r intn I ,!.l.- 

spoon i the > 

en whit of 01 ' . . .;:.! in 
the 

place a hrapii.. 'in- pn-- 

! pru: . 
chi 

ip 

i'-)ve 

the ;iut in a - D with one 

'U[) of I1KII - of 

butter, one and oin-half 

Bake until thr -yrup is 1 .6 ' v ->ld 

with \v: .in. 

Pudding 

Cook one CUT .hum flour in two 

- of salted boiling m 
boiler, until fr 



210 COLD DESSI 

nill nno-hnlf p.iund onrh i>f i-hoppcd figs 
aii'l English . 'int.-. cut in qiur 
1 f mi liuur. Chill 

niul with whip; :in. 

Dr< rumbs 

- d i-rni'. 
:.all ru; 

r, and 
It. I'ut ill u ).:m 

until r 
.rid ITU 
d. Kill individual papi r 

with the inixtun- and 
whij mi 

. \sitli 



A 

1 1 \V 1 1 i ; 

th a 



I 

!i whir 

: 
1 S'.ith lh< 

1 fl 

' 
. 

11 'ii 

im DC 

1 n n . 

and 

: 



;lly tin- i 
1 until with 

.d Ora- 

1 ' : 1 -i tart r.: :nrt 

of water until 
j'!ly bag, add ; 

. Whilf l>ili- 
it one d7.-n apjilt-s. r 
When the apples : "n them 



MEMORANDA 211 



.' 



fully on a -ki miner. '. 

tin- syrup until a jelly. Fill the apples 
with orai lire marmalade, p>ur over 
tho tlii<-k< nrd i-yrup and serve with 
whi; 



KI Walnuts 

' . iii.il ijuai't \-<*\ \>T 

an-1 Kn^lir-h \vahr.itr- into tliir.i-. !' 
iii-y will iMt lix.k well. 
; i-^es with whi: 

on Toeut 

; ..Ti :i plat,' in 

ii until nict-ly |in>wn and < 
. and Imti.T -liirhtly. Lay ..n a 
p] r and p..-ir "V--r th.-i:. 

: II 

whi: ' >:i3t and 



213 



Ices and Frozen Desserts 

are nuTt-ly fruit 
with vv.iU r. 

pUl. 

. .. | 
nioiily oinittiil. an.l 

. 

li aiiil u-uall> . in tin 

liinu-r i 


win Bf or I 

i until 
. 

\-> a : 
U \vitli 

1 
i 

. ami :' 
1'1:>. 

to . 

. 

. 

: 

: 'K- 
inixt 
.1 Ki-latinc \v i 

tin- 
in 

.ricd iu uquul 
' of salt :.!!! . 

!r fret. 
I! a siinpli- 

i!y : ' n inciting t<p allow 

cf this solution, lost>s ita lati-nt !. 
.;tun- of t: 

ir, i- , ! tin- 

In- process of solution. 1' 
pour off the \ T .rt- th- 

. 

:i^ burlap or wat.-r pi 
; and a 1. .HJrM n 

. these. 

One cup of ': t" thr 

of 1: ice i- t' iirnp'-r- 

tion ing. 1" :. } 

of i< iiiK 

turnirif: tin- fr<i-z<T crank oc- 
nally to shako mnl p.-u-k <l.\M: 
ire. Tuni slowly, especially at : 

J iTcUIJJ '! 

U{on this. After :" 



215 



KK> AMI Kit. . PS 



en am i< tii ripen. pour nil tin- brine 
and repack \vith th<- ice and .-alt this 
time iu tin.- proportion cup of 

salt to four cup- 

In molding or .if fur 1.. 

mol* rather : : ; individual 

mol . l rozeii mb i 'lull 

uiiild th.iri. uglily and |.. ck solidly 
until r Covet with a but- 

! i>a|M-r, pros tin- C"MT d-wn, liind 
tightly with a np of Imf 

clotli :ind pack d- ep in i-|,ial i: 
of ice and salt Four or liv.- hours will 
: ' ' which an- di\ nl-d in 

hoiild ! h half 

.it till' lilltt'Tcd p.lptT, lillt It 

full to ovi-rtlowin^. hind with 
: 1'iittt : k as 

rt of applt-< in n pint of 
: :. Mash through 

(if i. in- lining" aiiil one 

' well and freeze. 

f tin- OO1 ad'l 

whitr I-U'LC and tini>li 

' 

Bofl a ; with two cups 

of Bu^ar 1 .ty mil 

111' ill J ' CUJ) 

: pr.--- i d on. 

half cu - ip. Strain and 

. il. 

. 

tli. pint of 

. whil- ; add on.- quart 

Orat. I 

\r> and 

iialf ri. :! ; chip 

j-i-s. a-: 

: 

Peel < 

oranp-i and < rt th'-m in 

halves, take- out t' !- and squeeze 

out all the juitt-; mix with rup, 

.in through a <-lotli and fre<-ze. 

' 

Whip one !: douhle rrr-nm 

until thick. Fol<l in two cups of y 

-half cup of finely 
: Mam-hod almonds and one quart 



MEMORANDA 217 



218 ICK> A.NU iiii'Zi-.s nnsstuxs 



slightly cruslu-d. Turn 
u pudding having u tube' in 

I'.u-k in iei/ and 
with y Manki t OF p 

and :.d in a OH. I j 

..r l"'.:r - 

turn :i'd tin- h 

:-crri(.-si mixed with 
whii 



in 

a \< . tlit-n l 

.vith 1< 

.d <if 
.ntil t!. 

. 
r until \<-ry ' 

.t ..f BU 
.lid li.ii' . 
it-turn tn t. 

burn.: 

I \\li.-ii 

xff* ; turn ii 

ir in a Miiall 

:i 
h 



. 

K la 

. . ' 
all t: 

. 

:nu-h. 
- 

liko 

Lut not : 
Ilk 

. 
1 ; ' .ml <>f 

.ni milk to 

tin !. 1 1'i-- w il' 

; .ut with 

' 


:h-y 
5 in t!.' f the 

A n-a--' 
-hould fur: 



ilKMOUANUA 218 



2_'H li 1.- ASH 

than a half pint of milk and tin- i-a&iest 
rai-tinj.' it i^ to drive a nail 
through th' Irttiiif; tin- milk drip 

through th<-M- holi-.s into a lm\vl. 

i'-ft intact and r> n.lv 
other uses. 

Toma'.'j Sit IT' 

init-r together :'or i\v. nty minutes 
ijuart nt' -hoj. in- pint 

r, tin- jnirr of two Innoi:-. and 
th : rind 

.r and halt" a tra-j ..... n und 

'r. \Vlnii Millii-ii-nt. 
through a . add four OtU 

. c]nTT 

' ly ^rr.r I e in u-ual, 

adding ul. . 

I tin- . 
whiter <,f tv. 

. 

in 

ndd the .1 !: . and tinally tin 



Vj . 

r -. linlf pounl 

r and a Ira.-;..., ,n 
:i r:n.i 

l.-mi.n. 
,;id tin- 

:' an \V . . ^. 

laaaee. 

!! le pulp from nn 

and nib thri-,.^ii a 
fruit -ii-\i-. addinj; tl. 
- f iint ji. 

. of 

I, thf-n 
i in a < 

id wln-n hah 
in a 

linjr th- whites of ' -.vith 

four tal'lr-poo; 

-h and -i-rvi- in -l-ndi r 
-U-t ^rla~i-:. 

! orang 



- TI Turkish CL 

In thi- in- 

a!.l- at n-'iia!.!.- -i 
't< than th- 

. in regard 



MEMORANDA 221 



--- K'ES AND FRO, EH 

quantity ;: . - . , 

to suit tli. 

ir \vitli half a cup of v. the 

soft hall *ta^i\ ni - -luwly up. n 

of t\. 

her.' y; \vi 

.'I a I'int of 

XT'- 

-. .1 pinch of po\v.lT.-l .-inria- 


1 1 ntf 

i with :. 
i with almond 

i Jelly Cupi 



Dfl p' n t '<( n[>ri 
of 

pint 
kin^ 
mir ,r aixl 

- 

Ui' 1 in 
i I a 

' 


, 

in 1. 






68. 

:m 

: a cup of grantilat. ~.r int 


' 

. 
- 

rrumhs, th 



of two i-trp-. 

. 

ool. 

lilr 
. i t h 
vnn: ' '-hino, tl: 

' 

<*r\ii' - 'nut 

mixture ai klf 

tho rcmainincr pr: 'nuts ( - 

"ne timo. 



MEMORANDA 223 



22-t KK> AM- H:i'/.EX DK-- 

ut Ice L'rc.un 

16 quart of thin cream, one cup of 

rolli-.l peanut : cup ". 

on.- tal'le.-p.M.n ,.f vanilla. Alii. ai. 
gi-thiT ami 

.U . . . im 

' ' .nt thin cream. two-thinls cup 

int milk, iie cup roll' 

i vanilla, Isv.i <>r 
tlin- .1!'. M 

tur.l ot tlic milk. .k-.ir an.l >ah. 

1 . i'l th- vanilla ami fn-tv. When 

pr.-- 

. ryin^ in t: ; tlicy nn- 

thi-n put tlirmiK'li 
roll' illu.tr. 

Pudding 

a cup 1 ':_! !i walnut 
i'lutnp u cup 

-rinj; th-in \vitli U'iliiiK' water, dram 
i inin . i r.'ll in ^ran- 

ulut. ; .it tli' v..lk^ 

.-ar until li^'ht, 

Si'lil tU 

.!i a littli- i-ulil milk an>l L" 

Imt milk. ' 

r'.ir til'ttt-n niinut' Tintf 

ly until thicki-m-il. tlu-n 

i tin- mix: -lil inl'l 

r, an.l : half 

In- whit- i.f i , 1- at.-n 

b of 

r, a CD; pn-s-r 

r.-.l fruit ami nut-, tln-n 
7 . A- -. -\ inf -rar- 

u .. '.vhipp.il cri am aii'l 
h;i' 



Can/on .Vi. ">ng 

I'r . rich. 1 from 

pint of milk .'1 a 

_-.ir. \\ '.!. ail-1 

. ainl a - 

\> ; in'W 

:inl when half 
r in thru- tal>le*i>oon- 
: \valir;t- Uld :p of thinly 

.r*\ and 
-.-. jM.ur.- 

h portion "f iiu- 

por; 



ut Pudding 

Pr - -nl-linj? 

a pint <>f milk ainl th.-n a-Minc tin- yolk-* 
of ggs beatf-n with two talk- 

spoons of supnr; when of tho right con- 



MEMORANDA 225 



I' .- 

the lire and stir 

i ! . ' ..... 

. it tO ( add 

a pint - the 

;: a 
cup : nut ii. 



T illlii 

ran. 

: .in. I 



K .': ' rin.l ,.f tw.i li-:i. 

oil luin; 

-, adding hah 



.urn ii. 

!f a 

. to- 

. 
I 

u individi. .Ids. 

Bai 

.'. ith 

> <-iull lilnl 
' 
\\ with 

' 

. ' 

turniii.- 
ir nlont 1 tli.-n- 

I 

in 

ascs 1. 
with t:: 

im 

.ntil li^'ht ; 


milk. ' 

. until 

tiir* - - -tiffly 

two i i cool. 

Wl, : a half of 

rn and h 

Pincai 

in-niii>l-. ^lico 

iall cubes. Put it in an 

:i with nno cup each 

- and wutT. 
until the supar is di?s- :id cook 



MEMORANDA 227 



IOBB AM. 

until rirh and thick. Drat tin- 

- until liyhl, and i">u: lu-ni 

tin-. . din^ IP. t mi i 

Ml Mil' 

k until quitr tlii.- ... I'. MIT the 

>\'l, an. I chill ..n 

thi-ii a. lil th' . nip. 

' -titT. an.) park ill a Ill.iM. 
ainl I'.I.-K in in- and 


:lf fll]) oi :li MIII" 

r until it will thri-.nl. 
add ti. ir tivi- of tl 

iroili. nn.l |- ;l t until 
i tin- pud-line Miiifklv out 

li^h. 
1 'h th.- 

until slightly 

until 

until i 

from I 

until i 1. When it i .-M|I| 

Uild It 

i If a 
i in tl 

m. I -.il' 
1 1 and with 

tin- 



'I.- 
itti-r until it lrn; 

i. Half 
1 


with vanilla 

W i hull 


. 

it int 

il it ' ' 

and l-t it 

P-] f 
bind the ed^cs with .1 



229 



li H AM KIM/ IN 1'K-SKKTS 



paper, and park in ice and salt for thn-i* 
hoilTB. Win n n-ady l dip tin* 

1 quirkly in hot water, wipe dry, 
und turn nut on a shallow dish. < lar- 
nish with in:. and 

In-rr 

/ . iing 

' .-Up nf Well washed He,- 

with a <jiiart i-t" odd water. and 
it on r tin !ir.-. Wiien the v 

>il drain it otT and OOT6X the rn-e 

with "lie ijuart i.f milk. Ck until thi- 

der. then re:n..\e from tin- 

tire ,i!nl pn-ss thn>uj:h a Add u 

i 

the K' turn 

.r and r :i few 

mil. 'd it t- 

.illa and -> ' :i-i>: 
Wli- - ami 

: nin-h 

halt : hlaiieheil el. 

;eh i>r. 
. r - . . whieh hir. : 

Stir thoroughly, add a pint ,,f win- 

: 
with 

:/!/ 

. R <;. in 

Ik ; wh 

p ol 



How tin- nii^ 
ien. aii'l then -t:r in 
I 


Tnr in-dd and 

. in ire and r. 

iiMiijr. Wh< n T' 

^liL-S 

gar' 

Frozen Or <llin<j 

ri.-h l">i!rd wl.T 

milk in tin- double 

ir until it 

thi'- . i 

r with the ju. 

.ellow rind. W: 
! two oranges, and, remov 



MEMORANDA 231 



ILK- AM- ITS 

ry par ~kin. flake 

pulp i ' with . 

.irinklf li! v/itli {' 
-,.! pour oviT. i 

. T" I!:.- i-..!d . 
int of 

i half ! 



. Ill A I 
>' 

: 



.'htly l: 


[in If 
pint 
. 

: 
'.mi-li \ 

: "ii a 
. 

' 

in 

. 
in a <-up i,' 

1 until ' 

1 

' 

l.iri-- a r ! 
! with h:i 


: f'.f 

with <-li- 

. 

Cook one- fourth nf a c .n a 

,.ntil v. 

rich loi' i. will. 

-. of tv. 
half a c 

1 ill ;i littlf 



and v.h< n . a pin' 

whip! ! -T. im, t v. and 

I'Tnon ju: ' ' !d in :t 

.old and pack : . t for 

with squares of prunt- j-lly and 
Fluffed ; 



MEMORANDA 233 



Pastry 



Pur 

:->t. in tin- prepnration of put! p. 
cho. . rner to work in ami il" 

plenty 

half pound <: 
Hour and one-half pound nf In. 

\V.ih tin- ':ittiT ill 11 U'Wl 

in tin- illu-tration. W. : 

until imt a drop i.f water i-. lett in the 
butter uu>\ it ;h .in. I 

:ic-ll 

. \V".-k i. in- t.. 
ittcr intn tin- tl-ur ami mix 

.!i. iln-ii ki. 

' r with . cloth. 

mil the 

irth 

ainl ! il tn liav- tin- 

Pat ii 

. put ! ' ' :!l'i !".'!: 

r.inj; lightly each 
. . r. Folij 

ic ilicl 

B mini.' r.ill with 1 


fr..m ti 

- an 1 ! 

; 

IU 



'hilling <>r think thn->' instead <>: 
_-h to wait, 
roll, hut fold in :' 

: ' 
an<l ci.iil ti 

- plain 

and ' -in chill and i 



: - MI the left-overs cut 
butt -half inch in >}. 

will. ' B ' 

nan' 

it in n.irr 
inc! 

witi 

- 
any 'h your 

with hot appl ' r with 

ral-bit. - - n 1'af' 



MEMORANDA 235 



pism 

1'lain i'i> Crust 



1'.... e 111 a chopping Imwl mic aid no- 

luili" cu] il'-ur. one quai 

IIUK uurtei , l.ml, . 

With ;i -harp clmpi 

kni: -hly 

thr. lloiir. 

w.it.-r to ht'ld 1: 

nin -(plan- r ti- i.m--lialf 

II tin- ' 
-iiHHith ilmi^h ui.l. which 

-I HI;. 



fry 

;::rt i.f 

. i^'ii. 1^ 

rll up 

Pi 

int<. 

put ''" 

till 
tin- 



h a 

vinp 
the hanl urc ! 

' 

.f hutt. : 

fur tin- 

. ;' ' 



Kit!. 

thir.l if ! 
I 
- 
1'uni ii. 


.-. iin.l lake in n quick ovi-n a' 


tui 



-2 M 



1'AMKY 
.I A'- | M 

'I'll' ;hc 

tilling, winch ha- a iliift-n-nt li:i\<>r ir-nn 

.nlmary n.nni in 
thf inn 

: rum ^r. it mix 

it with thn 

A-iil "in- <-up ' rant j 

i ninl 

!', <>11C 

. oinn.ii: 
. ami haii" a : 

ft ami iii"i-t witli 


curr >fl. 

. 

and if th<- thr 11 ni.id- 

thi- inin<i' 

' 

!. a I.; 

and. . ]'Ur a tiihlt- 

. tiny pir. litrlit 

' ' 

"Ml. 
.1 / 

.inil 

I 

fruit pn-jv* 
aeas^n witli a 

;r iii u 
-till warm - 


' 

i f 
I till i>l 

a thi< k 

.iii-l with ri<-li 
lick 



" 

- 

of 

; if 

A-!'l .1 
: of * 

. - 

r. ;\ 

tal'!' -[>.,.,!! ..f -alt, an' 
until tl 

f cinn;'- 
ntrT p.r ' 

he mixed topothr-r onrofully U-fore being 



MEMORANDA 239 



my 

added I,, t;. If th" in it Is 

.^ii. ll:i\or with a little 
i<lT or tlir juiee aiicl trr.i!. d rind 
..f a leim.ii. M"n- -iiu r ar 
: <1 if <! 

with a rather r 
.1 mixture ..f , 

' 

. hur in 



ill.' j u. 
I rind 

i w In n h..!f . i-ld tin- 

lilh: ' 

' 

rin- 

. 

iu ' 

' 

. r t r wi' 

until T - ruh 

whi" 'T and 

add 

i. Turn 

- 

>r whip: 


lint: 

mixture add 

stir until th<.ruy ! 

grated rind and juice 



MEMORANDA 241 



1-A-TKY 

.alf a lemon, the yolks of two eggs 
.If a cup of cream and, if 

ivd. a thinl of a cup of wine. Line 
a dc-p pie plate with 
with white of ! Miriukle willi a 

third of a cup each 

i nuts (cit! :i>h walm: 1 

alm< . Pour in the apple mixture 

iml in u i! . . is. i 

with a merin^'i.' . J ..-.:.:. 

K f'Hir 

!inlk. 
wit! :iiiaiiu'n, ;>.ilt and k'in^er. 

with 
:" the season- d milk; th<-n 

. - hot wir 

111 a : 

Lady locks 

l; itt.-r tl.< 

int.. "rii'i . ineli u 

<>n" nU>ut i-.i.-h irmi 
ly, winding frmn the -.ma!^ 




I 

red II- :i '[-r 

or 1 

.nid till with iTean 

r Idb- 
!y with a -;N>nful 



y or 



1 with su. 

whipped en-:im. Ki'.! them with whi: 

1 with 
nilla, then ]H< - 

.- fillinp aft^r any 
- 

with a . vninjj il 

in a !. See illustration on 

page 28. 

ion Custard Pie 

yolks of throo eggs and one- 
half pound iffar to a 

- ; ' 

two ejrgs and whip all r until 

litrht. Add the grated rind and 



MEMORANDA 243 



:.' 1 1 I'A- 



! thr<-<- I'-iiH'ii- aii') 
!' Liif. . ' -k lit a ilulll'li mill 

mixture ihii-ki n-. tin n - t 
until < ..... 1. l.in-- a pi. 

vitli pM.il jia-l.-. prii-k it ml liaki- 

in a <iiii<-L \Vh.-n :ill with 

tin- li'iimn : 

- u ith tw. tal.li IKW- 

ili-r. ; , ,ij' 

tin- I l.n.wn vi ry il. liratrly in a 

E 

adding 

.mil thr-' 

.re mil i! 

. 

' 

: ' 
a until 

arnl IHHMI ! il 

spo 

: ! 

i in 

A 1.1 l.ut 

i . iicesc 

,),!,.. 
f l.utt-r, a-l.l 

.rth 

-ut in 



I ' in fi; 

split 

-u"- 



MEMORANDA 245 



Pumpkin Fanchon>.ttes 

Mix one aii'l f cups of stowed 

puini>kin very dry. with tw.i cups of 

.1 half cup of 
:iiia- 

.. one-half tea>; ii eaeh 

Kinder. Line individual tins with 

ry aii'l .. . , a until 

brown on t-p. 

Cranberry Pat 

Lino pntt witli ri-h paste, ainl 

bake till dune in a hut \Vl-n 

bakfl - t"r-i!!i n and let 

Fill with ric!i ji-llii-d cranl 
saun 

with tl. .mil half u 

Put in i cool 
lor. 

Cocoanut Custards 

JN'UM'1 "f 

A-i'l 
of nine i ^T(. 

-ipt-.s lii. 

. 

brov. ripo 

I 

hic-h 


tly ii. 



a pint i-f ri<-!i 

.a the pu.it 

ipkin Pat lift 

may }>o nppro- 
l for f 

sufficicTit jiumpki!. 

place in a r with a . 

intil t .vith 

a ti 



half a cup of whipt- ! <T- am. tv. 
spoons '-prgs 

beaten stiff 

rill int'i patty 
returni- 

hea* the pa>u- top. r.rna- 

mentinp tl. -ach with a l&rgc 

rr\. 



MEMORANDA 24"i 



THY 

/ios Tarts 

initiation for tin-so pa-try til- 

ly putf |>.i-t.-, |,ut tli< 
-impli r 

Jill-! 

. \\ ir!>. i 
with th- the 

i it 

.:: . 1 lll'll 

half 11 

' ..ly to : 

nl roll 

:iklf t 'l halt 

!nl fold !^> 

nl \v itii 
1 
pril with tin- r.-ii. 

ainl f.'M t. 

! - 
. 
' ' 

lift 

'. half of 

.if t**il h.ilf n 



thr 

. 

-;* 

ftll'l a ! 

' 

an < n ' in tho 



.t a hit <'" 
1 ' 

fill \ - un. 

Fruit Tarts 

pa.stry in Tiatty 

till with the fruit 
with n 

vith 
.r for serving. 

ns 

( 

with jelly or fruit 

nut D put in t! until a 



HKJ40UA.NUA 249 



250 I-ASTBY 

drl>av l,r<i\\n. (iarni.di a lV\v with half 
nuts <>r ;-prinkk- with rhopixxl iiute be- 
fore \>r\\ ning. 

Chocol 

Liiu- a d.-.-p pi.- jaii with ridi pi. 
t and I..IN.- in a <| ll *'k ov.-n. ( . 
-half C'llp plan- in :i 

.n with on '.-r, l>ut- 

tT tin- 
nilla, (Hit- nip 

ami tv .rn- 

inu.-h 

Mix will, oook until thick. >tirrin^ oon- 
:.'.. I'-'iir int.. ti..- ].;. -h.-ll and l.-t 

wo egg 

whir 

"f ! . .T tlif pi.- 

Ulld :: iii tJ.. 


. I i'r.-.ni .-riiinl.-. 



and i.m--liall' 

t w- 

' 


in j;: will 

.. 



MEMORANDA 251 



Cakes and Cookies 



il ill i-.. 

making, <'<>nkiir-r hulti-r will in>t mak<- 
,k-. ' 

,nu- 

! ' ry :l<>;ir CODta 
-.uti-ii ti. "1 tlmir atnl ti 

;i-r wli. 
r 

!-ur, two i. ilii 
!i--- ' i <-up will 

nn 


nl. an.: 
that th- iiti'Hi. 

iii^'. 

lll.ll Illi.Xi 



I a long 



1 

t f 

. .t of 
I 

Nil wit: - in thi- "vin. 

\\ 

. . 

11 nf t ; Jiiri'-h 

bip- 

:, nit-a 

tin- 

! ami t: 

b ; whip \v 

:..! wliiji 

III. UlCIl 

- 

lightly thrnuph. 1' in a r 
. will haki- in tv 
forty mini. 

TI 



half cup butt r. t' 
milk, two nn<: 

n cream of tartnr. : 



MEMORANDA 253 



^A> ; 

>n soda, and two squares of choc 

'In- rhorolati' ;idd one-half the lllilk 

ami >tir \- . .mil thoroughly 

!\ il ; ::<id niic-half rup of .- 
; stir until thoroughly miv 
set ii>itlf to i-.M.l. Sift tlnur on.-r. thui 

.ft thn-i- tr 

m butt. r and naimlrr of tin- 

r th.. roughly ; i .it J 
fruth uiul >tir in; whip wliit. 

un <>f t:irt;ir :m.| whip until .-titT; 

th> 

and >tir until thoroughly 
nn.\' 

huf> 'M-II tin- 

tlour and >tir haril ; U-at in tin 
.",.-- arul I..L 
nutflB. 

:ke 

.all ^^:^: uni 

: 
: 
pinrh : 

.ii-tly 1. 

xhii -ity- 

minutcfl. 

U . ..if 

\\ . 

rups I 



half 

S .ft flour 
. thru 

:Jy; whiji wl. egjrs ' 

I whip 
until v.-ry -.:'., 

: 1 milk, tlour, 

flavi -low 

thirty y 



Gtlaiine C' 

flour ' 

- : in 

r with 
vanilla. 1. 
until li^'ht, adil tv. f l-rncn 

.-M! a f.. irr!. of a cup 
wntt-r, tin ii adil ' 

lastly fold in a cup of flour. M a 

in in a moderat' 

ini-h -juares. 
Soak a 1 v, 1 taM'-[-..n Mulated 

ini 1 in a fourth of n cup of 
water: di--olve in half a cup of boiling 



MEMORANDA 255 



( \hf.- > 



i ii. M four 9 of 

jui' in Miii o :. ' 

fourth." nf a cup < .rth 

- 'intil it -pins a tin 
:niil ^nnliialiv ; tl. 

until 

- with vai 


- 
f ul ; 

I fruit rut iir 

: I :iut.^ 

: rich < .util 

. 
for. S- linr 

- 

1 





dke 

- . 

T iniii 

and 



r with 
---. 



i rum -.: 
1 

a plain ti :ind 

.vith ! 
pour ID in a 





MEMORANDA 257 






258 OA1 -.- 

\Vlicii ill-Hi- hiy it . i-lT 

f..r four liniir> preparatory tn iriiiir 

/.' ' 

M.-i: 

,irtli flip li^ht 
-.r aim irili i-up 

k unti 
' .-up lur 

iialf 
In- li-it 

. 

nul i fruit. 

:p chopjxxl nut 

MI in wliifh i-^ 

. 

half 

' ' 


, 

hich 

. 


.vitli tli 

liifh 

t!mt 
\vii: ' vi.li- 

the 

01 : I lick 

Of all the nut oak 

of fin : irr 

and one-half cup -hree- 



MEMORANDA 259 



t> ID OOOKfl 

fourth^ milk, two and 

Mour sifted with two 

'WdiT and olir .;'l|> 

of hi<k"rv nut i : lightly 

with ll'.ur. I .!}' tr*- 

.nilia aiitl !'....! in tin- u ! 

of four i-j:};-. 1 tli. 



U'ii//i... 



thi-n :idd in ordi-r. I- - , K'hl> 

.ion. h ! ,.f 

ifti-d : , of 

. nil-' 

:i:ilin'li. a f.uirtli 

t-a-|' th of H 

It" n |i[ill<l 

of 1 tin. ly rh"|>|M-.J, H 

i-rumlis n. 

uini 

until htiff 

ilr> !'.',.. nit'.: ad put together 

with tin- 



lU. 

iffh unbroki-n ^'.ir 

.n'- tip- r>- 

inuindiT. . l"i!j> <>f an 

ii<M a fourth <>f a IMIIHK! of 

r iiihi thi- rhopiMt] nut 

moat; cook : .r until 

it t: . thru -j,iva<l. 

. vr 

r 

f a i-uji of l'iitt<-r. A'l i 
uV' ai"l niix well. A'l'l otu- full 
Iiiit "f \IL' i il'Hijfh ami oin- l'-v.-l 

r and U .it 
with t: band until .->"ft and whiti-. 

D u litt: 1 null:. 

half w.' - whixki-y. 

Fl'iir i. in- up <.f m'. 

sliced citron and ^tir in fi^htly. 
ind of hutti-rol pap-r in a 
. r.'inicl fnki- IIHII. [x>ur in i 
inixtiirt- nnd Lak'- fur ir o^ i 

in a >1". . 

ift.-r iiiMkini?. If uncut it will 


Chocolatr Crullert 

Tw.. eg ' my ; tlu-n ! 

in oiii- i-up of sugar, and add for 
in^ one ;itt-r, a s-]uar<' 

and a !-v.-l tn ; 

"f ( -innnnion. Mix w two- 

thirJa of a -;:p "f >wx-t milk, three cupi 



MEMORANDA 261 



I KHK- \MI f.H-KIES 

uf ll-jur i.-v< 1 ten.-poona 

uf kikin- p-.w-l.T. K"ll mit c.nc-1-iurth 
uf an inch thick, cut with a 
cutter and c.xik in a kettl-- <>f 

fat. l>r.ip -ti cniiiiplc.l unci 
r. Wliile -still lu>t mil in p. iw.i 
ir. 

:iinll irn-irular 

>\\n\ i-s umi dip c;u-h piece in \v)iit- 

r..H in ]ri--hly ^ral.-.i 

.Lit. 

Boil 1 

ll.'i. .!i!:-_'| 

When 

. 

.MI t.i kii--.nl. L-t 

:. i cut 

.t-> tlir. 

. 

-ull 

I 

./fa 

1' iii'l hiil- 

but : : ' rl '- 

! tl-.ur ami >tir 
tin- 

.rn iiiti. u mi 
. 

'ii i-n : 

'-. until lijrht t< tl. 


: with 
' 

i'h ch 

with vanil' : with 

. 
with po\vil. 'late. 

Date Puffs 

I 

: i-fM.l. ^plit 

anl rill -.vith a rnixtii' -pped 

-; anl whipi- to- 

getht-r until thick 



11EMOKAXDA 



264 i i) COOKIES 



Cream Xut l 

'.i a : lioppiT or 

;i v.ith a ro.;intf pin oiu- cup of nut 
ta aliiii'in: or : 

1. or > 

:l<lil 

thii-k BOUT fr 
: . '. urv until stiff. 
v, ilh a third ;p or : 

I ] r, flavor with 

! Itl t 1 ' IHlt> illl>l 



Chill aii-1 It] ' fore 

on top 

. 

\Y . i'l 

.:mtf ul! 
i 

.K'l'iirk . I : . 

. 

Stir 

fillii r in 

r until t ; now 

:.i.. 

' 
- 
a h' th. \V..rk two 

. 
with ri--w.iti-r to 

: 
i'i a-l'l 



smoothl i place iu a cool 

.vn. 

' 

of 

. cup of hick- 
r nut rnt-ats c:. 

tiour. ', iout 



f-ut into squares. Butternut 

-lieiou* 

than hi.-kory nut*. Soe illustration oa 
pa*.- 



MEMORANDA 265 



Sandwiches and Canapes 

iu-iches 

1 ' an -<|uiil nmnlx-r of thin 

.11 and \vliiti- hn-ad. and 1 
:i with tlic full, .win- inixtu- 

< >f frfs-h \'ii' 
with fniir 

!.<T f"T -lllf littlt' 

tinif ; ti 
juii ^ 

mixture i\ tin- ! 

j-ITinlJi- thinly with l.l.nn-li.-d ! 

kind. l'r.-s-> tht> 

whi 1 "Ut 

irmngle. 

01 1 : 

I :I1K 

.. ith \v i puimi 

1 

:" hrvad and ' 

the 
r half ratht-r tliirk 

] .fs 

i tt-a.-l- 

1 and 

. 

' 
.' ' . 

/' 

ii 1-ell -*, mix 

.:d U-t'.. 
. thin. 

Date Sandtrichei 

pulp 



r 

i thin!;- 
. 

press liphtl.v :ior. 

'.-jte sanlwi<-h '. 
- 

ese 

ith n littl' 
place a layer of the chopped and 



MEMORANDA 267 



. 

f I. ;ir : 

I. A - . .vi.-li ti! 

. l>y using : 



:il in... uith :i 

-up. 



tllLT 

trichu 

i try , 
' i : 

(liin 

. bread 

. -1 I i: -r- >\v 

I 

I with 

hes 



nut 

v "ii with salt 
: -I. 

:ndu-icL 

a 8m- >on 

: 
riku, 



' 
tli;it i 

: tin- 1 thin 



; i Ham 

Ik. 

. i-h 
:i ha-; 

-I v. .'.'i a little [ '. 
' 

. half a i milk t 

a \ !'1--1. Dip on 

i fry in ! T . -r i- 
- the biiudwichcs to brown 

Tongue Sandwiches 

:nakcs delicious sand- 
- thinly and put 
pieces of butU-rc-d ryr nr white 
iy be used with tl 

if 1:' 



MEMORANDA 269 



'. on th' having 

1 it 

. roll it t:. 

into 
thin 

cut 
_ r th. 

: ea 

\viiii-h 

'r pn-s tin in ' 


ry lilt If 

- 

h look like 

. 
\V i l>utt<>r in : 



the 

in a r- 

. be faintly suggi 

..8. 

Fa- 

M: : 

with tv. 

flav : 

Par 'ter 

of 

]% nir 
. to half a 
1 

f lemon juice. 



MEMORANDA 271 



'WU11K.S AND CANAPES 

Hut; - 



Beat until a paste two tablespoons of 

1 with thn-.- ..f \,,\*\, r in. -at. add one- 
; <>f fr- 

;Tikii, 1. mon 

i tin- whole 

1 Hi. 

.ir. two 

'f an .iil tw 

M-h mustard with t.. ,u--h 

i'Ut- 

.:ny. 
inapcs 

' : bread i-i tlM^-rs one half 

until litfht 

*'n. W' r ]in ,j go 

with thin slices o- 

MM 

1' pound of ch<^-s<> in a n. - 

A nh tw.. i. urin jiiiti hutt< r, .>nc 

glass ry t.r linui'ly. 

IXT, : iii .sail. |:.-..t all U' 

1 put ii:ti a .-iiKill jur, witli a 
1 - D 

- 

Mix half n pint of sweet cream with 
tl it frni!. :, 

i'1'1 tliroe 
I>oon of \' 

;i8te and two L. ,f 

pratetl Italian chr -se anl t: 

k of one <VK'. II -M! 

on squares i-f ,t 

rn in a pin and run int Uie 

w minutes, thi each 

on a white lettuce k-af. 

' . ' 'anapu 

'. bread into slices one-quarter of 
an ::.irk. then with a small l.isruit 

cu* -n{) int/) meat circles; fry tln-m 

in hot fat or saute in butter until i 

t.r..un. I'nund in n mortar a 
pint of shelled hickory nut meats, moi 
with a littlt ; -n and season with 

salt and cayenne; when reduced to a 
thick past- id on the prep 

bread, dust thick'y with frrated Parme- 
san ehoo.ie nnd cook, in a quick oven until 
- p and brown, 



MEMOIIANDA 273 



SANDWK 111.- A.MP . 

II inn Gona\ 

i.p of chopped ham, two 
tall' .tin, a d nnu 

.il.-d .-I 

ainl mix thoroughly. 

white- hn-ail witli a r....ky i-utt- r. fry 
tin-in lightly in hiiit.-r, -pr. ad with the 

r the 
top. hr.'un lightly in a li- 

.lied 01 i 

fort 
i Philadelphia 

. 


i 
| 



A ,.f 

i 
. 



: 
jlks 

u 

1 

' . lonea 

and >kin fr 

little oil from tl: 

' 
juir' 

I 

with tin- sar.lii- 

with t ; i in the 

put a little of thr 

.i'/5 

Cut round- from r- 1 with a 

lightly 
dij> tl. in 



MEMORANDA 275 



' 



thrr in a tin uinl cover with oysters, 
r four :i nun. 

-It. then | th,. 

i" ti >ve till the frills i.t" the 

irl up. piping 

': 

' -ha 
r, mix it \vili. 

Qtitj "f i-h.-pp,,! an.) .1. 
-. then spn-ail t 

thin B] , IM:U< r.-,l |.- 

Kit! - hitr 

... r luy. 
i.iii'l n! . ni, I 

I ' 
Jaii iwi.-ii for iiftiTnix.ii t. 



MEMORANDA 277 



Fruits and Preserving 

It 1 that tin- fruit ch 

: .ml. Mi. in 

i rip-i ' >\< r- 

uiuliTri;>L- fruit has : 

:iiiitf tin- urtual v 

cooking the fruit. .ill tli* ; 

it haini in "fill r ainl iin- 

I fruit i 

;.ut u]i, it 

\vnrk. -P.. h a- liriu^iiiu' "lit 


r, tin 
win^r miirninj/ 

..i.rk while .still 

I 

i in tin- fruit. ran- 

aluminum, -il\ >T nr i-arti 
\Vi.; irh.-." 




' 

that tin- 

- fit ] 



1 IHIJ! H/l 

. season, ns 
th u-a^" 

fruit iffi- 

i 

'!' 


frui' aii.l <-:iri'fully Bl 



iriL' it 

i of 
. 
1 

I 
and 

; i plums an-1 si <] tin-in; or. if 

i. pri<-k rrirh plum 
in povcral 'h a 1 

:ins 
frnr M() sim- 

! witli 
knit 

nth n (innip- 
.in until the moment of cooking, to 



MEMORANDA 279 



Kill ll'S A.SD 1 \O 

i. -. to 

. tu tla-ir natural api.t-arano-, >t< ins 
\nvluily .-era; . k-lt 

on the fruit. 

. 

..ithoiu mashing. 

r<hn^ tu :. . t in th 


' 


:ruit in tin- j., .iliia 

' . 

i with 

i 

a t. ,|,.,-j) 

SaUo[>aIl. the 

- 
til.- j.i' 

1 as 

. 
1 


ruit. 

th a : 

until to K.ft. \Vli. lift 

out .it u ti: 

! in 
boil. 

- 

the fruit. ! 
some, fill a^ain f - 

iiurrosf Uiilin:- 
or jar. 

illy tin 

sufficing to fill up t. 
1 e top < .' 

dry :-M 1 put firmly on 

boiling 

r*>w on t} 

n stndin- 
tlio ruU - r kl.-w .-.- 
all arou: over as tightly as 

Me. turn the jar uj 
half a minute, and if any juice 
open and seal OTT a^ain 



MEMORANDA 281 



FIU'IT- AM) I . MJ 



.I the jan ri^ht siilc up in a place 
in <lral't while oHtliiiLf. A- the 
,n^. tin OOTI r 

rt-\v 
tli-m : ily. The iii-\t morning 

"ijfhtly :i~ p.---ii.!i 

tin- la-t tinir, invi-rt the jar-; on 
; r. aiul if tln-r . 

I'K- 

rri/ I'r 

Purvh:i.M' iee, 

: ; 

full;. iii'l u- ILT)I tin- fruit. 

:i without l>rui-in^r. put aU- 
:ito tin- I'-.liin.: 

: ;lll<l OUt 

times, 

Irain I 

:"ruit iiii-nsun- tl.r 

put tin- fr,.it :in-l 
r in ii 

fruit at n ti: 1 too 

In- fruit is 


until tl. :" tin- k- 

with 

!unlly t" Ixjilii:,-. 11 .1 - ::'!> 

all sriim. 
1 1 , 

I' r tin- 
inixtur. 

an : .rini- 

1 

1 


fruit j :i'l tin- ' the 

r. am 
. 

in from u: i. T 

ants plnco ' r. 

in tl.- o'clock, 


1'rinp tin- fruit in-loor 

oral plates in' irge 
tain ti- 

the lorninjr 

pour into plates ainl 

Contin nroeess until tl 

thi'-k and almo "y. T' 

lint tho time 
varies nreor'lincr to t) 

:me m- a tr> in- 
surt t kof.pincr. Wl..-n ,lone put 



MEMORANDA 283 



Kit I ITS AND PI . NO 

: ral plates i;it 

v. ilu-n turn wit 
r cooking in .lin^ 

1'. >;:r 
tin- fruit, adju-t rill.! 

in. .1-1. 

ill. 

jar. Wrap jars in dark p::;>< r, laU-l ari-i 
6 aa othiT fruit i: irk, dry 

; 

' i :r-.- l-rr!.' . 

this 
I and unli- tlr 

to attempt it ; but if 

i and run 

days and then tini-hcd. If 
rabl- f 

:'icd it 

Fruit 
mi 
' 1 d'-u'P . ir in. anl 



1 will kTp indi-lini' '1'ln 1 



mall fruir 
MOP: r nt tin- - 

' ni;ii;ir:fy. In tl <'li- 

.itly int. 

the 
fruit. 

1 

cum:' 

! i 

frur -id |'pt- 


1 
i in tli: ar. 


. r -.v td.'h U 

Fruit 1 

idy into a ' - -iily 
- 1 ). u'iriniiiK 

\viti t fruit of the 

Beaf"ii. add in BU 

fruits as t! . intr 

nly thoso which 
1 a p< 

und of fruit until 
full, tht-n us- 

juar " a pound IT to 

pound nf fruit. Stir the mixture thor- 
oughly for prvrrnl nK-rnin^ aft<=r each 
iidditi.'ii of fruit ond sucar to dissolve 

'*r. i^in^ f. T this purpo.-- 
wooden or {rrnitewnro spoon and tak- 



MEMORANDA 285 



!>'. 10 IV. 

. 

p iii tl. 
I 

. 

rries, one large pii. 
quart n-il eht-rri. 

HO quart n-l r "in- 

pint lur 

till tlic 
tin 1 

pin- uitf, 

.ni'l 
;ilnl <-i. 

. 

r tlii- i TM, 

>\\- 

. 

the 
fruit tutti frutti 

. 

inc-e < 


the 

until i 
\vcli : 

11. jM.ur in a f 
put in 

nl put in 

of them ar mil tli 

in 1-rino: just wash 
a ml put in the jar of 

-. 



MEMORANDA 287 



--~ KIUTfS AM) I ,. NG 

Su-<-- i ricklcd /V:< I 

!..::. - of fme 

ll:iv-r. .\l.ui\ : tins 

pur; :ipu- 

lution at t. 
1 

it in lialv.-.-. 
uinl 

ad<: . prr- 

I PU il I 

of fruit allow 
r..un .-MiMr. a 
iiuin 
rinii.t: 
ions of 

; the 
* in u rh.fsovoth, U.il with the 

minutes, 

ruit. 

.::! in . 

... ... 

i tin- 


- lln- fruit. Cuiitinin- tins proO6M 
fr i 

-;ip iui<i 
nitil p. 
a fork, tin u ,t and put 

1 t" l-iil tl. 

until it :<-k as rnolasaefl. I 

.in! I it i|i-.- j|.)t -i" 

1 in a 


s in it. th'-n lill i: 

MS in caiiniiix'. Al- 
d fruit will k-fp in tin- 
. if b< 

to seal it . 

Plums and German Prunes 



Tl.< - -w>t ; 

Pit < ..re usually 

are sorae- 

- It" l.-ft w : rick 

r f'.rk . the skin- 
L'. |'r..,'. .-I i-xai'tiy as in 

mul. ; irklea. 

Currants 

- n ' ' 

spoon of cinnamon, four jxnini: 
ono nn of ( 

of raisins, one 1< v<-l feeaspoon of allsp 
ono cup i.f vinr^rar. Tick ovrr the cur- 

in an-i - the sfc 

Put into a pnvvrvinR kettlo. n>l<l 

- - ti?in5 and \ k until 

nmoncos to thic-k'n ; nI-l tho spicoe 



MEMORANDA 289 



290 FRUITS AM) PRKSKUU.NcJ 

and cook to a thick . il partic- 

ularly tine with laiub and v. i,i.-.on. 

Apple Jam 

.None of the soft non-keeping apples 
art- Miitablr lor prescrvi:. 

;.n>:>c T "in - to use. 

<-ut them in quur- 

ri-lully and .-lie.- rathi-r 

thick; to every pound allow one pound 

NMJ brown Mi^.ir, and t live 

poui I thinly eut 

rin-N and ju. - l.-m,.; 

rditiK ' ' a ijuarti-r or 

UIIK win il- i^in. 
I.- all lie ' 

\ I till in xt day, wln-n th.-y -hould 
be boil'd until jM-rf--tly rli-ar and until 

Wind- 
falls, w ! : by cu - . 
away all injur-d \>- T i^uod 
jam af 1 

Blacki :m 

.h.-r tin- fruit in dry weath- r. allow 
pound 

f fruit; boil th- 

till the 
and n. 
Put in small jars : 

.rtiouliir. 


" le 

I u pound of s 

fruit, i 

in 1.. 'tie. 

fruit a 

as it heats IM& 

Sins .ntil it is n t 

-. ! must i-- 'ly. and 

cooked until 

.il in tumblers like jelly. 



MEMORANDA 91 



Candies 



Fondant 



Boil two and one-half pounds of sugar 

and v>ne-halt" : -.ir- 

t:ir ui:\i ..in- and .. in -hull" cups of u 
until _'i_' i i . r.-.l ..n tin- candy 

ther r. A le.-v- deli- that 

Sail wl. 

1 ->k in a kettle with a small BUT: 
and d. ' :npt t> cMik the syrup ..n 

.y. Wrap a clean ; 

nid a . . dip 

in i .ud wa.-h dnwn t 

of tin- candy ki-ttl- . :..'.- 

uld U- don> 
Wl. :ito a large 

'. 1 1'., i i.a.-k the last q 

as it i- iize thi 1 

1 >\ without di-turhiiitf until 

.nil. then U-at with two silver 

. -Ti until crt-amy. 1'our into a -V-n-- 

r with w.: -T and 

loth and li-t it rip-ti .t hours 

Tit prt 
for will kt- ; ./.i'ly. 

Soft Ging 'reams 

Form fondant into tiny cones, t.. . 

:" pre* i 

giny re u-iiiK'. I'ip 

. one at 

a ti: r in a 

cold plaix- until bar 

Butlercupt 

two cups of 
and a teaspoon of 
n juice until it i 

water. > a pale yellow with vege- 

table coloring and p^ur on a: 
platter to c '! >li a .-up of fondant 

until crean.y. K .1 ..ut a portion of the 
nakinj; of it a long and 
narrow strip alout an inch and a half 
lay a roll I fondant 
as lonp as the can*! about half 

an inch in diameter. Wrap tl. 
around it. all with the hand-; 

until i; .all and cut in half-inch 

length. Any preferred flavoring can 
be u- i. A particularly pleasing com- 
bination is formed by flavoring the 

iy with or:;- ract and t: 

ant with banana. 



MEMORANDA 393 



294 

Plum Pudding Bunions 

Int.- u\i- i-u;'-, of fondant slightly 
: mix, .. .ui-l 

tlinrniJ^'hly dry, oiir luM- 

fhoppfd citron, (.'I: 

t\V.i 

tal.l. 1 with 

half a t' iiul rinnai: 

rind oi .1 i' :ii' ''i. and three 

-1 nut : 

thi- I rathiT than .1 I r i 

:!U. dip ill un^v. 

.V.lt.T. 

!;ardcu. 

"; 

.vly thrii'-f-iurths 

Lllll t\V- 

h.-n U.il fur :hr.-.- 
.unl put U 
ild ii"t !> 

:1 it 

: I'lirii l :1 it 

- 

!1 pii-,-i-s twu 

: .11 with 

! r- 

. 

.util 


' ' ' 
- an-1 plao- a hutternui 

minutes on.- .-iip 



and 

- it has 
.ntil it is hrittli- wh-ii tric-1 in 

pour it irr 

cool. \ ; - pull 

it unti! it it in 

s an<l all.-w i- ;! two <>r : 

becom 

>cin Caramels 

Put :: f pranulnt .r into 

a cli-an \T<>I\ >kill-t an'i ris 

until the SURTIT 
mol- inir care it doos not 

As soon as tl, <^s a PV- 

add a cup of rich milk or cream, and 



MEMORANDA 295 



2!"'. 1'IES 

stir constantly until the sugar is all 

1. Adi! i; \t u cup each of 
K'rauul..- li^ht !: -.ir and 

boil steadily until the mixture I 
soft ball when t->ti-d in .-ld w 
Take from tin- tin-, add a nip of 

:id -tir 

1'our into a shal- 
low jian lined with | '|>-r, 

ill an iin-h in 

thickneM nJ i.:ark . - whili- 

still warm. i 

lOUfl, ' 

Kind c -r \tun- 

r:il kii. I .;it im-at-, may [ 

'. It" t 'idiint at h n. 1. 

ple;i i l.y tilling 

with a thin ! 
car.r ni\ with a 

Coffee .' 

i 

: h't 



' 

.area 

"5/i mall ': !ge 

: two cups 
n in/ 
until i 

irriiiK'. as 
needed, until all 
tun- .-hoiii-i 

a dr .util 

Add 

and ".r until 

Wfll 

nd be; live or 

ir it in a but*- 

fiiiL'-- t raininjr a half jKum : 

cut-up rnarshrnall(iw> and a 
pound of chopped pecan meats scatt 
thiv 

C'hocolr if s 

Pi:- iro<l number of piim 

jelly <v>r* 
ken" ai i L-' -n a < 

chocolate. ry ounoe of u 

en.-<l ch'H-olatf, n. .dd two t.i 

epoons of milk, one or two tablespoons 



MEMORANDA 297 



-".'- .HEa 

of su^ar and tin- K-aM liit of bn 
Stir nviT tin- fin- till nno< tli and, while 
it i> warm, dip the drnp into it with a 
fork or candy win- and j. :\ a 

pi.-, larlilf. It' tin- rli<ir,ilat' 

:T. thin cauti.iu-ly with 
i(). T! 
tin- charact.-r .if tin- ^uni d: 

Peanut linttle 

quar 1 

ut> .T cii.'ii^h t.. make ip .if 

nut : _'.ir in a 

.11 without u.iti-r tnd 

unllv. -tirrin- all tin- tinn-, until th- 

'lix tin- 
i.n an 

i tin. unliir into 

knivi-i. \' 


>rk it until it : 

lek 



\ all 
U'il ' ' ' 

' 
ns ft* it will .-r 

- 


luares. 

1 

' 

.lintf 




' 
i droi !.-! p 

:p in n pan of hot water 
to keep hot durin.- 



MEMORANDA 



299 



Chafing-Dish Recipes 

.irg 

.vlnir^ :i> brought 

- . 

: ' ' 

r 

:u. it \vim- 

nf hi.' 

a sh :in-h 

ill hilt 1 

:hU 
; - tin- 

: i t<> 

. . 

until it j . M. then 

: '. 

' 

-t suffi- 
iialf 

. 


' 
rooma. 

a . 

half a 

!ly into 

until si 

or puff pa 

Tur ' ,rg 

r in a 

dou: : 

. 

mull 
lih- 

seasonin^r ' 

mil! r with tl: r 

cup ( la if li- 

cook thn-- minutes 



- - until th- 
at once or the mixture 
will cur 

Asparagus ' rg 

Heat in the .'hatinc-dish with a table- 
spoon of meltf-1 ;i cup of par- 
boiled ! njf a saltppoon 
of alt and a pine! 
pour in a wineglass of 



MEMORANDA 301 



302 U1AK1MJ-IU.MI lU.i : 

and cook ovrr the- hi a water pan 
almut three minutes; meanwhile 1 
until li^'lit tin- yolks of three eggs, to 
whieh a>l'l halt' a pint i>f double eream, 
and very gradually add this to th' 1 

tly; 
only :HI. mint or two or until the 

wi-11 thicki m d an ! -i-r\i 
triangles of t win at hn ad. 

.vcn u-ith t'r *h .l/i/.s/i- 

.1 .-inall fuwl. and cook 

till ! ndi r. \Vii. n i-old. cut the l>r 

and >-a-n u ith -^alt 1 

'. -w tak' tWO 1 ^ of 

itt r. oiu- tai U i.f I 1 

with 

I tliis, 
M with 

It in d: all -in. 



. idneya 

: tlnur, Hi. n ODC i-ni' i'f milk 
d with 

vi-ul kitlin-y- tli.r 

iin- 

-mull 01 
!y nun 

' 
, . '. it is M-rv.-d in 

. 
' 

. lint: w 

Ix.iliiiK 

' :;-in 

\ in tin- bluzrr t '--spoon- 
buf ' radually 

. ; 

salt. of wh. . the 

. pinch of 
.nt of 

"iiifT all until scalding 
Plai-i 1 nvi-r the 

.t will not boil. 
Tin n -tir in four wcll-1 

iot allow tho terrapin to boil after 

:ng th- ' -ving 

put in a frill of (food sherry win.-, if 

1, and a tablespoon of lemon juice. 



MEMORANDA 3Q3 



304 riiAHNG-nisH KKIIIE-; 

Green Sea Turtle in Chafing-Dish 

'lake one two-pound can of turtle 
meat, cut in small pieces, brai.->e in tw.> 
ounces of butter with a little onion. 
Add one-half pint of cream and two 

hard-co.. k. .1 t.v.- cut rather tine. 
Thicken with a little flour mixed lirst 
with cold milk. Salt and paprika to 
tast- ' .id'-ira, if and 

rojn chatiiitf-dish on .^qi. 
with .i 



Mock 7 in the Chafing -Dith 

Take the dark meat of a chicken 

..!' a pound of 

. put t. . :n the ehatiiiK- 

dl-h. add t . :iiall 

i. two stall. 

with Ixiiling water and 
mil: . .- out and cut 11.' 

1 -.afiiik'-di-h and put ; 

1 of hutter; while the 
r is melting, tak' 

- mash to a smooth 

, adding ^railually a cup of ,T. 
: a tablespoon of Hour to the hi: 

anil add tlit- . I stir 

constantly until it n-a-Jies tin- Ixiilin^ 

- on of 
a dash of cayenne und j 

ii-it- 

' s a la, Creole 

1 :t thrr-' - of bacon in small 

s, put them in the hoi d:-h. add two 
ut int 

.atoes. pulp 

and juic-e, and when Uiilm^r add 
of : irooms (tl. one* 

ft), cut into small pi' 
- -in 

nappiea or stewpuns. The 1 
are the most popular. 

Algonquin Oyster . - ar per- 

sons) 

KC four stalks of c- ' Jt tine 
with a -ilver knife to prevent it :- 

.ng. Take a piece of \ 
about the - an egg, hr-wii it well 

in t: ii-h hi:: 

cook it until tl. - . which will 

:i about ten minutes. Add one quart 
of bulk oysters with the liquor. Cook 
until the oysters curl. Cook for 



MEMORANDA 3Q5 



306 iMAKlMJ-msU KKt . 



minutes lonp-r. t-eason with salt and 
paprika and >< rv. with hot browned 
A r cracki r 

Delmonico Stew 

i ...k I'.nir slices of bacon slowly, 
tic fat as fast a- pos.sil.le. 
\Vh. 1 iry. dry 

it m<>rr by k<t-pin^ it warm m a p 
of brown wrapping Put : 

.- a litl 'in- fat : 

add tu 

:n tin- Ixiin-^. and add niir 
1 k until t<-ndi-r, 
1 tlu- biioiM cut in small p:> 
'. 

ai.-h 
'able. 

. 

i lamb r nuittMii im,, 
Bmall t! . -. 1'ri pan- : 

' ;!llt" 

gpo : f butter 

. 

of turr. .i-^'ar. '. rinkliiiK 

n nf 

twe< r rniin-. Wlu-ii this 

put in 

i . 

I friend ha 

M 'ln*ijjed ii <" . with trim- 

'' -iffly 

: ally p- 

it niii-t \- 
- 
u|-. tl .vith 


: 

s sh-.uld thi-n b- OH,k.-.l in b 


A .d half . '.. 

tablespoon of 

pw. 

'. \v- > 

B '-11 and 'he whi' ' :x hnrd 

cooked egg- at \i. 

..<'th I>at- wit): ' -X>ns of 

melted butt< r, une-quart' ;oon of 

salt. ka. ha!- ->oon 

and 

and a teaspoo- : 1 a 

cup and n - - rich milk and cook 
in a double tailor to a thick cream. 
ITav . a number of slices of thin 

cri?p b >ast ; ?prf:id a Layer of the 



MEMORANDA 3Q7 



308 CliAn.NG-UlSH KKCIPES 

yolk cream over ea.-h, sprinkle with the 
(.-hopped whito \vhirh have been kept 
warm over h<>t water, pile on a hot 
platter, pour over tin- remainder of the 
sauce and serve at on 

/;. /'*; ' rri I On\ . 



Fry slii-ixl unions in buttor or pood 
fat ; salt well and add oiu- teaspoon of 
t-urry. tw- raw eggs and a few drops of 
i :.ot. 



}>r- 

ricnn choose botv. 
thin >!!.- . f ul.u.' l.n-ad and fry 
in huttiT. r.-d | pj-.-r and salt. Tin- 
;"T sli<>uld of four : a-'cord- 

iii^ <! to be 

r \vh.-n well s.'as'ini->l. Th-- 1 

!iin . iiou^li t" let the cheese 
melt through. 



MEMORANDA 309 



f 



Cookery for the Sick 

Milk 

; i'f milk, reserving two 
Aii-1 <-'>M milk, Kra<huillv, t > 
-'ii of ill m r whilr stirring con- 
ly t-i ii: Le. Pour 

:ul *tir until th" mix- 


y iniu S . - MI with 

salt. AM ineii non 

i witli tin- milk it lik-<l. 

odition. 

!1 111 1".U.-| 

rth flip of rollnl nnt9, 



it-T, 

iniuiiT. hot 

; i tu 
.Id mil!. :n il ii. 

M . 

ill all. I 
' 

it int 
< '. until 

ft-r: .n with u little milk. 

i, rut I 

O: ''.nlf 

iirth t 



. the 
. lJ..il .,!! l.il.'k 

.11. Dilute 
iin. 

I 

O: : :i"<l 

ip milk, "iio- 
- .ilil milk, 
water 
mi. . 1 suit. 

Caudle (Yeo) 

Beat up .-. > n froth ; a-M n plass 

.-;].!. F. 
with li-mr.n peel, nut? ^ar. 



MEMORANDA 311 



OOOK1NU Ki'K THK >1. K 

Ur-inyrade 

Cut tin- yellow rind from one orange 
and pour a cup of boiling wuU r 

it. 3 ' hill uml add a 

D t'l K-iuuii juiiv and the juiiv 

n with slmvi-d 

This ii! |,y uMiij; i-urnmt. 

.itrr\, . pricot or grape fruit 
jui 

' - : 'iirth inrli 

Tun in-all;, and i-ut in liiuiiiniid 
I'rv r rdy in th- 

:t ili'li. .'.I;. 1 

.... ' 
should be i: 

/' ;/j 

: : MO' 

add hut milk, heat . 

il"u: r u i;ii i'..ur dr( !iin 

'ii tt-a.-; : 

'1'llU-k. !l \Mlll 

f ll-iiir in : with 

milk. .! with 

n.| r it" all-.'A.-d. li' .it : 

;i. 



1 ' -half toniipoon of beef 

in it h . 

milk 
.nd |M-].|MT if 

in . . 
cup in . r. 

ids 

!< nnd 
half h.iiir in 

in l-oih: r with a r 

of vr it .!niK r 

minut. -. '1 !.. :i pla.-.- in 

I 


then 

only U Fnr 

in- win- 
When hn-wn senre with lernon 



MEMORANDA 



* Index, 



. 
- 

Aim 

Artl 

..* 

. 

' 



I 
. 






: 

' 
- 

Brov. 

- 


nuta.... 

Buttermilk Biscuit 

fflp ..136 

Cabt 

...138 



. ..in 

i: ..f78 

Canton Nut Pudding 



INDEX 315 

Caramel Sauce 118 

Carrots au Jus 133 

Caudle 310 

Cauliflower and Beet Salad 150 

Fritters 136 

Celery Rolls 170 

Sandwiches 279 

Cereals, Table for Cooking 46 

Chateaubriand 92 

Cheese, Eggs and 64 

Escalloped Tomato ar.d 132 

Fondu in Shells 154 

Heartlets 244 

Pie 158 

Potted 272 

Soup, Cream of 74 

Straws 244 

Chestnuts, Brussels Sprouts with 13S 

Cream Puree of 72 

Chicken Creamed with Fresh Mushrooms. 302 

Or Turkey Fritters 164 

Ramekins of 160 

Shaker Fricasseed 104 

Spring 102 

Chocolate Arabics 296 

Crullers 260 

Loaf 252 

Pie 250 

Soup 76 

Christmas Tarts 24S 

Chupe 170 

Clam Fritters 166 

Soup 70 

Coal Range, The 32 

Cocoa 40 

Iced 40 

Cocoanut Custards 246 

Ice 218 

Coffee 40 

Cake 258 

Frozen Turkish 220 

Nut Caramels 296 

Sauce 120 

Cold Meat Salad 150 

Consomme 66 

Cooking, Modes of 37 

Corn Fritters 132 

Souffle 132 

Souffle 156 

Corned Tongue 106 

Crab Appetizer 272 

Crabs a la Creole 304 

Deviled 158 

Cracker Gruel 310 

Cranberry (Fritters 161 

Patties 246 

Pudding 184 

Cream Dates 210 

Nut Filling 264 

Creamed Chicken with Fresh Mushrooms. 302 

Fish 86 

Kidneys 302 

Terrapin 302 

Creamy Rice Pudding 19- 

Cucumber and Sweetbread Salad 144 

Fritters 122 

Currant Preserves 284 

D 

Dainty Dessert, A 210 

3ate and Apple Pie 240 

Blancmange 204 

Bread and Butter Pudding 182 

Buns 56 

Cake 258 

Mold 202 

Puffs 262 

Sandwiches 266 

Suet Pudding 182 

Dates, Cream 210 

Delmonico Stew 306 

Deviled Cheese -74 

Crabs 158 

Tinn't frnm a fftnv A "Rprnirpr_ . . 34 



316 INDEX 

Dresden Chocolate Crumbs 110 

: 1'r'iit < .\> 

Duchess 1'ruin - 

Lmck ^al.id H4 

E 

East India Salad 140 

: Sardu 
bi 

..114 
>balw 

1 - - - . : . , 

(Jratln . .' 

- 
Encllith W.ilnut 

. 
Eapacnol* 8auc< 

r 


an 
,.m 

. .114 

' 

: 
I 

build a 

: 

A 1 ... 83 

i ...310 

rult Hut: 

Sal ' 

and out 
a make* a ..30 

^ 

m 

. 

. .230 

Salad ..160 

. 

M 
I ...MM 

Soup. 1 
Tut: 

G 

In Potato Ca**. 174 

..146 
:. - 

Gela- ..2S4 

... 30 
-ams, H ...292 

: 
.'' 

. 

...29N 
..196 

Good Fr Idlns ... ...1S 

Goosebor- . 

. I 

Marmalade ..290 

Souffle 

~'; - 



INDEX 



317 



Gooseberry Trifle .............................. * 

Grape Sherbet ................... ....... 206 

Gr S e U en PI Se e a Turtle' in 'Chafing DYsh.'. . ; gj 

Griddle Cake Syrup ................... 

H 

82 

Haddock a la Creole .......................... 160 

Halibut Timbales ....................... 82 

With Lemon Sauce ............ --^ 

Ham ... ............................. ;;. - 106 

Broiled ..................... 274 

Canapes .................... 106 

Potted ...................... _ 10 e 

Scalloped ..................... 118 

Hard Sauce ....................... '^34 

Haricot Beans ................... ".^ 

Harvard Salad " 



Hickory Nut Canapes ................... 

Hollandaise Sauce ....................... 54 

Hot Cross Buns .................... ' 36 

How to Measure ................... " 134 

Hulled Corn .................. 

I 

,. 40 
Iced Cocoa ..................... 230 

Rice Pudding ............. I'.'.'.'.".!..! 40 

Imperatrice" 'Frozen "pudding .... --g 

India Curried Onion ............... -' 310 

Indian Meal Gruel .................. 162 

Indian Meal Timbales .................. J g 

Indian Pudding .- ............... "^ 

Indian Rice Pudding ................... 170 

Italian Croquettes ............... 

J 

. 56 



Johnnycake ................... 

K 

146 
Kartoffel Salad .......................... 

Kidney Relish ..................... 

L 

242 

Ladylocks ....................... 96 

Lamb Cutlets .................. "305 

Piquant ........................... "202 

Lemon Blancmange ............... -^ 

Cream .... ....................... "242 

Custard Pie ......................... 182 

Rice Pudding ....................... "^g 

Sherbet ......................... ^ 186 

Snowballs .................... igg 

Lentil Croquettes ..................... 

Lime Sherbet ...................... "jOg 

Liver Skewered ................ "^Q 

Timbales of ....................... "272 

Lobster Butter ................. "gOO 

Newburg .. .................... " 10 8 

Lyonnaise Tripe ................. 

M 



Macaroni au gratin In Cheese Shells ...... ^ 

Croquettes ... ...................... "224 

Macaroon Ice Cream ........ "232 

Mousse .......... ................... "iig 

Madeira Sabayon Sauce .............. 

Manhattan Mousse Salad ........ gg 

Manipulation ........................... ' 9Q4 

Maple and Butternut Cream ............ 

Bisque ............................. "294 

Candy ..... .................... 198 

Charlotte Russe ...................... 186 

Cream Filling ....................... " 194 

Custard ............................. " 2 36 

Custard Pie ......................... "gbc 

Ice Cream ................................. 



INDEX 

Maple I 



~ 

' 

.V 

...140 

312 

, 

MMnuri. 

. 
" 

k ' 

, 
- 

.:: 

Mull ta a In W 



i: . - 

- 
Nut ...K4 

O 

. V, 

...310 

..11') 

...JM 
... 88 
. 
'ream* , 



Murnia 114 

.. 114 

.. M 

' 

P 

Panr.ik^s. R % ... (0 

..: 
Pai>: : . 

. '" 
. :> 

Peji. <',r n .12* 

..269 

Plums an 




s 

PlC' 

.! 

B 

' 

Phin- nbonB .. 

I 

!- 



FNDEX 319 

Potato Croquettes ............................. 126 

Custards ...................................... 126 

Pyramid ...................................... 126 

Soup ........................................... TO 

Soup ........................................... 312 

Potted Cheese ................................. 272 

Ham ........................................... 106 

Prune and Rice Meringue ..................... 196 

Jelly' ............................................. 206 

Sherbet ........................................ 218 

Sponge ........................................ 194 

Prunes and English Walnuts ................ -'1^ 

On Toast ..................................... 212 

Puff Paste ...................................... 234 

Pumpkin Fanchonettes ...................... 246 

Patties ........................................ 246 

pjg ............................................. /io 

Waffles ....................................... 60 

Q 
Quail Pates .................................... 174 

R 

Raised Cake .................................... 260 

Doughnuts, Shaker ......................... 262 

Raspberry Charlotte .......................... 200 

Rice Custard .................................. 19 

Dessert with Chocolate Meringue ......... 196 

Mousse with Prunes ........................ 232 

With Dates .................................. 198 

With Fruit Sauce ........................... 188 

With Lamb or Mutton ...................... 96 

Rich Spice Cake ............................... 25S 

Richmond Maids of Honor ................... 244 

Rye Pancakes .................................. 60 

S 

Salad a la Suisse .............................. 144 

Salmon Canapes ............................... 272 

Loaf ........................................... 84 

Loaf, Sauce for ............................. 11-2 

Sandwiches ................................... 270 

Salsify Fritters ................................ 122 

Salt Cod with Tomatoes ...................... 84 

Sardine Salad .................................. 148 

Sardines, Fried, with Hot Mayonnaise ..... 84 

Sassafras Mead ................................ 42 

Sausage and Apples .......................... 108 

Savory Butter ................................. 272 

Scalloped Ham ................................ 10 

Scotch Woodcock ............................. 306 

Sea Turtle in Chafing Dish, Green .......... 304 

Shrimp Salad .................................. 150 

Somerset Croquettes ......................... 16 

Souffle a la Reine .............................. 100 

Sour Cream Filling ........................... 26 

Sour Milk Cake ................................ 2o6 

Spanish Eggs .................................. 64 

Sauce .......................................... 11 

Steak .......................................... 94 

Tamales ...................................... l a8 

Spiced Beef .................................... 94 

Currants ...................................... g! 

Spinach ......................................... 1-2 

Sponge Cake ................................... 254 

Spring Soup .................................... 74 

Squash and Almond Croquettes ............. li 

Squash, Baked Hubbard ..................... 128 

Fried Summer ............................... 12 



....... .................................... 128 

Steak, Spanish ................................. 94 

With Tomato ................................ 1/J 

Stew, Meat Ball ................................ 9 

Oven .......................................... 94 

Stock, Beef ..................................... 66 

Strawberry Mousse, Frozen ................. Zlb 

pie ............................................. -46 

Plombiere .................................... 228 

Preserves ..................................... 28 

Puffs .......................................... 262 

Shortcake .................................... 190 

Soup ........................................... Jt 

Trifle .......................................... 2Q6 



320 IN; 

Stuffed Apples 186 

Squash ITS 

U> 

Sugar Syrup 40 

Sunshln.- t'.ik' ...M 

Supreme of Chirk, n ... 

:uls .. ..10S 

_ 

In I. ...156 

N. I 

Sweet I'li-kl 

Sweet 1 ...168 

8w<-. 
8w- . ..17s 

' . 
< ..,, 
Syrup. Sugar 40 

T 

Table of Weight* and Measure- ... 57 

Tan- 

FrU!' 
Ife 

M 
I 

Thl M * 

TlmUalr C'u.-. i 

Hal. .160 

To build and ko-p u ... S3 

- 
-' 


ito and TrurM<- Salad.. 

n with m . .130 

Krltt.ri 

Jad ..! 

eo 

TlmN.il.-. m 

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Partrinr 1 

Salt Cod with .. M 

- 1^ 

' 106 

. - 

Sandwl - -' > 

Trlnnon San. ..111 

Trip* I-yonnaliw ..108 

Turkey a la 8av... ...9* 

DurnpllnKB ..100 

Gum' M 

N burj . .JOO 

. 18 

h Tcmat" Sttur*> 
Turnip. Shaker Manh> ' 

Turnips wltt. 1X9 

Turn* 

Tuttl Fruttl Krult '- 

Tuttl Fruttl Vegetable ..286 

V 

Veal Birds 

Vegetable Tuttl Fruttl 8 

Vegetarian Rice 156 

W 

Waffles 

Pumpkin W 

Walnut Sandwiches ... 2* 

Salad IS 

Watermelon 

..142 

What Makes a Fool .93 
White Loaf Cak.- ..^ 
White Sauce 110 

I 
YorkahlremaJi's Delight 1"S 



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