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LOVE LETTERS OF A MUSICIAN
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A WEAVER OF DREAMS
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HAPPY WOMEN
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Words by Myrtle Reed. Music by Eva Cruzoa Hfcrl.
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Lit-
Myrtle Reed
Cook Book
G. P. Putnam's Sons
New York London
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CONTENTS
PAGE
THE PHILOSOPHY OF BREAKFAST i
How TO SET THE TABLE .... 9
THE KITCHEN RUBAIYAT . . . .15
FRUITS 20
CEREALS 39
SALT PISH 58
BREAKFAST MEATS 72
SUBSTITUTES FOR MEAT .... 87
EGGS ....... 91
OMELETS in
QUICK BREADS 13 1
RAISED BREAKFAST BREADS . . . 147
PANCAKES ...... 160
COFFEE CAKES, DOUGHNUTS, AND WAFFLES . 173
BREAKFAST BEVERAGES .... 186
SIMPLE SALADS 191
ONE HUNDRED SANDWICH FILLINGS 228
THE PHILOSOPHY OF BREAK-
FAST
The breakfast habit is of antique origin.
Presumably the primeval man arose from
troubled dreams, in the first gray light of
dawn, and set forth upon devious forest trails,
seeking that which he might devour, while the
primeval woman still slumbered in her cave.
Nowadays, it is the lady herself who rises
while the day is yet young, slips into a kimono,
and patters out into the kitchen to light the
gas flame under the breakfast food.
In this matter of breaking the fast, each
house is law unto itself. There are some who
demand a dinner at seven or eight in the morn-
ing, and others who consider breakfast utterly
useless. The Englishman, who is still mighty
on the face of the earth, eats a breakfast which
would seriously tax the digestive apparatus
of an ostrich or a goat, and goes on his way
rejoicing.
In an English cook-book only seven years
old, menus for "ideal" breakfasts are given,
which run as follows :
" Devilled Drum-sticks and Eggs on the dish,
I
2 /Hbgrtle IReeD Cook JBoofc
Pigs Feet, Buttered Toast, Dry Toast, Brown
and White Bread and Butter, Marmalade and
Porridge."
"Bloaters on Toast, Collared Tongue, Hot
Buttered Toast, Dry Toast, Marmalade, Brown
and White Bread and Butter, Bread and Milk."
"Pigeon Pie, Stewed Kidney, Milk Rolls,
Dry Toast, Brown and White Bread and Butter,
Mustard and Cress, Milk Porridge."
And for a "simple breakfast," in August,
miud you ! this is especially recommended :
" Bloaters on Toast, Corned Beef, Muffins,
Brown and White Bread and Butter, Marma-
lade, and Boiled Hominy."
An American who ate a breakfast like that in
August probably would not send his collars to the
laundry more than once or twice more, but it
takes all kinds of people to makeup a world.
Across the Channel from the brawny Briton
is the Frenchman, who, with infinitely more
wisdom, begins his day with a cup of coffee
and a roll. So far, so good, but his dejeuner d
la fourchette at eleven or twelve is not always
unobjectionable from a hygienic standpoint.
The "uniform breakfast," which is cheerfully
advocated by some, may be hygienic but it is
not exciting. Before the weary mental vision
stretches an endless procession of breakfasts,
all exactly alike, year in and year out. It is
quite possible that the " no-breakfast " theory
tlbe pbflosopbB of 3Breafcfast 3
was first formulated by some one who had
been, was, or was about to be a victim of this
system.
The "no-breakfast" plan has much to rec-
ommend it, however. In the first place, it
saves a deal of trouble. The family rises,
bathes itself, puts on its spotless raiment in
leisurely and untroubled fashion, and proceeds
to the particular business of the day. There
are no burnt toast, soggy waffles, muddy coffee,
heavy muffins, or pasty breakfast food to be
reckoned with. Theoretically, the energy sup-
plied by last night's dinner is "on tap," wait-
ing to be called upon. And, moreover, one is
seldom hungry in the morning, and what is the
use of feeding a person who is not hungry ?
It has been often said, and justly, that Ameri-
cans eat too much. Considering the English
breakfast, however, we may metaphorically pat
ourselves upon the back, for there is no one
of us, surely, who taxes the Department of the
Interior thus.
"What is one man's meat is another man's
poison " has been held pointedly to refer to
breakfast, for here, as nowhere else, is the in-
dividual a law unto himself. Fruit is the satis-
faction of one and the distress of another ;
cereal is a life-giving food to one and a soggy
mass of indigestibility to some one else; aiid
coffee, which is really most innocent when
/Hurtle IRceD Coofc
properly made, has lately taken much blame
for sins not its own.
Quite often the discomfort caused by the ill-
advised combination of acid fruit with a starchy
C< i'-;d has been attributed to the clear, amber
beverage which probably was the much-vaunted
" nectar of the gods." Coffee with cream in it
may be wrong for some people who could use
boiling milk with impunity.
I <A or a woman who spends the early part of
the day at. home, the omission of breakfast may
be salutary. When hunger seizes her, she is
within reach of her own kitchen, where proper
foods tnriy be properly cooked, but for a busi-
ness woman or man the plan is little less than
suicidal. Mr. Man may, indeed, go down town
in comfort, vvilli no thought of food, but, no
later thriii noon, he is keenly desirous of in-
teiior deeorrition. Within his reach there is,
(isn.illv, but the lunch counter, where, in com-
pany with other hapless humans, he sustains
himself with leathery pic, c-oliee which never
ii'-t the roflee Ix-nn, ;uid the durable doughnut
of eoinui' ree. The result is to put it mildly
disronl-nt, which seeminidy has no adequate
cause,
It is belter, by far, for Mr. Man to eat a
breakfast which shall contain the proteids,
Carbohydrates, phosphates, and starches that he
will lequire during the day, and omit the noon
Gbe pbilosopbg of JSreafcfast 5
luncheon entirely, except, perhaps, for a bit of
fruit. Moreover, a dainty breakfast, daintily
served, has a distinct aesthetic value. The
temper of the individual escorted to the front
door by a devoted spouse has more than a little
to do with the temper of the selfsame indi-
vidual who is let in at night by the aforesaid
D. S.
Many a man is confronted in the morning by
an untidy, ill-cooked breakfast, a frowsy woman
and a still frowsier baby, and, too often, by
querulous whinings and complaints.
The ancient Britons had a pleasing arrange-
ment which they called "The Truce of God."
By this, there was no fighting whatever, no
matter what the provocation, between sunset on
Wednesday and sunrise on Monday. This gave
time for other affairs, and for the exercise of
patience, toleration, and other virtues of the
same ilk.
Many a household might take a leaf from this
book to good advantage. Settle all differences
after dinner, since at no time of the day is man
in more reasonable mood, and ordain a "Truce
of God" from dawn until after dinner.
No dinner, however beautifully cooked and
served, no fine raiment, however costly and be-
coming, can ever atone, in the memory of a
man, for the wild and untamed morning which
too often prevails in the American household.
IReeD Cooft JSoofc
His mind, distraught with business cares, harks
back to his home with pleasure? None too
often, more 's the pity.
Some one has said that, in order to make a
gentleman, one must begin with the grand-
father. It is equally true that a good and
proper breakfast begins the night before or,
better yet, the morning before.
Careful, systematic planning in advance light-
ens immeasurably the burden of housekeeping,
and, many a time, makes the actual work
nothing but fun. Those who have tried the
experiment of planning meals for the entire
week are enthusiastic in praise of the system.
It secures variety, simplifies marketing, ar-
ranges for left-overs, and gives many an hour
of peace and comfort which could not be had
otherwise.
Even if a woman be her own maid, as, accord-
ing to statistics, eighty-five per cent, of us are, a
dainty, hygienic, satisfying breakfast is hers and
her lord's for little more than the asking. By
careful preparation in advance, the morning
labor is reduced to a minimum ; by the intel-
ligent use of lists and memoranda, the weary
and reluctant body is saved many an unneces-
sary step.
An alarm clock of the " intermittent " sort
insures early rising, a dash of cold water on the
face is a physical and mental tonic of the most
pbllosopb of ;JBreafcfa0t
agreeable kind, and one hour in the morning is
worth two at night, as the grandmothers of all
of us have often said.
Fruit, usually, may be prepared for serving the
night before, and will be improved by a few hours
in the refrigerator. Cereals should be soaked
over night in the water in which they are to be
cooked, and a few hours' cooking in the after-
noon will injure very few cereals destined for the
breakfast table the next morning. Codfish
balls and many other things will be none the
worse for a night's waiting; the table can be
set, and everything made ready for a perfect
breakfast, which half an hour of intelligent ef-
fort in the morning will readily evolve.
A plea is made for the use of the chafing-
dish, which is fully as attractive at the breakfast
table as in the " wee sma' hours " in which it
usually shines ; for a white apron instead of a
gingham one when " my lady " is also the cook ;
for a crisp, clean shirt-waist instead of an abom-
inable dressing-sack ; for smooth, tidy hair, in-
stead of unkempt locks ; for a collar and a belt,
and a persistent, if determined, cheerfulness.
In the long run, these things pay, and with
compound interest at that. They involve a cer-
tain amount of labor, a great deal of careful plan-
ning, eternal getting-up when it is far more
pleasant to abide in dreamland, quite often a
despairing weariness, if not a headache, and no
8 /flbgrtle IReefc Goofc JSoofc
small draft upon one's power of self-denial and
self-sacrifice.
But he who goes in the morning from a quiet,
comfortable, well-ordered house, with a pleas-
ant memory of the presiding genius of his
hearthstone, is twice the man that his fellow
may be, whose wife breakfasts at ten in her bed,
or, frowsy and unkempt, whines at him from
across a miserable breakfast twice as well fit-
ted for the ceaseless grind of an exhausting day
in the business arena, whence he returns at
night, footsore, weary, and depressed, to the
four walls wherein he abides.
" How far that little candle throws its beams !
So shines a good deed in a naughty world."
To some, this may seem an undue stress laid
upon the material side of existence, but the
human animal needs animal comforts even
more than his brother of forest and field, and
from such humble beginnings great things may
come, not the least of which is the fine, spiritual
essence of a happy home.
HOW TO SET THE TABLE
Having said so much, \ve proceed, not to our
mutton, as the French have it, but to our break-
fast, in which the table plays no small nor un-
important part.
There are rumors that the pretty and sensible
fashion of doilies on the bare table is on the
wane, but let us hope these are untrue, or, if not,
that some of us may have the courage of our con-
victions and continue to adhere to a custom
which has everything in its favor and nothing
against it.
In the absence of handsome top of oak or ma-
hogany, the breakfast cloths, fringed or not, as
one likes, which are about a yard and a quarter
square, are the next best thing. Asbestos mats,
under the cloth, protect the table from the hot
dishes. Failing these, fairly satisfactory substi-
tutes are made from thin white oil-cloth, be-
tween two layers of canton flannel, "fur side
outside," and quilted on the machine. Grass
table-mats are also used, but always under cloth
or doily. Canton flannel, quilted, three layers
to a mat, is easily washed, and furnishes a great
deal of protection.
9
io flattie IReeD Gooft JSooft
Breakfast, most assuredly, is not dinner, and
there should be a distinct difference in the lay-
ing of the table. The small doilies are easily
washed, and fresh ones are possible every morn-
ing an assured gain in the way of daintiness.
Let us suppose that we have a handsome table-
top, and an unlimited supply of doilies, tray-
cloths and centrepieces. First the centrepiece
goes on, exactly in the centre, by the way, and
not with a prejudiced leaning to one side or the
other. On this belongs the pot of growing fern,
the low jar containing a few simple flowers, or a
bowl of fruit, decorated with green leaves, if
green leaves are to be had.
At each place the breakfast doily, nine or
twelve inches square, a small doily for the coffee
cup, and another for the glass of water. At the
right of the plate, the small silver knife, sharp
edge toward the plate, the spoons for fruit and
cereal; at the left, one fork, or two, as needed,
and the coffee spoon.
In front of the master of the house the small
platter containing the piZce de resistance will
eventually be placed ; in front of the mistress
of the mansion, the silver tray bearing the
coffee service coffee pot, hot-water pitcher,
cream jug, milk pitcher, and sugar bowl.
Breakfast napkins are smaller than dinner
napkins, and the small fringed napkins are not
out of place. "Costly thy habit as thy purse
f)ow to Set tbe Cable n
will buy " might well refer to linen, for it is the
one thing in which price is a direct guarantee of
quality.
Satisfactory breakfast cloths and napkins are
made of linen sheeting, fringed, hemstitched,
or carefully hemmed by hand, and in this way
a pretty cloth can be had for less money than in
any other. The linen wears well, washes beau-
tifully, and acquires a finer sheen with every
tubbing. Insertions and borders of torchon or
other heavy lace make a breakfast cloth suit-
able for the most elaborate occasion, and
separate doilies may easily be made to match.
The heavy white embroidery which has re-
cently come into favor is unusually attractive
here.
Finger-bowls wait on the sideboard, to be
placed after the fruit course, or after breakfast.
The rosewater, slice of lemon, geranium leaves,
and other finger-bowl refinements in favor for
dinners are out of place at breakfast. Clear,
cool water is in better taste.
The china used at the breakfast table should
be different from that used at dinner. Heavier
ware is permissible, and more latitude in the
way of decoration is given. Much of the break-
fast china one sees in the shops is distinctly
cheerful in tone, and one must take care to select
the more quiet patterns. It is not pleasant to
go to breakfast with a fickle appetite, and be
12 /ifcgrtie IReeD Coofc ;J6oofc
greeted by a trumpet-toned " Good Morning "
from the china.
Endless difference is allowed, however, and
all the quaint, pretty jugs, pitchers, and plates
may properly be used at breakfast. One is wise,
however, to have a particular color scheme in
mind and to buy all china to blend with it. Blue
and white is a good combination, and is, perhaps,
more suitable for the morning meal than any-
thing else. As a certain philosopher says: "The
blue and white look so pretty with the eggs !"
The carafe, muffin plate, platter, and all other
bowls, platters, plates, and pitchers not on the
individual cover have each a separate doily, with
the protecting mat always under hot dishes. A
well-set table is governed by a simple law that
of precision. Dishes arranged in an order little
less than military, all angles either right or
acute, will, for some occult reason, always look
well. Informality may be given by the arrange-
ment of the flowers, or by a flower or two laid
carelessly on the table. But one must be care-
ful not to trifle too much with this law of preci-
sion. Knives, forks, and spoons must all be
laid straight, but not near enough together to
touch, and napkins and dishes must be precisely
placed, else confusion and riot will result.
The breakfast selected as a type consists of
fruit, a cereal, salt fish, or salt meat, or eggs, or
omelets, hot bread of some kind, and pancakes
1bow to Set tbe Cable 13
or waffles, or coffee cake, one dish from each
group, and coffee. Six dishes in all, which may
be less if desired, but never more. All six form
a breakfast sufficiently hearty for a stone mason
or a piano mover ; one or two give a breakfast
light enough to tempt those who eat no break-
fast at all. For serving it are required small and
medium-sized plates, knives, forks, spoons, egg
cups, platters, service plates, cups and saucers,
glasses, coffee pot, pitchers, sugar bowl, and
cream jug, syrup pitcher, and fruit bowl.
Fruit is said to be " gold in the morning," and
it is a poor breakfast, indeed, from which it is
omitted. Even in winter it is not hard to se-
cure variety, if time and thought be taken, for
the dried fruits are always in the market and by
careful cooking may be made acceptable to the
most uncertain appetite.
Medical authorities recommend a glass of
water taken the first thing upon rising, either
hot or cold as suits one best. A little lemon
juice takes the "flat" taste from plain hot
water, and clear, cool water, noticed, needs noth-
ing at all. This simple observance of a very
obvious hygienic rule will temper the tempestu-
ous morning for any one. One washes his face,
his hands, his body then why not his stomach,
which has worked hard a large part of the night,
and is earnestly desirous of the soothing refresh-
ment of a bath ?
14 /fettle IReeD Goofc JBoofc
To those carping critics who cavil at the ap-
pearance of the stomach in a chapter entitled
"How to Set the Table," we need only say
that the table is set for the stomach, and the
stomach should be set for the table, and anyway,
it comes very near being a table of contents,
rfest-ce i>as f
THE KITCHEN RUBAIYAT
Wake, for the Alarm Clock scatters into Flight
The variegated Nightmares of the Night ;
Allures the Gas into the Kitchen Range
And pleads for Rolls and Muffins that are Light.
Before the Splendor of the last Dream died
Methought a Voice from out my Doorway cried:
" When all the Breakfast is Prepared for him
Why doth my lord within his Crib abide ? "
And, as the cat Purred, she who was Before
Within the Kitchen shouted: "Guard the
Door!
Else this new Bridget will have Flown the
Coop
And, once Departed, will Return no More ! "
All maids in sight the Wise One gladly Hires
And cue of them she Presently acquires,
Yet toward the Bureau does not fail to Look
Because all Maids, as well as Men, are liars.
For Mary Ann has gone, with all her Woes,
And Dinah, too, has fled where, no one knows,
But still a Bridget from the Bureau comes
And many a Tekla of her Reference blows.
15
1 6 fl&grtle TRecD Coofe JBoofc
Come, fill the Cup, and let the Kettle Sing !
The Cream and Sugar and Hot Water bring !
Methinks this fragrant liquid amber here
Within the Pot, is pretty much the Thing.
Each Morn a thousand Cereals brings, you say ?
Yes, but where leaves the Food of Yesterday ?
And this same Grocer man that sells us Nerve
Shall take Pa's Wheat and Mother's Oats away.
For lo, my small Back Yard is thickly Strown
With Ki-Tee-Munch, Chew-Chew, and Post-
man's Own
Where Apple-Nuts and Strength have been
Forgot
Ah, how these Papers by the Winds are Blown!
The tender Waffle hearts are Set upon
Is either Crisp or Soggy, and Anon
Like Maple Syrup made of corn and Cobs
Lasts but a scant Five Minutes, and is Gone.
I often think that never gets so Red
My flower-like Nose as when I 've just been Fed
And after Breakfast, in the Glass I look,
And never Fail to Wish that I were dead.
And this faint Sallow Place upon my Mien
How came it There? From that fair Coffee
Bean?
Sbe Ifcttcben TRubafgat 17
Ah, take the Glass away ! Make Haste
unless
You want to see my Whole Complexion green.
When I was Younger, I did oft Frequent
The Married Bunch, and heard Great Argument
About the Fearful Price of Eggs, and How
To get a Dollar's Work out of a Cent.
And when I asked them of their Recompense,
What did they Get for Keeping Down Ex-
pense
Oh, many a cup of Coffee, Steaming Hot,
Must drown the Memory of their Insolence !
If I were Married 't would be my Desire
To get up Every Morn and Build the Fire
For fear my Husband should use Kerosene,
And, without warning, be transported Higher.
Ah, with the Coffee all my Years provide !
Its chemicals may turn me green Inside,
But all my Fears are Scattered to the Winds
When o'er the fragrant Pot I can Preside.
I blame our Mother Eve, who did mistake
Her Job, and flirted Somewhat with the Snake,
For all the Errors of the Flaky Roll,
For all the Terrors of the Buckwheat Cake.
1 8 /Bertie IReeO Coofc JBook
A glass of Creamy Milk just from the Cow,
Or Buttermilk, drawn from the Goat, I trow,
And thou across the Festal Board from Me,
A Six-Room Flat were Paradise enow !
Some for a Patent Bread that will not Crumb,
And nary Bite of Cereal for Some
Ah, take the Coffee ! Let all else go by
Nor heed the Thick White Fur upon the
Tongue.
Look to the Human Wrecks about us : lo,
About their Indigestion how they Blow,
And lay the Blame on Coffee, crystal Clear,
Or say the Crisp Hot Muffin is their Foe !
And those who chew and chew upon the Grain,
Have got so used to Chewing, they are Fain
To Dwell upon their Health Food in their
Talk
And presently their Neighbors go Insane.
FOOT-NOTES
1. The author began with the intention of
adapting the entire Rubaiyat to kitchen pur-
poses, but thought better of it just in time to
head off the Lyric Muse, who was coming at
full gallop, with her trunk.
2. Those who do not like The Kitchen Ru-
Gbe ftttcben TRubaigat 19
baiyat will doubtless be glad there is no more
of it.
3. Those -who do like it can begin at the be-
ginning and read it again. The rest of it would
be about like this installment, anyway.
P. S. If the demand is great enough, the
rest of it may appear in another book.
P. S. 2. The publisher of this book has an
unalterable prejudice against printing poetry,
but he allowed The Kitchen Rubaiyat to slip
by without question.
P. S. 3. ?
FRUITS IX SEASON
Apples ................ Ail the year.
Apricots ............... j~ly 20 to August 20.
Bananas ............. All the year.
Zl_:k: ernes ......... J~^7 I to August 15.
Clierrirs .............. Tune I to July 15.
Cum:::;. Red and
-lite ............ July i to August 15.
.:-ta ............ All the year.
-, bag .............. O:tober and November.
Gooseberries .......... J.
Concord. August 20 to November
IS
Malaga ........ November to March.
California ...... December to March.
Grape Fruit .......... October to July.
Green Gare Plums. . . .August I to September
^- - August.
Melons, Mn ; " fcer,
Cantrlcupe ....... July 15 to October 15.
On:: _ .- .............. December to May.
"lirE ............... August and September.
~- ---~~- ................. A. and Se:::ember.
Pin SE ............ June to September.
20
3frult0 in Season 21
Plums, Blue September.
Quinces September, October, and
November.
Rhubarb April to September.
Raspberries, Black and
Red J u b r an ^ August.
Strawberries May and June.
Tangerines November to February.
The above table, of course, is only a rough
outline, as seasons and localities vary so mud:.
The tendency, too, is to extend the season of
even* fruit indefinitely, as transporting and
refrigerating methods improve. Fruit out of
season is always expensive, and often unripe
and unsatisfactory. Fortunately, when it is at
its best it is always abundant and at the lowest
price.
Among the dried fruits may be mentioned
Prunelles, Apricots, Apples, Blackberries, Cher-
ries, Nectarines, Peaches, peeled and unpeeled,
Pears, Plums, Raspberries, Prunes, Figs, and
Dates. Canned fruits which may be used
for breakfast, with proper preparation, are
Pears, Peaches, Apricots, Cherries, Plums, and
Pineapples.
Dried fruits may be soaked over night in the
water in which they are to be cooked, and sim-
mered slowly, until they are tender, with little
sugar or none at all. They may also be
22 /Rattle IReefc Goofc
steamed, either with or without sugar, omit-
ting the soaking, until tender enough for a
straw to pierce. Combinations of dried fruits
are often agreeable, and a few raisins will
sometimes add a pleasant flavor.
Canned fruits intended for breakfast should
be drained and very thoroughly rinsed in cold
water, then allowed to stand for some hours in
a cool place.
Many of the fruits, both dried and fresh,
combine well with cereals. Care must be taken,
however, to follow such acid fruits as Currants,
Cherries, Oranges, and Grape Fruit, with meat
or egg dishes, omitting the cereal, as the starch
and acid are very likely to fight with each
other when once inside, to the inconvenience
of the non-combatant. A fruit which for any
reason tastes " flat" can be instantly improved
in flavor and tonic quality by a sprinkle of
lemon-juice.
Below are given different ways of preparing
fruit for the breakfast table.
APPLES
I. When served whole, apples should be
carefully washed and rubbed to a high polish
with a crash towel. Only perfect fruit should
be served in this way, and green leaves in the
fruit bowl are especially desirable. Fruit-knives
are essential.
UFrufts in Season 23
II. Pare, quarter, and core good eating apples,
removing all imperfections. Serve a few quar-
ters on each plate, with or without sugar. A
sprinkle of cinnamon or lemon-juice will im-
prove fruit which has little flavor. A grating
of nutmeg may also be used.
III. A la Conde. Pare, quarter, and core good
cooking apples. Arrange in rows in an earthen
baking-dish, sprinkle with powdered sugar and
lemon-juice, pour a little water into the baking-
dish, and add a heaping tablespoon ful of butter.
Bake slowly, basting frequently with the apple-
juice and melted butter. When tender, take
out, drain, and cool, saving the juice. Serve
with boiled rice or other cereal, using the juice
instead of milk.
IV. A la Cherbourg. Pare and core good
cooking apples; halve or quarter if desired.
Cook slowly in a thin syrup flavored with
lemon-peel and a bit of ginger-root. Serve sepa-
rately or with cereal.
V. A la FenniZre. Pare and core the apples
and arrange in a well-buttered baking-dish.
Sprinkle slightly with sugar and cinnamon ;
baste often with melted butter, and serve with
boiled rice or other cereal, using the juice in-
stead of milk.
VI. A la Franfaise. Core and then peel tart
apples. Put into cold water from half an inch
to an inch in depth, sprinkle with sugar, cover
24 jfl&srtle IReefc Cook
tightly, and cook very slowly on the back part
of the range till tender. Flavorings already
noted may be added at pleasure. Skim out the
apples, reduce the remaining syrup one-half by
rapid boiling, pour over the apples, and cool.
Serve cold, with or -without cereal.
VII. A la Ninon. Sprinkle baked apples
with freshly grated cocoanut on taking from
the oven. Serve on a mound of boiled rice
with the milk of the cocoanut.
VIII. A la J?lig-ieuse.Core cooking apples ;
score the skin deeply in a circle all around the
fruit. Sprinkle a little sugar in the cores, and
dissolve a little currant jelly in the water used
for the basting. Cook slowly, and baste once
with melted butter. The peel is supposed to
rise all around the apple, like a veil hence the
name.
IX. Baked. Peel or not, as preferred.
Sprinkle with melted butter and sugar, baste
now and then with hot water, and serve sepa-
rately or with cereal.
X. Baked, with Bananas. Core, draw a
peeled and scraped banana through each core,
trimming the ends off even, and bake slowly,
basting with hot water, melted butter, and
lemon-juice. The apples may be peeled if de-
sired. Serve separately, or with cereal.
XI. Baked, with Cereal. Pare or not, as pre-
ferred, but core. Fill the centres with left-
3fruit0 in Season 25
over cooked cereal and bake slowl}*. Butter,
lemon-juice, or any flavoring recommended
before can be used to advantage. Any quar-
tered apples, baked or stewed, can be covered
with any preferred cereal, and served with
sugar and cream.
XII. Baked, with Cherries. Core the apples,
fill the centres with pitted cherries, either sour
or sweet, bake carefully, basting with syrup
and melted butter. The apples may be peeled
or not. Take up carefully, and serve sepa-
rately, or with cereal.
XIII. Baked) wiih Currants. Fill the cen-
tres with currants, red or white, and use
plenty of sugar. Baste with hot water or
melted butter. May be served with cereal if
enough sugar is used in baking.
XIV. Baked) with Dates. Wash and stone
dates, fill the cores of apples with them,
sprinkle with powdered sugar and bake, bast-
ing with butter, lemon-juice, and hot water.
The apples may be peeled or not.
XV. Baked) with Figs. Wash the figs care-
fully, and pack into the cores of apples. Bake,
basting with lemon syrup and melted butter.
Serve separately or with cereal.
XVI. Baked) with Gooseberries. Cap and
stem a handful of gooseberries. Fill the cores
of large, firm apples with them, using plenty
of sugar. Baste with melted butter and hot
26 /flattie TReeO Coofc JBoofc
water. May be served with cereal if plenty of
sugar is used in cooking.
XVII. Baked) with Prunes. Select tart ap-
ples, and peel or not, as preferred. Core and
fill the centres with stewed prunes, stoned and
drained. Bake slowly, basting with the prune-
juice, or with lemon-juice, melted butter,
spiced syrup, or hot water containing grated
lemon-peel and a teaspoonful of sherry. Two
or three cloves may be stuck into each apple,
and removed after the apples are cold. Serve,
very cold, with cream ; separately, or with a
cereal.
XVIII. Baked, with Quinces. Fill the cores
of sweet apples with bits of quince and plenty
of sugar. Bake slowly, basting with melted
butter and syrup. Serve separately or with
cereal.
XIX. Baked) with Spice. Select very sour
apples, and peel or not, as preferred. Core,
and stuff the cavities with brown sugar, put-
ting two whole cloves into each apple. Baste
with hot water containing a bit of grated lemon-
peel and a teaspoonful of sherry, putting a
teaspoonful of butter into the liquor as it
forms in the dish. Bake slowly, covered,
until the apples are very tender. Serve sep-
arately or with a cereal. Cinnamon, or nutmeg,
or a blade of mace may be used instead of the
cloves.
ffruits fn Season 27
XX. Boiled. Boil slowly in a saucepan with
as little water as possible. Do not peel. When
tender, lift out, add sugar to the water in which
they were boiled ; reduce half by rapid boiling,
pour over the apples, and let cool. Currant-
juice, lemon-juice, cinnamon, nutmeg, or a
suspicion of clove may be added to the syrup if
the apples lack flavor.
XXI. Coddled. Core, cut in halves, but do
not peel. Lay in the bottom of an earthen
dish, sprinkle lightly with sugar, add a little
water, and cook very slowly on the top of the
stove until tender.
XXII. Crusts. Cut stale bread in circles,
lay half of a peeled and cored apple on each
piece. Bake carefully, basting with melted but-
ter and a little lemon-juice if desired. When
the apples are done, sprinkle with powdered
sugar, and take from the oven. Serve either
hot or cold.
XXIII. Dried. Soak over night in water to
cover, after washing thoroughly ; cook slowly
until soft, sweeten, and flavor with lemon.
Raisins, dates, figs, or other dried fruits may be
added at pleasure.
XXIV. Fried. Core, but do not pare. If
very juicy, dredge with flour and fry slowly in
hot fat till tender. They are served with pork,
or, sprinkled with powdered sugar and cinna-
mon, with cereals.
28 /Hurtle TReeD Goofc JSoofe
XXV. Glazed. Core tart apples. Fill the
centres with cinnamon, sugar, bits of butter,
and a raisin or two. Bake slowly, basting with
lemon-syrup. When nearly done, brush with
the beaten white of egg and sprinkle with pow-
dered sugar. Serve separately or with cereal.
XXVI. In Bloom. Cook pared red apples in
any preferred way, and stew the skin separately,
in a little water, until the color is extracted.
The tiniest bit of red vegetable coloring may be
needed. Strain this liquid, and pour it over the
apples when done. Or, add currant jelly to
color the water in which the apples are boiled,
or to the water for basting pared baked apples.
XXVII. In Casserole. Arrange good cook-
ing apples in an earthen casserole. Cover with
a thin syrup made of brown sugar, add a little
spice and a bit of orange- or lemon-peel. Bake,
very slowly, tightly covered. Serve cold from
the casserole.
XXVIII. In Crumbs. Cut strips of stale
bread to fit stone custard-cups. Dip in milk,
and arrange in the moulds. Fill the centres
with apple sauce, cover with a circle of the
bread, and steam thirty minutes. Serve cold,
with cream.
XXIX. In Rice-Clips. Line buttered custard
cups with cold boiled rice. Fill the centres with
apple sauce or cooked quartered apples, mildly
tart rather than sweet. Cover with more of the
jfrutts in Season 29
rice. Steam half an hour and let cool in the
cups. Turn out on chilled plates and serve with
cream. Cream may be used with any cooked
apple, if the Secretary of the Interior files no
objections. Cereals, other than rice, left over,
can be used in the same way. A wreath of
cooked apple quarters around the base of each
individual mould is a dainty and acceptable
garnish.
XXX. Jellied. Cut tart apples in halves,
core, place in buttered baking-dish, skin side
down, measure the water and add enough
barely to cover; add twice as much sugar as
water, cover and boil slowly till the apples are
tender. Skim out, drain, boil the syrup rapidly
till reduced one half; pour over the apples and
let cool. Flavorings referred to before can be
added to the syrup if desired.
XXXI. Mock Pineapple. Arrange alternate
slices of sweet apples and oranges, peeled, on a
chilled plate, one above the other. Sprinkle
with powdered sugar, pour over the orange-
juice and serve immediately.
XXXII. Sauce. Peel, quarter, and core
quick-cooking apples. Sweeten slightly, and
when very tender, rub through a sieve and let
cool. Any flavoring recommended before may
be used.
XXXIII. Snow. Peel white-fleshed, firm
apples, grate quickly on a coarse grater, and
30 /Hurtle iReeD Coofc
serve in roughly piled heaps on small plates
immediately. Use sugar or not.
XXXIV. Southern, Fried, Core and cut in
thick slices, but do not peel. Dip in egg and
crumbs and fry in ham or bacon fat and serve
with those meats.
XXXV. Slewed. Pare, core, and halve large
cooking-apples. Put into an earthen dish, cover
with water, sprinkle with sugar, cover tightly,
and cook slowly. If flat in taste, sprinkle
with lemon-juice, cinnamon, or nutmeg.
XXXVI. Stewed with Dates. Add washed
and stoned dates to stewed apples when par-
tially cooked, and finish cooking. Dried apri-
cots, fresh or dried cherries, rhubarb, figs,
plums, dried peaches, pears, or quinces, maybe
used in the same way.
XXXVII. Stewed with Rice. Boil rice as
usual in boiling water, adding a little salt.
When partly done, add pared, cored, and quar-
tered quick-cooking apples. Finish cooking.
Serve very cold with cream and sugar. Flavor-
ings noted above may be added at discretion.
APRICOTS
I. Wipe with a dry cloth and serve with fruit-
knives. A green leaf on each plate is a dainty
fruit doily.
II. Canned. Drain, rinse in cold water,
Jfrufts in Season 31
arrange on plates, and let stand several hours
before serving. Sugar or not, as desired. Save
the syrup to flavor syrup for pancakes, or to
use for puddings, fritters, etc.
III. Dried. Soak over night, cook very
slowly in the water in which they were soaked,
adding very little sugar. Serve with cereal, or
separately.
IV. Sauce. Cook as above, and rub the fruit
through a sieve. The canned, drained, and
freshened fruit may be used in the same way.
BANANAS
I. Serve in the skins with fruit-knives, one
to each person.
II. Skin and scrape and serve immediately.
People who cannot ordinarily eat bananas
usually find them harmless when the tough,
stringy pulp is scraped off.
III. Baked. Bake without peeling, basting
with hot water and melted butter occasionally.
Let cool in the skins.
IV. Baked. Skin, scrape, and bake, basting
with lemon-juice and melted butter. Sprinkle
with sugar if desired.
V. Au naturel.\\ce into saucers, sprinkle
with lemon-juice and sugar.
VI. With Sugar and Cream. Slice, sprinkle
with powdered sugar, pour cream over, and
serve at once.
32 dfegrtle IReefc Goofe JBoofc
VII. With Oranges. Slice, add an equal
quantity of sliced oranges, and sprinkle with
sugar.
VIII. With Cereal. Slice fresh bananas into
a saucer, sprinkle with sugar, cover with boiled
rice or with any preferred cereal.
IX. Equally good with sliced peaches.
BLACKBERRIES
Serve with powdered sugar, with or without
cream. A tablespoonful of cracked ice in a
saucer of berries is appreciated on a hot
morning.
BLUE PLUMS
See Green Gages.
CHERRIES
I. Serve very cold, with the stems on. A
dainty way is to lay the cherries upon a bed of
cracked ice, and serve with powdered sugar in
individual dishes.
II. Pit the cherries, saving the juice, and
serve in saucers with sugar and plenty of
cracked ice.
III. Iced. Beat the white of an egg to a
foam. Dip each cherry into it, then roll in
powdered sugar, and set on a platter in the re-
frigerator. Must be prepared overnight.
jfrufts in Season 33
IV. Crusts. Butter rounds of stale bread,
spread with, pitted cherries and their juice,
sprinkle with sugar, and bake. Serve very
cold.
CURRANTS
Serve in cracked ice with plenty of sugar.
These are also served iced, and on crusts. See
Cherries III. and IV.
FIGS
May be served from the basket. This, of
course, applies only to the more expensive
varieties, which are clean. The ordinary dried
fig of commerce must be washed many times,
and is usually sweet enough without adding
more sugar.
II. Steamed. Set a plate of figs in a steamer
over boiling water until plump and soft, then
set away to cool.
III. Stewed. Clean, soak, and cook slowly
till tender in a little water. Skim out, drain,
sweeten the syrup slightly, reduce one half,
pour over the figs, and cool. A bit of vanilla or
wine may be added to the syrup.
IV. With Cereal. Cover a saucer of steamed
or stewed figs with any preferred cereal. Serve
with cream if desired.
V. In Rice Cups. See Apples XXIX.
VI. In Crum&s.See Apples XXVIII.
34 flbsrtle TReeD Goofc JBoofc
GOOSEBERRIES
These berries must be stewed in order to be
acceptable. The fruit, after stewing, may be
rubbed through a sieve fine enough to keep
back the seeds, or it may be baked on crusts.
See Cherries IV.
GRAPES
This luscious fruit is at its best when served
fresh from the vines, with the bloom still on.
Never wash a bunch of grapes if it can be
avoided. Serve with grape scissors to cut the
bunches apart. People who fear appendicitis
may have the grapes squeezed from the skins
and the seeds afterwards removed. They are
very nice this way, with sugar and pounded
ice.
GRAPEFRUIT
A good grapefruit will have dark spots, a
skin which seems thin, will be firm to the
touch, and heavy for its size. To serve, cut
crosswise, and remove the white, bitter pulp
which is in the core, and separate the sections.
Fill the core with sugar and serve cold. A
little rum or kirsch may be added just before
serving, but, as George Ade said, " A good girl
needs no help," and it is equally true of a
good grapefruit. If anybody knows why it is
ffrufts In Season 35
called grapefruit, please write to the author of
this book in care of the publishers.
GREEN GAGES
Serve as they come, \vith the bloom on, or
peel, pit, and serve with cracked ice and pow-
dered sugar.
HUCKLEBERRIES
Look the fruit over carefully. Nothing
pleases a fly so much as to die and be mistaken
for a huckleberry. Serve with cracked ice,
with sugar or cream, or both.
MUSKMELONS
Keep on ice till the last moment. Cut cross-
wise, take out the seeds with a spoon, and put
a cube of ice in each half. Green leaves on the
plate are a dainty touch.
ORANGES
Serve with fruit-knives, or in halves with
spoons either the orange-spoon which comes
for that purpose, or a very heavy teaspoon.
Another way is to remove the peel, except a
strip an inch wide at the equator, cut at a
division line and straighten out the peel, taking
care not to break off the sections. Or, the fruit
36 /Bbgrtle TReeD Cook JBooh
may be peeled, sliced, and served on plates with
sugar.
PEACHES
Wipe with a dry cloth and serve with fruit-
knives. Or, if you think much of your break-
fast napkins, peel and cut just before serving,
as they discolor quickly. Serve with cracked
ice, or with cream. Hard peaches may be
baked, as apples are, and served cold with
cream. Stewed peaches may be served on
crusts.
PEARS
Serve as they come, with fruit-knives. Hard
pears may be baked or stewed according to
directions previously given.
PINEAPPLE
Peel, cut out the eyes, and shred from the
core with a silver fork. Sprinkle with sugar
and keep on ice some hours before serving.
Pineapple is the only fruit known to have a
distinct digestive value, and it works most
readily on starches. It combines pleasantly
with bananas.
PRUNELLES
These are soaked, and boiled in the water in
in which they are soaked, with the addition of
a very little sugar. Dried apricots, blackber-
jftuits in Season 3?
ries, cherries, nectarines, and prunes are cooked
in the same way. They may also be steamed
and afterwards sprinkled with sugar.
PRUNES
These are no longer despised since the price
has gone up, and the more expensive kinds are
well worth having. A bit of lemon-peel or
spice may flavor the syrup acceptably, and they
are especially healthful in combination with
cereals, according to recipes previously given.
QUINCES
Peel, stuff the cores with sugar, and bake ac-
cording to directions given for apples. A little
lemon may be used in the syrup for basting.
RASPBERRIES AND STRAWBERRIES
These delicious berries should not be washed
unless absolutely necessary, nor should they be
insulted with sugar and cream. If very sour,
strawberries may be dipped in powdered sugar.
Large, fine ones are served with the stems and
hulls on. Raspberries, if ripe, seldom need
sugar. Cracked ice is a pleasing accompani-
ment.
RHUBARB
I. Peel, cut into inch-lengths, and stew with
plenty of sugar. Serve cold.
38 /Hurtle TReeO Cook 3Booft _
II. Cut, but do not peel, boil five minutes,
then change the water and cook slowly with
plenty of sugar till done.
III. Baked. Do not peel. Cut into inch-
pieces, put into a buttered baking-dish or stone
jar, sprinkle plentifully with sugar, and bake
slowly. It will be a rich red in color.
IV. Cook on crusts. See Cherries IV.
V. Add a handful of seeded raisins to rhu-
barb cooked in any of the above wa)'S when it
is about half done. Figs, dates, and other dried
fruits, used with rhubarb, make a combination
pleasing to some.
TANGERINES
See Oranges.
WATERMELON
Like muskmelon, watermelon must be very
thoroughly chilled. Serve in slices from a
platter or on individual plates, removing the
rind before serving, if desired ; or cut the melon
in half, slice off the lower end so that it may
stand firmly, and serve the pulp from the shell
with a silver spoon. Ice pounded to snow is
a pleasant addition to any fruit, when the ther-
mometer is ninety-five or six in the shade.
CEREALS
So many breakfast foods are upon the market
that it would be impossible to enumerate all of
them, especially as new ones are appearing
continually. Full and complete directions for
cooking all of them are printed upon the pack-
ages in which they are sold. It may not be
amiss to add, however, that in almost every in-
stance, twice or three times the time allowed
for cooking would improve the cereal in taste
and digestibility.
The uncooked cereals are many. A wise
housekeeper will use the uncooked cereals
when she has no maid. " A word to the wise
is unnecessary."
Pleasing variety in the daily menu is secured
by getting a different cereal each time. In this
way, it takes about a year to get back to the
beginning again, and there is no chance to tire
of any of them.
Cereals should always be cooked in a double
boiler ; and soaking over night in the water in
which they are to be cooked, where it is not
possible to secure the necessary time for long
cooking, will prove a distinct advantage. Left-
over cereals should be covered with cold water
39
40 /Ibsrtle IReeD Cook ;JBoofc
immediately, in the double boiler, and kept in
a cool place until the next day. Bring slowly
to a boil, and cook as usual. In the hot
weather, cereals may be cooked the day before
using, moulded in custard-cups, and kept in the
ice-box over night. They are very acceptable
when served ice-cold, and, if moulded with
fruit, or served with fruit on the same plate, so
much the better.
Pearled wheat, pearled barley, and coarse
hominy require five cupfuls of water to each
cup of cereal, and need from four to six hours'
cooking. Coarse oatmeal and fine hominy must
be cooked from four to six hours, but need only
four cupfuls of water to each cup of cereal.
Rolled wheat and rolled barley are cooked two
hours in three times as much water as cereal ;
rice and rolled oats, with three times as much
water, will cook in one hour. Farina, with six
cupfuls of water to each cupful of cereal, also
cooks in an hour ; cerealine flakes cook in
thirty minutes, equal parts of water and cereal
being used.
Salt must be added just before cooking begins.
All cereals are richer if a little milk is added to
the water in which they are cooked.
To cook cereals in a double boiler, put the
water into the inner kettle, the outer vessel be-
ing from half to two thirds full, and when it is
boiling furiously, sprinkle in the cereal, a few
Cereals 41
grains at a time, and not so rapidly as to stop
the boiling. When cereals are eaten cold, they
require a little more liquid.
BOILED BARLEY
Wash the barley in several waters, cover with
cold water ; bring to a boil, drain, cover with
fresh boiling water, add a little salt, and cook
slowly for four hours.
BARLEY GRUEL
Wash half a cupful of pearled barley in sev-
eral waters ; put it into a double boiler with eight
cupfuls of water and half an inch of stick cin-
namon. Boil two hours, strain, sweeten, and
add two wine-glasses of port. Keep in a cool
place and reheat when required. An invaluable
breakfast cereal for a convalescent.
STEAMED BARLEY
Cooked one cupful of pearled barley in a
double boiler four hours, with four cupfuls of
water and a little salt. In the morning, add a
cupful of boiling water or milk, stir occasionally,
reheat thoroughly, and serve.
BREWIS
Dry bread in the oven so slowly that it is a
light brown in color. Crush into crumbs with the
rolling-pin and sift through the fry ing-basket.
42 /fogrtle TReeD Goofc JBoofc
Measure the milk, salt it slightly, and bring to
a boil. Put in half as much of the dried crumbs.
Boil five or ten minutes, season with butter,
pepper, and salt, and serve at once with cream.
It must be stirred all the time it is cooking.
By omitting the butter, it may be served with
sugar. Brown, rye, graham, or corn bread may
be mixed with the white bread to advantage.
The dried and sifted crumbs of brown bread,
when served cold with cream, taste surprisingly
like a popular cereal which etiquette forbids us
to mention. This is a good way to use up
accumulated crumbs.
CORN-MEAIy MUSH
The best meal comes from the South. It is
white, moist, and coarse, and is called "water
ground." It is a very different proposition from
the dry, yellow powder sold in Northern grocer-
ies. For mush, use four times as much water as
meal. Salt the water, and sprinkle in the meal
very slowly when it is at a galloping boil. Boil
an hour or more, stirring frequently. A better
mush is made by using half milk and half water.
Serve hot or cold with cream, or milk, and
sugar. If wanted for frying, wet a pan in cold
water, pour in the hot mush, and let cool.
CORN AND WHEAT PORRIDGE
Half a cupful of corn-meal and half a cupful
of flour. Make into a batter with cold water
Cereals 43
and put into two cupfuls of boiling water. Stir
often and cook half an hour or more, then add
four cupfuls of boiling milk. Cook half an hour
longer, stirring often. Serve hot or cold, with
cream and sugar.
CORN MUSH OR HASTY PUDDING
One cupful of corn-meal and one cupful of
cold water. Mix and stir into two cupfuls of
salted boiling water. One half cupful of white
flour may be mixed with the meal. When the
mush becomes thick, place in a steamer and
steam six hours. Rinse a pan with cold water,
pour in the mush, smooth the top with hand or
spoon wet in cold water, and let stand in a cold
place twelve hours. This is used for frying.
Other cereals may be used in the same way.
The sliced mush should be dredged in flour and
cooked in salt pork, ham, or bacon fat in the
spider, or in lard or butter if it is to be served
with syrup.
HULLED CORN
This can occasionally be found in city mar-
kets, and is a delicious cereal, eaten hot or cold
with milk or cream or sugar.
COLD CEREAL WITH FRUIT
Pack left-over cereal into buttered custard
cups, scoop out the inside, fill with any sort of
44 fl&grtle IReeD Coofe ffioofc
stewed or fresh fruit cut fine and sweetened,
cover the top with more cereal, and let stand
some hours in a cold place. At serving time
turn out and dust with powdered sugar. Cream
may be used if it harmonizes with the fruit.
FRIED CREAM
Bring two cupfuls of milk to the boil, add two
tablespoonfuls of cornstarch rubbed smooth in
a little cold milk, and half a teaspoonful of salt.
Take from the fire and add one egg, well
beaten, then pour into a mould to cool. When
cold, cut into slices, dredge with flour, and fry.
FARINA
Soak over night. In the morning add boil-
ing salted water to cover, and cook half an
hour, stirring constantly. Serve hot or cold
with cream and sugar, or with sugar and fruit.
APPLE FARINA
Stir one half cupful of farina into one quart
of boiling salted water. As soon as mush forms,
stir in four tart apples, peeled, cored, and sliced,
and cook until the apples are soft. If the apples
lack flavor, a bit of orange- or lemon-peel, or
any preferred spice may be added. Serve hot
or cold with cream or sugar. This will mould
well.
Cereals 45
FARINA BALLS
Half a cupful of farina, two cupfuls of milk,
half a teaspoonful of salt, a sprinkle of paprika,
six drops of onion-juice, and the yolk of one
egg. Cook the farina in. the salted milk for
half an hour in a double boiler. When it is
stiff, add the egg and the seasoning. Reheat,
pour into a dish, and let cool. When cold,
make into small flat cakes, dip in egg, then in
crumbs, and fry. These can be made ready for
frying the day before.
FAIRY FARINA
Mix three tablespoonfuls of farina -with three
quarters of a teaspoonful of salt and half a cup-
ful of milk, taken from two cupfuls. Bring the
rest of the milk to a boil with two cupfuls of
water and stir in the farina mixture. Cook
slowly half an hour, turn into individual moulds,
and serve cold with sugar and cream.
JELLIED FARINA
One cupful of farina, sprinkled into two and
a half cupfuls of boiled salted milk. Stir till
it thickens, then boil half an hour without stir-
ring. Serve hot or cold with sugar and cream.
This will mould nicely, and may be used with
fruit
46 fl&Brtle TReeD Goofc JBoofc
FARINA MUSH
Boil one quart of salted milk, and, when boil-
ing, add half a cupful of farina, stirring con-
stantly. Add a lump of butter and serve with.
cream and sugar.
FLUMMERY
One and a half cupfuls of pinhead oatmeal, a
saltspoonful of salt, a tablespoonful of white
sugar, two tablespoonfuls of orange-flower
water. Cover the oatmeal with cold water and
let it soak twenty-four hours, then drain off the
water, cover again, and let steep twenty-four
hours longer. Strain through a fine sieve, add
the salt, and boil till as thick as mush, stirring
constantly. Add the sugar and the orange-
flower water, pour into saucers, and serve hot
or cold with cream and sugar. This recipe
dates back to the time of Queen Elizabeth.
GRITS
One cupful of well-washed grits is slowly
added to two cupfuls of boiling water, and
boiled one hour. Soaking over night is an ad-
vantage. If the porridge is too thick, it may
be thinned with milk. Serve hot or cold with
cream and sugar.
Cereals 47
FRIED GRITS
Pack left-over grits into a wet mould. Turn
out, slice, dredge in flour, and fry.
OATMEAL GRUEL
Mix one tablespoonful of oatmeal in half a
cupful of cold water, add three cupfuls of milk,
or of water, or of milk and water, and a little
salt. Cook half an hour in a double boiler,
stirring often. Strain if desired, and serve hot
or cold. May be flavored with a bit of lemon-
peel, spice, or orange-flower water. For chil-
dren and convalescents.
OATMEAIy GRUEIv WITH EGG
One cupful of oatmeal and one teaspoonful
of salt stirred into four cupfuls of boiling water.
Boil one hour, strain, and pour on to two eggs
well beaten. Reheat until it thickens, and
serve with cream and sugar.
WHEAT GRUEIv
Mix one teaspoonful of salt with half a cup-
ful of flour, make into a paste with a little cold
water and cook in a double boiler till smooth
and thick. Thin with milk, if necessary. Strain
and sweeten ; serve either hot or cold. May be
flavored with spice, lemon-peel, or wine.
48 /Hurtle IReeD Cooft ffioofc
BOILED HOMINY
Stir one cupful of well-washed hominy into
two quarts of boiling water. Cook one hour.
Use half milk and half water if preferred.
HOMINY BALLS
To a cupful of cold hominy add one table-
spoonful of melted butter, stir well, add enough
milk to rub the hominy to a paste, add a
teaspoonful of sugar and one egg, unbeaten.
Shape into small flat balls, dredge with flour,
dip in beaten egg, then in crumbs, and fry.
These may be prepared beforehand and kept in
a cool place till ready to fry.
FRIED HOMINY
Pack left-over hominy into a mould. When
cold, slice, dredge with flour, and fry, or dip in
egg and crumbs and fry.
HOMINY WITH MILK
Soak hominy all night. In the morning
cover with boiling salted water and boil until
very tender. Drain off the water, cover with
milk, boil up once more, and serve.
STEAMED HOMINY
Soak hominy over night in an equal measure
of cold water. In the morning add twice as
Cereals 49
much boiling salted water and boil fifteen min-
utes, then put into a steamer and steam six
hours.
HOMINY PORRIDGE
Soak a cupful of granulated hominy in four
cupfuls of water over night. Add a teaspoonful
of salt, one cupful of milk, and boil one hour
in the morning.
CRACKED WHEAT MUSH
Butter a double boiler inside, put in four cup-
fuls of water and a little salt. When boiling
add one cupful of cracked wheat which has been
washed in several waters. Boil ten minutes,
then simmer three hours. Serve with sugar
and cream.
GRAHAM FLOUR MUSH
Mix one cupful of graham flour with a tea-
spoonful of salt, and make it into a paste with
cold water. Mix gradually with four cupfuls of
boiling water. Boil half an hour, stirring con-
stantly. Serve with cream and sugar.
OATMEAL MUSH
Mix one cupful of coarse oatmeal with a little
salt, sprinkle into four cupfuls of boiling water.
4
50 fl&grtle IReefc Cook JBoofe
Boil fifteen minutes, stirring constantly, in the
double boiler. Cover and cook slowly three
hours longer.
RYE MUSH
One quart of boiling water, one teaspoonful
of salt, five heaping tablespoonfuls of rye meal.
Sprinkle the meal into the boiling water, stir-
ring constantly, add the salt, bring to the boil
once more, cover, and cook slowly in the double
boiler one hour and a half. Serve with sugar
and cream.
FRIED OATMEAL MUSH
Wet a pan or mould in cold water and pack
into it left-over oatmeal. Twelve hours later,
turn out, cut into slices, dredge with flour and
fry, serving with a simple syrup if desired.
Any left-over cereal which does not contain
fruit may be used in the same way.
GRAHAM MUSH WITH APPLES
Slice peeled and cored tart apples into gra-
ham mush prepared according to the recipe
previously given, as soon as it begins to boil.
MUSH CAKES
Season two cupfuls of left-over cereal with
salt and pepper and a few drops of onion-juice.
Cereals 51
Shape into small flat cakes with floured hands
and dredge with flour. Fry in ham or bacon
fat and serve with those meats.
MUSH BALLS
Add a tablespoonful of melted butter and two
unbeaten eggs to two cupfuls of hot corn-meal
mush. Cool. Shape into small flat cakes,
dredge with flour, and fry brown. These may
be prepared the day before using.
VELVET MUSH
Melt two tablespoon fuls of butter in a double
boiler, add two cupfuls of flour, and stir until it
leaves the sides of the kettle ; add five cupfuls
of milk, stirring constantly and bringing to the
boil at each cupful. Add a teaspoonful of salt,
mix thoroughly, and serve with sugar and
cream.
COLD GRAHAM MUSH WITH FRUIT
Stir chopped dates or figs into graham mush
made according to previous directions, turn into
a mould, and cool. The next morning, slice,
and serve with sugar and cream.
STEAMED OATMEAL
Add a quart of cold water and a teaspoonful
of salt to a cupful of oatmeal Put in a steamer
/fcrrtlc "Tec? Cccfc JEccfc
over a kettle of cold vra:er. bring to the boil
rr;:uill; in: -:ti~ :~ : hrurs afttr :: berms
OAI:.:Z.^L JELLY
Soak : ne CUT. ful : f : a:meal :ver nirht in cold
water t: ; : -. er feeply. Add boiling salted
water in the miming and boil several hours,
adding mere vraier L~ needed. Do not s:ir any
m:re than necessary. V.'hen every grain is
trin ; oartnt ani jelly-like, 11 is done. It :? \r-
hcious ST. -ed c:ll ; fruit ani =ugar, or
- : _ jir and cream.
CREAMED OATMEAL
Boil oatmeal for an hour and a half acccrd-
i: recipes previously given. Rub through
i sievc^ cover vri:h bet milk, and co-:k vtry
slowly half an hour longer. Serve wilh sugar
OATMEAL BLANC MANGE
re quart '.:' nuilk to the boil, add a tea-
spoonful of salt, and stir in one cupful of c it-
meal. Boil fort - T mnu-.ti. then add two
eggs ~ til beaten jus: before removing from the
fire, Ser*. e hot or cold with cream and sugar.
Cereals 53
A bit of grated lemon- or orange-peel, wine, or
spice may be added to the milk.
LIGHT OATMEAL
Cook oatmeal twenty-five minutes according
to directions pre%-iously given, then set the dish
in a moderate oven for half an hour. The grains
will swell.
BAKED OATMEAL
The day before using, stir two cupfuls of oat-
meal into two quarts of boiling water, salted,
and boil ten minutes. Turn into a buttered
earthen dish, cover, and bake slowly two hours.
In the morning set the dish into a pan of boiling
water and put in the oven for forty-five minutes.
MILK PORRIDGE
One tablespoonful of flour rubbed smooth
with half a cupful or more of water. Add a cup-
ful of boiling milk, a little salt and spice, and
cook ten minutes or more in the double boiler.
RICE PORRIDGE
One cupful of rice, washed in several waters,
and one cupful of oatmeal. Cook one hour in
plenty of boiling salted water, aud add a heap-
ing tablespoon ful of butter before serving.
54 /Bertie TRecD Coofc JBooh
WHEATLET PORRIDGE
One cupful of wheatlet, two cupfuls of boiling
water, and one teaspoon ful of salt. Cook slowly
for an hour.
CREAMED OAT PORRIDGE
Soak two cupfuls of oatmeal in four cupfuls
of water over night. In the morning, strain and
boil the water thirty minutes. Scald a pint and
a half of rich milk, thicken with a tablespoonful
of flour rubbed smooth in a little cold milk, add
to the water, with a teaspoonful of butter and a
half teaspoonful of salt. Boil up well and serve
with cream and sugar.
BOILED RICE
(Hop Sing's Recipe)
" Washee lice in cold water bellee muchee.
Water boil all ready muchee quick. Water
shakee lice no burn. Boil till one lice all rub
away in fingers. Put in pan all holee, pour over
cold water bellee muchee, set in hot oven, make
dry, eatee all up."
BOILED RICE
(American Recipe)
Wash one cupful of rice in several waters.
Sprinkle it, a little at a time, into eight quarts
Cereals 55
of slightly salted water at a galloping boil.
Boil steadily for twenty minutes. Drain, toss
carefully with a fork, and dry ten minutes in a
hot oven.
BOILED RICE WITH MILK
Cook as above until it has boiled ten minutes,
then drain, cover with boiling milk, and cook
slowly ten minutes longer in a covered double
boiler. Uncover, and stand in a hot oven for a
few minutes, stirring occasionally with a fork.
RICE BALLS
One cupful of boiled rice, one half cupful of
milk, one egg, one tablespoonful of sugar, a
pinch of salt, and a slight grating of nutmeg or
a sprinkle of cinnamon. Put the milk on to
boil, add the rice and seasoning. When it boils,
add the egg, cook till thick, take from the fire,
and cool. Form into small flat cakes, dip in egg
and crumbs, and fry. These may be prepared
beforehand.
STEAMED RICE
Wash a small cupful of rice and put into a double
boiler with three cupfuls of milk and a pinch
of salt. Cook until creamy, add a teaspoonful
of butter and three tablespoonfuls of sugar.
Fruit may be added.
56 /Rattle IReeD Cook JBoofc
SAMP
Cover the samp with boiling water, boil ten
minutes, then drain, rinse in cold water, cover
with fresh boiling water and a little salt. Cook
slowly six hours, adding fresh boiling water
as needed. Serve hot or cold with cream and
sugar.
CREAM TOAST
Dip slices of toast in boiling water and set into
the oven. Stir one heaping tablespoonful of
corn-meal into four cupfuls of boiling salted
milk, and add two tablespoon fuls of butter.
When the milk thickens, stir in the whites of
three eggs beaten to a stiff froth, boil up again,
pour over the toast, keep in the oven five min-
utes longer and serve.
MILK TOAST
Lay slices of toast in cereal bowls, spread with
butter, sprinkle with salt and pepper, pour boil-
ing milk over and serve immediately.
SOFT TOAST
Drip crisp slices of toast for a moment in boil-
ing salted water, pour over melted butter, set
in the oven a moment and serve with cream.
Cereals 57
CRUSHED WHEAT WITH RAISINS
Add a handful of stoned and cleaned raisins
to crushed wheat mush made according to recipe
previously given, and as soon as it begins to
boil. Raisins are a healthful and agreeable ad-
dition to almost any cereal.
COLD CRACKED WHEAT
Add half a teaspoonful of salt to three cupfuls
of boiling water, stir in half a cupful of cracked
wheat. Cook uncovered till the water has al-
most disappeared, then add three cupfuls of hot
milk. Cover and cook until the wheat is soft,
then uncover and cook until the wheat is almost
dry. Stir carefully now and then while cooking.
Turn into individual moulds to harden, and serve
cold with sugar and cream.
SALT FISH
With very, very few exceptions, fish and meats
other than salt are not suitable for breakfast.
So many delicious preparations of these are pos-
sible, however, that no one need lament the
restriction which general use has made. The
humble and lowly codfish may be made into
many a dainty tidbit, to make no invidious dis-
tinction, and, for some occult reason, the taste
craves salt in the morning.
BROILED BLOATERS
Scrape and clean the fish, wipe dry and split,
laying flat upon a buttered gridiron. Broil
about six minutes, turning frequently. When
brown, pour over melted butter. Serve with
lemon quarters and parsley.
YARMOUTH BLOATERS
See Potomac Herring.
CODFISH BALLS
Cut into inch pieces a heaping cupful of salt
codfish. Remove the bones, skin, and put into
58
Salt jffsb 59
an earthen dish. Pour boiling water on and keep
hot two hours. Pour off the water, cool, and
shred the fish with the fingers. Add a heaping
cupful of hot mashed potatoes. Mix a teaspoon-
ful of flour with a heaping tablespoonful of
butter, add three tablespoonfuls of boiling water,
and cook until thick. Season with salt and
pepper, mix with the fish and potato, and with
floured hands form into eight small flat cakes.
Dredge with flour and set away to be fried the
following morning.
CODFISH BALLS II
Two cupfuls of freshened and shredded fish,
two cupfuls of sliced raw potatoes, one table-
spoonful of butter, half a cupful of cream or
milk, two eggs, and a sprinkle of white pepper.
Put the potatoes in a pan, spread the fish on
top, cover with cold water, and boil until the
potatoes are done. Drain, mash together, then
add the butter, pepper, milk, and beaten egg.
Beat until very light. Shape into round balls
the size of small apples, dredge in flour, and fry
until brown in deep fat.
CODFISH BALLS III
Prepare as Codfish Balls II, but use twice as
much potato as fish.
60 fl&grtle IReeD Cook JBoofc
CODFISH BALLS X LA BURNS
Make codfish balls into flat cakes and just be-
fore serving, put a poached egg on each.
PICKED-UP CODFISH
Pour boiling water on a cupful of salt codfish
which has been shredded and had the bones re-
moved. When the water cools, pour it off and
cover with fresh boiling water. Drain again
when the second water cools. Blend a table-
spoonful of butter with a tablespoonful of flour,
add a cupful of milk, and cook, stirring con-
stantly, until thick. Add the codfish and a tea-
spoonful of finely minced parsley. Serve on
toast and garnish with hard-boiled egg cut in
slices. Sprinkle with black pepper.
CREAMED CODFISH
Two cupfuls of shredded codfish, three cup-
fuls of milk, yolk of one egg, one tablespoonful
of butter, two tablespoonfuls of flour, two quarts
of water, pepper, and salt. Cover the fish with
the water and set it over a slow fire. When it
boils, drain it and cover with the milk. Bring
to a boil again. Have the butter and flour
rubbed smooth with a little cold milk and add
to the boiling milk. Stir steadily till it thickens,
then add the beaten yolk of the egg, and cook
Salt jftsb 6x
five minutes longer. Season with pepper. A
little minced parsley may be added. Half an
hour before the fish is shredded it should be
put to soak in cold water, unless it is preferred
very salt.
CREAMED ROAST CODFISH
Brush the salt from a whole salted cod with a
stiff brush. Place in a baking-pan and put in a
hot oven until brown and crisp. Take out, lay
on a board, and pound with a potato-masher till
thoroughly bruised and broken. Place in the
baking-pan, cover with boiling water, and soak
twenty minutes. Drain, place on a platter, dot
with butter, and put back into the oven till the
butter sizzles. Take from the oven, pour over
a cupful of cream, garnish with parsley, and
serve.
CODFISH A LA MODE
Pick up a cupful of salt cod very fine, and
freshen it. Mix with two cupfuls of mashed
potato, two cupfuls of cream or milk, and two
well-beaten eggs. Add half a cupful of melted
butter and a little black pepper. Mix thor-
oughly, pile roughly in an earthen baking-dish
or casserole, and bake twenty-five minutes in a
hot oven. If it does not brown readily, brush
the top with melted butter for the last five
minutes of cooking.
62 flattie TReeD Goofc Soofc
NEW ENGLAND SALT COD
Cut the fish in squares and soak over night.
In the morning drain and rinse, cover with
fresh boiling -water, and simmer till tender.
Spread on a platter and put in the oven. Make
a drawn -butter sauce of one tablespoonful of
butter and two tablespoonfuls of flour cooked
till the mixture leaves the pan. Add one cup-
ful of cold water, and stir constantly till the
sauce is thick and smooth and free from lumps.
Pour over the cod and serve. Minced parsley,
a squeeze of lemon-juice, or a hard-boiled egg
chopped fine may be added to the sauce.
BOILED SALTED COD WITH EGG SAUCE
Chop fine a pound of salted cod that has been
freshened, boiled, and cooled. Mix a heaping
teaspoonful of corn-meal with one cupful of
milk, and stir over the fire until it thickens,
then add one cupful of mashed potatoes, two
heaping tablespoonfuls of butter, a teaspoonful
of minced parsley, and two well-beaten eggs.
Let it get very hot. Make the drawn-butter
sauce with the egg in it, given in the recipe
for New England Salt Cod, and serve with the
sauce poured over.
SALTED COD WITH BROWN BUTTER
Freshen the fish for twenty-four hours. Place
over the fire in cold water and bring slowly to
Salt Jffsb 6 3
a boil. Put a little butter and a few sprigs of
parsley in a frying-pan. Skim out the fish and
put on a platter in the oven. When the butter is
brown, pour over the fish and serve with lemon-
quarters and fresh parsley.
CODFISH CUTLETS
Use the mixture for Codfish Balls II. Shape
into cutlet form, small tin moulds come for the
purpose, dip in egg and crumbs, and fry in
deep fat. Stick a piece of macaroni in the
small end of the cutlet, and garnish with a
paper frill. Serve with lemon and parsley.
BOILED SAI/T CODFISH
Select a piece of cod that has been boned.
Brush the salt from it with a stiff brush and
broil under the gas flame until brown. Lay
in a baking-pan and pour over boiling water to
cover. Let stand ten minutes, drain, and repeat
the process. Drain, put on a hot platter, pour
over melted butter, sprinkle with pepper and
minced parsley.
FLAKED SALT CODFISH
Soak two pounds of fish over night. In the
morning scrub it well, cover with slices of
onion, pour boiling water over, and let it soak
64 flfcgrtle IReefc Goofc JSooh
till the water is cool. Skim out, wipe, and
broil. Put into a platter, break with a fork,
and pour over a drawn-butter sauce seasoned
with pepper, parsley, and lemon-juice. Keep
in a hot oven five minutes before serving.
CODFISH PUFF
Make the mixture for Codfish Balls II. Add
the whites of two eggs beaten to a stiff froth,
folding them in lightly. Butter a stoneware
platter, spread the puff upon it, and bake in a
hot oven till well puffed and browned. Or, cook
in a buttered frying-pan till a brown crust has
formed, then fold like an omelet.
CREAMED COD WITH EGG SAUCE
Freshen, boil, and drain, according to direc-
tions previously given. Arrange on a platter
and cover with cream sauce, which has minced
parsley and chopped hard-boiled eggs mixed
with it.
ESCALLOPED CODFISH
Make a Codfish Puff, sprinkle with grated
cheese, and bake brown.
FINNAN HADDIE A LA DELMCNICO
Make a cream sauce, using two tablespoon-
fuls of butter and two of flour ; cook till they
Salt Jffsb 65
bubble, add a pint of milk, and stir till thick
and smooth. Add a pound of Finnan Haddie
flaked, and the yolks of two eggs, well beaten,
three hard-boiled eggs cut fine, and a table-
spoonful of strong cheese, grated. Season with
black pepper, heat thoroughly, and serve.
FINNAN HADDIE A LA MARTIN
Make the cream sauce, add the flaked Finnan
Haddie, according to the recipe for Finnan
Haddie a\ la Delmonico, add one half-cupful of
shredded green peppers, let boil up once, and
serve on toast.
FINNAN HADDIE FISH BALLS
Prepare as Codfish Balls II.
BROILED FINNAN HADDIE
Parboil, drain, wipe, then skin. Broil, pour
over melted butter, sprinkle with pepper and
minced parsley. Serve with lemon quarters.
PICKED-UP FINNAN HADDIE
Cut the fish in convenient pieces for serving.
Cover with boiling water, boil five minutes,
drain, and rinse in fresh boiling water. Arrange
on a platter, dot with butter, put in the oven,
and when the butter sizzles, serve.
5
66 /Battle TReeD Cook JBoofc
CREAMED ROAST FINNAN HADDIE
See Creamed Roast Codfish.
BROILED FINNAN HADDIE II
Soak in cold water half an hour, and in boil-
ing water ten minutes. Wipe dry, marinade
in oil and lemon-juice, and broil as usual.
BAKED SMOKED HADDOCK
Put the haddock into a baking-pan, cover
with boiling water, drain, dot with butter,
sprinkle with black pepper, and bake in a hot
oven for ten minutes. Serve very hot.
BROILED SMOKED HADDOCK
Rub with butter, dredge with flour, and broil
over clear coals, or under a gas flame.
FRIED SMOKED HADDOCK
Cover with olive oil and soak over night.
Skim out and fry brown in the oil. Pepper
well and serve at once with lemon quarters and
a garnish of parsley.
HERRING BALLS
Partly boil bloaters or herrings, skin, add an
equal bulk of mashed potatoes made from
Salt fffsb 67
baked potatoes. Add a lump of butter and
enough cream to soften it. Form into balls,
dip in egg and crumbs, and fry in deep fat.
POTOMAC HERRING
Those having roe are preferable. Put into a
frying-pan with boiling water to cover, boil
five minutes, drain, add a lump of butter, and
return to the fire. When it melts, and the fish
is well covered with it, serve.
KIPPERED HERRING
See Potomac Herring.
BROILED SMOKED HERRING
Soak over night. Pour boiling water over it
in the morning ; when the water cools, plunge
it into ice water for five minutes, wipe dry, and
broil under a gas flame.
BROILED SALT MACKEREL
Wash in several waters, remove the head and
part of the tail. Scrape the thin black skin
from the inside. Put the fish in a pan of cold
water, skin side up, over night at least, and, if
very salt, by four o'clock in the afternoon. In
the morning wash in fresh cold water, wipe dry
on a clean cloth, rub with melted butter,
sprinkle with pepper, and broil carefully. It
68 /Ifcgrtle iReeD (look JBoofe
must be watched every moment, as it burns
easily. When brown, serve on a hot platter,
dot the fish with bits of butter, and garnish
with parsley and lemon quarters.
CREAMED SALT MACKEREL
Freshen according to directions previously
given. Put in cold water, bring to a boil, then
drain. Pour over it half a cupful of cream.
Roll a piece of butter the size of an egg in
flour and add to the cream. Let boil up once
and serve.
BOILED SALT MACKEREL
Freshen according to directions previously
given, rinse thoroughly. Tie in a cloth, put
into a kettle of cold water, bring slowly to the
boil, and cook half an hour. Remove the cloth,
take out the backbone, and pour over melted
butter and half a cupful of cream. Sprinkle
with black pepper and garnish with parsley.
BOILED SALT MACKEREL, CREAMED
Prepare as above. Heat a cupful of milk to
the boil. Stir into it a teaspoonful of corn-
starch made smooth with a little cold milk.
When it thickens, add two tablespoonfuls of
butter, and a little pepper, salt and minced par-
sley. Beat an egg very light, pour the sauce
Salt fffsb 69
gradually over it, reheat for about a minute.
Pour over the fish and garnish with slices of
hard-boiled eggs.
BAKED SALT MACKEREL
Freshen according to directions previously
given. Put into a baking-pan and pour on
boiling water to cover. When the water cools,
drain. Cover the fish with dots of butter, pour
over half a cupful of cream or milk, and bake
till brown.
FRIED SALT MACKEREL
Freshen according to directions previously
given, soaking a full twenty-four hours and
changing the water frequently. In the morn-
ing, drain, wipe dry, dredge with flour, and fry
brown in butter. Garnish with lemon quarters
and parsley.
BOILED SALT MACKEREL II
Freshen, and boil in water made very acid
with lemon-juice. Serve with melted or drawn
butter.
BROILED SALT MACKEREL II
Freshen, wipe dry, and soak for an hour in
French dressing, made of three tablespoon fuls
70 /Dbgrtle IReefc Coofc JBoofc
of olive oil, and one of lemon-juice or tarragon
vinegar. Broil as usual.
BROILED SALT SALMON
Soak the salmon twenty-four hours in cold
water, changing the water frequently. Drain,
wipe dry, rub with butter, and broil over a clear
fire. Serve with melted butter. Garnish with
lemon quarters and parsley.
BROILED SMOKED SALMON
Rub with butter and broil with the flesh side
nearest the fire. Serve on a hot platter with
lemon quarters, melted butter, and parsley.
BROILED KIPPERED SALMON
Cut the salmon into strips, rub very lightly
with butter, sprinkle with pepper, and broil as
usual.
FRIED KIPPERED SALMON
See Fried Smoked Haddock.
BROILED SMOKED SALMON
Wash a piece of smoked salmon in three or
four waters, parboil fifteen minutes. Skim out,
wipe dry, rub with butter, and broil. Cover
Salt Jffsb 71
with melted butter, sprinkle with pepper
and minced parsley, and garnish with lemon
quarters.
FRIED SMOKED SALMON
Wash and parboil the salmon, drain, wipe,
dip in egg and crumbs, and fry. Serve with
lemon quarters and parsley.
Roughly speaking, the recipes for salt fish
are interchangeable. A method of cooking
recommended for one will be found equally
good for some of the others.
Salt fish left-overs may be used in hash,
scrambles, omelets or ramekin dishes, or re-
heated, rubbed to a paste, and served on toast,
with a poached egg on each slice.
BREAKFAST MEATS
BEEF BALLS
One cupful of cooked chopped beef, one cup-
ful of cold mashed potatoes, half a cupful of
milk, two tablespoonfuls of butter, and one
egg. Put the milk and butter in the frying-pan ;
when it boils up, add the beef and potatoes.
Season with salt and pepper, then add the egg,
well beaten, and take from the fire. Let cool.
When stiff, shape into small flat cakes, dip in
egg and bread crumbs, and put in a cool place.
Fry in hot fat for three minutes. These can be
prepared beforehand.
BEEF HASH WITHOUT POTATOES
Mince the beef, season with grated onion,
salt, and pepper. Reheat in the beef gravy, or
in hot water, adding a little butter. Serve on
toast. Shredded green pepper may be added.
FRIZZLED BEEF
Have dried beef cut very thin. Cover with
cold water to which a small pinch of soda has
72
JBteafctast /toeats 73
been added, and bring gradually to the boil.
Drain, add a lump of butter, and cook till the
edges of the beef curl. Serve on slices of but-
tered toast with poached or fried eggs laid over
the beef.
BEEF A LA NEWPORT
Prepare Creamed Dried Beef according to
recipe elsewhere given, using the egg to
thicken. Add half a cupful of stewed and
strained tomatoes and a tablespoonful of grated
cheese just before taking from the fire. Heat
thoroughly and serve at once on toast.
CORNED BEEF HASH
Equal parts cf cooked corn beef and cold
potatoes, cut fine, or use more potato than meat
if desired. Season with grated onion, pepper
and salt, and a little butter, and heat thoroughly.
A green pepper, shredded, is an invaluable
addition to corned beef hash.
CORNED BEEF HASH A LA DELMONICO
Prepare as above, using the green pepper.
Spread the hot hash thickly on thin slices of
buttered toast, slip a poached egg on to each
piece, sprinkle with pepper, salt, and minced
parsley.
74 flbgrtle TReefc Coofe JBoofc \
CREAMED DRIED BEEF
Prepare as directed for Frizzled Beef, having
the beef cut into very small pieces. Make a
cream sauce of one tablespoonful of butter,
two tablespoonfuls of flour, and two cupfuls of
milk. Season with salt and pepper, and when
smooth and thick add the cooked beef. A
well-beaten egg added just before taking from
the fire is an improvement. Serve on toast.
BACON AND EGGS
Have the bacon cut very thin. The colder it
is, the better. Remove the rind and cook in a
hot frying-pan until crisp. Skim out the bacon,
break the eggs into the fat one at a time, and
cook slowly, dipping the fat over the eggs
occasionally with a spoon. Eggs must always
be cooked at a moderate temperature. Serve on
a hot platter, the eggs in the centre, the bacon
for a garnish.
BROILED BACON
Broil on a gridiron, turning constantly. It
will cook in three minutes. Perfectly cooked
bacon is clear and crisp.
BREADED BACON
Dip slices of bacon in corn-meal and broil or
fry. A Southern method.
JSreaftfast d&eats 75
BACON AND MUSH
Cut slices of cold corn-meal mush, dredge in
flour, and fry brown. Serve with a strip of
fried or broiled bacon on each slice.
BACON FRAISE
Make a batter of four eggs, half a cupful of
milk, and a teaspoonful of flour. Fry some thin
slices of bacon till transparent. Dip them in the
batter, spread on a stoneware platter, cover with
the remaining batter, and put into a moderate
oven till a golden brown.
BACON A LA CRME
Fry thin slices of bacon as usual, place on a
platter, and put into the oven to keep warm.
Make a cream sauce, using the fat in the pan
instead of butter. Pour over the bacon, sprinkle
with minced parsley, and serve at once.
CALF'S BRAINS
Soak in cold water, parboil, remove pipes
and membranes, throw into cold water, drain,
wipe, and keep cool. They may be rubbed with
melted butter and fried or broiled, or dipped in
egg and crumbs and fried or broiled. Serve with
a cream sauce or with a sauce of melted butter,
lemon-juice, and minced parsley.
76 /Hurtle IReefc Coofc JBoofc
CHICKEN HASH
Use cold cooked chicken and proceed accord-
ing to directions previously given. Cold turkey
or tongue makes delicious hash. A shredded
green pepper will usually improve it. Any hash
may be served on toast with a poached egg on
each slice.
FRIED HAM
Freshen a slice of ham a few moments in
boiling water. Drain, wipe, and fry slowly.
Eggs may be served with it. See Bacon and
Eggs.
FRIZZLED HAM
Prepare as above. When the ham is half
done, sprinkle with flour and fry brown. When
brown, add a tablespoonful of made mustard to
the gravy, and boiling water enough to cover
the ham. Simmer five minutes and serve on a
hot platter.
HAM AND POACHED EGGS
Prepare as directed above. Poach the eggs
separately and serve on the slices of ham.
BROILED HAM
Freshen in cold water, drain, wipe, and broil.
May be breaded and broiled on a buttered
gridiron.
JBreafctast fl&eata 77
HAM BALLS
One cupful of cooked ham, finely chopped,
one cupful of bread crumbs, two cupfuls of
cooked potatoes, mashed fine, a heaping table-
spoonful of butter, two eggs, and a dash of
cayenne. Melt the butter and beat all together
until very light. Shape into small flat cakes,
dip in egg and crumbs, and fry brown. May be
prepared beforehand.
HAM TOAST
Half a cupful of cold cooked ham, finely
minced, half a teaspoonful of anchovy paste, a
bit of cayenne and pounded mace. Add half a
cupful of milk and an egg, well beaten. Stir
till thick, take from the fire, and spread thinly
on dry buttered toast. A poached egg may be
placed on each slice.
HAM RECHAUFFE
Butter individual custard cups, fill three
fourths full of minced ham reheated in a cream
sauce, break an egg into each cup, sprinkle with
crumbs, dot with butter, and bake till the egg is
set. Tongue, chicken, turkey, or other meats
may be used in this same way.
HAM AND EGGS A L'AURORE
Mince cooked ham and reheat in. a cream
sauce, to which the shredded whites of hard-
78 flbgrtle TReefc Goofc :JBooft
boiled eggs have been added. Spread on but-
tered toast and sprinkle with the sifted yolks of
the eggs, rubbed through a sieve.
KIDNEY BACON ROLLS
Season a cupful of bread crumbs with grated
onion, salt and pepper, and minced parsley.
Moisten with egg well beaten. Spread the
crumb mixture over thin slices of bacon and
wrap each slice of bacon around a small kidney.
Fasten with toothpicks or skewers. Put in a
baking-pan and bake in a hot oven until the
bacon is crisp. Remove the skewers and serve
on a hot plate, garnished with parsley.
FRIED KIDNEYS
Cut in halves, skin, sprinkle with salt and
red pepper, and fry one minute in a spider, with
no additional fat. Serve with dry toast.
KIDNEYS EN BROCHETTE
Cut the kidneys into small squares after par-
boiling and skinning. String on small steel
skewers with small squares of bacon alternating.
Broil or fry or cook in the oven, dredging with
flour or not, as preferred. If the bacon is not
very fat, soak the kidneys in olive oil a few
moments before stringing. Serve on the
skewers.
JBreafctast /fceats 79
CRUMBED KIDNEYS
Parboil, drain, wipe, and split the kidneys,
keeping them open with skewers. Season with
pepper and salt, brush with oil, roll in crumbs,
and broil, fry, or cook in a very hot oven.
Make a sauce of melted butter, lemon-juice, and
minced parsley, and pour over them if desired.
DEVIIvLED KIDNEYS
Parboil, drain, wipe, and slice the kidneys.
Make a marinade of three tablespoonfuls of
olive-oil, one of vinegar, tarragon vinegar or
lemon-juice may be used, a teaspoonful of mus-
tard, salt, and red pepper. Dip the sliced kid-
neys in this dressing and broil. Minced parsley
is a pleasant addition to the marinade. After
dipping in the dressing, they may be rolled in
crumbs and fried. Serve plain, or with a sauce
of melted butter, lemon-juice, and minced par-
sley, or with the remaining marinade heated and
poured over the kidneys.
KIDNEY AND BACON
Parboil and slice mutton or lamb kidneys.
Fry brown in bacon fat and serve on dry toast
with the bacon.
STEWED BEEF KIDNEY
Parboil, drain, wipe, and cut into dice. Cook
five minutes in boiling water, drain, add a small
so /Hurtle iReeD Cook JBook
onion, grated, a pinch of sage, and a cup of
water. Bring to the boil once more, add a pinch
of salt, and two hard-boiled eggs, cut fine.
Thicken with one tablespoonful of cornstarch,
rubbed smooth in a little cold water. Serve on
toast.
KIDNEYS A LA TERRAPIN
Parboil, drain, wipe, and cut into dice. Re-
heat in cream sauce, to which hard-boiled eggs,
cut fine, and minced parsley are added. Serve
on toast.
BROILED KIDNEYS MAITRE D'H6TEL
Use veal or lamb kidneys. Plunge for an
instant into boiling water, skim out, and wipe
dry. Split down the middle without cutting
through, skin, and run a skewer through each
to keep flat. Broil as usual. When brown, re^
move the skewers, lay on a hot platter, pour
over melted butter, add a squeeze of lemon-
juice, and sprinkle with chopped parsley. Kid-
neys and liver must be cooked very quickly, as
long cooking makes them tough.
MINCED LAMB WITH POACHED EGGS
Chop cold roast lamb very fine. Season with
salt, pepper, and a bit of mint. Reheat in the
gravy, or in water, adding a little butter, or
Breakfast /IRcats 81
in a cream sauce. Spread thinly on thin slices
of dry buttered toast, slip a poached egg on each
slice, and serve at once, sprinkled with pepper
and minced parsley.
BROILED LAMB'S LIVER
Cut the liver in thin slices, cover with olive
oil, and soak half an hour. Drain, season with
salt and pepper, dip in crumbs, and broil. Finish
as for Broiled Kidneys.
CALF'S LIVER AND BACON
Cook the bacon first, skim out, and put the
slices of liver, dredged with flour and seasoned
with salt, into the hot fat. Cook very quickly.
LIVER A LA CRME
Parboil calf's liver, drain, wipe, and cut into
dice or chop coarsely. Reheat in a cream
sauce, seasoning with salt and pepper. Minced
parsley, lemon-juice, or finely cut capers may
be added to the sauce. Serve on toast. Cold
cooked liver may be used in this way.
LIVER HASH
Equal parts of cold cooked liver and cold
potatoes, cut fine. Reheat in a frying-pan,
adding butter and boiling water as necessary.
Almost any cold cooked meat may be used in
this way.
82 fl&srtle TReeD Coofc JBoofc
BAKED HASH
Butter a shallow baking-dish, pile in the hash
loosely, smooth the top, dot with butter, and
bake until brown and crisp. Turn out on a
platter or serve in the dish, a fresh napkin or a
paper frill being arranged around the dish.
LIVER BOULETTES
Chop cold cooked liver fine. Reheat in a
very thick cream sauce, well seasoned. Cool,
shape into small flat cakes, dip in egg and
crumbs, and fry brown.
LIVER AND BACON BALLS
Cold cooked liver cut fine and half as much
cooked bacon, chopped. Shape into small flat
cakes, using a raw egg to bind if necessary.
Dip in egg and crumbs and fry brown.
MEAT AND RICE BALLS
One cupful of cold cooked rice, one cupful of
finely chopped cooked meat, any kind, or sev-
eral kinds, a pinch of salt, a dash of pepper,
two tablespoonfuls of butter, half a cupful of
milk, and one egg. Put the milk on to boil,
add the rice, meat, and seasoning. When it
boils, add the egg, well beaten, and stir one
minute. Take from the fire, cool, form into
;JBreafcfast flBeate 83
small flat cakes, dip in egg and crumbs, and fry
brown. May be prepared the day before using.
FRIED SALT PORK
Cut in thin slices, freshen in cold water grad-
ually brought to the boil. Drain, wipe, trim
off the rind, roll in flour, and fry. When brown,
put on a hot platter and make a cream sauce,
using the fat in the pan. Fried salt pork with
cream sauce poured over it is a venerable New
England dish of some three centuries' standing.
PHILADELPHIA SCRAPPLE
Use the head, heart, and feet of fresh pork.
Boil until the flesh slips from the bone. Cool,
take out the bones and gristle, and chop the
meat fine. Set aside the water in which the
meat was cooked, and when cold take the cake
of fat from the surface. Bring the liquor to the
boll once more, add the chopped meat, and
when at a galloping boil, sprinkle in, slowly,
enough corn-meal to make a thick mush. Cook
slowly for an hour or more. Pour into a pan
wet with cold water and let stand in a cold
place over night. Turn out on a platter, cut in
half-inch slices, and fry.
SAUSAGE
Prick the skins with a needle or fork to pre-
vent bursting. Cover with boiling water, par-
84 /l&srtle IReeD Cook
boil five minutes, drain, wipe, and fry as usual.
The sausage meat is made into small flat cakes,
dredged with flour and fried. Bread crumbs
may be used in making the sausage cakes if de-
sired. If the cakes do not hold together readily,
add a little beaten egg.
BAKED SAUSAGE
Prick the sausages and lay each one on a
strip of buttered bread its own length and
width. Arrange in a baking-pan and bake in a
very hot oven till the sausages are brown and
the bread crisp.
SAUSAGES BAKED IN POTATOES
Prick medium-sized sausages and brown
quickly in a spider. Take out and keep warm.
Core large potatoes, draw the sausages through
the cores, and bake. A pleasant surprise for
the person peeling the potato.
BROILED SWEETBREADS
Parboil, in slightly acidulated water, for five
minutes, then throw into cold water. Remove
pipes and fibres and let cool the colder the
better. Split, rub with melted butter, season
with pepper and salt, and broil or fry. They
may also be dipped in egg and crumbs and
fried or broiled. Serve on a hot platter. A
^Breakfast flReats 85
sauce of melted butter, lemon-juice, and minced
parsley is a pleasing accompaniment.
FRIED TRIPE
Tripe as it comes from the market is already
prepared. Wash thoroughly, boil until tender,
drain, and cool. Cut into strips, season with salt
and pepper, dip in egg and crumbs, and fry in
butter or drippings until brown. It may be
prepared for frying the day before and kept in
a cool place. Breaded tripe may also be broiled
on a buttered gridiron.
FRICASSEED TRIPE
Cut a pound of tripe in narrow strips, add a
cupful of water, a piece of butter the size of an
egg, and a tablespoon ful of flour, rubbed smooth
in a little cold water. Season with salt and
simmer thirty minutes. Serve very hot, on
toast if desired.
TRIPE A LA LYONNAISE
One pound of cooked tripe cut into inch
squares, two tablespoonfuls of butter, one table-
spoonful of chopped onion, one tablespoonful
of vinegar, salt and pepper to taste. Put the
butter and onion in a frying-pan. When the
onion turns yellow, add the tripe and seasoning,
boil up once more, and serve immediately, on
toast.
86 flbsrtle IReeD Coofc JBooft
TRIPE X LA POUIvETTE
Fry a chopped onion in three tablespoonfuls
of butter. When brown, add a pound of tripe,
cut into dice, season with salt and paprika, and
fry until the mixture is partially dry. Add a
heaping tablespoonful of flour, and when the
butter has absorbed it, add slowly two cupfuls
of stock or milk and a slight grating of nutmeg.
Simmer till the tripe is tender. Beat together
one tablespoonful of melted butter and one
tablespoonful of lemon-juice, stir into the well-
beaten yolks of two eggs, take the tripe from
the fire, mix thoroughly, and serve at once.
MINCED VEAL AND EGGS
Chop cold cooked veal very fine. Add
hard-boiled eggs cut fine, one to each two cup-
fuls of meat. Reheat in hot water, adding
melted butter, or in a cream sauce. A bit of
green pepper, parsley, grated onion, pimento,
or capers finely cut may be used for flavoring.
Other meats may be prepared in the same way.
SUBSTITUTES FOR MEAT
Certain things are well suited to replace meat
at the breakfast table. It is a good idea to bar
out the potato, unless in hash, for the simple
reason that the humble vegetable appears at
dinner about three hundred and sixty-five days
in the year, and even a good thing may be
worked to death. Americans have been ac-
cused, not altogether unjustly, of being "po-
tato mad." Potato left-overs can be used at
luncheon, if not in hash for breakfast.
FRIED EGG PLANT
Slice the egg plant in slices one third of an
inch thick, pare, put into a deep dish, and cover
with cold water well salted. Soak one hour.
Drain, wipe, dip in egg and crumbs, and fry
brown.
BROILED MUSHROOMS
Choose large, firm mushrooms. Remove the
stems, peel, wash, and wipe dry. Rub with
melted butter and broil. Serve with a sauce
made of melted butter, lemon-juice, and minced
parsley.
87
88 /togrtle TReeD Cook JBoofc
FRIED MUSHROOMS
Prepare as above, dip in egg and crumbs, and
fry in deep fat. Or saute in butter in the fry-
ing-pan. Breaded mushrooms may be broiled
if dipped in melted butter or oil before broiling.
BAKED MUSHROOMS
Prepare as above. Place in a shallow earthen
baking-dish, hollow side up, sprinkle with salt
and pepper, and place a small piece of butter on
each. Baste with melted butter and a few drops
of lemon-juice. Serve very hot, on buttered
toast.
GRILLED MUSHROOMS
Cut off the stalks, peel, and score lightly the
under side of large, firm, fresh mushrooms.
Sprinkle with pepper and salt and soak a few
moments in oil. Drain and broil. Serve with
lemon quarters and garnish with parsley.
FRENCH TOAST
Make a batter of two eggs, well beaten, a
cupful of milk, a tablespoonful of melted butter,
and spice or grated lemon- or orange-peel to
flavor. Dip the trimmed slices of bread in this
batter and fry brown in butter,
Substitutes tor tffteat 89
CORN OYSTERS
Two cupfuls of green corn, grated, half a cup-
ful of milk, one cupful of sifted flour, two eggs,
a teaspoonful of salt and one tablespoonful each
of butter and lard. Beat the yolks of the eggs,
add the milk, then the flour and salt. Beat to
a smooth batter, add the corn, then beat again,
adding the well beaten whites of the eggs last.
Put the lard and butter into a frying-pan, and
when very hot put in the batter by small
spoonfuls. Brown on one side, then turn. If
the batter is too thick, add a little more milk.
The thinner the batter, the more delicate and
tender the oysters will be. Canned corn may
be used, if it is chopped very fine, but it is not
so good. By scoring deeply with a sharp knife
each row of kernels on an ear of corn, the pulp
may be pressed out with a knife. The corn
may be cut from the cob and chopped, but the
better way is to press out the pulp.
Regardless of the allurements of wood and
field, it is always safest to buy mushrooms at a
reliable market. So many people are now
making a business of raising them that they
are continually getting cheaper. The silver
spoon test is absolutely worthless. In fact, the
only sure test is the risky one: " Eat it, and if
you live it 's a mushroom if you die it 's a
90 /Bertie IReeD Goofe JBoofc
toadstool." However, when buying mush-
rooms of a reliable dealer, one takes practically
no risk at all, and, even at the highest price, a
box of mushrooms is much cheaper than a
really nice funeral.
EGGS
Various rules have been given for testing the
freshness of eggs, but there is only one which
is reliable, and it is, perhaps, the most simple
of all. It is merely this : open the egg and
look at the contents in a strong light. It is
better to hold it near the eyes and at the same
time take a deep breath inward.
Strictly fresh eggs come from the country
sometimes with the date of their appearance
stamped indelibly in purple on the egg. This
is done by giving the hens chopped calendars
with their meals. Care should be taken, how-
ever, to furnish this year's calendar. Nobody
wants an egg with a last-year's date on it and
the error is likely to disarrange the digestion
of the hen. Eggs flavored with onions or
tomatoes are secured by turning the hens into
a neighbor's vegetable garden. A certain flor-
ist feeds his unsold roses to his hens and sells
rose-flavored eggs to his customers at a fancy
price. The hint is well worth remembering.
Violet-flavored eggs might be had, doubtless, in
the same way.
At a formal breakfast, all precautions should
92 flfcgrtle 1Ree5 Coofe Boofi
be taken to insure the freshness of the eggs.
A conscientious hostess would be very much
mortified if she served chicken out of its proper
course.
POACHED EGGS
Use a skillet, or muffin-rings placed in a pan
of water, not too deep. The water should
barely cover the eggs. Bring the water to the
boiling point, drop in the eggs carefully, one at
a time, and remove from the fire immediately.
Cover the pan and let stand until cooked. A
teaspoonful of lemon-juice or vinegar in the
water will keep the whites firm and preserve
the shape of the eggs. Poached eggs are usually
served on thin slices of buttered toast. Take
up with a skimmer and let drain thoroughly
before placing on the toast. Sprinkle with
salt and pepper. As every other writer who
has given directions for poaching eggs has said
that "the beauty of a poached egg is for the
yolk to be seen blushing through the veiled
white," the author of this book will make no
allusion to it.
SCRAMBLED EGGS
Put two heaping tablespoon fuls of butter into
a frying-pan. When it sizzles, break into it
quickly six fresh eggs and mix thoroughly with
a silver spoon for two minutes without stopping.
JBQQS 93
Season with salt and pepper and a slight grating
of nutmeg if desired. Scrambled eggs should
be thick and creamy.
SCRAMBLED EGGS II
Beat the eggs thoroughly, add one teaspoon-
ful of cold water or milk for each egg and beat
again. Cook as above.
SCRAMBLED EGGS WITH ASPARAGUS
TIPS
Have one cupful of cold cooked asparagus
tips ready. In boiling asparagus its color will
keep better if the smallest possible pinch of
baking soda be added to the water. It should
be cooked quickly in an uncovered saucepan.
Prepare the eggs as for Scrambled Eggs II,
and when they begin to thicken, put in the as-
paragus tips and stir until the eggs are done.
One half cupful of the asparagus tips to each
three eggs is about the right proportion, but
more may be added if desired. In making
scrambles, allow one egg for each person and
one extra for each three persons.
SCRAMBLED EGGS WITH DRIED BEEF
One cupful of minced dried beef, which has
been soaked in boiling water for five minutes.
Put it into melted butter, stir till the butter
94 /Dbgrtle IReeD Goofc
sizzles, then pour over six or seven -well-beaten
eggs. Stir till the eggs are smooth and creamy.
Serve at once. Any scramble may be served on
toast if desired.
FRIED EGGS
Three tablespoonfuls of butter in the frying-
pan. When it sizzles, slip in the broken eggs
carefully, one at a time. Tip the pan and baste
with the melted butter while cooking. If
wanted crisp on both sides, turn the eggs over
when the under side is done. Wet in cold water
the saucer on which an egg is broken and the
egg will not stick to it, but will slip easily into
the pan. Olive oil may be used instead of but-
ter, but the pan must be covered during the
cooking, as the oil spatters.
FRIED EGGS AU BEURRE NOIR
Fry eggs as above, using butter or oil. When
done, skim out, add more butter or oil to that
in the pan, season with salt, pepper, vinegar,
or lemon-juice, and let brown. When the but-
ter is brown pour it over the fried eggs and
serve.
EGGS X LA CR^ME
Make a cream sauce, using one tablespoon ful
of butter, two of flour, two cupfuls of milk, and
95
pepper and salt to season. When the sauce is
thick and creamy, add hard-boiled eggs coarsely
chopped, and serve at once on toast. Sprinkle
with chopped parsley.
EGGS A LA TRIPE
Fry two sliced onions in butter, but do not
brown. Stir in one cupful of milk or cream and
enough flour to thicken, rubbed smooth in a
little of the cream or milk. Season with salt,
white pepper, and a bit of grated nutmeg. Stir
till thick, then add eight hard-boiled eggs,
sliced crosswise. Heat thoroughly and serve.
EGGS AU MIROIR
Butter a stone platter that will stand the heat
of the oven. Break into it carefully enough
fresh eggs to cover it, taking care not to break
the yolks. Place in the oven till the eggs are
set. Sprinkle with salt and pepper and minced
parsley and serve at once.
EGGS WITH CREAMED CELERY
Make the cream sauce and put into it enough
boiled celery, coarsely cut, to serve as a vegeta-
ble. Spread on buttered toast and lay a poached
egg on each slice. The tough, unsightly por-
tions of celery stalks may be used in this way.
96 /Hurtle IReefc Goofc JBoofc
CHICKEN LIVER SCRAMBLE
Use one cupful of chopped cooked chicken
livers and six or seven well-beaten eggs. Pre-
pare like other scrambles.
CHEESE SCRAMBLE
One half cupful of grated American cheese
and six well-beaten eggs. Mix the cheese with
the eggs before cooking.
EGGS A LA PAYSANNE
Put one half cupful of cream into a baking-
dish, break into it six fresh eggs, and place in
the oven till the eggs are set. Sprinkle with
salt and pepper, minced parsley, and sweet
green pepper.
EGGS A L'AURORE
Make the cream sauce and add to it the shred-
ded whites of six or eight hard-boiled eggs.
Spread on buttered toast and rub the yolks
through a sieve, sprinkling each slice of toast
with the powdered yolk. Sometimes called
" Eggs la Goldenrod."
OYSTER SCRAMBLE
One cupful of oysters, cut fine. Pour boiling
water over, drain on a fine sieve, and add six or
97
seven well-beaten eggs. Prepare as other
scrambles.
MUSHROOM SCRAMBLE
One cupful of cooked mushrooms, cut fine,
six or eight well-beaten eggs. Serve on toast.
LOBSTER SCRAMBLE
One cupful of cold cooked lobster, six or
eight well-beaten eggs. Mix before putting
into the hot butter.
TOMATO SCRAMBLE
One cupful of stewed aud strained tomato, or
of fresh tomato peeled and rubbed through a
sieve, six or eight well-beaten eggs. Mix be-
fore putting into the hot butter.
GREEN PEA SCRAMBLE
One cupful of cold cooked green peas, six or
seven well-beaten eggs. Mix before beginning
to cook.
HAM SCRAMBLE
One cupful of cold boiled ham, minced, mixed
with eight well-beaten eggs. A little grated
onion is an improvement.
7
d&Ertle IReeD Coofc JSoofc
BACON SCRAMBLE
Fry one cupful of shredded bacon until par-
tii'.lv cooked, drain off part of the fat, add six
or seven well-beaten eggs, and finish cooking,
stirring constantly. A little grated onion may
be added with the eggs.
CRAB SCRAMBLE
One cupful of cooked shredded crab-meat, six
or seven well-beaten eggs. Shredded green
peppers may be added at pleasure. The canned
crab-meat is nearly as good as the fresh.
SHRIMP SCRAMBLE
One cupful of finely cut cooked shrimps, six
or seven well-beaten eggs. Green peppers may
be added. Canned shrimps may be used.
KIDNEY SCRAMBLE
One cupful of cold cooked kidneys, cut fine,
six or sev-.n v.-ell-beaten eggs. Prepare like
other scrambles.
SAUSAGE SCRAMBLE
One cupful of cooked sausage-meat, finely
minced, mixed with six or seven well-beaten
eggs before cooking. Or, use uncooked sau-
sage-meat and prepare like Bacon Scramble.
09
SARDINE SCRAMBLE
Add the juice of half a lemon to one cupful
of finely cut sardines. Use the oil from the can
instead of butter. Beat six or seven eggs thor-
oughly and mix with the sardines before
cooking.
TONGUE SCRAMBLE
One cupful finely minced cooked tongue, six
or eight well-beaten eggs. Season with grated
onion, shredded green pepper, or minced
parsley.
EGGS WITH FINE HERBS
Use a heaping tablespoonful of minced pars-
ley, chives, and tarragon to eight well-beaten
eggs, mixing before putting into the hot butter.
MEXICAN EGGS
Split three sweet green peppers, lengthwise,
and take out the seeds. Fry two minutes in
very hot butter. Fry six very thin slices of
ham and place on slices of toast, lay the peppers
over the ham, and put a fried or a poached egg
on each slice.
SPANISH EGGS
Cook together one cupful of stewed and
strained tomato, one bean of garlic, finely
ioo /HbBttle iReeD Goof;
minced, one chopped onion, and two sweet
green peppers, seeded and chopped. Cook
gently till reduced one half. Spread on thin
slices of toast and lay a fried or poached egg 011
each slice.
CREAMED CHICKEN AND POACHED
EGGS
Make a cream sauce, add one cupful of
minced cooked chicken, spread on toast, and
lay a poached egg on each slice.
BOILED EGGS I
Put the eggs into a saucepan of cold water
and bring to the boil. Boil one minute and
serve at once.
BOILED EGGS II
Have a saucepan of water at a galloping boil.
Drop in the eggs carefully, cover, and let stand
till the eggs are cool enough to handle. They
will be perfectly cooked and much more easily
managed than if the shells were piping hot.
EGGS IN CRUSTS
Cut stale bread into slices an inch thick.
Scoop out the centres of each slice and remove
the crust. Rub with butter, drop an egg into
each cavity, and put in a hot oven till the eggs
are set.
EGGS IN RAMEKINS
Butter ramekins or custard cups. Drop an
egg into each cup and place in a hot oven till
the egg is set. This method of cooking eggs
may be endlessly varied by filling the cups half
full of minced meat, fish, seasoned crumbs,
creamed vegetables, or anything else \vhich
combines -well with eggs. Anything used in a
scramble or an omelet may be placed in the
bottom of the ramekin. If too dry, moisten
with cream, milk, or water. The egg may be
sprinkled with crumbs and dotted with butter.
Grated cheese and minced parsley may be
added at pleasure. A "left-over" which is
otherwise hopeless may often be used advan-
tageously in a ramekin with an egg. The
small individual dishes are pleasing, when
served on a fresh doily. Lacking the individual
dishes, or for variety, a stoneware platter, or a
baking-dish may be half filled with the mixture
and the eggs broken on top.
BAKED EGGS WITH CHEESE
Make toast and hollow the slices slightly in
the centre. Mix grated cheese to a paste with
milk and spread over the toast. Arrange on a
stoneware platter or in a baking-dish, break an
io2 /Hurtle TReeD Goofc JBooft
egg over each slice, sprinkle with more cheese,
and place in a hot oven till the eggs are set.
BAKED EGGS WITH HAM
Make the cream sauce and add to it one cup-
ful of cold cooked ham, finely minced. Butter
custard cups, break an egg into each, and stand
in a pan of hot water in the oven till the eggs
are firm. Spread the minced ham on a platter
or on slices of toast, and turn the eggs on to it.
Sprinkle with salt, pepper, and minced parsley.
CODDLED EGGS
Allow four tablespoon fuls of milk for each
egg. Beat together thoroughly, cook in a
double boiler till creamy, and serve on toast.
EGGS AND MUSHROOMS
(May Irwirfs Recipe)
One pound of fresh mushrooms cleaned well
in several waters, and wiped dry. Put into a
saucepan with two ounces of butter, half a tea-
spoonful of salt, and a dash of white pepper.
Set over the fire till thoroughly hot, then turn
into a shallow baking -dish, and break over
them six eggs. Sprinkle with stale bread
crumbs, dot with butter, dust with salt and
103
pepper, and bake in a hot oven till the eggs are
set. Serve on buttered toast.
EGGS IN AMBUSH
Scoop out the crumb from stale rolls, first
cutting an even slice off the top. Toast or fry
the shells thus made, or rub freely with butter
and set into a piping hot oven until crisp and
brown. Drop a fresh egg into each shell, add
a little minced parsley or a teaspoonful of cream,
if desired, or any preferred seasoning of minced
fish, or meat, or vegetable. (See Eggs in Rame-
kins.) Bake in a hot oven till the eggs set, put
on the covers, and serve. A pleasant surprise
for the person who expects to find only a roll.
EGGS X LA MAITRE D'HOTEL
Make a sauce of half a cupful of melted
butter, the juice of half a lemon, and a tea-
spoonful of minced parsley. Cut hard-boiled
eggs in slices lengthwise, arrange on buttered
toast, and pour the sauce over the eggs, or, pour
over poached eggs on toast just before serving.
POACHED EGGS ON ANCHOVY TOAST
Work a teaspoonful of anchovy paste, or
more, if desired, into half a cupful of butter.
Spread on thin slices of crisp toast and lay a
poached egg on each slice.
104 flBfittle TReeD Coofc JBoofc
EGGS SUR LE PLAT
Beat the whites of eggs to a stiff froth, spread
on a buttered platter, and make hollows in the
froth with a spoon. In these hollows drop
carefully the unbroken yolks. Sprinkle with
salt and pepper and place in a hot oven until
the eggs are set.
BIRDS' NESTS
Use recipe for Eggs sur le Plat. Arrange in
ramekins or on slices of toast.
EGGS BAKED IN TOMATOES
Cut off a slice from the top (blossom end), of
a small, ripe, well -shaped tomato. With a
silver spoon scoop out the pulp carefully,
sprinkle the inside with salt and drain for a
few moments, upside down. Put a tablespoou-
ful of seasoned bread crumbs in the bottom of
the tomato, break a fresh egg into it, sprinkle
with salt and pepper, and place in a hot oven
until the egg is set. Prepare one tomato for
each person.
SWISS EGGS
Rub a stoneware platter thickly with butter,
cover it with very thin slices of fresh Gruyere
cheese, break fresh eggs upon the cheese,
sprinkle with grated nutmeg, pepper, and salt,
105
pour half a cupful of cream over the eggs,
sprinkle with the cheese, grated, and bake
about a quarter of an hour in a hot oven.
Serve on the same platter on which the eggs
were baked.
CHICKEN SCRAMBLE
Use one cupful of cold cooked chicken,
shredded or chopped, to seven well - beaten
eggs, and prepare like other scrambles. A bit
of green pepper or of chopped pimento is an
agreeable addition.
EGGS A LA BONNE FEMME
Fry two sliced onions brown in butter, then
add a tablespoonful of vinegar. Butter a plat-
ter, spread the fried onions over it, break upon
it six fresh eggs, sprinkle with crumbs, dot
with butter, and bake in a hot oven until the
eggs are set.
EGGS A LA BOURGEOISE
Cut slices of bread half an inch thick and
trim off the crust, lay on a buttered platter, and
sprinkle with grated cheese. Beat eggs enough
to cover the bread, season with salt and pepper
and grated nutmeg, pour over the bread and
bake in a moderate oven until the eggs are set.
io6 /ifcgrtle IReefc Goofc ;fitoofc
EGGS X LA ST. CATHERINE
Select smooth, shapely potatoes and bake
until soft. Cut in halves lengthwise and scoop
out a part of the pulp. Break an egg into each
half, sprinkle with salt and pepper, add a tea-
spoonful of cream to each egg and bake in a
moderate oven until the eggs are set. In the
meantime, beat the white of an egg to a stiff
froth, and work gradually into it the potato pulp
which has been scooped out. Heap roughly
over the baked eggs and keep in the oven till
well puffed and brown. A little grated cheese
or minced parsley may be sprinkled over the
top.
EGGS IN PEPPERS
Cut a thin slice from the stem end of a green
pepper and take out the seeds. Cut a slice from
the smaller end, so that the pepper may stand
straight, and put on a slice of buttered toast.
Make a small hollow in the toast under the
pepper and break an egg into each one. Bake
until the eggs are set.
EGGS POACHED IN MILK
Butter a frying-pan, add a pint of milk, and
bring the milk to a boil. Slip in fresh eggs,
one at a time, and poach as usual. Skim out,
season with salt and pepper, and put each egg
on a slice of buttered toast. Pour the milk over
and serve immediately.
EGGS X LA WASHINGTON
Lay a slice of fresh fried tomato on each slice
of buttered toast. On each slice of tomato
arrange some shredded sweet pepper, fried.
Lay a poached egg on each slice, and sprinkle
with parsley and sweet pepper minced together.
PIMENTO SCRAMBLE
Use the scarlet pimentos which come in cans.
Chop rather coarsely and use half a cupful to
each four eggs. Prepare like other scrambles.
EGGS A LA ESPAGNOLE
Make a cream sauce and add to it half a cup-
ful of shredded pimentos. Spread over buttered
toast and put a poached egg on each slice.
CODFISH SCRAMBLE
Use one cupful of shredded salt cod which
has been freshened, and seven well-beaten eggs.
Salt Mackerel, Finnan Haddie, Smoked Sal-
mon, or other salt fish may be used. Clams,
Caviare, Herring, Sturgeon, and many other
left-overs are also acceptable.
io8 /Hurtle IReefc Coofc JBoofc
STEAMED EGGS
Break fresh eggs into buttered custard cups
and steam until set.
BAKED EGGS ON RASHERS OF BACON
Have ready some thin slices of bacon fried
until transparent, but not crisp. Lay two strips
of bacon on each slice of toast, arrange in a
baking-pan, break an egg over each slice of
toast, and bake until the egg is set.
SCRAMBLED EGGS IN CUPS
Prepare stale rolls as for Eggs in Ambush,
but bake the buttered rolls until crisp and
brown. Fill with scrambled eggs and serve
immediately.
RICE SCRAMBLE
Use a cupful of cold cooked rice and eight
well -beaten eggs and proceed as for other
scrambles. A little milk or water may be
necessary.
SURPRISE EGGS
Boil fresh eggs four minutes, skim out,
plunge into cold water for an instant, then re-
move the shells. Dip each egg into egg and
crumbs, then fry in deep fat.
109
JAPANESE EGGS
Spread hot boiled rice on a platter, season with
melted butter, lemon-juice, and minced parsley.
Poach six eggs and arrange them on the rice.
RUMBLED EGGS
Beat three fresh eggs with two tablespoon fuls
of butter, and add a teaspoonful of milk. Stir
over a moderate fire until it puffs up, then serve
at once on buttered toast.
EGGS A LA WALDORF
Beat six eggs with half a cupful of cream,
half a teaspoon ful of salt, and a sprinkle of
pepper. Cut two large mushrooms into dice
and fry one minute in two tablespoonfuls of
butter. Pour the egg mixture over the mush-
rooms and stir rapidly until it begins to thicken,
then take from the fire and beat until smooth
and creamy. Serve at once on buttered toast.
WHIPPED EGGS
Beat six eggs separately, the whites to a stiff
froth. Mix thoroughly, season with salt and
pepper, and pour into two quarts of salted water
at a galloping boil. Stir one minute, then
drain through a fine sieve. Serve on buttered
toast and garnish with crisp rashers of bacon.
i io /Ebsrtle IReeD Goofc JBoofe
ESCALLOPED EGGS
Make the cream sauce. Have ready eight
hard-boiled eggs and some dried bread crumbs.
Butter ramekins, put in a layer of crumbs, then
sliced eggs, then butter in tiny dots, then sauce,
and so on, until the dish is full, having crumbs
and butter on top. A little grated cheese may
be sprinkled over the top. If too dry, moisten
with a little milk or cream. Bake until brown.
POACHED EGGS WITH CREAMED
SALMON
Make a cream sauce and reheat in it either
canned salmon, or a cupful of salt or smoked
salmon. Spread on buttered toast and lay a
poached egg on each slice. Sprinkle with
minced parsley and garnish with lemon
quarters.
EGGS X LA MARTIN
Boil six eggs four minutes, plunge into cold
water, then remove the shells. Arrange in a
baking-dish, or in ramekins, cover with cream
sauce, sprinkle with bread crumbs and a little
grated cheese, dot with butter, and bake until
brown.
OMELETS
" To make an omelet, you must first break
French Proverb.
So many different methods for making ome-
lets are given, in works of recognized authority,
that it seems as if any one who had an egg and
an omelet pan could hardly go amiss. Yet
failures are frequent, as every omelet-maker
knows.
French writers say positively that no liquid
of any sort must be added to an omelet that
it contains eggs and eggs alone, beaten just
enough to break the yolks. American authori-
ties add milk or water, or beat the eggs separ-
ately, the whites to a stiff froth. One of them
makes a clear distinction between an omelet
and a puffy omelet ; the puffy omelet, of course,
being made by folding in the stiffly beaten
whites before cooking. Some say milk makes
it tough, and others say water makes it stringy.
Suffice it to say, however, that a perfect omelet
is a matter of experience and a deft hand. All
writers agree that small omelets are more easily
made than large ones, and it is better to do it
ill
ii2 /Hurtle iRecD Goofc JBooh
twice or even three times than to have too many
eggs in one omelet. Below are given the
various methods, from which the would-be
omelet-maker may choose. All of them have
the stamp of good authority.
OMELET I
Beat six eggs well, yolks and whites together.
Put two tablespoonfuls of butter into a frying-
pan. When it is hot, pour in the beaten eggs,
which have been seasoned with salt and pepper.
With a fork, draw the cooked egg from the
outside of the pan to the centre. As soon as it
is all thick, lift half of the omelet on to a plate,
and turn the other half over it. It should be
turned while the centre is still soft, and the fire
should not be too hot.
OMELET II
Break the eggs into a bowl, add as many
tablespoonfuls of cold water as there are eggs.
Beat the eggs well, then season with salt and
pepper, and pour into a thin, smooth frying-pan
which contains a tablespoonful of melted butter.
With a thin knife lift the cooked portion of the
egg and allow the uncooked portion to run
down into the butter, meanwhile gently rock-
ing the pan back and forth. When creamy,
begin at the side of the pan nearest the handle
Omelets 1x3
and roll the omelet, using a little butter if
needed.
OMELET III
Prepare as above, using milk instead of
water.
OMELET IV
Separate the whites and yolks of the eggs.
Beat the yolks till thick and lemon colored and
the whites until they stand alone. Fold to-
gether carefully, seasoning with salt and pepper,
and adding a tablespoonful of cold water for
each egg. Have two tablespoon fuls of butter
in the frying-pan. When it is hot, pour in the
egg mixture and let stand until the egg is set
around the edge and a knife plunged into the
centre comes out nearly clean. Then set the
pan into the oven till the omelet puffs. Score
slightly across the middle with a sharp knife,
fold, and serve at once on a hot platter.
OMELET AUX FINES HERBES
Prepare Omelet I, and mix a tablespoonful
of chopped parsley and chives with the eggs
before cooking.
PEA OMELET
Prepare Omelet I. As soon as the eggs are
in the frying-pan, add a cupful of cooked and
ii4 /tootle IReeD Goofc ;oofe
drained peas, arranging carefully in the outer-
most half so that the other portion will fold
over it. Finish as usual.
OMELET WITH ASPARAGUS TIPS
Have ready one cupful of cooked and drained
asparagus tips. Prepare according to directions
given for Pea Omelet.
MUSHROOM OMELET
Use fresh mushrooms, if possible. Fry, and
drain on brown paper. When the eggs are in
the frying-pan, spread the mushrooms on the
outermost half of the omelet, so that the other
portion will fold over it. Finish as usual.
OMELET WITH TOMATO SAUCE
Spread the outermost half of an omelet with
tomato sauce, fold, and finish as usual.
OMELET AU FROMAGE
Prepare Omelet I, adding half a cupful of
grated Parmesan cheese, or dried and grated
American cheese, to the egg mixture.
HAM OMELET
Have ready one cupful of cooked ham, very
finely minced. Spread on half of the omelet
and fold the other part over it.
Omelets 115
OYSTER OMELET
One cupful of cooked oysters, minced or not,
as preferred. Lay on half of the omelet and
fold.
CLAM OMELET
See Oyster Omelet.
SHRIMP OMELET
One cupful of cooked and shredded shrimps.
See Oyster Omelet.
CRAB OMELET
One cupful of minced cooked crab meat. See
Oyster Omelet.
LOBSTER OMELET
One cupful of cooked and shredded lobster.
See Oyster Omelet.
TOMATO OMELET
One half cupful of stewed and strained toma-
toes, or of fresh tomatoes peeled and rubbed
through a sieve. Spread on the outermost half
of the omelet, sprinkle with salt and pepper,
and fold.
n6 rt^rtle tReeD Cooft Booh
DRIED BEEF OMELET
One cupful of dried beef, shredded or minced.
Cook five minutes in boiling water, drain in a
cloth, spread on the outermost half of the
omelet, and fold.
KIDNEY OMELET
Cut the kidneys into inch pieces, fry, drain,
and finish as for Mushroom Omelet.
CHICKEN LIVER OMELET
One cupful of cooked chicken livers, cut in
small pieces. See Oyster Omelet.
SAUSAGE OMELET
Spread the outer portion of an omelet with
cooked sausage meat and fold as usual.
SARDINE OMELET
Rub to a paste with melted butter and lemon-
juice enough sardines to make half a cupful.
Spread thinly on the outer half of an omelet,
and fold.
CHEESE OMELET II
Spread one cupful of grated cheese, Swiss,
American, or Parmesan, on the outer portion
Omelets 117
of an omelet when the eggs are first put in the
pan. Cook and fold as usual.
BLAZING OMELET
Make a plain omelet. Pour over it rum,
kirsch, or brandy, ignite, and send to the table
blazing. Serve as soon as the fire has gone
out.
BACON OMELET
Cook a plain omelet in bacon fat instead of
in butter and garnish with crisp rashers of
bacon.
BACON OMELET II
Fry one cupful of minced bacon until crisp,
drain off the fat, spread the bacon on half the
omelet, and fold.
BREAD OMELET
Soak half a cupful of bread crumbs in half a
cupful of milk and mix with the eggs before
cooking.
OMELET A LA CR&ME
Make the cream sauce. Mix half a cupful of
it with the omelet before cooking. Spread the
rest of it on the outermost half of the omelet,
finish, and fold as usual.
us /iBgrtle TReeO coofc JBoofc
JELLY OMELET
Spread half of an omelet thinly with jelly
crabapple, currant, gooseberry, or quince, and
fold.
SPANISH OMELET
Cook until thick one half can of tomatoes,
one grated onion, one very finely minced bean
of garlic, and one minced green pepper. Sea-
son with salt and paprika, spread on half the
omelet, and fold.
TONGUE OMELET
Have ready a cupful of cold cooked tongue,
minced or shredded. Spread on half the
omelet, and fold.
CHICKEN OMELET
One cupful of cold cooked chicken, shredded
or minced. Spread on half of the omelet, and
fold.
CAULIFLOWER OMELET
One cupful of cold cooked cauliflower, with
its sauce. Cut fine, spread on half the omelet,
and fold.
ANCHOVY OMELET
Add a teaspoonful of anchovy paste to half a
cupful of melted butter. Mix thoroughly,
spread on half the omelet, and fold.
melete nc
POTATO OMELET
One cupful of cooked potatoes, creamed or
fried, cut in dice. Spread on half the omelet,
sprinkle with salt, pepper, and minced parsley,
and fold.
Almost any left-over can be advantageously
used in an omelet. Fish, especially salt fish,
meats, and vegetables, in quantities of half a
cupful or more, preserved and fresh fruits,
cereals everything but soups, salads, and
puddings. Roughly speaking, any omelet mix-
ture can be added to the eggs before cooking,
but as a general rule, it is better to spread it on
half of the omelet and fold the other half over
it, as otherwise the omelet is more likely to be
heavy.
Sweet omelets are delicious. A teaspoonful
of powdered sugar should be added to the eggs
before cooking, and the fruit, jam, jelly, or
preserves should be very thinly spread, as flavor
is desired, not a dessert. Fresh fruits are cut
fine and sprinkled with powdered sugar, spread
on half the omelet, and the other half folded
over. In the case of juicy fruits, such as
oranges, the juice of the fruit is carefully saved
and poured over the folded omelet just before
serving.
Among the fresh fruits suitable for omelets
120 /Hurtle iRccD Coofc JBoofc
are Apricots, Bananas, Blackberries, Cherries,
Gooseberries, Grape Fruit, Plums, Huckle-
berries, Oranges, Pineapples, Peaches, Rasp-
berries, and Strawberries all crushed very fine
and sweetened; the juice, if any, being poured
over the omelet.
Among the stewed and preserved fruits are
Apples, Apricots, Cherries, Currants, Figs,
Gooseberries, Peaches, Pears, Plums, Quinces,
Rhubarb, and the various fruit jams. Rum or
brandy poured over the omelet and set on fire
just before serving is a pleasant addition to
many of the fruit omelets, Fig especially.
QUICK BREADS
People who can eat hot breads for breakfast
are always sorry for those who cannot. Quite
often the internal dissension ascribed to the hot
bread is due to something else, or to an un-
desirable combination of food elements in one
and the same meal. Besides, hot bread is so
good that it is sometimes eaten too quickly.
This hint is of medical origin and is worth con-
sideration. Almost any hot bread will be found
harmless when baked a second time.
BAKING POWDER BISCUIT
Four cupfuls of sifted flour, shortening the
size of an egg, equal parts of butter and lard
preferred, two heaping teaspoonfuls of baking
powder, and a pinch of salt. Mix thoroughly,
rubbing with the finger-tips till the flour is
granular, like corn-meal. Add cold sweet milk
to make a dough as soft as can be handled, roll
out an inch thick, cut into rounds with a biscuit
cutter, and bake in a hot oven. The dough
must be handled as little as possible after
putting in the milk.
121
122 /Bertie IReeD Coofc 3Boofc
QUICK BISCUIT
Two cupfuls of buttermilk, or of sour milk, a
teaspoonful of baking soda, a tablespoon ful of
melted butter or lard, and flour to make a soft
dough. Handle as little as possible, roll out,
cut into circles with a biscuit cutter, and bake
in a quick oven.
BUTTERMILK BISCUIT
Sift four cupfuls of flour, add a tablespoonful
of melted lard, a pinch of salt, a teaspoonful of
soda, and enough buttermilk to make a soft
dough. Roll thin, handling as little as possi-
ble, cut into rounds, and bake in a quick oven.
EGG BISCUIT
Sift three cupfuls of flour, add a teaspoonful
of salt, a tablespoonful of sugar, two eggs well
beaten, a tablespoonful of melted lard, and a
cupful of sweet milk to which has been added
half a teaspoonful each of soda and cream of
tartar. Work to a smooth dough, roll out half
an inch thick, cut into circles with a biscuit
cutter, and bake on buttered pans.
SOUR MILK BISCUIT
Four cupfuls of flour, one teaspoonful of soda,
one teaspoonful of salt, one tablespoonful of
(Slufcft SBreafcs 123
butter or lard, and two cupfuls of sour milk.
Or, leave out the butter and use sour cream.
Mix the salt and soda with the flour and sift it.
Rub in the shortening, mix with the milk, roll
the dough half an inch thick, and cut into
rounds with a biscuit cutter. Bake from twelve
to fifteen minutes in a quick oven.
NEW YORK BISCUIT
Two eggs well beaten, one cupful of milk,
one tablespoonful of melted lard, a pinch of
salt, two teaspoonfuls of baking powder and
four cupfuls of sifted flour. Roll out, cut into
circles, and bake in a hot oven.
SOUTHERN BATTER BREAD
Half a cupful of cold boiled rice, two eggs
beaten separately, two cupfuls of corn-meal,
one tablespoonful of lard or butter, melted, a
teaspoonful of salt, and two cupfuls of milk.
Beat together till thoroughly mixed and bake
quickly in buttered muffin-rings or in shallow
baking-tins.
SPOON BREAD
Pour one cupful of boiling water over one
cupful of white corn-meal. Add a pinch of
salt, one cupful of cold boiled rice, three eggs,
well beaten, two teaspoonfuls of baking pow-
der, and a cupful and a half of milk. Mix
124 /togrtle iReeD Goofe JBoofc
thoroughly and pour two inches deep into a
buttered earthen baking-dish and bake till
done. It should be like a baked custard and is
served from the dish with a spoon. Cereals other
than rice may be used, especially cerealine.
KENTUCKY BATTER BREAD
Two cupfuls of corn - meal, three eggs well
beaten, one teaspoonful of salt, and one table-
spoonful of melted butter. Mix with enough
milk to make a thin batter. Pour into shallow
buttered tins and bake about forty-five minutes
in a quick oven.
SOFT BATTER BREAD
Two cupfuls of sweet milk, two cupfuls of
buttermilk, one cupful of white corn-meal, half
a teaspoonful of soda, one teaspoonful of salt,
three eggs, and one tablespoonful of melted
butter. Boil the milk and add the meal slowly,
making a mush, then add the salt and butter,
and cool. Add the eggs and a tablespoonful of
milk in which the soda has been dissolved.
Bake in a buttered pan in a moderate oven.
COLONIAL BREAKFAST BREAD
One cupful of flour, half a teaspoonful of salt,
two cupfuls of rich milk, and seven eggs, well
beaten. Bake in a buttered cake-tin and serve
quickly.
125
ENGLISH BUNS
Rub half a cupful of butter into two cupfuls
of flour, mix with a teaspoonful of salt and two
of baking powder. Add three tablespoonfuls of
sugar and half a cupful of cleaned currants.
Mix well, add two eggs, well beaten, and
enough milk to make into a dough. Roll out,
cut into rounds with a biscuit cutter, and bake
in a slow oven. The buns should be an inch
thick when put into the oven.
SOUTHERN CORN PONE
Two cupfuls of yellow corn -meal, one cupful
of flour, two cupfuls of milk, two teaspoonfuls
of baking powder, one tablespoonful each of lard
and butter, melted, and two well-beaten eggs.
Mix thoroughly, spread thinly on a buttered
baking-pan, and bake in a moderate oven.
SOUTHERN CORN PONE II
Four cupfuls of corn-meal, one teaspoonful
of salt, one tablespoonful of melted lard, and
enough cold water to make a soft dough.
Mould into thin oblong cakes and bake quickly
in a well-buttered pan.
SOUTHERN CORN PONEHI
One and three quarter cupfuls of white corn-
meal, half a teaspoonful each of salt and soda,
i26 /fcsrtle IReeD Cooh JBoofc
two tablespoonfuls of melted butter, one egg,
well beaten, and one cupful of buttermilk.
Bake in a buttered pan for half an hour.
CORN MUFFINS
Sift together three quarters of a cupful of corn-
meal and the same of flour, half a teaspoonful
each of salt and soda, and a tablespoonful of
sugar. Mix with one egg, well beaten, and one
cupful of thick sour milk. Bake from twenty
to thirty minutes in well-buttered muffin-tins.
CORN MUFFINS
Make as Oatmeal Gems and bake in muffin-
tins.
CORN MUFFINS II
Mix one cupful of corn-meal with one cupful
of boiling water, spread with butter, and let
stand over night. In the morning, mix with
one tablespoonful of sugar, two eggs, well
beaten, three quarters of a cupful of sour milk,
and one cupful of flour, sifted in with half a
teaspoonful each of salt and soda. Bake half
an hour in buttered muffin-rings.
CORN BREAD
Two heaping cupfuls of corn-meal, one cupful
of flour, three eggs beaten separately, one
tablespoonful of melted lard, two of sugar, two
(Slufcfc 3Brea&3 127
and a half cupfuls of milk, one teaspoon ful of
salt, and two of baking powder. Sift the clry
materials into the milk, eggs, and shortening.
Beat thoroughly, and bake half an hour in a
buttered tin.
JOHNNY CAKE
One cupful of sweet milk, one cupful of but-
termilk, one teaspoonful of salt, one of soda,
and one tablespoon ful of melted butter. Add
enough corn-meal to roll into a sheet half an
inch thick. Lay on a buttered baking-pan and
bake till brown and crisp, basting occasionally
with melted butter meanwhile. Break instead
of cutting, and serve hot.
CORN DODGERS
Pour two cupfuls of boiling water over two
cupfuls of corn-meal. Add a pinch of salt and
drop by spoonfuls in a well-buttered shallow
pan. Dot with butter and bake till crisp and
brown, or bake on a griddle.
NEW ENGLAND CORN DODGERS
Two cupfuls of white corn-meal, two pinches
of salt, and a teaspoonful of sugar sifted to-
gether. Dampen with boiling water and thin
with cold milk to a batter which will keep its
shape on a griddle. Butter the griddle and
128 /Bertie iReeD Coofc ;(Boofc
drop the batter on by spoonfuls. Put dots of
butter on each dodger, and when crisp and brown
on one side turn and brown on the other.
Keep hot in the oven a few minutes before
serving.
CORN DODGERS III
Mix a teaspoonful of salt with two cupfuls of
corn-meal. Pour over it enough boiling water
to moisten and let stand ten minutes. Add
three eggs, beaten separately, one cupful of
milk, and a teaspoonful of baking powder.
Thin with more milk if necessary and bake on
a buttered griddle. Ham or bacon fat may be
used in place of butter.
SOUTHERN HOECAKES
Add a teaspoonful of salt and a heaping tea-
spoonful of baking powder to one cupful and a
third of corn-meal. Beat the yolks of two eggs
until light, add a cupful of milk and beat hard
for a few moments, then add the whites of the
eggs beaten to a stiff froth. Put a tablespoonful
of lard into a spider and drop in the batter by
spoonfuls, turning when done on one side.
Serve very hot.
CORN BREAD II
One cupful of corn-meal, a teaspoonful each
of salt and baking powder, a tablespoonful of
(Slutcfc JBreafcs
butter or lard, melted, three eggs and a cupful
and a half of milk. Mix the salt with the meal,
beat the eggs, mix with the milk and pour over
the meal, then sift in the baking powder, beat
hard, and add the melted butter last. Pour into
a baking-pan and bake in a hot oven.
CORN MUFFINS III
One cupful of corn-meal, two cupfuls of butter-
milk, a pinch of salt, one teaspoonful of soda,
one egg, and a tablespoonful of melted lard.
Beat the eggs, add the soda to the milk and lard,
then mix with the meal. Bake in hot buttered
muffin-rings filled half full.
CORN AND RICE MUFFINS
Two cupfuls of buttermilk, one cupful of
white corn-meal, one teaspoonful of soda, a
pinch of salt, one egg, half a cupful of cream,
and half a cupful of boiled rice. Mash the rice,
add the salt, egg, and cream, then the butter-
milk mixed with the soda, then the meal. Bake
in buttered muffin-pans in a quick oven.
BREAKFAST CORN BREAD
Two cupfuls of corn-meal, two cupfuls of
sifted flour, one tablespoonful of sugar, one
tablespoonful of lard or butter, one teaspoonful
of salt, three teaspoonfuls of baking powder,
9
130 /Dbgrtle IReeD Cooft JSoofc
t\vo cupfuls of milk, and three eggs well beaten.
Sift the dry ingredients and rub in the cold
butter. Beat the eggs separately, the yolks
with the milk, then the dry ingredients, and
add the whites of the eggs last. Bake about
half an hour in buttered shallow pans.
APPLE JOHNNY CAKE
Mix two cupfuls of corn-meal with half a cup-
ful of sugar, a pinch of salt, and a teaspoonful
of cream of tartar. Dissolve half a teaspoonful
of soda in a cupful and a half of milk, stir in,
and add three peeled and cored apples sliced
very thin. Bake in a buttered shallow tin
thirty-five minutes in a moderate oven.
CORN MUFFINS IV
Beat two eggs very light, add one tablespoon-
ful of melted butter, three tablespoonfuls of
corn-meal, one teaspoonful of brown sugar, one
heaping tablespoonful of flour, half a teaspoon-
ful of baking powder and one cupful of milk.
Mix thoroughly, pour into buttered muffin-tins,
and bake in a quick oven.
CORN DODGERS IV
Two cupfuls of corn-meal, one cupful of sour
milk or buttermilk, one pinch of salt, one tea-
spoonful of soda, one egg well beaten. Bake
on a hot griddle.
Quicfc JSreafcs 131
CORN MUFFINS V
One cupful of yellow corn-meal, one cupful
of flour, one heaping tablespoon ful of sugar, one
heaping teaspoonful of baking powder, one egg,
well beaten, one cupful and a half of sweet milk,
and a pinch of salt. Beat hard and bake in well-
buttered muffin-pans.
CORN PUFFS
Sift together one and two thirds cupfuls of
flour, one cupful of meal, and two level tea-
spoonfuls of baking powder. Rub two table-
spoonfuls of butter to a cream with three
tablespoon fuls of sugar, add three well-beaten
eggs and two cupfuls of milk. Combine mix-
tures, beat thoroughly, pour into well-buttered
muffin-tins and bake.
FRUIT CORN MUFFINS
Two cupfuls of yellow corn-meal, one cupful
of flour, two tablespoonfuls of sugar, a pinch
of salt, two teaspoonfuls of baking powder, one
tablespoonful of melted butter, two eggs, well
beaten, one and one half cupfuls of milk, and
one cupful of fruit. Dates, figs, prunes, or other
fruits may be used. Stones should be removed
and the fruit cut fine. Bake in well-buttered
muffin-pans for about twenty minutes.
J 3 2 ./Ifcgrtle IReeD Goofc JBoofc
CORN AND HOMINY MUFFINS
Mash one cupful of cold boiled hominy with
one cupful of corn-meal. Add a pinch of salt, a
tablespoonful of sugar, a teaspoonful of baking
powder, a tablespoonful of melted butter, one
egg, well beaten, and one cupful of milk. Beat
hard for five minutes, pour into buttered gem-
pans, and bake fifteen or twenty minutes in a
hot oven.
SOFT CORN BREAD
One cupful of corn-meal, one cupful of sour
milk, a pinch of soda, one cupful of sweet milk,
a tablespoonful of melted butter, a pinch of
salt, and two well-beaten eggs. Mix thoroughly
and bake in a deep baking-dish, well buttered.
FLORIDA CORN BREAD
One cupful of buttermilk, one cupful of sweet
milk, one half teaspoonful of soda, two eggs,
one cupful of corn-meal, and one teaspoonful
of salt. Mix the buttermilk, sweet milk, and
soda together, and when the soda is thoroughly
dissolved, pour the milk over the beaten eggs.
Add the corn-meal and beat thoroughly. Spread
lard over the bottom and sides of the baking-
tin, place in the oven until very hot, then pour
in the batter and bake in a quick oven until a
delicate brown.
(SUitcfc JBrea&s 133
CHARLESTON BREAKFAST CAKE
Beat together one cupful of sugar and one
tablespoonful of melted butter. Add two eggs,
beaten very light, a pinch of salt, a grating of
nutmeg, and one cupful of milk. Sift in two
cupfuls of flour and three level teaspoonfuls of
baking powder. Bake in hot buttered mufEn-
tins or in a shallow baking-pan.
DATE GEMS
One cupful of dates, seeded and chopped fine,
two cupfuls of milk, two tablespoon fuls of
melted butter, one heaping teaspoonful of bak-
ing powder, three cupfuls of flour, and one egg
well beaten. Mix the egg and milk, sift the
dry ingredients together, add the chopped dates,
and combine mixtures. Beat hard and bake iu
well - buttered gem - irons for about twenty
minutes. Figs or prunes may be used instead
of dates.
GRAHAM BISCUIT
Three cupfuls of Graham flour, one cupful of
white flour, three cupfuls of milk, two table-
spoonfuls of lard, one heaping tablespoonful of
sugar, a pinch of salt and two heaping tea-
spoonfuls of baking powder. Mix and bake
like Baking Powder Biscuits.
134 /fcsrtte IRecD Cooft JBoofc
GRAHAM PUFFS
Two cupfuls of Graham flour, four cupfuls of
boiling milk, and a teaspoonful of salt. The
dough should be as soft as it can be handled.
Roll an inch thick, cut into circles, arrange on
a buttered pan and bake in the hottest kind of
an oven. If the oven is right, they will be very
light.
GRAHAM MUFFINS
Prepare like Rye Muffins, using Graham flour
or meal instead of rye meal. A teaspoonful
of caraway seed is sometimes added to Rye
Muffins.
GRAHAM DROP CAKES
Sift together a cupful and a half of Graham
meal, half a teaspoonful each of salt and soda,
and a quarter of a cupful of brown sugar. Add
enough sour milk to make a stiff batter. Drop
by spoonfuls on a buttered baking-tin and bake
a quarter of an hour in a quick oven.
GRAHAM MUFFINS II
Four cupfuls of Graham flour, one table-
spoonful of brown sugar, one teaspoonful of
salt, two heaping teaspoonfuls of baking pow-
der, one egg, well beaten, and two cupfuls of
3Brea&6 135
milk. Sift the dry ingredients together, add
the beaten egg and milk, mix thoroughly, fill
well-buttered muffin-tins two thirds full and
bake in a hot oven about twenty minutes.
HOMINY MUFFINS
Two cupfuls of cold fine hominy, three eggs,
three cupfuls of sour milk, half a cupful of
melted butter, two tablespoonfuls of sugar, one
teaspoonful of baking soda dissolved in hot
water, and flour to make a good batter proba-
bly about a cupful and a half. Add the milk to
the hominy, then the salt, sugar, butter, and
eggs, then the soda, and the flour last. Bake
in a quick oven.
HOMINY DROP CAKES
Two cupfuls of cold boiled hominy, one table-
spoonful of cold water, two eggs, well beaten, a
pinch of salt, and a teaspoonful of baking
powder sifted into enough flour to make a good
batter. Drop by spoonfuls on a buttered baking-
sheet and bake brown in a quick oven.
MUFFINS I
Sift together four cupfuls of flour, a teaspoon-
ful of salt, and two heaping teaspoonfuls of bak-
ing powder. Add a tablespoonful of sugar. Stir
in two cupfuls of milk, four eggs well beaten,
136 /DbErtle iReeD Gooh JBooft
and three tablespoon fuls of melted butter. Bake
twenty-five or thirty minutes in muffin-tins.
Half of this recipe is sufficient for a small
family.
MUFFINS II
Two cupfuls of flour, two eggs, one cupful of
milk, one teaspoonful of sugar, one heaping
teaspoonful of baking powder, a pinch of salt,
and two tablespoonfuls of melted butter. Sift
the dry ingredients together, beat the eggs till
very light, mix with the milk and melted butter.
Sift the dry mixture gradually into the milk
and eggs, stirring constantly. Bake twenty-
five minutes in muffin-tins.
CREAM MUFFINS
Four cupfuls of flour, four cupfuls of rich
milk, six eggs, beaten separately, two table-
spoonfuls of shortening, melted equal parts of
butter and lard. Bake in buttered muffin-rings
half full of the batter and serve immediately.
BUTTERMILK MUFFINS
Four cupfuls of buttermilk, or of curdled
milk, two eggs, a teaspoonful of soda dissolved
in a little hot water, a teaspoonful of salt, and
enough sifted flour to make a good batter.
Mix thoroughly, adding the soda last. Bake in
a quick oven.
JBteaDs 137
MUFFINS III
Sift together two cupfuls of flour, two table-
spoonfuls of baking powder, a pinch of salt,
and a tablespoonful of sugar. Add one table-
spoonful of melted butter or lard, one cupful of
milk, and one egg well beaten. Mix thoroughly
and bake quickly in muffin-rings.
MUFFINS IV
Make like Muffins V, using a quarter cupful
each of sugar and melted butter, and two or
three eggs, well beaten.
BLUEBERRY MUFFINS
Use any muffin mixture, lessening slightly
the quantity of milk. Add a cupful of blue-
berries and bake quickly.
MUFFINS V
Four cupfuls of flour, three eggs, beaten sepa-
rately, the whites very stiff, three cupfuls of
milk, and a pinch of salt. Beat hard until
thoroughly mixed and bake in a quick oven.
MUFFINS VI
Six cupfuls of flour, two eggs well beaten
separately, two rounded teaspoonfuls of baking
powder, four cupfuls of milk, one teaspoonful
138 /Dbgrtle IReeD Goofe ffiooft
of salt. Sift the dry materials, mix with the
eggs and milk, beat hard, and bake in muffin-
tins in a quick oven.
CEREALINE MUFFINS
Three fourths of a cupful of flour, a pinch of
salt, one egg, well beaten, one cupful of cere-
aline, and one cupful of milk. Bake in buttered
muffin-pans.
BATTER MUFFINS
Three cupfuls of sour milk and one teaspoon-
ful of soda beaten together. Beat the yolks of
three eggs and add to the milk, then stir in
a pinch of salt and flour enough to make a
moderately stiff batter. Beat the whites of the
eggs to a stiff froth and fold in the last thing.
Bake in buttered muffin-tins.
SOUTHERN MUFFINS
Two eggs, two cupfuls of milk, two cupfuls
of flour, a pinch of salt, and a teaspoonful of
melted butter. Beat the eggs separately, then
add the milk and butter to the yolks, then the
flour, then the stiffly beaten whites. Bake in
hot buttered muffin-tins.
MUFFINS VII
Two cupfuls of flour, two teaspoonfuls of
baking powder, one teaspoonful of salt, two
3BreaD0 139
tablespoon fuls of melted butter, two table-
spoonfuls of sugar, one cupful of milk arid one
egg, well beaten. Bake in buttered muffin-tius.
MUFFINS VIII
Four cupfuls of flour, two and one half cup-
fuls of milk, three eggs, beaten separately, two
tablespoon fuls of butter, one teaspoouful of
salt, one tablespoonful of sugar, and three tea-
spoonfuls of baking powder. Sift the dry in-
gredients together, add the melted butter and
the beaten yolks to the milk, combine the two
mixtures, and add the well-beaten whites of the
eggs last. Fill buttered muffin-rings two thirds
full and bake in a hot oven about twenty
minutes. Serve immediately.
SOUR MILK MUFFINS
Three cupfuls of sour milk, three cupfuls of
flour, two eggs, well beaten, one teaspoon ful
each of soda, cream tartar, and salt. Sift the
dry ingredients together, add the milk, then
the eggs, and bake in buttered muffin-tins in a
hot oven.
WHITB MUFFINS
One tablespoonful of soft butter, two table-
spoonfuls of sugar, rubbed to a cream. Add
two eggs, well beaten, a pinch of salt, a cupful
140 /fogrtle IRceD Cook JBooh
of milk, and two cupfuls of flour sifted with
two rounded teaspoonfuls of baking powder.
Beat thoroughly and bake in buttered muffin-
tins in a moderate oven.
ENTIRE WHEAT MUFFINS
Sift thoroughly, with three cupfuls of entire
wheat flour, two tablespoon fuls of baking pow-
der, a pinch of salt, and a tablespoonful of
sugar. Add one and one half cupfuls of sweet
milk in which the well-beaten yolk of an egg
has been stirred, and two tablespoonfuls of
melted butter. Add the white of the egg,
beaten to a stiff froth, mix thoroughly, and
bake about twenty minutes in hot buttered
muffin-pans in a moderate oven.
HONEY MUFFINS
Sift together three cupfuls of flour, three
heaping teaspoonfuls of baking powder, and a
pinch of salt. Add two tablespoonfuls of melted
butter, three eggs well beaten, one cupful of
strained honey, and one cupful of milk. Bake
in well-buttered muffin-tins.
GEORGIA MUFFINS
One cupful of milk, one egg, well beaten,
two cupfuls of flour, a pinch of salt, and a tea-
spoonful of baking powder. Mix thoroughly,
:JBrea&s
and bake in buttered gem-irons made piping
hot before the batter is put in.
BLUEBERRY MUFFINS II
One cupful of sugar, two eggs, one cupful
of milk, two teaspoonfuls of baking powder,
butter the size of an egg, melted, and two cup-
fuls of flour sifted with the baking powder.
Add two cupfuls of blueberries, stir thoroughly,
and bake in buttered muffin-tins in a quick
oven.
SWEET MUFFINS
One half cupful of butter and one half cupful
of sugar rubbed to a cream. Add two eggs,
well beaten, and mix thoroughly. Add one
cupful of sweet milk and stir and mix thor-
oughly. Sift three and three fourths cupfuls
of flour and three rounded teaspoonfuls of bak-
ing powder into the mufHn mixture, beat again,
pour into hot buttered gem-pans, and bake
about half an hour.
PERFECTION MUFFINS
Mix together three cupfuls of flour, one cup-
ful of corn-meal, two teaspoonfuls of baking
powder, one tablespoon ful of sugar, and one
teaspoouful of salt. Work in one heaping
tablespoonful of butter or lard, add three well-
142 /nettle IReeD Goofc JBoofc
beaten eggs and two cupfuls of milk. Beat
quickly into a firm batter. Bake in well-but-
tered muffin-tins.
NEW HAMPSHIRE MUFFINS
Beat together three eggs and one cupful of
milk. Add a pinch of salt and one teaspoonful
of powdered sugar. Sift together two cupfuls
of flour and one heaping teaspoonful of baking
powder. Combine mixtures, beat well, and
bake in hot buttered gem-irons. The cups
should be about half full of the batter and the
oven only moderately hot.
OATMEAL GEMS
Pour one cupful of boiling water over one
cupful of steam-cooked oatmeal and let it stand
over night. Mix one cupful of flour, two tea-
spoonfuls of baking powder, and a half a tea-
spoonful of salt. Sift, mix with the soaked
oatmeal, and add enough flour to make a batter
that will drop easily from the spoon. Bake in
buttered muffin-pans.
POPOVERS
One cupful of flour, measured after sifting,
one egg, unbeaten, one cupful of milk, and a
pinch of salt. Butter a gem-pan and put it into
a hot oven. Mix all the ingredients together,
Quick aSreaDs 143
stirring hard with a wooden spoon. When the
pan is hissing hot, pour in the batter, filling
each compartment half or two thirds full. Bake
in a very hot oven till well puffed and golden
brown, cover with a paper and finish baking.
This quantity makes a dozen popovers.
POPOVERS II
Two eggs, well beaten, one cup of flour, one
cupful of milk, one teaspoonful of salt. Pre-
pare as above and bake in buttered custard cups.
FRUIT POPOVERS
Make the batter for Popovers I. Drop a
piece of banana, a few blueberries, or a bit of
preserved fruit or jam, or a steamed fig into
each small cup of batter, which will rise in the
cup and almost cover the fruit. These may
be served with a simple syrup in place of pan-
cakes or waffles.
PUFFS
Boil two cupfuls of milk with half a cupful
of butter. Stir in one cupful and a half of
sifted flour and let cool. Beat five eggs sepa-
rately and add. Fill buttered custard cups half
full of the batter and bake in a quick oven.
Serve on a hot plate and sprinkle with sugar if
desired.
144 /Hurtle IReefc Goof? JBoofc
RICE MUFFINS
One cupful of cold boiled rice, two cupfuls of
flour, two eggs, beaten separately, two table-
spoonfuls of lard or butter, a teaspoonful of
salt, and milk enough to make a thin batter.
Beat hard and bake in a quick oven.
RICE MUFFINS II
One cupful of milk, one and one half cupfuls
of flour, half a cupful of cold boiled rice, two
level teaspoonfuls of baking powder, a pinch of
salt, a teaspoonful of sugar, a heaping tea-
spoonful of butter, and one egg well beaten.
Mix the dry ingredients, then melt the butter
and rub it into the rice, add the egg, then the
milk. Combine the two mixtures, beat well,
and bake twenty -five minutes in buttered
muffin-tins in a moderate oven.
RYE MUFFINS
Sift together one cupful each of rye meal
and white flour, add two teaspoonfuls of baking
powder, a pinch of salt, and a tablespoonful of
sugar. Mix with one egg, well beaten, and one
cupful of milk. Bake in buttered muffin-rings.
RYE CRISPS
One cupful of rye meal and one half cupful
of white flour. Sift into a bowl with one tea-
145
spoonful of baking powder and mix thoroughly
with one third of a cupful of finely minced
beef suet. Add half a teaspoonful of salt, and
enough milk to make a soft dough that may be
easily handled with a spoon. Have well-but-
tered muffin-tins piping hot. Fill them two-
thirds full and bake quickly in a very hot oven.
They should be done in from twelve to fifteen
minutes.
SALLY LUNN
Four cupfuls of sifted flour, four eggs, beaten
separately, one cupful of milk, one cupful of
melted butter and lard, equal parts, one tea-
spoonful of salt, two heaping teaspoon fuls of
baking powder. Mix, adding the whites the
the last thing. Bake in muffin-rings.
SCONES
Spread a rich biscuit or muffin dough in a
well-buttered pan, mark deeply into squares,
brush with the yolk of an egg, and sprinkle
with sugar.
SNOW BALLS
Make a batter of one cupful of cream the
top of milk will do nicely two tablespoonfuls
of sugar, the yolks of four eggs, a heaping tea-
spoonful of baking powder, and flour enough to
10
146 /Hbgrtle IReeD Cooft JSoofc
mix. Add the whites of the eggs last, beaten
to a stiff froth. Fill buttered cups two thirds
full, and bake in a hot oven.
SCOTCH SCONES
Four cupfuls of sifted flour, one cupful of
buttermilk, one tablespoonful of butter, one
tablespoon ful of sugar, one half teaspoon ful of
baking soda, and one half teaspoonful of salt.
Rub the butter into the flour, add the sugar
and salt, stir the soda into the buttermilk, and
mix with the flour. Roll into a thin sheet,
cut into triangles, and bake about thirty-five
minutes on a floured tin. Just before they are
done, rub a cloth dipped in milk over the tops
and put back into the oven to glaze.
NOTE. Sour milk may be made from fresh
by keeping the milk some hours in a warm
place, or, more quickly, by adding a little
lemon-juice or vinegar to the amount of milk
required.
RAISED BREAKFAST BREADS
Although many recipes included in this sec-
tion may seem, at first glance, to be unsuitable
for breakfast on account of the length of time
taken for rising, there are ways in which the
time can be considerably shortened.
A competent authority says that any mixture
for rolls or muffins can be made ready for its
second rising at night, and kept over night in
any place where the dough will not freeze, or
where the temperature is not so high as to
cause too rapid rising and consequent souring
of the dough.
Moreover, rolls or muffins may be baked in
the afternoon until done thoroughly, but not
brown, wrapped in a cloth, and put away in a
cool place. In the morning, they need only to
be rubbed with melted butter and set into a hot
oven for a very few moments. They will come
out crisp and flaky, and free from all objections
on the score of indigestibility. Bread twice
baked is always much more digestible than
fresh bread.
Brioche, the most delicious of all hot breads ?
needs to stand in the refrigerator over night,
X47
148 fl&Bttle iReeD Gooft JSoofc
and the second process is a quick one when the
paste is once made. The paste will keep a
week or more in a very cold place, and be the
better for it. It is a French dough, for which
many complicated recipes are given, but the
following will be found satisfactory, and not
difficult after one or two trials.
BRIOCHE PASTE
One cake ot compressed yeast, a pinch of
salt, one and one fourth cupfuls of butter, four
cupfuls of flour, one tablespoonful of sugar,
two tablespoon fuls of warm water, and seven
eggs. Dissolve the yeast in the water, adding
a little more water if necessary, arid rubbing
the yeast cake with a spoon until thoroughly
dissolved. Stir in enough sifted flour to make
a stiff dough, rolling and patting with the hands
until thoroughly mixed. Drop this ball of paste
into a kettle of warm water and let stand in
a moderate temperature until it has a little
more than doubled in bulk. (Some recipes for
Brioche say that the ball of paste should be light
enough to float.) Put the remainder of the four
cupfuls of flour into a mixing bowl, add the
sugar, salt, and butter, softened but not melted,
and four of the eggs, unbeaten. With the
hand mix carefully to a paste, beat smooth,
and add the rest of the eggs, unbeaten, one at
a time. Take the ball of paste, when light,
.iSreafcfast JBreaDs 140
out of the warm water with a skimmer, and,
still using the hand, incorporate it carefully
with the egg mixture, folding the two together
as lightly as possible. Let rise, in a moderate
temperature, until double in bulk. Then turn
the paste on a floured board and pat and fold
with the hands until smooth in texture and in-
clined to stay in shape. Let rise once more
until very light, then put into the refrigerator
and let stand over night.
BRIOCHE ROLLS
Roll a large lump of Brioche dough into a
thin sheet on a floured board or pastry slab,
working lightly and quickly, spread with soft-
ened butter, and fold so that the paste will
be in three layers. Cut in strips an inch wide
and twist, working from the ends, and arrange
in circles on a baking-sheet, the ends of the
strips pointing inward. The rolls should be
very close together in the pan. Beat the yolk
of an egg, dilute it with as much milk, and
brush the rolls with the mixture. Let them
rise a few minutes, then bake about half an
hour in a moderate oven. A little sugar and
water may be spread over the tops if desired.
BRIOCHE BUNS
Shape the chilled paste into small balls, and
put a bit of citron or a few raisins on the top of
loo /Battle IRccD COOft JBOOfc
each one. Let rise a few moments and bake
half an hour in a moderate oven.
BRIOCHE BREAKFAST CAKE
Butter a round cake-tin which has a tube in
the centre, fill it half full of chilled Brioche
paste, and let rise till the pan is two thirds full.
Bake in a moderate oven and turn out. It
should be torn apart with the fingers not cut.
BATH BUNS
Dissolve a cake of yeast in two cupfuls of
warm water. Add enough flour to make a
moderately stiff sponge, let rise about two
hours. Cream together one half cupful each
of butter and sugar, add one cupful of luke-
warm milk, a pinch of salt, and two eggs, well
beaten. Mix with the sponge, let rise an hour
longer, then knead, shape into buns, arrange
close together in a baking-pan, and let rise till
very light. Bake in a moderate oven.
"Bath Bunny, Currant Bunny, sang a comic
song,
Bath Bunny, Currant Bunny, sang it loud
and long ;
When his friends had told him that he gave
them all a pain,
Bath Bunny, Currant Bunny, sang it twice
again."
Louis Wain.
ffireafcfast JBreaOs 151
ENGLISH BATH BUNS
Dissolve half a cake of compressed yeast in
one cupful of milk, and add two cupfuls of flour,
or enough to make a sponge. Let rise until
light, then add two thirds of a cupful of melted
butter and four eggs, well beaten. Knead and
let rise again for about an hour. Make into
balls the size of a small apple and press into
each one some currants and bits of candied peel.
Let rise ten or fifteen minutes in a warm place,
sprinkle with sugar, and bake.
HOT CROSS BUNS
Rub one half cupful of butter into eight cup-
fuls of sifted flour, then add half a cake of
compressed yeast dissolved in three cupfuls of
scalded milk. Let rise two hours. Work into
the sponge one cupful of sugar, one cupful of
cleaned currants, and half a nutmeg grated.
Knead, shape into buns, arrange in pans, score
deeply with a cross, brush with butter, and let
rise fifteen minutes. Bake forty-five minutes
in a brisk oven. This is the genuine English
recipe, and the buns are good at any time, but
the cross is made only on Good Friday, or for
Easter.
RISEN MUSH MUFFINS
One cupful of hominy, cerealine, corn-meal
mush, oatmeal, rice, or other left-over cooked
152 /Hbgrtle iReefc Cooh JBooh
cereal, one teaspoonful of butter, one table-
spoonful of sugar, one pinch of salt, one fourth
of a cake of yeast (compressed) dissolved in
one cupful of scalded milk, and two cupfuls of
sifted flour. Mix thoroughly and let rise over
night. In the morning, beat well and fill well-
buttered muffin-pans half full. Let rise until
double in bulk, then bake half an hour.
FINGER ROLLS
Mix one cupful of scalded milk with one
tablespoonful of butter. When cool, add a
teaspoonful of sugar, a pinch of salt, and one
half cake of yeast dissolved in half a cupful of
warm water. Add enough flour to make a soft
dough about three cupfuls. Mix thoroughly,
knead for fifteen minutes, and set to rise in a
warm place for three or four hours. When
light, knead again, shape into balls, and roll
into cylinders on a floured board, pointing the
ends. Arrange in a shallow pan, and let rise
until double in size about an hour glaze with
beaten egg, and bake fifteen minutes in a hot
oven.
SOUTHERN ROLLS
Six cupfuls of flour, two eggs, one cake of
compressed yeast, one cupful of milk, two
tablespoon fuls of lard, melted, and a teaspoon-
ful of salt. Mix as other sponges, let rise five
JBreafcfast JSreafcs 153
hours, knead, shape into rolls, let rise two hours
longer, and bake about twenty minutes.
FRENCH ROLLS
Eight cupfuls of flour, four eggs, four tea-
spoonfuls of sugar, one tablespoon ful of butter,
one cake of compressed yeast dissolved in two
cupfuls of milk. Mix like other sponges, let
rise until light, knead, shape, let rise the second
time, and bake in a moderate oven.
KENTUCKY ROLLS
Four cupfuls of flour, one tablespoon ful of
sugar, one teaspoonful of salt, two eggs, half a
cupful of lard, and half a cake of compressed
yeast. Mix the lard, sugar, and flour, then stir
in the other ingredients, the yeast being dis-
solved in a little water, and add enough milk
or warm water to make a thin batter. Let rise
in a warm place, then add enough flour to make
a stiff dough, and let rise again. When light,
knead, shape, and put to rise for a third time.
Bake in a quick oven.
ALABAMA ROLLS
Rub two hot baked potatoes through a colan-
der. Stir in one cupful of melted butter, two
eggs well beaten, half a cake of compressed
yeast, dissolved, and mixed with one cupful of
154 /I&grtle TReeD Goofc JSooh
sifted flour. Work with the hand into a smooth
sponge, and let rise three hours. Then work
into the sponge two cupfuls of sifted flour and
let rise five hours longer. Knead, make into
roll shape, set to rise two hours more, and bake.
CORN ROLLS
To four cupfuls of well-salted hot corn-meal
mush add one cupful of mixed butter and lard
and half a cupful of sugar. When cool, add one
cake of compressed yeast dissolved in a little
warm water, and set to rise in a warm place.
When light, work in enough sifted flour to make
a stiff dough, knead thoroughly, and let rise
again. Late at night, knead again and set in a
cool place over night. In the morning, roll and
cut out like biscuit. Spread half of each circle
with softened butter and roll the other half
over it. Let rise a few moments and bake. If
the weather is very warm, add a teaspoonful of
soda, dissolved in a little warm water, to the
sponge.
PARKER HOUSE ROLLS
Dissolve one cake of compressed yeast in one
cupful of lukewarm water, and add enough flour
to make a thin batter. Put this sponge in a
warm place to rise. Add one tablespoonful of
lard, one tablespoonful of butter, two table-
spoonfuls of sugar, and one teaspoonful of salt
JBreafctagt JBreaOe 155
to two cupfuls of milk, and bring to the boil.
Take from the fire and let cool. When the
sponge is light stir in the milk, and add enough
sifted flour to make a dough, usually about
eight cupfuls, though the thickening qualities
of various brands of flour vary greatly. Knead
for fifteen or twenty minutes, then set to rise
until very light. Shape, place in a baking-pan,
let rise once more, and when light bake in a
quick oven.
WHOLE WHEAT ROLLS
One teaspoonful of salt, one teaspoonful of
sugar, one tablespoonful of butter, one cake
of compressed yeast, one cupful of scalded milk,
and three cupfuls of whole wheat flour. Add
the salt, sugar, and butter to the scalded milk.
Dissolve the yeast in two tablespoonfuls of warm
water and add to the milk when it has cooled.
Add half of the flour and beat hard for ten min-
utes, then work in the rest of the flour. Set it
to rise for two hours. Roll out into a sheet an
inch thick and cut into small rolls. Place close
together in a well-buttered baking-pan, and let
rise from fifteen to thirty minutes. Bake fifteen
or twenty minutes in a quick oven. Brush with
an egg-white beaten with a little milk if a
glossy surface is desired. This should be done
about ten minutes before taking out of the
oven.
156 /Hurtle IReefc Goofc JBooft
SWEDISH ROLLS
Use any plain roll mixture. When shaping
for the last rising, roll the dough very thin,
spread with softened butter, sprinkle with sugar
and cinnamon, and add a few cleaned currants,
bits of citron, and stoned raisins. Roll the
dough like jelly cake, cut in half-inch slices
from the ends, arrange flat in a well-buttered
pan, let rise until double in bulk, and bake as
usual.
PARIS ROLLS
Four cupfuls of milk, one half cake of com-
pressed yeast, six cupfuls of flour, and the yolks
of two eggs, well beaten. Mix thoroughly and
set the sponge to rise. When it is very light,
work into it two tablespoon fuls of melted butter,
one whole egg, well beaten, one teaspoonful of
salt, and half a teaspoonful of baking soda dis-
solved in hot water, one tablespoon ful of white
sugar, and enough sifted flour to make a soft
dough. Let rise five hours. Roll out, shape
into balls, score each one deeply crosswise with
a sharp knife, and arrange close together in a
well-buttered baking-pan. Let rise for an hour
or more and bake about half an hour. This
recipe makes a large number of rolls. They
may be taken from the oven when beginning
to turn brown and wrapped in a cloth. Five
Raised JSreaftfast 3BreaOs 157
minutes in a hot oven, if brushed first with
melted butter, will render them crisp, flaky, and
very digestible.
RUSK
Two cupfuls of flour, two cupfuls of sugar,
one cupful of melted lard, half a cake of com-
pressed yeast, dissolved in a little warm water,
and three cupfuls of lukewarm water. Make
into a batter, let rise all day in a warm place.
At night work into the sponge six cupfuls of
sifted flour and two eggs, well beaten. Let rise
over night in a moderately cool place. In the
morning, shape the dough into rolls, let rise a
few minutes in a warm place, and bake. The
dough should be soft. These rolls may be
sprinkled with sugar and spice.
GEORGIA RUSK
One cupful of milk, scalded and cooled, one
tablespoonful of sugar, one teaspoonful of salt,
one quarter of a cake of compressed yeast, dis-
solved in the milk, and two cupfuls of sifted
flour. Set the sponge, and, when light, work
into it half a cupful of melted butter, half a cup-
ful of sugar, and one well-beaten egg. When
very light, shape into small pointed rolls and
let rise again. Brush v.-ith milk and egg and
sprinkle with sugar just before baking.
158 /Dbgrtle IReefc coofc ffioofc
SOUTHERN SALLY LUNN
Four cupfuls of flour, three eggs, one tea-
spoonful of butter, one cake of compressed
yeast, and two cupfuls of milk. Beat the yolks
of the eggs until very light. Stir in the butter,
flour, and milk, the yeast being dissolved in the
milk. Beat the whites to a stiff froth and add
last. Set to rise, and when light bake in well-
buttered muffin-tins.
SOUTHERN SALLY LUNN II
Four cupfuls of flour, one teaspoonful of
salt, two cupfuls of milk, one half cupful
of sugar, and one cake of compressed yeast,
dissolved in the milk. Make a batter and
let rise in a warm place about three hours.
Then work into it gradually five eggs, beaten
separately, and one half cupful of melted butter.
Add flour enough to make a stiff batter, fill but-
tered muffin-tins two thirds full, let rise, and
bake.
SOUTHERN SALLY LUNN III
Three cupfuls of flour, three eggs, one cake of
compressed yeast dissolved in two cupfuls of
milk, one half cupful of melted butter, and
one tablespoonful of sugar. Beat well together
into a stiff batter and let rise five or six hours.
Then add a little warm water in which half a
Rafsefc Ereafcfast Breads 159
teaspoon ful of baking soda has been dissolved,
and pour the batter into a well-buttered cake-pan
having a tube in the centre. Bake about three
quarters of an hour and serve hot. It should
be torn apart, not cut.
ZWIEBACK
One cake of compressed yeast dissolved in
one cupful of scalded milk, a pinch of salt, and
enough sifted flour to make a soft dough. Let
rise until very light, then stir in one fourth of
a cupful of melted butter, one fourth of a cupful
of sugar, and one unbeaten egg. Mix thor-
oughly, and sift in enough more flour to make
a smooth, elastic dough. Shape into a loaf and
let rise until very light. A Russian-iron bread-
pan holding one loaf is best for Zwieback. Let
it rise once more until very light, then bake in
a quick oven. Glaze with sugar dissolved in
milk just before taking from the oven. When
the loaf is cold, cut in half-inch slices and place
in an open oven until golden-brown, dry, and
crisp.
PANCAKES
The edible varieties of pancakes are readily
distinguished from the poisonous growths. The
harmless ones are healthful and nutritious and
grow in private kitchens. The dark, soggy,
leaden varieties are usually to be found in res-
taurants, but have been known to flourish in
private kitchens also.
Batter for pancakes should be thoroughly
beaten. A soapstone griddle is best, but an
iron one will do, and many a savory pancake
has come from a humble frying-pan. A pan-
cake turner is essential, and no pancake should
be turned more than once, as twice turning
makes a soggy pancake from the most promis-
ing batter. In the following recipes, where
exact proportions are given, they are not arbi-
trary as regards flour. The thickening proper-
ties of various brands of flour vary so much that
no exact rule can be given. A perfect pancake
batter will be smooth, light in texture, seem
somewhat elastic to the touch of the mixing
spoon, and will keep its shape on a griddle.
Batter enough for one pancake should be dipped
from the bowl with a cup or large spoon, as
1 60
pancakes 161
adding uncooked batter to that on the griddle
even an instant after it has begun to cook will
work disaster to the pancake and the hapless
mortal who eats it.
Maple syrup is the syrup par excellence for
pancakes and waffles, but alas, it is difficult to
procure. Much of it is made from corn cobs
and molasses, sealed in tin cans bearing gaudy
labels, and, sailing under false colors, is sold to
the trusting consumer at a high price.
Even the bricks of maple sugar are not
wholly trustworthy, though, as a rule, a better
quality of syrup can be obtained by making it
at home from the bricks. The ordinary adul-
terants cannot so readily be added to a crys-
tallized as to a liquid product, though promising
maple bricks are often made of brown sugar
flavored with a little maple syrup.
Other syrups can be made easily and may
possibly give welcome variety even to those
fortunates who can secure the real maple syrup.
Maraschino, noyeau, kirsch, and other cordials,
orange-flower water, grated orange- and lemon-
peel, and the fruit juices left from canned and
preserved fruits, can all be used to advantage
in flavoring a simple syrup made of sugar
and water boiled till it hairs from the spoon.
Always add flavoring to syrup just before
taking it from the fire, and do not allow it to
boil.
ii
162 /aortic IReeD Coofc JBoofc
SOUTHERN BUCKWHEAT CAKES
Four cupfuls of buckwheat flour, sifted, one
half cake of compressed yeast dissolved in a
little lukewarm water, one teaspoonful of salt,
and one tablespoonful of molasses. Mix with
enough warm water to make a thin batter and
set to rise over night. If the batter is sour in
the morning add a bit of baking soda.
QUICK BUCKWHEAT CAKES
Three cupfuls of buckwheat flour and one
cupful of white flour, one cupful each of milk
and water, three heaping teaspoonfuls of baking
powder, one teaspoonful of salt, and one table-
spoonful of molasses. Sift the dry ingredients
together, mix, and fry as usual.
KENTUCKY BUCKWHEAT CAKES
One cupful of flour, two cupfuls of buckwheat
flour, one teaspoonful of salt, one cake of com-
pressed yeast dissolved in lukewarm water, and
one tablespoonful of molasses. Beat well to-
gether and let stand over night. Fry on a
soapstone griddle greased with suet, salt pork,
or bacon. A bit of suet or salt pork tied in a bit
of cloth was the old-fashioned method of greas-
ing a griddle for buckwheat cakes.
pancakes 163
BUCKWHEAT CAKES WITH SOUR MILK
Take two cupfuls of thick sour milk, add a
teaspoonful of salt, and enough buckwheat
flour to make a thin batter. Let stand over
night. In the morning add a teaspoonful of
soda dissolved in two tablespoonfuls of luke-
warm water and beat thoroughly. Fry at once.
CRUMB BUCKWHEAT CAKES
Two cupfuls of buckwheat flour, two and one
half cupfuls of warm water, one cupful of dried
bread crumbs, one cupful of milk, one table-
spoonful of salt and half a cake of compressed
yeast. Dissolve the yeast in the water and mix
with the buckwheat flour. Add the salt, beat
until well mixed, then cover and let stand over
night in a warm place. Put the dried crumbs
into the milk and let soak over night in a cool
place. In the morning, mash the soaked crumbs
and toss with a fork until light and dry, then mix
with the risen buckwheat batter and fry as usual.
BLUEBERRY PANCAKES
Stir one cupful of blueberries into the batter for
strawberry pancakes and fry as other pancakes.
CORN-MEAL PANCAKES
One cupful of corn-meal, one cupful of flour,
four cupfuls of milk, one tablespoonful of melted
164 /Hurtle TReefc Cook JBook
butter, two tablespoon fuls of sugar, one teaspoon-
fu] of salt, and three eggs. Add the melted but-
ter to the corn-meal, boil the milk and pour it,
scalding hot, over the corn-meal. Sift the dry
ingredients together, and after the meal and
milk have cooled stir the dry mixture into it.
Add the well-beaten eggs last, beat hard, and
bake like other griddle cakes.
CORN-MEAL PANCAKES II
Two cupfuls of corn-meal, one cupful of flour,
one tablespoonful of sugar, one teaspoonful of
salt, one teaspoonful of soda, one tablespoonful
of melted butter, three eggs, and sour milk to
thin the batter. Scald the meal with enough
boiling water to mix it, then add the sugar and
melted butter. Sift the flour and salt together
and add to the meal. Add the eggs, beaten
separately, the whites to a stiff froth, and the
soda dissolved in a teaspoonful of warm water.
Thin the batter with enough sour milk to make
it of the right consistency and bake like other
pancakes.
CORN-MEAL FLAPJACKS
Two cupfuls of corn-meal, one cupful of but-
termilk, half a teaspoonful of salt, half a tea-
spoonful of soda, half a cupful of boiling water,
and one egg, well beaten. Mix the salt with
pancafeee 165
the meal, pour over the boiling water, mix thor-
oughly and let cool. Add the buttermilk, in
which the soda is dissolved, and the eggs, well
beaten. If too thin add a very little sifted flour.
Fry in butter or in equal parts of butter and
lard.
CRUMB PANCAKES
Two cupfuls of bread crumbs soaked in milk
until very soft. Add a pinch of salt, one cupful
each of sweet milk and buttermilk, one tea-
spoonful of soda and one egg beaten separately,
the white to a stiff froth. Beat hard and add
enough sifted flour to make a good batter
probably about a heaping tablespoonful. Fry
in butter on a griddle.
GREEN CORN GRIDDLE CAKES
One cupful of milk, one cupful of grated
green corn, a pinch of salt, half a teaspoonful
of baking powder, one egg, beaten separately,
and enough sifted flour to make a thin batter.
Butter the cakes while hot and serve at once.
DANISH PANCAKES
One cupful of flour, three eggs beaten sepa-
rately, one pinch each of salt and soda dissolved
in a teaspoonful of vinegar, and enough milk to
make a thin batter.
166 /ftgrtle TReeD Coofc $oofc
FLANNEL CAKES
Beat two eggs thoroughly. Add one tea-
spoonful of salt, one tablespoonful of sugar,
three cupfuls of milk, and enough flour, sifted
in with one teaspoonful of cream tartar and
half a teaspoonful of soda, to make a thin bat-
ter. Bake on a greased griddle, butter, and
serve very hot.
FRENCH PANCAKES
One and one half cupfuls of flour, one and
one half cupfuls of milk, one teaspoonful each
of salt and melted butter, two teaspoonfuls of
brandy, and four eggs. Beat the yolks of the
eggs till light-colored and creamy, add the other
ingredients gradually and fold in the stiffly
beaten whites last. Fry in a very hot frying-
pan, using equal parts of lard and butter to fry
in. Bake in small cakes, and after taking up
spread very thinly with marmalade, honey, or
jam, and roll up like a jelly roll. Sift powdered
sugar over the rolls and serve at once, without
butter or syrup.
FEATHER PANCAKES
Scald two cupfuls of milk, dissolve in it one
half cake of compressed yeast, and add a tea-
spoonful of salt. Sift in enough flour to make
a thin, smooth batter, and set to rise over night.
pancakes 167
In the morning add to it one cupful of thick
sour milk, one tablespoonful of melted butter,
two eggs, beaten separately, one teaspoonful of
soda sifted in with enough flour to make a
smooth, thin batter. Let stand twenty or thirty
minutes, then bake as usual.
FRUIT PANCAKES
Add apple sauce, berries, chopped dates, figs
or prunes, orange marmalade, chopped pre-
served quinces, or any desired fresh fruit or
preserves to any good pancake batter, in the
proportion of one heaping tablespoonful of fruit
to each cupful of batter. The grated pineapple
which comes in cans is particularly satisfactory
and needs no further preparation. The fruit
juice, sweetened, should be used instead of
syrup wherever possible.
GRAHAM GRIDDLE CAKES
One cupful of wheat flour and one cupful of
Graham flour, sifted with one teaspoonful of salt
and one tablespoonful of sugar. Beat two eggs
separately, the whites to a stiff froth. Add two
cupfuls of thick sour milk in which a teaspoon-
ful of soda has been dissolved, mix with the
eggs, and stir the flour into the liquid. When
the batter is well mixed, add a heaping table-
spoonful of butter, melted, beat hard, and fry
like other griddle cakes.
168 /fcgrtle IReeO Cook JBoofe
HOMINY GRIDDLE CAKES
Soak two cupfuls of fine hominy all night
and cook it in a double boiler all day or until
soft. When wanted for griddle cakes add two
cupfuls of white corn-meal, sifted, three table-
spoonfuls of butter, melted, a pinch of salt,
three eggs, well beaten, and four cupfuls of
milk, or less if necessary, to make a thin batter.
MARYLAND GRIDDLE CAKES
Three cupfuls of flour, three cupfuls of milk,
one teaspoonful of salt, two teaspoonfuls of
baking powder, and three eggs. Beat the eggs
thoroughly, stir into the milk, sift the dry ma-
terials together, beat hard, and fry at once.
POTATO PANCAKES
Peel eight or ten good-sized potatoes and drop
into cold water to prevent discoloration. Grate
rapidly on a coarse grater. To the pulp add
four eggs, well beaten, two teaspoonfuls of salt,
and half a cupful of flour sifted with half a tea-
spoonful of baking powder. Mix lightly but
thoroughly, and bake on a hot griddle. Serve
with butter, but without syrup. Germans add
a little grated onion to potato pancakes.
RAISED PANCAKES
Four cupfuls of milk, one half cake of com-
pressed yeast, three tablespoon fuls of melted
pancakes 169
butter, one teaspoonful of sugar, one teaspoonful
of salt, half a teaspoonful of soda, two eggs, and
enough flour for a batter. Scald the milk and
cool it, then dissolve the yeast in it and add
the salt and sugar. Add enough sifted flour to
make a smooth, thin batter, cover, and let
stand over night in a warm place. In the
morning add the melted butter, the soda dis-
solved in a little warm water, and the eggs,
beaten separately. Cover and let stand half an
hour in a warm place. Bake like other griddle
cakes and serve immediately.
RAISED PANCAKES-II
Mix one cupful of scalded and cooled milk,
in which one quarter of a yeast cake has been
dissolved, with one heaping tablespoonful of
butter, melted, one teaspoonful of sugar, one
pinch of salt, and one cupful of sifted flour. Let
rise over night. In the morning add one egg
beaten separately, the white to a stiff froth.
Beat to a smooth, thin batter and fry as usual.
SOUTHERN RICE PANCAKES
Boil one cupful of well-washed rice as directed
in the chapter on Cereals. Add to it one half
cupful of cream, two tablespoon fuls of flour
sifted with one tablespoonful of baking powder,
and two eggs, beaten separately, the whites to a
stiff froth. Use only enough butter to keep the
170 dbertle fReefc Cook JBooh
cakes from sticking to the griddle and serve as
soon as done.
RICE PANCAKES II
Mix two cupfuls of boiled rice with two cup-
fuls of milk and let stand over night in a cool
place. In the morning, add three cupfuls of
sifted flour, one teaspoonful of salt, one table-
spoonful of melted butter and one tablespoonful
of sugar. Beat until thoroughly mixed, with two
cupfuls of milk and a tablespoonful of baking
powder, then add three eggs, beaten separately,
folding in the stiffly beaten whites last. A cup-
ful of cream may be used instead of the butter.
RICE PANCAKES III
Dissolve a teaspoonful of soda in a table-
spoonful of cold water, and stir it into two cup-
fuls of thick sour milk. Add two cupfuls of
sifted flour, a pinch of salt, two eggs, beaten
separately, and one cupful of cold boiled rice.
Fry brown on a well-greased griddle.
STRAWBERRY PANCAKES
Six eggs, beaten separately, two cupfuls of
milk, two cupfuls of sifted flour, and one tea-
spoon ful of salt. Mix the flour and salt, then
add the milk and stir in the well-beaten yolks.
Beat hard until the mixture is very light. Then
pancaked 171
fold in the whites, beaten to a stiff froth. Bake
on a well-greased griddle and serve two to each
person, with butter and crushed and sweetened
strawberries between. Sprinkle with powdered
sugar. Half this recipe is sufficient for a small
family.
SOUR MILK PANCAKES
Two cupfuls of sour milk, two and one half
cupfuls of sifted flour, one teaspoon ful of soda,
one tablespoon ful of warm water, oneteaspoon-
ful of salt, one teaspoonful of sugar, two ta-
blespoonfuls of melted butter, and two eggs.
Beat the yolks of the eggs till light-colored
and creamy, add the sour milk, salt, and sugar,
and beat till thoroughly mixed. Add the flour
gradually, beating constantly, then the soda
dissolved in warm water, then the melted but-
ter, then the stiffly beaten whites of the eggs.
Fold together carefully and bake at once.
SOUR MILK PANCAKES II
To four cupfuls of sour milk add enough flour
to make a batter that will pour, sifted in gradu-
ally and thoroughly mixed. Add two eggs,
well beaten, one tablespoonful of melted but-
ter, one teaspoonful of salt, and a teaspoonful
of soda dissolved in a little warm water. Bake
on a very hot griddle, well greased.
172 /Hurtle IReeD Goofc JBooft
WHEAT PANCAKES
Three cupfuls of flour, two cupfuls of milk,
two teaspoonfuls of baking powder, one table-
spoonful of melted butter, three eggs, and oiie
teaspoon ful of salt. Sift the dry ingredients
together. Beat the yolks of the eggs till light-
colored and creamy and stir into the milk.
Mix with the flour, then add the melted butter
and beat to a smooth batter. Add a little more
milk if the batter seems too thick. Add the
whites of the eggs, beaten to a stiff froth, fold
in carefully, and bake as usual.
WHEAT PANCAKES II
Three cupfuls of milk, two cupfuls of sifted
flour, three eggs, one pinch of salt, and two
heaping teaspoonfuls of baking powder. Beat
the yolks of the eggs till light-colored and
creamy, and mix thoroughly with the milk.
Put the flour in a bowl and pour on a part of
the milk, making a thick batter. Beat this
thick batter hard until very smooth, dissolve
the baking powder in the rest of the milk and
add it, beating thoroughly, and add the stiffly
beaten whites of the eggs last. This batter
may be used for waffles. The thinner it is the
more delicate the cakes will be.
COFFEE CAKES, DOUGHNUTS,
AND WAFFLES
BABA A LA PARISIENNE
Prepare the yeast as for French Coffee Cake.
Beat four tablespoon fuls of sugar to a cream
with one cupful of butter and the grated yellow
rind of a lemon. Add seven unbeaten eggs,
one at a time, incorporating each egg thor-
oughly into the mixture before the next is
added. Make a sponge of the yeast, one cupful
of milk, scalded and cooled, and one cupful
of sifted flour. Let it rise until very light
about half an hour and mix with the hand
into the egg mixture, adding two more cupfuls
of sifted flour. Butter a tube-pan, put in the
dough, sprinkle with chopped almonds, sugar,
and spice, let it rise two hours, and bake very
slowly.
GERMAN COFFEE BREAD
Scald and cool to lukewarm one cupful of
milk. Add one heaping tablespoonful of butter
and two heaping tablespoon fuls of sugar, one
173
174 fl&Brtte IReefc Coofc JBoofe
quarter of a yeast cake dissolved in one table-
spoonful of warm water, a pinch of salt, and
enough sifted flour to make a soft dough. Let
it rise over night In the morning, roll out and
spread in a flat buttered tin. Rub with softened
butter, sprinkle with sugar and cinnamon, and
bake about half an hour in a moderate oven.
Cut into squares and serve hot.
GERMAN COFFEE CAKE
One tablespoonful of butter, one cupful of
sugar, one egg, one cupful of milk, one and
one half cupfuls of flour, one heaping teaspoon-
ful of baking powder, the juice and grated rind
of half a lemon. Mix thoroughly, spread the
dough in a shallow buttered baking-pan, sprinkle
with chopped nuts, sugar, cinnamon, and dots
of butter. Bake until brown and crisp, cut in
squares, and serve piping hot.
AUSTRIAN COFFEE CAKE
Four cupfuls of flour, one teaspoon ful of
salt, two teaspoonfuls of baking powder, five
eggs, well beaten, with two tablespoonfuls of
sugar, two cupfuls of milk, and one table-
spoonful of softened butter. Mix thoroughly,
spread in a buttered baking-pan, dot with
butter, sprinkle with sugar and cinnamon, and
bake in a quick oven. Serve hot.
Coffee Cafces, Dougbnuts, TOlatBea 175
HUNGARIAN ROYAL COFFEE CAKE
Six cupfuls of flour, two cupfuls of butter,
four cupfuls of milk, three eggs, three quarters
of a pound of cleaned and seeded raisins, one
half cupful of sugar, three cakes of compressed
yeast, half a cupful of shredded citron, and
eight pulverized cardamon seeds. Mix the
sugar, butter, flour, and milk thoroughly, the
yeast having been dissolved in the milk, pre-
viously scalded and cooled. Dredge the fruit
with flour and add last. Let rise four hours, or
more, if necessary. When ready for baking,
rub with softened butter, sprinkle with cinna-
mon, granulated sugar, and chopped almonds.
Bake in a tube-pan or in a ring on a large bak-
ing-sheet.
FRENCH COFFEE CAKE
Dissolve a cake of compressed yeast in two
tablespoonfuls of tepid water. Add a pinch of
salt and a tablespoonful of sugar. Cream a
cupful of butter with three fourths of a cupful
of powdered sugar, and add, gradually, the un-
beaten yolks of six eggs, one at a time, and the
grated yellow rind of a lemon. Sift two cup-
fuls of flour into a bowl and make into a thin
batter with the dissolved yeast and one cupful
of scalded and cooled milk. Add the egg mix-
ture, and beat with the hand till the dough
176 fl&Ettle IReefc Cooft JSooft
leaves the sides of the bowl. Add a handful of
sultanas, half a cupful each of blanched and
shredded almonds and shredded citron, and,
lastly, the stiffly beaten whites of the eggs.
Put into a tube-pan which has been well but-
tered, and set in a warm place to rise. Bake
very slowly. When fully risen and beginning
to brown, rub with softened butter, and sprinkle
with sugar and spice.
VIENNA COFFEE CAKE
Dissolve a cake of compressed yeast in one
cupful of scalded and cooled milk, add a pinch
of salt and one tablespoon ful of brown sugar.
Sift one cupful of flour into a bowl, add the
milk and yeast, beat to a smooth, light batter,
free from lumps, and set away in a warm place
till very light. Cream three quarters of a cup-
ful each of butter and powdered sugar, add four
whole eggs, unbeaten, three unbeaten yolks,
and two cupfuls of sifted flour, working with
the hand, and adding egg and flour alternately.
Incorporate gradually into the risen batter,
working thoroughly with the hand. Dredge
half a cupful of blanched and shredded almonds,
a tablespoonful of shredded citron, and half a
cupful of cleaned and seeded raisins thoroughly
with flour, and work into the dough with the
hand. Put into a buttered tube-pan or mould
Coffee Cafces, Bougbnuts, Idafiles 177
and let rise in a warm place for three or four
hours, then bake au hour in a moderate oven.
When beginning to brown, rub with softened
butter, sprinkle with granulated sugar and
spice, and set back into the oven until done.
All risen coffee cakes will keep well if wrapped
closely in a cloth, and may be served cold, or
reheated in a brisk oven for a few minutes just
before serving.
BERLIN COFFEE CAKE
Make a sponge with two cupfuls of milk,
scalded and cooled, a cake of compressed yeast
dissolved in the milk, a pinch of salt, and one
cupful of sifted flour. Let rise two hours in a
warm place, then add one half cupful of melted
butter, one cupful of cleaned and seeded raisins,
one fourth cupful of finely shredded citron, one
cupful of sugar, and three eggs, well beaten.
Add enough sifted flour to make a stiff dough,
knead thoroughly, roll into a long thin strip,
cut in three strips, lengthwise, braid, and twist
into a ring. Arrange in a circle on a well-but-
tered baking-sheet and let rise till very light,
then bake half an hour. It will be more deli-
cate if the strips are rubbed with softened but-
ter before braiding and will come apart more
easily. Before taking from the oven glaze with
sugar and milk, or rub with butter and sprinkle
with sugar and spice.
xa
,178 fl&Bttle IReefc Coofc ffiooft
QUICK COFFEE CAKE
Cream one fourth of a cupful of butter with
one cupful of sugar, add one egg, well beaten,
one half cupful of milk, a pinch of salt, and
one and one half cupfuls of flour sifted, with a
heaping teaspoonful of baking powder. Spread
in a pan, sprinkle with seeded and cleaned
raisins or currants, a little shredded citron, dot
with butter, and sift over sugar and spice, cin-
namon preferred. Serve hot, cut in small
squares.
CRULLERS
Three eggs, a pinch of salt, two cupfuls of
flour, three tablespoonfuls of milk, six table-
spoonfuls of melted butter, and six tablespoon-
fuls of sugar. Roll out half an inch thick, cut
out with a small cake cutter which has a hole
in the centre, and fry in very hot lard. Drain
on brown paper and sprinkle with powdered
sugar.
PLAIN DOUGHNUTS
Sift two teaspoon fuls of baking powder with
four cupfuls of flour. Dissolve half a cupful
of sugar in one cupful of milk. Add to the
milk one teaspoon ful of salt, half a nutmeg,
grated, and two well-beaten eggs. Combine
with the dry mixture, roll out, cut in rings, and
fry in deep fat. Drain on brown paper.
Coffee Cafces, Bouabnuts, 'Cdaffles 179
DOUGHNUTS-II
Half a cupful of butter, one cupful of sugar,
three cupfuls of flour, one egg, and one and
one half cupfuls of milk, and a slight grating
of nutmeg. Make into a soft dough, roll out,
cut into shapes, and fry in hot fat. Sprinkle
with powdered sugar.
RAISED DOUGHNUTS
One cupful of butter, one cupful of sugar, one
teaspoonful of powdered cinnamon, and two
eggs, well beaten. Work this mixture into two
cupfuls of bread dough or roll mixture made
ready for its second rising, and let rise an hour
or more. When light, roll out, cut into circles
or squares, let rise until very light, and fry in
smoking-hot fat. Let drain on brown paper
and sprinkle with granulated sugar.
LIGHT DOUGHNUTS
Three quarters of a cupful of granulated sugar,
two eggs, beaten separately, one cupful of milk,
three tablespoonfuls of melted butter, three
cupfuls of flour, three heaping teaspoonfuls of
baking powder, and half a teaspoonful of grated
nutmeg. Fold in the stiffly beaten whites of
the eggs last, then work in enough more sifted
flour to make a soft dough, probably about two
i8o /Hurtle IReefc Coofc JSoofc
cupfuls. Roll very thin, cut out, fry in smok-
ing-hot fat, and drain on brown paper. This
recipe makes about five dozen doughnuts, and
half of it will be sufficient for an ordinary family
unless they are especially fond of doughnuts.
RAISED FRUIT DOUGHNUTS
Cream together one heaping tablespoonful
of butter and one fourth cupful of sugar. Dis-
solve one half a cake of compressed yeast in one
cupful of milk that has been scalded and cooled.
Add half a teaspoonful of salt to the milk and
yeast, combine mixtures, and work in two cup-
fuls of flour. Let rise until double in bulk.
Mix together one half cupful of sugar, a pinch
of cinnamon, a grating of nutmeg, and a pinch
of allspice, one half cupful of cleaned currants,
cleaned and seeded raisins, and shredded citron,
mixed, and a scant two cupfuls of sifted flour.
Lastly, add one egg, well beaten, knead thor-
oughly, and let rise until very light. Cut or
tear off pieces of dough the size of an egg, drop
into smoking-hot fat, and fry like other dough-
nuts. Drain on brown paper and sprinkle with
granulated sugar.
BLUE GRASS WAFFLES
Two cupfuls of thick sour cream, two cupfuls
of flour, three eggs, well beaten, and half a tea-
Coffee Gahes, 2>ou0bnuts, TKHatflee 181
spoonful of soda sifted with the flour. Mix
quickly, folding in the stiffly beaten whites of
the eggs last, and bake until golden brown and
crisp on hissing-hot, well-greased waffle-irons.
CREAM WAFFLES
Sift together one cupful of flcur, three table-
spoonfuls of corn starch, and a pinch of salt.
Mix one egg, well beaten, one scantteaspoonful
of soda, and two cupfuls of sour milk together
and gradually combine mixtures, beating hard
meanwhile. Bake in hot, well-greased waffle-
irons and butter the waffles before serving.
FEATHER WAFFLES
.-
Four cupfuls of milk, three eggs, beaten sepa-
rately. Add the milk to the yolks and a pinch
of salt, then add one and one half tablespoon fuls
of rich cream or melted butter and sifted flour
enough to make the batter a little stiffer than
pancake batter. Add the whites of the eggs
last, beaten to a stiff froth, and stir in quickly
two teaspoonfuls of baking powder.
GEORGIA WAFFLES
Two cupfuls of flour, a pinch of salt, two cup-
fuls of buttermilk, one cupful of melted lard,
one scant teaspoonful of soda, and one egg.
Sift the flour and salt together and beat into a
1 8a flfcgrtle TReefc Cooft
smooth batter with the buttermilk. Add the
well-beaten egg, then the hot lard, beat thor-
oughly, add the dry soda, beat hard for a minute
or two, and bake in hissing-hot waffle-irons.
HOMINY WAFFLES
One cupful of cold cooked hominy, one egg,
well beaten, one tablespoonful of melted but-
ter, one pinch of salt, two cupfuls of milk, and
two cupfuls of flour sifted with one teaspoon-
ful of baking powder. Mix thoroughly and
bake in very hot waffle-irons, well buttered.
RAISED HOMINY WAFFLES
To one cupful of cold cooked hominy add two
cupfuls of scalded milk in which one half a yeast
cake has been dissolved, one tablespoonful of
butter, melted, a pinch of salt, one tablespoon-
ful of sugar, and two cupfuls of flour. Mix
thoroughly and set to rise over night. In the
morning add two eggs, beaten separately, fold-
ing in the stiffly beaten whites last. Bake in
very hot, well-greased irons.
INDIAN WAFFLES
One cupful each of flour and corn-meal, two
cupfuls of thick sour milk, one cupful of sour
cream, half a teaspoonful of salt, one teaspoon-
ful of soda, two tablespoonfuls of sugar, and two
Coffee Cakes, IDougbnuts, lUaSlcs 183
eggs, beaten separately, the stiffly beaten whites
being folded in last. Bake in a very hot, well-
greased waffle-iron and serve very hot.
KENTUCKY WAFFLES
Make a smooth paste of two cupfuls of sifted
flour and two cupfuls of milk, add one half
cupful of softened butter, not melted, then the
well-beaten yolks of three eggs, then the stiffly
beaten whites, and, just before baking, one
heaping teaspoonful of baking powder. Beat
very hard for five minutes and bake in a hissing-
hot iron.
MARYLAND WAFFLES
Beat four eggs separately, the whites to a
stiff froth. To the beaten yolks add a pinch of
salt, two cupfuls of milk, and enough sifted
flour to make a stiff batter. Beat hard until
perfectly smooth and free from lumps. Thin
the batter by adding gradually the beaten
whites of the eggs, and a little more milk in
which a level teaspoouful of baking powder has
been dissolved. Add lastly one tables poo iiful
of melted butter or lard. Have the waffle-irons
very hot and well greased, and butter each waffle
as soon as done. Crisp light waffles are deli-
cious when served with cream and sifted maple-
sugar.
1 84 fl&Ertle TReefc Gooft JBooh
PLAIN WAFFLES
Two cupfuls of sifted flour, two cupfuls of
milk, one tablespoonful of melted butter, one
tablespoouful of melted lard, two teaspoon fuls
of baking powder sifted with the flour, two
eggs well beaten, and half a teaspoonful of salt.
Beat thoroughly and have the irons hot before
mixing.
RICE WAFFLES
One cupful of cold boiled rice beaten light
with one cupful of milk. Add one tablespoon-
ful of melted butter, half a teaspoonful of soda
dissolved in a little of the milk, two eggs well
beaten, and enough flour, sifted in with one
teaspoonful of cream tartar, to make a thin bat-
ter. Beat thoroughly and bake in well-greased
wafHe-irons. Cream tartar and spices are prac-
tically certain to be pure when bought of a
druggist instead of a grocer. (Not knocking
the groceryman.)
RICE AND CORN-MEAL WAFFLES
One cupful of cold boiled rice, one half cup-
ful each of wheat flour and corn-meal, one
tablespoonful of melted butter, one half tea-
spoonful of soda dissolved in hot water, one
teaspoonful of salt, two eggs, beaten separately,
and enough milk to make a thin batter. The
Coffee Cafce0 t Dougbnuts, TKHatnes 185
waffle-irons must be very thoroughly greased
and the baking must be done with great care, as
these waffles are likely to burn.
SWEDISH WAFFLES
Two cupfuls of cream, whipped stiff, one half
cupful of sugar, one egg beaten with one fourth
cupful of cold water, one half cupful of melted
butter, and enough flour, sifted, to make a thin
batter. Fold the whipped cream in carefully
just before baking, and sprinkle with sugar
when done.
TENNESSEE WAFFLES
Two cupfuls of sifted flour, half a teaspoonful
of salt, one tablespoonful of melted butter or
lard, one egg, beaten separately, and milk
enough to make a thin batter. Bake until
brown in a well-greased waffle-iron.
VIRGINIA WAFFLES
Three eggs, well beaten, two cupfuls of milk,
one half cupful of melted butter, two teaspoon-
fuls of baking powder, a pinch of salt, and
enough flour to make a thin batter. Bake in
hissing-hot waffle-irons.
BREAKFAST BEVERAGES
The breakfast beverage par excellence is cof-
fee, at least in American households, but, rather
than have coffee poorly made, it is better to
have no coffee at all. The French method of
coffee making has practically superseded the
old-fashioned boiled coffee. Cheap coffee, care-
fully made in the proper kind of a pot, has a
better flavor than the more expensive brands
can possibly have when improperly made.
The best coffee-pot on the market, which pub-
lishing ethics forbid us to mention by name, is
made of nickel, comes in five or six different
sizes, has a close fitting cover, a wooden han-
dle, and has inside a finely woven wire strainer,
which does away entirely with the question-
able, and often unclean, cloth strainer. A
cloth, no matter how carefully kept, will even-
tually become saturated with the grounds, and
add the flavor of reheated coffee to the fresh
brew in the pot.
The nickel coffee - pots having the wire
strainer inside are easily kept clean with boil-
ing water alone, and about once a month may be
boiled out with a weak solution of baking soda.
186
leverages 187
Various blends of coffee have their cham-
pions, and the blended package coffees are, in
the main, very good. It is better to buy in
small quantities, a pound or two at a time, have
the coffee pulverized very finely at the grocery,
and keep a watchful eye on the man while he
does it, lest he add alien elements to the coffee.
Pulverized coffee keeps perfectly in ordinary
Mason jars, tightly sealed, if bought in small
quantities, as suggested.
The ideal coffee blend is two thirds Mandehel-
ing Java and one third Arabian Mocha, but
very little genuine Mocha ever reaches this
country, though trusting consumers often pay
high prices for what the man says is sure-
enough Mocha. Pure Java is easier to get, and
South American, Mexican, Cuban, and Porto
Rican coffees are beginning to deserve consid-
eration.
Presuming that we have the pot and a good
quality of coffee, finely pulverized, we will pro-
ceed to brew the nectar of the gods. The water
must be fresh and captured while on its first
boil. Scald the coffee-pot, and put into it one
heaping tablespoonful of pulverized coffee for
each person and another for the poor, neglected
pot. If the coffee is desired extra strong, put in
another tablespoonful, or even two. Pour in one
cupful of boiling water for each tablespoonful
of coffee, keeping the pot over steam, but never
i88 /Hurtle IReeD Cooft JBoofc
over the fire itself. Occasionally the grounds
may be lifted from the bottom of the strainer
with a spoon in order to hasten the process a
bit. The strength of Samson may be given the
brew by pouring out a cupful or two of the
coffee after it is made, and compelling it to go
over the ground (s) again.
Put the desired amount of sugar in each cup,
and add a liberal quantity of cream. Fill
three fourths full with coffee and weaken
slightly with freshly boiling w r ater. Coffee
poured into cream and afterward weakened
with boiling water is an entirely different bever-
age from that which results when the process is
reversed. Anybody knowing why, please write.
Never, never, never under any circumstances
use the same coffee twice, or add fresh coffee to
the remnant in the pot, if by chance there
should ever be any left. Trim over last year's
hat, if you must, and buy no books for a year ex-
cept this one, but do have the daily coffee right.
Our deep feeling on this subject is caused by
our own cherished reputation for coffee making,
which extends as much as three blocks in every
direction of the compass.
BOILED COFFEE
One cupful of ground coffee, mixed with a
raw, unbeaten egg, and part of the shell. Add
leverages 189
half a cupful of cold water, and put it into the
coffee-pot. Pour over four cupfuls of boiling
water, and as it rises and begins to boil, stir it
with a silver spoon. Let boil hard for ten or
fifteen minutes, then take from the fire. Pour
out one cupful of the coffee, then put it back,
and set the pot on the back of the stove for five
minutes to settle.
CAFE GLACE
A welcome variant in summer, even for peo-
ple who do not like cold coffee. Fill iced-tea
glasses three fourths full of inch cubes of ice,
add a lump or two of sugar, and pour in the
coffee, boiling hot. Do not stir, but add the
cream immediately. For some strange reason,
it is better than if the hot coffee is poured over
the ice, sugar, and cream. Anybody knowing
why, please write.
CHOCOLATE
Make exactly like cocoa, using milk instead
of water. A few drops of vanilla added to
chocolate pleasantly accentuates its flavor.
COCOA
Directions are given on the pack age the cocoa
comes in. If not, buy another kind.
i9o fl>tle iReefc Coofc DBoofc
TEA
Cheap tea contains sawdust, dried and pow-
dered hay, grass-seed, and departed but un-
lamented insects. Moral buy good tea, or go
without. Have the kettle boiling, and take the
water at the first boil. Scald out the teapot,
which must never be of metal, and put into it one
teaspoonful of tea for each person, and one for
the pot, or more, if curly hair for the drinker is
desired. Pour one cupful of boiling water for
each person and another for the pot upon the
tea, and pour off the tea inside of three minutes.
After that the boiling water busies itself in tak-
ing tannic acid out of the tea grounds. Tannic
acid hardens albumen into a leathery substance
of which the most courageous stomach is right-
fully suspicious, and also puckers the mucous
membrane of the stomach into smocking. Per-
sistent drinking of boiled tea is quite likely to
relieve the stomach altogether of its valued
and hard-worked mucous membrane.
SIMPLE SALADS
A salad with mayonnaise dressing is an ideal
piece de resistance for luncheon. It furnishes
the necessary carbon in a light and easily as-
similated form, and, if well made, is always
palatable.
Strictly speaking, there are but two salad
dressings, French and mayonnaise. The boiled
dressing, with all its variations, is, technically,
a sauce. A true salad dressing is made almost
entirely of oil.
To make French dressing, put into a bowl or
soup plate a pinch of salt, a dash of red pepper,
and three tablespoonfuls of olive-oil. Stir with
a silver spoon until thoroughly mixed, then add
one tablespoonful of tarragon vinegar, and stir
until thick. French dressing must not be made
until it is to be used, as it very quickly wilts a
vegetable salad. Four or five tablespoonfuls of
oil may be used to one of vinegar or lemon-
juice if desired, and French dressing may also
be seasoned with tabasco sauce, Worcestershire,
dry mustard, celery salt, or any preferred
condiment.
To make mayonnaise, put into an earthen bowl
191
192 /Bbgttle TReeD coofc JBoofc
the yolk of a fresh egg and a pinch of salt, a
dash of red pepper and halfateaspoonful of dry
mustard. Place the bowl on ice or in ice water.
Pour one cupful of olive-oil into a small pitcher
from which it will drop easily. When the egg
and seasoning are thoroughly mixed, begin to
add the oil, using a silver teaspoon, and rubbing
rather than stirring. Add the oil until a clear
spot is formed upon the egg, then mix until
smooth. Only a few drops can be added at
first, but the quantity may be gradually
increased. The clear spot upon the egg is
an infallible test of the right quantity of oil. If
too much oil is added, the dressing will curdle.
A few drops of lemon-juice and long beating
will usually make it right again. If this fails,
set the bowl directly on the ice in the refrigera-
tor, and let stand half an hour. If it is still
curdled, begin again with the yolk of another
egg and add the curdled mayonnaise by degrees
to the new dressing.
When the mayonnaise is so thick that it is
difficult to stir it, add the juice of half a lemon,
or more if desired. If wanted still thinner, add
a little cream at serving -time, but a stiff,
creamy -yellow mayonnaise is a culinary
triumph.
With a little experience, mayonnaise is very
quickly made. It need not take more than
ten or fifteen minutes to make enough
Simple Sala&s 193
abundantly to serve six people. Packed in
jelly glasses, and covered with wax paper, or
the cover of a jelly glass, mayonnaise will keep
a week or more in a cool place.
A quick mayonnaise can be made by putting
into a bowl half a teaspoonful of salt, a dash of
red pepper, half a teaspoonful of dry mustard,
the yolk of an egg, four tablespoonfuls of olive-
oil, one tablespoonful of lemon-juice or tarragon
vinegar, and beating all together with the egg
beater. If it fails to thicken, it is because the
egg is not strictly fresh, but even if it does not
thicken, it is palatable. A small jar of mayon-
naise dressing, kept upon the ice, is an ever
present help in time of trouble.
All vegetables used for salads must be in
prime condition. Lettuce must be crisp, and
only the perfect leaves used. Ragged edges
may be trimmed off with the scissors. The
head lettuce is best for all salads, but the leaf
lettuce may be used if the other is not obtain-
able. It is sometimes shredded into ribbons
with a sharp knife or scissors, but lettuce should
be torn rather than cut, as cutting breaks and
bruises the fibres.
Salads with mayonnaise dressing are too rich
to serve at dinner, and hence are relegated to
luncheons, Sunday-night suppers, and hot-
weather dinners, where no other meat is
served.
194 /Hurtle UteeD Cooh JBooh
The variety of salads is inexhaustible, and
new combinations are invented every day, many
of them elaborate and very difficult to make.
The following salads, however, will be found sim-
ple, convenient, and. in every way satisfactory.
CHICKEN SALAD
Mix cold, cooked, shredded chicken with half
the quantity of finely cut celery, mix with
mayonnaise dressing, and serve on a bit of let-
tuce. Garnish with parsley and slices of hard-
boiled egg. Canned chicken may be used, but
it is not as good.
CHICKEN AND MUSHROOM SALAD
Equal parts of chicken and cooked mush-
rooms. Mayonnaise.
MOCK CHICKEN SALAD
Cold roast pork, shredded with the fingers
and mixed with half as much finely cut celery.
Mayonnaise.
CHICKEN AND SWEETBREAD SALAD
Cold, cooked, shredded chicken, and half the
quantity of cooked sweetbreads cut fine.
Mayonnaise.
Simple SalaDa 195
CHICKEN AND NUT SALAD
Add a few pecans or English walnuts, cut
coarsely, to chicken salad.
ALMOND SALAD
Stone and chop six olives. Add half a cupful
of blanched and shredded almonds, and half a
cupful of tender celery cut fine. Serve on let-
tuce leaves, with mayonnaise.
ASPARAGUS SALAD
Boil, drain, and cool the asparagus. Serve
on lettuce leaves with French dressing, and gar-
nish with slices of hard-boiled egg.
APPLE AND CRESS SALAD
Cut sour apples into dice. Mix with water-
cress, carefully picked over, and French dress-
ing.
APRICOT SALAD
Chill the fruit, pare, stone, cut in halves,
arrange on lettuce leaves, and pour over French
dressing made with lemon-juice.
ASPARAGUS AND SALMON SALAD
Flake cold, boiled salmon, mix with cooked
asparagus tips, and add a little finely cut celery.
Mayonnaise.
196 /Bertie IReeD Cook
BEAN SALAD
Lima beans boiled, drained, and cooled,
chopped onion and minced parsley. May-
onnaise.
BORDEAUX SALAD
Celery and olives, coarsely cut. Mayonnaise.
BANANA SALAD
Chill the fruit, peel, slice thin, pour over
French dressing made with lemon-juice, and
serve at once on lettuce leaves.
BANANA AND CHERRY SALAD
Prepare as above, mixing the bananas with a
few maraschino cherries, cut into quarters.
BANANA AND PIMENTO SALAD
Prepare as above, using shredded scarlet pi-
mentos instead of the cherries.
BANANA AND CELERY SALAD
Six bananas, half a cupful of nuts cut fine,
and two stalks of celery cut fine. Peel the
bananas carefully, cut the fruit into dice, mix
with the nuts and celery, add mayonnaise, fill
the banana skins, chill, and serve on lettuce
leaves.
Simple Sala&a 197
BIRD'S-NEST SALAD
Take the yolks of hard-boiled eggs and rub to
a paste with an equal quantity of Neufchatel
cheese. Season with salt and paprika, and
make into egg-shaped balls. Make a mound of
the shredded whites and lay the egg-balls upon
it, flecking them with black pepper. Surround
the dish with the heart-leaves of head lettuce,
and serve mayonnaise dressing in a dish apart.
CELERY SALAD
Crisp, tender celery cut fine, mixed with a
little chopped onion and mayonnaise. Serve
on lettuce.
CAULIFLOWER SALAD
Boil a large cauliflower in salted water until
tender. Drain, cool, separate the flowerets,
sprinkle with chopped onion and parsley, and
set on ice. When thoroughly chilled, mix with
mayonnaise, and serve on lettuce leaves.
BOHEMIAN SALAD
Mix fried oysters or fried scallops, cold, with
half the quantity of finely cut celery. Serve
very cold on lettuce leaves with mayonnaise.
198 fl&srtle iRceO Coofc
CRAB SALAD
Use the meat of boiled crabs flaked into pieces
of uniform size. The canned crab meat is
very good. Add half the quantity of finely
cut celery, mix with mayonnaise, and serve on
lettuce leaves.
CRESS SALAD
Watercress and nasturtium leaves. French
dressing. Garnish with nasturtium blossoms.
CALF'S-BRAIN SALAD
Parboil the brains in acidulated water, blanch,
cool, and remove all veins and membranes.
Break in pieces and proceed as for crab salad.
CUCUMBER SALAD
Peel, slice, and chill the cucumbers. Drain,
mix with chopped onion, or small bits of the
large white onions. French dressing.
CUCUMBER AND RADISH SALAD
Prepare as above, and add a few radishes,
sliced but not peeled. The onion may be
omitted.
Simple SalaDs 199
COTTAGE CHEESE SALAD
Make soft cottage cheese into balls the size of
a bird's egg. Arrange carefully with cucumber
dice and a little chopped onion. French
dressing.
CREAM CHEESE SALAD
Prepare cheese as above, coloring the balls
with spinach juice or green color paste.
Sprinkle with chopped parsley, arrange on let-
tuce leaves, and pour over French dressing.
CUCUMBER JELLY
Cut peeled tomatoes and cucumbers into dice,
saving the juice. Season with grated onion,
pepper, and salt. Mix with hot water, in which
gelatine has been dissolved, let cool, break up
and serve in tomato shells with mayonnaise.
When gelatine is used in salads, half a package
to each two cupfuls of salad material is about
the right proportion.
CHERRY SALAD
Maraschino or ox-heart cherries stuffed with
hazel nuts. Serve very cold on lettuce leaves
with mayonnaise.
200 /Hurtle TReefc Coofc JBoofc
CELERY AND NUT SALAD
Celery and pecans, or English walnuts,
coarsely cut. Mayonnaise.
CAULIFLOWER AND BEET SALAD
Cooked cauliflower flowerets and dice of cold,
boiled beets. Serve on lettuce with mayon-
naise.
CHEESE AND TOMATO SALAD
Slices of tomato with small bits of Edam
cheese. Serve on lettuce leaves with French
dressing.
CELERY JELLY SALAD
Put into a saucepan two cupfuls of strained
tomatoes, a tablespoonful of grated onion, a
bay leaf, and a pinch of celery seed. Bring to
a boil, set aside for fifteen minutes, add half a
package of gelatine that has been soaked in
half a cupful of cold water, half a teaspoonful of
salt, and the juice of half a lemon. Stand over
boiling water until the gelatine is all dissolved.
Strain, stir in a quantity of finely cut celery, set
on ice, stir until it begins to thicken, mould in
small cups, and chill. At serving-time, turn out
on a bed of lettuce leaves and mask with
mayonnaise.
Simple Salads 201
CHESTNUT SALAD
Shell and blanch the nuts, boil until tender,
drain, and peel. Add an equal quantity of finely
cut celery and some bits of pimento. Mayon-
naise.
CHICKEN ASPIC SALAD
Use strong, clear chicken stock or the chicken
juice which comes in cans, and half a package
of gelatine to each pint. When the jelly begins
to thicken, stir in lightly broken English wal-
nuts, mould, chill, turn out on plates covered
with lettuce leaves, and mask with mayonnaise.
TOMATO ASPIC SALAD
Use the juice and strained pulp of fresh or
canned tomatoes. Season highly with salt,
pepper, grated onion, and vinegar. Use half a
package of gelatine to each two cupfuls of juice
and pulp, mould in small cups, chill, turn out
on lettuce leaves, and mask with mayonnaise.
BELLEVUE SALAD
Make the tomato aspic according to directions
given above. When it beg'-ns to stiffen, stir
in lightly flaked shrimps and cucumber dice,
mould, chill, turn out on individual serving
202 /Ibgrtle TReeO Ooofc JBooft
dishes, surround with the tender heart-leaves
of head lettuce, and mask with mayonnaise
dressing.
CHICKEN SALAD EN BELLEVUE
Make the tomato aspic and mould in a border
mould. At serving-time turn out upon a platter,
fill the centre with chicken salad and surround
with tomato aspic. Garnish with the heart-
leaves of head lettuce.
CUCUMBER ASPIC SALAD
Chop cucumbers fine, or grate on a coarse
grater. Season with onion and celery, or a little
celery seed. Add salt, pepper, and vinegar to
taste, and save every drop of the juice. Tint with
green color paste if desired. Use one package
of gelatine to each quart of the pulp, and pro-
ceed according to directions given for other
aspic salads. Turn into a border mould and
chill on ice. At serving-time cover the platter
with lettuce leaves, turn the border out of the
mould and fill the centre with a fish salad.
CELERY AND RADISH SALAD
Prepare the celery as usual, but do not peel
the radishes. Slice them thin and leave the lit-
tle red line around each slice. Chill thoroughly,
Simple SalaDs 203
mix -with mayonnaise, and serve on lettuce
leaves. Garnish with whole radishes.
CABBAGE SALAD
Select a small, heavy, shapely head of white
cabbage. Cut a slice off the top and scoop
out the interior carefully, leaving a thin shell.
Shred the inner portion with an equal quantity
of crisp celery, mix with mayonnaise and serve
in the cabbage. A few nut meats may be added.
Sometimes the cabbage bowl is filled with fried
oysters, and the celery and cabbage salad served
on lettuce leaves.
SALAD A L'ESPAGNOLE
Scald, skin, and cool large, smooth tomatoes,
cut a slice off the blossom end and scoop out
the pulp with a silver spoon. Drain the pulp,
add an equal quantity of cucumber dice, cut
small, and a little grated onion to season, mix
with a French dressing and fill the tomato shell
with the mixture. Put a spoonful of mayon-
naise on top of each tomato and serve on in-
dividual plates covered with lettuce leaves.
GRAPE SALAD
Use large, white, California grapes, peel, seed,
and cut in halves. Mix with sour orange slices,
204 /l&srtle IReeD Goofc JBooft
and any preferred nuts. Use French dressing
made with lemon-juice, and serve on lettuce
leaves.
GRAPE SALAD II
Prepare as above, using apples in place of the
oranges.
GRAPE FRUIT SALAD
Break the pulp of grape fruit into small bits
and drain, reserving the juice. Arrange on
lettuce leaves, sprinkle with cut English wal-
nuts, and pour over a French dressing made of
oil and the juice of the fruit.
ITALIAN SALAD
Six cold, cooked potatoes, cut in dice, six
flaked sardines, three small cucumber pickles,
chopped, and a stalk of celery cut fine. French
dressing.
LETTUCE SALAD
Use the crisp heart-leaves of head lettuce,
and dress with French dressing. Serve with
cheese and toasted crackers.
ENDIVE SALAD
Use the crisp leaves of endive and prepare as
above.
Simple Salafcs 205
MARGUERITE SALAD
Make a bed of lettuce leaves on each indi-
vidual dish. Slice hard-boiled eggs lengthwise,
and remove the yolks whole. Put a yolk in the
centre of each plate and arrange the white
around it, cut in strips to resemble the petals
of a Marguerite. French dressing.
MARQUISE SALAD
Tomatoes sliced and sprinkled with chopped
onion, parsley and finely cut celery. Serve on
lettuce leaves with French dressing.
NORMANDY SALAD
Three cucumbers and three hard-boiled eggs,
cut in dice, a cupful of olive meat, and half a
cupful of pecan or English walnut meat, broken,
but not chopped. Mayonnaise. The egg may
be omitted.
NUT AND SWEETBREAD SALAD
A can of shrimps, a pound and a half of
sweetbreads, cooked and cut into dice, a can
of French peas, a can of mushrooms, a cupful
of English walnuis, half a cupful of blanched
almonds, and a cupful of finely cut celery. Mix
with mayonnaise and serve on lettuce leaves.
Half, or even a third, of this quantity is suffi-
cient for a small family.
206 /Hurtle iReefc Coofc JBooft
ORANGE SALAD
Thin slices of very sour oranges, sprinkled
with cut English walnuts. Serve on lettuce
leaves with French dressing made with lemon-
juice. Especially good with game.
PIMENTO SALAD
Shredded pimentos, sliced olives, finely cut
celery, and a tablespoonful of chopped onion to
each pint. Mayonnaise. This salad should be
half celery, one fourth pimentos, and one fourth
olives.
PIMENTO SALAD II
Hard-boiled eggs cut into eighths. Half the
quantity of shredded pimentos, and as much
olive meat as pimentos. To each pint of the
salad add one tablespoonful of the tiny pearl
onions which come in bottles. Mix with may-
onnaise, and serve on lettuce leaves.
PEPPER SALAD
Sliced tomatoes and cucumbers, shredded
green peppers, chopped onion, and French
dressing.
PARISIAN SALAD
Boil French peas in their own juice, drain,
cool, and mix with cut walnut meats. Soak for
Simple Sala&0 207
an hour in French dressing, drain, put into
lemon cups on lettuce leaves, and serve with a
spoonful of mayonnaise on top.
PORTUGUESE SALAD
Celery, English walnuts, and shredded pimen-
tos. Mayonnaise.
PEACH SALAD
Prepare acccording to directions given for
apricot salad, and stuff the halves with mara-
schino cherries and chopped nuts.
RUSSIAN SALAD
Make tomato aspic in a border mould, turn
out on a platter and fill the centre with celery
mayonnaise.
PINEAPPLE SALAD
Pineapple, oranges, bananas, and strawber-
ries, cut coarsely. French dressing made with
lemon-juice. Serve in the pineapple shell, or
in orange baskets, or banana skins.
SCALLOP SALAD
Parboil the scallops, drain, and cool. Cut
coarsely, and mix with half the quantity of
finely cut celery. Mayonnaise.
208 /Hbgrtle TReeD Coofc JBoofe
OYSTER SALAD
Prepare according to directions given above.
Mushrooms may be added if desired.
STUFFED-TOMATO SALAD
Scald, drain, skin, and chill large, well-
shaped, ripe tomatoes. Cut a slice off the
blossom end, scoop out the pulp, drain, mix with
an equal quantity of finely cut celery and a
little minced onion. Mix with mayonnaise, fill
the shells, put a spoonful of stiff mayonnaise
on top, with a little sprig of parsley upright for
a garnish, or an English walnut meat. Any
salad which combines well with the flavor of
tomato may be served in tomato shells, and as
a cupful of salad will stuff several tomatoes, the
problem of insignificant salad left-overs is often
solved in this way.
SHRIMP SALAD
Use either canned or fresh shrimps. Break
into small bits, mix with mayonnaise, and serve
on lettuce leaves.
SUMMER SALAD
Slice peeled tomatoes, drain, and mix with
sliced cucumbers and finely chopped onion.
Mayonnaise.
Simple Salafcs 209
SALMON SALAD
Use boiled, fresh salmon. Free from skin, fat,
and bone, and flake. Mix with finely cut celery
and a few capers. Mayonnaise.
SALMON SALAD II
Prepare as above, using cucumber dice and a
bit of chopped onion instead of the celery and
capers. Mayonnaise.
SARDINE SALAD
Drain the sardines, sprinkle with lemon-juice,
and alternate with hard-boiled egg quarters on
a bed of lettuce leaves. French dressing.
SHAD ROE SALAD
Boil the roe, chill, slice, and add finely cut
celery and boiled beet dice. Mayonnaise.
SHAD ROE SALAD II
Prepare the roe as above and mix with
sliced cucumbers. Season with chopped onion
and mix with mayonnaise.
SWEETBREAD SALAD
Prepare according to directions given for
calf's brain salad.
210 /l&Bttle IReeD Coofc JBooh
SALSIFY SALAD
Boil, drain, and cool, cut into dice and com-
bine with an equal quantity of potatoes, lima
beans, or cauliflower. French dressing.
SPINACH SALAD
Mould cooked and chopped spinach in small
cups. Turn out on individual dishes, garnish
with hard-boiled eggs and beet dice. French
dressing.
STRING BEANS SALAD
String the beans, but do not cut them. Boil,
drain, and cool. Serve on lettuce leaves with
French dressing and garnish with nasturtium
blossoms.
SHRIMP AND CUCUMBER SALAD
Cut the shrimps coarsely and sprinkle with
French dressing. At serving-time, drain, mix
with an equal quantity of crisp cucumber dice,
and serve on lettuce leaves with mayonnaise.
VIENNA SALAD
Finely cut celery, apple dice, and shreds of
green pepper. Mayonnaise.
Simple Sala&s 211
WALDORF SALAD
Sour apples, peeled and sliced, English wal-
nuts, and finely cut celery. Mayonnaise.
MUTTON SALAD
Cut cold roast or boiled mutton into dice,
using none of the fat. Arrange on lettuce
leaves, season with salt and pepper, add a few
capers, and mix with mayonnaise dressing.
MUTTON AND ASPARAGUS SALAD
Prepare according to directions given above,
using an equal quantity of cold, cooked aspara-
gus instead of the capers.
MUTTON AND PEA SALAD
Prepare according to directions given above,
using peas instead of asparagus.
CHESTNUT SALAD II
Prepare according to directions given for
Chestnut Salad I. Mix with an equal quantity
of sour apples cut into dice. Mayonnaise.
CRESS AND WALNUT SALAD
Wash and drain a bunch of watercress, pick
off the tender sprigs and place in a salad bowl.
212 /l&Bttle IReefc Goofc JBook
Add half the quantity of broken English wal-
nuts which have been soaked in lemon-juice.
Dress with a French dressing made of twice as
much oil as vinegar and no seasoning except
salt.
SHAD ROB SALAD III
Cook the roe with a slice of onion in salted,
acidulated water for twenty minutes. Drain,
cool, cut into slices, and sprinkle with French
dressing. Add cucumber dice and chopped
olives. Mix with mayonnaise, garnish with
peppers, and serve on lettuce leaves.
SALMON SALAD-III
Open a can of salmon, break into large pieces,
remove the bones, skin, and fat, and lay on a
plate. Slice two tomatoes and mince finely a
few small cucumber pickles. Mix the tomatoes
with the pickle and put around the salmon,
with a little on top. Cover with a mayonnaise,
to which chopped pickles and capers have been
added, and garnish with lettuce and parsley.
ITALIAN SARDINE SALAD
Four sardines, three large potatoes, three
eggs, seasoning, four anchovies, half a cupful
of lima beans cooked, and plenty of oil and
Simple Sala&s 213
vinegar. Bake the potatoes, peel them, and set
them aside to cool. Boil the eggs hard. Slice
the potatoes into a bowl and add the beans.
Skin and bone the sardines and anchovies,
break into bits, and mix them with the veget-
able. Put the yolks of two of the eggs into a
bowl, add a pinch each of mustard and salt and
enough oil to make a smooth cream. Add one
third as much vinegar as oil. Pour this dress-
ing over the vegetables and add the shredded
whites of the eggs. Garnish with the whole
egg cut in slices and a few stoned olives.
EGG AND CHEESE SALAD
Slice half a dozen hard-boiled eggs. Line a
salad dish with lettuce leaves, cover with a layer
of the eggs, and sprinkle thickly with grated
cheese. Thin some mayonnaise with a little
cream and spread over the cheese. Add another
layer of eggs and cheese and a sprinkling of
chopped cucumber pickle. Put in the remain-
der of the eggs, cover with mayonnaise and
sprinkle more cheese over all.
CELERY AND PINEAPPLE SALAD
Use equal parts of shredded pineapple and
celery, cut fine. Sprinkle with lemon-juice,
and chill. Add a few blanched and pounded
flattie TReeD Coofc JBooft
almonds, mix with mayonnaise, and serve on
lettuce leaves.
VEAL SALAD
One cupful of cold roast veal cut into dice.
Add one cupful of cooked peas. Sprinkle with
celery salt, chopped capers and pickles, and
pour over a French dressing, seasoned with dry
mustard and chopped mint. In making the
French dressing for this salad, use ordinary
cider vinegar instead of tarragon vinegar.
TOMATOES STUFFED WITH ASPARAGUS
TIPS
Prepare tomato shells according to directions
previously given. Cut cold, cooked asparagus
tips in small bits, mix with mayonnaise, and
fill the shells. Season with grated onion if
desired.
TUTTI-FRUITTI SALAD
One half pound of figs, cut in small pieces,
one quarter pound of stoned dates, four oranges
cut into small slices, one cupful of canned
strawberries, one cupful of canned pineapple,
the juice of one lemon, three or four table-
spoonfuls of sugar, and one cupful of sherry.
While this is not strictly a salad, it is served on
lettuce leaves in place of a salad. Half or a
Simple Sala&0 215
third of the quantity is sufficient for a small
family.
SPAGHETTI SALAD
Shredded celery, boiled spaghetti broken into
inch pieces, and bits of Spanish pimento. Mix
with mayonnaise and serve on lettuce leaves.
SWEETBREAD AND CUCUMBER SALAD
Mix cooked sweetbreads, cut into dice, with
half the amount of cucumbers cut the same
size, and a little finely cut celery. Mix with
mayonnaise and serve on lettuce leaves.
HAM AND CELERY SALAD
Cut cold, cooked ham into bits and mix with
half as much celery cut fine. Mix with mayon-
naise and serve on lettuce leaves. Garnish with
hard-boiled eggs cut in slices.
EGG AND POTATO SALAD
Dress slices of cold, hard-boiled eggs and
potatoes with French dressing, arrange on let-
tuce leaves, and garnish with stoned olives.
CHEESE AND PARSLEY SALAD
Moisten Neufchatel or cream cheese with
cream, and shape in tiny balls. Roll in very
216 flbgrtle IReefc Cooft JBoofc
finely minced parsely, and serve on lettuce
leaves with French dressing.
CHERRY AND PINEAPPLE SALAD
Half of a banana, one orange, one cupful of
shredded pineapple, one cupful of stoned cher-
ries, one fourth cupful of blanched almonds,
the juice of half a lemon, and one tablespoonful
of powdered sugar. Use the cherry juice in a
French dressing.
SHRIMP AND CELERY SALAD
Equal parts of shredded shrimps and finely
cut celery. Mix with mayonnaise and serve on
lettuce leaves.
POTATO AND NUT SALAD
Three cold, boiled potatoes, three hard-boiled
eggs, one half cupful of walnuts, and a dozen
olives. Cut the potatoes and eggs into dice,
stotie the olives, cut fine, break up the nut
meats and mix all together. Pour over a small
quantity of French dressing and let stand on
ice. At serving-time, mix with a little mayon-
naise.
EGG AND CHICKEN SALAD
Chop cold roast chicken very fine. Mix the
yolks of hard-boiled eggs with the chicken,
Simple Sala&s 217
adding enough mayonnaise to make the mix-
ture easily into balls. Cut the whites of the
eggs into rings, and serve the balls and the
rings together on lettuce leaves.
CABBAGE AND PEPPER SALAD
Shred finely a crisp, raw cabbage. Mix with
half as much shredded green pepper. Serve on
lettuce leaves with mayonnaise.
CHEESE AND CELERY SALAD
Cut crisp, tender celery into small bits,
sprinkle with grated Parmesan cheese and
serve on lettuce leaves with French dressing.
CELERY AND CAULIFLOWER SALAD
Equal parts of finely cut celery and cold,
cooked cauliflower broken into bits. Either
French dressing or mayonnaise.
CAULIFLOWER AND CARROT SALAD
Cold, cooked cauliflower broken into bits,
and one third the quantity of cooked carrots
cut into dice. Either French or mayonnaise
dressing.
218 /Hurtle IReefc Goofc JBooft
PEA AND WALNUT SALAD
Equal quantities of cold, cooked peas and
English walnuts broken into small bits. Sprin-
kle with French dressing, let stand half an
hour and mix with mayonnaise. Serve on let-
tuce leaves or in lemon cups.
RUSSIAN SALAD II
Equal quantities of cooked potato dice, peas,
carrots, lima beans, shredded celery, sliced to-
matoes, chopped onion, cucumber dice and
anchovies broken into small bits. French
dressing, using more vinegar than usual.
GERMAN CAULIFLOWER SALAD
Use cold, cooked cauliflower separated into
flowerets. Fry shredded bacon until crisp,
drain, and mix with the cauliflower. Make a
French dressing, using the bacon fat instead
of oil, and cider vinegar instead of tarragon.
Pour hot over the salad and set away to cool.
SPANISH SALAD
Cut into dice three slices of stale bread. Add
an equal quantity of cold, cooked potatoes, three
tomatoes, sliced, and one onion chopped fine.
Rub the salad bowl with the cut side of a clove
of garlic, put in the salad, and pour over plenty
of French dressing.
Simple Salads 219
ONION SALAD
Peel two or three onions, soak in water two
hours, chop, put into a salad bowl, add a table-
spoonful of minced parsley and pour over
French dressing. The large, white Spanish
onions are best for this salad. One large onion
is usually enough.
RUSSIAN SALAD III
Cut crisp, tender celery into small bits, add
one fourth the quantity of Russian caviare and
the same quantity of anchovies as caviare. Add
half as much tomato pulp as celery and mix
with mayonnaise. Serve in tomato shells.
STRAWBERRY SALAD
Arrange tender, white lettuce leaves in cup
shapes. Fill each cup with strawberries and
put a tablespoonful of mayonnaise in each cup.
Mayonnaise for this salad should have the mus-
tard and tarragon vinegar omitted.
BANANA AND PEANUT SALAD
Slice bananas lengthwise, cover with finely
ground peanuts, and serve on lettuce leaves with
mayonnaise.
220 /ifogrtle IReeD Cooft JBoofc
EGG AND ASPARAGUS SALAD
Cut boiled, fresh asparagus into bits. Mix
with slices of hard-boiled egg and serve on let-
tuce leaves with a French dressing to which
chopped pickles and capers have been added.
EGG AND CUCUMBER SALAD
Slice cucumbers and hard-boiled eggs. Alter-
nate slices of each in a circle around a bed of
watercress, and serve with French dressing.
TOMATO AND CHIVE SALAD
Peel and chill the tomatoes, and cut into
halves. Sprinkle with finely chopped chives,
and put a spoonful of mayonnaise on each half.
Serve on lettuce.
GRAPE FRUIT AND CELERY SALAD
Mix grape fruit pulp with finely cut celery,
using twice as much grape fruit as celery.
Serve on lettuce leaves with mayonnaise.
CUCUMBER AND PIMOLA SALAD
Mix in equal parts, slicing both thin. Use
French dressing and serve on lettuce.
Simple SalaDa 221
EGG AND CELERY SALAD
Two heads of celery cut fine, two hard-boiled
eggs, and half a cupful of English walnuts.
Break the nuts into small pieces, slice the eggs
and mix all together. Serve on lettuce with
mayonnaise.
CABBAGE SALAD II
Mix shredded, raw cabbage with mayonnaise,
and sprinkle with celery seed.
CABBAGE SALAD III
Cut off the small ends of green peppers, scoop
out the seeds, and fill with cabbage salad pre-
pared as above.
EGG-BALL SALAD
Separate the whites and yolks of hard-boiled
eggs. Cut the whites into shreds with the
scissors. Rub the yolks through a sieve and
mix to a paste with mayonnaise, adding sar-
dines, anchovies, salmon, or any preferred
meat or fish which has been cooked and
pounded fine. Shape the egg mixture into
balls the size of marbles. Spread lettuce leaves
with mayonnaise, sprinkle it with the shredded
whites of the eggs, and drop the balls of yolk
paste upon it.
222 /I&srtle IReed Cook JBooft
STUFFED-EGG SALAD
Divide hard-boiled eggs in the middle, take
out the yolks, cut a thin slice from the bottom
of each to make them stand firm, and drop in
a little mayonnaise. Mix the yolks to a paste
with mayonnaise, using any preferred minced
meat, fish, or vegetable for seasoning. Fill the
shells, spread with mayonnaise, and sprinkle
with chopped parsley.
CELERY AND APPLE SALAD
Mix equal parts of finely cut celery and
shredded sour apple. Serve on lettuce leaves
with mayonnaise.
TOMATO AND CELERY SALAD
Peel large, ripe tomatoes and cut into cubes.
Drain in a colander until dry. Mix with half
as much finely cut celery, and serve on lettuce
leaves, with mayonnaise.
SHRIMP AND NUT SALAD
Break the shrimps into thirds. Use one half
or one third the quantity of pecan or English
walnut meats. Serve on lettuce with mayon-
naise.
Simple SalaOa 223
SMOKED HERRING SALAD
Skin and bone the herring and flake the
meat. Use as much hard-boiled egg as herring,
and twice as much potato dice as herring. Sea-
son with grated onion, and mix with French
dressing.
HALIBUT SALAD
Steam halibut steaks until tender, arrange on
a bed of lettuce and remove the skin and bone.
Cover with a layer of shredded sweet pepper,
hard-boiled eggs, and olives sliced thin. Serve
with a French dressing which has been seasoned
with grated onion.
HALIBUT SALAD II
Prepare halibut steaks according to directions
given above. Sprinkle with French dressing,
cover with cucumbers sliced thin, and spread
with mayonnaise.
HALIBUT SALAD III
Prepare the fish according to directions given
above, and flake it. Add half the quantity of
finely cut celery. Serve on lettuce leaves with
mayonnaise.
224 /Ifcgrtle IReefc Goofc JBoofc
HALIBUT SALAD IV
Prepare according to directions given for
Halibut Salad III, adding as much cucumber
dice as celery.
SMELT SALAD
Boil the smelts, drain, cool, and flake the
meat. Mix with cucumber dice, or finely cut
celery, and serve on lettuce leaves with may-
onnaise.
LOBSTER SALAD I
Pick out the meat of a cold, boiled lobster,
mix with mayonnaise, and serve on lettuce
leaves.
LOBSTER SALAD II
Prepare according to directions given for
Lobster Salad I, adding half the quantity of
finely cut celery to the fish.
SHRIMP AND TOMATO SALAD
Break the shrimps into half-inch bits, and
mix with twice the quantity of peeled, sliced,
and drained tomatoes. Serve on lettuce leaves
with mayonnaise. The tomatoes may be cut
into quarters, instead of slicing.
Simple SalaD0 225
CRAB AND CUCUMBER SALAD
Use equal quantities of crab meat, broken
into inch pieces, and cucumber dice. Season
with a little grated onion, and mix with
mayonnaise.
TURKEY SALAD
Use cold roast turkey and prepare according
to directions given for Chicken Salad.
EGG AND CABBAGE SALAD
Boil six eggs hard. When cold, cut in two
lengthwise, and take out the yolks. Rub the
yolks through a sieve, season with salt, pepper,
and grated onion, and mix to a paste with
mayonnaise. Mould into small balls and set
aside. Shred the whites with the scissors, and
add twice as much shredded cabbage. Mix
with mayonnaise, arrange on a bed of lettuce
leaves, and drop the egg balls on the salad.
EGG AND SARDINE SALAD
Boil three eggs hard. Cut in two lengthwise,
and take out the yolks. Rub the yolks through
a sieve with four sardines, season with salt and
pepper, and add enough cream or oil to make a
paste. Shape into balls. Shred the whites of
226 flattie IRecO Goofc JBooh
the eggs with the scissors, and mix with twice
the quantity of finely cut celery. Mix the
celery and egg together with mayonnaise,
arrange on lettuce leaves, and drop the balls of
egg paste upon the salad.
TONGUE AND POTATO SALAD
Cut cold, cooked, pickled lamb's tongues into
dice, mix with twice the quantity of cold, boiled
potatoes cut into dice, and add a little hard-
boiled egg, finely chopped. Pour over a French
dressing to which a tablespoonful of chopped
cucumber pickle has been added.
SHREDDED LETTUCE SALAD
Use the leaf lettuce and cut crosswise into
narrow ribbons, using scissors or a very sharp
knife. Serve with French dressing. Sliced
hard-boiled eggs may be mixed with this salad.
GERMAN CABBAGE SALAD
Fry a cupful of finely cut bacon until crisp,
and drain off the fat. Add the bacon to three
times the quantity of shredded, raw cabbage.
Make a salad dressing of the bacon fat and vine-
gar, seasoning to taste. Pour hot over the
cabbage and set away to cool.
Simple Sala&a 227
IRWIN SALAD
Six medium-sized tomatoes, peeled and quar-
tered, two or three cucumbers cut in thin slices,
one Spanish onion chopped fine, three green
peppers, shredded, and two large sour apples
cut into dice. Rub the salad bowl with the cut
side of a clove of garlic and put in the salad.
Make a dressing with six tablespoonfuls of oil,
three of wine vinegar, half a teaspoonful of
mustard, a teaspoonful each of Worcestershire
sauce, brown sugar, and salt. Sprinkle liber-
ally with red pepper and set the bowl on ice
until thoroughly cold.
ONE HUNDRED SANDWICH
FILLINGS
1. One half pound of Roquefort cheese, one
fourth as much butter, and half a teaspoonful
of paprika. Mix to a paste with sherry wine.
Spread on wafers or toasted rye bread.
2. Remove all the seeds from a pepper, chop
fine, and simmer ten minutes in a tablespoonful
of butter. Add a dash of salt, and set aside to
cool.
3. Chopped dates seasoned with grated
lemon-peel and clove or cinnamon.
4. Corned beef cut in thin slices and spread
with mustard.
5. Tongue cut in thin slices, spread with
mustard.
6. Grated horseradish spread on buttered
bread.
7. Swiss cheese cut in thin slices.
8. Dutch cheese made into a paste with
cream.
9. Same as above with chopped nuts added.
10. The meat of a liver sausage seasoned
with chopped onion and celery.
11. Prunes chopped with half the quantity
228
ne fjunDreO SanDwfcb killings 229
of English walnut meats, seasoned with lemon-
juice and powdered sugar.
12. Equal parts of chicken and cold ham,
finely minced and seasoned with curry powder.
13. Drained and boned anchovies pounded
to a paste with butter.
14. Thin slices of cucumber dipped in
French dressing.
15. Minced tongue and hard-boiled eggs,
seasoned with mustard.
16. Thin slices of roast veal covered with
chopped pickles.
17. Sardines made to a paste with lemon-
juice.
18. Shrimps picked fine, seasoned with
lemon-juice.
19. Cold roast turkey cut into thin slices.
20. Minced hard-boiled eggs, one sardine to
every three, seasoned with lemon-juice.
21. Thin slices of cold roast chicken.
22. Watercress chopped fine and seasoned
with salt and pepper.
23. Same as twenty-two, mix with chopped,
hard-boiled eggs.
24. Minced hard-boiled eggs mixed with
grated cheese, seasoned with mustard.
25. Cold baked beans mashed to a paste and
seasoned with mustard or chopped celery.
26. Thin slices of banana dressed with.
oil and lemon-juice.
230 Ifcgrtle TRecD Cooft JBooft
27. Finely cut celery mixed with mayonnaise.
28. Dutch cheese mixed with chopped olives.
29. Large figs cut in halves.
30. Equal parts of minced ham and celery
mixed with mayonnaise.
31. Ham mixed with chopped pickle and
celery.
32. Petals or leaves of nasturtiums.
33. Equal parts of grated Swiss cheese and
chopped English walnuts.
34. Olives chopped fine and mixed with
mayonnaise.
35. Peanuts mashed to a paste with mayon-
naise.
36. Caviare mixed with a little lemon-juice.
37. Cold roast beef cut in thin slices.
38. Minced hard-boiled eggs mixed with
mayonnaise.
39. Lobster meat mixed with mayonnaise.
40. Canned salmon mixed with hard-boiled
eggs chopped fine.
41. Strawberries mashed with powdered
sugar and seasoned with a little lemon-juice.
42. Figs and nuts chopped fine.
43. Nuts and raisins chopped fine.
44. Cold roast chicken and cold, cooked
oysters chopped fine.
45. Cold chicken and one fourth the quantity
of blanched almonds chopped fine and mixed
to a paste with cream.
One f>un&re& San&wfcb Jfillfnsa 231
46. Five heaping teaspoonfuls of powdered
sugar, two of cocoa, and two of boiling water.
Stir over the fire until smooth. Add a few
drops of vanilla and cool.
47. Minced hard-boiled eggs, grated cheese,
and made mustard, mixed to a paste with olive-
oil.
48. Equal parts of cold roast beef, boiled
tongue, ham, and cold roast turkey. Season
with chopped pickle and mix with mayonnaise.
49. One cupful of cold roast chicken, three
olives, one pickle, and a tablespoonful of capers.
Mince fine and mix with mayonnaise.
50. Orange marmalade.
51. Cream cheese, lettuce leaves, and French
dressing.
52. Lettuce leaves and mayonnaise.
53. Salmon, capers, chopped chives, and
mayonnaise.
54. Cold, cooked veal chopped fine with
hard-boiled eggs. Season with tomato catsup.
55. Hard-boiled eggs cut into slices, sprinkled
with salt and pepper and chopped parsley.
56. Cold roast chicken and finely cut celery
mixed with mayonnaise.
57. Lettuce leaves, pimentos, and mayon-
naise.
58. Cottage cheese seasoned with mustard
and chopped olives, mixed with mayonnaise.
59. Minced ham, olives, and parsley.
232 /fogrtle IReeD Cooh JBooft
60. Cold corned-beef and green peppers,
minced.
61. Cold roast lamb, minced, seasoned with
minced olives and tomato catsup.
62. Raisins and candied lemon-peel chopped
and made into a paste with lemon-juice.
63. Dates chopped fine, with half the quan-
tity of English walnuts or pecans.
64. Chinese preserved ginger chopped fine.
65. Equal parts of grated cheese and English
walnuts, chopped fine, and rubbed to a paste
with cream.
66. Cold, cooked sweetbreads chopped fine.
67. Cold mutton chopped fine, and seasoned
with mint sauce.
68. Hard-boiled eggs and watercress finely
minced and mixed with mayonnaise.
69. Pickled lambs' tongues chopped very
fine with capers.
70. Olives and pimentos finely chopped,
lettuce leaves, and mayonnaise.
71. Dutch cheese and finely minced water-
cress.
72. Sour apples and celery, minced very fine,
and mixed with mayonnaise.
73. Cucumber, grated onion, and mayon-
naise.
74. Leaves of endive and French dressing.
75. Grated cheese, seasoned with salt, pa-
prika, mustard, vinegar, and anchovy paste.
ne twn&re& Sanfcwfcb ffflltngs 233
76. Same as seventy-five, with chopped olives
or pickles added.
77. Cold, fried oysters chopped fine, lettuce
leaves, and French dressing.
78. Equal parts of banana pulp and crushed
red raspberries, mashed with sugar, and made
into a paste with cream.
79. Grated cocoanut, chopped nuts, sugar,
and lemon-juice.
80. Orange marmalade and English walnut
meats.
81. Preserved ginger and candied orange-
peel chopped fine.
82. Maraschino cherries and nut meats
chopped fine.
83. Cottage cheese and jam or marmalade.
84. Cream cheese and bar le due mixed to a
paste.
85. Hard-boiled eggs, chopped fine, and sea-
soned with anchovy paste.
86. Chopped figs and chopped peanuts, sea-
soned with lemon-juice.
87. Chopped English walnuts mixed with
quince-jelly.
88. Cabbage, finely chopped, and mixed with
salad dressing.
89. Thinly sliced bananas spread with
mayonnaise.
90. The tender tops of celery, minced fine,
and mixed with mayonnaise.
234 /fogrtle iReeD Coofc JBooh
91. Figs and raisins chopped together.
92. Boiled ham, sardines, and pickles,
minced, seasoned with mustard, catsup, and
vinegar.
93. Cottage cheese, lettuce leaves, and
French dressing.
94. Cold, cooked chicken and mushrooms
mixed with mayonnaise.
95. Cottage cheese and minced hard-boiled
eggs, mixed with mayonnaise.
96. Cold roast beef, chopped fine, seasoned
with tomato catsup, celery salt, Worcestershire,
and grated onion.
97. Raisins chopped fine and worked to a
paste with sherry.
98. Cream cheese and shredded green
peppers.
99. Equal parts of tongue and chicken,
minced fine, and mixed with mayonnaise.
100. Cold, boiled shad roe and cucumbers,
finely minced, and mixed with French dressing
or mayonnaise.
101. People who are not satisfied with the
above fillings are at liberty to invent their own.
LUNCHEON BEVERAGES
Inasmuch as coffee usually appears both at
breakfast and dinner, it is well to bar it out ab-
solutely from the luncheon table. Too much
coffee drinking is injurious, as the makers of
imitation coffees assure us daily through the
medium of expensive advertisements. Though
nothing else is quite as good as coffee, yet there
are many other beverages which will prove ac-
ceptable at luncheon.
MILK
Serve from an earthen pitcher, either hot or
cold as preferred.
BUTTERMILK
Buttermilk is always served ice cold. On a
hot day a glass of buttermilk, and a cracker or
a bit of salted toast will often prove a sufficient
luncheon.
TEA
Use the best tea. The cheap tea is dear at
any price. Scald out the tea-pot, which should
never be of metal, and put into it a teaspoonful
235
236 flftgrtle IReefc Cook ffioofc
of tea for each person and one for the pot. Add
as many cupfuls of hot water as there are tea-
spoonfuls of tea. Cover and let steep for a mo-
ment, but never allow it to boil. The water
for tea must be freshly boiled and taken at the
first vigorous boil. When tea is boiled, tannin
is extracted from the grounds, and tannin, even
in the most minute quantities, has a very inju-
rious effect upon the lining of the stomach.
VIENNA CHOCOLATE
Three heaping tablespoonfuls of grated choco-
late mixed to a paste with cold water. Pour
it into a double boiler with four cupfuls of milk
boiling hot. Add sugar to taste, and let cook
five minutes. Beat the whites of two eggs to a
stiff froth and put into the chocolate pot. Put
a teaspoonful of vanilla into the chocolate after
taking from the fire, and pour the hot chocolate
very slowly upon the eggs, stirring constantly
with a silver spoon or the wooden stick which
comes for the purpose. It makes a delicious,
frothy chocolate. The cocoa which comes in
packages may be used instead of grated choco-
late.
COCOA
Directions are given on the package the
cocoa comes in. If not, buy another kind next
time.
JBevetages 237
LEMONADE
Select perfect lemons and roll until soft.
Extract the juice, using a glass lemon squeezer,
and rejecting the seeds and pulp. Rub cut loaf
sugar over the peel of the lemon to extract the
oil, and add to the lemon-juice. Fill a glass
pitcher one third full of broken ice, pour the
lemon-juice upon the ice, and add granulated
sugar and water to taste.
ICED TEA
Make tea according to directions given above,
using two or three extra teaspoonfuls of tea.
Fill a glass pitcher half full of broken ice, and
pour the tea, scalding hot, upon the ice, being
careful that the stream strikes the ice, and not
the pitcher. Serve with cut loaf sugar, and
slices of lemon.
PINEAPPLE CUP
Put into a bowl the juice of three lemons,
two oranges, sliced and seeded, one grated
pineapple, and one cupful of sugar. Let stand
an hour to extract the juice, then strain through
a fruit press. Add to the juice as much cold
water as desired, and two slices of pineapple,
shredded. Pour into glasses half full of cracked
ice.
238 /Hurtle TReefc Cooft JBooft
RASPBERRY CUP
Mash and strain two cupfuls of currants
stripped from the stems. Mash also an equal
quantity of raspberries. Mix the juices, sweeten
to taste, and serve in glasses with cracked ice
and cold water.
PINEAPPLE LEMONADE
One cupful of sugar, one cupful of canned
pineapple, one cupful of water and the juice of
two lemons. Boil the sugar and water until it
threads. Put the pineapple through the fruit
press and add to the syrup with the juice of the
lemons. When ready to serve, add water and
sugar to taste. Serve ice cold.
GRAPE JUICE
Stem ripe Concord grapes. Do not wash un-
less necessary. Cover with cold water and put
into a saucepan over a slow fire. Boil until
the grapes are in pieces, then strain through
coarse cheese-cloth and sweeten to taste. Serve
in glasses with plenty of cracked ice.
BLACKBERRY SHRUB
For every cupful of fruit juice take one half
cupful of cider vinegar and two cupfuls of
sugar. Put the fruit, sugar, and vinegar over
JBeveragea 239
the fire, stir until the sugar dissolves, and boil
until a thick syrup. Skim if necessary, strain,
and bottle. When served, allow one fourth
cupful of syrup to half or three fourths of a
cupful of ice water.
RASPBERRY SHRUB
Use ripe red raspberries, and prepare accord-
ing to directions given for blackberry shrub.
RASPBERRY DASH
Fill the tumbler half full of cracked ice.
Add one tablespoonful of sweetened raspberry
juice and one tablespoonful of cream. Fill the
glass with soda water.
MINT SANGAREE
Crush two or three sprays of mint with a
lump of sugar. Put into a glass half full of
cracked ice. Add four tablespoonfuls of grape
juice and fill the glass to the brim with charged
water. Shake thoroughly and strain into an-
other glass.
SELTZER LEMONADE
Squeeze the juice of a lemon into a tall glass,
add two inches of shaved ice, two heaping
teaspoonfuls of sugar and fill the glass with
seltzer or Apollinaris.
240 /i&Brtle iReefc Goofc 3800ft
TEMPERANCE PUNCH
Upon a tablespoonful of good tea pour two
quarts of boiling water. In the meantime have
ready the juice and peelings of three lemons
and one orange in a pitcher. When the tea has
steeped for five minutes, strain through a fine
strainer into the pitcher. Add a cupful of sugar
and cool slowly. At serving-time put into
glasses with plenty of ice.
EATING AND DINING
There is an old saying to the effect that "all may
eat, but ladies and gentlemen dine." The differ-
ence lies more in the preparation and manner of
serving than in the food itself, and whether her
evening meal is a banquet or a repast of the lunch-
counter sort rests wholly with the housewife.
We pause long enough to pay our disrespects to
that barbarous institution known in America as
the Sunday Dinner. On six days in the week, the
average business man eats a light luncheon or none
at all. On the seventh day, at an unaccustomed
hour, he eats a heavy meal, goes to sleep shortly
afterward, and wonders why Monday is a "blue
day."
Our uncivilized Sundays are responsible for our
Monday morning headaches and for the gloom
which, in many a household, does not wear off until
Tuesday morning. If Sunday were a day of fast-
ing instead of a day of feasting, Monday might be
radiant occasionally instead of riotous or revolu-
tionary.
We make Sunday a hard day for the women of
the household, especially the servants, and the
imperial liver appertaining to the Head of the
241
242 /ftgrtle IReefc Cook JSoofc
Establishment balks sometimes at the strain. The
American Sunday Dinner is one cause of the Ameri-
can Servant Problem and everybody knows what
that is.
In more than one household, a twelve or one
o'clock breakfast has proved both hygienic and sat-
isfactory. Coffee and rolls are served to those who
want them at eight or nine o'clock, if they come
into the dining-room. At noon the family sits
down to a simple breakfast fruit, broiled chicken,
creamed potatoes, hot bread and coffee, for ex-
ample. The maid has few dishes to wash, is not
too tired to enjoy her afternoon off, and gets away
two or three hours earlier than her less fortunate
sisters. Also she remains where she is hired which
has its advantages. Only a light lunch is needed
in the evening which the mistress may serve, leav-
ing the dishes to be washed in the morning.
Owing to the aforesaid American Servant Problem
an increasing number of women do their own house-
work not from choice, but from stern necessity.
This book is intended for the woman in a small
house or apartment, who is her own cook, who
earnestly desires to do her duty by her family, yet
be something more than a wearied and soul-sickened
drudge; who has to look after her dimes and
nickels, if not her pennies, and who wants more
than the weekly "afternoon off" accorded to the
stronger women who undertake domestic tasks.
Simplicity and, as a general rule, economy-
has been the standard by which each recipe has
been judged. All are within the capabilities of the
Bating anD Elnina 245
most inexperienced cook, who is willing to follow
directions, and, in the case of such variable mate-
rials as flour and eggs, trust, now and then, to her
own judgment.
THIRTY-FIVE CANAPES
Cover thin circles of fried or toasted bread with
chopped hard-boiled eggs, lay a curled anchovy
in the centre of each piece and serve either hot or
cold, garnishing with minced parsley or capers.
Cut thin slices of bread into fancy shapes, toast,
spread with butter, and lay a curled anchovy in the
centre around half a pimola. Fill the spaces with
the minced whites and sifted yolks of hard-boiled
eggs and border with minced capers or parsley.
Ill
Serve pitted olives on rounds of fried bread with
an anchovy curled around each olive. Fill the
space to the edge with chopped olives or rings of
hard-boiled eggs. Garnish with cress.
IV
Fry small rounds of bread in clarified butter,
sprinkle with grated cheese, season with salt and
cayenne, and put in the oven until the cheese is
244
245
melted. Fillets of anchovies may be laid on these
canape's and they may be served hot or cold, garnish-
ing with minced parsley.
Pound anchovies to a smooth paste with butter
and season with cayenne and lemon-juice. Spread
on strips of toast or bread and lay strips of anchovy
on each piece. Fill the spaces between with hard-
boiled eggs chopped separately.
VI
Chop water-cress and pickles with the yolks of
hard-boiled eggs and rub to a smooth paste with
butter. Spread on strips of fried or toasted bread
and lay an anchovy on each one.
VII
Slice large tomatoes, cut circles of bread to fit,
and toast or fry the bread. Lay a slice of tomato
on each piece, put a pimola in the centre, curl an
anchovy around it and border with stiff Mayon-
naise, using the pastry bag and tube. Serve ice
cold.
VIII
Beat together two eggs, a tablespoonful of melted
butter, a teaspoonful of anchovy sauce, and salt
and cayenne to season. Add three tablespoonfuls
of grated cheese and one tablespoonful of flour
246 /footle iReet) Cool;
wet with cream. Spread thickly upon small slices
of toast and bake until brown.
IX
Chop two hard-boiled eggs fine, mix to a smooth
paste with melted butter, season with anchovy
essence, and serve on small circles or squares of
buttered toast.
Spread strips of toast with caviare rubbed to a
smooth paste with butter, sprinkle with chopped
water-cress, and serve cold.
XI
Heat caviare with enough cream to moisten,
spread on rounds of fried or toasted bread, and
sprinkle with hard-boiled egg-yolks rubbed through
a fine sieve. Garnish with cress.
XII
Spread thin rounds of toasted rye-bread with
caviare, seasoned with lemon-juice. Lay a slice
of hard-boiled egg on each one and serve with a
garnish of parsley.
XIII
Spread thin squares of toast with caviare seasoned
with lemon-juice, sprinkle with minced parsley,
and border with chopped hard-boiled eggs. Garnish
with lemon and parsley.
Canap0 247
XIV
Chop fine, olives, pimentos, and cucumber pickles.
Season caviare with lemon-juice and spread upon
circles of fried or toasted bread. Cover with a thin
layer of the chopped mixture.
XV
Spread butter upon thin round slices of rye-
bread or Boston brown-bread and lay a thin slice of
cucumber, which has been dipped in French dress-
ing, on each piece. Remove the yolk from slices
of hard-boiled egg, lay the ring of white on the
cucumber, and fill the centre with caviare.
XVI
Season caviare with lemon-juice and spread upon
rounds of toasted bread. Lay an oyster on each
piece and serve on a plate with a garnish of cress
and lemon.
XVII
Mix caviare to a cream with lemon-juice and
spread on buttered toast cut into squares or dia-
monds. Garnish with hard-boiled eggs, chopped
finely, and sprinkle with minced onion. Skinned
and boned anchovies may be used instead of
caviare.
XVIII
Heat a can of caviare with a little melted butter
248 /Battle iReeD Coofc JBooh
season with lemon-juice and cayenne, and serve on
small squares of hot buttered toast.
XIX
Fry small rounds of bread in butter, drain and
cool. Chop water-cress very fine, rub it to a
paste with butter and spread on the toast. Sprinkle
with salt and paprika, cover with caviare seasoned
with lemon-juice, and serve with a garnish of cress.
XX
Spread thick rounds of fresh bread with butter
and anchovy paste, cover with crab-meat, sprinkle
with minced green pepper, press firmly, and serve
with a garnish of cress.
XXI
Rub to a smooth paste the yolks of hard-boiled
eggs and an equal quantity of skinned and boned
sardines, seasoning with lemon-juice. Spread on
narrow strips of buttered toast and serve either hot
or cold.
XXII
Drain and skin boned sardines. Saute* in butter,
season with salt, cayenne, and lemon-juice, and
serve hot on small strips of buttered toast.
XXIII
Drain, skin, bone, and mash sardines. Rub to a
smooth paste, moistening with melted butter and
*f ive Canapa 249
lemon-juice. Spread on small circles of bread, lay
a ring of hard-boiled egg-white in the centre, fill
the space with minced olives and surround with the
sifted yolk. Serve with cress or parsley.
XXIV
Toast small slices of rye-bread and spread with
sardines, pounded to a paste and rubbed smooth
with butter. Arrange alternate rows of chopped
hard-boiled egg yolks and whites, garnish with
parsley and serve.
XXV
Rub boned and skinned sardines to a paste with
butter and the yolks of hard-boiled eggs, seasoning
with chopped pickle and parsley, lemon-juice, and
mustard. Spread the paste on rounds or strips of
fried bread, lay a skinned and boned sardine on
each piece, heat thoroughly and serve.
XXVI
Spread rounds of fried bread with anchovy paste
and cover with Mayonnaise to which has been added
chopped capers, olives, and onion. Garnish with
cress and serve cold.
XXVII
Fry small rounds of bread, spread with anchovy
paste, lay a slice of tomato on each and serve ice
cold, garnishing with cress or parsley.
250 /fcsrtle IReefc Cooft JBooft
XXVIII
Sprinkle rounds of fried bread with grated cheese,
heat until the cheese melts, and serve very hot.
XXIX
Spread rounds of fried bread with caviare sea-
soned with lemon-juice, lay a slice of hard-boiled
egg on each one, and sprinkle with chopped cress,
XXX
Rub chopped ham to a smooth paste, moistening
with cream, milk, or melted butter, Spread on
small rounds of fried bread, sprinkle with grated
Parmesan cheese and cayenne, and brown in a hot
oven.
XXXI
Spread small strips of bread with butter and
sprinkle with salt and paprika. Cover with grated
cheese, bake until the cheese softens, and serve
immediately.
XXXII
Butter small rounds of toast, cover with thin
slices of Swiss cheese or sprinkle with grated Swiss
cheese, brown in the oven, and serve hot.
XXXIII
Spread grated cheese on small rounds of bread
seasoned with salt and cayenne, and bake until the
Canapes 251
cheese is melted. The bread may be spread with
French mustard before the cheese is put on.
XXXIV
Rub two chicken livers to a smooth paste with
butter, seasoning with salt and paprika, spread on
rounds of fried bread, and serve hot.
XXXV
Mix equal quantities of minced cooked chicken,
ham, or tongue with a little very thick Cream Sauce.
Season with curry-powder and lemon-juice. Spread
on small rounds of toast and serve hot, or make
sandwiches of toast with the mixture between.
ONE HUNDRED SIMPLE SOUPS
BEEF SOUPS
BARLEY SOUP
Cook one cupful of barley slowly until soft.
Drain, and add to beef stock made according to any
preferred method. Serve very hot.
BLACK BEAN SOUP
Soak two cupfuls of black beans in cold water
over night. In the morning, drain, and cover with
fresh boiling water. Boil until tender, add four
cupfuls of beef stock, and two cupfuls of boiling
water. Rub through a fine sieve, return to the fire,
and bring to the boil. Season with salt, pepper,
and a wineglassful of sherry. Cut into slices one
lemon, and two hard-boiled eggs. Put into a
tureen, pour the hot soup over, and serve.
BOSTON SUMMER SOUP
Cook together one cupful of peas and one cupful
of tomatoes. Rub through a sieve, and add to
four cupfuls of beef stock. Thicken with two
tablespoonfuls of cornstarch rubbed smooth in a
little cold stock. Simmer fifteen minutes, add two
tablespoonfuls of butter and three tablespoonfuls
252
nc l3un&tcD Simple Soups 253
of cooked peas. Season with salt and pepper, re-
heat and serve.
CREOLE SOUP
Half a can of tomatoes, three tablespoonfuls of
rice, one half can of okra, and a red pepper, added
to two quarts of beef stock. Simmer until the rice
is cooked. Blend together two tablespoonfuls of
flour, mix with a little cold stock, pour into the soup,
and stir until it thickens. Season with salt and
serve at once.
ENGLISH SPINACH SOUP
Cook half a peck of spinach, rub through a fine
sieve, add six cupfuls of strong beef stock, season
with salt, pepper, sugar, and mace, thicken with
butter and flour, bring to the boil, and serve
immediately.
ENGLISH TOMATO SOUP
Add one can of tomatoes to four cupfuls of beef
stock, and simmer together for an hour, with a
small onion cut fine. Rub through a sieve, reheat,
season with salt, pepper, and sugar, and thicken
with a tablespoonful of butter, rubbed smooth with
a tablespoonful of flour, boiled in the soup, while
stirring. When thick, add three tablespoonfuls
of cold boiled rice, reheat, and serve with croutons.
ITALIAN ONION SOUP WITH CHEESE
Slice four large onions very thin, fry brown in
254 fl&Bttle "Reefc Cook JBooft
butter, and add to four cupfuls of beef stock. Put
into an earthen pot and arrange slices of toast on
top, liberally sprinkled with grated Parmesan
cheese. Serve from the dish with one slice of toast
for each person.
JULIENNE SOUP
Cut into thin, match-like strips carrots, turnips,
and celery, having half a cupful of each. Cover
with boiling water, season with salt and pepper, and
cook until soft. Add to two quarts of boiling beef
stock.
SOUP OF MIXED VEGETABLES
One cupful each of choppped onion, carrot, celery,
and tomatoes; one-half cupful each of chopped
turnip, parsnip, and cabbage. Fry the onions and
carrot in a little butter, then add four cupfuls of
boiling water and four cupfuls of beef stock. Sim-
mer until the vegetables are tender. Season with
salt, pepper, sugar, and minced parsley.
NOODLE AND TOMATO SOUP
Add a five-cent can of tomato paste to three
pints of boiling beef stock. Season to taste, and
cook in it noodles made according to directions
given elsewhere. Serve hot with grated" Parmesan
cheese.
QUICK BEEF SOUP
Cook together in two quarts of water for half an
One fmnDrefc Simple Soups 255
hour, half an onion, three stalks of celery, and a
sliced carrot. Season with salt, pepper, and mace.
Strain, and add to the water two tablespoonfuls of
extract of beef. Stir until dissolved, reheat and
serve.
RICE AND CURRY SOUP
Melt in a saucepan two tablespoonfuls of butter,
add a chopped onion, and a tablespoonful of chopped
raw ham. Fry for three minutes. Add one table-
spoonful of curry powder and two tablespoonfuls of
flour. Mix thoroughly, add three quarts of beef
stock, boil for one hour, skim, and press through
a fine strainer into another saucepan. Add a pint
of rice which has been cooked in stock, reheat, skim,
and serve.
SPANISH ONION SOUP
Chop fine five onions and fry brown in butter,
adding a teaspoonful of sugar. When brown, pour
over eight cupfuls of hot beef stock. Add a bay
leaf, half a dozen pepper-corns, and a tablespoonful
of minced parsley. Simmer fifteen minutes,
strain, and serve with dice of fried or toasted bread.
VEAL SOUP
Put a knuckle of veal into three quarts of cold
water, with a teaspoonful of salt, and a tablespoon-
ful of uncooked rice. Simmer gently for four hours,
take from the fire, and strain through a colander.
Beat the yolk of one egg with a cupful of milk, add
256 dfcgrtle IReefc Coofc
a teaspoonful of butter, and strain the hot soup
upon it, stirring constantly. Pour into the tureen
and serve immediately.
WREXHAM SOUP
One pound of lean beef chopped fine. Peel and
slice one large carrot, one large turnip, six small
onions, a stalk of celery, and two cupfuls of toma-
toes. Tie up in a muslin cloth a small bunch of
parsley, six cloves, six pepper-corns, and a sprig of
thyme. Put all these ingredients into a bean-pot,
with a tablespoonful of salt, a teaspoonful of sugar
and a pinch of pepper, Cover with five pints of cold
water, and bake very slowly for five hours. Take
out the bag of spices, and serve the soup with
croutons.
BISQUES AND PUREES
BISQUE OF CLAMS
Reheat four cupfuls of veal stock, and thicken
with two tablespoonfuls of butter, blended with two
tablespoonfuls of flour, and rubbed smooth in ''he
stock, while boiling. Add a small can of minced
clams with their liquor, or twenty -five clams,
chopped very fine. Season to taste, add two cup-
fuls of boiling cream, and serve immediately.
CRAB AND TOMATO BISQUE
Blend together two tablespoonfuls each of butter
and flour. Add one quart of cold milk, and cook
ne 1bun&re& Simple Soups 257
slowly until it thickens, stirring constantly. Add
one cupful of cooked crab meat, two cupfuls of
stewed and strained tomatoes, a pinch of soda, and
salt and pepper to season. Boil up once and serve.
PUREE OF ASPARAGUS
Cut the tops from two bunches of asparagus, and
set aside. Boil the stalks in salted water until
tender, and rub through a sieve. Add the pulp to
three pints of boiling beef stock, and season with
salt, pepper, and butter. Simmer fifteen or twenty
minutes. Stir in three tablespoonfuls of cream,
strain the soup, add the cooked asparagus tips,
and serve. This soup may be thickened if desired.
PUREE OF GREEN PEAS
Boil four cupfuls of green peas in salted water with
an onion, a small bunch of parsley, and two sprigs of
mint. Rub through a colander and reheat. Add
a cupful of veal stock, season with salt, pepper, and
sugar, and thicken with one tablespoonful of butter
blended with one tablespoonful of flour, and rubbed
smooth in the soup, while boiling. Serve with
croutons.
PUREE OF KIDNEY BEANS
Soak over night two cupfuls of red kidney beans.
Drain, and cook slowly until very soft in enough
beef stock to cover. Rub through a coarse sieve.
Add one-half cupful of salt pork, cut into dice and
fried until brown and crisp, two onions, one carrot,
258 /I&srtle iReeD Cooft JBooft
and a tablespoonful of powdered sweet herbs.
Add four cupfuls of beef stock, and simmer for an
hour. Strain, add two tablespoonfuls of sherry or
claret, reheat, and serve.
PUREE OF PEAS AND RICE
Rub through a sieve one cupful of cooked peas,
and one cupful of cold boiled rice. Mix with six
cupfuls of boiling beef stock, thicken with butter
and flour, according to directions previously given,
and serve very hot.
PUREE OF TOMATOES
Boil together for half an hour one can of tomatoes,
and one large onion, chopped fine. Run through a
sieve, return to the fire, and season with pepper,
salt, and sugar. Blend together two tablespoon-
fuls of butter, and one tablespoonful of flour. Add
two cupfuls of cold milk, and cook until smooth
and thick, stirring constantly Add the tomatoes
and a pinch of soda. Reheat, add half a cupful of
cracker crumbs, and serve immediately.
PUREE OF TOMATOES AND MACARONI
Cook together for an hour, one can of tomatoes, a
sprig of parsley, a teaspoonful of celery seed, a
teaspoonful of sugar, a blade of mace, a bay-leaf,
and a small onion chopped fine. Rub through a
coarse sieve, add two cupfuls of beef stock, season
with salt and pepper, and thicken with one table-
spoonful each of butter and flour, rubbed together
nc f>un&re& Simple Soups 259
and boiled in soup, while stirring. When thickened
add one cupful of cooked macaroni, cut into small
bits.
CHICKEN SOUPS
CHICKEN BOUILLON
Cut up a chicken, cover with cold water, add a
small onion sliced, a stalk of celery cut fine, and a
small bunch of parsley. Simmer until the meat falls
from the bones, strain through cheese-cloth, cool,
skim, reheat, season with salt and pepper, and
serve in cups.
CHICKEN SOUP
Select an old fowl and cut it in pieces. Put into
the soup-kettle, with a sliced carrot, two onions, two
cloves, and water to cover. Simmer for three or
four hours, and strain. Reheat the liquor, add one
cupful each of washed rice and meat of the chicken,
a small turnip chopped, and a blade of mace. Sim-
mer for three hours, rub through a sieve, season to
taste, and serve.
CHICKEN AND TOMATO SOUP
Cut up a chicken, fry in butter with an onion,
and a slice of ham chopped fine. Add two quarts of
beef stock, two cupfuls of water, a small bunch of
parsley, a tablespoonful of powdered sweet herbs,
and salt and pepper to season. Add a can of
tomatoes and cook until the meat falls from the
260 /Bertie IReeD Cook JBooh
bones. Remove the bones, chop the meat fine, re-
heat, and serve.
CREAM OF CHICKEN
Melt one tablespoonful of butter, add two table-
spoonfuls of flour, and, when thoroughly blended,
three cupfuls of chicken stock. Season to taste,
add one cupful of boiling cream, and serve.
\
CREAM OF CHICKEN AND ASPARAGUS
Prepare Cream of Chicken according to direc-
tions given above, and add one cupful of cooked
asparagus, which has been rubbed through a sieve.
Add the asparagus tops, cooked separately, and
serve with unsweetened whipped cream.
CREAM OF CHICKEN AND BARLEY
Prepare Cream of Chicken according to direc-
tions given above, and add one cupful of barley
which has been cooked in chicken stock. Add
more cream if too thick.
CREAM OF CHICKEN AND CELERY
Chop fine one head of celery, and boil until soft
in four cupfuls of chicken stock. Rub through a
sieve, reheat, thicken with two tablespoonfuls each
of butter and flour, boiled in the soup, while stirring,
season to taste, add two cupfuls of boiling cream,
and serve.
ne tbimfcrefc Simple Soups 261
CREAM OF CHICKEN AND NOODLES
Prepare Cream of Chicken according to direc-
tions given above, and add one cupful of cooked
noodles. Season with grated Parmesan cheese.
CREAM OF CHICKEN AND OYSTERS
Prepare Cream of Chicken according to directions
given above, and add one cupful of cooked oysters
with their liquor. Season with minced parsley
and lemon-juice.
CREAM OF CHICKEN AND SAGO
Prepare Cream of Chicken according to direc-
tions given above, and add one cupful of sago which
has been cooked in chicken stock. Dilute with
boiling cream if too thick, and serve with whipped
cream in each plate.
CREAM OF CHICKEN AND VERMICELLI
Prepare Cream of Chicken according to directions
given above, and add one cupful of broken vermi-
celli, which has been cooked in chicken stock.
Season with minced parsley, and grated Parmesan
cheese.
CREAM CHICKEN BOUILLON
Prepare Cream of Chicken according to direc-
tions given above, thicken with one tablespoonful
each of butter and flour, add one cupful of boiling
cream, and serve in cups with a tablespoonful of un-
sweetened whipped cream on each cup.
262
IReefc Cooft JSooft
CREOLE CHICKEN GUMBO
Cut up a chicken, and fry brown in ham or bacon
fat. Cover with three quarts of cold water, and
boil until the chicken is tender. Add the corn
cut from three large ears, or half a can of corn,
two sliced tomatoes, two potatoes cut into dice, six
pods of okra, and half a cupful of cold boiled ham
chopped fine. Boil until the chicken falls to pieces,
take out the bones, and serve.
EGG AND CHICKEN SOUP
Reheat six cupfuls of chicken stock, add half a
cupful of cold boiled rice, and two hard-boiled eggs,
chopped fine. Thicken with one tablespoonful
each of butter and flour, rubbed smooth in the
boiling soup, season with salt, pepper, and minced
parsley, and serve.
GERMAN CHICKEN SOUP
Reheat six cupfuls of chicken stock, add one
cupful of cooked tapioca, and one cupful of milk.
Season to taste. Thicken with the yolks of two
eggs beaten smooth with one cupful of cream, stir
until eggs are cooked, and pour the hot soup over
the whites of the eggs, beaten to a stiff froth.
GIBLET SOUP
Reheat four cupfuls of chicken stock. Add the
finely minced cooked giblets of two chickens, and
salt, pepper, and parsley to season. Thicken
with two tablespoonfuls each of butter and browned
nc tmndrefc Simple Soups 263
flour, rubbed smooth in the boiling soup. Add
two hard-boiled eggs, finely chopped, and serve.
HUNGARIAN CHICKEN SOUP
Chop fine, two cupfuls of cold roast chicken.
Fry in butter, dredge with flour, add four cupfuls
of chicken stock, one cupful of white wine, a bay-
leaf, a sprig of thyme, and a small bunch of parsley.
Simmer for an hour, rub through a sieve, and re-
heat. Add one-half cupful of chicken cut into dice,
a shredded green pepper, which has been fried in
butter, and a cupful of barley which has been cooked
in chicken stock. Season to taste, and serve.
JELLIED CHICKEN BOUILLON
Cut up a large chicken and break the bones.
Cover with cold water, and simmer for four hours.
Cool, skim, and strain, season to taste, reheat,
and add one-half package of gelatine, dissolved in
cold water, for each quart of soup. Stir until the
gelatine is thoroughly mixed with the hot liquid,
strain through cheese-cloth, pour into cups, and
set on ice.
MOCK CHICKEN GUMBO
Chop fine a quarter of a pound of cold cooked
ham, and fry in butter with an onion. Add a can
of chicken, half a cupful of stewed tomatoes, a can
of okra, one cupful of chicken stock, and boiling
water to cover. Boil for fifteen minutes, and
thicken with a tablespoonful each of butter and
264 dfcgrtle IReeD Coofc
flour, blended with a little cold stock. Season
to taste, and serve with boiled rice.
CREAM SOUPS
CREAM OF ASPARAGUS
Prepare according to directions given for Cream
of Celery, using two cupfuls of asparagus. Add a
tablespoonful of whipped cream and a few of the
cooked asparagus tops to each plate of soup.
CREAM OF BARLEY
Prepare according to directions given for Cream
of Celery, using one cupful of cooked barley and an
extra cupful of milk. Season with curry powder,
celery salt, and minced parsley.
CREAM OF CELERY
Melt one-fourth of a cupful of butter, and add
one-fourth of a cupful of flour. When thoroughy
blended, add two cupfuls of cold milk, cook and stir
until thick. Cook a large head of celery, cut fine, in
boiling water until tender, and rub through a sieve.
Measure the pulp and add enough of the water
in which it was cooked to make two cupfuls. Add
to the thickened milk, season with salt and pepper,
and if too thick, dilute with boiling milk, or stock,
to the proper consistency.
CREAM OF CLAMS
Prepare according to directions given above,
One f)un&re& Simple Soups 265
using two cupfuls of minced clams with their
liquor instead of the celery.
CREAM OF CORN AND TOMATO
Prepare according to directions given above,
using one cupful each of corn and tomato pulp.
CREAM OF CRABS
Prepare according to directions given above,
using two cupfuls of cooked crab meat. Season
with lemon-juice and sherry.
CREAM OF MUSHROOMS
Prepare according to directions given above,
using either fresh or canned mushrooms. Season
with celery salt and parsley.
CREAM OF OYSTERS
Prepare according to directions given above,
using two cupfuls of minced oysters with their
liquor. Season with minced parsley.
CREAM OF PEAS
Prepare according to directions given above,
using fresh or canned peas and enough of the
water in which they were boiled to make two
cupfuls. Put a tablespoonful of whipped cream
into each plate.
CREAM OF TOMATO
Prepare according to directions given above, using
266 /Hurtle iReefc Goofc JBooft
two cupfuls of stewed tomatoes, and a small pinch
of soda. Season with minced parsley and grated
onion.
CREAM OF VERMICELLI
Prepare according to directions given above,
using one cupful of cooked vermicelli, and an extra
cupful of milk. Season with celery salt, curry
powder, grated onion, and minced parsley.
FISH SOUPS
CLAM BROTH
Scrub the clams in cold water. Place over the
fire in an iron kettle, and heat until the shells open.
Strain the broth through two thicknesses of cheese-
cloth, season to taste, and serve.
CLAM BOUILLON
Prepare according to directions elsewhere given
for Oyster Bouillon, cooking a chopped onion and
a bay-leaf with the clams.
CREAM CLAM BOUILLON
Prepare Clam Bouillon according to directions
given above, and add one pint of boiling cream
just before serving. Serve in cups, with whipped
cream.
CLAM SOUP
Reheat one quart of clam broth, season with
ne tbunDrefc Simple Soups 267
parsley, salt, red pepper, and grated onion. Add
one cupful and a half of minced clams, and thicken
with one tablespoonful of butter and two tablespoon-
fuls of flour, blended with a little cold broth. Stir
while cooking. Add one pint of boiling cream, and
serve.
CLAM AND OYSTER SOUP
Chop a pint of oysters. Heat with their liquor,
add a pint can of minced clams, and one quart of
milk. Thicken with two tablespoonfuls each of
butter and flour, rubbed smooth in a little cold
milk, season with salt and pepper, minced parsley,
powdered mace, and grated onion. Serve with
crackers.
CRAB GUMBO
Melt one tablespoonful each of butter and lard,
add a minced onion, a clove of garlic, chopped fine,
half a pound of minced raw veal or beef, half a
cupful of chopped ham, a bay-leaf, and a small red
pepper. Dredge with flour, add a quart of water,
simmer for two hours, and strain. To the strained
liquor add the meat of six crabs, one cupful each
of rice and okra, and another quart of water.
Simmer for an hour, adding more water if necessary,
and serve without straining.
FRENCH FISH SOUP
Thicken three quarts of fish stock with three
tablespoonfuls each of butter and flour. Stir
268 /Hurtle IReeD Goofc JBoofc
while cooking. Add a tablespoonful of minced
parsley, two wineglassfuls of sherry, a pinch of
powdered mace, a grating of nutmeg, and white
and red pepper to season. Add one pint each of
cooked oysters and scallops, reheat, and serve im-
mediately with croutons.
GERMAN FISH SOUP
Chop fine four onions, and fry brown in olive-
oil. Add two cupfuls of canned tomatoes, three
bay-leaves, a tablespoonful of powdered sweet
herbs, a bunch of parsley, pepper and salt to season,
and six cupfuls of stock. Boil for thirty minutes,
rub through a sieve, and reheat. Add six small
slices of fish, and simmer until the fish is firm.
Season with curry powder, add a wineglassful of
white wine, and thicken with four tablespoonfuls
of flour rubbed smooth in a little cold stock. Serve
with croutons.
OYSTER BOUILLON
Bring to the boil in their own liquor a quart of
oysters. Skim out the oysters, chop fine, and return
to the liquor. Add a quart of water, a teaspoonful
of celery seed, and a tablespoonful of butter.
Simmer for half an hour, strain through cheese-
cloth, season with salt and pepper, and serve at
once.
OYSTER SOUP
Scald one quart of oysters in their own liquor.
Skim out the oysters, and set aside. Add one
ne fwn&reD Simple Soups 269
cupful of cream to the liquor, and three cupfuls of
milk. Thicken with one tablespoonful of butter
and one of flour, blended and rubbed smooth with
a little cold milk. Stir while cooking. Add the
oysters, season to taste, and pour, boiling hot,
over the yolks of four eggs, well-beaten.
CREOLE OYSTER GUMBO
Fry a sliced Spanish onion brown in olive-oil,
add a tablespoonful of flour, a chopped sweet pepper,
and a pint of okra. Simmer for fifteen minutes,
add one hundred oysters, with their liquor, and a
tablespoonful of file powder. Cook until the
oysters ruffle, and serve with boiled rice. The
Gumbo file powder comes in bottles, and is sold
by all first-class grocers.
OYSTER AND VEAL SOUP
Reheat two quarts of veal stock, season with
salt, pepper, and celery salt, and add one quart of
oysters, with their liquor. Cook until the edges
of the oysters curl, and thicken with one tablespoon-
ful each of butter and flour, cooked while stirring
with a cupful of milk. Season with minced par-
sley, and serve with crackers.
SOUTHERN OYSTER SOUP
Drain the liquor from fifty oysters, add to it
two cupfuls of cold water, and bring to the boil.
Season with salt, pepper, and butter, and add two
cupfuls of milk. Thicken with one tablespoonful
270 fl&Ertle IReeD Coofc JSooh
of cornstarch, rubbed smooth in a little cold milk,
stir while cooking, add the oysters, cook until the
edges ruffle, and serve immediately.
SALMON SOUP
Simmer for fifteen minutes in boiling water
either a pound can of salmon or a pound of the fresh
fish. Rub through a sieve, and set aside. Bring
to the boil two cupfuls each of milk and veal stock,
thicken with one tablespoonful of butter and two
of flour, stir while cooking, season with salt and
pepper, add the salmon, reheat, and serve.
SPANISH SALMON SOUP
Cook together a quart of stock, a sliced onion,
and half a can of salmon. Rub through a sieve,
add a quart of boiling milk, season with salt,
pepper, minced parsley, and celery salt, thicken
with butter and flour, and serve with whipped
cream.
SHRIMP SOUP
< Chop fine two carrots and an onion. Fry brown
in butter, with a tablespoonful of sugar, then add
a quart of water, a sprig of thyme, two bay-leaves,
four cloves, and two cans of shrimps. Simmer until
the carrot and onions are soft. Rub through a
sieve, reheat, add half a glassful of white wine, and
serve with croutons.
FRENCH CREAM OF SHRIMPS
Chop fine two cans of shrimps, fry in butter, add
ne 1bun&re& Simple Soups 271
a slice of stale bread, three anchovies, half a cupful
of boiled rice, a sliced onion, and two quarts of
veal stock. Simmer for two hours, rub through a
sieve, season with salt and pepper, add a table-
spoonful of sherry and serve hot.
SCALLOP STEW
Parboil one quart of scallops. Boil one quart of
milk, season with butter, pepper, and salt, add the
parboiled scallops, and one-half cupful of cracker
crumbs. Reheat and serve.
HOFFMAN HOUSE CLAM CHOWDER
Chop fine one dozen large clams, one quart of
tomatoes, and six large potatoes. Add one quart
of milk, a tablespoonful of minced parsley, and the
juice of the clams. Cook for forty-five minutes
and add six crackers pounded fine. Season
with pepper and serve.
CREOLE CORN CHOWDER
Fry brown in butter four large onions. Add five
tomatoes, two sweet green peppers shredded, and
two cupfuls of corn cut from the cob, or its equiva-
lent of canned corn. Add boiling water to cover,
season with salt, pepper, and sugar, and cook until
the vegetables are done.
FRUIT SOUPS
CHERRY SOUP
Stone four cupfuls of sour cherries. Cover with
272 fl&Brtle IReefc Goofc
a quart of cold water and bring to the boil. Add
half a cupful of sugar, and when the cherries are
soft, rub through a colander and return to the fire.
Thicken with one tablespoonful of arrowroot,
rubbed smooth with a little cold water. Bring
to the boil once more, while stirring and when suf-
ficiently thick take from the fire. Add the juice of
half a lemon and serve very cold in sherbet cups
with cracked ice.
CURRANT SOUP
Prepare according to directions given for Cherry
Soup using currants instead of cherries.
GOOSEBERRY SOUP
Prepare according to directions for Cherry Soup,
using gooseberries instead of cherries.
PRUNE SOUP
Soak one-half cupful of sago for an hour in cold
water to cover. Add one quart of cold water and
cook in a double boiler until transparent. Cook
together, in water sufficient to cover, one cupful
of soaked prunes, one-half cupful of soaked raisins,
and one-half cupful of sugar. When the sago is
clear, add the cooked fruit, and one-half cupful of
currant- juice. Serve hot with croutons.
RAISIN AND SAGO SOUP
Simmer until transparent, in four cupfuls of
water, two tablespoonfuls of well-washed pearl
tie twn&re& Simple Soupa 273
sago, adding a pinch of salt, and two inches of
stick cinnamon. When the sago is done, take out
the cinnamon, add one-half cupful of seeded and
chopped raisins, and sugar to taste. Just before
serving, add one cupful of orange-juice.
RASPBERRY AND CURRANT SOUP
Bring to the boil two cupfuls each of raspberry-
and currant-juice. Sweeten to taste, thicken with
three teaspoonfuls of arrowroot rubbed smooth
in a little cold water, add one teaspoonful of
sherry, and cool.
STRAWBERRY SOUP
Boil in six cupfuls of water one-half cupful of
sago and one-half cupful of currant-juice. When
the sago is transparent, add two cupfuls of straw-
berries and sugar to taste. Simmer for fifteen
minutes, and serve cold.
MUTTON SOUPS
ASPARAGUS SOUP
Add to six cupfuls of mutton stock one cupful
of cooked asparagus tips and half a cupful of par-
boiled sweet green peppers cut in shreds. Thicken
with egg yolks and cream, if desired.
BAKED MUTTON SOUP
Arrange in an earthen jar half a dozen cold
boiled potatoes, a sliced onion, a sliced turnip, three
274 /Hurtle IReeO Goofc JBoofc
sliced tomatoes, a grated carrot, a cupful of green
peas, and a cupful of cold boiled rice. Add two
tablespoonfuls of butter, season with salt, pepper,
and sweet herbs, and cover with cold mutton broth.
Cover the jar tightly, and bake for two hours in
a slow oven.
CLEAR MUTTON BROTH
Cut into bits one pound of lean mutton and break
the bones. Cover with four cupfuls of cold water,
and bring slowly to the boil. Add a large onion
cut fine, and simmer until the meat is in rags.
Strain, cool quickly, and when cold remove the
fat. Return to the fire, season with salt, pepper,
and curry powder, and add two tablespoonfuls of
well-washed rice. Simmer until the rice is done
and serve with croutons.
LAMB SOUP
Cut the breast of lamb into small pieces, and fry
brown with an onion in butter. Dredge with
flour and curry powder, add three quarts of boiling
mutton broth, and half a cupful of raw ham chopped
fine. Simmer until the meat falls from the bone.
Take out the bones, and strain the soup, pressing
the meat through a coarse sieve. Reheat, and
thicken with the yolks of three eggs, beaten smooth
with half a cupful of cream. Serve with dice of
fried or toasted bread.
MUTTON AND CARROT SOUP
Cover the bones of cold roast mutton with two
ne TbunDreD Simple Soups 275
quarts of cold water. Add an onion which has been
sliced and fried brown in butter, a potato and a
turnip, and six medium-sized carrots cut fine.
Simmer until the vegetables are tender, remove the
bones, and strain through a sieve. Reheat, season,
and thicken with one tablespoonful of flour and one
of butter. Rub smooth with a little of the soup.
Just before serving, add a cupful of hot cream.
NOODLE AND TOMATO SOUP
Cook a can of tomatoes for an hour in three
quarts of mutton stock. Strain, reheat, season to
taste, and cook a handful of noodles in the soup
until tender. Serve with grated Parmesan cheese.
QUICK MUTTON SOUP
Chop together a pound of lean mutton and a
small turnip, a carrot, a stalk of celery, and an
onion. Cover with six cupfuls of cold water,
bring to the boil, skim, and simmer forty-five
minutes. Season with salt, pepper, and minced
parsley, and serve with croutons.
VEAL SOUPS
AUSTRIAN VEAL SOUP
Reheat two quarts of veal stock and add one
cupful each of cooked green peas and diced carrots.
Thicken with butter and flour according to direc-
tions previously given.
276 fl&srtle IReeD Goofc JBooft
CHIFFONADE SOUP
Chop fine two heads of lettuce, and fry brown
in butter with a sliced onion. Season with salt
and pepper, add six cupfuls of veal stock and one
and one-half cupfuls each of peas, string beans, and
asparagus tips. Simmer for forty minutes, and serve
with croutons.
GREEN-PEA SOUP WITH RICE
Boil three pints of green peas with a carrot and
an onion in two quarts of veal stock. Remove the
onion and carrot and strain the soup through a
fine sieve. Reheat, skim, season with salt, pepper,
and sugar, add two cupfuls of boiled rice, and two
teaspoonfuls of butter. Bring to the boil and
serve,
ITALIAN VEAL SOUP
Cover a large knuckle of veal with three quarts
of cold water, and simmer for three hours, skimming
often. Strain, add a bay-leaf, a carrot, an onion,
a turnip, a blade of mace, two cloves, a stalk of
celery, and a small bunch of parsley. Boil for an
hour, strain, and cool. When it has jellied, measure
the jelly, and reheat with an equal amount of cream.
Serve with dice of fried bread.
QUICK TOMATO SOUP
Add two cupfuls of stewed tomato to four cupfuls
of veal stock. Strain, season to taste, and thicken
with one tablespoonful each of butter and flour
ne IbunDreO Simple Soups 277
blended and cooked until thick in a little cold
stock.
SOUP A LA DUCHESSE
Fry in butter two slices of carrot and two slices
of onion. Add two blades of mace, and four
cupfuls of veal stock. Simmer half an hour,
strain, and add two cupfuls of boiling milk. Thicken
with one tablespoonful of butter and two of flour,
blended and cooked until thick with a little of the
soup, season with salt and pepper, add one-half
cupful of grated cheese, reheat, and serve with
croutons.
SPRING SOUP
Cook in veal stock four young carrots, four young
turnips, and two leeks cut fine. Add sufficient
veal stock to make the desired quantity of soup,
and one cupful of fresh green peas. Boil for fifteen
minutes, season to taste, and serve.
VEAL BROTH
Break up three pounds of the neck of veal, cover
with three quarts of cold water, add an onion and a
turnip cut fine, and a small bunch of parsley. Sim-
mer for three hours, take out the bones, and press
the rest through a sieve. Cool, skim, and reheat.
Add one cupful of washed rice, and simmer until
the rice is done. Serve with croutons.
VEGETABLE SOUP
Put a knuckle of veal into four quarts of water,
278 /Bbgrtlc IReefc Cook JBooft
*
with a tablespoonful of salt and a pod of red pepper.
Simmer for three hours, skimming as needed. Add
one cupful of cabbage cut fine, two cupfuls of diced
potatoes, a minced carrot, three large onions, and
a head of celery cut fine. Simmer until the vege-
tables are done.
MISCELLANEOUS SOUPS
I
Cut up three pounds of the shin of beef, and
break the bones. Cover with three quarts of cold
water, add half a pound of lean ham, a turnip, an
onion, a carrot, a quarter of a cabbage, and three
stalks of celery, all cut fine. Simmer until the
meat falls from the bones, skimming when necessary.
Strain, cool, skim, reheat, and serve with dice of
fried bread.
n
Put into a soup-kettle the bones and trimmings
of a cold roast turkey, with a quarter of a pound
of lean ham. Cover with cold water. Add a
chopped onion, a stalk of celery, a tablespoonful
of powdered sweet herbs, and pepper and salt to
season. Simmer until the meat is in rags, strain,
reheat, add half a can of corn, and a little of the
turkey stuffing.
Ill
Take the bone of a rib roast of beef, the trimmings
of beef steak, and the bones and trimmings of a
ne Ibun&refc Simple Soups 279
cold turkey or chicken. Cover with four quarts
of cold water, add two carrots, three turnips, and
an onion, all cut fine, six cloves, and pepper and
salt to season. Simmer for four hours, take out
the bones, rub through a coarse sieve, cool, skim,
and reheat. Thicken with one tablespoonful each
of butter and flour, blended together and rubbed
smooth with a little of the soup, season to taste,
and serve with croutons.
IV
Break up a knuckle of veal, add a pound of lean
ham cut fine, and a tablespoonful of powdered
sweet herbs. Cover with cold water, simmer for
five hours, cool, skim, reheat, season, and strain.
Add a pinch of ground mace, and one-quarter of a
pound of broken vermicelli, which has been cooked
until tender in salted water. Serve with grated
Parmesan cheese.
Break up a beef marrow bone, and cover with
cold water. Add half a carrot, two stalks of celery,
and an onion, all chopped fine. Simmer until the
vegetables are very soft, take out the bone, cool,
skim, rub through a sieve, and reheat. Add one
cupful of cold mashed potato, a tablespoonful of
minced parsley, a tablespoonful of butter, a pinch
of soda, and one teaspoonful of cornstarch rubbed
smooth in a cupful of cold water. Cook and stir
until it thickens, and serve immediately with
croutons.
280 flBgrtle IRceO Coofc ffioofc
VI
Chop fine two pounds of lean beef, cover with
cold water, simmer until tender, cool, skim, and
reheat. Add one cupful of sherry, two tablespoon-
fuls of made mustard, a teaspoonful of Worcester-
shire sauce, and a grating of nutmeg. Thicken
with two tablespoonfuls of butter, blended with
one tablespoonful of flour, and rubbed smooth
with a little of the soup. Stir while cooking. Add
one cupful of boiling cream, season to taste, and
serve.
FIFTY WAYS TO COOK SHELL-FISH
CLAMS
CLAMS A LA MARQUISE
Cook a quart of opened clams with a cupful of
white stock, a tablespoonful of butter, and pepper
and mace to season. Skim out, drain, and slice the
clams. In another saucepan blend together a tea-
spoonful each of butter and flour, add one cupful of
the liquid, cook and stir for five minutes. Thicken
with the yolks of two eggs, add the clams, and
reheat. Fill small individual dishes with the
mixture, sprinkle with crumbs, dot with butter,
and bake until brown. Sprinkle with lemon-juice
just before serving.
CLAMS IN THE CHAFING-DISH
Put a tablespoonful of butter in the blazer and
when it froths add a green pepper and a very small
onion, both chopped fine. Cook for five minutes.
Add one-half cupful of clam-juice and season with
red pepper. Add one cupful of clams finely chopped
or one small can of minced clams, cook five minutes
longer, and pour over hot buttered toast.
281
282 fl&Bttle TRecD Goofc JBoofc
CLAM COCKTAIL
Put a dozen small clams into a cold bowl and
pour over them a teaspoonful each of Worcestershire
sauce, vinegar, lemon-juice, tomato catsup, and
horse-radish. Add a little salt, and a few drops of
tabasco sauce. Serve very cold in small glasses.
CREAMED CLAMS
Chop fine two dozen hard clams. Make smooth
in a saucepan two small spoonfuls each of butter
and flour. When they cook through, add the clams
and one-half cupful of the juice. Season with red
pepper, simmer for ten minutes, then add the
thickening and half a cupful of cream. Boil up
once and serve.
CONNECTICUT CLAM PIE
Fill a buttered baking-dish with alternate layers
of minced clams and thin slices of boiled potatoes,
dredging each layer of clams with flour. Season
with salt, pepper, grated onion, and minced parsley.
When the dish is full, pour in one cupful of clam-
juice, add three tablespoonfuls of strained tomato,
cover with a pastry crust, and bake brown in a
quick oven.
DEVILLED CLAMS
Chop fine two dozen clams, removing the hard
parts. Mix with half the quantity of bread
crumbs, a teaspoonful each of grated onion and
parsley, and three tablespoonfuls of melted butter.
TEla^s to Coofc SbcIt3Pi0b 283
Season highly with salt and pepper, and add a few
drops of Worcestershire sauce. Put into buttered
clam-shells, cover with crumbs, dot with butter,
and bake until brown.
ESCALLOPED CLAMS
Clean the clams, scrub thoroughly, and heat until
they open. Drain carefully. Strain the juice
through linen and save a cupful of it. To one
pint of clams allow one cupful of clam-juice, one
cupful of milk, and two cupfuls of crumbs. Arrange
the clams and crumbs in alternate layers in a baking-
dish, seasoning with pepper and dots of butter,
and having crumbs and butter on top. Pour over
the hot liquid and bake in a brisk oven.
CRABS
BAKED CRABS
Butter a baking-pan and put a layer of seasoned
crab meat in the bottom. Add a layer of finely
chopped cooked ham, then a layer of crumbs.
Dot with butter and repeat until the dish is full,
having crumbs and butter on top. Add sufficient
stock to moisten, and bake for half an hour in a
moderate oven.
BAKED SOFT-SHELL CRABS
Clean the crabs, season with salt and pepper,
dip in melted butter, and sprinkle thickly with dry
bread-crumbs. Put into a dripping-pan and put
284 /J&srtle IReefc Cook ffioofc
into a very hot oven for five minutes. Serve with
Tartar Sauce.
BROILED SOFT-SHELL CRABS
Clean carefully, dip into melted butter, season
with pepper and salt, and broil. Serve on toast
with melted butter and lemon- juice.
CRABS A LA CREOLE
Melt one tablespoonful of butter, add a clove of
garlic, a sweet pepper, and a small onion chopped
fine, one cupful of tomatoes, and salt and pepper
to season. Cook for ten minutes, add one cupful
of cooked crab meat, reheat, and serve on toast.
CRABS A LA ST. LAURENCE
To one and one-half cupfuls of minced cooked
crab meat, add one cupful of white stock, one
tablespoonful of sherry, one tablespoonful of
grated cheese, and salt and pepper to season.
Cook for ten minutes, pour over buttered toast,
and sprinkle thickly with grated cheese. Put
into a very hot oven until the cheese melts, and
serve at once.
CRABS BAKED IN SHELLS
Chop fine two cupfuls of crab meat. Season
with salt, red pepper, grated onion, mushroom
catsup, lemon- juice, and a pinch of ginger. Heat
with a tablespoonful of butter and half a cupful
of stock until the liquid is nearly absorbed. Butter
to Cooft Sbell*Jfteb 285
the empty shells, fill with the mixture, cover with
crumbs, dot with butter, and brown in the oven.
CRAB CROQUETTES
Chop fine two cupfuls of boiled crab meat.
Season with salt, pepper, and melted butter. Add
half a cupful of cream and enough crumbs to make
very stiff. Add one egg well-beaten, heat for a
moment, and cool. Shape into croquettes, dip in
egg and crumbs, and fry in deep fat.
DEVILLED CRABS
Melt one tablespoonful of butter, add one table-
spoonful of flour, and cook thoroughly. Add one
cupful of cream and cook until thick, stirring con-
stantly. Season with salt, red pepper, and grated
onion. Add two cupfuls of crab meat and two
eggs well-beaten. Heat until it begins to thicken,
then cool. Fill the crab-shells with the mixture,
brush with beaten egg, cover with crumbs, dot with
butter, and brown in the oven, or omit the butter
and fry in deep fat.
CRAB FARCI WITH TOMATO SAUCE
Mix one cupful of cooked crab meat with half
the quantity of bread-crumbs. Moisten with
well-seasoned beef stock, season with salt, pepper,
mustard, and melted butter, and add one-half
cupful or more of stewed and strained tomato,
to which a little chopped garlic and onion have
been added. Fill the crab shells, cover with crumbs,
dot with butter, and brown in the oven.
286 /Ifcgrtle TReeD Goofc JBoofc
CRAB FRICASSEE
Prepare according to directions given for Creamed
Crabs. Season with lemon-juice and add a pinch
of soda dissolved in a little cream. Add the yolks
of three eggs well-beaten just before serving.
FRIED SOFT-SHELL CRABS
Clean carefully, dip in egg and crumbs, and fry
in deep fat. Drain on brown paper and serve with
Tartar Sauce.
STUFFED CRABS
Boil large crabs. Take out the meat and rub
the shells with oil. Add to the meat one-third
the quantity of grated bread-crumbs and one
chopped hard-boiled egg for each crab. Season
with salt, paprika, grated nutmeg, and lemon-
juice, and make to a paste with melted butter or
cream. Fill the shells, cover with crumbs, dot
with butter, and brown in the oven.
LOBSTER
BROILED LOBSTER
Split a boiled lobster lengthwise, rub the cut
surface with soft butter, and broil with a slow fire.
BROWN LOBSTER CURRY
Melt three tablespoonfuls of butter and fry in
it two small onions chopped fine. Dredge with
f fftB "Mays to Gooft Sbellsfffsb 287
one tablespoonful of flour and cook until brown.
Add two cupfuls of stock, salt and pepper to season,
the juice of a lemon, and one tablespoonful of curry
powder rubbed smooth with a little cold water.
Cook until thick, add the meat of a boiled lobster,
reheat, and serve with boiled rice and ice-cold
bananas.
1 DEVILLED LOBSTER
Pick out the meat from a boiled lobster, reserving
the coral, and season with salt, mustard, cayenne,
and mushroom catsup. Put into a buttered sauce-
pan and heat thoroughly, adding enough hot water
to keep the mixture from burning. Rub the
coral smooth with the liquor, mix with a tablespoon-
ful of melted butter, add to the lobster, keep hot
five minutes longer, and serve.
ESCALLOPED LOBSTER
Cover the bottom of a baking-dish with fine
bread-crumbs. Put in a layer of lobster and season
with pepper and salt. Add another layer of crumbs
and repeat until the dish is full, having crumbs and
butter on top. Pour over enough milk to moisten,
and bake about twenty minutes.
LOBSTER A LA NEWBURG
Put into a saucepan four tablespoonfuls of butter
and when it melts add the meat of two boiled
lobsters coarsely cut. Season with salt, pepper, and
grated nutmeg, add two tablespoonfuls of sherry,
288 /l&grtle IRceD Goofc
and simmer for five minutes. Add the yolks of
four eggs beaten smooth with one cupful of cream,
cook for two minutes, and serve immediately.
LOBSTER IN CASSEROLE
Fry a chopped onion in a little butter, add one
cupful each of chicken stock and strained tomato,
season highly with salt and red pepper, and pour
over the meat of a boiled lobster arranged in a
casserole. Set into a hot oven for fifteen or twenty
minutes and serve.
LOBSTER WIGGLE
Melt two tablespoonfuls of butter, add two
small spoonfuls of flour, cook and stir thoroughly.
Add one cupful of cream, and salt and pepper to
season. Cook until thick, add one and one-half
cupfuls of boiled lobster meat, and one teaspoonful
each of lemon-juice and minced parsley. When
hot, add half a can of French peas, bring to the
boil, and serve on toast.
OYSTERS
BAKED OYSTERS
Put into a baking-dish one-half cupful of butter
and one cupful of cream. Heat thoroughly, but
do not boil. Add three tablespoonfuls of sherry,
one teaspoonful of anchovy paste, a dash of red
pepper, and a grating of lemon-peel. Dip out
one-half cupful of the mixture and set aside. Put
ffiftg "Mags to Coofc Sbellsfffsb 289
one quart of oysters into the baking-dish, sprinkle
with salt, pepper, grated cheese, and dried bread-
crumbs. Pour over carefully the remaining cream,
sprinkle again with crumbs and cheese, and bake
in a very hot oven. Serve immediately. If pre-
ferred, oysters may be baked this way in individual
dishes.
BROILED OYSTERS ON TOAST
Drain three dozen large oysters, and wipe dry
with a cloth. Season with salt and pepper, and
fry briskly in butter for two minutes. Skim out,
arrange on a buttered oyster-broiler, and broil
brown on both sides. Arrange the oysters on thin
slices of toast, pour over the hot butter, garnish
with lemon and parsley, and serve.
CREOLE OYSTER LOAF
Cut the top from a baker's loaf and scoop out
the crumb. Toast or fry the shell and lid. Fill
with fried oysters, season with tomato catsup and
sliced pimolas, put on the lid, reheat, and serve
very hot.
CURRIED OYSTERS
Put into a saucepan one tablespoonful of butter
and one teaspoonful of chopped onion. Fry the
onion brown, add a heaping tablespoonful of flour
and one teaspoonful of curry powder. Cook and
stir until the mixture leaves the sides of the pan,
add one cupful of cream, and salt and pepper to
290 /Bbgrtle TReeD Coofc
season. Stir constantly until the sauce is thick, add
one quart of oysters with their liquor, and cook
slowly until the edges of the oysters curl. Serve
on toast.
DEVILLED OYSTERS]
Parboil a pint of oysters, skim out, drain, and
cool. Chop coarsely. Mix with two hard-boiled
eggs, chopped fine, two tablespoonfuls of bread-
crumbs, salt, red pepper, and lemon-juice to season,
and enough cream to make the mixture a smooth
paste. Fill buttered oyster-shells with this mixture,
cover with crumbs, dot with butter, and bake in a
hot oven until brown.
ESCALLOPED OYSTERS AND MACARONI
Break into inch pieces half a pound of macaroni.
Put into salted boiling water, and boil for twenty
minutes. Drain in a colander and pour fresh boil-
ing-water through to remove superfluous starch.
Butter a pudding-dish and put a layer of macaroni
in the bottom. Cover with a layer of oysters,
dot with butter, season with pepper and salt, and
repeat until the dish is nearly full. Beat together
two eggs, and one and one-half cupfuls of milk or
cream. Pour over the oysters and macaroni,
spread one cupful of cracker crumbs over the top,
dot with butter, sprinkle with grated cheese, and
bake about half an hour.
r~
FRIED OYSTERS
Select large oysters and drain on a cloth. When
to Coofc SbelUftsb 291
dry, dip in beaten egg, then in dried bread-crumbs,
sprinkle with salt and pepper, and set aside for
two hours. Dip in eggs and crumbs again, fry
brown in deep fat, drain on brown paper, and serve
immediately.
OYSTERS IN BROWN SAUCE
Parboil a pint of oysters in their own liquor,
skim out, and drain. Put into a saucepan one-
quarter of a cupful of butter, and cook until brown.
Add one-quarter of a cupful of flour, cook and stir
until the mixture leaves the sides of the pan. Add
one-half cupful of milk, one cupful of oyster liquor,
one teaspoonful of anchovy paste, and salt and
pepper to season. Cook until thick, add the
oysters, reheat, and serve.
OYSTERS IN CASSEROLE
Toast small square slices of bread, butter thickly
on one side, and put, butter-side down, into a
casserole. Cover with oysters, dot with butter,
sprinkle with red pepper and salt, cover the dish,
and bake in a quick oven until the edges of the
oysters curl. Serve with lemon quarters.
OYSTER COCKTAIL
Put into a glass two teaspoonfuls of lemon-juice,
two drops of tabasco sauce, half a teaspoonful of
Worcestershire, two teaspoonfuls of tomato catsup,
a pinch of salt, and a saltspoonful of paprika.
Mix thoroughly, add five or six small fresh oysters,
let stand for five minutes, and serve very cold.
292 /Bbgttle IReefc Goofc JBoofc
OYSTERS WITH DUMPLINGS
Make a light biscuit dough, roll thin, and cut
into inch squares. Scald a quart can of oysters
in their own liquor and when it boils, skim out the
oysters and set aside. Add to the liquor two cupfuls
of boiling water, a tablespoonful of butter, and
salt and pepper to season. Cook and stir with a
teaspoonful of flour rubbed smooth in a little cold
milk. When boiling hot, put in the dumplings,
cover closely, boil for forty minutes, add the
oysters, reheat, and serve at once.
OYSTERS WITH GREEN PEPPERS
Put a tablespoonful of butter into a frying-pan
and fry in it a sweet pepper and a small onion both
chopped fine. Add a pint of oysters with their
liquor, season with salt and paprika, and cook
for five minutes. Serve on hot buttered toast.
OYSTER STEW
Drain one quart of oysters and put the liquor
to heat in a saucepan. Add one cupful of cream,
and salt and red pepper to taste. Bring to the
boil, add two tablespoonfuls of butter, and thicken
with one teaspoonful of flour rubbed smooth in a
little cold milk. Cook and stir until it thickens,
add the oysters, simmer until the edges curl, take
from the fire, add the juice of half a lemon, and
pour over thin slices of the buttered toast.
to Cooft Sbellsfffsb 293
OYSTERS A L'INDIEN
Strain the juice from a quart can of tomatoes,
and add enough water to make two cupfuls. Heat
to the boiling point, add half a cupful of well washed
rice, and cook for twenty minutes, stirring as
needed. Add two tablespoonfuls of butter, two
teaspoonfuls of curry powder, salt and pepper to
taste, and two dozen large oysters. Cook until
the oysters ruffle. Serve with thin brown bread
sandwiches and bananas.
OYSTERS A LA MADRID
Butter individual baking-dishes. Put a layer
of drained oysters in the bottom, season with salt
and pepper, dot with butter, sprinkle with finely
chopped pimentos, cover with crumbs, and repeat
until the dish is full, having crumbs and butter on
top. Bake in a quick oven.
SCALLOPS
FRIED SCALLOPS
Trim off the beards and black parts, rinse well,
and drain. Saute in hot lard, drain on brown
paper, and serve at once. Or, dip in egg and
crumbs and fry in deep fat.
PIGS IN BLANKETS
Parboil scallops, drain and dry on a cloth. Roll
a thin slice of bacon around each one and fasten
294 flfcsrtle IReeO Coofc JBooft
with a wooden tooth-pick. Fry until the bacon
is crisp and serve on thin slices of buttered toast.
SHRIMPS
CREAMED SHRIMPS
Melt one tablespoonful of butter, add one table-
spoonful of flour, and cook thoroughly. Add one
cupful of milk, and cook until thick, stirring con-
stantly. Add two cupfuls of shelled shrimps
broken into small pieces, season to taste, reheat,
and serve.
CURRIED SHRIMPS
Melt one heaping tablespoonful of butter, add
one tablespoonful of flour and cook thoroughly.
Add one cupful of boiling water and cook until
thick, stirring constantly. Add a tablespoonful
of curry powder and a teaspoonful of grated onion.
Heat thoroughly and add a can of shrimps well-
washed and drained. Cook for five minutes
longer and serve with boiled rice and ice-cold
bananas.
JELLIED SHRIMPS
Open a large can of shrimps and soak in ice-
water for an hour. Dissolve half a box of powdered
gelatine in cold water to cover, add to it one cupful
of boiling water, the juice of two lemons and a
pinch of salt. Strain into a ring mould and put
in half the shrimps. Set on ice. When the jelly
is firm, loosen from the mould by dipping for an
fffftg TRHaB0 to Coofc SbelUfffsb 295
instant in boiling water. Turn out on a round
platter, and put the rest of the shrimps in the mid-
dle with the small hearts of lettuce. Serve with
mayonnaise.
MAYONNAISE OF SHRIMPS
Prepare two cupfuls of shrimps, and break each
one in two pieces. Mix with mayonnaise and serve
with a border of lettuce leaves. A little finely
cut celery may be added if desired.
SHRIMPS BAKED IN GREEN PEPPERS
Cut the stem ends from half a dozen green peppers
and carefully remove the seeds and veins. Soak
the green peppers in cold water for half an hour.
Melt one tablespoonful of butter, add half a tea-
spoonful of mixed mustard and salt, pepper, celery
salt, and grated nutmeg to season. Add one egg
well-beaten and mix thoroughly. Add two cup-
fuls of shelled and broken shrimps and enough
grated bread-crumbs to make a smooth paste.
Fill the peppers, cover with crumbs, dot with butter,
and arrange in a baking-pan with the open side
up. Bake for twenty minutes.
SHRIMPS A LA CREOLE
Put into a saucepan two cupfuls of shelled shrimps,
one heaping tablespoonful of butter, half a small
onion chopped fine, and a bruised bean of garlic.
Heat thoroughly, add one cupful of canned to-
matoes, and salt and cayenne to season. Cook for
296 /IRgrtle IReeD Goofc JBoofe
ten minutes and add one-half cupful of French
peas just before serving.
SHRIMP WIGGLE
Prepare according to directions given for Creamed
Shrimps, using equal quantities of broken shrimps
and French peas.
TOMATOES STUFFED WITH SHRIMPS
Take half a dozen large tomatoes, cut off the
tops, and scoop out the pulp, leaving a thin shell.
Melt a tablespoonful of butter, add the tomato
tops and pulp and cook until thick, seasoning with
salt, pepper, minced parsley, and grated onion.
Add one small can of shrimps cut fine and enough
crumbs to make a paste. Fill the tomato shells,
cover with crumbs, dot with butter, and bake in
the oven. Serve with a border of boiled rice.
SIXTY WAYS TO COOK FISH
COURT BOUILLON
Put into the bottom of the fish-kettle a thick
layer of sliced carrots and onions, and a sliced
lemon. Season with parsley, thyme, a bay-leaf,
half a dozen whole peppers, and three or four whole
cloves. Lay the fish on top of this and cover with
equal parts of cold water and white wine, or with
water and a little lemon-juice or vinegar. Put
the kettle over the fire and let it heat slowly. The
fish must always be put into it while cold and after
boiling allowed to cool in the water.
BAKED BASS
Make a stuffing of one cupful of bread-crumbs,
one teaspoonful each of melted butter, Worcester-
shire sauce, tomato catsup, minced parsley, minced
onion, minced olives or pickles, and lemon-juice.
Add salt, black pepper, and paprika to taste, and
sufficient cold water to moisten. Sew up the fish
and bake as usual. Serve with Tartar Sauce.
BAKED BASS WITH SHRIMP SAUCE
Marinate the cleaned fish for an hour in oil and
vinegar. Put into a baking-pan with slices of
salt pork underneath and on top and sufficient
297
298 /Hurtle iReefc Goofc ;oofc
boiling water to keep from burning. Add a tea-
spoonful of butter to the water and baste two or
three times during the hour of baking. Strain
the gravy and set aside. Melt one tablespoonful
of butter, add one tablespoonful of flour, and cook
until brown. Add one cupful of the liquid left in
the baking-pan, making up the required quantity
with boiling water if necessary. Cook until thick,
stirring constantly; season with cayenne and lemon-
juice, and add half a can of shrimps chopped fine.
Bring to the boil, pour over the fish, and serve.
BOILED BASS
Clean the fish, put it into warm salted water,
and simmer for twenty minutes.
BOILED SEA-BASS WITH EGG SAUCE
Boil the fish according to directions previously
given. Melt one tablespoonful of butter, add
one tablespoonful of flour, and cook thoroughly.
Add two cupfuls of the water in which the fish
was boiled, and cook until thick, stirring constantly.
Season with salt, pepper, minced parsley, and
lemon-juice, add three hard-boiled eggs coarsely
chopped, pour over the fish, and serve.
COLD BASS WITH TARTAR SAUCE
Boil the fish in court bouillon and drain. Chop
fine parsley, pickles, olives, and capers. Mix with
a stiff mayonnaise and spread over the fish. Serve
with a border of sliced cucumbers.
THUa^s to Coofc Jfteb 299
BAKED BLUEFISH A L'lTALIENNE
Score and scale the bluefish and put it into a
buttered pan with three tablespoonfuls each of
white wine and mushroom liquor, a tablespoonful
of chopped onion, half a dozen chopped mushrooms,
and salt and pepper to season. Cover with buttered
paper and bake for fifteen minutes. Take out
the fish and add to the sauce half a teaspoonful
of beef extract, dissolved in half a cupful of boiling
water. Add a wineglassful of white wine and
thicken with one tablespoonful each of butter and
browned flour. Pour the sauce over the fish,
sprinkle with chopped parsley, and serve.
BAKED BLUEFISH '
Clean, scrape, and split the fish and take out
the backbone. Gash the flesh and insert a thin
slice of salt pork under the skin. Make a stuffing
of one cupful of bread-crumbs, two tablespoonfuls
of chopped salt pork, and salt, minced parsley,
chopped onion, red pepper, kitchen bouquet, and
tomato catsup to season. Add one egg well-
beaten. Fill the fish and sew up. Lay on thin
slices of salt pork and bake, basting frequently
with the fat. Garnish with cress and lemon.
STEAMED BLUEFISH
Season the fish with salt and pepper and pour
over it a cupful of vinegar. Let stand for an hour,
pour off the vinegar, and steam for twenty minutes.
Serve with any preferred sauce.
300 /little TReeD Goofc JBoofc
BAKED CODFISH
Stuff the fish with seasoned crumbs and season
with pepper and salt. Pour over two cupfuls of
sherry and a tablespoonful of mushroom catsup.
Add two cupfuls of stock, cover with buttered
paper, and bake, basting often. When nearly
done, sprinkle with bread-crumbs, dot with butter,
and bake until brown. Take up the fish carefully,
add a teaspoonful of beef extract and a little an-
chovy paste to the liquor in the baking-pan, strain,
add two tablespoonfuls of butter and the juice of
half a lemon, bring to the boil, pour over the fish,
and serve.
CODFISH A LA CREOLE
Flake one pound of cooked codfish, add to it one
cupful of boiled rice, half a can of tomatoes strained,
a chopped onion, two tablespoonfuls of butter, and
salt and pepper to season. Cook slowly for half
an hour.
ESCALLOPED CODFISH AND MACARONI
Mix together equal parts of cooked and broken
macaroni and flaked boiled cod. Mix with Cream
Sauce. Fill a buttered baking-dish, sprinkle
thickly with grated cheese, cover with crumbs,
dot with butter, and brown in the oven.
BREADED CODFISH STEAKS
Season the steaks with salt, pepper, and lemon-
Sixty Mass to Coofc 3fi5b 301
juice, dip in egg and crumbs, and fry in deep fat.
Serve with any preferred sauce.
BOILED FINNAN-HADDIE
Divide into convenient pieces, cover with boiling
water, add a teaspoonful of sugar, and boil for
fifteen minutes. Take up on a hot platter, remove
the skin, and dot with butter.
BROILED FINNAN-HADDIE
Cut the haddie into small squares, skin and
parboil it. Wipe dry, broil on a buttered gridiron
and serve with melted butter.
CREAMED FINNAN-HADDIE
Parboil, drain, and flake the fish. Reheat with
shredded fried sweet peppers in a Cream Sauce.
Canned pimentos may be used instead of the green
peppers.
BROILED FROG LEGS
Soak the legs for half an hour in a marinade of
oil and lemon-juice, seasoned with salt and pepper.
Broil on a double-broiler, and serve with Maitre
d'Hdtel Sauce.
FROG LEGS A LA POULETTE
Season prepared frog legs with salt, pepper, and
nutmeg, and fry brown in butter. Add two
small spoonfuls of flour and two cupfuls of cream.
Cook until thick, stirring constantly. Add a
302 /Bertie IReeD Cooft JSoofc
wineglassful of white wine, two tablespoonfuls
of butter, a tablespoonful of minced parsley, and
the yolks of four eggs beaten smooth with the juice
of a lemon. Bring to the boil and serve.
HADDOCK RAREBIT
Cut the haddock into slices an inch thick. Free
from bone and skin. Lay in a greased baking-
dish, and season with salt and pepper. Grate
sufficient cheese to cover, and season with salt,
red pepper, and mustard. Make to a smooth paste
with cream or beaten egg. Put into a hot oven
and cook until the cheese melts and browns, and
the fish is firm. Take up carefully on a platter,
and pour one tablespoonful of Sherry over each
slice.
HADDOCK AND OYSTERS
Clean and fillet a haddock. Cover the trimmings
with water and add the liquor drained from a pint
of oysters. Add a slice of onion, a pinch of pow-
dered sweet herbs, and a slice of carrot; simmer to
form a stock. Put a layer of sliced onion into a
saucepan, and arrange upon it the fillets of fish
and a pint of oysters; sprinkle with salt and pepper,
add the juice of a lemon, cover with sliced onion,
strain the stock over, cover and simmer until the
fillets are tender. Arrange the fillets on a hot
dish with the oysters, strain the liquid, thicken
it with the yolks of four eggs, pour over, and serve.
to Cooft JFteb 303
HALIBUT A LA MAITRE D'HOTEL
Soak two halibut steaks for an hour in lemon-
juice, seasoned with salt, pepper, and minced
parsley. Mix together two tablespoonfuls of
butter, one tablespoonful of flour, and two cupfuls
of boiling water. Cook until thick, stirring con-
stantly. Put the slices of halibut into a buttered
pan, cover with the sauce, and bake for twenty
minutes, basting as required. Serve with any
preferred sauce.
BAKED HALIBUT
Soak six pounds of halibut in salt water for two
hours. Wipe dry and score the outer skin. Bake
for an hour in a moderately hot oven, basting with
melted butter and hot water. Add a little boiling
water to the gravy, a tablespoonful of walnut
catsup, a teaspoonful of Worcestershire sauce, salt
and pepper to season, and the juice of a lemon.
Cook while stirring with browned flour rubbed
smooth with a little cold water.
HALIBUT STEAK A LA JARDINIERE
Soak halibut steaks for an hour in salt and water.
Wipe dry and rub with melted butter. Butter a
china baking-dish, sprinkle chopped onion on the
bottom, and put in the steaks. On top put a
boiled carrot cut into dice, half a dozen sliced
tomatoes, a shredded green pepper, and half a
cupful of green peas. Add enough salted boiling
water to keep the fish from scorching, put a table-
304 /Bbsrtlc IReeD Coofc JBoofc
spoonful of butter on top, cover, and bake until
done. Drain the liquor carefully from the pan, add
three tablespoonfuls of white wine, and thicken
with a teaspoonful of butter rolled in browned
flour. Serve separately as a sauce.
FRESH BOILED MACKEREL
Clean the mackerel, sprinkle with vinegar, wrap
in a floured cloth, and baste closely. Boil for three-
quarters of an hour in salted water, drain, and take
off the cloth. Strain a cupful of the water in
which the fish was boiled, and bring to the boil
with a tablespoonful of walnut catsup, a teaspoonful
of anchovy paste, and the juice of half a lemon.
Thicken with butter and browned flour.
PIKE BAKED IN SOUR CREAM
Clean a four-pound pike, cut into steaks, and
free from skin and bone. Put into a buttered
baking-dish with two small onions chopped and
two bay-leaves. Season with salt and cayenne,
add one cupful of sour cream, and bake. Put on a
serving-dish, cover with crumbs and dots of butter,
and brown in the oven. Add enough stock to the
liquid to make the required quantity of sauce,
thicken with butter and flour, season, add a dash
of lemon-juice, pour around the fish, sprinkle with
minced parsley, and serve.
BOILED SALMON WITH GREEN SAUCE
Boil a small salmon in salted and acidulated water.
Take up carefully and reduce the liquid by rapid
"KHags to Gooft fftsb 305
boiling to two cupfuls. Cook together one table-
spoonful each of butter and flour, add the reduced
liquid, and cook until thick, stirring constantly.
Take from the fire, add two tablespoonfuls of
chopped capers, one tablespoonful of chopped
parsley, the juice of a lemon, and one tablespoonful
of butter. Pour over the fish and serve.
BOILED SALMON A LA WALDORF
Boil a large piece of salmon in salted and acidu-
lated water, seasoned with herbs and spice. Drain
and keep warm. Add two cupfuls of the liquid in
which the fish was cooked, one wineglass full of
white wine, and two anchovies rubbed to a paste.
Boil for fifteen minutes, then add in small bits a
tablespoonful of butter. Serve the sauce separately.
BAKED SALMON
Rub a small cleaned salmon with olive-oil,
sprinkle with salt and pepper, put into a buttered
baking-pan, and add one cupful of boiling water and
two tablespoonfuls of butter. Baste every ten
minutes until done. Take up the fish and keep
it warm. Thicken the gravy with a teaspoonful
or more of cornstarch mixed with a little cold
water. Season with grated onion, lemon-juice,
and tomato catsup.
STUFFED SALMON
Clean, bone, and parboil a small salmon. Rub
the inside with salt, pepper, and grated nutmeg.
306 tffcgrtle IReefc Cook JSooft
Stuff with chopped oysters, minced parsley, and
seasoned crumbs. Fold together, put into a but-
tered baking-dish, and bake for half an hour,
basting with its own dripping.
SALMON MAYONNAISE WITH CUCUMBERS
Steam salmon steaks until tender, remove the
skin, and cool. Cover with thinly sliced cucumbers,
mask with Mayonnaise, and serve with a border
of lettuce leaves and sliced hard-boiled eggs.
SALMON CROQUETTES
Cook together one tablespoonful of butter and
three tablespoonfuls of flour. Add one cupful of
cream, and cook until thick, stirring constantly.
Season with salt, red pepper, and minced parsley,
take from the fire, add the juice of a lemon and a
can of flaked salmon. Mix thoroughly and cool.
Shape into croquettes, dip in egg and crumbs, and
fry in deep fat.
SALMON LOAF
Mash a can of salmon, add the juice of a lemon,
and half a cupful of fresh bread crumbs, three
tablespoonfuls of minced parsley, four tablespoon-
fuls of melted butter, and four eggs beaten separately,
folding in the stiffly beaten whites last. Put into
a buttered mould and steam for an hour. Add to
the oil drained from the salmon one cupful of
boiling milk, one small spoonful of cornstarch
rubbed smooth in a little cold milk, and a table-
Sfitg W&VQ to Cooft f isb 307
spoonful of butter. Cook until thick, stirring
constantly, take from the fire, add one egg well-
beaten, a teaspoonful of tomato catsup, and mace
and pepper to season. Turn the mould out on a
platter and pour the sauce around it.
FRICASSEED SALMON
Reheat a can of flaked salmon in a cupful of
Drawn-Butter Sauce, adding half a cupful of cream,
and salt, red and white pepper to season. Take
from the fire, add one egg, well-beaten, pour over
buttered toast, and sprinkle with parsley.
BAKED CREAMED SALMON
Cook together two tablespoonfuls of butter and
one of flour, add two cupfuls of milk or cream, and
cook until thick, stirring constantly. Add salt,
pepper, and minced parsley to season, and a can of
flaked salmon. Reheat and arrange in a baking-
dish with alternate layers of crumbs and butter,
having crumbs and butter on top. Bake in the
oven until brown.
SALMON EN CASSEROLE
Chop a large onion and fry it in butter. Add a
cupful of bread crumbs and one and one-half cupfuls
of milk. Bring to the boil, add salt and pepper to
season, a can of flaked salmon, and two eggs well-
beaten. Pour into a buttered casserole, dot with
butter, and bake brown. Sprinkle with minced
parsley and serve.
308 /Hurtle IReeD Cook JBoofc
BOILED SALMON-TROUT
Prepare and clean a salmon-trout, stuff with
seasoned crumbs, and put on the grate in a fish-
kettle. Sprinkle with salt, pepper, and grated
nutmeg, add a bunch of sweet herbs, a clove of
garlic, and two tablespoonfuls of butter. Add
enough claret to cover and simmer until done.
Drain the fish, strain the liquid, thicken if desired,
and serve the sauce separately.
BAKED SARDINES
Marinate drained sardines in lemon-juice, then
drain, sprinkle with cracker crumbs, and put into
a hot oven for ten minutes. Cook together a
heaping teaspoonful each of butter and flour, add
one cupful of tomato-juice, and cook until thick,
stirring constantly. Season with salt, pepper,
grated onion, and sugar. Arrange the sardines
on toasted strips of brown bread, pour the sauce
over, and serve.
BROILED SHAD
Prepare and clean the fish, split, and remove the
backbone. Season with salt and pepper, dip in
oil, broil carefully, and serve with Maitre d'Hdtel
Sauce.
BONED FRIED SHAD
Remove the head and tail, then take out the
back and side bones. Cut into convenient pieces
for serving, season with salt and pepper, dip in
Silts WL&V& to Cooft ffteb 309
egg and crumbs, and fry in deep fat. Serve with
any preferred sauce.
BAKED SHAD
Bake a shad in a buttered baking-pan, adding
enough boiling water to keep from burning. Baste
while baking with melted butter and lemon-juice,
seasoning with pepper and salt. Cook together
a small spoonful each of butter and flour until
brown. Add slowly a cupful of stock and cook
until thick, stirring constantly. Take from the fire
and add the yolks of two eggs beaten with the
juice of half a lemon. Pour over the fish and serve.
BAKED SHAD STUFFED WITH OYSTERS
Rub a large cleaned fish with salt inside and out.
Stuff with oysters and seasoned crumbs made very
rich with melted butter, and bake, basting with
melted butter and hot water. Thicken the gravy
with flour browned in butter, adding a little hot
water or stock if necessary, season with lemon-
juice and catsup, and serve the sauce separately.
FRIED SHAD ROE
Parboil the roe for ten minutes in salted and
acidulated water. Drain, plunge into cold water,
and cool. Drain, dip in beaten egg, then in seasoned
crumbs, and fry brown in deep fat, Serve with
any preferred sauce,
310 fl&Bttle IRceO Coofc $oofc
'SHAD ROE BAKED IN TOMATO SAUCE
Boil the roe, drain, cool, and skin. Cook to-
gether for ten minutes one cupful of canned to-
matoes, one cupful of stock or water, a slice of
onion, and salt and pepper to season. Cook to-
gether two tablespoenfuls of butter and one of
flour, add the tomat, and cook until thick, stirring
constantly. Rub the sauce through a strainer.
Put the roe on a buttered baking-dish, season with
salt and pepper, cover with the sauce, and bake.
Serve in the dish in which it was baked.
SHAD ROE WITH BROWN SAUCE
Soak a shad roe in water for half an hour, scald,
drain, cool, and cut in slices. Saut6 in butter and
drain. Cook a tablespoonful of flour in the butter,
add one cupful of stock, and cook until thick,
stirring constantly. Season with salt, paprika,
Worcestershire, and curry powder; pour over the
fish and serve.
BROILED SMELTS
Dip prepared smelts in lemon-juice and seasoned
melted butter, then in flour; broil in a double
broiler, and serve with Tartar Sauce.
BAKED SMELTS
/
Remove the heads, split, dip in melted butter,
then in flour. Put into a buttered baking-pan,
bake for ten minutes, sprinkle with cayenne and
lemon- juice, and serve.
to Cooft Jffsb 311
\
SMELTS AU BEURRE NOIR
Roll the cleaned smelts in flour, saute" in butter,
and arrange on fingers of buttered toast. Brown
half a cupful of butter, add a tablespoonful of
vinegar, pour over the fish, and serve.
BROILED STURGEON STEAKS
Parboil sturgeon steaks for fifteen minutes,
drain, wipe dry, season with salt and pepper, and
broil. Serve with melted butter or Maltre d'H6tel
Sauce.
BOILED TROUT
Tie a large trout in a cloth and boil it in salted
and acidulated water to cover, adding an onion,
a stalk of celery, and a bunch of parsley. When
done, drain and keep warm. Stick blanched
almonds into the fish, sharp side down, and pour
over a Cream Sauce to which chopped hard-boiled
eggs and parsley have been added.
BAKED TURBOT
Rub a small cleaned turbot with melted butter,
sprinkle with minced parsley, powdered mace,
and salt and pepper to season. Let stand for an
hour and put into a buttered baking-dish. Brush
with beaten egg, sprinkle with crumbs, dot with
butter, bake, and serve with any preferred sauce.
TURBOT A LA CREME
Cook together three small spoonfuls each of
312 fl&srtle IReeD Coofc JBooh
butter and flour, add a quart of cream, and cook
until thick, stirring constantly. Season with
pepper, salt, minced parsley, and grated onion.
Butter a baking-dish, put in a layer of cold cooked
turbot flaked fine, cover with sauce, and repeat
until the dish is full, having sauce on top. Sprinkle
with crumbs, dot with butter, and brown in the
oven. Sprinkle with chopped eggs and parsley.
BOILED WHITEFISH
Boil a large whitefish in salted and acidulated
water, adding a bunch of parsley and a sliced
onion to the water. Drain, and serve with any
preferred sauce.
'FRIED WHITEFISH
Clean and trim the fish and cut into convenient
pieces for serving. Dip in seasoned flour and saut6
in hot lard in a frying-pan.
BAKED WHITEFISH
Clean and split a large fish, remove the bone, and
put in a buttered baking-pan skin side down.
Season with salt, cayenne, and lemon-juice, sprinkle
with crumbs, dot with butter, and bake. Serve
with any preferred sauce.
STUFFED WHITEFISH WITH OYSTER
SAUCE
Make a stuffing of two cupfuls of bread crumbs,
half a cupful of chopped salt pork fried crisp, a
Sirtg may* to Coofc fffsb 313
chopped hard-boiled egg, half a cupful of vinegar,
and salt, pepper, butter, sage, and mustard to
season. Stuff the fish, place in a pie tin, put into a
steamer and steam until done. Pour over a Cream
Sauce to which cooked oysters and a little lemon-
juice and minced parsley have been added.
PLANKED WHITEFISH
Butter a fish-plank and tack a large cleaned and
split whitefish on it, skin side down. Rub with
butter, season with salt and pepper, and cook in
the oven or under a gas flame. Put a border of
mashed potato mixed with the beaten white of
egg around the fish, using a pastry tube and forcing
bag. Put into the oven for a few minutes to brown
the potato, and serve with a garnish of lemon and
parsley.
JELLIED WHITEFISH
Boil two pounds of whitefish in salted and
acidulated water, with four bay-leaves, a table-
spoonful of pepper-corns, and half a dozen cloves.
Take out the fish, strain the liquid, and reduce by
rapid boiling to a quantity barely sufficient to
cover the fish. Add the juice of a lemon and two
ounces of dissolved gelatine. Flake the fish with
a fork, removing all skin, fat, and bone, mix with
the liquid, pour into a fish-mould, wet with cold
water, and put on ice until firm. Serve cold with
Mayonnaise or Tartar Sauce.
3H /ifcgrtle IRecD Gooft JBooh
BAKED FISH
Prepare a Cream Sauce, seasoning with grated
onion, minced parsley, and powdered mace. Take
from the fire, add the yolks of two eggs, and salt
and pepper to taste. Put a layer of cold, cooked,
flaked and seasoned fish, into a buttered baking-
dish, spread with the sauce, and repeat until the
dish is full, having sauce on top. Sprinkle with
crumbs, dot with butter, and brown in the oven.
This may be baked in individual dishes if desired.
BOUILLABAISSE
Cut into pieces and remove the bones from
three pounds of fish, add six shrimps or one lobster
or two crabs, cooked, and cut into large pieces;
add one-half pint of olive-oil; fry lightly, and add
one lemon and two tomatoes, one onion, and one
carrot, all sliced, one pinch of saffron as much as
lies on a ten-cent piece, a bay-leaf, and some
parsley. A bean of garlic is used, unless the
casserole is rubbed with it before cooking. Stir
for ten minutes, add one cupful of stock and one
wineglassful of white wine or cider. Cook for
fifteen minutes longer, pour out into a bowl, place
slices of toast in the casserole, and cover with the
fish and vegetables, allowing the sauce sufficient
time to soak into the toast, and adding salt and
pepper to taste.
FISH CHOPS
Mix cold cooked fish with a little very thick
SCxtg THlags to Coofc f idb 315
Cream Sauce, and season with lemon-juice and
minced parsley. Shape into chops, dip in egg and
crumbs, and fry in deep fat. Stick a small piece
of macaroni in the small end of each chop to repre-
sent the bone. Serve with Tartar Sauce.
FISH A LA CREOLE
Chop an onion and a clove of garlic and fry in lard.
Add three tablespoonfuls of flour, cook and stir until
brown, and add one can of strained tomatoes.
Have the fish cut into convenient pieces for serving,
dredge with seasoned flour, and saute in butter
until brown. Pour the sauce over, simmer until
done, and serve.
ONE HUNDRED AND FIFTY WAYS
TO COOK MEAT AND POULTRY
BEEF
BROILED SIRLOIN STEAK
Have the steak cut thick and trim off the tough
end. Broil carefully on a buttered gridiron, dot
with butter, and serve.
BEEFSTEAK WITH FRENCH-FRIED
ONIONS
Slice the onions thin, season with salt and pepper,
and dredge thoroughly with flour. Put into a
frying-basket and plunge into deep fat. Fry
brown and crisp, drain, and serve with broiled
steak.
STEAK BORDELAISE
Select a thick steak and broil carefully on a but-
tered gridiron. Chop a peeled clove of garlic very
fine, or grate it. It cannot be too fine. Mix with
three times the quantity of parsley finely minced
and made to a smooth paste with melted butter.
Spread over the steak and put in the oven for two
minutes before serving.
316
150 *cmaE5 to Goofc fl&eat an& poultry 317
BEEFSTEAK WITH OYSTER BLANQUETTE
Heat one quart of oysters with their own liquor,
skim, and cook until the edges of the oysters curl.
Thicken with flour cooked in butter, pour over a
broiled steak, and serve very hot.
BEEFSTEAK WITH FRIED BANANAS
Broil the steak and put on the serving-platter.
Dot with butter, sprinkle with minced parsley, and
surround with bananas cut into quarters lengthwise
and fried in butter. The bananas may be baked
in the oven, basting with butter and sugar.
FRIED HAMBURG STEAK
Season chopped raw beef with grated onion,
salt, minced sweet pepper and minced parsley.
Mix with raw egg to bind and shape into flat cakes.
Roll in crumbs, saute in butter or drippings, and
serve with Tomato Sauce.
SPANISH STEAK
Chop two large onions fine and fry brown in
butter. Fry a flank steak in the same fat, seasoning
with pepper only. Take up, put into a buttered
baking-pan or casserole, sprinkle with salt, spread
with onion, pour over a can of tomatoes, and add a
green pepper seeded and shredded. Cover tightly
and cook slowly for an hour or more. Thicken
the remaining liquid with browned flour to make
a gravy.
318 fl&srtle TCeeD Cooft ;S8oofc
STEWED STEAK WITH OYSTERS
Have two pounds of rump steak cut into small
squares. Fry brown in butter, take up the meat,
and cook a tablespoonful of flour in the fat remain-
ing in the pan. Add a cupful of water or stock
and the liquor drained from one pint of oysters.
Cook until smooth and thick, stirring constantly,
and put the steak into the sauce. Cover and cook
until the steak is tender, then add a pint of oysters
and cook until the edges curl. Take from the fire,
add a tablespoonful of lemon-juice, and serve.
BRAISED FLANK STEAK
Pound a large flank steak flat. Make a dressing
of seasoned crumbs and chopped salt pork or suet,
moistening with melted butter or beaten egg.
Spread on the steak, roll up, and tie in shape. Cut
fine a carrot, a turnip, an onion, and a small bunch
of parsley. Spread the roll of meat thickly with
butter, season with pepper and salt and pour over
and cook slowly in a very hot oven. Rub the
vegetables through a sieve, skim off the fat, and
make gravy, adding more stock or water if required.
STUFFED FLANK STEAK
Pound a large flank steak flat. Make a stuffing
of equal parts of sausage meat and bread crumbs,
seasoning with minced onion and thyme. Roll up,
tie into shape, brown in hot fat, cover with stock
or water, and let simmer for two hours. Skim and
strain the gravy, thicken with flour browned in
150 TKHags to Gooft /feeat an& poultry 319
butter or in a little of the fat, season with mushroom
catsup, and pour over the meat or serve separately.
STUFFED PRESSED STEAK
Pound a large round steak flat and tender.
Spread with highly seasoned stuffing, roll into shape,
and sew tightly in cheese-cloth. Boil for three
hours, in salted water, take out and press under a
heavy weight until cold. Take off the cloth, cut
in thin slices, and serve with horseradish or made
mustard.
ROAST BEEF
Have a rib roast of beef cut standing that is,
with the bones left in. Put into a hot oven without
seasoning and when the outside is seared enough to
prevent the escape of the juices, reduce the heat
and cook slowly until done, basting frequently with
the dripping. During the last half hour of cooking,
dredge with salt, pepper, and flour. Skim the
drippings and thicken for gravy, adding more liquid
if required.
POT ROAST
Put a round of beef into a deep pot, add a small
onion sliced, and a cupful of boiling water. Cover
and cook slowly, allowing ten minutes to the pound.
Take up the meat, rub with butter, dredge with
flour, and brown it in a hot oven. Strain the gravy
left in the pan, season with salt, pepper, and mush-
room catsup, and thicken with flour browned in
butter. Pour over the meat and serve.
320 /Hurtle iReefc Goofc JBoofc
RECHAUFFE OF BEEF A L'ESPAGNOLE
Cook together a can of tomatoes, a chopped
onion, half a dozen sweet green peppers, seeded
and cut into rings, and a tablespoonful of butter.
Simmer for an hour. Reheat in the sauce thin
slices of rare roast beef and thicken with one or
two beaten eggs.
CANNELON OF BEEF
Chop fine two cupfuls of cold roast beef, season
with salt, pepper, and grated nutmeg, and moisten
with beaten egg. Roll rich pie-crust into an oblong
shape, spread with the meat, roll up, fasten the
ends by pinching the pastry, rub with butter, and
bake brown. Serve either hot or cold.
MACARONIED BEEF
Break macaroni into short lengths and cook in
boiling salted water until tender. Drain, mix
with Tomato Sauce and freshly grated Parmesan
cheese. Reheat slices of rare roast beef in a little
stock, season to taste, pour the macaroni over, and
serve.
BEEF OLIVES
Cut rare roast beef into thin slices and wrap
each one around a thin slice of bacon. Fasten
with toothpicks, and reheat in beef-gravy or stock.
If stock is used, thicken it with browned flour, and
season to taste.
150 TKHaigs to Cooft flfceat anD poultry 321
RAGOUT OF BEEF
Put into a stewpan a pound of rare roast beef
sliced thin, add three onions sliced, and salt and
pepper to season. Cover with boiling water and
simmer until the meat is very tender. Add half
a cupful of tomatoes, half a cupful of chopped
mushrooms, and a few capers. Thicken with flour
rubbed smooth in a little cold stock or water,
season with curry powder, stir and simmer ten
minutes longer. Serve in a casserole.
JELLIED TONGUE
Boil a beef tongue very slowly in water to cover.
Let cool in the liquid, drain, skin, and cut into
thin slices. Dissolve a package of gelatine in one
cupful of water. Heat thoroughly two cupfuls of
the cooking liquid, one cupful of stock, and three
tablespoonfuls of vinegar. Add two teaspoonfuls
of sugar, two teaspoonfuls of beef extract, and the
dissolved gelatine. If there is not enough liquid to
cover the tongue, add boiling water to make the
necessary quantity. Strain through cheese-cloth.
Wet a mould in cold water, pour in a layer of the
jelly, and when set, add a layer of the tongue.
Repeat until the mould is full. At serving time
turn out and garnish with parsley.
STEWED TONGUE WITH RAISINS
Boil a tongue in water to cover until it is so tender
that a straw will pierce it. Let cool in the water
in which it was boiled, drain, and remove the skin.
322 flattie IReeD Coofc JBoofc
The next day reheat the cooking liquid and let it
simmer for three hours with half a cupful of stoned
raisins, and the juice and grated peel of a lemon.
Half an hour before serving thicken the gravy with
browned flour and simmer the tongue in it until
serving time. Pour boiling water over half a cupful
of raisins and when they have swelled, drain and
add to the gravy. Pour the gravy over the tongue
and serve. If the sauce is too sour, add a little
sugar. This is a German recipe and well worth
trying.
BEEF TONGUE A L'lTALIENNE
Cut a cold boiled tongue into strips. Chop fine
three onions, fry in butter, dredge with flour, add
two teaspoonfuls of lemon-juice and a cupful of
mushrooms. Pour into a baking-dish, cover with
crumbs, dot with butter, and brown in the oven.
Serve with spinach or spaghetti.
SPANISH STEW
Use a pound and a half of the ribs of beef. Put
into a saucepan with two quarts of cold water,
bring to the boil, and cook for two hours. Add a
can of tomatoes, three large onions chopped fine,
half a dozen cloves, a pinch each of sage and celery
seed, one-fourth of the peel of an orange, two bay-
leaves, a pod of red pepper, and two cupfuls of
boiling water. Cook for half an hour, strain, skim,
and thicken the gravy, season to taste, pour over
the meat, and serve.
150 "Gdags to Coofc dBeat an& poulttg 323
BEEF STEW WITH TOMATOES
Use three pounds of the round of beef and cut
into small slices. Cover with a can of tomatoes,
add a chopped onion, and salt, pepper, and pow-
dered cloves to season. Cook slowly covered until
the meat is done, add a little mushroom catsup, and
serve.
BEEF STEW WITH DUMPLINGS
Have three or four pounds of the neck of beef
cut into convenient pieces. Cover with cold
water and add three each of carrots and onions,
sliced thin. Season with salt and pepper and
minced parsley, cover, and cook until the meat is
nearly done. Sift two cupfuls of flour with two
heaping teaspoonfuls of baking-powder and a pinch
of salt. Add an egg well-beaten in enough milk
to make a stiff batter. Steam the dumplings in
buttered patty pans in a steamer over boiling water.
Take out the meat and dumplings, thicken the gravy
with flour browned in butter, pour over, and serve.
TRIPE IN CASSEROLE
Cut a pound and a half of tripe into squares and
put into a casserole. Slice an onion and a carrot
and fry in butter. Put into the casserole with a
clove, a bay-leaf, a sprig of thyme, a tablespoonful
of minced parsley, two cupfuls of stock, and half a
wineglassful of white wine. Cover and cook slowly
until very tender. Serve in the casserole.
324 /Turtle IReeD Gooft
BRAISED BEEF
(Jse a solid piece from the round or shoulder and
have it larded with thin strips of salt pork. Slice
an onion, a turnip, and a carrot. Lay the meat
upon the vegetables, add four cupfuls of boiling
water, cover the pan, and put into a hot oven.
Allow twenty-five minutes to the pound and when
half done season with salt and pepper. Baste
frequently, and when the meat is done, add enough
water or stock to make the required quantity of
gravy. Thicken with browned flour, season to
taste, pour over the meat, and serve. Beef ribs
may be used
BREADED LIVER
Have fresh beef liver cut into thin slices, cover with
boiling water, and let stand for ten minutes. Fry
slices of bacon crisp and drain. Season the bacon
fat with black and red pepper, dip the liver into it,
then into bread crumbs, and fry in the bacon fat.
Garnish the liver with the fried bacon, and sprigs
of parsley. Add to the fat in the pan one table-
spoonful of vinegar and two of tomato catsup.
Pour over the meat and serve.
LIVER ROLLS
Have fresh beef liver cut into thin slices. Cover
with boiling water, drain, wipe dry, remove the
skin, and season with salt and pepper. Put a
thin slice of salt pork or bacon on each slice of
liver, roll up and fasten with a string. Brown in
150 THUaS to Cooft /Beat anfc poultry 325
hot fat, dredge with flour, cover with boiling water
or stock, and cook for half an hour. Take off
the strings, season to taste, and serve, thickening
the gravy more if required.
ROASTED BEEF HEART
Stuff the heart with highly seasoned crumbs, mix-
ing with a beaten egg to bind. Season with salt
and pepper, dredge with flour, and roast covered
for an hour and a half, basting frequently with
melted butter and water.
BEEF KIDNEY SAUTE
Chop an onion fine and fry brown in butter. Add
a kidney which has been soaked for five minutes in
boiling salted water and cut into squares. Cook for
five minutes, sprinkle with flour, add a little stock,
cook until the sauce is thick, and serve immediately,
sprinkling with minced parsley.
STEWED BEEF KIDNEY
Cut the kidney into thin slices, season highly
with pepper and salt, and brown in hot fat. Dredge
with flour, add a little boiling stock or water, and
when the sauce is smooth and thick, heat the
kidneys in it. Season with minced parsley and
serve.
BEEF A LA NEWPORT
Cut fine one cupful of dried beef and heat
thoroughly with one cupful of canned tomatoes.
326 /fcgrtle IReeD Goofc ffioofc
Season with pepper, grated nutmeg, and chopped
onion. Add half a cupful of grated cheese and
three well-beaten eggs. Stir constantly until
thick and smooth and serve on buttered toast.
DUTCH BEEF LOAF
Run twice through the meat-chopper a pound and
a half of the round of beef and a quarter of a pound
of fresh pork. Add half a cupful of stale bread
crumbs soaked in stock or milk, half a cupful of
canned tomatoes, and celery salt, minced parsley,
salt, red pepper, and grated onion to season. Mix
thoroughly, shape into a loaf, brush with beaten
egg, sprinkle with crumbs, and bake, basting with
melted butter and stock. Serve with Tomato
Sauce.
SPICED BEEF LOAF
Chop fine three pounds of beef and half a pound
of suet. Add two eggs well-beaten, four tablespoon-
fuls of cream, a tablespoonful of butter, two table-
spoonfuls of summer savory, a teaspoonful of salt,
and a little red pepper. Add enough bread crumbs
to make a stiff mixture. Shape into a loaf, rub
with butter, dredge with flour, and bake, basting
frequently. Cook for two hours or less and serve
either hot or cold.
CANNELON OF BEEF
Chop very fine two pounds of the round of beef.
Season with grated onion, lemon-peel, nutmeg,
minced parsley, salt, pepper, melted butter, and a
150 TKHags to Gooft /feeat and poultry 327
pinch of powdered sweet herbs. Mix with a
beaten egg and shape into a loaf. Dredge with
flour, roll in buttered paper, and bake for half an
hour, basting with melted butter and the drippings.
Remove the paper and serve with Tomato Sauce.
FRICADELLES
Chop fine a pound of beef and a pound of sausage
meat. Add a cupful of bread crumbs, two eggs
well-beaten, two onions, finely chopped, and salt,
pepper, and thyme to season. Mix thoroughly,
shape into small flat cakes, saute* in hot fat, and
serve with Tomato Sauce.
SPICED ROUND OF BEEF
Put into a buttered saucepan six pounds of the
round of beef, two cupfuls of canned tomatoes,
three sliced onions, half a dozen cloves, a stick of
cinnamon, and a pod of red pepper. Cover the
meat with thin slices of salt pork and pour over half
a cupful of vinegar and one cupful of water. Cover
and cook in a moderate oven for five hours, season-
ing with salt when half done. Take up the meat,
strain and skim the cooking liquid, and thicken with
flour browned in a little of the fat.
BEEF A LA MODE
Have four pounds of the round of beef thickly
larded. Brown in butter and season with pepper.
Add two bay-leaves, two cloves of garlic, two
shallots, three onions, and a calf's foot, split and
328 flfcgrtle iReeD Coofc JSooh
cut into four pieces. Cover and cook slowly for two
hours. Add two or three carrots cut into small
pieces, and cook for an hour and a half longer.
Ten minutes before serving, add two tablespoonfuls
of claret. Arrange on a platter with the carrots
around it and serve the gravy with it.
CREOLE HOT POT
Put two pounds of beef ribs into a saucepan with
a tablespoonful of drippings or butter. Add two
chopped onions, a chopped clove of garlic, half a
dozen seeded and shredded green peppers, pepper
and salt to season, a pinch of thyme, a tablespoonful
of vinegar, a dozen raisins, a dozen olives, and a can
of tomatoes. Cover and cook until the meat falls
from the bones. Take out the bones, thicken with
flour browned in butter, and serve on buttered
toast.
BEEF PIE
Cut cold cooked beef into dice and reheat in
gravy or in Brown Sauce. Season with grated
onion, salt, pepper, and Worcestershire and add a
few diced carrots. Line a buttered baking-dish
with biscuit crust, put in the meat, cover with
crust, gash, brush with beaten egg, and bake until
thoroughly done. Serve very hot in the same dish.
CREAMED BEEF PIE
Reheat cold cooked chopped beef in a Cream
Sauce, seasoning with chopped onion and minced
parsley. Put into a baking-dish, cover with boiled
150 "Cda^s to Cooft fl&eat an& poultry 329
rice or mashed potato, and bake. Serve very
hot in the same dish.
GERMAN BEEF BALLS
Chop very fine cold cooked beef. Season with
salt, cayenne, minced parsley, and grated onion.
Add one-fourth the quantity of bread crumbs and
enough beaten egg to bind. Shape into balls or
small flat cakes, dredge with flour, and fry brown.
TURKISH BEEF STEW
Cut cold cooked beef into dice. Brown it in
butter, take from the fire, add four tablespoonfuls
of tomato catsup, a chopped onion, fried, a shredded
green pepper, also fried, salt and black pepper to
season, and enough stock or gravy to moisten.
Heat thoroughly and serve in a border of boiled
rice.
MUTTON AND LAMB
BROILED LAMB CHOPS
Trim the chops, put on a hot gridiron, and broil
carefully. Serve with a border of green peas, or
around a mound of mashed potatoes.
LAMB CHOPS IN CASSEROLE
Chop fine an onion, a small carrot, and a turnip.
Fry brown in butter and put into a casserole.
Cover with six or eight chops browned in butter,
add a little stock or water, season to taste, cover
330 flattie TRecD Goofc
tightly, and cook until tender. Thicken the gravy
with browned flour and serve from the casserole.
LAMB PIE
Arrange tender lamb chops in a deep baking-dish
with chopped mushrooms, half a cupful of canned
tomatoes , half a dozen small onions fried brown in but-
ter, and a can of peas. Thicken a sufficient quantity
of stock with browned flour, pour in, cover with
a rich crust, gash the top, cover, bake for half an
hour or more.
BROILED MUTTON CUTLETS WITH
CARROTS
Peel new carrots, cut into small pieces, and boil
until tender in salted water. Drain and fry
brown in butter, sprinkling with pepper and sugar.
Squeeze in the juice of half a lemon, reheat, and
serve with a border of broiled mutton cutlets.
ROAST LAMB WITH GARLIC
Trim a leg of lamb and remove the parchment-
like skin. Separate the beans from a whole clove
of garlic, peel and cut each one into four pieces.
Make incisions in the surface of the meat with a
sharp knife, stick the bits of garlic in, season highly
with pepper and salt, and put into a hot oven until
brown. Cover and roast slowly until done. Make
a gravy of the drippings, skimming off the fat,
thickening with browned flour, and adding stock
or water if necessary to make the required quantity.
150 TRUags to Goofc toeat anfc poultry 331
BRAISED LAMB WITH CELERY
Roast a leg of lamb in a quick oven until brown.
Put into a saucepan with celery and carrots cut
fine, a chopped onion, a bunch of sweet herbs,
and enough chicken stock to cover. Add a little
butter, cover, and cook slowly until done. Serve
the vegetables with the meat. Cucumbers may be
used instead of the carrots and celery.
BRAISED SHOULDER OF LAMB
Take the bone from a shoulder of lamb, lard it
with small strips of bacon, tie in shape, and brown
in butter. Add a dozen small peeled onions, a
tablespoonful of minced parsley, and stock to
cover. Simmer until the onions are tender. Take
up the meat, remove the skin, thicken the cooking
liquor with browned flour, pour over the meat,
and serve with the onions as a garnish. The breast
of lamb may be used.
STEWED BREAST OF LAMB
Cut a breast of lamb into convenient pieces for
serving. Season with pepper and salt, and stew
until tender in stock to cover. Thicken the sauce
with flour browned in butter, add a wineglassful
of vinegar. This may be cooked in a casserole.
FRICASSEE OF LAMB
Cut the breast of lamb into square pieces, sprinkle
with salt, dredge with flour, and brown in butter.
Cover with stock or water, add a sliced onion, and
332 jfl&Brtle TReeD Coofc JBoofc
simmer until the bones can easily be removed
Take the lamb out, remove the bones, strain tha
liquid again, reheat, add one quart of shelled green
peas, and simmer for fifteen minutes.
CURRIED LAMB
Cut the meat from two boiled breasts of lamb and
brown in butter with a chopped onion. Add a table-
spoonful of flour and two teaspoonfuls of curry pow-
der. Mix thoroughly and add enough white stock
or water to make the required quantity of sauce.
Season with salt, pepper, minced parsley, and
grated lemon-peel. Cover and simmer until done.
Skim off the fat. Fill a well-buttered border mould
with plain boiled rice, press firmly into shape,
turn out on a hot platter, pour the lamb into the
centre, and serve.
INDIAN MUTTON CURRY
Fry four chopped onions in butter, add a tea-
spoonful of curry powder, a teaspoonful of salt,
and one cupful of chopped cooked apples. Add
one cupful of cream or more and a tablespoonful
of flour blended smooth with a little cold water.
Simmer until thick, stirring constantly. Add two
pounds of the breast of mutton cut in squares and
browned in butter. Simmer until the meat is done,
adding more cream if required. Serve very hot.
BLANQUETTE OF MUTTON
Divide a breast of mutton between the ribs.
Put into a saucepan with a head of celery cut fine,
150 Mags to Cook /Beat an& poultry 333
a small onion, and a bay-leaf. Cover with boiling
water or stock, bring to the boiling point, and boil
rapidly for five minutes. Skim and simmer slowly
for an hour. Take up the meat and reduce the liquid
by rapid boiling to a pint. Strain, thicken while
stirring with flour browned in butter, take from the
fire, add the yolks of two eggs beaten smooth with
a little cold water, season with salt and pepper, and
pour over the meat. Sprinkle with minced parsley
and serve with a border of mashed potatoes or
boiled rice.
RAGOUT OF MUTTON
Have three pounds of the breast of mutton cut
into squares. Brown in butter, dredge with flour,
and add four cupfuls of water. Stir until the
liquid thickens, then add a sliced onion and a diced
turnip which have been browned in butter, pepper
and salt to season, a bay-leaf, and a tablespoonful
of minced parsley. Simmer for an hour and a half,
take out the bay-leaf, and serve in a casserole.
BROILED LAMB'S KIDNEYS
Split and skin the kidneys, dip in olive-oil,
season with salt, pepper, and grated nutmeg, fasten
open with skewers, dip in crumbs, broil, and serve
with any preferred sauce.
MUTTON KIDNEYS IN CASSEROLE
Brown the kidneys in butter and put into the
casserole. Add a sliced onion fried, a slice of
bacon, two potatoes, sliced, and two carrots finely
334 /fcgrtle IReeD Goofc
minced. Add enough stock or water to cover,
put on the lid, and bake slowly for three hours.
Serve in the casserole.
KIDNEY BACON ROLLS
Peel and chop fine a small onion. Mix it with
a cupful of bread crumbs, a tablespoonful of chopped
parsley, the grated rind of half a lemon, and black
pepper, paprika, and grated nutmeg to season.
Make to a smooth paste with beaten egg, spread
the mixture on thin slices of bacon, and place a
small kidney on each. Roll up and fasten with
toothpicks or skewers. Put the rolls in a hot oven
and bake for twenty minutes. Garnish with
parsley and sliced lemon.
DEVILLED KIDNEYS
Parboil, skin, and split the kidneys, dip in melted
butter, season highly with red pepper, and broil.
Serve with melted butter and minced parsley.
LAMB STEW WITH DUMPLINGS
Have the lamb cut up into small squares. Cover
with cold water, bring gradually to the boil, and
cook slowly until it is nearly done. Add three slices
of salt pork, cut into dice and fried crisp, two
sliced onions, and two or three raw potatoes cut
into dice. Cover and cook until the meat is tender.
Sift two cupfuls of flour with a spoonful of baking-
powder and a pinch of salt. Add enough milk to
make a very stiff batter. Drop the dumplings
150 Mass to Cooft dfceat atrt poultry 335
into buttered patty pans, place in a steamer and
steam over boiling water. Thicken the gravy with
a little flour blended smooth with cold milk.
ENGLISH MUTTON STEW
Have three pounds of the breast of mutton cut
into squares. Brown in butter with half a dozen
onions chopped fine. Dredge with flour, add six
cupfuls of stock or water, and cook until it thickens,
stirring constantly. Season with salt, pepper, and
grated nutmeg, add two chopped carrots, two
chopped turnips, a bunch of sweet herbs, and a
crushed clove of garlic. Cook for thirty minutes,
add one cupful of lima beans, and cook until the
beans are done. Skim the liquid, take out the
parsley, and serve. This may be cooked in a
casserole, after the meat has been browned.
IRISH STEW
Put trimmed loin mutton chops into a deep pot
with alternate layers of seasoned and sliced raw
potatoes. Add enough cold water nearly to cover
and four each of turnips and onions, cut into small
bits. Cover, and simmer slowly until the vege-
tables are soft, and nearly all the gravy has been
absorbed.
STEWED LAMBS' TONGUES
Boil the tongues for an hour and a half. Plunge
into cold water and remove the skins. Chop fine
a large onion, two slices of carrot, and three slices
336 /Hurtle TReeD Cool? JBooft
of turnip. Fry brown in butter, dredge with flour,
add two cupfuls of stock or water, and cook un-
til thick, stirring constantly. Season with salt
and pepper, a bay-leaf, a pinch of celery seed, and
add the sliced tongues. Simmer for two hours.
Thicken the gravy with browned flour if required,
and remove the bay-leaf. Serve with a border of
diced, cooked carrots, and turnips.
PICKLED LAMBS' TONGUES
Cook the tongues for two hours in salted and
acidulated water to cover. Drain, put into an
earthen jar, pour over boiling spiced vinegar, and
let stand for three or four days before using.
FRICASSEE OF LAMBS' TONGUES
Boil five tongues for two hours in salted water.
Cool in the water in which they were boiled, skin,
and trim. Cut in two lengthwise, season with salt
and pepper, dredge with flour, and fry in butter
with a little minced parsley. Make a sauce of
two tablespoonfuls of grated horseradish, one table-
spoonful each of mustard, vinegar, and salad oil,
and salt and pepper to season. Serve the sauce
separately.
BOILED LEG OF LAMB
Soak the leg for an hour in salted and acidulated
water to cover. Drain, wipe dry, dredge with flour,
wrap in a cloth, tie firmly, and boil for an hour and
a half in water to cover, seasoning with pepper and
sweet herbs. When cooked, drain, take off the
150 THHa^s to Coofc /Beat anD poultry 337
cloth, garnish with parsley and sliced lemon, and
serve with Caper Sauce.
LAMB POT PIE
Cut three pounds of lean mutton or lamb into
squares, removing fat and gristle. Cover with
cold water, bring to the boil, and simmer for an
hour. Add a cupful of salt pork cut into dice,
and fried crisp, and stew half an hour longer. Sea-
son with salt, pepper, and kitchen bouquet. Sift
together two cupfuls of flour, a pinch of salt, and
a heaping teaspoonful of baking-powder. Add
enough milk to make a soft dough, roll out, cut
into small strips, and drop into the stew. Cover,
cook for ten minutes, and serve very hot.
LAMB CROQUETTES
Chop fine a pound and a half of uncooked lamb.
Peel and chop one large onion and mix it with the
meat. Season with pepper and salt. Shape the
mixture into small balls, cover with cold water,
bring to the boil, and simmer slowly until done.
Beat the yolks of four eggs with the strained juice
of two lemons and a pinch of salt. Cook slowly
over boiling water until it begins to thicken, then
add slowly one cupful of the water in which the
meat balls were boiled. Cook slowly for ten
minutes longer, stirring constantly. Strain the
sauce over the balls and serve very hot.
STUFFED SHOULDER OF LAMB
Remove the bone, fill with seasoned crumbs, and
338 /Battle TRceD Coot? JBooh
sew up. Cover the bottom of a deep pan with thia
slices of salt pork and sliced onion. Sprinkle with
chopped sweet herbs, lay the meat in, dredge with
salt and pepper, and pour over a quart of stock.
Cook slowly for two hours. When done, take up the
meat, rub the gravy through a coarse sieve, reduce
by rapid boiling, thicken with browned flour, pour
over the meat, and serve with a border of green
peas.
MUTTON BIRDS
Make a stuffing of bread crumbs seasoned with
butter, salt, pepper, sage, and summer savory.
Mix to a smooth paste with beaten egg. Spread
thin slices of raw mutton with the mixture, roll up,
and fasten with toothpicks. Brown in butter,
then add a little hot water, and finish cooking in
the oven, basting frequently. Thicken the gravy
with browned flour and serve in a casserole.
CURRIED MUTTON
Chop a large onion fine and fry it in butter.
Add one tablespoonful each of curry powder and
flour, and a teaspoonful of salt. Stir until thor-
oughly mixed and add gradually two cupfuls of
water or stock. Have ready two pounds of lean
mutton, cut in small pieces. Fry brown in butter,
add to the curry, and simmer until tender. Sur-
round with a border of boiled rice and serve piping
hot.
150 "Qdags to Goofc fl&eat anD {poultry 339
STUFFED CABBAGE LEAVES
Parboil and chop lean mutton, mix it with an
equal quantity of boiled rice, and season with salt,
pepper, and butter. Use the white leaves of
cabbage. Lay a large spoonful of the meat and
rice on each leaf, fold, and tie securely. Tie all
the prepared leaves in cheese-cloth and boil slowly
for half an hour in the water in which the mutton
was boiled. Take off the cloth, remove the strings,
and serve with melted butter.
LAMB IN MINT JELLY
Chop fine a bunch of mint, cover with vinegar,
and add sugar to taste. Let- stand over night.
Rub through a fine sieve, and add enough white
stock to make the required quantity of jelly.
Tint green with color-paste if desired, and add
soaked and dissolved gelatine in the proportion of
one package to a quart. Add also a tablespoonful
of finely chopped mint leaves. Pour a thin layer
of jelly into a mould, cover with thin slices of lean,
rare, cooked mutton, and let harden. P.epeat
until the mould is full. Set away to cool, turn out,
garnish with fresh mint leaves, and serve with
mayonnaise.
SHEPHERD'S PIE
Chop fine and season to taste cold cooked mutton.
Put into a buttered baking-dish with enough stock
or gravy to moisten. Cover with highly seasoned
mashed potato to which a beaten egg has been added
340 /fosrtie IRccD Goofe :!Boofc
and bake until the potato is puffed and brown.
Serve in the same dish.
PORK
SAUSAGE ROLLS
Prepare a good pie-crust, not too rich. Roll
out half an inch thick, cut into strips, and roll
a small sausage in each strip. Put the rolls into
a baking-pan, and bake for half or three-quarters
of an hour.
FRANKFURTERS
Drop the sausages into boiling water and boil
slowly until they float. Drain, and rub with a
mixture of butter, lemon- juice, and made mustard,
heated very hot.
ROASTED SAUSAGES
Peel, core, and slice four or five tart apples.
Make a syrup of one cupful each of sugar and water
and cook the apples in it very slowly until tender.
Prick the sausages with a fork, simmer in boiling
water for fifteen minutes, then drain and brown
in the oven. Put the sausages in the centre of a
small deep platter, arrange the apples around in
a border, and serve.
ROAST HAM WITH SHERRY
Soak a small lean ham in cold water for six
hours, wipe dry, put into a saucepan, and cover
with cold water. Add an onion, four sprigs of
150 "001380 to Cook jflfoeat anD poultry 341
parsley, and six each of cloves and pepper-corns.
Boil slowly for two hours. Let cool in the water,
take up, skin, and sprinkle thickly with crumbs and
sugar. Put into a roasting-pan with one pint of
sherry. Bake for forty minutes, basting every
ten minutes. Serve the ham hot with the gravy
in a separate bowl, or cold if preferred.
BAKED HAM WITH NOODLES
Butter an earthen baking-dish and fill with
alternate layers of cold cooked chopped ham and
cooked and drained noodles. Have ham on top.
Beat two eggs with a cupful of milk, pour over,
cover with crumbs, dot with butter, and brown in
the oven.
PORK CHOPS A LA MARYLAND
Dip the pork chops in beaten egg, then in seasoned
crumbs, and put into a dripping-pan. Cover and
cook in a very hot oven, adding a little boiling
water if necessary to keep from burning. Serve
with any preferred sauce.
JELLIED PIGS' FEET
Take two pounds of the pickled pigs' feet as
they come from the market, and boil in water to
cover, seasoning with salt, pepper, celery seed, and
a little vinegar. Boil until the meat slips from the
bones. Remove the meat, cut it into small pieces,
and reduce the liquid by rapid boiling to a cupful.
Put the meat into a mould, pour the liquid over,
and set away to cool. Serve with potato salad.
342 /Bertie IReeD Goofc JSoofc
BROILED PORK TENDERLOIN
Trim off all the fat and the sinew from two
tenderloins of pork. Dip in seasoned oil and broil
slowly. Chop fine one tablespoonful each of
pickles and parsley and mix to a smooth paste with
two tablespoonfuls of melted butter and one tea-
spoonful of vinegar. Pour over the sauce and serve.
BREADED TENDERLOINS
Split and trim the tenderloins, and marinate for
an hour in lemon-juice and oil, seasoned with salt
and pepper. Dip in fresh bread crumbs, broil,
and serve with Piquante Sauce.
PORK TENDERLOINS WITH SWEET PO-
TATOES
Wipe two pork tenderloins, put into a dripping-
pan, and brown quickly in a hot oven. Sprinkle
with salt, pepper, and powdered sage and bake for
forty-five minutes, basting from three to four
times. Have half a dozen sweet potatoes par-
boiled. Peel, cut in half, sprinkle with sugar, and
put into the pan with the meat. Cook until soft,
basting whenever the meat requires it.
MOCK DUCK
Split a large pork tenderloin, stuff with highly
seasoned poultry stuffing, tie into shape, and roast.
Baste frequently, take up, remove the string, and
serve with gravy made of the drippings.
150 TKHaB0 to Gooft /ifteat anD poultry 343
ROAST SPARERIBS
Trim off the rough ends, crack the ribs through
the middle, rub with salt and pepper, fold over
where cracked, stuff, sew or wrap with twine, put
into dripping-pan with a pint of water, baste
frequently and turn once. Should be a rich, even
brown. Dressing: Three tablespoonfuls of bread
crumbs, a finely chopped onion, same of apple,
half a teaspoonful each of powdered sage, salt,
and pepper, and two tablespoonfuls of chopped
beef suet. Cook slowly in a little water.
ROAST LEG OF PORK
Score a leg of young pork, fill the slits with chopped
onion and powdered sage, sprinkle with pepper,
salt, and crumbs, and roast as usual, basting fre-
quently. Serve with Cranberry Sauce.
GERMAN ROAST PORK
Boil the pork until tender, drain and roast in
the oven with three onions and three carrots sliced
thin, a little minced parsley, thyme, and two
cloves. Add one cupful of boiling stock, and baste
frequently for the first half hour. Then strain and
skim the gravy and reduce by rapid boiling until
there is just enough to coat the surface of the meat.
Spread it upon the meat, sprinkle thickly with
crumbs, dust with cinnamon and pepper, and bake
brown. Serve with a Cherry Sauce made as
follows:
344 /Rgrtle TReefc Goofc JBooft
Stone a pound of ripe cherries and simmer the
kernels for fifteen minutes in water to cover. Strain
the water, add to it the cherries, two cupful s of
water, half a dozen cloves, a wineglassful of claret,
a slice of bread, and sugar to taste. Simmer for
half an hour, rub through a sieve, and boil until
thick. Serve very hot.
PORK ROASTED WITH SWEET POTATOES
AND APPLES
Season a loin of pork and roast for two hours and
a half, basting often with the drippings and hot
water. About an hour before it is done, add peeled
sweet potatoes cut in halves and sprinkle with
sugar. Fifteen minutes later, add red cooking
apples cored but not peeled. Bake until all are
done, basting frequently. Thicken the drippings
with flour for a gravy and serve separately.
MOCK GOOSE
Parboil a leg of pork and remove the skin. Put
it in the oven to roast with a little water in the pan.
Rub with butter, sprinkle with powdered sage,
pepper, salt, bread crumbs, and finely minced
onion. Insert poultry stuffing under the skin of the
knuckle. Garnish the dish with balls of fried
Stuffing. Serve with gooseberry jam or tart apple
sauce.
BAKED CHINE WITH SWEET POTATOES
The chine is the backbone with the meat attached.
Rub with salt, pepper, flour, and sage, and put into
1 50 TRUags to Coofc flbeat and poultry 345
a dripping-pan with a pint of water. Lay a dozen
sweet potatoes peeled and cut into halves around
the meat. Bake, basting with the dripping. Serve
with the potatoes around the meats.
MOCK OYSTERS
Chop fine a pound and a half of fresh pork.
Season with salt and pepper and minced onion.
Add half the quantity of bread soaked until soft
and squeezed dry, bind with two eggs well-beaten,
shape into patties, and saute* in drippings. Garnish
with sliced lemon and parsley.
VEAL
BROILED SWEETBREADS A LA MAITRE
D'HOTEL
Soak and parboil the sweetbreads, cut into
slices, season with salt and pepper, dredge with
flour, and broil, basting with melted butter. Serve
with Maitre d'Hdtel Sauce.
CALF'S LIVER IN CASSEROLE
i
Lard a whole liver with strips of salt pork.
Brown in butter and drain off the fat. Brown a
heaping tablespoonful of flour in fresh butter, add
one cupful of white wine, and cook until thick and
smooth, stirring constantly. Put the liver into
a buttered casserole, pour over the gravy, add pepper
to season, a bay-leaf, a small bunch of parsley, a
bruised clove of garlic, two shallots, two onions,
346 /myrtle IReeD Goofc JBoofc
and a small carrot, sliced. Cover and cook slowly
for an hour. Put the liver on a platter and strain
the gravy over it. Return to the casserole, reheat,
and serve.
VEAL LIVER PATE
Run twice through the meat-chopper one pound
of calf's liver and half a pound of fat bacon. Season
with salt, pepper, mace, and parsley, add two
tablespoonfuls of finely chopped lean ham and a
chopped onion which has been fried in fat. Mix
with the yolks of two eggs and then fold in the stiffly
beaten whites. Line a mould with thin slices of
bacon, put in the meat, cover with bacon, and bake
slowly in a moderate oven. When it can be pierced
easily it is done. Let cool in the mould, turn out,
and garnish with parsley and lemon.
BOILED CALF'S TONGUE
Soak for an hour in cold water. Cover with fresh
cold water, bring quickly to the boil, and skim.
Add for each tongue a carrot and turnip sliced and
a small onion stuck with three cloves. Add sweet
herbs to season and a little salt and pepper. Cook
slowly for two hours. Drain, skin, and serve with
a border of spaghetti or macaroni. If they are
to be served cold, let them cool in the water in
which they were cooked.
VEAL CHOPS A LA PROVENCALE
Trim and clean veal chops and saute" in olive-
oil with a finely chopped onion. Add a little
150 TKHags to Cook flfceat and poultry 347
brown stock, half a dozen chopped mushrooms,
two minced beans of garlic, and a teaspoonful of
minced parsley. Bring to the boil, thicken the
gravy with browned flour cooked in butter, and
serve.
BRAISED VEAL CUTLETS
Trim and clean convenient pieces of veal cutlet
and lard with thin strips of bacon. Brown in a
little butter, add a little clear stock with chopped
onion, carrot, and turnip to season, and simmer until
done. Drain and serve with string beans.
BAKED VEAL CUTLET
Butter a baking-pan, pour in a cupful of cold
water, and lay in a thick slice of veal cutlet. Spread
over the cutlet a dressing made of two cupfuls of
bread crumbs, a chopped onion, a beaten egg, and
salt, pepper and melted butter to season. Cover
the pan, bake for half an hour, then take off the
lid and brown.
VEAL BIRDS
Cut veal cutlets into convenient pieces and flatten
with a potato-masher. Mix seasoned crumbs with
chopped salt pork or bacon and make a stuffing.
Roll up and tie into shape with strings. Brown
in fat with a sliced carrot and a chopped onion.
Add one cupful of stock, cover, and cook slowly
for twenty minutes. This can be served in a
casserole.
348 /Hurtle TReefc Coot? 3Boofc
MOCK FRIED OYSTERS
Cut a veal cutlet into small pieces. Pound each
piece until very tender. Dip in beaten egg, then
in seasoned crumbs, and fry in deep fat. Serve
with Tomato Sauce and shredded cabbage.
STEWED BREAST OF VEAL
Brown a breast of veal in butter. Add two
cupfuls of hot water or stock, a bunch of sweet
herbs, two onions, half a dozen cloves, the peel
of half a lemon, a blade of mace, and salt and pepper
to season. Cook slowly, take up the veal, remove
the larger bones, and strain the cooking liquid.
Cook together one tablespoonful each of butter and
flour, add the veal stock and one cupful of cream.
Cook until thick, stirring constantly. Take from
the fire, add the yolks of two eggs well-beaten, the
juice of half a lemon, and half a dozen parboiled
oysters. Pour the sauce over the meat and serve.
VEAL STEW WITH DUMPLINGS
Cut three pounds of veal into strips, cover with
cold water, boil, and skim. Add pepper, salt, and
a little butter and a sufficient quantity of raw
potatoes cut into balls with a French cutter. Make
a batter of two eggs, half a cupful of milk, a pinch
of salt, and enough sifted flour to make a batter
that will drop from the spoon. Drop into the stew
a spoonful at a time, cover, and boil for twenty
minutes. Or steam the dumplings in oiled patty
pans.
150 TIDlaBS to Coofc fl&eat anO poultry 349
GERMAN VEAL STEW
Sprinkle a breast of veal with salt and ginger.
Slice an onion and fry it in butter with a little
parsley and two or three celery tops. When hot,
put in the breast of veal. Cover tightly and brown
the veal in the same fat. Add half a cupful of
canned tomatoes and a very little hot water. Cover,
and cook slowly for two hours, turning the meat
frequently. Thicken the gravy with flour rubbed
smooth in a little cold water, season with minced
parsley or carraway seed, boil up once, and serve.
ROAST LOIN OF VEAL
Leave the kidney in. Unroll the loin and stuff
with highly seasoned poultry stuffing, packing
well around the kidney. Fold, tie firmly into shape,
and roast, basting with the drippings and a little
hot water. Before taking up, dredge with flour,
and baste two or three times with melted butter.
Take off the string and serve with a gravy made
from the stuffing and thickened drippings.
STUFFED BREAST OF VEAL
Make a stuffing of stale bread crumbs and mix
with a liberal quantity of finely chopped salt pork.
Season with onion, salt, pepper, minced parsley,
and melted butter. Fill the cavity under the thick
part of the breast with as much stuffing as can be
forced in and skewer into shape. Roast, basting
frequently with melted butter and drippings.
350 /fcgrtle TReeD Cook JBoofc
ROAST SHOULDER OF VEAL
Have the knuckle removed from a shoulder of
veal and roast the fillet, basting frequently with
melted butter and the drippings. Garnish with
quartered lemons and parsley and serve with Oyster
Sauce.
ROAST VEAL A L'lTALIENNE
Bone a loin of veal, stuff with seasoned crumbs,
and tie into shape. Season with salt and pepper,
rub thickly with butter, and put it into a roasting-
pan with half a cupful of water. Cover and roast
for two hours, basting frequently. Drain the
meat and brush it with the yolk of an egg, beaten
smooth with half a cupful of stock. Sprinkle
thickly with crumbs, grated cheese, and minced
parsley, dot with butter, and brown in a very hot
oven. Serve with mashed potatoes or potato
croquettes.
BREAST OF VEAL BAKED
Rub a well-trimmed breast of veal with melted
butter, season highly with salt and pepper, and
brown quickly in a hot oven. Pour over two
cupfuls of canned tomatoes and bake until the
veal is well done. Serve with the tomatoes as a
garnish for the meat.
VEAL LOAF
Chop fine three pounds of raw veal. Mix with
three eggs beaten with three tablespoonfuls of cream
150 "UHags to Coofc /Sfteat anD poultry 351
or milk, four crackers rolled and sifted, and pepper,
salt, and sage to season highly. Shape into a loaf
and bake, covered in a little water, basting fre-
quently with melted butter. Serve either hot or
cold.
BRAISED KNUCKLE OF VEAL
Have a three-pound knuckle of veal larded and
brown it in pork fat, seasoning with salt and pepper.
Add stock to moisten and one cupful of partially
cooked lima beans. Cook for forty-five minutes,
and serve very hot.
VEAL IN CASSEROLE
Have lean veal cut into convenient pieces. Put
into a buttered casserole and cover with milk.
Add a teaspoonful or more of finely chopped
parsley, cover, and simmer very slowly until done.
It must not boil. Thicken with a little flour
cooked in butter, season to taste, and serve.
JELLIED VEAL
Cover a knuckle of veal with cold water, bring
to the boil, and simmer for two hours, skimming
as needed. Add a slice of onion, a blade of mace,
a dozen cloves, half a dozen peppercorns, a pinch
of allspice, and half a nutmeg grated. When the
meat falls from the bones, take out the bones,
shred the meat, and reduce the liquid by rapid
boiling until there is barely enough to cover the
meat. Wet a mould with cold water, put in the
352 /Rgrtle IReeD Gooft
meat, add to the liquid the juice of a lemon and
salt and pepper to season, and pour over the meat.
Let stand overnight and serve cold.
KOENIGSBERGER KLOPS
Chop together three-quarters of a pound of veal
and one-quarter pound of fresh pork. Soak three
slices of stale bread in cold water, wring dry, and
add to the meat. Add salt, pepper, and minced
parsley to season. Shape into small balls, cover
with cold water, bring to the boil, and simmer
gently for half an hour. Strain the cooking liquor
and reduce by rapid boiling to a pint. Cook
together one tablespoonful each of butter and
flour, add the cooking liquid, and cook until thick,
stirring constantly. Take from the fire, add the
yolks of two eggs well-beaten and two tablespoon-
fuls of capers with a little of the caper vinegar.
Pour over the klops and serve.
i ^- _
; VEAL AND OYSTER PIE
Cut into small pieces one pound of the neck
of veal, cover with cold water, and cook slowly
for an hour. Add two or three slices of salt pork
cut into dice, a chopped onion, a tablespoonful of
minced parsley, and salt and pepper to taste.
Make a cupful of Cream Sauce in a separate pan,
pour into the veal, and cook for twenty minutes
longer. Pour into a baking-dish, cover the top
with a layer of raw oysters, dredge with salt and
pepper, cover with pastry, and bake for half an
hour. Serve either hot or cold.
150 Mags to Cooft flfceat an& poultry 353
VEAL CROQUETTES
Chop fine cold cooked veal and season with salt,
pepper, paprika, celery salt, grated onion, and
minced parsley. Mix with a little very thick
Cream Sauce and cool. Shape into croquettes,
dip in egg and crumbs, and fry in deep fat. Serve
with a border of green peas.
MOCK TERRAPIN
Reheat cold cooked veal, cut into dice, in Cream
Sauce. Take from the fire and add an egg beaten
with a tablespoonful of sherry. Add also two or
three hard-boiled eggs coarsely chopped and a
little minced parsley. Heat, but do not boil.
Season with salt and red and white pepper, and
serve.
CHICKEN
BROILED CHICKEN
Have young chickens cleaned and split down the
back. Break the joints, season with salt and
pepper, and rub with melted butter. Broil for
twenty minutes and serve very hot.
FRIED CHICKEN
Clean and cut up two spring chickens, season
with salt and pepper, and fry brown in butter with
a chopped onion and a dozen fresh mushrooms.
Pour over a wineglassful of white wine, and a cupful
354 rtbgrtle IReeO Goofc JBoofc
of stock. Add two cupfuls of canned tomatoes
which have been rubbed through a sieve, and a
tablespoonful of minced parsley. Thicken with
flour browned in butter, heat thoroughly, season
to taste, and serve.
FRIED CHICKEN WITH GREEN PEPPERS
Clean and joint two spring chickens, fry brown
in butter, and put into the oven to finish cooking.
Seed and shred six sweet peppers and boil in salted
water until soft. Drain, and add to the chicken.
Pour over two cupfuls of cream, bring to the boil,
thicken with a little flour cooked in butter, and serve.
BREADED FRIED CHICKEN
Clean and cut up a young chicken, dip in beaten
egg, then in seasoned crumbs, and fry brown in
fat to cover. Serve with Cream Sauce to which
minced parsley has been added.
CHICKEN STUFFED WITH OYSTERS
Fill a chicken with drained oysters which have
been seasoned highly with salt, pepper, and melted
butter. Sew the chicken up in cheese-cloth and
boil, allowing twenty-five minutes to the pound.
Take off the cloth, pour over a Maitre d'H6tel
Sauce, and serve.
CHICKEN STEWED WITH ASPARAGUS
Clean and cut up a chicken, season with salt
and pepper, and brown in butter. Dredge with
150 TKHaB3 to Cooft /Beat and poultry 355
flour and sprinkle with minced parsley. Boil two
bunches of asparagus in salted water until tender
but not broken. Put a lump of butter and a table-
spoonful of cream into a saucepan and put half
of the asparagus on it. Sprinkle with pepper, lay
the pieces of chicken upon it, cover with the re-
mainder of the asparagus, dot with butter, pour
over a cupful of cream, and cook slowly until done.
Serve with small squares of fried bread or with
toast points.
SPANISH CHICKEN STEW
Clean and joint two spring chickens. Brown in
butter and add five sliced onions, a can of tomatoes,
four cloves of garlic, two tablespoonfuls of butter,
a pod of red pepper without the seeds, and salt
to taste. Cook slowly for forty-five minutes, add-
ing stock or water if necessary to keep from burn-
ing. Take out the pepper and the garlic, add a can
of peas, and simmer for fifteen minutes longer.
Thicken the gravy with two tablespoonfuls of flour
rubbed smooth with a little cold water and the
yolk of an egg well-beaten.
FRICASSEE OF CHICKEN
Clean and cut up the chicken, and brown in
butter with a sliced onion and a carrot. Season
with salt and pepper, dredge with flour, add three
cupfuls of stock or water, and cook until the sauce
thickens, stirring constantly. Add a cupful of
canned tomatoes and simmer until the chicken
356 fl&Bttle TReeD Cook 3Book
is done. Add a can of mushrooms cut in pieces,
and a little minced parsley. Heat thoroughly and
serve.
FRICASSEE OF CHICKEN WITH BISCUIT
Sift together four cupfuls of flour, four teaspoon-
fuls of baking-powder, and a pinch of salt. Work
into it half a oupful of butter, and add enough milk
to make a soft dough. Roll out, cut into biscuits,
and bake. Cook two chickens, cleaned and cut
up, in water to cover, seasoning with salt and
pepper. When very tender, thicken the liquid with
flour cooked in butter. Stir constantly. Split the
biscuits and cover a serving platter with them.
Pour over the chicken and serve.
CHICKEN PIE
Clean and cut up a chicken, boil until tender,
cool, and remove the bones. Line a buttered
baking-dish with a rich biscuit dough, and put in
half of the chicken, seasoning with butter, pepper,
and salt. Add a layer of hard-boiled eggs cut in
slices, and the rest of the chicken. A few potato
balls cut with a French vegetable cutter, and boiled
until nearly done may be added. Add enough of
the water in which the chicken was boiled to fill
the dish cover with a biscuit crust which has a
large hole in the centre for the steam to escape
brush with the beaten white of egg, and bake for
half an hour or more.
150 TWlass to Coofc /I&eat anfc poultry 357
CHICKEN POTPIE
Clean and cut up the chicken. Put a small plate
in the bottom of the kettle, put in the chicken,
cover with hot water, and season with butter,
pepper, and salt. Sift together three cupfuls
of flour and three teaspoonfuls of baking-powder.
Mix with enough milk or water to make a very
thick batter. Drop the batter by spoonfuls into
buttered patty pans, place in steamer, cover and
steam over another pan of boiling water. Skim
out the chicken, arrange on a platter, and thicken
the gravy while stirring with flour blended with a
little cold milk. Pour over the chicken and dump-
lings and serve.
ROAST CHICKEN
Stuff a chicken with highly seasoned crumbs to
which a few chopped chestnuts have been added.
Sew up, and lard the breast with thin strips of
bacon. Roast and serve with Cream Sauce to
which chopped cooked oysters have been added.
CURRIED CHICKEN
Clean and cut up a chicken and boil it until
tender in water to cover. Drain the chicken and
brown in butter with two small onions sliced.
Sprinkle with two teaspoonfuls of curry powder,
pour over the water in which the chicken was
boiled, heat thoroughly, and thicken while stirring
with a tablespoonful of flour rubbed smooth with
358 /Hurtle TReeD Coofc JBoofc
a little cold water. Take from the fire, add the
beaten yolk of an egg, and serve with a border of
boiled rice.
CHICKEN A LA CREOLE
Clean and cut up a young chicken, season with salt
and pepper, and fry brown in hot fat with two
thinly sliced onions. Dredge with flour and add one
cupful each of white stock and stewed and strained
tomatoes. Cook until it thickens, stirring con-
stantly, and simmer the chicken in it until tender,
adding more stock if needed. Add a tablespoonful
of tarragon vinegar, salt and pepper to season, and
a cupful of cooked and broken macaroni. Serve
very hot with a garnish of parsley.
CHICKEN A LA JEAN
Clean and disjoint the chicken. Fry brown in
an iron kettle, using equal parts of butter and
olive-oil for fat. When brown, season with salt
and pepper, pour in a cupful of stock, cover, and
cook slowly until done, adding more stock if re-
quired. Dredge with flour and turn the chicken
slowly in the gravy until the gravy is thick. Take
up the chicken, strain the gravy over it, garnish
with parsley, and serve.
CHICKEN IN CASSEROLE
Put a small cleaned chicken into a casserole with
a dozen peeled onions, two bay-leaves, a cupful of
carrot cut into dice, a small turnip chopped fine,
150 mass to Cooft /Beat anO poultry 359
and two stalks of celery cut into small pieces.
Fill the casserole half full of boiling stock, cover,
and cook in a hot oven for an hour and a half,
basting frequently. When the chicken is half done,
add salt and pepper to season. Serve in the cas-
serole. Either fresh or canned mushrooms may
be added.
JELLIED CHICKEN
Have a chicken cleaned and cut up. Cook in
boiling water to cover until the meat falls from
the bones. Take out the bones, remove the skin,
season with salt and pepper, and arrange in a mould.
Reduce the liquid by rapid boiling and add to it
a package of soaked and dissolved gelatine, pepper
and salt to season highly, and the juice of a lemon.
Pour over the chicken and cool on ice. Serve
with a garnish of hard-boiled eggs and parsley.
MAYONNAISE OF CHICKEN
Clean and disjoint the chicken, and boil until
tender in water to cover. Cool in the water in
which it was boiled and remove the skin and fat
and bones. Keep the pieces of chicken as large
as possible. Arrange on a platter, and pour over
a stiff mayonnaise dressing. Sprinkle with minced
parsley, and garnish with lettuce leaves.
PRESSED CHICKEN
Have two chickens cleaned and cut up. Boil
until the meat drops from the bones, then drain,
360 fl&Bttle TReeD Goofc JBooft
and chop it fine. Reduce the liquid by rapid
boiling to a cupful. Add to it a heaping table-
spoonful of butter, a teaspoonful of pepper, a
pinch of allspice, and an egg well-beaten. Mix
thoroughly with the meat and press into a buttered
mould. Cool on ice and serve cold, garnished
with slices of hard-boiled eggs and parsley.
CHICKEN A LA WALDORF
Cut cold cooked chicken into dice. Reheat in
two cupfuls of cream, seasoning with salt and
pepper. Thicken with the yolks of two eggs beaten
with two tablespoonfuls of Madeira. Mix thor-
oughly, and heat but do not boil. Take from the
fire, add a heaping tablespoonful of butter, and
serve.
: CHICKEN CROQUETTES
Chop fine cold cooked chicken, and mix with a
cupful of Cream Sauce. Add two eggs well-
beaten, seasoning to taste, and enough bread
crumbs to make the mixture very stiff. Cool,
shape into croquettes, dip in egg and crumbs, fry
in deep fat, and serve with any preferred sauce.
CHICKEN AND MACARONI
Shred cold cooked chicken very fine. Arrange
it on a buttered baking-dish with alternate layers
of cooked and broken macaroni, seasoning each
layer with butter, pepper, and salt. Moisten
150 *GClaE0 to Cooft flBeat an& poultry 361
with cream, cover with crumbs, dot with butter,
sprinkle with cheese, and bake brown. Serve in
the baking-dish.
DUCK
BRAISED DUCKS WITH OLIVES
*>s
Partly roast a pair of ducks and put them into
a saucepan with two cupfuls of stock and two
dozen pitted olives which have been rinsed in
boiling water. Cover and cook in the oven for half
an hour, basting frequently. Take up the ducks,
skim off the fat, thicken the gravy with a little
flour and butter cooked together, pour the sauce
over the ducks, and serve.
ROAST DUCK
Rub a prepared and cleaned duck with butter,
dredge with flour, season with salt and pepper,
and roast, covered, in a hot oven. Make a gravy of
the drippings, adding stoned olives to it, and sur-
round the duck with a border of green peas.
GOOSE
ROAST GOOSE
Parboil for two hours, drain, and stuff with
seasoned mashed potatoes. Roast in a covered
roaster with two cupfuls of water in the pan.
When done pour off the surplus fat, add enough
362 /Bbgrtle IRecD Coofc ;JBoofc
water or stock to make the amount of gravy re-
quired, thicken with browned flour and add little
butter cooked together, and season to taste.
, TURKEY
JELLIED TURKEY
Put a tough turkey into cold water to cover,
bring to the boil, and cook until the meat slips
from the bones. Remove the meat, chop it fine,
and return the bones to the stock. Simmer for
two hours, and strain through cheese-cloth. There
should be two cupfuls of the liquid. Add one pack-
age of gelatine that has been soaked and dissolved,
and season with salt, pepper, grated onion, lemon-
juice, and kitchen bouquet. Dip individual moulds
in cold water, and put a slice of hard-boiled egg
or pickled beet into the bottom of each one. Put
in a little of the jelly, and let harden. Fill the
moulds nearly to the brim with the minced and
seasoned turkey, cover with the jelly, and set away
to cool. Serve with mayonnaise. ,-
ROAST TURKEY STUFFED WITH
CHESTNUTS
Boil a quart of Spanish chestnuts, peel, chop,
and mash them. Mix to a paste with melted
butter, seasoning with salt and pepper, and stuff
the turkey loosely. Roast as usual, in covered
roaster and serve with Cranberry Sauce.
150 TUna^s to Coofc /ifteat an& poultry 363
ROAST TURKEY STUFFED WITH
OYSTERS
Make a stuffing of equal parts of bread and cracker
crumbs rolled fine. Season highly with salt,
pepper, and melted butter, and add a pint of raw
oysters with their liquor. Add also two eggs well-
beaten. Stuff the turkey loosely, truss, and roast,
in a covered roaster. Turn over when brown on
top. Make a gravy with the drippings, using
browned flour to thicken.
TURKEY CROQUETTES
Chop cold cooked turkey fine, season to taste, and
mix with very thick Cream Sauce. Season with
salt, pepper, celery salt, and curry powder. When
cool and stiff shape into croquettes, dip in egg and
crumbs, and fry in deep fat. Serve with a border
of green peas.
ESCALLOPED TURKEY
Reheat cold cooked turkey, cut small, in a Cream
Sauce. Arrange in a buttered baking-dish in
alternate layers with seasoned crumbs, having
crumbs and dots of butter on top Add also any
bits of stuffing that may remain. Add stock or
gravy to moisten, sprinkle with crumbs, dot with
butter, and brown in the oven.
ESCALLOPED TURKEY AND SAUSAGE
Butter a baking-dish, and fill it with alternate
layers of cold cooked minced turkey and sausage.
364 /Hurtle IReeD Cooft JBoofc
Fill the dish with stock or gravy to moisten, cover
thickly with crumbs, and pour over half a cupful or
more of cream or milk with which a well-beaten
egg has been mixed. Season with pepper and salt,
dot with butter, and bake covered. Sprinkle with
minced parsley before serving.
ESCALLOPED TURKEY AND OYSTERS
Reheat cold cooked turkey, cut fine, in a Cream
Sauce, seasoning with salt, pepper, and grated
nutmeg. Put into a buttered baking-dish with
alternate layers of drained oysters and seasoned
crumbs and dots of butter, and brown in the oven.
TURKEY LOAF ;
Chop fine the meat of a cold turkey, and to each
cupful add one-third of a cupful of cracker crumbs
and one egg. Mix thoroughly and add enough
of the stuffing to season. Shape into a loaf, roll
in cracker crumbs, dot with butter, and bake for
half an hour.
PIGEON
/
PIGEON PIE
Clean and cut up the pigeons. Cook until
tender in boiling water to cover, seasoning with
salt, pepper, and chopped onion. Drain, and put
into each pigeon a hard-boiled egg, with salt,
pepper, thyme, and a little butter to season. Put
150 mass to Cooft fl&eat anD poultry 365
into a deep baking-dish and strain over them the
liquid in which they were cooked. Add one cupful
of cream, one tablespoonful of butter, two table-
spoonfuls of bread crumbs, one tablespoonful of
minced parsley, and a pinch each of thyme and
salt. Cover the pie with a rich crust, bake, and
serve either hot or cold.
BROILED SQUABS WITH BACON
Clean the birds and split without detaching.
Dip in seasoned oil, broil, and serve on toast. Pour
over melted butter, seasoned with lemon-juice and
minced parsley, and garnish with slices of fried
bacon.
TWENTY WAYS TO COOK POTATOES
BOILED POTATOES
/
Peel potatoes of uniform size and soak for half
an hour in cold water. Cover with boiling salted
water and cook until tender but not broken. Drain
thoroughly and keep hot, uncovered, until dry
and mealy. Or, without peeling, let them stand
in cold salted water for half an hour before cooking.
Season with salt, pepper, and butter if desired.
Minced chives or parsley may be added.
POTATO BALLS
Season a pint of hot mashed potatoes with salt,
pepper, celery salt, minced parsley, and butter.
Add a little onion-juice if desired or a beaten yolk.
Moisten with a little milk or cream and add half
of a beaten egg if the yolk has not been used.
Shape into smooth round balls, brush with the
remainder of the egg, and bake on a buttered tin
until brown. Or, dip in egg and crumbs and fry
in deep fat. The celery salt may be omitted.
BAKED POTATOES
Scrub potatoes of equal size, wipe dry, and bake
for an hour in a hot oven. Break the skins that
366
(Twenty Wlavs to Cook potatoes 367
the steam may escape. Peel before baking if
desired.
BAKED MASHED POTATOES
Mix together two cupfuls of hot mashed potatoes,
half a cupful of cream or milk, two tablespoonfuls
of butter, the yolk of one egg, and the whites of four,
and salt and pepper to season. Beat very light,
folding in the stiffly beaten whites last. Turn into
a buttered baking-dish, brush with the beaten yolk
of egg, and brown quickly. Or, arrange mashed
potatoes in layers in a buttered baking-dish,
alternating with lumps of butter and grated Par-
mesan cheese. Have cheese and butter on top,
Brown in the oven and serve in the same dish.
BROWNED POTATOES
Peel and parboil potatoes of equal size. Drain
and put into a baking-dish or into the pan with
a roast and bake until brown, basting with butter
or drippings. They may be dredged with flour
before baking.
CREAMED POTATOES
Cover the potatoes with cold salted water, bring
gradually to the boil, and cook slowly. Cool in the
refrigerator. When ready to serve, peel and chop
very fine, and reheat in hot butter, seasoning with
salt, black pepper, and cream. Cover and let
stand for ten minutes before serving.
368 fl&Ettle TReeD Cook JSoofc
POTATO CAKE
Mash boiled potatoes, season with salt and pepper,
dredge with flour, and moisten with a very little
milk. Butter a frying-pan, and shape into a flat
cake to fit it. Cover and cook slowly until done,
then dot the top with butter, and brown in the oven.
The milk may be omitted and the potato shaped
like an omelet. Fry brown, turning once.
POTATO CROQUETTES
Mix together two cupfuls of hot mashed potatoes,
two teaspoonfuls of butter, one-third cupful of
grated cheese, and salt, cayenne, and grated nutmeg
to season. Add the yolks of two eggs beaten with
two tablespoonfuls of cream, mix thoroughly, and
shape into croquettes. Dip in flour, then in beaten
egg, then in crumbs, and fry in deep fat.
DUCHESS POTATOES
Beat the yolk of an egg and add to it enough
well-seasoned hot mashed potatoes to make a stiff
mixture. Shape into balls, put into a shallow
buttered baking-pan, brush with the well-beaten
white of the egg, and brown in the oven.
POTATO FLAKES
Butter a baking-dish and press hot boiled po-
tatoes into it through a colander or potato ricer,
having first sprinkled the potatoes with salt and
to Coofc potatoes 369
pepper. Put into the oven for a few minutes and
serve. Or, sprinkle with crumbs, pour over a little
melted butter, and brown in the oven.
POTATOES JULIENNE
Cut peeled and sliced potatoes into thin match-
like shreds. Soak for an hour in cold water, drain,
dry thoroughly, and fry in deep fat in a frying-
basket. Sprinkle with salt and serve. These are
sometimes called Shoestring Potatoes.
HASHED BROWN POTATOES
Peel and chop fine enough raw potatoes to make
a pint. Heat two tablespoonfuls of beef drippings
in a frying-pan, add the potatoes, sprinkle with
salt and pepper, add two tablespoonfuls of stock
or hot water, cover and cook slowly until soft,
then more rapidly until brown. If more liquid is
required, add a little stock or water or cream. When
a crisp crust is formed, loosen at the edges, and turn
like an omelet.
HASHED CREAMED POTATOES
Peel raw potatoes, chop fine, and put into a
buttered baking-dish with alternate layers of well-
seasoned Cream Sauce, sprinkling each layer of
potatoes with salt, pepper, minced parsley, and
onion-juice. Have sauce on top. Sprinkle with
crumbs, bake for half an hour, and serve in the
baking-dish.
370 /Bertie IRecD Goofc JBooh
LYONNAISE POTATOES
Slice two small onions and fry in butter. Reheat
with six or eight boiled potatoes sliced thin or cut
into dice. Season with salt and pepper, cook until
brown, sprinkle with minced parsley, and serve.
A few drops of vinegar or a teaspoonf ul of lemon-
juice may be added.
MASHED POTATOES
Peel potatoes and soak for an hour in cold water.
Drain, cover with fresh cold water, adding a tea-
spoonful of salt. Boil, put through a potato ricer,
season liberally with butter, moisten slightly with
milk or cream, and add pepper and salt to taste.
If desired, add a little celery salt. Beat thoroughly
and serve; or, put into the serving-dish, score the
top into squares with a knife, pour over a little
melted butter, and brown in the oven.
BOILED NEW POTATOES
Sorape off the skins, or rub off with a coarse
cloth. Soak for an hour in cold water, drain, cover
with cold salted water, and bring to the boil.
Cook for half an hour, drain, sprinkle with salt,
and dry for two or three minutes before serving.
Add a little melted butter if desired. Or, pour
over a cupful of cream or milk, which has been
boiled with a heaping tablespoonful of butter. Or
season with salt, pepper, minced parsley, melted
butter and cream; a sprinkle of carraway seed may
be added, or, serve with Hollandaise Sauce.
to Goofc potatoes 371
CREAMED NEW POTATOES
Rub the skins from new potatoes with a coarse
cloth. Cook until done in boiling salted water,
pour over a Cream Sauce, and, if desired, sprinkle
with minced parsley. Old potatoes, boiled whole,
may be served in the same way.
POTATOES O'BRIEN
Cut boiled potatoes into dice and reheat in
butter with canned red peppers cut into strips
or fried green peppers, or both, and season with
chopped onion fried in butter if desired. Or,
prepare according to directions given for French
Fried Potatoes, cutting into dice and frying with
them the red or green peppers or both.
STUFFED POTATOES
Cut the top from each of six baked potatoes, scoop
out the pulp, and mash to a smooth paste with three
tablespoonfuls each of butter and cream, and salt
and pepper to season. Add one-fourth cupful of
grated cheese and cook to a smooth paste. Take
from the fire, stir in one well-beaten egg, fill the
skins, and bake.
POTATOES AND CHEESE
Peel and chop raw potatoes and cook, covered,
very slowly in seasoned butter. When they are
soft, drain and put into a baking-dish in layers,
alternating with grated Parmesan cheese. Pour
372 /Hurtle TReeO Cook JBoofc
over a little melted butter and bake for half an
hour in a slow oven. Serve in the same dish.
POTATOES A LA PROVENCALS
Peel and slice the potatoes, wipe very dry, and
saut6 in oil. Cook slowly, adding a little minced
garlic and onion towards the last. Finish cooking
in the oven. Just before serving, drain and season
with salt, minced parsley, and lemon-juice.
ONE HUNDRED AND FIFTY WAYS
. TO COOK OTHER VEGETABLES
BOILED ARTICHOKES
Cut off the tips of the leaves and round off the
bottoms, removing the stalk and trimming away
the under leaves. Soak for half an hour in salted
water, washing thoroughly. Boil until tender
in a large quantity of salted water. Drain, and
remove the soft inside with a spoon. Put into a
serving dish, dot with butter, heat until the butter
is melted, and serve; or, serve with Be'chamel or
Hollandaise Sauce.
BOILED ASPARAGUS
Scrape and clean the asparagus and tie into
bundles of five or six stalks each, taking care to
have the heads even. Cook rapidly in boiling
salted water until tender. Drain, and serve on
toast with melted butter to which a little lemon-
juice may be added. Drawn-Butter, Cream,
Hollandaise, or White Sauce may be used instead.
The tips may be cooked in the same way.
373
374 flattie IReefc Cooft JBoofc
BAKED ASPARAGUS
Cut the tender parts of the asparagus into inch-
lengths, boil until tender in salted water, and drain.
Put a layer into a buttered baking-dish, season with
pepper and salt, dot with butter, sprinkle with
crumbs and hard-boiled eggs chopped fine. Repeat
until the dish is full, having crumbs and butter on
top. Bake for half an hour and serve in the same
dish. A thin Cream Sauce may be poured over
before sprinkling with the crumbs, and the eggs
omitted. A little grated cheese may be used
instead.
CREAMED ASPARAGUS
Boil the tender parts of asparagus until tender,
drain, and chop. Reheat in a Cream Sauce to
which a bit of baking-soda has been added. Season
with salt and pepper and cool. Stir into it three
eggs well-beaten with two tablespoonfuls of cream.
Pour into a buttered baking-dish and bake covered
for twenty minutes.
ESCALLOPED ASPARAGUS
Wash and cut up a bunch of asparagus, discarding
the tough ends. Boil in salted water until tender,
and drain. Boil three eggs hard, throw into cold
water, remove the shells and, chop fine. Butter
a shallow baking-dish, put in a layer of asparagus,
cover with chopped eggs, sprinkle with grated
cheese, and repeat until the dish is full, having
asparagus on top. Pour over two cupfuls of Drawn-
150 TOla^s to Goofc tbec THegetables 375
Butter or Cream Sauce, cover with crumbs, dot
with butter, sprinkle with grated cheese, and bake
until brown.
BOILED STRING-BEANS
Cut off the ends, remove the strings, and cut into
two or three pieces. Wash in cold water, drain,
and boil until tender in salted water. Drain, and
serve with melted butter. A bit of bacon or ham,
for flavor, may be boiled with the beans.
, STRING-BEANS WITH CREAM
String the beans and boil until tender in as little
water as possible. Without draining, add half a
cupful of cream, a tablespoonful of butter, and
pepper and salt to season.
STRING-BEANS WITH SOUR SAUCE
Remove the strings from a quart of beans, cut
in pieces, boil with a pinch of soda until tender,
and drain. Add a tablespoonful of butter blended
with a teaspoonful of flour, a tablespoonful of vine-
gar, and salt and pepper to taste. Simmer for
five minutes, while stirring add in a well-beaten
egg, and serve immediately.
STRING-BEANS EN SALADE
Prepare according to directions given for Boiled
String-Beans, changing the water once, and add a
tablespoonful of butter after changing. Drain and
376 flBgttle iReefc Cooft
pour over a French dressing to which a little chopped
onion has been added. Serve hot. The onion
may be omitted.
STRING-BEANS A LA BRETONNE
Prepare according to directions given for Boiled
String-Beans. Cut two small onions into thin
slices, fry golden brown in butter, dredge with
flour, and add a little white stock. Cook until
thick, stirring constantly, and seasoning with salt
and pepper Add the cooked beans to the sauce
with a crushed bean of garlic, cook for ten minutes,
sprinkle with minced parsley, and serve. The
garlic and parsley may be omitted and one chopped
onion used.
STRING-BEANS A LA PROVENQALE
Prepare according to directions given for Boiled
String-Beans and drain. Slice an onion, fry golden
brown in oil with minced parsley, thyme, chives,
and a bay-leaf. Remove the bay-leaf, add a little
vinegar, pour over the beans, reheat, and serve.
The juice of a lemon may be used instead of vinegar.
STEWED LIMA BEANS
Cover a pint of lima beans with a quart of boiling
water and cook for thirty minutes. Drain off
half the water, add a tablespoonful of chopped salt
pork and a little grated onion and minced parsley.
Add a pinch of salt and a cupful of hot milk and
150 Wags to Coofc Otber Vegetables 377
stew until the beans are tender. Thicken with
flour cooksd in butter and rubbed smooth in a
little cold milk.
LIMA BEANS WITH ONIONS
Soak a pint of dried beans overnight, drain, and
boil until tender in fresh water to cover. Drain
and keep warm. Parboil and chop three small
onions, fry in butter, and reheat the beans with the
onions. Moisten with brown gravy or thickened
stock.
LIMA BEANS A LA PHILADELPHIA
Prepare a pint of beans according to directions
given for Stewed Beans and reheat in Cream Sauce,
seasoning with salt, pepper, and a little grated
onion. Take from the fire and add the yolks of
tv.-o eggs beaten with a little cream. Serve very
hot.
BOILED BLACK BEANS
Soak the beans in cold water for three hours,
rinse thoroughly, and boil for three hours, or more
if necessary. Fry three thin slices of bacon and
add to it a little stock. Season with Chutney,
mushroom catsup, and anchovy essence. Reheat
the drained beans in the sauce.
FRIJOLES MEXICANA
Pick over and wash one pound of small red
Mexican beans, cover with cold water, bring to the
378 /tootle TRceD Gooft JSooft
boil, and add a pinch of soda. Cook for five minutes,
drain and rinse, then cover with cold water, and cook
slowly until soft. Melt two or three tablespoonfuls
each of drippings and butter. When sizzling hot
drop in two or three cloves of garlic, peeled and
crushed. Keep stirring until well browned, then
add two or three chopped and seeded green peppers
and a large onion, sliced. Stir until cooked, then
add a few tablespoonfuls of the boiled beans, mash-
ing a few of them to form a thickening gravy. Add
the rest of the beans with a portion of the liquor in
which they were cooked, and three or four tomatoes,
peeled and cut up. Simmer for an hour. When
ready to serve, grate one-half pound of Mexican
or Parmesan cheese and stir into the beans. Serve
very hot.
STEWED KIDNEY BEANS
Soak a cupful of beans overnight in cold water.
Drain, cover with cold water, add a chopped onion
and a carrot, three or four slices of bacon, and a
pinch of soda. Simmer until the beans are tender,
drain, season with butter, salt, and pepper, and
serve hot.
KIDNEY BEANS A LA CREOLE
Soak overnight a quart of kidney beans and cook
until tender in boiling salted water. Drain, put
a layer into a baking-dish with half a pound of
bacon in one piece which has been boiled until
tender and skinned, and a chopped onion. Cover
150 Was0 to Coofc tbec Vegetables 379
with beans, season with salt and red pepper, fill
the baking-dish with cold water, and bake slowly
until the liquid is nearly absorbed.
BOSTON BAKED BEANS
Wash and pick over a quart of navy beans.
Soak overnight in cold water to cover. In the
morning drain, cover with fresh water, and heat
slowly, keeping the water below the boiling point
until the skins will burst when a spoonful is gently
breathed upon. Drain the beans. Scald and
scrape the rind of half a pound of fat salt pork,
cut off one slice, and put into the bottom of the
bean-pot. Fill the pot with the beans and bury the
rest of the pork in it, scoring the rind deeply. Mix
one teaspoonful of salt with one tablespoonful of
molasses and three tablespoonfuls of sugar, add a
cupful of boiling water, pour over the beans, and
add more boiling water if necessary to fill the pot.
Cover the bean-pot and bake in a slow oven for six
or eight hours, adding boiling water as needed.
During the last hour of cooking, remove the lid so
that the top will be brown. A teaspoonful of
mustard may be added with the other seasoning.
This is the genuine Boston recipe. A sliced onion
put in with the pork is considered by many to be
an improvement.
BOSTON BAKED BEANS WITH TOMATO
SAUCE
Prepare according to directions given for Boston
Baked Beans. Chop an onion fine and cook it in
380 /Bertie IReeD Cook ;JBoo&
a can of tomatoes for half an hour. Two hours
before the beans are done, strain the tomato into
the bean pot, adding a little at a time.
BEAN CROQUETTES
Boil two cupfuls of soaked beans until soft.
Drain, press through a colander, season with salt
and red pepper, and add one tablespoonful each
of molasses, butter, and vinegar. Mix thoroughly,
cool, shape into croquettes, dip in egg and crumbs,
fry in deep fat, and serve with Tomato Sauce.
BOILED BEETS
Select small smooth beets and clean without
cutting or scraping. Boil for an hour or two and
cool. Remove the skins, cut into slices or quarters,
and serve either hot or cold. Or, reheat in stock
and melted butter, seasoning with salt, pepper, and
vinegar. The stock may be omitted if desired and
chopped onion and parsley added to the seasoning.
BUTTERED BEETS
Peel young beets, cut into dice, and cook slowly
until tender in water to cover. Add a tablespoonful
of butter, salt and pepper to season, and thicken
with a teaspoonful of cornstarch rubbed smooth
in a little cold water. Stir while boiling.
PICKLED BEETS
Wash small beets but do not cut. Cover with
boiling water and boil until tender. Drain, rinse
150 THUaBS to Coofc tber Vegetables 381
in cold water, peel, cut into slices, sprinkle with
sugar, salt, and pepper, cover with vinegar, and
let stand for several hours before using. Serve
cold.
BOILED BRUSSELS SPROUTS
Wash and pick over the sprouts and boil until
tender in water to which a little salt and baking-
soda have been added. Drain, and reheat in
melted butter with a little salt and pepper, but do
not fry. Serve on buttered toast.
BRUSSELS SPROUTS SAUTE
Boil the cleaned sprouts for twenty minutes in
salted water, drain, fry in butter, season with salt,
minced parsley, and pepper, and serve. Grated
nutmeg may be added.
BRUSSELS SPROUTS A LA PARMESAN
Boil the sprouts until tender in salted water and
drain. Arrange in a baking-dish with alternate
layers of grated Parmesan cheese. Season with
salt, pepper, and melted butter, and serve very
hot.
BOILED CABBAGE
Clean and quarter a firm cabbage and cover with
boiling salted water to which has been added a
pinch of baking-soda. Cook for fifteen minutes,
drain, rinse and cover with boiling salted water.
Cook until tender and drain, pressing out all the
382 flbsrtle IReeD Coofc JBoofc
liquid. Chop fine and season with salt, pepper, and
tomato catsup. Add a cupful of stock, heat thor-
oughly, add a tablespoonful of butter and a tea-
spoonful of lemon-juice and serve.
FRIED CABBAGE
Chop cold boiled cabbage and drain thoroughly.
Mix with two tablespoonfuls of melted butter, four
tablespoonfuls of cream, and pepper and salt to
season. Heat in a buttered frying-pan and let
stand long enough to brown slightly on the under
side. Two well-beaten eggs may be added to the
cabbage before heating; or, chop fine and fry brown
in butter, seasoning with salt, pepper, and vinegar.
CREAMED CABBAGE
Chop or shred a cabbage fine and cover with
boiling salted water to which a pinch of soda has
been added. Boil until tender, drain, rinse in hot
water, press out the liquid, and reheat in a Cream
Sauce. Add a little grated cheese if desired.
HOT SLAW
Chop half a cabbage fine, pour over a tablespoon-
ful of melted butter, and put into the oven. Beat
together one tablespoonful each of mustard and
olive-oil, add one teaspoonful of sugar and one
egg well-beaten with three-fourths cupful of cream.
Bring to the boil, season with salt and pepper,
pour over the hot cabbage, and serve.
150 TtdaBS to Coofc tber \0esetable0 383
COLD SLAW
Shred a white cabbage fine and soak in ice-water.
Make a dressing of the yolks of two hard-boiled
eggs, one egg well-beaten, half a cupful of olive-oil,
the juice of a lemon, and mustard, salt, and pepper
to taste. Drain the cabbage thoroughly, mix with
the dressing, and serve very cold.
CABBAGE WITH OYSTERS
Cut in two a small cabbage. Soak in cold water
for an hour, drain, and cover with boiling water to
which a teaspoonful of salt and a pinch of soda have
been added. Boil for five minutes, drain, rinse,
cover with fresh boiling water, and boil until tender.
Drain, arrange on a platter, and moisten thoroughly
with cream or melted butter. Cover with broiled
oysters, season with salt, pepper, and curry powder,
and serve.
CABBAGE WITH SOUR CREAM
Chop fine a small head of cabbage and cook in
water enough to keep from burning, seasoning with
salt and pepper. Beat together two eggs, one-
half cupful each of sour cream and vinegar, and
two tablespoonfuls of melted butter. Bring to
the boil, pour over the cabbage, and serve.
SMOTHERED RED CABBAGE
Shred a red cabbage and cook until tender with
a sliced onion and enough butter to keep from
384 fl&grtle IReefc Goofc JBooft
burning. When tender season with salt, pepper,
and butter, add two tablespoonfuls of sugar and
half a cupful of white vinegar.
',
STEWED RED CABBAGE
Shred a red cabbage very fine. Put into a kettle
with five sour apples peeled and quartered, pepper
and salt to season highly, one tablespoonful of
sugar, and a pinch of powdered cloves. Add water
to cover and boil until tender, adding more liquid
as needed. There should not be over one cupful
of water when done. Add a tablespoonful of
butter, simmer for ten minutes, and serve.
RED CABBAGE A LA BABETTE
Slice a red cabbage very fine, sprinkle with salt,
and add a peeled and sliced sour apple. Stew
slowly with a tablespoonful of drippings, a chopped
onion, and enough water to keep from burning.
When tender, season with vinegar, brown sugar,
and cinnamon. This is a Jewish recipe.
RED CABBAGE A LA HOLLANDAISE
Trim and shred a red cabbage and soak it in cold
water for an hour. Parboil for five minutes, then
drain. Fry a small chopped onion soft in butter,
add the cabbage and four tart apples, peeled, cored,
and chopped. Season with salt and pepper and
cook uncovered for thirty minutes, stirring oc-
casionally. Add half a cupful of cream, reheat,
and serve.
150 TMlaBS to Coofc tber Vegetables 385
BOILED CARROTS
Cook peeled and sliced carrots in salted boiling
water to cover. Drain and serve with melted
butter.
STEWED CARROTS
Parboil a bunch of carrots, drain, and cut into
dice. Put into a saucepan with two small onions
chopped, pepper, salt, and minced parsley to
season, and enough Drawn-Butter Sauce to moisten.
Simmer half an hour and serve.
FRIED CARROTS
Clean and parboil the carrots, drain, cut into
thin slices lengthwise, dip in egg and crumbs, and
fry in deep fat.
SPRING CARROTS
Trim and scrape two bunches of spring carrots.
Parboil for ten minutes in salted water to cover.
Drain, and rinse in cold water. Put into a deep,
baking-dish with two tablespoonfuls each of butter
and sugar and two cupfuls of well-seasoned beef
stock. Cover and cook slowly until tender. Drain,
reduce the liquid by rapid boiling, pour over the
carrots, and serve.
CARROTS AND PEAS
Cook separately until tender diced carrots and
green peas. Drain, mix, and reheat in White,
\
386 flfcgrtte IReeO Cook
Bechamel, or Cream Sauce, or season with salt,
pepper, and melted butter.
CARROT CROQUETTES
Cook until very tender enough peeled and sliced
carrots to make a pint. Mash through a sieve and
add the yolk of one egg well-beaten, a tablespoonful
of melted butter, and pepper and salt to season
highly. Cool on ice, shape into croquettes or
balls, dip in egg and crumbs, and keep on ice until
firm. Fry in deep fat, drain, and serve very hot.
( BUTTERED CARROTS
Cook peeled and sliced carrots until tender in
boiling salted water. Drain and put into a sauce-
pan with two tablespoonfuls each of butter and
sugar, for each two cupfuls of carrots. Stir con-
stantly until covered with syrup and colored a
little. Sprinkle with lemon- juice and serve im-
mediately.
BOILED CAULIFLOWER
Wash and trim a head of cauliflower and soak
it for an hour in cold salted water, head down.
Rinse thoroughly, cover with boiling salted water,
and boil until done. Drain, and serve with any
preferred sauce.
BAKED CAULIFLOWER
Prepare according to directions given for Boiled
Cauliflower. Put into a buttered baking-dish,
150 Tima0 to Coofc tbet Vegetables 387
pour over a Drawn-Butter Sauce, sprinkle with
crumbs, dot with butter, and add a little grated
cheese if desired. Brown in the oven and serve
in the baking-dish.
BUTTERED CAULIFLOWER
Boil two cauliflowers in salted water until tender.
Drain, separate into flowerets, arrange in a serving-
dish, and season with salt and pepper. Heat a
cupful of butter in a frying-pan without browning,
skim, and put in enough fresh crumbs to make a
smooth thin paste. Spread over the cauliflower
and serve.
CREAMED CAULIFLOWER
Prepare according to directions given for Boiled
Cauliflower, adding a pinch of soda to the water.
Cook slowly until done, drain, rinse in hot water,
cut into convenient pieces for serving, pour over a
Cream Sauce and serve, or break into flowerets, and
reheat in Cream Sauce.
FRIED CAULIFLOWER
Clean a cauliflower and separate into flowerets.
Parboil for five minutes, change the water, and cook
until tender, adding a tablespoonful of salt to the
water. Drain, dry, and, if desired, marinate in
French dressing, dip in crumbs, then in an egg
beaten with three tablespoonfuls of water, then in
crumbs or batter. Fry in deep fat and serve with
Tartar or Tomato Sauce.
388 /Hurtle "KeeD Coofc JiSook
CAULIFLOWER FRITTERS
Make a batter of a tablespoonful of melted
butter, half a cupful of milk, the yolk of an egg well-
beaten, salt and pepper to season, and a tablespoon-
ful or more of flour. Separate freshly cooked
cauliflower into convenient pieces. Dip in the
batter and fry in deep fat.
ESCALLOPED CAULIFLOWER
Boil until tender, separate into small pieces,
and pack stems downward in a buttered baking-
dish, or use the cauliflower unbroken. Mix a
cupful of bread-crumbs, two tablespoonfuls of
melted butter, enough cream or milk to moisten,
pepper and salt to season, and one egg well-beaten.
Spread over the cauliflower, cover, and bake for
six minutes, then uncover and brown. Serve in
the same dish.
CAULIFLOWER AU GRATIN
Boil flowerets of cauliflower in salted water until
nearly done and drain. Arrange in layers in a
buttered baking-dish, with Cream Sauce between
the layers and sprinkling each layer thickly with
grated Parmesan cheese. When the dish is full,
cover with sauce, sprinkle with cheese and crumbs,
dot with butter, and brown in the oven. Serve in
the baking-dish. Or use milk, crumbs, and bits
of butter between the layers instead of Cream
Sauce.
150 tdags to Gooft tber Vegetables 389
CAULIFLOWER A LA PARISIENNE
Boil a large cauliflower until tender, drain, chop,
and press hard into a mould. Turn out on a
platter that will stand the heat of the oven. Cook
together a tablespoonful each of butter and flour,
add two cupfuls of stewed and strained tomatoes,
and cook until thick, stirring constantly. Season
with salt, pepper, and grated onion. Add enough
cracker crumbs to make the sauce very thick.
Spread over the cauliflower, put it into a hot oven
for ten minutes, and serve.
BOILED CELERY
Cut cleaned and trimmed stalks of celery into
short lengths and boil slowly in salted water to
cover until tender. Drain and serve on slices of
toast which have been dipped in the liquid. Pour
over a little melted butter, season, and serve.
BRAISED CELERY
Trim bunches of celery, tie in bundles, parboil for
ten minutes, drain, and cover with cold water.
Let stand for ten minutes, drain, cover with white
stock, and simmer for an hour. Drain, pour over
Brown Sauce, and serve with a garnish of toast
points or croutons.
FRIED CELERY
Parboil, drain, dry, and cool stalks of celery cut
into short lengths. Dip into melted butter and
fry brown, or dip into fritter batter, or in egg and
390 /fogrtle TReefc Goofc JSoofe
crumbs, and fry in deep fat. Olive-oil or lard may
be used for frying. Serve with melted butter or
Brown Sauce, or with a sprinkle of grated cheese.
STEWED CELERY
Parboil eight heads of celery, drain, and finish
cooking in stock to cover with a small slice of salt
pork for each head of celery. Drain, skim the
cooking liquid, and thicken with flour cooked in
butter. Arrange the celery and pork alternately
on the serving dish, pour over the sauce, and serve.
CELERY IN BROWN SAUCE
Clean and trim three heads of celery and cut into
four-inch lengths. Cover with boiling water, let
stand for ten minutes, drain, and rinse in cold water.
Tie in bundles and put into a saucepan with three
cupfuls of hot stock. Add one-fourth cupful of
butter or drippings, half a carrot, half an onion, a
teaspoonful of salt, and a little cayenne pepper.
Cover and simmer until tender. Drain the celery,
strain the liquid, skim off the fat, and thicken
a cupful or more of the cooking liquid with flour
browned in butter. Arrange the celery on toast,
pour the sauce over, and serve.
CREAMED CELERY
Clean, trim, and cut the celery into short pieces.
Boil until tender in salted water, drain, and reheat
in a Cream Sauce. Diced cooked carrots may be
added to Creamed Celery.
150 "QCiaBs to Goofc tber Degetablea 391
FRICASSEE OF CELERY
Clean and cut the celery into inch-lengths.
Cover with cold water and soak for an hour. Drain,
and cook until tender in stock to cover, with salt
and paprika to season and a teaspoonful of grated
onion. When tender, thicken the cooking liquid
with flour browned in butter, and serve.
CELERY AU GRATIN
Cut two bunches of celery into inch-lengths and
cook until tender in boiling salted water. Drain,
mix with Cream Sauce, cool, and add two well-
beaten eggs. Pour into a buttered baking-dish,
cover with crumbs, dot with butter, and bake for
half an hour.
CELERY A L'lTALIENNE
Trim off the tops and roots from four heads of
celery. Cut the stalks into short lengths, parboil,
and drain. Reheat with a cupful of white stock, a
tablespoonful each of butter and chopped ham,
and salt and pepper to season. When tender,
strain the sauce and arrange the celery on pieces of
toast. Add to the sauce a tablespoonful of grated
cheese and the beaten yolk of an egg. Pour the
sauce over the celery and bake until brown.
BOILED CORN
Strip off all the husks, remove the silk, and boil
rapidly in water to cover, adding a tablespoonful of
392 fl&Brtle IRecD COOfc
sugar; serve immediately with butter, pepper, and
salt. Butter may be added to the water instead of
sugar; it whitens and enriches the corn; or, boil
in salted milk, drain, and serve with melted butter.
BAKED CANNED CORN
Pour a can of corn into a buttered baking-dish,
season with salt and pepper, add one cupful of
boiling milk or half a cupful of cream, and dot with
two tablespoonfuls of butter broken into small
bits. Bake for forty-five minutes in a moderate
oven, and serve in the same dish.
CREAMED CANNED CORN
Reheat a can of corn with half a cupful of Cream
Sauce and serve very hot, or reheat with enough
cream to moisten and season with butter, pepper,
and salt.
ESCALLOPED CORN
Butter a baking-dish and put in a layer of cracker
crumbs, then a layer of canned corn, seasoning
with salt, pepper, and bits of butter, cover with
cracker crumbs and repeat until the dish is full,
having crumbs on top. Pour in enough milk to
fill the dish and bake for forty-five minutes.
INDIAN CORN CAKES
Grate from the cob on a coarse grater enough
corn to make two cupfuls. Add a cupful of milk,
half a cupful of sifted flour, one egg well-beaten, and
150 103lai26 to Coofc tber Vegetables 393
salt and pepper to season. Bake on a griddle and
serve with fried chicken.
CREOLE CORN CHOWDER
Slice three onions and fry brown in butter.
Add three peeled and sliced tomatoes, three green
peppers, seeded and chopped, and the corn cut
from seven cobs. Cook for an hour, adding water
as needed, and season with salt, sugar, and black
pepper.
KENTUCKY CORN PATTIES
Four large ears of corn grated, two eggs, one cup-
ful of milk, and one and one-half cupfuls of flour
sifted with a teaspoonful of baking-powder and a
pinch of salt. Mix thoroughly and fry in small
flat cakes.
CORN STEWED WITH CREAM
Cut the corn from half a dozen ears with a sharp
knife. Reheat in a cupful of Bechamel Sauce, add-
ing a teaspoonful of butter and enough cream to
make the stew of the proper consistency. Season
with salt, pepper, and grated nutmeg. Serve very
hot.
CORN SOUFFLE
Score each row of kernels deeply and press out
the pulp with the back of a knife, using enough
corn to make one cupful of pulp. Add one cupful
of cream or top milk, a tablespoonful of butter,
394 jflfcgrtle TCeeD coofc JSoofc
salt and pepper to season, and the yolks of three
eggs well-beaten. Cook in a double boiler until
smooth and creamy, stirring constantly. Take
from the fire, cool, fold in the stiffly beaten whites
of four eggs, turn into a buttered baking-dish,
and bake for twenty minutes in a hot oven.
CORN PUDDING
Mix three cupfuls of milk with the corn cut from
a dozen ears, and chopped fine. Add four well-
beaten eggs, salt and pepper to season, and bake in
a buttered baking-dish for two hours.
CORN OYSTERS
Score each row of kernels and press out the pulp
from a dozen ears of corn. Season highly with salt
and pepper and add four eggs beaten very light.
Drop by spoonfuls on a griddle and fry carefully,
turning once.
CORN FRITTERS
Mix thoroughly one egg, half a cupful of cream,
one tablespoonful each of butter and flour, and two
cupfuls of grated corn Drop by spoonfuls into
deep fat and fry brown.
CORN SUCCOTASH
Boil a pint of shelled lima beans for half an hour,
or more, changing the water twice. Add an equal
quantity of corn cut from the ear and cook until
done. Season with salt, pepper, and butter, and
150 TMiaES to Gooft tber Vegetables 395
serve. Add a little sugar and cream if desired, or
moisten with Cream Sauce. The beans may be boiled
with the corn-cobs, removing them when the corn is
added. Twice as much corn as beans may be used.
ESCALLOPED CUCUMBERS
Peel and cut into dice six large cucumbers. But-
ter a baking-dish and put in a layer of the dice
seasoning with grated onion and lemon-juice.
Cover with crumbs, dot with butter, and season
with paprika and celery salt. Repeat until the
dish is full, having crumbs and butter on top.
Cover and bake for an hour, then remove the cover,
and brown. Serve with Sauce Piquante.
STUFFED CUCUMBERS
Peel and split large cucumbers lengthwise.
Scoop out the pulp and fill with a stuffing made of
cooked chicken chopped fine and mixed with soft
crumbs seasoned nicely and moistened with a
beaten egg or a little stock. Sprinkle with crumbs
and put into a baking-pan with stock half an inch
thick. Bake until the cucumbers are tender, basting
frequently, and adding more stock if required.
Thicken the gravy with a teaspoonful of corn-
starch rubbed smooth in a little cold water and
pour around the cucumbers when serving.
BROILED EGGPLANT C
Peel and cut into thin slices and soak for an hour
in cold salted water. Drain and dry thoroughly.
396 /Hurtle iReefc Coofc JBSoofc
Soak for half an hour in a marinade of olive-oil
seasoned with salt and pepper. Add a little lemon-
juice to the marinade if desired. Broil and serve
with Maitre d' H6tel Sauce. The slices may be
dipped in egg and crumbs before broiling.
BAKED EGGPLANT
Parboil, cut off the top, and scoop out the pulp.
Mash the pulp and cook it in butter, seasoning with
salt and pepper. Take from the fire, add the beaten
yolk of an egg and enough bread crumbs to make
a smooth paste. Mix thoroughly, refill the shell,
and bake, basting with melted butter. A slice of
onion, finely chopped, may be fried with the pulp.
The egg may be omitted and the stuffing moistened
with stock. Baste with stock when baking.
BAKED EGGPLANT WITH CHEESE
Cover two eggplants with boiling water and let
stand for ten minutes. Drain, peel, slice thin,
cut each slice in four, season with salt and pepper,
and fry. Cook together one tablespoonful each of
butter and flour, add one cupful of milk and half a
cupful of stock, and cook until smooth and thick,
stirring constantly. Season with salt and cayenne.
Put the fried eggplant into a buttered baking-dish
in layers, covering each layer with grated cheese
and sauce. Have cheese on top. Sprinkle with
crumbs, dot with butter, and bake for twenty
minutes.
150 UCla^s to Coofc tbec Vegetables 397
FRIED EGGPLANT
Peel and slice an eggplant and soak over night
in cold salted water. Drain and cover with cold
water for half an hour. Wipe dry dip in seasoned
flour, or in flour, beaten egg, and crumbs. Fry in
deep fat. Grated cheese may be mixed with the
crumbs. Serve with White, Cream, Tomato, or
Caper Sauce.
EGGPLANT FRITTERS
Peel, slice, cover with cold water, boil until
soft, and drain; or, put into boiling salted and
acidulated water. Mash smooth, add salt and
pepper to season, two eggs well-beaten, and enough
flour to make a thick batter. Fry by spoonfuls in
deep fat.
ESCALLOPED EGGPLANT
Boil a large eggplant until tender, peel and mash.
Season with butter, pepper, and salt. Add two
hard-boiled eggs chopped fine and half an onion
grated. Add two tablespoonfuls of bread crumbs,
put into a buttered baking-dish, cover with crumbs,
dot with butter, and bake brown.
STUFFED EGGPLANT
Parboil a large eggplant for ten minutes, then
plunge into salted ice-water and let stand for an
hour. Make a forcemeat of half a cupful of minced
boiled ham, a cupful and a half of bread crumbs,
one egg well-beaten, and enough cream to make a
398 < /nbgrtle IReeO Coofc JSoofc
smooth~paste. Season with salt, pepper, minced
parsley, and onion. Split the eggplant lengthwise,
scrape out the pulp, and mix with the stuffing
Fill the shells, tie together, and put into a dripping-
pan with a cupful of stock. Cover and bake for
half an hour, remove the string, and serve.
EGGPLANT A LA CREOLE
Peel a young eggplant, cut it into dice, and sim-
mer for ten or fifteen minutes in half a cupful of
boiling water. Drain and press out the liquid.
Chop fine two onions, fry in butter, add the egg-
plant, salt and pepper to season, and one table-
spoonful each of minced parsley and vinegar. Add
also two heaping tablespoonfuls of butter. Put
into a baking-dish, cover with crumbs, dot with
butter, and bake for twenty-five minutes.
BOILED HOMINY
Soak a cupful of hominy for three hours in warm
water, drain, and cook in fresh boiling water until
tender, adding a pinch of salt. Drain and reheat
for fifteen minutes with a pint of milk, seasoning
with salt and pepper. Cook for fifteen minutes, add
a tablespoonful of butter, and serve.
CURRIED LENTILS
Chop fine three large onions, two green peppers,
and a clove of garlic. Brown half a pound of
washed lentils in butter, add the chopped mixture
and cold salted water to cover. Boil until tender.
150 Mags to Cooft tber Degeta&les 399
Drain, add two sliced onions fried brown, two table-
spoonfuls of butter, and a teaspoonful of curry
powder. Serve with a border of boiled rice.
! BUTTERED MACARONI
Boil a pound of macaroni until tender, drain, and
put into a deep baking-dish. Spread over it half
a cupful of butter broken into bits, and one-quarter
of a pound of cheese, grated. Season with salt,
and pepper, mix thoroughly, and bake, or
serve without baking.
MACARONI AU GRATIN
Butter a deep baking-dish and fill with cooked
macaroni, sprinkling each layer with grated cheese,
and seasoning with pepper and dots of butter.
Cover the top with cheese (Parmesan, which may
be mixed with Swiss), dot with butter, and bake
brown. Serve in the same dish. Milk or cream
to cover may be poured over before baking.
MACARONI WITH BROWN BUTTER
Reheat cooked and drained macaroni in melted
butter, cooking until the butter browns. Sprinkle
with salt and pepper, season highly with grated
Parmesan cheese, and serve.
MACARONI AND OYSTERS
Arrange in alternate layers in a baking-dish
cooked, broken, and drained macaroni, and oysters,
seasoning with dots of butter and pepper and salt.
400 /Hurtle TReeD Cook JSoofc
Beat together the liquor drained from the oysters,
one and one-half cupfuls of milk, and two eggs.
Pour over the macaroni, cover with crumbs, dot
with butter, and bake for half an hour; or,
spread over the top a beaten egg mixed to a smooth
paste with crumbs.
MACARONI A LA GALLI
Rub through a fine sieve a large can of tomatoes
and simmer for three hours or until as thick as
jelly. Chop fine half a pound of salt pork and a
large onion and fry brown and crisp. Mix with
the tomatoes, season with salt and cayenne, and
pour over cooked macaroni. Serve with grated
cheese.
BROILED MUSHROOMS
Dip cleaned and peeled mushrooms into melted
butter, put on ice for fifteen minutes, and broil.
Serve with melted butter and lemon-juice; or,
broil, basting with bacon fat. If the mush-
rooms are strongly flavored they may be soaked in
cold salted water for a few minutes before broiling.
MUSHROOMS BAKED WITH CHEESE
Parboil two cupfuls of cleaned and trimmed
mushrooms in salted water for ten minutes. Butter
a baking-dish, put in the drained mushrooms, cover
with a cupful of Cream Sauce, and sprinkle thickly
with grated Parmesan or Swiss cheese. Cover
with buttered crumbs and bake brown.
150 Tiaag0 to Cooft tber IDegetabtes 401
FRIED MUSHROOMS
Peel and trim very large fresh mushrooms and
fry in oil or butter seasoned with pepper and salt.
Serve on small thin slices of toast and put a tea-
spoonful of sherry or white wine on each mush-
room, or use minced parsley and lemon- juice instead
of wine.
NOODLES
Beat an egg slightly, with a pinch of salt, and add
enough flour to make a very stiff dough. Roll out
as thin as possible and dry on a cloth. Roll up
tightly and slice downward into very fine strips.
Toss lightly with the fingers to separate, and
spread out on the board to dry. Keep in covered
jars for future use.
BAKED NOODLES
Reheat boiled and drained noodles in milk to
cover. Season with melted butter, grated Parme-
san cheese, pepper, and nutmeg. Heat thoroughly,
put into a baking-dish, sprinkle with crumbs, dot
with butter, and brown in the oven. Serve in the
same dish; or, arrange boiled and drained noodles
in layers in a buttered baking-dish, seasoning each
layer with salt, pepper, and grated nutmeg, and
sprinkling thickly with grated cheese. Spread
fried crumbs over the top, heat thoroughly, and
serve.
402 /Hurtle IReefc Gooft JSooh
NOODLES AU GRATIN
Boil half a pound of noodles for ten minutes in
salted water to cover. Drain, and put into a
saucepan with two cupfuls of milk or stock, a table-
spoonful of butter, and salt, pepper, and grated
nutmeg to season. Simmer slowly until the liquid
has all been absorbed, then add half a cupful of cream
or stock, a tablespoonful of butter, and a quarter of
a pound of grated Parmesan cheese. Cook slowly
until the cheese is melted and put into a buttered
serving-dish. Sprinkle with crumbs and grated
cheese and the yolk of a hard-boiled egg pressed
through a sieve. Brown in the oven and serve.
BOILED OKRA
Boil the okra in salted water until tender, drain,
season with salt, pepper, and butter, and serve very
hot. A little cream may be added.
OKRA SAUTE A LA CREOLE
Chop fine an onion and a green pepper and fry
soft in butter. Add two tomatoes peeled and cut
up, three tablespoonfuls of Spanish Sauce or stock,
and pepper and chopped garlic to season. Put
in the required quantity of sliced okras, cover and
cook for fifteen minutes. Sprinkle with minced
parsley and serve.
BOILED ONIONS
Peel the onions under water. Boil until tender
in salted water to cover, changing the water once.
150 "QDlass to Coofc tber Vegetables 403
Drain, season with butter, pepper, salt, and hot
cream, or reheat in White or Cream Sauce, or a
well-buttered Veloute Sauce. A bunch of parsley
may be boiled with the onions, and a little of the
cooking liquid may be added to the sauce.
BAKED ONIONS
Peel and fry a dozen small onions, seasoning
with salt, pepper, and sugar. When brown, add
stock to cover, and bake until soft in a covered pan.
FRIED SPANISH ONIONS
Peel and slice two pounds of Spanish onions and
put into a frying-pan with half a cupful of butter
smoking hot, a small spoonful of salt, and a pinch of
pepper. Dust with cayenne and cook until tender.
Serve with the gravy they yield in cooking.
CREAMED ONIONS
Peel small onions and boil until tender, changing
the water several times; or, slice large onions.
Mix with well-seasoned Cream Sauce and serve.
Drawn-Butter Sauce may be used instead.
' STUFFED ONIONS
Boil fine white onions in salted water for an hour,
changing the water three times. Drain, scoop out
the centre, and fill with bread crumbs seasoned with
salt, pepper, grated cheese, and catsup. Mash a
little of the onion with the stuffing and moisten
with cream or milk. Wrap each onion in buttered
404 /fcrrtlc "Kec^ Ccck JScck
riper, twist the ends, put into a buttered pan, and
:ahe :':: an htur. Re~:ve the paper, pour ever
melted butter, and serve.
ROASTED 0X10X3
reel the cnitns ani steam ::r an hour and a
inlf. Bake, basting ~it:i drippings, and season
Trith salt azi
BOILED PARSXIP3
ailing a little butter i: irsir^i. iriin. r-b c5 the
skins Trith a nuzh tltth. iut ir.ti a hot ii;h. ar. i
ser.-e with mrited butter and parsley or Butter
Saute, Eeascning ith pr'-^r ani ^alt. T-'hite or
Cream Sauce may be used instead.
BUTTERED PARSXIPS
2 :ii the parsnips until tender, scrape off the shin,
aci tut lengthwise in Him slices. Put into a
saucepan with three or four tablespoonf uls of butter,
~-.l pepper, salt, and minced parsley to season,
Snihe '-'"--- '':.'- r.r : until :h^ mixture boils ani serve
. :h the sauce poured over. A little cream may be
added to the sauce. Sprinkle the parsnips with
m:n;ei parsley before serving.
CREAMED PARSXIPS
I:.! -arsnios in saltei ~ater until tenier, drain,
peel :ut into lite, ani reheat, in a well-seasoned
150 mays to Goofc tber Vegetables 405
/
Cream Sauce. Sprinkle with minced parsley if
desired, and add a little more butter.
ESCALLOPED PARSNIPS
Prepare Creamed Parsnips according to direc-
tions previously given, cutting the parsnips into
dice. Put into a buttered baking-dish in layers,
sprinkling each layer with chopped onion. Cover
with crumbs, dot with butter, and bake for half
an hour.
BOILED PEAS
Shell a peck of green peas and cook in boiling
salted water until tender. Drain, season with salt,
pepper, and butter or cream, and serve immediately.
A small bunch of green mint or parsley or two or
three young onions or a tablespoonful of minced
onion may be boiled with them. A little sugar may
be added to sweeten them.
CREAMED PEAS
Boil peas until soft in water to cover, adding a
pinch of salt during the last fifteen minutes.
Season with salt, pepper, and butter, and reheat in
Cream or White Sauce. A little sugar may be
added to the seasoning. Canned peas may be
used.
BUTTERED PEAS
Cook a quart of green peas in salted water, using
as little as possible and adding a tablespoonful of
406 /IRgrtle IReefc Cooft JBoofc
butter. Thicken with flour cooked in butter, then
add more butter, a pinch of sugar, and a little grated
nutmeg.
BROILED GREEN PEPPERS
Cut six green peppers into quarters, remove the
seeds, and broil over a very hot fire, until the edges
curl. Spread with butter, sprinkle with salt, and
serve with broiled steak.
FRIED PEPPERS
Remove the stems and seeds, cut into rings, and
soak for half an hour in cold water. Drain, dry, dip
in flour seasoned with salt, and fry in fat to cover.
STUFFED PEPPERS
Make a stuffing of one cupful of bread crumbs
and half a cupful of chopped boiled ham or tongue
or sausage, seasoning with salt, pepper, and grated
onion and moistening with melted butter. Stuff
green peppers which have been seeded and soaked,
and put into a buttered baking-dish. Pour over a
cupful of stock, cover, and bake for fifteen minutes,
then uncover and brown.
STUFFED PEPPERS A LA CREOLE
Make a stuffing of boiled rice and canned toma-
toes, seasoning with salt and grated onion. Stuff
half a dozen sweet peppers, brown in oil, then put
into a baking-pan and finish cooking, basting with
hot water.
150 Mags to Cooft tbec Degetablea 407
BOILED SWEET POTATOES
Clean thoroughly, cover with boiling water, to
which a little salt may be added, boil until soft,
drain, peel, and serve. They may be peeled before
boiling; or, cover with hot water, boil until
done, dry in the oven, and peel just before serving.
BAKED SWEET POTATOES
Split lengthwise and steam or boil until nearly
done. Drain and put into a baking-dish, flat
side down, seasoning each one with pepper, salt,
and sugar. Dot with butter and bake brown,
basting with butter, or wash and trim and bake in a
moderate oven until soft. They may be parboiled
before baking. Serve in the skins.
BROWNED SWEET POTATOES
Boil sweet potatoes until soft in salted water to
cover. Drain and mash, seasoning with butter,
pepper, and salt. Put into a serving-dish, dot with
butter, and bake until brown.
, SWEET POTATOES IN CASSEROLE
Put one-fourth of a cupful of butter and two
tablespoonfuls of sugar into a casserole. When
hissing hot cover with peeled sweet potatoes, cut
into thin slices lengthwise. Season with salt and
pepper and cover with another layer of potatoes.
Moisten with boiling water, cover, and cook until
pearly done then uncover, and brown. Serve in
the casserole.
408 flattie iReeS Coofc JBooh
CANDIED SWEET POTATOES
Peel and slice lengthwise four large sweet pota-
toes. Put into a covered saucepan with a table-
spoon of butter, salt and pepper to season, and
enough water to moisten. Steam until tender,
drain, and put into a buttered baking-dish. Pour
over one cupful of New Orleans molasses and bake
until the molasses candies on the potatoes. Serve
in the same dish.
ESCALLOPED SWEET POTATOES
Steam them until tender, peel and slice and put
into a buttered baking-dish in layers, sprinkling
each layer with a tablespoonful of sugar and bits of
butter. Pour over a cupful of cream or milk and
brown in the oven.
ROASTED SWEET POTATOES
Peel sweet potatoes of equal size and put into the
pan with a roast or fowl an hour before taking up.
Split if too large. Baste with the drippings.
They may be parboiled before baking.
GLAZED SWEET POTATOES
Cut cold boiled sweet potatoes into slices an
inch thick and season with salt and pepper. Dip
in melted butter, sprinkle with sugar, and bake for
twelve or fifteen minues. Moisten with water if
necessary,
150 TKHags to Coofc tbcr Desetablcs 409
BOILED RICE
/
Wash one cupful of rice in several waters, rub-
bing well with the hands. Drain, dry on a cloth,
and boil for ten minutes in two quarts of boiling
salted water. Drain, nearly cover with hot milk,
and cook for ten minutes, covered, in a double
boiler. Remove the cover and dry, tossing with a
fork to allow the steam to escape.
BUTTERED RICE
Boil a cupful of well-washed rice, according to
directions previously given, adding the juice of a
lemon to the water. Drain, put into a buttered
baking-dish, moisten thoroughly with clarified
butter, cover, and put into a moderate oven for
twenty minutes; or, saute boiled rice in butter,
keeping the grains separate. A little minced
onion may be fried with it.
CURRIED RICE
Boil a cupful of rice in salted water, drain, and
mix with a chopped onion fried in butter and two
teaspoonfuls of curry powder dissolved in a cupful
of stock or gravy.
CASSEROLE OF RICE
Boil rice in chicken stock and press firmly into a
mould. Turn out on a serving-dish, brush with
beaten yolk of an egg, sprinkle with grated Par-
mesan cheese, and brown in the oven. Serve
with Tomato Sauce.
410 /Hurtle IReeD Coofc
RISOTTO
Chop fine a small onion and three beans of garlic.
Fry in butter, add half a cupful of boiling water, a
teaspoonful of beef extract, and three or four dried
mushrooms, soaked and chopped. Simmer for
five minutes, pour over boiled rice, and season
highly with grated Swiss and Parmesan cheese.
Put in the oven until the cheese has softened, and
serve.
SAVORY RICE
Cook half a cupful of rice in salted water until
half done and drain. Cover with rich stock and
simmer until the stock is absorbed. Season with
salt and pepper, add three heaping tablespoonfuls
of grated cheese, and serve.
RICE A LA CREOLE
Chop together a large onion, two seeded green
peppers, and half a cupful of raw ham. Saute in
butter, then add a cupful of parboiled rice, three
cupfuls of beef stock, one cupful of canned tomatoes,
and a teaspoonful of salt. Cook very slowly until
the rice is tender and the liquid nearly absorbed.
BOILED SALSIFY
Scrape a bunch of salsify and throw into cold
acidulated water. Cut in pieces and boil until
tender in salted water to cover. Drain, season
with pepper, salt, and butter and, if desired, a
150 TJDlaes to Cook tber Vegetables 411
little cream; or, serve with Maitre d' H6tel,
Hollandaise, Onion, or Italian Sauce.
BAKED SALSIFY
Slice boiled salsify and put in layers in a buttered
baking-dish, sprinkling each layer with crumbs and
seasoning with salt, pepper, and butter. Have
crumbs on top. Fill the dish with milk and bake
until brown.
ESCALLOPED SALSIFY
Mash boiled salsify through a sieve, season with
salt, cayenne, butter, and celery salt, and moisten
with milk. Put into a buttered baking-dish, cover
with crumbs, dot with butter, and bake in a pan of
hot water until brown; or, use sliced boiled salsify
alternately with Cream or Drawn-Butter Sauce
and seasoned and buttered crumbs. Have sauce
011 top. Cover with crumbs, wet with cream, and
bake brown.
FRIED SALSIFY
Prepare according to directions given for Boiled
Salsify, drain, marinate in French Dressing, and
saute in very hot fat. Serve with Maitre d' Hotel
Sauce if desired; or, boil, drain, dip in egg and
crumbs or seasoned flour, and fry in deep fat.
SPAGHETTI A L'AMERICAINE
Cook spaghetti until tender, drain, and add a
can of tomato paste. Simmer for twenty minutes,
412 /Hurtle IReefc Cooft :f8oofc
season to taste, add two tablespoonfuls of butter,
and serve with grated cheese.
SPAGHETTI A LA TOMASO
Fry six pork chops brown with three sliced onions,
adding a little butter or oil if the chops are not
fat enough to fry. Pour over two cans of tomatoes
and add three whole cloves of garlic peeled and
sliced, and salt and paprika to season. A seeded
and chopped green pepper is an improvement.
Simmer slowly until the meat is in rags, adding
boiling water if required. When the sauce is
thick and dark, rub through a coarse sieve, pressing
through as much of the meat pulp as possible. If
it is not thick enough, simmer until it reaches the
consistency of thick meat gravy. This sauce
will keep for a day or two. Have ready a kettle of
salted water at a galloping boil. Put in a hand-
ful of imported spaghetti without breaking, coil-
ing it into the kettle as it softens. Cook for
twenty minutes, or more if necessary, stirring
to keep from burning. Drain in a colander,
rinse thoroughly with fresh boiling water, and
spread on a platter. Add olive-oil to moisten
if desired. Mix with part of the sauce and
sprinkle with freshly grated Parmesan cheese.
Pass sauce and cheese with it. Fried green
peppers or fresh mushrooms may be mixed
with the spaghetti, or a handful of soaked dried
Italian mushrooms may be cooked with the
sauce.
150 TKHaB0 to Coofc tber Vegetables 4 i 3
ESCALLOPED SPAGHETTI WITH OYSTERS
Put into a buttered baking-dish in layers drained
oysters and boiled spaghetti cut into small pieces.
Season each layer with salt, pepper, and dots of
butter. Pour over enough Cream Sauce or milk
to moisten, cover with crumbs, dot with butter, and
bake until brown.
GREEK SPAGHETTI
Chop a small onion fine, fry in butter, and mix
with a pound and a half of lean beef chopped fine
and fried in butter, highly seasoned with black and
white pepper. Fill a baking-dish with alternate
layers of the meat and boiled spaghetti, seasoning
each layer with grated Parmesan cheese. Bake
until brown.
^ BOILED SPINACH
Cook a peck of well-washed spinach, uncovered,
with a cupful of boiling water for ten minutes.
Drain, pressing out all the liquid. Chop fine, rub
through a sieve, season with salt, pepper, butter
and sugar, and moisten with stock, gravy, Brown
Sauce, or Cream Sauce. Garnish with hard-
boiled eggs or croutons. It may be reheated with-
out chopping and seasoned with salt, pepper,
butter, and vinegar.
BUTTERED SPINACH
Cook two quarts of spinach according to direc-
tions previously given. Drain, and serve with
414 /Bbgrtle IReeD Cook JBoofc
melted butter; or, chop fine, press out all the
liquid, reheat in Cream Sauce, season with a little
grated nutmeg and at the last add two tablespoon-
fuls of butter.
BOILED SQUASH
Peel, remove the seeds, boil until tender, drain,
and serve with melted butter or White Sauce;
or, peel, seed, and quarter a squash, and cook in
stock to cover, seasoning with salt, pepper, butter,
and a little sugar. Or cook it in milk, seasoning
with salt pepper, and powdered mace.
BOILED SUMMER SQUASH
Cut into small pieces and cook for an hour in
boiling water, then drain and mash, seasoning with
salt, pepper, and butter. Moisten with a little
cream, and serve.
CREAMED SQUASH
Steam or boil small pieces of squash, drain, and
reheat in Cream Sauce.
FRIED SUMMER SQUASH
Cut the squash in slices, dredge with seasoned
flour, and saute* in butter or dip in crumbs, then in
egg and crumbs, and fry in deep fat. It may be
parboiled for five minutes before frying; or, pre-
pare according to directions given for Fried Egg-
Plant.
150 Mass to Coofc <$>tber Vegetables 415
ROASTED SQUASH
Peel and cut into long strips. Cook in the pan
with a roast, basting with the drippings.
BROILED TOMATOES
Peel and slice large tomatoes, season with salt
and pepper, and broil, basting with oil; or, dip
in seasoned crumbs or corn-meal before broiling.
Sprinkle with minced parsley if desired.
BROILED TOMATOES WITH SAUCE
Season Cream Sauce with a little mace, and salt
and pepper to taste. When smooth and thick add
a well-beaten egg and pour it over broiled toma-
toes; or, serve broiled tomatoes with highly
seasoned melted butter mixed with lemon-juice.
BAKED TOMATOES
Peel the tomatoes and put into a baking-dish.
Sprinkle thickly with sugar and bake until the
sugar has become a thick syrup; or, stuff tomato
shells with seasoned crumbs, dot with butter, and
sprinkle with sugar and bake.
BAKED TOMATOES A LA CREOLE
Peel and cut in two, three large tomatoes. Chop
fine a green pepper and an onion and spread over
the tomato. Sprinkle with salt, dot with butter,
and bake, basting with the pan gravy. Add half a
cupful of cream or milk to the pan-gravy, thicken it
416 /Bertie TReeO Coofc JBoofc
with flour cooked in butter, and pour the sauce
over the tomatoes. Serve on toast.
CREAMED BAKED TOMATOES
Make a Cream Sauce, seasoning with celery salt
and onion-juice. Put a tablespoonful of the sauce
into a ramekin, add a small peeled tomato, and co-
ver with the sauce. Spread buttered crumbs over
the top and bake in a pan of boiling water for half
an hour. Serve in the ramekins.
CURRIED TOMATOES
i fry in t
;ten
Chop fine an onion and an apple and fry in but
ter, seasoning highly with curry powder. Moisten
with stock or gravy and spread on fried or baked
tomatoes.
DEVILLED TOMATOES
Mix together the mashed yolks of three hard-
boiled eggs, a teaspoonful each of powdered sugar and
made mustard, and a pinch each of salt and cayenne.
Add three tablespoonfuls of butter and, gradually,
three tablespoonfuls of vinegar or lemon-juice.
Bring to the boil, add two eggs well-beaten, and
cook in a double boiler until thick. Pour over fried
or boiled tomatoes and serve; or serve with a Maitre
d' H6tel Sauce made hot with mustard and cayenne.
ESCALLOPED TOMATOES
1
Put sliced tomatoes in layers in a baking-dish,
seasoning with salt, pepper, and dots of butter,
, 150 *GClaB0 to Cooft tber Vegetables 417
and onion-juice if desired, alternating with crumbs.
Have the top layer of crumbs and butter. A cup-
ful of stock may be poured over. Cover and bake
until well done then uncover and brown. A little
sugar may be added to the seasoning; or, season
each layer of tomatoes with minced onion and
grated cheese and have crumbs on top. Green
tomatoes may be used, or drained canned tomatoes.
ESCALLOPED TOMATOES AND ONIONS
Fill a buttered baking-dish with alternate layers
of sliced tomatoes and fried or parboiled sliced
onions, seasoning each layer with salt, pepper, and
butter, and sprinkling with crumbs. Cover with
crumbs, dot with butter, and bake for forty-five
minutes. Sprinkle with grated cheese if desired.
' FRIED TOMATOES WITH CREAM
Cut six large tomatoes in half, and saute" the
cut side in butter or drippings. Take up the to-
matoes and cook a tablespoonful of flour in the
fat. Add half a cupful of hot milk and cook
to a thick sauce, seasoning with salt and cayenne.
Pour over the tomatoes, and serve.
FRIED GREEN TOMATOES
Slice green tomatoes and soak for ten minutes
in cold salted water. Drain, sprinkle with sugar,
dip in corn-meal, and fry in hot fat. Season to
taste.
418 /Ubsrtle IReefc Coofc JBoofc
FRIED TOMATOES WITH ONIONS
Slice onions and green tomatoes thin and fry in
drippings.
FRIED TOMATOES AND PEPPERS
Seed and shred six green peppers and slice three
tomatoes. Fry in olive-oil with a chopped onion
and a bean of garlic and serve on toast.
STEWED TOMATOES WITH CHEESE
Stew fresh tomatoes and add a cupful of grated
American cheese and three eggs well-beaten. It
will be richer if the tomatoes are cooked in stock.
STEWED TOMATOES AND CELERY
Stew a can of tomatoes with two or three stalks
of celery cut fine. Thicken with flour cooked in
butter and season with salt, pepper, butter, sugar,
and a little cinnamon or nutmeg.
STUFFED TOMATOES
Mix the scooped-out tomato pulp with bread soaked
in milk and season with minced parsley, grated
onion, salt, and pepper. Add a few chopped mush-
rooms if desired and a little chopped cooked meat.
Fill the tomato shells, dot with butter, and bake.
SPANISH TOMATOES
Chop two onions fine and fry in butter, then add
a can of tomatoes and a small can of Spanish
150 TXlavs to Coofc tber Degetablerf 4 i 9
/
peppers chopped fine. Cook for five minutes,
season with salt, then pour into a baking-dish, cover
with buttered crumbs, and bake for forty-five
minutes. Green peppers may be used instead of
the Spanish peppers.
BOILED TURNIPS
Peel and quarter young turnips and cook in
boiling salted water to cover with four or five slices
of bacon, changing the water once and adding a
little sugar to the seasoned water. Reheat in
Cream Sauce and serve with the r _ bacon as a
garnish.
BAKED TURNIPS
Peel and parboil small turnips, drain and put into
a baking-pan with beef stock to reach to half their
height. Sprinkle with salt, pepper, and sugar, dot
with butter, cover, and bake until done basting
occasionally with the stock.
BROWNED TURNIPS
Peel, slice, boil until tender, drain, and saute" in
butter, sprinkling with salt, pepper, and sugar.
CREAMED TURNIPS
Cut boiled turnips into dice, reheat in a Cream or
White Sauce, season with salt, pepper, and sugar,
and serve on toast. Add a little grated nutmeg if
desired. Brown Sauce may be used also.
420 /IBgrtte IReefc Gooft JBoofc
TURNIPS AND CARROTS
Cook separately diced carrots and turnips, then
mix and season with salt, pepper, butter, and
minced parsley; or, mix with Cream or White Sauce.
GLAZED TURNIPS
Boil small peeled turnips in rich stock to cover,
adding a pinch of sugar. Drain, reduce the sauce
by rapid boiling, and brown the turnips in the oven,
basting with the stock.
TURNIPS IN BROWN SAUCE
Peel, slice, and boil until tender in salted water,
drain, saute in butter, and pour over a Brown Sauce.
Season with salt, pepper, sugar, and mace.
BAKED BANANAS
Peel and quarter four bananas and put into a
buttered baking-dish with eight tablespoonfuls of
water, four of sugar, four teaspoonfuls each of
melted butter and lemon-juice, and a sprinkle
of salt. Bake slowly for half an hour, or less, bas-
ting frequently. The lemon-juice may be omitted.
FRIED BANANAS
Peel, slice lengthwise, season with salt, dredge
with flour, and fry in oil or butter, or dip in egg and
crumbs, or cut in two crosswise, dip in egg and
seasoned crumbs, put on ice for two hours, and fry
in deep fat. Sprinkle with lemon-juice if desired.
150 TKHa^s to Gooft tber Vegetables 4 21
CURRY OF VEGETABLES
Mix one cupful each of cooked carrots and
turnips cut into dice, one-half can of peas, and one
cupful of cooked lima or kidney beans. Reheat in
Brown Sauce, seasoning with minced onion, curry
powder, a pinch of sugar, and a little vinegar. Add
a cupful and a half of cooked potatoes cut into dice,
simmer for twenty minutes, and serve in a border
of boiled rice.
GNOCCHI
Bring to the boil a cupful of water and a table-
spoonful of butter. Add sifted flour to make a batter
and a pinch each of salt, pepper, and grated nutmeg.
Add a heaping tablespoonful of grated Parmesan
cheese and stir constantly until the mixture leaves
the sides of the pan. Take from the fire and stir
in one at a time three unbeaten eggs. Drop by
spoonfuls into boiling water and simmer until
firm. Drain, put into a buttered baking-dish,
season with grated cheese and melted butter, and
pour over a Cream or Bechamel Sauce, thickened
with the yolks of three eggs. Sprinkle with crumbs
and grated cheese, bake until brown, and serve in
the same dish.
CREAMED KOHLRABI
Peel, slice, and soak the kohlrabi in cold water
for half an hour. Drain, cover with cold water, and
cook until tender. Drain and pour over a Cream
422 /Bertie IReefc Gooh JBoofc
Sauce to which has been added the well -beaten
yolk of an egg.
POLENTA
Boil a quart of white stock with two tablespoon-
fuls of butter and sprinkle in slowly, enough corn-
meal to make a thick mush. Take from the fire,
add four tablespoonfuls each of butter and grated
Parmesan cheese and a tablespoonful of beef ex-
tract. Mould in small cups, turn out, sprinkle with
crumbs and cheese, and bake, basting with melted
butter.
INDIAN PILAU
Wash a cupful of rice thoroughly, throw into
fast boiling water, boil for twenty minutes, and
drain. A tablespoonful of butter may be added to
the water. Season with salt and pepper, add a
heaping tablespoonful of butter, and garnish with
hard-boiled eggs and fried onions.
VEGETABLES A LA JARDINIERE
Mix half a can of French peas and one cupful each
of diced cooked carrots and turnips. Reheat in a
well-buttered Bechamel Sauce. .Season with salt and
pepper and add a little sugar if desired.
THIRTY SIMPLE SAUCES
ALLEMANDE SAUCE
Put two cupfuls of white stock into a saucepan
with half a dozen mushrooms, chopped fine, a
two-inch strip of lemon-peel, salt and pepper to
season, and a teaspoonful of minced parsley.
Simmer for an hour and strain. Thicken with a
teaspoonful of flour rubbed smooth in a little cold
stock or water, take from the fire, and add the yolks
of three eggs beaten with the juice of half a lemon.
Reheat, but do not boil. Take from the fire and
add a tablespoonful of butter.
\BEARNAISE SAUCE
Bring to the boil two tablespoonfuls each of
vinegar and water. Simmer in it for ten minutes
a slice of onion. Take out the onion and add the
yolks of three eggs beaten very light. Take from
the fire, add salt and pepper to season, and four
tablespoonfuls of butter beaten to a cream. The
butter should be added in small bits.
QUICK BEARNAISE SAUCE
Beat the yolks of four eggs with four tablespoon-
fuls of oil and four of water. Add a cupful of boil-
.423
424 flfcgrtle IRceD Goofc :fBooft
ing water and cook slowly until thick and smooth.
Take from the fire, and add minced onion, capers,
olives, pickles, and parsley, and a little tarragon
vinegar.
BECHAMEL SAUCE
Cook together two tablespoonfuls each of butter
and flour, add two cupfuls of white stock and cook
until thick, stirring constantly. Season with salt,
pepper, and grated nutmeg.
BROWN SAUCE
Brown two tablespoonfuls of flour in butter.
Add two cupfuls of milk or cream and cook until
thick, stirring constantly. Season to taste. '
BROWN BUTTER SAUCE OR BEURRE NOIR
Melt butter in a frying-pan and cook until brown,
taking care not to burn. Take from the fire and
add lemon-juice or vinegar, and salt and pepper
to season. Serve hot.
BUTTER SAUCE
Beat the yolks of four eggs with half a cupful of
cold water and two tablespoonfuls of vinegar or
lemon-juice. Cook in a double boiler until thick,
seasoning with salt, cayenne, and onion-juice.
Add half a cupful of butter, cut into small pieces,
take from the fire, and serve.
Simple Sauces 425
CAPER SAUCE
Add two or three tablespoonfuls of capers to two
cupfuls of Drawn- Butter Sauce.
-CHEESE SAUCE
Add half a cupful of grated cheese to two cupfuls
of Cream or Drawn-Butter Sauce.
COLBERT SAUCE
Put Into a saucepan one cupful of Espagnole
Sauce, two tablespoonfuls of beef extract, the juice
of a lemon, red and white pepper and minced parsley
to season, and half a cupful of butter in small bits.
Heat, but do not boil, and serve at once.
CREAM SAUCE
Cook together one tablespoonful of butter and
two of flour. Add two cupfuls of cream or milk and
cook until thick, stirring constantly. Season with
salt and pepper.
CURRY SAUCE
Fry a tablespoonful of chopped onion in butter
and add a tablespoonful of flour mixed with a tea-
spoonful of curry powder. Mix thoroughly, add
one cupful of cold water, and cook until thick,
stirring constantly. Take from the fire, season with
salt and onion- juice, and serve hot.
426 flbsrtle IReeD Coofc JBooft
DRAWN-BUTTER SAUCE
Cook to a smooth paste two tablespoonfuls of
butter and two of flour. Add two cupfuls of cold
water and cook until thick, stirring constantly.
Season with salt and pepper.
DUTCH SAUCE
Cook together one tablespoonful each of flour
and butter, add one cupful of white stock, and cook
until thick, stirring constantly. Season with salt
and pepper, take from the fire, and add the yolks of
three eggs beaten with half a cupful of cream. Cook
in a double boiler for three minutes, take from the
fire, add a tablespoonful of lemon-juice, and strain.
DUXELLES SAUCE
Cook in butter one cupful of chopped mushrooms
and one tablespoonful each of minced onion and
parsley. Add to one pint of Spanish Sauce and
serve.
EGG SAUCE ''
Add one-half cupful of sliced or chopped hard-
boiled eggs to two cupfuls of Drawn-Butter Sauce
or sufficient melted butter.
HOLLANDAISE SAUCE
Beat half a cupful of butter to a cream and add
gradually the well-beaten yolks of two eggs, the
juice of half a lemon, and pepper and salt to season.
Simple Sauces 427
Cook over boiling water until it begins to thicken,
beating with an egg beater. Serve as soon as it is
of the proper consistency. Add a little boiling
water if it is too thick.
ITALIAN SAUCE
Fry a chopped onion in butter with a teaspoonful
of minced parsley and two tablespoonfuls of chopped
mushrooms. Add one cupful of white stock and
boil for ten minutes. Thicken with a small spoon-
ful each of butter and flour cooked together, take
from the fire, and add a tablespoonf ul of butter and
a little lemon- juice.
MADEIRA SAUCE
Add four tablespoonfuls of mushroom liquor and
a wineglassful of Madeira to Italian Sauce.
MAITRE D' HOTEL SAUCE
Work into half a cupful of butter all the lemon-
juice it will take, and add a teaspoonful or more
of minced parsley; or, melt the butter without
burning, take from the fire, add the juice of half
a lemon and a teaspoonful of minced parsley.
MINT SAUCE
r
Chop fresh mint, or use dried mint, which is
equally good. Cover with good cider vinegar
and add enough granulated sugar to neutralize
part of the acid. Let stand for several hours
before using.
428 /Hurtle iReeD Coofc JBooft
MUSHROOM SAUCE
Add the desired quantity of chopped canned
mushrooms to White, Cream, Brown, or Drawn-
Butter Sauce, using the can liquor for part of the
liquid.
PARSLEY SAUCE
Boil two large bunches of parsley in water to
cover for five minutes. Strain the water, and
thicken with a tablespoonful each of butter and
flour cooked together. Season with salt, pepper,
and grated nutmeg, take from the fire, add the yolks
of two eggs beaten with a little vinegar, three
tablespoonfuls of butter in small bits, and a little
minced parsley.
PIQUANTE SAUCE
Brown three small spoonfuls of flour in butter, add
two cupfuls of stock, and cook until thick, stirring
constantly. Season with salt and cayenne. Chop
a small onion fine and cook it until tender in four
tablespoonfuls of vinegar with a teaspoonful of
sugar. Put into the sauce with two tablespoonfuls
each of chopped capers and cucumber pickles.
Heat thoroughly and serve.
REMOULADE SAUCE
Mix together the yolks of two hard-boiled eggs,
the yolk of one raw egg, a pinch each of salt and
pepper, and a teaspoonful of mustard. Set the
bowl into a pan of ice and add gradually a cupful
Simple Sauces 429
of olive-oil, beating constantly. When smooth and
thick, add three tablespoonfuls each of tarragon or
cider vinegar and a teaspoonful of minced parsley.
TARTAR SAUCE
Chop fine a teaspoonful each of pickles, parsley,
olives, and capers. Mix with very stiff Mayon-
naise. A little grated onion may be added if de-
sired.
TOMATO SAUCE I '
Fry a chopped onion and half a clove of garlic in
butter. Add half a cupful of water, a teaspoonful
of beef extract, a cupful of canned tomatoes, and
three or four dried mushrooms soaked and chopped.
Simmer until smooth and thick, run through a
sieve, and serve.
TOMATO SAUCE II
Brown a tablespoonful of flour in butter, add a
cupful of stewed tomatoes, and salt, pepper, grated
onion, powdered cloves, and mace to season. Cook
until smooth and thick, stirring constantly, rub
through a sieve, and serve.
TOMATO SAUCE III
Chop together capers, pickles, onion, and olives.
There should be half a cupful in all. Add one-
half cupful of stewed and strained tomatoes, a tea-
spoonful each of made mustard and sugar, and salt
and cayenne to season highly. Serve very hot.
43 /fcgrtle IReeD Cook JBoofc
TOMATO CREAM SAUCE
Cook together for ten minutes one cupful of
tomatoes, a slice of onion, two cloves, two pepper-
corns, a stalk of celery, and a bit of bay-leaf. Rub
through a sieve and thicken with three small spoon-
fuls of flour cooked in butter. Season with salt,
paprika, and sugar, add one cupful of hot cream,
bring to the boil, add a pinch of soda, and serve.
VELOUTE SAUCE
Cook together three small spoonfuls each of butter
and flour, add one cupful of white stock and one
quarter cupful of cream. Cook until thick, stir-
ring constantly. Season with salt, cayenne, grated
nutmeg, and minced parsley. Simmer for an hour,
strain and serve.
VINAIGRETTE SAUCE
Beat together four tablespoonfuls of olive-oil
and one tablespoonful of vinegar with salt and red
pepper to season. Chop fine a little parsley,
onion, and sweet pickle, or capers, and mix with
the sauce. Serve with cold meat.
SALADS
SALADS AND DRESSINGS
FRENCH DRESSING
Put a pinch each of salt and paprika into a
small bowl. Rub the inside of the bowl with cut
garlic if desired. Put in four tablespoonfuls of
the best olive-oil and stir until the salt is dissolved.
Add one tablespoonful of vinegar and stir and beat
until no separate globules of oil are visible Cider
vinegar or any of the flavored vinegars may be
used. Sometimes three tablespoonfuls of oil are
used to one of vinegar.
SEASONINGS FOR FRENCH DRESSING
To French dressing made according to direc-
tions given above may be added at discretion
anchovy essence, anchovy paste, celery salt, celery
pepper, chilli pepper, curry powder, pounded
cardamon seed, minced chervil, minced chives,
chutney, capers, grated cheese, caviare, minced
garlic, onion, horseradish, mustard, either made or
dry, Worcestershire Sauce, mushroom, walnut, or
tomato catsup, mint, parsley, thyme, savory, sage,
432 fl&Bttle IReeO Gooft JSoofc
marjoram, tarragon, minced olives or pickles,
shrimp essence, sardine paste, chopped truffles or
pimentos.
FRENCH DRESSING FOR FRUIT SALADS
Prepare according to directions given for French
dressing, using lemon-juice or wine instead of
vinegar and omitting the paprika. Fruit-juice,
claret, white wine, port, sherry, Madeira, Rhine
wine, and lime-juice are all used in dressing for
fruit salads. If additional seasoning is desired, add
powdered cinnamon, nutmeg, ginger or mace, or
chopped candied fruits. For some salads sweet
wine may be used in the dressing.
MAYONNAISE
Put an earthen bowl into a larger one containing
cracked ice. Break into it the yolks of two fresh
eggs, add a pinch each of salt and paprika, and half a
teaspoonful or more of dry mustard. Mix thor-
oughly and add oil drop by drop at first. A clear
spot forming upon the egg is the test of the proper
quantity of oil. Use a silver teaspoon for mixing
and beat constantly. If the Mayonnaise should
curdle, put it on the ice for an hour, or add a few
drops of lemon-juice. When a cupful or more of
oil has been used and the dressing is stiff enough to
cut with a knife, add the juice of half a lemon, or
more, according to taste. Cover with paraffine
paper and keep on ice until ready to serve. For
fruit salads, omit the mustard and pepper and at
433
the last fold in a little cream whipped solid. Veal
or chicken jelly may also be mixed with Mayon-
naise. Chopped sweet herbs, pickles, olives,
capers, onions, garlic, shrimp paste, horseradish
and caviare are used to season Mayonnaise.
Chopped olives, pickles, and capers, with a little
onion or garlic, if desired, make Tartar Sauce when
added to Mayonnaise.
BOILED DRESSINGI
Bring half a cupful of vinegar to the boil, with
two teaspoonfuls of sugar, half a teaspoonful each
of salt and mustard, and a dash of pepper. Thicken
with one-fourth cupful of butter creamed with a tea-
spoonful of flour, and cook until smooth and thick,
stirring constantly. Take from the fire, and add
the yolk of an egg well-beaten. Cool, and if de-
sired add a cupful of sweet or sour cream or butter-
milk.
BOILED DRESSING II
Beat the yolks of two eggs with a tablespoonful
of sugar and a teaspoonful each of salt and mustard.
Add gradually half a cupful of melted butter or oil,
the beaten whites of the eggs, and half a cupful of
lemon- juice or vinegar. Cook in a double boiler
until it thickens, stirring constantly.
CREAM DRESSING
Beat two eggs until light, add a teaspoonful of
sugar, a teaspoonful of butter, three tablespoonfuls
434 [ fl&Brtle IReeD cook JBooft
of vinegar, with salt, mustard, and cayenne to
season. Cook until thick in a double boiler, stir-
ring constantly, and adding gradually four table-
spoonfuls of boiling tarragon vinegar. Take from
the fire, cool, and add a cupful of whipped cream
just before serving.
SOUR-CREAM DRESSING
Mix one cupful of thick sour cream with two
tablespoonfuls each of lemon- juice and vinegar, one
tablespoonful of sugar, a teaspoonful each of salt
and mustard, and pepper to taste.
EGG DRESSING
Beat three eggs, add gradually two tablespoon-
fuls of oil, a teaspoonful of sugar, and salt, white
pepper, and cayenne to season. Add half a cup-
ful of boiling vinegar, mix thoroughly, and cook
in a double boiler until thick.
GERMAN SALAD DRESSING
Mix half a cupful of sour cream with a table-
spoonful of sugar, a dash of pepper, a teaspoonful
each of salt and mustard, two tablespoonfuls of
bacon fat, and half a chopped onion cooked in
half a cupful of boiling vinegar.
CLUB DRESSING
Chop very fine two hard-boiled eggs, two pimen-
tos, half a small onion, a small bunch of chives, and
one small root of garlic. It cannov be too fine.
Sala&s 435
Rub to a paste with a spoon, add six tablespoon-
fuls of oil, two of tarragon vinegar, and salt and
paprika to season.
CURRY DRESSING
Rub the yolk of a hard-boiled egg smooth with
four tablespoonfuls of oil, one tablespoonful of
tarragon vinegar, and a pinch of curry powder.
RAVIGOTE DRESSING
Put into a double boiler the well-beaten yolks
of two eggs and a tablespoonful of butter. Cook
until it begins to thicken, then add another table-
spoonful of butter and cook to a cream. Season
with minced chives, chervil, tarragon, and parsley.
FISH SALADS
ANCHOVY AND EGG SALAD
Rub a salad bowl with cut garlic and fill with
crisp lettuce leaves. Put anchovies and sliced hard-
boiled eggs on top and serve with French dressing.
.. ANCHOVY AND PEPPER SALAD
Skin and bone six anchovies and chop very fine.
Mix with a Spanish onion sliced very thin, two
shredded sweet Spanish peppers, and a slice of
bread cut into dice. Mix with French dressing
and serve on lettuce or cress, adding more bread if
desired.
436 /l&srtle IReeD Cook JBoofc
CLAM AND CELERY SALAD
Cut clams into small pieces, season with onion-
juice, mix with shredded lettuce or celery, and
serve on lettuce with French dressing or Mayon-
naise. Either cooked or raw clams .may be
used.
SARDINE SALAD I
Arrange on a bed of lettuce, sardines and shrimps,
alternately. Season with minced onion, chopped
pickle, capers, and hard-boiled eggs. Pour over
French dressing, season with tomato catsup,
and serve cold.
SARDINE SALAD II
Bone and flake drained sardines and put on tissue
paper until the oil is absorbed. Mix with three
times the quantity of finely cut celery and mar-
inate in French dressing. Drain and serve on
lettuce or cress with Mayonnaise.
SHRIMP SALAD
Mix cooked flaked shrimps with finely shredded
lettuce and French dressing. Garnish with spoon-
fuls of Mayonnaise.
] SHRIMP AND ASPARAGUS SALAD
Mix two cupfuls of cold cooked asparagus cut
into short lengths with one cupful of cooked flaked
shrimps. Serve with French dressing to which the
SalaDs 437
pounded yolks of three hard-boiled eggs have been
added.
VEGETABLE SALADS
ARTICHOKE SALAD
Remove the chokes and inner leaves from boiled
artichokes, sprinkle with minced parsley, and serve
with French dressing.
ASPARAGUS SALAD
Mix cold cooked asparagus tips with diced or
sliced cucumbers and serve on lettuce with Mayon-
naise.
ASPARAGUS A LA VINAIGRETTE
Serve cold boiled asparagus or the bleached
canned asparagus on lettuce with French dressing
to which have been added chopped olives, pickles,
and capers. Onion and mustard may be added to
the seasoning.
BEAN SALAD I
Season cold cooked beans with tomato catsup
and mix with half the quantity of finely cut celery.
Sprinkle with minced chives and capers and serve
very cold on lettuce with French dressing.
BEAN SALAD II
Mix equal quantities of finely cut celery and
cooked wax beans and serve on lettuce with Mayon-
naise.
438 /Rattle IReefr Cooh JSoofc
BEAN SALAD III
Mix cold cooked lima beans with crisp lettuce,
sprinkle with chopped mint and serve with French
dressing or Mayonnaise.
BEET SALAD I
Slice six cold boiled beets and one Spanish onion.
Serve on crisp lettuce with French dressing.
BEET SALAD II
Fill a salad bowl nearly full of crisp lettuce and
cover with sliced boiled beets and hard-boiled eggs.
Season with grated onion and pour over a French
dressing which has been seasoned with minced garlic
and tomato catsup.
BRUSSELS SPROUTS SALAD
Chop separately onion, olives, walnuts, and
capers. Mix and blend to a smooth paste with
lemon- juice. Spread over cold cooked Brussels
sprouts. Mix thoroughly and serve with Mayon-
naise.
CABBAGE SALAD I
Marinate shredded cabbage in French dressing,
drain, and serve on lettuce with Mayonnaise.
CABBAGE SALAD II
Mix two cupfuls of shredded cabbage with half
as much celery and season with minced chives and
Salafcs 439
tomato catsup or Tabasco Sauce. Serve on lettuce
with French or Mayonnaise dressing.
CARROT SALAD I
Boil young carrots in water to which a little
sugar may be added. Drain, cool, cut up, and
serve on lettuce with French dressing or Mayon-
naise.
CARROT SALAD II
Mix diced cooked carrots with lettuce and serve
with French dressing, sprinkling with minced cress,
chervil, chives, or parsley.
CAULIFLOWER SALAD I
Mix cooked cauliflower flowerets with Mayon-
naise and serve in red-pepper shells on lettuce with
Mayonnaise on top.
CAULIFLOWER SALAD II
Marinate cooked cauliflower flowerets in French
dressing, drain, and serve on lettuce with Mayon-
naise. Garnish with diced cooked carrots or beets.
CELERY SALAD I
Shred crisp celery very fine and serve with French
dressing or Mayonnaise.
CELERY SALAD II
Mix finely cut celery with sliced sour apple cut
into small bits and serve on lettuce with Mayon-
naise.
440 fl&Bttle iReeD dooft JBooft
CELERY SALAD III
Cut into small bits a large bunch of celery and
three-fourths pound of blanched almonds. Serve
on lettuce with Mayonnaise.
CHICKORY SALAD
Fill a salad bowl with well trimmed chickory
and serve with French dressing seasoned with
onion-juice.
CHIFFONADE SALAD
Mix one cupful each of shredded lettuce, celery,
and chickory, and one teaspoonful each of chopped
beets, onion, parsley, tarragon, and sweet red
pepper. Serve with crisp lettuce and French
dressing, garnishing with sliced tomatoes.
CRESS SALAD I
Mix watercress, lettuce, sliced tomatoes, cucum-
bers, and onion with shredded green pepper and
celery. Serve with French dressing and garnish
with sliced hard-boiled eggs.
CRESS SALAD II
Cut thin slices of sour apples and hard-boiled
eggs into bits and mix with watercress. Serve
with French dressing.
CUCUMBER SALAD I
Slice cucumbers thin, and soak in cold salted
water until wilted. Drain, rinse, wipe very dry,
Salafce 441
and serve with French dressing or with thick sour
cream seasoned highly with black pepper.
CUCUMBER SALAD II
Mix one cupful of diced cucumbers with two cup-
fuls of finely cut celery and half a can of drained
mushrooms. Add three chopped hard-boiled eggs
and serve on lettuce with Mayonnaise.
CUCUMBER SALAD III
Cut three cucumbers into dice. Mix with one
cupful of finely cut olives, three hard-boiled eggs,
and three-fourths cupful of broken pecans or
English walnuts. Serve on lettuce with Mayon-
naise. Pickled nasturtium seeds or French peas
may be added.
CUCUMBER JELLY SALAD
Slice two cucumbers and cook until soft in
water to cover, with a slice of onion and salt and
pepper to season. Take from the fire, and add
half a package of soaked and dissolved gelatine.
Line a mould with thin slices of cucumber, fill with
the jelly, and chill. Serve on lettuce with either
French dressing or Mayonnaise.
ENDIVE SALAD
Fill a salad bowl with small crisp leaves of endive
and serve with French dressing or Mayonnaise.
Sprinkle with minced chives if desired.
442 /fcgrtle 1Reea Cooft ffiooft
LETTUCE SALAD I
Quarter crisp heads of lettuce and serve individu-
ally with Mayonnaise.
LETTUCE SALAD II
Cut head lettuce in quarters, sprinkle with
minced chives and parsley, and serve with French
dressing which may be seasoned with onion or
garlic.
MUSHROOM SALAD
Cut canned mushrooms into small pieces and
serve on lettuce with French dressing, sprinkling
with minced chives and parsley.
ONION SALAD I
Slice peeled Spanish onions very thin, crisp in
ice- water, drain, wipe dry, and serve on lettuce
with French dressing, sprinkling with minced
parsley if desired
ONION SALAD II
Mix sliced Spanish onion with twice the quantity
of sliced and broken sour apples. Mix with Mayon-
naise and serve on lettuce.
PIMENTO SALAD
Mix shredded pimentos with quartered hard-
boiled eggs, sliced olives, and pearl onions. Serve
on lettuce with Mayonnaise.
SalaOa 443
PEA SALADI
Mix cooked and drained peas with diced cooked
carrots and finely cut celery. Serve on lettuce with
Mayonnaise.
PEA SALAD II
Mix cooked peas with cut walnut meats, marinate
in French dressing, drain, and serve in lemon-
cups on lettuce with a spoonful of Mayonnaise on
top.
PEPPER SALAD I
Chop a very small onion fine with twice the
quantity of parsley. Add two small red peppers
and eight sweet green peppers finely minced. Pour
over a French dressing, seasoning with a pinch of
powdered sugar and a teaspoonful of salt. Serve
ice-cold on lettuce leaves.
PEPPER SALAD II
Mix sliced Spanish onions with seeded and
sliced sweet green peppers and serve on lettuce with
French dressing.
PEPPER SALAD III
Slice the tops from green peppers, remove seeds
and veins, and soak in boiling water for fifteen
minutes. Drain, chill, and fill with finely cut
celery mixed with Mayonnaise. Shredded cab-
bage may be used instead of the celery or mixed
with it.
444 fl&grtle TReeD Coofc J8oofc
POTATO SALAD I
Mix diced cooked potatoes with one-fourth the
quantity of diced boiled beets. Serve on lettuce
with French dressing or Mayonnaise, garnishing
with anchovies and small pickles, or in a mould
of aspic.
POTATO SALAD II
Mix two cupfuls of diced boiled potatoes with
half a cupful of finely cut celery and an apple.
Marinate in French dressing and serve Mayon-
naise separately if desired.
POTATO SALAD III
Mix sliced cold potatoes with finely cut pickled
walnuts and chives or onions. Serve with French
dressing, seasoned slightly with sage.
POTATO SALAD IV
Slice cold cooked potatoes and season with
minced onion and parsley. Pour over a French
dressing and let stand two hours on ice before serv-
ing. Serve very cold and pass Mayonnaise if
desired.
POTATO SALAD V
Mix half a cupful of vinegar, one-fourth cupful of
cold water, two eggs well-beaten, one tablespoon-
ful of sugar, and three tablespoonfuls of butter, with
salt and pepper to season. Cook until thick in a
Salafcs 445
double boiler, stirring constantly; take from the
fire, cool, and mix with a little cream. An entire
cupful of cream may be used if desired. Mix
with sliced boiled potatoes, seasoned with chopped
onion and parsley.
RADISH SALAD
Mix sliced radishes with bits of sour apple,
marinate in French dressing, drain, and mix with
Mayonnaise. Serve on lettuce.
RADISH SALAD II
Slice crisp radishes and mix with minced chives
or sliced spring onions and serve with French dress-
ing.
SALSIFY SALAD
Cook sliced salsify in salted and acidulated water
with a bit of onion and a bay-leaf and a sprig of
parsley. Drain, marinate in French dressing, and
serve on cress or lettuce with Mayonnaise. Garnish
with minced parsley and sliced oranges.
SPINACH SALAD I
Mould cold cooked spinach in small cups. Turn
out on lettuce, garnish with hard-boiled eggs and
bits of cooked ham or tongue. Serve with Mayon-
naise or French dressing.
SPINACH SALAD III
Season cooked chopped spinach with salt, pepper,
oil, and lemon-juice, and mould in small moulds.
446 /Rgrtle 1RecD Goofc JBoofc
Turn out on thin slices of cold boiled tongue and
serve with Tartar Sauce.
TOMATO SALAD I
Peel and quarter large tomatoes and serve on
lettuce with Mayonnaise. Marinate first in French
dressing if desired.
TOMATO SALAD II
Fill a salad bowl with alternate layers of sliced
tomatoes and cucumbers and serve with French
dressing or Mayonnaise. Crisp lettuce may be
added.
TOMATO SALAD III
Mix sliced tomatoes with lettuce and fresh
Roquefort cheese broken into small bits. Serve
with lettuce and French dressing to which minced
garlic has been added.
STUFFED TOMATO SALAD I
Mix equal quantities of diced cucumber, tomato
pulp, and cooked peas with a few capers and a little
chopped pickle. Add a little cooked chicken, cut
in dice, mix with Mayonnaise, fill tomato-shells,
and serve on lettuce.
STUFFED TOMATO SALAD II
Chop cucumbers and mix with swaet green
peppers, seasoning with grated onion. Mix with
thick Mayonnaise, fill tomato-shells, and serve on
lettuce with French dressing or Mayonnaise.
Salafcs 44?
STUFFED TOMATO SALAD III
Stuff tomato-shells with chopped celery and nuts,
which may be mixed with Mayonnaise, and serve
on lettuce with Mayonnaise.
TOMATO JELLY SALAD
Cook eight tomatoes with a slice of onion, six
cloves, and salt and pepper to season. Rub
through a sieve, and add half a package of soaked
and dissolved gelatine. Mould in small cups,
and serve on lettuce with Mayonnaise. Or, place
small peeled tomatoes in moulds and fill with any
desired aspic. Turn out and serve with Mayon-
naise. Yellow tomatoes may be used in the same
way.
WALDORF SALAD
Mix finely cut celery and apples with broken
English walnuts. Serve on lettuce with Mayon-
naise, or fill bright red apples from which the pulp
has been removed.
FRUIT SALADS
ALLIGATOR PEAR SALAD
Mix sliced alligator pears with sliced or quart-
ered hard-boiled eggs and serve on lettuce with
Mayonnaise.
APPLE SALAD I
Slice the tops from large red apples and scoop
out the pulp. Mix with finely cut celery, broken
448 /Dottle IReefc Coofc JSooh
English walnuts, and Mayonnaise made without
mustard. Fill the apple shells, put on the lids,
and serve on lettuce leaves.
APPLE SALAD II
Mix sliced boiled chestnuts with finely cut celery
and apples. Serve on lettuce with French dress-
ing made with lemon- juice.
APPLE SALAD III
Mix bits of apple with an equal quantity of
orange pulp and add a few sliced maraschino
cherries. Serve in the orange shells with Mayon-
naise made without mustard and whitened with
whipped cream. Shredded pineapple may be
added.
APPLE SALAD IV
Mix finely cut apples, celery, and shredded green
peppers with broken English walnuts, blanched
almonds, or pecans. Serve on lettuce with Mayon-
naise made without mustard to which whipped
cream has been added.
APRICOT SALAD
Peel and split apricots. Fill the hulls with
chopped maraschino cherries and nuts and serve
on lettuce with French dressing made with
wine.
Salads 449
BANANA SALAD I
Peel one section from the skin of ripe bananas,
take out the pulp, mix with French dressing made
with lemon-juice, fill the shells and serve on let-
tuce, sprinkling with chopped nuts if desired.
Mayonnaise may be used instead of French dress-
ing.
BANANA SALAD II
Remove one section of the banana peel and
scoop out the pulp. Mix with shredded orange
or grapefruit, seeded and peeled white grapes, and a
few broken nuts. Stoned cherries may be added
if desired. Mix with Mayonnaise made without
mustard and serve on lettuce in the banana skins.
CANTALOUPE SALAD
Scoop out the pulp from ripe cantaloupes, drain,
and mix with pounded ice. Serve in the shells
immediately with French dressing made without
mustard and whitened with whipped cream.
CHERRY SALAD I
Stuff maraschino cherries or white California
canned cherries or large sweet cherries with
blanched hazel nuts, and serve ice cold on lettuce,
with Mayonnaise made without mustard and whit-
ened with whipped cream.
450 flfogrtle TReeD Coofc JBook
CHERRY SALAD II
Mix sliced black or maraschino cherries with
shredded pineapple and blanched hazel nuts.
Serve on lettuce with Mayonnaise made without
mustard and whitened with whipped cream.
GRAPE SALAD I
Mix peeled and seeded white grapes with finely
cut celery and broken walnut meats and serve on
lettuce with French dressing made with lemon-
juice, or Mayonnaise made without mustard and
whitened with whipped cream.
GRAPE SALAD II
Mix peeled and seeded white grapes with orange
pulp, finely cut celery, and broken nuts. Or, mix
pineapple, celery, and pecans. Serve on lettuce
with French dressing made with lemon-juice or
wine, or with Mayonnaise made without mustard
and whitened with whipped cream.
GRAPEFRUIT SALAD I
Mix grapefruit pulp with broken English walnuts,
hickory nuts, or pecans. Mix with Mayonnaise
made without mustard, fill the grapefruit shells, and
serve on lettuce.
GRAPEFRUIT SALAD II
Mix the pulp of three grapefruits and one large
orange with two sliced bananas and half a cupful
SalaDa 45 l
of maraschino cherries. Serve with French dress-
ing made with lemon-juice or orange-juice, or
Mayonnaise made without mustard and whitened
with whipped cream. Garnish with whites grapes,
or add peeled and seeded white grapes to the
salad.
GRAPEFRUIT SALAD III
Mix the pulp of one grapefruit with two cup-
fuls of diced apples and serve on lettuce with
French dressing made with the grapefruit juice.
Or, mix the drained grapefruit pulp with broken
English walnuts and serve in the shell with French
dressing made of the juice, or Mayonnaise made
without mustard. Garnish either salad with
white grapes and nuts.
MACEDOINE SALAD I
Mix peeled and seeded white grapes with equal
quantities of strawberries, raspberries, sliced
bananas, oranges, and pineapples, any or all.
Serve with French dressing made with wine,
or Mayonnaise made without mustard, adding
whipped cream if desired.
MACEDOINE SALAD II
Mix sliced bananas with maraschino cherries and
season with sherry, or mix pineapple, oranges,
white grapes, and plums, and season with white
wine. Serve on lettuce with French dressing
made with lemon-juice, or Mayonnaise made
452 fl&grtle IReeD Gooft iffioofc
without mustard and whitened with whipped
cream.
MACEDOINE SALAD III
Mix shredded pineapple and apples with finely
cut strawberries, bananas, cherries, peeled and
seeded white grapes, and bits of orange pulp.
Add chopped almonds or peanuts and serve with
French dressing made with lemon-juice.
ORANGE SALAD I
Mix sliced oranges and bananas with broken
English walnuts and serve on lettuce with Mayon-
naise made without mustard and whitened with
whipped cream. Or, use oranges, bananas, pine-
apple, and peeled and seeded white grapes.
ORANGE SALAD II
Mix shredded pineapple, sliced bananas, orange
pulp, and maraschino cherries. Season with sherry
and serve on lettuce with Mayonnaise made with-
out mustard and whitened with whipped cream.
The cherries and bananas may be omitted.
ORANGE SALAD III
Arrange thinly sliced oranges on cress, sprinkle
with chopped nuts and serve with French dressing
made with lemon-juice, or with Mayonnaise made
without mustard.
SalaOs 453
r ORANGE SALAD IV
Arrange sliced oranges on lettuce and sprinkle
with blanched and broken English walnuts. A
little chopped celery may be added. Serve with
Mayonnaise made without mustard and whitened
with whipped cream.
PEACH SALAD I
Peel and split ripe peaches, cover thickly with
chopped almonds, and serve on lettuce with French
dressing made with orange juice, or Mayonnaise
made without mustard and whitened with whipped
cream.
PEACH SALAD II
r
Mix finely cut peaches with sliced bananas and
serve on lettuce with Mayonnaise made without
mustard and whitened with whipped cream.
PEAR SALAD
Mix sliced pears with chopped candied ginger
and serve on lettuce with Mayonnaise made with-
out mustard and mixed with a little whipped cream.
PINEAPPLE SALAD I
Cut off the top of a ripe pineapple and scoop out
the pulp carefully. Cut it fine, mix with sliced
bananas and stoned cherries, and with stiff Mayon-
naise made without mustard. Fill the pineapple
shell and put on the top. Pass with it Mayonnaise
whitened with whipped cream.
454 /fcsrtle IReefc Coofc ffioofc
PINEAPPLE SALADII
Mix shredded pineapple with finely cut celery
and broken English walnuts. Serve on lettuce with
Mayonnaise made without mustard and whitened
with whipped cream.
PINEAPPLE SALAD III
Mix shredded pineapple with peeled and quart-
ered tomatoes, figs soaked in sherry and cut into
dice, and broken English walnut meats. Serve
ice cold on lettuce with Mayonnaise made without
mustard and whitened with whipped cream.
EGG SALADS
EGG SALAD I
Mix finely cut celery with the shredded whites of
hard-boiled eggs. Mash the yolks to a smooth
paste with sardines, moistening with oil, and shape
into balls. Serve on lettuce with Mayonnaise,
using the balls as a garnish.
EGG SALADII
Arrange quartered hard-boiled egg on lettuce
and pour over Mayonnaise mixed with salmon which
has been rubbed to a smooth paste with a little
oil. Caviare, sardines, or anchovy paste may be
used instead of the salmon.
5ata&0 455
EGG SALAD III
Cut fine three hard-boiled eggs and four stalks
of celery. Serve on lettuce with French dressing
or Mayonnaise.
CHEESE AND NUT SALADS
CHEESE SALAD I
Rub cottage cheese to a smooth paste with cream,
butter, and salt. Rub a salad bowl with cut
garlic and fill with chickory or endive. Add the
cheese balls and quartered hard-boiled eggs,
with onion-juice to season. Serve with French
dressing.
CHEESE SALAD II
Mix cottage cheese with chopped olives and
make to a smooth paste with oil and lemon-juice,
seasoning with salt and paprika. Shape into
balls and serve on lettuce or endive with French or
Mayonnaise dressing. Garnish with olives.
CHEESE SALAD III
Mix one cupful of broken American cheese,
three Neufchatel cheeses cut into small pieces, ten
olives or pimolas sliced, and three finely cut pimen-
tos. Season with salt and paprika, moisten with
cream, and serve on lettuce with French dressing
to which grated horseradish has been added.
Garnish with pimentos cut in fancy shapes.
456 /l&grtle TReeD Goofc 3Booft
CHEESE SALAD IV
Mix two cream cheeses to a smooth paste with
chopped nuts and minced parsley and roll into
small balls. Arrange in nests of crisp lettuce and
serve with Mayonnaise.
NUT SALAD
Mix equal parts of finely cut celery and apple
with half the quantity of broken nuts, using al-
monds, peanuts, pecans, walnuts, or salted almonds
or peanuts. Serve on lettuce with Mayonnaise
made without mustard.
ALMOND SALAD
Stone and chop six olives. Add half a cupful of
blanched almonds cut fine and half a cupful of
finely cut celery. Serve on lettuce with Mayon-
naise from which the mustard may be omitted, and
to which a little whipped cream may be added.
CHESTNUT SALAD I
Shell and blanch large chestnuts and cook until
soft. Cool and serve on lettuce with French dress-
ing made with lemon-juice, or with Mayonnaise
made without mustard. Serve very cold. Broken
English walnuts may be added if desired.
CHESTNUT SALAD II
Shell, blanch, and boil until tender one pint of
chestnuts. Drain, cool, and serve on lettuce
SaIaD0 457
with French dressing made with lemon-juice.
Dust with hard-boiled egg yolks rubbed through a
sieve, and garnish with shredded whites.
CHESTNUT SALAD III
/ Mix boiled chestnuts with bananas and oranges,
or English walnuts with cheese and celery, or with
apples and figs, or with cream cheese and figs, or
pecans with apples, celery, and cream cheese.
Serve with French dressing made with wine or
lemon-juice or with Mayonnaise made without
mustard and whitened with whipped cream.
PEANUT SALAD
, Chop peanuts fine and mix to a smooth paste
with Mayonnaise. Spread on sliced tomatoes or
fill tomato-shells and serve on lettuce.
PECAN SALAD
Mix half a cupful each of broken pecans and
chopped olives with one and one-half cupfuls of
finely cut celery, and half of a red or green pepper
chopped fine. Serve on lettuce or in pepper-
shells with Mayonnaise. %
WALNUT SALAD I
Mix equal quantities of finely cut celery and
broken English walnuts or pecans and marinate in
French dressing. Serve in a border of shredded
lettuce and pass Mayonnaise if desired.
458 /Bbgrtle IReefc Cooft ffiooft
WALNUT SALAD II
Mix two cupfuls of finely cut celery with the
grated rind of an orange and a dozen chopped
walnut meats. Mix with stiff mayonnaise made
without mustard and serve in apple shells, adding
some of the apple pulp if desired. Serve on let-
tuce and pass mayonnaise.
SIMPLE DESSERTS
BLANC MANGE
Thicken a quart of milk with four tablespoonfuls
of cornstarch rubbed smooth with a little of it.
Add a teaspoonful of salt, and sugar and flavoring
to taste. Mould, chill, and serve with a sauce
made of a cupful of jam or jelly thoroughly mixed
with the whites of three eggs beaten to a stiff
froth.
ALMOND BLANC MANGE
Thicken a quart of boiling milk with three table-
spoonfuls of cornstarch rubbed smooth with a
little cold milk. Add four tablespoonfuls of sugar,
a pinch of salt, and a few drops of lemon extract.
When smooth and thick, add half a cupful or more
of split blanched almonds, mould, chill, and serve
with whipped cream, sweetened and flavored to
taste.
CHERRY BLANC MANGE
Stone a quart of cherries and stew, sweetening
heavily. Thicken with one level tablespoonful
of cornstarch rubbed smooth with a little cold
459
460 /Ifegrtle IReefc Cooft
water, and cook until smooth and thick, stirring
constantly. Mould, chill, and serve with sugar and
cream. Other fruits may be used in the same way.
CHOCOLATE BLANC MANGE
Thicken a quart of milk with four level table-
spoonfuls of cornstarch rubbed smooth with a little
of it, add a pinch of salt, a teaspoonful of vanilla,
sugar to taste, and a square of bitter chocolate
grated and cooked to a smooth paste in a little
boiling water. Cook, while stirring, until smooth
and thick, mould, chill, and serve with custard
or whipped cream.
CREAM BLANC MANGE
Thicken one and one-half cupfuls of milk with
two tablespoonfuls of cornstarch rubbed smooth
with a little milk and add two tablespoonfuls of
sugar and the stiffly beaten whites of two eggs*
Take from the fire, flavor to taste, mould and chill.
Make a custard of one and one-half cupfuls of milk,
the beaten yolks of two eggs, two tablespoonfuls of
sugar, and flavoring to taste. Serve with the
custard poured around the pudding.
COFFEE BLANC MANGE
Mix a cupful of very strong coffee with two cup-
fuls of boiling cream, sweeten to taste and add half
a package of gelatine which has been soaked and
Simple Desserts 461
dissolved. Mould, chill, and serve with whipped
cream.
FRUIT BLANC MANGE
Heat a quart of milk in a double boiler with half
a cupful of cream and flavoring to taste. Add a
package of gelatine which has been soaked and dis-
solved, and mould in layers, alternating with pre-
serves or jam or crushed and sweetened fresh
fruit. Chill and serve with a border of the fruit.
Cover with whipped cream if desired. Cher-
ries, peaches, strawberries, bananas, or pineapples
may be used.
PEACH BLANC MANGE
Thicken two cupfuls of boiling milk with one
tablespoonful of cornstarch rubbed smooth with a
little cold water. Add two tablespoonfuls of sugar,
boil for five minutes, while stirring, take from the
fire, add a tablespoonful of butter and the yolks
of four eggs well-beaten. Butter a baking-dish,
put in a pint of canned peaches, pour the corn-
starch over and bake in a quick oven for half an
hour. Take from the fire and cover with a meringue
made of the whites of eggs beaten to a stiff froth,
and sweetened to taste. Serve cold. Apples, apri-
cots, cherries, figs, gooseberries, plums, pears, pine-
apples, quinces, rhubarb, and berries may be used
in the same way.
VANILLA BLANC MANGE
Sweeten a quart of boiling cream with a little
462 /Hurtle IReefc Cool? JBoofc
syrup, add half a package of gelatine which has
been soaked and dissolved, mould, chill, and serve
with whipped cream.
BLUEBERRY CAKE
Cream a tablespoonful of butter with a cupful of
sugar, add an unbeaten egg and mix thoroughly.
Add a cupful of milk, and two and one-half cupfuls
of flour sifted with three teaspoonfuls of baking-
powder. Add a pinch of grated nutmeg and stir
in lightly three cupfuls of blueberries. Turn into
buttered pans and bake for thirty-five minutes in a
hot oven.
BLUEBERRY TEA-CAKES
/
r "
Sift two cupfuls of flour with a pinch of salt and
two teaspoonfuls of baking-powder. Work into
it a tablespoonful of butter, add the yolk of an egg
beaten with half a cupful of sugar, and one cupful of
milk. Fold in the stiffly beaten white of the egg
and add a heaping cupful of blueberries, which
have been dredged with flour. Bake for half an
hour in muffin pans. Sour milk may be used with
half a teaspoonful of soda instead of the baking-
powder.
CHOCOLATE CAKE
Beat the yolks of six eggs, add a cupful of sugar,
and the grated rind and juice of half a lemon.
Sift in half a cake of grated bitter chocolate, a
teaspoonful of baking-powder, with a pinch each of
Simple 2>es6etta 463
cinnamon, and clove, and enough flour to make a
thin batter. Fold in the stiffly beaten whites of
the eggs and bake in layer-cake pans. Put together
with currant jelly. Ice with frosting made of a
beaten egg, a cupful of powdered sugar, and half
a teaspoonful of vanilla.
CHOCOLATE CREAM CAKE
Cream half a cupful of butter with one cupful of
sugar, add the stiffly beaten whites of four eggs, and
sift in one and one-half cupfuls of flour with a tea-
spoonful of baking-powder. Flavor with vanilla.
Bake in a square tin. Boil one and one-half cup-
fuls of sugar with half a cupful of milk until the
syrup makes a soft ball when dropped in cold water.
Flavor with vanilla, stir until thick, spread on the
cake and pour melted chocolate on top.
COCOANUT CAKE
Cream half a cupful of butter with two cupfuls of
sugar, add the beaten yolks of five eggs, a teaspoon-
ful of vanilla, one cupful of milk and four cupfuls of
flour sifted with a teaspoonful of soda and two tea-
spoonfuls of cream tartar. Fold in the stiffly beaten
whites of the eggs, add a cupful of shredded cocoa-
nut soaked soft in milk, and bake in a moderate
oven. Spread with boiled frosting, sprinkling
thickly with grated cocoanut.
CREAM CAKE
Beat three eggs with one and one-half cupfuls of
464 flattie IReeO Coofc JBooft
powdered sugar, add a tablespoonful of lemon-
juice and half a cupful of cold water. Sift in two
cupfuls of flour and two teaspoonfuls of baking-
powder. Bake in layer-cake tins. Heat one and
one-half cupfuls of milk in a double boiler. Beat
together one tablespoonful of flour, two - thirds
cupful of sugar, two eggs, and a pinch of salt. Add
gradually to the boiling milk, stir, and cook for
fifteen minutes. Flavor to taste, cool, and put
the cake together with the filling. Ice with any
preferred frosting.
COFFEE CREAM CAKE
Cream together half a cupful of butter and a cup-
ful of sugar. Add half a cupful of milk and sift
in half a cupful of cornstarch, one and one-fourth
cupfuls of flour, half a teaspoonful of cream tartar
and a pinch of soda. Fold in the stiffly beaten
whites of three eggs and bake in buttered layer-
cake tins for half an hour. Cook in a double-
boiler one cupful of milk, one cupful of strong
coffee, and a cupful of sugar. Thicken with the
yolks of three eggs and three tablespoonfuls of
flour rubbed smooth with a little cold milk. Stir
while cooking. Take from the fire, add two table-
spoonfuls of butter, and cool. Spread between the
layers and ice with confectioner's sugar moistened
with coffee.
CREAM PUFFS
Bring to the boil one cupful of water, half a
Simple Desserts 465
cupful of lard or butter, and a pinch of salt. Add
enough sifted flour to make a smooth thick paste,
sifting it in gradually and stirring it constantly.
Take from the fire and add one at a time five un-
beaten eggs, beating thoroughly each time. Drop
by spoonfuls on a buttered tin sheet and bake for
twenty minutes in a moderate oven. Thicken
a pint of milk and two beaten eggs in a double-
boiler with half a cupful of sifted flour rubbed
smooth with a little cold milk. Sweeten and flavor
to taste. When the puffs are cold, split with a
sharp knife and fill with the cream. Sprinkle the
puffs with powdered sugar and serve.
DEVIL'S FOOD CAKE
Boil together until thick one-half cupful each
of grated chocolate, milk, and sugar, then cool.
Cream one-half cupful of butter with a cupful of
brown sugar, add two eggs well-beaten, two-thirds
cupful of milk, and a teaspoonful of vanilla. Add
the cooked mixture and sift in two cupfuls of flour
with a heaping teaspoonful of baking-powder.
Bake in layers and put together with chocolate
frosting or boiled frosting. ,
FIG LOAF CAKE
Cream a cupful of butter with two cupfuls of
brown sugar, add four eggs well-beaten, one tea-
spoonful each of cinnamon and nutmeg, half a
teaspoonful of powdered cloves, and a cupful of
water. Sift in three cupfuls of flour with two tea-
466 /i&Brtte iReeD Goofc :fiSoofc
spoonfuls of baking-powder and add half a pound of
finely cut figs and two cupfuls of raisins, dredging
the fruit with flour. Bake for two hours in a
moderate oven.
FRUIT CAKE
Cream a cupful each of butter and sugar, add
the yolks of four eggs well-beaten, a pinch of grated
nutmeg, and a cupful of flour sifted with a teaspoon-
ful of baking-powder. Fold in the stiffly beaten
whites, add half a cupful each of currants and
blanched and shredded almonds, and, gradually,
half a cupful of sherry. Put into a buttered tin in
layers, alternating with shredded candied orange-
peel and citron. Bake in a moderate oven for
three hours and ice with boiled frosting.
HONEY TEA-CAKE
Mix one cupful of honey, half a cupful of sour
cream, two eggs well-beaten, half a cupful of butter,
melted, and two cupfuls of flour sifted with half a
teaspoonful of soda and a teaspoonful of cream
tartar. Bake for half an hour in a moderate
oven.
MARGUERITES
Blanch and chop a pound of almonds and mix to
a stiff paste with the stiffly beaten whites of two
eggs. Beat the white of another egg to a stiff
froth and add enough powdered sugar to make a
thick icing. Spread crackers with the icing, then
Simple Desserts 467
with the chopped nuts, and bake golden brown in a
cool oven.
NUT CAKE
Cream a cupful each of butter and sugar, add two
eggs well-beaten, a cupful of milk, a teaspoonful of
vanilla, and two cupfuls of flour sifted with two
teaspoonfuls of baking-powder. Add a cupful each
of blanched and chopped nuts and stoned raisins
dredged with flour and bake in a deep buttered pan
in a moderate oven.
RASPBERRY TEA-CAKE
Beat together one cupful of sugar and one table-
spoonful of butter, melted, add two eggs well-
beaten, a pinch of salt, a grating of nutmeg, one
cupful of milk, and two cupfuls of flour sifted with
three teaspoonfuls of baking-powder. Bake in
two layers and put together with butter and rasp-
berry jam. Serve hot.
SPICE CAKE
Beat an egg and add to it two-thirds cupful each
of sugar, melted butter, and molasses. Add a cup-
ful of milk in which a teaspoonful of soda has been
dissolved, and sift in two and one-half cupfuls of
flour with a teaspoonful of cream tartar. Add a
tablespoonful each of lemon- juice and mixed spice,
turn into a shallow pan, and bake for twenty minutes
in a moderate oven.
468 flattie IReeD Coofc ffioofc
SPONGE CAKE
Mix two beaten eggs with a cupful of sugar, add
one-third cupful of water, a teaspoonful of lemon
or vanilla, and fold in lightly one cupful of flour
sifted with a teaspoonful of baking-powder. Bake
in a square pan.
TEA-CAKE
Cream a tablespoonful of butter with a cupful of
sugar, add one egg well-beaten and three-fourths
cupful of milk. Add three-fourths cupful of cur-
rants or raisins which have been dredged with
flour and sift in one and one-half cupfuls of flour
and a teaspoonful of baking-powder. Bake in a
buttered tin or in patty-pans.
CHARLOTTE RUSSE
Line charlotte -russe moulds or dessert glasses
with lady-fingers, split and trimmed to fit. Fill
with cream whipped solid and sweetened and
flavored to taste.
ALMOND CHARLOTTE RUSSE
Arrange six small sponge cakes in a serving-
dish and spread thinly with jelly or jam. Stick
blanched and split almonds into the cake and pour
over a custard made of a cupful of milk and two
tablespoonfuls of sugar, thickened with one egg
well-beaten. Flavor with almond.
Simple Desserts 469
APPLE CHARLOTTE
Steam a quart of sliced sour apples until soft.
Put into a baking-dish with alternate layers of
bread crumbs, sprinkling the apples with sugar
and cinnamon. Have crumbs on top. Beat the
yolk of an egg with two cupfuls of milk, add two
tablespoonfuls of melted butter, a pinch of salt,
and two eggs well-beaten. Pour over the apples,
bake until the milk is absorbed, and serve with
sugar and cream.
BLACKBERRY CHARLOTTE
Make a boiled custard with one quart of milk,
the yolks of six'eggs, three-fourths cupful of sugar,
and grated lemon peel to flavor. Line a serving-
dish with slices of sponge cake dipped in cream
and fill with alternate layers of cakes and black-
berries crushed and sweetened. Pour the cold
custard over, cover with meringue, and decorate
with blackberries.
CREAM CHARLOTTE
Line a mould with lady-fingers. Whip a pint of
cream to a stiff froth, sweetening and flavoring to
taste and adding one-half package of soaked and
dissolved gelatine. Pour into the mould, chill,
and serve.
COFFEE CHARLOTTE
Thicken a cupful of milk with the yolks of four
eggs beaten with a cupful of sugar and add a cupful
470 /Beetle IRccD Cook JBoofc
of very strong coffee. Add half a package of gela-
tine which has been soaked and dissolved, and
when cool but not set, fold in two cupfuls of cream
whipped solid. Turn into a mould lined with
lady-fingers, chill, and serve.
ORANGE CHARLOTTE
Soak and dissolve half a package of gelatine,
using as little water as possible. Add the juice of a
lemon, one cupful each of sugar and orange-juice,
and a little of the grated orange peel. When cool
but not set, fold in a pint of cream whipped solid
and turn into a mould lined with slices or sections
of oranges.
PEACH CHARLOTTE
Rub through a sieve enough canned peaches to
make a cupful. Add the juice of a lemon, a cupful
of sugar and half a package of gelatine which has
been soaked and dissolved in as little water as
possible. When cool but not set, fold in the stiffly
beaten whites of three eggs, mould, chill, and serve
with whipped cream. Pears or other fruits may be
used in the same woy.
VICTORIA CHARLOTTE
Trim the frosting from a loaf of angel-food and
cut it into squares. Arrange in a serving-dish,
cover with split marshmallows, minced candied
fruit, and chopped nuts, and pile high with whipped
cream sweetened and flavored to taste.
Simple Desserts 471
fl
APPLE COBBLER
Sift together four cupfuls of flour, two heaping
teaspoonfuls of baking-powder, one teaspoonful of
salt, and one tablespoonful of sugar. Work into it
half a cupful of butter and add enough milk to
make a dough that will roll. Line a deep buttered
baking-dish with the dough rolled thin, fill with
peeled, cored, and quartered apples sweetened and
sprinkled with spice, cover the pan with the rest
of the dough rolled into a crust, and steam for two
hours and a half, or bake. Serve with a sauce made
of syrup thickened with cornstarch, seasoned with
lemon-juice, grated peel, butter, and grated nut-
meg or other spice. Apricots, plums, and peaches
or berries may be used in the same way.
FRUIT COBBLER
Fill a deep buttered baking-dish with fresh or
stewed fruit apples, peaches, apricots, rhubarb,
plums, or gooseberries being commonly used
and cover with a crust made as follows: Sift
together two cupfuls of flour and two teaspoon-
fuls of baking-powder. Rub into it half a cup-
ful of butter and add one egg beaten with a
cupful of milk. Spread over the fruit which has
been previously sweetened to taste and bake until
the crust is done. Serve either hot or cold with
cream or any preferred sauce.
COMPOTE OF APPLES
Peel and core the apples and cook until soft in
472 /Bbgrtle IReeD Coofc ;ooh
syrup to cover, flavoring with lemon or spice if de-
sired. Drain, fill the cores with jelly, reduce the
syrup by rapid boiling, pour around the apples and
chill. At serving time cover with whipped cream
and sprinkle with chopped nuts.
COMPOTE OF FIGS
Soak a pound of figs over night in cold water to
cover, and simmer over a slow fire until tender.
Add half a cupful of sugar and the juice of half a
lemon. Turn into a serving-dish, cool, and cover
with whipped cream slightly sweetened and flavored
with vanilla.
ALMOND CREAM
Soak and dissolve a package of gelatine. Make a
custard of six cupfuls of milk, four eggs well-beaten,
a pinch of salt, and a few drops of almond extract.
Add two-thirds cupful of sugar, and, when cool,
the gelatine. Add a few blanched and shredded
almonds, mould and chill.
APPLE CREAM
Peel, core, and quarter six or eight apples and cook
until soft in a thin syrup to covet, flavoring the
syrup with lemon-juice and spice. Drain, reduce
the syrup by rapid boiling, pour over the apples,
arrange in a serving- dish, and chill. Cover with
whipped cream just before serving.
Simple 2>e00ert0 473
BANANA CREAM
Peel five bananas and rub through a sieve with
five tablespoonfuls of powdered sugar and a table-
spoonful of lemon-juice. Add half a package of
gelatine which has been soaked and dissolved in
a little milk, and when cool, but not set, fold in a
cupful of cream whipped solid. Mould, chill, and
serve with whipped cream.
BAVARIAN CREAM
Soak half a package of gelatine in a cupful of
cream and dissolve by gentle heat. Rub through a
sieve enough canned or fresh fruit to make a cupful.
Sweeten heavily and mix with the dissolved gela-
tine. Whip a cupful of cream solid and when the
fruit mixture is cool but not set, fold it gradually
into the cream. When it begins to stiffen, mould,
chill, and serve with whipped cream if desired.
Observing the same proportions, Bavarian Creams
may be made of apples, apricots, bananas, cherries,
chestnuts, cocoanut, figs, preserved ginger, goose-
berries, plums, huckleberries, oranges, pears,
peaches, pineapple, quinces, raspberries, straw-
berries, chopped nuts, chocolate syrup, maple
syrup, coffee, indeed almost anything. When al-
monds are used, a little more cream should be
added. There should be one cupful of cream
and gelatine, two cupfuls of whipped cream, and one
cupful of fruit pulp. Half a cupful of chocolate dis-
solved in a little cold water and cooked to a paste
474 /Bertie iReefc cook
will be sufficient. In using coffee or maple syrup
put in only enough to flavor. Pineapple Bavarian
Cream should be served as soon as possible after
making, as the pineapple contains a ferment which
softens the gelatine.
CHESTNUT CREAM
Peel, boil, drain, and mash thirty large fresh chest-
nuts. Rub through a sieve and cook for ten minutes
with half a cupful each of sugar and water. Arrange
in a circle on a serving-dish and fill the centre
with whipped cream sweetened and flavored to
taste.
GINGER CREAM
1 -
Add a package of soaked gelatine to a cupful of
hot milk and dissolve by gentle heat. Whip a
cupful of cream solid, sweetening with powdered
sugar, add a tablespoonful of ginger syrup, a few
drops of essence of ginger, and a little preserved
ginger chopped very fine. When the gelatine is
cool but not set, fold in the cream carefully and
beat until it begins to stiffen. Mould and chill.
Serve with whipped cream flavored with ginger
syrup.
ITALIAN CREAM
Mix two cupfuls of cream, two-thirds cupful of
sugar, and two wineglassfuls of white wine. Add
the juice of two lemons, a little of the grated peel,
and a package of gelatine which has been soaked in
Simple Desserts 475
cold water and dissolved in a pint of hot cream*
Mould and chill. Nuts or candied or preserved
fruit may be added if desired.
MACAROON CREAM
Thicken a pint of cream with one tablespoonful
of cornstarch rubbed smooth with a little cold milk.
Stir while cooking. Cool, flavor with vanilla, and
pour over macaroons arranged in a serving-dish.
Chill and garnish with bits of bright jelly or
candied fruit.
' MARSHMALLOW CREAM
Cut marshmallows into quarters and mix with
whipped cream sweetened and flavored to taste.
Serve in dessert glasses and sprinkle with chopped
nuts or garnish with marshmallows or candied
cherries.
ORANGE CREAM
Heat in a double boiler the juice of six oranges and
the grated rind of two. Add to it one cupful of
sugar and half a package of gelatine which has been
soaked and dissolved. Take from the fire, add the
well-beaten yolks of six eggs, and stir until cool.
When cool but not set, fold in two cupfuls of cream
whipped solid. Mould and chill.
PEACH CREAM
Mash through a sieve enough fresh peaches to
make a cupful. Whip a cupful of cream solid,
476 /Hurtle iffeeO Coofc JBoofc
add two tablespoonfuls of powdered sugar and the
peach pulp. Serve immediately in dessert glasses.
Other fruits may be used in the same way.
PINEAPPLE CREAM
Drain the juice from a pint can of pineapple and
add to it the juice of one orange. Season with
grated lemon-peel and add half a package of
soaked gelatine. Heat over boiling water until
the gelatine is dissolved. Take from the fire and
when cool, but not set, fold in gradually one cupful
of cream whipped solid and the pineapple cut fine.
Mould and chill.
RASPBERRY CREAM
Rub a pint of raspberries through a sieve, sweeten
to taste, and add a package of gelatine which has
been soaked and dissolved in a cupful or more of
water. Mix in a few drops of vanilla and when
cool, but not set, fold in a cupful of cream whipped
solid. Mould, chill, and serve with whipped cream.
SPANISH CREAM
Soak half a package of gelatine in cold water to
cover, and dissolve by gentle heat. Beat together the
yolks of three eggs, three tablespoonfuls of sugar,
and a pinch of salt. Pour into a double boiler, add
a pint of hot milk and cook until thick, stirring
constantly. Take from the fire, add the dissolved
gelatine and fold in the stiffly beaten whites of the
Simple Des0ert6 477
eggs. Mould, chill, and serve with any preferred
sauce.
TAPIOCA CREAM
Soak half a cupful of tapioca over night in cold
water and cook until soft in a double boiler with a
quart of milk and a pinch of salt. Add the yolks
of four eggs beaten with a cupful of sugar, cook for
ten minutes, then fold in the stiffly beaten whites
of the eggs, and flavor to taste. Turn into a serv-
ing-dish, cool, and drop a few teaspoonfuls of cur-
rant jelly upon the pudding when serving. Three
eggs may be used instead of four.
APPLE CUSTARD
Sweeten four cupf uls of stewed and mashed apples
with half a cupful of sugar, two tablespoonfuls of
butter, and the juice and grated rind of a lemon.
Add half a cupful of water, two eggs well beaten,
and two cupfuls of bread crumbs mixed with one
tablespoonful of flour. Add a cup of milk, heat
well, turn into a buttered baking-dish, and bake for
forty minutes in a moderate oven. Serve with
Hard Sauce or with sugar and cream.
CARAMEL CUSTARD
Brown half a cupful of sugar, add half a cupful of
hot water, and simmer for fifteen minutes. Add to a
pint of milk beaten slightly with four eggs and a
pinch of salt; turn into a baking-dish and bake in a
slow oven for forty minutes. Serve cold.
478 /fettle IRceD Coofc ffioofc
CHOCOLATE CUSTARD
Dissolve four heaping tablespoonfuls of grated
bitter chocolate in a quart of hot milk. Add the
yolks of six eggs beaten with a cupful of sugar and a
teaspoonful of vanilla, take from the fire, pour into
custard cups, set into a baking-dish, with an inch
of hot water and bake slowly until set. Cover with
meringue, return to the oven until puffed and brown,
and serve cold.
COFFEE CUSTARD
Thicken six cupfuls of boiling milk with the yolks
of eight eggs beaten with eight tablespoonfuls of
sugar, and add a cupful of strong black coffee.
Strain into custard cups, put into a pan of water
to reach to half their height, and simmer for
twenty minutes. Serve cold.
CREAM CUSTARD
Heat a cupful of cream with two tablespoonfuls
of sugar, boil for fifteen minutes, and flavor to taste.
Take from the fire, fold in the stiffly beaten whites
of four eggs and chill. Or, put into a baking-
dish, sprinkle with sugar, bake until puffed and
brown and serve hot.
FRENCH CUSTARDS
Add to a pint of rich boiled custard half a cupful
of blanched chopped almonds and a little shredded
citron. Serve cold.
Simple 2>es0ert0 479
MAPLE CUSTARD
Beat five eggs with a tablespoonful of flour, a
cupful of maple sugar and a pinch each of salt and
grated nutmeg. Mix with three pints of warm
milk, turn into a baking-dish or custard cups,
set the dish into a pan of hot water and bake in a
moderate oven until the custard is set.
MARQUISE CUSTARD
Thicken four cupfuls of boiling milk with the
beaten yolks of eight eggs and the whites of five,
adding a pinch of salt, and sugar and flavoring to
taste. Cool, turn into a serving-dish, and beat
the whites of three eggs to a standing froth. Beat
into the whites four tablespoonfuls of raspberry or
strawberry jam and drop by tablespoonfuls upon
the custard. Serve immediately.
NUT CUSTARD
Beat the yolks of four eggs with two cupfuls of
milk, add half a package of soaked gelatine, dis-
solve by gentle heat, add sugar to taste, and strain.
Add half a cupful of chopped nuts stir until it
begins to stiffen, then mould and chill.
RASPBERRY CUSTARD
Beat together the yolks of two eggs, two cupfuls
of milk, two tablespoonfuls of sugar, and a table-
spoonful of cornstarch, rubbed smooth with a little
milk. Cook slowly in a double boiler until smooth
480 fl&Brtle TReeD Coofc JBooft
and thick, stirring constantly. Put a pint of red
raspberries into a serving-dish, mash lightly with
a spoon, sprinkle with powdered sugar, pour over
the custard and cool. Make a meringue of the
beaten whites and a tablespoonful of powdered sugar
and tint it pink with berry juice. Spread over the
custard and serve. Other fruits may be used in
the same way.
RICE CUSTARD
Mix a pint of milk with a cupful of cream, a
heaping tablespoonful of ground rice, two table-
spoonfuls of rose-water, and half a cupful of sugar.
Bring to the boil, stirring constantly, take from
the fire, add the beaten yolks of three eggs, turn into
a serving-dish, sprinkle with powdered sugar and
grated nutmeg, and chill.
DOUGHNUTS
Cream one cupful of butter with two cupfuls
of brown sugar, add six eggs well-beaten, half a
cupful of milk, and enough flour with baking-
powder to make a moderately stiff dough. Roll
thin, cut out, and fry in deep fat. Drain, and
sprinkle with powdered sugar.
APPLE DUMPLINGS
Rub a tablespoonful of lard into a pint of flour
sifted with a pinch each of salt and soda and a
teaspoonful of cream tartar. Mix to a stiff dough
with milk, roll thin, cut into squares, and put in
Simple Desserts 481
the centre of each a peeled and cored sour apple.
Fill the cavity with butter and sugar creamed to-
gether and season lightly with spice. Wrap the
dough around the apple, pinching firmly, and steam
or bake. Serve hot with sugar and cream or
Hard Sauce.
PEACH DUMPLINGS
Peel and stone peaches, enclose in pastry, brush
with beaten egg, and bake. Serve either hot or
cold with sugar or sweet sauce. Pears or almost
any other fruit may be used in the same way.
FRITTER BATTER
Beat one egg light, add a cupful of milk and one
cupful of flour which has been sifted with a teaspoon-
ful of baking-powder and a pinch of salt. Beat
hard for three minutes, then dip prepared fruit
into the batter and fry brown in deep fat.
APPLE FRITTERS
Peel, core, and quarter small apples, sprinkle
with sugar and nutmeg, dip in fritter batter, fry
in deep fat, drain, and serve with any preferred
sauce. Other fruits may be used in the same way.
Sprinkle with powdered sugar if desired.
VIENNA FRITTERS
Cut stale sponge cake into thin rounds and fry
in butter. Drain, spread with jam or jelly, and
serve with cream.
482 flattie TReeD Coofe JBoofc
FROZEN DAINTIES
APRICOT ICE
Rub through a sieve enough peeled apricots to
make a cupful, sweeten with syrup, add two cup-
fuls of water, and, if desired, the white of one or two
unbeaten eggs. Freeze. Canned apricots may
be used.
BANANA ICE-CREAM
Heat a pint of cream in a double boiler with a
cupful of sugar and stir until dissolved. Cool, add
eight bananas mashed through a sieve, add another
pint of cream, and freeze.
CAFE PARFAIT
Thicken a cupful each of milk and strong coffee
with the yolks of eight eggs beaten with ten table-
spoonfuls of sugar. Cool, strain, and fold in a
cupful of cream whipped solid. Turn into a mould
and bury in ice and salt for four hours.
CARAMEL ICE-CREAM
Cook half a cupful of sugar until dark brown with
a tablespoonful of water, stirring constantly. Heat
a quart of milk with half a cupful of sugar and
thicken, while stirring, with three small spoonfuls of
cornstarch rubbed smooth with a little cold water.
Add a pinch of salt, three eggs well-beaten, and
the caramel. Bring to the boil, strain, cool, and
freeze. Chopped nuts may be added if desired.
Simple Desserts 483
CEYLON ICE
Make a quart of strong Ceylon tea, sweeten
heavily while hot, and add the juice of a lemon.
Cool, strain, freeze, and serve in glasses.
CHERRY ICE
Stone a pound of black cherries and cut into bits.
Sweeten the juice heavily with syrup, add the
juice of half a lemon and three cupfuls of water,
and freeze. If a pink ice is desired, add the un-
beaten whites of one or two eggs.
CHOCOLATE ICE-CREAM
Scald six cupfuls of cream with sugar to sweeten
heavily and add half a cake of chocolate grated.
Add also a package of soaked and dissolved gelatine,
and two teaspoonfuls of vanilla. Strain and freeze.
COFFEE ICE-CREAM
Mix two cupfuls of cream with one cupful of
very strong coffee, sweeten heavily, add the un-
beaten white of an egg, and freeze.
GRAPE ICE-CREAM
Cook a cupful of grape-juice to a thick syrup
with a cupful of sugar, mix with two cupfuls of
cream, and freeze. The cream will be lavender in
color. A little less sugar may be required for some
tastes.
484 /Bertie TReeD Goofc JSook
LEMON ICE
Mix two cupfuls of lemon-juice with three cup-
fuls of water and sweeten heavily with thick syrup.
Freeze. The unbeaten whites of two eggs may be
added if a frothy ice is desired.
LEMON ICE-CREAM
Make a syrup of a cupful of sugar, half a cupful of
water, and the juice and grated rind of two lemons.
Strain, add to three pints of cream, and freeze.
MACAROON ICE-CREAM
Dry half a pound of macaroons in the oven, cool,
roll, and sift. Mix with cream, allowing three cup-
fuls of cream to each cupful of crumbs. Sweeten
heavily and freeze.
MAPLE ICE-CREAM
Mix a cupful of maple syrup with two cupfuls
of cream and freeze. A beaten egg may be added.
ORANGE SHERBERT
Mix two cupfuls of orange juice, the grated
yellow rind of an orange, and the juice of a lemon.
Add two cupfuls of sugar and four cupfuls of water,
let stand for two hours and freeze.
PEACH ICE-CREAM
Peel and mash through a sieve enough peaches
to make two cupfuls. Add a cupful and a half of
Simple Desserte 485
sugar and a few drops of lemon or almond extract.
Let the fruit stand for an hour, then add a quart of
cream, and freeze.
RASPBERRY ICE
Mix three cupfuls of raspberry-juice, with one
cupful of water sweetened heavily and add if
desired the juice of half a lemon. Let stand for an
hour and freeze. ' Cherries, strawberries, currants,
and pineapple may be used in the same way. The
unbeaten white of an egg or two may be added.
STRAWBERRY ICE
Mix two cupfuls of strawberry -juice with three
cupfuls of thin syrup and the juice of a lemon.
Freeze, adding the unbeaten white of one or two
eggs, if desired.
STRAWBERRY ICE-CREAM
Rub through a fine sieve enough strawberries to
make a cupful, add a cupful of sugar, the juice of a
lemon, two cupfuls of cream, and freeze.
JELLIED DESSERTS
COFFEE JELLY
Sweeten heavily three cupfuls of strong hot
coffee and add half a package of gelatine which has
been soaked and dissolved. Mould in a border
mould and at serving-time fill the centre with
whipped cream sweetened and flavored to taste.
486 myrtle TReeD Goofc
CHOCOLATE CREAM JELLY
Melt half a cake of bitter chocolate in a quart of
milk and thicken with yolks of seven eggs beaten
with ten tablespoonfuls of powdered sugar and a
teaspoonful of vanilla. Add half a package of
gelatine which has been soaked and dissolved.
Strain, mould, and chill.
CUSTARD JELLY
Heat a pint of milk with a pinch of soda, add a
cupful of sugar, the yolks of three eggs well-beaten,
and a teaspoonful of vanilla. Cook until smooth and
thick, stirring constantly, then add half a package
of gelatine which has been soaked and dissolved.
When cool but not set, fold in the stiffly beaten
whites of the eggs, mould, and chill.
JELLIED APRICOTS
Rub a can of apricots through a sieve and cook
to a smooth paste with half a cupful of maraschino,
the juice of two lemons, and half a cupful of sugar,
add a package of gelatine which has been soaked and
dissolved, mould, chill, and serve.
JELLIED FRUIT
Cut fine two oranges and four bananas, sweeten
to taste, and add a little wine. Pour over one-
half package of acidulated gelatine which has been
soaked and dissolved, and chill. Cut into squares
and serve with whipped cream or boiled custard.
Other fruits may be used in the same way.
Simple 5>e0serts 487
JELLIED RHUBARB
Cut a pound and a half of rhubarb into inch
lengths and cook slowly until tender, sweetening
with brown sugar. Add a package of gelatine
soaked and dissolved, using as little water as possi-
ble. Mould and chill.
JELLIED WHITE CURRANTS
Cook a pint of white currants until soft in thin
syrup to cover. Add the juice of a lemon and a
package of gelatine soaked and dissolved in two
cupfuls ofjwater. Mould, chill, and serve.
LEMON JELLY
Make a strong hot lemonade, and, if desired, add
a little of the grated peel. Stiffen with gelatine
which has been soaked and dissolved, allowing half
a package to each scant quart of liquid.
, WINE JELLY
Soak a package of gelatine in a cupful of cold
water and dissolve by gentle heat. Add to four cup-
fuls of wine heavily sweetened, mould, and chill.
Coffee or fruit- juice may be used instead of the
wine and the stiffly beaten whites of four or five
eggs may be folded in just before the mixture begins
to set. Strawberry, raspberry, cherry, lemon,
orange, maraschino, kirsch, chocolate, pineapple,
and numberless other jellies may be made in the
same way. Fresh or preserved fruit, small sponge
488 flBgrtle IReeD Cooft JBooh
cakes, or candied fruit may be moulded in these
jellies.
VANILLA CREAM JELLY
Thicken a quart of boiling milk with the yolks of
eight eggs beaten with ten tablespoonf uls of powdered
sugar. Strain, flavor with vanilla, and add half a
package of gelatine which has been soaked and
dissolved. Mould, chill, and serve with whipped
cream.
PIES
PLAIN PIE CRUST
Cut together with a knife one quart of sifted flour,
half a cupful each of lard and butter, a teaspoonful
of salt, and a tablespoonful of sugar. Add gradu-
ally three-fourths cupful of ice- water, turn out on
a floured board, roll, chill, and use as desired.
APPLE PIE
Make a rich crust of half a pound of butter, a
pound of flour, and a pinch of salt. Work with the
fingers until it is like meal, and add ice- water to mix.
Roll out, pat into shape, and line a pie-tin with the
crust. Peel, core, and cut up good cooking apples,
fill the pie, dot with butter, sprinkle with sugar and
spice, cover with the other crust and bake. Sprinkle
with powdered sugar before serving.
Simple Desserts 489
APRICOT PIE
Cut fine a can of apricots and mix with half a
cupful of sugar and the beaten yolk of an egg.
Bake with one crust, cover with meringue, and
return to the oven until puffed and brown.
CHOCOLATE PIE
Line a deep pie-tin with pastry and bake. Heat a
cupful of milk with half a cupful of sugar and a tea-
spoonful of butter. Add two tablespoonfuls of
grated chocolate, the beaten yolks of two eggs, and
thicken with one and one-half small spoonfuls of
cornstarch rubbed smooth with a little cold milk.
Cook until smooth and thick, stirring constantly,
add half a teaspoonful of vanilla, fill the pastryshell,
and cool. Serve with whipped cream.
COCOANUT CUSTARD PIE
Soak half a cupful of shredded cocoanut in a
cupful of milk, add two tablespoonfuls of melted
butter, one cupful of sugar, and two eggs well-beaten.
Bake with one crust, and after the pie is done, cover
with meringue and return to the oven until puffed
and brown.
CRANBERRY PIE
Stew cranberries in just enough water to cover
until they burst. Mash, smooth, sweeten well, turn
into a pie-plate lined with pastry, lay strips of pastry
across the pie, and bake in a moderate oven.
490 flattie iReefc Coot? JBoofc
CREAM PIE
Beat together two cupf uls of milk, half a cupful of
sugar, two teaspoonfuls of flour, and the yolks of
three eggs. Flavor with grated nutmeg, vanilla, or
lemon, and boil, while stirring, for twenty minutes.
Turn into a pie-tin lined with pastry which has
been baked, and bake until done. Make a mer-
ingue of the whites of the eggs and three table-
spoonfuls of powdered sugar. Spread on the pie and
bake until puffed and brown.
CURRANT PIE
Line a buttered pie-tin with pastry, fill with
stemmed currants, dredge with sugar, sprinkle with
flour, cover with crossbars of pastry, and bake.
GOOSEBERRY PIE
Line a deep pie-tin with pastry and fill with
stewed gooseberries sweetened to taste and flavored
with grated nutmeg. Cover with crust, bake, and
sprinkle with powdered sugar in serving.
LEMON CREAM PIE I
Line a pie-tin with pastry and bake. Make a
syrup of one cupful of sugar and two-thirds cupful
of water. Thicken with a teaspoonful of flour
beaten with the yolks of two eggs and add the
grated rind and juice of a lemon. Cook until smooth
and thick, stirring constantly, fill the crust, bake
for five minutes, then cover with meringue and bake
until puffed and brown.
Simple Desaette 491
F
LEMON CREAM PIE II
Mix the juice of two lemons with the grated
rind of one, a cupful each of water and sugar and
bring to the boil in a double-boiler. Thicken while
stirring with one tablespoonf ul of cornstarch rubbed
smooth in a little cold water, take from the fire,
add a teaspoonful of butter, and three eggs well-
beaten. Turn into pie-tins lined with pastry and
bake. Cover with meringue and return to the
oven until puffed and brown.
PEACH PIE
Line a deep pie-tin with rich pastry and fill with
peeled and split peaches. Sprinkle with two table-
spoonfuls of cracker crumbs, and one cupful of
sugar, fill with cream and bake for thirty minutes.
PRUNE CREAM PIE
Stew, stone, and rub through a sieve enough prunes
to make a cupful of pulp. Add one cupful of milk
or thin cream, cooked with a teaspoonful of corn-
starch rubbed smooth in a -little cold milk, the
yolks of two eggs well-beaten, and one-third cupful
of sugar. Line a pie-tin with pastry, fill with the
mixture, and bake quickly. Cover with meringue
and brown. Serve either hot or cold.
PUMPKIN PIE
Mix a pint of stewed and strained pumpkin with
pint of milk, two eggs well-beaten, one cupful of
sugar, one teaspoonful of cinnamon, one-half tea-
492 flbgrtle IRceD Coofc ffioofc
spoonful each of ginger and nutmeg, and the grated
peel of half a lemon. Bake for half an hour with an
undercrust only.
RHUBARB PIE
Line a deep pie-tin with pastry and fill with
chopped rhubarb stewed soft in a little water,
sweetened to taste and mixed with a well-beaten
egg. Sprinkle with flour, cover with crust, and bake.
STRAWBERRY PIE
Line a pie-tin with pastry, fill with fresh straw-
berries, dot with butter, sprinkle with powdered
sugar, cover with crossbars of pastry, and bake.
APPLE PUDDING
Peel and grate six sour apples. Add the juice
and grated rind of a lemon, the well-beaten yolks of
four eggs, and two tablespoonfuls of butter creamed
with half a cupful of sugar. Season with spice, fold
in the stiffly beaten whites of the eggs and bake
in a buttered baking-dish. Serve cold with cream.
APPLE SAGO PUDDING
Soak four tablespoonfuls of sago over night in a
pint of water and cook slowly in a double boiler until
transparent, adding more water if necessary, and
sugar to taste. Fill a baking-dish with peeled
and cored apples, pour the sago over them, cover
and bake until the apples are tender. Cool, and
serve with sugar and cream.
Simple Desserts 493
APRICOT PUDDING
Sweeten hot boiled rice and arrange in a border on
a serving-dish. Fill the centre with stewed apricots
or canned apricots drained, and sprinkle with grated
lemon-peel. Cover with whipped cream and sprinkle
with chopped nuts. Almost any other fruit may be
used instead of apricots.
BALTIMORE PUDDING
Butter a baking-dish and line it with stale sponge
cake cut in thin slices. Fill nearly full with stewed
peaches or cherries, cover with cake and spread
with a meringue made of the stiffly beaten whites of
two eggs and two tablespoonfuls of sugar. Bake
until puffed and brown and serve cold with cream.
BIRD'S NEST PUDDING
Peel and core eight apples and put into a buttered
baking-dish, filling the cores with brown sugar
seasoned with grated nutmeg. Cover and bake
until the apples are done. Beat the yolks of four
eggs, add two cupfuls of flour sifted with three
teaspoonfuls of baking-powder and a pinch of salt,
two cupfuls of milk and the stiffly beaten whites of
the eggs. Pour the batter over the apples, bake
for an hour in a moderate oven, and serve with
any preferred sauce.
BLACKBERRY PUDDING
Stew a quart of blackberries with sugar and pour
hot over thin slices of buttered bread,_ making
494 /Ibgrtle IReeD Cook
alternate layers, and having fruit on top. Cover
with a plate, chill, and serve with sugar and cream.
Cherries and other fruits may be used in the same
way.
BLUEBERRY PUDDING I
Sift together two cupfuls of flour, a pinch of salt,
two heaping teaspoonfuls of cream tartar and a tea-
spoonful of soda. Add a pint of berries and enough
milk to mix to a stiff batter. Turn into a buttered
mould, cover and steam for an hour and a half.
Serve with a sauce made by creaming half a cupful
of butter with a cupful of sugar and two teaspoon-
fuls of flour and cooking until thick with a cupful of
boiling water. Flavor with nutmeg or vanilla.
BLUEBERRY PUDDING II
Sift together three cupfuls of flour, a pinch of salt,
and two teaspoonfuls of baking-powder. Add one
cupful of milk, one egg well-beaten, and two
cupfuls of blueberries. Turn into a deep buttered
mould, leaving room for the pudding to swell.
Steam for two hours and serve hot with any pre-
ferred sauce. Apples, apricots, blackberries, cherries,
currants, figs, preserved ginger, plums, oranges,
peaches, pears, pineapples, raspberries, and straw-
berries may be used in the same way.
BREAD AND APPLE PUDDING
Fill a buttered pudding-dish with alternate layers
of thin buttered slices of bread and sliced apples
which have been peeled and cored, seasoning the
Simple Desserts 495
apples with sugar and spice. Add enough water
to moisten, cover and bake slowly for two hours.
Serve hot or cold with cream or Hard Sauce.
CABINET PUDDING
Butter a mould and line it with raisins or currants
and bits of citron. Fill the mould nearly full with
alternate layers of stale sponge cake and candied
fruit or raisins and citron. Pour over a custard
made of three eggs beaten with a pint of milk and
sweetened to taste. Put the mould in a pan of
boiling water to reach to one-third its height and
bake for an hour in a moderate oven.
CALIFORNIA PUDDING
Beat three eggs with one and one-half cupfuls of
milk and half a wineglassful of claret. Add a
few drops of almond extract. Cook until it thickens,
stirring constantly. Put small pieces of stale
sponge cake into a baking-dish and sprinkle with
chopped citron. Pour over the custard and let
stand for half an hour. Cream half a cupful each
of butter and sugar, spread over the pudding, bake
for an hour, and serve either hot or cold.
CARAMEL PUDDING
Make a custard of one cupful of milk beaten with
the yolks of four eggs and the white of one, and a
tablespoonful of sugar. Brown half a cupful of sugar
in an iron pan, add half a cupful of water and
simmer until it is a thick syrup. Line a mould
with the caramel, turning rapidly from side to side,
496 /Dbgrtlc IRceD Coofc 38oofc
strain in the uncooked custard, cover and steam for
half an hour.
CHERRY PUDDING
Soak three cupfuls of stale bread crumbs until soft
in milk to cover. Add a teaspoonful of salt, a
tablespoonful of sugar, grated nutmeg to flavor,
and flour to make a batter sifted with two teaspoon-
fuls of baking-powder. Add three eggs well-beaten,
and as many stoned cherries as can be incorporated
in the batter. Fill a buttered tin, leaving room for
the pudding to rise one-third, steam for two hours
and a half and serve hot with any preferred sauce.
CHOCOLATE PUDDING
Heat two cupfuls of milk and add slowly one-half
cake of grated chocolate, one heaping tablespoon-
ful of sugar and one tablespoonful of cornstarch
rubbed smooth with a little cold milk. Cook until
smooth and thick, stirring constantly, take from the
fire, add a few drops of vanilla, mould, chill and
serve with cream and sugar.
CHOCOLATE CREAM PUDDING
Cook to a smooth paste two squares of grated
bitter chocolate, four teaspoonfuls of sugar, and four
tablespoonfuls of hot water. Add half a cupful of
cream and one-fourth cupful of milk. Bring to a
boil, add the yolks of two eggs beaten with a little
milk, and cook until it thickens, stirring constantly.
Fold in the stiffly beaten whites, add a pinch of
salt, and vanilla or cinnamon to flavor. Cover
Simple Desserts 497
and let stand in a double boiler until light and
spongy. Turn into a serving-dish, sprinkle with
powdered sugar, and serve cold with whipped cream.
CHRISTMAS PUDDING
Open a pint can of mince meat and add to it the
yolks of six eggs well-beaten. Add enough sifted
flour to make a stiff batter and fold in the stiffly
beaten whites of the eggs. Pour into a buttered
mould, leaving room to swell, cover tightly, put
into boiling water and boil rapidly for five hours.
Serve with Wine Sauce.
CRACKER PUDDING
Roll six crackers to crumbs. Add a cupful of
milk and the grated rind of half a lemon and cook
to a smooth paste. Add three tablespoonfuls of
softened butter, two heaping tablespoonfuls of sugar,
a tablespoonful of sherry, and four eggs well-beaten.
Pour into a buttered dish, cover and steam for half
an hour. Serve with Hard Sauce.
CORNSTARCH PUDDING
Heat two cupfuls of water and thicken with three
tablespoonfuls of cornstarch rubbed smooth with a
little cold water. Cook for ten minutes, stirring
constantly, add the juice and grated rind of a lemon,
half a cupful of sugar, the yolks of two eggs well-
beaten, half a cupful of milk, and two tablespoonfuls
of butter. Take from the fire, mix thoroughly, turn
into a buttered baking dish, bake for half an hour,
498 /ftgrtle iRecD Cooh JBoofc
cover with meringue and return to the oven until
puffed and brown. Serve either hot or cold.
COTTAGE PUDDING
Cream together one cupful of sugar and two table-
spoonfuls of butter. Add two eggs beaten separ-
ately and a cupful of milk. Sift in two cupfuls
of flour and three teaspoonfuls of baking-powder,
beat thoroughly, turn into a buttered baking-dish,
sprinkle thickly with powdered sugar, and bake in a
moderate oven for forty minutes. Serve hot with
Lemon Sauce.
CURRANT PUDDING '
Fill a small buttered baking-dish with thin slices
of baker's bread, buttered, and alternate layers of
fresh currants, stewed and sweetened to taste.
Have fruit on top. Cover and bake for half an
hour in a moderate oven, cool, and serve with sugar
and cream. Blackberries, blueberries, raspberries,
gooseberries, and strawberries may be used in the
same way. ^
r CUSTARD PUDDING i
Heat a pint of milk in a double boiler and
thicken with a tablespoonful of cornstarch rubbed
smooth in a little cold milk. Add a pinch of salt,
half a cupful of sugar, half a teaspoonful of powdered
cinnamon, take from the fire, cool, and add three eggs
well-beaten. Turn into a buttered baking-dish and
bake until a knife thrust into the centre of the pud-
Simple Desserts 499
ding comes out clean. Serve very cold. Any
other flavor may be used instead of cinnamon.
DATE PUDDING
Chop fine one cupful of suet. Add the yolks of
two eggs beaten with a cupful of milk, a teaspoonful
of cinnamon, a pinch of salt and half a nutmeg grated.
Sift in three cupfuls of flour and a teaspoonful of
baking-powder. Add a pound of washed, stoned, and
and chopped dates dredged with flour, turn into a
buttered mould, and steam for three hours. Serve
hot with Hard Sauce.
DATE CUSTARD PUDDING
Thicken a pint of milk with one tablespoonful of
cornstarch rubbed smooth with a little cold milk,
add the yolks of three eggs well-beaten with two
tablespoonfuls of granulated sugar, and a teaspoon-
ful of lemon extract. Take from the fire, add a table-
spoonful of butter, turn into a buttered baking-dish,
and bake brown. Cover with chopped dates and
almonds or English walnuts, then with meringue
flavored with lemon, and return to the oven until
puffed and brown. Serve cold.
DANISH PUDDING '
Wash a cupful of tapioca and soak it over night
in six cupfuls of cold water. In the morning cook
for an hour in a double boiler, stirring frequently.
Add a pinch of salt, half a cupful of sugar, and one
cupful of jelly. As soon as the jelly is melted
mould, chill, and serve with whipped.cream.
500 /I&grtle IReeD Goofe JBoofc
FARINA PUDDING
Cook three tablespoonfuls of farina in a double
boiler with a quart of milk and a teaspoonful of
salt. At the end of an hour add a cupful of currant
jelly and, if desired, a little more sugar. Mould,
chill, and serve with whipped cream.
FRUIT PUDDING
Mix one cupful of chopped beef suet, one cupful
of molasses, one cupful of sour milk, one teaspoon-
ful of salt and one-half cupful of raisins or currants.
Sift in three cupfuls of flour, one teaspoonful of soda
and half a nutmeg grated. Turn into a buttered
mould and steam for three hours.
FRUIT AND RICE PUDDING
Boil a cupful of washed rice until soft in salted
water to cover, and drain. Spread upon a buttered
pudding cloth and fill the centre with preserved or
fresh fruit sweetened to taste. Tie up, steam for
two hours, and serve hot with any preferred sauce.
GINGER PUDDING
Mix one cupful of stale cake crumbs with a cupful
of freshly grated cocoanut. Add two cupfuls of hot
sweetened cream and let stand until the crumbs are
soft. Add four eggs well-beaten and turn into a
buttered mould lined with thin slices of preserved
ginger. Steam for two hours and serve with the
syrup drained from the ginger.
Simple IDesserts 501
LEMON PUDDING
Grate half a loaf of bread, pour over a cupful of
boiling milk, and cool. Add the grated peel of two
lemons, half a cupful of butter beaten to a cream,
powdered sugar to sweeten, and three eggs well-
beaten. Fill a buttered baking-dish or small
buttered cups and bake for twenty mintues in a
moderate oven. Serve hot with any preferred
sauce.
LEMON CUSTARD PUDDING
Make a pint of Lemon Jelly and add to it the
beaten yolks of four eggs. When cool, but not set,
fold in the stiffly beaten whites of the eggs, mould,
chill, and serve with sugar and cream.
, NEW ENGLAND INDIAN PUDDING
Sift a cupful of cornmeal slowly into four cupfuls
of boiling milk and cook in a double boiler for half
an hour, stirring frequently. Take from the fire,
add a scant cupful of molasses, four cupfuls of milk,
one teaspoonful of salt, two tablespoonfuls of butter,
and one egg well-beaten. Pour into a deep earthen
dish, and bake slowly for four hours. Serve hot
with Hard Sauce flavored with vanilla.
ORANGE PUDDING
Peel, seed and quarter six oranges, put into a
baking-dish and sprinkle with sugar. Thicken a
quart of milk with two tablespoonfuls of cornstarch
rubbed smooth with a little of it, add a pinch of salt,
502 fl&Bttle IReefc Cook JBooh
a teaspoonful of butter, and the yolks of three eggs
beaten with half a cupful of sugar. Add a little
grated orange peel, and cook until smooth and thick,
stirring constantly. Pour the custard over the
oranges, bake for twenty minutes, then cover with
meringue made of the beaten whites of the eggs
and two tablespoonfuls of sugar, sprinkle with sugar
and bake until puffed and brown. Serve cold with
cream.
PEACH PUDDING
Thicken three cupfuls of boiling milk with two
tablespoonfuls of cornstarch rubbed smooth with a
little cold milk. Cook until smooth and thick, stir-
ring constantly, then take from the fire, add a
tablespoonful of butter and the yolks of three eggs
beaten to a cream with a cupful of sugar. Drain
a can of peaches, put into a baking-dish, pour the
custard over and bake for ten minutes, then cover
with meringue and return to the oven until brown.
PEACH BLOSSOM PUDDING
Blanch and shred a cupful of almonds, add to a
cupful of cream and sweeten heavily. Add half a
package of gelatine which has been soaked and dis-
solved in as little water as possible, and a few drops
of almond extract. Tint pink with color paste and
when cool but not set, fold in a cupful of cream
whipped solid. Mould, chill, and serve with
whipped cream.
Simple Desaerta 505
1 PEACH AND RICE PUDDING
Wash half a cupful of rice and soak it for two
hours in cold water to cover. Drain and cook in a
double-boiler with two and one-half cupfuls of
milk, one cupful of sugar, and a pinch of salt. Cook
for two hours, then put into a buttered baking-dish
in layers with stewed or preserved peaches, having
rice on top. Dot with butter, sprinkle with sugar
and spice, bake brown, and serve hot or cold with
any preferred sauce.
PINEAPPLE PUDDING
Soak half a package of gelatine in cold water to
cover, add half a cupful of milk and dissolve by
gentle heat. Heat two cupfuls of milk in a double
boiler, add a cupful of sugar, a pinch of salt, and the
beaten yolks of six eggs. Cook until it thickens,
stirring constantly, then add three cupfuls of
grated canned pineapple, bring to the boil, take
from the fire, and when cool but not set fold in the
stiffly beaten whites of the eggs. Mould, chill, and
serve with whipped cream.
PRUNE PUDDING
Stone a cupful of stewed prunes and rub through
a sieve. Beat the whites of five eggs to a stiff
froth, add five tablespoonfuls of powdered sugar,
a pinch of cream tartar, and a few grains of salt.
Add the prunes gradually, turn into a deep buttered
baking-dish, and bake in a slow oven for twenty
minutes. Serve either hot or cold, with Boiled
Custard.
504 fl&srtle IRceD Cooft ffioofc
QUINCE PUDDING
Peel, core, and quarter five quinces and simmer
until softened in water to cover. Rub through a
sieve, add a cupful of sugar and the yolks of four
eggs beaten with a pint of milk. Line a deep baking-
dish with pastry, turn in the quince, and bake for
forty-five minutes. Cover with a meringue made
from the beaten whites of four eggs and six table-
spoonfuls of sugar. Return to the oven until puffed
and brown and serve cold.
RASPBERRY PUDDING
Fill a buttered baking-dish with alternate layers
of raspberries and dry bread crumbs, sweetening
each layer of berries with sugar. The top layer
should be crumbs. Dot with butter sprinkle with
sugar and bake for half an hour. Serve with cream.
RED SAGO PUDDING
Wash a cupful of sago and soak over night in four
cupfuls of cold water. Cook in a double boiler in the
water in which it was soaked until the sago is trans-
parent. Add a pinch of salt, two cupfuls of rasp-
berry, cherry, strawberry, or currant-juice, and
sugar to taste. Cook for half an hour, turn into a
wet mould, chill, and serve with whipped cream.
This pudding may be made with jelly instead of
fruit juice. Grape juice made tart with lemon juice
may also be used.
Simple Desserts 505
RICE PUDDING I
Wash half a cupful of rice thoroughly, soak in
cold water for two hours, and drain. Add two
tablespoonfuls of sugar, a teaspoonful of salt, a little
grated nutmeg, four cupfuls of milk, and half a
cupful of raisins. Bake for two hours, stirring
occasionally, then add a cupful of milk and bake
for an hour longer. Serve in the baking-dish.
RICE PUDDING II
Boil a cupful of rice in milk to cover, add two
well-beaten eggs, sugar, and flavoring to taste, with
a little cream. Bake in buttered cups and serve hot
with sauce.
RICE PUDDING III
Boil a cupful of rice until tender in milk to cover,
adding a pinch each of salt and sugar, and flavoring
to taste. Take from the fire, add the yolks of three
eggs well-beaten, turn into a buttered baking-dish
and cover with a meringue made of the stiffly beaten
whites of the eggs, two tablespoonfuls of sugar, and a
little grated lemon-peel. Brown in the oven and
serve cold.
RICE AND CHERRY PUDDING
Boil a cupful of well-washed rice with a pint of
milk, a tablespoonful each of sugar and butter, and a
pinch of salt Put into a buttered baking-dish with
alternate layers of canned cherries, pour the juice
over, sprinkle with sugar, and bake in a moderate
oven. Peaches or other fruits may be used.
506 d&srtle IReefc Coofc 3Boofc
RICE AND FRUIT PUDDING
Cook a cupful of washed rice until soft in milk
to cover, sweetening and flavoring to taste. Take
from the fire, cool, and mix with a cold boiled custard
made of a cupful of milk and the beaten yolks of
four eggs. Add half a package of gelatine which
has been soaked and dissolved and fold in half a
cupful of cream whipped solid. Mould in a border
mould and fill the centre with canned apricots,
peaches, cherries, or any other fruit.
SAGO PUDDING
Cook slowy for an hour two-thirds cupful of sago
in a quart of salted milk. Cool, add the yolks
of four eggs well-beaten with the whites of two, a
tablespoonful of melted butter, four tablespoonfuls
of sugar, and a cupful of milk. Add a teaspoonful
of vanilla and bake for half an hour in a moderate
oven. Cool, cover with meringue, and return to
the oven until puffed and brown. Serve cold.
, SNOW PUDDING
Heat In a double boiler two cupfuls of water, the
juice of a lemon and half a cupful of sugar Thicken
with three small spoonfuls of cornstarch rubbed
smooth with half a cupful of water. Cook for ten
minutes, take from the fire and fold in the stiffly
beaten whites of four eggs. Mould, chill, and serve
with a boiled custard made of the yolks of the eggs
cooked until thick with a pint of milk, and sweet-
ened and flavored to taste.
Simple Desserts 507
SPICE PUDDING
Mix half a cupful each of molasses and chopped
suet with the juice and grated rind of half a lemon,
a teaspoonful of powdered cinnamon, and a pinch
of powdered clove. Dissolve half a teaspoonful
of soda in half a cupful of milk, mix, and sift in
flour to make a stiff batter. Add half a cupful
of mixed raisins and currants, turn into a buttered
mould and steam for five hours. Serve with Wine
Sauce or Hard Sauce.
SPONGE PUDDING
Butter a baking-dish and put into it two sponge
cakes soaked in sherry. Pour over a cupful of milk
beaten with two eggs and sweetened to taste. Bake
in a slow oven, turn out and serve.
STRAWBERRY BATTER PUDDING
Mash a quart of strawberries slightly with two
cupfuls of sugar. Make a batter of two beaten
eggs, two tablespoonfuls of melted butter, a pinch of
salt, a cupful of milk, and one and one-half cupfuls
of flour sifted with a teaspoonful of baking-powder.
Butter custard cups and fill two-thirds full with al-
ternate layers of berries and batter, having batter
on top. Steam for half an hour, and serve with
Hard Sauce flavored with lemon or crushed and
sweetened strawberries. Other fruits may be used
in the same way.
508 /fogrtle TReefc Cook JBoofc
TAPIOCA PUDDING
Soak a cupful of tapioca over night in water to
cover. Drain and cook until transparent in a quart
of milk with a pinch of salt. Add the yolks of five
eggs well-beaten, sugar and flavoring to taste, take
from the fire and fold in the stiffly beaten whites
of the eggs. Pour into a buttered baking-dish, set
it into a pan of boiling water and bake until it
thickens, then remove it from the pan of hot water
and bake until brown. Serve either hot or cold.
TAPIOCA CREAM PUDDING
Soak a cupful of tapioca over night in two cup-
fuls of cold water. Cook in a double boiler with a
pinch of salt, six cupfuls of milk, and the grated
rind of an orange, until the tapioca is soft. Add
the yolks of three eggs beaten with the juice of the
orange and one cupful of sugar. Take from the
fire, turn into a buttered baking-dish, and cover
with a meringue made of the beaten whites of the
eggs and three tablespoonfuls of sugar. Add also
a little grated orange peel. Spread over the pud-
ding and bake for half an hour in a very slow
oven. Serve cold.
PUDDING SA UCES
BROWN SUGAR SAUCE
Thicken a pint of boiling water with one table-
spoonful of butter and one of flour cooked together.
Add brown sugar, lemon juice, and grated nutmeg
or other flavor to taste, and serve.
Simple Desserts 509
FOAMING SAUCE
Cream half a cupful of butter with half a cupful of
powdered sugar, add the juice and grated rind of a
lemon, set the basin into a pan of boiling water, stir
until it foams, and serve immediately.
FRUIT SAUCE
Mash fresh fruit with sugar to taste, let stand
for three hours, and heat thoroughly before serving.
HARD SAUCE
Cream a tablespoonful of butter with two table-
spoonfuls of sugar, flavor with wine and grated
nutmeg, and chill on ice. Fruit juice may be used
instead of wine.
SHORTCAKES
PEACH SHORTCAKE
Rub half a cupful of butter into one and one-half
cupf uls of sifted flour. Add a pinch of salt and enough
ice-water to make a smooth paste. Roll out, shape
it into flat round cakes, and put together with
butter between. Bake brown, tear apart while
hot, and fill with fresh peaches crushed with sugar.
Cover the peaches with the other cake, spread
peaches on top and pile high with sweetened whip-
ped cream. Strawberry, banana, blackberry, cherry,
fig, blueberry, gooseberry, orange, and raspberry
shortcakes may be made in the same way.
510 Ifcgrtle TReeD Cook JBoofc
PRUNE SHORTCAKE
Stew a pound of prunes until soft, in water to
cover, with half a cupful of sugar. When the prunes
are soft, remove the stones and simmer for ten
minutes longer. Make a biscuit crust, adding a
little more shortening, and bake in two cakes with
butter between. Split, spread with butter, fill
with the prunes, cover the top with prunes, and
serve hot with whipped cream.
STRAWBERRY SHORTCAKE
Sift a quart of flour with two teaspoonfuls of
baking-powder and a pinch of salt. Work into it
two tablespoonfuls of butter, add enough milk to
make a soft dough, and bake in large pie-tins.
Cool, split, spread with butter and crushed straw-
berries heavily sweetened. Pour crushed straw-
berries over the cake and serve.
'
FRUIT SOUFFLES
Drain any kind of preserved fruit and rub through
a sieve enough to make a cupful. Add more sugar
if required and fold in the stiffly beaten whites of
eight eggs. Turn into a buttered baking-dish,
bake for half an hour and serve immediately.
Apples, apricots, bananas, prunes, cherries, chest-
nuts, cocoanut, figs, gooseberries, preserved ginger,
peaches, pears, pineapples, quinces, raspberries, and
strawberries may be used in the same way.
Simple 2>essett8 511
TARTS
APPLE TART
Line a deep pie-tin with pastry, fill half full of
apple sauce, and cover with quartered apples
cooked until soft in lemon syrup. Sprinkle with
claret and powdered sugar, bake, and serve cold.
APPLE CREAM TART
Line a deep baking-dish with pastry and put in
three cupfuls of peeled, cored, and quartered apples,
the grated rind and juice of a lemon, three-fourths
cupful of brown sugar, and a sprinkle of cinnamon or
nutmeg. Bake until the apples are done, cool,
and cover with whipped cream sweetened to taste
and flavored with grated lemon peel.
APRICOT TART
Butter a pastry ring, line with paste and bake.
Spread with marmalade, cover with apricots,
sprinkle with sugar and maraschino, heat for a few
minutes, and serve cold with the apricot syrup.
Other fruits may be used in the same way.
'. CHERRY TART
Mix a cupful each of sugar and stoned cherries
with one egg well-beaten with a teaspoonful of
flour. Turn into a pie-tin lined with pastry, cover
with narrow strips of crust, and bake. Other fruits
may be used in the same way.
5i2 flfcgrtle IReeD Gooft JBoofc
CHOCOLATE CREAM TART
Grate a square of chocolate into a pint of milk
and bring to the boil, sweetening to taste. Thicken
with one tablespoonful of flour rubbed smooth
with a little cold milk, take from the fire, add a table-
spoonful of butter and the yolks of four eggs well,
beaten. Line patty-pans with pastry, fill with the
cream, and bake. Take from the oven, cover with
meringue, and brown.
FRUIT TART
Line a deep pie-tin with pastry and bake, take
from the oven, fill with fresh or stewed and sweet-
ened fruit, and cover with a meringue made of the
whites of three eggs beaten to a stiff froth and three
tablespoonfuls of powdered sugar. Bake until
brown and serve either hot or cold. Peaches,
pears, plums, rhubarb, or other fruit may be used.
GERMAN APPLE TART
Line a shallow baking-pan with pastry and fill
with peeled, cored, and sliced apples. Sprinkle
with cinnamon and powdered sugar and bake for
forty minutes in a moderate oven.
GOOSEBERRY TART
Simmer a pint of gooseberries until soft in a thick
syrup. Line a pie-tin with pastry and put on a
border of the paste about an inch wide. Press
down lightly, fill with the gooseberries and cross
the tart with narrow twisted strips of paste, moist-
Simple Desserts 513
ening with cold water at each end to make them
adhere. Bake for twenty minutes in a hot oven and
serve very cold with whipped cream.
GRAPE TART I
Stem the grapes and cook in syrup until thick and
soft, rub through a sieve and cool. Line patty-
pans with pastry, fill with the grapes, and bake.
Cover with meringue or whipped cream if desired.
GRAPE TART II
Line a deep pie-tin with pastry, brush with
thick syrup, and fill with white grapes. Sprinkle
with six tablespoonfuls of powdered sugar and a
wineglassful of white wine. Bake and serve
either hot or cold. Other grapes may be used in
the same way.
NEAPOLITAN TARTS
Roll rich pastry thin, cut into strips, bake in a
quick oven and put together with jam or jelly be-
tween. Cover with frosting and serve cold.
PEACH TART
Roll rich pastry thin and bake three crusts in
pie-tins. Cool, put together with crushed and
sweetened peaches, chill and serve with whipped
cream. Other fruits may be used in the same way.
PEACH TART MERINGUE
Line a border mould with pastry, fill half full
dfcgrtle IReeD cook
with peach jam, bake, cool, cover with meringue,
and return to the oven until puffed and brown.
Fill the centre with whipped cream if desired.
Other jams may be used in the same way.
PEACH CREAM TART
Line a deep pie-tin with good pastry and fill it
two-thirds full with canned peaches that have been
cooked for two or three minutes in boiling syrup.
Cover with a rather thick crust and do not pinch
down the edges. When cool, remove the top crust
and fill with a cream made as follows: Boil a cup-
ful of rnilk, and thicken with a tablespoonful of
sugar mixed with a teaspoonful of cornstarch wet
in cold rnilk. When smooth and thick, take from
the fire, add the whites of two eggs beaten to a
stiff froth, and a few drops of vanilla or almond
extract. Cool, pour over the peaches, cover with
the crust, sprinkle with powdered sugar, and serve.
PLUM TART I
Line a deep tin with pastry, fill with preserved
plums, cover with crust, brush with beaten egg,
bake, sprinkle with powdered sugar, and serve cold.
PLUM TART II
Line a deep baking-dish with pastry and bake.
Fill half full of boiled rice cooked in milk and
sweetened to taste and cover with pitted plums
which have been cooked soft in thin syrup.
Simple S>eseert 515
Sprinkle with powdered sugar, dot with butter,
bake, and serve hot.
RASPBERRY CREAM TART
Line a deep pie-tin with pastry, fill with rasp-
berries, sprinkle with powdered sugar, and cover
with crust but do not press down the edges. Bake
in a moderate oven. Thicken a cupful of milk
with a teaspoonful of cornstarch rubbed smooth with
a little cold milk, add a tablespoonful of sugar, a
few drops of vanilla, and the stiffly beaten whites
of two eggs; cook until smooth and thick. Lift the
top crust from the pie, pour in the custard, cover,
sprinkle with powdered sugar, and serve cold
RASPBERRY AND CURRANT TART
Line a deep pie-tin with pastry and fill with
al ternate layers of raspberries and currants, sprink-
ling each layer with sugar. Sprinkle with sugar, dot
with butter, and bake. Cover, wilh meringue
and serve cold.
RHUBARB TARTS
Blanch and split half an ounce of bitter almonds.
Cut one and one-half pounds of rhubarb into inch-
lengths without peeling, add a pound of sugar, the
almonds, and one lemon cut into bits. Cook to-
gether until thick, stirring occasionally. Line
patty-pans with pastry, fill with the mixture, and
bake in a moderate oven,
516 /Bertie "Reefc Goofc JSook
APPLES A LA NINON
Cook rice until soft in milk to cover, sweetening
and flavoring to taste. Arrange upon the rice
peeled and cored apples which have been cooked in
syrup, reduce the syrup by rapid boiling, flavor to
taste, add a little chopped candied fruit, pour
over the rice and apples, and serve either hot or
cold.
APPLE BROWNIES
Peel, core, and quarter five sour apples, put into a
baking-dish with three tablespoonfuls of butter,
and sugar and cinnamon to taste. Bake until
tender and serve hot with cream.
APPLE FLUFF
Peel good cooking apples, cook until soft, and
rub through a sieve. Sweeten to taste, adding a
little butter and lemon-juice, spice, or wine to season.
Fold in the stiffly beaten whites of two or three
eggs and serve very cold.
APPLE PUFF
Sift a cupful of flour with a pinch of salt, add two
cupfuls of milk mixed with three well-beaten eggs
and turn into a shallow buttered pan. Cover with
peeled and sliced apples, dot with butter, sprinkle
thickly with sugar, and add a little grated lemon
peel or spice if desired. Bake for forty-five minutes
and serve hot. Berries or other fruits may be
used in the same way.
Simple Sessertg 5 1 /
APPLE ROLL
Rub two tablespoonfuls of butter into three
cupfuls of flour which has been sifted with a heap-
ing teaspoonful of baking-powder and a pinch of
salt. Mix to a soft dough with milk or water,
roll into an oblong, spread with finely cut peeled
apples, and sprinkle with sugar and spice. Roll
up and put loosely into a pudding cloth which has
been wrung dry in hot water and dredged with
flour. Steam for two hours and serve with Hard
Sauce.
APPLE SNOW
Cook peeled apples soft in a thin syrup to cover,
and rub through a sieve enough to make a pint of
pulp. Cool, add the unbeaten white of an egg,
and beat with an egg-beater until very light.
Serve cold with boiled custard or whipped cream.
Other fruits may be used in the same way.
APPLE TRIFLE
Cook peeled, cored, and quartered apples until
soft in thin syrup to cover, seasoning with spice.
Drain, arrange in a serving-dish, and reduce the syrup
half by rapid boiling. Pour over the apples, cool,
and at serving-time cover with whipped cream
sweetened and flavored to taste. Other fruits may-
be used in the same way.
BAKED BANANAS
Melt three tablespoonfuls of butter with three of
lemon-juice and six of sugar. Peel six bananas
5 is /flattie tReed Coofc Jioofc
and lay in a shallow buttered pan, far apart. Bake
for half an hour, basting with the mixture in the
bowl, and serve hot.
BAKED PEACHES
Peel large peaches, stick a few blanched almonds
into each one, sprinkle with sugar, add a cup of
water and bake, basting with the syrup. Serve
very cold with the syrup poured over.
BAKED PEARS
Put a quart of peeled, cored, and quartered pears
into an earthen baking-dish with half a cupful of
sugar and a cupful of water. Cover tightly and
bake for several hours in a moderate oven. Take
up the pears, reduce the syrup by rapid boiling,
pour over, chill, and serve with cream.
BAKED QUINCES
Peel and core four or five quinces and put a bit
of butter into the core of each. Sprinkle with
sugar, pour in a cupful of water, cover and bake
for two hours, basting occasionally. Serve cold
with sugar and cream.
BAKED RHUBARB
Cut unpeeled rhubarb into inch lengths and pack
closely in a bean-pot with alternate layers of brown
sugar. Cover, bake for an hour, and serve
cold.
Simple IDeasetts
BAKED BERRY ROLL
Sift two cupfuls of flour with two teaspoonfuls
of baking-powder. Work into it a tablespoonful of
butter and mix to soft dough with a cupful of milk.
Roll into an oblong, cover with berries, sprinkle with
sugar, roll up, fasten the edges and bake or steam,
basting with syrup to which a little butter has
been added. Serve hot with any preferred sauce.
BANANAS AND CURRANTS
Crush and sweeten red currants, mix with sliced
bananas, and serve cold. White currants may also
be used.
BANANAS WITH WHIPPED CREAM
Peel and slice six bananas into a serving-dish,
'sprinkle with sugar, and with either orange=juice,
lemon-juice, or wine. Cover with whipped cream
and serve immediately with cake.
BANANA FLOAT
Soak half a package of gelatine in cold water
and dissolve in three cupfuls of boiling milk. Add
a heaping cupful of sugar and cook for ten minutes.
When cool but not stiff, stir in three bananas broken
up with a fork. Mould, chill, and serve with
whipped cream.
BANANA TRIFLE
Peel and mash through a sieve enough bananas
to make a cupful of pulp. Add a cupful of cream
520 /Hurtle TRceD COOft 3800K
and two tablespoonfuls of powdered sugar. Beat
with an egg-beater until very light and serve cold
in dessert glasses.
BLACKBERRY SPONGE
Soak half a package of gelatine in half a cupful of
cold water, add two cupfuls of boiling water, half a
cupful of sugar, and one cupful of blackberry juice.
Stir until dissolved, then strain. When cool but not
set, fold in the stiffly beaten whites of four eggs.
Mould, chill, and serve with cream. The juice of
other fruits may be used in the same way.
BOILED FROSTING (
Boil two cupfuls of sugar for five minutes with
one-fourth cupful of water, pour the boiling syrup
in a thin stream upon the stiffly beaten whites of
two eggs, and beat until thick. Flavor to taste.
CHOCOLATE TAPIOCA
Cook two tablespoonfuls of minute tapioca in
milk to cover, using a double-boiler. Add the yolks
of three eggs well-beaten, sugar to taste, and half a
teaspoonful of vanilla. Cook until thick, and add
half a cake of grated sweet chocolate. When
quite smooth mould, chill, and serve with whipped
cream.
CHOCOLATE CREAM FROSTING
Beat the white of an egg to a stiff froth, add two
tablespoonfuls of cream, and enough confectioner's
Simple IDesserts 521
sugar to make it thick enough to spread. Melt half
a cake of sweet chocolate in a double boiler with a
teaspoonf ul of water, and pour over the cream frost-
ing on the cake.
FLOATING ISLAND
Beat the whites of two eggs to a stiff froth and
gradually beat into it a cupful of jelly or jam. Fill
a serving dish with whipped cream sweetened and
flavored to taste, and drop spoonfuls of the frothed
jelly upon it. This may be served in dessert
glasses.
FRENCH PANCAKES
Beat together four eggs beaten separately, one
cupful of milk, half a cupful of flour, one tablespoon-
ful of sugar, a pinch of salt, the grated rind of a
lemon, and a teaspoonful of butter melted. Fry in
small pancakes, turning once, spread with jelly-
jam, or marmalde, roll up, sprinkle with powdered
sugar which may be seasoned with spice, and serve
immediately.
FRUIT ICING
Mix confectioner's sugar with enough cream
to make it the consistency of thick paste. Flavor
as desired adding chopped nuts, bananas, shredded
pineapple, or other fruits.
FRUIT PUFFS
Beat three eggs separately, then add one cup-
ful of milk, a pinch of salt, and enough flour sifted
522 textile iReed CooM
with a heaping teaspoonful of baking=powder to
make a thin batter. Fill buttered custard cups,
alternating with finely cut apples or other fruit
sprinkled with sugar, and steam for an hour. Jam
or preserves may be used in the same way. Serve
hot with any preferred sauce or with cream and
sugar.
FRUIT ROLL
Sift together two cupfuls of flour, two tea-
spoonfuls of baking powder, a teaspoonful of sugar,
and half a teaspoonful of salt. Rub into it two
tablespoonfuls of butter and add enough milk to
make a dough that will roll. Roll into an oblong,
keeping the dough thin, spread with softened
butter, then with chopped fresh or preserved fruit
or berries, sweetened to taste. Roll up, pinch
the ends together, and steam for two hours, or bake
until the dough is brown and crisp Serve hot with
any preferred sauce. Apples, apricots, blackberrie:;,
chestnuts, currants, figs, preserved ginger, plums,
blueberries, oranges, peaches, pineapples, quinces,
raspberries, and cherries may all be used in this way.
FRUIT TAPIOCA
Soak a cupful of tapioca over night in four cup-
fuls of cold water. Add a pinch of salt, and three-
fourths cupful of sugar, and cook slowly in a double
boiler until transparent, adding more water if
necessary. Put into a buttered baking-dish in
layers, alternating with fresh or canned fruit sweet-
Simple Deserts 52.3
ened to taste. Have tapioca on top. Sprinkle with
sugar, dot with butter, and bake for an hour.
Serve either hot or cold with cream or any preferred
sauce. Apples, apricots, blackberries, cherries, cur-
rants, figs, gooseberries, plums, blueberries, oranges,
peaches, pears, pineapples, quinces, raspberries, and
strawberries are all used in the same way. The less
tart fruits require a little lemon-juice sprinkled on
them. In making apple tapioca sprinkle each layer
of apples with sugar and spice. A delicious pud-
ding is made of strawberries and bananas sliced and
combined with the tapioca.
GOOSEBERRY TRIFLE
Cook a quart of gooseberries to a pulp in water to
cover, sweetening to taste. Put into a serving-
dish, cool, cover with boiled custard, then with
whipped cream. Other fruits may be used in
the same way.
JELLIED APPLES
Peel, core, and quarter enough apples to make four
cupfuls. Cook slowly until soft in syrup to cover,
flavoring with a little lemon or spice. Add a pack-
age of gelatine which has been soaked and dis-
solved, mould, chill, and serve with boiled custard or
whipped cream.
JELLIED PEACHES
Peel and split a dozen peaches and cook until
soft in thin syrup to cover. Add half a package
534 /ftgttle iReeD Coofc 3Booh
of soaked and dissolved gelatine and a tablespoonful
of claret or maraschino. Mould, chill, and serve
with whipped cream or custard. Other fruits may
be used in the same way.
JUNKET
Warm a quart of milk, add a tablespoonful of
rennet, cool, and serve with powdered sugar, grated
nutmeg, and cream.
LEMON SPONGE
Boil the chopped peel of one and juice of six lem-
ons in two cupfuls of water, strain and mix with two
cupfuls of hot water in which a package of soaked
gelatine has been dissolved. Sweeten to taste,
and beat until it begins to set, then fold in the
stiffly beaten whites of twelve eggs. Mould and
chiil. Half this recipe is sufficient for a small
family.
MOONSHINE
Beat the whites of six eggs to a stiff froth and add
gradually twelve tablespoonfuls of powdered sugar.
Beat for twenty minutes, then add three large
peaches peeled and cut into bits. Fill dessert
glasses three-fourths full, chill, and fill with whipped
cream sweetened to taste and flavored with vanilla.
Other fruits may be used in the same way.
ORANGE SNOW
Make a pint of Orange Jelly, adding the juice of a
lemon and a little grated peel. When cool but cot
Simple Bessette 525
set, fold in the stiffly beaten whites of four eggs.
Mould, chill and serve with Boiled Custard. Lemon
snow may be made in the same way.
PEACH TRIFLE
Make a boiled custard with the yolks of four
eggs, one pint of milk, and two tablespoonfuls of
sugar, cool, and flavor with a few drops each of
almond and vanilla. Arrange slices of stale sponge
cake in a serving-dish, moisten with custard, cover
with crushed and sweetened peaches, pour over
the custard, and cover with meringue flavored with
almond, or with whipped cream.
, PEACH DELIGHT
Peel and split ripe peaches and fill a baking-
dish, sprinkling each layer with sugar. Dot with
butter, add a cupful of water, and sprinkle with
flour. Make a crust of one and one-half cupfuls
of flour sifted with a pinch of salt and a teaspoonfuj
of baking-powder, rubbing into it half a cupful of
lard, and adding ice-water to mix. Cover the
peaches, prick the crust, bake, and serve either
hot or cold with cream.
PEACH SNOW-BALLS
Peel ripe peaches, roll in powdered sugar, then
dip in boiled frosting, let dry for two minutes, and
sprinkle with shredded cocoanut.
526 /fcgrtle TReefc Gooft SBoofc
PINEAPPLE FLUFF
Mix canned grated pineapple with chopped nuts
and quartered marshmallows, and fill dessert
glasses half full. Cover with whipped cream
sweetened and flavored to taste, and garnish with
candied cherries or chopped nuts.
PINEAPPLE DESSERT
Select a large pineapple, cut off the top and
scrape out the pulp with a large spoon. Mix
with finely cut strawberries, cherries, and bananas.
Sweeten to taste, fill the pineapple shell, put on the
cover, and serve.
PINEAPPLE SPONGE
Grate a fresh pineapple, add a cupful of sugar,
and simmer slowly for ten minutes. Add half a
package of gelatine which has been soaked and
dissolved in as little water as possible, and when
cool but not set, fold in the stiffly beaten whites of
four eggs. Serve with a custard made of a pint of
milk sweetened to taste, flavored with vanilla, and
thickened with the beaten yolks of four eggs. A
can of grated pineapple may be used instead of the
fresh fruit.
PLUM ROLL
Sift a quart of flour with a teaspoonful of salt,
and three teaspoonf uls of baking-powder, rub in two
tablespoonfuls of butter, and add enough milk to
Simple IDessertsj 527
make a soft dough. Roll out, spread with one
cupful of chopped raisins and half a cupful of
chopped citron. Sprinkle with cinnamon and
sugar, roll up, and steam for half an hour or more.
Serve hot with Hard Sauce.
PRUNE SPONGE
Beat three eggs separately and mix. Add half a
cupful of sugar, half a teaspoonful of vanilla, and
three-fourths cupful of flour sifted with a teaspoon-
ful of baking-powder. Soak and pit fifteen prunes,
drain, chop fine, add half a cupful of sugar and the
juice of half a lemon. Put the prunes in a buttered
baking-dish, cover with the batter, and bake for
twenty or twenty-five minutes.
QUINCE FLUFF
Cut up four or five quinces and boil until soft in
water to cover, then peel, and rub through a sieve.
Sweeten to taste, add the unbeaten whites of four
eggs, and beat to a froth with an egg-beater. Serve
immediately in dessert dishes.
QUINCE TRIFLE
Stew four quinces until soft, rub through a
colander, and sweeten to taste. Turn into a glass
dish and cover with a boiled custard made of one
pint of milk, the yolks of three eggs, and two table-
spoonfuls of sugar. Cover with a meringue aod
serve,
528 /Hurtle iReeD Goofc JSooft
RICE BALLS WITH CUSTARD
Wash a cupful of rice and soak for an hour in cold
water to cover. Drain and cook until soft in two
and one-half cupfuls of milk, adding a teaspoonful of
salt when the rice is nearly soft. Add sugar to taste
and any preferred flavoring. Wet custard cups
in cold water, fill with rice and chill. At serving
time turn out on a platter, put a bit of red jelly on
each ball of rice and surround with boiled custard.
RASPBERRY SPONGE
Bring to a boil two and one-half cupfuls of rasp-
berry juice, sweetening to taste. Add half a pack-
age of soaked gelatine, and stir until dissolved.
When cool but not set, fold in the stiffly beaten
whites of three eggs, and beat until stiff. Mould,
chill, and serve with whipped cream. Straw-
berry or curraut juice may be used in the same way.
STRAWBERRY MERINGUE
Beat the whites of seven eggs to a stiff froth and
add gradually a pinch of salt and seven tablespoon-
fuls of powdered sugar. Put into a buttered baking-
dish in layers, spreading each layer thinly with
melted strawberry jam. Bake in a moderate oven
for twenty-five minutes and serve very cold with
whipped cream. Other jams may be used in the
same way.
STRAWBERRY SPONGE
Rub a quart of strawberries through a sieve,
sweeten heavily, and add the juice of a lemon. Add
^
half a package of gelatine which has been soaked and
dissolved, and when cool but not set, fold in the
stiffy beaten whites of four eggs. Mould, chill, and
serve with sugar and cream or with whipped crearru
Other fruits may be used in the same way.
STRAWBERRY TRIFLE
Fill dessert glasses half full of sponge cake and
strawberry preserves. Cover with a meringue
flavored with strawberry juice or with boiled custard
or with whipped cream, and serve with a few pre-
served strawberries on top. Other fruits may be
served in the same way.
SNOW-BALLS
Wet small square cloths in cold water and spread
thinly with boiled rice. Put an apricot in the
centre of each, having removed the stone. Draw
the cloths together, tie securely, and steam for ten
or fifteen minutes. Remove the cloths and serve
with a sauce made from fruit syrup. Almost any
other fruit may be used instead of apricots.
SWEET PANCAKES
Mis two tablespoonfuls of flour with a few drops
of orange-flower water and a few grains of salt,
Add the yolks of four eggs, well-beaten, and the
whites of two. Fry by tablespoonfuls in butter,
turning once, and sprinkling with sugar. Or,
spread with jelly, roll up, and sprinkl* with pow-
dered sugar.
530 /fcgttle tReed Goofc JSoofc
STEWED PEARS WITH RICE
Peel, split, and core four large pears and cook until
tender with two cupfuls of claret and one cupful
of sugar. Boil half a cupful of rice until soft in
milk to cover, sweetening and flavoring to taste.
Spread the rice in a serving-dish, arrange the
pears upon it, reduce the syrup by rapid boiling,
pour over, and serve ice cold. Other fntits may be
used in the same way.
VANITIES
Beat two eggs very light, add a pinch of salt, and
flour to roll. Roll as thin as possible, cut into fancy
shapes and fry brown in deep fat. Sprinkle with
powdered sugar and serve.
VIRGINIA PUFFS
Cream half a cupful of butter with a cupful of
sugar, add the beaten yolks of four eggs, a teaspoon-
ful of vanilla, and sift in a cupful of cornstarch
and two teaspoonfuls of baking-powder, alternating
with the stiffly beaten whites of the eggs. Bake in
buttered gern-pans, hissing hot, in a quick oven.
Serve with any preferred sauce.
INDEX
Apples, served whole, 22; a la Conde, 23; a la
Cherbourg, 23; a la Fermiere, 23; a la Francaise,
23; a la Ninon, 24; baked, 24-26; boiled, 27;
coddled, 27; dried, 27; fried, 27; in casserole, 28;
in rice-cups, 28; jellied, 29; sauce, 29; stewed,
30
Apricots, canned, 30; dried, 31; sauce, 31
Asbestos mats, for protection, 9
Asparagus, with eggs, 93, 114
Bacon, with eggs, 74; broiled, 74; breaded, 74;
with mush, 75; fraise, 75; a la creTne, 75; scram-
bled, 98; omelet, 117
Bananas, 20, 31; baked, 31; au naturel, 31; with
sugar and cream, 3 1 ; with oranges, 32 ; with
cereal, 32
Barley, gruel, 41; boiled, 41; steamed, 41
Beef, balls, 72; hash, 72; frizzled, 72; a la Newport,
73; corned, hash, 73; creamed, 74; with scram-
bled eggs, 93; omelet, 116
BEVERAGES, how to serve, 186
Cafe Glace, 189
Chocolate, 189
Cocoa, 189
Coffee, with cream, 4; boiled, 188
Tea, 190
Birds' nests, 104
Blackberries, 20; how to serve, 32
Breakfasts, general rules for, 12
Brewis, how to make, 41-2
Brioche, paste, 148; rolls, 149; buns, 149; breakfast
cake, 150
531
Buckwheat cakes, 162-172. See Pancakes.
Buns, brioche, 149; bath, 150; English bath, 151;
hot cross, 151
Calf's brains, directions for cooking, 75
Canapes, thirty-five varieties, 244-251
Canton flannel, for protection, 9
Celery, creamed with eggs,, 95
Centrepieces, how placed, 10
CEREALS, soaked over night, 7; with fruit, 22, 32,
33 43-4; uncooked, 39; moulded, 40; cold, 43
Boiled barley, 41
Corn, 89, 128-132
Farina, 40, 45
Flummery, 46
Grits, 46
Hominy, 40, 135
Oatmeal, 40, 142
Pearled barley, 40
Pearled wheat, 40
Rice, 54, 144
Rolled wheat, 40
Rye, 144
Samp, 56
Wheatlets, 54
Chafing-dish, for breakfast, 7
Charleston breakfast cake, 133
Cheese, 96; with baked eggs, 101; omelet, 116
Cherries, 20; cold, 32; iced, 32; crusts, 33
Chicken, hash, 76; directions for cooking, 76; liver
scramble, 96; creamed with poached eggs, 100;
scramble, 105; omelet, 116
China, for breakfast, 1 1
Chocolate, directions for making, 189
Clam, with omelet, 115
Cocoa, directions for making, 189
Codfish, balls, standing over night, 7; how to pre-
pare, 58; picked up, 60; creamed, 60; roast, 61 ;
^ la mode, 61 ; New England salt, 62 ; boiled with
egg sauce, 62 ; with brown butter, 62 ; cutlet, 63 ;
533
Codfish Continued
flaked salt, 63; puff, 64; escalloped, 64; scram-
bled, 107
Coffee, with cream, 4; boiled, 188-9; cafe glace", 189
Coffee cakes, Baba a la Parisienne, 173; German,
174; Austrian, 174; Hungarian royal, 175;
French, 175; Vienna, 176; Berlin, 177; quick,
178
Corn, mush, 43; meal, 42; how to prepare, 89; pone,
125; muffins, 126, 128, 129, 130, 131; bread,
126-7; dodgers, 127, 128, 130; with rice, 129;
puffs, 131; with fruit, 131; with hominy, 132
Crabs, scrambled with eggs, 98; omelet, 115
Crullers, directions for making, 178
Currants, 20; how to serve, 33
Date gems, 133
DESSERTS, simple, 459-55
BAKED FRUIT, 517 ff.
FROZEN DAINTIES, 482 /.
Apricot ice, 482
Banana ice-cream, 482
Cafe parfait, 482
Caramel ice-creatn, 482
Ceylon ice, 483
Cherry ice, 483
Chocolate ice-cream, 48,1
Coffee ice-cream, 483
Grape ice-cream, 483
Lemon ice, 484
Macaroon ice-cream, 484
Maple ice-cream, 484
Orange sherbet, 484
Peach ice-cream, 484
Raspberry ice, 485
Strawberry ice-cream, 485
JELLIED, 485 /.
Chocolate cream, 486
Coffee, 485
Gusterd, 486
534
DESSERTS Continued.
Fruit, 486
Lemon, 487
Rhubarb, 487
Vanilla cream, 488
Wine, 487
MISCELLANEOUS, 459 ff.
Almond cream, 472
Apples a la Ninon, 516
Apple Brownies, 516
Apple charlotte, 470
Apple fluff, 516
Apple roll, 517
Apple snow, 517
Banana float, 519
Banana trifle, 519-520
Blackberry sponge, 5^0
Blanc mange, 459-462
Blueberry cake, 462
Charlotte Russe, 468
Charlottes, 469, 470
Chocolate cake, 462, 46.3
Chocolate tapioca, 520
Cobblers, 471
Cocoanut cake, 463
Compote of figs, 4
Cream cake, 463, 4?> }.
Creams, 472-477
Custards, 477-480
Devil's food cake, 46,,
Doughnuts, 480
Dumplings, 481
Fig loaf cake, 465
Floating island, 521
French pancakes, 52 1
Fritter batter, 481
Fritters, 481
Fruit cake, 466
Fruit puffs, 521
Fruit roll, 522
fnoet 535
DESSERTS Continued
Honey cake, 466
Jellied peaches, 523=5^4
Junket, 524
Lemon sponge, 524
Marguerites, 466
Moonshine, 524
Nut cake, 467
Orange snow, 524
Plum roll, 526
Quince fluff, 527
Raspberry, 467
Snow balls, 529
Spice cake, 467
Sponge cake, 468
Strawberry meringue, 528
Tea cake, 468
Vanities, 530
Virginia puffs, 530
PIES, 488 /.
Apple, 488
Apricot, 489
Chocolate, 489
Cocoanut, 489
Cranberry, 489
Cream, 490
Currant, 490
Gooseberry, 490
Lemon, 490, 491
Peach, 491
Prune, 491
Pumpkin, 491
Rhubarb, 492
Strawberry, 492
PUDDINGS, 492 ff.
Apple, 492
Apricot, 493
Baltimore, 493
Bird's nest, 493
Blackberry, 493, 494
536 1htdr
DESSERTS Continued
Bread, 494
Cabinet, 495
California, 495
Caramel, 495
Cherry, 496
Chocolate, 496
Christmas, 497
Cornstarch, 497
Cottage, 498
Cracker, 497
Currant, 498
Custard, 498
Danish, 499
Date, 499
Farina, 500
Fruit, 500
Lemon, 501
New England, 501
Orange, 501
Peach, 502
Pineapple, 503
Prune, 503
Quince, 504
Raspberry, 504
Red sago, 504
Rice, 505, 506
Sago, 506
Snow, 506
Spice, 507
Sponge, 507
Strawberry, 507
Tapioca, 508
SHORT CAKES, 509 ff.
Fruit souffles, 510
Peach, 509
Prune, 510
Strawberry, 510
TARTS, 51 iff.
Apple, 511
fnfcei 337
DESSERTS Continued
Apricot, 511
Cherry, 511
Chocolate, 512
Fruit, 512
German, 512
Gooseberry, 512
Grape, 513
Neapolitan, 513
Peach, 513, 514
Plum, 514
Raspberry, 515
Rhubarb, 515
Doilies, on a bare table, 9; easily washed, 9
Doughnuts, plain, 178; raised, 179; light, 179;
raised fruit, 180
Early rising, its benefits, 6-7
EGGS, how to test, 91
& 1'aurore, 96
a la bonne femme, 105
a la bourgeoise, 105
a la cre"me, 94, 95
a la Espagnole, 107
& la maltre d'hdtel, 103
a la Martin, no
a la Paysanne, 96
,i la St. Catherine, ro6
k la tripe, 95
a la Waldorf, 109
a la Washington, 107
Au miroir, 95
Baked, 101-102, 108
Boiled, loo
Coddled, 102
Escalloped, no
Fried, 94
In ambush, 103
In crusts, 100-101
In pepper*, 106
533
EGGS Continued
In ramekins, 101
Japanese, 109
Mexican, 99
Omelets, 111-120
Pimento scramble, 107
Poached, 92, 106, no
Rumbled, 109
Scrambled, 92, 93, 97-99
Spanish, 99-100
Steamed, 108
Sur le plat, 104
Surprise, 108
Swiss, 104-105
Whipped, 109
Egg-plant, fried, 87
English menus, for breakfast, I, 2
Farina, directions for cooking, 40; apple, 44; balls,
45; fairy, 45; jellied, 45; mush, 46
Figs, 20; for breakfast, 33; stewed, 33
Finger-bowls, with plain water, 1 1
Finnan haddie, 64; a la Martin, 65; picked-up, 65;
creamed roast, 66
FISH, salt, 58; balls, 58; broiled, 58
Cod, 60
Finnan haddie, 64
Haddock, 66
Herring, 66
Mackerel, 67
Salmon, 70
Sixty ways to cook, 297-315
Bass, 297, 298
Bluefish, 299
Bouillon, 297
Codfish, 300
Finnan haddie, 301
Frogs' legs, 301
Haddock, 302
Halibut, 303
539
FISH Continued
Mackerel, 304
Pike, 304
Salmon, 304-307
Salmon-trout, 308
Sardines, 308
Shad, 308, 309
Shad roe, 309, 310
Smelts, 310, 311
Trout, 311
Turbot, 311-312
Whitefish, 312, 313
wmtensn, 312, 313
Flummery, directions for cooking, 46
FRUIT, 3; prepared for serving, 7; various kinds
of, 20; dried, 21; canned, 21; combined with
cereals. 22
f
cereals, 22
Apples, 22-30
Apricots, 30-31
Bananas, 31-32
Blackberries, 32
Cherries, 32
Currants, 33
Figs, 33
Gooseberries, 34
Grapefruit, 34
Grapes, 34
Green gages, 35
Huckleberries, 35
Melons, 35
Oranges, 35
Peaches, 36
Pears, 36
Pineapple, 36
Plums, 32
Prunelles, 36-37
Prunes, 37
Quinces, 37
Raspberries, 37
Rhubarb, 37-38
Strawberries, 37
540
FRUIT Continued
Tangerines, 38
Watermelon, 38
Gooseberries, 20; how to serve, 34
Graham, biscuit, 133; puffs, 134; muffins, 134; drop
cakes, 134
Graham flour mush, 49; with apples, 50
Grapefruit, 20; how to serve, 34
Grapes, 20; how to serve, 34
Grits, 46; fried, 47
Haddock, baked, 66; smoked, 66
Ham, fried, 76; frizzled, 76; with eggs, 76, 102;
broiled, 76; balls, 77; toast, 77; re'chauffe', 77;
omelet, 114
Herring, balls, 66; Potomac, 67; kippered, 67;
broiled, 67
Hominy, directions for cooking, 40; boiled, 48;
balls, 48; fried, 48; with milk, 48; steamed, 48;
porridge, 49; muffins, 135; drop cakes, 135;
griddle cakes, 168; waffles, 182
Huckleberries, 20; how to serve, 35
Hulled corn, directions for cooking, 43
Johnny cake, with apple, 130
Kidney, with bacon, 78; fried, 78; en brockotte.
78; crumbed, 79; devilled, 79; stewed, 79-80;
a la terrapin, 80; maltre d'hdtel, 80; scrambled,
98; omelet, 116
Kitchen Rubaiyat, 15-18
Lamb, minced, 80; broiled liver, 81
Liver, with bacon, 81; a la cre"me, 81; hash, 81;
boulettes, 82
Lobster, scramble, with eggs, 97; omelet, 115
Mackerel, broiled, 67; creamed, 68; baked, 69
Mapl* syrup, 16
54 1
MEAT AND POULTRY, one hundred and fifty ways to
cook, 316-365
BEEF, 316 ff.
& la mode, 327-328
a la Newport, 325-326
Fricadelles, 327
Liver, 324
Pie, 328
Pot roast, 319
Ragout, 321
Steaks, various varieties of, 316-318
Stews, 321-323
Turkish, 329
MUTTON AND LAMB, 329 ff.
Blanquette of, 332
Boiled, 336
Braised, 331
Broiled, 333
Chops, 329
Croquettes, 337
Curried, 332
Cutlets, 330
Pie, 330
Ragout, 333
Shepherd's pie, 339
Tongue, 335, 33^
PORK, 340 /.
a la Maryland, 341
Baked, 341, 344
Breaded, 342
Broiled, 342
Frankfurters, 340
Mock duck, 342
Roast, 340, 343, 344
Sausage. 340
VEAL, 345 /.
It la maitre d "hotel. 345
Braised, 351
Chops, 346
353
54 2
MEAT AND POULTRY Continued
Cutlets, 346, 347
Jellied, 351
Koenigsberger Klops, 352
Liver in casserole, 345
Mock terrapin, 353
Roast, 349, 350
>tewed, 348, 349
Stuffed, 349
Tongue, 346
CHICKEN, 353 ff.
& la cre"ole, 358
a la Waldorf, 360
Broiled, 353
Croquettes, 360
Curried, 357
Fricassee, 355~356
Fried, 353, 354
Jellied, 359
Mayonnaise of, 359
Pie, 356
Pressed, 359
Roast, 357 "
Stewed, 354, 355
DUCK, 361 ff.
Braised, 361
Roast, 361
GOOSE, 361 ff.
Roast, 361
TURKEY, 362 ff.
Croquettes, 363
Escalloped, 363, 364
Jellied, 362
Loaf, 364
Roast, 362, 363
PIGEON, 364 /.
-broiled, 365
Pie, 364
MEATS, directions for cooking, 72; with rice balls/
82 -f
543
MEATS Contin u<-d
Bacon, 75
Beef, 72
Calf's brains, 75
Chicken hash, 76
Ham, 76
Kidney, 78
Lamb, 8a
Liver, 81
Pork, 83
Tripe, 85
Veal, 86
Melons, 20; how to serve, 35
Morning labor reduced to minimum, 6
Muffins, 130, 135, 136; with blueberries, 137; with
batter, 138; Southern, 138; with sour milk, 139;
with honey, 140; Georgia, 140; sweet, 141; per-
fection, 141; New Hampshire, 142; with rice,
144; with rye, 144; with mush, 151-152
Mush, balls, 51; velvet, 51; with bacon, 75
Mushrooms, broiled, 87; fried, 88; baked, 88; grilled,
88; risk in picking, 89; scramble, 97, 102
Napkins, for breakfast, 10; of linen, II
No breakfast theory, 3
Oatmeal, directions for cooking, 40; gruel, 47; mush,
49, 50; steamed, 51; jelly, 52; creamed, 52;
blanc mange, 52; light, 53; baked, 53; porridge,
53; gems, 142
OMELET, directions for making, 1 1 1
a la cre'me, 117
Anchovy, 118
Asparagus, 114
Au fromage, 114
Aux fines herbes, 113
Bacon, 117
Blazing, 117
Bread, 117
Cauliflower, uS
OMELET Continued
Cheese, 116
Chicken, 118
Chicken liver, 116
Clam, 115
Dried beef, 116
Ham, 114
Telly, US
Kidney, 116
Mushroom, 1 1 4
Oyster, 115
Pea, 113
Potato, 119
Sardine, 116
Sausage, 116
Shrimp, 115
Spanish, 118
Tomato sauce, 114
Tongue, 118
Oranges, 20; with bananas, 32; in halves, 35; sliced,
36
Oysters, scramble, 96
Pancakes, directions for making, 160; Southern
buckwheat cakes, 162; Kentucky buckwheat
cakes, 162 ; with sour milk, 163, 171 ; with crumbs,
163; with blueberries, 163; corn-meal, 163;
green corn, 165; Danish, 165; flannel, 160;
French, 166; feather, 166; fruit, 167; Graham,
167; hominy, 168; Maryland, 168; potato, 168;
raised, 168-169; Southern rice, 169; strawberry,
170; wheat, 172
Peaches, 20; served with cracked ice, 36
Pearled barley, directions for cooking, 40
Pearled wheat, directions for cooking, 40
Pears, 20; how to serve, 36
Peppers, with eggs, 106
Pineapples, 20; how to serve, 36
Plums, green gage, 20; how to serve, 35
Popovsn, directions for making, 142,
UnOer 545
Pork, fried salt, 83; scrapple, 83; sausage, 83
Porridge, made of corn and wheat, 42-43
Potatoes, twenty ways to cook, 366-372
Prunelles, how to serve, 36
Prunes, how to serve, 37
Puffs, with com, 131 ; with milk and butter, 143
QUICK BREADS, made of baking powder, 121-146
Buttermilk biscuit, 122
Colonial breakfast, 124
Corn dodgers, 127
Corn muffins, 126
Egg biscuit, 122
English buns, 125
Johnny cake, 127
Kentucky batter, 124
New York biscuit, 123
Soft batter, 124
Sour milk biscuit, 122
Southern batter, 123
Southern corn pone, 125-126
Spoon, 123
Quinces, 21; baked, 37
Ramekins, used for eggs, 101
Raspberries, 21; how to serve, 37
Rhubarb, 21; stewed, 37; baked, 38; with raisins^S
Rice, directions for cooking, 54; boiled with milk,
55; balls, 55; steamed, 55; waffles, 184
Rolled wheat, directions for cooking, 40
Rolls, finger, 152; French, 153; Kentucky, 153;
Alabama, 153; corn, 154; Parker House, 154;
whole wheat, 155; Swedish, 156; Paris, 156
Rusk, how to make, 157; Georgia, 157
Rye crisps, 144
Rye mush, directions for cooking, 50
SALADS, 431-458
CHEESE, 455, 456
DRESSING, 43 if.
546 f n&ei
SALADS Continued
Boiled, 433 /.
Club, 434
Cream, 433-434
Curry, 435
Egg, 434
French, 431-4^
German, 434
Mayonnaise, 433
) CG, 454, 455
1 ISH, 435 ff.
Anchovy, 435
Clam, 436
Sardine, 436
Shrimp, 436
.FRUIT, 447 /.
Alligator pear, 447
Apple, 447, 448
Apricot, 448
Banana, 449
Cantaloupe, 449
Cherry, 449, 450
Grape, 450
Grapefruit, 450, 451
Macedoine, 451, 452
Orange, 452, 453
Peach, 453
Pear, 453
Pineapple, 453, 454
NUT, 456-458
VEGETABLE, 437 //.
Artichoke, 437
Asparagus, 437
Bean, 437, 438
Beet, 438
Brussels sprouts, 438
Cabbage, 438
Carrot, 439
Cauliflower, 439
Celery, 4$9 ; 440
547
SALADS Continued
Chickory, 440
Chiffonade, 440
Cress, 440
Cucumber, 440, 44 1
Endive, 441
Lettuce, 442
Mushroom, 442
Onion, 442
Pea, 443
Pepper, 443
Pimento, 442
Potato, 444
Radish, 445
Salsify, 445
Spinach, 445
Tomato, 446, 447
Waldorf, 447
Sally Lunn, 145; Southern, 158
Salmon, broiled, salt, 70; smoked, 70; kippered, 70;
fried, 71
Samp, 56
Sardines, with eggs, 99, 116
SAUCES, thirty simple, 423-430
Allemande, 423
Bearnaise, 423-424
Bechamel, 424
Brown, 424
butter, 424
Caper, 425
Cheese, 425
Colbert, 425
Cream, 425
Curry, 425
Dutch, 426
Duxelles, 426
Egg, 426
Hollandaise, 426
Italian, 427
Madeira : 427
548 f nDei
SAUCES Continued
Maitre d'Hotel, 427
Mint, 427
Mushroom, 428
Parsley, 428
Piquante, 428
Remoulade, 428
Tartar, 429
Tomato, 429^.
Veloute", 430
Vinaigrette, 430
Sausage, with eggs, 98, 116
Scones, 145; Scotch, 146
SHELL-FISH, fifty ways to cook, 281-296
CLAMS, 281 ff.
a la Marquise, 281
Cocktail, 282
Connecticut, 282
Creamed, 282
Devilled, 282
Escalloped, 283
CRABS, 283 ff.
a la Creole, 284
a la St. Laurence, 284
Baked, 283
Croquettes, 285
Fricassee, 286
Stuffed, 286
LOBSTER, 286 ff.
a la Newburg, 287
Broiled, 286
Casserole, 288
Devilled, 287
Escalloped, 287
Wiggle, 288
OYSTERS, 288 jf.
a la Madrid, 293
Baked, 288
Broiled, 289
Creole, 289
549
SHELL-FISH Continued
Curried, 289
Devilled, 290
Escalloped, 290
Stew, 292
SCALLOPS, 293 Jf.
Fried, 293
SHRIMPS, 294 /.
a la Creole, 295
Creamed, 294
Curried, 294
Jellied, 294
Mayonnaise of, 295
Wiggle, 296
Shrimps, scrambled with eggs, 98; omelet, 115
Snowballs, 145
SOUPS, one hundred varieties, 252-280
BEEF, 252 ff.
Barley, 252
Black bean, 252
Boston, 252
Creole, 253
English spinach, 253
Italian, 253-254
Julienne, 254
Noodle, 254
Quick, 254-255
Rice, 255
Spanish, 255
Veal, 255
Wrexham, 256
BISQUES AND PUREES, 256 ff.
Clams, 256
Crab, 256
Green peas, 257
Kidney beans, 257
Rice, 258
Tomatoes, 258
CHICKEN, 259 ff.
German, 262
550
SOUPS Continued
Giblet, 262
Hungarian, 263
Jellied, 263
Mock chicken, 263
CREAM, 264 ff.
Asparagus, 264
Barley, 264
Celery, 264
Clams, 264
Corn, 265
Crab, 265
Mushrooms, 265
Oysters, 265
Peas, 265
Tomato, 265
Vermicelli, 266
FISH, 266 ff.
Clam, 266, 267
Crab, 267
French, 267
German, 268
Oyster, 268, 269
Salmon, 270
Scallop, 271
Shrimp, 270
FRUIT, 271 ff.
Currant, 272
Gooseberry, 272
Prune, 272
Raisin, 272
Raspberry, 273
Strawberry, 273
MlSCELLANEOUS/278 ff.
MUTTON, 273^.
Asparagus, 273
Baked, 273
Lamb, 274
Quick, 275
VEAL, 275 /.
351
SOUPS Continued
Austrian, 275
Cniffona.de, 276
Italian, 276
Spring, 277
Vegetable, 277-278
Southern hoecakes, 128
Strawberries, 21 ; how to serve, 37
Sweetbreads, directions for cooking, 84
Table, how to set il, 9; for breakfast, 10
Tangerines, 21, 38
Tea, directions for making, 190
Toast cream, milk, soft, 56; French, 88; anchovy
with eggs, 103
Tomatoes, with eggs, 97, 104, 115
Tongue, scrambled with eggs, 99
Tripe, fried, 85; fricasseed, 85; a la Lyonnaise, 85;
a la poulette, 86
Truce of God, 5
Veal, minced with eggs, 86
VEGETABLES, one hundred and fifty ways to cook,
373-422
Artichokes, 37.;
Asparagus, 373, 374
Beans, 375~38
Beets, 380
Brussels sprouts, 381
Cabbage, 3Si-3-?4
Carrots, 385, 386
Cauliflower, 386-389
Celery, 389-391
Corn, 391-395
Cucumbers, 395
Eggplant, 395-398
Hominy, 398
Lentils, 398
Macaroni, 399, 400
Mushrooms, 400, 401
552 ITnDex
VEGETABLES Continued
Noodles, 401, 402
Okra, 402
Onions, 402-404
Parsnips, 404, 405
Peppers, 406
Rice, 409, 410
Salsify, 410, 411
Spaghetti, 411-413
Spinach, 413
Squash, 414-415
Sweet potatoes, 407, 408
Tomatoes, 415-419
Turnips, 419, 420
Waffles, Blue Grass, 180-181; cream, 181; feather,
181; Georgia, 181; hominy, 182; Indian, 182;
Kentucky, 183; Maryland, 183; plain, 184; rice,
184; corn-meal, 184; Swedish, 185; Tennessee,
185; Virginia, 185
Water, taken on rising, 13
Watermelon, served in slices, 38
Wheat, gruel, 47; cracked, 49; crushed with raisins,
_57; cold cracked, 57
White oilcloth, for protection, 9
Zwieback, directions for serving, 159
Jl Selection from the
Catalogue of
G. F. PUTNAM'S SONS
Complete Catalogs* sr*t
on application
Putnam's Homemaker Series
No more unique or welcome gift for a brains
fagged house> > wife can be imagined than this little
series of handbooks in their quaint plaid gingham
covers, comprising any number of tried recipes*
JO Volumes. Bound in Blue Apron Gingham.
Deckle edge*. Gilt tops. Japan Vellum
Labels. Each .$l.OO net. By mall, $1 Jo.
Set $1O.OO. Carriage SO cents
Craftsman Bookcase free with each set. Wood of deef brown
shade, artistic iii design, gold embossed. Useful and
ornamental
1 . What to Have for Breakfast
The Philosophy of Breakfast How to Set the
Table The Kitchen Rubaiyat Fruits Cereals
Salt Fish Breakfast Meats Substitutes for
Meat Eggs Omelets Quick Breads Raised
Breads Pancakes Coffee Cakes and Waffles-
Beverages and 365 Different Breakfast Menus
Complete Index 282 Pages.
1 M Whoever follow.? its laws will bring peace to her
household and kindly fame to herself. Tt is the best book
in all the world with which to start the fresh day, and an
intelligent application of its rules may set in motion fhe v-ry
-prings of heroism, joy, and achievement." Chicago Tribune,
2. Every*Day Luncheons
Luncheons Wise and Luncheons Foolish
Quick Soups Dainty Dishes of Fish Meats
Suitable for Luncheon One Hundred Sandwich
Fillings - - Simple Salads - - Beverages Easy
Desserts and 365 Every-Day Luncheon Menus.
Complete Index 325 Pages.
If u A helpful companion Tor any woman seeking to vary
her menus. The recipes are economical, in many case* new,
and in all cases practical." The Congregationalist.
Putnam's Homemaker Series
3. One Thousand Simple Soups
Soups and Soup-making; or. The Technique of the Tureen
25 >oup-?tocks 15 Garnishes for Soups 200 Beef Soups
no Mutton Soups 100 Veal Soups 150 Chicken Soups
100 Fish Soups 50 Chowders 50 Cream Soups ico
Purges and Bisques 50 Wine and Fruit Soups 50 Miscel-
laneous Soups Complete Index 376 Pages.
V Its information is all practical and every recipe con-
tained within its covers is well worth trying. It will prove
a valuable addition to the domestic shelf of any housewife
whether she be her own cook or not." Newark Advertiser.
4. How to Cook Shell=Fish
Fishy Observations 130 Ways to Cook Clams 85 Ways
to Cook Crabs 10 Ways to Cook Crawfish 20 Ways to
Cook Mussels 175 Ways to Cook Lobsters 215 Ways
to Cook Oysters 10 Ways to Cook Oyster Crabs 10 Ways
to Cook Prawns 40 Ways to Cook Scallops 40 Ways to
Cook Shrimps 3 Ways to Cook - nails 40 Ways to Cook
Terrapin 5 Ways to Cook Turtle Complete Index 335
Pages.
V . . . Recipes almost innumerable, varied in char-
acter but universally tempting, follow v/ith blank pages for
new ones. Here is a delightful gift for '.he chafing-dish expert
or the dainty housekeeper." Chicago Record-Herald.
5. How to Cook Fish
Fish in Season n Court Bouillons 100 Fish Sauces
10 Ways to Serve Anchovies 45 Ways to Cook Bass 8 for
Blackfish 25 for Bluefish 67 for Codfish 27 for Frogs'
Legs 80 for Halibut 25 for Herring 9 for Kingfish 65
for Mackerel 10 for Pompano 130 for Salmon 14 for
Salmon Trout 20 for Sardines 95 for Shad 16 for
Sheepshead 35 for Smelts 55 for Soles 50 for Trout 15
for Turbot 5 for Weakfish 4 for Whitebait 25 for
Whitefish 8 for Whiting 100 Miscellaneous Recipes, etc.
Complete Index 522 Pages.
V The directions are so full and explicit that they will
commend the book to any housekeeper."
San Francisco Chronicle.
Putnam's Homemaker Series
6. How to Cook Meat and Poultry
Wanted-a New Animal 100 Sauces for Meat and Poultry
200 Ways to Cook Beef 200 for Mutton and Lamb
1 80 Ways for Pork 200 for Veal 200 for Chicken 50 for
Duck 25 for Goose 25 for Turkey 25 for Pigeon Com-
plete Index 504 Pages.
H u Miss Green, whoever she may be, knows how to write
cook books. Merely reading over the recipes is enough to
make one hungry." Cleveland Plain Dealer.
7. How to Cook Vegetables
Pleasing Table Vegetables 51 Sauces for Vegetables
42 Ways to Cook Artichokes 45 for Asparagus 95 for
Beans 20 for Beets 8 for Brussels Sprouts 105 for
Cabbage 56 for Carrots 49 for Cauliflower 32 for Celery
19 for Chestnuts 87 for Corn 54 for Cucumbers 47 for
Egg Plant 15 for Hominy 80 for Macaroni 95 for
Mushrooms 19 for Noodles 20 for Okra 63 for Onions
25 for Parsnips 53 for Peas 33 for Peppers 336 for
Potatoes 63 for Sweet Potatoes 90 for Rice 35 for
Spaghetti 29 for Spinach 32 for Squash 100 for Toma-
toes 46 for Tunips Complete Index 644 Pages.
T* Miss Green is indeed a passed mistress of the art of
cooking; her rules may always be relied upon in every way."
Providence Journal.
8. One Thousand Salads
Proper Salads and Others Salad Dressings and Aspic
Salads of Fish Meat Vegetables Fruit Egg Cheese
Nut-Cheese Dishes Canapes Sandwich Filling* Com-
plete Index 415 Pages.
^Competent authorities agree that this is one of the most
important and successful of the Homemaker Series. " In no
phase of the culinary art is genius so necessary as in the
compounding of a salad."
Putnam's Ho me maker Series
9. Every=Da>' Desserts
Simple Desserts and Others 28 Blanc Manges 213 Cakes
32 Cake Fillings and Frostings 26 Charlottes 12
Cobblers 48 Cookies 26 Compotes 70 Creams 66
Custards 13 Doughnuts 22 Dumplings 44 Fritters 160
Frozen Desserts 75 Simple Fruit Desserts 23 Gingerbreads
-36 Jellies 12 Sweet Omelets 98 Pies 385 Puddings
102 Pudding Sauces 22 Shortcakes 38 Snuffles 50 Tarts
Complete Index 525 Pages.
" Whoever follows its laws will bring peace to her house-
hold *nd kindly lame to herself." Chicago
10. Every=Day Dinners
Eating and Dining ,5- Canapes 100 Simple Soups 50
Ways to Cook Shell-Fish 1 60 for Fish 150 for \lc.u j,ul
Poultry 20 for Potatoes -30 Simple Sauces 150 Salads-
Simple Desserts 365 Dinner Menus Complete Index 410
Pages.
U' 4 Simplicity and, as a general rule, economy- has been
the standard by \\iikh each recipe h. j .s been judged. All
within the capabilities of the most ii.JXperienced cock,
\. he is willing to follow directions."
* '.' Covers thr whole subject in a complete and compre-
hensive fashion." Albany Argus.
Send for Illustrated Cir-
cular of Popular Books for
the Household.
V
D - 1932
BH
