Full text of "Mrs. Fryer's loose-leaf cook book : a complete cook book giving economical recipes planned to meet the needs of the modern housekeeper ..."

;

THE LIBRARY

THE UNIVERSITY
OF CALIFORNIA

THE GASTRONOMY COLLECTION OF
GEORGE HOLL

AGRIC.
LIBRARY

TIME TABLES

BOTLING

Beef, fresh per lb., 30 min.

Beef, corned " " 25-30 "

Mutton " " 15 "

Ham.... " " 20-30 "

Chicken " " 15 "

Turkey " " 15 "

Fowl " " 20-30 "

Halibut " " 20 "

Salmon... " " 20 "

Bluefish and Bass. c " 15 "

Small Fish.. . " " 10 "

BROILING

Steak, 1 inch thick 5-8 min.

Steak, iy 2 inches thick. . . . 8-15 "

Steak, 2 inches thick 15-20 "

Mutton Chops 8-10 "

Chicken 20-30 "

Quail 8-10 "

Squabs 10-15 "

Fish, thick 15-25 "

Fish., thin.. ..10-15 "

BAKING

Bread 45-60 min.

Biscuits and Rolls 10-20 "

Gems 15-25 "

Boston Brown Bread 3 hrs.

Corn Bread 30 min.

Gingerbread 20-30 "

Sponge Cake 15-60 "

Plain Cake 30-60 "

Fruit Cake 2-3 hrs.

Cookies 10-15 min.

Small Cakes. 15-20 "

Pies.. ,.30-45 "

ROASTING or BAKING

Beef, rare per lb., 8-10 min.

Beef, well done " " 15 "

Beef, fillet entire time, 40-60 "

Veal per lb., 25-30 min.

Lamb " " 15 "

Mutton " " 10-15 "

Pork " " 30 "

Venisoa " " 15 "

Chicken " " 15 "

Fowl " " 20-30 "

Duck, tame. . .entire time, 40-60 "

Duck, wild.... " " 15-30 "

Goose per lb., 18 min.

Turkey " " 15 "

Partridges. . . .entire time, 30-40 "

Pigeons " " 30 "

Small birds. . . " " 10-15 "

Large fish,... " " 60 "

Small fish. . " " 20-30 "

VEGETABLES

Asparagus 15-30 min.

Beet greens 30-60 "

Beets 1-4 hrs.

Brussels Sprouts 15-20 min.

Cabbage 25-60 "

Carrots 60-90 "

Cauliflower 20-30 "

Celery 20-30 "

Corn 10-20

Dandeh'ons 60 "

Kale 30-50 "

Lettuce 10-1 5 "

Lima beans 45-60 "

Onions 30-60 "

Parsnips 35-5o "

Peas 20-60 "

Potatoes, sweet 15-25 "

Potatoes, white 20-35 "

Salsify 30 "

Spinach 20-30

Squash 30 "

String beans 60-90 '

Tomatoes 20-30 "

Turnips 1-3 hrs.

7s a Matter of Only a Few Seconds to Insert Pages
MRS. FRYER'S LOOSE-LEAF COOK BOOK

m 2

a. Take out screws.

b. Turn to the end of the pages of writing paper in the front of the book take out one
jr more leaves that you may wish to use (Illustration No. 1) put the balance back in
place. The leaves taken out can be written upon separate from the Cook Book *f desired.

c. Turn to the place in Cook Book where you want to insert the leaf (Illustration No. 2)
and lift the upper portion from the screw posts. These pages containing personal recipes
or memoranda can be inserted between the printed pages of the Cook Book under the sub-
ject to which it refers.

d. Insert the sheet of writing paper on the screw posts (Illustration No. 3). It will be
seen that the pages cannot scatter and that all the pages are held in alignment.

e. Replace the upper portion of the book (Illustration No. 4). As the leaves are all held
in alignment, they readily slip into place.

f. As the screws extend a trifle beyond the metal strip in the hinder, a rub of the
thumb on the milled edge puts the screws securely in place (Illustration No. 5). The pages
are then locked tight and cannot tear out.

Pages in addition to those furnished with the Cook Book can be added. The binder pro-
vides for extension and so long as the screws are tight the pages will always be locked tight.

Additional writing paper leaves in packages of 50 sheets and punched ready for use can
be obtained from booksellers or the publishers at 25 cents per package.

IE COLORED SHEET

FOLLOWING THE BLANK LEAVES MARKS WHERE
COOK BOOK BEGINS

MRS. FRYER'S
LOOSE-LEAF

COOK BOOK

A COMPLETE COOK BOOK GIVING ECONOM-
ICAL RECIPES PLANNED TO MEET THE
NEEDS OF THE MODERN HOUSEKEEPER

INCLUDING CHAPTERS ON

BALANCED RATIONS

ENTERTAINING SCHOOL LUNCHES

DIET FOR WEIGHT CONTROL, ETC.

ARRANGED BY

JANE EAYRE FRYER

INSTRUCTOR OF DOMESTIC SCIENCE
Author of The Mary Frances Story-Instruction Books

WITH BLANK PAGES FOR PRESERVING PERSONAL .RECIPES
AND MEMORANDA, WHICH CAN BE INSERTED IN ANY PART
OF THE BOOK UNDER ^HE SUBJECTS TO WHICH THEY REFER

JUmtratri

THE JOHN C.WINSTON COMPANY

CHICAGO PHILADELPHIA TORONTO

PRINTED IN U. 8. A.

AGRfC.
LIBRARY

THE HOUSEWIFE

Strength and honor are her clothing;
And she shall rejoice in time to come.

She openeth her mouth with wisdom;
And in her tongue is the law of kindness.

She looketh well to the ways of her household,
And eateth not the bread of idleness.

Her children arise up, and call her blessed;
Her husband also, and he praiseth her, saying:

Many daughters have done virtuously,
But thou excellest them all.

PROVERBS XXXI, 25-29.

(Hi)

M861500

COOKING means the knowledge of Medea, and of Circe, and
of Calypso, and of Helen, and of Rebekah, and of the Queen
of Sheba. It means the knowledge of all herbs, and fruits, and
balms, and spices; and of all that is healing and sweet in fields
and groves, and savory in meats; it means carefulness, and invent-
iveness, and watchfulness, and willingness, and readiness of appli-
ance; it means the economy of your great-grandmothers and the
science of modern chemists; it means much tasting, and no wasting;
it means English thoroughness, and French art, and Arabian
hospitality; it means, in fine, that you are to be perfectly and
always, ladies (loaf givers); and, as you are to see, imperatively,
that everybody has something pretty to put on, so you are to see,
yet more imperatively, that everybody has something good to eat.

RUSKIN : Ethics of the Dust.

PREFACE

lively and intense interest now displayed everywhere in
the art of cookery, which is at once the most ancient and
the most modern of the arts, marks such an advance over the
pioneer days of domestic science as only a teacher of that subject,
or an experienced housekeeper who has kept step with the march
of progress, can fully appreciate. The increasing knowledge of
food materials and the work they perform in the body, the constant
study of the principles of nutrition and of the causes of malnutri-
tion, the many inventions and labor-saving devices of the present-
day kitchen, the eagerness to try new methods and the willingness
to adopt them when proved to be better, the desire to work with
intelligence rather than by "the rule of thumb" all these are
signs of the times indicating that domestic science is assuming an
importance in our social fabric which augurs well for the future
health and happiness of the American home. For those who wish
to understand the "whys" of cookery and who does not? it is
believed that the chapters in this book treating of the principles
of cookery, the balanced ration, diet for weight control, school
lunches, and kindred topics, will be found especially helpful.

As to the recipes themselves, they have stood the tests of experi-
ment and experience, and unless too many liberties are taken with
them, they will bring the success every cook desires. They are as
economical as consistent with wise selection and the variety which
is the spice of appetite; and are planned for a family of four,
because four seems to be the average number today. They can
readily be divided by two for a family of two; multiplied by three-
fourths for a family of three; multiplied by one-and-a-half for a
family of six; or doubled for a family of eight. Some articles,
like cakes, will serve more than four, but they will keep for several
days, and are better made by the four-in-family measure.

(V) Irf,

PREFACE

Every home-loving woman loves new recipes, and gathers them
from all sources, begging them from friends, clipping them from
magazines and newspapers, and pigeon-holing them in her kitchen
cabinet or her desk for future use too often having the vexatious
experience of being imable to trace their whereabouts when
wanted; or she places them between the pages of her cook book,
until the overstrained binding, having reached the limit of endur-
ance, bursts, and but who need be told? The Invisible Loose-
Leaf Binding Device has made the Loose-Leaf Cook Book possible,
and it brings to you a method of keeping your cook book up to date.
As the binding device admits of extension, memoranda and per-
sonal recipes can be added at pleasure, so that your cook book
will become increasingly valuable as a record of your own house-
keeping experience.

Acknowledgment is here made of the able assistance of Miss
Helen Cramp, and of Miss Ada Z. Fish, in the preparation of
the recipes; and of the kindness of other friends who have con-
tributed their favorite recipes; especially of the courtesy of The
Ladies' Home Journal for the use of illustrations which originally
appeared in the pages of that magazine. The data and tables
in regard to food values in this book are based chiefly on material
furnished by the very helpful and instructive publications issued
from time to time by the United States Government.

(vi)

CONTENTS

PAGE

THE PRINCIPLES OF COOKERY 1

The Human Engine Food as Fuel; Other Uses Wise
Selection of Foods Table of Food Nutrients Purpose
of Cooking Different Methods of Cooking Market-
ing and Economy.

ENTERTAINING 9

Invitations The Formal Dinner Party Introductions
Seating the Guests Menu-Making Menus for
Different Occasions Hints on Serving The Informal
Dinner Afternoon Tea The Evening Collation.

APPETIZERS 21

Their Place and Purpose.

SOUPS 27

Food Values Soup Stocks: Meat, Vegetable, Cream
Chowders Soup Accompaniments.

FISH 43

Nutritive Value General Classification How to Clean.

MEATS 55

Food Values Methods of Cooking Kinds and Cuts:
Beef, Veal, Mutton, Pork Combinations for Menu-
Making.

POULTRY AND GAME 81

Value as Food How to Select To Dress Poultry-
Remarks on Game.

FORCEMEATS, STUFFINGS, ETC 91

Their Uses.

SAUCES 97

Why Valuable "Roux," or Foundation Suitable Sauces
to Serve with Meat, Fish, Vegetables.

(vii) I-L

CONTENTS

PAGE

EGGS 107

High Food Value Principle of Cooking Albumen.

MEAT SUBSTITUTES 117

Reasons for Lessening the Use of Meats Protein Needs
of the Body Dinner Menus Without Meat.

LEFT-OVERS 129

Their Use and Economy.

VEGETABLES 135

Classification and Food Values.

ENTREES 157

Their Economy and Attractiveness.

SALADS V'L. ;?:,: 165

Their Hygienic Value Flavored Vinegars.

PUDDINGS AND DESSERTS. . :[:''' 179

The Right Selection.

FROZEN DESSERTS 201

Directions for Freezing.

SWEET SAUCES ; . . . ....... , % . ;v . . . 213

Ways to Use.

BREAD, HOT CAKES, ETC 219

Bread-Making How to Select Flour Yeast Breads
General Directions Kneading Patent Mixers Baking,
Oven Temperature Action of Yeast Action of Baking
Powder Quick Bread Hot Cakes Recipe Proportions.

CAKES IS 251

General Classes: Sponge or Butterless; Butter Cakes
Mixing Baking Frostings, Plain and Ornamental
Use of Pastry Bag Illustrated.

PASTRY AND PIES 275

Remarks on Digestibility Baking Puff-Paste Half
Puff-PastePlain Paste.

(viii) L-L

CONTENTS

PAGE

SANDWICHES AND SAVORIES 285

Their Varied Uses.

CEREALS 293

Their Place in the Diet Methods of Preparing.

CANDY 299

Its Use and Abuse Foundation Fondant.

FRUIT 309

Dietetic Value.

CANNING AND PRESERVING 315

Principles Involved The Cold-Pack Method Hot-
Water Bath Water-Seal Steam Pressure Utensils-
Preparation Definition of Terms Blanching Cold
Dipping Packing Processi ng Vegetables Fruits
Syrups Time Table for Blanching and Sterilizing
Open Kettle Method General Directions Preserving
Fruit Jelly-Making Marmalade.

PICKLES AND CATSUPS .. 337

Their Purpose.

BEVERAGES 343

Coffee, Tea, Cocoa: Their Physiological Effect Coffee
Substitutes Fruit Drinks.

INVALID COOKERY 351

Rules to Remember.

FIRELESS COOKERY 361

A Boon to the Housewife Scientific Principles Differ-
ent Kinds of Equipment Plain Cookers Steam Pres-
sure The Automatic Electric Oven.

CHAFING-DISH COOKERY 395

Different Kinds of Chafing Dishes Electric Equipment.

CASSEROLE COOKERY 407

A Word about French Cooking Advantages of Using
Different Kinds.

(ix) L-L

CONTENTS

PAGE

SIMPLE MENUS FOR A WEEK'S MEALS 414, 432

BALANCED RATIONS. 415

Principles of Nutrition Calories Food Groups and
their Uses Vitamins Daily Energy Requirement
Table of Daily and Weekly Energy Needs A Week's
Food Supply How to Estimate Food Values Rules
for Balancing Diet A Week's Menu Hundred-Calorie
Portions in Common Foods.

DIET FOR WEIGHT CONTROL .. 435

Causes of Overweight Curing One's Self Foods to
Avoid What to Eat Exercise. How to Add Weight
Foods to Avoid What to Eat Rest Tables of Height,
Weight, Age.

SCHOOL LUNCHES 443

Diet for the School Child Staple Requirements Des-
serts Home Lunches Basket Lunches The School
Lunch Room: Bills of Fare Tables of Height, W T eight,
Age.

TIME TABLES FOR COOKING (Inside front cover)

WEIGHTS AND MEASURES (Inside back cover)

INDEX ! 453

(x)

ILLUSTRATIONS

SUGGESTIONS FOR AFTERNOON TEA (Color Plate) .... Frontispiece

PAGE

PROPER ARRANGEMENT OF TABLE 14

BUFFET SUPPER FOR AN EVENING COMPANY (Color Plate) . . 20

SOLE, COD, FLOUNDER 48

How TO SPLIT AND DRESS LOBSTER 52

CARVING (BEEF) 62

CARVING (MUTTON) 74

LEFT-OVERS 132

ENTREES 162

BANANA DAINTY, ALMONDS WITH EGGS 190

RAISED WITH COMPRESSED YEAST 224

.FRESH FROM THE OVEN (Color Plate) 234

How TO USE A PASTRY TUBE 272

How TO MAKE PASTRY 282

A WELL-EQUIPPED KITCHEN (Color Plate) 314

FIRELESS COOKER AND DISHES PREPARED BY FIRELESS

METHOD 370

DAINTY LUNCHEON EN CASSEROLE 410

A WEEK'S SUPPLY OF MILK, MEAT AND SIMILAR FOODS FOR

AN AVERAGE FAMILY 426

A WEEK'S SUPPLY OF FATS AND FAT FOODS FOR AN AVERAGE

FAMILY , 426

A WEEK'S SUPPLY OF CEREAL FOODS FOR AN AVERAGE FAMILY 428
A WEEK'S SUPPLY OF SUGAR AND OTHER SWEETS FOR AN

AVERAGE FAMILY 428

A WEEK'S SUPPLY OF VEGETABLES AND FRUITS FOR AN AVER-
AGE FAMILY 432

COUNTING THE COST OF A WEEK'S FOOD SUPPLY 432

PRINCIPLES OF COOKERY

I/-L

The knowledge of science which is attainable by mere reading,
though infinitely better than ignorance, is knowledge of a very differ-
ent kind from that which arises from direct contact with fact.

HUXLEY.

YH3HOOD 1() Kiv

The cook holds the balance of power, and ofttimes sways destinies:
the overthrow of Grease, the downfall of China, the dividing of Turkey
what cook has not accomplished all of these in one short lifetime?

Fables of a Rolling -Pin.

PRINCIPLES OF COOKERY

IN the days of our grandmothers, a woman who knew how to
tempt the appetite with the richest and newest viands was
accounted a good cook; but today the cook who deserves such a
happy title must not only know how to appeal to the appetite,
she must also understand what the human body needs, what foods
are best adapted to its use, and how to prepare these foods in
kind and quantity to meet its requirements.

The cook who understands these things and does them is entitled
to be called a good cook in the truest sense of the term. She
realizes that health depends upon the food eaten, and that upon
her shoulders, or rather in her hands, rests the welfare of her
family and the nation; and she willingly assumes this Responsi-
bility, knowing well what she is about.

A serious matter then, is the planning of a day's meals; and
scientists, realizing its importance, have in recent years devoted
many hours of study and experiment to the principles of nutrition
and nutritive food values.

The Human Engine. The body has often been called a living
engine, for it performs work and generates power. In other
words, it is a living machine. All engines are run by the use of
some kind of fuel. Coal, wood, gasoline and other substances are
constantly fed to mechanical engines. Each type requires its
own particular kind of fuel. In order to do its work properly,
the human engine requires the right kind of fuel just as does any
other engine.

Food as Fuel; Other Uses. Food then is required by the body
to supply heat and energy; but fuel foods are not the only kind
required by the living mechanism, for the body is able to do what
no man-made device is able to accomplish. When the parts

3 I/-L

PRINCIPLES OF COOKERY

become worn out, the living system uses food to repair the wasted
tissues and bony structure. Not only can the body do this; but
that it uses food for growth is constantly manifest in the develop-
ment of children. Therefore, tissue-building or repair foods are
required as well as fuel foods.

Wise Selection of Foods. It is very evident, therefore, that the
person who plans the meals for the family should understand how
to select wisely the foods which supply the needs of the human
mechanism. Foods are grouped according to their nutritive uses
into the following classes: Proteins, Fats, Carbohydrates, Mineral
Matters.

FOOD AS
PURCHASED
CONTAINS

TABLE OF FOOD NUTRIENTS

Water.

EDIBLE PORTION T . .

e. g., flesh of meat, yolk
and white of eggs, wheat,
flour, etc. Nutrients

Protein.
Fats.

Carbohydrates.
Mineral matters.

REFUSE.

e. g., bones, entrails, shells, bran, etc.

USES OF NUTRIENTS IN THE BODY.
PROTEIN Builds and repairs tissue.

e. g., white (albumen) of

eggs, curd (casein) of

milk, lean meat, gluten

of wheat, etc.
FATS Are stored as fat

e. g., fat of meat, butter,

olive oil, oils of corn and

wheat, etc.
CARBOHYDRATES Are transformed into fat.

e. g., sugar, starch, etc.
MINERAL MATTERS (ASH) Share in forming bone, assist in digestion, etc

e. g., phosphates of lime, potash, soda, etc.

All serve as fuel to
yield energy in the
forms of heat and
muscular power.

PRINCIPLES OF COOKERY

The Proteins form tissue and muscle for growth and repair.
They are found in lean meat, white of eggs, gluten of wheat, curd
of milk, beans, peas, etc.

The Fats are either used as fuel foods or stored as fat. Examples
are the fat of meats; the oils of corn, peanut, and olive, etc.

The Carbohydrates, such as starch and sugar, are fuel foods.

All three of the above, Protein, Fats, and Carbohydrates, serve
as fuel to yield energy in the forms of heat and muscular power.

The Mineral Matters (ash) share in forming bone and in acting as
body regulators. They are found in fruits and in many vegetables.

Water enters every tissue, regulates body temperature, and aids
in the work accomplished by all other foods.

In planning a day's meals, fuel foods, growth-and-repair foods,
and mineral matters should be provided in correct proportion.
This subject is further discussed in the chapter on Balanced
Rations.

Purpose of Cooking. The purpose of cooking foods is threefold :
to increase their nutritive value and render them more digestible;
to develop their flavors; and to safeguard health by destroying
germs and parasites.

Many vegetables are indigestible if uncooked; this is not only
because their coarse cellular structure must be softened by cook-
ing, but because most vegetables are made up largely of starch;
and starch in its raw state cannot be appropriated by the body.
Witness the pain caused by eating green apples, due to the presence
of uncooked starch. In the case of the ripe fruit, the starch has
been partially cooked by the heat of the sun's rays. Exposure
to heat, as in boiling, causes the starch grains to swell and burst
the hard outer coverings in which they are enclosed. The starches
thus softened and released are converted during the digestive
process into sugar, which the body so readily appropriates.

If the starch grains are subjected to a greater degree of heat,
as in baking, a greater a chemical change takes place which
approaches the changes made during the process of digestion. For
this reason, toasted and twice-baked breads are easily assimilated.

PRINCIPLES OF COOKERY

It follows, therefore, that starchy foods require thorough cook-
ing. This does not mean, however, that all foods should be made
very soft, nor that they should be predigested. The digestive
system of a healthy person likes to do its own work, and both
desires and requires a certain amount of bulk. This much-needed
bulk is largely supplied by the cellulose, or fibre-structure of vege-
tables, which has no nutritive value in itself, but has great mechan-
ical value. In some forms it is not too coarse to be used uncooked,
as in lettuce and celery; but as found in potatoes, the cereal
grains, and in other combinations with starches, it needs to be
softened by the cooking which renders the starch digestible.

Cooking develops and intensifies the flavors which render food
more appetizing, and therefore more digestible. This is particu-
larly true of meats. Cooking also serves to destroy germs and
parasites; and, in the case of meats, to break down their heavy
muscular fibres and tough connective tissues.

Albuminous Foods should be cooked at a low temperature.
This refers principally to meats and eggs. Meats belong to the
protein group of food, and contain much fibrin which closely
resembles albumen. The simplest form of albumen is seen in the
white of an egg. Heat hardens albumen, long exposure to intense
heat rendering it almost insoluble, and therefore indigestible. For
this reason eggs should be cooked at a low temperature; soups
and broths likewise to extract the full flavor of the juices. Baked
and roasted meats should first be exposed to intense heat, to sear
the surface and thus prevent the rich juices from escaping. After
a coating is formed, the balance of the cooking should be done at
a low temperature.

These two principles, thorough cooking for starchy foods, and
low temperature for albuminous foods, are a key to the reasons
for the various methods given in the chapters that follow.

Different Methods of Cooking. Foods are cooked in their own
juices, or by the use of water, or by the use of fats.

Roasting, baking, broiling, and pan-broiling are examples of
cooking foods in their own juices.

PRINCIPLES OF COOKERY

Roasting, which means cooking before a clear open fire with
exposure to air, has practically gone out of use with the passing
of the open fireplace for cooking, although gau/e-door ovens are
a substitute. By roasting, the flavor is better developed, and the
juices are better retained than by any other method of cooking
meats.

Baking, which means cooking in a closed oven, has largely taken
the place of roasting.

Broiling, or cooking on a grill over glowing coals, or exposed to
gas flames, is the nearest to roasting of the methods of cooking
now employed. Pan-broiling is cooking in a saute pan or spider
without the use of either water or fat.

Boiling, stewing, braising, and fricasseeing are various methods
of cooking by use of water, and are explained in the chapter on
"Meats," page 59.

Frying and sauteing, methods of cooking by the use of fats or
oils, are also explained on page 60.

Measurements. On the last page of this book will be found
tables of weights and measures. The standard measuring cup
holds one-half pint, and all measurements are level. Fill measures
more than full, then draw a knife across the top to level. Just
as a skilled workman enjoys using good tools, so the good and
intelligent cook enjoys having a well-equipped kitchen work-room.
There is not only inspiration for the cook in such inexpensive
conveniences as the transparent glass measuring cup, the handy
nest of measuring spoons, the flexible kitchen spatula, the copper
wire dish mop, the revolving egg-beater, and the potato-ricer,

GLASS MEASURING CUP

NEST OF SPOONS

USING SPATULA TO SCRAPE A BOWL

PRINCIPLES OF COOKERY

but they have an additional value in stirring the intellectual
curiosity of the younger members of the household, who absorb
from these workman-like tools a new respect for the art of cookery,
and not unfrequently manifest a desire to learn to use them.

Marketing and Economy. The wise housekeeper does not market
over the telephone except in emergency, but goes to the market
herself. Her aim is to provide the food which her family needs;
and to get the best returns for the money she spends. In order
to provide the right kind and amount of food, she has made a
study of foods, and of balanced rations; and in order to get the
best returns for the money expended, she selects in person the food
required, for she knows that the price she pays is no test of the
nourishment the food will yield. The scarce article is not neces-
sarily the article to be most desired. Strawberries on the table
with snow on the windows are surely an extravagance. The expen-
sive cuts of meat are expensive because there are only a few of
them in each animal. Cheaper cuts, if cooked skilfully, yield as
much nutriment, and will be fully as much relished. But it would
be unwise to pay more for fuel for cooking a tougher cut of meat
than was saved in the difference in the purchase price. The fire-
less and steam cookers have practically solved this problem. No
kitchen should be without one. In the use of the less tender ends
of meat, and for "left-overs," a meat grinder is one of the best
means of economy.

It is often a foolish pride which prevents a housekeeper from
saving. Get what you ask for. Do not accept substitutes.
Help the Government Pure Food Laws by observing labels.
These laws are a wonderful advance in bettering conditions. Keep
a pad and pencil hanging in the kitchen for market memoranda.
Do not purchase what you do not need because it is cheap.

If practicing economy, avoid "package goods" because a goodly
part of the price goes for the fancy wrappings. Where possible,
buy by weight.

ENTERTAINING

fc-L

Hospitality the pleasant practice of entertaining friends and
strangers ivith kindness and liberality.

The Hostess.

ENTERTAINING

THE most formal of social functions is the formal dinner.
The dignity of the occasion demands that everything be
correct, the invitations issued long in advance, and the courses
many and elaborate, as befitting the ceremonious affair. It is to
be doubted if either guest or hostess finds the formal dinner
comparable in enjoyment with the little, or informal dinner, for
in this the true spirit of hospitality seeks its opportunity to charm.
The courses are few as compared with the formal dinner, and all
details have been thought out by the hostess with a consideration
for the personality of her guests.

The formal luncheon and the less formal breakfast differ sim-
ilarly; although, of course, no luncheon is as ceremonious as the
formal dinner. The most approved hour for the breakfast party
is twelve o'clock, but it is sometimes placed as early as ten or
eleven; and it may be said that this pleasing manner of gathering
friends about one especially recommends itself in the summer time,
when elaborate affairs are less attractive than in[the cooler seasons.

Afternoon tea is continually becoming more popular, and for
good reason. From its very simplicity, it is no tax on the hostess,
and is a most welcome and restful break in the "busy -ness" of a
busy day. At an "At Home" day, which may be a set day and
hour at intervals throughout several weeks, a hostess receives
many of her friends at one time, and although she owes each
guest a call in return, she has the pleasure and satisfaction of
being "in" when her friends call.

The evening reception) may be an elaborate affair, if the occasion
requires; but in its best estate it is a simple, informal way of
introducing a pleasant visitor to one's circle of friends, or of
honoring a noted musician, author, or other celebrity.

11 L-L

ENTERTAINING

INVITATIONS

As has been said, the dinner takes first rank among general
entertainments and usually involves more or less formality.
Invitations are sent out at least two weeks in advance, and should
be answered immediately. The formal invitation is engraved;
the guest's name, hour and date written in by hand,

Mr. and Mrs. Henry B. Anderson

request the pleasure of
Mr. and Mrs. James Brown's

company at dinner
on Wednesday, April the fourteenth

at eight o'clock.
12 West Burton Place,
March the thirty -first.

For a less formal dinner a note in the first person may be sent :
My dear Mrs. Brown:

Will you and Mr. Brown dine with us informally on Thursday
evening., January the eighteenth, at eight o'clock?

Sincerely yours,

Elizabeth Smith Anderson.
12 West Burton Place,
January the fourth.

The dinner in this case may be quite as formal as that for which
the third-person invitation was sent, and evening dress is required.

For a very informal little dinner an unconventional note is sent
a week or less before the date set; and dinner dress is not required.

Invitations to luncheon are similar to those used for dinner,
although, as the affair is generally less formal, the engraved invita-
tion is much less frequently used.

Invitations for afternoon or evening occasions vary according
to the number of guests and the degree of formality. For small,
informal affairs the hostess simply uses her visiting card (or one
engraved a trifle larger), writing in the lower left-hand corner,
"Cards," "Musicale," or whatever the entertainment is to be,

12 L-L

ENTERTAINING

and under it the date and hour. She may write under her own
name, "To meet Miss Mary Jones" if the entertainment is given
in honor of Miss Jones. Often, however, the cordial little note
of invitation is preferred by many, perhaps because it carries a
more direct and personal appeal. It is a subtle compliment,
sometimes well calculated to make a diffident invited guest feel
that she is really wanted.

The Formal Dinner Party

For the large dinner party, guests are expected to arrive at the
hour appointed, and courtesy does not demand that the hostess
wait more than fifteen minutes for a tardy guest.

Each gentleman finds on a tray in the dressing-room a small
addressed envelope containing a card on which is written the
name of the lady whom he is to escort to dinner, and "R" or
"L" in one corner to indicate on which side of the table they are
to sit. If he does not know the lady, the hostess should see that
he is presented to her.

Introductions

The hostess stands near the door and receives the guests,
making such introductions as are convenient. In general, the
"roof introduction'* is considered sufficient especially at large
dinners. Introductions, however, should be given wherever
possible, for they make intercourse among one's guests easier.

On the other hand, it is not considered good form for a hostess
to interrupt a conversation between guests for the purpose of
making an introduction, or to introduce a guest upon his entrance
to more than one other at a time.

In making introductions the names should be pronounced as
distinctly as possible; nothing is more discourteous to one's
guests than a muttered introduction. A certain deference is
to be observed in regard to sex, age, and office or public position.
The gentleman is always presented to the lady, the usual form
being, "Mrs. Brown, allow me to present Mr. Smith: Mr. Smith,
Mrs. Brown." In introducing two women, either may be pre-
sented to the other, unless the difference in their ages is very
evident, in which case the younger should be presented to the
older. With regard to office or station, the presentation is made
to the distinguished guest, thus: "Governor Clark, allow me to
present Mr. Newton: Mr. Newton, Governor Clark.'* The

13 I/-L

ENTERTAINING

exact words used in introductions are immaterial, so that the
proper order is preserved. Where sex, age, and position play
no part, it is sufficient to say "Mrs. Bell, this is Mrs. Adams:
Mrs. Adams, Mrs. Bell"; or, in the case of two men, "Mr. Grant,
Mr. Wilson."

The tactful hostess usually adds to an introduction some remark
which will enable the guests to converse more readily. She may
say, for instance, "Mrs. Brown, allow me to present Mrs. Smith;
Mrs. Smith has just returned from London"; or "Mrs. Smith,
this is Mrs. Brown; two such ardent club women should know
each other." There are very few persons who will not be grateful
for some such hint.

Seating the Guests

The servant watches the number of guests, and when all have
arrived announces dinner; or in case of a belated guest, he waits
for a signal from the hostess. When dinner is announced the
host offers his right arm to the lady who is to sit at his right. The
other couples follow; then, last, the hostess with the gentleman
who is to sit at her right.

Guests are enabled to find their places easily by means of
"place cards," on which the name of each guest is distinctly
written. Confusion in seating the guests is thus avoided, and
those who are congenial can be placed near each other.

The host and hostess may sit at the ends of the table or in the
middle of each side. The lady who is to be especially honored
sits on the host's right, she who is to be honored next, on his left.
Similarly, two gentlemen are honored by seats on the right and
left of the hostess.

The hostess should, as far as possible, bring together only guests
who "mix well," and should select the dinner partners tactfully.
Two very quiet people should not be seated together, or two who
have very decided opinions, or two who are known to be uncon-
genial. The dinner should be a feast of good things other than
food, and conversation should be as entertaining as possible.
Upon host and hostess, of course, devolves the duty of keeping
conversation alive, though the guests are expected to do their
part. Many a hostess has saved the day by a bon mot or a tactful
change of subject. Some women are born hostesses, most women
can be made, or rather can make themselves, successful hostesses.
The chief essentials are tact, which is the saving grace of women,
the ability to be interested in many things, and true kindliness.

14 L-L

ENTERTAINING

Courtesy, after all that is, true courtesy is a matter of the
heart, and is not dependent upon a knowledge of social usages.
Some women, notably poor conversationalists, are still very
charming hostesses. In them thoughtfulness and tact make up
for lack of brilliancy.

For the sake of her own peace of mind, however, the hostess
should leave nothing to chance. All should be carefully planned
beforehand, the servants properly instructed, and everything in
readiness before the guests arrive, so that the dinner may proceed
with the smoothness of clockwork, with the hostess as free from
care as the guests at her own table.

Menu-Making

In arranging the menu too much should not be attempted
and each course should be in pleasing contrast to the last. Except
for a very elaborate dinner, raw oysters, a clear soup, fish, one
entree, a roast with potatoes and one other vegetable, salad with
cheese straws or crackers and cheese, an ice, fruit and black coffee
should be sufficient. Butter is seldom served except at the
informal dinner.

OUTLINE MENU FOR FULL COURSE DINNER

SHELLFISH ("Appetizer") on ice with lemon light oyster crackers.

CLEAR SOUP in soup plates, half full thick slices of bread or roll folded in the

napkin.
HORS D'CEUVRES ("Relishes") olives, celery, radishes, etc., passed after soup is

served.

FlsH with appropriate sauce, potato balls and cucumbers if possible.
ENTREE patties, timbale of chicken, or creamed dishes in paper cases (bread

passed).
MEAT with appropriate sauce, jelly, potatoes, one vegetable with fruit. (Sherbet,

or "punch," may be served as a course.)
GAME, OR YOUNG POULTRY served whole if small; others in halves or slices;

varying accompaniments.
SALAD (usually vegetable) served with the game may be accompanied with

Brie, Roquefort, or cream cheese and crackers. (Salad and cheese sticks

may be served in place of game.)
HOT PUDDING with sauce.

GLACE ice, ice cream or frozen dessert svith sweet wafers.
DESSERT nuts, fruits, bonbons, crackers, cheese.
COFFEE black, served with sugar alone. (Cafe noir.)

ENTERTAINING

COMPLETE MENU

WAFERS BLUE POINTS HORSERADISH

CONSOMME
OLIVES CELERY SALTED ALMONDS

BAKED FILLETS OF HALIBUT, HOLLANDAISE SAUCE

POTATO BALLS CUCUMBERS

CHICKEN TIMBALES

SPRING LAMB
MINT SAUCE NEW POTATOES IN CREAM ASPARAGUS TIPS

ORANGE PEKOE SHERBET
ROASTED GROUSE LETTUCE, FRENCH DRESSING

PLUM PUDDING, LEMON SAUCE

MAPLE MOUSSE SWEET WAFERS

FRUIT ROQUEFORT CHEESE NUTS BONBONS

CAFE Norn

A LITTLE DINNER MENU

ANCHOVY CANAPES

CONSOMME

ROAST DUCK WITH BROWN SAUCE

CREAMED CELERY BAKED SWEET POTATOES

CRACKERS STUFFED OLIVES

FRUIT AND NUT SALAD

CREAM CHEESE

ICE CREAM

COFFEE

A LUNCHEON MENU

MIXED FRUIT COCKTAIL

TOMATO BISQUE

BAKED FISH HOLLANDAISE SAUCE

CREAMED PEAS POTATO CROQUETTES

CUCUMBER SALAD

WHIPPED JELLY

COFFEE

SUGGESTIONS FOR LATE BREAKFAST MENUS

FRUIT OR FRUIT JUICE TOAST OR MUFFINS OR WAFFLES

EGGS OR LIGHT MEAT SALAD, CHEESE AND WAFERS

FRENCH-FRIED OR LYONNAISE POTATOES COFFEE (IN LARGE CUPS)

RADISHES, OLIVES, SALTED NUTS

ENTERTAINING

All of these menus are more or less elaborate. They may be
made much more simple by omitting the appetizers and desserts.
For a dessert at luncheon, especially where children are served,
cocoa with whipped cream is a welcome substitute. As people
are learning to appreciate simplicity of diet more and more, there
is a tendency to lessen efforts to plan overburdening bills of fare.

HINTS ON SERVING

The table should have its centerpiece of growing ferns or flowers,
and two or four candlesticks with wax candles and pretty shades.
No edibles, with the exception of bonbons, salted nuts or crystal-
lized fruits in compotiers, appear upon the table. All the china
used in the same course should match wherever possible, but a
different set of plates is permissible for each course.

A supply of extra silver should be laid out in convenient fashion
on the sideboard, and finger-bowls, dessert plates, after-dinner
coffee cups and spoons should be in readiness on the side table.
Water in the finger-bowls should be warm, with perhaps a dainty
flower or a leaf of rose geranium floating on the surface.

1. Food should always be placed before guests from the right.

2. When a dish is presented from which a guest is to help him-
self, it should be passed to the left.

3. When a course is finished, the plate should be removed from
the left.

4. Plates should be before the guests when they take seats at
the table, and when one plate is removed it should be immediately
replaced by another.

5. At the right of the plate have oyster fork, soup spoon and
knives in the order of use, the one first needed farthest from the
plate. On the left lay the forks in the order of use, the one first
needed farthest from the plate. Let the bowls of the spoons and
the tines of the forks be turned upward and the cutting edges of the
knives toward the plate. The napkin, simply folded, is placed
at the left of the forks and parallel to them with the open corners
nearest the guest. A small thick piece of bread or a dinner roll
may be laid on the napkin or inserted in the fold. The guest
removes the napkin, leaving the bread at the side of the plate
until he wishes to eat it.

6. Set the glass for water above the plate near the end of the
knife. Each glass should be filled with cracked ice before the
water is poured.

7. Before the dessert is served all the plates, small silver, salt

17 I^L

ENTERTAINING

and pepper shakers, and all the glasses that will not be used
again, should be removed. Then the table should be "crumbed,"
using a silver crumb knife and tray or a napkin and plate.

8. Spoons or knives and forks for the sweet course are usually
supplied after the table is cleared. Spoons or knives are laid to
the right of the plate; forks to the left. If forks only are called
for, they are placed at the right.

9. Black coffee in small cups (for which sugar is passed) is the
last course, and should precede the finger-bowls unless the coffee
is to be served to the ladies in the drawing-room. In that case
the finger-bowls should be placed before the ladies leave the table.

10. If the coffee is to be served in the drawing-room the waitress
covers a large tray with a white napkin, arranges the filled cups,
smoking hot, upon it, and carries it into the room where the guests
are assembled. Many hostesses prefer this way of serving.

When there is only one pair of hands to do both cooking and
serving, still less formality should be observed. The service plate
should be omitted; all the knives and forks to be used should be
upon the table, with salts and peppers at the corners of the table,
or one for every two persons. Bread-and-butter plates, containing
butter-ball, and a small butter knife should be placed at the left
of the cover before dinner is announced, and a dinner roll folded
into the napkin. Glasses should be filled with ice water and every-
thing needed should be on the side table before the guests are
seated. The plates for each course served on the table should be
placed in a low pile, not more than three or four at a time, in front
of the host or hostess. As each is filled the maid will lift it to her
tray, carry and place it before the guest.

Where there is no maid, as is the case in seven-eighths of Ameri-
can homes, the tea- wagon, or " service wagon " may be a most con-
venient substitute. Upon it, close at the left side of the hostess,
may be placed all the extra accessories for the various courses,
and it may be used later for carrying soiled dishes into pantry and
kitchen.

THE INFORMAL DINNER

The informal dinner, to which only a few guests are invited, is
served almost like the formal dinner; but where there is only one
waitress it is customary to do much of the serving at the table.

For this simple dinner, soup, a roast, two vegetables, a salad,
dessert and coffee amply suffice.

Soup may be served by the hostess from a tureen. The waitress

IS i.-i.

ENTERTAINING

takes one soup-plate at a time from the sideboard, placing it in
front of the hostess; when it is filled she passes it to the guest and
brings another. Fish may be served by the host and passed in
the same manner as the soup. The roast is carved by the host:
but entrees, if included in the menu, are served from the side,
Vegetables and sauces should be placed on the side table and
passed to each guest when required. The salad may be brought
in on individual plates or served on the table by either host or
hostess. The dessert is served by the hostess, and the coffee,
unless brought in cups from the kitchen, is poured by her. Bon-
bons and relishes are usually on the table.

AFTERNOON TEA

The serving of afternoon tea with its dainty accompaniment of
sandwiches or cake is coming into ever greater popularity,
whether at an entertainment to which cards for "Afternoon tea
at four o'clock" are sent, or during the customary afternoon calls.
In the former case, naturally, the refreshments are usually more
elaborate, though in no case should they be heavy, as dinner is so
close at hand.

For the small reunion of friends, the tea should be made and
served by the hostess in the drawing-room or living-room; or in
summer weather, out-of-doors. Simple sandwiches and cakes are
served with hot tea, coffee or chocolate; though tea is preferable,
because less rich and held by most women in high esteem.

In hot weather, however, iced coffee, tea, or punch is usually
more acceptable. No service or assistance is necessary except to
bring in the required articles; the hostess or a friend makes the
tea and the guests help each other and themselves.

For the more pretentious afternoon tea, refreshments are served
in the dining room, from a table made beautiful with flowers,
lights and tempting viands. At one end of the table is usually a
tea-service and at the other a service for chocolate; each is pre-
sided over by a friend of the hostess. The refreshments include
sandwiches, fancy cakes, olives, bonbons, etc. These are passed
to the standing guests by waitresses or young girls, also friends of
the hostess. Napkins are a convenience, but not a necessity;
sandwiches and cakes are usually placed on the saucer or a plate
under it. In summer weather, frappe, glace, sherbet, or any
suitable frozen dessert is sometimes served in addition to the other
delicacies.

ENTERTAINING

THE EVENING COLLATION

Evening refreshments may be of infinite variety from the very
simple to the most elaborate without regard to appetite or diges-
tion. The menu may include hot bouillon, hot entrees, sandwiches,
cold entrees, salads, coffee, salted nuts, ices and cakes. Coffee
may be served in teacups with the supper or in after-dinner cups
as a last course. The second way is necessarily customary where
guests are not seated at tables.

Only the daintiest of china, glass and silver should appear on
the table, and all crowding should be avoided; dishes can be
replenished from the pantry if necessary. The table may be
simply or elaborately decorated, according to the kind of enter-
tainment, the season, and inclination of the host. Candle light,
because of its soft radiance, is preferred to any other; and the
candlesticks themselves add beauty of the appearance of the table.

o
I

= w
* 9

B a)

S-

1 1

APPETIZERS

And through the hall there walked to and fro,
A jolly yeoman, master of the same, whose name was Appetite.
Spenser' 's Faerie Queene.

APPETIZERS

A APPETIZERS, which are served at the beginning of a meal, are
L\- invitations'to the feast, as it were, because their piquant
flavors or high seasonings stimulate digestion to wait on appetite.
Native oysters and clams on the half-shell, or imported caviar
(the salted roe of sturgeon), or anchovies (tiny fish) served as
canapes, constitute this course at formal dinners; but for other
meals the fruit cocktail forms a pleasing introduction, especially
at luncheons. This dainty appetizer, served in its appropriate
glass, set on a linen or paper doily on a plate, is not only very
palatable, but may form part of the table decorative scheme.

OYSTER COCKTAIL No. 1

12 oysters 1 saltspoon salt

1 teaspoon grated horseradish Dash of red pepper

1 teaspoon tomato catsup 1 teaspoon tabasco

2 tablespoons lemon juice

Put three oysters in each glass, Mix the horseradish and sea-
sonings and pour the sauce over the oysters.

OYSTER COCKTAIL No. 2

12 oysters 1 tablespoon tomato catsup

1 tablespoon lemon juice l /z saltspoon paprika

1 tablespoon Worcestershire sauce 1 saltspoon salt
5 drops tabasco

Put three oysters in each glass- Make a sauce of the other in-
gredients and pour over the oysters,

LOBSTER COCKTAIL

Cut the lobster into small pieces; mix well with tomato catsup,
lemon juice and salt. Serve in cocktail glasses.

23 *-*

APPETIZERS K ***** for

Family of Four

CLAM COCKTAIL

Follow either of the recipes for oyster cocktails, using little neck
clams

GRAPE-FRUIT COCKTAIL

Cut the grape-fruit into halves, crosswise, and scoop out the pulp,
rejecting the white inner skin as well as the seeds. Clean the shells
cut the edges with a sharp knife into scallops and throw them into
cold water. Set the pulp on the ice. At serving time put a tea-
spoon ol cracked ice in the bottom of each shell; fill with the pulp,
mixed thoroughly with powdered sugar and white grapes, if de-
sired; and place a maraschino cherry or bit of bright-colored jelly
in the center of each. Lay on paper doilies or surround with bits
of asparagus fern,

MIXED FRUIT COCKTAILS

Cut into small pieces as many different kinds of fruit as you have
in the house; sweeten to taste and set on the ice to chill. At serv-
ing time fill the cocktail glasses and place a maraschino cherry 01
ripe strawberry on the top of each.

Fresh or canned pineapple is one of the most refreshing fruits
for cocktails t

RASPBERRY COCKTAIL

Mash a pint of ripe, red currants; strain them through cheese-
cloth; pour the juice over a pint of red raspberries and set on the
ice to chill. At serving time sweeten to taste and pour into the
glasses, putting a teaspoon of powdered sugar on the top of each.

STRAWBERRY COCKTAIL

Slice five or six large strawberries into each glass and squeeze
over them the juice of an orange* At serving time add a heaping
teaspoon of powdered sugar and a tablespoon of shaved ice.

PINEAPPLE AND BANANA COCKTAIL

Take equal parts of banana and fresh or canned pineapple; cut
into small cubes and cover with lemon or pineapple juice. Serve
in glasses or orange shells placed on autumn leaves or sprays o*
green fern.

Planned for a A "DTDT7TT7T7P ^

Family of Four AtTlL 1 1Z/LK.C>

PEACH COCKTAIL

Fill the glasses with sliced peaches; cover with orange or lemon
juice; sweeten to taste ; add a little shaved ice and serve.
Apricot and cherry cocktails may be made in the same way.

AMBROSIA

Fill the glasses with alternate layers of sliced orange and coeoa~
nut; cover with powdered sugar and place a maraschino cherry
on the top of each.

CAVIAR CANAPES

6 squares toast 1 teaspoon chopped parsley

6 teaspoons Russian caviar 1 teaspoon chopped onion

1 hard-boiled egg

Cut the bread about one-quarter of an inch thick and two inches
square (or round) and after it is toasted spread over each slice a
teaspoon of ice-cold caviar Mix the other ingredients; spread
the mixture over the caviar and serve v/ith quarters of lemon^

ANCHOVY CANAPES

Cut the bread as for caviar canapes and spread with anchovy
paste. Chop separately the yolks and whites of hard-boiled eggs
and cover the canapes, dividing them into quarters, with anchovies
split in two lengthwise, and using yolks and whites in alternate
quarters.

CHEESE CANAPES

1 cup grated cheese Dash of red peppei

1 teaspoon salt 6 slices buttered bread

Cut the bread into circles, diamonds or squares, butter them
lightly and brown by placing in the oven or frying in deep fat.
Cover each with a thick layer of the grated cheese to which the
seasoning has been added. Bake in the oven until the cheese is
thoroughly melted and serve at once.

HAM CANAPES

*/2 cup minced ham 1 teaspoon chopped parsiev

2 tablespoons butter 6 slices buttered bread

Mix the ham, butter and parsley to a smooth paste; prepare
the bread as for cheese canapes ; spread with the mixture and serve.

25 fc-x.

APP17TT7FR ^ Planned for a

ArMrJ/ 1 l^r/iS. O Family of Four

ANGELS ON HORSEBACK
(Anges a Cheval)

Oysters Lemon

Sliced bacon Cayenne pepper

Fried bread or toast

On each oyster pour a few drops of lemon, add a grain of cayenne
pepper. Roll the oyster in a slice of bacon, and fasten with a
toothpick. Fry until the bacon is cooked. Place each on a
square of fried bread. Garnish with lemon and parsley. Serve
hot with a dash of tomato catsup.

This dish may be served either at the beginning of a dinner, or
as a savory, or for a breakfast or luncheon course. It is essentially
for a winter menu.

SOUPS

Too many cooks spoil the broth because they put no stock in it.

Fables of a Rolling-Pin.

SOUPS

THIN clear soups, such as consomme and bouillon, which are
used as a dinner course, are valuable advance agents of the
meal, preparing by their warmth and stimulation for the heavier
courses to follow. Soups containing (bits of meat and vegetables,
and cream soups, are far more nutritious than clear soups, and may
be made the basis of a luncheon or supper. The wise housekeeper
is able to serve soup at a moment's notice by having soup stock
always on hand.

MEAT STOCK

Instruct the butcher to deliver all bones and trimmings removed
from roasts; and save all meats and gravies left over from previous
meals. By so doing soup may be at once economical and good.

To every pound of meat and bone use one quart of cold water.
Cut the meat into pieces and ask the butcher to crush the large
bones, so that the gelatine and fat may be fully extracted. Put all
in a covered kettle on the back of the stove. When the water be-
comes red bring the kettle forward and let it heat slowly. Keep
the water below the boiling point for three or four hours. If more
water is needed, add boiling water. It is not necessary to remove
the scum that rises.

Stock should be prepared at least one day before it is to be used,
so that the fat on the top may harden and be removed. Do not
remove the fat until it is necessary, however, as it aids in keeping
the stock sweet.

VEGETABLE STOCK

1 carrot 1 tablespoon sugar

1 onion 4 tablespoons olive oil

1 Btalk celery 2 quarts cold water

2 turnips 2 bay leaves

2 tomatoes Salt and pepper

Chop the carrot, onion, celery, turnips and tomatoes very fine.
Put the sugar in a kettle over the fire, and when it is brown add

Planned for a
Family of Four

the olive oil and the vegetables. Add the water and season to
taste. Let it simmer for one or two hours; strain and stand aside
to cool.

CREAM STOCK

1 pint milk 1 tablespoon butter

1 tablespoon flour l / 2 teaspoon salt

Red or black pepper

Melt the butter over the fire and add the flour, being careful not
to let it brown. Add the milk gradually, stirring constantly to
prevent lumps; then add the seasoning.

This cream sauce is used instead of stock as the foundation for
many soups.

CONSOMME

2 pounds lean beaf 1 stalk celery

1 small knuckle veal 1 small carrot

2 tablespoons butter 1 bay leaf

1 small onion 2 quarts cold water

The under part of the round of beef is the best for this soap,
though any lean portions will do. Cut the beef and veal into
small pieces and brown them in the butter over a hot fire. Add
the cold water, onion, celery, carrot and bay leaf; simmer slowlv
for five or six hours in a covered kettle. Take from the fire; cool;
remove the fat; strain; reheat and serve.

BEEF BOUILLON

6 pounds beef and bone 2 quarts water

Pepper and salt

Cut and break the beef and bone, and put it in the water, letting
it simmer for five or six hours. Then cool and strain through a
sieve, removing all fatty matter Reheat, seasoning to taste with
pepper and salt.

CHICKEN BROTH

1 chicken l /2 cup rice

1 quart cold water 1 cup water

Salt and pepper

Cut the chicken into small pieces and place it in a deep earthen
dish; add the quart of water; cover it and set over a kettle of

Wanned for ft
Family of Four

boiling water, letting it steam until the meat of the chicken has
become very tender. Strain off the broth and let it stand over
night. In the morning remove the fat and return the liquid to
the original earthen dish. Steam the rice in the cup of water until
it is soft; add it to the broth and steam the whole from one to two
hours longer,

CLAM BOUILLON

1 dozen clams In shells I pint milk

2 cups water V 2 tablespoon butter

Salt and red pepper

Scrub the clams and put them in a covered vessel over the fire
in the water. Heat the milk separately. Boil the clams until the
shells open; fill bouillon cups half full of broth; then pour in the
milk, to which the butter and seasoning have been added.

OYSTER BOUILLON

25 oysters 1 pint milk

1 cup water l /z tablespoon butter

Salt and red pepper

Wash the oysters; chop them fine; cover with water or oyster
juice and cook in a double boiler for one hour, closely covered;
strain through a sieve; add the milk, separately heated, and the
butter and seasoning. Serve in bouillon cups,

OYSTER SOUP No. 1

25 oysters and juice Salt and pepper

1 pint milk 1 hard boiled egg

1 ounce butter 1 soda cracker rolled

Vi cup chopped celery

Boil the milk and set it aside. Bring the oyster juice to a boil
and remove the scum. Put the oysters over the fire with the juice
and the butter; let them simmer until the edges begin to curl;
add the boiled milk; bring all to a boil and add the seasoning
salt and pepper to taste. Mix the cracker and celery with the egg,
finely chopped; put these into a tureen and pour the soup over
them.

31 L-L

Planned for a
Family ot Four

OYSTER SOUP No. 2

25 oysters and juice i pint cream stock

Drain the oysters through a colander; strain the juice through
a fine sieve; bring to a boil; skim; and when clear add the oysters,
washing them first to remove bits of shell. Let them cook slowly
until the edges begin to curl; add the cream stock and serve*

CLAM SOUP

25 small clams l / 2 teaspoon chopped parsley

1 pint milk 1 rolled cracker

Pinch of mace 2 tablespoons butter

1 hard-boiled egg l / 2 teaspoon flour

Wash the clam shells very clean; place them in a pan in the
oven for about five minutes, or until the shells open; then remove
them from the shells, saving all the juice. Unless the clams are
small chop them very fine. Heat the milk; add the juice, the
mace, parsley, egg, rolled cracker, and the butter mixed with the
flour. Last of all add the clams; bring to a boil and serve.

CHILE BISQUE

4 sweet chile peppers 1 egg

*/2 cup boiled rice % cup cream

Tabasco and salt 1 pint hot milk

Remove the seeds and veins from the peppers; boil and press
the pulp through a colander. To this add a cup of boiled rice,
mashed smooth. Season highly with tabasco and salt. Beat
the egg; add the cream, then the hot milk, and pour all into the
bisque.

CREAM OF POTATO

2 medium-sized potatoes 1 bay leaf

l /4 tablespoon chopped onion 1 sprig parsiey

1 pint cream stock

Pare the potatoes and let them soak in cold water for half an
hour; then put them in boiling water with the bay leaf and onion,
and when soft drain off the water and mash, saving the water and
returning the mashed potatoes to it. Strain through a sieve and
add the cream stock slowly. Just before serving add the parsley,
finely chopped.

32 L-L

Planned for a
f Four

CREAM OF TOMATO

1 pint stewed or canned tomatoes 1 tablespoon sugar
1 pint cream stock Pinch of baking soda

Heat the tomatoes; strain and add sugar and a pinch of baking
soda. At the moment of serving stir in the boiling cream sauce,
very slowly to prevent curdling. A spoonful of whipped cream
may be served on the top of each plate if desired.

CREAM OF PEA

1 cup cooked or canned peas 1 sprig mint

1 cup water l /2 bay leaf

1 tablespoon chopped onion 1 teaspoon sugar

1 tablespoon butter 1 pint cream stock

Brown the onion in the butter; add it to the peas, mint, bay
leaf, sugar and water and let all simmer slowly for one half hour.
Strain through a fine sieve; add the cream sauce and serve.

PEA-POD SOUP

2 quarts pea pods 1 cup shredded lettuce
1 quart water 1 pint cream stock

Put the^pea pods in the water over the fire, adding the lettuce
it you have it, although this is not necessary. Boil down to one
pint; strain and add to the cream sauce.

Left-over cooked peas, pressed through a colander to remove
the skins, may be added if desired,

CREAM OF CELERY

1 stalk celery V 2 tablespoon chopped onion

1 pint boiling water V 2 bay leaf

l /2 teaspoon salt 3 cups cream stock

Wash and scrape the celery; cut it into half-inch pieces and
cook with the water, salt, onion and bay leaf until thoroughly
tender. Mash in the water in which it has boiled; add the cream
sauce and serve.

CREAM OF ASPARAGUS

Proceed as with cream of celery soup, substituting one half
bundle of fresh asparagus or an equal amount of canned for the

33 M.

QOTTDQ Planned Tor a

OU UJrO Family of Four

stalk of celery. Or, the tips of a bundle of asparagus may be cut
oif for table use and the remainder used for soup. In either case
the asparagus will be better if mashed through a colander, thus
removing the woody portions.

CREAM OF CORN No. 1

3 ears corn 1 bay leaf

Water to cover the corn 1 pint cream stock

Run a sharp knife down through the center of each row of ker-
nels, and with the back of a knife press out the pulp, leaving the
husk on the cob. Break the cobs and put them on to boil in suf-
ficient cold water to cover them. Boil thirty minutes and strain
the liquor. Return the liquor to the fire, and when boiling add
the corn pulp and bay leaf. Cook fifteen minutes; add the creani
sauce and serve.

CREAM OF CORN No. 2

1 pint canned corn 1 bay leaf

^ . 1/2 tablespoon chopped onion 1 pint cream stock

Cook the corn, onion and bay leaf for fifteen minutes; add the
cream sauce and serve

CREAM OF SPINACH

1 quart spinach l /2 table* M ooon chopped onidi,

1 pint creani stock

Wash the spinach thoroughly; throw it into a dry kettle and
place over the fire, stirring until the spinach is wilted. Dram the
spinach, saving the water; chop it very fine; return it to the water;
add the onion and cook until thoroughly done, adding a little more
water if necessary. Mash in the same water; strain and add the
juice to the hot cream sauce.

CREAM OF LETTUCE

Follow the recipe for cream of spinach, substituting one head of
lettuce for the quart of spinach,

34 H-L

Planned lor a
Family of Four

MOCK TURTLE SOUP

1 calf's head 1 lemon

3 quarts water 1 tablespoon Worcestershire sauce
6 potatoes 2 tablespoons butter

2 hard-boiled eggs l /2 tablespoon sweet marjoram

Salt and pepper

Clean the calf's head thoroughly and boil it in the water until
tender; then pick the meat from the bones and cut it into small
pieces. Add the potatoes cut into small dice, the eggs, chopped,
the lemon juice, Worcestershire sauce and butter: season with
salt, pepper and sweet marjoram; use drop dumplings if desired.

GUMBO SOUP

1 pound beef 1 small carrot

1 quart okras 1 large tomato

1 small onion Pinch of cloves

1 sprig parsley Salt and pepper

2 quarts cold water

Cut the beef into small pieces; wash the okras and cut them in
slices. Slice the onion; chop the parsley; grate the carrot; and
cut the tomato into small pieces. Add the water and seasoning
and bring all to a boil. Set aside to cool; skim off the hardened
fat; return to the fire and let simmer slowly for four hours, closely
covered.

BEEF SOUP

2 pounds shin of beef 1 teaspoon sweet marjoram

4 tablespoons butter 2 whole allspices
2 onions 2 whole cloves

2 carrots Pinch of mace

1 stalk celery Salt and pepper

2 bay leaves 2 quarts cold water

1 tablespoon cornstarch

Cut the beef into small pieces; put it in a pan with the butter
and brown over a hot fire. Take out the meat and put it in a large
kettle with the onions, carrots and celery all chopped fine; add
the seasoning and water; bring to a boil and skim well. Set aside
to simmer, closely covered, six or eight hours; then strain and set
away. Next day remove all the fat from the top and boil half an
hour. Thicken with a tablespoon of cornstarch mixed with a little
cold water; boil three minutes and serve.

35 L-L

Planned for a
Family of Four

MUTTON SOUP

2 pounds neck of mutton 1 onion

2 quarts cold water 1 tomato

1 turnip 1 tablespoon pearl barley

Salt and pepper

Put the mutton in a kettle with the water, vegetables sliced,
barley and seasoning. Bring to a boil; skim off the fat and scum;
place at the back of the stove to simmer slowly for three hours.
Keep the vessel closely covered.

TURKEY-BONE SOUP

Turkey bones 2 carrots

Water to cover bones 1 tablespoon barley

1 onion 1 tablespoon rice

1 stalk celery 1 sprig parsley

3 potatoes Pepper and salt

Put the turkey bones in a kettle and cover them with water;
boil slowly for three hours; add the other ingredients, chopping
the onCons, parsley and celery and cutting the potatoes and carrots
into small dice. Boil until the vegetables are tender' season to
taste and serve.

CHEESE SOUP

3 cups milk 1 cup grated cheese

1 tablespoon flour Salt and paprika

Heat the milk in a double boiler, reserving a little to mix with
the flour; add this and cook thoroughly. When reauy to servo
add the cheese and seasoning.

OX-TAIL SOUP

1 ox-tail 1 stalk celery
l /2 tablespoon drippings 1 bunch parsley

2 quarts cold water 2 cloves

I onion 2 peppercorns

1 teaspoon salt

Cut ox-tail into pieces, separating at the joints. Brown the
onion in the drippings of salt pork. Put the meat in a kettle with
the water; when it reaches the boiling point add the spices, the
onion and the celery and parsley finely chopped. Let simmer for
four hours; strain and cool and remove the grease. Reheat; add
the salt and serve,

36 L-L

Planned for a
Family of Four

PEPPER POT

3 pounds tripe 1 chopped onion

2 quarts water l /z tablespoon sweet marjoram

Small knuckle of veal J /2 bunch parsley and thyme

Water to cover veal Salt and pepper

2 potatoes Dumplings

Boil the tripe for six hours the day previous to using and save
the liquor. Boil the knuckle of veal in a separate vessel in suf-
ficient water to cover it; when the meat separates from the bones'
strain and add the liquor to the tripe liquor with the seasoning,
potatoes and onion. Cut the tripe into pieces half an inch square^
and the potatoes likewise. Boil all together for fifteen or twenty
minutes, adding the dumplings ten minutes before serving time.

MULLAGATAWNY SOUP
1 tablespoon beef drippings 2 cloves

1 large onion 2 peppercorns

2 quarts stock l / 2 teaspoon curry powder

2 tablespoons chopped carrot l /2 teaspoon salt

3 tablespoons chopped celery 2 tablespoons boiled rice

l /2 lemon */f cup cooked chicken or veal

Slice the onion and fry it brown in the drippings; put it into
the stock, together with the carrot, celery, lemon juice, cloves and
peppercorns. Mix the curry powder and salt to a smooth paste
with a little water, and add that also. Simmer one hour, strain
and cool; remove the fat; add the chicken and rice; reheat and
serve.

CHICKEN GUMBO

1 tablespoon butter 3 small tomatoes

1 tablespoon chopped onion Less desirable pieces chicken

1 quart sliced okra Flour

2 quarts hot water Salt and pepper

Brown the onion in the butter; add the okra and fry until the
okra will rope from a spoon. Stir constantly. Pour all into
the hot water and boil down to a quart. Scald the tomatoes;
peel them; cut into small pieces and add to the soup. Next
sprinkle with salt, pepper and flour the wings, back, neck and other
undesirable portions of a chicken and fry them a light brown. Lift
from the frying pan with a fork and add to the soup one half hour
before serving.

37 M.

Q/"VlT|Jp Planned for a

Family of Four

JULIENNE SOUP

1 quart stock 1 small onion

i small carrot 1 small tomato

1 small turnip 1 quart boiling water

1 small potato 1 tablespoon barley

Salt and pepper

Cut the vegetables into small pieces, add the water, barley and
reasoning and let all simmer slowly until the vegetables are tender.
Add the stock; bring to a boil and serve.

ECONOMICAL SOUP

1 quart stock 2 cloves

1 onion 2 peppercorns

1 small carrot 1 bay leaf

1 teaspoon salt 1 sprig parsley

Water to cover vegetables Pinch of mace

Leaves and root of celery stalk

Chop the vegetables and cook them together with the herbs
and seasoning in water sufficient to cover them. When done* add
the stock and bring to a boil.

BARLEY SOUP

1 quart stock 1 teaspoon salt

2 tablespoons barley 1 quart water

l /2 saltspoon pepper

Wash the barley and soak it in a quart of water; cook in the
same water until tender; drain and add with the seasoning to the
boiling stock.

Kice, tapioca or sago may be substituted for the barley.

VERMICELLI SOUP

l /2 cup vermicelli 1 teaspoon Worcestershire sauce

1 quart stock l /2 teaspoon salt

l /2 saltspoon pepper

Cook the vermicelli about ten minutes in boiling salted water;
dram and add to the boiling stock, together with the seasoning.

Macaroni may be substituted for the vermicelli if desired; but
it will have to cook longer about half an hour.

38 L-L

Planned for a QfYTTTX
Family of Four OUUJr

NOODLE SOUP

1 quart stock Vz teaspoon salt

Noodles J /2 saltspoon peppet

Bring the stock to a boil; add the noodles and seasoning; let
both boil together for about five minutes, and serve. The noodles
may be made according to the following directions:

1 egg

1/2 teaspoon salt

Sufficient flour to make stiff dough

Beat the egg; add the salt; then the flour, sufficient to make a
very stiff dough. Knead; toss on a slightly floured board, and
roll as thin as possible. Cover with a towel and set aside until the
surface is dry; then roll like a jelly roll and cut off thin slices.
Dry, and when needed cook twenty minutes in boiling salted water.
Drain and add to soup.

BLACK-BEAN SOUP

1 pint pink kidney beans 1 Bermuda onion, chopped

1 quart liquid 1 button garlic

Yi cup butter, oil or beef fat 1 tomato, sliced

Soak the beans over night and boil them until tender; mash
with potato masher and return to the water in which they were
cooked, of which there should be about a quart. Run this puree
through a sieve to free it from hulls. Fry the onion and garlic in
the fat until brown; adding the tomato. When well cooked strain
through a colander; add to the puree; let simmer for ten minutes,
and serve.

TOMATO SOUP

1 pint stewed or canned tomatoes 1 bay leaf

1 pint water or stock 1 tablespoon butter

1 small onion 1 tablespoon flour

Salt and pepper

Put the tomatoes over the fire with the water, onion and bay
leaf; cook slowly for one half hour; strain through a fine sieve;
wash the saucepan; return the tomatoes to it and put again over
the fire. Add the butter and flour well rubbed together; stir until
smooth; season to taste and serve with Croutons.

39 t-t.

SOUPS PIanncd for a

Family of Four

VEGETABLE SOUP No. 1

l Vs ounces butte- 1 cup beans or split peas

1 small onion 2 quarts water

l /2 carrot Pinch of mace

1/2 stalk celery 1 dozen allspice

Sait and pepper

Put the butter in a large kettle over a slow fire. While it is
inciting slice the onion, cut the carrot and celery into small pieces,
and put them in the butter, covering them closely until they are
slightly browned. Have ready the beans or peas which have been
soaked in cold water all night, and bring them to a boil in a quart
of water. When the vegetables are browned pour the boiling peas
over them; add another quart of water; bring all to a boil ; skim
well and add the seasoning. Cover the kettle and let it simmer
for three hours. Then strain the vegetables and press them
through a colander. Return all to the kettle; bring to a boil and
serve.

VEGETABLE SOUP No. 2

l /2 cup chopped enion 1 tablespoon chopped pepper

1 tablespoon butter or drippings l l /% teaspoons salt
1V 2 quarts water 1 saltspoon pepper

2 cups shredded cabbage 1 tomato

l /2 cup chopped carrot 1 cup sliced potato

1 leek 1 tablespoon chopped celery

Brown the oiiiovi slightly in the butter or drippings. Have the
water boiling hard and add all the vegetables except the potato
and tomato. Boil rapidly for ten minutes; then gently for one
hour. Add the other ingredients and cook one hour longer. Have
the cover partially off the kettle during the entire time.

PIMIENTO BISQUE

Vz cup rice */2 teaspoon salt

3 cups chicken stock % teaspoon tabasco sauce
3 pimientoes Yolk of 1 egg

3 4 cup cream

Wash the rice; cook with the stock until tender; press through
a sieve; add the pimientoes, likewise pressed through a sieve, and
the seasonings. Bring to a boil; add the egg, beaten with the
cream, and serve in bouillon cups with Imperial Sticks

40 L-L

Planned for a
Family of Four

CLAM CHOWDER

l /2 peck of clams in shell 1 quart hot milk

3 potatoes 6 rolled crackers

l /2 pound bacon 1 tablespoon chopped parsley

1 tablespoon chopped onion V& teaspoon salt

l / 2 saltspoon pepper

Wash the clams and place them over the fire in a large covered
kettle, with sufficient water to keep the under ones from burning.
When the shells at the top have opened, remove all the clams, ana
when cool enough to handle take them from the shells. Remove
the skins and cut into small pieces, leaving the soft part whole.
Let the liquor settle; then pour off the top, being careful not to
take any of the sediment.

Cut the potatoes into small dice and parboil them, pouring off
the water afterward. Cut the bacon in very thin slices and fry.
Remove the bacon and fry the onion in the bacon fat and strain.
Then boil bacon, onions and potatoes together until the potatoes
are tender Use just enough boiling water to cover them, and
drain when done.

Reheat the clams and their liquor; add the hot milk, seasoning,
rolled crackers, bacom, onion and potatoes; let all simmer together
for five minutes; add the parsley and serve.

CORN CHOWDER

1 ounce salt pork 1 cup boiling water

2 potatoes 1 pint can corn
1 small onion 1 pint hot milk

Salt and pepper

Pare and slice the potatoes and onion. Cut the pork into small
dice and put over the fire, cooking until crisp and brown ; then
add the potatoes, onion and boiling water. Boil for one half
hour; add the hot milk, corn and seasoning; bring all to a boil
and serve.

TO SERVE WITH SOUP

Croutons

Cut bread into half-inch slices; remove the crusts and cut into
cubes; put in shallow pans and brown in the oven. Buttering
the bread will improve the flavor and insure quick browning.

41 I^L

Planned for a
Family of Four

Pulled Bread

Place a loaf of baker's bread in a baking pan and cover it witL
a tin plate. Let it remain in a moderate oven about twenty
minutes, or until heated through; then with a fork remove tne
crust and tear the soft part into large ragged pieces. Spread
these pieces in a pan and place them in a hot oven until crisp
and brown.

This is the bread frequently recommended for dyspeptics, but
is delicious served in the place of crackers.

Imperial Sticks

Cut stale bread into one-third-inch slices and remove the
crusts. Spread both sides thinly with butter; cut into narrow
strips and brown in a quick oven. Serve with soup in place of
croutons or crackers.

FISH

There be an good fish in the sea as ever yet were caught.

Proverb.

FISH

impression that fish, because they are rich in phosphorus,
*- are particularly good food for brain workers, is not neces-
sarily true. The fact that they are easily digested, especially
the white-fleshed kinds, may partially account for this reputation.
Coming into their prime, as they do, at the end of winter when the
system is meat-weary, and bringing with them the refreshing
flavor of the sea, fish afford a pleasant and welcome change of diet.

Fresh fish have firm flesh, bright eyes and gills, and do not have
an offensive odor. In stale fish there is danger of ptomaine poison-
ing. This danger is greatest in fish which have been preserved
frozen, and have been kept for some time after thawing.

If fish have not been cleaned when they come from the market,
clean them immediately. Wash, wipe, and sprinkle with salt.
If placed in the refrigerator, slip the plate into a paper bag to
keep the odor from other food; or set the plate on a pan of ice
and keep it in the cellar.

Frozen fish should be soaked in cold water until thawed, and
then removed. Soak salt fish in fresh water, skin side up, to draw
out the salt.

White-fleshed fish, such as shad, blue-fish, mackerel, and salmon,
have fat distributed more or less throughout the body, and are
seldom fried. They are usually baked, broiled cr planked.

Of the Great Lakes fish, white-fish are the finest. They are
cooked in various ways, but are often planked. Of other fresh
water fish, trout, black bass, and catfish are the best known.

Codfish, haddock, and halibut may be found in market the year
around, but are not really good in June, July, August and Septem-
ber. Flounders are at their best in May. Shad are best in April
and May, and are in season only in the spring and early summer.
Blue-fish come in summer and early autumn.

45 I>-L

FISH Planned lot a

JX1 Family of Four

Of bivalves (shell-fish), oysters and scallops are winter fish;
clams are year around, being much used in summer when oysters
are out of season. Of crustaceans (crust-fish), lobsters are to be
found in market throughout the year, but are best from June to
September. Crabs also are best in summer. Soft-shell crabs are
so called because they have shed their hard shells, and have been
caught before their new shells harden,

CLEANING FISH

To remove the scales hold the fish by the tail and scrape firmly
toward the head with a small sharp knife, held with the blade
slanting toward the tail. Scrape slowly so that the scales will not
fly, and rinse the knife frequently in cold water.

If the fish is to be served whole, leave the head and tail on and
trim the fins; otherwise remove them.

To open small fish make an incision under the gills and squeeze
out the contents by pressing upward from the middle with the
thumb and finger. To open large fish split them from the gills
half way down the body toward the tail; remove the entrails
and scrape and clean, opening far enough to remove all the blood
from the backbone, and wiping the inside thoroughly with a cloth
wrung out of cold, salted water.

To skin a fish remove the fins along the back and cut off a narrow
strip of the skin the entire length of the back. Then slip the knife
under the skin that lies over the bony part of the gills and work
slowly toward the tail. Do the same with the other side.

To bone a fish clean it first and remove the head. Then, begin-
ning at the tail, run a sharp knife under the flesh close to the bone,
scraping the flesh away clean from the bone. Work up one side
toward the head; then repeat the same process on the other side
of the bone. Lift the bone carefully and pull out any small bones
that may be left in the flesh

BOILED FISH

Wipe the fish carefully and if fresh, sprinkle thoroughly with
salt. Wrap it in a piece of cheesecloth to hold the fish together
and to prevent the scum from clinging to the fish, and place it in
a kettle of boiling water, adding a teaspoon of salt and a tablespoon
of vinegar to every two quarts of water, also a slice of onion, a bay

40 L-L

Planned tor
Family of Four

leaf and a sprig of parsley Cook slowly, following the time
table in the front of the book ; lift and drain carefully; open the
cloth and turn the fish upon the serving platter, garnishing with
parsley and slices of lemon r The fish is done when the flesh is
firm and separates easily from the bone*

As fish used for boiling has Jittle fat and is cooked in none, it
needs a rich sauce to make it palatable. Drawn butter^ egg,
Hollandaise and Bechamel sauces are used*

BAKED USB

Wash and dry the fish, rubbing inside and out with salt; stuff
with forcemeat or bread stuffing and sew Cut gashes two inches
apart on both sides, alternating, and into each slip a narrow strip
of salt fat pork. Sprinkle with salt and pepper and place in a hot
oven without water. As soon as it begins to brown add hot water
and butter and baste every ten minutes* Bake until done, allow-
ing an hour or more for a large fish, twenty or thirty minutes for
a email one. Remove to a hot platter; draw out the strings; wipe
off all water or fat and remove pork; garnish with slices of lemon
well covered with chopped parsley and serve with Hollandaise
sauce,

BROILED FISH

For broiling large fish should be split down the back and head
and tail removed; salmon and halibut should be cut into one-inch
slices, and smelts and other small fish left whole. Wipe the fish
as dry as possible; sprinkle with salt and pepper and if the fish
is dry and white brush the flesh side well with olive oil or butter.
Put in a well-greased broiler, placing the thickest parts of the fish
toward the middle or back of the broiler, Hold over a hot fire
until the flesh side is nicely browned; then cook the skin side just
long enough to make the skin crisp. Small fish require from ten
to fifteen minutes, large fish from fifteen to twenty-five. To remove
from the broiler loosen one side first, then the other, and lift care-
fully with a cake turner. Place on a platter; spread with butter
and stand in the oven for a few minutes. Garnish with lemon and
serve with Maitre d'Hdtel sauce.

FRIED FISH

Wash and dry the fish; season with salt and pepper; dip in fine
bread crumbs, then in beaten egg, then in bread crumbs again*

FISTT Planned for a

~ Family of Four

Place the fish in a frying basket and fry in hot fat, preferably olive
oil. Be sure that the fat is hot; test it by lowering a small piece
of bread; if it browns in thirty seconds the fat is sufficiently hot.
Put only a few pieces of fish in the basket at a time and remove
them as soon as they are brown. Garnish with parsley and serve
with Tartare sauce.

SHAD ROE

Shad roe may be baked, broiled or fried. To broil, wipe dry;
sprinkle with pepper and salt and cook five minutes on each side.
Butter well and stand in the oven for a few minutes; then serve
garnished with parsley and lemon. To fry, proceed as with fish,
but cook the roe for ten minutes first in boiling water.

BAKED SHAD

Clean and split a three-pound shad, placing it skin side down
in a baking pan. Sprinkle with salt and pepper; spread with
butter and thin slices of bacon and bake twenty-five or thirty
minutes in a hot oven. Garnish with parsley and slices of lemon.

PLANKED SHAD

Clean and split a three-pound shad. Heat the plank very hot;
lay the fish upon it, skin side down. Brush the flesh carefully
over with olive oil or butter; then sprinkle with salt and pepper.
Bake for thirty minutes in a hot oven. It may be cooked in a gas
range, having the flame over the fish. When cooked pour over the
fish two tablespoons of melted butter and the juice of one lemon.
Garnish with parsley, quarters of lemon, and mashed potatoes.
Shape the potatoes by means of a forcing bag and star tube;
brush over with beaten yolk of egg; then brown in the oven. Set
the plank on a serving dish and serve.

PLANKED HALIBUT

Trim the ends of a solid piece of halibut, weighing about four
pounds and cut the entire width of the fish. Peel and slice three
onions into a baking pan, and on these lay the halibut. Squeeze
the juice of a small lemon over it; put some pieces of butter on the
top; pour in a cup of white stock, to which has been added a table-
spoon of vinegar. Bake for three-quarters of an hour; baste
several times with the liquid in the pan. Add a little salt.

48 L-L

SOLE COD FLOUNDER

Planned lor 6 TTTCTT

Family of Four J J.OX1

When ready lift out the fish on to a hot plank. Put some hot
mashed potatoes through a forcing bag round the fish, brush
with beaten egg, and return to a hot oven to brown the potatoes.
Fill up the space between the fish and potatoes with hot vegetables.
Decorate with pieces of cooked cucumber, which have the centers
removed and filled with cooked and seasoned peas.

BAKED FILLETS OF HALIBUT

Cut the halibut into small fillets; season and place in a shallow
pan, covered with buttered paper. Bake in a hot oven from ten to
fifteen minutes. Garnish with parsley and serve with Hollan-
daise sauce a

FRIED SMELTS

Clean the smelts, leaving on the heads and tails. Sprinkle weli
with salt, pepper and flour; dip in egg, then in fine bread crumbs,
and fry in deep fat. Garnish with parsley and slices of lemon and
serve with Tartare sauce.

SALT-FISH DINNER
f

1 pound codfish 2 tablespoons fat
V 2 pound salt pork 2 tablespoons flour

2 cups skim milk Speck of salt

Dash of red pepper

Cut the codfish in strips; soak in lukewarm water and cook
below the boiling point until tender. Cut the pork into one-fourth
inch slices; cut several gashes in each piece; fry slowly until
golden brown and remove, pouring off the fat. Out of two table-
spoons of the fat, the flour, seasoning and milk make a cream sauce.
Put the codfish on a platter with pieces of pork around it; and serve
with boiled potaoes and the cream sauce,

CODFISH

Let the fish soak in cold water for four or five hours to draw
out the salt; wash the fish very clean; put it in a kettle with cold
water; bring to a boil; then stand aside where it will keep just
below boiling temperature. When perfectly tender, drain; put
on a platter and cover with cream sauce,

49 L-L

rlannsd for a
Family of Four

CODFISH BALLS

1 cup codfish 1 tablespoon soft butter

V/2 cups mashed potato Dash of pepper

Yolk of 1 egg White of 1 egg
Flour

Wash the fish in cold water and pull in small pieces; mix with
the potatoes. Beat the egg; stir to a paste with the butter; add
pepper, then the whites beaten to a stiff froth. Turn in the fish
and potato; mix well with a fork; flour the hands and roll thr
mixture into round balls. Flatten to one-half inch thickness and
fry in hot fat.

SALMON SURPRISE

can salmon 1 cup cream sauce

1 cup mashed potatoes

Remove the salmon from the can; place it in a colander and wash
under running water. Break into small pieces; mix thoroughly
with hot cream sauce and pour into a baking dish. Cover with
mashed potatoes and bake until the potatoes are browned.

CREAMED SALMON
1 can salmon 1 cup cream sauce

Remove the salmon from the can; place it in a colander and wash
under running water or scald with boiling water. Break into
suiaU pieces; stir into the hot cream sauce; bring all to a boil
and serve in patty cups or on toasted bread or crackers.

FRIED SCALLOPS

Clean the scallops; cook until they begin to shrivel; drain and
dry between towels. Roll in fine bread crumbs, salt and pepper;
dip in beaten egg; roll again in crumbs and lower for a minute
or two into very hot fat. Drain on paper and serve.

CLAMS

Clams may be stewed, panned or cooked in other ways like
oysters. They are also good made into fritters.

50 *-*

Planned tor a
Family of Four

CLAM FRITTERS

3 eggs 1 cup flour

Vfe cup milk 25 clams

Beat the eggs; add the flour gradually with the milk, beating
until perfectly smooth Chop the clams; drain off the juice;
stir them into the batter; mix thoroughly and drop into boiling
hot fat

CREAMED CLAMS

2 dozen clams % cup clam juice

1 tablespoon butter Vfe cup rich cream

1 tablespoon flour Salt and paprika

Chop the clams fine. Melt the butter and cook the flour in it;
add the clams and juice; simmer for ten minutes and add the
cream. Bring to a boil; season and serve with thin slices of but-
tered toast.

FRIED OYSTERS

Select large oysters; drain them and dry between soft towels,
Dip each oyster in beaten egg until it is thoroughly coated; then
roll in cracker dust or fine bread crumbs well seasoned with salt
and pepper. Lay the oysters in a wire basket, a few at a time, and
lower them into boiling hot fat. Test the fat by lowering a piece
of stale bread into it; if it browns in thirty seconds the fat is
sufficiently hot; if it burns the fat is too hot. Fry the oysters a
delicate brown; drain them over the fat; then lay on brown paper
in the oven until serving time.

Olive oil is best for frying, though suetine, cottolene, crisco,
or a mixture of suet and lard brings good results. Butter alone or
lard alone should never be used.

OYSTER PIE

40 large oysters */2 tablespoon chopped onion

2 hard-boiled eggs % tablespoon chopped parsley

Salt and pepper 3 tablespoons flour

Little grated nutmeg 4 tablespoons butter

Put the oysters over the fire hi their own liquor; add the other
ingredients, rubbing the butter to a paste with the flour first.
Stir until the butter is thoroughly melted: then DOUT into a deep

51 L-L

Planned for a
FamUy of Four

pudding dish, the sides of which are lined with half puff-paste.
Have an inverted cup in the center of the dish to support the top
crust; cover with paste; fasten the edges securely and make a
few slashes to allow the steam to escape. Bake in a quick oven
for about a half hour. When brown on the top, cover with paper to
prevent the crust from burning.

SCALLOPED OYSTERS

Butter a baking dish and fill it with alternate layers of oysters
and bread crumbs, making the bottom layer oysters and the top
layer crumbs. Season each layer of crumbs thoroughly and
dot with small pieces of butter. When the dish is full moisten
with equal parts of oyster juice and milk.

CREAMED OYSTERS

1 pint oysters 1 tablespoon butter

milk Salt and pepper

tablespoons flour Dash of celery salt

3 /4 cup
l l / 2 ta

Heat the oysters in their own liquor, removing the scum that
rises. Melt the butter in a separate pan; stir in the flour; add the
milk gradually, stirring constantly to prevent lumps. Pour the
oysters into the cream sauce thus made and just before serving
add the seasoning. Serve in patty shells or on buttered toast.

OYSTER STEW

1 pint oysters and juice Salt and red pepper

1 pint hot milk or cream 1 ounce butter

Put the oysters over the fire in their own liquor; the moment
they come to a boil, skim carefully and add the hot milk or cream.
Skim again; remove from the fire and add the butter and seasoning.

SHIRRED OYSTERS

Place small squares of toast in a pan and on each as many oysters
as it will hold, well seasoned with salt, pepper and bits of butter.
Cover the pan and cook the oysters in the oven until they are plump
and curled at the edges. Serve immediately.

f>2 L-L

HOW TO SPLIT AND DRESS LOBSTER

Planned Tor a IMQT3

Family of Four -T AOn

PANNED OYSTERS

25 oysters Juice of % iemon

1 tablespoon butter Salt and pepper

Squares of toast

Melt the butter over the fire; add the lemon juice, then the
drained oysters. Cook until the edges begin to curl; season and
serve on small squares of toast.

BROILED OYSTERS

Wash the oysters and dry them with a soft towel. Dip them
in melted butter and lay them on a broiler which has been well
greased with salt pork or butter. Broil on both sides for a few
minutes; lay on buttered toast and season with salt, pepper and
butter.

Oysters cooked on both sides on a buttered gridiron have the
flavor of broiled oysters, and are more easily prepared.

TERRAPIN

Drop the live terrapin in hot water and boil until the skin can
be pulled from the legs. When cool, take off the shells; pull out
the claws; open the body and remove carefully the sand bag
and gall, being careful not to break them; also the entrails, lights,
heart, head, tail and white muscles. The remainder of the terra-
pin is to be used when cut into small pieces.

STEWED TERRAPIN

1 terrapin Yolk of 1 egg

l /4 pound butter Salt and cayenne

1V 2 tablespoons flour Pinch of mace

l /4 cup cream 1 tablespoon currant jelly

Rub the butter in the flour and add it to the terrapin; add the
cream in which the egg has been beaten, salt, cayenne, mace and
jelly. Simmer for ten minutes and serve.

LOBSTER

Select a live lobster of medium size but heavy in proportion to
its size. If the tail springs back qukkly when straightened, the
lobster is fresh.

5 53 L-L

Planned for
Family o Four

To kill a lobster grasp it by the back and put its head under
hot water; then its body, and quickly cover the kettle. The
lobster will die immediately, but should remain in the water about
twenty minutes, boiling all the time.

The meat should not be eaten until cold and should never be
kept more than eighteen hours after cooking. It should not be
removed from the shell until it is to be used.

Remove the meat from the shell, discarding the gills, stomach
and intestines. Garnish with small clams and lettuce leaves.

PLANKED LOBSTER

To plank a lobster heat the plank very hot. Kill the lobster
by splitting it into halves, lay it on the plank shell side down; put
it under the gas for twenty minutes; baste with butter; dust with
salt and pepper, and cook ten minutes longer. Garnish with small
fried French potato balls and grated cucumber in tiny lettuce
leaves.

DEVILED CRABS

6 crabs % cup cream

1 hard-boiled egg Salt and cayenne

2 tablespoons butter % teaspoon sweet marjoram
Grated nutmeg Cracker dust

1 raw egg

Put the crabs into hot water; add salt and boil for thirty
minutes. Or, buy crab meat already picked and ask the dealer
for six shells. Cut the meat into small pieces; add the hard-
boiled egg, cream, butter and seasoning and cook for a few minutes
over a hot fire, thickening the mixture with cracker dust. Fill
the shells; dip them in the raw egg, beaten; then in cracker
crumbs; place in a hot oven or drop into boiling fat and fry until
brown*

FROGS

Only the hind quarters of frogs are cooked. Wash and dry
them; skin and dip them in milk; sprinkle with salt, pepper and
flour and fry in boiling hot fat. Or put them in a saucepan with
butter, a sprinkling of flour and pepper and salt. Shake over
the fire for a moment; add a little water; simmer until tender
and almost dry; then add a cup of cream and a large lump of
butter rubbed together with a little flour. Bring to a boil and
serve.

64 I^L

MEATS

Some hue meat and canna eat;

And some wad eat that want it;
But we hae meat, and we can eat;

So let the Lord be thankit.

ROBERT BURNS: Grace before Meat.

MEATS

THE following are the words of a noted dietitian in the employ-
ment of the United States Government:

" The custom of serving meat at each meal should be discouraged.
Deficiency of protein need not be feared when one good meat dish
a day is served, especially if such food as eggs, milk, cheese, and
beans are used instead. In localities where fish can be obtained
fresh and cheap, it should be more frequently substituted for meat
for the sake of variety as well as economy. Ingenious cooks have
many ways of * extending the flavor' of meat; that is, of combin-
ing a small quantity with other material to make a large dish,
as in meat pies, stews and similar dishes."

As to Digestibility. Animal protein is more easily digested than
vegetable protein, such as found in beans and peas, for flesh foods
are more like the human body, and do not have to undergo the
same amount of chemical change as do vegetable foods; but the
drainage of the body is taxed by flesh eating, and certainly too
much meat is a mistake. When used, meat should form only one-
fifth, or, at most, one-fourth of a well-balanced meal. This
subject is further discussed in the chapter on " Balanced Rations, "
page 417.

As to Cost. Meat is the most expensive food used in most house-
holds. There is no need for buying the most expensive cuts. " The
best is the cheapest," does not apply to foods. The most economi-
cal food is that which supplies the most nutriment for the least
money. Prices are not regulated according to their nutritive
value, but according to attractiveness and scarceness. The nutri-
ment in an ounce of tenderloin is no more than that of an ounce of
the round or shoulder. "Much more depends upon the art and
skill of the cook than upon sums laid out in the market," said
Count Rumford.

57 L-L

1. Neck

2. Chuck
8. Hibs

4. Shoulder clod

& Fore shank

6. Brisket

7. Cross ribs

8 Plate

9 Navel

10. Loin

11. Flank

12. Hump
IS, Round

14. Second cut rounc*

I6i Hind shank

DIAGRAM OF CUTS OF BEEF
58

Planned for a
Family of Four

The time required for digestion of beet' and mutton is about the
same. Pork is the most difficult of meats to digest, and is better
for the use of people who do manual labor than for those who
exercise little. The flesh of young animals is tender, but is less
nutritious than that of older ones. Beef and mutton are tfound
in the markets the year round. Veal and lamb are in season in
the spring. Pork should not be used in hot weather.

The methods of cutting meats differ in different localities, but
the diagrams in this chapter give the housekeeper an idea of the
general divisions. As a rule, the more tender portions of unused
muscles lie just below the back of the animal, but the tenderness
decreases downward, toward the legs, and toward the head.

Never wash fresh meat. Wipe it with a damp cloth,

Roasting

Meats are "roasted" before an open fire, and "baked" in a
closed oven, although as a matter of convenience the oven method
is now commonly used. The chief point to remember is that the
meat should be quickly browned in order that the crust thus formed
may retain the juices. The oven should therefore be hot when
the meat is put in and the heat, if possible, gradually reduced.

Wipe the meat with a damp cloth, but do not wash it. Sprinkle
with pepper and salt and just a little flour, and put in a pan
with a small piece of fat or drippings. When the meat is seared,
add a little water and baste every ten minutes. When one side is
thoroughly browned, turn over and brown the other side. When
done, remove the roast; pour off almost all of the fat and make a
brown sauce according to the directions in the chapter on
"Sauces."

If the meat is very lean it is a good plan to lay thin slices of fat
meat, bacon or pork over the top.

Broiling

The object of boiling is to coagulate as quickly as possible all
the albumen on the surface of the meat, sealing up the pores so
that none of the juices may escape. It is therefore a good plan to
warm the gridiron before putting on the meat so that none of the
heat may be conducted away. The broiling should be done ovet

59 L-L

MEATS Planned for

O.TXJVAJ.O ^ Family of Four

a clear fire at least two inches away from the gridiron. Meat
cooked by this method is more wholesome than meat cooked in
any other way; ^ but if the fire is not hot, most of the juices will be
lost. Season with salt, pepper and butter when the meat is done;
do not season before cooking, as salt draws out the juices.

Pan-broiling is less desirable than broiling over hot coals,
though when properly done the meat has much the same flavor
and appearance. Have the pan red hot and if the meat is very
lean, rub the pan with fat; but do not leave any fat in the pan.
Sear the meat quickly on one side, then on the other; then cook,
turning several times. Season and serve.

Boiling

Boiling is one of the easiest methods of cooking meat, but it is
not satisfactory unless the proper method is followed. In making
soup the meat is put in cold water to draw out the juices; in boiling
it should be put in hot water, so that the meat and not the water
may retain the juices and flavoring. Some of them will necessarily
escape, but the boiling water coagulates the albumen on the sur-
face of the meat, forming a sort of coat.

Salt meat should be soaked in cold water before boiling, but
fresh meat should simply be wiped with a damp cloth. Have the
kettle scrupulously clean; put in it enough water to cover the
meat and when boiling drop in the meat. Boil hard for five
minutes; then draw the kettle aside and let the meat cook slowly
Cover closely and remove all scum that rises.

Frying

Frying is cooking in very hot fat, and the secret of success is
to have the fat hot enough to harden the outer surface of the meat
immediately and deep enough to cover the meat. As the fat can
be saved and used many times, the use of a large quantity is not
extravagant.

Have a frying pan with a wire basket and arrange the pieces
of meat or croquettes so that they will not touch each other.
Plunge them in the fat, testing it first with a small piece of bread,
which should brown in thirty seconds. When cooked, drain the
meat over the hot fat; shake the basket and place the pieces on
soft paper so that the fat may be absorbed.

Olive oil is best for frying; but as it is expensive for general use,

GO L-L '

rianned tor a
Family of Four

various compounds such as cottolene, suetine, crisco, etc., may
be used. These on the whole are better than lard, which is easily
absorbed and therefore apt to make the food greasy. Suet and
drippings are cheapest; but suet alone cools quickly and leaves
a tallowy taste.

Dry the meat; roll it in fine bread crumbs; then dip it in beaten
egg diluted with water; roll it in bread crumbs again and fry.
The white of the egg hardens immediately if the fat is sufficiently
hot and the fat cannot penetrate to the meat Mix a little salt
and pepper with the bread crumb?

Sauteing

Sauteing is commonly called frying: it consists in cooking with
a little fat in a shallow pan. This method is apt to make the
articles greasy and is therefore to be used with caution. Use
butter, olive oil, or one of the cheaper fats.

Braising

Braising is a cross between boiling and baking and is one of
the best methods of cooking large pieces of tough, lean meat.
The meat is placed in a closely covered pan partly filled with hot
stock or water and cooked slowly in the oven. Bay leaf, carrot,
onion and herbs are added, and the meat is usually seared first
to prevent escape of the juices in the water c

Stewing

Stewing consists in cooking meat in a little water in a closely
covered vessel. Thickening and vegetables are usually added.
Cut the meat hi small pieces and brown over the fire; add boiling
water; cook for a few minutes; then reduce the heat and cook very
slowly. The long-continued action of the heat softens the fibers
and renders the coarsest and cheapest kinds of meat tender and
palatable

Fricasseeing

To fricassee meat saute it first to keep in its juices, then stew
until tender and serve with white or brown sauce made from thr
juice in the pan,

61 L-L,

Planned for a
Family of Four

PURCHASING BEEF

Roasting ribs, loin, ^iimp and pin-bone. Second cut from
thinnest side of ribs and sirloin are best pieces.

Broiling loin, rump, skirt. Tenderloin and sirloin the best.

Boiling round .

Stewing round, brisket, etc*

Soup shin, leg, neck, etc

Broth neck, round, etc

POT ROAST

Pot roast calls for brisket or round and is one of the cheaper
dishes of meat. Wipe the beef with a clean, wet cloth; sear by
placing in a hot frying pan and turning until the entire surface is
browned, then put in a kettle with not more than a cup of hot
water; cover tightly and keep just below the boiling point. Do
not let the meat boil dry, but add only enough water to keep it
from burning. Cook until tender and add pared potatoes one half
hour before it is done. Serve with brown sauce made from the
fat in the pot.

ROAST BEEF WITH YORKSHIRE PUDDING

2 cups flour 3 eggs

% teaspoon salt 2 cups milk

Roast the beef as usual. Mix the flour with the salt; add the
beaten eggs and the milk and stir until the batter is smooth.
Pour into a shallow baking pan containing a little of the drippings
from the roast beef. Let the batter be only one inch thick and
bake from thirty to forty-five minutes, basting, after it is risen,
with some of the fat from the pan in which the beef is roasting.
Cut into squares and place it around the roast beef

BEEF A LA MODE

5 pounds beef from the round i/fc cup carrot

Lardoons of pork l /2 Cl *p onion

Salt and pepper l / 2 cup turnio

Flour Bay leaf

Water Sprig of parsley

Make eight or ten deep incisions in the meat and press into
them lardoons of salt pork. Brown the meat in pork fat or drip-

CARVING

Loin of Beef (upper cut) Loin of Beef Rolled Ribs of Beef

Planned lor a TV/TT? ATC

Family of Four 1V1.C, A 1 O

pings; season, dredge with flour and brown again. Raise the
beef on a trivet, put in water to half cover it, and the vegetables
sliced or cut into cubes, bay leaf and parsley. Cover closely and
cook below the boiling point for about four hours. Remove meat
to platter; surround with vegetables and make a brown sauce of
the strained liquor.

BEEF TERRAPIN

Shin of beef \/ 4 pound butter

Salt and red pepper 1 cup cream

3 blades mace 1 heaping teaspoon flour

2 tablespoons currant jelly

Have the shin of beef sawed through the bone in three places;
put it in a vessel over the fire; cover with boiling water and throw
in a tablespoon of salt. Boil slowly until tender (three or four
hours^, adding more water if necessary. When the meat is done,
remove and cool it, saving the broth for soup. Cut the cold meat
into half-inch dice; add seasoning and butter and the flour well
mixed with the cream. Bring to a boil, stir in the jelly and serve.

PLANKED STEAK

Nearly all planking boards are now fitted out with steel rods
or bars to hold the steak in place and grooves for the conservation
of the gravy. Before using, heat the board very hot before the
fire or in the oven, lay the steak on and fasten into place. Brush
over with olive oil or melted butter; dust with salt and pepper
and lay the plank in the broiler chamber of a gas range for at least
fifteen minutes. Baste frequently and reverse the plank from time
to time.

While the steak is cooking press fresh-boiled potatoes through a
ricer; season with salt and pepper; add a little butter and cream;
and beat with a fork until very light. When the steak is nearly
done take the board from the oven; put the beaten potato into a
pastry bag and force through the tube, rose fashion, at regular
intervals along the edge of the steak on the board.

Between the potato roses make little mounds of cauliflower,
mushrooms, spinach or onions. Return to the oven and allow
them to brown delicately. Garnish with cress and send the steak
to the table on the plank, setting it on a large platter or tray

63 I.-T.

IVTP A T ^ Planned for a

IV1J1A 1 D _ Family of Four

PLANKED STEAK WITH OYSTERS
Have an extra sirloin neatly trimmed; put it on the broiler;

five minutes on one side; turn and broil five minutes on the
3ther side. Make the planking board very hot while the steak is
Broiling. Put the steak on ; garnish the board quickly with mashed
potatoes and put it under the broiler. Turn the steak once. Dust
vvith salt and pepper and rub with butter. Cover the top with
Broiled oysters, then run it again under the broiler for a few
minutes. Serve very hot.

PLANKED SALISBURY STEAK

1 pound lean beef Mashed potatoes

Salt and pepper 3 baked bananas

1 teaspoon onion juice 1 cup cream sauce

l /2 cup grated horseradish

Chop the meat very fine; season with salt, pepper and onion
juice; make it into three cakes. Put the cakes on a hot plank and
then under the broiler. It is wise to turn a Salisbury steak once
during the cooking. When done garnish the plank with mashed
potatoes; put it back until brown. Have ready a baked banana
for each cake. Make a cream sauce; add to it half a cup of grated
horseradish; fill this around the board; put the baked bananas
on top and serve.

CORNED BEEF

All corned beef requires to be boiled slowly. Put it on in cold
^ater; allow twenty-five or thirty minutes for every pound of beef.
Let it come slowly to a boil, then allow it to simmer.

Cabbage is usually served with corned beef but should not be
boiled with it. Parsnips or turnips may be served if preferred.

PICKLE FOR CORNING BEEF

3 gallons water 1 ounce pearlash

6 3 /4 pounds salt 2\ 2 pounds sugar

1 pint molasses

This pickle is sufficient for fifty pounds of beef. When salt and
sugar are thoroughly dissolved lay in the beef. It will be ready
for use in twelve or fourteen days, but can remain in the pickle
ave or six weeks without injury.

64 i,-r,

Planned for a -. __ .

Family of Four MEATS

ROLLED STEAK

1 small skirt steak 1 cup stock

1 tablespoon chopped parsley 1 slice carrot

1 tablespoon chopped onion 1 bay leaf
Salt and pepper

Trim the steak; sprinkle it with parsley and onion; season with
pepper and salt; roll and tie it. Place it in a small roasting pan
with the stock (or water if you have no stock), carrot and bay leaf
and roast for one hour, basting constantly. Serve with tomato or
brown sauce.

MOCK DUCK

1 pound round steak i/ 2 saltspoon pepper

4 tablespoons bread crumbs i/ 2 teaspoon powdered sage

72 teaspoon salt 2 teaspoons chopped onion

Milk to moisten the bread

Purchase a steak of uniform thickness and remove all the fat.
Prepare a filling as follows: Mix together the crumbs, salt, pepper
and sage; scald the onions to soften them and to remove the strong
flavor, and add them to the crumbs, moistening all with milk.
Wipe the steak with a damp cloth; spread the filling evenly over
tke meat; roll ard tie it sewing the ends to keep it together.
Place it in a roasting pan with a little water and bake for about
three quarters of an hour, basting frequently. Serve with currant
jelly.

MOCK RABBIT

1 pound round steak 1 egg

l /2 pound sausage meat 1 onion

3 slices moistened bread y 4 pound salt pork

Salt and pepper

Chop or grind the meat. Chop the onion and cook it in the fat
tried out of a small portion of the pork; add the bread and cook
a few minutes. ^ When cool, mix with the other ingredients except
the pork; form into a long, round roll, smoothing it by moistening
the hands with cold water. Cut the pork in thin slices; lay them
over the loaf and bake for forty minutes in a hot oven.

The sausage may be omitted if desired and more seasoning used
in its place.

MF ATS Ftanned tor a

1V1.C/AJ.E) Family of Four

BEEF CHOP SUEY

2 sweet peppers 1 tablespoon chopped parsley

1 pint tomatoes Salt and pepper

2 tablespoons chopped celery l l / 2 pounds beefsteak

Choose tender steak and cut it into small pieces. Saute the
vegetables in hot fat or butter and season well; cook for ten or
fifteen minutes; then pour over the beef which has been cooked in
similar fashion in another pan.

SPANISH BEEFSTEAK

2 pounds steak Salt and red pepper

Bacon or salt pork */ 2 cup milk

1/2 cup water

Have the steak about one inch thick; pound until thin; season
and cover with a layer of bacon or salt pork cut into thin slices,
Iloll the steak ; tie it with a cord and place it in a covered baking
dish with the milk and water. Cook two hours, basting oc-
casionally.

MEXICAN BEEF

2 chile peppers Butter or drippings

1 pint warm water Clove of garlic

2 pounds beef Boiled Mexican beans

Remove the seeds from the chile peppers; soak the pods in the
warm water until soft; then scrape the pulp from the pods and
add it to the water. Cut the beef into small pieces and brown in
butter or savory drippings. Add the garlic and chile water and
cook until the meat is tender, adding more water if necessary.
Thicken with a few crushed beans and serve with Mexican beans,
either mixed with the meat or used as a border.

If chile peppers cannot be obtained, water and cayenne may be
substituted, and if Mexican beans cannot be obtained, other dried
beans may be used.

GUISO

1 small round steak 1 onion

1 tablespoon drippings 4 Mexican peppers
4 tablespoons boiled rice Salt

2 cups boiling water Flour to thicken

Wipe the meat with a damp cloth; cut it into small pieces and
put it in a frying pan with the drippings, rice, half the boiling

66 i,- L

Plannea lor * TVTT? A TS

Family of Four 1Y1J2/AJ.O

water and the onion, sliced. Cover and cook slowly until tender.
Remove the seeds from the peppers; cover them with another cup
of boiling water and let them stand until cool; then squeeze them
from the water with the hand, getting out all the pulp. To the
water and pulp add salt and a little flour to thicken; pour over the
cooked meat; boil for a minute and serve. This is one of the most
palatable of Mexican dishes.

FILIPINO BEEF

1 pound round beef 1 cup stale bread crumbs

1/2 pound lean fresh pork 1 egg

1 small onion 2 cups stewed tomatoes

1 green pepper 2 slices bacon

1 teaspoon salt 1 tablespoon butter

11/2 tablespoons flour

Remove the seeds from the pepper and run it through the meat
grinder with the meat and onion. Add crumbs, beaten egg and
seasoning; make into a roll; place hi a shallow baking dish; pour
the strained tomatoes around it; put the bacon on top and bake
forty minutes, basting with the tomatoes. Thicken the gravy
with the flour cooked in the butter, and serve.

HUNGARIAN GOULASH

1 pound top round of beef 1 small onion

1 ounce salt pork/ 1 bay leaf

1 cup tomatoes 3 whole cloves

l /2 stalk celery 3 whole peppercorns

1 blade mace Flour
Salt and paprika

Fry the salt pork until a light brown ; add the beef, cut into two-
inch pieces and sprinkled with flour; cover with water; let simmer
for two hours and season with salt and paprika. Then cook the
vegetables and spices for twenty minutes in water sufficient to cover
them; rub them through a sieve and add to some of the stock in
which the meat was cooked. Thicken with flour, using a table-
spoonful moistened in cold water to each cup of liquid, and season.
Serve the meat on the platter with the sauce poured over it.
Potatoes, carrots and green peppers, cooked until tender and
cut into small pieces or long narrow strips, are usually put over the
top.

67 L-L

TV/FT? A 'PC? Planned for a

1Y1H/A 1 O Family of Four

SOUR BEEF

Take a piece of beef from the rump or the lower round; cover
with vinegar; add sliced onion, bay leaves, a few whole spices and
salt. Let it stand a week in winter or three days in summer,
turning it every day and keeping it covered. When ready to cook
put a piece of fat in an iron pan; brown the meat; then strain the
liquid over it and cook until the meat is tender. Remove the
meat; thicken the gravy with broken gin gersnaps ; strain and pour
over the meat, adding a few seeded raisins if desired,

BEEF BIRDS

Cut slices half an inch thick from the rump ot* round of beef;
divide them into pieces about four inches square; spread with
sausage meat or forcemeat; roll up tightly and fasten with cord
or wooden tooth-picks. Brown in butter; cover with broth;
stew until tender and nearly dry; thicken the gravy with flour;
add a quarter of a cup of tomato or mushroom catsup; bring to
a boil and serve.

BEEF LOAF

l*/2 pounds round steak Salt and pepper

Small piece of suet 1 small onion

1 cup bread crumbs Butter

Have a small piece of suet ground with the beef; mix thoroughly
with the crumbs, the seasoning and the onion finely chopped.
Moisten the crumbs slightly with milk or water. Mold into a
loaf; put into a roasting pan with a little water; make indenta-
tions in the top of the loaf with the finger and fill with small
pieces of butter. Serve hot with brown sauce, or cold, sliced
thin.

HAMBURG STEAK

Have lean raw beef finely chopped; season well with pepper
and salt and a little chopped onion or onion juice. Mold into
cakes and broil in a greased broiler or hot frying pan. When
done spread with butter or pour over them a brown sauce made
in the pan.

CREAMED BEEF

Take freshly ground meat from the rump or round and cook it
in a frying pan with a very little butter, stirring constantly and

08 ,. t

icu *
Family of Four

sprinkling at every turn with salt, pepper and flour. The meat
should lose its red color but not brown. When done, thin with
cream or milk; bring to a boil and serve in patty cups or on toast.

MINCED BEEF

Chop beef from the rump or round into small pieces and stew
in a little water or milk, seasoning with butter, salt and pepper
when the meat is first put in the pan. Serve on buttered toast.

The remains of roast beef may also be prepared in this way.

CREAMED FRIZZLED BEEF

y 2 pound sliced dried beef l / 2 cup cold water

1 tablespoon butter l l / 2 cup milk

3 tablespoons flour 1 egg

Buttered toast

Pick the meat over carefully, removing all gristle and breaking
it into small bits. If very salty bring to a boil- in a little water
and drain. Melt the butter in a frying pan; throw in the beef
and stir it with a fork until it is cooked, but not browned. Re-
move the pan from the hottest part of the stove; sift the flour
over the meat, stirring all the time; add the cold water and con-
tinue stirring until all the water has been absorbed. Then draw
the pan to the hot part of the stove and add the milk. Bring all
to a boil; add the beaten egg and serve at once on small slices of
buttered toast. The egg may be omitted if preferred.

BOILED BEEF'S TONGUE

1 fresh tongue 12 whole cloves

1 chopped carrot 2 bay leaves

1 chopped onion 1 cup raisins
Salt

Wash the tongue; throw it into a kettle of boiling water; bring
to a boil; then simmer gently for two hours. Remove the tongue;
skin it and put it into a kettle with the vegetables,cloves,bay leaves,
raisins and enough of the water in which the tongue was boiled
to coyer them. Cover the saucepan; stew gently for two hours,
adding the salt at the end of one hour; remove the tongue and
serve in a border of the carrots and raisins.

Planned for a
Family of Four

SMOKED TONGUE BOILED

Soak the tongue in cold water over night. In the morning cover
with fresh water; bring to the boiling point; then simmer gently
for four hours or until tender. When thoroughly cooked, re-
move the tongue; skin it, trim off the smoked parts and serve
surrounded with masked potatoes and garnished with parsley.

VEAL LOAF

3 pounds veal 3 eggs

1 pound salt pork l / teaspoon pepper

<5 soda crackers */2 teaspoon salt

Roll the crackers fine; mix them with the chopped meat and the
other ingredients; shape into a loaf and bake three hours, basting
occasionally in the fat rendered from a small portion of the pork
and pricking the loaf so that the fat may penetrate. Serve coH
diced very thin.

INDIA CURRY

\\/2 pounds veal 2 onions or less

y 2 cup butter or drippings l /2 tablespoon curry or less

Brown the meat without fat and cut into small pieces. Fry
the onions in the butter; remove them; add the meat and curry
powder; cover with boiling water and cook until tender. Serve
in a wide border of rice.

CURRY OF VEAL

2 tablespoons butter or drippings 1 pint milk

l l / 2 pounds veal 1 tablespoon flour

1/2 onion 1 teaspoon curry powder
Salt and pepper

Chop the onion; fry it in the butter; remove and fry the veal
until it is brown. Transfer the meat to the double boiler; cover
with milk and cook until tender. Add the curry powder shortly
before the meat is done and thicken the milk with flour. Serve
in a border of rice.

BAKED CALF'S HEAD

Have the butcher split open the head, remove the eyes and chop
off the nose. Lay the head in salted water for half an hour; change

Planned for *.
Family of Four

MEATS

the water; wash and cleanse the head thoroughly. Take out the
brains; remove all the skin and blood; tie them in a piece of cheese-
cloth and put them with the head into a large kettle of boiling
water. Add salt and boil the head for about two hours, or until
the jaw bone can be twisted out of the meat, The brains will be

1. Neck

2 Chuck

3. Shoulder

4. Fore shank

5. Breast

e. Ribs

7. Loin

8. Flank

9. Leg

10. Hind shank

DIAGRAM OF CUTS OF VEAL

cooked in half an hour and should be removed, but kept hot.
Take out all the bones from the head, but keep it as nearly whole
as possible. Butter a baking dish; lay the brains in it, then the
head on them; season plentifully with powdered cloves, salt and
pepper; stick small pieces of butter rolled in flour wherever there
is a crack or opening, and dust with flour. Mix a little currant
jelly with two cups of the broth the head was boiled in, and pour
over the head; set in a hot oven and bake until very brown,
basting several times.

CALF'S LIVER WITH CREAM SAUCE

Pour boiling water over the slices of liver and let stand five
minutes to draw out the blood. Drain, wipe, remove all skin,

71 ^

TV/TT? A TQ Planned for a

1Y1I3//1 1 O Family of Four

white veins and membranes, and dust with flour. Fry several
slices of breakfast bacon until crisp; remove them and pour off
the fat into a clean frying pan, leaving the salt and sediment.
Reheat the fat; put in enough liver to cover the bottom of the pan;
cook until done, testing one piece by cutting it with a knife to
see whether all pink color is gone from the inside. Arrange the
pieces on a hot platter, surround them with the bacon and cover
with a cream sauce made in the pan. Pour off all the fat but one
tablespoon; add a tablespoon of flour; cook thoroughly and add
the cream or milk.

BROILED LIVER

Cut the liver into slices half an inch thick and let stand in boiling
water for five minutes. Drain, wipe and remove all skin, veins
and membranes. Sprinkle with salt and pepper; place in a
greased wire broiler and broil from five to eight minutes. Remove
to a hot platter; spread with butter and sprinkle with pepper and
salt.

LIVER AND BACON

Prepare as for broiled liver; sprinkle with salt and pepper and
dredge with flour. Cook the bacon until crisp and brown; re-
move it and fry the liver slowly in the fat. Cook until thoroughly
done but not dried, and make a brown sauce, using the fat in the
pan. Serve with the bacon.

BRAISED LIVER

Calf's or lamb's liver 3 peppercorns

1 carrot 2 whole cloves

1 onion 1 bay leaf

1 stalk celery 2 cups stock or water
Salt pork

Skewer, tie in shape and lard the liver. Cut the vegetables
into small cubes; put them in a baking pan with the seasonings
and bits left from the lardoons of salt pork; lay the liver on top;
pour over all two cups of stock or water; cover closely and bake
slowly for two hours, basting occasionally and uncovering the last
fifteen minutes. Remove the liver to a platter; surround it with
the vegetables; then make a brown sauce, using the strained liquor,
and pour over all.

72 t-t-

Planned for a TWn? A HTQ

Family of Four IViH/A 1 O

STEWED LIVER

Prepare liver as for broiling; cut in small pieces and saute
about two minutes in hot fat. Put the pieces in a saucepan with
a little water, half a lemon sliced, a pinch each of cinnamon, nut-
meg and cloves, and stew gently for twenty minutes. Thicken the
juice a little and serve.

STUFFED CALF'S LIVER

1 calf's liver l /z cup stale bread crumbs

2 cups thin brown sauce */2 small onion chopped

l /2 pound chopped cold ham 1 tablespoon chopped parsley

Salt and pepper

Make a dressing of the ham, bread crumbs, onion and parsley,
seasoning well and moistening with a little brown sauce. Pour
boiling water on the liver; let stand five minutes; then make a
deep cut the entire length of the liver, beginning at the thick end.
Fill the pouch; skewer the liver; lard it and put it in a baking pan
with the brown sauce. Bake one hour and a quarter, basting fre-
quently.

PURCHASING MUTTON OR LAMB

Roasting hind-quarter, leg, loin, breast.

Broiling chops from loin, or breast, steaks from leg.

Boiling leg.

Stewing chops from fore-quarter, the neck or leg.

Soup shoulder, neck, leg. /

Broth neck.

SHOULDER OF MUTTON STUFFED

1 cup bread crumbs Juice of one lemon

2 tablespoons butter 1 teaspoon salt

1 tablespoon chopped parsley 1 saltspoon pepper

1 egg Shoulder of mutton

Have the blade removed from the shoulder and fill the space
with a stuffing made in the usual way. Sew up the opening and
roast the shoulder, putting a little water in the pan and basting
frequently. Allow from fifteen to eighteen minutes to the pound,
and when done make a brown sauce in the pan.

The stuffing may be varied by the addition of chopped meat,
celery, onion, oysters, mushrooms, etc.

73 L-I,

MEATS

Planned for ft
Family of Four

HARICOT OF MUTTON

2 tablespoons chopped onion
2 tablespoons butter or drippings
Salt and pepper

2 cups water

l l /2 pounds mutton or lamb

Cooked lima beans

Select lean meat and cut it into two-inch pieces. Fry the onions
in the butter; add the meat; season and brown; cover with water;

1 Neck

2. Chuck

3. Shoulder

4. Flank
6. Loin
6, Leg

DIAGRAM OF Curs OF LAMB AND MUTTON

cook until tender and serve in a border of lima beans, well cooked
and seasoned with salt, pepper, butter and chopped parsley o

BOILED SHOULDER OF MUTTON

Bone the shoulder; fill the space with pine nuts; dust all with
flour; wrap in cheesecloth and plunge in a kettle of boiling water,
Boil rapidly for five minutes; then simmer for two hours. Serve
with caper cauce*

CARVING

Leg of Mutton Shoulder of Mutton Shoulder of Mutton

Planned foi a TV/I"I? A T^O

Family of Four JiVl JL A 1

RAGOUT OF MUTTON

V/2 pounds neck of mutton 1 teaspoon salt

1 tablespoon butter V* teaspoon pepper

iy 2 tablespoons flour Sprig of parsley

1 chopped onion 1 bay leaf

1 carrot cut in dice 1 whole clove

2 cups hot water l / 2 can peas

Put butter in the frying pan; when melted, add flour and brown.
Add carrot, onion and meat and cook until all are browned. Put
in a kettle; add water, salt and pepper and the herbs, tied in a
bouquet so that they can be removed. Cover and simmer for two
hours, adding the peas ten minutes before serving and removing the
herbs,

IRISH STEW

Neck of mutton 6 parboiled potatoes

1 tablespoon butter or drippings 1 carrot

2 onions Salt and pepper

Cut the meat into pieces two inches square, brown in the butter;
add water to cover the meat and the onions sliced. Cover closely
and simmer two hours. Add more water if necessary, parboiled
potatoes cut in half, a sliced carrot and seasoning. Cover and
cook one hour longer; let the potatoes be soft but not broken.
Thicken as desired.

A bay leaf cooked with the meat or a little Worcestershire sauce
added to the gravy when finished improves the flavor.

PLANKED CHOPS

Broil some thick chops on one side and arrange them cooked
side down, overlapping each other on the hot plank. Season with
salt, pepper and butter. Cook for twenty minutes, basting fre-
quently. Decorate with a border of mashed potatoes pressed
through ajbag and a star tube. Fill in with hot vegetables. Serve
at once with brown sauce,

MUTTON CHOPS WITH PEAS

Broil the chops as usual and have green peas boiled. Heap the
peas in the center of a round chop plate; decorate the chops with
paper ruffles and arrange them symmetrically around the peas

75 fc-L

MEATS

Planned for a
Family of Four

ROAST PORK

Select leg, loin, spare-rib or shoulder. If the skin is left on, cut
it with a sharp knife in lines running both ways. Add water and
bake in a moderate oven, allowing from twenty to thirty minutes
to the pound. Serve with apple sauce.

1. Head

2. Shoulder

3. Back

4. Middle cut

5. Belly

6. Ham

7. Ribs

8. Loin

DIAGRAM OF CUTS or PORK

PORK CHOPS

Have chops cut not more than a half inch thick. Place them in
a hot pan and cook slowly until tender and brown. Serve with
fried apples.

BOILED HAM

Let the ham soak in cold water over night; wash thoroughly
trim off the hard skin near the end of the bone; put in a kettle oi
cold water; heat to boiling point and cook slowly until tender

76 L-I<

Planned for a Tl/rC 1 A TC

Family of Four ML&A 1

allowing from fifteen to twenty minutes to the pound. Let it
remain in the water until cold; then skin it and cut in thin slices.

BAKED HAM

Soak and prepare the ham as for boiling. Boil slowly for several
hours; take out the ham; remove the skin; trim off the black and
smoked parts; paint all over with yolk of egg; sprinkle thickly
with fine bread crumbs; put in the oven and bake for about an
hour, basting frequently with a mixture of water and currant
jelly. Trim the knuckle with paper ruffles and serve hot.

FRIZZLED HAM

Shave uncooked ham as thin as paper, fat and lean together;
put in a frying pan over a quick fire; stir constantly until it begins
to brown and curl. Add several tablespoons of boiling water;
bring to a boil and serve.

STEWED HAM

Cut a thin slice of ham; divide into narrow strips two inches
long; pour boiling water on it; let stand until cold; drain off the
water and put the ham in a frying pan. Add a bunch of chopped
parsley and about a cup of cream; stew for five minutes and serve.

BROILED HAM

Take a thin slice of ham; pare off the skin; remove the brown
fat from the under side of the slices and lay them on a gridiron
over a hot fire. When the fat is slightly browned turn over and
cook the other side in the same way. If the ham is very old and
salty it should be stewed a few minutes before either broiling or
frying. Let it simmer in a frying pan; pour off the water and dry
on a clean towel,

HAM AND EGGS

Have the slice of ham cut as thin as possible; place it in a
heated pan and fry until it is slightly browned on both sides.
Lift out the ham; break the eggs into the pan; season and let
them fry until the whites are set. Remove them with a cake-
turner; place over the ham and serve, garnished with parsley.

77 *-*-

MEATS ..Planned for a

Family of Four

BACON AND EGGS

Have the bacon cut into very thin slices; put them in a frying
pan over a slow fire until most of the fat is extracted. Remove
the bacon; break the eggs into the pan carefully; season and cook
until the whites are set; lift out with a cake-turner and serve
immediately, garnished with the bacon.

SALT PORK IN MILK

1 pound salt pork 4 tablespoons fat

2 cups skim milk 4 level tablespoons flour

Cut the pork into thin slices; cover with hot water; let stand
for ten minutes and drain. Score the rind of the slices; fry until
a golden brown and serve in a milk sauce. Heat the flour in some
of the fat that has been rendered in frying the pork; add the milk
gradually; bring to a boil and pour over the slices of pork or
empty into a gravy boat.

MEAT POT-PIE

Cut beef, chicken, or other meat into pieces; put in boiling
water; cover and cook until tender, seasoning to taste. When
the stew is done add drop dumplings and serve.

A little chopped hard-boiled egg, parsley, bay leaf or other
herb lends variety to the pot-pie.

PIGS' FEET IN JELLY

2 pair feet 1 teaspoon powdered allspice

3 quarts cold water V 2 teaspoon powdered cloves
Salt and pepper Pinch of powdered mace

1 cup vinegar

Clean the feet and put them over the fire in the water. Boil
slowly until the meat falls from the bones ; strain through a
colander; return the broth to the kettle and boil until reduced to
one pint. Remove all the meat from the bones; cut it into small
pieces and add the seasonings. When the broth is reduced, add
the meat and vinegar; let simmer two or three minutes; then pour
into molds. Serve on the following day, emptying the molded
jelly upon a platter and garnishing with parsley or other green.

78 L-L

Planned for a TWTTTATR
Family of Four JVLC/A1O

TRIPE

Soak the tripe for several hours; scrape clean; put in salted
water and simmer for three or four hours. Drain off the water
and set the tripe aside until ready to use. To one cup of cream
sauce add a half teaspoon of onion juice and a cup of the boiled
tripe. Stir until the tripe is heated and serve.

BROILED SWEETBREADS

Wash the sweetbreads and blanch them for five minutes in
boiling water; lay them in a greased oyster broiler over a bright
fire, turning frequently and brushing with butter whenever turned.
When done remove carefully to a platter; season with pepper,
salt and butter, and serve with peas.

STEWED SWEETBREADS

1 pair sweetbreads 1 tablespoon flour

14 cup butter 1 cup cream

1 tablespoon chopped parsley

Wash the sweetbreads and blanch them for a few minutes in
boiling water; then lay them in cold water for ten minutes. Put
them in a saucepan with water to cover; stew until tender; add
the quarter of a cup of butter, rubbed into the tablespoon of flour,
the chopped parsley and a cup of cream. Boil three minutes and
serve.

STEWED KIDNEYS

Beef, calf or lamb kidneys J /2 tablespoon onion juice

Flour % cup water

1 tablespoon butter 2 tablespoons currant jelly

Salt and pepper

Be sure that the kidneys are fresh. Remove all fat and white
center; then soak them for an hour in salted water. Cut into
half-inch slices, dust with flour and saute in the butter for about
five minutes. Add onion juice and water and simmer for about
ten minutes. Add jelly, salt and pepper, and serve.

Planned for a
Family of Four

TOMATO SAUCE

1 cup cooked tomatoes V 2 teaspoon salt

1 bay leaf 1 teaspoon onion juice

Dash of red pepper 1 tablespoon butter

l 1 /^ tablespoons flour

Add the seasonings to the tomatoes and let them boil for a few
minutes. Melt the butter in a separate saucepan; stir in the flour;
then slowly add the tomatoes, strained. Bring to a boil and serve.

CREAM OF TOMATO SAUCE

Make a plain cream sauce and just before serving add a cup of
hot cooked tomatoes, strained. Add a pinch of soda to the toma-
toes before mixing them.

ANCHOVY SAUCE

3 anchovies Vz tablespoon catsup

1 tablespoon butter Dash of red pepper

1 tablespoon flour l / 2 cup boiling water

1 table spoonful lemon juice

Bone the anchovies and pound them to a paste. Melt the
butter; stir in the flour and when smooth add the anchovies,
pepper and catsup. Mix well; pour the hot water over all: boil
two minutes, stirring constantly; add the lemon juice and serve
with boiled or baked fish.

WHITE SAUCE

2 tablespoons butter 1 cup milk

2 tablespoons flour V 2 teaspoon salt

Dash of red pepper

Make exactly the same as cream sauce, modifying it if desired
by the addition of other flavorings.

HORSERADISH SAUCE

V 2 cup milk 1 tablespoon butter

1 tablespoon cracker crumbs 1 tablespoon horseradish

Salt to taste

Heat the milk with the cracker crumbs in a double boiler; add
the other ingredients; boil several minutes and serve with boiled
beef.

102 L-L

Planned for a
Family of Four

MUSHROOM SAUCE

6 mushrooms Juice of l /z lemon

l /2 tablespoon butter 1 tablespoon mushroom catsup

Salt and red pepper t/4 cup stock

1 teaspoon flour

Clean the mushrooms; cut them into small pieces; put them
in a saucepan with the butter, salt and pepper, lemon juice and
catsup; stew until tender; add the stock and the flour mixed with
a little cold water; bring all to a boil and serve with beefsteak
or game.

OYSTER SAUCE
25 oysters 1 pint cream sauce

Drain the oysters, saving the juice, and wash them. Strain
the juice; bring it to a boil; skim and add the oysters. Cook
until the edges of the oysters begin to curl and at the moment of
serving add to the cream sauce. Add more seasoning if desired,
but do not add it until the sauce is removed from the fire, as salt
is apt to make the mixture curdle.

SAUCE SUPREME

2 tablespoons butter 1 cup chicken stock

2 tablespoons flour l / 2 teaspoon lemon juice

1 tablespoon hot cream 1 tablespoon chopped parsley

Salt and pepper

Melt the butter, but do not brown it; add the flour as in cream
sauce, then the cream and stock gradually, and the seasoning and
lemon juice after it is taken from the fire.

CAPER SAUCE

2 tablespoons butter 1 teaspoon onion juice

2 tablespoons flour y 2 teaspoon salt

1 cup meat broth Dash of pepper
1 tablespoon capers

Melt the butter; add the flour, then the broth and seasoning,
stirring to prevent lumps. When it boils, add the capers; stand
over hot water for ten minutes and serve.

103 L-L

SAUCES Planned for.

Family of Four

CELERY SAUCE

1 stalk celery 1 cup salted water

1 cup cream sauce

Wash the celery and cut it into pieces one half inch long. Let
it cook in the salted water until tender; drain thoroughly; stir
the cream sauce into it; bring to a boil and serve with poultry or
game.

BECHAMEL SAUCE

2 tablespoons butter '/ cup cream
l l /2 tablespoons flour *4 teaspoon salt
l /z cup white stock Dash of pepper

Melt the butter; cook thoroughly with the flour; add the stocK
gradually, then the cream and seasoning.

CRANBERRY SAUCE

1 pint cranberries 1% cups water

Sugar

Put the cranberries on with the water and cook until soft; strain
through a cloth; weigh and add three fourths of a pound of sugar
to every pint of juice. Cook ten minutes; pour into molds and
set aside to cool. Serve with poultry, game or mutton.

STEWED CRANBERRIES

3 cups cranberries l l / 2 cups sugar

1 cup water

Boil together the sugar and water for seven minutes; then add
the cranberries, well washed and picked, and cook until the berries
burst. Serve the same as cranberry sauce.

JELLY SAUCE

, 1 tumbler currant or grape jelly 1 tablespoon butter

1 tablespoon lemon juice

Melt the jelly, adding the butter slowly. Boil for one minute
and just before serving add the lemon. This is served with game,
iamb or mutton.

104 L-L

Planned for a
Family of Four

ORANGE SAUCE

1 tablespoon butter 1 cup poultry stock

1 tablespoon flour 1 orange

Salt and pepper

Follow directions for making brown sauce. Add the shredded
peel of the orange, and simmer until peel is tender. Add the juice
of the orange just before serving. Serve with goose or duck.

APPLE? SAUCE

Pare and quarter tart apples. Put them in a saucepan with
just enough water to keep them from burning; bring to a boil
quickly and cook until the pieces are soft. Then press through a
colander and add four tablespoons of sugar (or less) to each pint
of apples,

If desired, cinnamon or grated nutmeg may be sprinkled over
the top after the apple sauce is in the serving dish, or a little stick
cinnamon or lemon peel may be cooked with the apples. Serve
with goose or pork.

SUITABLE SAUCES TO SERVE WITH CERTAIN MEATS,
FISH, AND VEGETABLES

BEEF, ROAST Horseradish, brown, tomato, or jelly sauce.

VEAL, ROAST Brown, tomato, or horseradish sauce.

MUTTON, ROAST Sauce piquante, jelly, curry, or mint.

MUTTON, BOILED Sauce piquante.

LAMB, ROAST Mint, caper, curry, or jelly sauce.

PORK, ROAST Apple sauce, sauce piquante, or brown sauce.

BEEFSTEAK, BROILED Mattre d'hotel butter, or mushroom sauce.

GOOSE OR DUCK Apple sauce, jelly sauce, orange sauce.

CHICKEN OR TURKEY, ROAST Cranberry sauce; giblet, celery, or oyster sauce.

CHICKEN, BOILED Sauce supreme, white sauce, oyster sauce.

CHICKEN, FRIED Brown, celery, or egg sauce; sauce supreme.

WARMED-OVER POULTRY Bechamel, white, or egg sauce.

FISH, BOILED OR BAKED White, egg, or caper sauce.

FISH, FRIED Tartare sauce.

VEGETABLES, BOILED Cream sauce, drawn butter.

For coloring and flavoring brown sauces and soups a table-
spoon of " Browning for Sauces " may be used. See next page.

105 L-L

Planned for a
Family of Four

BROWNING FOR SAUCES

1 cup sugar l ! /2 cups boiling water

1 small onion Vfc teaspoon pepper

1 small carrot 1 teaspoon salt

Chop the onion fine, and cut the carrot into dice. Cook the
carrot and one-half the onion in the boiling water. Melt the
sugar in an aluminum or iron pan, letting it cook until it smokes
and turns deep brown in color. Add the uncooked onion. Take
from the fire. Add the boiling water, vegetables, pepper and salt.
Cook slowly five minutes. Strain, cool, and bottle for use. By
many people a little parsley, and celery seed are liked for addi-
tional flavor. If used, they are cooked in the boiling water,

JOB

EGGS

made an egg aland on end, and then discovered a new
world!

Fables of a Rolling Pin.

In marble loalls as white as milk,
Lined with a curtain soft as silk;
Within a fountain crystal clear,
A golden apple doth appear.
No doors there are to this stronghold-
Yet folk break in and steal the gold.

Mother Goose.

108

EGGS

EGGS are a highly concentrated food, a pound (about nine) being
nearly equal in nutritive value to a pound of beef. They
make an excellent meat substitute, but when so used should be
served with starchy foods, since they lack in fuel value.

Eggs should not be cooked at a higlTtemperature, intense heat
causing albumen to harden and become difficult of digestion,

BOILED EGGS

Soft-boiled eggs may be prepared in two ways. The eggs may
be dropped carefully into boiling water and boiled three minutes,
or they may be placed in a covered vessel of boiling water and
allowed to stand in a warm place (but not on the stove) for ten
minutes. Eggs prepared in this way are sometimes called "Cod-
dled Eggs." They are much more delicate and digestible than
the usual "Boiled Eggs."

"Hard-boiled" eggs should be put into cold water and brought
to the boiling point. Let them cook just below the simmering
point for twenty or thirty minutes, and then drop them into cold
water to prevent the yolk from turning dark.

POACHED EGGS

Bring salted water to a boil in a shallow vessel; remove from the
fire and slip the eggs carefully into it, breaking each into a small
saucer first. Place the pan over a moderate fire and let the water
come slowly to a boil. By this time the whites of the eggs should
be delicately set. Lift the eggs carefully; trim off the ragged
edges and serve on slices of buttered toast.

FRIED EGGS

Melt in a frying-pan a large piece of butter; or use the fat
of ham or bacon. When hot, drop in the eggs, one at a time,
being careful not to break the yolk. When the white of the egg

109 L-I>

Planned for a
Family of Four

is set they are done, though some persons like them turned over
and cooked on the other side. Remove from the pan with a cake-
turner and serve at once.

SHIRRED EGGS

Eggs may be shirred in one large baking dish or pan, but are
better and look more tempting in individual ramekins or custard
cups. Place a small piece of butter in the bottom of each; break
the egg; drop it in without breaking the yolk; season with pepper
and salt and put another small piece of butter on the top. Bake
in a hot oven until the white is set, and serve immediately.

SCRAMBLED EGGS

4 eggs 1/2 tablespoon butter

4 tablespoons milk or water Salt and pepper

Break the eggs In a bowl and beat them thoroughly; add the
milk and seasoning and beat again. Melt the butter in a frying-
pan over the fire; pour in the eggs; stir occasionally but not con-
stantly until they thicken; then serve at once.

GRIDDLED EGGS

Heat a griddle as if for baking cakes; butter it lightly and ar-
range small muffin rings on it. Drop an egg in each and turn as
soon as lightly browned. Griddled eggs resemble fried eggs but
are far more delicate.

CURRIED EGGS

6 hard-boiled eggs l /2 teaspoon salt

1 cup curry sauce % teaspoon pepper

Cut the eggs in half and slice enough of the white off the end of
each to make them stand upright. Sprinkle with salt and pepper
and serve on a hot platter with the sauce poured around them.

PLAIN OMELET

4 eggs Salt and pepper

4 tablespoons milk or water % tablespoon butter

Beat the eggs very light, yolks and whites separately ; then fold
the whites into the yolks. Add the seasoning and milk. Melt

110 L-L

Planned for a
Family of Four

the butter in a frying-pan; pour in the omelet; brown carefully;
fold over and serve on a hot platter. Garnish with parsley or
olives.

HAM OMELET

Make the same as plain omelet, adding one half cup of minced
ham after the omelet is in the pan. When folded over and served
the ham will be completely concealed.

SAVORY OMELET No. 1

6 eggs 2 teaspoons chopped onion

2 teaspoons chopped parsley Salt and red pepper

2 tablespoons grated cheese

Beat the yolks of the eggs thoroughly with the seasonings ; beat
the whites to a stiff froth and fold them into the yolks. Pour into
a buttered pudding dish; sprinkle with grated cheese; bake for
about fifteen minutes and serve at once.

SAVORY OMELET No. 2

6 eggs 1 tablespoon butter

l /2 teaspoon salt 1 tablespoon chopped parsley

y 2 saltspoon pepper 1 tablespoon chopped onion

2 tablespoons gravy 1 tablespoon lemon juice

Break the eggs into a bowl; add the salt and pepper and gravy
and beat well. Put the butter in the pan and when hot pour in
the egg mixture. Add the parsley and onion; cook until a light
brown; fold over and serve, pouring on the lemon juice after the
.omelet is on the platter. Garnish with parsley or slices of lemon.

RICE OMELET

1 CUp tnilk 3 eggS

1 cup cold boiled rice 2 tablespoons butter

l /z teaspoon salt

Warm the milk in a double boiler; add the rice and one table-
spoon of butter; mix thoroughly; then add the eggs, well-beaten,
and seasoning. Melt the other tablespoon of butter in a frying-
pan and when hot turn into it the rice mixture. Let it brown
slightly; put in the oven until it is "set"; fold over and serve
garnished with parsley,

111 L-L

EGGS Planned for a

Family of Four

SWEET OMELET

4 eggs 4 teaspoons powdered sugar

4 tablespoons milk i/ 2 tablespoon butter

4 tablespoons marmalade or jelly

Make the same as plain omelet, adding the marmalade or jelly
just before the omelet is folded over. Sprinkle with sugar and
serve garnished with preserved cherries or candied fruit.

CRUMB OMELET

YZ cup grated bread crumbs Salt and pepper

72 cup cream i/ 2 teaspoon chopped parsley

3 eggs i/ 2 teaspoon chopped onion

1 tablespoon butter

Beat the eggs separately and then together; season and add
the parsley and onion. Pour the cream over the bread crumbs
and mix them with the eggs; empty all into a hot pan in which
the butter has already been melted; spread evenly over the pan;
brown carefully; fold one half over the other; lift to a hot platter
and serve, garnished with parsley or slices of small white onion.

TOMATO OMELET

2 large ripe tomatoes 2 tablespoons butter

1 teaspoon flour 3 eggs

Peel the tomatoes; chop them fine; season with pepper and
salt; dust with the flour; mix it in so that there are no lumps;
then add a tablespoon of butter, melted. Beat the eggs, separately
and then together; add them to the tomatoes and mix well. Put
a second tablespoon of butter in a frying-pan; pour in the omelet;
brown slowly; fold over and serve on a hot dish garnished with
parsley or slices of red tomato.

CORN OMELET

4 eggs Salt and red pepper

2 ears corn 1 tablespoon butter

Beat the yolks and whites of the eggs separately and then to-
gether; grate the corn and add it to the eggs with the seasoning.
Melt the butter in a frying-pan; pour in the omelet; brown care-
fully; double over and serve.

112 L-L

Planned for a
Family of Four

OYSTER OMELET

Make the same as the corn omelet, substituting one dozen finely
chopped oysters for the corn.

CODFISH OMELET

1 cup shredded codfish Dash of red pepper

2 eggs l /2 tablespoon butter
1 cup milk V 2 tablespoon flour

Cover the codfish with cold water; cook half an hour in a closely
covered pan; strain through a colander and return to the pan.
Beat the eggs, separately and then together with the milk; add
the red pepper and pour over the codfish. Rub the butter and
flour together; stir it into the fish and egg; cook gently until it
thickens and serve at once.

CHEESE OMELET

4 eggs y 4 pound cheese or less

4 tablespoons milk Red pepper and salt

1 tablespoon butter

Beat the whites and yolks of the eggs separately; stir them to-
gether; then add the milk. Place the butter in a frying-pan over
the fire, and when it is hot pour the mixture in, sprinkling it with
salt and red pepper. Then add the cheese, which should be grated
or broken into small pieces. Brown the omelet carefully; fold
over and serve, garnished with olives or parsley. It is better if
the cheese does not melt, but is simply heated through.

BAKED OMELET

2 tablespoons butter 1 cup milk

2 tablespoons flour 6 eggs

l /2 teaspoon salt

Put the butter in a pan over the fire; when melted add the flour;
mix well; then add the milk gradually, stirring until thick and
smooth. Add the salt and set aside to cool. Beat the eggs, yolks
and whites separately; fold first yolks and then whites into the
cream sauce; pour into a baking dish, and bake in a moderate
oven for about fifteen minutes. Serve at once.

113 L-L

Planned tor a
Family of Four

BAKED EGGS A LA MARTIN

2 tablespoons butter 1 level teaspoon salt

2 tablespoons flour 6 eggs

1 pint milk i/ 2 cup grated cheese

Red pepper

Make cream sauce as for baked omelet; pour half of it into a
baking dish; break over it six eggs, and cover them with the re-
maining half of the sauce. Sprinkle red pepper and the grated
cheese over the top and bake in a moderate oven for ten or fifteen
minutes.

WELSH RAREBIT

2 cups grated cheese % cup milk
Yolks of 2 eggs Salt and red pepper

4 slices buttered toast

Place the milk in a pan over a moderate fire; when hot, add
the cheese; stir until the cheese is thoroughly melted; then add
the eggs and seasoning and pour over the toasted bread.

GOLDEN BUCK

1 cup milk V 2 teaspoon salt

2 cups grated cheese Dash of red pepper
l /4 teaspoon mustard 6 squares toast

6 poached eggs

Let the milk come to the boiling point; add the cheese; then
the mustard, pepper and salt. Have the poached eggs ready on a
platter and as soon as the cheese is melted pour the mixture around,
not over the eggs. Garnish with parsley.

OX EYES

4 round slices bread Pinch of salt

1 beaten egg l / z cup milk

4 eggs

Cut the bread two inches thick; remove the crust and with a
round biscuit-cutter take the center out of each slice. Add the
milk and salt to the beaten egg; place the bread in a buttered
baking dish and baste with the egg and milk. Break an egg in
the center of each slice; place in a hot oven and bake until the
whites of the eggs are set.

Family of Four

for * EGGS

BIRDS' NESTS

Have prepared slices of buttered toast, and on each slice put
the beaten white of an egg in the shape of a bird's nest. In the
center place the yolk, seasoning with a small piece of butter,
pepper and salt. Bake in a quick oven until the whites are deli-
cately browned.

KEDGAREE

J/2 cup codfish Dash of red pepper

/2 CU P boiled rice % teaspoon onion juice

4 eggs

Soak the codfish in cold water; dram; place over the fire in
fresh water; bring to a boil and drain again. Mix with the rice;
add the seasoning; place in a hot buttered pan and stir until the
entire mixture is heated. Then add the eggs, well beaten; cooJ*
for a minute and serve.

BEAUREGARD EGGS

6 eggs 1 cup cream sauce

6 slices buttered toast

Put the eggs in the water over the fire and let them "simmer"
for twenty minutes. Prepare the toast and set it in the oven
to keep hot. Remove the eggs from their shells; cut them m
halves lengthwise or chop them fine and put them over the toast.
Make a cream sauce; pour over all; garnish with parsley and
serve.

EGGS JAPANESE

<& eggs 1/2 teaspoon onion juice

4 sardines Salt and pepper

1 teaspoon anchovy paste 2 cups boiled rice

1 cup cream sauce

Boil the eggs for fifteen minutes; remove the shells and cut
them in halves lengthwise. Take out the yolks; mash them; mix
with the sardines, minced; add the seasoning and return to the egg
cavities. Place the rice in a mound on a heated platter; on it
arrange the eggs; cover all with cream sauce; garnish with parcley
and serve.

115 L-L

EGGS planned ror a

Family of Four

SPANISH EGGS

2 slices onion 2 tablespoons tongue

1 tablespoon olive oil Dash of red pepper

2 cups mushrooms 1 saltspoon salt
1 cup cooked tomatoes 3 eggs

Cook the onion in the oil until light brown; add the mushrooms,
tomatoes, seasoning and tongue, minced fine. Last of all, add the
eggs, unbeaten. As soon as the eggs are set the mixture is ready
to serve.

116

MEAT SUBSTITUTES

// the heat of summer, the health of the body, or any other reason,
make it desirable to reduce the daily meat ration, no one need be con-
cerned; the bounty of Nature provides many healthful and agreeable
substitutes.

Everyday Science.

npr

MEAT SUBSTITUTES

FIAT meat in the diet is not essential for efficiency for many
people at least is shown by the fact that a Chinese coolie,
for a day's work, carried a pack of tea weighing a hundred and
fifty pounds over forty miles of road on a diet almost exclusively
of rice; that the almost indefatigable Japanese soldiers are rice-
fed; that a vegetarian won the recent walking race of the British
Isles from Land's End to John o' Groats, doing the nine hundred
and eight miles in less than seventeen days.

Whether or not the use of meat is best for health and efficiency
has never been fully agreed upon. It is more or less a personal
question, depending to a great extent upon the dietary habits
formed in childhood, and upon one's occupation; but doubtless
we, as a nation, eat too much meat. In many American homes,
meat is eaten three times a day. This mistaken idea of being
well-fed may have come about because of lack of knowledge of
the amount of protein contained in some other foods.

A quart of milk, three-quarters of a pound of moderately fat
beef, and five ounces of bread, all contain about the same amount
of nutritive material. The milk comes the nearest of being a
perfect food. Cheese, made of the curd of milk, stands almost at
the head of the list of foods as far as nutritive value is concerned;
but in large amounts, or when cooked at high temperature, it is
not readily digested by some people. In cooking, it should be
diluted with milk or used with other food, because it is so highly
concentrated; and it should be well masticated. The question
of digestion is again a personal one, about which no wholesale
statement can be made. It is well to serve such green vegetables
as lettuce, watercress, celery, with this concentrated food.

In looking for ideal meat substitutes, eggs immediately suggest

119 L ~ L

MEAT SUBSTITUTES

themselves, not only because of their high nutritive value, but
because of their pleasing appearance when cooked, and because of
the great variety of dishes which can be made from their use.

Among vegetables rich in protein and in fuel value, dried beans,
peas, and lentils are excellent substitutes for meat. They contain
as much protein as meat, and their fuel value is almost equal to
that of cheese, and they are used extensively by people who, cither
from choice or necessity, eat little or no meat. Care must be
taken, however, to have them very thoroughly cooked. The impov-
erished Mexican uses at almost every meal the native bean or
frijole, made palatable with green vegetables and chile or red
pepper. There is a Hindoo proverb, "Rice is good, but lentils
are my life," showing in what esteem the protein of the lentil
was held even among ancient peoples.

Nuts also are used as substitutes for meat; for they are very
rich in oil, with only a small percentage of starch and sugar, and
are also rich in nitrogen (protein) . Though frequently indigestible
when used by themselves, if properly combined with other foods,
they should be quite easy of digestion by any normal person.

DINNERS WITHOUT MEAT

Monday

BLACK BEAN SOUP
BAKED OMELET CREAMED ONIONS

BAKED POTATOES
LEMON MERINGUE COFFEE

Tuesday

VEGETABLE SOUP

LENTILS A LA CREOLE MASHED POTATOES

CAULIFLOWER SALAD
COFFEE JELLY PEANUT CAKES

Wednesday

PEACH COCKTAIL

BAKED MACARONI WITH CHEESE STEWED ONIONS

LETTUCE SALAD

STEWED FRUIT SPONGE CAKE

COFFEE

120 L-t,

Planned for a

FamUyofF<fu? MEAT SUBSTITUTES

Thursday

CREAM OF TOMATO SOUP
CHEESE OMELET CEEAMED POTATOES

ASPARAGUS
FROZEN STRAWBERRIES WAFERS

Friday

CREAM OF ASPARAGUS SOUP

BOSTON BAKED BEANS BROWN BREAD

GREEN PEAS

FRUIT SALAD

NUTS CRACKERS CREAM CHEESE

Saturday

VEGETABLE SOUP

CORN AND CHEESE SOUFFLE

CANDIED SWEET POTATOES SCALLOPED TOMATOES

WATERCRESS
FRENCH TART COFFEE

Sunday

CREAM OF CORN SOUP
NUT ROAST BAKED RICE

GREEN PEAS

GRAPE-FRUIT SALAD

MAPLE MOUSSE KISSES

DRIED PEAS, BEANS AND LENTILS

The dried legumes are excellent if properly cooked, and form a
palatable dish if simply boiled until tender and seasoned with but-
ter, pepper and salt.

The first important step is the swelling and softening of the
legume by soaking in water a number of hours, usually not less
than eight, and the removal of such parts as will not soften by
cooking. The skin of the ripened pea and lentil is easily removed,
and both peas and lentils are therefore more easily prepared than
beans. Many kinds of beans, however, after proper soaking may
be freed from their skins by stirring in water. The skins rise to
the top and can be skimmed off. The large lima beans after
soaking may easily be slipped out of the skins by pressing them
between the fingers.

Soft water should be used for both soaking and boiling the
legumes; but if neither is available, simply boil the water before
using and pour it from the sediment. In soaking beans baking
soda may be used to soften the water (using a quarter teaspoon
of soda dissolved in one quart of water to every pound of beans),

121 L-L

MEAT SUBSTITUTES C5g3SK

as it increases the digestibility of the beans and does not destroy
the flavor. . . . .

Dried peas, beans and lentils are better if cooked slowly all day,
If desired, the flavor may be improved by the addition of onion,
flavoring herbs or meat stock. The legumes may be left whole or
mashed through a sieve. In either case they will be greatly im-
proved by the addition of butter and abundant seasoning; the
salt should be cooked with them, allowing one half tablespoon tor
one pint of beans, and the pepper added with the butter.

LENTILS A LA CREOLE

1/2 cup lentils 1 sma11 onion

1 tablespoon butter 1 cup tomatoes

1 green pepper Salt and pepper

1 cup boiled nee

Let the lentils soak over night in water, adding a pinch of bak-
ing soda if the water is hard. In the morning, drain; cover with
fresh water and let simmer for one half hour; drain again; cover
with hot water and let simmer slowly until the lentils are tender.
Put the butter in a saucepan and melt; add the pepper and onion,
both finely chopped; stir and cook until the butter is browned.
Add the tomatoes, canned or raw; season to taste; and into tJ
empty the lentils after they have been drained and mashed through
a colander. Cook slowly for about thirty minutes; pour into a
deep platter and surround with a border of rice.

BAKED LENTILS

1 pint lentils l /2 small onion

ant water % teaspoon salt

3 ounces salt pork 1 A teaspoon pepper

Pick and wash the lentils and soak them in cold water over
night. In the morning put them over the fire in a large saucepan
with about a quart of water. As soon as the water begins to boil
the lentils will rise to the top. Remove them with a> skimmer;
put them in a deep baking dish with the pork and onion in t
center and pour over them the pint of boiling water, in which th
salt and pepper have been mixed. Bake in a moderate oven four
or five hours. The lentils must be kept moist and it may be ne*es-
sary to add a little water from time to time.

122

MEAT SUBSTITUTES

BAKED BEANS

1 pint dried beans */ 2 teaspoon salt

l /4 pound salt pork Dash of pepper

1 cup water 1 tablespoon molasses

Soak the beans over night, adding a little soda to the water.
In the morning cook them gently until the skins begin to break;
then drain off the water, saving one cup. Empty the beans into
a baking dish; bury the pork in them, rind side up, and pour over
them the cup of water saved, into which has been stirred the salt,
pepper and molasses. If desired, a little mustard or onion or
more molasses may be added. Cover the beans and let them bake
in a slow oven for four or five hours. Serve with Boston brown
bread.

PUREE OF DRIED BEANS

1 pint beans 1/2 teaspoon salt

1 tablespoon butter or drippings l / 2 saltspoon pepper

l / 2 teaspoon sugar 1 cup hot milk

Cook the beans until very soft; drain well, saving the water,
and rub through a puree sieve. Put one pint of the strained beans
in a saucepan with the butter or savory drippings and seasoning
and add the hot milk gradually until a thick mush is formed. Heap
the puree in the center of a hot platter and garnish with fried bacon,
sausages or mutton chops.

A soup may be made with the water in which the beans were
cooked and the remainder of the strained beans.

Dried peas may be prepared in the same way.

DRIED BEANS SAUTE

1 pint beans V 2 tablespoon salt

l l /2 tablespoons butter or drippings l / 4 teaspoon pepper

Soak the beans and cook them until tender but not broken; then
drain off the water and save it for soup. Put the butter or savory
drippings in a pan over the fire and when hot put in the drained
beans which have been seasoned. Cook over a hot fire for fifteen
minutes, frequently turning the beans with a fork; then cover
and let them cook for half an hour where they will not burn. If
desired moist, a half cup of stock, milk or water may be added
before putting them to cook for the last half hour.

123 L-L

MEAT SUBSTITUTES

Planned for

BEANS MEXICAN

2 cups pink beans 1 tablespoon drippings

6 cups water 1 chile pepper

1 small onion Salt

Wash the beans and soak them in the water over night. In the
morning add the onion; boil gently until soft; then drain, saving
the water. Put the grease in a large skillet; when sizzling hot
add the drained beans and stir thoroughly until each bean seems
to have a coating of the fat and begins to burst. Add one cup oi
the water in w r hich the beans were boiled; gently crush a few of
the beans to thicken it; add the remainder of the water, salt to
tnste and the chile pepper, finely chopped. Simmer until the beans
are almost dry and serve.

COTTAGE CHEESE

Set a gallon or more of thick sour milk in warm water, or in a
warm place until it reaches a temperature of 180 F. Let stand
at this temperature for an hour or more, until the curd separates
from the whey and seems firm. Turn gently into a piece of cheese-
cloth; hang up to drain for several hours; chop and mix salt and
cream through the mass, working the mixture well with the hands.

BOSTON ROAST

1 pound cooked kidney beans Bread crumbs

V 2 pound grated cheese Salt and red pepper

Butter and water

Mash the beans or put them through a meat grinder; add the
cheese, salt and sufficient bread crumbs to make the mixture stiff
enough to form into a roll. Bake in a moderate oven, basting
occasionally with butter and water. Serve with tomato sauce.

PIMIENTO ROAST

2 cups cooked lima beans 3 canned pimientoes
1 A pound cream or cottage cheese Bread crumbs

Butter and water

Chop the first three ingredients or put them through a meat
chopper; mix thoroughly and add bread crumbs until the mixture
is stiff enough to form a roll. Brown in the oven, basting occa-
sionally with butter and water.

124 L-L

MEAT SUBSTITUTES

BAKED MACARONI WITH CHEESE

1 cup broken macaroni 1 pint cream sauce

2 quarts boiling salted water 1 cup grated cheese

1 cup buttered bread crumbs

Cook the macaroni in the water for twenty or thirty minutes;
drain and blanch with cold water. Put the macaroni in a pudding
dish in layers, covering each with cream sauce and grated cheese
and making the top layer of bread crumbs. Bake in the oven until
the crumbs are brown.

BAKED CRACKERS WITH CHEESE

10 butter crackers or Boston 1 tablespoon flour

crackers l / 4 teaspoon salt

iy 2 cups milk y 2 cup buttered bread
1 cup grated cheese . crumbs

Split the crackers if they are thick and with a sharp knife cut
them into pieces of uniform size. Pour the milk over them and
drain it off at once. Then make a sauce with the milk, flour,
cheese and salt. Into a buttered baking dish put alternate layers
of soaked cracker and sauce. Cover with bread crumbs and brown
in the oven.

MIGAS

Soak slices of stale bread and squeeze dry. Put olive oil or
drippings in a frying pan and when boiling hot drop in an onion
chopped fine, a little ground chile and a pinch of sweet marjoram.
Lay the slices of bread in this with plenty of fresh cheese (prefer-
ably goats' cheese), finely broken, and fry for about ten minutes.
Remove to a hot plate; cover with grated cheese, stoned ripe
olives and chopped hard-boiled egg.

CORN AND CHEESE SOUFFLE

1 tablespoon butter 1 cup grated cheese

1 tablespoon chopped green pepper 1 cup corn
l /4 CU P flour 3 eggs

2 cups milk % teaspoon salt

Melt the butter and cook the pepper thoroughly in it; make a
sauce by adding the flour, milk and cheese; add the corn,
yolks of eggs and seasoning; fold in the stiffly beaten whites; turn
into a buttered baking dish and bake in a moderate oven for thirty
minutes.

125 L-L

MEAT SUBSTITUTES

CHEESE SOUFFLE

2 tablespoons butter 1/2 teaspoon salt

2 tablespoons flour Dash of red pepper

V 2 cup scalded milk V4 cup grated cheese
3 eggs

Melt the butter and mix thoroughly with the flour; then add
the hot milk gradually and the salt, red pepper and cheese. Re-
move from the fire and add the beaten yolks. Cool the mixture;
fold in the beaten whites; pour into a buttered baking dish and
cook about twenty minutes in a slow oven. Serve at once or the
souffle will not be light.

CHEESE ROLLS

A large variety of rolls may be made by combining cooked
beans, lentils or peas with cheese and adding bread crumbs to make
the mixture thick enough to form into a roll. Beans are usually
mashed, but peas or lima beans may be combined whole with
bread crumbs and grated cheese and enough of the water in which
the vegetables have been cooked to insure the right consistency.

Chopped spinach, beet greens or lettuce may be used instead of
the legumes if desired.

Cottage cheese, cream cheese, American or English dairy cheese
may be used.

BAKED RICE

2 cups boiled rice l /z cup milk

1 cup grated cheese Salt and red pepper

1 tablespoon butter Bread crumbs

Arrange the rice in a baking dish in layers, covering each with
cheese, a little milk, butter, salt and red pepper. Spread bread
crumbs over all and bake in a moderate oven until the crumbs are
browned.

English dairy cheese is preferred for this, although American
cheese will do.

ENGLISH RICE

^2 cup rice 1 A cup cooked tomatoes

1^ cup pecans 1 saltspoon salt

Dash of pepper

Wash, boil and drain the rice. Strain the tomatoes and add to
them the seasoning. Put a layer of rice in the bottom of a baking

126 L-L

MEAT SUBSTITUTES

dish, then a layer of nuts, then rice, then nuts again until the entire
quantity is used, making the last layer of rice. Pour the tomatoes
over this and bake in a moderate oven thirty minutes.

PEANUT BUTTER

Nuts are found indigestible chiefly because of the impossibility
of grinding them fine enough with the teeth. The value of nut
butters is therefore obvious.

Almost any kind of nut will make good butter, but peanuts are
perhaps the best and the most generally available. Pound freshly
roasted nuts in a mortar or put them through a chopper, using the
knife designed especially for the making of nut butters. Season
with salt and add a little olive oil if desired. In most cases the oil
from the nuts is sufficient to moisten the butter.

NUT AND FRUIT CHEESE

14 pound figs 2 ounces almonds

1 A pound seeded raisins 2 ounces pine nuts

14 pound dates 2 ounces Brazil nuts

1 A pound pecans

Wash the fruit and stone the dates. Mix thoroughly with the
nuts and put through a meat chopper. Press the mixture into
baking powder tins and stand in a cool place. When wanted for
use loosen the sides with a thin knife-blade and turn out on a
board. Cut into thin slices and serve in the place of meat or put
between thin slices of buttered bread.

NUT ROAST

1/2 cup lentils l /2 teaspoon salt

1/2 cup shelled roasted peanuts l / 2 saltspoon pepper

1/2 cup toasted bread crumbs Milk

Soak the lentils over night; in the morning drain, cover with
fresh water and bring to a boil. Drain again; put in fresh water
and cook until tender. Drain once more; throw away the water
and press the lentils through a colander. To them add the nuts,
either ground or chopped, the bread crumbs and seasoning and
milk sufficient to make the mixture the consistency of mush. Put
into a greased baking dish; bake in a moderate oven for an hour;
turn out on a heated platter; garnish with parsley or watercress
and serve.

127 L-L

MEAT SUBSTITUTES Planned fora

Family of Four

VEGETABLE MEAT PIE

l /2 cup lima beans Vfe cup hot milk

V4 cup peanuts 1 hard-boiled egg

Vi cup almonds J /2 tablespoon chopped parsley

4 potatoes Vz tablespoon chopped onion

l /4 cup flour l / 2 teaspoon salt

V 2 saltspoon pepper

Soak the beans over night ; in the morning let them boil rapidly
for one-half hour. Drain; slip the beans from their skins and
split in halves. Blanch the almonds and chop them with the
peanuts. Boil the potatoes, and cut two into small cubes. Mash
the remaining two and use for a dough, adding four tablespoons
of the hot milk, a little salt and the flour. Put layers of beans in
the baking dish, sprinkling each layer with nuts, egg, potato cubes
and seasoning. Roll out potato dough to cover; bake half hour.

NUT SOUFFLE

1 cup soft bread crumbs Vk teaspoon salt

Vfc cup milk Dash of pepper

l /2 CU P chopped nuts Whites of 3 eggs

Put the milk and bread crumbs over the fire; cook until per-
fectly smooth, stirring constantly. Remove from the fire; work
in the nuts; add the seasoning; fold in the well-beaten whites of
eggs; turn into a baking dish and bake in a quick oven from ten
to fifteen minutes. Serve at once.

ALMONDS WITH EGGS

1 cup milk 1 teaspoon vanilla extract

2 tablespoons sugar V 2 teaspoon almond extract
Grated rind of 1 lemon 3 ounces chopped almonds
1 tablespoon butter White of 1 egg

1 tablespoon flour 1 tablespoon sugar

3 eggs Few shredded almonds

Put the milk into a saucepan with the sugar and lemon rind
and allow it to simmer gently for half an hour. Blend the butter
and flour; add the milk mixture; stir until it boils; then cook
for five minutes. Beat the eggs; add the flavorings and almonds,
and stir all into the first mixture. Stir with a wooden spoon
over the fire until thick like batter; then turn into a baking dish.
Cover with a meringue made from the white of egg and sugar;
brown in the oven; sprinkle with shredded almonds and serve hot.

128 L-L

LEFT-OVERS

I found a little crust of bread that must not go to waste,

80, by a famous recipe, I seasoned it to taste.

I used six eggs, a pint of cream, some citron and some spice,

Two lemons, dates and raisins, and a brimming cup of rice.

It took a lot of things,, I know

(That's Iww the cook-book read);

And no one cared for it but oh!

I saved that crust of bread.

Author Unknown.

130

LEFT-OVERS

EFT-OVERS afford the cook an opportunity for the display
of her ingenuity that is not to be slighted. To concoct a
pleasing dish out of an unpromising left-over is a small triumph
that is in itself its own reward. Almost any one can succeed
with new and fresh material, but to take old materials that are
too good to be wasted, and make them appear new and tempting,
is a branch of the art of cooking that will repay the extra time and
study that it takes. Made-over dishes are especially useful for
luncheons or suppers, when only a light meal is needed. What
otherwise might be a loss of good food can often be made to
appear on the table as a most desirable addition to the menu.

There are throughout this book many recipes that call for
cold meats and vegetables, so that this chapter is not the only
one to be studied by the economical cook. See especially the
chapter on "Entrees."

BAKED HASH

2 cups cold meat 2 cups cold potatoes

1 tablespoon butter 2 cups stock

Seasoning to taste

Melt the butter in the stock; add the meat and potato, finely
chopped or run through a meat chopper. Season to taste; put
in a greased baking dish and bake until nicely browned.

CURRY OF BEEF

2 cups coldjbeef Curry sauce

1 cup boiled rice

Make curry sauce according to directions given in the chapter
on "Sauces," page 101, using meat stock instead of boiling water;
add the beef, finely chopped; bring to a boil and serve in a border
of hot boiled rice.

131

LEFT-OVERS

CURRY OF LAMB

Make and serve the same as curry of beef, adding a half teaspoon
of chopped mint if desired.

SCALLOPED BEEF

2 cups cold chopped beef 1 cup brown sauce

2 cups cooked tomatoes 1 cup bread crumbs

Salt and pepper 2 tablespoons butter

In a baking dish arrange alternate layers of beef and tomatoes,
seasoning each and moistening the meat with brown sauce (or
with a little melted butter and hot water if there has been no
brown sauce left). Cover the top with bread crumbs and bits of
butter; bake in a moderate oven for half an hour and serve. If
it begins to brown too quickly, cover with another pan.

CREAMED HASH

1 pint cold meat 1 tablespoon chopped parsley

Salt and pepper 1 teaspoon onion juice

1 cu^ cream sauce

Chop the meat very fine; season it and add the onion and parsley.
Make the cream sauce in a double boiler; stir in the meat; beat
thoroughly and serve on squares of toasted bread.

MOCK VENISON

Cold mutton 1 cup water or stock

1 tablespoon butter 1 tablespoon currant jelly

1 tablespoon flour 1 tablespoon bottled meat sauce

Brown the flour in the butter; add the water or stock, stirring
constantly; then add the jelly and meat sauce and bring to a boil.
Cut the cold meat into thin slices; heat them thoroughly in the
sauce and serve.

CORNED-BEEF HASH

1 cup cold corned beef Salt and pepper

1 cup cold boiled potatoes 1 tablespoon butter

Milk or stock

Chop the corned beef, discarding the gristle but using some of
the fat. Melt the butter in a frying pan; add the beef mixed

132 L-L

LEFT-OVERS

Fish Cutlets Blanquette of Chicken with Peas Cusk a la Creme

planned for a f "RFT-OVFR ^

Family of Four ^H, * 1 -U V JS-KS

with chopped potatoes; pour over enough milk or stock to moisten;
stir until well mixed; then cook slowly until browned underneath.
Fold over like an omelet and serve garnished with parsley and
poached eggs.

FARMERS' CABBAGE

1 cup cold meat 1 cup cooked tomatoes

1 cup cooked cabbage 1 cup bread crumbs

Salt and pepper

Chop the meat into small pieces; likewise the cabbage. Put
a layer of meat in the bottom of a baking dish; then a layer of
cabbage; then a layer of tomatoes. Continue until the entire
quantity has been used, seasoning each layer as you go. Cover
all with bread crumbs and bake in a moderate oven until brown.
A little grated cheese may be added to the top if desired.

STEW FROM COLD MEAT

Free the meat from fat, gristle and bones; cut into small pieces;
add salt and water sufficient to cover it. Let simmer until
almost ready to break in pieces; add raw onions and potatoes
and cook until tender, adding also a little soup stock if available.
Cook until the potatoes are done; thicken with flour and serve
on small slices of toast.

POTTED MEAT

1 pint cold meat Salt and pepper

2 ounces butter Dried herbs

Melted suet

Chop the meat very fine; pound it in a mortar, adding gradually
the butter and seasoning to taste. Pack into small jars; cover
with melted suet and keep in a cool place.

VEAL CAKES

1 pound cold chopped veal 1 teaspoon chopped onion

V 2 potind soaked bread crumbs 1 teaspoon salt

Dash of pepper 2 tablespoons fat or butter

Mix all the ingredients except the fat; mold into small cakes.
Melt the fat in a frying pan and brown the cakes in it, first on one
side, then OH the other.

10 133 L-L

T TT T7T A VT7D Q Planned for a

LiCiT i-UV JS.K.O Family of Four

BLANQUETTE OF CHICKEN

2 cups cold chicken 2 tablespoons chopped parsley

1 cup cream sauce Few gratings of nutmeg

1 tablespoon lemon juice Pinch of clove

Heat the chicken in the cream sauce; add seasonings and serve.

FISH CUTLETS

1 cup cold cooked fish l / 2 teaspoon chopped onion
V 2 cup milk l /2 teaspoon chopped parsley

2 tablespoons butter V 2 teaspoon salt

2 tablespoons flour Dash of red pepper

Yolk of 1 egg Uncooked macaroni

Bread crumbs and egg

Make a cream sauce of the butter, flour and milk; add the egg,
then the fish and seasonings. Mix carefully and let cool; form
into cutlet shapes; dip in egg and bread crumbs and fry in hot
fat. Insert in each cutlet a small piece of uncooked macaroni
to represent the bone; conceal place of insertion with chopped
parsley.

FISH CROQUETTES

Mold the cutlet mixture into cones; dip in egg and crumbs and
fry in hot fat. Sprinkle with chopped parsley.

CUSK A LA CREME

1 pint cold fish ! /2 tablespoon cornstarch

1 pint milk l /2 tablespoon bu ter

1 blade mace Yolk of 1 egg

1 sprig parsley 1 bay leaf

Put the milk with the mace, parsley and bay leaf in a double
boiler; bring to a boil; remove the mace, parsley and bay leaf
and add the cornstarch and butter, well rubbed together. Then
add the beaten egg and season to taste. Fill a baking dish with
alternate layers of fish and sauce; cover with bread crumbs and
bake in the oven until the crumbs are browned,

SCALLOPED FISH

1 pint cold cooked fish 1 pint cream sauce

Butter Bread crumbs

Put the fish in a baking dish with the cream sauce. Cover with
bread crumbs and bits of butter and bake until brown.

134 M. ;

VEGETABLES

And what the creatures did eat seeds, roots, bulbs, tubers, stalks,
shoots, leaves, flowers, fruits, fungi! They called them beans and
peas; turnips and carrots; onions and garlic; potatoes and arti-
chokes; asparagus and poke; celery and chard; cauliflower and
broccoli; tomatoes and cucumbers; and mushrooms!

f Visitor* from Mars.

136

VEGETABLES

A,L the elements needed for nutrition are found in vegetables.
In beans, peas, lentils, and other legumes, much protein is
furnished, and for this reason they can often be used in place of
meat. (See chapter on "Meat Substitutes.") In such vegetables
as potatoes and squash there is an abundance of starchy or fuel-
and-energy food. From olives, nuts, and corn come oils which
are also fuel-and-energy foods. Lettuce, spinach, cabbage, turnips,
carrots, tomatoes, and other succulent (juicy) vegetables contain
the valuable mineral matter and vitamins which no chemist save
Nature can wisely furnish.

Perhaps one reason why vegetables are not used in greater
variety is that they are not always properly cooked. Over-cooking
lessens the food value of many vegetables, destroys their color,
and tends to make them tasteless and tough. Green vegetables
should not be permitted to boil one minute after they begin to
lose their green color. As a rule, root vegetables, such as turnips,
carrots, and salsify are best cooked in unsalted water, gently boiling.
This applies emphatically to turnips. Never soak wilted vege-
tables in salted water, for salt hardens the fiber. This is particu-
larly true of cucumbers. Use fresh cold water.

Potatoes should be thinly pared, not so much for economy, as
to save the mineral matters which are stored close to the skin.
Jacket-boiled potatoes retain most, and baked potatoes retain
practically all of these valuable food adjuncts.

Canned goods are improved if the contents are removed from
the container upon opening, and exposed to the air for an hour or
more to re-oxygenate.

Delicate vegetables containing sugar, such as green peas and
sweet corn, lose flavor and sweetness every minute after leaving

137 fc-L

VEGETABLES

the mother-stalk. Leave them in pod or husk until ready to cook,
and then serve as nearly immediately as possible.

Start vegetables with boiling water. With very few exceptions,
they should be left uncovered, or only partially covered, to permit
exposure to the air. Of course this does not apply when a steamer
is used in cooking,

CABBAGE

Divide a small head of cabbage into four parts, cutting down
through the stock; soak for one-half hour in a pan of cold water to
which has been added a tablespoon of vinegar; then remove from
the water and cut in slices. Have a large saucepan full of boiling
water; put in the cabbage, pushing the slices under the water with
a spoon; add a tablespoon of salt and cook from twenty-five to
sixty minutes, according to the age of the cabbage. Drain through
a colander; then put in a chopping bowl and mince. Season
with butter, pepper and more salt if needed, and stand over the
fire for a few minutes to reheat. Allow a tablespoon of butter to
a pint of cooked cabbage.

The addition of a quarter teaspoon of bi-carbonate of sod;i
reduces the time of cooking, helps retain color and lessens the odor.

CABBAGE WITH PORK

For a small head of cabbage use half a pound of minced salt
pork. Boil the pork gently for three or four hours. Prepare the
cabbage as for plain boiled cabbage; drain well and put on to boil
with the pork. Boil and serve the pork with the cabbage. A
little additional salt may be needed.

Smoked bacon or ham or corned beef may be substituted for the
pork; but these are usually better if cooked separately from the
cabbage.

LADY CABBAGE

Prepare and cook the cabbage in the usual way. Chop very
fine; return to the fire; cover with milk; season; bring to a boil
and serve.

138 I.-L

Planned for a VEGETABLES

Family of Four ._

CREAMED CABBAGE

Make a cream sauce; add the boiled cabbage, chopped; bring
to a boil and serve, sprinkling a little chopped parsley over the top
of the dish.

CAULIFLOWER

Remove all the large green leaves and the greater part of the
stalk, and soak, head down, in a pan of cold water which contains
to each quart of water a tablespoon of vinegar. Put in a large
saucepan, stem end down; cover with boiling water; add a table-
spoon of salt and cook from twenty to thirty minutes, according
to the size of the head and its compactness. Remove as soon as
done, for overcooking darkens it.

CREAMED CAULIFLOWER

Make a cream sauce; add the boiled cauliflower, broken into
pieces, and serve.

CAULIFLOWER AU GRATIN

Break boiled cauliflower into small flowerets; place in layers in
a buttered pudding dish, covering each with cream sauce and
grated cheese. Spread buttered bread crumbs over the top of the
dish and bake until brown.

CAULIFLOWER POLONAISE

1 head cauliflower Yolks of 3 eggs

iy 2 teaspoons mustard 1 A cup olive oil

1V 4 teaspoons salt J /2 cup vinegar

1 teaspoon powdered sugar 2 tablespoons melted butter

y 2 teaspoon paprika 1 teaspoon chopped parsley

Cook the cauliflower as usual; when done break into flowerets
and cover with a sauce made from the other ingredients. Mix
the dry ingredients; add the beaten eggs, then the oil and
vinegar. Cook over hot water until the mixture thickens; re-
move from fire and add the butter and parsley.

BRUSSELS SPROUTS

Remove the wilted or yellow leaves from the sprouts; cut
the stock close to the heads, and soak in cold water for an hour

139 **

VEGETABLES

or more. Drain well and empty them into boiling salted water,
allowing one teaspoon of salt to two quarts of water. Boil rapidly
for fifteen or twenty minutes, according to the size of the heads;
when done, turn into a colander and pour cold water over the
heads. Reheat in butter and seasoning or in cream sauce.

KALE

Remove all the old or tough leaves; wash the kale thoroughly
and drain. Put it into boiling water to which has been added salt
in the proportion of one half tablespoon to two quarts of water.
Boil rapidly, uncovered, until the vegetable is tender; pour off the
water; chop the kale very fine; return it to the kettle with one
tablespoon of butter and two of meat stock or water to every pint
of the minced vegetable. Add more salt if necessary; cook for ten
minutes and serve at once. The entire time for cooking varies
from thirty to fifty minutes.

BOILED LETTUCE

Lettuce that has grown too old for salad may still be cooked,
forming a very palatable dish. Wash four or five heads of lettuce,
removing the thick bitter stalks and retaining only the sound
leaves. Cook in boiling, salted water for ten or fifteen minutes;
drain in a colander, pouring cold water over them. Chop and re-
heat with butter and seasoning or with cream sauce.

BEET GREENS

Beets are usually thickly sowed, and as the young plants begin
to grow they must be thinned out. These plants make delicious
greens, and even the tops of the ordinary market beets are good if
properly prepared. Examine the leaves carefully to be sure that
there are no insects on them; wash thoroughly in several waters,
and put over the fire in a large kettle of boiling water. Add a
teaspoon of salt for every two quarts of greens; boil rapidly about
thirty minutes or until tender; drain off the water; chop well and
season with butter and salt.

SPINACH

Perhaps no other vegetable requires such care in the preparation
as spinach. In the first place it takes a great deal of time, water
and patience to wash it clean. Cut off the roots; break the leave?

140 I--I.

Planned for a VTTfyPT A TIT TT<N
Family of Four V J3AJ.& 1 API/ISO

apart; drop them in a large pan of water; rinse well; lift them out
separately and drop back into a second pan of water. Continue
washing in fresh waters until there is not a grain of sand to be
found in the bottom of the pan. Drain the spinach and drop it
into boiling water, allowing one pint of water and one tablespoon
of salt to a half peck of spinach. Let it simmer for twenty
minutes or more, counting from the time it begins to boil, and
drawing the cover of the saucepan to one side to allow the steam
to escape. Empty into a colander; pour cold water over the
spinach; drain and mince fine. Return to the fire with seasoning
and butter, or drippings from roast beef or chicken if preferred.
Garnish with hard-boiled egg or serve with cream sauce.

DANDELIONS

Gather young dandelion plants before they have flowered; cut
off the roots; wash thoroughly; boil in salted water about one hour,
leaving the lid partly off. Drain and chop fine; season with salt,
pepper or vinegar, and a liberal measure of butter.

If cooked with half spinach or beet greens it is less bitter and
more palatable to some people. In this case the dandelion should
be partly cooked before the other vegetable is added.

LEEKS

Wash and trim the leeks and cook them in boiling salted water
until soft. Drain thoroughly; season with butter, salt and pepper,
and serve.

JERUSALEM ARTICHOKES

1 quart peeled and cut artichokes 1 tablespoon butter
1 pint milk 1 tablespoon flour

1 small onion 1 teaspoon salt

l /4 teaspoon pepper

Wash and peel the artichokes and cut them into small cubes;
put in a double boiler; cover with milk; add the onion and cook
twenty minutes. Beat the butter and flour together and stir them
into the milk; add the seasoning and cook for a half hour longer-

GLOBE ARTICHOKES

Remove all the hard outer leaves; cut off the stems close to tne
leaves, also the top of the bud. Drop the artichokes in boiling

141 L-L

Wanned for *
Family of Four

water and cook until tender, from thirty to fifty minutes; take up
and remove the choke. Serve hot with melted butter or cold with
French salad dressing.

GREEN PEAS

Shell the peas and cover them sparingly with water; bring to a
boil; then push aside until the water will just bubble gently. When
the peas are tender add salt and butter; cook ten minutes longer
and serve. If the peas are not the sweet variety, add a teaspoon
of sugar.

SUGAR PEAS

Sugar peas may be cooked in the pods like string beans. Gather
the pods while the seeds are still very small; string like beans and
cut into pieces. Cover with boiling water and boil gently for
twenty-five or thirty minutes or until tender. Pour off most of the
water, saving it for soup; season the rest with salt and butter and
serve.

STRING BEANS

Remove the strings carefully; break the pods into one-inch
pieces; wash thoroughly; add just enough boiling water to prevent
burning, salt at the end of ten minutes, and let simmer until tender.
Season with butter.

Pork may be boiled with the beans if desired. Boil a quarter
of a pound for five hours; then add the beans.

GREEN LIMA BEANS

Cover the shelled beans with boiling water; bring to a boil
quickly ; then let them simmer slowly until tender. Drain and
add salt, pepper and butter or hot cream or cream sauce.

DRIED BEANS AND PEAS

Recipes for cooking dried beans and peas will be found in the
chapter on "Meat Substitutes."

BOILED TURNIPS

Have the turnips peeled and sliced and drop them into boiling
water sufficient to cover. Cook until tender; drain well; chop
them or mash with a wooden potato masher. Season with salt,
butter and pepper and serve at once.

142 L-I.

VEGETABLES

CARROTS

Scrape the carrots lightly; cut them into large dice or slices and
drop them into a small quantity of boiling water; salt at the end
of ten minutes. Boil until tender; drain and serve with butter
and pepper or with cream sauce.

CARROTS AND PEAS

Cook the carrots; add an equal quantity of cooked peas; sea-
son with butter, pepper and sa)t, or beat both together in a cream
sauce.

PARSNIPS

Wash the parsnips clean; boil them until tender; scrape off the
skin and slice them into a vegetable dish, seasoning with salt,
pepper and butter or pouring drawn butter over them.

If preferred, the cooked parsnips may be chopped rather coarse,
seasoned and returned to the fire with milk sufficient to cover them.
Thicken with a teaspoon of flour rubbed in a tablespoon of butter;
simmer for ten minutes and serve.

Still another method of serving the parsnips is to fry the slices
in butter after they have been boiled.

KOHL-RABI

Kohl-rabi or kale turnip is a cultivated variety of kale or cab-
bage, distinguished by the swelling of the stem in turnip form.
This swollen portion is used for food, cooked like turnips or un-
cooked in slices like radishes.

SALSIFY

6 large roots 1 teaspoon salt

1 tablespoon vinegar 3 pints water

2 tablespoons flour 1 cup cream sauce

To prevent the roots from turning dark they must be dropped
as soon as they are pared and cut into the mixture of flour, salt,
water and vinegar. Wash and scrape the roots; cut them into
slices about three inches long and drop them into the prepared
water. Place the saucepan on the fire and cook for thirty minutes
after it begins to boil. Drain and serve with white or cream sauce.

143 L-L

VEGETABLES

BEETS

Wash the beets, being careful not to break the skin ; cover them
with boiling water and boil until tender. Remove from the fire;
drop into cold water and rub off the skins. Cut the beets into
thin slices or chop them if not young; season with salt, butter and
pepper and serve at once.

PICKLED BEETS

If beets are very old they will be better pickled in vinegar. Boil
and slice them; cover with vinegar and let stand until cold.

CREAMED CELERY

Remove the leaves from the stalks of celery; scrape off all
rusted or dark spots; cut into small pieces and drop in cold water.
Have boiling water ready; put the celery into it, and salt at the
end of ten minutes. ^ Boil until tender, leaving the cover partly
off; drain and rinse in cold water. Make a cream sauce; drop
the celery into it; heat thoroughly and serve.

BOILED ONIONS

Peel the onions and cut off the roots; drop each into cold water
as soon as it is peeled. When all are ready, drain and put in a
saucepan well covered with boiling water, adding a teaspoon of
salt for every quart of water. Boil rapidly for ten minutes with
the cover off; drain and return to the fire with fresh water.
Simmer until tender; add pepper and butter and serve, or omit
the butter and pepper and pour a cream sauce over the onions.

STEWED ONIONS

J% P"its onion i/ 2 teaspoon salt

1 tablespoon butter i/ 2 saltspoon pepper

Cut the onions in slices and boil in salted water for ten minutes-
drain and return to the saucepan with the butter, salt and pepper.'
Cook over a hot fire for five minutes; then cook slowly for thirty
or forty minutes. Drippings may be substituted for the butter
it desired.

144

VEGETABLES

, SCALLOPED ONIONS

Cut boiled onions into quarters; put them in a baking dish
and mix well with cream sauce; cover with bread crumbs and
bits of butter and place in the oven until the crumbs are browned.

FRIED ONIONS

6 onions 1 tablespoon butter

Salt and pepper

Remove the skins from the onions; cut them in slices and cook
in boiling salted water for fifteen minutes. Drain; add the butter
and fry until well browned, stirring to prevent them from sticking.
Season and serve with beefsteak or calf's liver.

STEWED TOMATOES

Pour boiling water over the tomatoes; remove the skins; cut
into small pieces and place in a saucepan over the fire. Boil
gently for twenty or thirty minutes and season, allowing for each
quart of tomato one generous teaspoon each of salt and sugar and
one tablespoon of butter. If in addition to this seasoning a slice
of onion has been cooked with the tomatoes from the beginning,
the flavor will be greatly improved.

SCALLOPED TOMATOES

1 pint tomatoes 1 tablespoon sugar

1 pint bread crumbs 2 teaspoons salt

2 tablespoons butter 1 saltspoon pepper

Butter a baking dish and in it put alternate layers of tomatoes
and bread crumbs, seasoning each layer of crumbs and covering
it with small pieces of butter. Have a layer of crumbs on the top.
If fresh tomatoes are used bake one hour, if canned, a half hour.
If the crumbs begin to brown too quickly cover the dish with a tin
plate.

STUFFED TOMATOES

6 large tomatoes V 2 teaspoon salt

1 cup bread crumbs l / 2 saltspoon pepper

1 teaspoon chopped onion 1 tablespoon butter

Cut a slice off the stem end of the tomato and scoop out the
seeded part. Brown the onion slightly in the butter; add it to the

145 L -L

VEGETABLES FamU^of Four

bread crumbs, with seasoning, and fill the tomatoes with the mix-
ture. Place them in a shallow baking pan and bake in a quick
oven about thirty minutes.

FRIED TOMATOES

3 large tomatoes Flour

Salt and pepper Butter

1 cup cream sauce

Wash the tomatoes; slice them in half-inch slices; sprinkle with
salt, pepper and flour and brown lightly in butter. Lay on a hot
platter and pour over them a cream sauce made with the butter
that remains in the pan.

TURKISH PILAF

cup rice 1 cup stock

cup stewed tomatoes 3 tablespoons butter

Strain the tomatoes and cook them with the rice and stock in a
double boiler until the rice is tender; add the butter and stir it >H
without mashing the rice.

Serve as a border with meat or as a vegetable. If desired, a little
catsup or Chili sauce and water to make three quarters of a cup
may be substituted for the tomatoes.

ASPARAGUS

Cut off the woody part of the asparagus and scrape the lower
ends of the stalks, or cut off all but the very tender part, saving
the pieces for cream of asparagus soup. Wash the stalks and tie
them in bunches; place them upright, stem end down in a deep
saucepan. Pour in boiling water sufficient to come up to the ten-
der heads but not to cover them; add a teaspoon of salt for each
quart of water and place the saucepan where the water will boil.
Cook until tender, leaving the cover partly off. It will take from
fifteen to thirty minutes according to the age of the asparagus.
Serve on thin slices of buttered toast, seasoning with butter, pep-
per and salt, or pouring drawn butter or cream sauce over all.
Save the water for vegetable soup.

If preferred, all the tender part of the asparagus may be cut into
short pieces, boiled in water sufficient to cover, and served in
cream sauce or in a little of the water in which it is cooked, seasoned
frith salt, pepper and butter.

146 M

Planned for a \ TT? p T7T A T>T T? Q
Family of Four V B Lrk 1 A-P -L-k b

OKRA

Wash young pods and boil them in salted water until tender,
about twenty minutes ; drain and reheat for five minutes in cream,
adding butter, salt and pepper, or cut crosswise, and stew with
tomatoes.

GREEN PEPPERS STUFFED

6 peppers l / 4 teaspoon basil

Bread crumbs % teaspoon summer savory

2 teaspoons salt 2 tablespoons butter or drippings

1 tablespoon herbs 1 cup white sauce

2 cups white stock or water

Select only tender, sweet peppers. Soak in water bread crumbs
sufficient to make one pint when the water is pressed out; mix
with the seasonings and butter. Cut off the stem end of each
pepper; carefully remove the interior and fill the peppers with the
prepared dressing. Place in a shallow baking pan and pour
around them the white sauce thinned with the stock or water.
Bake about one hour, basting frequently with the sauce.

Peppers may also be filled with a well-seasoned dressing of
chopped meat, with or without the addition of bread crumbs or
boiled rice.

FRIED EGGPLANT

Cut the eggplant in slices about a quarter of an inch thick ; pare
them; sprinkle with salt and pile one upon another, placing over
them a plate with a weight on top. Let stand for an hour; remove
the plate; dip the slices in beaten egg, to which has been added a
tablespoon of water, half a tablespoon of salt and half a teaspoon
of pepper. Then dip the slices in dried bread crumbs; spread on
a dish for twenty minutes or more and fry until brown in deep fat.

BAKED EGGPLANT

Make a dressing as for stuffed peppers, using, however, a little
more salt, pepper and butter. Cut the eggplant in two lengthwise;
scrape out the inside; mash it fine; mix with the dressing and re-
turn to the shells. Place on a pan in the oven and bake forty-five
minutes. Serve in the shells, placing a doily under each half.

147

VEGETABLES

BROILED EGGPLANT

Slice the eggplant and drain it as for frying; spread the slices on
a dish; season with salt and pepper; baste with olive oil; sprinkle
with dried bread crumbs and broil.

SQUASH

Summer and winter squash are prepared and boiled in the same
way. Wash and pare the squash; cut it into small pieces; cook
in boiling water for half an hour; mash fine and season with salt,
pepper and plenty of butter.

BAKED SQUASH

Wash a Hubbard squash and cut it into large pieces, removing
the pulp. Place these, outer side down, in a shallow baking dish
and bake until brown. Baked squash is eaten like baked sweet
potatoes with butter and salt.

STEAMED SQUASH

Remove the top of a Hubbard squash and steam the rest until
tender. Discard the pulp; scoop out the remainder of the soft
portion; mash it, seasoning well with salt, pepper and butter; re-
heat; return to the shell and score the dome-shaped surface with a
knife. Place the squash on a plate with a doily beneath it and
serve.

CORN ON THE COB

Free the corn from husks and silk; have a kettle of water boiling
hard; drop the corn into it and cook ten minutes (or longer if the
corn is not young). If a very large number of ears are put into
the water they will so reduce the temperature that a longer time
will be needed. In no case, however, should the corn be left too
long in the water, as overcooking spoils the delicate flavor.

CORN OFF THE COB

Corn is frequently cut from the cob after it is cooked and served
in milk or butter; but by this method much of the flavor and juice
of the corn itself is wasted. It is better to cut the corn from the
cob before cooking. With a sharp knife cut off the grains, not
cutting closely enough to remove any of the woody portion or the

148 L-L

VEGETABLES

skins. Then with a knife press out all the pulp and milk remaining
in the cob; add this to the corn; season well with salt, pepper and
butter; add a little more milk if the corn is dry; cook, preferably
in the oven, for about ten minutes, stirring occasionally. If the
oven is not hot, cook over the fire.

SUCCOTASH

To a pint of corn cooked off the cob add a pint of cooked and
creamed Lima beans.

CORN PUDDING

6 ears corn y 2 teaspoon sugar

1 cup hot milk 1 tablespoon butter

l / 4 teaspoon salt 1 tablespoon flour
1 egg

Prepare the corn as for cooking off the cob. Melt the butter;
mix well with the flour; add the milk gradually, then the season-
ing and corn, and last of all the beaten egg. Pour into a buttered
baking dish and bake in a moderate oven for half an hour.

STEWED MUSHROOMS

1 pint mushrooms Salt and pepper

1 tablespoon butter Flour

Wash the mushrooms; peel them and cut off the bottom of the
stalks. Melt the butter; add the mushrooms, sprinkling them
with salt, pepper and flour. Let them cook slowly in the butter
and their own liquor for about fifteen minutes.

If desired, a few tablespoons of cream and a little grated nutmeg
may be added to the butter, and the mushrooms served on small
pieces of buttered toast.

BROILED MUSHROOMS

Wash the mushrooms; remove the stems and peel the caps.
Place them in a broiler and broil for five minutes, with the cap side
down during the first half of broiling. Serve on circular pieces of
buttered toast, sprinkling with salt and pepper and putting a small
piece of butter on each cap.

11 149

VEGETABLES

BAKED MUSHROOMS

Choose the larger mushrooms for baking. Prepare them as fo
broiling and place them upside down in a shallow baking dish
sprinkling with salt and pepper and placing a small piece of buttei
on each. Bake for about twenty minutes, basting with a little
melted butter.

MUSHROOMS A LA POULETTE

Stew the mushrooms in cream; remove from the fire and stir in
the beaten yolks of two eggs. Return to the fire to let the eggs
thicken; then serve at once.

BOILED CHESTNUTS

Boil the chestnuts a few minutes; drain and remove the shells
and skins. Boil again until tender, adding sufficient salt to make
them palatable. Drain again; shake over the fire until dry; cover
with cream sauce and serve at once. If allowed to stand the chest-
nuts become heavy and unappetizing.

ROASTED CHESTNUTS

With a sharp knife cut across on the flat side of each chestnut;
put them in a wire pan and shake constantly over a hot fire until
the shells split. Serve at once.

BOILED POTATOES

If the potatoes are to be boiled in their skins, cut a narrow band
of skin from the center of the potato and small pieces from the
ends. If the potatoes are to be peeled, use a very sharp knife and
remove as thin a layer as possible. If the potatoes are very young,
the skins may be scraped off. Let the potatoes boil fifteen minutes ;
then add a tablespoon of salt for every dozen- potatoes; boil until
tender and remove immediately from the water so that they will
not become soggy. They will be improved by being kept hot for
an hour or more provided that they are so ventilated that they dry
rather than retain moisture.

Boiled potatoes may be served dry or covered with cream sauce.

150 L-L

VEGETABLES

STEAMED POTATOES

Steamed potatoes are prepared as for boiling, put in a closed
vessel having a perforated bottom over a kettle of boiling water.
They will require from thirty to forty minutes to cook.

BAKED POTATOES

Wash the potatoes perfectly clean and let them drain; put them
in an old baking pan in a hot oven and bake until soft. Potatoes
of medium size will take about forty minutes. Baked potatoes
should be served as soon as they are done, but if they must stand
for any time the skins should be broken so that the moisture may
escape.

FRENCH FRIED POTATOES

Pare the potatoes and throw them into cold water until needed.
Dry them with a towel; cut into small pieces lengthwise of the
potato; drop them into hot fat and remove when lightly browned.
It is better to fry only a few at a time, letting those done stand in
a colander in the oven to keep hot. When all are done, sprinkle
with salt and serve at once.

For variety, and for use in garnishing, cut the potatoes into
balls, using the vegetable cutter which comes for this purpose.

STUFFED POTATOES

6 large potatoes 1 teaspoon salt

1 tablespoon butter Dash of pepper

1 A CU P niilk 1 egg

Bake the potatoes and when done cut off one end of each and
scoop out the contents into a bowl. Mash thoroughly; add the
butter, seasoning and milk. Then return the potato to the shells;
dip the open end of each in beaten egg and place them on a pan in
the oven. Brown the ends and serve.

MASHED POTATOES

4 medium-sized potatoes V 2 teaspoon salt

1 large tablespoon butter 4 tablespoons

Boil the potatoes and drain them thoroughly; mash and beat
with a wire beater until light; add the butter, salt and milk,
heated. Serve at once if possible. If obliged to keep them stand

151

VEGETABLES P ****** for

_ Family of Four

ing do not put a cover on the saucepan as steam makes them soggy.
Stand over a kettle of hot water and when ready to serve put them,
mound fashion, in a hot dish and sprinkle the top lightly with
pepper.

CREAMED POTATOES

2 cups boiled potatoes 1 cup cream sauce

Make the cream sauce thinner than usual by adding a little
extra milk. Cut the potatoes into small cubes and mix them thor-
oughly with the same. Cook in a double boiler until the potatoes
are thoroughly hot; add a little chopped parsley, if desired, and
serve.

NEW POTATOES IN CREAM

Scrape and boil new potatoes until tender; cover with cream
sauce to which a little chopped parsley has been added, and serve.

POTATO CROQUETTES

2 cups mashed potatoes Salt and pepper

2 tablespoons butter Grated nutmeg

l /z tablespoon chopped onion 2 eggs

y 2 tablespoon chopped parsley Bread crumbs

Mix the potatoes thoroughly with the butter, onion, parsley,
salt, pepper and nutmeg. Mold them; dip in the beaten eggs;
roll in bread crumbs; drop into hot fat and cook until a golden
brown.

POTATO BALLS

Select large potatoes, as free from blemishes as possible; cut
into balls with a vegetable cutter; cook in boiling salted water
until tender; cover with melted butter and chopped parsley and
serve.

POTATO CAKES

Take cold mashed potatoes or cold baked or boiled potatoes that
have been mashed and seasoned; roll into balls, dusting the hands
well with flour first. Flatten into cakes and saute in butter, or
place on a buttered tin with a small piece of butter on the top of
each and bake in a hot oven until golden brown.

152

'Planned for a VEGETABLES

Family of Four __________

LYONNAISE POTATOES

3 boiled potatoes l /2 teaspoon salt

1 tablespoon butter Dash of pepper

1/2 small onion Vz tablespoon minced parsley

Slice the onion and brown it slightly in the butter; add the
potatoes; mix well and stir until all are browned, seasoning thor-
oughly. Just before serving add the parsley.

SCALLOPED POTATOES No. 1

1 pint sliced raw potatoes 1 tablespoon flour

1 cup scalded milk l /2 teaspoon salt

1 large tablespoon butter l /2 saltspoon pepper

Butter a baking dish and in the bottom put a layer of the po-
tatoes. Sprinkle with salt, pepper and flour and dot with small
pieces of butter. Repeat until the materials are used; pour the
scalded milk over all and bake in a moderate oven for forty-five
or fifty minutes.

SCALLOPED POTATOES No. 2

2 cups cold potatoes Salt and pepper

2 cups cream sauce 1 cup bread crumbs

Butter

Cut the potatoes into cubes; mix well with the cream sauce,
adding more seasoning if necessary; pour into a baking dish; cover
with bread crumbs and small pieces of butter and bake for about
half an hour.

POTATOES AU GRATIN

2 cups cold boiled potatoes 3 tablespoons grated cheese

2 cups cream sauce Salt and red pepper

Buttered bread crumbs

Slice the potatoes and add them to the hot cream sauce. Bring
all to a boil; remove and add the cheese and seasoning. Pour
all into a baking dish; sprinkle bread crumbs over the top and set
in the oven to brown.

BROWNED POTATOES

Either sweet or white potatoes may be browned. Boil and peel
them, cutting them in halves if they are very large. Put them in

153 L-L

VEGETABLES Planned for a

_____ _ __ __^. Family of Four

a baking pan; baste with savory drippings or butter and season
with salt. Cook in a hot oven until brown.

The potatoes may be browned in a frying pan over the fire if the
oven is not hot. The oven, however, is to be preferred.

If the potatoes are to be served with a roast they may be browned
with the meat. They should, however, never be put into the pan
raw, as they are sure to turn dark and ugly if not boiled first.

POTATO PUFF

2 cups* hoiled potatoes 2 eggs

2 tablespoons butter i/ 2 C up scalded inilk

Salt to taste

Use left-over mashed potatoes or potatoes freshly boiled and
pressed through a vegetable press. Melt the butter; beat it into
the potatoes; add the egg, beaten separately, then the hot milk
and seasoning. Bake in one dish or in individual dishes until deli-
cately browned.

HASHED BROWN POTATOES

1 pint chopped cooked ootatoes Dash of pepper

2 tablespoons cream i/ 2 teaspoon chopped parsley
1/2 teaspoon salt 1 tablespoon butter

Melt the butter in a smooth frying pan and when hot add the
other ingredients, well mixed together. Pack lightly into a layer
of uniform thickness and cook slowly for twenty or thirty minutes.
Fold over and serve. There should te a thick brown crust on the
outside.

CANDIED SWEET POTATOES

Cut boiled sweet potatoes into long slices; place them in an
earthen dish; butter each and sprinkle with sugar. Bake until
the sugar and butter have candied and the potatoes are brown.

FRIED SWEET POTATOES

salt and serve.

jrAuaas ovYJc/xs/i jruijfiiUJE/o

Wash and cut small uncooked sweet potatoes into quarters; dry
them and lower them into boiling hot fat. Brown thoroughly ;
remove with a skimmer; drain and dry on paper; si>ri*iW with

1,54

VEGETABLES

VEGETABLE HASH

Hash may be made with one or many vegetables and with or
without the addition of meat and fish. Potato is the most useful
vegetable for hash, because it combines well with meat or other
vegetables. The vegetables must be chopped fine, well seasoned
with salt and pepper, and parsley, onion, chives or green pepper
if desired, and moistened with stock, milk or water, using a quar-
ter of a cup to a pint of hash. Melt a half tablespoon of butter or
savory drippings in a pan; put in the hash, spreading it evenly and
dropping small pieces of butter or drippings over the top." Cover
the pan; let the hash cook over a moderate fire for half an hour;
fold over like an omelet and serve. If properly cooked there will
be a rich brown crust formed on the outside of the hash.

BOILED MACARONI

Break the macaroni into small pieces; boil for half an hour;
drain and blanch in cold water. Reheat in tomato or cream sauce
and serve. Grated cheese may be sprinkled over the dish if de-
sired.

The recipe for Baked Macaroni will be found in the chapter on
"Meat Substitutes."

STUFFED CUCUMBERS

4 cucumbers Dash of grated nutmeg

1 cup pecans or Brazil nuts 2 tablespoons melted butter

6 tablespoons mashed potatoes 1 cup white sauce

1 well-beaten egg 1 teaspoon capers

1 teaspoon salt Dash of powdered cloves

2 tablespoons chopped parsley 1 well-beaten egg
1 saltspoon white pepper Salt and pepper

Cut the cucumbers in half lengthwise; remove the seeds with
a spoon; lay the cucumbers in vinegar over night; then wipe
dry and fill with a mixture made from the chopped nuts, potatoes.
egg, salt, parsley, pepper, nutmeg and butter. Bake in a buttered
baking tin until tender. Serve hot with white sauce, to which has
been added the capers, cloves, egg and seasoning.

For additional recipes for vegetables see chapter on "Meat
Substitutes."

155

Planned for a
Family of Four

REHEATING VEGETABLES

Left-over potatoes, turnips, parsnips, carrots, and similar
vegetables may be cut into cubes and reheated in cream sauce.
It is essential to have the sauce freshly made and very hot when
the vegetables are entered. They may be served in this style, or
the dish may be sprinkled with buttered bread-crumbs, and
browned in the oven. Or, using a thick cream sauce as a "binder,"
the vegetables may be made into croquettes. Of course, if so
used, they must be mashed first.

Left-over stewed tomatoes may be strained and used as stock
for tomato sauce, which is an excellent foundation for reheating
cold meats,

156

ENTREES

Entries small made-dishes that are served between courses'

Definition.

158

ENTREES

WHILE the entree has its place on the menu of the formal
dinner, it appears in many cases to excellent advantage as
an important dish for the small luncheon. With a little extra
care and elaboration the "made-dish" may serve to tempt the
most indifferent appetite.

See some of the recipes in this chapter; others in the chapter,
"Left-Overs."

FRITTER BATTER

1 cup flour l /2 CU P nulk

l /2 teaspoon salt 1 tablespoon olive oil

2 teaspoons baking powder 2 eggs

Mix the dry ingredients thoroughly; add the milk, then the oil,
and last the beaten eggs.

VEGETABLE FRITTERS

Cook the vegetables thoroughly; drain them; chop fine and
add to the batter. Drop in boiling hot fat ; drain and dry on paper.

OYSTER FRITTERS

Wash the oysters and parboil them; drain well and add to the
batter. Use oyster juice instead of milk in making the batter.
Fry in hot fat; drain and serve.

APPLE FRITTERS

Choose sour apples; pare, core and cut them into small slices.
Stir into fritter batter and fry in boiling hot fat, Drain on paper:
sprinkle with powdered sugar and serve.

159 I.-L

T?TVTTT?t?T?Q Planned for a

JC/n 1 KL ISO Family of Four

BANANA FRITTERS

3 bananas J /4 teaspoon salt

1 cup flour Y cup milk

2 teaspoons baking powder 1 teaspoon lemon juice
l l /2 tablespoons sugar 1 egg

Mash the bananas and mix the flour with the salt, sugar and
baking powder. Combine the dry ingredients with the bananas,
alternating with the milk. Add lemon juice and the egg, beaten
light. Drop by spoonfuls into deep fat and fry. Drain on paper
and sprinkle with powdered sugar.

BEEF KROMESKIES

l l / 2 tablespoons butter 1 teaspoon salt

li/2 tablespoons flour Dash of pepper

1 cup milk 1 tablespoon parsley

1 pint cold beef 1 teaspoon onion juice

Melt the butter; add the flour; then the milk gradually, stir-
ring to prevent lumps. Cook until it thickens; mix in the chopped
beef and seasonings and set aside to cool. When cool form into
small cylinders- dip each in fritter batter and fry in smoking hot
fat.

ROMAN GNOCCHI

cup butter 2 cups milk

4 cup flour 2 egg yolks

4 cup cornstarch 3 /4 cup grated cheese

Melt the butter and cook the cornstarch and flour in it without
browning. Add the milk and cook three minutes, stirring con-
stantly. Add the yolks and a half cup of cheese; pour into a
shallow buttered pan and cool; cut into squares; place on a shal-
low dish; sprinkle with the remaining cheese and brown in the
oven.

RISSOLES

Roll puff -paste into oblong pieces three by four inches; put
a spoonful of creamed chicken, sweetbreads or mushrooms on one
side; fold over and press the edges together, moistening slightly
to make the edges stick. Brush with beaten egg and bake until
a delicate brown.

160 L-L

Planned for a T?T\TT'Dt?'l?Q

Family of Four JSIN 1 K.C/.C/S

RICE TIMBALES

Pack boiled rice into small buttered molds; let stand in hot
water for fifteen minutes and serve as a garnish or as an entree
with some sweet sauce.

TIMBALE CASES

% cup flour l / 2 cup milk

J / 2 teaspoon salt 1 egg

1 tablespoon olive oil

Sift the flour and salt; add the milk and beaten egg gradually,
beating constantly with a wire beater; add the oil and continue
beating until the batter is perfectly smooth.

Put the timbale iron in a kettle of hot fat for about twenty
minutes. Take the bowl of batter in the left hand and hold it
near the kettle of hot fat; with the right hand lift the iron from
the fat; wipe it on soft paper; dip it into the batter, coating the
iron to within three quarters of an inch from the top, allow the
batter to dry and then dip it in the hot fat, holding the iron a
little sidewise until it is in the fat; then turn perpendicularly and
cook until the batter is a delicate brown. Take the iron out
the same way it was put in, being very careful not to drop the
timbale into the fat; drain the grease off and lay timbale on paper
to drain. Wipe the drops of grease from the iron with a soft
paper every time it is used. Fill the cases with creamed fish,
oysters, chicken or sweetbreads.

TIMBALE OF MACARONI

Boil macaroni as usual in salted water; rinse in cold water and
cut into pieces a third of an inch long. Line a mold with these,
spreading the bottom and sides thickly with butter first and setting
the open ends of the macaroni against the butter. Spread over
the macaroni a forcemeat suitable to whatever is to constitute the
filling of the timbale; then fill up the mold with highly seasoned
fish, game, poultry or oysters. Moisten with sauce; cover with
more forcemeat, pinching the edges well together so that the
sauce will not break through in cooling. Set the mold in a pan of
hot water; cover with buttered paper and bake in a moderate
oven for half an hour.

161 L-L

ENTREES _ Permed for a
Family of Four

CHICKEN A LA KING

1 cup chicken, cubed i/ 2 cup chicken broth

2 mushrooms 1/2 cup cream

V4 green pepper Salt and paprika to taste

1 tablespoon butter i/ 2 teaspoon lemon juice

2 tablespoons flour 1 egg yolk

Cook mushrooms and pepper in -J tablespoonful butter; melt
rest of butter; remove from heat; add flour and stir until smooth:
add stock and cream and return to fire; when boiling add other
ingredients with egg yolk last. Serve on toast and garnish with
parsley.

CHICKEN A LA CRANE

1 cup cold chicken 1 cup boiled mushrooms

1 cup cream sauce

Cut the chicken into small cubes; add the mushrooms, quar-
tered; stir all into the cream sauce; heat thoroughly and serve
hi patty shells or patty cups.

CHICKEN PATTIES

2 cups cold chicken Grated nutmeg

1 cup cream sauce

Cut the chicken into small cubes; add a little grated nutmeg;
stir into the cream sauce; heat thoroughly and serve in patty
shells or patty cups.

MEAT PATTIES

Meat patties of various kinds may be made according to the
recipe for chicken patties.

HAM PATTIES

1 cup cold chopped ham 1/2 teaspoon salt

*/4 cup fine, bread crumbs i/ teaspoon pepper

1 tablespoon butter 1 cup milk

Mix the ingredients thoroughly and put a layer in the bottom
of buttered patty cups. Break an egg over the top of each; dust
with pepper and salt; cover with fine bread or cracker crumbs
and bake about eight minutes in a quick oven.

162 v-x,

ENTREES

Veal Croquettes Rissoles Swedish Timbales

I'laiineu f<>.- a
Family of Four

PATTY SHELLS

Follow the directions for making puff-paste. One half pound
of flour will make about six patty shells.

Roll the paste to a thickness of one fourth inch; stamp out
with a large round cutter and cut the centers from half of the
rounds. Lay the rings thus made on the whole rounds, pressing
them down so that they will stick together. In cold weather
it may be necessary to wet the top of the large rounds near the
edge to make sure that the rings will not slip. If deeper patty
shells are wished two or three rings may be placed on top of the
rounds instead of one.

Have the oven as hot as for baking white bread. The shells
should rise in ten minutes and then take twenty minutes longer
to bake through and brown. There will usually be a little soft
dough left in the center. This should be carefully removed
with a fork.

VOL-AU-VENT

Roll puff-paste one half inch thick and from it cut out two large
ovals, using a sharp knife first dipped in flour. Place it on a shal-
low baking tin; cut a smaller oval from the second piece and lay
the ring on the first, moistening slightly so that the two will stick
together when baked. Roll out the piece cut from the second
oval until it is the size of the others and bake in a separate pan as
a cover for the vol-au-vent, Bake in a hot oven, covering with
paper after the first fifteen minutes. It will require three quarters
of an hour or longer; and unless baked thoroughly the crust will
fall in cooling. When ready to use, reheat and fill with creamed
oysters or game; or for dessert fill with sugared fruit and serve
with whipped cream.

CHICKEN CROQUETTES

l l /2 cups cold chicken l / 2 teaspoon onion juice

1 tablespoon butter l / 2 teaspoon salt

1 tablespoon flour V4 teaspoon pepper

l / 2 cup milk or stock V 2 tablespoon lemon juice

Dash of nutmeg 1 egg

Bread crumbs and beaten egg

Cook the flour in the butter; add the milk gradually; then the
seasonings and chicken. Remove from the fire; add the egg, well
beaten; mix and cool. Shape in small cones; dip in another

163

T?TVrTT>t?l?C! Planned for a

Jill 1 XVCsJC/O Family of Four

beaten egg; roll in bread crumbs; put in a wire frying-basket and
lower into boiling hot fat. Test the fat by lowsring a piece of
stale bread into it; if the bread browns in thirty seconds the
fat is sufficiently hot. Fry the croquettes a light brown; drain
over the fat; lay on brown paper in a warm place for a few minutes
and serve.

MEAT CROQUETTES

Veal, mutton, lamb, beef and turkey croquettes may be prepared
in the same way as chicken croquettes. The secrets of success
are to have the croquettes well coated with egg and crumbs and
the fat sufficiently hot. Olive oil, cottolene, suetine, lard, or a
mixture of any of these with drippings will serve the purpose;
but olive oil is best.

RICE CROQUETTES

1 cup boiled rice 1 teaspoon melted butter

1 egg Salt to taste

1 teaspoon sugar Cream

Beat the egg light; mix with other ingredients, using enough
cream to make the rice malleable. Make into croquettes; dip
in egg and fine cracker or bread crumbs and stand for several
hours in a cold place. Fry in deep fat, very hot.

SALMI OF GAME

1 cup brown sauce 1 teaspoon catsup

6 mushrooms 1 A teaspoon lemon juice

1 cup cooked duck 1 A teaspoon onion juice

Salt and pepper

Stir the game and mushrooms into the orown sauce and cook
until thoroughly heated. When ready to serve add catsup, onion
and lemon and season with salt and pepper.

CURRIED RABBIT

. cup chopped cold rabbit j l /2 teaspoon onion juice

1 cup brown sauce 1 teaspoon curry powder

Add the rabbit meat to the brown sauce; cook until thoroughly
heated; season and serve in a border of rice.

- 164 L-L

SALADS

To make a really good salad the poem-in-a-picture kind takes
the eye of an artist in selection, the niggardliness of a miser with
vinegar, the wisdom of a counselor with salt, and the extravagance
of a spendthrift with oil.

Old Recipe.

166

SALADS

NO one knows how many centuries salads have been a favorite
form of food; probably ever since the ancients discovered
that olives would yield their rich, nutritious oil. And rightly so,
for the green, uncooked vegetable furnishes the mineral salts, the
valuable vitamins, and the bulk so much needed; the oil supplies
fuel-and-energy food; and the acid of the vinegar, or of the deli-
cately perfumed lemon, aids digestion. More and more the Ameri-
can people are learning that salads should appear on the table
every day in the year. Perhaps the reason that they are not as
generally served as they deserve to be is due to the too common
use of inferior oils. While there is much nutriment in peanut oil
and in cotton-seed oil, neither can be compared with pure olive
oil in flavor and digestibility.

In making salads, everything should be crisp and cold both at
the time of making and of serving. Greens should always be
washed in cold water, and dried by vigorous swinging in a wire
basket, or by pressing lightly between a clean folded towel. The
salad should be kept on ice as long as possible, and the dressing
should not be added until the moment of serving. Mayonnaise
dressing is perhaps more generally used with meats than any other.
Lettuce and other leaf salads are usually considered better with
French dressing.

MAYONNAISE DRESSING

Yolk of 1 egg V 2 teaspoon salt

1 cup oil 1/4 teaspoon paprika

2 tablespoons vinegar or lemon juice

Beat the egg yolk and add all the seasonings including the
vinegar. Add the oil, a teaspoon at a time, and beat after each
addition, using either a Dover egg-beater or a wire whip. If the
dressing should curdle add a little more vinegar or lemon juice;

167 t-i.

Planned for a
Family of Four

or another egg yolk may be beaten in a clean bowl and then the
curdled mixture beaten into it, a teaspoon at a time. The egg
white may be beaten and added to thin the dressing instead of
cream.

Salads with mayonnaise dressing are especially adapted for
meals in which there is no regular meat course. Salad with
French dressing is better with a meal having a meat course and
a rich dessert.

COLORED MAYONNAISE

To color Mayonnaise green add one tablespoon of ravigote herbs
to the finished dressing; or chop parsley leaves very fine; pound
them in a small quantity of lemon juice; strain and add the juice
to the dressing.

To color Mayonnaise red rub one scant tablespoon of lobster
coral through a fine sieve and add it to the dressing.

WHITE MAYONNAISE

To make white Mayonnaise follow the ordinary directions,
using lemon juice instead of vinegar, omitting the paprika and
adding, when finished, a half cup of whipped cream or half an egg
white beaten very stiff.

COOKED DRESSING (MOCK MAYONNAISE)

1 cup milk 2 teaspoons flour

1 tablespoon butter 1 egg

2 teaspoons mustard 1 tablespoon vinegar
2 teaspoons sugar l /2 teaspoon salt

Heat the milk and butter; add the egg into which the mustard
and sugar and flour have been well beaten. Stir over the fire
until the mixture thickens; add the vinegar; take from the fire
and add the salt. This may be used in place of Mayonnaise dress-
ing by those who do not care for oil.

CREAM DRESSING

1 cup cream 1 tablespoon vinegar

1 tablespoon sugar % teaspoon salt

Dash of red pepper

Mix the sugar, vinegar, salt and pepper thoroughly together;
then add the cream gradually.

168 L-L.

Planned fo
Family of Four

FRENCH DRESSING

2 tablespoons vinegar 1 teaspoon salt

6 tablespoons olive oil V 2 teaspoon paprika

Put the salt and paprika in a bowl; add a little oil and beat well;
then gradually add the remainder of the oil, stirring constantly.
Last of all stir in the vinegar, drop by drop.

SALAD DRESSING IN LARGE QUANTITY

3 eggs 1 teaspoon mustard
3 tablespoons flour V 2 cup vinegar

l l /2 cups cold water 3 egg yolks

Red and black pepper 1 cup olive oil

Salt

Beat the three whole eggs; add the mustard and flour well mixed
with the water and a little red and black pepper. Put the vinegar
on to boil and while boiling add the egg and mustard mixture,
stirring constantly until it thickens. When cold add a Mayonnaise
made of the three egg yolks and olive oil. Add salt after all is
finished.

This makes about a quart and is useful for chicken salad or for
any purpose where a large quantity of dressing is needed. Tn
winter it will keep a week or more.

CHICKEN SALAD

1 -cup cold cooked chicken Mayonnaise dressing

1 cup chopped celery Lettuce

Stuffed olives

Mix the chicken and celery lightly with Mayonnaise dress-
ing; pour into a bowl lined with lettuce leaves; throw a little
more dressing over the top and garnish with stuffed olives.

TOMATO SURPRISES

3 /4 cup cold chopped meat % saltspoon salt

*/2 tablespoon chopped onion 4 tablespoons Mayonnaise

l /2 tablespoon Worcestershire sauce 4 tomatoes
Lettuce

Season the meat with onion : sauce and salt, and mix with the
dressing. Have the tomatoes very cold; cut a slice from the
stem end and scoop out the seeded portion. Fill each with the
salad mixture and serve on a leaf of crisp lettuce.

169 L-L

jPianned for a
Family of Four

SARDINE SALAD

1 small box sardines 3 hard-boiled eggs

Juice of % lemon Mayonnaise dressing

Prepare the sardines, free from oil, bones and skin; season with
lemon juice; cut into small pieces and mix with the eggs, finely
chopped. Arrange on a bed of lettuce leaves and serve with
Mayonnaise dressing.

SHRIMP SALAD

1 can shrimps 1 head lettuce

1 stalk celery l / 2 cup Mayonnaise dressing

Olives and radishes

Remove the shrimps from the can; cover with cold water and
let stand a few minutes. Dram; dry between towels, and break
into small pieces. Cut the celery into half -inch pieces; mix
with the shrimps and the Mayonnaise dressing, and arrange on
lettuce leaves, garnishing with olives or radishes.

SALMON SALAD

1 can salmon Mayonnaise dressing

1 head lettuce Ripe olives

Remove the salmon from the can; wash in a colander under
running water and drain. On each salad plate make a nest of lettuce
leaves and in it bury a portion of the salmon, broken into small
pieces and covered with Mayonnaise. Garnish with ripe olives.

LOBSTER SALAD

1 boiled lobster Mayonnaise dressing

1 head lettuce Lobster coral

Cut boiled lobster into one-inch pieces and keep on ice until
ready to serve. Arrange fresh lettuce in a bowl; pour the lobster
mixed with Mayonnaise in the center; smooth the top; cover
well with dressing and sprinkle with powdered lobster coral.

LETTUCE SALAD

Throw away the outer leaves of the head of lettuce; wash the
rest carefully in running water and dry them in a clean towel.
Break or tear the leaves into convenient pieces and serve with
Mayonnaise, cream or French dressing.

170 ^-L

Planned for a O A T A TkQ

Family of Four bALADb

COMBINATION SALAD

Scald tomatoes; remove the skin and place them on ice. Wash
and drain lettuce; arrange in a salad bowl; slice the tomatoes
over it and serve with Mayonnaise or French dressing.

NOVEL TOMATO SALAD

1 cup cherry tomatoes 1 tablespoon chopped parsley

1 cup small yellow tomatoes French dressing
1 clove garlic Lettuce

Scald the tomatoes; peel carefully and set on the ice to cool. At
serving time rub the salad bowl with garlic and line with heart
leaves of lettuce. Place the yellow tomatoes in the center and the
red ones around them. Cover with French dressing and sprinkle
with the parsley.

TOMATO JELLY

f 1 ' box gelatine 1 bay leaf

cup cold water */ 2 teaspoon chopped parsley

ice from 1 pint tomatoes Salt and pepper

ft teaspoon onion juice Lettuce

1 teaspoon sugar Mayonnaise dressing

Soak the gelatine in the water for one hour. Bring to a boil
the liquor drained from a pint can of tomatoes and add to it the
seasoning and herbs. Let this simmer for twenty minutes; add
the gelatine; stir until dissolved and strain tb rough a cloth into
molds preferably individual ones. Serve on lettuce leaves with
Mayonnaise dressing or use as a garnish for other salads.

DEVILED EGGS

6 eggs 1 tablespoon olive oil or butter

Yz teaspoon mustard Salt and red pepper

A little vinegar if desired

Boil the eggs for fifteen minutes; then throw them into cold
water to prevent the whites from darkening. Remove the shells;
cut in halves lengthwise; take out the yolks carefully and mash
them with the oil or butter and seasoning. If desired, a tablespoon
of minced ham or tongue or a little chopped parsley and onion
may be added. Fill the cavity of each half with the paste and set
in a cool place until needed. Serve on crisp lettuce leaves or on a
platter garnished with parsley or watercress.

171 I-L

Planned for a
Family of Four

PEPPER AND CREAM CHEESE SALAD

1 large green pepper 2 tablespoons chopped walnuts

1 'cream cheese Mayonnaise dressing

Lettuce

Select a large pepper that is sweet; cut off the stem end; remove
the seeds and turn it upside down to drain. Mash the cream
cheese; mix with the walnuts and press into the pepper, being
careful to fill all the crevices. Set away on the ice for several
hours; when ready to serve cut into thin slices and serve on crisp
lettuce leaves with Mayonnaise dressing.

NASTURTIUM SALAD

1 head lettuce" French dressing

, 1 tablespoon nasturtium seeds Nasturtium blossoms

Wash the lettuce and place it in a bowl; scatter the seeds over
the top; cover with French dressing and garnish with nasturtium
blossoms.

EGG SALAD

6 hard-boiled eggs 1 head lettuce

Mayonnaise dressing

Cut the whites of the eggs into rings and arrange them on the
lettuce leaves; sift over them the yolks, using a fine wire sieve.
Serre with Mayonnaise dressing.

POTATO SALAD No. 1

4 boiled potatoes French dressing

1 chopped onion Lettuce

1 hard-boiled egg

To make the best salad do not use left-over potatoes, but boil
them freshly, removing them from the water the moment they are
tender. Slice carefully; mix with the onion and French dressing
and serve on lettuce leaves garnished with slices of hard-boiled

egg.

POTATO SALAD No. 2

4 boiled potatoes Mayonnaise dressing

4 hard-boiled eggs Lettuce

1 tablespoon chopped parsley

Boil the potatoes, removing them from the water as soon as they
are tender; slice and mix with the eggs, finely chopped, and the

172 L-L

Planned for a
Family of Four

Mayonnaise. Serve on lettuce leaves and sprinkle parsley over
the top.

COLD SLAW

Select a small, compact cabbage; strip off the outside leaves
and cut the head in quarters. With a sharp knife slice very thin;
soak in cold water until crisp; drain and dry between cltan towels.
Mix with hot dressing and serve when cold.

COLD-SLAW DRESSING

2 eggs 1 teaspoon sugar

1 cup vinegar J /2 tablespoon butter

l /4 teaspoon salt

Beat the eggs thoroughly; add the other ingredients and cook
all over boiling water until the mixture thickens.

BEET SALADS

1. Cut cold cooked beets into half -inch dice; mix with shredded
lettuce leaves or watercress, and serve on whole lettuce leaves,
covered with French dressing.

2. Arrange alternate layers of cold cooked beets and hard-boiled
eggs on a bed of lettuce leaves, and sprinkle over the top a little
finely-chopped onion. Serve with French dressing.

3. Arrange alternate layers of cold cooked beets and cabbage,
finely chopped and well mixed with Mayonnaise or cooked salad
dressing. Serve on lettuce.

CUCUMBER SALAD

2 dozen cucumbers 1 gill olive oil

6 small onions 1 tablespoon celery seed

6 tablespoons salt 1 quart vinegar

Cucumber salad should be made in large quantities, as it will
keep indefinitely and is good to serve in emergencies. Peel and
slice thin the cucumbers and onions; spread in layers; sprinkle
with salt and let stand for several hours. Then drain. Mix the
oil and celery seed; add the vinegar, drop by drop, and pour over
the cucumbers and onions. Mix well; put into sterilized pint
jars; seal and set away in a cool, dark place.

173 in,

Planned for ft
Family of Fouy

WINTER SALAD

1 small head lettuce 2 juicy apples

1 lemon V 2 cup chopped celery

Mayonnaise dressing

Pare the apples and lemon and cut them into thin slices. Mix
thoroughly with the celery and cover with Mayonnaise or French
dressing. Serve on crisp lettuce leaves.

SALMAGUNDI SALAD

3 boiled white potatoes 1 apple

V 2 cucumber y 4 teaspoon celery salt

l /2 cup cooked peas 1 hard-boiled egg

Mayonnaise dressing

Slice the potatoes; chop the cucumber, apple and egg; then mix
all the ingredients together, pouring over them Mayonnaise dress-
ing. Serve on crisp lettuce leaves.

WATER-LILY SALAD

1 head lettuce 6 hard-boiled eggs

Mayonnaise dressing

Line a circular dish with the lettuce. Cut the whites of the
eggs in pieces lengthwise, like the petals of a water-lily. Arrange
the pieces in circular form on the lettuce, and in the center pour
the yolks of the eggs mixed with Mayonnaise. Or lay a large
green leaf on each individual plate and make a small lily with
each egg.

CAULIFLOWER SALAD

1 small cauliflower French dressing

2 tablespoons lemon juice Lettuce

1 tablespoon chopped parsley

Wash the cauliflower carefully; tie in a cloth and cook in boiling,
salted water until thoroughly tender. When done remove the
cloth; pour the lemon juice over the cauliflower and set it on the
ice to cool. When ready to serve separate the flowerets ; lay them
on lettuce leaves; cover with French dressing and sprinkle parsley
over the top.

174 L-L

Planned for a
Family of Four

NORMANDY SALAD

1 small can French peas 1 A pound pecans

l /2 teaspoon sugar % cup Mayonnaise dressing

Salt and pepper 1 small head lettuce

Cook the peas slowly in their own liquor, seasoning them with
salt, pepper and sugar. When the peas have absorbed all the
liquor, set them aside to cool; mix with the chopped pecans and
Mayonnaise and serve on lettuce leaves.

MARINE SALAD

4 cucumbers 1 onion

2 green peppers French dressing

Scoop out the inside of the unpeeled cucumbers, which will
then have the appearance of small green boats. Chop the pulp
thus removed with the peppers and onion and mix well with French
dressing. Fill the boats and in the bow of each erect a white sail
cut from paper and fastened to a long toothpick.

WATERMELON SALAD

2 cups watermelon % teaspoon grated nutmeg

4 tablespoons sugar Juice of 1 orange

1 teaspoon cinnamon Lettuce

Line a salad bowl with lettuce leaves and in it place the water-
melon cut into small cubes. Mix the sugar, cinnamon and nutmeg,
and sprinkle over the melon; then pour the orange juice over all.

FRUIT SALAD

2 bananas Juice of l / 2 lemon
2 oranges Lettuce

French dressing

Slice the bananas and oranges and pour the lemon juice over all.
jServe on lettuce leaves with French dressing.

FRUIT AND NUT SALAD

2 bananas Juice of l /2 lemon

2 oranges Lettuce

y 2 cup English walnuts French dressing

Slice the bananas and oranges and mix them with the nuts and
lemon juice. Serve on lettuce leaves with French dressing.

175 L-I.

SALADS Planned for a

Family of Four

WALNUT SALAD

1 cup walnut meats Lettuce

1 cup chopped celery Mayonnaise dressing

Procure the best grade of walnuts and remove the meat
from the shells in perfect halves. Mix walnuts and celery with
Mayonnaise dressing and serve on crisp lettuce leaves.

Apples cored and cut into cubes may be substituted for the
celery, or may be added to both nuts and celery if desired.

PEANUT SALAD

1 cup shelled peanuts 2 cups chopped celery

Olive oil 1 dozen ripe olives

Lettuce

Soak the peanuts in olive oil; drain and mix with the celery and
olives, pitted and minced. Serve on lettuce, adding seasoning or
dressing as desired.

BANANA SALAD

Peel the bananas and scrape them carefully to remove all stringy
matter. Roll each in grated nuts and lay on a lettuce leaf. Serve
with Mayonnaise dressing.

FRUIT PYRAMIDS

On each salad plate lay a leaf of fresh lettuce, then a slice of
canned pineapple, then whole slices of pared apple, orange, peach,
plum or any other fruit that is in season. On the top place a
maraschino cherry, and pour over all a dressing made of equal
parts of lemon juice and olive oil.

OCTOBER SALAD

4 red apples l / 2 cup canned cherries

1 grape-fruit 3 tablespoons lemon juice

2 tablespoons powdered sugar 4 autumn leaves

Select hard red apples; wash and dry them; cut a slice from the
top of each and remove the hearts. After taking the cores from
the hearts chop them together with the grape-fruit and cherries;
mix with the sugar and lemon juice and return to the apple cases.
Place each apple on a brilliant autumn leaf.

176 L-L

Planned for a
Family of Four

GRAPE-FRUIT SALAD

Cut the grape-fruit in halves and remove the pulp, being careful
to get none of the tough white skin. Mix with bananas and oranges
and stir in white Mayonnaise dressing. Remove all skin from
the inside of the grapefruit and fill with the mixture, heaping
it high and ornamenting with maraschino cherries. Lay each
half in a bed of lettuce leaves and serve.

GRAPE-FRUIT AND PINEAPPLE SALAD

Cut the grape-fruit in half and remove the pulp with a spoon,
being careful to get none of the tough white skin. Mix with fresh
or canned pineapple and serve on crisp lettuce leaves, covered
with white Mayonnaise dressing.

TULIP SALAD

4 ripe tomatoes Mayonnaise dressing

12 chopped pecans Lettuce

1 quart best cider vinegar 1 tablespoon peppercorns

Scald the tomatoes; remove the skins and chill thoroughly.
Then with a sharp knife cut from blossom-end to stem-end into
points and press open, leaving a round bulb of seeds in the center.
Mix a little Mayonnaise with the pecans and place a spoonful
on the top of each bulb. Serve on lettuce leaves.

BANANA DAINTY

Cut the bananas in half crosswise and arrange them on a plate,
radiating from the center. Sprinkle with grated nuts or nutmeg
and heap white Mayonnaise in the center. Garnish with maras-
chino cherries.

NUT AND CHEESE RELISH

1 package cream cheese 1 cup chopped nut meats

2 tablespoons whipped cream 1 teaspoon chopped parsley

Salt and red pepper

Mix the cheese with the cream, nuts, parsley and seasonings.
Roll into balls and serve cold, garnished with parsley and chopped
nuts. This makes a pleasant accompaniment to a plain lettuce
or lettuce and tomato salad, served on the same plate.

177 L-L

Planned for a
Family of Four

CONVENIENT VINEGARS FOR VARYING SALADS

Instead of plain cider vinegar in making salads, fancy vinegars,
which will give unusual flavor and variety, may be made at
trifling cost and kept on hand.

CELERY VINEGAR

1 quart best cider vinegar 1 tablespoon peppercorns

2 tablespoons sugar 2 teaspoons salt

1 small handful crushed celery leaves

Heat one-half the vinegar to the boiling point. Add the celery
leaves, sugar, and seasonings. Stir well. Boil three minutes.
When cool, add the remaining vinegar. Let stand in a jug or
bottle two or three weeks, shaking occasionally. Strain and bottle.
Excellent in apple, or "Winter" salads.

TARRAGON VINEGAR

1 quart best cider vinegar
1 small handful fresh tarragon

Pick the tarragon leaves from the stems. Put them in a wire
strainer. Set the strainer in boiling water for two minutes. Lift
strainer, drain and chop beans, and add them to the vinegar.
Let stand ten days or longer, shaking frequently. Strain and
bottle for use.

MINT VINEGAR

1 quart best cider vinegar
1 large handful mint leaves

Heat one pint vinegar to the simmering point. W T ash and chop
the mint leaves. Add to the hot vinegar. Cover, and steep in a
warm place for thirty minutes. Add the remaining vinegar.
Strain and bottle.

178

PUDDINGS AND DESSERTS

The proof of the pudding is in the eating.

Don Quixote.

180

PUDDINGS AND DESSERTS

A LITTLE girl once defined desserts as "What you eat after
you are through"; which is an excellent description of the
heavy desserts often unwisely served after a meal furnishing all
the nutriment needed. Desserts of milk and eggs, for instance,
should not follow such meals; but, instead, some light dainty
like lemon jelly. Mince pie or plum pudding should not "top off"
a turkey dinner; better a simple salad and bonbons. When de-
pended upon for their food value, however, custards and milk
puddings are especially desirable for children, and for adults to
whom eggs and milk are not acceptable in other forms.

RICE PUDDING

2 quarts milk % cup rice

y 2 teaspoon salt % cup sugar

Grated nutmeg or cinnamon

Wash the rice; mix with half the milk and the salt and sugar
and pour into a buttered pudding dish. Bake for several hours in a
slow oven, stirring frequently and adding the rest of the milk.
When the last milk is added, grate nutmeg over the top and let
the pudding brown.

A cup of seeded or seedless raisins may be baked in the pudding
if desired.

BOILED CUSTARD

2 cups hot milk 2 tablespoons sugar

Pinch of salt 2 eggs or yolks of 3 eggs

l /2 teaspoon vanilla

Put the milk on to heat in a double boiler. Beat the eggs thor-
oughly with the sugar; into them pour the hot milk, stirring to
prevent lumps. Return all to the double boiler and cook until
the custard coats the spoon, but no longer. If the mixture should
curdle, set the boiler in a pan of cold water and beat with a wire

13 181 L-L

PUDDINGS AND DESSERTS

egg-beater until smooth. When the steam passes off add the
vanilla or other flavoring.

In the winter, when eggs are expensive, the custard may be made
with one egg and one heaping teaspoon of cornstarch dissolved in
a little cold milk.

If desired, the whites of the eggs may be beaten separately and
added to the custard after it is cold or beaten with sugar into a
meringue.

RICE MERINGUE No. 1

34 cup rice Yolks of 4 eggs

V4 pound butter Little grated lemon rind

l /2 cup powdered sugar Whites of 4 eggs

1 quart milk 4 tablespoons granulated sugar

Juice of 1 lemon

Boil the rice in water; while hot add the butter; when cool add
the sugar, milk, beaten yolks and lemon. Pour into a buttered
pudding dish and cover with a meringue made of the whites of
eggs and granulated sugar, flavored with lemon juice. Brown in a
hot oven. . _

RICE MERINGUE No. 2

2 tablespoons rice Pinch of salt

1 quart milk Lemon or vanilla flavoring

Yolks of 2 eggs Whites of 2 eggs

4 tablespoons sugar 2 tablespoons sugar

Cook the rice in a little water; drain and add the yolks, sugar,
salt and flavoring. Cover with meringue and brown in the oven.

CORNSTARCH PUDDING

3 cups scalded milk V 3 cup sugar

6 level tablespoons cornstarch % teaspoon salt

y 4 cup cold milk 2 eggs

1 teaspoon vanilla

Mix the cornstarch with the cold milk; stir the scalded milk
slowly into this mixture and stir over hot water until the cornstarch
thickens. Beat the eggs slightly; add sugar and salt; pour over
them the cornstarch mixture and cook one minute longer. Serve
cold with cream and sugar.

182 L-L

PUDDINGS AND DESSERTS

CHOCOLATE PUDDING

2 tablespoons cornstarch 2 tablespoons grated chocolate
1 pint milk V 2 cup sugar

Dissolve the cornstarch in a little cold milk or water and add it
to the pint of milk which has just been brought to a boil. Add
the sugar and chocolate; boil until the mixture thickens; pour
into wet molds and set aside to cool. At serving time turn from
molds and serve with whipped cream or boiled custard sauce.

COCOANUT CORNSTARCH

1 cup shredded cocoanut 1 pint milk

3 tablespoons sugar "Whites of 3 eggs

2 tablespoons cornstarch 1 teaspoon vanilla

Custard sauce

Mix the sugar and cornstarch in a double boiler; add the milk
and stir over the fire until it thickens; then add the cocoanut
and cook slowly for half an hour, stirring occasionally. Remove
from the fire; add the stiffly beaten whites and the vanilla and
pour into a wet mold. Turn from the mold when chilled and
serve with custard sauce.

COCOANUT JUNKET

4 tablespoons shredded cocoanut 1 junket tablet

1 quart milk 1 tablespoon cold water

2 tablespoons sugar 2 teaspoons vanilla

Mix the cocoanut and milk and let them stand in a warm
oven for half an hour. Add sugar; strain when dissolved, and
add the tablet dissolved in the cold water. Add the flavoring;
pour the junket into glasses and let stand in a warm place,
until firm. Remove to cool place, and at serving time sprinkle
with sugar and cocoanut. Serve with or without cream.

MOCK CHARLOTTE

Whites of 4 eggs V 2 cup sugar

3 tablespoons cornstarch 1/2 teaspoon vanilla
1 cup boiling water Custard sauce

Moisten the cornstarch with a little cold water; pour over it
the boiling water and sugar and cook until the mixture begins to
clarify. Pour while hot over the well-beaten whites of the eggs;

183

PUDDINGS AND DESSERTS

mix and flavor and turn into a bowl that has been rinsed in
cold water. At serving time turn out and pour custard around it.

ORANGE PUDDING

2 oranges Yolks of 2 eggs

1 pint milk 1 tablespoon cornstarch

l /2 cup sugar Whites of 2 eggs

2 tablespoons sugar

tflice the oranges into a pudding dish. Bring the milk to a bofl
and pour it on the egg which has been well beaten with the sugar
and cornstarch. Boil until the mixture thickens; pour over the
oranges; cover with a meringue made of the whites of eggs and
the two tablespoons of sugar; brown quickly in the oven.

BLANC MANGF

6 level tablespoons cornstarch 2% cups scalded milk

. *4 cup cold milk Pinch of salt

Vs cup sugar 1 teaspoon vanilla

Stir the cornstarch and cold milk together, adding the sugar.
Pour the scalded milk slowly over the first mixture and stir until
it thickens. Cook in a double boiler for twelve minutes; pour into
a wet mold and stand aside to cool. When ready to serve, turn
from the mold and decorate with candied cherries or preserved
fruit. Serve with cream and sugar or with boiled custard sauce.

RICE BLANC MANGE

6 tablespoons ground rice l / 3 cup sugar

1 quart milk 1 teaspoon flavoring

Soak the rice for twenty minutes; stir into the milk; boil and
stir until it thickens, using a double boiler to prevent sticking.
Add sugar and flavoring; pour into wet molds and stand away to
cool. Serve with sugar and cream.

HOMINY PUDDING

2 tablespoons ground hominy 4 tablespoons sugar
1 quart milk 3 eggs

Pinch of salt 1 teaspoon flavoring

Pick over the hominy and let it soak in the milk for half an hour-
cook in a double boiler for forty-five minutes; pour over the beaten

184 I-L

PUDDINGS AND DESSERTS

yolks and sugar; add flavoring and beaten whites; bake in a slow
oven for about twenty minutes. Serve with lemon, chocolate or
other sauce.

ALMOND CREAM

1 pint scalded milk l l /2 tablespoons cornstarch

Yolks of 2 eggs 3 drops almond extract

3 tablespoons brown sugar Whites of 2 eggs

2 tablespoons sugar

Beat the yolks with the brown sugar and cornstarch; pour on
them the scalded milk; stir until the mixture thickens; flavor and
pour into a baking dish. With the whites of the eggs and granu-
lated sugar make a meringue; spread over the custard and brown
in the oven.

TAPIOCA CUSTARD

3 tablespoons tapioca 4 tablespoons powdered sugar
1 quart milk Whites of 3 eggs

Yolks of 3 eggs Pinch of salt

1 teaspoon vanilla

Soak the tapioca over night; drain and put over the fire in the
milk; boil slowly half an hour or until the tapioca is transparent.
Pour this mixture on the yolks, well beaten with the sugar; and
boil all until a custard is formed. Remove from the fire; add the
beaten whites, salt and flavoring. Lemon juice may be substi-
tuted for the vanilla if preferred.

COCOANUT TAPIOCA

4 tablespoons tapioca % cup shredded cocoanut
1 quart milk 1 teaspoon vanilla

Yolks of 3 eggs Whites of 3 eggs

% cup sugar 3 tablespoons sugar

Soak the tapioca in water over night; drain and add the milk.
Bring slowly to the boiling point; stir in the yolks of the eggs,
beaten with the sugar. Cook until the custard thickens, stirring
all the time; then remove from the fire and add the cocoanut
and the vanilla. Make a meringue of the whites of eggs and sugar;
pile lightly over the custard and set in the oven until delicately
browned.

185 L-L

PUDDINGS AND DESSERTS

MOUNTAIN-DEW PUDDING

6 rolled soda crackers 1 quart milk

Yolks of 4 eggs V 2 cup sugar

1 tablespoon butter Whites of 4 eggs

4 tablespoons sugar

Beat the yolks of the eggs and mix thoroughly with the crackers
and butter; stir in gradually the milk and sugar; pour into a but-
tered pudding dish and bake for half an hour. Make a meringue
of the whites of eggs and the four tablespoons of sugar; spread
this over the top; brown and serve when cool.

CUP CUSTARDS

4 cups scalded milk 4 tablespoons sugar

4 eggs % teaspoon salt

Grated nutmeg

Beat the eggs with the sugar and salt; add the milk and pouij
into cups, grating nutmeg over each. Set the cups in a pan of hot
water and bake in a slow oven until the custard is set. Test by
running a silver knife through the custard: if it comes out clean
the custard is done. Overcooking will make the custard " watery. "

CARAMEL CUSTARD

4 cups scalded milk 4 eggs

y 2 cup sugar % teaspoon salt

1 teaspoon vanilla

Melt the sugar until it is light brown in color; add it to the milk.
Beat the eggs; add the milk and sugar, salt and flavoring, and
bake in cups as directed for cup custards. Serve with caramel
sauce.

APPLE SNOW

1 large sour apple Whites of 2 eggs

% cup powdered sugar Boiled custard

Peel and grate the apple, sprinkling the sugar over it as it is
grated to keep it from turning dark. Add the unbeaten whites
of the eggs; beat constantly for half an hour; arrange mound -
fashion on a glass dish with cold boiled custard around it

PUDDINGS' AND DESSERTS

STRAWBERRY TRIFLE No. 1

1 cup mashed strawberries Whites of 3 eggs

1 cup powdered sugar Boiled custard

Make and serve like Apple Snow.

STRAWBERRY TRIFLE No. 2

Stale cake Sugar to taste

l /2 cup milk 1/4 teaspoon vanilla

1 egg 1 pint cream

1 cup crushed strawberries

Line the bottom of a glass dish with slices of stale cake, and
pour over them a boiled custard made from the milk and
egg, sweetening to taste and flavoring with vanilla. Whip the
cream; mix with the strawberries and pile over the custard, deco-
rating the top with a few whole berries.

LEMON JELLY

l /2 box or 2 tablespoons gelatine l l / 2 cup boiling water

1 cup cold water % cup sugar

1 cup lemon juice

Soak the gelatine in the cold water for five minutes; then pour
on the boiling water; add the sugar and stir until dissolved and
cooled. Then add the lemon juice; strain through sterilized
cheesecloth and set aside in a cool place until stiff.

WHIPPED JELLY

Make lemon jelly in the usual way. See directions above.
Place it in a bowl on the ice, and when it is cool, but before it
begins to harden, beat with a Dover beater until white and frothy.
Turn into a mold and set in a cool place to harden; serve with
boiled custard or with preserved cherries or other fruit.

COFFEE JELLY

box or 1 tablespoon gelatine % cup boiling water

cup cold water % cup sugar

1 cup strong coffee

Soak the gelatine in the cold water for two hours; add the boil-
ing water and sugar and stir until dissolved; then add the coffee:

187 L-L

PUDDINGS AND DESSERTS

strain through cheesecloth into a wet mold and stand away untiJ
the following day. Serve with whipped cream.

SPANISH CREAM

l /2 box or 2 tablespoons gelatine 3 eggl

1 quart milk Pinch of salt

y 2 cup sugar 1 tablespoon vanilla

Scald the milk with the gelatine and pour slowly on the yolks,
well beaten with the sugar. Return to the fire; stir and cook until
thickened, but no longer; remove; add salt, flavoring and whites
of eggs beaten stiff. Turn into wet molds; cool and serve with
whipped or plain cream.

BAVARIAN CREAM

1/2 box or 2 tablespoons gelatine 5 tablespoons powdered sugar
1 pint milk 1 cup milk

Yolks of 7 eggs 1 cup rich cream

1 teaspoon vanilla

Dissolve the gelatine in the pint of milk and stir over the fire
until thoroughly hot; then remove from the fire. Beat the yolks
of the eggs until light; add the sugar and more milk; stir well; add
the hot milk and gelatine. When thoroughly mixed stir in the
cream ; flavor and add more sugar if desired. Return to the fire ; stir
until the custard thickens a little; pour into a wet mold and when
cool stand on the ice until serving time.

BRIDGE-WHIST PUDDING

1 pint milk Vi box or 1 tablespoon gelatine

1 egg l /4 cup water

Sugar English walnuts

1 teaspoon vanilla Candied cherries

1 cup thick cream Lady fingers

Make a custard of the milk and egg, sweetening to taste and
flavoring with vanilla; to this add the cream, whipped, and the
gelatine, dissolved in the water. Add chopped walnuts and
cherries and turn into a mold lined with lady fingers. Stand
aside for several hours before serving.

188 L-L

PUDDINGS AND DESSERTS

JOYFUL PUDDING

cup rice 1 tablespoon gelatine

cup milk 1 tablespoon cold water

1 cup sugar 1 teaspoon vanilla

1 cup thick cream

Clean the rice and cook it in a little water for five minutes;
drain thoroughly; then cook with the milk for one hour, using a
double boiler. Set the pan in cold water; add the sugar and the
gelatine which has been previously soaked in the cold water.
When thoroughly cold add the cream, whipped, and the vanilla.

CHARLOTTE RUSSE

14 cup cold water 1 pint whipped cream

1 tablespoon gelatine 1 teaspoon vanilla

1 A CU P boiling water 6 maraschino cherries

l /2 CU P sugar 1 dozen lady fingers

Soak the gelatine in the cold water; add the hot water; stir
until dissolved; then add the sugar. . As soon as this is cool but
not cold whip it into the cream which has already been whipped;
flavor with vanilla and chopped cherries and turn into a bowl
lined with halves of lady fingers.

WHIPS

Vz box or 2 tablespoons gelatine l / 2 cup sugar

l /2 cup cold water 1 teaspoon vanilla

1 cup boiling water Whites of 2 eggs

Candied Cherries

Soak the gelatine in the cold water; pour over it the boiling
water; add the sugar and the vanilla. When this begins to
congeal add the unbeaten whites of eggs; beat until white and
frothy; fill glasses and place a candied cherry on top of each.
Serve with cream or with custard sauce.

PRUNE WHIP

1 pound prunes Whites of 2 eggs

Sugar to taste 1 tablespoon pulverized sugar

Wash the prunes thoroughly and soak them over night. In the
morning cook until tender in the water in which they have soaked;
remove the stones; chop fine and sweeten to taste. Beat the eggs;

189

PUDDINGS AND DESSERTS

add the powdered sugar, then the prunes. Beat thoroughly and
stand on the ice to chill. Serve in individual glasses or paper cases
with whipped cream or custard sauce.

CHOCOLATE CHARLOTTE

Whites of 5 eggs 1 cup sugar

2 ounces unsweetened chocolate */ 2 cup water

1 teaspoon vanilla

Boil the sugar, water and chocolate until a thin syrup is formed;
remove from the fire; fold in the beaten whites; add flavoring
and bake until the eggs are set. Serve cold with custard sauce.

REALENGO

3 4 cup fresh fruit Sugar

Whites of 3 eggs Whipped cream

Press the fruit through a sieve; heat and sweeten; add this to
the well-beaten whites, beating continually. Turn into a buttered
mold and bake in a slow oven until firm. Remove; cover the top
with whipped cream sweetened and flavored to taste; decorate
with preserved cherries or citron. This is a favorite Mexican
dessert.

DELICATE PUDDING

iy 2 cups water 3 tablespoons cornstarch

f/2 cup sugar 3 egg whites

y 2 saltspoon salt Juice and rind of 1 lemon

Mix sugar, salt and water and bring to the boiling point. Mix
the cornstarch in a little cold water and stir it into the boiling
syrup. Cook ten minutes; pour over the beaten egg whites; re-
turn to the fire a minute to set the egg; add the lemon; turn into
a wet mold and set on the ice until serving time. Serve with
berries or sliced peaches.

APPLE TAPIOCA

34 cup tapioca Sugar

1 quart water 6 apples

A little grated nutmeg

Soak the tapioca and boil it in the water until clear, sweetening
to taste. Pare and core the apples and place them in a baking

190 L-L

BANANA DAINTY ALMONDS WITH EGGS

PUDDINGS AND DESSERTS

dish. Fill the cores with sugar; pour the tapioca around them and
grate a little nutmeg over the top. Cover and bake until the apples
are soft. Serve with cream .

CHERRY TAPIOCA

3 /4 cup tapioca Sugar

1 quart water 1 cup stoned cherries

Soak the tapioca and boil it in the water until clear, sweetening
to taste. Add the stoned cherries; cook for three minutes and set
aside to cool. Serve with cream.

Peaches or other fruit may be used instead of cherries.

FIG DESSERT

2 pounds' white figs Sponge cake

2 cups^sugar Whipped cream

Soak the figs ovej night. In the morning boil slowly until
tender; add the sugar and boil until a thick syrup is formed. Line
a dish with sponge cake or lady fingers; pour the figs in the center
and cover with whipped cream that has been sweetened and
flavored. Decorate with candied cherries or angelica.

APPLE MERINGUE

4 large tart apples Grated rind of 1 lemon

V 3 cup cold water White of 1 egg

Sugar to taste l l / 2 tablespoons sugar

Grated cocoanut

Peel, core and slice the apples; stew them in the water until
soft; press through a colander; sweeten to taste and flavor with
lemon rind. Make a meringue of the egg and sugar; put the
apples in a pudding dish and cover them with it, dusting all with
grated nuts or cocoanut. Brown in the oven; serve with cream.

BERRY CHARLOTTE

1 pint berries 1 cup sugar

l / 2 cup water 1 pint bread

Wash the berries; stew them in the water and sugar until the
juice forms a syrup, mashing the fruit with a vegetable masher, and
straining to remove the seeds. Put alternate layers of bread and
cooked berries in a mold and when cool set on the ice until needed.
Turn out and serve with cream or with cold boiled custard.

191 L-L

PUDDINGS AND DESSERTS

BREAD-AND-BUTTER PUDDING

Bread and butter % teaspoon salt

3 eggs 1 quart milk

l /2 cup sugar 1 teaspoon flavoring

Cut thin slices of bread; remove the crusts; butter both sides
and line the bottom and sides of the pudding dish with them.
Beat the eggs; add milk, sugar and flavoring; strain and pour
over the bread. Sprinkle cinnamon or nutmeg over the top; let
stand for twenty minutes; then bake in a slow oven. As soon as
the custard begins to thicken on the sides of the dish it is done, and
should be removed at once or it will whey. Serve with or without
sauce.

BREAD PUDDING

Three-day old bread Allspice

Butter Chopped raisins

Sugar Milk

Cinnamon Pinch of salt
Molasses

Cut the bread very thin; butter it; put a layer in the pudding
dish; add a little sugar, a pinch of allspice and cinnamon, a grating
of nutmeg and a handful of chopped raisins. Add farther layers
until the dish is full, finishing with a layer of bread. Heat the milk;
add a pinch of salt and enough molasses to color it perceptibly.
Pour slowly over the mass, continuing until by gently pressing the
bread the milk can be seen. Cover with a plate and leave in a
moderately warm place over night. If it seems dry in the morning
add more milk. Bake in a moderate oven three or four hours.
Keep covered with the plate for two hours; then cover with paper.

COTTAGE PUDDING

1 tablespoon butter % cup milk

1 cup sugar l l /2 cups flour

1 egg 2 teaspoons baking powder

Pinch of salt

Beat the butter and sugar to a cream; add the egg and beat
again. Mix and sift the dry ingredients and add them alternately
with the milk. Turn into a buttered cake pan and bake about
half an hour. Serve with vanilla or lemon sauce.

192 L-L

PUDDINGS AND DESSERTS

PEACH PUDDING

3 eggs 3 tablespoons milk

4 tablespoons sugar 3 tablespoons sifted flour

Sugared peaches

Fill a baking dish three-quarters full with peaches and cover
them with sugar. Beat the yolks of the eggs; add the sugar and
milk; then the sifted flour and the whites of the eggs beaten very
stiff. Pour the batter over the peaches; mix all thoroughly to-
gether and bake about forty-five minutes. Serve hot with lemon
sauce or cream and sugar.

BAKED FLOUR PUDDING

5 eggs Pinch of salt
3 /4 cup flour 1 quart milk

Beat the eggs separately and then together; stir in the sifted
flour and the milk; strain and pour into a buttered pudding dish.
Bake half an hour and serve immediately with lemon or vanilla
sauce.

BROWN BETTY

3 medium-sized apples */4 cup sugar

1 cup stale bread crumbs y 2 teaspoon cinnamon

l /4 cup butter Juice and rind of */ 2 lemon

*/4 cup boiling water

Pare, quarter, core and slice the apples. Melt the butter and
pour it with the lemon juice over the crumbs. Mix the cinnamon,
grated lemon rind and sugar together. Butter a baking dish; put
in alternate layers of apple and bread crumbs, sprinkling the apples
with the sugar mixture, and making the last layer of crumbs.
Pour the water on before adding the last layer of crumbs; cover
and bake for thirty minutes or until the apples are soft; then un-
cover and brown the crumbs. Serve with cream or with soft
custard or lemon sauce.

QUEEN OF PUDDINGS

1 quart milk 4 eggs

1 pint bread crumbs Juice and rind of 1 lemon

1 cup sugar 1 teaspoon butter

Marmalade or preserves

Soak the bread crumbs in the milk for half an hour; add the
sugar, the beaten yolks, the lemon and the butter melted.

193

PUDDINGS AND DESSERTS

Bake in a buttered pudding dish about three-quarters of an hour
or until the pudding shrinks away from the sides of the dish:
spread with marmalade or preserves; cover with a meringue made
from the whites of eggs and four extra tablespoons of granulated
sugar; brown quickly in the oven and set aside to cool. Serve
with cream.

RAISIN PUFF

l / 2 cup butter 1 cup sweet milk

1 cup sugar 2 cups flour

2 eggs 2 teaspoons baking powder

1 cup seeded raisins

Cream the butter and sugar; add the well-beaten eggs. Sift
together the flour and baking powder; add alternately with the
milk. Then add the raisins, finely chopped. Put into small
greased cups and steam one half hour. Serve with lemon or
vanilla sauce.

ENGLISH PLUM PUDDING

V 2 pound raisins i/ 4 orange peel, minced

V2 pound chopped suet 1/2 cup flour

3 cups bread crumbs 1/2 pound currants
1/2 cup brown sugar i/ 4 nutmeg, grated
Grated rind of V 2 lemon 2 eggs

l /2 cup milk

Mix the dry ingredients thoroughly. Beat the eggs; add them
to the milk and pour over, the dry mixture. Mix thoroughly;
pack in greased tins, leaving space of one inch at the top of each.
Tie on the lids and boil for ten hours. Keep in a cool place until
needed. Serve with hard sauce.

NEWMARKET PUDDING

1 pint milk i/ 2 nutmeg, grated
Bread crumbs 1 teaspoon cinnamon

2 eggs i/ 4 teaspoon cloves
1 cup currants 1 tablespoon butter
1 cup raisins i/ 4 teaspoon salt

Thicken the milk with the bread crumbs; add the beaten egg
and other ingredients and bake for two hours. Serve with lemon
or vanilla sauce.

194

PUDDINGS AND DESSERTS

BROWN-BREAD PUDDING

*/2 pound grated brown bread V cup sugar

1/2 pound currants V 2 teaspoon grated nutmeg

l /2 pound chopped s*,uet 2 eggs

1 tablespoon cream

Mix the ingredients thoroughly and boil them in a buttered
pudding mold or cloth for three hours. Serve with lemon sauce.

PEACH PATTIES

Hollow out little stale sponge cakes; brush with butter inside
and out; place in each cavity two halves of peaches, pared and
fitted together with a little orange marmalade or other preserve
in the center. Sprinkle with sugar and chopped nuts; bake until
the peaches are tender and serve with vanilla or fruit sauce.

CANNED PEACH PUDDING

1 cup dry bread crumbs % cup sugar

1 pint boiling milk 4 eggs

2 tablespoons melted butter 2 cups canned peaches

Soak the crumbs in the milk; add the butter, sugar, beaten eggs
and mashed peaches. Pour into a buttered mold or tin can;
cover closely and boil for two hours. Serve with lemon sauce.

SUET PUDDING No. 1

Vj cup chopped suet % cup molasses

l /2 cup seeded raisins l /2 cup milk

1V 2 cups flour % teaspoon soda

Mix the ingredients thoroughly, adding the soda dissolved in the
milk last. Pour into a buttered mold or can; cover closely and
boil three hours. Serve with hard or foamy sauce,

SUET PUDDING No. 2

2 cups stale bread crumbs Vz teaspoon cloves

1/2 cup chopped suet 1 teaspoon cinnamon

1/2 cup molasses Pinch of salt

1 egg 1 cup milk

1 cup raisins % teaspoon soda

Mix the ingredients thoroughly, adding the soda dissolved in the
milk last. Cover closely in a buttered mold or tin can and boil for
two hours. Serve with hard or foamy sauce.

195 L-L

PUDDINGS AND DESSERTS

APPLE PUDDING
2 cups flour 1 egg

l / 4 teaspoon salt 1 sca nt cup m

2 teaspoons baking powder 4 apples

1 tablespoon butter 2 tablespoons sugar

1 teaspoon cinnamon

Make a dough of the first six ingredients and spread one half
inch thick in a buttered pan. Pare and core the apples; cut them
into eighths; spread them over the dough; sprinkle with sugar and
cinnamon and bake the pudding about twenty-five minutes. Serve
with lemon or vanilla sauce.

Peach pudding may be made in the same way.

SPONGE-CAKE PUDDING

4 e Sif s V 2 weight in flour

Equal weight in sugar Grated rind of i/ 2 lemon

Beat the eggs separately until very light; stir the sugar into the
yolks; add the flour and whites of the eggs alternately, then the
lemon. Bake in a Turk's head, and serve with lemon sauce.

BAKED INDIAN PUDDING No. 1

1 pint hot milk i/ 2 cup sugar

Y 2 cup Indian meal i/ 2 teaspoon ginger

f fgg s 1 teaspoon cinnamon

1 tablespoon flour Pinch of salt
1 pint cold milk

Bring one pint of milk to the boiling point; pour it gradually on
the meal, stirring all the while to prevent lumps. When cool, add
the beaten eggs and the other ingredients. Pour into a buttered
pudding dish and bake an hour and a half. Serve with hot maple
sugar or cream.

BAKED INDIAN PUDDING No. 2

5 cups milk i/ 2 cup molasses

l /3 cup Indian meal i/ 2 teaspoon salt

l /2 teaspoon ginger

Scald the milk; pour it slowly on the meal; cook in a double
boiler for twenty minutes; add molasses, salt and ginger. Pour
into a buttered pudding dish and bake in a slow oven for about
two hours. Serve with cream.

196

L-L

Fi a mi"y d of Fo a ur PUDDINGS AND DESSERTS

BOILED INDIAN PUDDING

1 quart milk 2 tablespoons chopped suet

2 cups Indian meal */ 2 teaspoon salt

5 tablespoons molasses 1 cup seeded raisins

l l /z tablespoons flour

Scald the milk and pour it over the meal; add the molasses,
suet, salt, and the raisins washed and dredged with the flour. Put
the pudding into a mold or bag and boil four hours. Serve with
butter and maple syrup.

The raisins may be omitted if desired.

HUCKLEBERRY PUDDING

1 egg, 1 cup milk

1 cup sugar iy 2 cups flour

1 heaping tablespoon butter 2 teaspoons baking powder
1 pint berries

Beat the egg with the sugar and butter; add the milk and sifted
flour and baking powder. When thoroughly mixed add the huckle-
berries, previously washed and drained and dredged with flour.
Pour into a buttered baking dish and bake in a moderate oven.
Serve with lemon or fruit sauce. '

BERRY PUDDING

1 quart bread crumbs 2 eggs

1 pint milk 1 quart berries

Pinch of salt

Soak the broken bread crumbs in the milk; add the eggs well
beaten, the salt and the berries, washed and drained. Steam in a
buttered mold for three hours and serve with either hard sauce or
fruit sauce.

STEAMED FRUIT PUDDING

2 cups flour 1 egg

4 teaspoons baking powder 1 cup milk

Pinch of salt 2 cups fruit

Sift the flour and baking powder together; stir in the beaten egg
and the milk gradually. Mix until smooth; add the fruit, washed,
drained and well dredged with flour; stir carefully and empty into
a greased tin can or pudding mold. Cover; stand in a pot of boil-
ing water and boil continuously for three hours. Serve with sugar
and cream or with hard sauce.
' 14 197

PUDDINGS AND DESSERTS rZSSSrt'&S

PEACH COBBLER

1 quart peaches iVs cups flour

1 cup water 2 teaspoons baking powder

iy 2 cups sugar Vi teaspoon salt

l /a cup milk 2 eggs

Wash and pare the peaches; cut them in halves and cook with
one cup of sugar and the water until the peaches are tender.
Empty into a baking dish, reserving one half cup of syrup. Sift
the flour, salt and baking powder; add the remaining sugar and eggs,
and mix thoroughly with the milk and the remaining syrup. Pour
the batter over the peaches and bake in a moderate oven for one
half hour. Serve hot, with or without sauce.

DATE SPONGE

1 quart scalded milk l / 4 teaspoon salt

l /2 cup cornstarch Vfe cup sugar

1 cup cold milk % pound dates

1 tablespoon butter 1 teaspoon vanilla extract

1 teaspoon lemon extract

To the scalded milk add the cornstarch, mixed smooth with the
cold milk, and stir until smooth. Add butter, salt and sugar;
cover and let cook over boiling water for twenty minutes. Then
add the dates, stoned and chopped, and the flavoring. Cook for
ten minutes longer, stirring all the time; pour into a glass dish
and when cool decorate with whole stoned dates.

SAVARIN

1 cake compressed yeast 4 eggs

l /2 cup milk, scalded and cooled l /2 cup butter, melted

2 tablespoons sugar % cup almonds, shredded
2 cups sifted flour *4 teaspoon salt

Dissolve the yeast and sugar in lukewarm milk; add one half
cup of flour. Beat well; cover and set aside in a warm place, free
from draft, for fifteen minutes. Then add the rest of the flour,
almonds, butter, eggs unbeaten, one at a time, and the salt. Beat
ten minutes; pour into thickly buttered molds; cover and set
aside to rise in a warm place, free from draft, until double in bulk
about forty-five minutes. Bake forty-five minutes in a moder-
ate oven. Fill the center with whipped cream and serve with
caramel sauce.

1 OS L-I,

PUDDINGS AND DESSERTS

WALNUT AND DATE DAINTY

2 eggs 1 teaspoon baking powder

1 cup sugar 1 cup walnut meats

Pinch of salt 1 teaspoon lemon extract

I tablespoon sifted flour 1 cup chopped dates

Marshmallows to decorate

Beat the eggs with the sugar and salt for five minutes; add the
flour mixed with the baking powder, the nuts, flavoring and dates.
Mix well and bake in individual dishes in a moderate oven until
firm. Decorate with marshmallows and serve with cream or
custard sauce.

CREAM PUFFS

1 cup hot water Pinch of salt

V 2 cup butter 1 cup flour

3 eggs

Boil the water, butter and salt; stir in the dry flour while it is
boiling and stir quickly until the mass thickens. Stand aside to
cool and when cool add the eggs, unbeaten, and stir them in thor-
oughly. Drop the mixture by tablespoons on buttered tins and
bake for about twenty minutes in a quick oven. When cool cut
open with a sharp knife and fill with cream.

CREAM FOR PUFFS!

1 cup milk 1 egg

l /2 cup sugar 4 tablespoons flour

1 teaspoon vanilla

Put the milk on to boil in a double boiler. Beat the egg with
the sugar; add the flour; stir all into the boiling milk. Stir over
the fire until the mixture thickens; when cool add the vanilla.

CHOCOLATE ECLAIRS

Prepare batter as for Cream Puffs. Spread the batter on the
baking pan in long ovals, and bake in a quick oven twenty minutes.
When done, split with a sharp knife, and fill with cream as for
Puffs. Cover with plain or chocolate frosting.

199

PUDDINGS AND DESSERTS planned for a

p * F

JIFFY PUDDING

2 cups berries or cherries Vz CU P sugar

1V 4 cups boiling water Vs cup flour

Pour the boiling water on the fruit. Cook gently eight or ten
minutes. Mix the sugar and flour and add sufficient cold water
to make a smooth liquid. Pour mixture slowly into the fruit, and
let simmer five minutes, stirring carefully. Serve with cream,
sweetened, or pour into molds and serve cold.

STRAWBERRY SHORTCAKE

Make a plain Short Cake. See page 284. Bake in two round
cake pans, about fifteen minutes in a hot oven. When slightly
cool, split, and spread with butter. Allow no less than one quart
of berries to a short cake the more the better. Crush all the
berries except those to be used in decorating the top. Sweeten
to taste. If berries are not very ripe, heat them slightly before
crushing. Pour them over the first split half of short cake, cover
with the other half, and continue in this way until it is four stories
high. Decorate with whole berries and meringue, if desired.
Serve with Creamy Sauce, or with sweetened, flavored cream.

200

FROZEN DESSERTS

"Cans' teat a dream?"

"I've done it a frozen arid refreshing dream. 'Twas more than
my dessert.' 9

Quaint Tales.

202

FROZEN DESSERTS

Tj^ROZEN desserts are refreshing and wholesome and require
* less time in preparation than the ordinary pudding. Success,
moreover, is assured if a few very simple directions are followed.

The essentials are to have the ice finely crushed and to use
the right proportion of coarse rock salt. The finer the ice is
crushed the quicker it melts, so for this reason it is important to
have the ice broken into very small pieces. Enough should be
broken for the entire freezing, as the process of turning the crank
should not be interrupted.

The can should be completely surrounded and covered with a
mixture of ice and salt, using three parts ice to one of salt. Let
it stand for a minute or two until the mixture begins to freeze to
the inside of the can. Then turn the crank continuously until
the mixture seems hard and heavy to move; then take out the
dasher, scrape the frozen dessert from the sides of the can and
pack it down closely. Put a cork in the opening of the cover,
fill up the bucket with ice and salt, cover with burlap or piece
of carpet and let stand an hour or more to ripen.

Do not draw off any of the water until the freezing is completed,
but add ice and salt as necessary. The melted water helps to
freeze the mixture in the can and need not be drawn off at all if
the dessert is to be served within an hour.

The mixture should be prepared several hours before freezing
and allowed to stand in the refrigerator until thoroughly chilled.
Can and dasher should be scalded before using.

To crush the ice use an ice-crusher or a wooden mallet. Put
the ice in a bag of burlap or canvas and pound into fine pieces.
When the dessert is served, drain the salt that is in the can and
save to use again.

203

FROZEN DESSERTS F 125iy of SfJ

VANILLA ICE CREAM No. 1

iy 2 cups milk 1 egg

% cup sugar 1 pint cream

1 tablespoon flour 2 teaspoons vanilla

Bring the milk to a boil. Beat the egg; add the flour and
half the sugar; stir into the boiling milk and put over the fire.
Cook until it thickens; add the cream and the rest of the sugar;
set aside to cool; add the vanilla and freeze.

Serve plain or with berries or with hot or cold chocolate sauce.

VANILLA ICE CREAM No. 2

3 pints thin cream l 1 /^ cups sugar

1 vanilla bean or 1 tablespoon extract

Scald the cream with the sugar, using part milk if the cream is
rich. When cold, add the flavoring and freeze.

To prepare the bean put it in a small kettle; cover with water
and let simmer until the water is half gone, keeping the kettle
covered all the time. Remove from the fire; scrape each piece
of bean with a blunt knife, mixing the seeds and pulp with the
water and using all for the flavoring.

ECONOMICAL ICE CREAM

1 quart milk 2 level tablespoons flour
If cup sugar 1 saltspoon salt

2 eggs 2 teaspoons vanilla

Make a boiled custard, following the usual directions, and freeze.
If desired, fresh fruits, thoroughly mashed and sweetened, may
be added instead of vanilla.

FLOWERING ICE CREAM

Procure new flower-pots, about two and a half inches in diameter;
wash thoroughly; fill with ice cream; cover with grated chocolate
to represent soil, and stick a flower in each.

BOMBE GLACE

Line a chilled bombe mold with frozen strawberries or grape
sherbet and fill the center with vanilla ice cream. Cover the top

204 L-L

FROZEN DESSERTS

with more sherbet; press down the lid over a sheet of paper,
making it fit closely so that no salt can get in. Let stand in ice
and salt for an hour or more.

MERINGUES GLACEES
See Meringues, chapter on "Cakes."

FROZEN CUSTARD

1 quart milk 1 cup sugar

4 eggs 2 teaspoons vanilla

Bring the milk to a boil; pour it slowly on the yolks of the eggs
well beaten with the sugar; add the whites beaten to a stiff froth
and boil until a thick custard is formed. When the steam has
passed off, add the flavoring; cool and freeze.

FROZEN COCOANUT CUSTARD

1 l /2 cups shredded cocoanut Yolks of 5 eggs

1 quart hot milk 1 teaspoon vanilla

1 cup sugar Lady fingers

Chop the cocoanut very fine. Beat the eggs with the sugar;
add the hot milk and stir over the fire until the mixture begins to
thicken. Remove; add the flavoring and cool. Then add the
cocoanut and mix thoroughly. Turn into a freezer and freeze.
Serve in sherbet glasses lined with lady fingers.

FROZEN PUDDING

1 tablespoon cornstarch 1 cup seeded raisins

Yolk of 1 egg 1 A cup chopped nuts

1 cup milk Pinch of salt

l l /2 cups sugar 1 teaspoon vanilla

1 cup preserved fruit 1 pint thick cream

Mix the cornstarch with a little cold milk; add the beaten egg
and pour over it the milk which has been scalded with the sugar.
Cook thoroughly; remove from fire; add salt, vanilla, fruit and
nuts; cool, add the cream whipped to a stiff froth and freeze.

When frozen turn into a mold. At serving time lay in a platter
and decorate with walnuts or candied cherries.

205 L-I,

FROZEN DESSERTS

CHOCOLATE ICE CREAM

1/2 teaspoon cinnamon 2 ounces unsweetened chocolate

2 tablespoons sugar 2 tablespoons water

Custard

Mix the ingredients; heat and stir until thoroughly smooth; add
lihem to a custard made as for Economical Ice Cream and freeze.

TUTTI-FRUTTI ICE CREAM

1 quart cream V 2 ounce chopped almonds

V 2 pound sugar Vz pound preserved or candied fruit

Scald the cream and sugar; cool; add the nuts and fruits and
freeze.

BISQUE ICE CREAM

3 pints thin cream Vz pound macaroons
l l /2 cups sugar 1 tablespoon vanilla

Soak the macaroons in cream; mash and add to the cream in
which the sugar has been dissolved; then add the vanilla and
freeze.

COFFEE ICE CREAM

3 pints thin cream Yolks of 3 eggs

1 Yz cups sugar 1 cup strong coffee

\ l /% tablespoons gelatine

Beat the eggs light; mix with the sugar; add one pint of the
cream and make a custard. Dissolve the gelatine in the coffee and
when cool add to the cream that remains; add the custard when
cool; mix well and freeze. Half milk may be used if desired.

CARAMEL ICE CREAM

1 pint milk 1 egg

l /4 cup flour Pinch of salt

iy 2 cups sugar 1 teaspoonful vanilla
1 pint cream

Heat the milk in a double boiler, saving a half cup to mix the
flour and half of the sugar. Add these and cook for twenty min-
utes. Melt the second quantity of sugar until it is brown and
syrupy; add to the cooked custard together with the beaten egg.
Beat until free from lumps; cool and add the flavoring and cream.

20(5 I.-L

FROZEN DESSERTS

LEMON ICE CREAM

3 pints thin cream Grated rind of 1 lemon

1 pound sugar Juice of 2 lemons

Dissolve the sugar in the cream, reserving about one fourth
of it to mix with the lemon. The lemon must not be added until
just before the cream is put \n the freezer.

PINEAPPLE ICE CREAM

3 pints thin cream l /2 cup sugar

1 pint can grated pineapple

Add the pineapple to the cream and sugar; let stand for one hour
and freeze.

STRAWBERRY ICE CREAM

3 pints thin cream 2 cups sugar

2 quarts berries

Wash and hull the strawberries; sprinkle them with sugar and
let them stand. Mash thoroughly; mix with the cream and freeze.

PEACH ICE CREAM

3 pints thin cream 2 cups sugar

1 quart sliced peaches

Cover the peaches with the sugar; let stand, mash and add to the
cream and freeze.

ORANGE ICE

2 cups sugar Juice of 5 or 6 oranges
1 quart water Juice of 2 lemons

Grated rind of 2 oranges

Boil the sugar and water for ten minutes; add the jiiice and rind
and let stand until time to freeze. Strain and freeze.

LEMON ICE

3 pints water 3 cups sugar
Juice of 6 lemons Whites of 2 eggs

Let the sugar and water boil together for ten minutes; add the
lemon juice; strain and cool. When partly frozen add the beaten
whites of the eggs.

207 L-L

FROZEN DESSERTS Fa P X P ?f

PINEAPPLE ICE

3 pints water 1 pineapple

1 pound sugar Juice of 2 lemons

Whites of 2 eggs

Boil the sugar and water; add the grated pineapple and lemon;
strain through a fine sieve and freeze. When partly frozen add
the whites of eggs well beaten.

CURRANT ICE

2 cups sugar 3 cups currant juice

1 pint water Whites of 2 eggs

2 tablespoons powdered sugar

Boil the sugar and water for fifteen minutes; when cool add the
currant juice; strain and freeze. When nearly frozen add the
whites of eggs beaten to a stiff froth with the powdered sugar.

FROZEN CHERRIES

2 quarts pie cherries 2 pounds sugar

1 quart water

Wash and stone the cherries ; cover them with the sugar and let
stand one hour. Add the water and freeze.

FROZEN STRAWBERRIES

1 quart strawberries Juice of 1 lemon

1 pound sugar 1 quart water

Wash, drain and mash the berries; cover them with the lemon
and sugar and let stand for one hour. Add the water; stir until
the sugar is dissolved, and freeze.

FROZEN RASPBERRIES

Follow the recipe for frozen strawberries.

FROZEN PEACHES

Follow the recipe for frozen strawberries, substituting a quart
of sliced peaches, preferably yellow ones, for the berries.

208 L-L

FROZEN DESSERTS

GRAPE SHERBET

1 pint grape juice 1 cup sugar

1 quart cold milk

Dissolve the sugar in rich grape juice; add the milk; mix
thoroughly and freeze.

LEMON SHERBET

1 quart milk l l /2 cup sugar

Juice of 3 lemons

Mix the juice and sugar; add the milk gradually, stirring con-
stantly so that the mixture will not curdle. Then freeze.

ORANGE SHERBET

1 egg Juice and grated rind of 3 oranges

1 quart milk Juice and grated rind of 1 lemon

1 pint cream 2*/2 cups sugar

Beat the egg lightly and add it to the milk and cream. Dissolve
the sugar thoroughly with the lemon and orange; mix with the
other ingredients and freeze.

COMBINATION SHERBET

Juice of 1 lemon 1 A cup raspberry juice

uice of 1 orange l / 4 cup cherry juice

/ 2 cup pineapple juice 2 cups sugar

1 A cup currant juice 1 quart chilled milk

Whites of 2 eggs

Dissolve the sugar thoroughly in the fruit juice; add the milk
and freeze as usual. When nearly frozen add the beaten eggs.

FRUIT GRANITE

2 cups sugar 1 pint fruit

1 quart water 1 pint fruit juice

Boil the sugar and water for five minutes; scald the fruits
in the syrup for one minute; skim them out and add to the syrup
one pint of fruit juice. Strain and freeze when cold. Freeze
soft; stir in the cooked fruit and serve in sherbet glasses.

209

FROZEN DESSERTS *SS5?otvS

ORANGE PEKOE SHERBET

1 teaspoon gelatine Juice of 2 lemons
l /4 cup cold water Juice of 1 orange

2 cups Orange Pekoe tea 1 cup white grape juice

% cup sugar

Soak the gelatine in the cold water for five minutes; pour on
it the hot tea. Add the other ingredients and when cold freeze
In serving garnish with candied orange peel.

GINGER FRAPPE

1/2 cup molasses 1 tablespoon lemon juice

1 quart water l / 2 teaspoon powdered gingei

Dissolve the molasses in the water; add the lemon juice and
ginger and freeze to a soft mush.

CHOCOLATE FRAPPE

Prepare chocolate as for drinking; then chill; freeze soft and
serve with whipped cream.

CAFE FRAPPE

1 quart clear coffee 1 cup sugar

1 cup thin cream

Dissolve the sugar in the hot coffee, add the cream and freeze
to a mush.

GRAPE-FRUIT FRAPPE

1 quart water l l / 2 cups grape-fruit juice

2 cups sugar l l / 2 cups lemon juice

Boil the sugar and water for fifteen minutes; cool thoroughly;
add the fruit juice; strain and freeze to a mush. Serve in grape-
fruit skins.

CRANBERRY FRAPPE

1 teaspoon gelatine 1*4 cups sugar

1 pint cold water Juice of 1 lemon

1 pint cranberries l / cup boiling water

Soak the gelatine in half a cup of the cold water and cook the
cranberries in the remainder. When soft press through a sieve;
add sugar, lemon and the gelatine, dissolved in the boiling water.
Freeze to a mush and serve with roast turkey.

210 L-L

FROZEN DESSERTS

CAFE PARFAIT

*/2 cup coffee l /2 cup sugar

1 cup cold water Yolks of 2 eggs

1 pint thick cream

Steep the coffee in the water and simmer until reduced to one
half the amount; strain it over the yolks of the eggs, well mixed
with the sugar; and cook in a double boiler until thick and smooth.
Beat the cream to a stiff froth; add the coffee mixture when cool;
pour into a mold or ice-cream can and let stand in ice and salt
for three hours. Use equal parts of ice and salt and do not stii
or turn the mixture.

CHOCOLATE PARFAIT

2 ounces unsweetened chocolate Yolks of 4 eggs

l /4 cup hot water 1 pint whipped cream

1 cup sugar 1 teaspoon vanilla

Cook the first three ingredients until thick; pour over the beaten
eggs and cook in a double boiler until the mixture coats the spoon.
Cool thoroughly; add the whipped cream; flavor and freeze like
Cafe Parfait.

MOUSSE

1 pint sugar Whites of 6 eggs

1 pint water Flavoring

Boil the sugar and water together for about five minutes or until
it threads; then drop slowly on the beaten whites of the eggs and
continue beating until cold. Flavor to suit the taste with fruit
or coffee and let it stand in a pail of chopped ice and rock salt
for about five hours. Use equal parts of ice and salt.

CHERRY MOUSSE

1 pint thick cream 2 drops almond extract

1 cup cherry juice Powdered sugar

Mix the ingredients, sweetening to taste; chill and whip until
stiff; then pack in ice and salt for three hours or more.

Grape, raspberry and strawberry mousse may be made in the
same way. Heat the fruit slightly before mashing and straining
for the juice.

211 L-L

FROZEN DESSERTS

PINEAPPLE MOUSSE

1 pint thick cream Juice of V lemon

1 pint pineapple juice and pulp 1 cup powdered sugar

Mix the ingredients thoroughly; chill and whip until stiff. Let
stand in ice and salt for three hours or more.

MAPLE MOUSSE

cup sultanas 1 pint thick sream

cup maple syrup y 2 tablespoon lemon juice

Wash, drain and soak the raisins in the syrup for several hours;
then strain the syrup into the cream. Whip to a stiff froth; add
the raisins and lemon juice and turn into a freezer without the
beaters. Surround by equal parts of salt and ice and let stand
until firm.

CHERRY SAUCE FOR ICES

Stem and stone the cherries; add a few broken kernels and
enough sugar to keep them from discoloring. Let stand half an
hour; remove the kernels; add more sugar and pour over any
plain ice or ice cream.

212

SWEET SAUCES

Truly, "hunger is the best sauce"; but when hunger is lacking,,
the clever cook knows a thing or two.

Fables of a Rolling Pin.

214

SWEET SAUCES

MANY puddings, frozen desserts, and entrees are the better
for a sweet sauce; and its use will often convert left-over
cake into a simple and pleasing dessert.

CREAMY SAUCE

V4 cup butter 1 egg

2 cups powdered sugar */ 2 cup thick cream

1 teaspoon vanilla

Cream the butter and sugar; add the well-beaten egg and beat
all thoroughly. When very light add the cream, a little at a
time. Place the bowl in a vessel of boiling water and stir until
the sauce is smooth and creamy, but no longer; add flavoring
and serve.

CARAMEL SAUCE No. 1

1 cup granulated sugar 1 cup hot water

Melt the sugar in an iron saucepan and stir until it is a light
brown; add the boiling water; cook for two minutes; pour into
a bowl and set aside to cool.

CARAMEL SAUCE No. 2

1 cup granulated sugar 1 cup boiling water

2V2 tablespoons cornstarch % tablespoon vanilla

4 tablespoons cold water 1 teaspoon corn syrup

Mix the sugar and cornstarch thoroughly: moisten with the
cold water and heat slowly in a granite saucepan until of a delicate
brown color. Add the boiling water; cook until clear; add flavor-
ing and serve hot or cold.

CUSTARD SAUCE

Follow the recipe for Boiled Custard in the chapter on "Pud-
dings and Desserts."

215 L-L

SWEET SAUCES

HARD SAUCE No. 1

l /4 cup butter 1 teaspoon vanilla or

1 cup powdered sugar 1 tablespoon lemon juice

Grated nutmeg

Cream the butter and add the sugar gradually, beating until
very light. Then add the flavoring; beat well and shape it in a
mound on a glass dish. Grate a little nutmeg over the top and
set in a cool place until needed.

HARD SAUCE No. 2

l /2 cup butter Whites of 2 eggs

1 cup powdered sugar 1 teaspoon vanilla

Grated nutmeg

Beat the butter to a cream; add the sugar gradually; then the
whites, one at a time, and beat until stiff and frothy. Add flavoring;
beat again; then heap on a glass dish and sprinkle with grated
nutmeg.

CHOCOLATE SAUCE

4 tablespoons sugar Pinch of salt

1 level tablespoon flour 1 ounce unsweetened chocolate

1 cup boiling water 2 level tablespoons butter

1 teaspoon vanilla

Mix the sugar and flour thoroughly in a saucepan; pour on the
boiling water; add chocolate, butter and salt; cook until the choco-
late is thoroughly dissolved and the mixture thickened. Stir con-
stantly to prevent sticking. When the steam has passed off, add
the vanilla and set aside to cool.

MOCK CREAM

1 level teaspoon cornstarch 1 cup scalding milk

1 level tablespoon sugar White of 1 egg

1 teaspoon vanilla

Mix the cornstarch and sugar thoroughly; on them slowly pour
the scalding milk, stirring all the while. Cook and stir in a double
boiler for ten minutes; then set aside to cool. When ready to use
stir in the vanilla and the white of the egg, stiffly beaten. Serve
in place of whipped cream.

218 L-L

BREAD, HOT CAKES, ETC.

Here is bread, which strengthened mans heart; and therefore is
called the staff of life.

MATTHEW HENRY.

220

BREAD-MAKING

GOOD bread flour is a rich creamy yellow in color, is slightly
gritty, and if squeezed hard in the hand, will not hold form,
but will crumble apart upon release. Pastry flour contains more
starch and less gluten (protein) than bread flour. It is paler in
color, velvety to the touch, and retains the form of the hand after
the pressure test. Most bread flours on the market are from
blended spring and winter wheat, but the pressure test always
holds good for selection.

The three essentials in bread-making are flour, yeast and liquid.
The yeast plant grows best in a temperature of 86 F. Bread
should therefore be set to rise in a warm place, free from drafts.
On the other hand, too great heat will kill the yeast plant and make
the bread sour. About 75 F. is the most practical temperature
to maintain. Two risings are sufficient if the ingredients have
been well mixed. Dough permitted to rise until too light will
be full of holes; bread baked before it is sufficiently light will
be heavy. Bread must be well covered while rising to prevent a
crust from forming on the top of the dough. Several thicknesses
of clean towels are best for this purpose if a covered bread-raiser
is not used. The bread in the pans must also be covered until
it is put in the oven.

The use of the patent bread-mixer shortens the work of bread-
mixing and is therefore to be recommended.

Kneading

To knead the bread push the dough with the palm and draw it
forward with the fingers. Use as little flour on the board as pos-
sible as a soft dough makes better bread than a stiff dough. The
more it is worked the finer will be the grain; but if a great deal of
flour is worked in it will become hard. Knead until the dough is
smooth and elastic to the touch: about twenty minutes is the
usual time: about three minutes in the patent bread-mixer.

221 ^

BREAD, HOT-CAKES, ETC.

Baking

Bread should be baked in a hot oven, but not in one that is too
hot, as it should continue rising for the first fifteen minutes and if
a hard crust is too quickly formed the rising is rendered difficult.
The crust may be buttered ten minutes before the bread is re-
moved from the oven: this will make it softer and more palatable.

The best pans for baking are made of Russia iron and are four
inches deep, four and a half wide, and ten long. The bread is done
when it leaves the sides of the pan. The usual time allowed is
fifty minutes.

Biscuits require less time, but more heat. They should be baked
in fifteen or twenty minutes.

YEAST

Yeast is a tiny, microscopic plant and like any other plant it
needs light, heat and moisture for its growth. The temperature
most favorable is from 70 to 75 F. If colder than this, its
growth may be retarded altogether. Above 90 F. the conditions
are favorable for the growth of lactic acid bacteria and the bread
"sours." Sugar feeds the yeast; so when added to the sponge it
hastens the growth. The starch of the flour is, to some extent,
converted into sugar and thereby serves the same purpose. The
soluble carbohydrates are acted upon by the yeast and con-
verted into alcohol and carbon-dioxide. The carbon-dioxide gas
becomes entangled in the gluten, and by expansion when heated,
raises the bread.

Compressed yeast is commercially made from grain in factories
equipped with highly specialized and complicated machinery. The
grains most used are corn, rye and barley malt. The grain is
ground in a mill, mashed with water and the mash, cooked and
allowed to cool, and finally fermented with yeast of a previous mak-
ing. The result is the growth and multiplication of yeast cells.

When the fermenting process has been carried to the proper
stage, the yeast is separated from the fluid containing it, thoroughly
washed with water, filtered, pressed, cut into cakes and wrapped.
Every yeast cake contains millions of tiny yeast plants.

Baking powder, like yeast, is a leavening agent which ^causes
dough to rise by the expansion of imprisoned carbonic acid gas.
The two principal, ingredients are an acid and an alkali, usually
cream of tartar and bicarbonate of soda. These, when mixed
together and moistened, react on each other and form gas bubbles
which rise through the mixture, making it light and porous.

222 L-L

BREAD, HOT-CAKES, ETC.

WHITE BREAD

(Quick Method)

1 cake compressed yeast 2 tablespoons melted lard

1 quart lukewarm water J quarts sifted flour

2 level tablespoons sugar 1 level tablespoon salt

Dissolve the yeast and sugar in lukewarm water; add lard (or
butter) and half the flour. Beat until smooth; then add balance
of the flour, or enough to make a dough that can be handled, and
the salt. Knead until smooth and elastic. Place in greased bowl;
cover and set aside in a moderately warm place, free from draft,
until light about two hours. Mold into loaves; place in well-
greased bread pans, filling them half full. Cover and let rise one
hour or until double in bulk. Bake forty to fifty minutes.

WHITE BREAD
(For Use Over Night)

l / 2 cake compressed yeast 1 tablespoon melted lard

1 quart water 3 quarts sifted flour

1 level tablespoon sugar 1 level tablespoon salt

Dissolve the yeast and sugar in the water, which should be luke-
warm in winter and cool in summer; add two tablespoons of lard
(or butter) and half the flour. Beat until smooth; then add bal-
ance of the flour, or enough to make moderately firm dough, and
last, the salt. Knead until smooth and elastic. Place in well-
greased bowl and cover; set aside to rise over night, or about nine
hours. In the morning mold into loaves. Fill well-greased pans
half full; cover and let rise until light, or until loaves have doubled
in bulk, which will be in about one and one half hours. Bake forty
to fifty minutes.

The half cake of yeast, which is left over, can be kept in good
condition several days by rewrapping it in the tinfoil and keep-
ing it in a cool, dry place.

WHITE BREAD
(Sponge Method)

V 2 cake compressed yeast 4*/2 pints sifted flour

1 tablespoon sugar 1 teaspoon salt

iy 2 pints lukewarm water 1 level tablespoon lard or butter

Dissolve the yeast and sugar in one pint of lukewarm water,
and add to it one and one half pints of sifted flour, or sufficient

223 *-L

BREAD, HOT-CAKES, ETC.

to made an ordinary sponge. Beat well; cover and set aside to
rise for about one and one half hours in a warm place. When well
risen add to it the half pint of lukewarm water, lard or butter, the
remainder of the flour, or enough to make a moderately firm dough,
and last, the salt. Knead thoroughly; place in greased bowl;
cover and let rise for from one and one half to two hours. When
light, mold into loaves and place in well-greased baking pans;
cover and let rise again for about one hour. When light, bake
forty to fifty minutes, reducing the heat after the first ten minutes.

This recipe makes two large loaves.

The whole process takes from five and one half to six hours, and
the recipe, if followed closely, will produce excellent results.

MILK BREAD

1 cake compressed yeast 3 quarts sifted flour

1 tablespoon sugar 1 tablespoon lard, melted

1 quart milk, scalded and cooled l / 2 tablespoon salt

Dissolve the yeast and sugar in the lukewarm liquid; add one
and one half quarts of sifted flour; beat until smooth. Cover and
set to rise in warm place, free from draft for about one and one
half hours. When light, add lard (or butter), rest of flour, and
salt. Knead until smooth and elastic; place in well-greased bowl;
cover; let rise again until double in bulk about two hours. Mold
into loaves; place in well-greased bread pans, filling them half full.
Cover and let rise again until double in bulk about one hour.
Bake forty to fifty minutes.

This makes three one-and-one-half pound loaves.

WHITE BREAD IN BREAD-MIXER

1 quart boiled water or milk l / 2 tablespoon salt

1 tablespoon lard 1 cake compressed yeast

1 tablespoon sugar 3 quarts flour

Put salt, sugar and lard in the bread-mixer; pour on boiling
water or scalded milk and when lukewarm stir in the yeast cake
dissolved in a little warm water. Add the flour; put on the lid;
turn for three minutes and let rise over night. In the morning
turn the handle a few times; lift the dough out on a molding
board; divide into four parts and shape into loaves. Place in
greased pans, having the pans only half full. Cover with a clean
cloth; let rise to twice their bulk and bake for about fifty minutes
in a moderate oven.

224 t-L

BREAD, HOT-CAKES, ETC.

BAKING-POWDER BREAD

1 quart flour 2 heaping teaspoons baking powder

1 teaspoon salt V 2 boiled potato

1 teaspoon sugar Milk or water (about 1 pint)

Sift the dry ingredients thoroughly; rub in the boiled potato;
add liquid to make a stiff batter or soft dough. Turn into a
greased bread pan; smooth the top with a knife dipped in melted
butter and bake in a moderate oven for about an hour. When
done moisten the crust slightly with cold water and wrap in a
clean cloth until cold.

SALT-RISING BREAD

1 cup milk l /4 teaspoon sugar

Little boiling water 1 tablespoon corn meal

% teaspoon salt 2 tablespoons flour

Flour to make dough

Into the milk pour enough boiling water to bring it to blood
heat (about 90 F.). Do not have it too hot or the bread will not
rise. Add the other ingredients; beat to the consistency of pan-
cake batter and set in a warm place to ferment. If set in the early
morning, it will rise at noon. Mix the same as other bread; put in
pans at once; let stand till light and bake slowly.

RICE BREAD

l /2 cup cold rice 1 A teaspoon salt

Vz cup white Indian meal 1 egg

J /2 cup wheat flour l / 2 tablespoon melted butter

1 teaspoon baking powder l /2 cup milk

Mix the dry ingredients thoroughly; add the egg beaten with
the milk and melted butter. Pour into shallow greased tins and
bake in a moderate oven.

GRAHAM BREAD

1 cake compressed yeast 2 level tablespoons lard

4 level tablespoons brown sugar 4 cups graham flour

1 cup milk, scalded and cooled 1 cup sifted white flour

1 cup lukewarm water 1 teaspoon salt

Dissolve the yeast and sugar (or molasses) in lukewarm liquid.
Add lard (or butter), then flour, gradually, and last the salt.

225 L-L

BREAD, HOT-CAKES. ETC.

Knead thoroughly, being sure to keep the dough soft. Cover and
set aside in a warm place to rise, for about two hours. When
double in bulk, turn out on kneading board; mold into loaves;
place in well-greased pans; cover and set to rise again for about
one hour, or until light. Bake one hour, in a slower oven than for
white bread.

If wanted for over night, use one half cake of yeast and an extra
teaspoon of salt.

OATMEAL BREAD

2 cups boiling water % cup brown sugar

2 cups rolled oats l / 2 cup lukewarm water
1 cake compressed yeast 4 cups sifted flour

1 teaspoon salt

Pour two cups of boiling water over the oatmeal; cover and let
stand until cool. Dissolve yeast and sugar in one half cup of luke-
warm water and add this to the oatmeal and water. Add one cup
of flour, or enough to make an ordinary sponge; beat well; cover
and set aside in a moderately warm place to rise for one hour, or
until light. Add enough flour to make a dough about three cups
and the salt. Knead well; place in greased bowl; cover and let
rise in a moderately warm place until double in bulk about one
and one half hours. Mold into loaves; fill well-greased pans half
full; cover and let rise again about one hour. Bake forty-five
minutes in a hot oven.

A half cup of chopped nuts and one tablespoon of lard or butter
may be added if desired.

WHOLE-WHEAT BREAD

1 cake compressed yeast l l / 2 cups milk, scalded and cooled

3 level tablespoons brown sugar 3 tablespoons melted lard
iy 2 cups lukewarm water 7 l / 2 cups whole-wheat flour

1 teaspoon salt

Dissolve the yeast and sugar in lukewarm liquid; add lard or
butter; then flour, gradually, as whole wheat flour absorbs moisture
slowly, and last the salt. Knead thoroughly, being sure to keep
dough soft; place in well-greased bowl, cover and set aside in warm
place, to rise for about two hours. When double in bulk, turn out
on kneading board. Mold into loaves; place in well-greased pans;
cover and set to rise again for about one hour, or until light. Bake
one kour, in a slower oven than for white bread.

226 I^L

Courtesy of the Fleischmann Co.

RAISED WITH COMPRESSED YEAST

BREAD, HOT-CAKES, ETC.

If wanted for over night, use one half cake of yeast and an extra
teaspoon of salt,

RYE BREAD

(American)

, 1 cake compressed yeast 5 cups rye flour

I 1 cup milk, scalded and cooled l l / 2 cups sifted white flour

2 cups lukewarm water 1 tablespoon melted lard

, 1 tablespoon salt

Dissolve the yeast in lukewarm liquid; add two and a half cups
of rye flour or enough to make a sponge. Beat well; cover and set
aside in a warm place, free from draft, to rise about two hours.
When light, add white flour, lard or butter, rest of rye flour to make
a soft dough, and last the salt. Turn on a board and knead, or
pound it five minutes. Place in greased bowl; cover and let rise
until double in bulk about two hours. Turn on board and shape
into loaves; place in floured shallow pans; cover and let rise again
until light about one hour. Brush with white of egg and water,
to glaze. With sharp knife cut lightly three strokes diagonally
across top, and place in oven. Bake in slower oven than for white
bread. Caraway seed may be used if desired.

By adding one half cup of sour dough, left from previous baking,
an acid flavor is obtained, which is considered by many a great
improvement. This should be added to the sponge.

GLUTEN BREAD

1 cake compressed yeast 1 cup lukewarm water

1 tablespoon sugar 1 level tablespoon lard or butter

1 cup milk, scalded and cooled 3 cups gluten flour
1 teaspoon salt

Dissolve the yeast and sugar in lukewarm liquid; add lard or
butter, then flour, gradually, and salt. Knead thoroughly until
smooth and elastic; place in well-greased bowl; cover and set
aside in a warm place, free from draft, to rise until light, which
should be in about two hours. Mold into loaves; place in greased
pans, filling them half full. Cover; let rise again, and when
double in bulk, which should be in about one hour, bake in moder
ate oven forty-five minutes.

This will make two one-pound loaves. For diet use all water
and omit shortening and sugar.

227 L-I

BREAD, HOT-CAKES, ETC.

NUT BREAD No. 1

1 cake compressed yeast 2 level tablespoons lard

1 cup milk, scalded and cooled y 3 cup sugar

1 tablespoon sugar White of 1 egg

3 cups sifted flour % cup chopped walnuts

y$ teaspoon salt

Dissolve the yeast and one tablespoon of sugar in lukewarm
milk; add one and one fourth cups of flour and beat thoroughly.
Cover and set aside in warm place fifty minutes, or until light.
,\dd sugar and lard (or butter), creamed, white of egg, beaten
stiff, nuts, remainder of flour, or enough to make a dough, and the
salt. Knead well; place in greased bowl; cover and set aside for
about two and one half hours to rise, or until double in bulk. Mold
into a loaf or small finger rolls, and fill well-greased pans half full.
Protect from draft and let rise until light about one hour.

This recipe will make one medium-sized loaf, or one dozen rolls.
The loaf should bake forty-five minutes; finger rolls, six to eight
minutes.

NUT BREAD No. 2

1 egg 2 l / 2 cups flour

% cup sugar 2 teaspoons baking powder

1 cup milk 1 tablespoon butter

1 teaspoon salt V4 pound walnuts

Beat the egg with the sugar; add the sifted flour, baking powder
and salt alternately with the milk; last add the butter, melted, and
the walnuts. If black walnuts are used do not add the butter.
Bake in a deep pan in a slow oven for about forty-five minutes.

CORN BREAD

iy 2 cups corn meal 2 teaspoons baking powder

y 2 cup flour y 2 tablespoon butter

y 2 tablespoon sugar iy 4 cups milk

l /2 teaspoon salt 1 egg

Sift the dry ingredients together; add milk, beaten egg and
butter. Pour into a shallow buttered tin and bake about half an
hour.

CORN BREAD WITH YEAST

Follow the recipe for corn muffins with yeast. Bake twenty
minutes in well-greased, shallow pan, instead of muffin tins.

228 I.-L

BREAD, HOT-CAKES, ETC,

CANADA EGG BREAD

1 cup corn meal 1 tablespoon butter

1 cup flour 1 cup milk

2 teaspoons baking powder 3 eggs

Mix the dry ingredients; add the butter, warmed but not melted,
and the milk and beaten eggs. The batter will be stiff. Bake in
greased tins; mark into squares; break and serve hot.

RAISIN BREAD

1 cake compressed yeast % cup sugar

1 cup lukewarm water 4 level tablespoons lard

1 cup milk, scalded and cooled % cup raisins

6 cups sifted flour 1 teaspoon salt

Dissolve the yeast and one tablespoon of sugar in lukewarm
liquid; add two cups of flour, the lard (or butter) and sugar, well
creamed; and beat until smooth. Cover and set aside to rise in a
warm place, free from draft, until light about one and one half
hours. Add raisins well-floured, the rest of the flour to make a
soft dough, and last the salt. Knead lightly; place in well-greased
bowl; cover and let rise again until double in bulk about one and
one half hours. Mold into loaves; fill well-greased pans half full,
cover and let rise until light about one hour. Glaze with egg
diluted with water, and bake forty-five minutes*

COCOA BREAD

1 cake compressed yeast % cup sug&r

2 cups milk, scalded and cooled Vfe cup cocoa
1 tablespoon sugar l / 4 cup butter
51/2 cups sifted flour 2 eggs

l /2 teaspoon salt

Dissolve the yeast and one tablespoon of sugar in lukewarm
milk; add three cups of flour and beat until smooth. Cover and
set aside to rise in warm place until light about one and one half
hours; then add butter and sugar creamed, eggs well beaten,
cocoa, remainder of flour, or enough to make soft dough, and salt.
Knead lightly; place in greased bowl; cover and set aside in warm
place, free from draft, until double in bulk about two hours.
Mold into loaves; place in well-greased bread pans, filling them
half full. Cover and let rise again until light about one hour,
Bake forty to forty-five minutes.

16 220 L-L

BREAD. HOT-CAKES; ETC.

The recipe makes two loaves. Nuts or fruit may be added if
desired. The bread may be used for making delicious sandwiches.

Buns may be made from the same dough and decorated with
chocolate frosting.

BOSTON BROWN BREAD No. 1

2 cups rye meal V 3 cup molasses

1 cup corn meal 1 teaspoon soda

1 teaspoon salt 2 cups sour milk

Dissolve the soda in the milk. Mix and sift the dry ingredients ;
add the sour milk and molasses; pour into a buttered mold and
steam three hours. Brown in the oven twenty minutes.

BOSTON BROWN BREAD No. 2

1 cup corn meal V 2 cup sugar

2 cups graham flour V 2 cup molasses

1 teaspoon salt iy 2 teaspoons soda

2 cups milk

Mix and cook the same as Brown Bread No. 1.

SCOTCH SHORT BREAD

1 cup butter 2 cups flour

l /2 cup powdered sugar

Cream the butter; add the flour and sugar; knead all together
thoroughly with the hands; roll out about one inch in thickness
and cut in oblong cakes. Bake about half an hour, laying the
bread on brown paper in an unbuttered pan.

COARSE LOAF

l /2 cup New Orleans molasses 1 teaspoon baking powder

l / 2 cup brown sugar 1 cup nuts or raisins

V 2 cup corn meal 1 pint sour milk

2 cups graham flour 2 teaspoons soda

iy 2 cups white flour Pinch of salt

Mix all the ingredients together, adding the soda dissolved in
the sour milk last. Pour into a greased baking pan and bake in
a slow oven about one hour.

230 L-L

gLmi n iy d ofFo a ur - BREAD, HOT-CAKES, ETC.

CINNAMON BUN

2 tablespoons batter Milk to make soft dough

4 tablespoons sugar Butter

2 eggs Sugar

1 pint flour Cinnamon

3 teaspoons baking powder Currants

Syrup molasses

Beat the butter and sugar to a cream; add the eggs; then the
baking powder and flour which have been sifted together, alter-
nately with the milk. Have the dough as soft as it is possible to
roll out. Place it on a pie board well dusted with flour; roll out
about one fourth of an inch in Lliickness; spread thickly with
sugar, cinnamon, currants and syrup molasses; then carefully roll
the dough into one long roll; cut into buns about one inch high and
pla.e them rather closely in a greased pan. Bake in a moderate
oven.

CINNAMON CAKE

1 cake compressed yeast V 2 cup light brown sugar

1/2 cup milk, scalded and cooled 2 level tablespoons butter

1 tablespoon sugar 1 egg

2 cups sifted flour % teaspoon salt

Dissolve the yeast and one tablespoon of sugar in the lukewarm
milk. Add three fourths cup of flour, to make a sponge. Beat
well; cover and let rise forty -five minutes in a moderately warm
place. Add butter and sugar creamed, egg well beaten, about one
and one fourth cups of flour, or sufficient to make a soft dough, and
the salt. Knead lightly; place in greased bowl; cover and let rise
in a warm place about two hours, or until double in bulk. Roll
one half inch thick; place in well-greased pan and let rise until
light. Cut across top with sharp knife; brush with egg; sprinkle
liberally with sugar and cinnamon. Bake twenty minutes in a
moderately hot oven.

DOUGHNUTS

1 cake compressed yeast Vz CU P sugar

l l /4 cups milk, scalded and cooled 3 level tablespoons butter
1 tablespoon sugar V 2 teaspoon mace

41/2 cups sifted flour 2 eggs

l /4 teaspoon salt

Dissolve the yeast and one tablespoon of sugar in lukewarm
liquid; add half of the flour and beat well. Cover and set aside
to rise in a warm place for about one hour, or until bubbles burst.

231: L-L

BREAD, HOT-CAKES, ETC.

on top. Add to this the butter and sugar creamed; mace, eggs
well beaten, the remainder of the flour to make a soft dough, and
last the salt. Knead lightly; place in well-greased bowl; cover
and allow to rise again in warm place for about one and a half hours.
When light, turn on floured board; roll to about one fourth inch in
thickness. Cut with small doughnut cutter; cover and let rise
again, on floured board or paper, in warm place until light about
forty-five minutes. Drop into deep, hot fat with side uppermost
which has been next to board. When a film of smoke begins to
rise from fat, it will be found a good temperature to cook dough-
nuts.

Doughnuts made by this method do not absorb the fat, for the
reason that they rise before and not after they are put into the
grease.

DUTCH CAKE

1 pound bread dough 1 egg

l / 2 pound sugar 1/2 pound seeded raisins

l /2 pound butter Cinnamon and nutmeg

Mix the sugar, butter and beaten egg into bread dough; when
thoroughly incorporated flavor with cinnamon and nutmeg; and
add the fruit. Put into a greased pan and let rise for an hour or
more; then bake slowly.

BOHEMIAN HOUSKA

1 cake compressed yeast Vs cup melted butter
1/4 cup lukewarm water i/ 2 cup citron, cut fine

2 cups milk, scalded and cooled V 2 cup raisins

*/2 cup sugar 1/2 cup chopped almonds

1 egg 1/2 teaspoon salt

7y 2 cups sifted flour

Dissolve the yeast and one tablespoon of sugar in lukewarm
liquid; add egg well beaten, balance of sugar and butter creamed,
and two cups of flour, or enough to make a thin batter. Beat until
smooth; cover and let rise until light, about one hour. Add
almonds, citron and raisins, well floured, the rest of the flour, or
enough to make a soft dough, and last the salt. Knead well;
place in greased bowl; cover and set aside in a warm place, free
from draft, to rise until double in bulk, about one and a half hours.
Divide into three parts ; make three braids ; place in well-greased,
shallow pan, one on top of the other Bake in moderate oven
forty-five minutes. While hot ice with plain frosting.

232 L-L

BREAD, HOT-CAKES, ETC.

CURRANT TEA RING

2 cakes compressed yeast l / 2 cup sugar

1 cup milk, scalded and cooled 7 cups sifted flour

1 cup lukewarm water 3 eggs

1 tablespoon sugar ] /4 teaspoon salt

6 level tablespoons lard or butter V4 teaspoon mace
Brown sugar, currants and cinnamon

Dissolve the yeast and one tablespoon of sugar in the lukewarm
liquid. Add three cups of flour and beat until smooth. Add lard
or butter and sugar, thoroughly creamed, and eggs beaten until
light, the remainder of the flour gradually, keeping dough soft,
and last, the salt and mace. -Turn on board; knead lightly; place
in greased bowl; cover and set aside in a warm place to rise for
about two hours or until the dough has doubled in bulk. Roll out
in an oblong piece, one fourth inch thick; brush with melted but-
ter; sprinkle with brown sugar, currants and cinnamon. Roll up
lengthwise ana place in a circle on a large, shallow, greased pan or
baking sheet. With scissors cut three fourth inch slices, almost
through. Turn each slice partly on its side, pointing away from
center. This should give the effect of a many-pointed star, and
show the different layers with the filling. Cover and let rise one
hour, or until light, and bake twenty-five minutes. Just before
putting in the oven, glaze with egg, diluted with milk. Ice while
hot with olain frosting.

APPLE CAKE

l l /2 cakes compressed yeast V 2 cup sugar

1 cup milk, scalded and cooled 2 eggs

1 tablespoon sugar 3 l /2 cups sifted flour

l /4 cup butter V4 teaspoon salt
5 apples

Dissolve the yeast and one tablespoon of sugar in lukewarm
milk; add one and a half cups of flour to make a sponge, and beat
until smooth. Cover and set aside in a warm place until light
about three quarters of an hour. Have sugar and butter well-
creamed; add it to sponge. Then add eggs well-beaten, rest of
flour, or enough to make a soft dough, and salt. Knead lightly.
Place in well-greased bowl. Cover and set aside to rise about
two hours. Roll half an inch thick; place in two well-greased,
shallow pans; brush with butter and sprinkle with sugar. Cut

233 L-L

BREAD, HOT-CAKES, ETC.

apples in eighths and press into the dough, sharp edge downward ;
sprinkle with cinnamon; cover and let rise about one-half hour.
Bake twenty minutes. Keep covered with pan first ten minutes,
in order that the apples may be thoroughly cooked,

COFFEE CAKE

1V 2 cakes compressed yeast 1 cup sugar

1 cup milk, scalded and cooled i/ 2 CU P butter

1 tablespoon sugar 3 eggs

3 cups sifted flour U/2 cups mixed fruit

l /4 teaspoon salt

Dissolve the yeast and one tablespoon of sugar in the lukewarm
milk; add one and a half cups of flour and beat well. Cover and
set aside, in a warm place to rise for one hour on until light. Add
to this the butter and sugar creamed, the fruit citron, raisins and
currants in equal parts which has been floured, the balance of the
flour or enough to make a good cake batter, the salt, and eggs well
beaten. Beat for ten minutes; pour into well-buttered molds,
filling them about half full; cover and let rise until molds are
nearly full; then bake in a moderate oven. If made into two cakes,
they should bake forty-five minutes; one large cake should bake
one hour.

BRIOCHE

1 cake compressed yeast 1 cup butter

l /2 cup milk, scalded and cooled 4 cups sifted flour

2 tablespoons sugar 8 eggs

1 teaspoon salt

Dissolve the yeast and one tablespoon of sugar in the lukewarm
milk; add one cup of flour to make sponge. Beat well; cover and
set to rise in warm place, free from draft, until light about three
quarters of an hour. To the rest of the flour add one tablespoon
of sugar, butter softened, four eggs and salt. Beat all in well ; add
sponge and beat again thoroughly; add the other four eggs, un-
beaten, one at a time, beating thoroughly. Cover and let rise until
light about four hours, and beat again. Chill in the refrigerator
over night. In the morning, shape by rolling under hand into long
strips about twenty-seven inches long and three fourths inch thick,
bringing ends together, and twist like a rope. Form into rings;

234 L-L

FRESH FROM THE OVEN

Coffee Loaf Cakt English Scones

Sally Lunns

BREAD, HOT-CAKES, ETC.

place on well-buttered pans to rise. When double in size, glaze
with white of egg diluted with water. Bake in a moderate oven
fifteen minutes. Ice while hot, with plain frosting. Spread with
almonds

MORAVIAN CAKE

1 pint bread dough 1^2 cups sugar

1/2 cup butter 3 eggs

Sugar and cinnamon

Beat the butter into the bread dough; add the sugar and eggs
and beat thoroughly. Pour into buttered pans; let rise for one
hour; sprinkle thickly with sugar and cinnamon and bake in a
quick oven,

BREAD RUSK

1 pint bread dough Butter size of egg

3 /4 cup sugar Grated nutmeg

Spread the bread dough open; work the other ingredients into
it; roll out; cut in cubes; put them in buttered pans and set in a
warm place until very light. Bake in a quick oven.

CHILDREN'S RUSK

1 cake compressed yeast V cup butter

2 cups milk, scalded and cooled 1 cup sugar
1 tablespoon sugar 1 egg

6 cups sifted flour y 2 teaspoon salt

1 cup currants

Dissolve the yeast and one tablespoon of sugar in the lukewarm
milk; add to it half the flour, to make an ordinary sponge. Beat
well ; cover and set aside in a warm place to rise, for about an hour.
When light, add to it the butter and sugar creamed, egg well
beaten, the currants, which have previously been washed and
floured, and the remainder of the flour, or sufficient to make a soft
dough; last add the salt. Knead lightly; place in greased bowl;
cover and set aside in a warm place, free from draft, to rise for
about two or two and a half hours. When well risen, turn out on
a kneading board and mold into rolls. Place in well-greased pans;
cover and let rise again for about one hour, or until double in bulk.
Brush with egg diluted with milk. Bake in a hot oven for about
fifteen or twenty minutes. Upon removing from oven sprinkle
with powdered sugar.

235 L-L

BREAD, HOT-CAKES, ETC.

BUNS

1 cake compressed yeast l / 4 cup sugar

1 cup milk, scalded and cooled % cup butter

1 tablespoon sugar 3 cups sifted flour

V 2 teaspoon salt

Dissolve the yeast and one tablespoon of sugar in the lukewarm
milk; add one and one half cups of flour. Beat until smooth; then
add butter and sugar creamed, the rest of the flour and salt.
Knead lightly, keeping dough soft; cover and set aside in a warm
place, free from draft, to rise until double in bulk about one and
a half hours. Mold into small, round buns ; place in well-greased
pans, one inch apart. Cover; set aside to rise until light about
one hour. Brush with egg, diluted with water; bake twenty
minutes. Just before removing from the oven, brush with sugar
moistened with a little water.

SWEET FRENCH BUNS

1 cake compressed yeast 3 level tablespoons butter

1 cup milk, scalded and cooled 1 egg

Vi cup lukewarm water V 2 teaspoon lemon extract

1 tablespoon sugar 4 cups sifted flour
14 cup sugar 1/2 teaspoon salt

Dissolve the yeast and one tablespoon of sugar in the lukewarm
liquid. Add enough flour to make an ordinary sponge about
one and one half cups. Beat until perfectly smooth; cover and
set aside in a warm place to rise for fifty minutes, or until light.
Add sugar and butter creamed, egg beaten, lemon extract and
about two and one half cups of flour, or enough to make a soft
dough. Add salt with the last of the flour. Knead until smooth
and elastic; place in greased bowl; cover and set aside in a warm
place to rise until double in bulk about one hour. Turn out on
board and shape as clover-leaf rolls, or any fancy twist. Let rise
until light, about one hour. Bake in hot oven fifteen minutes.

ENGLISH BATH BUNS

2 cakes compressed yeast 4 cups sifted flour
*/2 cup milk, scalded and cooled Vz teaspoon salt

1 tablespoon sugar 5 tablespoons sugar

V 2 cup butter, melted 4 eggs

1 cup almonds, chopped

Dissolve the yeast and one tablespoon of sugar in the lukewarm
milk. Add butter, eggs unbeaten, flour gradually, and the salt,

236 L-L

BREAD, HOT-CAKES, ETC.

beating thoroughly. This mixture should be thick, but not stiff
enough to handle. Cover and let rise in warm place one and one
half hours, or until light. Sprinkle balance of sugar and almonds
over top; mix very lightly and drop into well-greased muffin pans.
Cover and let rise until light, which should be in about one half
hour. Bake fifteen to twenty minutes in a moderately hot oven.
These buns should be rough in appearance.

HOT CROSS BUNS

1 cake compressed yeast V4 cup butter

1 cup milk, scalded and cooled V4 cup raisins or currants

1 tablespoon sugar 3% cups sifted flour
V 3 cup sugar 1 egg

*4 teaspoon salt

Dissolve the yeast and one tablespoon of sugar in the lukewarm
milk. Add one and one half cups of the flour, to make a sponge.
Beat until smooth; cover and let rise until light, in a warm place,
free from draft about one hour. Add butter and sugar creamed,
egg well beaten, raisins or currants, which have been floured, rest
of flour, or enough to make a soft dough, and salt. Turn on board ;
knead lightly; place in greased bowl. Cover and set aside in a
warm place, until double in bulk, which should be in about two
hours. Shape with hand into medium-sized round buns; place in
well-greased pans about two inches apart. Cover and let rise
again about one hour, or until light. Glaze with egg diluted
with water; with sharp knife cut a cross on top of each; bake
twenty minutes. Just before removing from oven, brush with
sugar moistened with water. While hot, fill cross with plain frost-
ing.

OVEN SCONES

2 cakes compressed yeast 1 cup raisins
2 cups milk, scalded and cooled l / 2 cup citron
1 tablespoon sugar 1 egg

1 cup sugar 6 l / 2 cups sifted flour

Va cup of lard or butter 1 level teaspoon salt

Dissolve the yeast and one tablespoon of sugar in the lukewarm
milk; add three cups of flour and beat well. Cover and let rise in
a warm place, free from draft, until light about one hour. Then
add butter and sugar creamed, the egg well beaten, fruit well
floured, balance of flour, to make a soft dough, and the salt. Turn

237 L-L

BREAD, HOT-CAKES, ETC.

on board; knead lightly; form into twelve round cakes; cover
and allow them to rise fifteen minutes. Then roll one fourth inch
thick; cut across each way nearly through, making an impression
of four cakes. Place in well-greased pans; let rise about one hour,
or until double in size. Then brush with egg diluted with water.
Bake fifteen minutes in a moderate oven.

ENGLISH SCONES

3 /4 pound flour % cup currants

3 ounces sugar 1 egg

2 ounces lard V 2 cup milk

2 teaspoons baking powder

Beat the sugar and lard to a cream; add the egg, then the milk
and flour sifted with the taking powder. Have the currants well
washed and drained and mix them in before all the flour is added.
Make a soft dough; roll out and cut like tea biscuits. Bake in a
quick oven.

TEA BISCUIT

2 cups flour V 2 teaspoon salt

2 teaspoons baking powder 1 tablespoon lard

Milk or water to make soft dough

Mix the dry ingredients in a bowl; rub in the lard with the tips
of the fingers ; add milk to make a dough just stiff enough to roll
out. Roll one half inch thick; cut with a round cutter and bake in
greased tins.

TEA ROLLS

1 cake compressed yeast 1 tablespoon sugar

1/2 cup milk, scalded and cooled 3 cups sifted flour

l /2 cup lukewarm water 2 tablespoons melted lard

1/2 teaspoon salt

Dissolve the yeast and sugar in the lukewarm liquid. Add lard
(or butter) and half of the flour; beat until smooth; add rest of
flour, or enough to make a moderately firm dough, and the salt.
Knead thoroughly; roll out and shape as Parker-House rolls.
Place in well-greased, shallow baking pans; cover and set to rise
in a warm place, free from draft, for about two hours. When light,
bake in a hot oven ten minutes.

238 L-L

BREAD, HOT-CAKES, ETC.

LUNCH ROLLS

1 cake compressed yeast 4 cups sifted flour

l l /4 cups milk, scalded and cooled 1 egg

1 tablespoon sugar 2 level tablespoons lard
1 teaspoon salt

Dissolve the yeast and sugar in the lukewarm milk; add lard
(or butter) and two cups of flour. Beat thoroughly; then add
egg well beaten, balance of flour gradually, and salt. When all of
the flour is added, or enough to make a moderately soft dough,
turn on board and knead lightly and thoroughly, using as little
flour in the kneading as possible, keeping dough soft. Place in
well-greased bowl. Cover and set aside in a warm place, free from
draft, to rise about two hours. When light, form into small bis-
cuits, the size of a walnut. Place one inch apart, in shallow pans,
well greased. Let rise until double in bulk about half an hour.
Brush with egg and milk, and bake ten minutes in hot oven.

PARKER-HOUSE ROLLS

1 cake compressed yeast 4 tablespoons melted lard or butter

1 pint milk, scalded and cooled 3 pints sifted flour

2 level tablespoons sugar 1 level teaspoon salt

Dissolve the yeast and sugar in the lukewarm milk; add lard
or butter and half the flour. Beat until perfectly smooth; cover
and let rise in a warm place one hour, or until light. Then add
remainder of flour, or enough to make a dough, and the salt.
Knead well; place in greased bowl; cover and let rise in a warm
place for about one and a half hours, or until double in bulk. Roll
out one fourth inch thick; brush over lightly with butter; cut
with two-inch biscuit-cutter; crease through center heavily with
dull edge of knife, and fold over in pocket-book shape. Place in
well-greased, shallow pans, one inch apart. Cover and let rise
until light about three quarters of an hour. Bake ten minutes
in hot oven..

DINNER ROLLS

1 cake compressed yeast White of 1 egg

1 cup milk, scalded and cooled 3 cups sifted flour
1 level tablespoon sugar 2 level tablespoons lard or butter

1/2 teaspoon salt

Dissolve the yeast and sugar in the lukewarm milk; add white
of egg, beaten until stiff, the flour gradually, the lard or butter, and

239 1^1.

BREAD. HOT-CAKES, ETC.

iast, the salt, keeping the dough soft. Knead lightly, using as
little flour in kneading as possible. Place in a well-greased bowl;
cover and set to rise in a warm place, free from draft, until double
in bulk about two hours. Mold into rolls the size of walnuts;
place in well-greased pans; protect from draft, and let rise one
half hour, or until light. Glaze with white of egg. diluted with
water. Bake ten minutes in a hot oven.

GRAHAM MUFFINS No. 1

1 cake compressed yeast 1 egg

2 cups milk, scalded and cooled 1 cup sifted white flour
4 tablespoons molasses l J /2 cups graham flour
4 tablespoons melted lard 1 teaspoon salt

3 /4 CU P chopped nuts

Dissolve the yeast and sugar (or molasses) in the lukewarm milk ;
add lard (or butter) and egg well beaten, then the flour gradually,
salt and nuts, beating all the while. Beat until perfectly smooth;
cover and set to rise in warm place, free from draft, until light
about one and a half hours. Have muffin pans well greased and
fill about two- thirds full. Cover and let rise to top of pans about
half an hour, and bake twenty minutes in hot oven.

GRAHAM MUFFINS No. 2

Follow the recipe for Egg Muffins, using half graham and half
white flour.

ENGLISH MUFFINS

1 cake compressed yeast 2 level tablespoons sugar

1 cup milk, scalded and cooled 4 tablespoons melted lard

1 cup lukewarm water cups sifted flour
1 teaspoon salt

Dissolve the yeast and sugar in the lukewarm liquid; add lard
(or butter), and three cups of flour. Beat until smooth; add rest
of Hour, or enough to make a soft dough, and last, the salt. Knead
until smooth and elastic-; place in well-greased bowl; cover and set
aside in a warm place to rise. When double in bulk, which should
be in about two hours, form with hand in twelve large, round bis-
cuits. Cover and set aside for about one half hour. Then, with
rolling pin, roll to about one fourth inch in thickness, keeping them
round. Have ungreased griddle hot and bake ten minutes. Brown
on both sides. As they brown, move to cooler part of stove, where

240 L-I.

BREAD, HOT-CAKES, ETC.

they will bake more slowly, keeping them warm in the oven until
all are baked. They can be reheated in this way or split and
toasted on the griddle. These muffins are delicious served hot
with plenty of butter.

OATMEAL MUFFINS

1 cake compressed yeast 1 cup hot milk
\4 cup lukewarm water 1 cup rolled oats

3 tablespoons sugar V 2 cup whole wheat flour

2 tablespoons butter l / 2 cup sifted white flour

1 teaspoon salt

Boil the oats and butter in a cup of milk one minute. Let stand
until lukewarm. Dissolve the yeast and sugar in one fourth cup
of lukewarm water, and combine the two mixtures. Add flour and
salt and beat well. The batter should be thick enough to drop
heavily from the spoon. Cover and let rise until light, about one
hour, in a moderately warm place. Fill well-greased muffin pans
two thirds full; let rise about forty minutes; bake twenty -five
minutes in a moderately hot oven.

SALLY LUNN

1 cake compressed yeast 4 tablespoons melted butter

1 tablespoon sugar 2 eggs

2 cups milk, scalded and cooled 4 cups sifted flour

1 teaspoon salt

Dissolve the yeast and one tablespoon of sugar in the lukewarm
milk. Add butter, then flour gradually, eggs well beaten, and last,
the salt. Beat until perfectly smooth ; pour into well-greased pans ;
cover and let rise in a warm place, free from draft, until double in
bulk about one and one half hours. Sprinkle granulated sugar
over the top and bake twenty minutes in a hot oven. Serve hot;
break apart with fork.

This recipe will fill two medium-sized cake panSo

WHEAT MUFFINS

1 cake compressed yeast 2 eggs

1 cup milk, scalded and cooled 2 tablespoons melted lard
l /4 cup lukewarm water 2 cups sifted flour

2 level tablespoons sugar y 2 teaspoon salt

Dissolve the yeast and sugar in the lukewarm liquid; add the
lard (or butter), eggs beaten until light, and flour to make a

241 L-L

BREAD, HOT-CAKES, ETC,

moderately stiff batter; then add the salt and beat until smooth.
Cover and set aside in a warm place for about one hour. When
lisen, fill well-greased muffin tins half full; cover and let rise
again for about half an hour. Bake twenty minutes in a hot
oven, and serve at once.

CORN MUFFINS WITH YEAST

1 cake compressed yeast 2 eggs, well beaten

2 cups milk, scalded and cooled 2y 2 cups corn meal

2 level tablespoons brown sugar 1 cup sifted white flour

4 level tablespoons lard or butter 1 teaspoon salt

Dissolve the yeast and sugar in the lukewarm milk. Add lard
or butter, cornmeal, flour, eggs and salt. Beat well. Fill well-
greased muffin pans two-thirds full. Set to rise in a warm place,
free from draft, until light about one and one half hours. Bake
in hot oven twenty minutes.

If prepared over night use only one fourth cake of yeast, and
an extra half teaspoon of salt.

CORN MUFFINS No. 1

1 cup white flour % teaspoon soda

l /2 cup corn meal 1 egg

1 tablespoon sugar 1 cup sour milk

1/2 teaspoon salt 1 tablespoon melted butter

Mix the dry ingredients; add the egg, beaten into the milk, and
the melted butter. Beat thoroughly and bake in well-greased tins.

CORN MUFFINS No. 2

Follow the recipe for Egg Muffins using half corn meal and half
white flour.

RICE MUFFINS

1 cup flour 1 tablespoon butter
V4 teaspoon salt Vfc C U P boiled rice

2 teaspoons baking powder l /z cup milk

1 egg

Sift the dry ingredients; rub in the butter lightly; stir in the
rice, then the beaten egg and milk. Pour into greased gem pans,
filling them only half full, and bake in a moderate oven about
twenty minutes.

242 L-L

BREAD, HOT-CAKES, ETC.

EGG MUFFINS

2 cups flour l /4 teaspoon salt

1 tablespoon butter 2 teaspoons baking powder

1 tablespoon sugar 1 egg

1 scant cup milk

Rub the butter in the flour; add the dry ingredients and mix
well. Beat the egg; put it in a tin measuring cup and fill up the
cup with milk. Stir this into the flour and when thoroughly mixed,
fill buttered gem pans and bake in a quick oven until golden brown.
The batter is very stiff and the top of the muffins when baked
should be rough.

PERFECT CREAM WAFERS

2 cups flour l /4 cup sugar
2 teaspoons baking powder Pinch of salt

Cream

Mix the dry ingredients thoroughly and moisten them with
cream. Add just enough cream to make the dough soft enough to
roll. If too much is added the wafers will not be crisp. Roll the
dough very thin; cut into squares and bake until lightly browned.

GRAHAM WAFERS

Follow the recipe for cream wafers, using half graham flour and
half white.

SOUR-CREAM BISCUIT

1 cup sour cream 2 l / 2 cups sifted flour

2 teaspoons baking soda 1 teaspoon salt

With a knife stir the cream into the sifted flour, enough to make
a very soft dough. Roll thin; cut into rounds and bake in a hot
oven.

DROP BISCUIT

2 cups flour 1/2 teaspoon salt

3 teaspoons baking powder 1 tablespoon lard

Milk to make stiff batter

Mix the dry ingredients; rub in the lard; add milk to make a
mixture that may be dropped from a spoon without spreading.
Drop on a buttered pan half an inch apart and bake in a hot oven
eight or ten minutes.

243 I^L

BREAD, HOT-CAKES, ETC. *!!%&

SOUR-MILK BISCUIT

2 cups flour l /2 teaspoon salt

% teaspoon soda 1 tablespoon lard

Sour milk

Mix and sift the dry ingredients; rub in the lard; stir in with a
knife enough sour milk to make a very soft dough. Roll one half
inch thick; cut in small rounds and bake in a quick oven about
twenty minutes.

SCOTCH OAT CAKE

1 cup oat flour y 4 teaspoon salt

Flour to make stiff dough

The oatmeal must be finely ground and the dough very stiff.
Roll out on a floured board to one eighth of an inch in thickness
and bake the sheet in a very slow oven until dry and hard but not
brown. Break into irregular pieces.

POP-OVERS

2 eggs l l / 2 cups flour

1 */2 cups milk Vi teaspoon salt

Beat the eggs together; stir in the milk; add gradually the
sifted flour and salt; beat for five minutes and strain through a
sieve. Butter gem pans and set them in a quick oven to heat.
When hot fill each pan about one third full of batter; return to the
oven and bake about twenty-five minutes. Serve at once.

GLUTEN GEMS

2 eggs iy 2 cups gluten flour

1 cup milk 3 teaspoons baking powder

Beat the yolks of the eggs; add the milk; then the flour and
baking powder; beat well; stir in the whites and bake in hot but-
tered gem pans about twenty minutes.

GRAHAM PUFFS

2 cups graham flour l / 2 teaspoon salt
1 teaspoon sugar 2 cups milk

3 eggs

Mix the dry ingredients; add the milk, then the eggs beaten
until very light; beat for three minutes; turn into hot buttered
gem pans and bake in a moderate oven for about half an hour.

244 M.

BREAD, HOT-CAKES, ETC.

ZWIEBACK

1 cake compressed yeast 2 eggs

1/2 cup milk, scalded and cooled V4 cup melted lard

2 tablespoons sugar 2% cups sifted flour

1/2 teaspoon salt

Dissolve the yeast and sugar in the lukewarm milk. Add three
fourths ol' a cup of Hour and beat thoroughly. Cover and set aside
in a moderately warm place to rise for fifty minutes. Add lard (or
butter), eggs well beaten, enough flour to make a dough about
two cups and salt. Knead; shape into two rolls one and one half
inches thick, and fifteen inches long. Protect from draft and let
rise until light, which should be in about one and one half hours.
Bake twelve minutes in a hot oven. When cool cut diagonally
into half-inch slices. Place on baking sheet and brown in a
moderate oven.

WAFFLES WITH YEAST

1 cake compressed yeast 1 tablespoon melted lard or butter

2 cups milk, scalded and cooled 2 eggs

1 tablespoon sugar 2i/ 2 cups sifted flour

1 teaspoon salt

Dissolve the yeast and sugar in the lukewarm liquid; add lard
or butter, flour, salt, and eggs well beaten. Beat thoroughly until
batter is smooth; cover and set aside to rise in a warm place, free
from draft, for about one hour. When light, stir well. Have
waffle iron hot and well greased; fill the cool side. Brown on
one side; turn the iron and brown on the other side. If the batter
is too thick, the waffle will be tough.

If wanted for over night, use one fourth cake of yeast and an
extra half teaspoon of salt. Cover and keep in a cool place.

ONE-EGG WAFFLES

iy 2 cups flour ! 3 /4 cups milk

2 teaspoons baking powder 1 egg

14 teaspoon salt 2 tablespoons melted butter

Mix the dry ingredients; add the milk slowly; then the egg,
well beaten, and the melted butter. Beat the batter for several
minutes; drop by spoonfuls on a hot buttered waffle iron, putting
one tablespoonful in each section of the iron. Bake and turn,
browning both sides carefully; remove from the iron; pile one on
top the other and serve at once.

17 245

BREAD, HOT-CAKES, ETC.

THREE-EGG WAFFLES

2 cups flour l l /4 cups milk

2 teaspoons baking powder 1 tablespoon melted butter

1/2 teaspoon salt 3 eggs

Mix and sift the dry ingredients; add the yolks of the eggs
beaten and stirred into the milk; then add the melted butter and
fold in the whites of the eggs. Bake and serve as directed under
One-Egg Waffles.

BREAD STICKS

Take rusk or bread dough rusk is better and when light cut
pieces from the side and roll under the hands to the length of the
pan and the thickness of a lead pencil. Let rise until light; bake
in a hot oven and when nearly done glaze with beaten egg.

GRIDDLE CAKES

All batter cakes are better baked on an ungreased griddle, as
they rise and keep their shape, and do not follow the grease. You
will be rid of the disagreeable smoke and the odor of burning fat.
Your griddle need not necessarily be of soapstone. If you have
an old griddle and clean it thoroughly, being sure to remove all
burned fat or batter, it can be used in this way.

OATMEAL GRIDDLE CAKES

1 cake compressed yeast l l / 2 CU P S corn meal

2 cups milk, scalded and cooled 1 cup sifted flour
2 level tablespoons brown sugar 2 eggs

l /2 teaspoon salt

Dissolve the yeast and sugar (or molasses) in the lukewarm
milk; add flour, eggs well beaten, corn meal, salt, and beat until
smooth. Cover and set aside to rise in a warm place for aboir
one hour, or until light. Stir well and bake on a hot griddle.

If prepared over night, use one fourth cake of yeast and an extra
half teaspoon of salt. Cover and keep in a cool place.

WHEAT GRIDDLE CAKES

J cake compressed yeast 2 tablespoons melted lard

1 cup milk, scalded and cooled 2 cups sifted flour

1 cup lukewarm water l / 2 teaspoon salt

2 level tablespoons brown sugar 2 eggs

Dissolve the yeast and sugar in the lukewarm liquid. Add lard
(or butter), then flour gradually, the eggs well beaten, and salt.

246 V~L

BREAD, HOT-CAKES. ETC.

Beat thoroughly until batter is smooth; cover and set aside for
about one hour, in a warm place free from draft, to rise. When
light, stir well and bake on a hot griddle.

If prepared over night, use one fourth cake of yeast and an extra
half teaspoon of salt. Cover and keep in a cool place.

GRIDDLE CAKES No. 1

2 cups flour 1 or 2 eggs

1/2 teaspoon salt 2 tablespoons melted butter

3 teaspoons baking powder Milk (about P/2 cups)

1 teaspoon sugar

Mix arid sift the dry ingredients; add the milk and beaten eggs;
beat thoroughly; add melted butter and drop by spoonfuls on a
hot griddle. Serve with butter and maple syrup.

GRIDDLE CAKES No. 2

2 cups flour 2 eggs

V 2 teaspoon salt 2 tablespoons melted butter

2 teaspoons soda Sour milk (about 2 cups)

Mix and bake as directed for Griddle Cakes No. 1. One egg
may be used instead of two, but more beating will be necessary.

GRIDDLE CAKES No. 3

1 cake compressed yeast 4 level tablespoons brown sugar

1 cup lukewarm water 4 tablespoons melted lard

l l /4 cups milk, scalded and cooled 1 teaspoon salt
2 l / 2 cups sifted flour

Dissolve the yeast and sugar in the lukewarm liquid; add lard
(or butter), flour gradually, and salt. Beat thoroughly; cover and
set aside to rise for about one hour, in a warm place, free from draft.
When light, stir well and bake on hot griddle.

If wanted for over night, use one fourth cake of yeast and an
extra half teaspoon of salt. Cover and keep in a cool place.

BUCKWHEAT CAKES No. 1

1 cake compressed yeast 2 level tablespoons brown sugar

2 cups lukewarm water 2 cups buckwheat flour
1 cup milk, scalded and cooled 1 cup sifted white flour

l l /2 teaspoons salt

Dissolve the yeast and sugar in the lukewarm liquid; add buck-
wheat and white flour gradually, and salt. Beat until smooth;

247 L-L

BREAD, HOT-CAKES, ETC. Fa *X n %

cover and set aside in a warm place, free from draft, to rise
about one hour. When light, stir well and bake on a hot griddle.
If wanted for over night, use only one fourth cake of yeast and
an extra half teaspoon of salt. Cover and keep in a cool place.

BUCKWHEAT CAKES No. 2

1 pint buttermilk Pinch of salt

Buckwheat flour 1 tablespoon molasses

l /4 cake yeast ^ teaspoon baking soda

Into the buttermilk stir enough flour to make a soft batter; add
the yeast cake dissolved in a little warm water and the salt and
beat thoroughly. Let rise over night and in the morning stir in
the molasses and baking soda. Save a cup of the batter to be
used instead of yeast for the next baking.

RICE CAKES

1 cup flour 2 eggs

3 teaspoons baking powder 1 tablespoon melted butter

1/z teaspoon salt 1 cup boiled rice
Milk

Mix and bake as directed for Griddle Cakes No. 1, beating the
rice into the milk before adding.

CORN GRIDDLE CAKES

*/4 cup corn meal 1 cup flour

% cup boiling watei 3 teaspoons baking powder

Milk (about l / 2 cup) 1 egg

1 2 teaspoon salt 2 tablespoons molasses

Add meal to boiling water and boil five minutes; when luke-
warm stir in the milk; add dry ingredients, sifted., the beaten egg
and molasses. Bake on a hot griddle and serve with butter and
maple sugar.

CRUMB GRIDDLE CAKES

% cup bread crumbs 1 egg

1 cup milk l /2 teaspoon salt

l /2 tablespoon butter l /2 cup flour

2 teaspoons baking powder

Cook the crumbs, milk and butter for fifteen minutes; rub
through a sieve; cool and add the yolk of the egg and the dry
ingredients sifted. Fold in the white and bake on a hot griddle.

248 L-L

BREAD, HOT-CAKES, ETC.

MOLLETE

y 2 cup cold winter squash % cup corn meal

*/2 cup milk l /2 cup flour

1 egg l /4 teaspoon salt

2 teaspoons baking powder

Beat the squash with the milk and egg; add the other ingredi-
ents; mix all together into a smooth batter and bake in small
cakes on a hot griddle. In Mexico these are served hot, with a
little sugar sprinkled on each.

DROP DUMPLINGS

2 cups flour 3 teaspoons baking powder
1/2 teaspoon salt 1 scant cup milk

Mix the flour, salt and baking powder; stir in the milk and drop
the batter by spoonfuls into the boiling stew. Cover arid cook
for ten minutes.

If preferred, they may be dropped on a buttered plate and
cooked in a steamer over boiling water. In either case they
should be served immediately.

ROLLED DUMPLINGS

1/2 cup suet l /2 teaspoon salt

1 cup flour 1 A cup cold water

Chop the suet very fine; mix it with the flour and salt; then
with a knife stir in the water, ice-cold. When thoroughly mixed
roll the dough into tiny dumplings about the size of a marble;
drop them into the soup; simmer for fifteen minutes and serve.

TABLE SYRUP

2 cups brown sugar 2 cups water

1 teaspoon vanilla

Dissolve the sugar in the water and cook until it thickens
slightly. When cool, add vanilla or maple flavoring. The syrup
is an excellent substitute for maple or other table syrup.

249

TABLE OF RECIPE PROPORTIONS

NOTE. All recipes which call for the same kinds of materials differ chiefly in the
proportions used, as shown in the following examples. For the complete recipes,
see the body of the book.

Flour.

Baking
Powder.

Short-
ening.

Milk.

Sugar.

Other In-
gredients.

Eggs.

Page.

Egg Muffins . .

2 cups

2tsp.

1 tbsp.

Icup

1 tbsp.

M tsp.

salt

243

Griddle Cakes .

2 cups

3 tsp.

2 tbsp.

1^2 cups

1 tsp.

H tsp.
salt

1 or 5

247

Waffles

\Yz Cups

2 tbsp.

1 ?4 cups

Mtsp.

salt

lor 2

245

Timbale Cases.

M cup

1 tbsp.

Yz cup

Yi tsp.

salt

161

Plain Cake....

\Yz cups

2 tsp.

K cup

Yz cup

1 cup

H tsp.
flavoring

258

Berry Cake....

2 cups

2 tsp.

M cup

1 cup

2 cups
berries

258

Cookies.

....

~ tsp.

M cup

1 cup

cinnamon,
nutmeg

271

Tea Biscuit

2 cups

2 tsp.

1 tbsp.

H cup

Mt tsp,

salt

238

Short Cake

2 cups

3 tsp.

3 tbsp.

Mcup

Yz tsp.
salt

284

Pastry
(plain paste)

\Yl CUPS

1 2 cup

3 1 A tbsp.
cold water

}o tsp.

salt

279

tsp. = teaspoon, tbsp. = tablespoon .

250

CAKES

What are little cakes made of, made of,

What are little cakes made of?

Sugar and spice, and all things that are nice;

And that's what little cakes are made of, made of.

Mother Goose in the Kitchen.

252

CAKES

A /THOUGH the mixing of cakes requires skill, the baking is
even more important and needs careful judgment. The
novice generally errs in using too hot an oven.

For the sake of convenience, cakes may be divided into two
main classes sponge cakes, or cakes without butter, and butter
cakes. Other fats may be substituted for butter. Since butter
becomes more difficult to digest upon being heated, sponge cakes,
or the butterless kind, are to be preferred for children.

Mixing

Accuracy in the proportion of ingredients is absolutely neces-
sary. To insure it, instead of depending on ordinary cups and
spoons, no two of which hold exactly the same quantity, it is
well to have utensils of regulation size a measuring cup divided
into quarters and thirds, and holding half a pint, a few tea- and
tablespoons, a case knife, and several mixing spoons.

To mix sponge cake: Separate the yolks of the eggs from the
whites, and beat the yolks with an egg-beater until they are thick
and lemon-colored. Then add the sugar a little at a time, beating
constantly. Now beat the whites until they are stiff and dry;
add them and the sifted dry ingredients as directed in the recipe.
Do this with as few motions as possible, as otherwise the air bub-
bles enclosed in the mixture will be broken and all previous work
undone.

To mix butter cake: Use an earthen bowl for mixing such cakes,
and a wooden mixing spoon with slits in it, to lighten the labor
of creaming and stirring. Measure the dry ingredients; mix
with the flour and. sift. Next break the eggs, dropping each
into a saucer first in case the whole egg is to be used, so that if
a stale egg happens to be among them it can be detected easily
and in time. If the whites and yolks are to be used separately,
divide them as you break the eggs, and beat both well before using
the yolks until light and the whites until stiff and dry.

253 L-L

manned tor a
Family of Four

Then measure the butter, and if it is too hard to work well,
let it stand in a warm place until it has become softened, but riot
melted. If there is not time for this, warm the bowl by pouring
hot water into it, letting it stand a few minutes, then emptying
and wiping it dry. Do not let it get too warm, however, or the
butter will become oily instead of creamy.

If fruit is to be used, wash and dry it the day before. Dust
with flour just before using, and mix with the hand till each
piece is powdered, so that all will mix evenly with the dough
instead of sinking to the bottom.

Be sure to have all the ingredients ready before beginning to
mix. Put the butter into the bowl ; work it until soft and creamy,
and gradually add the sugar, beating constantly. Next add the
egg, or the yolks, whichever the recipe specifies, and then the
liquid. Work in the flour, a little at a time; or, if desired, add
small quantities of flour and liquid alternately until the entire
amount of each has been used.

Baking

Grease the pans carefully with butter or suet; dust lightly
with flour; shake out the flour and pour in the batter. Then
lift the pans into the oven.

The essential point, of course, is that the oven have just the
proper degree of heat for the kind of cake to be baked. If it is
too hot at first, the cake will form a crust on the outside before
rising to its full height, and in continuing to rise it will lift the
top and break it, thus producing an unsightly loaf. If it is too
cool, the cake will either fall, or rise and run over the sides of the
pan, making the loaf not only unsightly, but of a coarse texture '

Cake should be watched while baking. If the oven door is
opened and closed carefully there is no danger of causing the
cake to fall. If the cake browns too quickly, cover it with paper
and reduce the heat. Small cakes require a hotter oven than
loaf cake.

All cakes except pound cake shrink away from the edges of the
pan when done, and in most cases no further test is necessary.
Cakes may, however, be tested by sticking a fresh broom straw
into the center; if it comes out clean the cake is done.

If the cake cracks open on top too much flour has been used.
If of coarse texture the cake has not been well beaten or the oven
has been too slow.

254 L-L

Planned tor a
Family of Four

BAKING POWDER

8 ounces bicarbonate of soda 6 ounces tartaric add

1 pound high-grade cornstarch

Put all the ingredients together and sift them thoroughly five
times. Keep closely covered in glass jars or tin boxes.

ANGEL CAKE

Whites of 11 eggs iy 2 cups granulated sugar

1 teaspoon cream of tartar 1 cup sifted flour

1 teaspoon flavoring

Beat the eggs until light; add the cream of tartar and beat
to a stiff froth; then add the sugar gradually. Fold in the flour
after it has been sifted five times; add the vanilla and pour the
mixture into an unbuttered angel-cake pan. Bake in a moderate
oven forty-five or fifty minutes; turn the pan upside down and
let it stand until the cake falls out.

SPONGE CAKE No. 1

6 large eggs V 2 lemon

11 ounces granulated sugar Pinch of baking powder

3 3 /4 ounces sifted flour Pinch of salt

Beat the yolks and the whites separately until very light.
Into the yolks beat the sugar; then add the lemon, salt, baking
powder and half the flour. Fold in half of the whites; add the
remainder of the flour, then the remainder of the whites. Pour
into a greased pan and bake in a slow oven for forty-five minutes
or one hour.

SPONGE CAKE No. 2

5 eggs Juice and grated rind of Vfc lemon

1 cup sugar Pinch of salt

1 cup flour

Beat the yolks until light; add the sugar gradually, then the
lemon. Beat the whites until stiff and dry; cut them into the
first mixture; then sift and fold in the flour, but do not stir the
mixture.

255 I^L

CAKES _ Pannes *

Family of Four

SPONGE CAKE No. 3

4 eggs 1 cup flour

1 cup sugat 1 teaspoon baking powder

6 tablespoons water 1 teaspoon vanilla

Beat the yolks of the eggs and the sugar thoroughly; add the
water; then the sifted flour and the whites alternately, and the
baking powder and vanilla last. Pour into a greased Turk's head
and bake in a quick oven about fifteen minutes.

CREAM SPONGE

For cream sponge follow the recipe for Sponge Cake No. 3;
bake in layers and fill with a custard made from the following:

1 cup milk 1/2 cup sugar
l l /2 tablespoons cornstarch Yolk of 2 eggs

1 teaspoon vanilla

Cook like any other custard in a double boiler.

JELLY ROLL

3 eggs l /2 cup cold water

1V 2 cups sugar Juice of V 2 lemon

2 cups flour y 4 teaspoon salt

2 teaspoons baking powder

Beat the yolks with the sugar; add the liquid and sifted dry
ingredients alternately; fold in the beaten whites and pour into
shallow buttered tins, using only enough batter to cover the
bottom of the pan. Bake about twelve minutes in a moderate
oven; turn out on a paper well dusted with powdered sugar;
cut off a thin strip from the sides and ends of the cake; spread
with jelly and quickly roll. After the cake has been rolled wrap
paper around it so that it will keep its shape.

POTATO-FLOUR CAKE

Yolks of 4 eggs 3 teaspoons baking powder

1 cup sugar 1 teaspoon vanilla

l /2 cup potato flour Whites of 4 eggs

Beat the yolks of the eggs very light with the sugar; add the
potato flour and baking powder; flavor; fold in the whites care-
fully and pour the mixture into a buttered tin. Bake in a very
slow oven for about thirty-five minutes.

256 I^L

Planned for a
Family of Four

POUND CAKE

1 pound butter 10 eggs

1 pound sugar y 4 teaspoon grated nutmeg

1 pound flour 2 teaspoons vanilla

Beat the butter and sugar to a cream; add the yolks of the eggs
beaten light; then beat the whites to a stiff froth and add them
alternately with the flour; flavor; put in two deep, buttered pan*
and bake in a moderate oven from forty to fifty minutes.

ORANGE CAKE

l /2 pound butter Rind of 1 orange

y 2 pound sugar Juice of 2 oranges

l /2 pound flour 1 even teaspoon soda

5 eggs 1 teaspoon hot water

Mix like pound cake, beating the oranges into the sugar and
butter and adding the soda dissolved in hot water last. Bake
in a slow oven until thoroughly done.

BUTTER CAKE

l l / 2 clips flour l l /2 cups powdered sugar

1 cup butter 1 teaspoon baking powder

5 eggs 1 teaspoon vanilla

Beat the butter and flour to a cream; add the yolks, then the
beaten whites, and last the sugar, baking powder and vanilla.

PEGGY CAKE

1V2 cups sugar y z cup milk

l /2 cup butter 2 cups flour

3 eggs 2 teaspoons baking powder

Little grated nutmeg

Mix like pound cake, adding the baking powder last. Bake
in shallow tins or in a Turk's head.

GOLD CAKE

% cup butter 2 cups flour

1 cup sugar 3 /4 cup milk

Yolks of 2 eggs 3 teaspoons baking powder

Little grated nutmeg

Beat the butter and sugar to a cream; add the eggs, then the
sifted flour and baking powder alternately with the milk. Flavor
with a little grated nutmeg.

257 M,

CAKES PIanne<r for a

Family of Four

SILVER CAKE

1 cup sugar 2 cups flour

6 ounces butter 2 teaspoons baking powder

Whites of 2 eggs J /2 cup cream

1 teaspoon vanilla

Beat the butter and sugar to a cream; add the stiffly beaten
whites of eggs, then the sifted flour and baking powder; last ad<4
the cream and flavoring.

PLAIN CAKE

% cup butter l /2 cup milk

1 cup sugar 1% cups flour

2 eggs 2 teaspoons baking powder

1/2 teaspoon vanilla

Beat the butter and sugar to a cream; add the beaten yolks
and beat all well; then add the milk alternately with the sifted
flour and baking powder; last of all add the whites, beaten to a
stiff froth, and the flavoring. Bake in one pan or in small gem
pans.

BERRY CAKE

l /4 cup butter 1 cup milk

1 cup sugar 2 cups flour

1 egg 2 teaspoons baking powder

1 pint blueberries, huckleberries, or blackberries

Mix the same as Plain Cake, adding the berries, well washed
and drained and dusted with flour.

SHELLBARK CAKE

l /4 pound butter 1 cup shellbark meats

1 cup s

2 eggs

1 cup sugar y 4 pound raisins

2 eggs 1/4 pound currants
2 cups flour l /4 pound citron

teaspoon soda 1 teaspoon vanilla

cup milk Ten gratings of nutmep;

Beat the butter and sugar to a cream; add the beaten eggs,
then half the flour alternately with the milk in which the soda
has been dissolved; add the nuts, then the fruit, well washed and
drained and mixed with some of the flour; add vanilla and nut-
meg and the remaining flour. Bake in a moderate oven,

258 I^L

Planned for a
Family of Pour

1/2 cup

l*/2 CU

LEMON CAKE

butter 2 teaspoons baking powder

_ cups sugar iVk cups flour

3 eggs l /4 cup milk

Juice and grated rind of y z lemon

Beat the butter and sugar to a cream; add the beaten yolks;
then alternately the milk and the sifted flour and baking powder;
fold in the whites and add lemon.

CORNSTARCH CAKE

1 cup sugar 1 cup flour

l /4 cup butter 2 teaspoons baking powder

l /2 cup milk l /2 cup cornstarch

Whites of 3 eggs

Beat the butter and sugar to a cream; add the milk, then the
flour, cornstarch and baking powder, well sifted together; last
add the whites, beaten to a stiff froth. Bake in a loaf or in two
layers, and ice.

SIMPLE LAYER CAKE

1V 3 cups sugar % cup milk

% cup butter 2 cups flour

2 eggs 2 teaspoons baking powder

1 teaspoon vanilla

Beat the butter and sugar to a cream; add the eggs; then the
flour and milk alternately and the baking powder and flavoring
last. Bake in layers and fill with chocolate or other filling.

FARMERS' FRUIT CAKE

3 cups dried apples l l / 2 cups milk

2 cups molasses 2 eggs

1 cup butter 4 cups flour

1 cup sugar 4 teaspoons baking powder

1 cup seeded raisins 3 teaspoons mixed spices

Soak the apples over night; chop and cook slowly with the
molasses until tender. Cream the butter and sugar; add the
eggs, then the cooked apples and molasses, raisins and milk.
Sift the flour, baking powder and spices and beat well while add-
ing to the other ingredients. Pour into a well-greased pan and
bake in a slow oven.

259

CAKES Planned for a

Family of Four

ECONOMICAL FRUIT CAKE

V 2 cup butter 1 egg

2 cups brown sugar l /2 teaspoon cinnamon
1 pound raisins l /2 teaspoon cloves

1 pound currants Pinch of salt

1/2 pound citron 1 cup warm coffee

1 cup molasses 3 cups flour
3 teaspoons baking powder

Wash the fruit thoroughly and put it in a warm place to dry.

Beat the butter and sugar; add the fruit, molasses, egg and

spices; then the flour and coffee alternately and the baking

powder last. Line a deep baking pan with well-buttered paper;

pour the batter into it and bake in a slow oven about three hours.

ONE-EGG CAKE

1 cup sugar MJ cup milk

1/4 cup butter 1 teaspoon flavoring

1 egg 3 teaspoons baking powder
1% cups flour

Beat the butter and sugar to a cream; add the egg beaten
very light, then the milk and flavoring. Sift the flour and baking
powder together; add these to the mixture and beat well. Bake
about half an hour.

MOCK POUND CAKE

1/2 pound pulverized sugar Vz cup milk

1/4 pound butter ! 3 /4 cup flour

3 e gg s 2 teaspoons baking powder

Beat the butter and sugar to a cream; add the yolks of the
eggs; then alternately the milk and the sifted flour and baking
powder. Then beat the whites of the eggs very stiff and stir
them into the mixture carefully. Pour into a greased pan and
Wke one hour in a moderate oven.

COCOANUT CAKE

l /2 cup butter i/ 2 cup milk

1 cup sugar 1% cups flour

1/2 cup shredded cocoanut 2 teaspoons baking powder

2 eggs Flavoring

Beat the butter and sugar to a cream; add the cocoanut and
eggs; then add the milk and sifted flour and baking powder.

200 L-L

Planned for a
Family of Four

Flavor to taste; turn into a. greased pan and bake in a moderate
oven for about forty-five minutes.

LADY CAKE

6 ounces butter Vfc teaspoon almond extract

1 cup powdered sugar Whites of 3 eggs

l / 4 cup milk iy 2 cups flour

2 teaspoons baking powder

Beat the butter to a cream; add the sugar gradually, then the
flavoring and milk and the beaten whites alternately with the
sifted flour and baking powder.

WHITE CUP CAKE

l /2 cup butter */ 2 cup cream

1 cup powdered sugar 2 cups flour

Dash of nutmeg Whites of 3 eggs

Grated rind of l /% lemon 3^ teaspoon soda

1 teaspoon hot watei

Beat the butter and sugar to a cream; add lemon rind and
nutmeg, then the cream, then the flour alternately with the
whites beaten to a stiff froth. Last add the soda dissolved in
the hot water. Bake in shallow buttered tins or all in one.

CINNAMON SWEET CAKE

1 cup brown sugar 2 cups flour

1 tablespoon butter 1 teaspoon cinnamon

1 egg 3 /4 cup milk

3 teaspoons baking powder

Beat the butter and sugar to a cream; add the egg arid cin-
namon; then the flour and milk alternately and the baking powder
last. Pour into two shallow greased baking tins; spread brown
sugar, cinnamon and bits of butter over the top and bake in a
moderately hot oven.

MARSHMALLOW CAKE

l /2 cup butter l l / 2 cups flour

1 cup sugar Grated nutmeg

2 eggs 1 teaspoon vanilla

l /2 cup milk 2 teaspoons baking powder

Beat the bntter and sugar to a cream; add the eggs, one at a
time, then the milk, flour and flavoring, and last the baking

18 2G1 i, L

1'lanned for a
FamUy of Four

powder. Beat thoroughly after adding each ingredient. Bake
in layers and fill with marshmallow filling.

COFFEE LOAF CAKE

V 3 cup butter 1 egg

1/2 cup sugar 1 cup seeded raisins

Vz CU P molasses 2 cups flour

l /2 cup strong coffee % teaspoon soda

Beat the butter and sugar to a cream; add the molasses, then
the beaten egg and coffee. Wash and drain the raisins; dredge
with flour and add to the mixture; then add the sifted flour and
soda. Beat well and pour into a deep, greased pan. Bake about
one hour.

MARBLE CAKE

1 cup butter 3 cups flour

2 cups powdered sugar 1 cup sweet milk

4 eggs 2 teaspoons baking powder

1 square unsweetened chocolate

Beat the butter and sugar to a cream; add the yolks of the
eggs, then the sifted flour and baking powder alternately with
the milk. Fold in the whites; take one third of the batter out
and add to it the chocolate melted and thinned with a little hot
water. Into the baking pan pour the yellow mixture to the depth
of one inch; drop :!nto this in two or three places a spoonful of
the dark mixture, giving it a slight stir with the tip of a spoon
and spreading it in broken circles around the dark mixture. Pour
in more yellow batter, then more brown, proceeding in the same
way until all the batter is used. Bake in a moderate oven.

SURPRISE CAKE

2 tablespoons butter 1 cup raisins

1 cup sugar 2 cups flour

1/2 teaspoon allspice 2 teaspoons baking soda

2 teaspoons cinnamon 1 cup apple sauce
14 teaspoon cloves Vfe cup boiling water

Rub the butter into the sugar and add the raisins and spices.
Thin the apple sauce with the boiling water and add it to the
other ingredients, Bake in a moderate oven for one hour.

262

Planned for a
Family of Four

SNIPPY-DOODLE

1 cup sugar 1 cup flour

1 tablespoon butter l / 2 cup milk

1 egg 2 teaspoons baking powder

Beat the butter and sugar to a cream and add the egg. Then
stir in the flour and the milk alternately; add the baking powder
last. Pour into a shallow, greased baking tin; and sprinkle with
sugar and cinnamon. Bake in a moderate oven.

SPONGE GINGER CAKE

l /2 cup sour milk 1 egg

l /2 cup molasses y 2 tablespoon ginger

*/4 cup butter 2 cups flour
1 teaspoon soda

Beat together the molasses, butter, egg, milk and ginger; then
stir in the flour and last the soda dissolved in a very little hot
water. Bake in shallow square tins.

GINGERBREAD

1 cup sugar 1 cup molasses
l /2 cup butter and lard 3 cups flour

2 eggs 2 teaspoons cinnamon

1 cup sour milk 1V 2 teaspoons ginger

2 even teaspoons soda 1 teaspoon cloves

l /4 teaspoon grated nutmeg

Beat the butter and sugar to a cream; add the eggs, then tfte
milk with the soda dissolved in it, last the molasses, spices and
flour. Bake in square tins about twenty minutes.

MOLASSES CAKE

1/2 cup granulated sugar 2 l / 2 cups sifted flour

J / 2 cup butter 1 teaspoon grated nutmeg

1 cup molasses l l / 2 teaspoons cinnamon

2 even teaspoons soda Salt to taste

1 cup boiling water 2 beaten eggs

Cream the butter with the sugar and add the molasses; then
add the boiling water in which the soda has been dissolved.
Measure the flour after it is sifted; stir it into the molasses mix-
ture when that has cooled; add spices and salt and last of all the
eggs. Bake in a shallow greased pan in a very slow oven.

263 L-L

CAKES Flannea *or 9

Family of Foul

MOCHA TORTE

6 eggs 3 /4 cup sifted flour

3 4 cup sugar (half pulverized) 1 teaspoon baking powder

1 tablespoon essence Turkish coffee 1 cup whipped cream

Beat the sugar thoroughly with the yolks of the eggs; then
add the coffee, and the sifted flour and baking powder alternately
with the well-beaten whites. Bake in two layers and put ^he
whipped cream between the layers.

For the icing use one cup of pulverized sugar, one tablespoon
of boiling water and one tablespoon of coffee essence.

PATRIOTIC CAKE (1776 RECIPE)

1 pound risen bread dough 1 level teaspoon soda

2 cups brown sugar 1 tablespoon water

1 cup butter J /2 pound currants

3 eggs l /2 pound seeded raisins

2 tablespoons cream 1 level teaspoon cloves

1 level teaspoon nutmeg

To the risen bread dough add the other ingredients, dissolving
the soda in the water and having the currants and raisins thor-
oughly washed and drained. Pour the mixture into a greased
pan and set it in a warm place to rise for twenty minutes. Bake
in a moderate oven and when cool, ice and ornament with candied
cherries.

DEVILS' FOOD

2 ounces unsweetened chocolate l l / 2 cups sugar

Yolks of 4 eggs V 2 cup butter

3 /4 cup milk ! 3 /4 cups flour

Whites of 2 eggs 1 teaspoon baking powder

1 teaspoon vanilla

Melt the chocolate with half the milk and the yolks of two
eggs over hot water and cook until a thick custard is formed.
Cream the butter and sugar; add the remaining eggs, the flour
and baking powder, sifted, the milk, vanilla and chocolate custard
after it has cooled. Bake in layers and cover with boiled white
frosting. Or cut out the centers of the two upper layers and fill
with whipped cream to which sugar, cherries and nuts have been
added. Put the cream between the layers, also, and ice the top.

264 L - L

Planned for a
Family of Four

SPANISH BUN No. 1

3 ounces butter 6 ounces flour

l /2 pound sugar V 2 cup cream

2 eggs 2 teaspoons baking powder

3 /2 cup currants

Beat the butter and sugar to a cream; add the yolks of the
eggs, then the cream alternately with the sifted flour, mixing the
baking powder with the last of the flour. Then add the whites
of the eggs, beaten very stiff, and last of all the currants, thoroughly
washed and dried. Bake in shallow tins and ice with boiled icing.

SPANISH BUN No. 2

1/4 pound butter % pound flour

% pound sugar 2 teaspoons baking powder

2 eggs 3/ 4 cup milk

Dash of nutmeg 6 ounces currants

Beat the butter arid sugar to a cream; add the eggs and grated
nutmeg, then alternately the milk and sifted flour and baking
powder. Last of all add the currants, well washed and drained
and dusted with flour.

CUP CAKES

V 2 cup butter 2 teaspoons baking powder

1 cup sugar iVz cups flour

2 eggs 10 drops almond extract

Milk (about V 2 cup)

Beat the butter and sugar to a cream; add the eggs and beat
until light; add sifted flour, baking powder, flavoring and milk
to make a smooth batter, medium thick. Bake in well-greased
cups or gem pans.

DROP CAKES

% CU P butter 3 table spoons milk

3 /4 cup sugar 1 Vi cups flour

1 egg 2 teaspoons baking powder

Beat the butter, sugar and egg together; add the milk, flour
and baking powder, well sifted, and flavoring if desired. Drop
from a spoon three inches apart on buttered tins and bake
quickly in a hot oven.

265

CAKES Plunned 10f *

Family of Four

CHOCOLATE DROP CAKES

Whites of 4 eggs 1 cup sugar

2 ounces grated chocolate 3 ounces flour

Beat the eggs to a stiff froth; add the sugar, then the chocolate*
melted, and the flour. Drop from a spoon on buttered tins,
allowing room for the mixture to spread. Bake in a quick oven.

CURRANT DROP CAKES

1 cup powdered sugar % cup sour cream

% cup butter ^ teaspoon soda

1 egg 1 teaspoon hot water

1% cups flour l /4 cup currants

Stir the butter and sugar to a cream; add the egg, beaten until
very light, then the sifted flour. Beat all well together; add the
cream and the soda dissolved hi hot water. Last add the cur-
rants, washed and drained and mixed with a teaspoon of flour.
Drop the mixture on buttered tins and bake in a hot oven.

GINGER DROP CAKES

l /2 cup butter 1 tablespoon ginger

1 cup molasses 2 eggs

l /2 cup sugar M tablespoon soda

1/2 teaspoon salt *4 cup hot water

Flour to make stiff batter

Warm the butter slightly; beat it in the molasses; add the
ginger, sugar and salt, then a little of the flour, then the beaten
eggs, then more flour. Make the batter stiffer than needed to
allow for the soda and hot water, which are to be added last.
Drop on buttered tins and bake in a quick oven.

OAT CAKES

1 cup granulated sugar 1 tablespoon flour

1 tablespoon butter 2 l / 2 cups rolled oats

2 eggs 2 teaspoons baking powder

1 teaspoon vanilla

Cream the sugar and butter; add the eggs, beaten separately and
then together, the vanilla and the dry ingredients, well mixed.
Drop the mixture from a teaspoon on buttered tins, allowing room
Cor the cakes to spread.

266 L-L

Harmed for a r*AVT?C

Family of Four WUxJC/O

OAT COOKIES

1/2 cup sugar i/ 2 cup flour

i/^ cup butter 1/2 CU P chopped raisins

1 egg 1/2 tablespoon cinnamon

l /4 teaspoon salt Y^ teaspoon soda

1 cup rolled oats 1 tablespoon hot water

Beat the butter and sugar to a cream; mix in the other ingre-
dients, adding the soda last, dissolved in the hot water. Roll
the dough into small balls like nuts and bake on buttered tins
in a moderately hot oven.

PEPPERNUTS

11/4 pounds brown sugar 2 teaspoons cinnamon

3 eggs 11/4 teaspoons soda

1 cup chopped walnuts 1 tablespoon hot water

1 teaspoon cloves Flour to make dough

Beat the eggs thoroughly; add the sugar and beat again.
Then add the chopped walnuts and spices and some of the flour.
Add the soda dissolved in the hot water and more flour enough
to make a dough that can be rolled out on a pie board. Roll
one eighth of an inch thick; cut into tiny rounds and bake on
greased tins.

BELGRADER BREAD

1 pound powdered sugar 1 small nutmeg grated

4 eggs 1/4 teaspoon cloves

1/4 pound chopped almonds 1/4 teaspoon powdered hartshorn

1/4 pound chopped citron Sufficient flour to make dough

Beat the eggs and sugar together; add the almonds, citron and
spices; then add the flour gradually. Take one-fourth of the
dough; roll it out on a board well dusted with flour; cut into
diamond-shaped pieces; place half an almond or pecan in the
center of each, and paint with egg, using a small stiff brush.
Bake on greased tins in a hot oven.

ALMOND ROCK CAKES

3 /4 pound chopped almonds Pinch of salt

1 pound powdered sugar Whites of 5 eggs

Add the salt to the eggs and beat as stiff as possible. Add the
sugar gradually, then the almonds. Drop from a teaspoon on
buttered tins and bake in a slow oven until delicately browned.

267

Planned for a
Family of Four

MACAROONS

1/2 pound shelled almonds 1 pound pulverized sugar

1 teaspoon vanilla Whites of 3 eggs

Blanch the almonds and plunge them into cold water. Run
them through a chopper or pound them as fine as possible; add
the vanilla and sugar and the whites of the eggs, well beaten.
Work the paste thoroughly; then dip the hands in water and roll
the paste into balls the size of a nutmeg. Lay them on buttered
paper an inch apart and bake fifteen or twenty minutes in a slow
oven.

COCOANUT MACAROONS

1 grated cocoanut l / 2 cup flour
1/2 its weight in sugar White of 1 egg

Mix the cocoanut thoroughly with the sugar and flour; add
the white of the egg, well beaten, and work the paste carefully.
Roll it into balls the size of a nutmeg and lay them on buttered
paper. Bake fifteen or twenty minutes in a slow oven.

NUT MACAROONS

Whites of 2 eggs V 2 tablespoon flour

l /2 pound powdered sugar Pinch of salt

l /2 pound chopped nuts

Beat the whites very stiff; stir in the sugar, flour and salt and
last the nuts. With wet hands roll the mixture into small balls
and bake on buttered paper.

CHOCOLATE CAKES

2 cups sugar 1 cup grated chocolate
1/2 CU P butter 2 cups flour

2 eggs 1/2 teaspoon vanilla

Beat the butter and sugar to a cream; add the yolks of the
eggs and the chocolate (melted by standing over hot water);
then add alternately the flour and the well-beaten whites of the
eggs. Add the flavoring; work the mixture well and roll it in
long narrow pieces. Roll these in granulated sugar and bake
them on pans dusted with flour. If the cakes spread and crack
open like macaroons they are right.

268 *-t

Planned tor H
Family of Four

CHOCOLATE WAFERS

2 pounds sugar 14 tablespoons melted lard

3 eggs and butter

V 2 pound grated chocolate Flour to make dough

2 teaspoons cinnamon

Beat the eggs with the sugar; add the other ingredients, melt-
ing the chocolate first over hot water, and using enough flour to
make a dough that can be rolled very thin. Roll; cut with a
round biscuit cutter and bake on buttered tins in a quick oven.

A-P'S

3 /4 cup butter 2 eggs

1 cup sugar V 2 pound flour

Beat the butter and sugar to a cream; add the eggs well beaten,
then the flour. Drop by the half teaspoon on buttered tins and
bake until the edges are delicately browned.

GINGER SNAPS No. 1

1 cup melted butter and lard 1 tablespoon ginger

l /2 cup sugar 1 scant tablespoon soda

1 cup molasses V4 cup milk

Flour to make stiff dough

Mix the butter and lard with the sugar; add some flour, then
the molasses and ginger, and the soda dissolved in a very little
warm water. Continue adding flour and milk alternately until
a stiff dough is formed. Roll out as thin as possible; cut into
round cakes and bake on greased tins in a quick oven.

GINGER SNAPS No. 2

l /2 cup molasses l / 2 cup butter

l /2 cup sugar 1/2 cup sour milk

l l / 2 tablespoons ginger V 2 teaspoon soda

1/2 tablespoon cinnamon % tablespoon hot water

Flour to make stiff dough

Boil the molasses, spices and sugar together; add the butter,
sour milk and the soda dissolved in hot water. Add sufficient
flour to make a stiff dough; roll very thin; cut into round cakes
and bake in a hot oven.

269 L-L

CAKES - 1planned f or a

Family of Four

ORANGE GINGERBREAD

12 ounces flour 1 teaspoon allspice

4 ounces brown sugar 2 ounces candied orange peel

1 teaspoon ginger 4 ounces butter
Molasses

Sift the flour; stir in the spices and chopped orange peel; warm
the butter and add it; then mix all to a dough with molasses.
Roll very thin, using as little flour as possible; cut in small round
cakes and bake in a quick oven.

CRISP GINGERBREAD

1 pound flour 1 teaspoon cloves

% cup sugar % teaspoon mace

% cup butter Grated rind of 1 lemon

1 tablespoon ginger Molasses

Cut and rub the butter into the flour and sugar until thoroughly
mixed; add spices and lemon peel; mix thoroughly and moisten
with molasses. Roll the dough very thin; cut into squares and
bake in a hot oven.

CRULLERS (New England Doughnuts)
1 egg 1 teaspoon butter

1 cup sugar Flour

Cassia or nutmeg I cup sour milk

1 ^ teaspoons soda

Beat the egg; add the sugar, flavoring to taste, butter, melted,
and flour and milk alternately. Dissolve the soda in the milk, and
mix all as lightly as possible. Use flour enough to make a soft
dough; roll and fry in deep fat, hot enough to smoke but not too
hot, or the crullers will brown and not be cooked through. Sweet
milk and two tablespoons baking powder may be substituted for
the sour milk and soda.

JUMBLES

2 cups sugar Flour

1 cup butter 2 tablespoons sour milk

2 eggs beaten separately % teaspoon soda

1 teaspoon vanilla

Beat the butter and sugar to a cream; add the eggs and part
of the flour; then the milk, dissolving the soda in the milk. And
sufficient flour to make a dough just stiff enough to roll thin.
Cut in rings and bake in a moderate oven,

270 L-L

Planned for a
Family of Four

1 cup sugar y 4 cup milk

l /2 cup butter and lard Flour to make dough

1 egg 2 teaspoons baking powder

Few gratings of nutmeg Sugar and cinnamon

Follow the directions for Jumbles; roll as thin as possible, and
sprinkle with sugar and cinnamon.

SAND TARTS

Make jumbles, cutting them into squares. Brush the top with
egg and sprinkle with granulated sugar.

PEANUT CAKES

Whites of 5 eggs 1 tablespoon flour

1 cup sugar Ground peanuts

Beat the eggs as stiff as possible; add the sugar and flour;
then stir in enough peanuts to make a very stiff batter. Drop
in small lumps on buttered tins and bake in a quick oven.

FRUIT JUMBLES

1 cup butter Grated nutmeg

1 cup sugar 3 eggs

2 tablespoons lemon juice. 10 ounces flour/

l /2 pound seeded raisins or currants

Stir the butter and sugar to a cream; add the lemon and a
little grated nutmeg; then the eggs beaten separately, then the
flour, leaving out a tablespoonful to mix with the fruit. Have
the fruit well washed and drained; mix with the flour and add
to the batter. Drop on buttered tins and bake.

MERINGUES

Whites of 3 eggs 1 cup powdered sugar

l /2 teaspoon vanilla

Beat the eggs to a stiff froth; stir in the powdered sugar lightly
with a wooden spoon. When thoroughly mixed flavor and
arrange the meringue on buttered paper in the shape of eggs;
sift powdered sugar thickly over the top; let them stand a few
minutes; shake off the superfluous sugar; lay the paper on tins

271 Ir-K

Planned for i
Family of Fom

and bake in a very slow oven until a delicate brown. When
cool, remove carefully from the paper; dip a spoon in hot water;
scoop out the inside; dust with powdered sugar and set away
until serving time. Fill with ice cream or whipped cream and
press together, leaving some of the cream visible.

KISSES

Follow the recipe for meringues, arranging in smaller mounds;
when done do not remove the inside but press two pieces together,
dipping the flat sides lightly in white of egg to make them stick.

PLAIN FROSTING

1 cup powdered or confectioners' sugar

2 tablespoons milk or water
l /4 teaspoon vanilla

Add only enough liquid to make a moderately thick paste;
different grades of sugar may require different amounts.

Two tablespoons of cocoa or grated chocolate, melted, may be
added if desired.

ORNAMENTAL FROSTING

1 cup powdered sugar White of 1 egg

1 teaspoon lemon juice

This frosting is to be used only for decoration on a cake that
has already been iced.

Beat the egg until it is frothy but not dry; add three tea-
spoons of sugar and beat five minutes; add one teaspoon every
five minutes until the frosting is thick; then add the lemon juice.
Continue beating until a point of the mixture will keep any form;
press through a pastry tube upon the cake as desired.

BOILED FROSTING

1 cup sugar 1 egg white

4 tablespoons water 1 teaspoon vanilla

Boil the sugar and water until the syrup will thread when
dropped from the tip of a spoon. Pour gradually over the stiffly
beaten white, beating constantly until the mixture is of the right
consistency to spread; then add flavoring and spread evenly
with a knife over the cold cake.

272 I.-L

HOW TO USE A PASTRY TUBE

for &
Family of Four

If two eggs are used instead of one the mixture will not harden
so quickly and will be more easily spread.

CHOCOLATE FROSTING No. 1

Make a boiled frosting, adding one square of unsweetened
chocolate, grated, to the beaten egg. The chocolate will melt
when the hot syrup is poured on.

CHOCOLATE FROSTING No. 2

2 tablespoons melted chocolate 5 tablespoons powdered sugar

3 tablespoons boiling water

Cook over the fire until smooth and glossy, and use at once.
This icing is to be used for eclairs or small cakes.

MAPLE-SUGAR FROSTING

l /2 pound maple sugar y 2 cup milk

Whites of 2 eggs

Scrape the sugar into a saucepan; add the milk and stir over
the fire until it spins a thread. Pour hot over the beaten whites
of eggs ; beat until it begins to thicken and spread quickly between
the layers of cake.

DIVINITY FROSTING

1 cup brown sugar 1 egg white

3 tablespoons water 1 teaspoon vanilla

Boil the sugar and water until it forms a soft ball when dropped
into cold water. Proceed as with Boiled Frosting.

CHOCOLATE FILLING

5 tablespoons grated chocolate 1 egg

1 cup sugar 2 teaspoons milk

V 2 teaspoon vanilla

Melt the chocolate; add the sugar, egg and milk and cook for
five minutes over boiling water. Cool slightly; add the vanilla
and spread between the layers of cake v

273 L-L

CAKES Planned for.

Family of Four

FIG FILLING

V 2 pound chopped figs 3 tablespoons boiling water

2 tablespoons sugar 1 tablespoon lemon juice

Cook all the ingredients together in a double boiler until thick
enough to spread without running off the cake. Have the cake
cold and the filling hot.

FRUIT FILLING

Whites of 3 eggs 4 tablespoons chopped raisins

l /2 cup sugar l /2 cup chopped almonds

4 tablespoons chopped citron % pound chopped figs

Beat the whites to a stiff froth; add the sugar gradually, then
the fruit and nuts.

ORANGE FILLING

To the juice and grated rind of one orange add enough powdered
sugar to make a stiff paste. Spread between the layers of a cake,
icing the top layer.

LEMON FILLING

1 cup sugar */ tablespoon butter

Yolks of 2 eggs Juice and grated rind of 1 lemon

Put all the ingredients in a double boiler and stir and cook
until the mixture thickens. Spread between the layers of cake
and ice the top with a white icing made from the whites of eggs
not used in the filling.

COCOANUT FILLING

Make a boiled frosting; spread as usual; sprinkle cocoanut
over the top; lay on another layer and do the same.

MARSHMALLOW FILLING

1 cup sugar White of 1 egg

5 tablespoons boiling water 8 marshmallows

J /2 teaspoon vanilla

Beat the white of the egg until stiff and heat the marshmallows
until soft. Boil the sugar and water until it spins a thread; pour
on the egg and marshmallows and beat until cool enough to spread.

274 L-L

PASTRY AND PIES

fc-L

// pie weren't good for us, why should it taste so good ?

Riddles to Solve.

Occasionally, I give my stomach a piece of mince pie just to show
it who is the bos?

The Bishop.

276

PASTRY AND PIES

r would be a waste of paper and space to warn the average
American against the indigestibility of pastry, even at its
best, and to explain that starch cells thus combined are
armored against the influence of digestive fluids. Therefore
every good cook endeavors to produce the best kind of pastry,
light and flaky, and as digestible as possible; for heavy, soggy
pastry is an endurance test for the digestion of even the most
healthy person.

The baking is especially important, because even good crust
poorly baked is unfit to eat. The oven must be hot, with the
greatest heat at the bottom, so that the under crust may be thor-
oughly cooked, and cooked before the filling of the pie has a chance
to soak in and make it soggy.

Butter makes a more flaky crust than lard, although the recipes
call for lard because that is generally more available; but other
preparations, of which there are several on the market, may be
used,

PUFF-PASTE

l / 2 pound butter l / 2 teaspoon salt

l /2 pound flour l / 4 to l / 2 cup ice-water

The secret of making good puff -paste is to have all the ingredients
cold. Use a marble slab if possible and avoid making the paste
on a warm, damp day. It should be made in a cool place, as
it is necessary to keep the paste cold during the whole time of
preparation. The recipe makes two pies or four crusts.

Cut off one third of the butter and put the remaining two thirds
in a bowl of ice- water. Divide this into four equal parts; pat
each into a thin sheet and set them away on ice. Mix and sift the
flour and salt; rub the reserved butter into it and make as stiff
as possible with ice-water. Dust the slab with flour; turn the

19 277 L-L

PASTRY AND PIES

paste upon it; knead for one minute; then stand on ice for five
minutes. Roll the cold paste into a rectangular sheet about one
third of an inch thick; place the cold butter in the center and fold
the paste over it, first from the sides and then the ends, keeping
the shape square and folding so that the butter is completely
encased and cannot escape through any cracks as it is rolled. Roll
out to one fourth inch thickness, keeping the rectangular shape and
folding as before, but without butter. Continue rolling and fold-
ing, enclosing a sheet of butter at every alternate folding until all
four sheets are used. Then turn the folded side down and roll in
one direction into a long narrow strip, keeping the edges as straight
as possible. Fold the paste over, making three even layers. Then
roll again and fold as before. Repeat the process until the dough
has had six turns. Cut into the desired shapes and place on the
ice for twenty minutes or longer before putting in the oven.

If during the making the paste sticks to the board or pin,
remove it immediately and stand on the ice until thoroughly
chilled. Scrape the board clean; rub with a dry cloth and dust
with fresh flour before trying again. Use as little flour as possible
in rolling, but use enough to keep the paste dry. Roll with a
light, even, long stroke in every direction, but never work the
rolling pin back and forth as that movement toughens the paste
and breaks the bubbles of air.

The baking of puff-paste is almost as important as the rolling,
and the oven must be very hot, with the greatest heat at the
bottom, so that the paste will rise before it browns. If the paste
should begin to scorch, open the draughts at once and cool the
temperature by placing a pan of ice- water in the oven.

HALF PUFF-PASTE FOR FRUIT PIES

l /2 pound flour Ice-water

2 ounces lard 4 ounces butter

Pinch of salt

Sift Uie flour and salt; cut into it the lard; mix to a dough with
cold water. Flour the pastry slab or pie board; turn out the paste;
roll half an inch thick; sprinkle lightly with flour and roll again
Lay on the butter; fold the crust over; roll as before; dust with
flour; fold and roll again. Repeat the process once more; set
in a cool plae** for half an hour or longer; give another roll and the
paste is readj for use. It should make four single crusts.

278 L-L

PASTRY AND PIES

PLAIN PASTE

l l /2 cups flour (sifted) 1/2 cup lard

J /2 teaspoon salt 3 J /2 tablespoons coid water

Sift the flour and salt, then cut in the shortening with two
knives until it looks mealy. Add the water gradually, cutting
it in with a knife. Flour the bottom of the pan; roll out the crust
and line the bottom of the pan with it. Trim off the edges; roll
them out; form into a long strip and press around the edge of
the crust, moistening it slightly with water first to make the
dough adhere. Fill and bake in a quick oven, having the greatest
heat at the bottom. A gas stove is more satisfactory for pies
than a coal stove. The recipe makes two single crusts.

TARTLETS

Roll puff-paste one eighth of an inch thick; cut it into squares;
turn the points together into the middle and press slightly to make
them stay. Bake until thoroughly done; place a spoonful oi
jam in the center of each; cover the jam with meringue and brown
the meringue in a quick oven.

By brushing the top of the paste with beaten egg diluted with
one teaspoon of water a glazed appearance may be obtained.

TORTO FRUTAS

Line the sides of a baking dish with a half puff-paste; cover the
bottom with sliced pineapple; put in a layer of peeled sliced
oranges, then sliced bananas and then a few slices of lemon;
sifting a generous supply of powdered sugar over each layer.
Repeat the layers until the dish is full and cover with chopped nuts
and narrow strips of the puff-paste. Bake slowly for an hour
or more.

PEACH CRUSTS

Roll puff-paste one-eighth of an inch thick; cut in two-and-a-
half-inch squares and bake in a hot oven. Cool; press down the
centers and place in each a half of a canned peach, drained from
its syrup. Sprinkle with powdered sugar and squeeze a little
lemon juice into each cavity.

279 fc-fc

PASTRY AND PIES

FRENCH TART

Roll out puff-paste; cover a pie dish with it; turn and notch
the edge; fill the crust with any small preserved fruits, jam or
marmalade; cut out an ornament of leaves from the crust; lay
it on the top and bake for about half an hour in a quick oven.

BAKED APPLE DUMPLINGS

Pare and core large tart apples. Make a short pie-crust; roll
thin and cut into squares large enough to cover an apple. Place
one apple in the center of each square; fill the cavity with sugar,
cinnamon and grated nutmeg; fold the corners to meet at the top,
pinching the edges to make them stick together and hold in the
juices. Bake until the apples are tender and serve with hard or
wine sauce.

PUMPKIN PIE

l l /2 cups cooked pumpkin 1 tablespoon flour

% cup milk 1 teaspoon vanilla

2 eggs y z CU P sugar

V 4 teaspoon salt

Cut the pumpkin in small pieces; peel, wash and steam or stew
until tender. Mash to a pulp; cook as dry as possible without
scorching and rub through a colander or coarse sieve. Mix thor-
oughly with the milk and other ingredients; pour into an open
crust and bake slowly for forty or fifty minutes. Spices may be
used in addition to the vanilla for flavoring if desired.

Squash pie may be made from this recipe, using less milk,

RHUBARB PIE

l l /2 cups rhubarb 1 egg

% cup sugar 1 tablespoon flour

Prepare the rhubarb and scald it as for stewing; mix with the
other ingredients and bake between two crusts,

LEMON MERINGUE PIE

1 cup water Juice and grated rind of 1 lemon

1 tablespoon cornstarch Yolks of 2 eggs

1 cup sugar Whites of 2 eggs

Butter size of 1 egg 2 tablespoons sugar

Boil the water; wet the cornstarch and stir it in; boil until
clear and pour on tne sugar and butter. When cool add the lemoc

280 *-*

PASTRY AND PIES

and egg yolks and pour into a pie plate lined with any kind of paste
preferred. Bake in a hot oven, having the greatest heat at the
bottom of the oven. When nearly done cover with a meringue
made from the whites of the eggs and two teaspoons of granulated
sugar and return to the oven to brown.

LEMON CREAM PIE

l / 2 cup milk Juice and grated rind of 1 lemon

1 cup sugar Yolks of 3 eggs

l l /2 teaspoons cornstarch Whites of 3 eggs

3 tablespoons sugar

Bake the pie crust first. Heat the milk; add next four ingre-
dients as in making custard; pour this, boiling, upon the whites,
beaten light and mixed with the three tablespoons of sugar. Pour
into the crust and brown slightly in a hot oven.

RAISIN PIE

1 cup sugar 1 cup water

2 tablespoons flour Juice and grated rind of 2 lemons
y-t cup molasses 1 cup seeded raisins

Stir the flour into the sugar; then add the other ingredients
in the order named. Bake between two crusts, slashing the
upper one.

CRANBERRY TART

l l / 2 cups cranberries % cup sugar

l /2 cup water

Wash the cranberries and cook them with the sugar and water
for ten minutes. Line a pie plate with paste; pour in the cran-
berries when they have cooled; moisten the edges and lay narrow
strips of paste across the plate, forming diamond-shaped spaces.
Add a rim of paste; press into flutings with the finger and bake
in a hot oven.

CUSTARD PIE

2 eggs Pinch of salt

3 tablespoons sugar l*/2 cups milk

Grated nutmeg or cinnamon

Beat the eggs slightly; add the sugar, salt and milk. Line a
pie plate with paste; strain in the mixture; sprinkle grated nut-

281 L-L

PASTRY AND PIES

meg or cinnamon over the top and put in a quick oven. When
the edge of the crust begins to brown reduce the heat and bake
till the custard is just set.

COCOANUT CUSTARD
l l /2 cups milk 2 eggs

Sugar to taste 1 cup grated cocoanut

Boil the milk; sweeten to taste and cool. Beat the eggs sepa-
rately and then together; add them to the cocoanut and combine
with the milk. Bake in a crust like custard pie.

CHEESE CAKE

1 cup milk 1 tablespoon cornstarch

Pinch of salt 2 eggs

3 A cup sugar 1 cake cottage cheese

Scald the milk; add the sugar, salt and cornstarch dissolved
in a little cold milk. Stir over hot water until the mixture thickens ;
then add the beaten eggs and last the cheese cake, mixed with a
little extra milk. Line one pie plate or a number of small patty
pans with paste; fill with the mixture and bake until the cheese
custard is firm.

APPLE PIE

Pare, core and slice tart, juicy apples; cook them in as little
water as possible; rub through a colander; add a piece of butter
the size of an egg and sugar to taste; also half the peel of a grated
lemon. Bake between two crusts, using half puff-paste or plain
paste,

CHERRY PIE

Line a pie plate with half puff-paste and bake until delicately
browned. Cook the cherries for several minutes in plenty of
sugar, adding no water; pour them into the crust; cover with
paste and bake in a quick oven.

BETHLEHEM APPLE TART

Pare, core and slice juicy tart apples. Line a pie plate with
half puff-paste; put in layers of apples and sugar until the dish is
very full; add a little water; drop small pieces of butter over the

282 *- L

^i:

HOW TO MAKE PASTRY

Mixing the Dough Fluting the Crust Health Pie

PASTRY AND PIES

top and sprinkle with cinnamon. Do not cover with crust but
bake in a quick oven until the apples are tender. If the crust
bakes before they are tender cover with an inverted pie plate to
hasten the cooking of the fruit.

PEACH PIE

Line a pie plate with half puff-paste and fill it with layers of
sliced peaches thickly covered with sugar. Heap the peaches
well in the middle; cover with crust and bake.

PEACH TART
Follow the recipe for Bethlehem Apple Tart.

MINCE-MEAT

r pound suet 3 cups seeded raisins

2 pounds lean beef 1 cup currants

1 quart chopped apples l /2 cup molasses

l /4 cup candied orange peel 1 cup sugar

l /4 cup candied lemon peel 1 teaspoon cinnamon

l /2 pound citron l /2 teaspoon allspice

Juice and grated rind of 1 lemon */ 2 teaspoon cloves

Juice and grated rind of 1 orange 1 nutmeg, grated
2 l /2 cups sweet cider

Let the meat simmer slowly in a covered kettle until tender;
run through a meat chopper and mix with the suet, which has
likewise been put through the chopper. Add the other ingredients
in the order named, chopping the citron and orange and lemon
peel before mixing. Put in a stone crock; cover and let stand
several days to ripen. Bake in plain or half puff-paste and use
puff-paste for the top crust.

WASHINGTON PIE

V 2 pound butter 1 glass sweet cider

V 2 pound sugar Grated rind of l / 2 lemon

5 eggs Little grated nutmeg

Vfe pound flour Raspberry jam

Beat the butter and sugar to a cream ; add the yolks of the eggs,
then the flour alternately with the beaten whites; last add the
cider, nutmeg and lemon. Bake in two layers; fill with raspberry
jam half an inch thick and sift sugar over the top. Serve for des-
sert, cut like pie.

283 I--L

PASTRY AND PIES

HEALTH PIE

A pie far more palatable and digestible than the ordinary
American pie is made by using an earthen or porcelain baking
dish and omitting the bottom crust. Fill the dish well with fruit
and sugar; cover with paste and bake as usual.

FANCY SHORT CAKE

Puff-paste makes the finest short cake. Bake the crust in two
rounds and arrange them in layers, buttering each and covering
thickly with fruit, sugar and a little cinnamon if liked. Over
the top layer of fruit spread whipped cream or a meringue made of
the whites of two eggs and two tablespoons of granulated sugar.
If the meringue is used, brown slightly in the oven. Serve cold
with cream.

PLAIN SHORT CAKE

2 cups flour 3 teaspoons baking powder

l /2 teaspoon salt 3 tablespoons butter

About % cup milk

Sift the dry ingredients; rub in the butter; add milk to make a
soft dough. Roll out a half inch thick and bake in a hot oven.
When cold, cut open, butter and spread with fruit and meringue
as directed under Fancy Short Cake.

Strawberries make the best short cake; but other berries and
sliced peaches are also good. For recipe, see page 200.

284

SANDWICHES AND SAVORIES

There be land-witches and water-witches,

Pretty witches and ugly witches;

Bui no witches like sandwiches for a hungry man.

Fables of a Rolling Pin.

SANDWICHES AND SAVORIES

FOR the automobile trip, for picnics, for school lunches, for the
simple home luncheon, and for light refreshments of all kinds,
the sandwich is in constant demand. Like the salad, it is capable
of infinite variety, but there are certain combinations that are
worth repeating many times, and these will offer suggestions for
others.

MEAT SANDWICHES

An infinite variety of meat sandwiches can be made beef,
lamb, chicken, ham, tongue, etc. The meat may be sliced thin
and placed between buttered bread or minced and mixed with
mustard, catsup, Mayonnaise or cooked salad dressing.

MEAT FILLING FOR SANDWICHES

1 tablespoon butter y 2 teaspoon salt

1 tablespoon flour 1/2 teaspoon mustard

1 cup milk Dash of red pepper

Yolks of 2 eggs 1 tablespoon lemon juice
1 cup cold meat

Melt the butter in a double boiler; stir in the flour; add the
milk gradually; then the eggs, well beaten, and the seasoning.
Cook until thick, stirring constantly to prevent lumps. Remove
from the fire; cool and beat in the lemon juice; then add the meat,
finely chopped or ground.

BOHEMIAN SANDWICHES

Chop shrimps very fine and mix them to a paste with melted
butter. Season with lemon juice, Worcestershire, salt and pepper.
Spread between thin slices of toast.

287

SANDWICHES AND SAVORIES

ANCHOVY SANDWICHES

Pound tne anchovies to a paste and mix with an equal quantity
of olives stoned and finely chopped.

FIG SANDWICHES

Remove the stems and chop the figs fine. Put in a double
boiler with a little water and cook until a paste is formed. Add a
few drops of lemon juice; set aside; when cool spread on thin
slices of buttered bread.

DATE AND FIG SANDWICHES

Wash equal quantities of dates and figs; stone the dates; add
blanched almonds in quantity about one fourth of the entire bulk;
then run the whole mixture through a meat chopper. Moisten
with orange juice and press tightly into baking powder tins. When
ready to use, dip the box in hot water; turn out the mixture;
slice and olace between thin slices of buttered bread.

FRUIT SANDWICHES

Soak any kind or several kinds of dried fruit in water for two
hours; drain and dry thoroughly; moisten with orange or lemon
or a little grape juice, and spread on thin slices of buttered bread.

NUT SANDWICHES

Moisten chopped nuts of any kind with cream or Mayonnaise
dressing; add a little salt and spread on slices of brown bread.

NUT AND RAISIN SANDWICHES

Take equal quantities of nuts and raisins; moisten with cream
or grape juice and spread on thin slices of bread.

OLIVE SANDWICHES

Take either ripe or green olives; remove the seeds; mince and
mix thoroughly with Mayonnaise dressing. Spread between slices
of whole-wheat or graham bread.

SANDWICHES AND SAVORIES

LETTUCE AND CREAM-CHEESE SANDWICHES
Mix equal quantities of chopped lettuce and cream cheese; add
salt and spread on thin slices of buttered bread.

LETTUCE AND WALNUT SANDWICHES

Mix chopped walnuts with Mayonnaise dressing and spread on
thin slices of bread; lay a leaf of lettuce over each; then another
slice of thin, unbuttered bread.

LETTUCE SANDWICHES

Pull the lettuce into small bits; mix thoroughly with Mayon-
naise dressing and spread between layers of unbuttered bread.
Dp not make until near serving time or the lettuce will lose its
cnspness.

EGG SANDWICHES

Mix hard-boiled egg, finely chopped, with Mayonnaise dressing
and spread on slices of buttered bread, preferably graham.
Chopped olives may be added to the egg mixture if desired.

SURPRISE SANDWICHES

Take orange marmalade, pecan nuts and cream cheese in equal
quantities and after mixing thoroughly spread on thin slices of
buttered bread.

RIBBON SANDWICHES

Cut two slices of white bread and two of brown. Butter three
and spread with a thick paste made of hard-boiled egg very finely
chopped and mixed with Mayonnaise dressing. Build the slices
up one above the other, alternating brown and white, and placing
the unbuttered slice on top. Before serving, slice down as you
would a layer cake.

SWEET SANDWICHES

Butter thin slices of bread and spread with any kind of fruit
jelly, jam or marmalade. For variation mix the preserves with
cream cheese. Currant jelly is especially good in this combination,

289

SANDWICHES AND SAVORIES pffiyS 9**

MOCK CRAB SANDWICHES

l /4 cup grated cheese 1 teaspoon anchovy paste

l /4 teaspoon salt 1 tablespoon chopped olives

l / 4 teaspoon paprika 1 teaspoon lemon juice

Vi teaspoon mustard 2 tablespoons butter

Mix the ingredients to a cream and spread between thin slices
of graham or white bread.

EGG AND OLIVE SANDWICHES No. 1

4 hard-boiled eggs Salt and pepper

2 tablespoons chopped olives Olive oil and vinegar

Chop the egg and mix with the olives; season and moisten with
olive oil and vinegar. Spread between thin slices of buttered
bread.

EGG AND OLIVE SANDWICHES No. 2

Yolks of 3 hard-boiled eggs Salt and paprika

4 chopped olives 1 teaspoon lemon juice

1 tablespoon butter 1 teaspoon anchovy essence

Buttered slices of bread

Mix the eggs, olives, butter and seasonings to a paste; spread
between thin slices of bread, preferably round.

JAPAN SANDWICHES

Chop raw oysters fine; season with pepper, salt and horse-
radish. Spread a little on a thin slice of buttered bread; add a
crisp lettuce leaf and a second slice of bread.

CAVIAR SANDWICHES

Remove the crusts from thin slices of bread; spread with caviar
mixed with lemon juice; roll each slice and fasten with a tooth-
pick or serve flat as usual.

SARDINE SANDWICHES

Skin and bone the sardines and mash to a paste. Season with
lemon juice, cayenne pepper and salt, and spread between thin
slices of bread.

290 L-L

SANDWICHES AND SAVORIES

CHEESE FILLING FOR SANDWICHES

2 tablespoons butter *4 teaspoon mustard

2 tablespoons flour Salt and paprika

1 cup milk 1 cup grated cheese

Melt the butter; stir in the flour; then add the milk gradually
and let it cook until a thick paste is formed. Take from the fire;
add the seasoning; work in the grated cheese and set away until
needed. Except in very warm weather this will keep a week.

CLUB SANDWICH

2 slices bread 2 slices chicken breast
2 leaves lettuce 2 slices bacon

Mayonnaise dressing

Toast the bread to a delicate brown and fry the bacon crisp. On
one slice of toast place lettuce leaves, covering them with Mayon-
naise; then lay on the pieces of chicken and the bacon; cover
again with Mayonnaise; put on the second slice of toast; press
down and cut through the sandwich diagonally. Work as quickly
as possible so that the toast and bacon may be hot when served.

COMBINATION SANDWICH

2 slices whole wheat bread 2 slices Swiss cheese

2 slices cold boiled ham Butter

Butter the bread. On one slice lay the slices of cold ham; then
lay on the cheese; then the other slice of bread and press down
firmly. Cut across diagonally and serve.

CINNAMON TOAST

Toast thin slices of bread to a delicate brown; butter evenly
and sprinkle with powdered sugar and cinnamon. Serve with
afternoon tea.

EGG TOAST

1 egg 1 cup milk

l /4 teaspoon salt 4 slices bread

Beat the egg thoroughly and add the salt and milk. Have the
bread cut in thin slices; dip them in the milk, allowing each to
absorb some. Brown in a buttered frying pan or on a griddle;
butter and serve hot with sugar and cinnamon or with syrup.

291 %-L

SANDWICHES AND SAVORIES

CHEESE STRAWS

Roll out plain or puff-paste until one fourth of an inch thick.
Spread one half with grated cheese; fold over and roll again. Re-
peat the process three or four times; then cut into strips and bake.
Serve with soup or salad.

SALTED ALMONDS

Pour boiling water on the almonds; cool and remove tne skins;
dry thoroughly and brown in a hot oven using a half tablespoon of
butter or olive oil (preferably the oil) to each cup of nuts. When
brown, sprinkle well with salt and spread on paper to dry and cool.

A still easier way to prepare the nuts is to cook them over the
fire, using a larger quantity of olive oil. As the oil can be saved
and used again, this method is not necessarily extravagant.

SALTED PEANUTS

Shell and skin freshly roasted peanuts and proceed as in salting
almonds.

Savories are small accompaniments of the meal, such as appe-
tizers, relishes, canapes, small sandwiches, and other tasty dishes,
made from anchovy, caviar, sardines, olives, cheese, etc.

292

CEREALS

i. There lay the secret of life in a tiny kernel of wheat wrapped as
deep in mystery as an Egyptian mummy.

Quaint Tales.

294

CEREALS

^T^HE cereal grains wheat, corn, rice, oats, rye, barley furnish
* the principal part of the world's food supply, being culti-
vated practically everywhere except in the Arctic regions. They
provide about one-quarter of the food consumed by the average
American family. The word cereal is derived from the name of
the Roman goddess of grain Ceres.

In the grain or seed kernels of tall grasses lie the living germs
of the plant, surrounded by the food necessary for their growth.
It is this food which supplies the world's table with breakfast
foods and cereal foods of all kinds. The cereal grains are rich in
starch,* and supply an abundance of carbohydrate, or fuel-and-
energy food. They contain also much protein, or muscle-forming
food, and several per cent of fat (oils), in addition to mineral
salts and vitamins.

With whole milk, cereals supply the elements of nutrition in
the most desirable proportions, and make excellent breakfast
foods. As with all starchy foods, thoroughness of cooking is a
factor which has an important bearing upon digestibility. It is
unfortunate that cereals are so often served for breakfast hurriedly
prepared. They should, whenever possible, be cooked over night;
and for this reason the use of the fireless cooker is to be especially
recommended. The ready-cooked breakfast- foods are not more
digestible than any thoroughly cooked cereal, though usually
higher in price. Where there is no fireless cooker, however, and
where the saving of fuel is to be considered, they are not necessarily
more expensive.

OATMEAL PORRIDGE

As oatmeal is ground in different grades of coarseness, the time
for cooking varies and it is best to follow the directions given on
the packages. The meal should be cooked until soft, but should

295 x-i.

CEREALS

not be mushy. Cook in a double boiler the required time. Keep
covered until done; then remove the cover and let the moisture
escape.

OATMEAL WITH CHEESE

1 cup oatmeal 1 teaspoon salt

Water 1 tablespoon butter

1 cup grated cheese

Cook the oatmeal over night and just l>efore serving add the
butter and cheese. Stir until the cheese is melted and serve at
once.

BAKED APPLE WITH OATMEAL

Pare and core the apples and fill the core space with left-over
oatmeal mush. Put the apples in a baking dish; sprinkle with
sugar; pour a little water into the bottom of the pan and bake in
a moderate oven until the apples are tender. Serve warm with
cream for breakfast or luncheon.

WHEAT CEREALS

Wheat cereals, like oatmeal, are best cooked by following the
directions on the package. Most of them are greatly improved
by the addition of a little milk or by ja few chopped dates or
whole sultana raisins.

CORN-MEAL MUSH

1 cup corn meal 1 teaspoon salt

1 cup cold water 1 pint boiling water

Mix together the corn meal and salt and add the cold water
gradually, stirring until smooth. Pour this mixture into the
boiling water and cook in a double boiler from three to five hours.
Serve hot with cream and sugar.

FRIED MUSH

Pour hot corn meal into a square dish that has been rinsed in
cold water. When the mush is cold cut it into slices one hah* inch
thick ; dust with flour and fry a delicate brown . Serve wit h syrup .

296 " M,

Planneu for*
Family of Four

BOILED RICE

I 2 cup rice 2 quarts water

1 tablespoon salt

Put the rice in a strainer; place the strainer over a bowl nearly
full of cold water; rub the rice; lift the strainer from the bowl and
change the water. Repeat the process until the water in the bowl
is clear. Have the two quarts of water boiling briskly; add the
rice and salt gradually so as not to check the ebullition; boil
twenty minutes or until soft; drain through a colander and place
the colander over boiling water for ten minutes to steam. Every
grain will be distinct and tender.

If desired, the rice may be brought to a boil in a little milk
instead of being steamed, though in this case the grains may not
remain separate.

Serve as a vegetable with butter and salt, or as a cereal with
cream and sugar.

RICE IN MILK

I I 2 cups hot milk % cup rice

\2 teaspoon salt

Clean the rice as for boiling in water; and cook with the milk
and salt, adding a few seeded or sultana raisins if desired. Serve
hot like boiled rice or press into small cups, cool and serve with
cream and sugar.

FARINA

3 tablespoons farina 1 pint boiling water

1 2 teaspoon salt

Cook the mixture in a double boiler for about one hour.

HOMINY

1 cup hominy 2 tablespoons butter

2 quarts water 1 teaspoon salt

2 tablespoons cream

Get the unbroken hominy and after careful washing soak it
twenty-four hours in the water. Cook slowly in the same water
in a covered vessel for eight hours or until all the water has been
absorbed by the hominy; add the butter, salt and cream and serve
as a vegetable or as a cereal with sugar and cream.

297 i-i

Planned for a
Family of Four

TO USE LEFT-OVER CEREALS

Cold cooked cereal Peaches, apples or pears

Chop the cold cooked cereal quite fine. Butter a deep pudding
dish. Spread a layer of cereal on the bottom. Cover with sliced
fruit. Sprinkle with sugar. Continue in this manner until dish
is filled. Cover top with cracker crumbs, buttered. Bake until
well browned. Serve with sweetened cream.

298

CANDY

*Tis an ill cook that cannot lick his own fingers.

SHAKESPEARE.

300

CANDY

THE "sweet tooth" is increasing in size in America. Sugar
is a valuable food; and pure candies, rightly used, are good
for children. The best time to eat candy is toward the end of a
meal. Its abuse is in much munching between meals, which
destroys the appetite for more needed food.

FONDANT

2 cups granulated sugar 1 cup water

l /4 saltspoon cream of tartar

Put the ingredients in a copper or granite saucepan; stir until
the sugar is dissolved, but no longer.* Boil until the mixture makes
a very soft ball when dropped in cold water. After it has boiled
a few minutes sugar will adhere to the sides of the kettle: this
should be washed off as soon as it forms, with the hand first dipped
in cold water. Pour the mixture slowly on a moist marble slab or
large platter; let it cool until pressure with the finger leaves a dent
on the surface. If stirred while too warm or if cooked too long it
will granulate and must be recooked, adding more water. When
it will dent work the mass with a wooden spoon or spatula, keep-
ing the mass in the center as much as possible. Continue to stir
until creamy; then work with the hands until perfectly smooth.
Put in a bowl; cover with oiled paper to exclude the air and let
stand for twenty-four hours.

Make into balls for cream chocolates and centers of walnut
creams, date creams, etc., adding flavoring as desired. For cocoa-
nut creams stir in grated or dried cocoanut.

QUICK FONDANT

White of 1 egg Confectioners' sugar

Flavoring

Beat the egg very stiff; stir in as much confectioners' sugar as
the egg will hold; flavor and mold into small balls.

* A candy thermometer does away with much guesswork. Special directions
are usually furnished with such conveniences.

301 L-L

Planned for a
Family of Four

CHOCOLATE CREAMS

Roll fondant into balls; dip them in melted chocolate and stand
them to dry on waxed paper.

The necessary utensils are a wire fork and a very small double
boiler. The chocolate when melted should come nearly to the
top of the inner boiler. Melt the chocolate; cool to about 80 F.;
drop a ball of fondant into the chocolate; with a fork push it below
the surface; remove carefully with the fork.

CHOCOLATE CREAM MINTS

Melt fondant over hot water; flavor with oil of peppermint and
drop from the tip of a spoon on waxed paper. When cool dip in
melted chocolate as directed under the recipe for Chocolate Creams.

NOUGAT

White of 1 egg 1 teaspoon vanilla

2 tablespoons cold water Confectioners' sugar

2 pounds chopped nuts

Beat the egg to a stiff froth; add the water and stir in enough
sugar to make a stiff paste. Turn out on a molding board well
dusted with confectioners' sugar, and work the nuts into the paste.
Roll out to the thickness of one half inch; cut into strips a half
inch wide and an inch and a half long and put on waxed paper to
dry.

MOLASSES CANDY No. 1

J /2 cup molasses iVfe tablespoons vinegar

l l /2 cups sugar % teaspoon cream of tartar

l /2 cup boiling water l /4 cup butter
Pinch of soda

Bring the molasses, sugar, water and vinegar to a boil and add
the cream of tartar. Boil until a little of the mixture becomes
brittle when dropped in cold water. When nearly done add butter
and soda and stir constantly. Pour into buttered tins; mark off
in squares and set aside to harden; or cool slightly and pull, but-
tering the hands first and adding a few drops of flavoring if desired.
Pull until the candy is light; roll into sticks and set ade to cool.

302 fc-i,

Planned Tor a r\ * TvrT\ V

Family of Four L/AJNJJl

MOLASSES CANDY No. 2

2 cups molasses y 2 cup vinegar

1 cup sugar Butter size of egg

Put the molasses, sugar and vinegar in a pan and boil until the
mixture hardens when dropped into cold water. Pour into but-
tered pans; mark into squares and set aside to harden; or cool
slightly: butter the hands and pull the candy until it is light.

CINNAMON CANDY

1 pound granulated sugar 1 teaspoon vinegar

1 cup water 12 drops oil of cinnamon

Boil the mixture until a little of it hardens when dropped in cold
water; pour into shallow buttered tins and stand them in cold
water, turning the edge of the candy until it cools. Add the oil of
cinnamon; pull until white and put in a cool place to harden.
When cold pack in an airtight vessel and leave over night.

BUTTER SCOTCH

1 cup sugar y 2 cup butter

1 cup molasses 2 tablespoons vinegar

1 teaspoon soda

Boil all the ingredients together until the syrup will snap when
tested in cold water. Pour into buttered tins and when nearly
cold cut into small squares and wrap each in paraffin paper.

PINOCHE

3 cups light brown sugar l / 2 cup butter

1 cup milk 1 cup nut meats

1 teaspoon vanilla

Mix the sugar and milk over the fire; when hot add the butter;
boil and stir until the mixture forms a soft ball when dropped in
cold water. Add nuts and flavoring and beat until the sugar begins
to granulate. Pour into buttered tins; mark in squares and set
aside to cool.

PEANUT BRITTLE
1 quart roasted peanuts 1 pound granulated sugar

Shell the peanuts; remove the skins and roll them or run them
through the meat chopper. Melt the sugar over the fire; add the

303

r* A TVTTk V Planned for a

WUN JJ I Family of Four

peanuts; mix and turn out on a greased marble slab or large
greased tin. Roll quickly with an ordinary rolling pin that has
been well greased; cut into squares and break apart.

PRALINES

2 cups powdered sugar V 2 cup cream

1 cup maple syrup 2 cups nut meats

Boil the sugar, maple syrup and cream together until a little
dropped in cold water will form a soft ball. Remove from fire;
beat till creamy; add the nuts and drop by spoonfuls on buttered
paper or tins.

CHOCOLATE FUDGE

1 cups granulated sugar Butter size of egg

l /2 CU P ntilk 2 ounces unsweetened chocolate

1 teaspoon vanilla

Boil the mixture until it will make a soft ball when dropped in
water. Remove from the fire; beat until thick, adding the vanilla
while beating. Pour into buttered pans; mark in squares and set
aside to cool.

COCOA FUDGE

Make the same as chocolate fudge, substituting three table-
spoons of cocoa for the two ounces of chocolate.

CHOCOLATE CARAMELS

1 pound sugar */fc cup milk

6 tablespoons syrup molas Butter size of walnut

2 ounces chocolate 1 teaspoon vanilla

Boil together the sugar, molasses, chocolate and milk until the
aaixture hardens when dropped in cold water. When nearly done
add the butter; flavor after the candy is taken from the fire.

COCOAWT BUTTER SCOTCH

*/2 cup shredded cocoanut 3 ounces butter

t/2 Bound brown sugar 3 teasooons water

1 teaspoon vanilla

Put the sugar, butter and water into a saucepan ; boil for ten
minutes, stirring only occasionally. Stir in the cocoanut; test by

304

Planned for a p A TVm V

Family of Four V^AIi J I

dropping a spoonful in cold water. If the mixture hardens re-
move from fire; add flavoring; pour into buttered tins; mark off
in squares and stand away to harden.

CREAM PEPPERMINTS

2 cups sugar tablespoons water

Pinch of cream of tartar 10 drops oil of peppermint

Put the sugar, cream of tartar and water in a granite saucepaA
and stir until the sugar is dissolved. Boil ten minutes; remove
from fire; add peppermint and beat until the mixture thickens;
then drop from a spoon on buttered paper.

MEXICAN CARAMELS

2 cups granulated sugar 1 cup brown sugar

l l /2 cups milk or cream

Melt one cup of granulated sugar but do not let it brown; when
a syrup add the milk or cream, then the remainder of the sugar,
stirring constantly. Cook until it forms a solid ball when dropped
in cold water. Pour out into a shallow pan, the bottom of which
lias been well greased with butter; mark off in squares and set
aside to cool.

POP-CORN BALLS

Boil syrup molasses for twenty-five or thirty minutes; stir into
it corn that has been carefully popped; pour out on buttered tins
and with greased hands form into balls.

Puffed wheat and rice may be made into balls in the same way,

FRUITS GLACE

2 cups sugar 1 cup water

Washed fruit

Boil the sugar and water until the syrup becomes brittle when
dropped in cold water. Dip the fruit in the syrup and set in a coo j
place.

NUTS GLACfi

^ Follow the recipe for fruits glace. Put each nut on a long pia:
dip it carefully and lay on oiled paper,

305

P A "N"H V Planned for a

^All ** Family of Four

CANDIED LEMON AND ORANGE PEEL

Lemon and orange peel if saved can be put to excellent use.
Take out the greater portion of the white inside; throw the rinds
into boiling water and simmer gently for twenty minutes. Drain,
weigh and take a pound of sugar to every pound of peel. Put a
layer of sugar and a layer of fruit into the preserving kettle; stand
it over a slow fire until the sugar melts. When melted, cook
slowly until the rincia are transparent. Lift them out; drain them
and when nearly dry roll in granulated sugar.

MARSHMALLOWS

4 ounces pulverized gum arable 1 cup pulverized sugar

1 cup cold water Pinch of salt

Flavoring to taste

Soak the gum arable in the water for two hours; put in a double
boiler; bring slowly to the boiling point and when the gum is dis-
solved strain through coarse muslin. Return to the double boiler
with the sugar and stir long and steadily until the mixture is stiff
and white. Remove from the fire; beat hard for a minute; flavor
to taste and beat for a minute more. Pour into tins well dusted
with cornstarch, cut into squares and roll in cornstarch and sugar.

DIVINITY

6 tablespoons hot water White of 1 egg

2 cups brown sugar 1 ounce walnut meats

1 ounce chopped raisins

Boil together the first two ingredients until a little of the mix-
ture forms a soft ball when dropped into cold water. Beat the
white of the eggs as stiff as possible; add walnuts and raisins and
pour the syrup over the eggs, beating constantly. When the mix-
ture will stand alone drop from a teaspoon upon paraffin paper.

ORANGE PASTE

4 level tablespoons gelatine 1 orange

iVa cups water 1 lemon

2 cups granulated sugar Confectioners' sugar
Cornstarch

Soak the gelatine in haH of the water; bring the sugar to a boil
in the other half and combine the two. Boil slowly but steadily

306 *-t,

Planned for a p A NT> V

Family of Four Vx Ail Lf I

for twenty minutes; add the grated rind of the orange and the
juice of lemon and orange, making a half cup in all. Rinse a tin in
cold water; pour in the mixture to the depth of one inch. When
the paste is firmly set immerse the mold in warm water; turn out
the paste; cut in cubes and roll in a mixture of confectioners' sugar
and cornstarch.

The paste may be varied by using different fruit juices, flavor-
ing and coloring.

KARO CANDY

l /2 cup cream l J /2 cups brown sugar

1 cup Karo syrup l /2 tablespoon butter

l / 2 cup chopped walnuts

Boil together the cream, syrup and sugar. Test by dropping a
little in cold water, and when almost done add the butter and wal-
nuts. Remove from fire; beat until creamy; empty into a but-
tered pan; mark off in squares and set aside to cool.

COCOANUT CONES

2 tablespoons cornstarch 1 cup shredded cocoanut
l /4 cup sugar White of 1 egg

Mix the sugar and cornstarch together; add the cocoanut and
the white of egg beaten to a stiff froth. Form into small cones
and lay at equal distances on stiff paper or on a greased baking tin.
Bake in a slow oven until firm.

HOARHOUND CANDY

Hoarhouud 2 pounds sugar

2 cups boiling water White of 1 egg

Pour the water on as much hoarftound as it will cover; steep it
on a slow fire for several hours; then strain and put the same water
on a fresh supply of hoarhound and steep as before. Add enough
boiling water to make a full pint; strain and when cold add the
beaten white of egg and the sugar. Boil it slowly until thick, re-
moving the scum that rises. Test by dropping from a spoon into
cold water: when it hardens quickly it is done. Pour into buttered
tins; mark off in small squares and set aside to cool. When cold
break it up and put it in glass jars.

307

P A WT V Planned for *

l< AiN JJ I Family of Four

WALNUT KISSES

1 cup brown sugar l / 4 cup cold water

l /2 CU P granulated sugar White of 1 egg

Shelled walnuts

1. Boil sugars and water together until a few drops harden when

dropped into cold water.
2. Beat white of egg stiff.

3. Pour the sugar very slowly upon the white of egg, beating all

the time.

4. Butter a platter.

5. Drop by tablespoonfuls on the platter.

6. Put a half walnut on each little mound or "kiss."

The Mary Frances Cook Book.

308

FRUIT

Doubtless, the Lord could have made a better berry than the strau>
berry; but doubtless he never did.

WALTON.

310

FRUIT

^ I ^IIE old saying, "an apple a day keeps the doctor away," had
-- a better foundation than the people who originated its trite-
ness realized, for only by very recent experimentation has it been
found what an important place fruit has in the diet, not only for
bulk or roughage, but for the mineral substances and vitamins
so essential to health. The juices of lemons, oranges and grape
fruit are particularly rich sources of vitamins.

So from those who advocate a diet of cereals, fruits, and nuts to
those who enjoy three "square" meals a day, people are coming
more and more to realize the importance of fruit in the daily meal.
In general it may be said that fruits are wholesome, palatable,
and attractive additions to the menu. Fresh fruits, of course, are
largely composed of water; but dried fruits and many preserves
are much more concentrated, comparing favorably with cereals
and dried vegetable foods. Fruits contain carbohydrates, con-
siderable mineral matter and acid, and when eaten raw do much
to stimulate a sluggish digestion.

Several methods of preparing fruit for the table will be discussed
in this chapter and others will be found in the chapters on "Appe-
tizers," "Puddings and Desserts," "Salads," and "Canning and
Preserving."

BAKED APPLES

Wash and core and if desired pare the apples. Place them in
a shallow baking dish and fill the cavities with sugar, sugar and
spice, sugar and seeded raisins, or sugar and chopped nuts.
Sprinkle sugar and cinnamon over the apples; cover the bottom
of the pan with water and bake about thirty minutes or until
tender. Serve with cream or with lemon sauce.

APPLE SAUCE

See chapter on "Sauces."

311 I^L

Planned for a
Family of Four

FRIED APPLES

Cut slices a hah* inch thick across the apple, removing neither
skin nor core; or cut the apples in quarters, removing both skin
and core. Saute them in butter or drippings until tender; serve
with crisp bacon.

STEWED PEACHES

Pare and quarter the peaches, discarding the stones. Bring
to the boiling point one cup of sugar and one cup of water; cook
four minutes; add the peaches and cook until tender.

Pears, plums and apricots may be cooked in the same way,
though the plums may require more sugar.

BAKED PEACHES

Plunge the peaches into boiling water to loosen the skins.
Remove the skins; cut the peaches in half, discarding tne stones,
and lay them, cut side up, in a shallow baking dish. Fill the
cavities with butter and sugar, a few drops of lemon juice and a
sprinkling of cinnamon or nutmeg. Bake twenty minutes and
serve on buttered toast or crackers.

BAKED PEARS

Wash the pears, and unless they are small quarter and core
them. Place them in a deep pudding dish, well sprinkled with
sugar. Add water sufficient to keep them from burning; cover
and bake for two or three hours in a slow oven. If desired, a
piece of stick cinnamon may be put in the pan with the pears;
this will improve the flavor.

BAKED QUINCES

Wash, quarter, core and pare the quinces. Place them, cut
side up, in a shallow baking dish, filling the cavities with sugar,
mixed with a little grated lemon rind or lemon juice. Cover
the bottom of the dish with water and bake in a moderate oven
until soft, basting frequently. Serve hot with butter and sugar.

STEWED QUINCES

Wash the quinces, pare and core them and cut them into
eighths. Cover with cold water and let them come slowly to a

312 u-i.

Planned tor & FPTTTT

Family of Four I? IX. U 11

boil, removing the scum that rises. When nearly soft add one
cup of sugar for every pint of fruit and one cup of apples, pared
and cut into eighths. Boil until both apples and quinces are
tender.

STEWED RHUBARB

Select the strawberry rhubarb in preference to the white;
wash it, and unless it is very old, do not peel it. Simply remove
the ends and cut the stalk into small pieces. Pour boiling water
on the rhubarb; drain and put it in a saucepan over the fire,
covering it well with sugar and adding only enough water to keep
it from burning. Cook until soft but not until the pieces have
lost their identity. The quantity of sugar will have to be varied
according to the age of the rhubarb.

STEWED BLACKBERRIES

Wash and stem the blackberries; add a little water and stew
until tender. Just before they are done sweeten to taste.

Some cooks thicken the juice with a little cornstarch thinned in
water. If this is done the blackberries must boil for an extra
minute or two until the cornstarch is cooked.

STEWED RASPBERRIES
Follow the recipe for Stewed Blackberries.

STEWED CHERRIES

Select pie cherries, preferably the morello cherries; stone them
or not as desired and follow the directions for Stewed Black-
berries.

STEWED CRANBERRIES
See chapter on "Sauces."

DRIED FRUITS

To cook dried fruits thoroughly they should after careful wash-
ing be soaked over night. Next morning put them over the fire
in the water in which they have been soaked; bring to a boil;
then simmer slowly until the fruit is thoroughly cooked but not
broken. Sweeten to taste. Very much less sugar will be needed
than for fresh fruit.

313 L-L

FRUIT Planned for a
_ __ Family of Four

If desired cook a little stick cinnamon or other spice with the
fruit. Pears, which are apt to be insipid, are especially improved
by this addition.

LEMON BUTTER No. 1

l / 2 cup sugar 1 lemon

1 ounce butter 1 egg

Beat the butter and sugar to a cream and add the beaten egg;
then add the lemon, juice and rind, and stir over hot water until
the mixture thickens. Remove from fire and stir until cool.

LEMON BUTTER No. 2

V 2 cup sugar 1 teaspoon butter

l /2 tablespoon cornstarch y 2 cup water

1 lemon 1 e gg

Mix the sugar and cornstarch; add the juice and rind of the
lemon and the butter; then add the water and cook over hot
water until the cornstarch clarifies. Pour the mixture on the
beaten egg,- return to the fire and stir until it thickens.

314

CANNING AND PRESERVING

* We eat what we can; and what we can'Z, we can."

The Punster.

316

CANNING AND PRESERVING

IT is said that modern canning was first thought of when a jar
of perfectly preserved fruit was found embedded in a heap of
lava among the ruins of Pompeii. Very evidently the heat of the
molten lava, together with the exclusion of air, had kept the con-
tents of the jar from "spoiling. " So experiments were tried, and
for many years it was thought that exclusion of air would "keep"
food. But scientists have proved that floating about in the air
there are billions of billions of micro-organisms known as yeasts,
molds, and bacteria, which attack foods and cause fermentation
or "spoiling." And it may be added, in passing, that not all
such tiny organisms are destructive, but many are helpful, doing
such things as making milk into cheese, changing cider to vinegar,
and performing a multiplicity of other beneficial services for
mankind.

The secret of successful canning and preserving lies in destroy-
ing the micro-organisms which "spoil" food. Yeasts and molds
are killed at a temperature of 160 F. Bacteria are destroyed at
212 F., or the boiling point. If this temperature is maintained
the proper length of time, they are rendered sterile, or incapable
of growing or reproducing, or of throwing off spores which in turn
will develop into bacteria. Spores are more difficult to kill than
bacteria ; therefore, if the heat does not penetrate the whole mass
some parts may not be sterilized and will ferment.

Methods. There are two methods of sterilizing commonly used
in home canning: the cold-pack; and the open-kettle, or hot-pack.

The cold-pack method is greatly to be preferred, because the
food is packed in the containers before cooking, and is not touched
again with spoons or other utensils. In the open-kettle method,
the food is cooked before it is put into the jars, and there is

317 L-L

CANNING AND PRESERVING

Planned for a
Family of Four

always danger of bacteria and spores being introduced on spoons
and other utensils. The simplicity of the cold-pack method re-
commends it. Fruits are put in syrups. Vegetables require
only salt for flavoring and water to fill the containers.

THE COLD-PACK METHOD

In the cold-pack process, after the jars are filled with the pre-
pared food, they are placed in the apparatus to be used for sterilizing.
^^^ People who do home canning may

choose from among several types of
apparatus, according to their needs and
means.

1. The Hot-Water-Bath CannerA
serviceable cold-pack canning outfit may
be made of equipment found in almost
any household. A wash-boiler, or any
tight-covered utensil, which is deep
enough to allow the water to reach to

WASH-BOILER WITH RACK FOR
JARS

HOME-MADE RACK FOR WASH-
BOILER

the tops of the jars when a false bottom
is beneath them, may be used for sterili-
zation. A wire or wooden rack, or a milk-
carrier, makes a good false bottom,
permitting the water to circulate under-
neath the jars. Several inexpensive
canners of this type are on the market.

2. The Water-heal Conner. This is much more desirable
than the above, as the period of sterilization is shorter and less
fuel is required; and less water is needed, making lifting lighter.

The water-seal canner consists of two con-
tainers, one fitting within the other, and
a cover which extends into the space
between the outer and inner container.
The water-jacket thus formed makes it
possible for the temperature within the
container to be raised above 212 F., and
since steam is hotter than boiling water,
is more quickly accomplished. Such outfits are
not expensive.

Steam-Pressure Canners. Canning is very rapid when sterili-
zation is done in steam maintained at a pressure. There are several
canners of this type. Each has a pressure gauge and safety-valve;

318 L-L

A WATER-SEAL OUTFIT
sterilization is more quickly

CANNING AND PRESERVING

and they carry from five to thirty pounds of steam-pressure. They
are made of aluminum and of iron; and, when properly equipped,
are very satisfactory either for canning or for general cooking.

Utensils. It is important to plan so that whatever may be
needed will be ready for use. For home canning, glass jars are
more satisfactory than tin. All types of jars which seal readily
may be used. Those having glass tops are much more satisfactory
than those with screw caps. The new " Victory" jar is to be
preferred to all others, having a wide mouth, glass top, and no
curves.

Tests for Jars. Jars should be tested before they are used.
With glass top, fit cover to jar. If top rocks when tapped it should
not be used on that jar. If the wire clamp is either too tight or too
loose it should be taken off and bent until it goes into place with
a light snap. All sharp edges on top and jar should be filed or
scraped off. With screw-top jars, screw the top on lightly without
the rubber. If thumb nail can be inserted between top and jar,
the cover is defective. If the edge is only slightly uneven it can
be bent so that it is usable. Put on the rubber, and screw top
on tightly, and then pull the rubber out. If the rubber returns
to place, the top does not fit properly, and should not be used on
that jar.

Tests for Rubbers. Buy new rubbers every year, as they dete-
riorate from one season to another. A good rubber will return to
its original size when stretched. WTien pinched it does not crease.
It should fit the neck of the jar snugly, and be fairly wide and
thick. It is cheaper to discard a doubtful rubber than to lose a
jar of canned goods.

Preparation. There are certain essentials for the successful
canning of fruits or vegetables. These include clean, fresh
materials, perfect containers, good rubber rings, heating for
sufficient time to insure preservation, and air-tight sealing. These
essentials must be secured in any method of canning.

Definitions of Terms. The most important steps in the cold-
pack method are: (1) blanching; (2) cold-dipping; (3) packing
in clean containers, adding hot water or syrup at once, then
immediately half sealing; and (4) processing in the sterilizer.
Spoilage of food is nearly always due to carelessness in one of
these steps.

1. Blanching consists in plunging the fruits or vegetables into
boiling water, or exposing them to steam for a short time. This
is necessary with all vegetables and some fruits. It insures

319 L-L

CANNING AND PRESERVING

thorough cleansing, and removes objectionable odors and flavors
and excess acids. It starts the flow of coloring matter; it reduces
the bulk of greens, and causes shrinkage of fruits, increasing the
quantity which may be packed in a container.

For blanching in boiling water, place the food in a wire basket
or piece of cheesecloth. The blanching time varies from one to
fifteen minutes, as shown in the time-table on
page 323, and the products should be kept
under water the whole period.

Spinach and other greens should not be
blanched in hot water, but in steam to pre-
vent the loss of the mineral salts, volatile oils,
and other valuable substances. Place such
vegetables in a colander and set this in a ves-
sel which has a tightly fitting cover. In this
BLANCHING GREENS m vessel there should be an inch or two of water,

but it should not touch the greens.
In canning berries and all soft fruits, blanching is dispensed with.

2. Cold-dipping. When the blanching is complete remove the
vegetables or fruits and plunge them once or twice into cold water
the colder the better. The cold dip hardens the pulp under the
skin so that the products are not injured by peeling. It also sets
the coloring matter. Do not allow the products to stand in cold
water.

Always blanch and cold-dip only enough material to fill one or
two jars at a time.

3. Packing into jars should immediately follow. Cover contents
with boiling water or syrup (see page 321). As soon as the jar is
filled, put the rubber and cap in place. With glass-top jars place
the wire that clamps on the cover just up to the first glass eleva-
tion not between the two glass elevations, as this might make
too great pressure, causing the lid to break.

With Mason jars, screw top on with thumb and little finger
which will not be strong enough to make it too tight.

4. Processing is the sterilization treatment. In using the hot-
water-bath canner, count from the time the water begins to boil.
The water should be hot when the jars are put in. With the water-
seal canner, count when the thermometer reaches 214 F. There
is a clever little device substituted for a thermometer on some
water-seal outfits. It is a whistle which blows when the water is
hot enough for beginning to count time. Special directions are sup-
plied with steam pressure canners and aluminum pressure cookers.

320 I^L

CANNING AND PRESERVING

.4 reliable alarm clock, set to ring at the end of the sterilization
period, is a great convenience.

HOW TO PROCEED

Vegetables. Prepare vegetables by blanching and cold dipping.
Pack jars to within an inch of top. Add one level teaspoonful
salt to each quart jar. Fill with boiling water. Process according
to time-table for sterilizing.

Fruits. With some exceptions, as shown in the time-table on
page 323, fruits should be blanched before canning. When fruits
are intended for table use, syrup should be poured over them to
fill the jars. Consult time-table for length of time to sterilize.

Syrups. Three grades of syrups are used in canning, according
to the degree* of sweetness desired :

Thin ........ 1 part sugar to 4 parts water.

Medium ..... 1 part sugar to 2 parts water.

Thick ....... 1 part sugar to 1 part water.

Boil until all the sugar is dissolved.
Use thin syrup with sweet fruits.
Use medium syrup with sour fruits.
Thick syrup is used in preserving.

SUMMARY

1. Prepare vegetables or fruits.

2. Blanch and cold-dip.

3. Pack in jars, using a wooden paddle to place pieces in position.

4. Fill jars with hot water or syrup.

5. Partly seal jars and place them in the sterilizer. If hot-water
bath is used, have a hot bath deep enough to reach within an inch
of covers. Count time from when water begins to boil.

G. Process according to time-table, page 323.

7. Remove jars as soon as time is up, and tighten covers. Do
not further tighten covers of screw cap jars after the jars have
become cold, as heat softens the rubber and makes it stick, forming
a seal. Tightening the top after cooling may break the rubber
seal, letting into the jar some germ-laden air. Occasionally the
cover will cut off the outer edge of a rubber, but it will do no harm
if the rubber is under the edge so that a seal may be formed.

* A saccharometer, or sugar gauge, does away with guess-work as to the density
of syrups.

321 L-L

CANNING AND PRESERVING

If for any reason a cover is removed, return the jar to the canner to
be re-sterilized, for twenty to thirty minutes.

8. Set jars upside down to test for leakage. Cover with a
towel, for a draft of air may cause sudden contraction which will
break the glass.

9. Wash each jar, label and store away in a dry place, dark, if
possible, to prevent change of color. Paper wrappings not only
exclude light, but prevent mold which causes rubber to decay.

NOTE. All jars should be washed thoroughly. If jars that
have contained spoiled material are to be used, special care should
be taken in cleansing them. Do not use the water in which they
have been washed for washing other jars. Sterilize them and their
covers by boiling* one hour, or "process" in a steam-pressure
cooker from fifteen to thirty minutes. If the jars are of the metal
screw-cap type, use new lids.

TIME-TABLE FOR BLANCHING AND STERILIZING

The following time-table shows blanching time for various
vegetables and fruits, and also sterilizing time in the hot-water-bath
canner, and in equipment for sterilization by the water-seal method,
the steam-pressure method and the steam-cooker method.

The time given in this table is for quart jars. Add 30 minutes
for two-quart jars and deduct 5 minutes for pint jars.

The time given is for fresh, sound and firm vegetables. Increase
the time of sterilization by adding one-fifth for vegetables which
have been gathered more than 24 hours.

The time given is for altitudes up to 1000 feet above sea level.
For higher altitudes increase the time in hot-water bath 10 per
cent for each additional 500 feet. For example, if the time is
given as 120 minutes in the table and your location is 1500 feet
above sea level, the time should be made 132 minutes.

Neither home-made nor commercial hot-water-bath outfits are
entirely satisfactory, however, for canning at very high altitudes,
as the temperature of water in them does not reach 212 F. In
such localities water-seal and steam-pressure outfits are advisable,
as they give higher temperatures.

At nigh altitudes the boiling point of water is below 212 F.
At moderate elevations satisfactory results may be obtained in
the use of the hot- water bath by increasing the time of sterilization
10 per cent.

~ * See "Open Kettle Method."

322 M

Planned for a
Family of Four

CANNING AND PRESERVING

VEGETABLES.

BLANCHING.

STERILIZING.

Hot

Water.

Water

" Seal.

Steam Pressure
in Pounds.

5 to 10

10 to 15

Asparagus
Beets
Brussels sprouts
Cabbage
Cauliflower

Minutes
10 to 15
5
5 to 10
5 to 10
3
5
5 to 10
15
5 to 10
5 to 10
5
5 to 10
5 to 10
5

Minutes
1-20
90
120
120
60
90
180
120
180
120
90
120
180
90
120
120
22

20
16
16
16
16
'16
16
16
16
12
20
16
16
30
20
16
20
16
30

Minutes
90
80
90
90
40
80
120
90
120
90
80
90
120
80
90
90
18

12
12
12
12
12
12
12
12
12
8
12
12
12
15
12
12
15
12
20

Minutes
60
60
60
60
30
60
90
60
60
60
60
60
60
60
60
60
15

8
10
10
10
10
10
10
10
10
6
8
10
10
10
8
10
15
10
12

Minutes
40
40
40
40
20
40
60
40
40
40
40
40
40
40
40
40
10

Carrots
Corn
Greens
Lima Beans
Okra.
Parsnips .

Peppers, sweet or hot . .
Peas
Salsify

Sour-crout

String beans

5 to 10

To loosen skins

1 to 2
none
none
none
none
none
none
1 to 2
1 to 2

iy z

To loosen skins
none
3 to 5

none

Tomatoes

FRUITS.
Apples

Apricots

Blackberries

Blueberries

Dewberries

Cherries, sweet

Cherries, sour
Currants

Gooseberries

Oranges

Pears

Peaches
Plums . . .

Pineapples
Quinces

Raspberries

Rhubarb

Strawberries

none

Fruits without sugar

OPEN-KETTLE METHOD

Canning in the preserving kettle is less satisfactory than by the
cold-pack method; but is sometimes considered easier, especially
for small fruits, and it must be used in making jams, marmalades,
etc., because some evaporation is necessary to reduce the products
to the right consistency. Cook the fruit according to the direc-
tions and see that all jars, covers and utensils are carefully sterilized.

To sterilize saucepans, spoons, jars, covers, straining bags, and

323 L-L

CANNING AND PRESERVING Pne

Famof

other articles, put them over the fire in cold water, heat gradually,
and let boil for ten or fifteen minutes. The jars must be taken
one at a time from the boiling water, and not until the moment
each is to be filled. When ready to put the fruit in the jars, put
a broad skimmer under one, lift it and drain off the water. Set
it in a shallow pan of boiling water or wrap it well in a heavy
towel wrung out of boiling water; fill to overflowing with the
fruit and slip a silver-plated knife around the inside of the jar to
make sure that fruit and juice are solidly packed. Wipe the rim
of the jar; dip the rubber ring in boiling water, place it on the
jar; cover and remove the jar, placing it upside-down on a board,
well out of drafts until cool. Then tighten the covers, if screw
covers are used; wipe the jars with a wet cloth, and stand on
shelves in a cool, dark closet.

The success of canning depends upon absolute sterilization and
not upon the amount of sugar or cooking. Any proportion of
sugar may be used, or fruit may be canned without the addition
of any sugar. Juicy fruits, such as berries and cherries, require
little or no water.

GENERAL DIRECTIONS

Never use old rubbers or lids that are bent, and be sure that lids
are boiled and rubbers dipped in boiling water one at a time just
before using.

Fruit must be carefully picked and washed, and all stems re-
moved, and only as much as can be cooked while it still retains
its color and crispness should be prepared. If practicable pare the
fruit with a silver knife. Peaches, plums, and tomatoes may be
readily skinned after a three-minute plunge in boiling water.
Where fruit like quinces and hard pears must be first boiled in
clear water, the fruit should be dropped in cold water made slightly
acid with lemon to keep the fruit from discoloring.

When fruit is preserved with a large amount of sugar (a pound
of sugar to a pound of fruit) it does not need to be sealed in air-
tight jars; because bacteria do not readily form in the thick,
sugary syrup. It is, however, best kept in small sealed jars, since
molds are very likely to form.

Under no circumstances should preserving powders be used. In
most cases they are injurious, and in any case are the resort of the
cook who is too lazy to take the proper precautions.

NOTE. In most of the following recipes for canning, directions

324 L-I,

Famiiy d ofFo a ur CANNING AND PRESERVING

are given for the Open-Kettle Method; but in almost every case
the canning may be better done by the Cold-Pack Method.

CANNED APPLE SAUCE

Cut tart apples into eighths, removing cores. Put them in the
preserving kettle with one cup of water for each quart apples.
Cover, and let cook gently until tender. Press through a colander
to remove skins. Re-heat in the preserving kettle, allowing one-
quarter cup sugar to each pint of apple sauce. Stir to prevent
burning. Fill hot sterilized jars to overflowing and seal immedi-
ately. If desired, a pinch of cinnamon may be added with the
sugar.

CANNED PEARS

Pears should be firm to retain their form after cooking. It is
not necessary to pare them. Cut in halves; remove cores. Drop
into cold water to prevent their turning dark in color. Weigh
them. Put one-third their weight of sugar in the preserving
kettle. Add one pint water to each pound sugar. Boil five
minutes. Add the pears. Cook gently until skin is readily
pierced with a straw splint. Pack into hot sterilized jars, filled
to overflowing with the boiling syrup. Seal immediately. Do
not attempt to cook many pears at one time, for those that are
cooked too long crumble and lose their form. Many people add
a few slices of lemon, or a piece of ginger root for additional flavor.
Bartlett pears are best for canning.

CANNED RASPBERRIES

6 quarts berries 1 quart sugar

Put one quart of the fruit in the preserving kettle; heat slowly,
crushing with a wooden potato masher; strain and press through
a fine sieve. Return the juice and pulp to the kettle; add the
sugar; stir until dissolved; then add the remaining quarts of
berries. Boil ten minutes, counting from the time they begin to
boil. Skim well while boiling, and put into jars as directed.

22 325 L-L

CANNING AND PRESERVING

CANNED BLACKBERRIES

Follow the recipe for raspberries.

RASPBERRIES AND CURRANTS

5 quarts raspberries 3 pints currants

5 cups sugar

Heat, crush and press the currants through a sieve as directed
in the recipe for raspberries; add the sugar and when the syrup
begins to boil add the raspberries. Proceed as with raspberries.

CANNED CURRANTS

6 quarts currants 2 quarts sugar

Follow the recipe for raspberries.

CANNED BLUEBERRIES

6 quarts berries 1 pint sugar

1 cup water

Put berries, sugar and water in the preserving kettle; bring
to a boil slowly and cook for fifteen minutes.

CANNED CHERRIES

6 quarts cherries 3 Dints sugar

l /2 pint water

Measure the cherries after the stems have been removed;
stone them or not, as desired. Put the sugar and water in the
preserving kettle and stir until the sugar is dissolved. Add the
cherries; bring slowly to a boil and cook ten minutes.

CANNED GRAPES

6 quarts grapes 1 quart sugar

l /2 cup water

Squeeze the pulp out of the skins; cook for five minutes; rub
through a sieve fine enough to retain the seeds; return to the
preserving kettle with the water and skins; bring slowly to the

)iling point, removing the scum. Cook for fifteen minutes.

326 L - L

CANNING AND PRESERVING

CANNED RHUBARB

Wash the rhubarb thoroughly in pure water; cut it into pieces
and pack it in sterilized jars. Cover with cold water; let it stand
ten minutes; pour off the water; fill again to overflowing with
fresh cold water; seal with sterilized rubber rings and covers, and
set away in a cool, dark place.

CANNED GOOSEBERRIES

6 quarts berries 3 pints sugar

1 **nt water

Dissolve the sugar in the water, using three pints of sugar if
the gooseberries are green and only half the quantity if they are
ripe. Add the fruit and cook fifteen minutes.

Green gooseberries may also be canned like rhubarb without
sugar and sweetened when used.

CANNED PLUMS

4 quarts plums 1 quart sugar

1 cup water

Wash, drain and prick the plunis. Make a syrup of the sugar
and water; put part of the fruit in the boiling syrup; cook five
minutes; fill and seal the jars. Put more fruit in the syrup;
remove and continue the process until all the fruit has been
cooked.

CANNED PEACHES

8 quarts peaches 1 quart sugar

3 quarts water

Make a syrup of the sugar and water; bring to a boil; skim it
and draw the kettle aside where the syrup will keep hot but not
boil.

Pare the peaches, cutting them in half or not as desired. If
in half leave one or two whole peaches for every jar, as the kernel
improves the flavor. Put a layer of fruit in the kettle; when it
begins to boil skim carefully; boil gently for ten minutes; put
in jars and seal. Then cook more of the fruit in similar fashion.
If the fruit is not fully ripe it may require a longer time to cook.

327 L-L

CANNING AND PRESERVING

CANNED PEARS

Follow the recipe for canning peaches. See also recipe, page 325.

CANNED CRAB APPLES

3 quarts apples 3 cups sugar

I quart water

Boil the syrup and skim it; add the fruit and cook gently until
tender. It will take from twenty to fifty minutes, according to
the kind of apple.

CANNED QUINCES

2 quarts quinces 3 cups sugar

1 quart water

Wash and drain the quinces; pare, quarter and core them and
drop the pieces into cold water to which a little lemon juice has
been added. Put the fruit over the fire with cold water to cover
it; heat slowly and simmer gently until the fruit is tender. With
a silver fork remove each piece as soon as it is tender and drain
them on a platter. Strain the water in which the fruit was cooked;
put one quart of it in the kettle with the sugar; bring to a boil
and skim. Add the cooked fruit and boil gently for about twenty
minutes.

CANNED PINEAPPLE

Select ripe fruit; pare and remove the eyes; slice them in half-
inch slices and cut each slice into quarters. Fill the jars with
fruit, within an inch of the top. Make a syrup of sugar and water
in the proportion of a cup of sugar to a pint of water; fill the jars
with this up to the top and process by the cold-pack method.
See time-table for length of period of sterilization.

CANNING VEGETABLES

In canning vegetables the same precautions must be observed
as in canning fruit and it is safer to use jars that have either glass
tops, or tops without porcelain lining. Corn should be pressed
or cut from the cob and packed at once into jars, and, in order to
insure its keeping, the cold-pack method should be followed.
See directions on page 318.

Peas may be packed in the same way as corn, but each jar must
be filled with water; string beans require a shorter period of

328 L-L

gimiiy d of Four CANNING AND PRESERVING

cooking, but the jar manipulation is the same. See time-table,
page 323. Add a teaspoon of salt to each jar of vegetables.

CANNED TOMATOES

Wash the tomatoes and plunge them in boiling water for about
five minutes. Pare and cut them into small pieces; put them in
the preserving kettle over the fire and heat slowly, stirring fre-
quently to prevent their sticking, and removing the scum that rises.
Boil for thirty minutes, counting from the time the whole mass
begins to boil. Put in sterilized jars and seal. If canning by the
cold-pack method, blanch, cold dip, and peel tomatoes; pack the
best into the jars. Put the imperfect and broken pieces in the
preserving kettle. Boil ten minutes. Strain, and pour over the
tomatoes packed in the jars. Add one teaspoon salt to each jar.
Process in sterilizer according to time-table.

CANNED MUSHROOMS

Wash the mushrooms carefully, but do not peel them. Pack
them closely in glass jars; adjust the rubbers, and lay the lids on
loosely. Stand the jars in the sterilizer. Cover. If hot-water-
bath canner is used, bring the water to the boiling point and boil
one hour and a half. If water-seal canner is used, boil one hour.
If steam-pressure canner is used, boil thirty minutes. By this
time, the mushrooms will have wilted down; so fill two jars by
means of a third. Fill the jars to overflowing with boiling water.
Return to sterilizer and process one-half hour,

PRESERVING FRUIT

Some fruits, such as strawberries, sour cherries, sour plums,
etc., are better preserved with a large amount of sugar than
simply canned. They are richer, however, and cannot be eaten
in such abundance as canned fruits. The object in making pre-
serves is to have the fruit permeated with a syrup sufficiently
dense to prevent the entrance of bacteria. The cooking should
be done slowly, below the boiling point, until both fruit and the
surrounding syrup are clear and transparent.

A thick coating of paraffin makes a good cover. Melt the
paraffin and pour it hot over the cold preserves. Allow the paraffin
to become cold before covering the glasses with the lids. Wipe
the outside of the glasses, label, and store in a cool, dry place.

329

CANNING AND PRESERVING pl3SS?S SK.5

Family of Four

ORANGE MARMALADE

1 dozen oranges Vz dozen lemons

Sugar and water

Select fruit that is firm and not too ripe. Omit the lemons if
preferred. With a sharp knife slice the fruit very thin, throwing
away the ends and removing the seeds. Weigh, and to each
pound of fruit add two pints of cold water. Let this stand over
night; then boil the fruit in the same water until it is tender.
Remove from the fire; weigh again; and to each pound of fruit
and liquid add one pound of sugar. Boil until the fruit is trans-
parent and the juice a rich syrup.

SPICED CURRANTS

5 pounds currants 2 tablespoons cinnamon

4 pounds brown sugar 2 tablespoons cloves

1 pint vinegar

Wash the currants and remove the stems. Place them with
the other ingredients in a preserving kettle and boil gently for
two hours. This makes five pint cans.

PRESERVED YELLOW TOMATOES

4 pounds small yellow tomatoes l /2 cup boiling water

3 pounds sugar Juice and rind of 1 lemon

Wash and dry the tomatoes and prick each one in five or six
places. Stir the sugar in the water until dissolved; add the
tomatoes and cook until clear. When half done add the lemon
juice and the rind sliced very thin. When the fruit is clear,
remove it with a skimmer; put in small jars, filling them two-
thirds full. Boil the syrup fast for a few minutes longer or until
thick and syrupy; fill up the jars; cover with a cloth until the
next day; then cover closely and stand away in a cool place.

RAISIN COMPOTE

3 navel oranges 3 pints currants

l l / 2 pounds seeded raisins 3 cups cold water

3 cups sugar

Prepare the oranges as for marmalade and let them soak over
night in the water. In the morning pick and wash the currants

332 L-L

CANNING AND PRESERVING

and add them with the washed raisins and sugar to the oranges;
boil hard for about two hours and put in glass jars, closing them
while hot. Serve with meat.

SPICED PEARS

4 pounds fruit l /2 ounce whole allspice

3 pounds sugar J /2 ounce whole cloves

1 pint vinegar Vfe stick cinnamon

Tie the spices in a small cheesecloth bag; boil ten minutes with
the vinegar and sugar. Skim, add fruit and cook until tender.
Remove the fruit; boil down the sugar and vinegar until syrupy;
pour over the fruit in jars and seal.

Peaches, grapes, plums, cantaloup, quinces, watermelon rind
and cucumbers may be prepared in the same way.

PICKLED CHERRIES

1 pound sugar 1 pint vinegar

Remove all specked cherries. Wash and stem. Bring vinegar
to the boiling point, add the sugar, stir until dissolved. The
cherries may be thrown into the boiling liquid, simmered three
minutes, and put into sterilized jar; but the cold-pack method is
much better. Use the vinegar syrup in place of plain syrup as
directed. Process five minutes.

The morello cherries are most satisfactory for pickling, and
can be used in many places instead of maraschino cherries for
decorating and flavoring.

CITRON PRESERVE

6 pounds citron rind l ! / 2 quarts water

6 pounds sugar 4 lemons

l /4 pound ginger root

Peel and cut the rind into pieces of uniform size, rejecting all
the seeds. Tie the ginger root in a piece of muslin so that it can be
readily removed. Put the sugar, water, lemon juice and ginger
hi a kettle; stir until the sugar is dissolved and the syrup clear.
Remove any scum that rises and take out the bag of ginger. Add
the citron and cook until it is clear but not soft enough to fall
apart. Pour into sterilized jars and seal while hot.

The ginger may be omitted if the flavor of ginger is not
Uked,

333 i,- L

CANNING AND PRESERVING

APPLE BUTTER

5 quarts apple pulp 1 teaspoon ground cloves

10 quarts new sweet cider 1 teaspoon ground allspice

Brown sugar 1 teaspoon ground cinnamon

The apples should be tart and the cider not more than two
days old. Boil the cider down one half before measuring; put
the pared and cored apples through a fruit press; measure them
and add to the cider. Cook slowly, stirring frequently, and when
the butter begins to thicken sweeten to taste with brown sugar.
Continue cooking until of the consistency of soft jam; pack while
hot in sterilized jars or glasses and keep in a cool place

PEACH BUTTER
4 pounds peaches 2 pounds sugar

Select ripe peaches and peel and stone them before weighing.
Cut them in pieces and put them through a fruit press. Put
over the fire in a porcelain kettle and cook slowly until of the
consistency of marmalade, stirring occasionally to prevent stick-
ing. Add the sugar; stir until dissolved; cook rapidly for fifteen
minutes, then place the kettle on the back part of the stove and
keep warm until the butter is of the desired consistency. Pack
in jars or tumblers.

TUTTI-FRUTTI

Preserve the various fruits as they come in season, following
the recipe for Preserved Strawberries on page 372, and sealing in
separate jars. When the desired number of fruits have been
preserved, empty all into the preserving kettle; mix well; bring
to a boil and when cool put into glass jars or tumblers. Pineapple,
cherries, peaches, apricots, white grapes and the berries are the
best fruits to use.

JELLY-MAKING

To be successful in jelly-making it is necessary to understand
a few of the simple underlying principles. The making of jelly
is possible through the presence in the fruit of pectin, a carbo-
hydrate, somewhat similar in its properties to starch. This
element exists in largest quantities in the following fruits: cur-
rant, apple, quince, grape, blackberry and raspberry; so that
these fruits are preferred for jelly-making. Moreover, the pec-

334 u-i.

CANNING AND PRESERVING

tin is at its best when the fruit is just ripe or a little under-ripe.
Last, it must be remembered that if the juice ferments or if the
cooking of the jelly is continued too long, the pectin undergoes a
change and loses its power of gelatinizing.

After insuring the presence of the pectin, the matter of next
importance is to add the right quantity of sugar. The rule is to
measure the juice and add an equal amount of sugar; but the
rule must be followed with discretion. If the fruit contains an
unusual percentage of sugar, less sugar should be added; if it
is less sweet than usual, more should be added to make up the
deficiency. The sugar will dissolve more quickly if first heated
in a moderate oven, and will then in no way interfere with the
cooking.

Jelly should be put into glasses that have been thoroughly
sterilized and covered according to the directions given under
"Preserving Fruit." It should, however, stand twenty-four hours
before being covered. If possible lay a sheet of glass over the
tumblers and stand them in a sunny window.

APPLE JELLY

Wash the apples; remove stem and blossom ends and cut into
quarters. Put them in a preserving kettle, adding enough cold
water to come nearly to the top of the apples. Cover and cook
gently until the apples are soft and clear. Mash the apples and
drain them through a sieve in which two thicknesses of cheese-
cloth have been laid or through a jelly bag. Avoid squeezing the
bag or the jelly will be clouded. Boil twenty minutes and add
the heated sugar, allowing two cups or one pound to every pint
of juice. Boil five minutes; skim, and test by putting a teaspoon
of juice in a cool saucer. If it jellies at once, remove from the
fire and pour into sterilized glasses.

QUINCE JELLY

Follow the recipe for Apple Jelly, using part apples if desired,
and saving the better parts of the fruit for canning.

MINT JELLY

Follow the recipe for Apple Jelly, adding oil of peppermint to
flavor.

335 L-L

CANNING AND PRESERVING F p u n y n fl

CURRANT JELLY

Wash and pick the currants, but do not remove the stems.
Put them in the preserving kettle, crushing a few in the bottom
first; heat slowly, stirring frequently. When the currants are
hot, mash them with a potato masher and let them drip the same
as the apples for apple jelly. After this put the cloth or bag
over another dish and press out as much juice as possible, using
this for a second quality of jelly. Return the clear juice to the
kettle, adding a pint of granulated sugar to every pint of juice.
Stir until the sugar is dissolved; place over the fire; bring to a boil;
set aside and skim. Repeat this process three times; test by a
few drops on a cool saucer; if it jellies remove from fire and pour
it into sterilized glasses.

RASPBERRY AND CURRANT JELLY

Follow the recipe for Currant Jelly, using half raspberries and
half currants.

RASPBERRY JELLY

Follow the recipe for Currant Jelly.

BLACKBERRY JELLY

Follow the recipe for Currant Jelly.

STRAWBERRY JELLY

To five quarts of strawberries add one quart of currants and
proceed as with Currant Jelly; but boil fifteen minutes.

GREEN-GRAPE JELLY

Follow the recipe for Apple Jelly.

RIPE-GRAPE JELLY

Choose acid grapes, as the sweet, ripe grapes contain too much
sugar. Follow the recipe for Currant Jelly.

PLUM JELLY

Use one pint of water to four quarts of fruit. Cook gently
until the plums fall to pieces; strain, and proceed as with currant
jelly.

336 M,

PICKLES

For first course, he ate six dozen pickles and in a trice everything
on the table had disappeared!

Jack the Giant Killer.

PICKLES

THE sharp, spicy flavors of pickles, catsups, and sauces often
whet the appetite and render many cold dishes, especially
cold meats, more acceptable to the palate.

MIXED PICKLE

1 quart large cucumbers cut in cubes
1 quart small cucumbers left whole
1 quart small silver-skinned onions

1 quart green tomatoes chopped coarse

2 red sweet peppers chopped fine

1 large cauliflower broken in small pieces

Wash the vegetables and pour over them a weak brine solution
made of a quart of water and a cup of salt. Let stand twenty-four
hours; bring to a boil in same solution; drain and make the dress-
ing.

MIXED-PICKLE DRESSING

6 tablespoons mustard 1 cup flour

1 tablespoon turmeric 2 cups sugar

2 quarts vinegar

Mix the ingredients thoroughly and cook until thick. Stir in
the pickles; heat thoroughly; empty into glass jars and stand
away until needed.

GREEN TOMATO SAUCE

4 quarts green tomatoes 1 tablespoon salt

1/2 small onion 1 tablespoon mustard

1 pint vinegar 1 tablespoon black pepper

1 tablespoon sugar 1 tablespoon whole allspice and cloves

Wash the tomatoes; remove the stem and blossom ends; slice
them without peeling and put them to soak in salt and water over
night. In the morning drain them; add the other ingredients and
stew until tender Keep in glass jars

339 L-L

Planned for
Family of Four

CHILI SAUCE

4 quarts ripe tomatoes 3 cups vinegar

l / 2 pound brown sugar 2 cups small onions

1/2 cup salt 2 tablespoons horseradish

1/2 ounce cloves i/ 2 ounce celery seed

*/2 ounce cinnamon 1/2 ounce allspice

1/2 teaspoon mustard i/ 2 teaspoon black pepper
l /2 red pepper

Measure the tomatoes after they are peeled and chopped; put
them over the fire and simmer for one hour. Chop the onions;
grate the horseradish and grind the spices. Add all the other in-
gredients to the tomatoes; simmer for one hour longer and seal
while hot in large-necked bottles that have been thoroughly steril-
ized.

PICKLED PEPPERS

Cut the stems out in a round circle with a sharp knife and lay
them aside to replace later. Fill the peppers with a mixture of
finely chopped cabbage, grated horseradish, mustard seed and salt.
Wash the peppers in cold water; fill them; replace the stem; tie
them with a soft cord to keep the lids in; pack them in stone jars
and fill up with cold sharp vinegar. They will be ready for use in
two weeks.

PICKLED TOMATOES

4 quarts tomatoes 1 teaspoon allspice

8 blades mace 2 small red peppers sliced

1 teaspoon whole cloves Cider vinegar

Choose the small pear-shaped or cherry tomatoes; wash and
dry them; put them in glass jars that can be made air-tight. Fill
the jars three fourths full; add the spices and peppers and fill to
the top with cold vinegar. Set in a cool dark place. This pickle
will be ready in three weeks' time.

TOMATO CATSUP

, 8 quarts tomatoes % teaspoon red pepper

V 2 quart cider vinegar 1/2 tablespoon black pepper

Y cup salt 1 head garlic or i/ 2 onion

*/2 ounce whole cloves

Cut the tomatoes in pieces and stew them until soft; press
through a sieve to remove the skins and seeds; add the other
ingredients; mix thoroughly and boil about three hours or until
reduced one half. Bottle without straining and seal.

340 *-i.

Planned tor a PICKLES

Family of Four

PICKLED CUCUMBERS

100 small cucumbers 1 tablespoon mustard seed

1 pint salt . 1 tablespoon whole allspice

Alum size of a nutmeg 1 root horseradish

Boiling water 2 small red peppers
Boiling vinegar

Wash and dry the pickles and put them in a large stone jar; add
salt and alum and cover well with boiling water. Cover the jar
tightly and let stand for twenty-four hours; remove the cucum-
bers; dry them and place them in another jar in layers alternately
with the spices and grated horseradish. Have the jar about two
thirds full of cucumbers and pour over them sufficient boiling-
vinegar to fill the jar. When cold, cover closely and stand away.

MUSHROOM CATSUP

1 pint mushroom liquor % ounce green ginger root

l /2 ounce peppercorns % ounce cloves

*4 ounce allspice 1 blade mace
Salt

Wash and look over the mushrooms carefully; put them in an
earthen jar with alternate layers of salt. Let stand for twenty-
four hours in a comparatively warm place; put through a fruit
press and add the ginger root cut into small pieces. Measure the
liquor; add peppercorns and simmer for forty minutes; then add
the spices and boil for fifteen minutes. Take from the fire and
cool. Strain through a cloth; bottle and seal.

GRAPE CATSUP

5 pounds ripe grapes

2 cups vinegar
5 cups sugar

1 teaspoon each ground cinnamon, cloves, allspice, pepper, salt

Put stemmed grapes into the preserving kettle with just enough
water to prevent burning. Boil to a pulp. Strain, and add other
ingredients. Boil until rather thick. Bottle, cork, and seal.

PICKLED NASTURTIUM SEEDS

1 cup vinegar 1 tablespoon salt

3 peppercorns Nasturtium seeds

23 341 L-L

Planned tor a
Family of Four

Pour the vinegar into a large mouth pint bottle. Add the salt
and peppercorns. Gather the nasturtium seeds on a dry day,
and wipe them clean with a damp cloth. Add them to the vinegar.
If there are not enough to fill the bottle, it will do no harm to add
to them from day to day. When full, seal the tops by dipping them
into melted sealing wax or paraffin. They will be ready for use
in a few months. Serve in sauce with lamb or mutton.

348

BEVERAGES

Strong tea and scandal
bless me, how refreshing!

Sheridan's School for Scandal.

344

' BEVERAGES

COFFEE, tea, and cocoa are stimulants affecting the circula-
tion and nerves. Taken in moderation, they cheer and do
not harm the healthy person if rightly prepared; but tea and coffee
can be so treated as to draw out their caffein, theine, and tannic
acid to such a degree as to render them exceedingly harmful.
For persons who find their use unfavorable, there are substitutes
on the market, made of roasted and toasted cereals.

COFFEE

5 tablespoons ground coffee 4 cups boiling water
White of 1 egg (or less) 1 cup cold water

Use an aluminum or granite-ware pot and always make the coffee
fresh, scalding the pot each time before using.

Wash the egg; break and beat slightly. Add half the cold
water; mix some with the coffee; put in the pot and add the
boiling water. Bring to the boiling point; add the remainder of
the cold water to hasten the grounds in settling. Stand the pot
where it will keep hot but not boil for five minutes; then serve at
0nce, as coffee allowed to stand becomes flat and loses its aroma.

The egg is not necessary; but most cooks use a clean shell or a
little of the white of an egg. Others beat the whole egg with a
little water, but use only a portion of it, keeping the rest for
further use in a covered glass in the ice chest.

INSTANTANEOUS COFFEE

6 tablespoons pulverized coffee 6 cups boiling water

A variety of pots are on the market for making instantaneous
coffee, all containing a strainer to hold the coffee, which must be
pulverized, not simply ground. Put the coffee in the strainer;
scald out the pot; adjust the strainer and set the pot where the
coffee will keep hot but not boil. Pour on freshly boiled water
slowly, covering between additions. When filtered pour off one
cup and let it run again through the strainer. Serve at once.

345 L-L

BEVERAGES

SERVING COFFEE

Cream is usually served with coffee, but scalded milk renders
the coffee more digestible than does cream. Fill the cup one
fourth full of hot scalded milk; pour on the freshly-made coffee,
adding sugar if desired.

Whether cream or milk is used, it is better to pour the coffee on
the cream or milk.

After-dinner coffee should be made very strong arid served black.

COFFEE IN BULK

1 pound ground coffee 9 quarts water

1 egg

Mix the coffee with the egg that has been thinned by a little
water, and tie it into four muslin bags. Let these soak in the
water for three or four hours; bring to a boil and serve.

This amount will serve fifty persons.

TEA

2 teaspoons tea 4 cups boiling water

Use an earthen or china teapot and have water freshly boiled.
Scald out the teapot; put in the tea and pour on the boiling water.
Let stand in a warm place for five minutes ; pour off and serve.

Never let the tea boil; never let it stand a long time on the
leaves; and never make more by adding fresh leaves to the old.

RUSSIAN TEA

Make the tea as usual. Serve with thin slices of lemon from
which the seeds have been removed.

TEA PUNCH

1 quart tea Juice of 6 lemons

1 pound sugar Juice of 2 oranges

1 lemon sliced

Make the tea as usual; add sugar and fruit juices, cracked ice
and more water as desired. Serve in a punch bowl with thin slices
of lemon floating on the top.

346 L-L

BEVERAGES

ICED TEA

Make tea as usual; pour it off the leaves; sweeten to taste, and
when cool stand in the refrigerator until serving time. Have the
glasses filled with cracked ice and have thin slices of lemon cut to
serve with the tea.

HOT CHOCOLATE

2 ounces unsweetened chocolate 1 cup boiling water

3 tablespoons sugar 3 cups bot milk
Small piece stick cinnamon 1 teaspoon vanilla

Scrape the chocolate very fine; add the sugar, cinnamon and
water; stir over the fire until the mixture is smooth; then add the
milk. Return to the fire for a minute; remove; add the vanilla;
beat well; pour into a chocolate pot and serve plain or with
whipped cream.

COCOA

4 teaspoons cocoa Little cold milk
4 teaspoons sugar 4 cups hot milk

Mix the cocoa and sugar, and stir together with a little cold
milk until smooth. Stir this mixture into the hot milk; boil two
minutes and serve.

CHOCOLATE SYRUP

2 cups sugar 1 cup cocoa

2 cups water y 2 teaspoon salt

Dissolve the sugar in one cup of water and boil five minutes.
Mix the cocoa with the other cup of water and add to the boiling
syrup. Boil slowly for ten minutes; add salt; cool and bottle for
future use.

This syrup will keep a long time in the ice chest in summer and
may be used for making delicious drinks.

CHOCOLATE NECTAR

Put into a glass two tablespoons of chocolate syrup, a little
cream or milk and chopped ice, and fill up the glass with soda
water, Apollmaris, or milk. Drop a little whipped cream on the
top,

347 L-L

BEVERAGES

FRUIT DRINKS

The success f lemon-, orange- and pineapple-ade depends in large
degree upon the way they are made. It is best to make a syrup as
for sherbets, using one cup of granulated sugar to one cup of water.
Put the sugar in cold water over the fire; stir until the sugar is
dissolved; then cook until the syrup spins a fine thread. Take
from the fire and add the fruit juices while the syrup is hot. If
lemonade is desired, lemon should predominate, but orange or
pineapple juice or both should be added to yield the best result.
Small pieces of fresh pineapple, fresh strawberries and maraschino
cherries added at time of serving will make the drink look pretty
and will improve the flavor. Shaved or very finely cracked ice
should be used.

QUICK LEMONADE

2 lemons 1 quart water

4 tablespoons sugar Cracked ice

Wash the lemons and squeeze the juice; mix thoroughly with
the sugar, and when the sugar is dissolved add the water and ice,
and a little fresh fruit or slices of lemon if convenient*

EGG LEMONADE

2 lemons 4 tablespoons sugar

2 eggs 3 cups water

1 cup cracked ice

Break the eggs and beac the whites and yolks separately. Mix
the lemons, sugar, water and ice as for lemonade; add the eggs;
pour rapidly back and forth from one pitcher to another and serve
before the froth disappears.

GRAPE JUICE

10 pounds grapes 2 pounds sugar

1 quart water

Wash and stem the grapes; put them in a preserving kettle and
crush slightly. Bring to a boil and cook gently for half an hour.
Strain though cheesecloth or jelly bag, pressing out all the juice
possible; return to the fire with the sugar; cook for fifteen minutes;
strain again; reheat and pour into sterilized bottles, thoroughly
heated. Put in sterilized corks and dip the neck of the bottle in
hot sealing wax,

348 L-L

Planned for a UT7T7T?T> A ^17C!

Family of Four _^ IS J/ V il/KA IjJ/O

OTHER FRUIT JUICES

Raspberry, blackberry and strawberry juice may be made by
following the recipe for grape juice but doubling the quantity of
sugar. For currant juice use four times as much sugar as for grape
juice.

FRUIT SYRUPS

Fruit syrups may be made like fruit juices, only using more
sugar at least half as much sugar as fruit juice.

RASPBERRY VINEGAR

4 quarts raspberries 1 quart vinegar

Sugar

Put two quarts of raspberries in a bowl and cover them with the
vinegar; cover and stand in a cool place for two days. Mash the
berries; strain the vinegar through cheesecloth; pour it over two
quarts of fresh raspberries; let stand for another two days; strain
and put in a preserving kettle with sugar, allowing a pound of
sugar to a pint of juice. Heat slowly, skimming when the vinegar
begins to boil. Boil twenty minutes and put in sterilized bottles.
Serve as a drink, using two tablespoons to a glass of water.

FRUIT PUNCH

1 cup sugar 1 cup lemon juice

1 cup hot tea 1 quart Apollinaris

1 cup orange juice 1 cup pickled cherries

1 orange sliced

Pour the hot tea on the sugar and when the latter is dissolved
add the other ingredients. Serve in a punch bowl with a large
block of ice.

Substitute pineapple or strawberry juice for the tea if preferred.

FRUIT PUNCH ACCOMPANIMENTS

Meringues Kisses

Cookies Little sponge cakes

Jumbles Vanilla wafers

Fancy sandwiches Salted nuts
Mint candy

349

BEVERAGES

FIVE O'CLOCK PUNCH
(For large party)

4 cups sugar 1 pint boiling water

1 pint cold water 6 oranges

4 lemons 3 bananas

1 pineapple J /2 cup Maraschino cherries

1 pint grape juice

Pour the boiling water on the sugar, and let stand and cool
while preparing the fruit. Slice two oranges and two lemons
and cut into small pieces. Place in the punch bowl with the cold
water and a block of the ice. Add the pineapple and bananas,
sliced. Add the juice of the remaining oranges and lemons;
then the sugar and water. Just before serving, add the grape
juice and cherries. If desired, a pint of ginger ale or Apollinaris
may be added in place of the cold water.

350

INVALID COOKERY

The cooky not the physic, saved my life.

Quaint Tales

352

INVALID COOKERY

^ j^HE proper feeding of an invalid plays an inestimable part in
A his recovery. The general rules to remember are: Give
only food that is easily digested, served as temptingly as possible.
When the temperature is high, water and liquid food should be
given freely to repair the rapid waste caused by fever. As the
fever abates, semi-solid foods may be used: and as convalescence
advances, soft foods such as eggs, toast, and simple puddings.

LAMB BROTH

2 pounds neck of lamb 1 teaspoon salt

1 quart cold water

Clean the meat with a damp cloth; remove the skin and fat;
cut the meat into small pieces and hack or separate the bones.
Put bones and meat into a saucepan; add cold water; let stand
one hour; then heat gradually and let it cook below the boiling
point for two hours. Strain through a sieve; season and serve,
adding a little boiled rice if desired,

BEEF TEA

1 pound ground lean beef 1 pint cold water

Salt and pepper

Choose beef from the under side of the round, as that contains
the greatest strength, and have it ground. Put it in a closely
covered saucepan and let it stand on the range, without boiling,
for twenty minutes; then boil for six minutes; strain and season.

OATMEAL GRUEL No. 1

1 tablespoon oatmeal 1 pint milk or water

3 tablespoons water Pinch of salt

Mix the oatmeal with the three tablespoons of water. Boil
the pint of milk or water and into it pour the oatmeal slowly,
Season and boil for five minutes, stirring constantly.

353 I,-L

INVALID COOKERY

OATMEAL GRUEL No. 2

1 quart water Milk
3 tablespoons oatmeal Sugar

l /2 tablespoon butter

Boil the water and into it stir the oatmeal; boil until it thickens,
stirring constantly. Then pour it into a double boiler and let
it cook for three or four hours. Thin with rich milk; strain care-
fully; add the butter and sweeten to taste.

If sugar is not desired, salt may be substituted.

INDIAN GRUEL

2 tablespoons corn meal Salt

1 quart water Sugar

Mix the meal with a little cold water. Boil the quart of water;
pour it on the corn meal; beat well; return it to the saucepan
and boil fifteen or twenty minutes. Add a little salt and sweeten
to taste.

SAGO GRUEL

2 tablespoons sago 1 pint cold water

Sugar

Soak the sago for an hour in cold water sufficient to cover it;
add the pint of water; place over a slow fire and stir until the sago
is dissolved and becomes thickened. Sweeten to taste, and if
too thick add a little boiling water.

If desired, add flavoring and a little nutmeg.

EGG GRUEL

1 egg 1 cup hot milk

1 teaspoon sugar Grated nutmeg or lemon juice

Beat the yolk of the egg with the sugar until light; add the
well-beaten white; pour over this the hot milk; flavor and serve
at once.

CRACKER GRUEL

2 tablespoons powdered cracker l / 2 cup milk

y 2 cup boiling water V4 teaspoon salt

Pour the water over the cracker; add the milk and salt; bring
to a boil and serve.

354 L-L

INVALID COOKERY

ARROWROOT

2 teaspoons arrowroot 1 pint milk or water

Sugar

Mix the arrowroot in a little cold water. Boil the water or
milk; stir in the arrowroot and boil until thickened and clear,
stirring constantly. Sweeten to taste.

ARROWROOT WATER

2 pippin apples 1 teaspoon arrowroot

1 quart water Sugar

Pinch of grated nutmeg

Wash the apples and cut them into small pieces, removing the
core. Put them in the cold water over the fire and boil until the
apples are soft, which will take an hour or more. Mix the arrow-
root in a little cold water until perfectly smooth; stir into the
apple water; let all boil together for ten minutes; strain through
a sieve; sweeten to taste and set aside to cool. Serve as a drink
with a little grated nutmeg over the top.

FLAXSEED TEA

1 tablespoon flaxseed 1 lemon

1 quart boiling water Sugar

Put the flaxseed in a pitcher and pour over it the boiling water.
Add the juice of the lemon and a few strips of peel, cut off with a
sharp knife. Sweeten to taste. This, taken at bed-time, is an
excellent remedy for a cold.

TOAST WATER
2 slices bread

3 pints boiling water
tablespoons currant jelly

Cut the bread half an inch thick; toast very brown on both
sides, but do not scorch. Break them in pieces; pour the boiling-
water over them; add the currant jelly and stir until it is thor-
oughly dissolved. When cold, strain and serve, adding cracked
ice if desired.

355

INVALID COOKERY

ALBUMENIZED WATER

1 cup cold water 1 teaspoon lemon juice

White of 1 egg 1 teaspoon sugar

Put the water, egg, lemon juice and sugar in a covered jar and
shake until all the ingredients are thoroughly blended. Stand
on the ice and shake again just before serving.

RICE WATER

1 tablespoon rice 1 quart water or milk

Sugar

Wash the rice and put it over the fire with the quart of water.
When it comes to a boil set it where it will simmer until the rice
becomes a pulp. Let it settle; pour off and sweeten to taste.
Serve either hot or cold.

PANADA

2 stale rolls Boiling water

1 tablespoon sugar Grated nutmeg

Toast the rolls very brown, but do not scorch them; break into
a bowl; sprinkle with sugar and a little grated nutmeg and pour
over them sufficient boiling water to moisten thoroughly.

If desired, a little -flavoring may be added.

FRENCH PANADA

1 stale tea biscuit % teaspoon butter

Boiling water Yolk of 1 egg

Salt 2 tablespoons milk

Break the biscuit into a saucepan; pour over it boiling water
sufficient to cover; boil five minutes; add butter and a little salt
and mix well. Then stir in the egg yolk, well beaten in the milk;
bring all to a boil and serve.

MILK TOAST No. 1

1 cup scalded milk l / 4 teaspoon salt

3 slices buttered toast

Spread fresh toast with butter and sprinkle with salt. Pour
the scalded milk over the toast and serve at once.

356 L-I,

INVALID COOKERY

MILK TOAST No. 2

1 cup scalded milk 1 tablespoon flour

1 tablespoon butter V4 teaspoon salt

3 slices toast

Cook the flour in the butter, but do not brown it; add the
milk gradually; season and pour over the toast.

CREAM TOAST

1 slice bread 1 cup cream

Salt

Cut the bread half an inch thick and toast it brown on both
sides. Lay it on a hot plate; sprinkle with salt; pour over it
the cream, heated but not boiled, and serve at once.

SOAKED CRACKERS

Place several soda crackers in a soup plate; pour over them boil-
ing water and let stand for about a minute. Drain off the water
and serve with butter and salt, butter and nutmeg, cream and
salt, or cream and sugar.

Hot milk may be substituted for the boiling water if desired.

EGG MILK-SHAKI

I egg 1 teaspoon vanilla

1 teaspoon sugar Milk to fill glass

Grated nutmeg

Beat the egg separately and then together; add sugar and
flavoring, using a larger quantity if desired. Turn into a glass;
fill the glass with milk; shake well and grate a little nutmeg over
the top.

This is delicious when frozen. Make a custard of the egg,
milk and sugar, using an extra quantity of sugar. When almost
frozen add the flavoring and an equal quantity of sweetened
whipped cream.

SUNSHINE ORANGE

Soak an orange in hot water for half an hour, until it is heated
to the core. Remove the skin, which will peel easily, and the
pulp will be sweet, as if the orange had just been picked in the sun.

24 357 Ir-l

INVALID COOKERY

LEMON FOAM

1 cup water % cup sugar

1 level tablespoon cornstarch White of 1 egg

1 lemon

Dissolve the cornstarch in a little water; add the remainder of
the water and the sugar and cook rapidly for three minutes, stirring
constantly. Remove from the fire; stir in the white of the egg,
beaten stiff, and the juice of the lemon. Turn into molds; let
stand for twelve hours and serve.

LEMON WHEY

1 cup milk 1 small lemon

1 teaspoon sugar

Heat the milk; add the lemon and let it stand over the fire
until the curd separates; strain; add the sugar and serve hot or
<x>ld.

WHIPPED APPLE SAUCE

1 cup apple sauce White of 1 egg

Grated nutmeg

Beat the egg very stiff, alone and then with the apple sauce; add
more sugar if necessary; serve in a sherbet glass, sprinkling a
little grated nutmeg over the top.

CUSTARD

2 eggs Sugar

1 cup milk 1 teaspoon vanilla

Beat the eggs; stir them into the milk; sweeten to taste and
cook in a double boiler. Stir until the mixture begins to thicken;
remove from the fire and when the steam has passed off add the
vanilla.

Lemon or other flavoring may be used in place of the vanilla if
desired.

CALF'S FOOT JELLY

4 calves' feet Vz pound powdered, sugar

3 quarts water 2 lemons

Whites of 2 eggs

Clean the feet thoroughly and boil them slowiy untL the three
quarts of water are reduced to one! Strain and set ctway until

INVALID COOKERY

cold; remove the grease and place the jelly in a saucepan, being
careful to avoid the settlings. Add the sugar, lemon juice and
whites of eggs; let all boil together for a few minutes * pour into
bowls or glasses and set away to cool. This is much more nour-
ishing than the commercial gelatine.

POTATOES ON THE HALF-SHELL

Bake large, smooth potatoes; cut each in half lengthwise;
scrape out the inside, leaving the skins whole. Beat the potato
to a cream with melted butter and cream; season with pepper and
salt, and fill the "shells," rounding the potato on top. Put a
speck of butter on each half and brown slightly in the oven.

Potatoes on the half-shell are more delicate than the ordinary
baked potato.

KOUMISS

2 quarts new milk 2 tablespoons water

2 tablespoons sugar Va cake compressed yeast

Let the yeast dissolve in the water; add it to the sugar and milk
and let the mixture stand in a warm place for about ten hours
or until it has thickened. Pour from one vessel to another until
thoroughly smooth; bottle and keep in a warm place for twenty-
four hours, or longer in winter. Cork the bottles tightly and tie
the corks down. Shake for a few moments before using.

STEWED FIGS

1 pound figs 1 pint water

Wash the figs thoroughly and put them to soak over night in
the pint of water. Bring them to a boil in the same water and let
them cook until the syrup is reduced about one hall.

TAPIOCA

1/2 cup tapioca 1 tablespoon lemon Juice

1 pint boiling water Sugar

Grated nutmeg

Soak the tapioca in water sufficient to cover it; stir it into the
boiling water and let it simmer until thoroughly dissolved. It
too thick, add more boiling water. Sweeten to taste; add the
lemon andgrate ft lit tie nutmeg over the top.

359 L-L

INVALID COOKERY

BEEF PATS

Scrape clean, uncooked beef until you have the desired quantity
of paste; make it into tiny pats; put each pat on a square of bread;
toast quickly in a hot oven and serve with a little salt and butter.

CHICKEN PANADA

1 cup cold chicken 1 pint milk

1 cup water 1 tablespoon butter

1 tablespoon cornstarch Salt and pepper

Chop the chicken very fine and put it over the fire with the water.
When boiling, add the cornstarch moistened in a little cold milk;
then add the pint of milk; bring to a boil; add the seasoning and
butter and serve.

OYSTERS ON TOAST

6 oysters Salt and pepper

l /2 tablespoon butter 1 slice toast

Put the oysters and butter in a pan, without any juice, over
the fire; bring to a boil and serve on a slice of toast, delicately
browned on both sides and slightly buttered.

SQUABS OR ANY SMALL BIRDS

Clean and singe the squabs the same as chicken. Split them
down the back; flatten with a rolling-pin and broil over hot coals.
Put them on a hot plate; butter slightly and season with pepper
and salt. Serve on buttered toast

360 L-L

FIRELESS COOKERY

What! Cook without fire?
Aye, an' it can be done.

Fables of a Rolling Pin.

362

FIRELESS COOKERY

time saver, fuel saver, and nutriment saver, the fireless
cooker has proved itself to be one of the most useful of cook-
ing devices, well worthy of the serious attention of the conserva-
tive housekeeper. The construction of the device is simple,
being the same in principle as the thermos bottle. The outside
box is lined with non-conducting materials, such as mineral wool
and asbestos, with inside compartments or wells to hold the food
containers. When the heated vessel is tightly enclosed, the heat
is retained and continues the process of cooking. Usually the
cooker is equipped with radiator disks of metal or stone, which,
when fully heated on the stove and placed in the compartment
with the food container, materially increase the rapidity of cook-
ing. Many dishes may be cooked without the use of radiators;
but no cooker is complete without them, since their intense heat
makes possible the baking of bread, cakes, and pies, the roasting
and stewing of meats, and in fact, the cooking of almost any dish
that can be prepared on the modern cooking range.

Not only does the fireless cooker mean a tremendous saving of
fuel, and of energy on the, part of the housewife, but it produces
better results with many dishes than are possible with coal or gas.
Cereals, for instance, which require long heating and which it is
almost impossible to cook properly on a gas stove, are delicious
when prepared by the fireless method. The slow, even heat cooks
beans, rice, macaroni, and similar dishes more thoroughly, and
improves their digestibility and flavor. Meats retain all their
nutriment and, being cooked in their own juices, are more savory.
The recipes given in this chapter are arranged for the cooker
with radiators; but all of them, with the exception of those for
roasting and baking, can be used for any cooker. Where there

363 L-L

FIRELESS COOKERY Fa "X n rf

are no radiators, and where you are cooking things which require
a great length of time, it is a good plan to remove the container
from the cooker when the time is half gone and reheat it over the
fire. In doing so, as in preparing the dish for the cooker in the
first place, the container must not be uncovered before returning
it to the cooker, or steam will escape and the food cool.

In considering labor-saving and fuel-saving devices, the steam
pressure cooker should be mentioned. While it requires fire for
operation, the intense heat caused by steam under pressure so
reduces the length of time required for cooking that there is great
saving of fuel, and cheaper cuts of meat, dried beans and peas,
and other foods which usually need long, slow cooking are much
more quickly and thoroughly done.

Among the many inventions since the days of open-fireplace
cookery the automatic electric oven cooker, which of itself turns
the power off upon attaining a certain registered temperature, is a
most desirable acquisition where electricity is not too costly for
its operation. Aladdin and his lamp were not more wonderful!

CEREALS

To cook cereals in the cooker to best advantage there should be
a double-boiler receptacle. Fill the large outer pail with water
and bring it to a boil. In the upper vessel put the required amount
of water; stir in the cereal; season to taste; heat and stir slowly
until it begins to thicken about ten minutes. Place the smaller
kettle inside the larger and set away in the cooker; leave over-
night and in the morning beat up well and reheat. If the grains
are desired separate, cook a less time and do not beat.

ARROWROOT GRUEL

2 tablespoons arrowroot 1 teaspoon salt

1 quart boiling water 1 teaspoon sugar

Few drops vanilla

Mix the arrowroot with just enough cold water to form a thin
paste; add part of boiling water; mix well and add remaining
hot water. Boil for five minutes and place in cooker for one hour.
Cool; add a few drops of vanilla and a little cream if desired.

364 L-L

FIRELESS COOKERY

BARLEY MUSH

l /2 cup Dane? mea* 1 teaspoon salt

2 l /z cups water

Stir the meal slowly into the boiling salted water, being careful
not to let it lump. Cook for ten minutes and place in cooker for
eight hours or over night.

CORN-MEAL MUSH

J /2 cup corn meal 1 teaspoon salt

2 3 /4 cups water

Slowly stir the mea' into the boiling salted water, being careful
not to allow it to lump. Let boil slowly for ten minutes; place
in cooker and allow ty> remain eight to ten hours or over night.

If you wish to fry the mush use only two cups of water,

CRACKED WHEAT

3 /4 cup cracked wheat 3 cups water

% teaspoon salt

Soak the cracked wheat in two cups of water for two hours. Heat
remaining water to boiling point, add salt and the cracked wheat
with the water in which it has been soaking. Boil for ten minutes;
place in cooker over night.

The flavor will be greatly improved if the wheat is slightly
browned in the oven before soaking.

GRAHAM MUSH

I cup graham flour 3 cups water

1 teaspoon salt

Stir the flour slowly into the boiling water, being careful not to
allow it to lump. Boil slowly for five minutes and place in cookei
over night.

HOMINY

1 cup hominy 2 teaspoons salt

4 l /z cups boiling water

Soak the hominy over night, keeping it in a warm place if pos-
sible. Drain and add boiling water. Boil fifteen minutes and
place in the cooker all day*

365 L-L

FIRELESS COOKERY

OATMEAL

I cup oatmeal 3 cups water

1 teaspoon salt

Stir the meal into boiling salt water; boil for five minutes and
place in the cooker over night*

PETTIJOHN'S BREAKFAST FOOD

1 cup cerea) 3 cups water

1*72 teaspoons salt

Stir the cereal into boiling salted water, allow it to boil for five
minutes and place in cooker over night

RALSTON'S BREAKFAST FOOD

*/2 cup cereai 3 cups water

1 teaspoon salt

Allow the water to boil hard, add salt and slowly stir in the
breakfast food, being careful not to allow it to lump. Boil slowly
for five minutes and place in the cooker over night.

BOILED RICE

*/2 cup rice 2*/2 cups water

1 teaspoon salt

Clean and wash the rice; then stir it into boiling salted water
and allow to boil five minutes. Place the kettle in the cooker and
allow it to remain for three hours or over night.

RICE AND FIGS

Cook the rice the same as Boiled Rice, adding just before
placing in the cooker a cup of figs which have been washed,
stemmed and cut into small pieces* Dates may be used in the
same manner

ROLLED WHEAT

1 cup wheat 2*/ 2 cups water

1 teaspoon salt

Have the water boiling directly over the fire. When it boils
rapidly stir the cereal in with a fork to prevent lumping. Let it
boil slowly five minutes; place in the cooker and let it remain for
four or five hours, or over night.

FIRELESS COOKERY

CREAM OF WHEAT

l /z cup cream of wheat 3 cups water

l /2 teaspoon salt

Cook the same as Rolled Wheat.

SOUP

The real value of soup is brought out in a fireless cooker. Meats
and bones for soup cost but little and the real expense of the dish
the long cooking over a fire, is done away with. The foundation
of all soups is the juice or extracts of meats, poultry, etc., that are
used, and the true flavor and the nutriment of these things are
best preserved by the fireless method of cooking.

BROWNED SOUP STOCK

4 pounds soup meat and bone % teaspoon pepper

1 onion 1 stalk celery

2 l /2 quarts water 1 turnip

1 tablespoon salt 1 carrot
1/2 bay leaf

Wipe the meat and cut it into small pieces. Brown about one
third in a frying pan with a little suet and an onion. Place
bones and remaining meat in kettle; add two quarts of water and
allow to stand for one hour. Add two cups of water to the meat ii*
the frying pan; boil one minute and add to the meat in the kettle.
Add seasoning and diced carrots and turnips. Bring th^ entire
mixture to a boil and allow it to simmer ten minutes. Place in
the cooker for eight hours. Remove and skim fat from top before
using. Use one radiator or cook a longer time.

WHITE SOUP STOCK

4 pounds knuckle of veal 2 teaspoons salt

1 onion 6 peppercorns

Small bay leaf 1 stalk celery
8 cups water

Wipe the meat and cut into small pieces. Have bone cracked
and place this with the meat in the kettle; add seasoning and
onion and celery cut into small pieces. Add water and allow to
stand an hour. Boil slowly thirty minutes and place in cooker
eight hours. Pour soup through several thicknesses of cheesecloth
and it will be very clear. Use one radiator or cook a longer time.

367

FIRELESS COOKERY

BEAN SOUP

1 cup navy beans 2 stalks celery

2 quarts water 1 tablespoon salt

1 small onion l /4 teaspoon pepper

2 tablespoons butter

Soak beans over night; drain and add two quarts of cold water.
Add chopped celery and onion, also salt and pepper. Boil slowly
for fifteen minutes. Place in cooker for four hours. Rub through
sieve; add butter and serve. Use one radiator or cook a longer
time.

CHICKEN SOUP

Clean and dress the chicken; place in kettle and add six cups of
cold water, a few celery leaves and two teaspoons of salt. Boil
slowly for twenty minutes; place in cooker for five hours. Allow
chicken to cool in liquor. It may be used for salad or croquettes.
Allow soup to cool and remove fat before serving.

CORN SOUP

1 can corn 3 tablespoons butter

1 quart miilr 3 tablespoons flour

1 tablespoon chopped onion Salt and pepper

Yolks of 2 eggs

Put the corn in the kettle, with the milk. Remove to the cooker
for two hours or more. Fry the chopped onion in butter; add
the flour and cook until smooth. Strain and add. Season with
salt, pepper and paprika. Put in double boiler to keep hot, and
just before serving add the yolks of eggs, well beaten.

TOMATO SOUP

1 can tomatoes 1 bay leaf

2 cups water 2 cloves

1 carrot 1 teaspoon salt

1 small onion Dash of red pepper

> I quart soup stock

Add water to tomatoes. Dice carrot and slice onion; add these
and the seasoning. Boil five minutes and place in cooker for two
hours. Strain, add soup stock, reheat and serve. Use one radiator
jf cook a longer time,

368 L-L

FIRELESS COOKERY

TURTLE SOUP

Thoroughly clean the turtle. Place in kettle and cover with
cold water. Let it come to a boil and skim. Tie in a small bag
one tablespoon of thyme, marjoram, and sweet basil; let it boil with
the meat slowly for twenty minutes. Remove to the cooker for
five or six hours. Use one radiator. Remove meat from bones
and when cold cut and dice and return to the stock. Season with
salt and pepper to taste. Brown some flour in oven, blend with
butter and thicken the soup to the consistency of cream,

VEGETABLE SOUP

2 cups brown soup stock % cup celery

2 cups tomato juice 1 cup peas
1 cup carrots 1 onion

1 cup turnips 1 cup diced potatoes

Seasoning

To the soup stock and tomato juice add the diced carrots, tur-
nips, onion, celery, potatoes, peas and seasoning. Boil slowly for
ten minutes and then place in the cooker for three hours. Use one
radiator or cook a longer time*

POTATO SOUP

3 potatoes 1 pint hot milk

2 ounces butter Salt and pepper

Pare and cut the potatoes in quarters; cover with boiling water
and boil five or six minutes. Place in the cooker for one and a half
hours. While mashing, add the butter and pour in gradually the
boiling milk. Season with salt and pepper. Stir and strain and
heat again. Beat the egg and put into tureen ; pour over it the
soup.

CREAM OF CELERY SOUP

3 celery stalks 3 tablespoons flour

Water li/ 2 cups milk

2 tablespoons butter Salt and pepper

Cut the celery into small pieces; cover with water and bring
slowly to a boil. Boil ten minutes and then place in the cooker for
two hours. Blend the butter and flour; add milk and cook. To
this add drained celery water. Season with salt and pepper.

369 L-L

FIRELESS COOKERY

Flanneci tor a
Family of Four

CREAM OF PEA SOUP

1 cup shelled peas
Water to cover
1 pint hot milk

l / 2 cup cream

l /2 tablespoon butter
1 tablespoon flour
Salt and pepper

Almost cover the shelled peas with boiling water. Boil ten
minutes and add the boiling milk, the butter blended with the
flour, also salt and pepper to taste. Cover and bring to boil and
place in the cooker for two hours. When ready to serve strain
through sieve and add the cream.

LENTIL SOUP

1 cup lentils
1 carrot
1 stalk celery
1 onion

4 cups stock
3 tablespoons flour
2 tablespoons butter
2 teaspoons salt

Soak lentils in water several hours; then drain and add the
onions, carrot and celery, cut fine. Add water and boil ten
minutes; place in cooker seven hours. Remove from cooker; drain
and rub through sieve. Make paste of butter and flour; add vege-
tables, stock and seasoning. Heat and serve. For Cream Lentil
Soup add milk instead of stock,

BOUILLON

3 pounds lean beef
2 quarts cold water
A little celery
1/ small onion

2 bay leaves
Cinnamon and cloves
Salt and pepper
1 tablespoon caramel

Cut the beef into cubes ; add water, celery, onion and bay leaves
and let stand in the cooker for five or six hours. Use one radiator.
When taken from cooker allow to cool and remove the fat. Before
using drop in a little bag of cinnamon and cloves. Season with salt
and pepper, and color with a tablespoon of caramel. Heat and

serve.

FISH

Fish is a food that may be easily cooked over a blaze, but the
tireless is serviceable, as fish does not become soft nor fall to
pieces even by standing a considerable length of time in the coo