365
DISHES
A f .urulieon Dish for Evciy Day in the Year
Selected from
MARION HARLAND
CHRISTINE TERHVNE HERRICK
BOSTON COOKING SCHOOL MAGAZINE
TABLE TALK
GOOD HOUSEKEEPING
AND OTHERS
BERKELEY
LIBRARY
OF
CAUFORWA J
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
AGRICULTURE
BEQUEST
OF
ANITA D. S. BLAKE
Luncheon Dishes
A Luncheon Dish for every day
in the year
Selected from
MARION HARLAND, CHRISTINE TERHUNE
HERRICK, BOSTON COOKING SCHOOL
MAGAZINE, TABLE TALK, GOOD HOUSE-
KEEPING, AND OTHERS.
PHILADELPHIA
GEORGE W. JACOBS & CO
PUBLISHERS
Copyright, 1902, by
George W. Jacobs & Company,
Published September, 1902
AGRICULTURE
GIFT
JANUARY.
b
i. Stewed Breast of Lamb.
Cut a breast of lamb into small pieces,
season, and stew until tender in enough
gravy to cover the meat. Thicken the
sauce, flavor with a wine-glass of wine, pile
in the centre of a platter and garnish with
green peas.
2. Chicken Creams.
Chop and pound j a Ib. of chicken and 3
ozs. of ham ; pass this through a sieve, add i
oz. of melted butter, 2 well -beaten eggs, and
y?, a pint of cream, which must be whipped ;
season with pepper and salt. Mix all lightly
together, put into oiled moulds and steam
fifteen minutes, or if in one large mould half
an hour.
3. Herring's Roes on Toast
Have rounds of toast buttered and sea-
soned with salt and pepper, on each piece
133
January.
place y 2 the soft roe of a herring which has
been slightly fried and on the top of this a
fried mushroom. Serve very hot.
\4. French Omelet.
For a very small omelet beat 2 whole eggs
and the yokes of two more until a full spoon-
ful can be taken up. Add 3 tablespoon fuls
of water, J^ of a teaspoonful of salt, and a
dash of pepper, and when well mixed turn
into a hot omelet pan, in which a tablespoon-
ful of butter has been melted, lift the edges
up carefully and let the uncooked part run
under. When all is cooked garnish with
parsley.
5. Cheese Ramequins.
Melt i oz. of butter, mix with j oz. of
flour, add ^ of a pint of milk, stir and cook
well. Then beat in the yolks of two eggs,
sprinkle in 3 ozs. of grated cheese, add the
well-beaten whites of three eggs. Mix in
lightly and put in cases. Bake a quarter of
an hour.
6. Scotch Collops.
Cut cold roast veal into thin slices, and
dust over them a little mace, nutmeg, cay-
January.
enne, and salt, and fry them in a little butter.
Lay on a dish and make a gravy by adding
i tablespoonful of flour, ^ of a pint of water,
i teaspoonful of anchovy sauce, i table-
spoonful of lemon juice, % of a teaspoonful
of lemon peel, 3 tablespoonfuls of cream, and
i of sherry. Let boil up once and pour over
the meat. Garnish with lemon and parsley.
\ 7. Orange Salad.
Slice 3 sweet oranges, after removing the
skin and pith, make a dressing with 3 table-
spoonfuls of olive oil, a tablespoonful of
lemon juice, and a pinch of salt. Serve on
lettuce leaves.
8. Oyster Potpie.
Scald one quart of oysters in their own
liquor. When boiling take out the oysters
and keep them hot. Stir together a table-
spoonful of butter and two of flour, and
moisten with cold milk. Add two small
cups of boiling water to the oyster liquor,
season with salt and pepper, and stir in the
flour mixture, and let it cook until it thickens
like cream. Make a light biscuit dough and
cut out with a thimble. Drop these into the
3
January.
boiling mixture, cover the saucepan and
cook until the dough is done. Put the
oysters on a hot dish and pour biscuit balls
and sauce over them.
9. Chicken Cutlets.
Chop cold chicken fine; season with
onion-juice, celery salt, pepper, and chopped
parsley. For 2 cupfuls allow a cupful of
cream or rich milk. Heat this (with a bit
of soda stirred in) in a saucepan, and
thicken with a tablespoonful of butter rubbed
in, one of corn-starch, stirred in when the
cream is scalding. Cook one minute, put in
the seasoned chicken, and cook until smoking
hot. Beat two eggs light ; take the boiling
mixture from the fire and add gradually to
these. Pour into a broad dish or agate-iron
pan and set in a cold place until perfectly
chilled and stiff. Shape with your hands, or
with a cutter, into the form of cutlets or
chops. Dip in egg, then in cracker-crumbs.
Set on the ice an hour or two and fry in deep
boiling fat. Send around white sauce with
them. From "The National Cook Book,"
by Marion Harland and Christine Terhune
Herrick.
4
January.
xo. Cocoanut Ice Cream.
Put i pint of milk over the fire in a double
boiler with the grated yellow rind of a lemon
and three well-beaten eggs. Stir until the
mixture begins to thicken. Remove from
the fire ; add a cup and a half of sugar, and
i qt. of cream. Then add a grated cocoa-
nut. Stir until the custard is cold, add the
lemon juice and freeze.
^Vii. Loaf Corn Bread.
Mix together 2 cupfuls of corn-meal, i
cupful of flour, i teaspoonful of salt, and 2
of baking powder. Beat together 3 eggs
until thick and light. Add 2^ cupfuls of
milk and stir into the dry mixture, adding 2
tablespoon fuls of sugar, and 2 tablespoonfuls
of melted butter, and beating well until the
batter is smooth. Grease the pans well, or it
will stick. Have the batter a little more
than 2 inches deep in the pans and bake in a
hot oven for about half an hour. "Table
Talk," Phila.
12. Beef Ragout.
Cut cold roast beef into large slices. Put
it into a saucepan with 2 slices of onion,
5
January.
salt and pepper. Pour over it J^ a pt. of
boiling water and add 3 tablespoonfuls of
soup stock. Stew gently until cooked.
13. Curried Rice.
Boil i cup of rice rapidly for half an hour,
drain in a colander and stand in the oven for
a few minutes to dry out the rice. Put 2 ta-
blespoonfuls of butter and a slice of onion into
a saucepan. Stir until the onion is a golden
brown, add a tablespoonful of flour. (Take
out the slice of onion.) Stir until smooth,
then add a teaspoonful of curry powder, bring
to a boil, add salt. Pour over the rice and
serve hot.
14. Tapioca Soup.
One qt. of veal or chicken broth, i pt. of
cream or milk, i onion, a little celery, J4 of
a cupful of tapioca, 2 cupfuls of cold water,
i tablespoonful of butter, a small piece of
mace, salt and pepper. Wash and soak the
tapioca over night. Cook it in the broth for
an hour. Cook milk, onion, mace and cel-
ery together for 15 minutes, then strain into
the tapioca and broth ; add the butter, salt
and pepper.
6
January.
15. Haddock Roes and Bacon.
Haddock roes are much cheaper than shad
roes, and are very nice prepared in this way.
Soak for an hour in water and lemon juice,
then parboil in salt and water for ten min-
utes. Fry brown in a little lard and butter
mixed. Fry the bacon in a separate pan un-
til brown, remove from the pan and put it
in the oven for a few minutes to crisp it. Put
the roes in the centre of a hot platter and
garnish the bacon around it.
\ 16. Rice Moulds.
Wash a teacupful of rice in several waters,
put it into a saucepan and just cover with
cold water, and when it boils, add two cup-
fuls of milk, and boil until it becomes dry ;
put it into a mould and press it well. When
cold serve with a garnish of preserves around
it or with a boiled custard.
17. English Muffins.
Scald i pt. of milk and add i oz. of but-
ter and let cool ; when cool add % of a yeast
cake, a teaspoonful of salt and three cups of
flour, beat well, cover and let rise about two
7
January.
hours. When light, add sufficient flour to
make a soft dough ; work lightly and divide
into small balls ; put each one into a well-
greased muffin ring and let rise again. Then
bake on a hot griddle. When ready to eat
tear them open and butter.
18. Minced Veal and Macaroni.
Mince % of a Ib. of cold veal and 3 ozs.
of ham, wet with i tablespoonful of gravy.
Season with salt and pepper, a little nutmeg,
a quarter of a Ib. of bread crumbs and a
well-beaten egg. Butter a mould and line it
with some boiled macaroni. Mix more
macaroni with the veal mixture, fill the
mould, put a plate on it and steam for J^ an
hour. Turn out carefully, pour a good
brown gravy around it.
19. Baked Beans and Tomato Salad.
Stir 3 tablespoonfuls of vinegar very grad-
ually into 6 tablespoonfuls of oil and a dash
of paprika. Add salt, if the beans have not
been seasoned. The oil and vinegar will not
unite perfectly. Pour gradually over a pint
of cold baked beans such portions of the
dressing as they will absorb, toss together
8
January.
and arrange on a serving dish. Make a
border of sliced tomatoes around the beans
and over these pour the rest of the dressing.
Janet Hill in "Boston Cooking School
Magazine/'
20. Tomato Croquettes.
Stew together for 20 minutes ^ a can of
tomatoes, i tablespoon ful of chopped onion,
i sprig of parsley, ^ a bay leaf, 4 cloves
and enough salt and pepper to season highly.
Rub through a sieve. In a clean saucepan
melt together 2 tablespoon fuls of butter and
5 tablespoonfuls of flour. Add 2 cupfuls of
the strained tomato and stir and cook for ten
minutes. Take from the fire and set aside
until cold. Flour the hands and carefully
mould into small croquettes. Dip each into
slightly beaten egg and roll in fine bread
crumbs. Let stand for 20 minutes, then re-
peat the dipping and rolling in crumbs. Fry
at once in very hot fat and drain on unglazed
paper. "Table Talk, 1 ' Phila.
\ 2i. Eggs on Rice.
Cover a platter an inch deep with hot well-
boiled rice, to which has been added i table-
January.
spoonful of melted butter. On this serve six
well-poached eggs. Garnish with parsley.
22. Baked Celery.
Parboil a bunch of celery, using only the
stalks ; cut into two inch lengths, put them
into a baking dish. Rub smooth 2 table-
spoonfuls of butter and 2 of flour, then beat
in the yolks of 3 eggs ; stir this into i qt. of
veal stock and pour it over the celery, cover
with grated bread crumbs and dust the top
with grated cheese.
23. Stewed Steak and Oyster Sauce.
Wash i pt. of small oysters in a little
water, drain into a saucepan and put this
water on to heat. As soon as it comes to a
boil skim and set back. Put 3 tablespoon -
fuls of butter into a frying pan and when hot,
put in 2 Ibs. of round steak ; cook ten min-
utes. Take out the steak and sift i table-
spoonful of flour into the butter, stir until
browned. Add the oyster liquor and boil i
minute, season ; put back the steak, cover
and simmer % an hour, then add the oysters
and i tablespoonful lemon juice. Boil for i
minute and serve.
10
January.
24. Barley Stew.
Cut *4 a Ib. of cold meat into dice ; wash
i^ of a cupful of barley, chop 2 onions very
fine, put all into a saucepan and dredge
with flour, season with salt and pepper. Add
a qt. of water and simmer about 2 hours.
Pare and slice 5 potatoes, add them to the
stew and simmer an hour longer.
25. Bread Omelet.
Beat 3 eggs separately. To the yolks add
Y<i a cup of milk, pinch of salt, pepper and
y z a cup of bread crumbs. Cut into this
very carefully the well beaten whites; mix
lightly. Put i tablespoonful of butter into a
frying pan ; and as soon as it is hot turn in
the mixture. Set it over a good fire, being
careful not to burn. When half done, set
the pan in the oven for a few minutes to set
the middle of the omelet. Turn onto a hot
platter and serve.
26. Calf's Liver Fried in Crumbs.
Wash and parboil slices of liver, then roll
each piece, in crumbs, then in beaten egg,
then in crumbs again. Fry in hot lard.
11
January.
27. Toad in a Hole.
Cut i pt. of meat into i inch pieces and
put them into a greased baking dish. Beat
2 eggs very light, add to it i pint of milk
and pour it gradually into 6 tablespoonfuls
of flour, beating all the time. Strain, add
salt and pepper and pour it over the meat.
Bake an hour and serve at once.
28. -Shrimp Salad.
Shell i can of shrimps, arrange on lettuce
leaves, serve with French dressing.
29. Creamed Corn Beef.
Scald i pt. of milk with slice of onion and
stalk of celery. Stir into this ^ of a cup
each of butter and flour creamed together,
let cook 15 minutes, stirring until thickened
and then occasionally add a dash of paprika
and strain over i pt. of cold cooked com
beef, cut into cubes. Turn into a pudding
dish and cover with half a cup of cracker
crumbs, mixed with 3 tablespoonfuls of
melted butter. Set into the oven to reheat
and brown the crumbs. Janet M. Hill in
"Boston Cooking School Magazine."
12
January.
30. Potted Beef..
Take the outside slices left from boiled or
braised beef, cut up into small pieces and
pound it thoroughly with a little butter in a
mortar; add salt, pepper and a little pow-
dered mace. Mix thoroughly. Put it into
jelly glasses, pour a coating of clarified but-
ter over the top. Cover with paper until
wanted.
31. Carolina Philpes.
One gill of rice, boiled soft ; when cold,
rub it with a spoon. Moisten with water a
gill of rice flour, and mix it with the rubbed
rice. Beat i egg, very light, and stir in.
Bake on a shallow tin plate, split and butter
while hot.
13
FEBRUARY.
i. Oyster Loaf.
Take a loaf of bread, cut off the crusts,
dig out the centre, making a box of it,
brush it all over with melted butter and put
into the oven to brown. Fill with creamed
oysters, cover the top with fried bread
crumbs, put into the oven for a minute and
serve. Garnish with parsley.
2. Broiled Sweetbreads.
For these use veal sweetbreads. Wash and
parboil them and cut in half lengthwise.
When cold, season with salt and pepper, and
pour over them a little melted butter. Broil
over a clear fire about 5 minutes. Serve
with melted butter and chopped parsley
poured over them.
3. Liver and Onions.
Take i Ib. of liver, cover it with boiling
14
FeBra&ry.
water and let it stand for five minutes, then
cut it into dice. Into a frying pan put 3
slices of fat bacon and fry. When the fat is
fried out add the liver and 4 onions, sliced
thin ; cook until done. Add a tablespoonful
of flour, salt, and pepper. Mix well and
serve.
4. Broiled Beef and Mushroom Sauce.
Stew y 2 a can of mushrooms in i 02. of
butter, salt, and cayenne pepper. Have
ready mashed potatoes. Put them in a
mound in the centre of a hot dish ; make a
hole in the centre, pour in the mushrooms,
lay against the outside of the mound slices
of cold roast beef.
5. Kornlet Omelet.
Melt i tablespoonful of butter; cook in
this i tablespoonful of flour, % of a table-
spoonful each of salt and pepper, then add
gradually ^ a cup of kornlet. When the
mixture boils, remove from the fire and stir
in the yolks of three eggs beaten until thick,
then fold in the whites of the eggs beaten
dry. Turn into an omelet pan, in which
two tablespoonfuls of butter have been
15
February.
melted. Spread evenly in the pan and let
cook until "set" on the bottom, then put
into the oven. When a knife cut down into
the omelet comes out clean, score across the
top at right angles to the handle of the pan.
Fold and turn onto a heated dish. Janet M.
Hill, in " Boston Cooking School Maga-
zine."
6. Liver Rolls.
Have y 2 a Ib. of calf s liver cut in thin
slices, parboil for 5 minutes, wipe each piece
dry, lay a thin slice of bacon on each slice
of liver, season with salt and pepper, roll up
and fasten with a wooden toothpick, dredge
with flour and fry until done in bacon fat or
drippings. When done take out the rolls
and thicken the gravy with a little brown
flour. If there is not gravy enough add a
little boiling water. A teaspoonful of mush-
room catsup added to the gravy is an im-
provement or a squeeze of onion juice.
7. A Box of Chestnuts.
Shell i qt. of chestnuts and cover with
boiling water ; leave them for fifteen minutes,
then rub off the brown skins. Put them into
16
February,
a saucepan, cover them with soup stock and
let them boil ^ an hour ; when done, drain.
Save the stock. Into a frying pan put i
tablespoonful of butter and when melted add
i of flour; cook until browned, then add
the stock and stir until it boils ; add salt and
pepper to taste. Lay the chestnuts in a box
made of fried bread and pour the sauce over.
To make the box, take a loaf of bread, cut
off the crust and leave the sides as smooth as
possible. Cut out the centre, leaving a box
shaped piece. Fry this in deep fat.
8. Curried Hare.
Clean and cut the hare or rabbit as for
fricassee. Simmer slowly in just enough
water to cover, add a thickening of i table-
spoonful each of butter and flour, season
with salt, pepper, and i tablespoonful of
curry powder.
9.- Scrambled Eggs with Shad Roes.
When you have shad for dinner scald the
roes ten minutes in boiling water (salted),
drain, throw into cold water, leave them
there three minutes, wipe dry, and set in a
cold place until you wish to use them. Cut
17
February.
them across into pieces an inch or more wide,
roll them f in flour, and fry to a fine brown.
Scramble a dish of eggs, pile the roes in the
centre of a heated platter, and dispose the
eggs in a sort of hedge all around them,
From "The National Cook Book/' by
Marion Harland and Christine Terhune
Herrick.
10. Chicken in Celery Sauce.
Take the roots of a bunch of celery, clean
and cut it into small pieces, put them into a
saucepan and cover with cold water, about
a pint, stew slowly and when tender put
through a vegetable press. Into a saucepan
put i tablespoonful each of flour and butter.
When melted and rubbed smooth add j a
cup of milk and the celery. Stir well and
when it boils add salt and pepper. Have i
pt. of cold chicken cut into dice, and add
them to the boiling sauce when all is hot.
Serve with toast points.
ii. Fig Ice Cream.
Put 3^ cupfuls of milk in a double boiler
and as soon as it comes to a boil stir in two
tablespoonfuls of corn-starch that has been
18
February.
mixed with j a cupful of cold milk. Cook
for ten minutes. Beat together 3 eggs and a
cup and a half of sugar. Pour the cooked
corn-starch and milk on this, stirring all the
time. Put back again on the fire, and add i
tablespoonful of gelatine which has been dis-
solved in 4 tablespoonfuls of cold water.
Cook three minutes. Set away to cool.
When cold add i pt. of cream and i table-
spoonful of vanilla and freeze. When the
mixture has been freezing for ten minutes,
take off the cover and add 2 cupfuls of
chopped figs. Cover again and freeze hard.
12. Souffle Biscuit.
Rub 4 ozs. of butter with a qt. of wheat
flour, add a little salt. Make it into a paste
with ^ a pt. of milk. Knead it well : roll
it as thin as paper. Cut it out with a tum-
bler, and bake brown.
13. Fish Chowder.
Put ^ of a Ib. of bacon into a frying pan
with i onion sliced ; fry a light brown. Into
a saucepan put a layer of potatoes, a layer
of fish, then a few slices of the onion and
bacon, then season. Continue until all has
19
February.
been used. Add i qt. of water, cover and
let simmer 20 minutes without stirring. In a
double boiler put i pt. of milk and break
into it 6 water crackers ; let it stand a few
minutes then add to the chowder. Let it
boil up once and serve. Use 3 Ibs. of
chopped fish and 3 potatoes for this.
14. Cold Duck and Chestnut-Border.
Arrange slices of cold duck on a platter.
Shell and blanch i qt. of chestnuts, then
boil until soft, drain and put them through a
colander. Add a tablespoonful of butter,
salt and pepper to taste, arrange around the
cold duck. Garnish with olives or bits of
red currant jelly.
15. Oysters with Madeira Sauce.
Into a saucepan put 2 tablespoonfuls of
butter and i of flour, ^ a cup of milk, a
teaspoonful of salt and a dash of cayenne.
Stir until smooth, then add 25 oysters that
have been washed and drained. When
cooked take from the stove and add 2 table-
spoonfuls of Madeira wine.
16. Chicken Fritters.
Season well, pieces of cold roast chicken.
20
February.
Make a fritter batter, stir the pieces in.
Drop by spoonfuls into boiling fat. Lemon
juice added to the seasoning is an improve-
ment.
17. Baked Rice Cake.
One pt. of cold boiled rice, mixed with a
cup of cold milk, i egg, about ^ a pt. of
flour just sufficient to hold it together. Put
into a deep pan and bake ^ an hour.
18. Cheese and Tomato Rarebit.
(Chafing Dish.)
Put a tablespoonful of butter in the blazer
and let the melted butter run over the bot-
tom. Then add 2 cups of cheese grated or
cut into dice. Stir until melted, then add
the yolks of 2 eggs, beaten and diluted with
y 2 a cup of tomato puree, % of a teaspoon-
ful each of soda, salt, and paprika. Stir
constantly until the mixture is smooth, then
serve on bread toasted upon but one side.
Janet M. Hill in " Boston Cooking School
Magazine."
> 19. Onion Souffle.
Cook 3 tablespoonfuls of flour in four of
21
February.
butter; add ^ a cup of milk, season with
salt and pepper. Mix this with i cupful of
cooked onions put through a sieve; add
three eggs beaten very light. Turn into a
baking dish and stand in a pan of hot water.
Bake *4 an hour.
20. Hungarian Chicken.
Joint a fowl as for fricassee ; put it on the
fire in enough cold water to cover it; bring
it to a boil slowly, and cook until tender.
Unless the chicken is quite young this should
require from 2 to 3 hours. When it has been
simmering about an hour put in a sliced
onion, 2 stalks of celery, 3 sprigs of parsley,
and a teaspoonful of paprika. When the
chicken is done, arrange it in a dish, add to
the gravy salt to taste and the juice of *^ a
lemon and pour it over the chicken. From
"The National Cook Book," by Marion
Harland and Christine Terhune Herrick.
21. Bean Croquettes.
Soak i qt. of white soup beans over night.
In the morning, drain, cover with fresh cold
water, bring to a boil, drain, and cover with
i qt. boiling water ; boil slowly for about an
February.
hour. When the beans are tender press
through a sieve then add i tablespoonful of
vinegar, 2 of molasses, 2 of butter, salt and
cayenne to taste, let the mixture get cold,
when form into croquettes, dip in egg and
in bread crumbs and fry in boiling fat.
22. Potato Balls.
Beat the yolks of 2 eggs and add them to
2 cups of mashed potatoes, then add i table-
spoonful of chopped parsley, a teaspoonful
of onion juice, 2 tablespoonfuls of cream or
milk, i tablespoonful of butter; mix well,
form into small balls, and egg and bread
crumb them. Fry in deep fat.
23. Bologna Sandwich.
Take off the skin from a bologna sausage.
Rub to a paste. Spread slices of rye bread
with butter and if liked, a little French mus-
tard, then a layer of the bologna. Put two
slices together.
24. Breaded Ham Saute.
Cut cold boiled ham into rather thick
slices, cover with a mixture of pepper, olive
oil, and mustard ; dip in egg, then in cracker
23
February.
crumbs and set in a cold place. Fry slices
of fat bacon or pork crisp, take them out and
put the breaded ham into the hissing fat.
Turn when the lower side is brown and cook
the upper. Garnish with hard-boiled eggs
cut in slices, serving a slice upon each portion
of ham. From " The National Cook Book/ 1
by Marion Harland and Christine Terhune
Herrick.
25. Potato Stew.
Peel and slice 8 large potatoes. Into a
deep saucepan put 3 slices of salt pork cut
into small pieces, fry them, and then add
the potatoes with salt, pepper, and i large
peeled tomato, sliced, cover with water and
let cook until the potatoes are done.
26. Codfish Hash.
Freshen i pt. of salt codfish, add to it i
qt. chopped, boiled potatoes, mix well, cut
three slices of salt pork in very small pieces
and fry brown ; remove half the pork and
add the fish and potatoes to the remainder ;
let it stand and steam five minutes without
stirring ; be careful not to let it burn ; then
add J4 cup of milk, and stir well. Put the
24
February.
remainder of the pork around the edge of the
pan, and a little butter over it; simmer
slowly for J^ an hour, until a brown crust is
formed, then turn on a platter and serve.
27. Sugared Sweet Potatoes.
Boil 6 sweet potatoes, peel them, and let
them get cold, then cut in two lengthwise;
lay them with the rounded side down in a
baking dish, put a bit of butter and salt and
pepper on each piece. Sprinkle granulated
sugar over all and put in a quick oven to
brown for ^ an hour.
28. Cracker Custard.
Take a dozen milk crackers, break them
up in small pieces and put into a pudding
dish. Heat i qt. of milk, until boiling,
sweeten and flavor to taste with vanilla,
lemon or orange, and stir into it three well-
beaten eggs. Take the milk from the fire at
once and pour over the broken crackers.
When cool stand on the ice and serve icy
cold.
25
MARCH.
i. Veal Mould.
Boil 3 eggs, cut in slices crosswise and line
the bottom and sides of a mould. Place in
the mould alternate layers of thin slices of cold
veal and ham. Cover with stock well boiled
down. Set into the oven for j^ an hour ;
when cold turn out of mould and garnish
with parsley.
2. Halibut Rechauffe.
Cut an onion into a saucepan, add a cup
of water, a little mace and parsley. When
thoroughly boiled, add i cup of cream or
milk, i small spoonful of butter, i table-
spoonful of flour, and strain all through a
sieve. Take cold halibut, remove the bones
and skin, and flake it, butter a dish and put
in a layer of fish then one of the dressing,
alternately, until the dish is full. Put grated
bread crumbs on top and bake half an hour.
March.
3. Yorkshire Pork Pie.
Chop lean pork somewhat coarsely; butter
a pudding dish and line with good paste;
put in the pork interspersed with minced
onion and hard boiled eggs, cut into bits and
sprinkle with pepper, salt, and powdered
sage. Now and then dust with flour and
drop in a bit of butter. When all the meat
is in, dredge with flour and stick small pieces
of butter quite thickly all over it. Cover
with puff paste, cut a slit in the middle of
the crust and bake y 2 an hour for each Ib.
of meat. When it begins to brown, wash
the crust with the white of an egg. It will
give a fine gloss to it. From " The National
Cook Book," by Marion Harland and Chris-
tine Terhune Herrick.
4. Coffee Fritters.
Cut stale bread into finger-shaped pieces,
mix % of a cup of coffee infusion, 2 table-
spoonfuls of sugar, % of a teaspoonful of salt,
i egg slightly beaten, and % of a cup of
cream. Dip the pieces of bread into the
liquid and " egg and bread crumb," and fry
in deep fat. Drain on soft paper at the oven
door. Serve at once, with sauce. Janet M.
27
March*
Hill, in " Boston Cooking School Maga-
zine."
COFFEE SAUCE. Scald i^ cups of milk,
half a cup of ground coffee, and let stand 20
minutes. Strain and add the infusion
slowly to y$ of a cup of sugar, mixed with
24 of a tablespoon ful of arrowroot and a few
grains of salt. Cook 5 minutes. Serve hot.
"Boston Cooking School Magazine."
5. Finnan-haddie.
Wash the fish thoroughly, soak */ 2 an hour
in cold water, skin side up ; then cover with
boiling water and let stand 5 minutes.
Drain carefully, then remove the skin and
bone. Put the flaked fish into a buttered
serving dish and pour over it white sauce
equal in quantity to that of the fish ; cover
with buttered crumbs and bake in a hot oven
long enough to brown the crumbs. Janet
M. Hill, in "Boston Cooking School
Magazine."
6. Roast Pigeons with Bread Sauce.
Stuff the pigeons with ordinary force meat.
Roast and serve around a pyramid of baked
tomatoes, and serve with the following sauce.
28
March.
SAUCE. Simmer three small onions,
sliced, in ^ a pint of milk for an hour.
Take out the onions, put in grated bread, a
small lump of butter, pepper, salt, a dessert-
spoonful of chopped parsley, i chili and i
anchovy (washed and boned) shredded fine.
Make it the consistency of bread sauce.
7. Oyster Chartreuse.
Boil and mash fine 6 potatoes, add a cup-
ful of milk, salt and pepper to taste, a little
butter, and the whites of 4 eggs beaten to a
stiff froth. Have a plain mould well but-
tered and sprinkle the bottom and sides
with bread crumbs. Line the mould with
the potatoes and let stand for a few minutes.
Put a slice of onion and i pt. of cream or
milk to boil. Mix two tablespoonfuls of flour
with a little cream or milk, and stir into the
boiling cream. Season well with salt and
pepper and cook eight minutes. Let the
oysters come to a boil in their own liquor,
skim them out and add to the cream, take
out the piece of onion. Season and turn
carefully into the mould. Cover with mashed
potato, being careful not to add too much at
once. Bake y 2 an hour. Take from the
29
March,
oven about ten minutes before dishing and
let it cool a little. Then place a large dish
over the mould and turn out carefully. Cau-
tion should be taken that every part of the
mould has a thick coating of the potato, and
when the covering is put on, no opening is
left for the sauce to escape.
8. Potatoes au Gratin.
Slice eight boiled potatoes, and put a layer
of them in a buttered baking dish ; make a
white sauce with i tablespoonful each of but-
ter and flour and a cup of milk ; season with
cayenne and salt ; cover the layer of potatoes
with a layer of sauce, and so continue until
the dish is full. Sprinkle the top with bread
crumbs and grated cheese; bake about 20
minutes.
9. Mutton Kidneys.
Cut some mutton kidneys, open down the
centre, do not separate them ; peel, and pass
a skewer across them to keep them open, sea-
son and dip them in melted butter, broil over
a clear fire, doing the cut side first ; remove
the skewers ; have ready a little butter mixed
with some chopped parsley, salt, pepper and
30
March.
a little lemon juice and a dash of nutmeg ; put
a small piece of this butter in the centre of
each kidney and serve hot.
10. Beefsteak and Kidney Pudding.
Cut 2 Ibs. of round steak into small pieces
and slice one beef kidney. Line a deep dish
with suet crust, leaving a small piece of crust
to overlap the edge, then cover the bottom
with a portion of the steak and kidney, sea-
son with salt and pepper, then add more
steak and kidney, season again. Put in suf-
ficient stock or water to come to within 2
inches of the top of the dish. Moisten the
edges of the crust with cold water, cover the
pudding over, press the two crusts together
that the gravy may not escape and turn up
the overhanging paste. Steam for 3 or 4
hours.
ii. Hot Pot.
Cut nice pieces of cold pork and put them
into a deep pan. (If there are bones put
them on to simmer and make a gravy, if not,
use stock . ) Parboil some potatoes and onions,
cut them into rather large pieces and mix
them in well with the meat, season with pep-
31
March.
per, salt and a little sage, and add the gravy.
Put a layer of potatoes on the top and brown
in the oven.
12. Lobster Patties.
Mince the* boiled lobster meat, add to it 6
drops anchovy sauce, lemon juice and cay-
enne to taste and 4 tablespoonfuls of bechamel
sauce. Line patty pans with light paste.
Stir the lobster mixture over the fire for 5
minutes and put in the cases.
BECHAMEL SAUCE. One small bunch of
parsley, 2 cloves, small bunch of herbs, salt to
taste, i cup white stock and i cup of milk, i
tablespoonful of arrowroot.
13. Curried Fowl.
Chop fine pieces of cold fowl, and brown 2
onions in 2 ozs. butter, add i teaspoonful
flour, i dessertspoonful curry powder, i ta-
blespoonful lemon juice, J^ pint gravy, sea-
son with salt and pepper. Stew 20 minutes.
14. Minced Collops.
Mince very fine i Ib. of beef, i onion, 2
ozs. suet ; add a little flour, pepper and salt.
Stew half an hour, stirring frequently.
32
March.
$5. Crescent Croquettes.
Roll some light pie crust very thin and cut
in half moons. Chop beef or mutton very
fine, add a little summer savory, parsley, salt
and pepper. Lay some of this between two
layers of paste. Egg and bread crumb them
and fry in boiling fat for ten minutes.
1 6. German Way of Cooking Chickens.
Stuff the chickens with a force meat made
of French rolls, a little butter, egg, finely-
chopped onion, parsley, thyme, and grated
lemon peel; then lard and bread crumb
them, putting a piece of fat over the breasts
that they may not become too brown. Place
them in a stewpan with i oz. of butter, leave
uncovered for a short time, then cover and
bake about i y 2 hours. Half an hour before
serving add a small cup of cream or milk and
baste thoroughly over a hotter fire.
17. Breast of Lamb Broiled.
Heat and grease a gridiron, broil a breast
of lamb first on one side, then on the other.
Rub over with butter, pepper and salt. Serve
on a hot dish with mint sauce.
33
March,
18. Onion Soup.
Simmer 2 finely minced onions for ^ of
an hour in a qt. of stock. Rub through a
colander and put back again on the stove.
Stir 2 tablespoonfuls each of flour and butter
together until smooth ; add to the soup. In
another saucepan heat a cup of milk and a
pinch of soda, add this to the stock, beat in
the white of an egg, season with salt and
pepper, and minced parsley.
19. Saratoga Corn Cake.
Sift together 2 cups of pastry flour, i^
cups of granulated yellow corn-meal, y z a
cup of sugar, J^ a teaspoonful of salt, and i
teaspoonful of soda. Beat 2 eggs without
separating, add 2 cups of thick sour cream
or milk, and three tablespoonfuls of melted
butter, and stir into the dry mixture. Beat
thoroughly and bake in a large shallow pan
for 25 minutes. Janet M. Hill, in "Boston
Cooking School Magazine. "
20. Clam Pie No. i.
(An old New England seashore dish.)
Chop the clams if large, saving the liquor
that runs from them. Heat, strain, and sea-
34
March.
son this and cook the chopped clams for 10
minutes in it. Have a thick top crust of
good pastry, but none at the bottom of the
bake dish. Fill with alternate layers of the
minced clams, season with salt, pepper, a
few drops of onion juice, some bits of butter
and a few teaspoonfuls of strained tomato
sauce, and thin slices of boiled potatoes.
Dredge each layer of clams with flour.
Lastly, pour in a cupful of clam juice, put
on the crust and bake half an hour in a
quick oven. From " The National Cook
Book," by Marion Harland and Christine
Terhune Herrick.
21. Collared Head.
Boil Y?, a pig's head until the meat comes
from the bone, chop it fine and add salt and
pepper and a slice of onion minced very fine.
Stir all well together and turn into a mould.
Serve cold.
22. Lobster Creams.
Whip ^ a pint of cream stiff, season it
highly with cayenne and salt. Cut up J^ a
boiled lobster and mix with the cream. Put
into cases. Garnish with parsley and some
of the lobster coral.
35
March.
23. Western Balls.
Put y 2 a pound of boiled potatoes through
a sieve, mix with them 2 ozs. of grated ham,
a little butter, a well-beaten egg, cayenne and
salt to taste ; if not moist enough, add a little
cream, form into small balls, egg and bread
crumb them and fry a golden brown in deep
fat.
24. Zephyr Eggs.
Beat four eggs very light, add to them a
pint of cream, season with salt and pepper.
Butter small moulds and pour in the mixture,
stand the moulds in a pan with about 2
inches of water, steam 20 minutes. Turn
them out and pour a rich brown gravy
around them. Garnish with chopped olives
and red chillies.
25. English Bread Pudding.
Grease small cups and fill ^ full with
bread crumbs and a little chopped candied
fruit ; beat 2 eggs without separating and 2
tablespoonfuls of sugar and i^ cups of
milk. Pour this carefully over the crumbs
and stand the cups in a pan of boiling water
and bake in a moderate oven 15 minutes.
36
March.
Turn out and serve with a vanilla or wine
sauce.
26. Tomato Jelly Salad.
Cook a can of tomatoes with y 2 an onion,
a stalk of celery, a bay leaf and pepper and
salt. Dissolve ^ of a box of gelatine in y 2
a cup of cold water. Add the gelatine to
the tomato and strain into small round
moulds; serve each one on a lettuce leaf with
a circle of mayonnaise dressing around.
27. Clams Sauted and Creamed.
Chop fine two strings of soft shell clams
after washing them. Melt one large table-
spoonful of butter in a frying pan, add the
clams and stir frequently until they are nicely
browned. Keep well broken with a spoon.
When browned dredge over them i heaping
tablespoon ful of butter and stir again until it
is absorbed and browned, then add gradu-
ally i cupful of milk, stirring until it is
smooth and thick. Season well with salt and
pepper, simmer for 5 minutes and serve on
toast. " Table Talk/ 1 Phila.
28. Cheese Fondue No. i.
Beat 5 eggs without separating. When
37
March*
light, add i cupful of grated Swiss or mild
American cheese, J^ a teaspoonful of salt, %
of a teaspoonful of white pepper, and three
tablespoonfuls of butter cut into bits. Cook
in a double boiler until the cheese has melted
and the mixture is smooth and as thick as
custard. Pour over hot buttered toast and
send at once to the table. " Table Talk,"
Phila.
29.- Beef Cutlets.
Trim and cut like cutlets some slices of
beef; season. Fry on both sides until done ;
sprinkle over them chopped parsley, place on
a dish and serve with a brown gravy.
30. German Prune Cake.
For this use a recipe for short cake adding
more milk to make it into a thick batter.
Turn into a shallow, oblong pan and over
the top press lightly into the mixture a close
layer of partly cooked prunes. Sprinkle
thickly with granulated sugar and bake in a
quick oven. Serve hot. From "Table
Talk/' Phila.
31. Dormers.
Chop cold beef very fine, and season it
38
March.
with salt and pepper, then add some onion
chopped fine and fried previously, also some
rice boiled very dry. Mix all well together
and make into small rounds, flour them and
fry until brown. Serve with a hot gravy
poured over them.
APRIL.
i.~ Potato and Meat Turnovers.
Mix with mashed potatoes a few spoonfuls
of flour, a little salt and baking powder in the
proportion of half a teaspoonful to J^ a cup-
ful of flour. Use only sufficient flour to roll
out in a y 2 inch sheet. Cut into circles the
size of a saucer, lay on each a spoonful of
seasoned meat, fold over and pinch the
edges together. Lay on a greased pan,
brush each with milk and bake brown in a
hot oven. From "Table Talk," Phila.
2. Browned Potato Puree.
Put 3 tablespoonfuls of good dripping into
your soup-kettle and fry in it i dozen pota-
toes which have been pared, quartered, and
laid in cold water for an hour. With them
should go into the boiling fat a large, sliced
onion. Cook fast but do not let them scorch.
When they are browned add two quarts of
40
April.
boiling water, cover the pot, and simmer
until the potatoes are soft and broken. Rub
through a colander back into the kettle and
stir in a great spoonful of butter rolled in
browned flour, a tablespoon ful of browned
parsley, salt and pepper to taste. In another
saucepan make a sugarless custard of a cup
of boiling milk and 2 well-beaten eggs ; take
from the fire and beat fast for i minute, put
into a heated tureen, beat in the potato and
serve. From "The National Cook Book, 1 '
by Marion Harland and Christine Terhune
Herrick.
3. Buttered Lobster.
Mince fine the meat of a boiled lobster,
mix the coral with it, and the green fat, 2
tablespoonfuls of vinegar, ^ of a Ib. of
butter and a saltspoon each of cayenne and
made mustard. Let all get very hot. Serve
on a hot dish with lettuce leaves and hard
boiled egg.
4. Tomato Croutes.
Take small tomatoes, scald and peel them,
then cut a slice from the stem end. Place
them, the cut side down, on slices of buttered
41
ApriL
bread, put them in a buttered baking tin,
season with salt and pepper, bake y 2 an
hour. Serve with cold roast beef.
5. English Monkey.
Soak i cup of stale bread crumbs in i cup
of milk for 15 minutes. Into a saucepan put
i teaspoonful of butter and y? cup cream
cheese, melt and add the crumbs, also a
well-beaten egg, y 2 teaspoonful salt and a
pinch of cayenne. Cook for 3 minutes and
pour it on toasted crackers.
6. Shad Roe Croquettes.
Boil the roe for 15 minutes in salted water ;
then drain and mash. Mix 4 tablespoon-
fuls each of butter and corn-starch and stir
into a pint of boiling milk. Add to this the
roe and i teaspoonful of salt, the juice of a
lemon, cayenne and a grating of nutmeg.
Boil up once and let get cold. Shape into
croquettes and fry.
7. Cerkestal (TURKISH).
Take pieces of cold chicken. Make a
sauce with i onion, sliced, 6 walnuts, chopped,
y z cup stock, cayenne and salt. Cook the
42
April.
chicken in this and when hot take it out and
thicken the gravy with a little flour.
8. Squash Bread.
Take i cup of stewed and strained squash,
add to it 2 tablespoonfuls of sugar and i
teaspoon ful of salt ; melt i tablespoonful of
butter in i^ cups of scalded milk, and when
lukewarm, add ^ cup yeast, and flour enough
to knead j knead % hour, let rise until light ;
knead again and put it into greased tins, let
rise again and bake.
9. Fried Whitebait.
Clean, wash and wipe dry, season with
salt, roll in flour and fry in hot fat. Melt i
tablespoonful of butter, add a squeeze of
lemon juice and a little chopped parsley,
pour this over the fish and serve.
10. Zephyrs.
Whip ^ of a pt. of cream. Dissolve i
good tablespoonful of gelatine in ^ a pt. of
milk. Warm the milk in which the gelatine
is dissolved, add 2 ozs. of grated Parmesan
cheese. Stir on the fire for a few moments,
take it off, season with pepper and salt, add
April.
the whipped cream, pour into small moulds
and let it set. When cold turn out and
garnish with aspic cut into dice.
ii. Spider Cake.
Beat 2 eggs very light, add i cup sour
milk and i cup of sweet milk; stir into this
2 cups corn-meal and J^ cup of flour, i
tablespoonful of sugar and i teaspoonful each
of salt and soda. Mix, and heat thoroughly,
and then pour it into the spider ; pour over it
i cup of sweet milk, but do not stir it into
the batter. Bake in a hot oven y 2 an hour.
Slip it carefully onto a platter and serve at
once.
12. Hungarian Patties.
Make a paste with J^ a Ib. of flour, % of
a Ib. of lard, the yolk of i egg, y 2 a tea-
spoonful of lemon juice, and ^ a teaspoon-
ful of baking powder. Line some patty pans
with this paste and fill with the following
mixture. Mince 2 ozs. of chicken and 6
mushrooms, and an anchovy, season with
cayenne, salt, and a little lemon peel. Mix
enough white sauce with this, put into the
patty pans, cover with paste, brush them
over with an egg, bake in a hot oven.
44
April.
13. Clam Pie, No. 2.
Put the required number of small, soft-
shell clams into a saucepan, and bring to a
boil, in their own liquor. Cut cold boiled
potatoes into small cubes. Line a pudding-
dish with pie-crust around the sides, and put
a tea-cup in the centre of the dish to support
the top crust when it is added. Put a layer
of clams, then the potatoes, salt and pepper,
and bits of butter ; dredge with flour when
all the clams and potatoes are used. Add
the liquor and a little water if necessary.
Put on the top crust, cutting several slits in
. it for the steam to escape. Bake 45 minutes.
14. Broiled Live Lobster.
Kill the lobster by inserting a sharp knife
in its back between the body and tail shells
cutting the spinal cord. Split the shell the
entire length of the back, remove the stomach
and intestinal canal, crack the large claws
and lay the fish as flat as possible. Brush
the meat with melted butter, season with salt
and pepper, place in a broiler, and with the
flesh side down, cover and broil slowly until
a delicate brown, about 20 minutes. Turn
45
April.
the broiler and broil 10 minutes longer.
Serve hot, with a sauce of melted butter.
15. Cheese Fondu, No. 2.
One cup of bread-crumbs very fine and
dry, 2 scant cups of fresh milk, ^ a Ib. of
grated cheese, 3 eggs beaten very light, a
small spoonful of melted butter, pepper and
salt, a pinch of soda dissolved in hot water
and stirred into the milk. Soak the crumbs
in the milk, beat into these the eggs, and
butter a baking dish. Pour the fondu into
it, then sprinkle crumbs over the top. Bake
in rather a quick oven until a delicate brown.
Serve at once, as it will fall.
1 6. Mutton Custard.
Fill a buttered custard cup lightly with
stale bread-crumbs (centre of the loaf), and
cooked mutton (chicken is more dainty),
finely chopped. Beat an egg, add y 2 a cup
of milk, and a few grains of salt ; pour the
mixture over the bread and meat. Bake in
a pan of hot water, or cook on the top of the
stove, until the egg is lightly set. Do not
allow the water about the egg to boil. Janet
46
April
M. Hill, in " Boston Cooking School Maga-
zine."
17. Grape Fruit Salad.
Cut a grape-fruit in half, and scoop out
the pulp in as large pieces as possible, and
lay them on lettuce leaves. Make a dressing
with two tablespoonfuls of sherry wine, and
sugar to taste.
18. Asparagus in Rolls.
Cut off the tips of a well-boiled bunch of
asparagus, mix with a thick cream sauce,
season well, and fill with this the crusts of
baker's rolls.
19. Walnut Salad, No. i.
Crack and parboil J^ a Ib. of English
walnuts, rub off the brown skin and when
cold serve on lettuce leaves, with a French
dressing.
20. Oatmeal Bread.
Boil 2 cups of oatmeal as for porridge, add
y 2 teaspoonful salt, and when cool, y z cup
molasses, and y 2 a yeast cake ; stir in enough
wheat flour to make as stiff as it can be
47
April.
stirred with a spoon; put it into 2 well-
greased tin pans and let stand in a warm
place until very light; bake about an hour
and a quarter. Do not cut until the next
day.
21. Kidney Omelet.
Take 3 eggs, i kidney, 2^ ozs. of butter;
skin the kidney and cut it very small, fry it
in some of the butter until cooked. Mix 3
eggs, beating yolks and whites separately,
add salt and cayenne, and the kidney, melt
the butter in the pan and fry the omelet until
done, turn and serve.
22. Deviled Cheese.
Melt in a saucepan J^ a Ib. of dairy cheese,
add ^ of a cupful of cream or milk, a small
piece of butter, i beaten egg, i teaspoonful
Worcestershire sauce, a tablespoonful finely
chopped cucumber pickle ; season highly with
salt and cayenne. Melt the cheese over hot
water and stir all the ingredients until thick
and smooth. Serve at once on buttered
toast.
23. Veal and Ham Pates.
Mince cold cooked veal and ham in the
48
April.
proportion of */$ veal and J^ ham. A few
mushrooms are a pleasing addition. To each
cup of the mixture allow a tablespoon ful of
fine crumbs ; season highly with salt, a dash
of cayenne, a little lemon juice, and a tea-
spoonful of catsup. Wet up with stock, or
butter and water, and heat in a vessel set in
another of hot water, to a smoking boil.
Take from the fire, stir in a beaten egg and a
glass of sherry, and fill in shells of pastry
that have been baked empty. The shells
should be hot when the mince goes in. Set
in the oven for 2 or 3 minutes, but the mix-
ture must not cook. From " The National
Cook Book," by Marion Harland and Chris-
tine Terhune Herrick.
24. Asparagus Salad.
Boil a bunch of asparagus in rapid boiling
salted water. When cooked put on a dish to
cool. Cut off the tender part and place four
or five stalks on a large lettuce leaf. Put a
teaspoonful of thick mayonnaise dressing on
the end of each bunch and serve.
25. Chicken Pie, (CONCORD STYLE).
Roll puff paste ^ of an inch thick, cut in
49
April.
diamond shaped pieces, chill thoroughly, and
bake about 15 minutes. Put a stewed or
fricasseed chicken into a serving dish, reheat
the pastry and arrange on top of the chicken.
Janet M. Hill in " Boston Cooking School
Magazine.' 1
26. Parmesan Puffs.
Put 4 ozs. of fine bread crumbs, 4 ozs. of
grated Parmesan cheese, 2 ozs. of butter and
a little salt and cayenne into a mortar, and
pound them thoroughly. Bind the mixture
together with a well-beaten egg and form into
small balls, egg and bread crumb them and
fry a light brown. Drain them and serve
very hot.
27. French Bean Omelet.
Cut up 2 tablespoonfuls of boiled French
beans and stir them into 4 well-beaten eggs ;
add 2 tablespoonfuls of grated Parmesan
cheese, salt and pepper to taste. Mix well,
put into an omelet pan with 2 ozs. of butter,
and fry until done. Serve very hot.
28. Curry of Lobster.
Remove the meat from a 3 Ibs. boiled lob-
50
April.
ster and cut into 2 inch pieces ; season with
salt and a little cayenne, and set away where
it is cold. Heat hot in a frying pan, 3 table-
spoonfuls of butter, and then add 2 of flour
and i small teaspoonful of curry powder.
Stir this until browned and then add gradu-
ally i y 2 cupfuls of stock and season to taste.
Add the lobster, cook 6 minutes, then pour
over toast arranged on a warm dish. Gar-
nish with parsley. If onion is liked a few
slices may be fried with the butter before the
flour and curry powder are added.
29. Champignons en Caisse.
Peel and cut small 12 large mushrooms,
put them into well buttered china cases. Add
pepper, salt and chopped parsley.
30 Potato and Meat Puffs.
Take i cup cold meat, chopped fine, and
season with salt and pepper. Make a paste
with i cup of mashed potato and i egg, roll
out with a little flour, cut it round with a
saucer, put the meat on i half, fold it over
like a puff, pinch the edges together in scal-
lops, fry a light brown.
61
MAY.
i. Kedgeree, (Fisn).
Take equal parts of cold fish (free from
skin and bone) boiled rice and some hard
boiled eggs. Chop the fish and eggs ; mix
with the rice, add bits of butter, about a
tablespoonful in all, season with salt and
pepper, and a sprinkle of curry powder.
Warm in a saucepan and serve as hot as pos-
sible.
2. Veal Eggs in a Nest a la Turin.
Mince cold veal, season to taste, and wet
slightly with a good gravy. To each cupful
allow a tablespoonful of finely minced
blanched almonds, or the same quantity of
chopped mushrooms. Bind the mixture with
a beaten egg, stir over the fire one minute
and set aside to cool. Flour your hands and
form into balls the size and shape of an egg ;
let them get cold, roll in egg and cracker-
52
May.
dust and fry in deep fat. Arrange upon a
platter a border of spaghetti, boiled tender in
salted water and drained. Butter plentifully
and pour carefully over it a cupful of strained
tomato sauce. Heap the eggs in the centre.
From "The National Cook Book," by
Marion Harland and Christine Terhune
Herrick.
3. Baked Cheese and Rice.
Make a white sauce with one heaping
tablespoonful each of flour and butter, */$ of
a teaspoonful of white pepper and i cupful
and a half of milk. In a deep baking dish
place alternate layers of rice, sauce, and
grated cheese, having the last layer cheese.
Place in a hot oven until brown. From
"Table Talk, 1 ' Phila.
4. Stewed Trout.
Wash and wipe the fish dry. Lay it in a
saucepan with half an onion; cut in thin
slices, parsley, two cloves, i blade of mace,
two bay leaves, thyme, salt and pepper, i
pint of meat stock, a glass of claret or port
wine. Simmer gently for ^ an hour. Take
out the fish, thicken the gravy with a little
63
May.
flour and batter rubbed together. Stir for
five minutes. Pour over the fish and serve.
5. Squash Griddle Cakes.
Mix i pt. of flour, i teaspoonful of baking
powder, i teaspoonful of salt, and 2 table-
spoonfuls of sugar together ; sift them ; add
2 well-beaten eggs, a pint of milk, and 2
cupfuls of boiled squash that has been
strained. Beat until light. Bake on the
griddle or add a little more flour and bake in
muffin rings.
6. Jellied Chicken. '
Take a fowl, cut it up in joints, and put it
in a saucepan with enough water to cover it,
a pinch of mace, a teaspoonful of salt and a
little pepper. Let it stew until the meat will
leave the bones. Then take the meat out,
remove the bones and arrange the meat nicely
in a mould. Season the liquor with a little
more salt and pepper and dissolve in it % of
an ounce of gelatine. Pour over the chicken.
The mould may be lined with slices of hard
boiled egg.
7. Jambalayah (A CREOLE DISH).
Take i large cupful of cold meat, i of
54
May.
boiled rice and i of stewed tomatoes. Let
these cook well, season highly ; fill a baking
dish, cover with crumbs and bits of butter,
and brown in the oven.
8. Lobster (SOUTHERN WAY).
Prepare as for salad, only cutting in larger
pieces. One tablespoonful of flour, one of
butter rubbed together, the yolk of an egg,
one teaspoonful of curry powder, salt and
pepper and a cupful of cream. Mix and
pour over the lobster. To be either baked
or stewed.
9. Rice Balls.
To i pt. of boiled rice add, while still hot,
y 2 a cup of thick white sauce, the well-
beaten yolk of i egg, ^ of a teaspoonful of
salt, 3 tablespoonfuls of grated cheese and
a dash of cayenne. Set aside until cold,
then mould into small balls; dip each one
into slightly-beaten egg, roll in fine bread
crumbs and fry in smoking hot fat. From
"Table Talk," Phila.
10 Cod Fish Puffs.
Take 4 cups of mashed potatoes, 3 cups
55
May,
of salt cod fish (which has previously been
freshened) picked fine, a small lump of but-
ter and 2 well-beaten eggs ; beat all together
very light, put into a greased baking dish,
cover the top with cracker or bread crumbs
and bits of butter ; brown in the oven and
serve hot.
ii. French Toast.
To i egg well-beaten, add i cup of milk
and a pinch of salt. Dip slices of bread
into this mixture, allowing each slice to be-
come very moist. Brown on a hot-buttered
griddle, spread with butter and serve at
once.
12. Cheese Scallop.
Soak i cup of dry bread crumbs in fresh
milk. Beat into this 3 eggs ; add i table-
spoonful of butter and half a pound of grated
cheese; cover the top with grated crumbs
and bake until well-browned. Serve with
cold tongue.
13. Lobster a la Mode Francaise.
Pick out the meat of one boiled lobster ;
cut into small bits. Put four tablespoonfuls
56
May.
of white stock, two tablespoonfuls of cream,
a little pounded mace, cayenne and salt into
a stewpan. When hot, add the lobster and
simmer for six minutes. Serve in shells.
Cover with bread crumbs ; place small bits
of butter over, and brown.
14. Beet Salad.
Slice and cut into fancy shapes cold boiled
beets; heap them in a salad bowl; cover
with a thin sauce tartar. Garnish with young
lettuce leaves.
15. Puree of Dried Beans.
Mash and soak i qt. of dried beans in
lukewarm water over night. In the morning
drain and cover with fresh cold water, boil an
hour, drain again; just cover with fresh
water ; add quarter of a teaspoonful of cook-
ing soda, i Ib. of ham, a bay leaf, an onion
and a carrot ; boil until soft. When done,
take out the ham and press the vegetables,
(onion, carrot and beans) through a sieve.
Return them to the kettle, add a tablespoon-
ful of butter and enough milk to make the
required thickness. Season with salt and
pepper. Let boil once and serve.
57
May.
16. Sweetbread Salad.
Take 6 beef sweetbreads, parboil and cut
fine. Mix well with mayonnaise dressing,
pile on lettuce leaves, garnish with hard boiled
egg-
17. Anchovy Canapes.
Cut stale bread a third of an inch thick
and cut out with a small round cutter, and
fry a golden-brown in butter or lard ; boil
two eggs hard, bone and fillet the anchovies
and curl two fillets on each piece of toast
and fill up the centre with the white of the
eggs chopped fine and the yellow rubbed
through a sieve.
18. Beef Bubble and Squeak, (ENGLISH).
Fry thin slices of cold roast beef, taking
care not to dry them up. Lay them on a
flat dish and cover with fried greens. The
greens are prepared from young cabbage,
which should be boiled until tender, well
drained and minced fine and placed until
quite hot, in a frying-pan, with butter, a
slice of onion and season with salt and
pepper.
58
May.
19. Planked Shad.
Have a well-seasoned plank about 2 ft.
long and i J^ wide, hickory is the best wood.
Clean the fish, split it open and tack it to
the plank with four good-sized tacks, skin
side to the board. Dredge it with salt and
pepper. Put the plank before the fire with
the large end down. Then change and put
the small end down ; when done spread with
butter and serve just as it is.
20. Cheese Timbales.
Make a sauce with 2 tablespoonfuls each
of butter and flour and half a cup each of
thin cream, white stock and milk. Melt in
this half a pound of grated cheese, add a
dash of salt and paprika and pour over three
whole eggs and the yolks of 4 beaten until a
spoonful can be taken up. Turn into but-
tered timbale moulds and bake standing in a
pan of hot water (the water should not boil),
until the centres are firm. Serve hot with
cream or tomato sauce. Janet M. Hill, in
"Boston Cooking School Magazine. "
21. Angels on Horseback.
Cut the required amount of bacon into
59
May.
little squares (large enough to roll an oyster
in), sprinkle over each one some finely
chopped parsley, lay on the oysters, season
with pepper and lemon juice, roll up and
fasten with a skewer and fry in butter until
the bacon is cooked. Cut stale bread into
squares and fry a golden-brown and lay on
each slice an oyster. Serve very hot.
22. Asparagus Omelet.
Boil a bunch of asparagus and when tender
cut the green ends into very small pieces,
mix them with four well- beaten eggs and add
a little salt and pepper. Melt a piece of
butter, about two ounces, in an omelet-pan,
pour in the mixture, stir until it thickens,
fold over and serve with clear brown gravy.
23. Beef Collops.
Have two pounds of rump steak, cut thin,
and divide it into pieces about 3 inches long ;
beat these with the blade of a knife and
dredge with flour. Put them in a frying-
pan with a tablespoon of butter and let them
fry for three minutes, then lay them in a
small stewpan and pour over them the gravy,
add a little more butter mixed smooth with a
60
May.
little flour, and a small onion chopped fine,
a pickled walnut and i teaspoonful of capers.
Simmer for ten minutes and serve in a
covered dish.
24. Fried Bananas.
Cut lengthwise 3 bananas, roll them in
flour and fry in butter until a light-brown.
Serve with cold duck.
25. Philadelphia Relish.
Mix 2 cups of shredded cabbage, 2 green
peppers, cut in shreds or finely chopped, i
teaspoonful of celery seed, ^ of a teaspoon-
ful of mustard seed, ^ a teaspoonful of salt,
^ of a cup of brown sugar, and j^ of a cup
of vinegar. Janet M. Hill, in "Boston
Cooking School Magazine. "
26. Beignets Souffles.
Boil 3 ozs. of butter in y? a pint of water
and add flour enough to make the mixture
stiff enough to leave the sides of the pan,
then add the yolks of three eggs and beat
the mixture well. When cold, add the
whites of the eggs, beaten to a stiff froth,
with one dessertspoonful of sugar and a
61
May.
flavoring of vanilla ; fry in spoonfuls in hot
fat. Serve at once. Grated cheese and
cayenne pepper may be substituted for the
sugar and vanilla.
27. Waldorf Salad.
Chop equal quantities of celery and
apples, quite fine. Serve on lettuce leaves,
with French dressing.
28. Beef Rissoles.
Mince a pound of cold beef fine and mix
with this three-quarters of a pound of bread
crumbs, seasoned with salt and pepper and i
teaspoonful of minced lemon peel. Make all
into a thick paste with one or two eggs, form
into balls and fry a golden-brown. Garnish
with parsley and serve a brown sauce with
them.
29. Potatoes Cooked in Stock.
Pare and slice six large potatoes, put in a
saucepan, cover with stock, season, cook
until potatoes are tender, add tablespoon
butter and the same of chopped parsley.
Stir carefully and serve with cold meat.
62
May.
30. Spanish Rice.
Boil y 2 a Ib. of rice. Dry it well and fry
it with a little butter until lightly browned.
Stir into it two large toasted tomatoes and a
tablespoonful of grated cheese. Season with
pepper and salt. Serve very hot.
31. Clam Chowder.
Take i qt. of clams and chop them fine.
Fry two slices of salt pork in an iron pot.
When the fat is fried out, take the brittle out,
put into the fat 2 slices of onion, then a layer
of sliced potatoes, then a layer of chopped
clams, sprinkle well with salt and pepper,
then a layer of onion, then the bits of fried
pork, cut into small pieces, add a layer of
broken crackers. Do this until all is used.
Then add the clam liquor and enough water
to cover. Cook 20 minutes. Add 2 cups
of hot milk just before serving. Use for this
6 large crackers, i onion, 6 potatoes, i qt.
clams.
63
JUNE.
I. Stuffed Fillets of Flounders.
Take fillets from a flounder weighing 2^
Ibs., season with salt and pepper, and a few
drops of onion juice, if desired. Spread on
one half of each fillet a tablespoonful of
mashed potato (about i cup should be pre-
pared) mixed with the beaten yolk of an egg,
and seasoned with i tablespoonful of butter,
^ of a teaspoon ful of salt and a dash of
pepper. Fold the other half of each fillet
over the potato, cover with crumbs, dip in
the white of egg beaten with 2 tablespoonfuls
of water, and again cover with crumbs and
fry in deep fat. Drain on soft paper, then
insert a short piece of macaroni in the pointed
end of each fillet and cover this with a paper
frill. Garnish and serve with tomato sauce.
Janet M. Hill, in "Boston Cooking
School Magazine."
64
June.
2. Mutton Stew with Canned Peas.
Cut a breast of mutton into small pieces ;
dredge with flour and saute to a golden
brown in drippings or the fat of salt pork ;
cover with boiling water and let simmer until
tender, seasoning with salt and pepper during
the latter part of the cooking. Take out the
meat, skim off the fat and add one can of
peas drained, reheated in boiling water, and
drained again ; add more seasoning, if
needed, and pour over the mutton on the
serving-dish. Janet M. Hill, in " Boston
Cooking School Magazine."
3. Potato Souffle.
Bake 4 large potatoes ; when soft scoop out
the inside and rub through a fine sieve.
Boil an oz. of butter and a quarter of a pint
of milk ; add the yolks of three eggs, one by
one, beating well together with a wooden
spoon. Beat the whites of the eggs and a
pinch of salt in another dish, mix all together
carefully, and bake in a well-greased tin, in
a hot oven until it rises well, and is a pale
brown in color. The tin should be only ^
full. If it is desired for a dessert add 15
drops of vanilla, and sugar to taste.
65
June.
4. Stewed Kidney with Macaroni.
Take 3 kidneys, skin them, remove the fat
and cut into thin slices, season with salt,
cayenne, and minced herbs ; fry on both sides
in butter, then stew in y 2 a pt. of gravy
flavored with tomatoes. Turn in a dish and
cover the top with 2 ozs. of boiled macaroni ;
sprinkle some Parmesan cheese over the top
and brown.
5. Hot Ham Sandwiches.
Spread bread cut for sandwiches with
chopped ham, season with a little made
mustard and press together in pairs. Beat
an egg, add y z a cup of rich milk, and in
the mixture soak the sandwiches a few mo-
ments. Heat a tablespoonful of butter, and
in this brown the sandwiches, first on one
side and then on the other. Drain on soft
paper and serve at once. Janet M. Hill, in
" Boston Cooking School Magazine."
6. Friars' Eggs.
Cook y$ of a cupful of stale bread-crumbs
in y$ of a cupful of milk to a smooth paste.
Add to it I cup lean ham, chopped fine, i
teaspoonful made mustard, ^ a saltspoonfu)
66
June.
cayenne pepper, and mix smooth with i raw
egg. Remove the shells from 6 hard-boiled
eggs, and cover them with this mixture.
Fry in hot fat until brown, drain, and serve
hot or cold on a bed of parsley.
7. Lobster in a Chafing Dish.
Cut a small boiled lobster into small
pieces, pour over them four tablespoon fuls
of lemon juice, add salt and pepper, and mix
well. Melt 2 tablespoon fuls of butter in the
chafing dish, add the lobster and serve hot.
8. Asparagus a 1'Indienne.
Make a curry sauce as in curried maca-
roni, and heat in it a cup of asparagus tips.
Serve with sippets of toast. Janet M. Hill,
in "Boston Cooking School Magazine."
9. Chicken Short-cake.
Mix 2 teaspoonfuls of baking powder with
i pt. of flour. Rub it into a half cup of
butter, add i cup of sweet milk. Bake
quickly. Have prepared nice pieces of cold
chicken, heat with gravy or a little soup
stock, season well. Add some chopped
parsley, pour over the short-cake and serve
at once.
67
June,
10. Newport Tea Cakes.
Sift together 3 cups of sifted flour and a
teaspoonful of salt. Beat the yolks of three
eggs until very light, add i pt. of milk and
stir into the dry ingredients. Then beat the
whites of three eggs, beaten dry. Bake in
small buttered tins in a very hot oven.
Janet M. Hill, in " Boston Cooking School
Magazine."
XL Veal and Tomato Salad.
Take thick slices of cold veal and remove
all the fat. Cut into dice, chop up tomatoes
in the same sized pieces. Mix well and
cover with mayonnaise.
12. Fried Lobster.
Take the meat out of a boiled lobster in
large pieces. Dip each piece in egg, then in
bread-crumbs. Fry in deep, hot fat. Serve
with tartar sauce.
13. Crab Salad.
Boil 6 crabs, pick the meat out carefully,
arrange a head of lettuce on a round platter.
Put the crab meat in the centre, cover with
mayonnaise dressing.
68
June.
14. Tongue Toast.
Mince cold boiled tongue fine ; mix it well
with cream and to every ^ pint of the mix-
ture allow the well-beaten yolks of 2 eggs ;
place over the fire and let it simmer a few
minutes. Serve on hot buttered toast.
15. Spanish Potatoes.
Take two cups of mashed potato, form
into balls, dip them into beaten egg, then
into bread crumbs ; fry in deep fat, stick a
piece of the green stem of parsley into each
one.
16 Fried Corn-Meal Gems.
Pour i pt. of boiling water on i pt. of
corn-meal, add i teaspoonful of salt and i
heaping tablespoonful of sugar. Beat well
and set away until morning in a cool place.
When ready to use add 2 well-beaten eggs
and i heaping tablespoonful of flour. Drop
by spoonful into boiling fat. Cook ten min-
utes.
17. Scotch Eggs.
Boil 6 eggs for 20 minutes, take the shell
off, and when cold cover with the following :
69
June. ;
Cook YZ a cupful of stale bread crumbs and
y z a cupful of milk together until a smooth
paste. Add i cupful of cooked lean ham
chopped very fine, salt and pepper, and i
beaten egg. Mix well and cover the hard
boiled eggs with it. Fry in a frying basket
in boiling lard for a minute.
18. Curried Lobster.
Into a saucepan put the meat from a boiled
lobster (broken into small pieces) and ^4 &
cup of gravy and y 2 a cup of cream or milk,
and half a blade of mace. Mix 2 teaspoon -
fuls of curry powder with one teaspoonful of
flour and i oz. of butter; add this to the
lobster and simmer for y 2 hour. After it is
done add a squeeze of lemon juice and a lit-
tle salt. Serve hot.
19. Parmesan Fritters.
Boil together ^ of a cup of water and 2
ozs. of butter, then shake in 2 ozs. of flour,
stirring all the time ; it must be well cooked.
Add 2 ozs. of grated Parmesan cheese, salt
and cayenne, stir well and mix in by degrees
2 well-beaten eggs. Drop this mixture by
the spoonful into hot boiling fat and fry a
golden brown and serve at once.
70
June.
20. Walnut Salad, No. 2.
Crack y 2 a pound of English walnuts very
carefully, to keep them in halves, make little
balls of cream cheese and put half a walnut
on each side (like the cream walnut candy)
lay them on lettuce leaves, pour a French
dressing over and serve with hot toasted
crackers.
21. Benton Beef.
Mix i tablespoonful of grated horse radish,
i teaspoonful of made mustard, i teaspoon-
ful of sugar, 4 tablespoonfuls of vinegar;
pour over slices of hot roast or broiled beef.
22. Rice Border with Creamed Fish.
Put one cupful of rice on to boil in 3 cup-
fuls of water. When it has been boiling for
half an hour, add 2 tablespoonfuls of butter
and a teaspoonful of salt. Let it just simmer
for an hour. Mash it fine with a spoon and
add 2 well-beaten eggs, and stir for 5 minutes.
Butter a border mould and fill with the rice.
Put in the oven for a few minutes. Turn out
on a hot dish and fill the centre with creamed
fish.
71
June.
23. Wigs.
A Ib. of flour, ^ of a Ib. of butter, 2 ozs.
of sugar, 3 eggs, y 2 a pint of milk, */ 2 a gill of
yeast. Melt the butter and sugar in the milk
and mix several hours before baking. Bake
in muffin rings.
24. Orange Marmalade Sandwiches.
Spread orange marmalade on buttered
bread. Put four slices on top of each other.
Put under a weight and when well pressed
trim off the crusts and cut down in thin
slices so they will look like jelly cake.
25. Fish Salad.
Take cold baked or boiled fish. Pick into
small pieces. Cover with mayonnaise dress-
ing. Garnish with sliced cucumber and
serve.
26. Creme de Fromage.
Take 2 tablespoonfuls of grated Parmesan
cheese and 2 scant ones of cream, a little
cayenne and salt. Mix into a smooth cream
and spread on rounds of thin puff paste;
double it over, press the edges well together,
dip them in egg and chopped vermicelli ; fry
in boiling fat. Serve very hot.
72
June.
27. Cauliflower au Gratin.
Boil a cauliflower, drain well and put it on
a round platter. Make the sauce. Melt i
oz. of butter, add i oz. of flour and a cupful
of milk, and boil ; sprinkle in 2 ozs. of grated
Parmesan cheese, cayenne and salt to taste.
Press the cauliflower together, pour the sauce
over, sprinkle a little more cheese on top and
put into the oven to brown.
28. Franklin Eggs.
Take out the yolks from four hard boiled
eggs. Pass them and 8 olives and 4 red
chillies through a wire sieve ; add a little
salt. Put this paste back into the whites of
the eggs which have been cut lengthwise.
Serve on fried bread ; hot or cold. '
29. Savory Tomatoes.
Take three large tomatoes and cut them in
halves, take out the insides and mix thor-
oughly with two tablespoonfuls of bread
crumbs, i tablespoonful of grated cheese, a
gill of cream, J^ a teaspoonful of sugar, salt
and cayenne to taste. Fill the tomatoes with
this and on top of each piece put a thin slice
73
June.
of bacon. Put into the oven to cook and
when the bacon is done, serve each one on a
thin slice of toast.
30. Rhubarb Puffs.
One cupful of finely-chopped rhubarb, i
cupful of sugar, 2 tablespoon fu Is of butter, i
teaspoonful of baking powder, ^ of a cupful
of milk, 2 eggs, sufficient flour to make a
thick batter; cream the butter and sugar,
add the well-beaten eggs, the milk, flour,
rhubarb and baking powder. Half fill well-
greased cups and steam ^ an hour.
SAUCE. Cream together ^ a cup each of
butter and powdered sugar, then add by de-
grees one beaten egg, beating until perfectly
smooth. The last thing before serving stir
in 3 tablespoon fuls of boiling water. " Table
Talk," Phila.
74
JULY.
i. Cherry Salad.
Take large ripe cherries, stone them and
lay them on young lettuce leaves. Sprinkle
over them finely chopped blanched nuts, al-
monds or English walnuts. For the dressing
use 2 tablespoonfuls each of lemon and
orange juice.
2. Italian Asparagus.
Boil i bunch of asparagus, when cooked
lay one layer of the tender part in a baking
dish, sprinkle over grated cheese, then an-
other layer of asparagus, so on until the dish
is full. Pour over this 2 tablespoonfuls of
melted butter, a little onion juice. Cover
with a layer of fine dried bread crumbs.
Bake a light brown.
3 Cherry Fritters.
Remove the stems and stones from some
75
July.
ripe cherries. Roll each one in the white of
an egg, beaten with a tablespoonful of water ;
then in chopped blanched almonds; dip
them one by one in a thick fritter batter, ar-
range in a frying basket and plunge into very
hot fat. When brown, remove, drain on
blotting paper and serve on a folded napkin.
-" Table Talk/' Phila.
4. Tomato Ice Salad.
Into a saucepan put i white onion sliced,
and i qt. of sliced tomatoes, ^ of a green
pepper, i sprig of parsley, 4 cloves and a
teaspoonfui of sugar, salt and pepper to taste.
Cook all together until the onion is tender.
Then strain through a fine sieve to remove
all the seeds. Let it cool, then pour into a
mould and freeze. Serve on lettuce leaves,
with mayonnaise dressing.
5. Calf 's Brains on Toast.
Boil the brains of a calf, and chop them
up with 2 ozs. of ham, 2 gills of cream, salt
and cayenne. Serve on fried toast with fried
bread crumbs on top of each.
6. Ham and Asparagus.
Take equal quantities of cooked asparagus,
76
July.
cut into bits, and cold cooked ham cut into
small cubes. For each cup of material make
a sauce of 2 tablespoonfuls each of butter
and flour, a cup of the liquid in which the
asparagus was cooked, a teaspoonful of lemon
juice with salt and nutmeg to taste. Add 2
beaten eggs, also the ham and asparagus.
Turn into small buttered cups, cover the tops
with buttered cracker crumbs and bake in
the oven until a golden brown. Janet M.
Hill, in " Boston Cooking School Magazine."
7. Strawberry Jelly.
Soak y 2 box of gelatine in y 2 a cupful of
cold water until soft. Add ^ a cupful of
boiling water. Crush i qt. of strawberries
and strain out the juice. Add to it i cupful
of sugar and the juice of i lemon. Add
this syrup to the hot gelatine. Strain through
a flannel bag and mould in a porcelain dish.
Serve with whipped cream. From " Good
Housekeeping."
8. Spring Salad.
Arrange lettuce leaves on a round platter,
pile neatly in the centre a dozen red radishes
sliced thin with the red peel left on. Around
77
July.
these a row of sliced hard boiled eggs, then
a row of sliced cold boiled beets; pour a
French dressing over all.
9. Normandy Shrimps.
Shell i pt. of shrimps. Into a stewpan
put one oz. of butter and when melted add i
tablespoonful of ground rice, and ^ a pt. of
milk. Stir until smooth, then add the
shrimps. When boiling hot pour over toast
and serve.
10. Sardine Sandwiches.
Take half a box of sardines, remove the
bones and skin, mash to a paste, spread on
buttered bread. Squeeze a little lemon juice
on each. Put two together and serve with
dressed lettuce.
ii. Shredded Wheat Biscuit and
Apples.
Wash, pare and cook in three cups of
water, 6 apples, until tender. Dip the tops
of 6 shredded wheat biscuits in i pt. of milk,
strain them and shape into 6 cups. When
the apples are tender remove to a colander to
drain, then put one in each of the shredded
78
July.
wheat cups. Add to the water in which the
apples were cooked i cup of sugar and ^
box of pink gelatine which has previously
been soaked in % cup of cold water, and the
grated rind and juice of a lemon ; let cook
until reduced one third. Turn this mixture
over the apples until the cups are filled.
When cold turn out and serve with cream.
12. Guava and Cheese Sandwiches.
Butter twelve slices of bread ; spread six of
them with guava jelly and the other six with
cream cheese. Put a guava and a cream
cheese together. Press them and trim the
edges.
13. Veal Loaf.
Chop fine, 3^ Ibs. of veal and i Ib. of
fat pork. Mix well with 4 soda crackers
rolled fine, 3 well-beaten eggs, i tablespoon-
ful of salt, i oz. of pepper, i nutmeg and a
small piece of butter. Make it into a loaf,
and bake without water. Quick heat at
first. A little grated lemon peel is an im-
provement.
14. Fig Sandwiches.
Cook twelve figs in as little water as
79
July.
possible. When tender drain dry. Chop
the figs fine, spread on slices of buttered
bread. Put two together. Press them and
trim.
15. Fried Green Tomatoes.
Slice green tomatoes in thin slices, roll in
flour. Heat and butter the griddle, fry the
slices on it and when cooked sprinkle with
powdered sugar. Serve with fish.
16. Okra and Corn Fricassee.
In a skillet melt and heat ^ of a cupful
of lard or bacon fat. When smoking turn
in i pt. of sliced okra and stir occasionally
until it begins to color. Add three cupfuls
of sliced raw corn and when it is lightly
browned pour off nearly all the fat. Dredge
in i tablespoonful of flour, stir until it is ab-
sorbed, then add y$ of a cupful of milk and
stir occasionally for 15 minutes, seasoning
to taste. From " Table Talk," Phila.
17. Boiled Cucumber Salad.
For those who cannot eat raw cucumbers
a very nice salad is made by peeling and
then boiling until tender, the cucumbers.
July.
When icy cold slice thin, lay the slices on
lettuce leaves and pour a mayonnaise dress-
ing over. Garnish with a few round, red
radishes.
18. Frozen Pudding.
A quart of milk, i tablespoonful gelatine
dissolved in a little of the milk, 4 eggs, a
pinch of salt, a cup of sugar, a wine-glass of
wine, a Ib. of English walnuts and a Ib. of
figs ; make a custard of the milk and eggs
and the gelatine, strain into a bowl and
freeze. Vanilla may be used instead of
wine.
19. Lobster Salad.
Pick the meat from a boiled lobster, break
up into small pieces, mix with a French
dressing, pile neatly on lettuce leaves, and
cover over with mayonnaise dressing.
20. Strawberry Puffs.
Mix well i pt. of flour, 2 level teaspoon-
fuls of baking powder and a little salt.
Make into a soft dough with milk, about i
cupful. Put a spoonful of the dough into
well-greased cups, then a spoonful of straw-
81
July.
berries, then another of dough. Steam for
20 minutes. Turn out onto a platter and
serve with strawberry sauce.
SAUCE. Cream 2 tablespoonfuls of butter,
add gradually i cupful of powdered sugar
and a little lemon juice. Beat in as many
crushed berries as the mixture will hold and
serve cold or melt over hot water and serve
hot. From "Good Housekeeping."
21. Mushroom Toasts.
Fry rounds of bread crisp, and cover with
the following : Mince 1 2 large mushrooms
fine, add pepper and salt, ^ a gill of cream
and stew until tender. When cooked heap
the mushrooms high on the rounds of toast ;
sprinkle Parmesan cheese over each, brown
and serve very hot.
22. Dutch Sauce and Cold Meat.
Beat up the white of an egg, with salt and
pepper, a spoonful of chopped parsley, a
small onion and a teaspoonful of olive oil.
Beat well and add a spoonful of tarragon
vinegar. Serve with cold meat.
23. Cream of Chicken Sandwiches.
Take ^ a cupful of finely-chopped
82
July.
chicken and pound it fine. Dissolve a tea-
spoonful of gelatine in 2 tablespoonfuls of
cold water. Whip ^ a pt. of cream to a
stiff froth. Add the liquid gelatine to the
chicken ; season with salt and a teaspoonful
of grated horse radish (if liked). Stir until it
begins to thicken, add the whipped cream a
little at a time, and stand away until very
cold. Cut bread into fancy slices and spread
with the mixture.
24. Cauliflower with Cheese.
Boil a cauliflower whole, pour a white
sauce over it. Cover this with grated
cheese, and place in the oven and brown.
25. Cucumber and Lobster Salad.
Cut a slice off the cucumbers lengthwise,
scoop them out, fill with boiled lobster meat.
Arrange the lobster claws across the top.
Ornament with mayonnaise dressing.
26. Horseshoe Cakes.
Beat together very light ^ of a Ib. of
sugar and the same of butter, add 4 eggs
and mix in i^ Ibs. of flour. Mix % of a
Ib. of sugar and flour together, and lay in on
83
July.
the bread board. Take a small spoonful of
the mixture and roll it with a broad-blade
knife in the flour and sugar. When rolled to
the right length lay on tin sheet in the form
of a horseshoe and bake.
27. Lettuce Sandwiches.
Wash and dry the young and tender leaves
of a head of lettuce. Butter slices of graham
bread, spread with a thick layer of mayon-
naise dressing, lay lettuce leaves between two
slices.
28. Sally Lunn.
Heat i pt. of milk blood warm, add 3
tablespoon fuls of butter, melted, 2 well-
beaten eggs, and y^ a yeast cake dissolved in
3 tablespoonfuls of cold water. Pour grad-
ually on the flour and beat into a smooth
batter ; then add i teaspoonful of salt and 2
tablespoonfuls of sugar. Butter baking pans
and pour half full. Let it rise for 2 hours in
a warm place. Bake y 2 an hour.
29. Lobster Fritanella.
Take half a loaf of stale bread, crumb, and
84
July.
soak in cold water. When soaked, squeeze
dry in a cloth. Chop a very little onion
fine, add two tablespoonfuls of butter ; stir
together over the fire until a good brown ;
add the bread ; stir well ; put into this the
chopped meat of a large lobster; salt, cay-
enne and nutmeg. When very hot, add the
yolks of two eggs ; stir hard, and then turn
out to cool. When quite cold, form into
rolls with a little flour ; egg and bread-crumb
them and fry.
30. Frenchman's Pie.
Boil ij^ Ibs. of calfs liver ; when cold put
it through the chopping machine twice, put
it in a mortar with cayenne pepper, salt,
nutmeg, mace and black pepper to taste.
Line a china mould with very thin slices of
fat bacon, then put a layer of cooked veal or
chicken, cut in very thin slices, next a layer
of the pounded liver, and so on until the
mould is full. Pour in a pint of good gravy
or stock in which i^ ozs. of gelatine has
been melted. Bake in a moderate oven for
two hours. When quite cold, turn out on a
platter.
85
July.
31. Scalloped Corn.
Cut corn from the cob, spread a layer in a
baking dish, season, put on a layer of sliced
tomatoes, season, and so on with alternate
layers until the dish is nearly full ; then fill
the dish with rich milk in which dissolve a
little soda and bake an hour.
AUGUST.
x. Mock Crabs.
Cook a teaspoonful of finely chopped onion
in 2^2 tablespoon fuls of butter in the blazer
of a chafing dish 5 minutes. Add 4 table-
spoonfuls of flour, and when blended with
the butter, stir in J^ of a cup of milk.
When the mixture boils, add i cup of koru-
let, i% teaspoonfuls of Worcestershire sauce,
y$ of a teaspoonful of mustard, ^ of a tea-
spoonful of paprika, and a few grains of cay-
enne. When again boiling, set over hot
water and stir in i beaten egg. Serve on
thin crackers. Janet M. Hill, in "Boston
Cooking School Magazine."
2 Rice Waffles.
Warm i^ cups of boiled rice in a pt. of
milk; stir in a pint of cold milk, add an
egg, a little salt, and flour enough to make a
thin batter. Bake in waffle irons well but-
tered.
87
\
August.
3. Chicola.
Cut or grate 3 ears of corn, add a large
piece of butter, and the yolk of one egg, well
beaten. Cut the outside of a green pepper
into small pieces. Stir all well together,
bake y 2 an hour, or until brown.
4. Buttered Shrimps.
Shell some shrimps and put them in a
saucepan with a little butter, a seasoning of
salt and pepper and stir over the fire until
hot. Fry some thin pieces of bread in butter
or lard. Drain, place them on a hot platter,
pile the buttered shrimps on top and serve.
5. Lobster Sandwiches.
Pick fine the meat of a boiled lobster, mix
well with mayonnaise dressing. Butter slices
of white bread. Lay a small lettuce leaf on
each and the lobster on that ; put a slice of
plain bread and butter on top ; press together ;
trim off the crust.
6. Potato Border with Meat Filling.
Pare, boil and mash 6 potatoes, add i
tablespoonful of butter, salt and pepper and
88
August.
2 well-beaten eggs. Butter a border mould
and pack the potato in it. Let this stand
for fifteen minutes, then turn out on a dish
and brush over with a well- beaten egg.
Brown in the oven and fill with any kind of
meat cut into blocks and seasoned well ; cook
in either a white or brown sauce.
7. Cold Slaw.
Cut the centre of a cabbage very fine. Put
2 tablespoonfuls of vinegar on to boil, beat 2
eggs light, add to them y 2 a cup of sour cream
or milk, a tablespoonful of butter. Pour the
boiling vinegar on to these. Stir over the
fire until boiling hot, add salt and pepper
and pour over the cabbage. Serve cold.
8. Cucumber Salad.
Peal and slice 3 cucumbers ; leave them in
ice water until wanted, then cover with
French dressing.
9. Corn Pudding.
One pint of uncooked green corn either
grated or cut from the cob, 2 tablespoonfuls
of flour, pint of milk, three eggs, three table-
spoonfuls of melted butter, i teaspoonful of
89
August.
salt and ^ of a teaspoonful of pepper.
Bake in a moderate oven until firm in the
centre.
io. Savory Trifles.
Mince fine 2 ozs. of cold game or chicken
with 12 pickled mushrooms and a gill of
cream ; season with salt and pepper. Serve
on slices of fried bread.
ii. Corn Chowder.
Pare and slice 4 potatoes and 2 onions.
Cut YZ a pound of bacon into small pieces.
Fry the bacon and onion until a light brown.
Into a saucepan put the potatoes, i qt. of
grated corn, the bacon and seasoning. Put
these in, in layers, potatoes, bacon, corn, and
continue in that way until all is used. Now
add Y* a pint of boilirtg water and let sim-
mer for Y* an hour. Add i pint of hot
milk. Thicken with i tablespoonful of but-
ter and 2 of flour rubbed smooth. Add 6
broken water crackers. The last thing add
the beaten yolk of an egg and serve at once.
12. Cauliflower Salad.
Save part of a boiled cauliflower and cover
90
August.
with mayonnaise, arrange on lettuce leaves
and serve.
13. Corn Omelet.
Grate 12 ears of green corn, add i cup
sweet milk, a tablespoonful of sugar, salt and
pepper to taste, and the yolks of 4 well-beaten
eggs. Beat the whites and stir in the last
thing, put bits of butter on top and bake a
rich brown.
14. Pea-pod Soup.
Wash the peas before shelling, and save
the pods. Cover the pods with as little water
as will cover them, let boil until tender, strain
all and press through a colander. Add to
this (water and pods) a pint of milk and a
thickening of 2 tablespoonfuls of flour and 2
of butter, a teaspoonful of sugar, salt and
pepper to taste. Stir and cook until thick-
ened. Serve with croutons.
15. Salade a la Russe.
A boiled carrot, a boiled turnip, two boiled
potatoes, a head of celery, a boiled beet, four
olives, four anchovies, yolks of two eggs, a
tablespoonful of vinegar, a teaspoonful of
91
August.
tarragon vinegar, one teaspoon ful of salt, y 2
of pepper. Put the eggs into a bowl, and
drip salad oil slowly over them and beat to a
cream ; add the vinegars, pepper and salt.
Cut the vegetables into small dice and pour
the dressing over.
16. Shrewsbury Cakes.
Sift a Ib. of sugar, some cinnamon and a nut-
meg into 3 Ibs. of flour ; add a little rose wa-
ter, and 3 eggs beaten light and mix well with
the flour ; then pour into it as much melted
butter as will make it a good thickness to roll
out. Mould it well, roll thin and cut it into
shapes. Bake on tin sheets.
17. Potato Salad.
Slice cold boiled potatoes. Rub a bowl
with garlic ; put in the potatoes ; add half a
pint of finely chopped small onions, a table-
spoonful of finely chopped parsley, a teaspoon -
ful each of salt and pepper. Mix a teacup-
ful of chicken broth, four tablespoonfuls each
of oil and vinegar, and toss up lightly with
the potatoes, so as to break them as little as
possible. Serve on lettuce leaves and garnish
92
August.
with slices of beets cut in shapes or hard
boiled eggs sliced.
18. Fricadelles.
Chop fine some cold cooked beef and a
slice of onion ; season with salt and pepper, a
little lemon juice and parsley, add % as much
boiled rice or bread crumbs as there is meat ;
add i beaten egg and sufficient water to
make a paste. Form into balls and fry in
deep fat.
19. Eggs Stuffed with Sardines.
Skin and bone a small box of sardines,
chop fine 6 hard boiled yolks of eggs, a little
chopped parsley, salt, pepper and a table-
spoonful of butter, rub all to a paste and fill
in the cavities of the white of eggs. Garnish
with watercress. Serve cold.
20. Ham Sandwich.
Toast saltine biscuit, butter and spread
with potted ham. Put two together, serve
hot.
21. Laplander Cakes.
One pt. of milk, i pt. of flour, 2 eggs well
beaten, a tablespoonful of butter, a pinch of
93
August.
salt, a tablespoon ful of sugar. Have the
pans very hot before filling.
22. Ham Canapes.
Cut six slices of bread and toast to a
golden brown. Put them on a platter.
Cover each piece with a slice of lean cooked
ham, spread a little mustard over it, then
chopped parsley and fine bread crumbs, and
a little Parmesan cheese. Place in a hot
oven for ten minutes and serve.
23. Veal Rissoles.
Mince a few slices of cold veal fine and
the same quantity of ham or bacon ; add one
tablespoonful of minced parsley and one of
herbs, a very little nutmeg, cayenne and salt.
Mix into a paste with a well-beaten egg.
Form into balls, egg and bread crumb them
and fry in hot fat.
24. Savory Toast.
Take the yolk of an egg and beat it well,
pour into it stirring all the time a dessert
spoonful of Worcestershire sauce, a teaspoon-
ful of anchovy sauce, a piece of butter the
size of a walnut, a large tablespoonful of
94
August.
finely minced meat (fowl is better) a dash of
red pepper, salt and black pepper to taste and
a dash of nutmeg. Mix all well together
until it becomes a paste. Spread it on slices
of toast, place it in the oven a few minutes
and serve hot.
25 Scalloped Tongue.
Take the ends and poorer parts of a boiled
tongue, chop quite fine, add a little parsley,
a little seasoning of salt and cayenne. But-
ter a baking dish. Put in a layer of bread
crumbs, a layer of the tongue ; fill the dish in
this way. When nearly full pour over the
whole J^ a cup of stock. Then finish with a
layer of bread crumbs and bits of butter.
Brown in the oven.
^ 26. Egg Sandwiches.
Butter slices of graham bread. Put 4
hard boiled eggs through a sieve, add salt
and a tablespoonful of cream or milk, rub to
a paste, spread on the bread, put two slices
together, trim neatly and serve with lettuce
salad.
-^ 27. Corn-meal Puffs.
Scald 4 tablespoonfuls of corn -meal in a
95
August.
little water. While hot, stir in two table-
spoonfuls of butter. When cool, add 2 eggs,
well beaten, 2 cups of milk, 8 tablespoonfuls
of wheat flour and a little salt. Bake in cups
in a quick oven.
28. Potted Chicken.
Take the good meat from a cold roast or
boiled chicken and to every Ib. allow % of a
Ib. of butter, i teaspoonful of pounded mace,
and YZ a small grated nutmeg; salt and
pepper to taste. Cut the meat in small
pieces, pound it well with the butter, sprinkle
in the spices gradually and keep pounding
until reduced to a paste. Put it into small
jars and cover with clarified butter and seal
tight.
29. Chocolate Cream.
Beat well the yolks of four eggs, put them
into a dish with 3 ozs. of grated chocolate,
% of a Ib. of sugar, and i pt. of milk ; stir
these well and pour them into a pitcher set
in a saucepan of boiling water ; stir one way
carefully but do not let boil or it will curdle.
Strain the cream through a sieve into a dish
and add i^ ozs. of gelatine and y 2 a pt. of
August.
well whipped cream. Pour into a mould and
set on ice until ready to use.
30. Spanish Buns.
i^ Ibs. of flour, i Ib. of sugar, y 2 a Ib.
of butter, 4 eggs, a teacup of cream or milk,
warmed sufficiently to melt the butter, a
tablespoonful of rose water, 2 of wine, a
grated nutmeg. Make into buns and bake.
31. Chicken Salad.
Cut very fine the good parts of a cold
boiled chicken ; chop up celery in the pro-
portion of 2 /$ to y$ of chicken and mix well.
Let it stand for an hour or two with a French
dressing poured over it. When it is well
soaked up, cover with a mayonnaise dressing
and garnish with celery tops. Serve on let-
tuce leaves.
SEPTEMBER.
i. Banana Croquettes.
Cut 3 bananas into 2 inch lengths, roll
lightly in fine bread crumbs and put on ice
to harden. Fry carefully in a frying basket
in deep hot fat. Serve with hot or cold
chicken.
2. Celery au Gratin.
Cook until tender a large bunch of celery
cut into one inch lengths. Drain, return to
the saucepan and cover with a cupful of
white sauce. Season with salt and pepper
and chopped parsley. When cold butter a
baking dish and cover the bottom with
crumbs. When the celery is cold add to it
2 well beaten eggs. Cover with crumbs and
bits of butter. Bake y 2 an hour.
3 Boiled Partridge with Celery Sauce.
Dress the partridge as for roasting, make a
September.
stuffing with i^ cup of bread crumbs, ^ cup
of chopped celery seasoned with a little
butter and celery salt. Cover with boiling
water, cook until tender. Make a sauce
with i tablespoonful of butter in which fry 2
tablespoonfuls of bread crumbs, J^ cup of
chopped celery, i cup milk, salt and pepper.
Let this boil up once.
4. Rice and Apples.
Parboil i cup of rice for 10 minuses in
boiling water, then drain and rinse with cold
water. Return to a saucepan and cover with
fresh water, add ^ teaspoonful salt, i table-
spoonful of sugar. Pare, peel and chop fine
6 apples, add them to the rice and cook until
done. Serve as a border for hot or cold
slices of pork.
5, Moulded Chopped Meat.
Take any kind of cold meat, chop it very
fine. Dissolve ^ a box of gelatine in y^ a
cup of cold water. Slice two hard boiled
e ggs, wet a mould and lay the slices of egg
in the bottom and on the sides, then put in
the chopped meat. Dissolve one Anker's
Bouillon Capsule in i cup of boiling water.
99
September.
When dissolved add this to the gelatine, stir
well and pour over the meat.
6. Curry Sandwiches.
Make a paste with four hard boiled eggs,
a tablespoon ful of stock and a teaspoonful of
curry powder. Spread on slices of buttered
bread. Put two together and serve.
7. Pickled Salmon.
After the fish has been boiled and drained
add the following sauce : Take equal quan-
tities of water in which the fish was boiled
and vinegar. Add a few pepper corns, a
little mace, a very little allspice ; boil for a
few minutes and pour over the fish.
8. Boston Cookies.
Cream one cup of butter, add gradually
ij of sugar and 3 eggs well beaten. Add
i teaspoonful of soda dissolved in i}4 table-
spoonfuls of hot water. Sift together 3^
cups of flour, half a teaspoonful of salt and
i teaspoonful of cinnamon. Add ^ of this
to the thin mixture, then i cup of chopped
English walnut meat, ^ a cup of currants
and ^ a cup of chopped and seeded raisins.
100
September.
Put in the rest of the flour and beat well.
Drop by spoonfuls i inch apart on a buttered
sheet and bake in a moderate oven. From
"Good Housekeeping."
9. Maple Sugar Sandwiches.
Cut and butter slices of white bread,
scrape maple sugar and spread thickly on
the bread. Cut with a maple leaf cutter and
serve with hot coffee.
io. Stuffed Egg Plant.
Cut off the top and scoop out the inside ;
lay the shell in salt and water for ]/ 2 an hour.
Boil the inside part in about y z a cup of
water and put through the colander. Then
mix it with ^ a teacup of bread crumbs, i
large tablespoonful of butter, salt and pepper
to taste. Wipe dry the inside of the shell
and put the mixture in. Bake 20 minutes
and sprinkle top with bread crumbs and
butter.
n. Corn Fritters.
Grate the corn ; allow an egg and a table-
spoonful of cream for every cupful. Beat
the eggs well; add the corn by degrees,
101
September.
beating very hard, salt to taste; put in a
tablespoon ful of melted butter to every pint
of corn; stir in the milk, thicken with just
enough flour to hold together, say i table-
spoonful for every two eggs, cook on the
griddle. Serve with lamb or pork chops.
12. Jellied Veal.
Cut up a knuckle of veal and cover it with
2 quarts of cold water, bring it slowly to
boiling point and simmer slowly for 2 hours.
Add 2 sliced onions, a bay leaf, a few pepper
corns, 12 whole cloves and J^'a teaspoon ful
of ground allspice. Let it simmer for an hour
longer. Take out the meat, remove all the
bones and pick the meat into small pieces.
Put it into a mould, reduce the liquor to i
qt., add salt and pepper. Turn over the
meat and stand away for 1 2 hours or more to
harden.
\ 13. Coburg Puddings.
Mix 6 ozs. of flour and i pt. of milk to a
smooth batter, add 6 ozs. of sugar, 6 ozs. of
butter, 6 ozs. of currants and brandy to taste.
When all are well mixed turn into small
cups, previously well buttered, and bake ^
102
September.
of an hour. Only fill the cups half full, as
it rises very light. Turn out on a dish and
serve with wine sauce.
14. Maple Sugar Tea Biscuit.
Sift together i qt. of sifted flour, i tea-
spoonful of salt and 3 level teaspoonfuls of
baking powder. Work into these ingredients
2 tablespoonfuls of butter and then mix to a
dough with milk or milk and water. Cut
the dough until light and spongy, then pat
out into a rectangular sheet with the rolling-
pin; spread with maple sugar and roll up
like a jelly roll. Cut from the end in
rounds. Bake in a buttered pan and serve
hot with butter.
15. Tomato Salad.
Scoop out the centres of 6 tomatoes, fill
with chopped watercress and the inside of
the tomato and pour a French dressing on.
Serve on lettuce leaves.
1 6. Tongue Squares.
Fry squares of bread, sprinkle grated Par-
mesan cheese on them, season highly with
pepper and salt. Pile grated tongue in a
103
September.
pyramid on each square. Serve either hot
or cold.
17. Cheese Straws.
Grate 2 ozs. of cheese, and mix well with
2 ozs. of butter, 2 ozs. of flour, 2 ozs. of
bread crumbs, season with cayenne and salt
to taste. Roll out very thin and cut into
strips % of an inch wide and 6 long. Lay
on a buttered tin and bake brown.
18. Cinnamon Wafers.
One cup of butter, 2 cups of sugar, 4 of
flour, 3 eggs, a cup of sweet milk or, better,
sour milk with a teaspoonful of soda dissolved
in it. Spread with a spoon thin on tin sheets
either in small cakes or one large one, which
can be cut after baking. When half baked,
draw to the front of the oven and sift granu-
lated sugar mixed with cinnamon over them.
19. A Pretty Salad.
Boil six young beets, and when cooked,
scoop out the centres and fill with asparagus
tips which have been soaked in French dress-
ing. Make a mayonnaise dressing, spread
it evenly on a round dish, sink the beets into
it, and garnish with young lettuce leaves.
104
September.
20. Gatineau Trout (BAKED).
Make a stuffing of fine bread crumbs, pars-
ley or thyme, butter, salt and pepper. Have
the fish carefully dried and cleaned, put in
the stuffing and sew it up. Bake 20 minutes
to half an hour. Baste well with drippings
and serve with a garnish of parsley.
21. Southern Corn Pone.
Sift a qt. of white corn-meal and add a
teaspoonful of salt; pour on enough cold
water to make a mixture that will squeeze
easily through the fingers. Work to a
soft dough. Mould into oblong cakes an
inch thick at the ends, and a little thicker in
the centre. Slap them down on the pan and
press them a little to show the marks of the
fingers. Bake in a hot oven 20 minutes.
22. Valentia Rice.
Chop fine 2 onions, fry in half a cup of
rendered bacon. Do not let them burn.
Take six tomatoes, pare, cut fine. Add to
the onions and fry until done. Take two
cups of rice, wash and put into a saucepan,
pour the mixture over, and add as much
105
September.
water as will boil the rice well ; then add
two seeded green peppers, cut in quarters,
salt to taste and boil until rice is soft. Take
out the ends of the peppers. Serve with
cold meat.
23. Stewed Black Fish.
Take a four-pound fish ; throw a little salt
over it to harden it, and let it stand an hour.
Score and brown it upon a buttered gridiron.
Lay it upon a strainer with some fresh mush-
rooms, a white onion sliced, a sprig of parsley,
a few pepper corns, four cloves, a little mace,
a pinch of cayenne, the juice and grated
rind of a lemon, a pint of claret, and one of
water. Cover the kettle well, simmer
slowly, and when done, lift the fish gently
and strain the sauce over it, laying the mush-
rooms around it.
24. Alpine Eggs.
Butter a shallow tin and line it with thin
slices of cheese, break over this five eggs,
being careful not to break the yolks, and sea-
son with salt and pepper. Grate a little
cheese and chop fine a few sprigs of parsley,
mix and sprinkle over the top, put a few bits
106
September.
of butter over it and bake in a quick oven
ten minutes.
25. Blanquette of Chicken.
One pt. of cold chicken cut into small
dice, y 2 a cup of stock, J^ a cup of milk, i
tablespoonful of flour, i of butter, yolks of 2
eggs. Rub the butter and flour smooth and
put into a frying pan. Add the stock, milk
and season with salt and pepper, stir until it
boils ; then add the chicken and stand over
a moderate fire until hot. Take it from the
fire and add the well-beaten yolks ; do not
let it boil after the eggs are added. Serve at
once.
26. Chestnut Soup.
Peel i qt. of large chestnuts and blanch
them in hot water. Drain and rub off the
inner skin and cook until tender in good
stock, drain and rub them through a fine
sieve. Add more stock and season with
mace, cayenne and salt, and stir until it boils,
then add ^ of a pint of cream. Serve at
once.
27. Eels with Tartare Sauce.
Cut the eels into four-inch pieces. Let
them stand in boiling water for 5 minutes,
107
September.
drain, season, dip in egg and bread crumbs
and fry in hot fat. Serve with tartare sauce.
28. Lunch Sandwiches.
Butter slightly, slices of white bread.
Chop fine four stalks of celery, and the same
quantity of cold meat. Make a mayonnaise
dressing, stir it into the meat and celery,
spread on the bread; put a plain slice of
bread and butter on top.
29. Bread Dumplings.
Soak stale bread in cold water for 15
minutes, then squeeze as dry as possible. To
each pt. add 2 tablespoonfuls of milk, i well
beaten egg, 2 tablespoonfuls of melted butter,
^ of a teaspoonful of salt and the same of
sugar and sufficient flour to make of such
consistence that the mixture will not fall apart
when a small spoonful is dropped into boiling
water. Have the water slightly salted and
boiling hard. Test a spoonful of the mix-
ture. When of the right consistency drop a
number of spoonfuls at a time into the water
and cook for 5 minutes. Lift out with a
skimmer and arrange in a dish, keeping
108
September.
them hot over water until all are done.
"Table Talk," Phila.
30. Chopped Ham and Egg.
Chop fine cold cooked ham. Toast and
butter some slices of bread, spread the ham
on the toast, put them in the oven for 3 or 4
minutes. Beat 4 eggs in a cup of milk, sea-
son with salt and pepper. Put 2 tablespoon-
fuls of butter in a saucepan, pour in the
beaten eggs and stir over the fire until thick
but do not let it boil. Pour the eggs over
the ham and serve.
109
OCTOBER.
i. Potato Croquettes.
Four mashed potatoes, season highly with
pepper and salt, butter and chopped parsley.
Beat very well. Roll into balls, egg and
bread crumb them and fry in boiling lard.
2. Brown Apple Sauce for Cold Pork.
Put y^ a pt. of gravy in a saucepan with
5 pared, cored and quartered apples. Simmer
gently, until tender ; beat to a pulp, season
with cayenne and serve with cold roast pork.
3. Cod Cutlets.
Make the following sauce and simmer the
fish cutlets in it. One cupful of stock,
pepper, salt, parsley, onion, a little lemon
juice and a glass of sherry. Thicken with
browned flour. Heat the cutlets slowly, do
not let them boil.
110
October.
4. Crumb Griddle Cakes.
Put a large cup of bread crumbs to soak
in a qt. of sour milk over night ; in the morn-
ing rub through a sieve. Add the yokes of 4
eggs, well beaten, 2 teaspoonfuls of soda dis-
solved in a little water, i tablespoonful
melted butter, and enough cornmeal to
make it the consistency of ordinary griddle
cakes. Add the whites of the eggs just be-
fore frying.
5. Fillets of Weakfish.
Take a three Ib. fish, cut off the head and
tail, split the fish through the back and take
out the bone, cut these two pieces into four
or six, season with salt and pepper. Dip
each piece into melted butter, then roll in
crumbs and broil on both sides. Serve with
tartare sauce.
6. Celery Sandwiches.
Chop very fine a few stalks of celery, mix
well with a mayonnaise dressing, spread on
buttered bread, put two together ; press and
cut in any shape desired.
7. Cheese Fritters.
One oz. of well boiled macaroni, cut very
111
October.
small, i large tablespoonful of grated cheese,
1 of cream ; mix all together. Season with
pepper and salt. Roll out puff paste very
thin, cut into rounds, place some of this
mixture on each round, double them over,
egg and vermicelli them, fry a light brown.
Serve hot.
8. Veal Salad.
Chop cold veal very fine, season, mix well
with mayonnaise dressing. Heap on lettuce
leaves. Garnish with slices of hard boiled
egg-
9. Fish and Rice.
Bone and flake cold fish ; season with salt
and cayenne pepper. Stir in a stewpan with
a good piece of fresh butter. When hot add
a teacupful of ready boiled rice, and the
yolks of 4 hard boiled eggs. Stir well to-
gether until hot. Dish and serve with
pickles.
10. Curry of Macaroni.
Melt 2 tablespoon fuls of butter, cook in it
2 slices of onion until the onion becomes of a
pale straw color, then add two tablespoonfuls
112
October.
of flour, i tablespoonful of curry powder, ]
teaspoonful of salt and a dash of pepper.
When blended with the butter, add gradually
i cup of milk and stir until smooth and
boiling. Then strain over i cup of macaroni,
cooked until tender in boiling salted water
and then drained and rinsed in cold water.
Reheat and serve. Janet M. Hill in " Bos-
ton Cooking School Magazine."
ii. Oyster Canapes.
Into a saucepan put i dozen finely chopped
oysters, a teaspoonful of cracker dust, a
tablespoonful of butter and y?, a cup of milk,
season with salt and pepper. Stir and let
the mixture simmer for a few minutes ; pour
the mixture over buttered toast and serve.
12. Dried Apple Cake.
Soak 3 cups of dried apples over night;
drain the water off and cut them up a little
and put them over the fire with 2 cups of
molasses ; boil until thick ; take off the fire
and put into a bowl. Add a cup of shorten-
ing, a tablespoonful of cinnamon, dessert-
spoonful of cloves, the same of allspice, a cup
of sweet milk ; when cold a tablespoonful of
113
October.
soda, dissolved in hot water, 4 cups of flour,
added by degrees, 3 eggs well beaten, added
last. Grease 3 pans well and bake.
^^N, 13. Vegetable Soup.
Cut fine 2 carrots, i turnip, 3 stalks of
celery and half an onion ; cook ten minutes in
4 tablespoonfuls of butter, stirring constantly.
Add i cup of chopped potatoes, cover and
cook five minutes, then add a qt. of boiling
water and cook an hour. Mash the vege-
tables, add a tablespoonful of butter and a
little chopped parsley. Season with salt and
pepper.
14. Beef Salad.
Chop very fine slices of cold roast beef,
having first removed all fat ; add six finely
chopped cold potatoes, the same quantity of
beets, a few slices of tomatoes, a few leaves
of lettuce, a small bunch of parsley. Mix
thoroughly, and chop all together, until the
whole is almost reduced to a cream. Cover
with a rich mayonnaise. Garnish with slices
of tomato and lettuce leaves.
\ 15. Corn-starch Cake.
Beat well the whites of 4 eggs, beat the
114
October.
yolks, then beat them together. Cream a
% of a Ib. of butter. Add to it gradually Y Z
a Ib. of granulated sugar and beat until light,
then add the eggs and beat again. Mix 2
ozs. of corn-starch with a quarter of a Ib. of
wheat flour; add a teaspoonful of baking
powder and sift, stir this into the cake. Add
the grated rind of y 2 a lemon, bake in
greased gem pans in a moderate oven 15
minutes.
16. Fried Celery.
Cut it into inch lengths and boil until
tender in slightly salted water, dip the pieces
in fritter batter and fry in smoking hot fat.
Garnish with parsley and serve with tomato
sauce.
17. Beef a la Mode.
Take a round of beef, trim off the fat, cut
fat bacon into strips and roll them in a mix-
ture of sweet herbs, spice, salt and pepper.
Lard the meat with these and rub the rest of
the seasoning into the meat. Flour it, put in
a deep pan, add a pt. of water and bake in a
moderate oven. Baste often. Strain the
gravy and if you like a little cooking wine
115
October.
may be added to the gravy. Serve hot or
cold.
18. Potato Chowder.
Pare and chop into dice 6 potatoes. Put
into a frying pan i chopped onion and 2
slices of bacon cut into small pieces, fry until
a light brown. Put the potatoes, bacon and
onion, a little chopped parsley, salt and pep-
per into a saucepan. Add i pt. of water, cover
and simmer 15 or 20 minutes. Then add i
pt. of milk. Mix i tablespoonful each of but-
ter and flour, add to the rest and stir care-
fully until it boils.
19. A Spanish Fish Dish.
Bone some nice pieces of cold fish. Warm
it in a cupful of olive oil, i clove of garlic,
some Spanish red pepper and a wine-glass of
tarragon vinegar. Lay tomatoes, cooked
down to a thick puree, in a dish ; lay the fish
upon it, pour the sauce over and serve.
20. Stewed Celery in Brown Sauce.
Cut the celery in six inch lengths, boil in
salt and water, strain. Put ^ a pint of soup
stock or gravy on the fire and cook the celery
116
October.
in it ; add pepper and salt, a little nutmeg, 4
tablespoonfuls of cream, a little thickening of
butter and flour. Simmer only a few min-
utes.
2i. Baked Oyster Dumplings.
Drain the oysters and cover with a little
lemon juice. Make a light puff paste and
cut into pieces about 4 inches square ; brush
them over with white of egg. Place upon
each square 2 or 3 of the prepared oysters
and put a little piece of butter on them.
Bring the four corners of the paste together
and fasten them with a small wooden tooth-
pick, leaving the crust open between the
points. -Bake in the oven until a nice brown,
take out the toothpicks and serve.
22. Barbacued Lobster.
Cut up and chop a large lobster; add
both black and cayenne pepper, mustard,
salt, a small cup of sweet oil, two or three
powdered crackers or bread crumbs ; a wine-
glass of wine, lemon juice; mix well.
Shape into a loaf and cover with bread
crumbs. Bake half an hour.
117
October.
23. Oyster Patties.
Make a rich puff paste and bake it in
small patty-pans. When cool turn out on a
large dish. Stew the oysters with a few
cloves, a little whole mace and the yolk of
an egg boiled hard and grated, a little but-
ter and enough oyster liquor to cover. When
the oysters are cooked, set away to cool.
When cold put two or three oysters and a lit-
tle sauce in each patty-shell, serve with let-
tuce and French dressing.
24. Jellied Tongue.
Make a jelly of ^ a box of gelatine and
a pint of soup stock ; season highly when it
begins to thicken. Wet a mould and lay
slices of tongue all over the bottom and sides.
When it begins to set fill the centre with
chopped chicken, hard boiled eggs, or just
use tongue alone. When cold and firm
garnish with parsley.
25. Dolmas (A TURKISH DISH).
Chop fine i cup of cold mutton and i
small onion ; add to this y 2 a cup boiled rice,
salt and pepper, mix well. Take some cab-
bage leaves and put them into boiling water
118
October.
for a minute, and then roll the chopped meat
mixture up in them like a sausage ; then stew
them in a little soup stock. Serve hot with
garnish of hard boiled egg.
26. Harlequin Sandwiches.
Butter slices of both white and Graham
bread. Spread each with Neuchatel cheese,
chop fine a few English walnuts and sprinkle
over. Put a white and a brown slice to-
gether.
27. Pickled Oysters.
Take j a pt. of white wine and ^ a pt.
of vinegar, 4 teaspoonfuls of salt, six of
whole black pepper, and a little mace.
Strain the oyster liquor and add the above
ingredients. Boil up once and pour hot over
the oysters. Let them stand ten minutes or
until cold and then put in a jar and cover
tightly.
28. Galas.
Three gills of soft boiled rice, i gill of rice
flour, a pinch of salt, 6 tablespoonfuls of
sugar, 2 of wheat flour, 3 eggs, a little yeast.
Fry quickly.
119
October.
29. Potato Puff.
Beat light, two cupfuls of mashed potatoes,
add 2 tablespoon fuls of melted butter, salt,
pepper, cream, 2 eggs beaten separately;
beat all hard. Pile high on a dish ; put into
the oven to color and become light.
30. Beef Tongue (FRESH).
Boil a fresh beef tongue, fifteen minutes,
skin it. Put in a pot, i carrot, i onion, thyme,
bay leaf, salt and pepper, 2 cloves, glass of
cooking wine, and a little water. Stew 4
hours. Strain out the vegetables and put in
a little browned flour.
31. Salmon Salad.
Take a qt. can of salmon, pick it over
carefully, as there are a great many little
bones. Season with salt and pepper and a
little lemon juice. Pile neatly on a platter,
arrange the tops of boiled asparagus around
it and cover with mayonnaise dressing.
120
NOVEMBER.
i. Turbot a la Creme.
Take cold cooked bluefish, flake it and
pick out the bones. Have ready the follow-
ing sauce : Rub 2 large spoonfuls of flour,
by degrees, into a qt. of milk; mix very
smooth; add an onion, several sprigs of
parsley, thyme, grated nutmeg, salt, pepper.
Boil until it becomes a thick sauce ; stirring
always. Remove from the fire, add a quarter
of a pound of fresh butter ; strain through a
sieve. Lay a little in the bottom of a pud-
ding dish, then a layer of fish and so on
until the dish is full. Sprinkle bread crumbs
over the top. Heat and brown in the oven.
Do not let it cook.
2. Oyster Fritters.
Chop fine 25 oysters. Beat 2 eggs very
light and add i cup of milk, 2 cups of flour,
pinch of salt. Beat until free from lumps ;
121
November.
add the oysters, and j^ a teaspoonful of bak-
ing powder. Mix well and drop by spoonfuls
into boiling fat ; lift out with a skimmer, lay
on brown paper and serve very hot.
3. Chops Masked with Potato.
Broil 6 chops. Cover the meat part of
each chop with a spoonful of mashed potato
(which has been beaten up with 2 eggs) ; put
into the oven and brown.
^N 4. Cheese Pudding No. i.
Grate some cheese, mix it with half as
much fine bread crumbs, add i beaten egg,
a little seasoning and milk enough to make a
thick batter. Turn into a well greased dish
and bake ^ f an hour.
5. Meat Pie with Potato Crust.
Cut cold roast beef into thin slices, re-
moving the fat and gristle ; cover the bones
and trimmings with cold water ; add a few
slices of onion and carrot, and a stalk of
celery, if at hand ; let simmer several hours ;
strain off the broth and simmer in it the
slices of beef, until they are perfectly tender.
Season with salt and pepper, and pour into a
122
November,
baking dish ; cover with a round of potato
crust in which there is an opening; bake
until the crust is done (about 15 minutes).
Janet M. Hill in "Boston Cooking School
Magazine. 1 '
POTATO CRUST. Sift together 2 cups of
flour, half a teaspoonful of salt, and 2 level
teaspoonfuls of baking powder. With the
tips of the fingers work in half a cup of
shortening, and then i cup of cold mashed
potatoes; add milk to make a soft dough,
turn on to the board, handle as little as
possible and pat and roll out to fit the
dish.
6.- Indian Trifle.
Mix together 3 tablespoonfuls of rice flour
and 3 of finely ground white Indian meal.
Scald 3 cupfuls of milk, add then a portion
of it to the dry mixture, stir all together and
continue to stir over the fire until the milk is
very thick. Add 4 tablespoonfuls of sugar,
cover and cook slowly for ten minutes ; add 5
drops of cinnamon extract, and y 2 of a cup-
ful of shaved citron and turn into a mould or
glass dish. Serve with a custard sauce.
"Table Talk," Phila.
123
November.
7. Shredded Wheat Fish Balls.
Freshen y 2 a Ib. of salt codfish and pick it
very fine, add 4 shredded biscuits rolled very
fine, a pinch of white pepper, a tablespoonful
of butter, and i pt. of hot milk. Stir well
and let stand 5 or 10 minutes. Make into
balls, roll in egg and shredded biscuit crumbs.
Then drop in hot fat and fry a light brown.
8. Hoe Cake.
Make a thin batter of corn-meal and milk,
add a little melted butter, and a little salt.
If sweet milk is used, add a teaspoonful of
baking powder ; if sour milk y 2 a teaspoon-
ful of soda. Put a little fat in a frying pan ;
when hot pour in the batter till y 2 an inch in
thickness; when brown on one side turn.
Serve hot.
9. Canned Salmon Salad.
Take a can of salmon, pick it out carefully
and arrange on lettuce leaves with a mayon-
naise dressing.
10. Cheese Polenta.
Cook salted corn-meal for at least an hour ;
turn into a baking dish and add a cupful of
124
November.
grated cheese and season with pepper.
Brown in the oven. "Table Talk/' Phiia.
xx. Oysters a 1'Indienne.
Cook i doz. oysters until the gills curl.
Take i dessertspoonful of curry powder, i of
flour, a quarter of a pint of cream, a little
onion, and a slice of apple, chopped, half a
teaspoonful of lemon juice. Stir all together
and add the oysters. Turn into a rice
border, when very hot, and serve.
12. Baked Pumpkin.
Take a small pumpkin cut in half, and re-
move the seeds, scallop the edge. Put in a
baking dish in the oven and bake until
tender. When done take it out and serve
at once and help just as it is.
13 Hot Potato Salad.
JFry two slices of bacon in a pan until all
the fat is fried out, then add 2 tablespoon fu Is
of vinegar. Arrange lettuce leaves around
a platter ; slice 6 hot potatoes in slices and
pile in the centre; pour the bacon fat and
vinegar over, sprinkle salt and pepper over,
and chopped parsley. Serve with sausage.
125
November.
14. St. Charles Indian Bread.
Beat two eggs very light ; mix alternately
with them a pint of sour milk, and a pint of
fine Indian meal; add a tablespoonful of
melted butter, a teaspoonful of soda, dissolved
in a little milk and added the last thing.
Beat very hard, pour into a deep pan and
bake in a quick oven.
15. Lobster Cream,.
Pour y?, a pint of boiling milk over a small
cupful of bread crumbs ; when nearly cold
add 3 well-beaten eggs, the lobster chopped
fine, 2 teaspoonfuls of anchovy sauce, a
pinch of cayenne. Stir well and mix in 3
tablespoonfuls of cream. Pour into a but-
tered mould, cover with buttered paper and
steam for an hour. .Serve with a good fish
sauce.
16. Oysters in Puff Paste.
Roll out some puff paste and cut it into
round pieces. Chop some oysters, mix them
with the same amount of chopped hard boiled
egg, a little chopped parsley and a little
grated lemon peel, season with salt and pep-
per and a little pounded mace ; moisten the
126 *
November.
mixture with a little cream and some of the
oyster liquor ; put a spoonful on each round
of paste ; fold over, moisten the edges and
press them together. Brush over with the
yolk of one egg and fry for fifteen minutes.
17. Veal Gumbo.
In two tablespoon fuls of hot fat brown one
chopped onion and quarter of a pound of
fat ham cut into dice. Add i qt. of boiling
water, J^ a can of tomatoes, 3 Ibs. of veal
cut in pieces, and half a teaspoonful of salt.
Stew for 2 hours ; add i qt. can of okra and
cook for an hour and a half longer, adding
seasoning as necessary y^ an hour before it
is done. Serve with a separate dish of boiled
rice. From " Table Talk," Phila.
x ~*G>. Flftfida Corn Cake.
One eg~,\i cup of milk, i tablespoonful
salt fat pork, Y teaspoonful salt, i of sugar,
2 cnps white corn-ltteal, i tablespoonful bak-
ing powder. Mix all^tttproughly and bake
in 2 thin cakes.
19. Laurentian Salad.
Chop fine slices of cold roast beef and the
127
November.
same amount each of cold boiled potatoes
and beets, a few slices of tomatoes and a few
leaves of lettuce. Mix well. Cover with
mayonnaise dressing and garnish with sliced
red radishes.
20. Beef Pot Pie.
Cut into small pieces, some beef from the
chuck or round, put in a saucepan and stew
for two hours well covered ; add a slice of fat
pork or bacon, an onion, salt and pepper to
taste, and thicken with flour. Line a deep
dish with biscuit dough, pour in the
beef, cover over the top with more of the
dough. Bake in a quick oven.
21. Tripe Baked with Potatoes.
Put into an earthen dish i Ib. of tripe cut
into small pieces and four chopped onions,
season with salt and pepper, cover with stock
or water and bake in a slow oven 3 hours.
Thicken with a little flour, cover over with
mashed potatoes. Brown in the oven and
serve.
22. Roast Oysters.
Scrub the shells until perfectly clean. Put
128
November.
into pans and set them in the oven. Take
them out as soon as the shells begin to open,
and before the liquor is lost. Take the up-
per shells off and serve on a hot platter.
23. Beefsteak and Potatoes.
Put y 2 a cup of drippings into a frying
pan ; let it get very hot ; fry six potatoes in
this, cut in long, thin slices. When done
take out and drain. Broil the steak. Put i
teaspoonful of finely chopped parsley, a lit-
tle onion, salt and pepper into the drippings
in which the potatoes were fried, pour it over
the steak and pile the potatoes around it.
^s 24. Tomato Timbales.
Stew a can of tomatoes until quite thick,
season with salt, pepper and onion juice and
put away to cool. To one cupful of this add
3 well-beaten eggs ; mix thoroughly, then fill
well-buttered timbale molds. Stand them in
a pan of hot water in the oven and cook
slowly until firm in the middle as a baked
custard would be. From "Table Talk,"
Phila.
25. Oyster Kromeskys.
Parboil a dozen oysters in their own liquor,
129
November.
remove the beards, strain the liquor and cut
up the oysters in dice ; melt a tablespoon ful
of butter and i of flour ; stir until smooth ;
add the oyster liquor, a little milk, the chopped
oysters, a teaspoonful of chopped celery, a
little nutmeg, salt and pepper. Take the
saucepan off the fire, stir in the yolk of an
egg. Garnish the dish with thin strips of
well-cooked bacon. Serve very hot.
26. Chicken a la Merengo.
Prepare a young chicken as for fricassee.
Fry each piece in olive oil, add a sprig of
parsley, a slice of onion, salt and pepper, and
five mushrooms if you have them. Cook
slowly about ^ of an hour. Serve with
cream sauce.
27. Hominy Waffles.
To a pint of cold boiled hominy add i qt.
sour milk, 2 beaten eggs, 2 tablespoonfuls of
melted butter, sufficient flour to make a think
batter and i teaspoonful of soda.
% 28. Vermicelli Pudding.
One cup of vermicelli, 2 tablespoonfuls of
ground rice, a qt. of milk, 3 eggs, sugar to
taste. Boil the vermicelli in the milk, until
130
November.
it is quite smooth; then add the other in-
gredients and thicken over the fire. Put into
a mould and steam for an hour. Serve hot
with any liquid sauce.
29. Potatoes Gruyere.
Allow i large potato for each person.
Wash and bake in a hot oven, then open and
scoop into a heated bowl. Mash and for
each potato, add y 2 a teaspoonful of Gruyere
(Swiss) cheese, grated, salt and pepper to
taste, and the stiffly whipped whites of three
eggs for YZ a dozen potatoes. Beat well,
turn into a pastry bag and press out in heaps
on a buttered pan. Brush with beaten egg
yolk and brown in a quick oven. From
" Table Talk, " Phila.
> 30. Eggs in Tomato Cases.
Scoop out the centres of as many large
firm tomatoes as there are people to serve.
Drain, then sprinkle the inside of each with
chopped tarragon (or tarragon vinegar), salt,
pepper, dropping in carefully a raw egg and
a quarter of a teaspoonful of butter. Place
in a baking pan in a hot oven until the eggs
are set and serve very hot. From " Table
Talk," Phila.
131
DECEMBER.
i. Round of Beef, Southern Style.
Take a 6 or 8 pound piece of round of
beef. Heat a large skillet very hot, grease
with a bit of fat from the meat and quickly
sear and brown the meat on all sides. With
a sharp knife cut gashes around the sides and
sprinkle in each gash salt, pepper and a pinch
of cloves. Place in a deep baking dish with
3 blades of mace, i cupful of capers or
pickled nasturtium seeds, a bunch of parsley,
3 sliced lemons, and sufficient claret to al-
most cover the meat. Cover closely and
bake in a moderate oven for 4 hours. Serve
hot or cold. If hot slightly thicken the
gravy, season to taste and serve. From
"Table Talk, " Phila.
2. Nut Loaf.
Chop fine sufficient nut meats to measure
/4 cupfuls, add one pint of stale bread -
132
December.
crumbs, i teaspoonful of salt and i of sweet
herbs. Mix well, add sufficient boiling water
to moisten, cover closely and let stand for 10
minutes to swell. Now add another cupful
of hot water and turn into a well-greased
loaf-pan. Bake for one hour in a moderate
oven and serve hot with a brown sauce or
serve cold with mayonnaise. " Table Talk,"
Phila.
3. Sweet Potato Pone No. i.
To 3 Ibs. of grated raw sweet potatoes add
2 Ibs. of sugar, i dozen eggs, well beaten,
i qt. and a pt. of milk, the juice and grated
rind of i lemon, ^ of a cupful of butter,
melted, i tablespoonful of rose water, */ of
a teaspoonful of nutmeg, J^ of a teaspoonful
of mace, i teaspoonful cinnamon, i scant
teaspoonful of salt. Mix well, turn into 2
loaf-pans and bake for 2 hours in a moderate
oven. "Table Talk," Phila.
4. Breaded Sausage.
Wipe the sausage and dip each piece in
well-beaten egg and then in bread crumbs.
Fry in boiling fat. Serve with lemon and
parsley garnish.
133
December.
^** 5. Brown Betty.
Chop i pt. of apples fine. Butter a baking
dish. Put in a layer of bread crumbs, then
a layer of apple, then bits of butter; con-
tinue until the dish is full, having the last
layer crumbs and then bits of butter. If the
pudding is desired sweet add a sprinkling of
sugar over each layer of apple. Bake in a
good oven J^ an hour. Serve hard sauce
with it.
6. Chestnut Puree.
Shell i qt. of chestnuts, throw them into
boiling water until the brown skins loosen,
rub them off and put the chestnuts into a
saucepan with a qt. of stock and boil gently
for half an hour; mash them through a
colander, return them to the saucepan ; add
i tablespoonful of butter, salt and pepper ;
stir until it boils, then serve.
7. Roast Clams.
Three dozen clams in their shells. Wash
and lay them in the dripping pan. Put them
into the oven until the shells open. Take
off the top shell and serve in the lower one,
with lemon or melted butter. Sprinkle salt
over them.
134
December.
8. Scalloped Oyster Plant.
Scrape and cut the oyster plant into small
pieces and boil until tender, in water with a
teaspoonful of vinegar in it. When cooked,
drain and put into a thick white sauce, to
which add a little cayenne pepper and a very
little anchovy sauce. Put this into shells
and sprinkle fried bread crumbs over them.
Heat very hot.
9. Steamed Indian Pudding.
Sift together i^ cups of Indian meal, ^
a cup of wheat flour, 2 teaspoonfuls (level)
of baking powder, and half a teaspoonful of
salt ; add one generous cup of grated maple
sugar and i cup of beef suet chopped fine ;
mix thoroughly, then add i^ cups of sweet
milk; mix thoroughly and steam three or
four hours. Janet M. Hill, in " Boston
Cooking School Magazine."
x io.~ Broiled Mutton and Tomato Sauce.
Take 6 tomatoes, cut and squeeze the
juice out, put them in a pan with a little
onion, i clove, a blade of mace, a little
parsley, salt, cayenne, a half cup of gravy,
and let them simmer gently until the toma-
135 *
\
December.
toes are tender enough to pulp. Rub the
whole through a sieve. Boil for a few min-
utes and pour over some slices of mutton
which have been salted and broiled.
ii. Sausage Rissoles.
Mash a cupful of potato, make into a
paste with a little butter and flour. Roll
out, cut in rounds, lay a cooked sausage in
each one, turn one half the paste over, pinch
the sides together, fry in hot fat
12. Boudinettes.
Chop fine a little cold meat and bacon ;
add chopped parsley and season. Mash
boiled potatoes, add butter and enough flour
to make a paste. Line patty pans which
have been well greased with the paste, fill
with the chopped meat, put a piece of butter
and a teaspoonful of gravy into each one
and brown in the oven.
13. Eggs Cupped.
Butter 4 teacups, sprinkle them with
chopped parsley, add a little pepper and
salt, and into each one break an egg. Cover
with bread crumbs and set them in a sauce-
136
December.
pan of boiling water for about 5 minutes.
Turn out carefully on buttered toast.
14. Polish Salad.
Chop fine some cold meat, y 2 a head of
lettuce, hard boiled eggs, boiled beets and an
onion and pickled cucumber. Arrange let-
tuce leaves on a platter. Mix the chopped
ingredients with a good French dressing.
Heap on the lettuce leaves and ornament
with a few slices of hard boiled egg and
parsley.
15. Baked Spanish Onions.
Put the onions in a pan in the oven and
bake 4 hours. They will blacken on the
outside, but that does not matter ; when they
begin to shrink try them with a knitting-
needle, and if quite tender strip off the skin.
Add a little butter, pepper and salt on top
and set into the oven again for a few minutes.
16. Codfish with Potato Border.
Boil and mash 6 potatoes, add 2 table-
spoonfuls of butter, salt, pepper and a cup of
milk, beat well and pile in a circle on a
round platter. Freshen i pt. of codfish,
137
December.
pick into small pieces. Into a saucepan put
2 tablespoonfuls of butter and i of flour, mix
well, add 2 tablespoonfuls of hot milk and a
little onion. Stir well, add the fish, cook for
fifteen minutes. Turn into the potato circle.
Serve hot.
17. Scotch Broth.
Wash and clean a sheep's head and soak
for 2 hours. Put it in a deep saucepan with
just enough water to cover it. When the
head is thoroughly heated, add 2 qts. of
water and boil for 2 hours. Take out the
head and remove the meat from the bones.
Put back the bones into the saucepan with
an onion, a bunch of sweet herbs, salt and
pepper. Simmer another hour. Chop the
meat into small pieces and add it to the soup
ten minutes before serving.
18. Oyster Stew No. i.
Strain the juice from the oysters; let it
come to a boil ; remove the scum, rinse the
oysters in cold water, add them to the liquor,
with a cup of cream, small piece of butter and
pepper and salt to taste. Serve the oysters
on slices of hot buttered toast.
138
December.
19. Sweet Rice Balls.
Wash thoroughly i scant cupful of rice in
cold water, put in a double boiler with i pt.
of milk, cover and cook until soft. Add i
teaspoonful of butter, 2 tablespoonfuls of
sugar, salt to taste and the well beaten yolk
of an egg. When cold mould into small
balls, pressing into the centre of each a raisin
or a candied cherry. Dip in egg, roll in
crumbs and fry in smoking hot fat. Drain
and roll in powdered sugar before serving.
From " Table Talk," Phila.
20. Stewed Eels.
Skin and cut the eels into 2 inch pieces,
cover with boiling water, add a tablespoonful
of vinegar and simmer for 10 minutes ; drain.
In a saucepan melt i tablespoonful of butter
and add 2 of flour, mix well ; when smooth
add i pt. of veal stock, i small sliced onion,
i bay leaf, a little parsley, salt and pepper.
Cook the eels gently in this for y 2 an hour.
When done, dish the eels and pour the sauce
over.
2i. Beef Roll.
\y 2 Ibs. of round steak, 2 eggs, salt, sum-
139
December.
mer savory and pepper. Chop the meat fine,
season. Beat the eggs well and add to the
meat; when well mixed, roll it up closely,
put into a dripping pan and bake an hour.
To be eaten cold.
\ 22. Turnip Cream Soup.
i qt. of mutton broth. Cook until tender
in this 4 young white turnips ; when tender
rub through a sieve, return this to the fire,
thicken with 2 tablespoonfuls of butter and 2
of flour, season with salt and pepper ; beat in
an egg and serve.
23. Oyster Croquettes.
Chop y 2 a pt. of raw oysters and y 2 a pt.
of cooked veal very fine. Soak 3 table-
spoonfuls of bread crumbs in the oyster
broth and then add a tablespoonful of butter,
a little onion juice, the beaten yolks of 2
eggs. Mix all well together, shape into cro-
quettes and fry.
24. Sweet Potato Pone No. 2.
Peel and grate sufficient raw sweet potatoes
to make 5 cupfuls. Add 3 cupfuls of best
140
December.
West Indian molasses, 2 cupfuls of butter, i
cupful each of preserved ginger and candied
orange peel cut fine, 2 tablespoonfuls of
mixed spices (cinnamon, nutmeg and cloves),
i tablespoonful of ground ginger, i scant
teaspoonful of salt. Mix all well together,
turn into a deep buttered earthen dish and
bake slowly in a moderate oven for from 2 to
3 hours, according to thickness. When
done a knife blade run down to the bottom
of the dish will come out clean. Serve hot,
cutting in thick slices. It can be reheated 2
or 3 times if necessary. This recipe is said
to be over 200 years old. " Table Talk,"
Phila.
25 Baked Turnips.
Half boil 6 turnips, cut them in slices,
butter a pudding dish, put in the turnips,
add a little milk, season with salt and pep-
per, cover the top with bread crumbs and
grated cheese. Bake until golden brown.
26 Oyster Stew No. 2.
Boil ]& a pint of milk and % a pint of
oyster juice, remove the scum, throw in the
141
December.
oysters, add 2 tablespoonfuls of butter, salt
and pepper. When the edges curl they are
done. Serve with small crackers and celery.
27. Apple Griddle Cakes.
Put i cup finely chopped apple in i qt. of
any griddle batter; stir well to keep the
apple evenly distributed.
28. Turkey and Sausage Scallop.
Butter a pudding dish and fill with al-
ternate layers of cold minced turkey and
cooked minced and cold sausage meat, sea-
soning slightly as you go. The sausage will
supply nearly all the seasoning you wish.
Pour in as much gravy or weak stock as the
dish will hold ; let it soak in for a few min-
utes and cover with a mush of bread crumbs,
peppered, salted and soaked in cream or
milk, then beaten smooth with an egg and a
tablespoonful of butter melted. It should be
half an inch thick. Cover and bake for j
an hour, then uncover and brown. Serve at
once, as the crust will soon fall. From
"The National Cook Book," by Marion
Harland and Christine Terhune Herrick.
142
December.
* 29. Rice Johnny Cake.
Take 2 cups of boiled rice and mix with a
little cold milk, a little salt and flour enough
to hold it together. Spread it a quarter of
an inch thick on flat tin sheets, and brown it
in front of the fire or put it in the oven.
When brown butter it and cut in square
slices and serve very hot.
\ 30. Cheese Pudding No. 2.
Mix well together j^ a pint of bread
crumbs, a little thyme and parsley, a tea-
spoonful of curry powder, 2 hard boiled
eggs, chopped, a few slices of cheese broken
up in small pieces, 2 ozs. of butter dissolved
in a pint of warm milk and two raw eggs
beaten well. Let this soak for * an hour.
Bake in a slow oven. Cover the top with a
plate until half done, then remove it and
brown the pudding. Bake an hour and a
half.
31. Pease Pudding.
Wash and soak i y 2 cupfuls of dried green
peas over night. Put on in a kettle of cold
water with i teaspoonful of salt and simmer
slowly until very tender, drain and rub
143
December.
through a sieve, then set aside until cold.
Season highly with salt and pepper, add 2
well-beaten eggs, turn into a floured pudding
cloth, drop into salted boiling water and boil
hard for an hour. Turn out on a hot dish
and serve with butter. "Table Talk, 1 '
Phila.
144
INDEX.
A Box OF CHESTNUTS,
16.
Alpine Eggs, 106.
Anchovy Canapes, 58.
Angels on Horseback,
59.
Apple Griddle Cake,
142.
A Fretty Salad, 104.
A Spanish Fish Dish,
116.
Asparagus a 1'Indienne,
67.
in Rolls, 47.
" Omelet, 60.
" Salad, 49.
BAKED BEANS AND
TOMATO SALAD, 8.
Baked Celery, 10.
" Cheese and Rice,
53.
" Oyster Dumpling,
117.
" Pumpkin, 125.
" Rice Cake, 21.
" Spanish Onions,
137.
" Turnips, 141.
Banana Croquettes, 98.
Barbacued Lobster, 117.
Barley Stew, 11.
Bean Croquettes, 22.
Beef a la Mode, 115.
" Bubble and Squeak,
58.
" Collops, 60.
Cutlets, 38.
Potpie, 128.
Ragout, 5.
Rissoles, 62.
Roll, 139.
" Salad, 114.
" Tongue (Fresh),
120.
Beefsteak and Kidney
Pudding, 31.
Beefsteak and Potatoes,
129.
Beet Salad, 57.
Beignets Souffles, 61.
Benton Beef, 71.
Blanquette of Chicken,
107.
Boiled Cucumber Salad,
80.
" Partridge with
Celery Sauce,
98.
Bologna Sandwich, 23.
Boston Cookies, 100.
Boudinettes, 136.
Bread Dumplings, 108.
" Omelet, 11.
'45
Index.
Breaded Ham Saute, 23.
Cheese Fondue No. 2, 46.
" Sausage, 133.
Fritters, 111.
Breast of Lamb Broiled,
" Polenta, 124.
33.
" Pudding No. I,
Broiled Beef and Mush-
122.
room Sauce, 15.
" Pudding No. 2,
" Live Lobster,
143.
45.
" Ramequins, 2.
" Mutton and To-
" Scallop, 56.
mato Sauce,
" Straws, 104.
135.
" Timbales, 59.
" Sweetbreads, 14.
" and Tomato
Brown Apple Sauce for
Rarebit, 21.
Cold Pork, 110.
Cherry Fritters, 75.
Betty, 134.
Salad, 75.
Browned Potato Puree,
Chestnut Puree, 134.
40.
Soup, 107.
Buttered Lobster, 41.
Chicken a la Merengo,
" Shrimps, 88.
130.
" Creams, 1.
GALAS, 119.
Cutlets, 4.
Call's Brains on Toast,
" Fritters, 20.
76.
" in Celery Sauce,
" Liver Fried in
18.
Crumbs, 11.
" Pie (Concord
Canned Salmon Salad,
124.
Style), 49.
" Salad, 97.
Carolina Philpes, 13.
" Short-cake, 67.
Cauliflower au Gratin,
Chicola, 88.
73.
Chocolate Cream, 96.
" Salad, 90.
Chopped Ham and Egg,
" with Cheese,
109.
83.
Chops Masked with Po-
Celery au Gratin, 98.
tato, 122.
" Sandwiches, 111.
Cinnamon Wafers, 104.
Cerkestal (Turkish), 42.
Clams Sauted and
Champignons en Caisse,
Creamed, 37.
51.
Clam Chowder, 63.
Cheese Fondue No. 1, 37.
Clam Pie No. I, 34.
146
Index.
Clam Pie No. 2, 45.
Coburg Pudding, 102.
Cocoanut Ice Cream, 5.
Cod Cutlets, 110.
Codfish Hash, 24.
with Potato Bor-
der, 137.
Puffs, 55.
Coffee Fritters, 27.
Cold Duck and Chest-
nut Border, 20.
Cold Slaw, 89.
Collared Head, 35.
Corn Chowder, 90.
" Fritters, 101.
Cornmeal Puffs, 95.
Corn Omelet, 91.
" Pudding, 89.
Corn-starch Cake, 114.
Crab Salad, 68.
Cracker Custard, 25.
Cream of Chicken Sand-
wich, 82.
Creamed Corned Beef,
12.
Creme de Fromage,
72.
Crescent Croquettes, 33.
Crumb Griddle Cakes,
111.
Curried Fowl, 32.
Hare, 17.
" Lobster, 70.
" Rice, 6.
Curry of Lobster, 50.
" " Macaroni, 112.
" Sandwiches, 6.
Cucumber and Lobster
Salad, 83.
Cucumber Salad, 89.
DEVILED CHEESE, 48.
Dolmas (a Turkish Dish),
118.
Dormers, 38.
Dried Apple Cake, 113.
Dutch Sauce and Cold
Meat, 82.
Eels with Tartare Sauce,
107.
Egg Sandwiches, 95.
Eggs Cupped, 136.
" in Tomato Cases,
131.
" on Rice, 9.
" Stuffed with Sar-
dines, 93.
English Bread Pudding,
36.
Monkey, 42.
" Muffins, 7.
FIG ICE CREAM, 18.
" Sandwich, 79.
Fillets of Weakfish, 111.
Finnan-haddie, 28.
Fish Chowder, 19.
" and Rice, 112.
" Salad, 72.
Florida Corn Cake, 127.
Franklin Eggs, 73.
French Bean Omelet, 50.
Frenchman's Pie, 85.
French Omelet, 2.
" Toast, 56.
Friars' Eggs, 66.
1 Fricadelles, 93.
Fried Bananas, 61.
'47
Index.
Fried Celery, 115.
" Corn-meal Gems,
69.
" Green Tomatoes,
80.
" Lobster, 68.
" Whitebait, 43.
Frozen Pudding, 81,
GATINEAU TROUT
(Baked), 105.
German Prune Cake, 38.
" Way of Cooking
Chicken, 33.
Grape Fruit Salad, 47.
Guava and Cheese Sand-
wiches, 79.
HADDOCK ROES AND
BACON, 7.
Halibut Rechauffe, 26.
Ham and Asparagus, 76.
" Canapes, 94.
" Sandwich, 93.
Harlequin Sandwiches,
119.
Herring Roes on Toast,
1.
Hoe Cake, 124.
Hominy Waffles, 130.
Horseshoe Cakes, 83.
Hot Ham Sandwiches,
66.
" Pot, 31.
" Potato Salad, 125.
Hungarian Chicken, 22.
" Patties, 44.
INDIAN TRIFLE, 123.
148
Italian Asparagus, 75.
JAMBALAYAH, 54.
Jellied Chicken, 54.
" Tongue, 118.
" Veal, 102.
KEDGEREE, 52.
Kidney Omelet, 48.
Kornlet Omelet, 15.
LAPLANDER CAKES, 93.
Laurentian Salad, 127.
Lettuce Sandwiches,
84.
Liver and Onions, 14.
" Rolls, 16.
Loaf Corn Bread, 5.
Lobster a la Mode Fran-
caisc, 56.
" Cream, 126.
" Creams, 35.
" Fritanella, 84.
" in a Chafing
Dish, 67.
" Patties, 32.
" Salad, 81.
" Sandwiches, 88.
" (Southern way),
55.
Lunch Sandwiches, 108.
MAPLE SUGAR TEA BIS-
CUIT, 103.
Maple Sugar Sand-
wiches, 101.
Meat Pie with Potato
Crust, 122.
Minced Collops, 32.
Index.
Minced Veal and Maca-
roni, 8.
Mock Crabs, 87.
Moulded Chopped Meat,
99.
Mushroom Toasts, 82.
Mutton Custard, 46.
" Kidneys, 30.
" Stew with
Canned Peas,
65.
NEWPORT TEA CAKES,
68.
Normandy Shrimps, 78.
Nut Loaf, 132.
OATMEAL BREAD, 47.
Okra and Corn Fricassee,
80.
Onion Souffle, 21.
" Soup, 34.
Orange Marmalade
Sandwiches, 72.
Salad, 3.
Oysters k PIndienne,
125.
" in Puff Paste,
126.
" with Madeira
Sauce, 20.
Oyster Canapes, 113.
" Chartreuse, 29.
" Croquettes, 140.
" Fritters, 121.
" Kroneskys, 129.
" Loaf, 14.
" Patties, 118.
" Potpie, 3.
Oyster Stew No. I, 138.
" " " 2, 141.
PARMESAN FRITTERS,
70.
Puffs, 50.
Pea-pod Soup, 91.
Pease Pudding, 143.
Philadelphia Relish,
61.
Pickled Oysters, 119.
" Salmon, 100.
Planked Shad, 59.
Polish Salad, 137.
Potatoes au Gratin, 30.
" Gruyere, 131.
Potato Balls, 23.
" Border with Meat
Filling, 88.
" Chowder, 116.
" Cooked in Stock,
62.
" Croquettes, 110.
" and Meat Turn-
overs, 40.
" and Meat Puff,
51.
" Puff, 120.
" Salad, 92.
" Souffle, 65.
" Stew, 24.
Potted Beef, 13.
" Chicken, 96.
Puree of Dried Beans,
57.
RHUBARB PUFFS, 74.
Rice and Apples, 99.
" Balls, 55.
149
Index.
Rice Border with
Creamed Fish, 71.
" Johnny-cake, 143.
" Moulds, 7.
" Waffles, 87.
Roast Clams, 134.
Oysters, 128.
" Pigeon with Bread
Sauce, 28.
Round of Beef (South-
ern style), 132.
SALADE A LA RUSSE, 91.
Sally Lunn, 84.
Salmon Salad, 120.
Saratoga Corn Cake, 34.
Sardine Sandwiches, 78.
Sausage Rissoles, 136.
Savory Toast, 94.
" Trifles, 90.
Tomatoes, 73.
Scalloped Corn, 86.
" Oyster Plant,
135.
" Tongue, 95.
Scotch Broth, 138.
" Collops, 2.
" Eggs, 69.
Scrambled Eggs with
Shad Roes, 17.
Shad Roe Croquettes,
42.
Shredded Wheat Biscuit
and Apples, 78.
" Wheat Fish
Balls, 124
Shrewsbury Cakes, 92.
Shrimp Salad, 12.
Souffle Biscuit, 19.
Southern Corn Pone,
105.
Spanish Buns, 97.
" Potatoes, 69.
" Rice, 63.
Spider Cake, 44.
Spring Salad, 77.
Squash Bread, 43.
" Griddle Cakes,
54.
St. Charles Indian Bread,
126.
Steamed Indian Pud-
ding, 135.
Stewed Blackfish, 106.
" Breast of Lamb,
1.
" Celery and
Brown Sauce,
116.
Eels, 139.
Kidney with
Macaroni, 66.
" Steak and Oys-
ter Sauce, 10.
" Trout, 53.
Strawberry Jelly, 77.
" Puffs, 81.
Stuffed Egg-plant, 101.
" Fillets of Floun-
ders, 64.
Sugared Sweet Po-
tatoes, 25.
Sweetbread Salad, 58.
Sweet Potato Pone No. I,
133.
Sweet Potato Pone No. 2,
140.
Sweet Rice Balls, 139.
150
Index.
TAPIOCA SOUP, 6.
Toad in a Hole, 12.
Tomato Croquettes, 9.
" Croutes, 41.
" Ice Salad, 76.
Jelly Salad, 37.
Salad, 103.
" Timbales, 129.
Tongue Toast, 69.
" Squares, 103.
Tripe Baked with Po-
tatoes, 128.
Turbot a la Creme, 121.
Turkey and Sausage
Scallop, 142.
Turnip Cream Soup, 140.
VALENTIA RICE, 105.
Veal and Ham Pates, 48.
" Eggs in a Nest a
la Turin, 52.
Veal Gumbo, 127.
Loaf, 79.
Mould, 26.
Rissoles, 94.
Salad, 112.
and Tomato Salad,
68.
Vegetable Soup, 114.
Vermicelli Pudding, 130.
WALDORF SALAD, 62.
Walnut Salad No. 1,47.
" " 2,71.
Western Balls, 36.
Wigs, 72.
YORKSHIRE PORK PIE,
27.
ZEPHYR EGGS, 36.
Zephyrs, 43.
