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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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
I
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
I
