(navigation image)
Home American Libraries | Canadian Libraries | Universal Library | Community Texts | Project Gutenberg | Children's Library | Biodiversity Heritage Library | Additional Collections
Search: Advanced Search
Anonymous User (login or join us)
Upload
See other formats

Full text of "Kentucky cook book;"

w^ mw ^|f ^"^"^ ^^.1? i'^'"??^^^' -^ w'^m'$ m^. 
tm i^x^ Mdk t(^:^ tm t(fm.ciii t,^m.m ^m 



Kentuckv 




LIBRARY OF CONGRESS 



DDD173b33DA 



(§C!.A3;3U5, 



Ikcntuck^ Cook Book 



EASY AND SIMPLE F0R ANY COOK 



BY A COLORED WOMAN 



St. Louis: 

J. H. Tomkins Printing Company 

1912 



i^;'i^ 



»/^;^@>s» 



INTRODUCTION 



I'XNHIS book is the work of a colored cook of many years' 
l^^ai] experience, and who has had ample opportunity for 
experimenting and testing the recipes presented. They 
are simple and easily made, and have proved to be excellent. The 
book will be found a most useful addition to any kitchen. 
Sincerely, 

MRS. W. T. HAYES. 

Author of the Kentucky Cook Book 



^^X^W^ 



TABLE OP MEASURES. 

Two saltspoons make one coff eespoon 

Two coffeespoons make one teaspoon 

Four teaspoons (liquid) make one tablespoon 

Three teaspoons (dry) make one tablespoon 

Four tablespoons (liquid) make one wineglass 

Two wineglasses make one gill 

Two gills ( Vz pint) make one cup 

Two cups make one pint 

Four cups make one quart 

One cup butter (solid) makes one-half pound 

One cup granulated sugar makes one-half pound 

One round tablespoon butter makes one ounce 

A dash of pepper is quarter of a saltspoon. 



TIME TABLE FOR COOKING. 

Loaf Bread 40 to 60 minutes Bread Pudding ... 20 to 30 minutes 

Rolls and Biscuits. . .10 to 20 min. Rice and Tapioca 1 hour 

Graham Gems 30 minutes Indian Pudding 2 to 3 hours 

Gingerbread 20 to 30 min. Steamed Pudding 1 to 3 hours 

Sponge Cake 45 to 60 min. Steamed Brown Bread 3 hours 

Plain Cake 30to 40 minutes Custards 15 to 20 minutes 

Fruit Cake 2 to 3 hours Pie Crust about 20 minutes 

Cookies 10 to 15 minutes Plum Pudding 2 to 3 hours 



BREAD, ROLLS, ETC. 



SPONGE BREAD NO. 1. 



1 cake yeast foam, 1 pint lukewarm water, 1 quart flour, dough. Mix 
above sponge as follows: 1 pint warm water, 2 teaspoons salt, 2 table- 
spoons lard, 2 tablespoons sugar, 2 quarts (2 lbs.) flour. 

Recipe for above: In the evening soak 1 cake of yeast foam in 1 pint 
lukewarm water (80 degrees F.) for about 1 hour. When dissolved mix 
with 1 quart of flour to medium sponge. Cover sponge and let rise in 
warm place over night. Early in the morning mix sponge with 1 pint of 
warm water, 2 teaspoons salt, 2 tablespoons each of sugar and lard. Then 
add 2 quarts flour and mix to medium dough. Knead dough for about 15 
minutes and let rise from 3 to 4 hours. Knead dough down and let rise 
for about 1 hour and then mould into loaves. Let loaves rise to double 
their size and bake for 45 minutes to 1 hour in a moderate oven. 

RYE BREAD. 

One pint yeast foam bread sponge, one large cup rye flour, the same 
of yellow cornmeal scalded and cooled, 1 tablespoon melted butter, 1 of 
molasses, a little salt. Knead with white flour. When light bake in mod- 
erate oven. 

TEA ROLLS. 

1 cup scalded milk, % cup sugar, 1 teaspoon salt, 14, cup melted but- 
ter, ^V2 cups flour, 2 eggs, 1 cake yeast foam; dissolve in 14 cup lukewarm 
water, 1 pinch nutmeg. When the milk is lukewarm add 2 cups flour. 
Beat well and add the dissolved yeast foam. Let rise; then add the but- 
ter, sugar, salt, nutmeg and the well beaten eggs. To this add enough of 
flour to make a soft dough. Knead well and let rise in a warm place. 
Shape into small rolls. Put into a buttered pan, let rise, and bake in a 
brisk oven for about fifteen minutes. 

RUSKS. 

2 cups warm milk, Vz cup butter, Vz cup sugar, 2 eggs, 1 teaspoon salt, 
1 cake yeast foam, 1 cup seeded raisins, cinnamon, flour. Dissolve the 
yeast foam in the warm milk, then add sufficient flour to make a batter. 
Let this rise until light. Beat sugar and butter to a cream and add the 
eggs well beaten. Now add this to the batter with the salt, raisins and 
Bufficient flour to make a soft dough. Mould the dough with your hands 
into balls about the size of a large egg. Set these close together in a but- 
tered pan and let rise until fully twice their bulk. Brush with the beaten 
white of an egg, sprinkle with sugar and cinnamon and bake thirty min- 
utes. Nuts may be substituted for raisins. 



CORN BREAD. 

Mix together 21/2 cups of corn meal, 1 tablespoon sugar, 1 scant tea- 
spoon salt and 1 tablespoon of flour. Beat together 2 eggs, add 1 1-3 cups 
of milk, and stir into the dry mixture, add 2 tablespoons of melted butter 
and beat well. Stir in 2 heaping teaspoons of baking powder and pour 
into a well greased pan. Bake twenty minutes. 

PARKER HOUSE ROLLS. 

3 cups scalded milk, 4 tablespoons butter, 3 tablespoons sugar, 1 tea- 
spoon salt, 8 cups sifted flour, 1 cake yeast foam dissolved in % cup luke- 
warm water. Pour the scalded milk over the salt, sugar and butter. 
When lukewarm beat in 4 cups of flour. Mix well and add the dissolved 
yeast foam. Cover closely and let rise in a warm place. When light add 
enough more flour, knead (4 cups). Cover, let rise until light. Roll out 
to V2 inch thickness. Shape with a biscuit cutter, brush each shape with 
melted butter, crease through the center, fold over and press edges to- 
gether. Place in a buttered pan 1 inch apart and let rise until very light, 
then bake in a brisk oven 15 m.inutes. 

INDIAN BREAD. 

11/2 cups Graham flour, 1 cup Indian meal, 3 teaspoons Price's Bak- 
ing Powder, 1 teaspoon salt, V^ cup molasses, 1% cups milk. Mix and 
steam as Boston Brown Bread. 

HOMINY MUFFINS. 

Mix 1 cup of warm boiled hominy cooked to the proper consistency 
for the breakfast table with 1 tablespoon of melted butter, 1 pinch of salt 
and 1 cup of milk. Add this mixture gradually to 1^/^ cups of flour in which 
has been added two teaspoons of baking powder. Lastly add 2 well-beat- 
en eggs and bake in hot buttered muffin tins. 

STEAM GRAHAM BREAD. 

3 cups Graham flour, 1 cup flour, 3 teaspoons Rumford baking powder, 
2 teaspoons salt, 1 cup molasses, 2V^ cups milk. Mix as Boston Brown 
Bread and steam four hours. 

FLAKED FISHCAKES. 

2 cups of hot riced potatoes, 1 cup fish flakes, 1 teaspoon minced pars- 
ley, V2 teaspoon onion juice, % teaspoon salt, few grains of pepper, 8 
slices of bacon, hot milk or cream to moisten, 1 tablespoon melted butter. 
Mix potatoes, fish, seasoning and butter, moisten with milk or cream, form 
into flat cakes and cook in fat of bacon. Serve slice of fried bacon on 
each cake. Tomato or cream sauce may be used with these cakes if de- 
sired. 

COFFEE CAKE. 

3 cups of flour, 1/2 cup of butter, scant teaspoon salt, 2 well-beaten 
eggs, 2 teaspoons baking powder. Tablespoon sugar, 2 tablespoons flour, 
1 tablespoon cinnamon, mixed together to sprinkle on top. Mix as for 
biscuits, roll out about one-half inch thick. Cover with sugar, flour and 
cinnamon and bake in hot oven. 



WHOLE WHEAT BREAD. 

3 cups whole wheat flour, 3 teaspoons baking powder, % teaspoon salt, 

2 teaspoons sugar, milk. Sift together thoroughly the flour, baking pow- 
der, -salt and sugar, then add enough milk to make a dough just stiff 
enough to handle conveniently. Handle as little as possible with the 
hands, shape into a loaf and place in a deep buttered pan. Allow it to 
stand five minutes before placing in the oven. Bake slowly and for a 
little longer time than is necessary to bake white bread. Protect the loaf 
by placing a sheet of paper on top of it, buttering the side which comes 
next to the bread. 

FRUIT ROLLS. 

2 cups flour. 2 teaspoons baking powder, i/^ teaspoon salt, 2 table- 
spoons butter, 2-3 cup milk, 1-3 cup stoned raisins (chopped fine), 2 ta- 
blespoons citron (chopped fine), 2 tablespoons sugar, 1-3 teaspoon cinna- 
mon. Mix as baking powder biscuits. Roll to one-quarter inch in thick- 
ness. Brush over with melted butter, sprinkle with the fruit, sugar and 
cinnamon, and roll up like a jelly roll. Cut into pieces three-quarters inch 
in thickness, and bake in a quick oven fifteen minutes. 

BAKING POWDER BISCUIT, NO. 1. 

2 cups flour, 2 teaspoons baking powder, Vo teaspoon salt, 2 table- 
spoons butter, % cup milk. Mix the flour, baking powder and salt and 
sift twice. Work in the butter and lard with the tips of the fingers. Add 
gradually the liquid (more or less is required according to quality of the 
flour), mixing with a knife until of the consistency of a soft dough. Toss 
on a floured board, pat and roll lightly to one-half inch in thickness. Put 
into shape and bake in a hot oven fifteen minutes. 

BAKING POWDER BISCUITS, NO. 2. 

2 cups flour, 2 teaspoons baking powder, I/2 teaspoon salt, 2 table- 
spoons butter. Mix the same as Baking Powder Biscuits No. 1. 

BROWN BREAD. 

3 cups of graham flour, 1^/4 cup of sweet milk, 1 cup of dark molasses, 

3 level teaspoons soda, a little salt and a cup of raisins if preferred. Boil 
three hours. 

BOSTON BROWN BREAD, NO. 1. 
1 quart graham flour, unsifted, 1 teaspoon salt, 1 teaspoon baking 
powder in flour, 1 teaspoon of soda, 1 pint buttermilk, 1 cup of baking 
molasses, 1 cup of raisins. Bake 1 hour in slow oven in 1 lb. baking pow- 
der tins. 4 loaves. 

NUT BREAD. 

^Vz cups of flour, sifted before measuring, 1^/4 cups nut meats, 1 cup 
milk, Vz cup sugar, 2 eggs, 3 teaspoons baking powder, 1 teaspoon salt. 
After measuring flour sift again with baking powder, salt and sugar, add 
bi'oken nut meats, mix well, beat in eggs well beaten, then add milk. 
This will make a soft dough. Put into well-buttered pan, let stand 20 
minutes, then bake about 40 minutes. 



BOSTON BROWN BREAD, NO. 2. 

3 coffee cups corn meal, 1 coffee cup white flour, 1 coffee cup rye 
flour, 1 coffee cup molasses, 1 teaspoon soda, 1 teaspoon salt and milk to 
make thin as cake batter. Stir soda into the molasses until it turns near- 
ly white. Steam for three hours. 

MUFFINS. 

2 eggs, 2 tablespoons of butter, 2 teaspoons baking powder, 1 tea- 
spoon salt, 1 cup milk, 1 tablespoon sugar, 2 cups flour. Heat butter and 
sugar. Put baking powder and salt in the flour. Add eggs well beaten 
to the milk, stir well in the flour and bake in pans well heated. 

BREAD SERVED WITH SOUP. 

Cut crust from light bread, cut bread in strips 1-inch thick, brush 
scrips with butter and toast light brown. Stack log cabin fashion and 
pass with soup. Yeast bread can be made into rolls not larger than the 
finger and served with soup. 

GRAHAM POPOVERS. 

2-3 cup graham flour or whole wheat flour, 1-3 cup flour, M teaspoon 
salt, % cup milk, 1 egg, i/^ teaspoon melted flour. Mix salt and flour, 
add milk gradually to keep batter smooth. Add egg beaten light and but- 
ter, beat two minutes using Dover egg beater. Turn into hissing hot 
buttered iron gem p^ns and bake thirty or thirty-five minutes in hot oven. 

WAFFLES. 

2 eggs, 1 quart flour. 1 tablespoon corn meal, 1 teaspoon sugar, lard 
size of an egg worked in the flour while dry, 1 teaspoon baking and Vg of 
soda mixed if sour milk is used or IVz teaspoon baking powder if no soda 
is used. Mix corn meal and flour together, add the soda, mix lard well 
through the dry flour. Stir in the milk and beat till smooth. Add Vz tea- 
spoon of salt. Lastly mix or beat in the eggs. Bake in hot irons. 



CAKES 



FUDGE CAKE. 

Cream together Yz cup butter with 1 cup of sugar; add the well beat- 
en yolks of 2 egg, then the whites beaten to a stiff froth; stir in Vz cup 
of milk, 21/2 teaspoons of baking powder, sifted with IVz cups of flour; add 
2 ounces of melted chocolate and V2 teaspoon of vanilla. Bake in a shal- 
low pan and frost with chocolate nut fudge, made as follows: 

Put over fire in a granite pan 2 cups of granulated sugar, Vz cup of 
milk, 1 tablespoon of butter and % cup of grated chocolate. Bring to 
a boiling point, stir a little at first, then let cook without stirring until it 
will form a soft ball in cold water. Remove from the fire and beat until 
creamy. Just as it reaches the thickening point add a cup of chopped 
walnuts or peanuts and a teaspoon of vanilla; pour over the cake quickly. 

SPONGE GINGER CAKE. 

One cup of butter, one cup of molasses and one of sugar, 3% cups of 
flour, one teacup of sour milk with a teaspoon of soda dissolved in it. 
About a tablespoon of ginger or to the taste. 

ORANGE CAKE. 

One and one-half cups sugar, 14 or not quite of cottolene, 1-3 teaspoon 
salt, 1 cup of milk, 2i/4 cups of flour, 2 heaping tablespoons corn starch, 3 
eggs, 2 teaspoons baking powder, 1 teaspoon extract of orange. Bake in 
layers, sift flour in a pan, then measure the 21 cups, not shaking down 
any. Add corn starch and baking powder and sift all together. 

BROWN STONE FRONT CAKE. 

One cup brown sugar, % cup butter, 2 eggs, Yz cup milk, 2 cups flour, 
1 teaspoon soda. Dark part: One cup grated chocolate, Yz cup brown 
sugar, yolk of 1 egg, Iteaspoon vanilla; boil together and pour hot into 
first batter made as above. Bake in two parts and put together with 
boiling icing. 

ICING FOR FILLING. 

One cup sugar, 3 tablespoons hot water, boil until it threads, then 
pour into the whites of 2 eggs well beaten. 

EGOLESS FRUIT CAKE. 

One cup sugar, 2 tablespoons of butter, 1 cup chopped raisin, 1 tea- 
spoon each cloves and cinnamon, 1 cup sour milk, 1 teaspoon soda, 2 cups 
flour. Bake in loaf. 



WHITE CAKE. 
Three-fourths cup butter, 2 cups sugar, 1 cup sweet milk, i/^ tea- 
spoonful vanilla, 3 cups Iglehart's Swandown cake flour, 3 rounding tea- 
spoons baking powder, whites of 8 eggs. Cream the butter and sugar 
until very light, then add the milk. Sift flour with baking powder three 
times and add alternately with whites of the eggs which have been 
beaten very stiff. 

SPICE CAKE. 

Two eggs, whites of 1, 2 cups of brown sugar, 1 cup of sour milk, 
Yz cup of butter (scant), 2i/^ cups Swansdown Cake Flour, 1 teaspoon 
soda, 1 teaspoon of allspice, 2 teaspoons cinnamon, V^ teaspoon clove, V2 
nutmeg, grated. 

STRAWBERRY JAM CAKE. 

One cup of sugar, % cup of butter, 3 eggs beaten separately; % cups 
strawberry jam, 1-3 cup of sour milk, 1 teaspoonful of soda, dissolved in 
the milk; 2 cups of Iglehart's Swansdown Cake Flour, 1 teaspoon of cin- 
namon; and % nutmeg, grated; cream the butter and sugar, add the 
beaten yolks and continue beating, then the strawberry jam; add a 
little of the flour to bind the mixture together, the sour milk and the 
rest of the flour, beating well; add the spices, add lastly, fold in stiffly 
beaten whites of the eggs; bake in square shallow pan about thirty-five 
minutes. This is very nice covered with boiled icing, and -if in strawberry 
season mark the icing in squares before it is cold and in each square put 
a ripe strawberry. 

CHOCOLATE CAKE FOR HOLIDAYS. 

1 lb. powdered sugar, % pound grated chocolate, 12 oz. chopped al- 
monds, the whites of 7 eggs. Mix powdered sugar, chocolate and almonds, 
then add the whites beaten to a stiff froth. Drop on buttered paper with 
teaspoon. Bake 15 minutes. 

WEDDING FRUIT CAKE. 

2 pounds raisins stoned, 2 pounds currants, 1 pound sliced citron, a 
few figs cut in small pieces. Pour over this 1 goblet sherry and port 
wine, 1/2 goblet brandy or whiskey, let stand over night and in morning 
pour on what liquor has not soaked into fruit, 1 pound butter, 1 pound su- 
gar, yolks 12 eggs, 2 tablespoons mace, 1 tablespoon cinnamon. 2 nut- 
megs, 1 pound browned flour and whites of 12 eggs. Dissolve 1 teaspoon 
soda in a little water, add just before putting in fruit. 

INEXPENSIVE SOUR MILK CAKE. 

1 cup of sugar, 1 cup of sour milk, 1 tablespoon butter or lard, 1 
egg, 1 teaspoon cloves, nutmeg and cinnamon mixed, 1 teaspoon soda in 
sour milk, 2 cups flour, 1 cup of raisins chopped. Bake in loaf in mod- 
erate oven. 

ANGEL CAKE. 

Whites of 9 large eggs, ten small ones, 1% cups sugar, 1 cup flour, 14 
teaspoon cream tartar. Pinch salt added to eggs before whipping. Whip 
eggs stiff, add cream tartar, whip again; beat in sugar and flavor, add 
flour and fold it lightly through the mixture. Bake in moderate oven from 
20 to 40 minutes. 

10 



BANANA SPONGE CAKE. 

Dissolve 1 teaspoon of gelatine in three or four spoons of cold water. 
Press enough bits of banana through a strainer to fill a cup; stir and cook 
this pulp with the juice of ,1/2 lemon and y^ cup of sugar until boiling. 
Add the gelatine, cool in ice water. When beginning to set fold in 
the whites of 2 eggs beaten dry. When cold enough to hold its shape, 
pour in glass cups. Decorate with whipped cream or blanched pistachio 
nuts chopped fine. 

COCOANUT LAYER CAKE. 

Cream together quarter pound of butter and six ounces of sugar, 
then add the yolks of five eggs and beat until light. Add % cupful of 
milk, 21/2 cups of flour and 2 heaping teaspoons of baking powder 
sifted three times, 1 cup Baker's Cocoanut, and the whites of eggs, stiffly 
beaten. Mix carefully and divide into medium sized layer pans which 
have been buttered and floured, then bake in a moderate oven for 30 
minutes. When cold put together with cocoanut filling and dust over 
with sugar. The filling: Boil together 1 cup sugar and % cup water 
until they form a soft ball when tested in cold water, pour slowly while 
hot into the stiffly beaten white of 2 eggs, beating all the time. When 
stiff add 1 teaspoon vanilla extract and 1 cup cocoanut. Put this between 
two layers of the cake. 

FAIRY LOAF CAKE. 

4 eggs beaten separately, I14 cups of sugar, 1^ cup sweet milk, 2V2 
cups flour, 44 cup butter, 1 teaspoon cream tartar, V2 teaspoon soda. Add 
cream tartar and soda to flour and sift three times. Cream butter and 
sugar together, beat yolks stiff and stir in. Whip to a foam and add 
with milk, lastly flour and any flavor, beat very hard. Bake in slow 
oven 30 to 40 minutes. 

LILY CAKE. 

1-3 cup butter, V^, cup milk, 1 cup sugar, 1% cups flour, 21/^ tea- 
spoons baking powder, 3 eggs, whites only, 1-3 teaspoon extract lemon,2-3 
teaspoon extract almond. Cover with frosting. 

CHOCOLATE LOAF CAKE. 

3 eggs beaten separately, V-k cups of granulated sugar, y^. cup of but- 
ter, 1 cup of sweet milk, ly^ cups of flour, 2 teaspoons of baking powder 
and 2 squares of chocolate. Dissolve chocolate in i^ the milk and add I/2 
cup of sugar. Beat yolks of eggs to stiff froth. Cream butter with 1 cup 
of sugar, add beaten yolks, then beaten whites, add chocolate, milk, flour 
and baking powder and flavoring. Bake 30 to 40 minutes. 

DEVIL'S FOOD CAKE. 

Vs cup butter, 1 cup sugar, creamed together, % cold water, V2 cup 
melted chocolate. 2 teaspoons vanilla, 1 teaspoon baking powder, 11/2 
cups flour, whites of 3 eggs folded in. Mix all in the order given, bake in 
moderate oven 40 minutes. By doubling the recipe and baking in three 
layers a very nice and attractive layer cake can be made if put together 
with boiled frosting. 

11 



POTATO CAKE. 

1 cup butter, 2 cups sugar, 2 cups flour, 1 cup hot mashed potatoes, 1 
cup English walnuts, % cup milk, i-^ cup melted chocolate, 2 teaspoons 
baking powder, 1 teaspoon cinnamon, 1 teaspoon ground cloves, 1 teaspoon 
vanilla, 4 eggs, yolks and white separated. Cream butter and sugar, add 
yolks, milk, chocolate, potatoes, spices, flour ahd a little salt and nuts. 
Bake in tins and ice with marshmallows. 

POVERTY CAKE. 

1 cup sour milk, 1 cup molasses, 2i/^ cups flour, 1 cup raisins floured, 
1/2 teaspoon cloves, i/^ nutmeg, 1 teaspoon cinnamon, 1 pinch ginger, 1 
teaspoon soda, 2 eggs. Butter size of an egg. 



ICING VERY NICE FOR LAYER CAKE. 

2 cups sugar, i/^ cup water, cook till it drops from spoon. Pour slow- 
ly over the whites of 2 beaten eggs very stiff. Put this over hot water. 
When the water begins to boil add 1 teaspoon of lemon juice. Beat and 
cook till the icing stands alone and tastes creamy. Remove from the fire 
and fold in the flavoring. Do not beat after it is done, but fold over and 
over till cool. 

MARSHMALLOW ICING. 

Put 1 lb. marshmallow, % cup water in double boiler, stir until melt- 
ed. Add 1-3 cup or more orange juice and 14 cup chopped fruits and nuts. 
Remove from fire and beat till cold. Spread between cakes and ice over 
top with plain white icing. 

DIVINITY ICING. 

3 full cups granulated sugar, 2 tablespoons of glucose or corn syrup, 
whites of 3 eggs. Cook 2 cups of sugar and % cup of water together 
till it hairs. Cook 1 cup of sugar and V2 cup of water and 2 spoons of 
glucose together until it hairs. Pour the first mixture over the stiffly 
beaten whites, beating constantly, while the second mixture is cooking. 
Then pour the second mixture over, beating constantly. Flavor with 
vanilla and when it begins to cream add chopped nuts or fruits or both, 
if desired. Spread between cakes, ice on top with plain white icing. 
Nuts and fruits can be omitted if desired. 

PRAULINE ICING. 

21/2 cups of sugar, whites of 3 eggs. Cook 2 cups of the sugar in % 
c.ip of water until it drops from the spoon. Melt V2 remaining cup of 
s igar and pour into tlio syrup. Cook until it hairs, pour slowly over the 
lieaten whites of the eggs. Spread between layers and over top of cake. 



ORIENTAL FUDGE. 



1 cup of sugar, % cup of milk, % cup of strained honey, white of one 
egg; boil milk and sugar two minutes, add honey and boil to soft ball 
stage, pour one-half of it over the stiffly beaten white of eggs. Return 
the other half and boil to hard ball stage. Pour into the first mixture and 
beat until it stiffens. Pour in shallow pans and cut in cubes. 

12 



PUDDINGS, PIES. ETC. 



ALMOND PUDDING. 



Turn boiling water on to % of a lb. of sweet almonds, let it remain 
until the skin comes off easily, rub with a dry cloth, when dry 
fine with three spoons of rose water, beat six eggs to a stiff froth with 
3 sponss of fine white sugar; mix with one qt. of milk, 3 spoons of lb. 
crackers, four ounces of melted butter, and the same of citron cut into 
bits; add almonds, stir all together and bake in a small pudding dish 
with lining and rim of pastry. This pudding is best when cold. Bake in 
hot oven. 

LEMON RICE PUDDING. 

11/2 cup of rice, 3 cups of milk, 1 egg, juice and rind V2 lemon, 1/2 
cup sugar. Mix in order given, pour in buttered pudding dish, set in 
pan of hot water and bake slowly until firm in the center. Serve hot or 
cold with currant jelly sauce. 

STRAWBERRY ROLL PUDDING. 

2 cups bread flour, 2 teaspoons sugar, 2 tablespoons butter, 3 tea- 
spoons baking powder, Yz teaspoon salt, about % cup of milk, 1 box 
strawberries, sugar. Make a baking powder biscuit mixture of the flour, 
salt, sugar, baking powder, butter and milk. Roll into an oblong i/i inch 
thick and sprinkle thickly with i/^ box of berries quartered. Then dredge 
with sugar. Roll like jelly roll, cut across in slices 1 inch thick, lay in 
pan and bake about 20 minutes in moderate oven. Serve with strawberry 
sauce made from the remainder of berries. 

COCOA PUDDING. 

Put 1 cup of fine bread crumbs and 1 quart of milk in a double boiler. 
When thick and smooth, stir in two tablespoons of butter, 1 scant cup 
of sugar, 2 tablespoons cocoa and 1 teaspoon of vanilla. Remove from 
fire and beat 2 minutes. Add the beaten yolks of 4 eggs, then the 
whites beaten stiff. Pour into baking dish. Place this in a pan of water 
and bake 45 minutes. Serve with a hard sauce or whipped cream. 

KING'S PUDDING. 
2 cups of bread crumbs, V2 cup of suet, V2 cup of molasses, 1 egg, 1 
cupful of milk, 1 teaspoon cinnamon, 14 teaspoon of salt, V2 teaspoon of 
soda, 1 cupful of raisins and Vz teaspoon of cloves. Soak bread crumbs 
one-half hour, then add the other ingredients. Stir well, steam three 
hours. Serve hot with a hard sauce. 

IS 



ENGLISH PLUM PUDDING, NO. 1. 

12 eggs, 1 qt. bread crumbs, 1 qt. suet (chopped fine), 1 qt. sugar, 1 
qt. raisins, 1 qt. Malaga raisins, 1 qt. Sultana raisins (seeded), % lb. 
candied peel mixed and sliced thin, 1 teaspoon cinnamon, 1 teaspoon all- 
spice, 1 teaspoon nutmeg, i/^ pint brandy, i^ pint sherry, salt. Mix dry 
ingredients together, flour and fruit thoroughly, add spices, peels and eggs 
well beaten. Mix well and add brandy and sherry. If not moist enough 
add a little more sherry. Put in one or more buttered bowls, tie well- 
floured pudding cloth on top and boil for six (6) hours, then boil or steam 

2 more hours before serving. These keep a long time. 

ENGLISH PLUM PUDDING, NO. 2. 

1 lb. of flour, 1 lb. of raisins, 1 lb. of currants, 1 lb. suet (chopped 
flne), 1 lb. sugar, 1 teaspoon of baking powder, \i lb. of candied lemon 
peel chopped fine, 1 nutmeg, little cinnamon. Sift the flour, baking pow- 
der and salt separately, then together. When well mixed add sufficient 
cold water or milk to make a batter just thick enough to spoon into the 
mold; leave room for it to raise. Cover closely and boil from 4 to 6 hours. 

PIG PUDDING. 

1 cup suet, 2 cups of bread crumbs, 1 lb. of figs, 1 cup of sugar, 

3 eggs, 2 cups of milk. Wash, pick over the figs and chop. Chop the suet. 
Beat the eggs light without separating. Mix all the ingredients thorough- 
ly, turn into a well-greased mold, cover and boil 3 hours. Serve hot. 

CHERRY PUDDING. 

1 tablespoon of butter, 2 cups of sour milk, 1 egg, i^ cup of sugar, 1 
quart of cherries, % teaspoon of soda, 2 cups of flour or enough to make 
batter as thick as for cake. Stone the cherries. Beat the eggs light with- 
out separating, add the sugar gradually and, when light, the butter melt- 
ed. Dissolve the soda in a little warm water, add to sour milk and add 
this to the butter alternately with the flour. Beat until light and smooth, 
add the cherries and bake for three quarters of an hour. 

JELLIED TAPIOCA PUDDING. 

Soak 1 cup of pearl tapioca in 1 cup of water over night. In the 
morning put it in the double boiler and add 3 cupfuls of cold water; 
cook slowly until it becomes transparent, then add 1 cup of sugar and 1 
cup currant jelly or a cup of strawberry jam. Let it get very cold and 
serve with sweetened cream. 

MRS. BELLE JOHNSON'S ROMAN PUDDING. 

8 eggs, 2 cups sr.gar, 1 quart fresh milk, 1 quart cream, 4 maccaroons, 
1 gill brandy, 1 teaspoon vanilla. Beat stiff the yolks of 8 eggs into 2 
cups of sugar, rcU 4 maccaroons fine, add to the eggs and stir in. Add 
1 quart rich cream, stir in well, also 1 quart of new milk, add 1 teaspoon 
of vanilla and freeze. When ready to serve turn out in dish, first placing 
several long lady finders on botton of dish. The maccaroon should be 
dried in the hot oven to roll well. Add the whites beaten to a stiff froth 
just before putting cream into the freezer. 

14 



PRUNE PUDDING. 

Stew 1 pound of prunes until tender, then let cool. Mash fine, sweet- 
en to taste. Beat the whites of twelve eggs to a stiff froth. Stir in 
prunes. Flavor and bake in moderate oven from 12 to 15 minutes. Be 
sure to drain all the juice from prunes before mashing. For Vz pound of 
prunes use whites of 6 eggs. 

ORANGE PIE. 
Beat 1/2 cup of butter, 2^/2 cups sugar, 5 eggs, 1 tablespoon flour or corn 
starch, 1 cup of cream. Cook mixture over hot water. Use the whites of 
the eggs for meringue. 

MERINGUE FOR PIES. 
Beat the whites of eggs very stiff, beat into them gradually and slow- 
ly 2 level tablespoons of granulated sugar or pulverized sugar to each 
white of egg. If the eggs are beaten very stiff at first and the sugar 
beaten in slowly you can use your meringue to make designs by pressing. 
For this it should stand aloiie ana be stiff enough to cut with a knife. 

COCOANUT PIE. 

1 grated cocoanut, 3 eggs beaten separately, 1 cup of sugar, 1 table- 
spoonful of butter melted in a cup of milk. Measure a teacup of milk and 
if the butter is not thin enough after you mix the ingredients you can add 
a little more milk. Bake in oven. 

ORANGE PIE. 

4 eggs, 1 cup of sugar, juice of 2 oranges, 2 tablespoons of flour, 
scant teaspoon of butter, 1 cup of water, the whites beat to a froth, ta- 
blespoon of sugar. Cook pastry before pouring ingredients in. Cook in a 
double boiler, then spread the whites over the filling and bake. 

LEMON PIE. 

Boil in double boiler the juice of 2 large lemons, 1 cup of sugar, 2 cups 
of water, one tablespoon corn starch, 1 teaspoon butter, the yolks of 3 
eggs beaten well. Then bake. After the crust is baked take from 
oven after being beaten to a stiff froth, add a pinch of salt and a teaspoon 
of sugar, then put back in over and bake until brown. 

RHUBARB PIE. 

Skin the stalk, cut them into small pieces, wash and put them in a 
stew pan with no more water than what adheres to them; when cooked 
mash them fine and put in a small piece of butter. When cool, sweeten to 
taste; if liked, add a little lemon peel, cinnamon or nutmeg, line your pan 
with thin crust, put in the filling, cover with crust and bake in quick 
oven. Sift sugar over it when served. 

CUSTARD PIE. 

Beat together until very light the yolks of 4 eggs and 4 tablespoons 
of sugar, with nutmeg or vanilla flavor, then add the 4 beaten whites. 
a pinch of salt, and lastly a quart of sweet milk, mix well and pour into 
tins lined with paste. Bake until firm. 

15 



CORN PUDDING. 

10 ears of corn grated, 3 eggs beaten separately, % teaspoon salt, 
scant 2 ozs. of butter melted. Toss together lightly, pour into a well 
buttered baking dish and bake % of an hour in a quick oven. 

QUEEN PUDDING. 

iy2 cups bread crumbs, 2 cups milk, % cup sugar, 3 eggs, teaspoon 
vanilla, 1 cup stewed apples over the top of pudding. Make a meringue 
of the remaining white of eggs and 2 tablespoons powder. Sugar and 
spread over the apple. Return to the oven until it is delicate brown. 
Serve hot. 

COCOANUT CREAM PIE. 

1 heaping cup of Baker's Shredded Cocoanut, % tablespoon corn 
starch, 4 tablespoons cold water, 3 eggs, 2 heaping tablespoons butter, 1 
cup cream, 1 cup milk, 6 tablespoons sugar. Some pastry. Line two 
pie plates with good pastry. Put milk and cream into a saucepan, bring 
to boiling point, add corn starch mixed with water. Remove saucepan 
from the fire, stir in the butter. Let stand until perfectly cold. Beat 
up yolks of eggs and sugar together, then add cocoanut to this. Add 
this mixture to the milk stiffly beaten whites of eggs. Divide into pre- 
pared pie plates and bake in moderate oven for thirty minutes. Serve 
hot. 

MOCK CREAM PIE. 

Line a pie plate with rich crust and bake. Fill with a mixture 
made of the following ingredients. 1 cup of milk, 1 cup of sugar, 2 ta- 
blespoons of cornstarch, yolks of 2 eggs and vanilla to flavor. Cook until 
thick, then fill the crust with the cream. Cover with a meringue made of 
the whites of 2 eggs and 2 tablespoons of sugar and place in the oven 
until a light brown. 

CHERRY PIE. 

1 quart of cherries, IV^ cups of sugar, 1 tablespoon of flour. Stone the 
cherries, saving all the juice. Add the sugar and the flour and stir until 
well mixed. Fill the pie plate, lined with pastry, cover with the upper 
crust and bake. When canned cherries are used take only half the juice 
to the same amount of cherries, sugar and flour. Pastry: 1 quart of 
flour, 1 cup of lard, i^teaspoon of salt, little baking powder. Mix the 
lard and flour thoroughly and add enough water to make it roll smooth. 
Roll thin. Make the pastry the night before using and it is always better. 
This amount makes pastry enough for three pies. 

LEMON MERINGUE PIE. 

1 cup of water, 1 cup of sugar, 2 heaping teaspoons of corn starch, the 
juice and grated rind of 1 lemon, a pinch of salt, 2 tablespoons of sugar 
for the meringue. Boil the sugar and water together, add the corn starch, 
moistened with a little cold water and cook flve minutes. Then put in the 
yolks of the eggs, the lemon juice, rind and salt. Cool slightly and turn 
into a previously baked crust. Cover with a meringue made by beating 
the whites of the eggs with the two tablespoons of sugar. Put into a 
moderate oven to set and brown the meringue. 

16 



PEACH COBBLER. 
Two eggs, one cup milk, two cups flour, two large heaping tablespoons 
baking powder, 1 heaping tablespoon of sugar, butter the size of an egg 
melted. Pour over one dozen sliced peaches with one cup of sugar. Any 
fruit may be used with this batter. 



MINCE MEAT. 



2 pounds of lean beef. 1 quart of apples measured after chopping, 3 
cups of raisins, % pound of citron, % cup of candied orange peel, i^ cup 
of molasses, grated rind and juice of 1 lemon, grated rind and juice of 
1 orange, 2 teaspoons of salt, % teaspoon of cloves, V2 cup of brandy, 1 
pound of suet, 1 cup of currants, % cup of candied fruit, 14 cup of candied 
lemon peel, 1 cup of sugar, 1 teaspoon of cinnamon, V2 teaspoon of allspice, 
y2 cup of sherry, 1 cup of cider. Chop the beef and suet very fine and 
mix. Add the chopped apples. Seed the raisins, chop the candied fruit, 
candied lemon and orange peel and slice the citron Add to the meat and 
suet with the currants, spices and salt. Mix and add the sugar, molasses, 
lemon and orange juice; when well mixed add the brandy, sherry and 
cider. It should stand several days before using to ripen or blend, and 
should keep all the winter. Two cups of hard cider may be used in 
place of brandy and sherry, and the quantities of beef, suet and apples 
may be doubled to the amount of fruit given if desired. If this is done, 
be careful to add sufficient moistening, and remember that the liquor is 
added to keep the mince meat, not especially flavoring, as the quantity is 
so small that this is disseminated in cooking. 

LEMON MINCE MEAT. 

3 large lemons or 4 small ones, 4 large apples or 6 small ones, V^ lb. 
of suet chopped fine, 1 lb. of currants, Vz lb. of sugar, i^ small glass of 
syrup or jelly, 3 oz. citron sliced fine, V2 nutmeg grated; cinnamon, cloves 
and mace to taste; V2 glass of sherry, wine glass of brandy or whiskey. 
Peel the lemons very thin, squeeze the juice from them. Boil the rind un- 
til tender enough to rub to a paste. Add the rest of materials and keep 
closely covered in a jar. This makes 2 quarts. 



OATMEAL COOKIES. 



1 egg, V4, cup sugar, 14 cup thin cream, i/4 cup milk, V2 cup fine oat- 
meal, 2 cups flour, 2 teaspoons baking powder, 1 teaspoon salt. Beat eggs 
until light, add sugar, cream and milk, then add oatmeal, flour, baking 
powder and salt, mixed and sifted. Toss on a floured board, roll, cut in 
shape and bake in moderate oven. 

SUSIE'S COOKIES. 
1 qt. of flour, 2 cups of sugar, 5 eggs, I14 cup of butter, 2 teaspoons 
of vanilla and a little salt, half cup of milk; put all ingredients in dry 
flour and rub well into flour. Add milk last; this makes them very thin, 
roll out and sprinkle sugar over them before cutting, lift from the making 
board with a pancake turner, put in pan, not close together. Bake quickly 
m a hot oven. 

* 

17 



CUSTARDS, CREAMS AND DESSERTS 



MAPLE MOUSSE, NO. 1. 
1 pint sweet cream, 1 small cup maple syrap, 4 eggs beaten separate- 
ly. Put syrup and beaten yolks Into a bowl, stir well together, then put 
on stove in double boiler and cook until it is the consistency of custard. 
Whip cream stiff, also whites of eggs and add the custard. Let it stand 
in a freezer well packed for three hours. 

MAPLE MOUSSE, NO. 2. 
4 eggs, 1 cup of maple syrup, 1 quart cream whipped. Beat yolks of 
eggs very light, stir in 1 cup of syrup and cook until it thickens, stirring 
constantly. Add 1 quart whipped cream and the beaten whites of the 
eggs. Pack in molds in ice and salt and let stand for at least 3 hours. 

HERMITS. 
Three eggs, two cups sugar, one cup butter and lard mixed, four ta- 
blespoons sweet milk, one teaspoon cloves, one teaspoon cinnamon, three 
and one-half cups flour, one-half teaspoon soda, one-half teaspoon nutmeg, 
one cup raisins chopped. Drop on tins and bake. 

CHOCOLATE BLANC MANGE. 
1 pint milk, 1/2 cup sugar, 1 square chocolate, 1 saltspoon cinnamon, 2 
tablespoons corn starch. Heat milk in double boiler with chocolate and 
sugar. Thicken with cornstarch and cook until smooth. Put in shei'bet 
cups and serve cold with plain or whipped cream. 

LEMON E'OAM. 
Beat yolks of 4 eggs with 4 tablespoons sugar. Add juice and grated 
rind of one lemon and two tablespoons hot water. Cook in double boilei' 
until thick. Remove from fire and stir in whites of eggs. Serve very cold. 

CHOCOLATE SPONGE. 
Soak 114 ounces of gelatin in a little cold milk. Heat 2 cups of milk 
in a double boiler, add to this 2% ounces of melted chocolate and five 
tablespoons of granulated sugar. When hot pour over the gelatin and 
stir until dissolved. When cool add 1 cup of thick cream, l^ cup of 
crushed almonds and 1 teaspoon of vanilla. Let it get cold, but before it 
sets whip lightly and pour into a wet mold. 

PRUNES IN AMBUSH. 
Boil one cupful of rice in milk, sweeten to taste and pour into a ring' 
mold. When cold turn out on a platter and fill the center with stewed 
prunes. Pour some of the prune juice over the rice and cover the prunes 
with whipped cream. 

PEACH MERINGUES NO. 1. 
Bake a cake in layer cake tins or in a long shallow cake tin. Spread 
with sliced peaches, cover thickly with a soft nleringue, dust with pow- 
dered sugar and brown in the oven. Cut in squares and serve warm. 

18 



PRAULINE FILLING. 

2 cups dark brown sugar, 1 cup granulated sugar, 1 cup sv/eet milk, 
3 tablespoons maple syrup, 1 tablespoon butter. Cook milk and sugar 
until it boils. Add maple syrup. Cook until it creams when tried in 
water. Add butter and beat until cool. 

PUFF PASTE NO. 1. 
2 cups of flour, 1 cup of butter, 1 teaspoon salt. Enough water to 
make a stiff dough. Wash the butter, put a tablespoon in the flour, shape 
the other in a square cake, wrap in a napkin and put it in cool place. 
Mix the tablespoon of butter with the flour with the tips of the Angers, 
working it to a stiff dough with 1-3 cup of ice water and teaspoon of 
salt. Roll out twice as long as wide, put the cake of butter in the 
center, fold the sides and then the ends of thepa ste over the butter. Let 
it stand ten minutes. Turn the paste half around. Roll again and turn 
as before. Let stand a few minutes between each rolling. It should be 
rolled 5 or 6 times, cut into shape, chilled and baked. 

MARSHMALLOW PARFAIT. 
Whites of 3 eggs beaten stiff, % cup of sugar and i^ cup of boiling 
water boiled to thread stage. Pour this over whites of eggs beating all 
the while. When it begins to cool add 14 pound of chopped marshmal- 
lows. Beat until it begins to thicken and add the whip from 2 cups of 
cream. Pour in a mould, seal and pack in ice and salt for four hours. 

ANGEL AND NUT PARFAIT. 
1 cup of sugar, i^ cup of water cooked until it makes a soft ball. Pour 
slowly over the whites of two eggs beaten stiff. Fold in 4 cups of cream 
whipped. Add 2 cups more or less of ground nuts. Put in a mould, seal 
and pack in ice and salt 4 hours. 

NOUGATINE CREAM. 
Sweeten 2 quai'ts of cream with 1 cup of sugar. Pour into this the 
liquor from one pint bottle of creme de menthe cherries. Freeze to a 
mush and add the chopped cherries, M pound of chopped marshmallo\\'s 
and 1 cup of chopped blanched almonds. 

FROZEN WHIPPED CREAM. 
Whip cream very stiff, sweeten, flavor and color if desired, and pack 
in moulds. Add fruit, nuts and different flavoring and colors packed in 
irregular layers. Use baking pov/der cans if desired for packing to 
freeze. 

PLAIN ICE CREAM WITH CHOCOLATE SAUCE. 
1 qt. rich cream whipped stiff, 1 qt. rich milk, 11/2 cups of sugar 
dissolved in the hot milk. Do not let the milk come to a boil, but hot 
enough to melt sugar. Let the milk cool, then add cream. Use whatever 
flavor is desired. 

CHOCOLATE SAUCE. 
1 cup sugar, 1 cup milk, 3 squares of chocolate, 2 teaspoons vanilla. 
Put the sugar on Are in water enough to cover. When dissolved, add choc- 
olate and let all boil, being careful not to burn. Add milk and let simmer. 
Chopped nuts of any kind are an improvement. Sauce can be used bote if 
desired and is preferred by many. 

19 



PEACH MERINGUES NO. 2. 
6 good sized rounds of sponge or plain cake, 6 halves of peaches, mer- 
ingue made of 2 egg whites and 1-3 cup powdered sugar, 2i/^ tablespoons 
candied fruits and nuts chopped together. Bake sponge or plain cake in 
a thin sheat. Cut out in rounds and place on each slice a peach half, fill- 
ing in the cavity with the fruit. Cover with the meringue and bake 8 to 
10 minutes in a slow oven. Serve with peach or fruit sauce or boiled 
custard. 

PRUNE ROLY POLY. 

Soak one-half pound of prunes over night. In the morning cook till 
tender, remove the pits and shred with a fork. Add sugar to taste and 
juice of half a lemon. Make a soft dough of 2 cups of flour, 2 teaspoons 
of baking powder, 1 tablespoon sugar, a little salt and 1 heaping table- 
spoon of butter. Roll out until the dough is about % of an inch thick. 
Spread with stewed prunes, roll about 45 minutes. Serve with a lemon 
sauce or a hard sauce. 

CARAMEL CUSTARD. 

Melt y2 cups of sugar in an omelet pan, letting cook until delicate 
brown color. Have ready 3 cups scalded milk, add the caramel to it, 
then when the sugar is dissolved, pour the mixture over 3 well beaten 
eggs; flavor to taste and strain into a buttered dish. Bake until set in a 
moderate oven. Having the dish containing the custard set into another 
dish of hot water. Serve hot or cold. 

COCOANUT CUSTARD. 

1 pint of milk, 3 tablespoons of sugar, 2 eggs. Put in cups, sprinkle 
cocoanut over the top and set in a pan of hot water to bake. 

FRUIT PUFFS. 

1 pint of flour, 1 teaspoon of baking powder, a little salt and 1 table- 
spoon of cream. Add milk enough to make a stiff batter. Put a table- 
spoon of this mixture into buttered cups, then some cooked fruit, another 
spoonful of batter and steam twenty minutes. Serve with sauce. 

JUDITHA. 
Cook 1 pint of gooseberries, mash and strain, add 2 well-beaten eggs 
and sugar to taste. Scoop out the center of a mold of vanilla ice cream, 
fill with the gooseberries, return to the mold, pack in ice and salt till 
ready to serve. 

CREAM PUFFS. 

% cup of butter, put the butter in one cup boiling water, and boil 
three minutes together. Remove the mixture from the fire and over 1 
cup flour sifted, pour this boiling mixture in a crock. Sift 1 cup of flour 
in this boiling mixture, beaten till smooth with an egg beater, 4 eggs, 
one at a time, beat well together. Put in muffin rings well greased with 
butter, 30 or 35 minutes in a moderate oven. This makes 12 large cream 
puffs. 

CHARLOTTE RUSSE. 

V2 box gelatine, 1 pt. cream, 1 pt. milk, 1^/^ cup powdered sugar, 1 tea- 
spoon vanilla, whites of seven eggs. Dissolve gelatine in milk by beating 
slowly. Beat cream until a little stiff, add sugar, vanilla and milk with 
dissolved gelatine. As it stiffens add eggs well beaten. Line a dish with 
lady fingers and pour on mixture. Put in a cool place to harden. 

•20 



FILLING FOR CREAM PUFFS. 
2 eggs, 1 cup sugar, 2 tablespoons flour and flavor to taste, 1 pint of 
milk put in double boiler, boil till it thickerls. Pour hot milk over tvi^o 
well beaten eggs. A quart of milk is better. Serve with whipped cream 
on the top. Dotted with plum jelly if preferred. 

CREAM PTJFFS, NO. 1. 
% cup of boiling water, % cup butter, 1/2 cup flour (sifted twice), 2 
eggs. Put butter and water in saucepan over fire. When butter is melted 
let boil 3 minutes, tui-n in the flour and stir rapidly until free from lumps. 
Add eggs (one at time) ; stir again until smooth. Bake 40 minutes in 
muffin rings. 

FILLING FOR CREAM PUFFS, NO. 2. 

2 eggs, 1/2 cup sugar, y^ pt milk, butter (half the size of an egg), 1 
teaspoonful vanilla, small pinch of salt and 1 teaspoon of cornstarch. 
Heat milk to boiling point, add to this the salt and butter. Mix sugar 
cornstarch and yolks of eggs, add a little cold milk to eggs and pour this 
into boiling milk and stir until custard. 

VANILLA STICKS. 
Whites of 5 eggs, 1% lb- powdered sugar (sifted), 5c worth of vanilla 
bean grated, 1 lb. almonds chopped fine without blanching. Beat eggs 
stiff, add sugar, and beat very light. Add the vanilla bean and divide the 
mixture into two equal parts. Add the almonds to the one part, using the 
other for icing. Sift flour pretty thick on the baking board, spread the 
nut mixture upon it to the thickness of about i/4 inch. Spread the icing 
mixtures over this and cut into strips. Place on buttered pan, leaving 
plenty of space between and bake in moderate oven. 

ORANGE STRAWS. 
Peel oranges in quarters and with shears cut into strips. Cover with 
cold water and boil 2 minutes. Do this 3 times, draining water off each 
time. 1 cup of orange to one cup of sugar and enough water to just cover, 
and boil till it threads. Then take out with a fork and roll in granulated 
sugar and lay on a platter to dry. 

MOCK CHARLOTTE. 
1 pint of cream, 1% quart of milk, y^ cup of raisins, 1 teaspoon of 
cinnamon, % grated nutmeg. Wash the rice through several cold waters, 
cover it with a quart of milk and stand in a cool place over night. Next 
morning add nutmeg, cinnamon, the remaining pint of milk and raisins. 
Bake in a moderate oven (280 degrees F.) % hour, stirring down the first 
crust only. This pudding must be creamy and soft. 

BREAD CUSTARD. 

3 slices of bread, 4 eggs, 14 cup of sugar, 1 quart of milk. Beat the 
eggs without separating, add the sugar and milk. When the sugar is dis- 
solved pour the mixture into a baking dish, cover the top with bread but- 
tered side up. Bake in a moderate oven until set or solid. Serve cold. 

SWEET PUREE OF CHESTNUTS WITH WHIPPED CREAM. 
1 pint of chestnuts, 1/2 cup of sugar, 1 teaspoon of vanilla and 1 pint 
of cream. Shell and blanch the chestnuts. Cover them with boiling wa- 
ter, add the juice of % lemon, cook until tender, drain and sprinkle them 
with sugar, add the vanilla and press the whole through a colander, ar- 
ranging it carefully in the center of a round dish. Whip the cream, put 
it around the dish and when cool serve. 

21 



MAPLE CUSTARD. 

1 pint milk, 2 eggs, Vz cup maple syrup. Bake in cups, let in hot 
water. 

APPLE WHIP. 

Pare and quarter % dozen sour apples. Steam until tender and 
then rub through sieve. Take 1 cupful of pulp, sweeten to taste and 
add the well beaten whites of three eggs very gradually, beating all the 
time if liked. Pile into a glass dish and chill. Serve with cream or a thin 
boiled custard. 

RICE WHIP. 

1% pt. milk in double boiler, when boiled add Vz cup rice, 14 teaspoon 
salt. Cook until rice is tender and milk is nearly gone. Add carefully Vz 
cup sugar, 1 heaping tablespoon of gelatine which has been soaked in V2 
cup of cold water. Melted by setting cups in hot hot water. When slight- 
ly cold add 3 teaspoons sherry wine, maraschino cherries or vanilla. 
When cold add Vz pt. whipped cream and set in moulds. 

MARSHMALLOW PUDDING. 

1 cup of sugar, 1 tablespoon gelatine, whites of 5 eggs. Small can of 
shredded pineapple or other fruit. Dissolve the gelatine in 1/2 cup of cold 
water. Put 1-3 cup water on the sugar and boil for 2 or 3 minutes, then 
add gelatine. Beat the eggs and when the syrup is cool pour gradually in 
the eggs, beating all the time. Add fruit, serve with whipped cream. 



NOUGAT LOAF. 



Syrup No. 1: 2i^ cups sugar granulated, 1 cup of water. Syrup No, 
2: 1% cups granulated sugar 14 cup of water, 3 tablespoons gluco-se, 
whites of 3 eggs. Cook syrup No. 1 till it threads and pour on the 
whites of eggs beaten stiff. Cook syrup No. 2 until it is brittle when 
tried in cold water. Add to mixture No. 1. When it begins to stiffen add 
nuts and fruit, poured in greased pan or pans lined with greased paper. 



22 



VEGETABLES 



MASHED POTATOES. 

Take the quantity needed, pare off the skins and lay them in cold 
water half an hour; ; put them into a saucepan with a little salt, cover with 
water and boil them until done. Drain off the water and mash them fine 
with a potato masher. Have ready a piece of butter the size of an egg, 
melted in half a cup of boiling hot milk and a good pinch of salt; mix 
well with the mashed potatoes until they are a smooth paste, taking care 
that they are not too wet. Put them into a vegetable dish, heaping them 
up and smooth over the top, put a small piece of butter on the top in the 
center and have dots of pepper here and there on the surface as large as 
a half dime. Some prefer using a heavy fork or wire beater instead of 
a potato masher, beating the potatoes quite light and heaping them up in 
the dish without smoothing over the top. 

BROWNED POTATOES. 

Wash them as the above, put them into a dish that they are to be 
served in, smooth over the top and brush over with the yolk of an egg, or 
spread on a bountiful supply of butter and dust well with flour. Set in 
the oven to brown. It will brown well in fifteen minutes with a quick 
oven. 

NUT AND POTATO BALLS. 

To 4 cups of mashed potatoes add 1 cup of chopped walnut meats, 
tablespoon of minced parsley, whites of 2 eggs and milk if necessary. 
Make into balls and roll in chopped walnut meats, then in the yolks of 
the eggs and walnut meats. Fry in deep fat. 

POTATO CHOWDER. 

1/4 pound of ham cut into dice, 6 potatoes cut in dice, 2 small on- 
ions, sliced, 1 pint of milk, 1 tablespoon butter, 1 tablespoon flour. Melt 
butter and add ham and onions. Cook until brown, cover with 1 pint 
boiling water and add the potatoes. Cook slowly for 20 minutes. Just 
before serving add milk thickened with flour and let boil 1 or 2 minutes. 

HASTY COOKED POTATOES. 

Wash and peel some potatoes, cut them into slices of about a l^ of 
an inch in thickness, throw them into boiling salted water, and if of good 
quality they will be done in about ten minutes. Strain off the water, put 
the potatoes into a hot dish, chop them slightly, add pepper, salt and a 
few small pieces of fresh butter and serve without loss of time. 

POTATOES AND PEAS. 

Place mashed potatoes on a plate and hollow out in center and place 
creamed peas and garnish around the edge of plate with parsley. 



BAKED POTATOES. 
Wash the potatoes and wipe and rub a meat skin over them and 
bake for twenty minutes. 

POTATOES GOLDEN ROD. 
Three cups diced cooked potatoes, 2 tablespoons flour, 3 hard cooked 
eggs, 2 cups milk, 1 tablespoon finely minced onions, 1 teaspoon salt, 3 
tablespoons butter, % teaspoon pepper. Separate egg whites from yolks, 
cut into dice and add to potato. Fry onions in butter till softened, add 
flour and seasonings and gradually the milk, stirring well. Let boil, add 
potatoes and when very hot turn into serving dish. Put egg yolks in 
potato ricer and rice over dish. Serve at once. 

MASHED POTATOES WARMED OVER. 
To two cups of cold mashed potatoes add % cup of milk, a pinch of 
salt, a tablespoon of butter, 2 tablespoons of flour and 2 eggs beaten to a 
troth. Mix the whole until thoroughly light; then put into a pudding or 
vegetable dish, spread a little butter over the top and bake a golden 
brown. The quality depends upon very thoroughly beating the eggs be- 
fore adding them, so that the potato will remain light and porous after 
baking similar to a sponge cake. 

POTATOES EN CASSEROLE. 
Make a sauce of 1 tablespoon of butter and 1 of flour rubbed to- 
gether until smooth. Add a little salt and 1 cupful of boiling milk. Slice 
cold boiled potatoes in the casserole dish, season and cover with the 
white sauce. Sprinkle over with breadcrumbs and grated cheese, brown 
in the oven. 

ITALIAN SPAGHETTI. 

1 lb. of spaghetti, 1 3 lb. can tomatoes, 3 large onions chopped fine, 2 
sprigs garlic chopped fine, % cup dried mushrooms, put in 2 cups cold 
water and bring slowly to a simmer, 1 lb. lean beef, 6 tablespoons olive 
oil, 1 tablespoon butter, salt and pepper to taste, 2 cups grated cheese. 

SCRAMBLED TOMATOES. 
Put a heaping teaspoon of butter in an omelet pan. When hot turn in 
a mixture made of 2 cups of ripe tomatoes, chopped, 1 cup of fine bread 
crumbs, 1 tablespoon of grated cheese, 6 minced mushrooms with salt and 
pepper and a little sugar. Stir briskly until cooked and serve on toast. 

SPAGHETTI ITALIAN. 

2 cups spaghetti in inch lengths, % cup strain tomatoes, 2 tablespoons 
butter, 14 teaspoon kitchen bouquet, 1 teaspoon minced onions; 1/2 tea- 
spoon salt, 2 tablespoons dried mushrooms, soak in 14 cup cold water a 
few grains cayenne and 1 tablespoon fiour, 14 cup Romano or Pafmesan 
cheese. Cook spaghetti till tender in plenty of boiling salted water; drain 
and rinse in cold water. Melt butter, add onions and mushrooms and 
saute 3 minutes. Then add flour, mtishroom liquor and tomatoes. Let 
boil, season and stir in spaghetti; spiinkle over cheese and let stand 
to become very hot. 

STUFFED PEPPERS. 
Remove seeds from green peppers and parboil 5 minutes. Prepare a 
tilling of bread crumbs, any kind of chopped meat or chicken. Season with 
salt and pepper and moisten with a beaten egg. Fill the shells and bake 
half an hour. 



ASPARAGUS LOAF. 

2 tablespoons butter, % cup minced chicken or veal, 4 tablespoons 
flour, 1 teaspoon salt, 1 cup cooked asparagus, cut in inch lengths 14 tea- 
spoon pepper and 1 cup milk, 4 well beaten eggs, 2 cups of asparagus tips 
tor lining mold. Cut the tips from 2 bundles of cooked asparagus in 3-inch 
lengths. Select a quart mold about 3 inches deep, butter it thickly and 
line the bottom Avith paper: line it with the tips, putting the green 
tops pointing downward, line the bottom with some pretty pattern. Then 
make a sauce by melting butter, adding flour and milk slowly allowing it 
to boil. Then add chicken, seasoning and asparagus and when boiling pour 
onto the well-beaten eggs. Pour carefully into mold and set into a pan 
having bottom covered with several thickness of brown paper. Surround 
with boiling water and cook till firm in an open so slow that water will 
not boil. Serve with mousseline sauce or with creamed asparagus tips. 

FRENCH MUSHROOM SAUCE. 
V2 lb. of fresh mushrooms, 1 tablespoon of flour, 6 tablespoons of 
cream, 1 tablespoon of butter, 1/2 teaspoon of salt, 1 saltspoon pepper. 
Wash the mushrooms, do not peel. Cut them into quarters, throw them 
into a saucepan with the butter. Add the salt and pepper, cover the 
saucepan, place it over a very moderate fire where the mushrooms will 
soak slowly for twenty minutes. Rub the mushrooms, flour and cream 
together. Dip a little of the mushroom liquor into the bowl, then stiuin 
this and pour on mushrooms, stir until boiling and serve. This is the 
foundation when fresh mushrooms are used with sweetbreads. Simply 
add the par-boiled sweetbreads to this sauce and serve while hot. This 
also is the foundation wlien chicken is used with mushrooms, or used as 
a sauce with chicken cutlets, broiled or fried chicken. 

STUFFED CUCUMBERS. 

Choose large cucumbers, pare and half them lengthwise, simmer in 
boiling water until tender, take out and scoop out the pulp. Put shells in 
baking dish and fill with following: V2 cup cucumber pulp, V2 cup meat 
chipped, 1/2 cup onions chopped fine, white of egg beaten, salt and pep- 
per, cover with buttered bread crumbs and bake brown. The filling may 
be doubled or trebled if desired; one white of an egg does for twice the 
quantity. 

CORN RELISH. 

4 dozen ears of corn, 2 heads of cabbage (small), 6 white onions, 12 
large sweet peppers, 6 red peppers, 2 tablespoons of ground mustard, 2 
heaping tablespoons of celery seed, % cup of salt, 1 quart of vinegar, 2 
quarts of water. When served cold add a little more vinegar and red 
pepper. Put bacon grease in skillet and put corn in to cook for a few 
minutes. 

SCALLOPED CAULIFLOWER. 

Cook cauliflower whole. When done pour enough white sauce to 
cover it. Sprinkle with bread crumbs, butter and seasoning over the 
top anu brown in oven. 

STUFFED TOMATOES. 

12 large smooth tomatoes, 1 teaspoon salt, a little pepper. 1 table- 
spoon bvitter. 1 tablespoon sugar, 1 cup bread crumbs, 1 teaspoon onion 
juice. Arrange the tomatoes in a baking pan. Cut a thin slice from the 
smooth end of each. With a small spoon scoop out as much of the pulp 
and juice as possible without injuring the shape. When all have been 
treated in this way, mix the pulp and juice with the other ingredients, and 
fill the tomatoes with this mixture. Put on the tops and bake % of an 
hour. Slide the cake turner under the tomatoes and lift gently on to a 
flat dish. 

25 



CELERY AU GRATIN. 
1 pint cooked celery, % cup grated cheese, 1 pint white sauce, % cup 
cracker crumbs, 1-3 cup melted butter. Cut celery in V2 inch pieces, use 
the water in which it was boiled with white stock and cream in making 
the sauce. Put alternate layers of celery and sauce in a buttered dish, 
sprinkle each layer with cheese. Cover top with cracker crumbs mixed 
with melted butter and cheese. Set in oven to brown. 

STUFFED EGG PLANT. 
Cook egg plant fifteen minutes in boiling water to cover. Cut a slice 
from top and with a spoon remove pulp, taking care not to work too * 
closely to skin. Chop pulp and mix with it one cup soft bread crumbs. 
Melt two tablespoons butter and add i/^ tablespoon finely chopped onion 
and cook five minutes, or use three slices of bacon, using bacon fat in- 
stead of butter. Add to the chopped pulp and bread crumbs and season 
with salt and pepper, and if necessary moisten with little stock or water. 
Cook five minutes, cool slightly and add one beaten egg. Fill egg plant, 
cover with bread crumbs and bake 25 minutes in hot oven. 

STUFFED PEPPERS. 

Take large perfectly shaped green peppers, cut off the top, leaving the 
stem, scrape out the seed, mix the seed with sufficient piccalilli to fill the 
peppers. When filled tie on the stem piece, pack in a jar, pour over scald- 
ing vinegar, let stand over night In the morning pour off the vinegar and 
cover with fresh vinegar. 

FRIED EGG PLANT. 

Slice plant, let stand in salt water or what is best, put salt between 
the slices. Let stand 15 minutes. Have the fat hot and dip the slices in 
beaten yolk of egg in which has been put a little milk, then dip in crack- 
er or stale bread crumbs, fry and serve immediately. 

These recipes have all been tried. Success will attend the preparing 
of them if time and care is used. 

SWEET POTATO CROQUETTES. 
Boil potatoes with the skins on, mash free from lumps. Use a little 
cream, butter, sugar and season with cinnamon. Irish potatoes make a 
very fine croquette also, omitting sugar and cinnamon. 

MACARONI CROQUETTES, CHEESE SAUCE. 
For the croquettes take enough cold boiled macaroni to make 2 cups 
when cut into small pieces. Add to this 1 teaspoon of lemon juice, V2 
teaspoon of onion juice, a little celery salt and seasoning to taste. Mix 
with 1 cup of white sauce made of 2 tablespoons of butter, 2 tablespoons 
of flour, seasoning and one cup of boiling milk. Let the mixture cool. 
Form in cone shaped croquettes, roll in egg and bread crumbs and fry in 
deep fat till a very light brown. Stick a small spray of parsley in the 
top of each croquette. Cheese Sauce: To 1 cup of white sauce add i/^ 
cup of grated cheese and 1 heaping tablespoon of chopped walnut meats. 



GRAVY. 
Brown beef, onions and garlic in oil and butter, add tomatoes, mush- 
rooms and water, salt and pepper. Boil 1 hour or so until water has dis- 
appeared. Into 5 quarts boiling water salted put 1 lb. spaghetti, boil 
till done, then put in colander to drain. Put a layer of cheese in the 
bottom of a dish and layer of spaghetti, then some gravy and a sprink- 
ling of cheese, and so one until all the spaghetti and cheese are used, 
having cheese on top. 

26 



MEATS 



SWEET BREAD CUTLETS. 

Boil 1 pair sweet breads in salt water until tender. Remove, dip in 
ice water and skin. Slice them, also dice 1/2 can of mushrooms or a whole 
can if desired. Melt 2 tablespoons of butter, 2 heaping tablespoons of 
ttour, 1 scant cup of milk, add salt, pepper and a little onion juice. When 
smooth remove from the fire, add one well beaten egg, Vz cup of soft 
bread crumbs and to this add sweetbreads and mushrooms. Spread on a 
platter to cool. Shape in cutlets, dip in crumbs and fry in deep fat. Serve 
with tartar sauce. 

ROAST BEEF. 

Prepare for the oven by dredging lightly with flour and season with 
salt and pepper; place in the oven and baste frequently while roasting. 
Allow a 14, of an hour for a pound of meat if it is desired rare, longer if 
well done. Serve with a sauce made from the drippings in the pan, to 
which add a tablespoon of Worcestershire sauce and a tablespoon of to- 
mato catsup. 

ROASTED SPARERIBS. 

Trim off the rough ends neatly, crack the ribs across the middle, rub 
with salt and sprinkle with pepper and fold over. Stuff with turkey 
dressing, sew tightly, place in dripping pan with pint of water, baste fre- 
quently, turning, over once so as to bake both sides until brown. 

STEWED LAMB. 
Cut lamb into small pieces after removing all the fat) about 2 inches 
square. Wash it well and put over the fire, with just enough water to 
cover and let it heat gradually. It should stew gently until partly done, 
then add a few thin slices of salt pork, one or two onions sliced fine, some 
salt and pepper if needed, and two or three raw potatoes, cut up into inch 
squares. Cover closely and stew until the meat is tender. Drop in a few 
dumplings, thicken the gravy. Serve. 

VEAL PATTIES FOR LUNCHES. 
Mince very fine 1 pound cold roast veal, with 1 pound cold boiled ham, 
fat and lean equally mixed. Put it into a stew pan with 3 ounces butter 
rolled in flour, 1 gill cream, also 1 gill of veal broth. Season to taste with 
cayenne pepper, nutmeg, grated rind of lemon and lemon juice. Set pan 
on fire, simmer till well heated through. Have ready some small shells 
of puff paste, fill them with the mixture and eat either warm or cold. 

ROASTED PORK TENDERLOIN WITH DRESSING. 
Cut tenderloin into small pieces, put some bread dressing into the 
middle of each piece, roll up and tie. Bake in an oven until brown and 
tender. Remove strings before serving. 

STEWED KIDNEY WITH TOMATO. 
After soaking a beef kidney in salt water over night, stew until ten- 
der and until little water is left in the kettle. Cut the kidney into small 
pieces and thicken with flour the water in which it was cooked. Add a 
tablespoon of butter and the kidney. Serve with boiled tomato and mush- 
room sauce on toast. 

27 



BEEF OLIVES. 
1 thin round steak, 1 tablespoon of chopped parsley, 1 tablespoon 
butter, 1 tablespoon flour, Yz cup of bread crumbs, 1 pt. stock, 1 table- 
spoon of kitchen bouquet, V2 teaspoon salt, 1 saltspoon pepper. Cut 
steak into strips 4 inches long and 2 inches 'wide. Put bread crumbs in 
bowl, add % teaspoon salt, a dash of pepper and sufficient melted butter 
(extra) to moisten. Spread each slice with bread crumbs, roll them up 
compactly and tie with string. Put the butter and flour in a sauce pan, 
mix, when boiling add stock and kitchen bouquet and olives as they are 
now called. Bring this to a boiling point, push on back of stove to sim- 
mer for 1 hour, add salt, pepper, 1 tablespoon chopped onion and a bay 
leaf if desired. Cook slowly 30 minutes longer. When ready to serve, 
iveep on center of platter a mound of mashed potatoes or boiled rice. 
Put olives around as a garnish, fill bottom of dish with strained brown 
sauce. Take to table at once. 

BAKED HAM. 
Soak ham over night. Make a stiff dough, wrap it around the ham, 
having it about an inch in thickness and put in oven to bake for three 
hours, then take it out of oven and remove the dough and skin of ham. 
Spice it and cover with bread crumbs and brown sugar moistened with a 
little vinegar and put back in the oven to brown. 

SWEET BREAD CROQUETTES FOR LUNCH. 

1 scant cup of potatoes mashed very fine and one set of sweet 
breads cooked and mixed with the potatoes and the yolk of one egg. 
Mushrooms chopped fine and added are an improvement. Work the mass 
well, add salt and pepper, form into croquettes, roll in cracker meal and 
fry in hot fat. 

TOMATOES AND FRIED LAMB KIDNEYS. 

Skin and half lamb's kidneys, roll in egg and bread crumbs and fry 
in hot dripping lard from 5 to 7 minutes, take out and keep hot, and in 
same fat fry tomatoes cut in halves. Serve very hot on rounds of buttered 
toast, the kidneys on top of tomatoes, pour any grease left in pan around 
them. Mushrooms may be used instead of tomatoes. 

VEAL LOAF. 
Yoke of 2 hard boiled eggs and cracker crumbs seasoned with salt 
and pepper, open the meat and insert the dressing, pour over the meat 
after rubbing it well with salt and pepper, a tablespoon of vinegar and 
meat drippings mixed with water and a little flour. Shape well into a 
loaf, baste often while cooking. 

VEAL LOAF. 
Three pounds of raw veal chopped very fine, butter the size of an egg, 
3 eggs, 3 tablespoons of cream or milk. If milk is used add a small 
piece of butter. Mix the eggs and cream together, mix with the veal four 
pounded crackers, one teaspoon of black pepper, one large tablespoon 
of sage, mix well and form into a loaf. Bake 214 hours., basting with but- 
ter and water while baking. Place a hard boiled egg in center of loaf be- 
fore baking. Slice and serve. 

SHEPARD'S PIE. 
Line a pudding dish with nicely seasoned mashed potatoes. Fill with 
a mixture of cold cooked meat cut in small squares. Add the gravy, some 
finely chopped onions and seasoning. Spread the remainder of the po- 
tatoes on top, sprinkle with bread crumbs and dot with small pieces of 
butter. Bake in a hot oven until brown. 

28 



POULTRY AND GAME 



FRIED CHICKEN. MRS. E. HAYES. 
Before frying the chicken sprinkle it with salt and pepper and roll 
each piece in bread or cracker crumbs with a little flour. Have the fat 
hot, but not boiling, in order that the chicken will cook through slowly. 
When browned nicely on both sides, pour a little cold water in the pan, 
cover over and push back on the stove to steam. When ready to serve 
take up the chicken, remove some of the grease, add a small piece of but- 
ter in which has been stirred a tablespoon of flour. A few pieces of 
mushrooms also improves the gravy. 

SMOTHERED CHICKEN. 
Singe, clean and draw the chickens, split down the back. Season well 
with salt and pepper and ginger, put in a baking pan, sprinkle a little flour 
over them and add bits of butter. Put about 2 cups of water in the pan, 
and set in a hot oven; baste often and brown nicely on both sides. Dis- 
solve a little flour in the pan after chickens have been removed, also add 
a little parsley. Pour gravy over chickens before sending to the table. 

FRICASSEE OF SQUIRREL. 
Clean as many young squirrels as required. Cut into joints and lay 
in salted water for an hour; then wipe each piece dry, season with salt, 
pepper and ginger and sprinkle with a little flour. Put on a fryer with a 
tablespoon of butter; when hot cut up an onion in it and fry light brown; 
then add the pieces of squirrel and brown lightly; add also 1 or 2 table- 
spoons of tomatoes and 1 tablespoon of Worcestershire sauce. Pour a 
pint of water over all, add some celery cut up, also a little parsley; cover 
with a lid and stew until tender, about 2 hours. If the gravy is too thin 
thicken with a little flour. 

ROAST DUCKS. 
Wash and dry the ducks carefully. Make a dressing of sage and 
onion, salt and pepper; insert, and if tender do not require more than 
an hour to roast. Keep them well basted and a few minutes before serv- 
ing dredge lightly with flour. Send to the table hot, with a good brown 
gravy, poured not around but over them. Accompany with currant jelly 
and, if in season, green peas. 

CHICKEN CURRY. 
3 pounds chicken, 1-3 cup butter, 2 onions, 1 tablespoon curry powder, 
2 teaspoons salt, 1 teaspoon vinegar. Clean, dress and cut chicken in 
pieces for serving. Put butter in a hot frying pan. add chicken and cook 
ten minutes, then add liver and gizzard and cook ten minutes longer. 
Cut onions in thin slices, and add to chicken with curry powder and salt. 
Add enough boiling water to cover and simmer until chicken is tender. 
Remove chicken, strain and thicken liquor with flour mixed with enough 
cold water to pour easily. Pour gravy over chicken and serve with a 
border of rice or Turkish Pilaf. 

29 



SWEET STUFFING FOR TURKEY. 
The crumbs of 1 loaf of bread mixed with cranberries prepared as 
for the table, 14 lb. blanched almonds chopped, 2 eggs, salt, 1 table- 
spoon of butter. 

CHESTNUT STUFFING FOR TURKEY. 
Cook 3 cups of blanched chestnuts until tender in boiling salted 
water, drain and pass through a sieve 14 cup of melted butter and % cup 
of milk, 1 teaspoon of salt, Vs teaspoon of pepper, 1 tablespoon chopped 
parsley, 2 tablespoons lemon juice. Moisten 1 pt. of bread crumbs with 
milk and combine the mixture. 



FISH 



SALMON LOAF. 

Grate one slice of stale bread. Put it in a double boiler with one cup 
of milk. While it is cooking pick over one can of salmon, removing all 
skins and bones Mash with a silver fork. Add to the milk, season high- 
ly and stir in 1 cup of cream and three well beaten eggs. Whip for a 
tew minutes and then pour into a buttered pan to mold. Set the mold in 
hot water and bake until firm in a moderate oven. 

SAUCE FOR SALMON LOAF. 

1 tablespoon butter, 2 tablespoons flour, 1 cup hot milk. Boil until 
creamy, then add salmon juice and a beaten egg. Seasoning and lemon 
juice last. 

BROILED MACKEREL. 

Take a fresh mackerel, wash and wipe it, then salt and pepper and 
place in broiler over coals. Put salt, pepper and butter on dish before 
placing mackerel. 

SALT MACKEREL. 

Soak over night and cook next morning until tender, then pour the 
water off and make a cream dressing. Three to five minutes is long 
enough to cook mackerel, because if it cooks longer it will become tough. 

BAKED HALIBUT. 

In one tablespoon of butter brown i^ an onion chopped fine, add 1 
can of tomatoes, 2 sprigs of parsley, a tablespoon of flour. Cook fifteen 
minutes. Place the halibut on a baking dish, pour the tomato sauce on 
the halibut and bake % of an hour. 



A NICE CHEESE DISH. 

Butter slices of toast well and line the bottom of a, baking dish. 
Sprinkle well with grated cheese, season with salt, pepper. Mix with 
four well-beaten eggs, three cups of milk, pour over the bread and cheese 
and bake in a hot oven. When done garnish around the edge with toast 
points. 

20 



OYSTERS 



OYSTER SAUTE. 

Steam large oysters a few minutes, dry between towels, dip in 
crumbs, then in mayonnaise or cooked salad dressing, then again in 
crumbs and saute in butter until they are brown. Serve with slices of 
lemon dipped in chopped parsley. 

OYSTER PIE. 

Lime the bottom of a casserole dish with pieces of nicely cooked 
bacon. Put in a layer of oysters, then cream sauce. Sprinkle over this 
1/2 cup of oyster crabs, seasoned. Then a layer of celery chopped fine, 
and minced parsley. Another layer of oysters and cream sauce seasoned- 
Put a rich pie crust on top and bake in a quick oven until nicely browned. 

OYSTER LOAF. 

cut the crust from a loaf of hot bread, cut out the center, li/^ inches 
from the edge. Brush over with butter and toast brown, fill with creamed 
Oysters. 

CREAMED OYSTERS. 

Scald a pint of oysters in their own liquor until the edges curl, drain 
and reserve the liquor. Cook 2 tablespoons of butter until it bubbles, add 
2 tablespoons of flour, pour in the liquor and 1 cup of fresh milk, cook 
Until it thickens, season with salt, pepper and, a dash of nutmeg. Move 
to the side of the stove and add yolk of 2 eggs slightly beaten, stir until 
thick, add oysters and serve. 

WHITE CREAM SAUCE. 

1 tablespoon of butter, 1 tablespoon flour, 1 cup milk or cream. Cook 
butter until it bubbles, add flour and stir till smooth, add milk gradually. 
Cook till it thickens, season with salt and pepper. Stock can be used in* 
stead of milk. White stock is made from veal, chicken or fish. 

BERNAISE SAUCE. 

V2 cup of vinegar, a little chopped onion till reduced to half, add yolk 
of 4 eggs Very slowly when thick. Add I14 tablespoons each of clarified 
butter and oil, a little chopped parsley and salt. Serve with fish and 
tenderloin cutlets. 

CREAMED OYSTERS WITH CHEESE. 

COok in a double 1 rounding tablespoon butter. When melted add 2 
tablespoons of grated Edam or other cream cheese. When melted and 
smooth add 1-3 cup of tomato catsup and y^ teaspoon of Worcestershire 
sauce and i/^ cup cream and the meat of a crab cut very fine; when 
Creamy add V2 pint small oysters (blue points are especially nice). Cook 
Until the edges curl. Serve at once on buttered toast. 

31 



FISH TIMBAL. 

2 cups of cold cooked fish ground, add % cup of cream sauce, well 
seasoned, and beat the mixture till very light. Add 2 eggs well beaten. 
Butter timbal molds, pour in fish mixture, set in a pan of hot water, cover 
over and cook in the oven or on top of stove till firm to the touch. Serve 
with any fish sauce. 

OYSTERS IN PEPPERS. 

Cut the stem end from sweet bell peppers of uniform size (not too 
large). Remove seed and parboil 10 minutes. Pill with creamed oysters, 
cover with the stem of peppers, stand in a baking dish, pour enough stock 
or water in the dish to prevent burning, about Vz cup to 6 or 8 peppers, 
and bake till the peppers are tender, but do not let them loose their shape 

SPAGHETTI WITH CREAMED OYSTERS. 

Break Vz lb. spaghetti into very small pieces. Wash well and cook 
in enough boiling salt water to cover it. Cook till tender. Melt table- 
spoon of butter, add level tablespoon of flour and cook. Add % cup 
sweet milk, season with salt, pepper and onion juice. Continue to cook 
till thick. Add spaghetti and 1 tablespoon of butter and V2 tablespoon of 
grated cheese. Mix well and pour into a well buttered deep pan. Cover 
with buttered paper, put under a weight. When cold turn out and cut 
into rounds or squares, dip into bread crumbs and egg and fry in hot fat. 
Cut out the center and fill with creamed oysters. 

OYSTERS AND MACARONI. 

Carefully look over and wash 1 pint of oysters. Cook % cup of 
macaroni, broken in 1-inch pieces in salted boiling water, drain. Put a 
layer of macaroni in a small baking dish, then a layer of oysters. Sea- 
son and add a little buttei'. Repeat and cover with buttered bread crumbs. 
Add 1/2 cup of milk and sprinkle a very little grated cheese on top. Bake 
in a hot oven about 20 minutes. 



EGGS 



PARISIENNE EGGS. 

Cut hard boiled eggs into rather thin slices, season with paprica, salt, 
chopped parsley and a few drops of onion juice. Dip in grated Parmesian 
cheese. Butter well a baking dish, line it with sliced tomatoes seasoned 
same as eggs. Cover them over with a cream sauce, put in a layer of 
eggs, then the sauce, and so on till the dish is filled, making the last layer 
of sauce ornamental by forcing it through a tube. Put a garnish of pota- 
to balls around the dish. Made very rich with yolk of eggs and butter, 
set in the stove to heat and brown. 

A very nice sauce for the above dish: 2 cups of heavy cream, 2 full 
tablespoons of Parmesian cheese, a dash of cayenne pepper, % teaspoon 
of salt, 1 teaspoon each of French and English mustard and the juice of 
one lemon. 

CREAMED EGGS. 

Boil the eggs hard, remove shell, cut the eggs half in two and serve 
In a white in which are put bits of parsley. 

32 



FRENCH SCRAMBLED EGGS. 

Beat the whites and yolks separately till they are light. Pour them 
into a skillet in which has been put a piece of butter. When the butter 
is hot, but not so hot as to turn the egg brown, season to taste. A little 
cream improves the dish. 

OMELET. 

Beat whites and yolks of eggs separately. Have a piece of butter in 
the pan hot, season the eggs with salt, pepper, some like suspicion of 
onion. This is gained by rubbing a knife over an onion; pour the eggs 
when very light into the pan and as soon as it browns turn one-half over 
the other and dish, serve immediately. A very nice dish can be made by 
omitting pepper and spreading jelly over the omelet and rolling it up. 
Tomatoes which have been cooked and are hot can be used instead of the 
jelly. 

EGG NEST. 

Toast a slice of bread for each person to be served, then beat the 
white of one egg very stiff for each slice. Pile this on top of the toast, 
make a little depression in the center of each in which to drop a bit of 
butter and the unbeaten yolk of an egg and a pinch of salt and pepper if 
liked. Place the slices in the oven till sufficiently cooked. 



SOUPS 



CREAM POTATO SOUP. 

Boil 12 peeled potatoes until tender, drain and mash; melt 1 table- 
spoon butter in porcelain kettle; stir in 1 pint sweet cream, let boil, then 
stir in the mashed potatoes; season with salt and pepper; thin to proper 
consistency with the water in which to the potatoes were boiled. 

CREAM OF CELERY SOUP NO. 1. 

Two stalks of celery cut up in . pieces and boiled tender. Mash 
through a colander, adding a little cold water. Mix with strained soup 
stock; then add % pint milk and i/^ pint cream. If not sufficiently thick 
add a little flour dissolved in milk. Season with salt and white pepper. 
Drop in croutons just before serving. 

CREAM OP CELERY SOUP NO. 2. 

Boil 1 small cup of rice in three pints of milk until it will pass 
through a sieve. Grate the white part of 3 heads of celery and add to the 
milk after it has been strained. Put to it 1 quart of strong soup stock, 
boil until celery is perfectly tender, season with salt and cayenne pepper 
nad serve with batter crouton in the dish. If procurable milk and i/^ 
sweet cream instead of all milk is better. 

CREAM OF ASPARAGUS. 

Boil until tender in some soup stock 2 bunches of asparagus. Remove 
from fire. Cut tips off one bunch and set aside. Pass remainder through 
colander. Add to the other soup stock and thicken with a tablespoon of 
flour. Heat 1 pint sweet cream in double boiler and pour while boiling 
into the soup tureen, then stir in the prepared stock. Put in asparagus 
tips, season with salt and pepper and drop in the small egg custards for 
soup. 

CREAM OF TOMATO SOUP. 

Cook 1 quart tomatoes (fresh or canned) with 1 pint water until done 
and strain through a sieve. Boil 1 pint cream, or 1/2 cream and V2 milk; 
drop in some finely chopped celery and parsley and season with salt and 
pepper. Just before ready to serve stir the strained tomatoes in the milk 
or cream, stirring constantly. Add a pinch of soda to the tomatoes be- 
fore adding to the cream. Serve at once. If soup stock is convenient, 
use instead of water. 

OYSTER SOUP. 

Drain oysters well. Put liquor on in porcelain-lined kettle, season 
with salt and pepper and finely chopped parsley and celery and a good 
lump of butter. When boiling drop in oysters and remove as soon as oys- 
ters are plump. Put a few oyster crackers in a soup tureen, pour boiling 
soup over them and serve at once. 

34 



CREAM OP OYSTER SOUP. 

Put on 1 pint oyster liquor in 1 boiled and 1 pint of sweet cream or 
^2. milk and % cream in a double boiler. When liquor boils skim and sea- 
son with salt, pepper, butter the size of an egg and parsley. Just before 
ready to serve drop oysters in the liquor and boil just long enough to get 
plump. Thicken the cream with 1 tablespoon flour or cornstarch that has 
been wet with a little milk. Beat up the yolks of 3 eggs in the soup 
tureen, pour the boiling cream over them stirring all the time, then stir 
in the oysters and liquor and serve at once. 

CLAM CHOWDER. 

Peel and wash six medium sized Irish potatoes, cut them in dice 
shaped pieces, put in a large stewpan, add some white celery, cut in very 
small pieces, cut 2 carrots in small pieces, also 1 small onion and 1 turnip 
and add to the potatoes, season with a small pinch of salt and pepper, add 
two quarts of water, place on the stove and boil slowly until the potatoes 
are nearly done. Stew one can of tomatoes in a sauce pan for ten min- 
utes, then mash through a sieve and add to the vegetables, add also 1 ta- 
blespoon fresh butter. Cut a nice slice of bacon in small pieces and fry 
spoon flour in the bacon grease and add it to the broth. Brown 1 table- 
spoon flour In the bacon grease and add also to the broth. Cut 3 dozen 
clams in quarters, add to the broth, also add the liquor of the clams. Boil 
about 5 minutes. Add a few broken crackers if desired, season with salt 
and pepper, also a little Worcestershire sauce if desired, but do not boil 
after cracks are added. Serve at once. 

MUSHROOM SOUP. 

Peel 1/2 lb. fresh mushrooms, wash and chop with a silver knife. Put 
in a saucepan with 1 quart of chicken or veal stock, cover and simmer 
gently 30 minutes, add teaspoon of salt, simmer ten minutes longer. Put 
2 tablespoons of butter in another saucepan, with 3 tablespoons of flour, 
mix and cook a minute without browning, add % pint of thick cream to 
the mushrooms, then pour all together with butter and flour, stirring con- 
stantly until it reaches the boiling point, add a dash of white pepper. 

PUREE OF CLAMS. 

25 clams, 1 tablespoon butter, 1 pint cream, 1 cup cold water, 2 table- 
spoons flour, 14 cup bread crtmibs, pepper to taste. Drain the clams, sav- 
ing the water and strain. Put the liquor in a sauce pan over the fire; 
when it comes to a boil skim. Chop clams fine, add them to the liquor, 
boil and skim. Rub butter and flour till smooth, add to the broth with 
the crumbs; stir and cook until it thickens. Press through a sieve, re- 
turn to the kettle and when heated add the cream which has been pre- 
viously heated in farina boiler. Do not let the soup stand on the stove 
after adding the cream, as it will curdle. 

BISQUE OF CLAMS. 
1 pint of oysters, 1 tablespoon butter, yolk of 1 egg, 1 tablespoon 
flour, 1 pint milk, salt and pepper to taste. Drain the oysters free from 
their liquor, add enough cold water to make a cup of liquid. Chop half 
the oysters fine. Bring the oyster liquor to a boil, skim, add the chopped 
oysters, simmer 10 minutes. Scald the milk, rub the butter and flour 
together until smooth, add the milk and stir till thickens. Add the 
whole oysters to the oyster liquor, and as soon as the edges carl remove 
all from the fire. Add the beaten yolk of the egg to the milk, take at 
once from the ure and mix with the oysters and their liquor. Season 
and serve at once. 



CREAM OF CHESTNUT S.OUP, 

Peel and blanch 1 quart of large chestnuts. Cook for one-half hour 
and rub through sieve. Add 1 quart of white stock and a little chopped 
parsley, blend one teaspoonful of flour and one of butter, add to the soup 
stirring briskly. Put through a sieve again. Serve with croutons of fried 
bread. 

CHICKEN BISQUE. 

Cook 2 tablespoons of butter in a sauce pan, add 2 tablespoons of 
flour, stir until blended, pour on gradually 3 cups of chicken stock and 1 
cup of rich milk. When it begins to thicken add 1 cup of ground cooked 
chicken and cook until it thickens to the proper consistency. Season 
with salt and pepper, put three tablespoons of cream well whipped in 
the bottom of bowl and pour the bisque onto it. 

MUSHROOM SOUP. 

1 can of mushrooms put in saucepan, 1 qt. of chicken stock or milk 
if preferred. Simmer gently 30 minutes, add teaspoon and simmer 10 
minutes longer. Add 2 tablespoons of butter to 3 tablespoons of flour 
and Mj pt. thick cream. Add the whole, stir constantly till it reaches the 
boiling point, add a dash of white pepper and serve. 

MOCK TERRAPIN. 

1 qt. chicken giblets boilad till tender, cut in bits, 2 tablespoons of 
butter, 2 hard boiled eggs grated fine, 1 grated nutmeg, salt and pepper 
to taste, 1/2 cup of cream thickened with flour, % cup sherry wine added 
just when ready to serve. 



SALADS 



SUGGESTIONS FOR FRUIT SALADS. 

Arrange crisp leaves of lettuce in salad bowl and put over them any 
one of the following: Thinly sliced apples with French dressing. Stone 
cherries with French dressing. Sliced oranges, or a combination of 
orange and sliced pineapple, or peaches or pears with French dressing. 
Diced pineapple and raspberries tossed together with mayonnaise dress- 
ing. Green gages aiid bananas cut up and dressed with a little sugar 
and mayonnaise. 

SPINACH SALAD. 

Chop cold cooked spinach very fine and pack into claret glasses or 
egg cups. Make a nest of lettuce leaves, place a slice of tongue in the 
center and turn spinach out on it. Serve with French dressing. 

STRING BEAN SALAD. 

Select young very tender beans; cut the strings from both sides and 
then cut the beans lengthwise into three pieces. Throw them into cold 
water till ready to cook. Cover with boiling water, add a teaspoon salt; 
boil 20 minutes; drain and then throw water away. Cover with salt 
water and let them stand for 10 or 15 minutes, then put them back into 
boiling unsalted water. Bring to a boiling point and cook 15 minutes. 
Drain, and when very cold arrange them neatly in your salad bowl or 
on a platter. Pour over a French dressing. 

BEET SALAD. 

Cut cold cooked beets into thin slices. When ready to serve cut the 
beets Into dice. Mix them with lettuce leaves, cress or chicory, and pour 
over French dressing. 

OKRA SALAD. 

Boil in slightly salted water a sufficient number of okra pods, ^^^len 
tender cool and slice crosswise. Line a salad dish with lettuce leaves, 
add a layer of okra, then one of tomatoes, sliced very thin, then a sprink- 
ling of onions minced fine, a layer of chopped peppers and some grated 
horseradish. Repeat and marinate with French dressing. 

CPIICKEN AND CORN SALAD. 
Cook together in double boiler for 20 minutes * cup of milk, 2 cups 
grated corn, a little salt and pepper and the yolks of 3 eggs. Add 1 
tablespoon of gelatin which has been dissolved in cold water and remove 
from fire. Whip in 1 cupful of cold chicken, 1 tablespoon of minced 
green peppers and the same of chopped pimento. Turn into individual 
molds. Serve in nests of lettuce leaves, with mayonnaise dressing. 

CHESTNUT SALAD. 
Shell large chestnuts and blanch them. Then boil until tender. While 
they are still hot immerse them in French dressing to which has been 
added a little onion juice. Drain and chill thoroughly. Serve in a bed of 
watercress. 

37 



FRENCH MUSHROOM SAUCE. 

y^, lb. fresh mushrooms, 1 tablespoon flour, 6 tablespoons cream, 1 ta- 
blespoon butter, % teaspoon salt, 1 saltspoon white pepper or paprica'. 
Wash but do not peel the mushrooms, cut them into bits, put them into 
a saucepan with the butter, add the salt and pepper. Cover saucepan, 
place it over a moderate fire to cook slowly for 20 minutes, rub flour and 
cream together with some of the water in which the mushrooms are 
cooking and stir all together and let boil up once more and serve. This 
is the foundation. When cooked with sweetbreads, simply add the par- 
boiled sweetbreads to this sauce and serve red hot. This sauce is also 
very nice used with chicken or broiled cutlets. Instead of chickens or 
cutlets, brains can be substituted. 



EUROPEAN PUREE OF CHESTNUTS. 

1 pt. chestnuts, % cup of sugar, 1 pt. vanilla. 1 pt. cream. Shell 
and blanch the chestnuts by pouring over them boiling water. Cover them 
with boiling water to which has been added the juice of 1/2 lemon. Cook 
until tender, drain and sprinkle them with sugar, add vanilla, press the 
whole through the colander. Arrange the mass in a dish, whip the cream 
and pour it around and over the mixture and serve when quite cold. 



SWEET BREAD AND CUCUMBER SALAD. 

Boil sweet breads till tender, remove fibers, when cold cut into dice. 
Mix them equal parts of celery and 1-3 as much cucumber cut into pieces. 
Pour on French dressing, serve in small round cups made by moulding 
ielly in small round moulds, remove center, mold and fill cavity with the 
salad. 

GRAPE FRUIT SALAD. 

Free grape from partitions, pull in pieces. Mix with blanched, dried 
out almonds and creme de menthe cherries. Allow 8 or 10 cherries to each 
grape fruit. Do not mix with salad until ready. Serve in border of 
chopped green jelly, flavored with creme de menthe or mold the jelly in 
a border mold, molding in some of the green cherries. Serve salad in 
the center. 

MACEDONIA SALAD. 

1 qt. cooked strained tomatoes, season with salt and pepper, add can 
or bottle of macedones, strain the tomato juice and dissolve it in 1 ta- 
blespoon of gelatin, stir this into the strained tomatoes, pour into molds, 
when cold serve on lettuce leaves with mayonnaise dressing. 



SALAD A LA ROMOULADE. 

Cut six potatoes cold and boiled out in dice. Mix with it six dozen 
sardines which have been skinned, boned and broken in small bits. Add 
1/2 cup of shredded cabbage (the red cabbage, if possible) and one sweet 
green pepper chonped. Make a dressing of the yolks of 2 hard boiled 
eggs rubbed smooth, 2 tablespoons olive oil, 4 tablespoons vinegar, 1 onion 
grated, and pour over the salad. Sprinkle with chopped parsley. Serve on 
lettuce and garnish with rings cut from the whites of eggs. 



MINT SALAD. 

Peel six oranges and after removing the white membrane arrange the 
pulp on lettuce leaves. Sprinkle with minced mint and garnish with 
sprays of mint. Dress with sugar and lemon juice or a French dressing. 



POTATO SALAD. 

Boil potatoes in jackets and while still warm peel and slice with 
onion. Season with salt, pepper and celer yseed. Add sugar and vinegar 
or iemon juice to sour cream to suit taste and pour over potatoes; garnish 
with hard boiled eggs 



MAYONNAISE DRESSING. 

Before beginning the dressing chill the plate, eggs and oil, even the 
fork. Put the yolks of two eggs carefully freed from the whites in a good 
sized bowl; add V2 tablesoon of salt and beat with an egg beater and add 
a teacup of oil, drop by drop at first, a teaspoon of vinegar and the juice 
of one lemon. Season with salt and red pepper and Vi teaspoon of mus- 
tard. When finished the dressing should be thick and smooth and a per- 
fect mayonnaise should not be strongly acid, as that destroys the flavor of 
the oil. Mayonnaise dressing should never be served with a heavy dinner. 



CHICKEN SALAD. 

Chop cold, cooked chicken and one pound of veal if preferred, into 
even sized pieces, not too small, and season. Select the tender stalks of 
celery as the outer tough pieces spoil the salad. Wash, scrape and chop 
into small pieces. A cup of shelled pecans chopped. Marinate the chick- 
en and keep in a cool place until ready to serve. Mix with celery and 
pecans. For every quart of salad take one cup of thick mayonnaise dress- 
ing. Mix gently with the salad,, leaving sufficient to use as a garnish with 
lettuce leaves or celery tops. 



CABBAGE AND PEPPER SALAD. 

For this shred finely a pint measure of young, crisp cabbage and add 
to it two shredded peppers and, if liked, a very slight grating of onion, 
or use onion salt for part of the seasoning. Make a boiled dressing, using 
2 tablespoons of butter, 2 eggs, 1 cup vinegar, 2 teaspoons sugar, 1 tea- 
spoon dry mustard, % teaspoon salt and a little pepi>er. Put all ingre- 
dients except vinegar in the inner vessel of a double boiler and cook over 
hot water until they begin to thicken; then add the vinegar and continue 
the cooking 3 minutes longer. Beat the dressing occasionally while cook- 
ing. If not all used, this will keep for future use. 

LIMA BEANS SALAD. 

iy2 cooked lima beans, i/^ teaspoon salt, 2 tablespoons olive oil, Vs 
teaspoon pepper, lettuce, 1 tablespoon vinegar, 1 teaspoon horseradish, 
boiled dressing, 1 tablespoon minced pimento. Mix pimento with beans. 
Combine oil, vinegar, horseradish, catsup, salt and pepper, and let stand 
at least 30 minutes, place on lettuce leaves. Pour over French dressing. 
Serve. 

39 



CREAM SALAD DRESSING. 

1 cup cream (sweet or sour), 3 eggs, % cup vinegar, % teaspoon salt, 
y2 teaspoon mustard, 1 teaspoon sugar, 1 saltspoon paprica; cook all to- 
gether in double boiler until thick. Keep in a covered jar in a cool place. 

LETTUCE SALAD. 

Wash and drain lettuce leaves, dry to remove the water. Rub salad 
bowl with a clover or garlic. Sprinkle with oil, a few drops at a time, 
tossing gently after each addition. When each leaf glistens with oil, 
shake over a few drops of vinegar, then dust with salt and pepper and a 
sprig or two of chopped chives, parsley and fresh tarragon, if convenient. 

CUCUMBER SALAD. 

Chop ripe cucumbers, after peeling, and a little salt to taste, put into 
colander with plate and a weight, allow it to drip 12 hours; mix with cold 
vinegar and a few mustard or celery seeds as taste demands, and pack in 
jars. This will keep for years and is nice with cold meat or mixed with 
salads in winter. 

PEANUT SALAD. 

2 cups chopped cabbage, 1 cup chopped or ground nuts, peanuts, V2 
cup cracker crumbs, 3 eggs (yolks of) or 2 whole, well beaten eggs, 3 ta- 
blespoons vinegar stirred into eggs. Mix these dry ingredients: 1 table- 
spoon flour, 2 tablespoons sugar; 1 teaspoon salt, i/^ teaspoon mustard. 
Then stir into the eggs and vinegar and mix in cup sour cream. Cook 
until thick, beating all the time. Pour over the mixed cabbage, peanuts 
and crumbs. 

LOBSTER SALAD. 

Cut the boiled lobster meat into as even pieces as possible. Marinate 
and put in a .cool place until wanted. When ready to serve mix, with 
shredded lettuce leaves and mayonnaise dressing in the proportion of one- 
half cup of dressing to every pint of salad. Serve on curly lettuce leaves, 
garnished with dressing and the powdered coral of the lobster if desired. 
Fish salads of any description siiould be served at once after mixing. 

SARDINE SALAD. 

1 box sardines, 1 lemon, 1 head of crisp lettuce, 1 teaspoon Worces- 
tershire sauce. Remove the sardines from the oil and carefully skin; 
arrange them at once on the lettuce leaves Squeeze the lemon juice over 
them and sprinkle on the Worcestershire sauce Dust lightly with pepper 
and baste with Italian dressing. Garnish with a tablespoon chopped pars- 
ley or a few olives. 

WALDORF SALAD. 

The original was made by mixing thin slices of tart apples with white 
mayonnaise dressing. It is usually served without lettuce. It may, how- 
ever, be served with both lettuce and celery. In many cases an equal 
quantity of apples and celery are mixed and served in apple shells on 
lettuce leaves with French nressing; this is one of the most attractive 
and wholesome of dinner salads. 

40 



SWEKT-BREAD SALAD. 

1 pair sweet-breads, 2 tablespoons of vinegar, % cup of mayonnaise 
dressing, 1 saltspoon of white pepper or paprica, 1 head of lettuce. Wash 
and cook until tender and cut in dice; then use the sweet-breads and 
green pepper choped fine. Serve with mayonnaise dressing and on lettuce 
leaves; garnish with capers. 



BOHEMIAN SALAD. 

This is an exceedingly nice salad to serve with braised beef or mut- 
ton. Cover the bottom of a salad dish with crisp lettuce leaves, put over 
the top alternately slices of boiled beets and hard boiled eggs. Sprinkle 
with a tablespoon of onion chopped and cover with Italian dressing. 



MACEDOMES SALAD. 

1 quart can of tumatoefc, put on to cook, strain, season with salt and 
pepper, can or bottle macedomes, strain the tomato juice; after it boils 
dissolve a tablespoon of gelatine; put the macedomes in it, then put in 
little molds and serve on lettuce leaves, with mayonnaise dressing. 



FRENCH DRESSING. 

Use % oil to Vs vinegar. For every tablespoon of vinegar and 3 of oil 
take 1/2 tablespoon salt and V4, of a teaspoon of black or white pepper. 
Mix the salt and pepper with the oil and add the vinegar slowly, stirring 
all the while until it becomes white and a little thickened. The dressing 
must be used or served at once or it will separate. 

To marinate is to cover with French dressing and allow to stand two 
or three hours. When ready to serve, the dressing not absorbed should be 
drained from the meat or vegetable marinated and the salad mixed with 
dressing to be used. 



MAYONNAISE DRESSING. 

1 cup of oil, 1 teaspoon salt, saltspoon mustard, paprica or red pepper, 
1 teaspoon of vinegar, juice of i^ lemon, yolk of 3 eggs. Have yolk chill- 
ed, also the oil; drop oil drop at a time into the eggs and continue, mean- 
while to stir. The oil will not blend with the egg if used hastily. When 
the mixture begins to thicken add teaspoon of vinegar and lemon juice 
which are mixed together a little at a time, stirring constantly. Now add 
the other ingredients. When ready to use, if too thick, thin with cream 
or beaten white of eggs. The cream must be whipped if used. 

( ' 

CHEESE SALAD. 

Soak 2 tablespoons of gelatine in i/^ cup of boiling water. When cool 
and beginning to set, beat into this 1/2 cup of whipper cream, Vz teaspoon 
of salt, 1 cup whipped cream, 1 cup of grated cheese, % cup chopped 
nuts, 14 cup chopped olives, 3 or 4 drops of tobasco sauce, i/i teaspoon 
mustard. Mold in baking cans. When cold slice. Nice for sandwiches. 

41 



BOHEMIAN SALAD. 

A very nice salad to serve with beef or roast mutton. Cover bottom 
of salad dish with crisp lettuce leaves, place on these sliced tomatoes, al- 
ternating slices of boiled beets and hard boiled eggs, followed by chopped 
onion, cover with Italian or any other salad dressing. 

TOMATO SAUCE. 

Cook 1 can of tomatoes with a slice of onion, a sprig of parsley, a bit 
of bay leaf for ten or twelve minutes, strain, cook two tablespoons of 
butter in saucepan till it bubbles, add 2 tablespoons of flour, cook until it 
thickens, add the strained tomato and cook, season with pepper and 
salt. 

SAUCE FOR FISH NO. 1. 

1 tablespoon of butter, cook until it bubbles, add 1 tablespoon of flour, 
stir till smooth, add 11/2 cup of white stock, either chicken or fish, stir 
until it thickens. Just before removing from the fire add the yolk of 
four eggs slightly beaten, season, remove from the fire and when slightly 
cool add one teaspoon of lemon juice. 

SAUCE FOR FISH NO. 2. 

Use mayonnaise dressing, made with one-half tarragon vinegar and 
one-half lemon juice. . Add one teaspoon each of chopped olives, pickles 
and capers; one-half cup whipped cream to one cup mayonnaise. 



PATE-DE-FOI-GRAS. 



Boil 12 chicken livers. Mash to a pulp, add a little onion juice, 4 or 5 
drops of tobasco sauce, yolk of three hard-boiled eggs, one tablespoon of 
Worcestershire sauce, 1 tablespoon of melted butter, vinegar to moisten 
to a stiff paste. Form into a loaf and slice when cold. Nice for sand- 
wiches. Calf's liver, if quite young is equally good as chicken. 



42 



PICKLES 



PICKLES. 



Pickles should never be put in vessels of copper, iron or tin. Use 
only earthenware or glass. Use only the best white wine vinegar and al- 
ways keep in a dark, cool place. Examine at frequent intervals. When 
cooking them always use agate or porcelain kettles, as acids will not 
affect them. In putting up pickles in brine always weight the contents 
of the jars with heavy stones. Cover with a clean cloth which must be 
removed and washed every day. 

SWEET PICKLED PEACHES. 

Peel large clingstone peaches. To 9 lbs. peaches take 4i^ lbs. 
granulated sugar. Put on the sugar with 3 cupfuls water, add 3 pints 
best vinegar, 2 tablespoons whole cloves, with heads removed, and some 
pieces cinnamon bark. When it boils 15 minutes, lay in the peaches, boil 
until tender enough to pierce with a straw (no longer), remove peaches 
with a perforated skimmer, put in jars and continue cooking syrup until 
somewhat thick, pour over the peaches and when cold seal tightly. Be- 
fore cooking, the peaches should be dropped in boiling strong soda water 
and the fur rubbed off. 

VINEGAR PEACHES. 

Drop peaches a few at a time in strong (washing) soda water, then 
in cold water and rub off. 4 pounds peaches to 2 pounds of sugar and 1 
cup of vinegar. Make a syrup of sugar and 2 cups water. Drop the 
peaches into the syrup, boil fifteen minutes, add vinegar and boil five min- 
utes longer. Seal tight while hot. 

PICKLES. 

To 3 gallons of cider vinegar add 4 ounces of mace, 4 ounces of all- 
spice, 2 ounces cloves, 4 ounces white ginger, 1 pound white mustard 
seed, 1/2 lb. tumeric, 1 ounce red pepper, teacup garlic, 1 lb. horse radish 
peeled and cut up, 15 lbs. white sugar. After cucumbers and onions 
have been in brine about a week or ten days, rinse them in fresh water 
and peel the onions, cut the. cucumbers in suitable pieces and scald to- 
gether in a large kettle. Put in stone jars with covers; do not close till 
cold. 

MUSTARD PICKLE. 

2 qts. large cucumbers sliced, 2 qts. small cucumbers, 2 qts. small 
white onions, 2 qts. coarsely cut celery, 12 green peppers. Put all in 
weak salt water for 24 hours, then scald in same water. 

43 



FRENCH PICKLE. 

1 peck green tomatoes, 2 large heads cabbage, 12 large onions, 12 
cucumbers chopped fine' and thoroughly drained. Add to these 3 quarts 
strong vinegar. Put on in kettle with 1 pound white sugar, 3 tablespoons 
cinnamon, 3 tablespoons mustard, 3 tablespoons allspice, 3 tablespoons 
black pepper, 3 tablespoons celery seeds, 1 tablespoon tumeric dissolved 
in vinegar and put in last, cook well. Should this seem too fliick, add 
more vinegar. Add salt if desired. 

PASTE. 
12 tablespoons ground mustard, 3 tablespoons tumeric, 6 qts. cider 
vinegar, 3 cups sugar, 2 cups flour, 2 tablespoons celery seed. Mix well 
together and cook sufficiently to cook the flour, drain pickles well and 
stir in the kettle of paste until well scalded, put in stone jars and do not 
cover until cool. 

PICCALILLI. 

1 peck green tomatoes, 3 cabbages, a large package of good sized cu- 
cumbers, 8 large white onions, 6 large green peppers, 6 red peppers, 3 
bunches of celery. Chop each rather fine, put tomatoes, onions and cu- 
cumbers in weak brine over night, drain well, and mix the other ingred- 
ients, sprinkle through one gill white mustard seed, one gill celery seed, 
cover with scalding vinegar, and in 24 hours cover with fresh vinegar. 



DRINKS AND BEVERAGES 



GRAPE JUICE. 



Pull grapes oft" stems, wash and mash in preserving kettle. Add a 
very little water to start juice and to prevent sticking. Bring to a boil, 
strain and measure. 3 quarts .iuice, 1 quart water, bring to a boil and add 
2 pounds granulated sugar, bring to a boil and bottle at once, sealing with 
wax. In bottling, pour through both strainer and funnel and let juice 
overflow to get out all air. Put in cork immediately. Have bottles warm 
before filling. Use best sealing wax. Strain through a flour bag or 
cheese cloth bag. One small basket of grapes makes about a quart. 

FRUIT PUNCH. 

2 cups sugar, 1 cup tea, 1 pint strawberry syrup, 5 lemons (juice), 1 
can grated pineapple, 1 cup water, ice water, 1 quart Apollinaris, 5 or- 
anges (juice), 1 can grated pineapple, V2 pint candied cherries. Make a 
syrup by boiling sugar and the cup of water ten minutes; add tea, fruit, 
juices, pineapple and strawberry syrup; let stand thirty minutes; strain, 
add enough ice water to make l^^ gallons of liquid; turn into large punch 
bowl over piece of ice, add cherries and Apollinaris water. Will serve 
fifty people. 

LEMONADE. 

1 pint water, 1 quart ice water, 3 lemons (juice), 1 cup sugar and 1 
can pmeapple (grated) if desired. Make a syrup of sugar and water by 
holing ten minutes, add pineapple and lemon juice, cool, strain and add 
ice water. 

COFFEE, NO. 1. 

Measure the coffee after grinding, allow the usual tablespoon for each 
cup; put it in the pot and pour boiling water over in the proportion of % 
of a pint for each tablespoon of coffee. Bring to a boil and instantly lift 
the pot form the fire, uncover and let stand a minute or two; cover, set 
back on fire and let boil up again; stand aside five minutes to settle and 
serve. Note that no egg, neither white nor shells is used to clear coffee, 
yet it pours perfectly clear and with an aroma decidedly appetizing. 

COFFEE, NO. 2. 

Put five tablespoons freshly ground coffee into pot which has been 
scalded. Put half egg and half cup cold water into pot with coffee, shake 
or stir with a spoon, pour on about a quart of boiling water. Let it boil 
up once, then set aside to simmer, not boil, until breakfast is ready. 
Throw in a dash of cold water and you have a cup of coffee that will 
make any man glad he has left his mother. 

45 



NEW RECIPES 



NEW RECIPES 



NEW RECIPES 



DEC 31 mt