The Rocky Mountain Cook Book: For High Altitude Cooking

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THE ROCivV MOUNTAIN

COCK BOOK

^iirh Altitude Cooking.

H

By CAROLINE TRASK NORTON

Graduate of the* Boston School of Domeitic Science.

Fomerljr Tetcher of Cookine tt the School

of Domeitic Science, DenTer* Colo.

This Book is adapted to cooking in both high and low

altitudes. All the receipts given have been

thoroughly tried by the author.

Edited and Publlihed bjr

CAROLINE TRASK NORTON

"'* Hnmboldt St., DenTOf, Colo.

copyright, 1903,
By Carounk Trask Norton.

THIRD EDITION

COPYKICHT, 1918.

>1

This book is dedicated to my Denver friends, whose words
of encouragement and appreciation have so greatly aided me
during my two years of work with them.

IK

I s

PREFACE

In publishing the third edition the author has added many
more pages, and wholly reconstructed it, profiting by the
experience gained from the previous editions.

Knowing the difficulty of cooking in a high altitude the au-
thor, in this book, has endeavored to give the public the benefit
obtained from teaching and housekeeping in Denver, making
high altitude cooking a special study. Water boils at sea level
at 212°. In Denver, where the air is much lighter,it boils at 202° .
Therefore, it does not reach as great a heat and boiling requires
a longer time. It has been the wish to make the recipes
practical and easily followed by the most inexperienced cooks.
She has not attempted giving much information on chemistry
and food values, leaving that for the cooking schools. No
girl's education is complete without such a course. An intel-
ligent knowledge of cooking will enable them to feed their
family with less expense and giving them the variety the
family requires.

Food for invalids should be selected and cooked with the
greatest care. A chapter is devoted to that kind of oooking.
Scientific cooking should fill an important part in the training
of a nurse.

The desire of the author will be obtained if the book
proves helpful to all who use it and inspires them with the
wish for more knowledge in the art of cooking.

GENERAL RULES.

Be conect in meamiTeiDeiits for perfect resulta.
All mesaunments level exceptinz baking powdei, whicb la
measnied rounding with the side of the can.
lonr before meaauiing.
standard measniiiiK cnp.
milk orer hot water.
vegetaUea in fresbl; boiled salted water,
utter crumbs — one tablespoonfnl of melted butter
:h two tablespoonfuls of crumbs,
iztract the jnice from oniony cut acrooa the grain,
halves and grate.

TABLE OF CONTENTS.

Breads

Breads with Baking Powdei .
Griddle CakM

Sonpa ,

Cream Soups

Sidl FUh

Lobsters

Meats

Poik

Hutton and Lamb

Veal . . ,

Poultry , .

Game

Botiees

FtitterB

Vegetables

Sauces

PnddlDEs and Ice Cream Sauces. .

Cbeese Dishes

Salads

Eggs

Sandwiches

Pastry -

Hot Puddings

CoU Desseits

Froien Dessert*

Sherbets

B TABLE OF CONTENTS.

Paga

PnncliM zsa

Ice CieunB 289

Sancea for Ice Cream 206

HonuM 298

Parfaits 299

CakM 304

PilliiiKi for Layer Cake 329

Idngs for Cakes 332

Qingerbiead, Donshnnts, Cookies and Cieam PnSs 335

Compotes, Preseiring, JelUea and Pickles 339

Preseiving 341

Jama or Mannal«d«s .

JelUea

Picklea

BREADS.

All measurements level, with the exception of baking
powder, which is measured rounding with the side of the can.
Sift flour before measuring.

One-half the amount of yeast can be used in the
following receipts if preferred, allowing more time.
In all of the receipts given for bread or rolls with the
amount of yeast used the bread or rolls can be started
in the momiBg and finished by noon.

ROMAN WAR BREAD.

Put in a mixing bowl two cups of Roman meal,
one cup of graham meal, and one-half cup of white
flour, two teaspoonfuls of salt. Pour over it two cups
of scalded milk, or half potato, or rice water, hot.
Add one yeast cake that has been dissolved in a half
cup of lukewarm water. Beat thoroughly for a few
minutes, put in a warm place to rise over night; in
the morning add enough white flour to knead. After
a thorough kneading, set to rise well covered, until
double the bulk. Make out in loaves, let rise again
twice the size, bake one hour. This amount will make
two loaves of bread and a pan of biscuits.

WAR CORN HEAL BREAD.

Into a sauce pan put one cup of milk and one c^p
of water that potatoes or rice have been boiled in.
Add one cup of water. Let this come to a boil, adding
two teaspoonfuls of salt, one tablespoonful of sugar.
Then stir in one cup of yellow corn meal, cook for
five minutes, stirring, dissolve one yeast cake in half

i-*f

10 ROCKY MOUNTAIN COOK BOOK.

a cup of lukewarm water. When the com meal mix-
ture is cool add the dissolved yeast, cover, set in a
warm place to rise over night.

In the morning stir in one cup of com meal, one
of whole wheat flour, and one-half cup of white flour,
if needed. Take out on the board, knead until
bubbly, let rise double the bulk, make into loaves, let
rise double the bulk again. Bake one hour in mod-
erate oven.

MILK BREAD.

2 cups of milk (scalded).

1 cake of compressed
yeast, dissolved in half
a cup of lukewarm
water.

2 teaspoonfuls salt.
1 tablespoonful of sugar.
Flour enough to make a stiff
dough — 6 or 7 cups.

Pour the hot milk over the sugar and salt. When
cool add the dissolved yeast cake, then with a knife
cut in the flour and knead for twenty minutes. Put
in a warm place to rise. When risen twice the bulk,
cut down and let rise again. Make out in two loaves
and a pan of biscuits, rise double the bulk in the pan.
Bake the bread forty-five minutes.

MILK BREAD (With Sponge).

Pour two cups of scalded milk onto one table-
spoonful of sugar, two teaspoonfuls of salt. When
cool add one yeast cake dissolved in one-half cup of
lukewarm water. Stir in three cups of flour, beat
well. Let rise until light and bubbly, about an hour,
then add enough flour to knead, and knead twenty
minutes. Let rise and bake the same as milk bread.

BRSADS. 11

WATSR BREAD.

2 tablespoonfuls butter.
2 teaspoonfuls salt.
1 tablespoonful sugar.

2 cups boiling water.
1 yeast cake.

Put butter, sugar and salt in mixing bowl, add the
boiling water; when cool add dissolved yeast cake,
then put in enough flour to knead. Knead and let rise
the same as directed for milk bread.

CHEESE BREAD.

Stir one cup of grated cheese in a sponge for two
loaves of bread, mix and make the same as any of the
above rules for bread.

DATE BREAD.

1 cup of milk.

% cake compressed yeast

^ cup of milk.

1 teaspoonful salt.

y^ cup of molasses.

1 cup of dates.

2 cups of whole wheat flour

and white flour to knead.

The milk is scalded and cooled. Mix the yeast
with the one-fourth cup of milk. Add the rest of the
milk with the salt, molasses and dates, chopped rather
coarse. Then stir in the flour. At first put in two
cups of whole wheat flour then add as much more as
is required. When double in bulk shape into a loaf
and when again light raise and bake one hour.

WALNUT BREAD.

Stir one cup of chopped walnuts in a sponge for
two loaves of bread, and proceed as above. Either
of these two breads are good to serve with salads or
Dutch luncheon.

12 ROCKY MOUNTAIN COOK BOOK.

WHOLE WHEAT BREAD.

1 cup white flour.
5 or 6 cups of whole wheat
flour, or enough to knead.

2 cups of milk scalded.

1 tablespoonful sugar.

2 teaapoonfuls salt.
1 yeast cake.

Make the same as milk bread with sponge.

GRAHAM BREAD.

Make the same as whole wheat bread, using one
cup of flour and the rest graham.

Graham is not as nutritious as whole wheat

BRAN BREAD.

Soften half cake of compressed yeast in one cup
and a half of water. Add one cup and a half of
scalded and cooled milk. Add also one tablespoonful
of shortening and teaspoonful of salt. Two table-
spoonfuls of molasses. Two cups of bran and three
cups of white flour. (One of Graham and two of
white flour may be used.) Mix all together thor-
oughly and turn into two bread pans. When light
bake about sixty minutes.

RTE BREAD.

Rye bread may be made the same as whole wheat,
using two tablespoonfuls of molasses in place of the
sugar, if preferred.

ROLLED OATS BREAD.

Pour two cups of scalded milk over two cups of
rolled oats, two tablespoonfuls of molasses, one tea-
spoonful of salt, and one teaspoonful of butter. Dis-
solve one yeast cake in half a cup of lukewarm water.

BREADS. 13

When cool add the yeast, and flour enough so the
dough will drop from the spoon. Let rise double the
size, cut down and let rise again the same ; then put in
small pans, let rise slowly twice the size, and bake for
forty-five minutes.

NUT BREAD.

1 scant cup of nuts.
1 teaspoonful of salt.
^Vz ^^P^ ^^ flour.

1 beaten egg.
% cup of sugar.

1 cup of milk.

2 teaspoonfuls of baking

powder.

Mix well and pour in pan. Let remain one-half
hour. Then bake three-quarters of an hour.

PARKER HOUSE ROLLS.

2 cups scalded milk.
4 tablespoonfuls butter.
2 teaspoonfuls salt.

2 tablespoonfuls sugar.
1 yeast cake.

Pour the hot milk over the sugar, salt. When
cool, add yeast cake that has been dissolved in
one-half cup of lukewarm water, then beat in thor-
oughly three cups of flour. Let rise until light and
bubbly, then add butter and flour enough to knead.
Knead about ten minutes. Let rise twice the bulk.
Shape the rolls. Let rise in the pan until twice the
size. Bake in a quick oven fifteen minutes.

POTATO ROLLS.

One cup sweet milk scalded, with three-fourths
cup shortening. One-half cup of sugar. One tea-
spoonful of salt. Add one cup of mashed potato.
When cooled add one dissolved yeast cake, one beaten
egg and one cup of flour. Mix well and let rise two

14 ROCKY MOUNTAIN COOK BOOK.

hours. Then add six cups of flour, knead well. Let
rise one and a half hours. Roll out thin, cut with
biscuit cutter. Dip each piece in melted butter.
Place two together. Rise again an hour and a half
and bake twenty minutes.

BREAD STICKS.

Make the same as Parker House rolls. Mould in
small balls, then roll under the hand, on the board,
in thin sticks about six inches long. Let rise slowly,
placing them in the pan one inch apart. Bake in a
slow oven that they may dry before browning. Serve
with soups or salads.

CINNAMON ROLLS.

Make the same as Parker House rolls. Roll the
dough one-half inch thick, spread with a thin layer
of melted butter and cinnamon. Roll up like jelly
roll. Cut in slices an inch thick, place them on a
well-greased pan one inch apart, sprinkle the top with
a little powdered sugar. Let rise in the pans twice
the size. Bake in a quick oven fifteen minutes.

Parker House dough can be made in braids, cres-
cents or rolled and cut the same as for cinnamon rolls,
without the spice, sugar and currants.

To Make Crescents. — ^RoU the dough until only
an eighth of an inch thick. Cut in pieces about four
inches square, and then into triangles. Hold the
apex of the triangle in the right hand, roll the edge
next to the left hand over and over towards the right,
stretch the point and bring it over and under the roll.
Bend the ends of the roll around like a horseshoe.
Let rise twice the size. Bake in a quick oven.

BREADS. 15

CORN M£AL ROLLS.

1 cup scalded milk.
1 cup com meal.
1 cup wheat flour.

1 yeast cake.

1 teaspoonful of salt.

1 tablespoonful each of su-
gar and butter or short-
ening.

Pour the hot milk onto the com meal, salt and
sugar, when cool add the yeast that has been dis-
solved in one-third cup of lukewarm water, then beat
in the cup of flour, cover, and let rise overnight; in
the morning mix with it enough white flour to knead,
and the shortening. Knead thoroughly, let rise slowly
twice the size, make out the same as Parker House
rolls, let rise in the pans, slowly, until light ; bake in
a hot oven twenty minutes.

BUNNS.

1 cup scalded milk. I 1 egg.

5 tablespoonfuls sugar. I 1 yeast cake.

2 tablespoonfuls butter.
1 teaspoonful salt.

2 cups of flour.

Pour the hot milk over the salt, sugar and butter.
When cool add the yeast that has been dissolved in
one-half cup of lukewarm water, and the egg well
beaten. Beat in the flour, let rise about two hours,
then cut in flour enough to make a stiff dough with
one-half cup of well washed currants and one tea-
spoonful of cinnamon. Let rise again twice the size.
Shape in small balls, place on buttered pan. When
well risen bake in a quick oven fifteen minutes.
Brush over with milk just before taking from the
oven.

HOT CROSS BUNNS.

Dissolve one cake of yeast in one-half cup of luke-
warm wat«r ; scald two cups of milk, when cool add

16 ROCKY MOUNTAIN COOK BOOK.

the yeast, two teaspoonfuls of salt and three table-
spoonfuls of sugar. Make a sponge by adding about
three cups of flour. Beat briskly a few minutes, set
aside to rise, when light and bubbly add two beaten
eggs, one-half cup of well cleaned currants, and one-
fourth cup of softened butter, flour enough to knead,
let rise twice the bulk, then roll in sheet, cut in
rounds, place in the pan. When double the size, cut
with scissors a cross on top of each bunn. Bake
about twenty minutes, then brush the tops with a paste
made by boiling two teaspoonfuls of cornstarch with
one cup of boiling water, first softening the starch
with a little cold water, sprinkle with sugar, dry in
the oven.

SQUASH BRBAD.

1 cup squash, stewed and

sifted.
1 tablespoonful sugar.
ll^ cups scalded milk.

1 teaspoonful salt.
1 teaspoonful butter.
1 yeast cake.
Flour enough to knead.

Mix the sugar and salt and squash, add butter and
hot milk. When cool add yeast cake that has been
dissolved in one-half cup of warm water. Add flour.
Knead twenty minutes. Let rise until light, shape
in loaves, let rise and bake.

RAISED CORN BRBAD.

Heat two cups of milk or the same amount of
water that potatoes or rice have been boiled in. Let
this come to the boiling point. Add two teaspoonfuls
of salt, one tablespoonful of sugar. Then stir
in one cup of sifted com meal. Stir and cook for
five minutes. Remove from the fire. When cool add
one yeast cake that has been dissolved in one-half

BR£ADS. 17

cup of lukewarm water, cover, set in a cool place to
rise over night In the morning stir in one cup of
corn meal, the rest white flour or whole wheat.
Knead thoroughly. Grease the bread pan, put back
the dough, let rise slowly until double the bulk, then
shape in loaves, rise twice the size, and bake slowly
for one hour. This amount makes two loaves.

BARLEY AND WHEAT BREAD.

Prepare as above, using two (2) cups of barley
flour and the rest wheat flour. Molasses can be used
in place of sugar.

FRENCH ROLLS.

Soften one yeast cake in half a cup of lukewarm
water. Stir in flour enough to make a stiff dough.
Knead and shape into a ball, score on the top in two
parallel cuts. Put the dough in a bowl of lukewarm
water, the cuts upward, and set aside in a warm place.
In a few minutes the ball will swell and float, then
remove to a pint of lukewarm water in which one-
fourth cup of butter has been melted. Add two tea-
spoonfuls of salt and flour to make a stiff dough,
Imead fifteen minutes. Set aside until it has risen
twice the bulk, then shape in rolls. Take a small
ball of the dough, roll under the hand to give an ob-
long shape with pointed ends. Set some distance
apart on the baking pan and let rise to double the
bulk. Score the tops diagonally with a sharp knife.
When nearly baked brush over the tops with milk.
Return to the oven to finish baking.

SOGET HOUNTAIH COOK BOOK.

BBA,TEir BISCOIT.

Kub lard and salt in the flour and mix with the
■water to a stiff dough. Knead ten minutes, then beat
hard with a rolling pin or beater, turning it over and
over until it begins to blister and is light and puffy.
Then cut with a small biscuit cutter, place some dis-
tance apart on the pan, prick with a fork. Bake in a
hot oven twenty minutes.

QERHAIT COFFEE CAKE.

Dissolve one yeast cake in one-half cnp warm
water, add it to one cup of scalded and cooled milk,
with flour enough to make a stiff batter. Let rise.
When light and bubbly add one-third cup melted but-
ter, one-fourth cup sugar, one-half teaspoonful salt,
one ^g, well beaten, grating of lemon rind and flour
to make a stiff batter. Beat well. Let rise twice the
bulk, then spread in a dripping pan, cover and let
rise again. When risen, brush over with beaten egg
and dust with sugar and cinnamon mixed. Bake in
a hot oven twenty minutes.

1 cup scalded milk. I 1 yeast cake.

2 tablespoonfuls butter. >4 teoBpoonfuI salt.
2 tablespoonfuls sugar. Flour.

2 («g». I

ke a sponge of the milk, salt and yeast that
m dissolved in half a cup of warm water. Add
lOugh to make a pour batter. When it is light
11 of bubbles, add the butter, sugar and well
eggs. Stir in enough flour to make a stiff

BREADS. 19

dough. Knead it twenty minutes. Let it rise to
double the bulk. Then mould with the hands into ob-
long biscuits the shape of an egg. Place them in the
baking pan near together, let rise double the bulk.
When ready for the oven brush over the top with
milk and sprinkle sugar over them, if liked sweet.
Bake in a hot oven about twenty minutes.

BRIOCHE CAKES.

2 eggs.

y^ cup melted butter.

y^ teaspoonful salt.

1 cup of scalded milk.
y^ cup sugar.
y^ yeast cake.
\y^ cups flour.

Grate rind of half lemon, and juice of half lemon.
IMssolve yeast in lukewarm milk, then add to it one
and one-half cups of flour and the sugar and salt;
cover well, rise until light and bubbly, then add well
beaten eggs and remaining ingrediente, adding a cup
and one-half more of flour, beating it in well. Let
rise twice the bulk, then roll on slightly floured board.
Roll half an inch thick, spread with softened butter,
fold both sides to the center, to make three layers:
cut off strips three-fourths of an inch wide. Cover
and let rise. Take each piece and fold the ends to-
gether, forming a circle. Let rise again twice the
size and bake twenty minutes.

ZWIEBACK.

Make the receipt for rusks in one large loaf the
same shape as the rusks, or two loaves can be made
from it, if liked small. Rise and bake well. When
cold, cut in half -inch slices and dry them in a very
slow oven, until dried through and of a deep yellow.

20 ROCKY MOUNTAIN COOK BOOK.

BREADS WITH BAKING POWDER.

All measurements level, with the exception of baking
powder, which is measured rounding: with the side of the can.
Sift flour before measuringr.

BAKING POWDER BISCUITS.

2 cups white flour.
% teaspoonful salt.
2 teaspoonfuls baking
powder.

2 tablespoonfuls butter.

(Lard can be used if

wished) .
Milk to make a soft dough.

Sift flour, salt, baking powder together, rub in the
butter, add the milk gradually, cutting it in with a
knife. Turn onto a well-floured board, knead it
quickly to get in shape. Roll out half an inch thick.
Cut in biscuits and bake in a hot oven at once.

ENTIRE WHEAT BISCUITS.

Make the same as baking powder biscuits, using
the entire wheat flour with one-third white flour.

CREAM SCONES.

2 tablespoonfuls butter.

2 eggs.

Va cup cream.

2 cups flour.

2 teaspoonfub baking

powder.
l^ teaspoonful salt.

Sift dry materials together, work in the butter
with the fingers, beat eggs well and add to the cream.
Stir this into the dry materials and butter. Roll out
three-fourths inch thick. Cut in diamond shape;
brush over with white of egg, slightly beaten, sprin-
kle with powdered sugar. Bake ten minutes in hot
oven.

BREADS WITH BAKING POWDER. 21

SHORT CAKE.

4 cups flour.
3 teaspoonfuls baking
powder.

% tablespoonful salt.
8 tablespoonfuls butter.
Milk enough to roll out.

Sift dry materials together, mix in the butter
with the fingers, then add milk gradually. Do not
use more flour than necessary to roll. Divide the
dough in halves. Roll out one-half inch thick, place
one-half in buttered pan, spread over with melted
butter, place the other half on top of it and bake
twenty minutes in hot oven. Remove from pan.
Take top layer off. Butter the inside well of both
layers. Cover the bottom layer thickly with crushed
sweetened fruit and a layer of whipped cream. Place
the other layer on top. Cover the top with whipped
cream, colored with the fruit juice if liked, or fruit
sprinkled over the top. Serve while warm.

CREAM MUFFINS.

1 cup cream.

2 eggs, beaten separately.

2 cups flour.
Yg teaspoonful salt.
2 teaspoonfuls baking
powder.

Mix in order given, sifting dry materials to-
gether. Add cream and yolks well beaten, then -fold
in the whites stiffly beaten. Bake in gem pans to
serve at once.

ENGLISH MUFFINS.

Beat two eggs very light, add one teaspoonful of
salt and two tablespoonfuls of softened butter, one
tablespoonful of sugar, one cup of warm milk, and
one-half yeast cake dissolved in one-half cup of warm

22 ROCKY HOUNTAIK COOK BOOK.

water; stir in enough flour to make a stiff batter, beat
thoroughly and let stand over night in a cool place.
In the morning beat thoroughly again, turn into
well-buttered muffin pans and let rise slowly for one
hour, then bake about twenty minutes.

RICS MUFFINS.

y^ cup well-cooked rice.
1*4 cups white flour.
2 teaspoonfuls baking

powder.
y^ teaspoonful salt.

1 tablespoonful sugar.
1 tablespoonful melted
butter.

1 cup milk.

2 eggs.

Sift flour, salt, sugar and baking powder to-
gether, then add rice, well beaten eggs, milk and but-
ter. Bake in muffin pans for twenty minutes.

MUFFINS.

2 cups flour.

2 teaspoonfuls baking

powder.
14 teaspoonful salt.
1 teaspoonful sugar.

1 tablespoonful melted
butter.

1 egg-

1 cup milk.

Sift flour, salt, sugar and baking powder together.
Stir in the beaten egg, milk and melted butter. Bake
in hot gem pans ten or fifteen minutes.

Hye Muffins. — Can be made the same, using one
cup and a half of rye and one-half cup of white flour.

Entire Wheat Muffins. — ^Made the same as muf-
fins, using one cup and a half of entire wheat and
one-half cup of white flour.

Oraham Muffins. — ^Make the same as muffins,
using one and one-half cups graham to one-half cup
of whit« flour.

BREADS WITH BAKINO POWDSR. 23

BARLSY MUFFINS.

1
/

1 cup barley meal.

1 cup white flour.

1 tablespoonful sugar.

1 tablespoonful shortening.

1 «gg-

y^ teaspoonful salt.

1 cup milk.

2 teaspoonfuls baking

powder.

Sift dry materials together. Add melted shorten-
ing, beaten egg, milk. Beat briskly. Bake in mut
fin pans for fifteen minutes.

BRAN MUFFINS.

Beat 2 eggs light.
Add 1 teaspoonful salt.
^ cup of brown sugar

or molasses.
2 cups of sweet milk.

3 cups of bran.

1 cup of white flour with
2 slightly rounding
teaspoonfuls of baking
powder.

POP-OV£RS (For Colorado Altitude.)

1 cup milk.
1 cup flour.

2 eggs.

14 teaspoonful salt.

These can be made with one egg at low altitude.

Mix the salt with the flour. Beat the yolks well
and add to the milk ; then add slowly to the flour to
make the batter smooth ; then fold in the whites that
have been beaten stiff. Fill the hot greased gem pans
half full. Bake at once in a hot oven for thirty min-
utes.

DATE GEMS.

Beat two eggs very light, add one cup of milk,
one-half cup of finely diopped dates, one cup of whole
wheat flour and one-half cup of white flour sifted,
with one teaspoonful of baking powder, a little salt,
a tablespoonful melted butter ; beat thoroughly ; bake
in hot g^m pans in hot oven for about fifteen minutes.

ROCKY HOUHTAIM COOK BOOK.

SAtLT LUHHS.

2 cupB fiour.

2 teaspoonfuls baldDg

14 teaspoonful Bslt.

2 eggs, beaten separately.

% cap milk.

^ eup melted butter.

Mix flour, baking powder and salt. Add the
beaten yolks and melted butter; then add tbe stiffly
beaten whites. Fill ^e mufSn rings half full and
bake ten minutes in hot oven. If liked sweet, add
two tablespoonfuls of sugar to the flour.

CORK CAKE.

IVi cupi flour. 2 teaspoonfuls baking
Vi teaspoonful salt. powder.

1 cup j'ellow com meal. 2 eggs, beaten separately.

2 tablespoon fuls augar. I14 cupa milk.
2 tablespoonfuls butter.

Cream, butter and sugar together. Sift meal,
flour, salt and baking powder together; add to them
the creamed sugar and butter, beaten yolks. Mix
welL Add milk slowly, and lastly whites beaten stiff.
Sake in muffin rings or in a pan in hot oven.

CORN CAKE (MtB. Lincoln).

% teaspoonful salt.
2 teaspoonfuls baking
powder.

1 tablespoonful melted

1 tablespoonful sugar.
Yolks of two eggs, white

1^ cups milk.

Bake in a brick-loaf bread pan half an hour.
CORH CAKE (Hiia Pailoa).

1 cup aweet milk.
% cup BOUT milk.
1 tablespoonful butter.

BREADS WITH BAKING POWDER. 25

Mix together the meal, flour, salt and soda. Add
the beaten egg. Add half the sweet milk and all the
sour milk. Melt the butter in a hot spider or shallow,
round pan and pour the mixture into it. Pour the
other half of the mixture over the top, but do not
stir it. Bake twenty minutes in hot oven.

CORN MEAL MUSH.

Put one quart of water on to boil with one tea-
spoonful salt. Sift together one cup of corn meal
and two tablespoonfuls flour. Stir this gradually in
the boiling water. Let it cook hard for five min-
utes, stirring all the time. If lumpy, beat with
Dover beater. Then place in the double boiler and
oook for two hours. Eat hot or pour in a pan. When
cold out in half -inch slices, dip in flour and brown
each side in hot fat.

CORN MEAL IfUFFINS.

One pint corn meal scalded with one pint boiling
water. Allow to cool. Add a teaspoonful of salt.
Teaspoonful of sugar. Two well beaten eggs. Two
tablespoonfuls of flour. Drop from a spoon into hot
lard and fry until brown.

PARKER HOUSE CORN MEAL GEMS.

Sift together one cup of flour, one cup of yellow
com meal, two teaspoonf uls baking powder, one-half
teaspoonful of salt. Cream, one-fourth cup of butter.
Add gradually half a cup of sugar, then three well
beaten eggs and one cup of milk. Bake in buttered
gem pans in a quick oven.

26 ROCKY MOUirrAIN COOK BOOK.

SPOON BRSAD.

Sift together one cup of yellow or white com
meal, half a teaspoonful of salt and two teaspoonfuls
of baking powder. Beat two eggs very lightly and stir
into the dry ingredients with one quart of sweet milk.
Turn the mixture into a well buttered baking-dish
holding three pints, add two tableepoonfuls of butter
cut in small pieces. Bake in a hot oven about one-
half hour. Stir often until the bread begins to thick-
en. Serve with a spoon from the dish in which it is
baked. Eat with butter. A good breakfast or lunch-
eon dish.

BOSTON BROWN BREAD.
Very Pine.

1 cup com meal.
1 cup rye meal.
1 cup entire wheat or
white flour.

V2 cup molasses.

% teaspoonful soda.

2 cups milk.

1 teaspoonful baking powder.

Mix in order given, dissolve soda in molasses.
Steam three hours.

SOUR MILK BROWN BREAD (Mrs. Lincoln).

1 cup com meal.
1 cup rye meal.
1 cup graham flour.

1 teaspoonful salt.

1 teaspoonful soda.

2 cups sour milk.

Mix in order given, dissolve the soda in the milk,
add more milk or water if not thin enough to pour.
Steam three hours. One-half cup raisins can be
added to any receipt for brown bread. Then it is
called a plum loaf.

GRIDDLE CAKES.

1 tablespoonful sugar.
1 well-beaten egg.
1 cup milk.

1% cups flour.

ll^ teaspoonfuls baking

powder.
% teaspoonful salt.

Sift all the dry materials together. Add milk
and egg.

BREADS WITH BAKINO POWDER. 27

CORN MEAL GRIDDLE CAKES.

Made the same as griddle cakes, using one-half
cup of com meal and the rest white flour. Pour the
milk hot over the corn meal. When cool add the
other ingredients.

ENTIRE WHEAT GRIDDLE CAKES.

Make the same as griddle cakes, using one cup of

the entire wheat flour to one-quarter cup of white

flour.

FLANNEL CAKES.

1 tablespoonful butter.

1 tablespoonful sugar.
^ teaspoonful salt.

2 eggs^ beaten separately.

1% cups milk.

1 teaspoonful baking

powder.
1% cups flour.

Sift dry materials. Cream, butter and sugar. Add
milk and yolks well beaten, lastly the stiffly beaten
whites.

BREAD CRUMB GRIDDLE CAKES.

Soak one cup of bread crumbs in two cups of
milk. Let stand over night. Then add one egg beat-
en very light. One-half teaspoonful salt. One-half
teaspoonful soda dissolved in a little cold water. Two
tablespoonfuls of flour sifted with a teaspoonful of
baking powder. A little more flour may be needed.

RICE GRIDDLE CAKES.

1 cup milk.

y^ cup well-cooked rice.

% teaspoonful salt.

1 teaspoonful baking

powder.
1 egg,
1 teaspoonful sugar.

Flour enough to make a thin batter, or thick
enough to fry well.

28 ROCKY MOUNTAIN COOK BOOK.

PANCAKES.

Fry several large griddle cakes as large as a good
sized plate. Pile one on top of the other, well but-
tered. Cut down like a pie.

WAFFLES (Mrs. Lincoln).

1V4 cups milk.
1 tablespoonful sugar.
1 tablespoonful melted
butter.

2 cups flour.
1 teaspoonful baking

powder.
Ys teaspoonful salt.

3 eggs.

Sift dry materials together, add the beaten yolks
with the milk, then melted butter and the stiffly
beaten whites.

LEMON SYRUP (Serve with Waffles).

1 cup sugar.
y^ cup water.

1 tablespoonful butter.

1 tablespoonful lemon juice.

Boil the sugar and water until it is a thin syrup,
then add butter and lemon juice.

CEKEALS. 29

CEREALS.

Cereals contain a large per cent of starch, so
should have a rapid cooking in boiling water for a few
minutes when first started. Then they may be put
inside the double boiler to continue to cook more
slowly. Care should be taken that the cereal does
not stick to the dish when it is having its first hard
boiling.

TO BOIL RICE.

Wash thoroughly one-half cup of* rice. Have two
quarts of water boiling hard in the kettle, with one
teaspoonful of salt. Throw in the rice and allow to
boil rapidly without a cover until tender, then drain
through a colander. Put on the stove to dry, lifting
the rice apart to allow the steam to escape. Rice that
is cooked in this way will have every kernel sepa-
rate.

STEAMED RICE.

Put in double boiler two and one-half cups of
milk or water or a part of each. Add to it one-quar-
ter teaspoonful salt, set the inside of the boiler on top
of the stove. When it comes to a boil add one-half
cup well washed rice. Let it boil hard for five
minutes. Then replace it in the double boiler, and let
cook until soft. The time of cooking depends on the
age of the rice.

30 ROCKY MOUNTAIM COOK BOOK.

SOUPS.

GENERAL RULES FOR SOUP STOCK.

Meat and bones for soup stock should be allowed
to soak in cold water fully one hour before putting
on the stove, to extract the juices. Soup stock should
simmer on the back of the stove and not boil hard.
The meat should be cut in small pieces and washed
clean. Soup meat, when cooked, has no nutrition
left in it. If properly made, the goodness of the meat
is in the stock.

Use one quart of cold water to every pound of
meat and bones. Add seasoning in the following pro-
portions :

For every quart of water, one even teaspoonful of
salt, three peppercorns, or a little ground pepper, two
cloves, a celery root or the outside stalk, a sprig of
parsley, a tablespoonful each of onion, carrot and
turnip, a part of a bay leaf, a pinch of sage, summer
savory, thyme and marjoram. It is not necessary to
have all the herbs. A very nice flavored soup can be
made with the vegetables alone.

If you wish to have a dark-brown stock, reserve
part of the lean meat and part of the v^etables, and
brown them in a little fat taken from the meat. A
tablespoonful of browned sugar or caramel will also
give a brown color to the stock. Do not remove the
scum from the soup while it is cooking, as that is the
albumen of the meat. As soon as the soup is done
strain at once and set aside until cold and the fat has
formed a cake on top. Eemove the fat and reheat.

Soup stock should cook from six to eight hours.

SOUPS. 81

Whole rice is sometimes served in a white soup.
Boil the rice until tender then add to the soup.

CASAMBL FOR COLORING SOUPS AND GRAVIES.

Melt one cup of sugar with two tablespoonfuls of
water in a sauce pan. Stir until it is a dark brown
color. Add one cup of boiling water, let simmer
for fifteen minutes. Bottle for use, when cool.

TO CLEAR SOUP STOCK.

Remove the fat. Allow the white of an egg to
every quart of stock. Mix the beaten white with the
cold stock. Set on the fire, stirring all the time until
it reaches the boiling point, then let it boil without
stirring for ten minutes, draw it on the back of
the stove and add one-half cup cold water. Let it
stand for ten minutes, strain through a cheese cloth
and colander.

GARNISHES FOR SOUPS.

Croutons, — Cut stale bread into cubes and brown
in butter in an omelet pan, or butter first, cut in cubes
and brown in the oven. Serve with thick soups.

Egg Balls, — ^Rub to a paste with a wooden spoon
the yolks of bard-boiled eggs. Season with salt, pep-
per or paprica and melted butter, add enough raw
yolk or white to mould them. Roll them in white of
egg, slightly beaten, and dip in flour. Have them
about one-half the size of a yolk. Fry them in butter.
Serve one to each person.

Mcurrow Balls. — ^Melt a tablespoonful of the mar-
row, beat it until creamy, then add to it a well-beaten
egg and a little salt and pepper and as much soft

2

32 ROCKY MOUNTAIN COOK BOOK.

bread crumbs as it will take. Mould in little balls
and cook them in boiling water for ten minutes.
Place them in the tureen first before serving.

Noodles. — Two eggs slightly beaten, mix with
them two tablespoonfuls of water, one-quarter tea-
spoonful of salt and enough flour to make a stiff
dough. Knead it well for fifteen minutes, then cut
off small pieces at a time and roll them as thin as
wafers. When very thin sprinkle with flour and roll
into a tight roll, cut from the end into thin slices or
threads for the soup. Let them dry in a slightly
warm oven for an hour. These can be cut before roll-
ing into fancy shapes with the vegetable cutter. Be-
fore serving put them in boiling salted water and let
them boil for fifteen minutes. Serve in thin soups.

Lemon cut in thin slices is served, a slice to each
person.

Macaroni^ Spaghetti and Vermicelli is broken in
three or four-inch lengths and put on to cook in boil-
ing salted water until tender, then remove from the
water in a colander ; let the cold water run through.
Place on a board and cut in one-inch pieces. If the
large-size macaroni is used, cut into one-fourth inch
pieces, thus forming rings. Put in the tureen just
before serving.

ROYALE CUSTARD TO SERVE WITH CONSOMME.

Little pepper.

Vj8 cup beef stock.

2 yolks.

1 egg.

% teaspoonful salt.

Beat the eggs slightly or until well mixed, add
the seasonings and the clear stock. Pour into a dish
so it will be about one inch thick. Set it in a pan of
hot water and place in a moderate oven until it is

SOUPS. 33

firm. Do not let it brown on top. When cold cut
it into cubes or into fancy shapes with the cutter.
Place carefully in the tureen after the soup is in it.
Allow four or five pieces to each person.

FORCE MEAT BALLS.

Chop any cooked meat very fine, season highly
with onion, lemon juice, salt and pepper, add enough
yolk to hold them together. Mould in little balls,
roll them in egg and flour, fry them in butter. Serve
in the soup.

Grated cheese may be passed with the soup.

Butter crackers and brown them in the oven. Pass
with soup.

Serve popcorn with any kind of soup.

BROWN SOUP STOCK.

3 lbs. shin of beef.
3 quarts cold water.
9 peppercorns.
5 cloves.

3 teaspoonfuls salt.
1 good-sized onion.

1 good- sized carroty or 2

small ones.
1 turnip.

3 sprigs of parsley.
Celery root or stalks and
herbs, if you like.

Put half the meat and the bones in the water,

brown the rest of the meat and vegetables and add

them.

WHITE STOCK.

3 lbs. knuckle of veal, or

one fowl.
Herbs.

3 teaspoonfuls salt.
Peppercorns.

1 onion.

2 celery roots or 4 stalks.
1 turnip.

1 good- sized carrot.

3 quarts water.

WHITE SOUP.

Three tablespoonfuls of butter and flour. Melt
the butter and stir into it the flour. Add slowly one

84 ROCKY MOUNTAIN COOK BOOK.

quart of the white stock and one pint of cream. Sea-
son to taste.

CONSOIIME.

2 lbs. skin of beef.

2 lbs. knuckle of veal or a

small fowl or hen.

3 quarts of water.
6 peppercorns.

4 cloves.

1 tablespoonful salt.

2 onions.
2 carrots.

1 turnip.

2 roots of celery.

3 sprigs parsley.

Brown half the meat and the vegetables, simmer
for eight hours. Strain. When cold remove the fat
and clear. Add thin slice of lemon to each serving.

JULIENNE SOUP.

Julienne soup is made by adding to the plain con-
sommg stock, vegetables cut in thin strings or fancy
shapes. Add salt and hot water to the vegetables.
Cook until tender, then add to the stock and serve.

MACARONI OR VERMICELLI SOUP.

Cook the macaroni or vermicelli in boiling salted
water until tender, drain, pour cold water over it,
then lay the sticks close together. Cut in inch pieces
and add to a plain soup stock.

BOUILLON.

4 lbs. beef from the round.

2 lbs. bone.

3 quarts water.

1 tablespoonful salt.
6 peppercorns.

3 cloves.

1 bay leaf.

1 celery root.

1 teaspoonful mixed herbs.

Boil down to two quarts, then remove the fat and
clear. Add more seasoning if desired.

SOUPS. 35

TOMATO SOUP.

1 quart of stock.
1 can tomatoes.
1 teaspoonful sugar.

Salt and pepper to taste.
1 tablespoonful flour.

Add the tomato, sugar, salt and pepper to the
stock, let it cook one hour. With cold water make a
thickening of the flour and add that, cook ten min-
utes. Strain through a fine sieve. Just before serv-
ing add one-fourth cup of cream, if liked. This is a
great improvement

VEGETABLE SOUP.

1 quart of stock.

1 pint of boiling water.

Vz cup each of chopped

onion, carrot, turnip

and cabbage.

Vs cup cooked and strained

tomato.
1 teaspoonful chopped

parsley.
1 teaspoonful salt and a

little pepper.

Cook the vegetables in the stock until tender, or
the vegetables can first be cooked in boiling salted
water and then added.

MOCK TURTLE SOUP.

Clean a calf's head thoroughly, cut in several
pieces, then soak an hour in cold water. Drain off
the water, add four quarts of cold water and a table-
spoonful salt and cook slowly until the meat slips
from the bones. Remove the meat, but let the bones
remain, then add

5 doves.

8 peppercorns.

5 allspice.

2 onions, sliced.

2 carrots, sliced.

1 turnip, sliced.

3 celery roots.

1 tablespoonful herbs.

Inch of stick cinnamon.

Let simmer for two hours, strain and set away
until cold. Before serving, remove the fat and for

36 ROCKY MOUNTAIN COOK BOOK.

every quart of stock, brown one tablespoonful of but-
ter; when brown add one tablespoonful of flour, and
gradually the stock. Season with salt and pepper if
required. Cut in small dice one-half cup of the
cooked meat to every quart and add to the stock with
slices of hard-boiled egg or the yolk of egg made in
little balls, the juice of half a lemon and thin slices
of the rind, two tablespoonfuls of sherry. This can
be omitted, if desired.

OX-TAIL SOUP.

2 ox tails.
1 onion.

1 tablespoonful beef or
salt pork drippings.
4 quarts water.
1 tablespoonful salt.

6 peppercorns.

4 cloves.

2 roots celery.

2 teaspoonfuls chopped

parsley.
1 tablespoonful mixed herbs.

Wash and cut the ox tail at the joints. Heat the
fat and saute the onion and half of the tail in the fat.
Put all in the soup kettle with the water. When it
comes to a boil add the seasoning and vegetables.
Cook for six hours slowly. Strain, saving out some
of the pieces of meat. When ready to serve remove
the fat, reheat and season more if necessary. Add
small pieces of meat and serve one or two to each
serving.

MULLA6ATAWNY SOUP.

3 lbs. chicken or fowl.
Knuckle of veal.

1 tablespoonful curry pow
der.

3 cloves.

8 peppercorns.

3 sour apples, medium size.

Juice of a lemon.

1 tablespoonful sugar.
4 quarts water.
1 tablespoonful of well-
cooked rice.

1 tablespoonful salt.

SOUPS. 37

Make the same as for soup stock. When tender
strain, leaving small pieces of the meat in the soup.
Beheat, add more seasoning, if desired, the rice and
pieces of meat.

BLACK BEAN SOUP.

2 cupfuls black beans.

1 quart soup stock.

1 tablespoonful butter and

flour.
1 sprig parsley.

1 celery root.
y% ^ay loaf.
3 peppercorns.
1 clove.
y^ onion.

Soak the beans over night, drain off the water,
add the seasonings tied together in a cheese cloth,
cover with cold water and boil slowly until tender,
adding water when needed. When the beans are soft,
remove the seasonings and pass the beans through a
sieve, mashing them through with a spoon. Then add
the stock to them. Melt the butter, stir into it the
flour and gradually stir into the stock. Season with
salt and pepper. Put in the tureen iust before the
soup is addJd two tablespoonfuls sherry wine, thin
slice of lemon, egg balls and the white of egg cut in
dice.

CLAM BOUILLON.

Wash clean two quarts of clams (in the shell),
cover with boiling water, let boil for twenty minutes,
strain, let the bouillon settle, strain again, reheat, sea-
son with pepper and salt. Serve in bouillon cups
with whipped cream on top. A few of the clams can
be chopped fine and added to the bouillon.

SCOTCH BROTH.

2 lbs. mutton (neck).
2 quarts water.
% cup each of carrot, tur-
nip and a small onion.

2 celery stalks, cut fine.
2 teaspoonfuls salt.
y^ teaspoonful white pepper.
2 tablespoonfuls barley.

38 ROCKY MOUNTAIN COOK BOOK.

Soak the barley over night. Remove the fat and
skin from the mutton. Cut the meat from the bones
and into small pieces. Put the bones on to boil in
one pint of cold water and the meat on in three pints
of cold water. When it boils up add the barley and
water. Cut the vegetables in dice and fry for five
minutes in two tablespoonfuls of butter and add to
the meat. Cook slowly for four hours. Strain the
bones from the water and add it to the meat with
the salt and pepper.

MUTTON BROTH.

Get a piece from the neck or shoulder. For every
pound of meat and bones add a quart of water. Sim-
mer for five hours very slowly. (A small onion may
be added.) Strain when cold, remove the fat, season
with salt and pepper and add some well cooked rice
and serve.

CHICKEN BROTH.

Eemove the skin and fat from the chicken. Cut
at the joints and make the same as mutton broth.

CHICKEN GUMBO.

1 quart chicken stock.
14 can okra.

Small green pepper finely

chopped.
y^ ^^V cooked rice.

Boil altogether for twenty minutes and serve.

CREAM SOUPS. 39

CREAM SOUPS.

Part oream may be used instead of all milk, mak-
ing a much richer soup, or a little whipped cream
may be added when served.

OYSTER SOUP.

4 tablespoonfuls butter.
Salt and pepper to taste.

1 pint of milk.
1 pint of oysters.
4 teaspoonfuls flour.

Put on the milk in the double boiler to scald.
Melt the butter and stir the flour into it. When the
milk has scalded, stir the butter and flour into it,
stirring until it is smooth. Cook for ten minutes.
Wash and pick over the oysters, put them on to cook
in their own liquor. Cook until they begin to grow
plump and the edges curl. Put them at once in the
thickened milk and season. Serve. It should not
be seasoned until the oysters are added, as some
oysters are more salty than others.

POTATO SOUP.

Pepper to taste

2 tablespoonfuls butter.

1 onion.

1 pint milk.
1 cup mashed potato.
l^ teaspoonful salt.
1 teaspoonful flour.

Put the milk on to scald in the double boiler.
When scalded, add the potato, cook it ten minutes.
Melt the butter ; stir in flour. Add to the milk. Cook
onion with potato. Add seasoning and strain through
a strainer. Reheat and serve. Serve with croutons
or hot crackers.

40 ROCKY MOUNTAIN COOK BOOK.

CREAM OF TOMATO SOUP.

1 teaspoonful salt.

Pepper.

y^ teaspoonful soda.

1 quart milk.

1 can tomatoes.

% cup butter.

3 tablespoonfuls of flour.

Scald the milk in the double boiler. Melt the
butter in a sauce pan. Stir into it the flour, salt and
pepper. When smooth stir it into the hot milk. Al-
low it ta cook ten minutes, stirring until smooth ; cook
the tomatoes until soft. Mash through a strainer and
add the soda. When ready to serve put the tomato
and milk together. Serve at once to prevent curdling.

ARTICHOKE SOUP.

Cook Jerusalem antichokes until very tender.
Press through a sieve while hot. Allow two cups of
rich milk (or half chicken or veal) to every cup of
the pulp. To this amount melt two tablespoonfuls
of butter. Cook in it one slice of onion cut fine.
Cook slowly. Do not brown the butter. In a few
minutes remove the onion. Stir into the butter one
tablespoonful of flour, stir this into the hot milk, add
the pulp. Season to taste with salt and pepper.
When well heated add one or two tablespoonfuls of
cream. Serve with cheese toast, croutons or hot
crackers.

SPLIT PEA SOUP.

1 cup dried split peas.
3 pints cold water.

2 tablespoonfuls butter.

1 tablespoonful flour.
1 teaspoonful salt.
Pepper.

Wash the peas well and soak in cold water a
day and night (in high altitude, in lower altitude one
night will be sufficient.) Put on to boil in fresh

CREAM SOUPS. 41

water, let cook until soft, supplying water as it cooks
out When soft mash through a strainer. Melt the
butter, stir into it the flour and seasonings and gradu-
ally one cup of milk or enough when added to peas to
make a thick, creamy consistency. Cook the strained
peas and creamed milk together for ten minutes.
Serve with fried dice of bread. This soup cannot be
satisfactory made in a high altitude, as the long
cooking necessary for the peas spoils the flavor.

GREEN PEA SOUP.

1 quart of milk.
1 can of peas.
% cap butter.

1 tablespoonful flour.
1 teaspoonful salt.
Little pepper.

Scald the milk in double boiler. Melt the butter,
stir into it the flour and seasoning. When smooth
stir into the milk, cooking for ten minutes, stirring
until smooth. Heat up the peas in their own liquor.
Mash through a strainer and add the pulp to the milk.
This is a delicious and nutritious soup.

GREEN CORN SOUP.

2 tablespoonfuls butter.
1 pint of milk.
1 teaspoonful salt.

4 good-sized ears of com.
1 teaspoonful flour.
Little pepper.

Cut the kernels from the ear with a sharp knife.
Put the cobs on to boil in enough cold water to cover.
Boil half an hour and strain, then cook the pulp in
the com water for twenty minutes, then add the sea-
sonings. Melt the butter, stir into it the flour and
when smooth stir into the hot milk. After cooking
ten minutes add the com with the liquid and season-
ings. Half a can of corn can be used instead of the
green corn.

42 ROCKY MOUNTAIN COOK BOOK.

CREAM OF CORN SOUP (Made from Can Com).

Make the same as the pea soup made from the
can peas.

CLAM CHOWDER.

y^ peck clams in the shell.
1 quart potatoes, sliced.

thin.
y^ pound salt pork.
1 onion.

Salt and pepper to taste.

y^ cup butter.

1 tablespoonful flour.

1 quart hot milk.

Crackers.

Wash the clams until clean. Put them in a kettle
with one quart of cold water. Set them on the stove
to cook until the top ones are broken open, then re-
move from the stove. Skim out the clams. Pour
the liquid in a dish to settle. When the clams are
cool, cut ofF the heads with scissors. Fry the onion
in the pork in lie kettle that you are going to make it
in. When brown remove the pieces of onion and
pork, then add the potatoes and the clam liquor,
which should be carefully poured in, not to disturb
the settlings. When the potatoes are soft, add the
clams, seasonings and hot milk, more water if desired.
Melt the butter, stir into it the flour and add to the
chowder, or, better still, to the hot milk before it is
added. Put the crackers in the tureen and turn the
chowder on them.

CREAM OF CLAM SOUP.

Melt in a double boiler two tablespoonfuls of but-
ter, stir into it two tablespoonfuls of flour, one tea-
spoonful of salt and a little pepper or paprica, then
add gradually two cups of milk. When hot and
smooth, stir in one snuxll can of minced clams. Cook
for twenty minutes, then strain and reheat; add one-
half cup of cream and ser\^e at once.

CREAM SOUPS. 4S

ASPARAGUS SOUP.

1 pint of milk.

1 good-sized bunch of

asparagus.

2 tablespoonfuls butter.

1 tablespoonful flour.
1 teaspoonful salt.
Pepper.

Put the asparagus on to cook in cold water
enough to cover. Cook until very tender. Cut off a
few of the tips to serve in the soup. Mash the rest,
with the water they are cooked in, through a strainer.
Scald the milk. Melt butter, stir into it flour and sea-
sonings, then stir it into the milk. Add the asparagus
pulp and tips. Serve.

PEANUT SOUP.

Cook two cups of shelled and blanched peanuts
with a slice of onion and a stalk of celery until ten-
der. Mash through a sieve. Stir into it a pint of
white stock and one pint of hot milk or thin cream,
which has been added to it. Two tablespoonfuls of
butter melted with one tablespoonful of flour and one-
half teaspoonful of salt and a little pepper stirred
into it.

ALMOND SOUP.

1 quart of white stock.
1 pint of cream.

1 tablespoonful flour.

2 tablespoonfuls butter

Salt and pepper to taste.

^ cup of blanched almonds
that have been chopped
and pounded fine.

Melt the butter, stir into it the flour. When
smooth, stir it into hot cream. Cook for ten min-
utes. Add the hot stock and season, then add the
nuts and serve.

44 ROCKY MOUNTAIN COOK BOOK.

CREAM OF CHKSTNUT.

1 cup chestnut meats.
1 quart chicken or veal

stock.
1 cup cream.

1 tablespoonful flour.
1 tablespoonful butter,
salt and pepper.

Gash a cross on each nut and place in a pan in
the oven until the shells break open. Remove the
meat and cook in boiling water until tender. Press at
once through a sieve. Add to the boiled stock. Melt
the butter. Stir into it the flour and add to the stock.
Boil for five minutes. Then add cream and sea-
sonings.

MUSHROOM SOUP.

1 pint of milk.
y^ cup of cream.

y^ pound fresh mushrooms.

2 tablespoonfuls butter.

1 tablespoonful flour.
1 teaspoonful salt.
Speck of pepper.
Yolks of 2 eggs.

Scald the milk in a double boiler. Melt the but-
ter, stir into it the flour, salt and pepper. Stir this
into the hot milk, let cook for ten minutes, then add
to it the beaten yolks and cream, stirring and cooking
five minutes. Peel the mushrooms, cut off the stems
and break them in small pieces. Put them in a sauce
pan with just enough hot water to keep them from
sticking. Let them cook five minutes. Chop fine.
Add them to the cream soup and serve. The eggs may
be omitted or slightly beaten and added a few minut^
before serving.

MUSHROOM STOCK SOUP.

Two cups of chicken or turkey stock, one-half
pound of fresh mushrooms that have been cooked and
chopped fine, and added to the stock. Melt two
tablespoonfuls of butter, add to it two of flour and the

CREAM SOUPS. 45

hot stock. Cook ten minutes, strain out the mush-
rooms, add one cup of cream and season. This is a
most delicious, rich soup. The mushrooms may be
left in the soup.

BERMUDA SOUP.

Peel and slice three Bermuda onions, brown a
delicate brown in pork fat or a little butter, then cook
in boiling salted water till tender. Melt in a double
boiler two tablespoonfuls of butter, stir into it two
tablespoonfuls of flour, then gradually two cups of
milk. When smooth put in the onions and cook for a
half hour. Mash all through a sieve, reheat, season
with a teaspoonful of salt and a little pepper. Add
half, cup of cream and serve at once.

SPINACH SOUP.

Wash one pound of spinach, put it on to cook
without adding water — there is enough that clings to
the leaves to cook it — one teaspoonful salt, a small
onion sliced. When tender, mash through a strainer
or puree sieve. Scald two cups of milk in double
boiler, melt in sauce pan two tablespoonfuls of but-
ter, stir into it one of flour. When blended, stir it
into the hot milk. Cook ten minutes, then add one
cup of the spinach pulp and the yolk of one egg di-
luted with a half cup of cream. Cook ten more min-
utes. Season with salt and pepper.

CREAM OF CAULIFLOWER SOUP.

Let a cauliflower stand in cold water, head down,
for one hour — in cold salted water — ^this is to draw
out any insects that may be in it. Put on to boil in

48 ROCKY MOUNTAIN COOK BOOK.

ORANGE SOUP.

The juice of six oranges and one lemon, sweeten
slightly, add a little sherry wine if desired. Chill.
Serve with chipped ice.

FISH. 40

FISH.

» Fish, to be palatable and nutritious, should be
fresh, well cleaned and thoroughly cooked. When
fresh, the eyes are bright, the flesh firm and elastic
to the touch. Fish should be cleaned, washed in cold
water and dried (not soaked) as soon as it reaches
us and put directly on the ice or in a cold place. It
should not be put in the compartment with milk or
butter, as they absorb the odors very quickly. Frozen
fish should be laid in cold water until they become
limber. ^

TO SKIN AND BONE A FISH.

Cut through the skin, down the back bone, taking
of the fins. Beginning at the head, loosen the skin
and strip it down. Use a knife to help loosen the
skin, and a little salt on the fingers enables one to get
a firmer hold. Then slip the knife under the flesh,
keeping it close to the bone, to remove the flesh or fil-
lets. They can be served whole or divided in uniform
piecs if the fish is large.

TO BOIL A FISH.

Put the fish into a kettle of boiling water, enough
to cover, with a teaspoonful of salt and a tablespoon-
ful of vinegar or half the juice of a lemon. This
hardens it Do not let the water boil rapidly after the
fish is put in, as that breaks it ; let it simmer on top
of the stove. A little celery, onion, bay leaf and pep-
percorns put in the water improves the flavor of white
fish. Allow fifteen minutes to a pound. If a fish ket-

50 ROCKY MOUKTAIN COOK BOOK.

tie is not used, place the fish in a plate and tie the
plate in a cloth before putting in the kettle. Pre-
pared in this way it is much easier to remove from
the kettle.

TO BROIL FISH.

Clean the fish, wash and wipe dry. Cover with
a little softened butter, season with salt and pep-
per. Rub the broiler with salt pork or butter.
Broil first the flesh side until brown before turning.
A thick fish should cook about twenty minutes, a thin
one less time. Try with a fork. When done, place
on a hot platter, season with butter, salt and pepper
and a little chopped parsley. Garnish with lemon or
water cress or serve with a sauce.

TO BAKE FISH.

Place in the bottom of the pan two or three thin
slices of salt pork to prevent the fish from sticking,
or on the rack, if rack is used. If part of a fish is to
be baked, wash it and wipe dry, cover the fish with
buttered cracker crumbs that have been well seasoned
with salt, pepper, lemon juice, chopped parsley and a
little onion juice, or sprinkle with flour; or, salt and
pepper, little pieces of butter, and five minutes before
removing from the oven cover the top with grated
cheese, seasoned with a little salt and paprica.

STUFFING FOR FISH.

1 cup of powdered cracker

crumbs.
1 teaspoonful salt.
A little pepper.
1 teaspoonful chopped

parBlay.

1 teaspoonful onion juice.
% cup melted butter.

2 teaspoonfuls of pickles,

chopped, or, one of ca-
pers and one of pickles.

FISH. 51

If not moist enough, use a little hot water. An
egg may be used, but it is not necessary. This should
be a dry stuffing.

TO BAKE A WHOLE FISH.

Stuff and sew up the fish. Place the fish upright
in the pan. If broad and short they may be kept in
place by propping up. If not the right shape to
prop, skewer in the shape of the letter S. If pre-
pared in this way will keep their shape after cooking.
Place when done on a hot platter. Pour a sauce
around it, place a slice of lemon in the mouth. Be-
fore baking, cut gashes (three or four) across the back
and place in each a slice of salt pork. The head and
tail should be left on.

FISH CHOWDER.

When it is available, cod or haddock is used, but
halibut makes a very good chowder. Have the fish
cut in serving pieces. Out salt pork in tiny squares.
Fry until brown, with one finely chopped onion ; put
in a kettle with the fish. Cover with boiling water,
add a little salt. Cook until the fish is tender. Cook
sliced potatoes until tender. Add those to the chow-
der, and one cup of rich milk. Melt two tablespoon-
f uls of butter, stir into it one of flour ; use one cup of
the hot liquid to make a sauce, stirring gradually into
the butter and flour, then add this to the chowder,
season with pepper and salt to taste ; put a few crack-
ers on top when ready to serve.

TO COOK SMELTS.

Clean,, wash and dry them, season with salt and
pepper, dip in fine granulated com meal or flour.

52 ROCKY MOUNTAIN COOK BOOK.

Fasten together with a toothpick forming a ring (or
fry without). Place in as many as will cover the
bottom of a frying basket, dip in smoking hot fat and
cook for one minute. Or, fry out in frying pan half
a dozen slices of salt pork. Cook the smelts in this,
first on one side and then the other, until they are
brown. Serve with tartare sauce.

FILLETS BAKED WITH TOMATOES.

Any kind of fillets or sliced fish can be cooked in
this way. Place on the bottom of the pan four slices
of salt pork, one onion cut in slices, wash and wipe
the fish dry, cover the top with butter-seasoned
crumbs. Place in the pan on top of the pork and
onions. Wipe clean half a dozen tomatoes (or enough
to serve one to each person), place them around the
fish. Cook in a hot oven until the fish is done, bast*
ing several times, both the tomatoes and fish with the
fat in the pan. When done place the fish carefully
on a hot platter and arrange the tomatoes around it.
Serve with HoUandaise, white or Beamaise sauce.

STITFFED FILLETS OR SLICED FISH.

Wash and wipe the fish dry, season with salt and
pepper, spread a layer of "stuffing for fish" over the
pieces, about an inch thick. EoU up and tie securely
with a string. Place in a buttered pan or on slices of
salt pork. Cover the top and sides with buttered
crumbs. Cook in a hot oven three-quarters of an
hour. Serve with maitre d'hotel butter or a white
sauce made from the fat in the pan.

FISH. 53

BOILED SALMON.

Prepare and cook as for boiled fish. Serve on a
hot platter with HoUandaise sauce and the little ball
potatoes, placing some of the potatoes on top of the
fish to form a bunch of grapes.

SALMON CUTLETS.

One cup of cold fish minced fine, season with one
teapsoonful of salt, a little pepper, one teaspoonful
chopped parsley, two teaspoonfuls lemon juice. Mix
with one-half cup of thick white sauce. (See sauces.)
When cold shape in cutlet form. KoU in crumbs and
egg and crumble again. Fry in deep hot fat until
brown. Serve with the pap^r ruffles stuck in the
small end of each, placing the large end to the center
of the platter. Pour around them a HoUandaise or
white sauce. Any left-over whitefish is delicious pre-
pared in this way.

FISH TIMBALE.

Cut one pound of raw fresh whitefish in small
pieces, chop or pound to a pulp, press through a
coarse sieve. To every cup of the fish pulp add one
tablespoonful of fine bread crumbs that have soaked
in a third of a cup of milk or cream until soft. One
teaspoonful of salt, one-eighth teaspoonful of pepper,
one-half teaspoonful of onion juice, the yolk of one
egg well beaten. Beat all well together for five min-
utes, then fold in lightly the stiffly beaten white. But-
ter a mould or bowl ; fill it not over two-thirds full ;
set it in a pan of hot water. Cover the mould with a
greased paper and set in a moderate oven. Cook until
the center is firm, from twenty minutes to one hour,

54 ROCKT MOUKTAIN COOK BOOK.

according to size of the timbale. Turn from the
mould and surround with a lobster, shrimp or tomato
sauce.

PLANKED SHAD AND POTATO ROSES.

Place the shad that has been prepared as for broil-
ing on a thick hardwood board ; hold it down with a
few tacks. Season it with salt and pepper and cover
with buttered crumbs. Shape hot mashed potato
through a pastry bag and tube, in the form of roses
aroimd the fish, brush over with the yolk of egg that
has been slightly beaten. Cook in a hot oven for
twenty-five minutes.

CASSEROLE OF FISH.

Line a mould or baking dish with seasoned
mashed potato, first buttering it well. Fill up the
mould with any kind of highly seasoned creamed fish,
or fish that has been mixed with tomato sauce. Cover
the top over with an inch layer of mashed potato,
brush over with a beaten yolk of egg. Bake in a hot
oven for fifteen minutes.

CREAMED FISH SERVED IN MASHED POTATO CASE.

Line a baking dish with xnashed potato. Cover
with the beaten yolk of e^. Set in a hot oven to
brown, then serve in it any kind of creamed fish. A
good luncheon dish. Creamed meats are also good
served in this way.

CREAMED SALT FISH.

Cook the salt fish in boiling water until tender,
changing the water once. Pick in small pieces and

FISH. '55

mix with a white sauce. Serve on toast or on a plat-
ter garnished with broiled sweet or white potatoes.

SALT FISH BALLS.

1 cup raw salt fish.

2 cups potatoes.

1 egg.
Little pepper.

Pick the fish in small pieces, free from bones.
Pare the potatoes, cut in quarters. Cook the potatoes
and fish together inboiling water until tender* Drain
off the water and mash until very light ; add the pep-
per and when a little cool, the egg, well beaten. Drop
from a tablespoon into smoohing hot fat. Fry until
brown. Cook only three or four at a time, as too
many cool the fat. Drain on soft paper. Serve with
a white sauce. It is better not to form the mixture
into shapes, as it makes them heavy.

SALMON FISH BALLS.

Mix one-half cup of salmon with one cup of
mashed potato. Season and add one egg. Shape in
little flat cakes. Cover with melted butter and broil,
or fry in salt pork fat. Brown on one side and then
the other. The salt pork gives a very nice flavor.

PETITS FISH BALLS.

Shape any kind of fish ball mixture in balls the
size of a good-sized marble. Fry in a basket in deep
fat. Drain on soft paper. Serve with tartare, to-
mato or white sauce.

TIMBLE OF COOKED FISH.

One cup of chopped cooked fish. One tablespoon-
ful of fine bread crumbs soaked for one-half hour in

Se ROCKY HOniTTAIH COOK BOOK.

half cup of milk. One teaapoonful of grated onion.
One whole egg and one yolk. Salt and pepper. Two
tablespoonfuls of cream.

Mix all ingredients. Add eggs last well beaten.
Turn in one large mold or in small ones. Cook in a
pan of hot water until firm. Do not let water boiL
Cook on top of stove or in the oven. Remove from
mold and surround with white sauce. Pieces of as-
paragus tips ma; be added to the sauce.

SHELL FISH. 57

SHELL FISH.

OYSTERS RAW.

Oysters to be served raw should be very fresh,
and should not be served at all from the first of May
to September, as their flavor is not as good and they
are not so healthful. For serving raw, the small
oysters should be used. Look them over carefully to
see that there are no pieces of shells. Leave them on
the deep half of the shell and arrange regularly
around the plate, giving six to each person. Have a
little ice in the center of the plate, chipped fine.
Place on the ice a little parsley or vsratercress and a
quarter of a lemon on that. Serve with them paprica
or tobasco sauce, horseradish, thin slices of brown
bread buttered or crackers.

OYSTERS COOKED IN THE SHELL.

These are very delicious and should be served as
soon as ready. They make a very palatable dish for
Sunday night supper.

Wash the shells clean, put them in a pan with
the round side down to hold the juice, and cook in a
hot oven until the shells break open. Eemove the up-
per shell. Season to taste when served.

Clams are delicious cooked in this way, in their
own juices.

OYSTERS SERVED IN ICE.

Have fresh, small oysters that have been well
picked over. Make a cavity in a smooth block of ice

58 ROCKY MOUNTAIN COOK BOOK.

with a hot brick, or pail or can of hot water. Place
the ice on a platter with colored tissue paper under
it if you want the color effect. Surround it with
parsley or watercress and quarters of lemon, then
place in the oysters.

Oyster Cocktail is very nice served in this way.

Individual cakes of ice can be made in the same
way.

FRIED OYSTERS.

Select large oysters for frying. Pick them over
carefully to see that none of the shell adheres. Put
them in a strainer and let the cold water run through
them just to rinse them. Drain well, season finely
rolled cracker crumbs with salt and pepper, dip the
oysters in the crumbs, then into egg, which has just
been beaten slightly, to mix it, and has two table-
spoonfuls of water added to it, then into the crumbs
again. Put five or six at a time in the frying basket
and plimge in the smoking hot fat. Cook until a
golden brown. These should not be fried until time
to serve. Pickles, horseradish, chow-chow, tartare
sauce or celery salad can be served with them, either
as a garnish or separately. Fried oysters may be pre-
pared some time before cooking.

BROILED OYSTERS.

Prepare the oysters as for fried. Dry th)m well.
Dip them in melted butter, rub a fine wr- broiler
with butter or salt pork, place them on the broiler
over hot coals and cook until the juice flows. Place
them on rounds or squares of toast, three or four on
each piece. Pour a little melted butter over them,
season with pepper. Serve any kind of pickles with
them.

SHELL FISH. 50

OYSTER COCKTAIL.

1 pint of small oysters.

cleaned and thoroughly

chilled.
1 tablespoonful horseradish.
5 tablespoonfuls lemon Juice.
1 tablespoonful vinegar.

3 tablespoonfuls Worcester-
shire sauce.

3 tablespoonfuls catsup.

1 teaspoonful tobasco sauce.

1 teaspoonful salt, or more
if needed.

Serve in cocktail glasses or in lemon cups, or to-
mato cups, on a bed of green, or cups shaped from
tomato or celery jelly.

PANNED OYSTERS.

Put a tablespoonful of butter into a hot sauce
pan, then add the oysters that have been well picked
over and cleaned. Let them cook until the edges
curl, then place them on pieces of toast or hot crack-
ers that have been moistened with the liquor. Sea-
son with butter, salt and pepper.

CREAMED OYSTERS.

Cook one pint of oysters in their own liquor until
plump and their edges curl. Drain off the liquor.
Make a sauce by melting two tablespoonfuls of butter
and stirring into it two tablespoonfuls of flour, one-
fourth teaspoonful of salt (or more if needed), a lit-
tle pepper or paprica. Stir slowly into this one-half
cup of oyster liquor to one-half cup of cream or milk.
Cook ten minutes and add the oysters. Let them re-
heat in the sauce for five minutes. Serve on toast or
in patty shells, timbale cases or bread boxes.

OYSTERS IN SHELLS OR RAMQXHN DISHES.

Cook the oysters and make the sauce the same as
for Creamed Oysters. Remove the sauce from the

60 ROCKY MOUlfTAnr COOK BOOK.

fire, add the oysters and the beaten yolks of two ^gs,
butter the shells or dishes and fill about two-thirds
full. Cover the top with buttered bread crumbs and
bake in a hot oven for five minutes, or until the
crumbs are brown.

To Bviter Crumbs. — ^Melt one tablespoonful of
butter, add to it two tablespoonfuls of crumbs, stir
them into the butter.

SCALLOPED OYSTERS.

Wash and pick over the oysters. Butter a baking
dish and place in a layer of oysters. Sprinkle them
with salt, pepper and bits of butter and a layer of
cracker crumbs. Before putting on the top layer of
crumbs add three tablespoonfuls of sherry, if liked.
Cover the top with buttered crumbs. (Buttered
crumbs given in the preceding receipt.) Bake for
twenty minutes in a hot oven or try the oysters in the
center and see if the edges are curled.

PIGS IN BLANKET.

Season large oysters with salt and pepper an hour
before using, then wrap each oyster in a thin slice of
bacon and fasten with a wooden toothpick. Cook on
a hot spider or frying pan or in the chafing dish until
the bacon is brown. Serve on small pieces of but-
tered toast.

Oysters in Baiter. — (See fritter batter.) Select
large oysters, clean and dry dip in fritter batter. Fry
till brown in hot fat. Drain on soft paper.

CLAMS.

Little Neck Clams are the best for serving raw.
Serve the same as raw oysters.

SHELL FISH. 61

CLAM CHOWDER.

Boil four quarts of clams. Remove from the
shells. Remove skin from the head and cut off the
end. Strain the liquor. Fry until brown and crisp
diamond squares of salt pork and one onion chopped
fine. Peal and slice potatoes. Cook until tender.
Add' to the clam liquor with the pork scraps and
onion. Add the clams. Melt two tablespoonfuls of
butter. Stir into it two of flour and mix with some
of the hot liquor. Then stir all into the chowder.
Add one cup of rich milk. Serve with crackers.
Canned clams may be used in place of fresh ones.

ROASTED CLAMS.

Roast the same as oysters.

STEAMED CLAMS.

Wash the shells until clean and free from grit.
Put them in a kettle without water, cover closely and
cook until the shells open. Serve hot in the shells,
with melted butter. Serve a small glass of the clam
water to each person.

CLAMS IN BATTER.

Cook the same as for steamed clams. Cut off
the head (the black tip) and dip in batter; fry in
smoking hot fat until brown. (See fritter batter.)
The clams may be chopped before adding to the bat-
ter if desired.

CLAMS A LA TOURINE.

Twelve clams chopped fine or one small can of
minced clams. Loaf of bread. Remove the bread

1

62 ROCKY MOUlITAnr COOK BOOK.

from the crust and soak in milk until soft. Add one
tablespoonf ul of onion chopped fine. One tablespoon-
f ul of melted butter. Pepper and salt to taste.

Mix all together. Add clam juice if not moist
enough. Bake in shells with buttered crumbs on top.

SCALLOPS.

Wash quickly, dry between cloths, dip in cracker
crumbs that have been seasoned with salt and pepper,
then in slightly beaten egg that has two tablespoon-
fuls of water added to it, and in the crumbs again.
Place them in a frying basket, immerse it in smoking
hot fat for one minute. Drain on brown paper.
Serve with tartare sauce.

CRABS.

Crabs are at their best during the months of
May, June, July and August. Crabs, like lobsters,
shed their shell once a year. When the shell is form-
ing they are soft shell crabs.

SOFT SHELL CRABS.

Soft Shell Crabs should be used only when fresh.
Eemove the sand bag, gills and intestines. Wash and
wipe dry. Roll in cracker crumbs, egg, and crumbs
again, immerse in smoking hot lard for two minutes
or roll in flour and saute in hot butter on both sides.
Serve with tartare sauca

BOILED CRABS.

Plunge them head first in hot water (not boiling),
then add one tablespoonf ul of salt; boil for twenty
minutes. When cold remove the outside shell and
take out the meat carefully.

L

SHELL FISH. 63

DEVILED CRABS.

Mince the meat fine and mix with half the
amount of white sauce; season with salt, paprica or
a little cayenne, teaspoonful chopped parsley, tea-
spoonful lemon juice, yolk of hard-boiled egg. Re-
place in the shell, cover with buttered crumbs and
brown in a hot oven.

CRAB FLAKES IN TARTAR SAUCE.

Mix the crab flakes with tartar sauce. Serve ice
cold in small glasses or in double glasses surrounded
by ice as a first course at luncheon or dinner. Serve
with it hot toasted crackers.

DEVILED CRABS OR LOBSTER, NEW ORLEANS.

Pick the fish apart in fine pieces. Make a soft
paste of fine fresh bread crumbs and thin cream. Add
the fish, salt and pepper, bake until brown in shells
with finely powdered buttered crumbs on top.

FRIED FROG LEGS.

After being skinned, dip in cracker crumbs sea-
soned with salt and pepper; then in egg and the
crumbs again. Put in a frying basket, immerse in
smoking-hot fat for one minute. Drain. Serve with
a cream or mushroom sauce or a drawn butter sauce.

DEVILED SHRIMP.

1 pint of shrimp.

1 cup white stock or milk.
4 tablespoonfuls butter.

2 tablespoonfuls flour.

3

1 teaspoonful mustard.
14 teaspoonful cayenne.
1 teaspoonful salt.
1 tablespoonful lemon juice.

64 ROCKY MOUNTAIN COOK BOOK.

Make a sauce by melting the butter, stirring in
the flour and seasonings and the milk or stock. When
smooth add the minced shrimps. Sprinkle shells or
ramquin dishes with buttered crumbs, cut in the
shrimp mixture. Cover over with buttered crumbs.
Cook from ten to twelve minutes in a hot oven.

LOBSTERS,

Lobsters are difficult to digest and should only be
eaten when fresh. Select a heavy lobster for the size.
These will be found to be the most meaty.

TO BOIL A LOBSTER.

Have enough water in a kettle to cover, and be-
fore the water gets very hot put in the lobsters.
This seems the most merciful way, as it smothers
them at once. Add two tablespoonfuls of salt, cover
and boil for thirty minutes.

TO OPEN A LOBSTER.

When the lobster is cold, break off the large claws,
separate the tail from the body. Remove the small
claws. Save the coral and the green liver. Break
the tail by pressing the sides together ; then open and
take out the meat and remove the intestinal canal,
which runs the full length. Break off the gills. The
gills, stomach and intestines are the only parts not
used. Break the body in the middle and pick the
meat from the joints. Hammer the claws near the
edges, so as not to break the meat. Eemove the meat
If the body of the shell is to be used for serving, cut
down the underside with a sharp knife.

SHELL FISH. 65

TO BROIL A LIV£ LOBSTER.

With a sharp knife cut quickly down the back,
remove the intestines and stomach. Broil over a mod-
erate fire for thirty minutes, shell side down. Spread
a little butter over it when broiling to keep it moist.
When done, break the claws, season with salt, pepper
and melted butter.

PLAIN LOBSTER.

Remove the meat from the shell, place on a plat-
ter, garnish with the little claws and parsley. Season
individually with salt, pepper, vinegar and oil or
melted butter. ,

SAUTE LOBSTER.

Break the lobster meat in small pieces, heat in
hot butter in saucepan or chafing dish, season with
salt, pepper and a little vinegar. Cook for about five
minutes.

CREAMED LOBSTER.

Cut the meat quite fine, reheat in a white sauce,
seasoned with salt, pepper or paprica, lemon juice.
Serve on toast or in patty cases, timble cases, bread
boxes, or in shells or ramquin dishes, baked for five
minutes in the oven with the buttered crumbs on top.

DEVILED LOBSTER.

Chop the lobster very fine season highly with
lemon juice, paprica, a little chopped celery, two
small pickles chopped fine, salt. Mix with a white
sauce, using half as much sauce as meat Fill the tail
of the lobster shells with the mixture, setting them in
the pan with the meat side up. Cover the top with

66 ROCKY MOUNTAIN COOK BOOK.

buttered crumbs. Bake for fifteen or twenty minutes
in a hot oven. Place two tails together lengthwise,
the crumbs side up and garnish with the claws and
parsley or watercress.

LOBSTER A LA NEWBUR6.

Cut the meat from a two-pound lobster in inch
pieces. Melt in the chafing dish or sauce pan two
tablespoonfuls of butter, add the lobster and one-
fourth teaspoonful of salt, a speck of cayenne or pap-
rica. (A truffle chopped fine may be added.) Cover
and let cook for five minutes, then add one-fourth cup
of sherry or madeira, or half sherry and half brandy,
and cook for five minutes. Beat the yolks of two eggs
and mix them well with a cup of cream, add this
and stir until it thickens. Serve at once or the eggs
may cause it to curdle.

LOBSTER SOUFFLE.

2 tablespoonfuls butter.

2 tablespoonfuls flour.
1 cup milk.

3 eggs.

1 cup of very finely chopped

lobster meat.
Salt, paprica and little
onion juice.

Melt the butter. Stir into it the flour and
gradually the milk. Then the lobster and seasonings
and the beaten yolks of the eggs. Cook for five min-
utes after the yolks are put in. Remove from the
fire when cool. Add the stiffly beaten whites. Bake
in a buttered pan in hot water until firm.

OYSTER SOUFFLE.

Make the same as lobster souffle. Use one cup
of oysters that have been cooked and chopped fine.
One-half cup of the oyster juice and one-half cup of
milk.

MEATS. 67

MEATS.

The cheaper cuts of meat should have a long, slow
cooking to break up the fiber. A cheap cut of meat
often contains more nourishment than an expensive
cut. For example, there is more nourishment in a
well-cooked piece of round than in a well-cooked fillet.
Tough meats are better boiled, as a lower degree of
heat can be used and slower cooking.

TO ROAST BEEF.

Beef should be well streaked with fat, of a bright
red color, elastic to the touch, and have a thick out-
side layer of fat. Put the meat in the pan which has
been heated hot on top of the stove, then sear the
meat in the hot pan on all sides, turning it with a
fork. Then place it in the pan on a rack, sprinkle
first with flour, then with salt and pepper. Put two
tablespoonfuls of drippings in the pan if you have
them, but no water, as water steams the meat. Cook
in a very hot oven for ten minutes, then reduce the
heat, basting often with the fat in the pan. Boast
ten minutes to a pound, if liked rare, and fifteen min-
utes if liked well done.

Rolled Roast — Should be cooked a little longer.

Searing — ^First cooking the meat in a hot oven
hardens the outside and keeps the juices in. Place
on the platter with the fat side up. Carve in thin
slices across the grain.

08 ROCET HOUITTAIN COOK BOOK.

OKATY FOS R0A5I BEEF.

Pour the fat from the pan in a bowl, then pour
about a pint of hot water or stock in the pan, to get all
of the settlings. Put four tablespoonfuls of hot fat
in a sauce pan, stir into it two tablespoonfuls of flour,
well mixed, stir in the hot water or stock from the
pan. Season to taste with salt, pepper, Worcester-
shire sauce, ketchup or mushroomB. Cook for ten
minutes.

T0RK8HIRE PUDDIHO.

Beat two eggs very lightly, add one-half teaspoon-
ful of salt and one cup of milk. Stir this gradually on
three-fourths cup of flour, beat until smooth. Pour
in hot gem pans that have in them drippings from the
roast beef. Bake in a hot oven thirty minutes, bast-
ing twice with beef drippings, but not until they have
been baking for fifteen minutes. Serve around the
roast beef. This is a much better way than baking it
in a pan.

FILLET OF BEEF.

Have your butcher remove the fat veins and trim

into shape. The beat way of cooking it is to lard it.

If you do not care to do that, first place it in the pan

on several slices of pork and cover the top with thin,

narrow strips, dredge with flour, salt and pepper, or

cover the top of the fillet with buttered, seasoned

crumbs. Place around the fillet one carrot, turnip

BTid rniinn ciit. in thin slices, and a couple of stalks of

hot oven for thirty minutes. After

ing pour into the pan one cup of

aently. The fillet should be served

uce pan a couple of tablespoonfuls

MEATS. 69

of butter and two of flour. When melted, stir slowly
in the gravy from the pan, which has been strained
from the vegetables, and the fat skimmed off. Pour
into it a half can of mushrooms that have been
drained from the liquor. Cook ten minutes. Pour
around the fillet. If this does not make gravy enough
add a little hot water to it.

BRAISED BEEF OR POT ROAST.

Four to six pounds of beef from the lower part of
the round or rump. Place on the bottom of the pan
six thin slices of salt pork and on the pork lay one-
half cup each of carrot, turnip, onion and celery, cut
in small slices. On the vegetables place the meat.
Dredge well with flour, pepper and salt. Place in a
hot oven for fifteen minutes. Then add two cupfuls
of stock or hot water. Place slices of vegetables on
top of the meat, cover closely with a pah. Cook
slowly for four hours. When done, garnish the plat-
ter with vegetables, after being strained from the
gravy. Melt two tablespoonfuls of butter, stir into
it one of flour and slowly add the gravy. Cook ten
minutes. Serve as a gra^y with the meat. This way
of cooking beef may be done in a pot, then it is called
a pot roast.

BEEF A LA MODE.

Use five or six pounds of beef from the lower part
of the round, cut thick. Lard it well with a larding
needle, or make incisions into the meat with a sharp-
pointed knife. Press into them thin strips of salt
pork. This is called daubing. It can be done by the
butcher. Put several thin slices of pork or two table-
spoonfuls of drippings in the pot. When hot, put in

70 ROCKY MOUNTAIN COOK BOOK.

the meat and brown it on all sides by turning it, then
dredge with flour, salt and pepper, half cover the meat
with boiling water. Add to it one-half cup each of
carrot, turnip, onion, cut in slices, and a sprig of pars-
ley. Cover the pot tight and simmer slowly for four
or five hours ; add more water when necessary, having
about a cup of the liquor when the meat is done.
Place the meat on a hot platter, thicken the gravy a
little with the vegetables, pour around it This is
very good cold.

B£EF STEW WITH DUMPLINGS.

The cheaper cuts of meat can be used for a stew.
The aitch-bone, or two or three pounds from the shin,
or flank, or upper part of chuck rib. Stew can be
made from cooked meat, the flank from a roast or left-
ocer pieces of fresh meat. Eemove the meat from
the bones, cut in two-inch pieces, season with flour,
salt and pepper, brown all over with fat from the
meat or drippings. Put in the stew pan, add one
onion cut in thin slices, one good-sized turnip, two
carrots. Add boiling water enough to cover. Cook
slowly for two hours, then add six potatoes that have
been pared, sliced thin and soaked in cold water for
half an hour. Cook for five minutes, then add the
dumplings, having the Uquor come up even with the
potatoes and the dumplings resting on top. Cover
closely and cook for ten minutes. Put the meat in
the center of the platter, the vegetables and dumplings
around the outside. Thicken the gravy a little and
pour around the vegetables. Season the gravy more
if desired.

1 cup flour.

y^ teaspoonful salt.

M£ATS. 71

DUMPLINGS.

1 teaspoonful baking
powder.

Mix with one-half cup of milk into a dough soft
enough to handle. Pat out in small cakes or roll and
cut with a small biscuit cutter. Cook for ten minutes
in the boiling stew, being careful that the water does
not boil on them, as that would make them soggy.

MBAT PIB.

Lay in a baking dish a few thin slices of cold
meat, grating of onion, salt and pepper, a layer of
thin-sliced potatoes. (Cold cooked potatoes can be
used, cut in thicker slices.) Fill up the dish with
these layers. Pour over it any cold gravy, tomato
sauce, or soup stock. Cover the top with pastry, rolled
a half inch thick. Pake in a hot oven for about one-
half hour. Any kind of meat can be used in this way,
and other vegetables used if desired.

WARMED-OVER BEEF.

Cut the beef in small, thin slices. Make a gravy
of two tablespoonf uls of butter and one of flour ; when
browned a little, add a cup of stock or gravy and one
teaspoonful of Worchestershire sauce and one table-
spoonful of catsup. Season with salt and pepper.
Add the meat. Simmer for fifteen minutes. Place
on a hot platter, garnish with three-cornered pieces of
toast or little ball potatoes.

ROLLED STUFFED FLANK.

Take the inside flank, wipe it clean and dry, re-
move the fat, spread it evenly with a bread stuffing,

72 ROCKY MOUNTAIN COOK BOOK.

highly seasoned, about an inch thick. Boll it up and
tie securely with a white twine. Cut into slices an
onion, carrot and turnip. Place them in the pan, lay
the meat on them and dredge with flour, salt and pep-
per. Add a bay leaf, sprig of parsley and the root
or stalk of celery, one cup of water or stock. Cook
for fifteen minutes in a very hot oven; then cover
with another pan and cook slowly for four hours,
basting frequently. It must have a long, slow cook-
ing to be tender. When done, strain out the vege-
tables, make a gravy of the liquor and serve with the
meat.

BOILED DINNER.

Select a piece of com beef that is well streaked
with fat. Wash it in cold water, put on to boil in
cold water enough to cover. When it begins to boil,
skim. Allow it to simmer slowly, until tender, about
forty minutes to a pound. Scrape, wash and quarter
the carrots, peel and quarter parsnips, peel and slice
in inch slices the turnips, quarter the cabbage, peel
the potatoes and cook whole. About one hour before
the meat is done add the turnips, carrots and parsnips
and a half hour before done add the potatoes. Tie
the cabbage in a piece of cheese cloth and cook it in a
separate kettle in some of the liquor from the corn
beef. Cook one hour or until tender.

Cook the beets separately in boiling water. When
done plunge them into cold water and rub off the skin.
Serve hot or cold. Place the com beef in the center
of the platter and the carrots, turnips, parsnips and
potatoes around. Serve cabbage and beets in separate
dish.

MEATS. 73

PRESSED CORN BEEF.

Remove the be^f from the bones, pick in rather
small pieces, put layers of lean and fat in a round
baking dish. Cover the top with a plate and press
down with a brick or flat iron for several hours. Then
slice thin. Serve with baked potatoes and pickles.

CORN BEEF HASH.

Half corn beef and half mixed v^etables. Chop
all together until fine. Season with a very little salt
and pepper ; moisten with a little stock or gravy. Put
one tablespoonful of drippings in the frying pan.
When hoi add the hash. When brown, cover the top
with a plate ; quickly turn the hash into it by turning
the frying pan upside down. Put another tablespoon-
ful of drippings in the pan and brown the hash on the
other side. Remove to a hot platter, garnish with
pickles cut lengthwise in half, or parsley.

VEGETABLE HASH.

Equal parts of all the left-over vegetables. Put
into the frying pan a tablespoonful of drippings, add
the vegetables and cook until heated through, stirring
often. This is very nice served with the cold corn
beef.

SPICED BEEF.

Select a piece from the middle cut of shin or the
round. Wash the meat quickly and cut in four pieces.
Cover with boiling water. After it has boiled for
one-half hour, add the following seasonings, tied in
cheese cloth : Six cloves, twelve peppercorns, one bay
leaf, half teaspoonful sage, half teaspoonful thyme,
three or four celery roots or stalks. Simmer slowly

74 ROCKT MOUNTAIN COOK BOOK.

now until the meat falls apart, pack and press. (See
com beef.) When cold, serve in thin slices.

BROILED BBBFSTEAK.

Cut off the flank end to use in other ways, as that
is toughened by broiling. Grease the broiler with a
little fat from the meat. Broil over red-hot coals,
turning at first every ten seconds (to sear the outside
and keep the juices in). If liked rare, broil eight
minutes; well done, twelve minutes. Select a steak
one inch and a half or two inches thick. Serve on a
hot platter, season with butter and salt, maitre d'hotel
sauce or mushroom sauce.

SPANISH STEAK.

For this use round steak cut one and one-half or
two inches thick; sear it on both sides by turning it
in a hot pan, then season with salt, pepper, a bit of
butter and about one-half cup of water or stock. Cook
in a hot oven for one-half hour, then cover with slices
of raw onions. Add a few more pieces of butter ; cook
another one-half hour, then add a layer of sliced to-
mato, cook for another one-half hour, then cover with
grated cheese. When brown, serve with a gravy made
from the liquor in the pan.

SWISS STEAK.

Select a slice of round steak cut about two inches
thick. Pound into the steak on both sides as much
flour as it will take up (one cup). Brown the meat
on both sides in bacon or salt pork fat. Cover with
boiling water and let simmer about two hours. Peel
an onion for each person to be served. Let cook five

MEATS. 76

minutes in boiling water. Drain and rinse in cold
water and set cooking around the meat. Mushrooms
may be added. Season with salt and pepper.

BROILED FILLET OF BEEF.

Cut the fillet in slices three-fourths an inch thick.
Grease the broiler well. Broil over clear coals for
six minutes, turning every ten seconds, at first. Place
on rounds of toast the size of the slices. Season with
salt, pepper and butter and garnish with peas or with
mushroom sauce.

HAMBURG STEAK.

Use one pound from the round or the ends of
steak. Put through a meat grinder or chop very fine.
To it add :

1 tablespoonful of onion

juice.
1 teaspoonful of salt

y^ teaspoonful of pepper.
1 beaten egg.

Form into flat cakes, dredge with flour and saute
in a little hot butter or drippings. Brown well on
both sides. Eemove to a hot platter, stir into the hot
fat left in the frying pan one tablespoonful of flour.
When brown, stir slowly into it one cup of stock or
hot water. Season to taste with pepper and salt and
add a few mushrooms or peas, or cubes of carrot that
have first been cooked. Heat through and pour
around the steaks.

PLANE STEAK.

The steak should be cut about an inch and a half
thick. Have ready a hot broiler well oiled. Cook the
steak over the coals about eight minutes, turning sev-

76 ROCKY MOUNTAIN COOK BOOK.

eral times. Then place on a hot plank. Pile hot
mashed potatoes around the edge of the plank. Brush
over the edges of the potato with the yolk of an ^g
beaten and diluted with a little milk, and set t£e
plank into a hot oven to brown and reheat the potato.
Remove from the oven. Fill the space between the
plate and the potato with cooked peas, stringed beans
and thin strips of carrot. Season with salt, pepper
and butter.

BEEF TONGUE.

Smoked Tongue. — Soak for one hour in cold
water, pour off the water and put on to cook in cold
water. Let it come to a boil, pour off the water again.
Put on in fresh cold water and boil until tender. Re-
move the skin, roots and fat Serve hot or cold. If
hot, serve with tomato saiice.

Fresh Tongue. — ^Wash and cook in boiling salted
water until tender. Remove the skin and fat

TONGUE IN JELLY.

Cut the tongue in slices and hold in shape. Place
in a mould or dish the right size to hold it in place.
Pour around it half inch thick of aspic jelly. When
that is nearly firm, cover with the jelly. Serve when
cold and firm. (See aspic jelly.)

PORK. 77

PORIC

ROAST PIG.

Select a pig from three to five weeks old. Wash
well and stuff with a potato stuffing.

Stuffing. — Two cups mashed potato, season with
one-fourth cup of butter, two tablespoonfuls of
chopped onion, one-fourth teaspoonful of pepper, one
teaspoonful of salt, one teaspoonful sage, stuff and
sew.

Skewer the fore legs forward and the hind ones
backward. Bub over with softened butter, sprinkle
with flour, salt and pepper. Put in a hot over with a
little water in the pan. Baste often with melted but-
ter at first to soften the skin. Bake about three hours
or until tender when tried with a fork. Arrange on
the platter in a bed of parslev, with a slice of lemon
in the mouth. Serve with apple sauce or fried
apples.

ROAST PORE.

The loin, spare-rib and shoulder are best for roast-
ing. Sprinkle well with flour,, salt, pepper and sage.
Cook in a hot oven, allowing twenty-five minutes to a
pound. Pork should be well cooked. It requires five
hours for digestion, and is more easily digested when

cold.

PORK CHOPS.

To fry or saute them, have them cut one-half inch
thick, dredge with a little flour, sage, salt and pepper,
and cook until brown on both sides. It will take

78 ROCKY MOUNTAIN COOK BOOK.

about twenty minutes. Serve on a hot platter, gar-
nished with fried apples.

BACON.

Slice very thin, remove the rind, place in a hot
frying pan. Cook until crisp. Drain on soft paper.

FRIED APPLES.

Cut slices of sour apples, one-half inch thick. Do
not remove the skin. Saute in beef drippings, pork
fat or butter until tender.

BROILED HAM AND EGGS.

Have the ham cut in very thin slices. Place it in
hot water for three or four minutes to take out a little
of the salt. Wipe dry ; broil over hot coals for about
five minutes. Fry out several slices of salt pork, add
the eggs and cook until the white is firm, basting them
with the fat from the pan.

FRIED HAM.

Put the slices on a hot frying pan, brown on both
sides. Remove, and cook the eggs in the fat left in
the pan. Place the eggs around or on top of the
ham.

BOILED HAM.

If salt, soak for several hours. Wash thoroughly,
trim off any of the black part. Cover with cold water
and let it cook slowly, allowing one-half hour to a
pound. Remove from the fire, let it remain in the
water over night, then cut off the skin. Press into
the fat a number of whole cloves, sprinkle the top

PORK. 79

with cracker crumbs and brown sugar. Bake in quite
a hot oven for fifteen minutes. A half glass of sherry
wine may be added to the boiling ham just before it
is done.

BAKED VIRGINIA HAM.

Soak the ham two days in cold water, changing
the water four times. Then put in fresh cold water,
bring to the boiling point, and let simmer for four
to six hours until tender, when pierced with a fork.
When cool remove the skin, stick with cloves, cover
with brown sugar and sprinkle with fine cracker
crumbs. Brown in the oven.

BAKED HAM.

Prepare the ham the same as for boiling. Let it
simmer slowly for four hours, then remove it and cut
off the skin. Press cloves into the fat. Bake in a
moderate oven for two hours, basting at first with one-
half cup of sherry wine, and then with the fat in the
pan. Fifteen minutes before it is done cover with
cracker crumbs and one-fourth cup of brown sugar.
Serve hot or cold. If serving hot, make a gravy of
two tablespoonfuls of the fat in the pan. Stir into it
one tablespoonful of flour and one cup of brown
stock.

HAM COOKED IN CIDER.

Boil and prepare the ham for baking. Baste it
every few minutes with a quart of hot cider.

SAUSAGES (Mrs. Lincoln).

Use sweet fresh pork. Take one-third fat and two-
thirds lean. Chop or grind very fine; season for

80 ROCKY MOUNTAIN COOK BOOK.

every pound of meat and fat two teaspoonfuls of salt,
two teaspoonfuls of sage, one-half teaspoonful of pep-
per. Make cotton bags, one-half yard long and four
inches wide. Dip them in strong salt and water and
dry. Crowd the meat into them, tie the bag tightly
and keep in a cool place. When wanted for use turn
the end of the bag back, cut off the meat in half-inch
slices, fry in hot frying pan until brown on both
sides.

PHILADELPHIA SCRAPPLE.

Cook a pigs head in boiling water until the flesh
slips easily from the bones. Take out the bones, and
when cold chop the meat fine. When the liquid is
cold remove the fat and reheat the liquid to the boil-
ing point Add a teaspoonful of salt to each quart of
liquid. Then sift in through the fingers of one hand,
while stirring with the other, enough com meal to
give the consistency of mush. Let boil hard several
minutes. Then set back to cook more slowly for an
hour. Stir occasionally. At last stir in the chopped
meat and turn into bread pans and set aside in a
cool place. When ready to use cut in slices half an
inch thick and brown in fat.

TO TRY OUT LARD.

Cut the leaves in small pieces, remove all flesh.
Put a few pieces in the kettle first. When they are
tried out put in the remainder. Cook slowly until the
scraps are crisp, strain through cheese cloth into pails.

Many like to add one pound of suet to every five
of the leaves. This makes a firmer lard.

PORK. 81

BOSTON BAKED PORK AND BEANS.

Soak two cups of pea beans in cold water over
night. In the morning drain off the water, put on
fresh cold water and parboil them on the stove until
the skin breaks, or you can pierce them with a pin.
Then drain them through a colander, and pour cold
water over them. Place in the pot Clean one-fourth
pound of salt pork, cut the top in gashes, place on top
of the beans, pressing it down in them until the rind
just shows. Mix one-half teaspoonful of salt, one-
fourth teaspoonful of mustard, one tablespoonful of
molasses in one cup of hot water and pour over the
beans. Keep water enough in them to come to the top
of the beans. Bake in a slow oven for eight hours.
One small onion can be baked in the beans if the flavor
is liked. The bean pot should be earthen, with bulg-
ing sides and have a close cover.

8a ROCKY MOUNTAIN COOK BOOK.

MUTTON AND LAMR

Good mutton should have thick, white, hard, fat,
fine-grained red meat.

ROAST LEG OF MUTTON.

Have the bone cut short, wipe it all over with cold
water, dredge with flour, salt and pepper. Place in
a hot oven for fifteen minutes, then add to the pan
one cup of hot water, baste frequently, allowing ten
minutes to a pound if liked rare, and fifteen minutes
if liked well done. Garnish the end of the bone with
a paper frill or a bunch of water cress or parsley.

ROAST LOIN OF MUTTON.

Remove the fat and kidney. Have the joints
cracked, so as to be easily carved. Boast the same as
the leg. Serve with mint sauce.

CROWN ROAST.

This can be prepared by your butcher and makes
a very handsome and delicious roast Cut a full loin,
trim the rib bones as for French chops and chop them
to a uniform length ; then roll the loin backwards into
a circle and tie securely. Tie around each bone a
slice of salt pork so they will not bum. Baste fre-
quently with the fat in the pan. Allow fifteen min-
utes to a pound. Cover each bone with a paper ruffle,
fill up the center with potato chips and garnish
around the roast with them, or, garnish with timbale
cases filled with creamed peas, or pea timbales.

MUTTON AND LAMB. 83

ROAST SADDLE OF MUTTON.

The saddle is the back; if split it is the loin. Ee-
move the pink skin^ as that contains the strong flavor,
and the fat and kidneys from underneath. KoU the
flank under and tie it into a good, round shape.
Dredge with flour, salt and pepper. Cook in a hot
oven, baste frequently, allowing ten minutes to a
pound if liked rare, and fifteen minutes if liked well
done. Carve slices parallel to the back bone, then slip
the knife under and separate them from the ribs.
After the top is carved, turn the saddle and carve the
tenderloin, which lies underneath.

ROAST LEG OF MUTTON STUFFED.

Eemove the bone, sprinkle the inside with salt
and pepper, stuff and sew. Cook the same as roast
leg of mutton.

Stuffing. — One cup of stale bread crumbs, one-
fourth cup melted butter, one-fourth teaspoonful each
salt, pepper, marjoram and sage, a teaspoonful of
onion juice if desired and hot water if not moist
enough.

BOILED LEG OF MUTTON.

Put the mutton into boiling water to cover, boil
for fifteen minutes, then set aside and simmer, allow-
ing twenty minutes to a pound. One-half hour before
removing the meat add turnip cut in half -inch slices.
Eemove the meat to a hot platter, garnish with the
turnip, cover the top with chopped parsley or capers.
Serve with caper sauce. Save the water to use with
tbo bone and left-over pieces for soups.

84 ROCKY MOUNTAIN COOK BOOK.

RAGOUT OF MUTTON.

2 lbs. from the neck or flank.
2 tablespoonfuls butter.
1 tablespoonful flour.
1 onion.
1 carrot.

^ can peas.

2 cups of water or stock.

1 clove.

Sprig of parsley.

Salt and pepper to taste.

Put the butter into the frying pan. When melted
add the flour and brown. Then add the carrot and
onion cut in small dice and the seasonings and mut-
ton. Cook, stirring frequently until all are brown;
then add the stock or water and meat. Cover closely,
let simmer for two hours, add the peas just before
serving.

NECK OF LAMB IN CASSEROLE.

Cut small pieces for serving. Wipe with a damp
cloth and roll in flour. Brown in salt pork fat. Then
place in a casserole. Add hot water to cover and let
cook about three hours or until tender. Add one-half
dozen peeled onions that have been parboiled. Half
dozen small carrots cut up in fine pieces. One-half
dozen small potatoes cut in slices. Cover and let
cook until the vegetables are dona Add a can of
peas drained from the water. Salt and pepper.
Serve very hot.

CURRT OF MUTTON.

Fry one large onion cut in thin slices in two
tablespoonfuls of butter. Mix with two tablespoon-
fuls of flour, one teaspoonful of curry powder, one
teaspoonful salt, one-fourth teaspoonful of pepper.
Stir into the butter and onion. Add gradually two
cups of stocL Cut two pounds of lean mutton in
two-inch pieces, add them to the sauce and sinamer
until tender. Place the meat on a hot platter, with
a border of rice around it.

MUTTON AND LAMB. 85

MUTTON AND LAMB CHOPS.

Broil the chops over hot coals, turning every ten
seconds, the same as steak, thus searing over the chops
and keeping the juice inside. When the meat looks
puffy it is done. It requires ten minutes to broil
chops one inch thick; if liked rare, eight minutes.
Place on a hot platter, season with salt, pepper and
butter, garnish with points of toast and a little pars-
ley or watercress, or with peas, French-fried potatoes,
potato balls or straws.

French Chops, — Have the meat and fat scraped
from the bone. When served, the bone is usually cov-
ered with a ruffle.

CHOPS IN PAPER CASES.

Place the chop on well-greased heavy writing
paper, season with salt and pepper, fold the paper
over the chop and turn the edges over twice to hold
them securely. Broil over a moderate fire, turning
frequently. These may be served in the paper. These
are very delicate to serve to invalids.

ROAST SPRING LAMB.

Spring lamb is divided into fore and hind quar-
ters, the whole of either not being too much to roast
at one time. The fore quarter is less expensive than
the hind. It should be fresh and thoroughly cooked.
Roast in a hot oven, season with flour, salt and pep-
per. After fifteen minutes^ cooking add one cup of
hot water, baste frequently, allowing about twenty
minutes to a pound. Serve with mint sauce and
green peas or asparagus and new potatoes.

86 ROCKY MOUNTAIN COOK BOOK.

BOILED LAMB T0N6UBS (Mrs. Lincoln).

Boil six tongues in salted water with the juice of
half a lemon until tender. Serve cold with tartare
sauce, or pickle them by covering with hot-spiced
vinegar.

VEAL. 87

VEAL.

The flesh of veal should be pink and firm; if it
has a white or blue tinge it is unwholesome. It con-
tains less nourishment than any other meat and less
flavor, so should be highly seasoned, and, like lamb,
should be thoroughly cooked.

ROAST VEAL.

The loin, breast and fillet (a thick piece from the
upper part of the leg) are best for roasting. Remove
the bone from the fillet and stuff with a highly
seasoned bread stuffing; skewer into shape. To pre-
pare the veal for roasting, cover the top with thin
strips of salt pork, or lard with a larding needle ; sea-
son with flour, salt and pepper. Allow twenty-five
minutes to a pound. Make a gravy from the drip-
pings in the pan. Horseradish is very acceptable to
serve with veal.

STUFFED SHOULDER OF VEAL.

Have the blade removed and fill the space with a

highly seasoned stuffing ; sew up the opening and truss

with strips of salt pork. Allow thirty minutes to a

pound.

STUFFING.

To one cup of stale bread crumbs add one-half
tablespoonful of salt, sage, thyme, one teaspoonful
lemon juice, of chopped salt pork, one-quarter tea-
spoonful pepper, one-quarter cup melted butter, one
egg beaten until light, and if too dry add a little hot
water.

88 ROCKY MOUNTAIN COOK BOOK.

VEAL CUTLETS.

Dredge the cutlets with salt and pepper, dip in
fine cracker crumbs, then in egg, then again in the
crumbs. Saute in hot fat, either salt pork or beef
drippings. Brown well on both sides, place on a hot
platter and surround with a tomato or Bemaise sauce
or make a gravy by adding one tablespoonful of flour
to the fat, adding one cup of stock, and season with
salt, pepper and a teaspoonful of lemon juice, or sea-
son with butter, salt and pepper and pass with them
tartare sauce.

VEAL CUTLETS WITH CREAM.

Divide the cutlets into sections. Dip them in

cream, then sprinkle with flour, salt and pepper.

Saute in hot butter imtil well browned on both sides.

Remove to a hot platter and surround with a sauce

made by adding one tablespoonful of flour to the fat

and cream left in the frying pan and one cup of

cream. Cook for five minutes, season to taste and

add to the sauce a handful of fresh mushrooms, if you

have them, and allow them to cook five minutes in the

sauce.

VEAL STEW.

The ends of the ribs, the neck and knuckle may be
used for the stew. Cut about two pounds of the meat
in two-inch pieces. Cover the meat with boiling
water. Let simmer until tender. Add one onion
sliced thin, two teaspoonfuls of salt, one-fourth tea-
spoonful of pepper, two carrots sliced, one turnip
sliced one-half inch thick, when the meat is put on to
cook; twenty minutes before the meat is done add
four good-sized potatoes that have been sliced and

VEAL. 89

soaked in cold water for an hour. Remove the meat
and vegetables on a platter, thicken the gravy with
one tablespoonful of flour and season with two table-
spoonfnls of butter and one-half cup of milk or cream.

For Yeal Pot Pie add dumplings with the pota-
toes, the same as for beef stew.

VEAL LOAF.

5 pounds of veal.

1 cup finely powdered

cracker crumbs.
% cup of stock.
3 eggs.
1 tablespoonful finely

chopped onion.
1 teaspoonful thyme.

1 teaspoonful summer

savory.
1 teaspoonful salt.

1 teaspoonful pepper.

^ cup of salt pork chopped
fine, or

2 tablespoonfuls of melted

butter.

Chop the veal fine, add cracker crumbs and sea-
sonings, stock and eggs slightly beaten. Form with
the hands into a loaf, cover the top with slightly
beaten egg, and a layer of cracker crumbs. Place in
a baking pan on four thin strips of salt pork. Bake
for three hours, basting frequently with butter and
hot water. This is better served cold.

SCALLOPED VEAL.

Cut cooked veal in thin slices or cubes. Put in a
baking dish alternate layers of veal and buttered
crumbs, seasoning each layer of meat with salt and
pepper. Over the top pour a tomato sauce and sprin-
kle over with a layer of buttered crumbs. Bake
for half an hour.

90 ROCKY MOUNTAIN COOK BOOK.

BRAISED CALFS LIVBR.

Lard it in three rows, or place several strips of
salt pork over the top. Out into slices one carrot, one
turnip, one onion and two slices of salt pork; put
them in the baking pan. Place the liver on them.
Add one cup of stock or hot water, one teaspoonful
of salt and four peppercorns, a sprig of parsley.
Cover with another pan and cook in a moderate oven
two hours and a half, basting often. Add more stock
or water, if necessary. Make a gravy by melting in a
sauce pan two tablespoonfuls of butter, stirring into
it one of flour. When brown gradually stir in one
cup of the stock left in the pan that has been strained
from the vegetables. Season with more salt and pep-
per, if necessary. Pour around the liver.

BROILED LIVER.

Slice in three-fourth inch slices. Soak in cold
water for five minutes to draw out the blood. Wipe
dry. Dip in melted butter. Broil from five to eight
minutes, turning at first every ten seconds. Season
with butter, pepper and salt Broiled bacon is often
served with it.

CALF'S HEART ROASTED.

Wash the heart clean and wipe. Pill with a
cracker or bread stufiing seasoned with melted butter,
salt, pepper, onion and sage. Bake for two hours.
Season the outside with salt and pepper, and sprinkle
with flour. Baste with hot water and butter. Make a
grsLYj from the liquid in the pan. Garnish around
with boiled onions or stuffed tomatoes.

VEAL. 91

CALF'S HEAD WITH BRAIN SAUCE.

Soak the head in cold water for two hours. Take
out the brains. Scrape the head very clean, then pin
in a floured cloth. Put on to boil in salted, boiling
water enough to cover. After boiling two hours, add
the brains, which have first been pinned in a floured
cloth, liver and lights, and boil two hours longer. Re-
move the cloth from the head and the large bones will
slip out. Lay on the platter with the skin side up.

To Make the Brain SoAice. — Take one quart of
liquor that the head has been boiled in, one-third of
the liver chopped fine; also the brains chopped fine.
Melt one-half cup of butter, stir into it five table-
spoonfuls of flour. When smooth add the hot liquor,
a little at a time. Stir in the chopped brains and
liver, then add two tablespoonfuls of vinegar, a half
cup of white and red wine. Salt and pepper to taste.
A little grated nutmeg, if cared for. Cook ten min-
utes. Skin the tongue and slice the remainder of the
liver, and surround the head with them. Pour over a
part of the gravy. Garnish with slices of lemon and
radishes cut to represent roses. Send the remainder
of the gravy to the table in a dish.

SWEETBREADS.

Sweetbreads are two large glands lying along the
back of the throat and in the breast. Those found
in veal are considered the best. They spoil very
quickly and should be put in cold water for one-half
hour and parboiled before using in any form.

To Prepare Sweetbreads. — Put them in cold
water. Remove the pipes and membranes. Cook in

92 ROCKY MOUNXAIH COOK BOOK.

boiling salted water with one tableepoonful of lemon
juice or one-half tablespoonful of vinegar, for twenty
minutes, then plunge in cold water for ten minutes
to harden.

FRIEI) SWEETBREADS.

Cut the parboiled sweetbreads in slices. Dip in
egg, crumb and egg again. Fry in deep fat for one
minute, or season the slices with salt and pepper.
Saute in hot butter. Garnish with parsley and olives
or pickles and slices of lemon.

LARDED SWEETBREADS.

Lard the parboiled sweetbreads in even rows, and
bake in the oven until brown, first sprinkling with
flour, salt and pepper.

Creamed. — Cut in cubes and serve in white sauce,
on toast, patty cases, bread boxes or timbale cases.
They may be served in the same way with poulette
sauce.

SWEETBREADS SERVED IN RAMQUIN DISHES OR

SHELLS.

Cut the sweetbreads in small pieces, mix with

.a cream or poulette sauce. Butter well the dishes,

fill two-thirds full, cover with buttered crumbs

and bake in a hot oven for eight minutes. Serve at

once. Mushrooms or oysters can be added to them.

TRIPE.

Soak tripe for one-half hour in cold water, chang-
ing the water twice, then cook in boiling water for
twenty minutes before cooking in any form.

VEAL. 93

BROILED TRIPE.

Dry it after boiling. Dip into melted butter, then
season with salt and pepper, and broil for ten min-
utes. Season again and serve.

TRIPE IN BATTER.

Cut the boiled tripe in two-inch pieces, dip in
batter and fry one minute in deep fat. Or fry out
several pieces of salt pork and brown in the fat.

Baiter. — One egg, one-fourth cup of cold water,
one teaspoonful of lemon juice, one-fourth teaspoon-
ful salt, and flour to make a drop batter (a batter that
will drop from the spoon, not pour).

04 ROCKY MOUNTAIN COOK BOOK.

POULTRY.

POULTRY AND GAUE.

Poultry should be drawn as soon as killed, to be
perfectly wholesome. That custom is not used in our
markets, but it should be made compulsory for the
good of the meat. To tell the age of poultry, press
the end of the breat bone. If it is soft and bends
easily the bird is young. If the end is hardened it
is over a year old. Pin feathers indicate a young
bird, and long hair an old ona The skin should be
firm, smooth and white. Geese and ducks should
not be over a year old, have soft yellow feet, tender
wings and thick, hard breast. Wild ducks have red-
dish feet

TO CLEAN AND TRUSS POULTRY.

Singe the hair and down by holding the fowl over
the gas, or over a roll of lighted paper held over the
fire. Cut off the necks close to the body, leaving skin
enough to fold over on the back (if to be roasted).
Remove the windpipe and crop, then remove every-
thing from the inside that can come out. Be sure that
the lungs are taken out They lie close to the back-
bone, and are a bright-red, spongy mass. l^Text take
the leg; bend it back slightly, and carefully cut the
skin on the joint just enough to expose the sinews
without cutting them. Run a fork or skewer under
them, pulling them out. The drumstick is much im-
proved by removing the sinews or tendons. Cut out
the oil bag in the tail. Wash out the inside very
quickly with cold water, and with a bowl of water

POULTRY. 95

and cloth wash the outside. Do not allow them to
soak in water, as that will extract the flavor and
nourishment

Cut the gall carefully from the liver. Cut the
outer coat of the gizzard and draw it carefully away
from the inner sack. Open the heart and wash away
the clot of blood. The heart, gizzard and liver are
the giblets. All poultry and game are cleaned in this
way. Wild ducks, coot and geese should be washed
thoroughly with soap and water, as the skin is very
oily and can not be cleaned without.

TO STUFF AJiD TRUSS A FOWL FOR ROASTING.

After the fowl has been prepared as given above,
place it in a bowl or platter, put a little of the stuffing
in the opening at the neck, the rest in the body, filling
out the breast until plump ; then draw the neck skin
over on the back and sew it, and if the opening of
the body is full, sew that up with a coarse thread ; if
it is not, it is not necessary. Press the l^gs close to
the body and cross over the tail, and tie firmly with
twine. Put a long skewer through the thigh into the
body and out through the opposite thigh, and another
through the wings, drawing them close to the body.
Wind a string from the tail to the skewer in the thigh,
then up to the one in the wing, across the back to
the other wing, then down to the other thigh, and tie
around the tail. If you have no skewers, the legs and
wings can be kept in place by tying firmly to the body
with string. Put the fowl on a rack in a pan, rub
well with softened butter, dredge with flour, salt and
pepper. Put in a hot oven for fifteen minutes, then
reduce the heat, add a little hot water to the pan to
prevent burning. Baste with butter and hot water

4

96 ROCKY MOUNTAIN COOK BOOK.

until brown, then baste frequently with the fat in the
pan. Cook until the legs will separate from the body.
Draw out the skewers and cut the strings. Allow
about three hours for an eight pound turkey. Serve
cranberry sauce or jelly with roast turkey, currant
jelly with roast chicken and game, apple sauce with
roast goose.

STUFFING FOR ROAST TURKEY OR CHICKEN.

For two cups of fine bread crumbs add one-fourth
cup of melted butter, one small onion chopped fine,
one teaspoonful salt and two teaspoonfuls of mixed
herbs, a little pepper. This makes a dry stuffing; if
liked moist, add a little hot water or milk.

GIBLET SAUCE.

Boil the giblets in salted water until tender, chop
them quite fine, put a tablespoonf ul of flour in the pan
in which the fowl was roasted. Let it brown; then
add, stirring constantly, one cupful of the water the
giblets were cooked in. Season with salt and pepper,
strain and add the chopped giblets, and serve in a
grsivy boat.

TO DRESS FOWLS OR BIRDS FOR BROILING.

Singe, wipe off with a cloth and cold water, split
down the middle of the back, lay open, and remove the
contents from the inside.

TO BONE A BIRD, FOWL OR TX^KEY.

The skin should be firm and unbroken, and the
bird should not be drawn. Remove the head, wash
and singe. Remove the tendons from the legs as

POULTRY. 97

directed, loosen the skin around the end of the drum
sticks. The work of boning is not difficult, but re-
quires time and patience. Use a small pointed knife.
A regular boning knife is the best. Cut the skin
down the full length of the back, scrape the meat
away from the bone, beginning at the neck, until you
feel the shoulder blade, loosen the flesh from this, and
then follow the bone to the wing joint, and to the
middle joint in the wing. Care must be taken to
avoid cutting through the skin at these places, as the
skin is very near the bone. Leave the first bone in
the wing, then remove the flesh from the breast. Be
careful and do not cut through the skin at the ridge,
or to cut through the membrane into the inside. Re-
move the flesh around the second joint, then the drum-
stick, turning the flesh wrong side out. Turn the bird
and do the same on the other sida When the meat is
free from the carcass lay the bird on a board, skin
side down. Place the flesh in place, sprinkle it with
salt and pepper, stuff out the legs and wings with the
force meat and fill the bird with it. Draw the skin up
and sew it together; turn it over and skewer and tie
the legs and wings in position of a trussed fowl ; press
and tie the body into natural shape, dredge with flour,
salt and pepper ; cover with several slices of salt pork.
Eoast, allowing twenty-five minutes to a pound.
Baste frequently. Make a gravy by using six table-
spoonfuls of the drippings in the pan, one of flour and
a cup of cream or white stock. Season.

FORCEHEAT FOR STUFFING BONED FOWLS.

Use the cooked or uncooked meat of another fowl
or veal, or a part of both ; chop fine. To every cup of
meat add one-fourth cup of bread or cracker crumbs,

98 ROCKY MOUNTAIH COOK BOOK.

one-fourth cup of melted butter, one teaspoonful
chopped parsley, one teaspoonful of onions, chopped
fine, one-fourth teaspoonful each of sage, thyme, pep-
per, one-half teaspoonful salt, one stalk of celery,
chopped fine. Moisten with stock the meat was
cooked in, or leftover gravy.

TO BOIL FOWL.

Boiled fowl are sometimes cooked with oysters,
bread or chestnut stuffing, but as the stuffing is apt
to get wet and soggy, they are better cooked without
it. Clean, sprinkle the inside with salt and pepper,
put on to cook in boiling water enough to cover, with
one teaspoonful of salt and one whole small onion.
Simmer until tender. (The time depends upon the
age and size of the fowl.) Serve with oyster, celery
or caper sauce, using some of the liquor the fowl was
boiled in for the sauce. Pour the sauce around the
fowl, or garnish with a border of rice.

BRAISED CHICKBN.

Take an old chicken, prepare it for roasting.
Dredge with flour, salt and pepper. Brown all over
in hot butter or chicken fat, then place in the roast-
ing pan on a bed of sliced onion, carrot, turnip and
celery. Cover the top with four slices of salt pork,
add two cups of water, cover closely with another pan,
roast for three hours, basting often and replenishing
the water so as to keep about two cups in the pan.
Remove the fowl on a platter, garnish with vegetables
and make a gravy of the liquid in the pan. Season
to taste. Cook in a pot on top of the stove, if liked.

I

J

POULTRY. 99

BROaED SPRING CHICKEN.

Split down the back, remove the entrails and
breast bone and the oil bag from the tail. Wipe
clean with a cloth and cold water. Rub with soft but-
ter, sprinkle with salt and pepper. Place on a broiler
the inside down ; broil over a slow fire for twenty-five
minutes. When nearly done turn and let the skin
side brown. Place on a hot dish, spread with butter,
or with maitre d'hotel sauce. Garnish with water-
cress or parsley and slices of lemon.

TO BROIL A TURKEY.

Select a very small, fat, young one, weighing not
over five pounds. Have it split as you would a chick-
en for broiling. Place it in the roasting pan seasoned
with salt, pepper and butter, with a half cup of water
in the pan. Cook until the meat is tender, then broil
over a rather slow fire. When brown put on a hot
platter, spread with butter and season with salt. Save
any liquid left in the pan for chestnut sauce to pour
around it. If the turkey is unusually young and ten-
der it can be broiled without cooking in the oven.

PANNED CHICKEN.

Prepare the chickens as for broiling. Place them
in a pan, skin side up; rub with softened butter;
dredge with fiour, salt and pepper ; put in a hot oven.
After ten minutes baste with butter and a little hot
water. Cook for thirty minutes, baste three times,
using not over a half cup of water, the rest butter.
Remove to a hot dish and make a gravy from the fat
in the pan. Add to it one tablespoonful of flour.
When brown, add a cup of thin cream or white stocks.

100 ROCKT MOUNTAIN COOK BOOK

Cook until smooth, stirring all the time ; pour around
the chicken.

FRICASSEE CmCXXN.

Cut the chicken in small pieces for serving, put
in the pot with warm water enough to cover, one tea-
spoonful of salt and two stalks or roots of celery.
Cook slowly until tender; remove the chicken and
strain the celery from the liquor. Fry out half a
dozen slices of salt pork, and one onion sliced thin in
the frying pan. Butter or chicken fat can be used
in place of the pork. When the fat is hot put in the
chicken and brown on all sides. Arrange on the plat-
ter. Remove the onion from the fat, add two table-
spoonfuls of flour to it, and two cups of the liquor
gradually. When smooth, add one-half can of peas
or the same amount of mushrooms drained from the
liquor, cook for five minutes, pour around the chicken
and garnish with points of toasted bread or toasted
crackers.

CHICKEN STEW WITH DUMPLINGS.

An old chicken is the best. Have it cut in four
pieces, and make the same as beef stew.

(See Dumplings, under Beef Stew.)

CHICKEN CURRY (Mrs. Lincoln).

Cut the chicken at the joints, and remove the
breast bone, wipe, season with salt and pepper, dredge
with flour, and brown in hot hxdter. Put in a stew
pan. Fry one large onion, cut in thin slices, in the
butter left in the pan till colored, not browned. Mix
one large tablespoonful of flour, one teaspoonful of

POULTRY. 101

sugar and one teaspoonful of curry powder, and
brown them in the butter. Add slowly one cup of
water or stock and one cup of strained tomatoes, or
one sour apple chopped, and salt and pepper to taste.
Pour this sauce over the chicken and simmer one
hour or until tender. Add one cup of hot milk or
cream. Boil one minute longer and serve with a
border of boiled rice. Rabbit, veal and lamb may be
curried in the same way.

SPANISH CHICK£N.

Split tender broilers in halves, rub with salt,
sprinkle over with finely chopped cloves and Spanish
peppers. Over all put thin strips of bacon or salt
pork. Bake in a hot oven till the chicken is tender.
Watch carefully that it does not burn. If necessary,
add a little water. When tender remove from the
pan, add two tablespoonfuls of flour to the fat left in
the pan and one cup of thin cream, one-fourth cup of
water ; cook on top of the stove for five minutes, stir-
ring all the time. Season to taste if salt or pepper is
required. Pour around the chickens.

CHICKEN JULIENNE.

Split the chickens down the back as for broiling,'
lay them breast down in a baking pan, filling the de-
pression inside the ribs with equal quantities of finely
minced onion, carrot, celery and peas; season with
salt, a little pepper, and several small pieces of butter,
add one-half cup of hot water ; cook in a hot oven for
one-half hour, or till the vegetables are tender; re-
move the vegetables and turn the chickens over to
brown, then make a sauce by adding flour to the

102 ROCKT MOUNTAIN COOK BOOK.

liquid in the pan, and the v^etables and one-half cup
of cream ; pour around the chicken and garnish with
8weet potato croquettes.

CHICKEN FRITTERS.

Cut cold chicken or turkey off the bones in as
large pieces as possible. Sprinkle with salt and pep-
per, dip in fritter batter and fry in deep fat until a
good brown, drain on brown paper. Serve with pou-
lette, Bemaise or tartare sauce.

STUFFED CHICKEN OR TURKEY LEGS.

Remove the tendons from the drum sticks, remove
the bone, stuff the leg with a force meat (See force-
meat for boned chicken or turkey.) Draw the skin
over the ends and sew securely, keeping the shape.
Lay them in a baking pan, cover with boiling water
and simmer in the oven until tender — about an hour
and a quarter. Eemove from the water, let cool, take
out the stitches, roll in beaten egg and seasoned fine
bread crumbs, then in egg again, and fry in deep fat
for one minute. Serve with olive, tartare, celery or
currant jelly sauce.

CHICKEN A LA MARYLAND.

Clean the chicken, remove the head and legs. Put
on to cook in a pot of warm water, enough to
cover. Cook with it one sliced onion, carrot, turnip,
one bay leaf, two cloves, six peppercorns, two celery
roots or two or three stalks of celery. Cook slowly
until the chicken is tender, then remove the meat
from the bones. Cut in two-inch pieces. Cook the
stock down to one cup, heat and strain one cup of

POULTRY. 103

tomatoes, melt in a sauce pan two tablespoonfuls of
butter, add one tablespoonful of flour. When smooth
stir in slowly the cup of stock, then the tomato, and
the chicken. Cook for ten minutes. Surround with
points of toast or serve in fried bread baskets or tim-
bale cases. This can be made in the chafing dish by
having the chicken prepared before.

CHICKEN SOUFFLE.

Chicken, veal or lamb may be cooked in this way :

2 tablespoonfuls of butter.
1 tablespoonful of flour.
y^ teaspoonful salt.
A little pepper.
1 teaspoonful of chopped
parsley.

1 cup of milk^ or chicken
stock.

1 cup of finely chopped

chicken.
10 drops onion juice.

2 eggs.

Make a sauce by melting the butter, then adding
flour, salt and pepper. Cook for ten minutes, stirring
until smooth. Add the rest of the seasonings to the
chicken, mix the sauce and chicken togethei*, then stir
in the well-beaten yolks. Stir over the fire for five
minutes. Set aside to cool. When cool beat very
stiff the whites of the ^gs, stir them lightly into
the chicken. Put in a buttered pudding dish, bake in
a hot oven for twenty minutes. Serve at once in the
same dishes. This can be baked in individual ram-
quin dishes or shells.

PLANQUEI^TE OF CHICKEN.

An old chicken will do as well as a young one.
Cook until tender in boiling water, with a teaspoonful
of salt, a small onion, and two stalks of celery. Strain
the stock and cook down to one cup. Melt two table-
spoonfuls of butter, stir into it one of flour. When

104 R0CK7 MOUMTAIN COOK BOOK.

smooth, stir gradually into the stock and one-half cup
of cream. Cook ten minutes, then add two well-beaten
yolks of eggs, cook five minutes, but do not boil, as it
might curdle. Remove from the fire, add two tea-
spoonfuls of lemon juice; cut the chicken in small
pieces, add to the sauce. Serve on toast, surrounded
by a border of rice.

CHICKEN A LA BECHAMEL.

Melt two tablespoonfuls of butter. Stir into it
one of flour, one-fourth teaspoonful of salt, a little
pepper, then add one-half cup each of chicken stock
and cream. Stir until smooth, cook for five minutes,
then remove from the fire, and beat into it three well-
beaten eggs and two cups of chopped chicken. Turn
into buttered ramquin dishes or in a baking dish, and
bake standing in a pan of hot water about twenty
minutes. The water should not boil. Salmon or any
kind of white fish can be used in this way.

CHICKEN PIE.

One good-sized, old chicken. Put it in the pot
and cover with warm water (use warm water so that
part of the nourishment may be in the gravy), add to
it two teaspoonfuls of salt, six peppercorns, one onion,
sliced, three stalks of celery or the celery root, one car-
rot and one turnip, sliced. Cook slowly for two hours,
or until the meat will leave the bones. Boil the liquor
down to two cups. Melt in a sauce pan one-fourth
cup of butter, stir into it one tablespoonful of flour,
and gradually the two cups of liquor. When that is
smooth, stir in one-half cup of thick cream, season
with salt and pepper. Pick the chicken mostly from

POULTRY. 105

the bones, leaving a few of the small bones to hold up
the pie. Put a layer of the chicken in the bottom of
the baking dish, then cover with a layer of the gravy.
In the center of the dish place the breast bone to hold
up the crust, fill up with the layers, and put a crust
on top three-fourths of an inch thick, cutting a slit in
the center to let out the steam. Layers of thin-sliced
potatoes may be added to the pie, a few truffles or
mushrooms, or alternate layers of chicken, oysters and
the gravy. The baking dish is often lined with a thin
layer of pastry, but it is very apt to be soggy. Bake
three-quarters of an hour. To cover the pie use plain
pastry, chopped puff pastry, or a rich baking powder
biscuit dough.

VecU Pie can be made in the same way.

CHICKEN SMOTHERED IN OYSTERS.

Cut a roasting chicken in serving pieces. Wash
and wipe dry. Brown in a little bacon or salt pork
fat. Then place in a casserole. Season with salt
and pepper. Add a cup of water. Let cook one hour
or until tender. Then add with cup of oysters one
cup of cream. Cover and cook for twenty minutes.
Reserve a little of the cream to soften one tablespoon-
ful of flour. Stir that into the sauce. Cook for ten
minutes and serve.

CHICKEN ROASTED IN CASSEROLE.

Prepare the chicken for roasting. Place in the
casserole and cover the breasts with thin slices of salt
pork. Place around it onions that have first been
boiled for ten minutes. Cover closely. After a while
add a little water if necessary. Cook slowly from

106 ROCKT MOUNTAIll COOK BOOK.

two to three hours according to the size of the fowl.
Make a gravy from the fat in the casserole.

CHOPPED PUFF PASTE FOR CHICKEN PIE.

2 cups of flour.
y^ teaspoonful salt.
1 teaspoonful sugar.
1 cup butter.

1 egg.

y^ cup ice water.

^ tablespoonful lemon juice.

Beat the egg until light, add to it lemon juice and
water. Sift all the dry materials together and chop
the butter with them. Add the liquid, roll and fold
four times. Bake in a hot oven.

ROAST GOOSE.

A young goose four or five months old is the best.
Singe, remove the pin feathers, then wash in warm
soap suds to cleanse it, and open the pores, then draw
it as you would a turkey or chicken. Wash in cold
water and wipe dry inside and ont. Stuff with a
potato stuflSng, sew and truss. Put on a rack in the
pan, cover the breast with slices of fat salt pork.
(The pork fat aids in drawing out the oil.) Place in
the oven for an hour, then take the pan from the
oven and pour off all the fat, dredge with flour. When
the flour is brown, add a little hot water; baste often.
Cook until brown and tender. Make a gravy from
some of the fat in the pan, flour and hot water, season
to taste. Serve with apple sauce.

POTATO STUFFING.

1 cup mashed potatoes.
1 tablespoonful of onion

chopped fine.
1 tablespoonful of sour
apples chopped fine.

y^ teaspoonful sage.
^ teaspoonful saft.
% teaspoonful pepper.

POULTRY. 107

ROAST TAMB DUCK.

Singe, clean, remove the crop, oil bag, legs, en-
trails. Stuff, truss and dredge with flour, salt and
pepper. After they have been in a hot oven for ten
minutes, add a little hot water to the pan, and baste
often. Boast thirty minutes, if liked rare, and forty-
five minutes, well done. Stuff with a potato or bread
stuffing, or with celery and apples. Serve with an
olive or bread sauce.

OTST£R STUFFING.

2 cups of oysters. % teaspoonful pepper.

1 cup bread crumbs. 1 tablespoonful lemon juice.

2 cups oi oysiers.
1 cup bread crumbs.
1 teaspoonful salt.

Pick over and wash the oysters. Mix with the
crumbs and seasonings, and stuff any kind of poultry.
Turkeys are the best stuffed with oysters.

CHESTNUT STUFFING.

Cut a cross in the shells of one quart of the large
chestnuts. Place them in a pan with a teaspoonful
of butter and bake in a hot oven until the shells break
open. The skin will come off with the shell. Remove
from the shell and cook in boiling water with one-
half teaspoonful salt until tender. While hot, mash
a few at a time through a colander or potato press.
Season with two tablespoonfuls of melted butter, salt
and pepper, and moisten with one-half cup of stock.

KOCET UOUNTAIH COOK BOOK.

GAME.

CAKVASBACK AMD REDHEAD DUCKS.

Pick, singe, draw them, leaving on the head. Cut
an opening to remove the crop, and through it draw
the head and neck, letting the head come out at the
back between the drumsticke. Tie firmJy in place.
With a bowl of cold water wipe out the inside and out-
aide. Cut off the wing at the second joint. Sprinkle
the inside with salt and pepper, dredge the outside
with flour, salt and pepper, and cover with thin strips
of salt pork. Put inside of the duck a teaspoonful of
currant jelly, a sour apple, quartered and cored, or
a couple of sticks of celery, cut in pieces. Place in
the baking pan with a little hot water, and bake in a
very hot oven for fifteen to twenty minutes. "Wild
ducks should be served rare and very hot. Serve
fried hominy and currant jelly with the ducks.

The canvasbadis have a purple head and silver
breast and are in season from September to May.
The redhead ia often taken for it.

SALHI OF DUCK OR GAHB.

Cut the game in small pieces, put them in a liot

oven for five minutes to start the juices. Put in a

sauce pan two tablespoon fuls of butter, one-fourth

pound of salt pork cut in dice one tablespoonful of

onion and carrot chopped fine, one-fourth teaspoonful

d one bay leaf, ten peppercorns.

38, stirring often, then add one

ir; let it brown, then add two

Jc. Cook very slowly for tiiirty

6AMB. 109

minutes, strain, add one-fourth cup of madeira and
the pieces of game, cover and cook slowly for forty
minutes, garnish with croutons and truffles. The
truffles should be added five minutes before the salmi
is done. Cooked game can be used. Simmer only for
ten minutes after it is added to the sauce.

LARDED GROUSE.

Draw, wipe clean, inside and out, lard the breast,
and truss. Kub with softened butter, dredge with
flour, salt and pepper. Roast for twenty-five minutes.
Serve with bread or olive sauce.

POTTED PIGEONS.

Clean and truss them, dredge with flour, salt and
pepper. Place them in a stew pan on slices of bacon,
the breasts up. Add a carrot and onion cut in dice.
Cover with stock or hot water. Let them simmer un-
til they are tender. Serve each pigeon on a thin slice
of buttered toast. Make a gravy and pour around
them. Melt two tablespoonfuls of butter, stir into it
one of flour, gradually stir in the liquor and vegeta-
bles left in the boiler, season to taste with salt and
pepper.

ROAST PIGEONS OR SQUABS.

To roast they should be young. Draw, clean and
truss them, tie thin slices of bacon or salt pork over
the breasts, dredge with flour, put a small piece of
butter inside. Eoast from fifteen to twenty minutes,
baste with butter, and a very little hot water. Or
they can be split down the back, and covered with
slices of pork or pieces of butter, dredged with flour

110 ROCKT MOUNTAIN COOK BOOK.

and roasted in the oven. Serve on slices of toast,
garnish with parsley, shoe string, French-fried or
Saratoga potatoes.

SQUABS IN CASSEROLE.

Truss for clean squabs in the same manner as a
chicken is dressed for roasting. Roll in flour and
brown in hot fat Place in a casserole. Add a cup
of chicken or veal broth. Salt and pepper as needed.
Let cook thirty minutes.

Parboil one cup of potato balls and let brown in
the fat where the squabs were browned. Peel eight
mushrooms. Break in small pieces and brown in the
fat. Then add to the squabs and cook about twenty
minutes. Add one-half cup of cream and thicken
with a little flour. Sherry or madeira may be added.
Serve in the casserole.

QUAILS BROILED.

Split down the back. Rub with melted butter,
broil over hot coals for eight minutes. Serve on
slices of buttered toast, season with butter, salt and
pepper.

QUAILS ROASTED.

Draw them and wipe inside and out with a cloth
and cold water. Truss, letting the legs sta,nd up. Tie
around each one a thin slice of salt pork or bacon.
Bake in a hot oven for twenty minutes; baste fre-
quently with butter and a little hot water. Serve
on slices of toast. Season with a little salt, pepper
and the melted butter in the pan. A very nice way is
to lo/rd thenu

QAMB. Ill

WOODCOCK ROASTED.

Dress, wipe clean inside and out, cut off the feet,
tie the legs close to the body. Skin the head and neck
and tie the peak under the winds. Tie thin slices of
pork or bacon around them. Bake in a hot oven for
ten or fifteen minutes. Baste with butter. Clean
and cook in boiling salted water the hearts and livers,
then pound to a paste, season with salt and pepper.
Butter thin slices of toast, large enough for one bird,
cover with the paste, place the birds on the toast,
moistening them with the butter in the pan. Garnish
with watercress or pieces of parsley.

VENISON ROASTED.

It should be wiped clean with a cloth and cold
water, cover with strips of salt pork and roasted the
same as beef or mutton, allowing twelve to fifteen
minutes to a pound. Serve with; currant jelly sauce
and a simple salad.

VENISON STEAK.

Venison steak is cooked the same as beefsteak,
serving currant jelly with it or around it on the plat-
ter, forming a sauce. The roasting pieces are the sad-
dle and haunch or leg. Steak is cut from both.

ROASTED PARTRIDGE.

Patridges have a white meat and should be well
done. Dress and truss, cover with thin slices of salt
pork, dredge with flour. Bake about forty-five min-
utes, basting often with hot water and butter. Place
on a hot platter, and surround with coarse crumbs of
bread fried in butter, and serve with it a bread sauce.

112 ROCKT MOUNTAIN COOK BOOK.

STKWED PIGEONS.

Clean and wipe the pigeons dry. Make a stuffing
of half a cup of pitted olives with the livers chopped
fine, a tablespoonful each of finely chopped onion and
parsley. Moisten two cups of stale bread crumbs with
two tablespoonfuls of melted butter and a little hot
water. Season with a tablespoonful of salt, one^-
fourth teaspoonful of paprica and a tablespoonful of
currant jelly. Stuff the pigeons, and truss well with
twine. Place in a saucepan two tablespoonfuls of but-
ter. When hot, brown the pigeons in it, then stir into
it two tablespoonfuls of flour, and gradually three
cups of boiling water. When smootii, add a small
onion, two carrots and two stalks of celery, one tea-
spoonful of salt, six peppercorns. Cook very slowly,
tightly covered, for one hour and a quarter, or till
they seem tender. Serve the pigeons on slices of toast.
Strain and thicken the gravy and serve separately.

PIGEONS IN CASSEROLE.

Clean and truss the pigeons. Brown in hot but-
ter. Place them in a casserole, pour what butter is
left from the sauce pan around them with a table-
spoonful each of chopped onion, celery and carrot,
and a teaspoonful of salt. Pour in a half cup of dry
white wine. Cover and cook in the oven for one
hour. Serve on slice of toast that has been moistened
with the sauce from the casserole. Gkimish with
parsley. Served with orange and lettuce salad.

HOT PIGEON PIE.

Bone the pigeons. Brown in butter. Put on to
stew with sliced onions, carrots and two stalks of

GAME. 113

celery cut in hdf-inch pieces, salt and pepper. Stir
into the butter, after the pigeons are removed, two
tablespoonfnls of flour ; mix till smooth, add two cups
of hot water gradually, replace the pigeons and cook
slowly till tender; then pour into a baking dish, cover
with puff paste, with slits cut in the center for the
steam to escape. Bake in a hot oven twenty-five min-
utes.

114 KOCKT MOUNTAIN COOK BOOK.

ENTREES.

Eiitr6es are served between courses, and for regu-
lar course.

CROQUETTES.

Croquettes are made of nearly all kinds of meat,
fish, vegetables, cheese, eggs and nuts. When shaped
flat like a chop they are called cutlets. To prepare
them the materials should be cooked tender, well
seasoned and finely chopped (a meat chopper is best
to use for meat croquettes), mixed together with a
creamy sauce, moulded, rolled in bread or cracker
crumbs, dipped in slightly beaten egg, rolled in
crumbs again (this prevents the fat from getting in-
side), and fried a rich brown in clear smoking hot fat.
They are usually surrounded with a sauce or peas.
If not, should be garnished with celery tips, parsley,
watercress or small leaves of lettuce.

CHICKEN CROQUETTES.

An old chicken can be used. They are cheaper
than young ones, and the flavor is better. Clean the
chicken well, and plunge in a kettle of boiling salted
water. Place the kettle on the stove where it will
have a slow cooking. Add to it one good-sized onion
cut in slices, eight peppercorns, two or three roots of
celery, or a few of the outside stalks (celery seed
may be used in place of celery). A small amount of
thyme and bay leaf can be used if desired. Let cook
until tender. Remove from the liquid and when old
chop fine and mix with a cream sauce. The liquid

BNTRSSS. 115

should be strained and when cold remove tiie fat and
use for the sauces. YeciL or lamb can be cooked in
this way for croquettes.

SAUCE FOR CROQUETTE MATURE.
All Croquettes Are Mixed With a Sauce.

V^ teaspoonful salt.
% teaspoonful pepper.

1 cup milk, cream or stock.

2 tablespoonfuls butter.

3 tablespoonfuls flour.

A dash of nutmeg can be used. When stock is
used, take one-half cup of milk or cream. Scald the
cream, milk or stock in a double boiler, melt the but-
ter in a sauce pan, stir into it the flour and seasonings.
When smooth, add it to the scalded milk. Cook ten
minutes, stirring frequently. Add it to the chopped
mixture, and when cool mould in shape, and dip first
in crumbs, then in ^g, then in crumbs again. When
meat is used, allow about one-half as much sauce as
meat It is well to add the sauce to the meat gradu-
ally, so as not to get the mixture too thin. It should
be as thin as possible to mould. The beauty of a
croquette is to have it creamy inside.

TO PREPARE THE EGG AND CRUMBS FOR CROQUETTES.

Beat the egg slightly until it is thoroughly mixed.
Add to it two tablespoonfuls of cold water or milk.
Put the bread or crackers through a meat grinder, or
roll them. Always sift them. Bread should be thor-
oughly dry before rolling.

TO MOULD CROQUETTES.

Take a tablespoonful of the mixture, roll lightly
between the hands in a ball, roll the ball lightly in

116 ROCKY MOUNTAIN COOK BOOK.

bread crumbs and mould with the hands in any shape
you like. Dip in the egg, and see that all parts are
covered (this prevents the fat from getting inside),
lift out on the blade of a knife and again roll in the
crumbs. Set aside if possible fuly one hour, before
frying. Croquettes can be made up the day before
frying if kept in a cool place and covered.

TO FRY CROQUETTES.

Have a good, clean fat. Let it become smoking
hot. It can be tested by a piece of bread. If it colors
while counting twenty it is right. Place four or five
at a time in the frying basket, plunge in the hot fat
and cook until brown. Remove them to a soft paper
to drain. Have the fat smoking hot each time before
immersing the basket. Croquettes can be fried with-
out the basket, it being much more convenient to
use it.

SWEETBREAD CROQUETTES.

Clean the sweetbreads. Cook in boiling salted
water with two tablespoonfuls of lemon juice (or one
tablespoonful to each pair) until tender. When cold
cut in small cubes and mix with sauce. Add one
beaten egg to the sauce five minutes before removing
from the stove. A couple of tablespoonfuls of finely
chopped chicken can be used with the sweetbreads.
Chicken or veal stock can be used with the milk to
make the sauce, or the milk used alone.

MUSHROOM CROQUETTES.

Peel the mushrooms, break in small pieces. Cook
in sauce pan with two tablespoonfuls of water tod a

ENTREES. 117

litte salt. Let boil for five minutes, drain from the
liquid and use it with cream to make the sauce. Add
one ^g to the sauce. Mushrooms and sweetbreads
are often used together. Chicken may be added to
either the sweetbreads and mushrooms.

NTJT CROQUETTES.

Brazil, English walnuts or pecans can be used.
One cup of chopped chicken or veal, one-half cup of
nuts chopped fine. Mix with sauce.

EGG CROQUETTES.

Cook eggs in water, just off the boil, for thirty
minutes. When cold remove from the shell. Chop
the whites fine, sift the yolks, mix together with one
egg slightly beaten. Season with salt and pepper
and finely chopped parsley or chives. A few cooked
mushrooms can be added. Mix with heavy white
sauce. Set aside until cold, then mould, dip in the
crumbs and egg. Fry. Serve with a white sauce
alone or add a few peas, small beans, mushrooms or
asparagus tips.

CHEESE CROQUETTES.

One-half cup grated Parmesan cheese, one cup
American cheese, grated or cut in small pieces, mix
together with a slightly beaten egg. Season with one-
fourth teaspoonful of paprica, one-half teaspoonful of
salt, mix with heavy white sauce. When cold, shape,
dip in crumbs, egg and crumbs again. Fry. These
are very nice to accompany a Balad. They can be
made with only American clieese.

118 ROCKY MOUNTAIN COOK BOOK.

RICE AND CHBBSB CROQUETTSS.

Melt one tablespoonful of butter. Stir into it one
of flour and one-third cup of milk, one-fourth tea-
spoonful of salt, paprica. Stir until smooth then add
one-fourth cup of grated cheese and one cup of cold
boiled rice (boiled so as to leave the grains whole, but
well done). When cold form in croquettes. Beat
one egg, add a tablespoonful of water, brush over the
croquettes thoroughly with the egg, roll in sifted
bread crumbs and fry in deep fat

HOmNY OR RICE CROQUETTES.

Add to one cup cooked hominy or rice while warm
one teaspoonful of sugar, the beaten yolk of an egg, a
little hot milk or cream to moisten, one-fourth tea-
spoonful of salt, or moisten with a little tomato sauce.
After shaping, press a cavity in the center of each and
put in half a teaspoonful of jelly or marmalade.
Close the rice over it, mould, dip in crumbs and egg,
the same as other croquettes. These croquettes are
nice to serve with game.

Com Meal Mush. — Sliced in plain or fancy
shapes, dipped in crumbs, egg and crumbs again and
fried in deep fat, is served witii game. Before the
mush is quite cool it can be molded in croquette
shapes, crumbed and egged.

MACARONI AND SPAGHETTI CROQUETTES.

Break in small pieces, plunge in boiling salted
water, cook until tender, drain, cool, then cut in small
rings. Add to each cupful one tablespoonful of
grated cheese, one-fourth teaspoonful of paprica and

ENTREES. 119

mix together with a very little heavy white sauce, just
enough to hold the mixture together. When cool
mould and dip in crumbs, egg and crumbs. Serve
with tomato, poulette or mushroom sauce.

OYSTER CROQUETTES.

Pick over carefully, so as to remove all pieces of
shell. Kinse through a strainer. Allow them to cook
five minutes in their own liquor. Drain. When
cool cut in small pieces. Mix with a sauce made of
one-half cream and the rest of liquid the oysters were
strained from. Melt two tablespoonfuls of butter in
a sauce pan, add to it three tablespoonfuls of flour,
one-fourth teaspoonful salt, a speck of pepper. When
smooth stir into it gradually the oyster liquor, then
the cream. Cook for ten minutes, stirring often, then
add a slightly beaten egg. Cook five minutes, mix
with the oysters ; when cold, egg and crumb. Serve
with cream or shrimp sauce.

SHAD ROE CROQITETTES.

Cook the roe in boiling salted water, with one
tablespoonful of lemon juice, for twenty minutes.
Drain, cut in fine pieces, mix with the heavy white
sauce that has had one egg added to and cooked in it
for five minutes. Season with salt and pepper. When
cold, mould, egg and crumb. Serve with HoUandaise
or cucumber sauce.

LOBSTER CUTLETS.

These can be formed in the shape of a croquette
or cutlet. Buy a cooked lobster, remove the meat, cut
in fine pieces, mix with the heavy white sauce that

120 ROCKY MOUNTAIN COOK BOOK.

has an egg cooked in it for five minutes, mould and
crumb. Fry. Stick into the small end of the cutlet
a claw. Serve surrounded with peas, a white or Hol-
landaise sauce.

Salmon Cutlets. — ^Are made in the same way, with
the addition of lemon juice and a little chopped pars-
ley. White fish can be used the same.

CLAM CROQUETTES.

One cup of minced clams drained from the liquid.
Mix with heavy white sauce made of half cream and
half the liquor from the clams. Season with salt and
pepper. When cool, mould, egg and crumb. Serve
with Beamaise or tartare sauce.

SWEET AND WHITE POTATO CROQUETTES.

Two cups hot, well-mashed potato, one tablespoon-
ful of butter, a little pepper, one teaspoonful salt, a
little celery salt, a few drops of onion juice, one tea-
spoonful of chopped parsley, the beaten yolk of an
egg, add a little cream or milk if not moist enough to
mould. Roll in crumbs and egg and crumbs. Fry
in smoking-hot fat

POTATOES IN SURPRISE.

Use for these sweet or white potato croquette mix-
ture. Take one tablespoonful and mould it flat in the
hand, about half an inch thick. Drop into the center
of it one teaspoonful of creamed chicken, mushrooms
or sweetbreads that have been highly seasoned, fold
the potato over it and mould, egg and crumb, like
other croquettes. Serve with poulette sauce.

ENTREES. 121

CELERY CROQUETTES.

Cut well-cleaned celery in very small pieces, cook
until soft in boiling salted water. Drain, mix with
a heavy sauce made by melting two tablespoonfuls of
butter and stirring into it four tablespoonfuls of flour,
one-half cup of the water drained from the celery
and one-half cup of cream, one-fourth teaspoonful
salt Cook for ten minutes, stirring, then add a
slightly beaten egg. Cook five minutes, mix with the
celery, mould, e^ and crumb. These are delicious
served with the roast or game course.

TO PREPARE MUSHROOMS.

Mushrooms contain almost as much nutrition as
meat. The simplest way of cooking mushrooms is the
best. Sherry and madeira are sometimes used with
them for flavoring, but to many their flavor, alone, is
far preferable. They decay quickly and should not
be used unless fresh. Use silver knife for peeling.
Wash them, remove the stem and peel the caps. The
stems can be boiled separately and the water used to
flavor sauces or soups.

Saute Mushrooms. — Cut or break the caps in
pieces, put them in a sauce pan or chafing dish with
some butter. Let cook in the butter for ten minutes.
Season with salt and pepper and a little sherry if you
like. Serve on toast.

CREAMED MUSHROOMS.

Break the caps in small pieces. Cook with a very
little water for five minutes, then add one-half cup of
cream that has had a tablespoonful of flour mixed

122 R0CK7 MOUNTAIN COOK BOOK.

with it, one-fourth teaspoonf ul of salt and a little pep-
per, add a tablespoonful of butter. Cook ten minutes.
This amount of cream and seasoning for one pound of
fresh mushrooms. Serve on toast, or as filling for
patty cases, timbale cases or bake ten minutes in ram-
quin dishes, covered with buttered crumbs.

MUSHROOMS A LA POULSTTE.

Stew the mushrooms in a little water with a table-
spoonful of butter. Season with salt and pepper.
When tender add a little chicken stock and cream and
the beat^ yolks of two e^. Stir until it thickens.
Serve at once.

BROILED MUS^OOMS.

The largest size should be used for broiling. Peel
them and remove the stem, brush over with melted
butter, broil as you would steak, for about five min-
utes. Place on buttered toast, season with salt, pep-
per and butter and a little chopped parsley.

MUSHROOM SOUFFl£

2 tablespoonfuls butter.
2 tablespoonfuls flour.
H cup mushroom liquor.

^ cup cream.

% cup chopped mushrooms

3 eggs.

Salt and pepper.

Melt butter. Stir in it the flour and slowly the
mushroom liquor and cream and seasonings. Beat the
yolks slightly. Stir into the sauce. Cook for two or
mreemmutes. Add the mushrooms. Remove from
\vL.r' T.^^^ '^^^*^y ^1 a^d the stiffly beaten
rn of\.. . '""Z buttered baking dish. Set in a
pan of hot water for one-half hour. Serve at once.

ENTREES. 123

CORNHEAL SOUFFLE.

1 cup milk.

114 cup oommeal.

2 eggs.

% teaspoonful salt.

Scald the milk. Stir in it the meal. Stir until
smooth. Then cook a little. Add the salt and well
beaten yolks. Fold in the stiffly beaten whites. Bake
for thirty minutes setting in a pan of hot water.

TO PREPARE CALF'S BRAINS.

Soak for an hour in cold water, then cook slowly
in boiling water for twenty minutes with a tablespoon-
ful of vinegar or lemon juice. Slice of onion, a
little thyme, bay leaf, salt and peppercorns. Place
again in cold water to blanch, remove the skin and
fibers and cook by any of the receipts given for sweet-
breads.

CHICKEN SOUFFLE.

2 tablespeenfuls butter

2 tablespoonfuls flour.

2 cups milk or part chicken

stock, 2 cups finely

chopped chicken.

% cup fine bread

crumbs, salt, pepper
and onion juice.

3 ^KS.

Melt the butter. Stir into it the flour and season-
ings. Add gradually the milk or stock, then the bread
crumbs. Add the egg yolks slightly beaten and the
chopped chicken. Fold in the stiffly beaten whites.
One-half cup of chopped mushrooms may be added.
Bake setting in a pan of hot water until firm.

CHICKEN A LA DUXELLE.

For a chicken weighing three pounds use two cups
of stock or water, two tablespoonfuls butter, two
tablespoonfuls fiour, one teaspoonful chopped parsley,

124 ROCKY MOUNTAIN COOK BOOK.

a few drops of onion juice, one teaspoonful lemon
juic5e, one teaspoonful salt, pepper, crumbs. Cut the
chicken as for fricassee, sprinkle with the salt and
pepper. Melt the butter, add the flour and season-
ings, gradually the stock, stirring all the time, dip the
chicken in the sauce, then roll in fine crumbs, sprin-
kle over lightly with salt and pepper, place in baking
pan. Cook thirty minutes in hot oven. Serve with
Bechamel, mushroom or poulette sauce. Garnish
with thin pieces of toast cut in fancy shapes.

PRESSED CHICKEN.

Boil an old chicken in as little water as possible
until the meat slips from the bones. Remove the
skin, pick the meat apart, remove all the fat. Season
the liquor highly with salt, pepper and celery salt, or
cook a few stalks of celery with the chicken. Cook
down to one cup. Butter a mould ; decorate it with
slices of hard-boiled egg, trufiles, sliced pickles and
olives, if liked. Pack the meat in, mixing the light
and dark. Over each layer of meat pour some of the
liquor, until all is used. Set away until cold, with
a weight on top. When ready to serve remove from
the mould. Garnish with lettuce, parsley, watercress,
hard-boiled eggs cut in halves, radishes or olives.

CHICKEN A LA KING.

Melt four tablespoonfuls of butter. Add one-half
green pepper chopped fine and cook about five ^min-
utes, after letting the butter brown. Add two level
tablespoonfuls of flour, and one-half teaspoonful of
salt and cook until frothy. Then add two cups of
cream and stir until the sauce thickens. Set over hot

BNTREES. 126

water and add a half cup of cooked mushrooms cut in
small pieces. Add two and a half cups of cooked
chicken in cubes. Serve on toast

SCALLOPED CHICKEN OR TURKEY.

Take equal parts of cold chicken or turkey and
boiled rice or macaroni. Put in layers in a baking
dish, cover with poulette or tomato sauce, well sea-
soned. Cover with buttered crumbs. Bake until the
crumbs are a rich brown.

CHICKEN TIMBALE.

Chop the meat from the breast and second joints
of an imcooked chicken by passing it through the meat
chopper several times. To one cup of the meat add
five eggs, one at a time, beating them in thoroughly.
Then add one teaspoonful salt, one-eighth teaspoonful
pepper, a little celery salt and one-half cup of fresh
mushrooms, if convenient. They can be omitted.
Two cups of heavy cream. Decorate a well-buttered
mould with slices of hard-boiled egg or truffles. Turn
in the mixture and cover with a buttered paper. Cook
standing in a pan of hot water until the center feels
firm to the touch, from thirty to forty-five minutes.
It can be cooked either on top of the stove or in the
oven. Do not let the water boil. Put the bones of
the chicken on to cook in cold water enough to cover,
season highly with soup seasonings and cook slowly
on the back of the stove for three hours. Reduce the
stock to one cup, strain and use with one-half cup of
cream thickened with two tablespoonf uls of flour that
has been added to two tablespoonfuls of melted but-
ter. Season to taste and pour around the timbale
when ready to serve.

lae BOCET MOVNTAIN COOE BOOK.

Individual Moulds. — Can be decorated with hard-
boiled egga, cut in fancy shapes, truffles, pickles or
peas, and fiUed with the same mixture. Cook from
fifteen to twenty minutes.

Macaroni Timbale. — Cook until tender in boiling
salted water long sticks of very fine macaroni or spa-
ghetti. When soft lay carefully on a napkin to cool
Butter well a mould, wind the macaroni around it,
pressing it gently into the butter to hold it, then fill
up carefully with the timbale mixture.

HONBYCOHB TIHBALB.

Cook in boiling salted water the largest-size maca-
roni. When tender remove to a doth to cool, then
cut in pieces one-half an inch long. Butter a dome-
shaped mould or bowl thickly, cover it with the maca-
roni by sticking each piece into the butter, one at a
time, as closely together as possible. Fill with the
chicken timbale mixture.

HACAROHI Ain> CHEESE TIMBALE.

Line the mould with cooked macaroni and fill
with the following mixture : One cup of cooked mac-
aroni, cut in small pieces, one-half cup of grated
cheese. Stir these into a sauce made by melting two
tablespoonfuls of butter, stirring into it two table-
spoonfuls of flour, one cup of milk. When smooth
lalf teaapoonful salt and paprica. Stir in
slightly beaten, mix with the macaroni and
11 up the monld and poach in hot water until
irve surrounded by a white sauce.

ENTREES. 127

TURBAN OF MACARONI AND HAM.

Let three-fourths of a cup of macaroni boil rap-
idly in salted water till tender, drain, rinse in cold
water and cut in small pieces, mix with the macaroni
one-half cup of chopped ham, one-half teaspoonful of
salt, a little paprica, three beaten eggs, one cup of
milk or thin cream. Turn in buttered moulds and
bake, setting in a pan with a little hot water until the
mixture feels firm to the touch. Let cool a few min-
utes. Turn from the moulds and surround with a
tomato or white sauce.

HAM TIMBALES.

Soak one tablespoonful of fine bread crumbs in
one cup of thin cream for half an hour, then add two
well-beaten eggs, one cup of finely chopped cooked
ham, one-half cup of milk, one-half teaspoonful of
mustard and one-fourth teaspoonful of salt. Turn
into well-buttered timbale moulds, or use one large
mould. The moulds can be decorated with slices
of hard-boiled eggs cut in fanciful shapes. Cook,
setting the moulds in a pan of hot water till the cen-
ters are firm. Serve with a white sauce.

HAM MOUSSE.

1 tablespoonful granu-
lated gelatine.
Va cup cold water.
% cup hot cream.
l^ cup cream.

2 cups finely chopped
boiled ham.

1 teaspoonful mixed mus-
tard.

l^ teaspoonful salt.

Soften gelatine in cold water. Add hot cream,
mustard and salt. Stir this into the ham. When
slightly thick add the half cup cream whipped. Then
turn into mold. Serve cold. Surround with mayon-

5

128 ROCKY MOVNTAnr COOK BOOK.

naise dressing that is partly whipped cream. Add
chopped olives and pickles to the sauce or horseradish.

BOUBANS.

1 lb. of cooked chicken I ^ cup of butter,

breasts (2 cups). | ^ cup of salt pork.

Put the meat and pork through the grinder, add
to it three eggs, beating in one at a time until smooth
and light, add a teaspoonful of onion juice and one
of salt, pepper to taste, add one-half cup of the liquor
the chicken was boiled in, cook in well-buttered
moulds, either one large one or small ones, as you
would a timbale. Serve with a sauce made of one-
half-cup of chicken stock, one-half cup of cream and
one-half cup of canned mushrooms, seasoned and
thickened with two tablespoonfuls of flour that has
been added to two tablespoonfuls of melted butter.

ASPIC JELLY.

1 fowl.

1 shin of beef.
1 knuckle of veal.
5 cloves.

1 bay leaf.

2 tablespoonfuls salt.
lYji packages of gelatine.

2 large onions.

3 carrots.

4 stocks of celery.
2 turnips.

1 cup of sherry or madeira.
6 peppercorns.

The wine can be omitted. Put the meats in a ket-
tle just covered with cold water and simmer for five
hours. An hour before removing from the fire, add
seasonings and vegetables that have been browned in
marrow from the soup bone or butter, strain the
stock ; it should be cooked down to two quarts. When
cold remove ail the fat, and stir into it the beaten
whites of two eggs, clear as you would clear soup

ENTREES. 129

stock, then add the gelatine, which has been softened
in cold water. Aspic jelly can be made from any
soup stock by clearing it and adding gelatine.

*

TO MOULD IN ASPIC JELLY.

Pack the mould in a pan of broken ice ; have it set
in the pan firm and straight; pour in a little of the
jelly; when firm, garnish with hard-boiled eggs, vege-
tables, macaroni, nuts, olives, pickles, truffles, all cut
in fancy shapes. Fasten each piece in place with
a few drops of jelly, and when hard, add a little more
jelly to cover. Then place whatever you wish to
mould in the center carefully, pour in a little more
jelly to hold it ; when hard fill up the mould with the
jelly. To decorate on the sides, dip the ornaments in
the jelly and place on the sides after the mould is very
cold. AH kinds of meat, game or fish can be moulded
in this way, either in one large mould or in individual
moulds. A whole tongue is very nice moulded in
Aspic.

TO UNMOULD JELLT.

Dip the mould quickly in warm water, put the
dish over it and invert dish and mould together ; gar-
nish with some of the jelly cut in small pieces, parsley
or any green. Nasturtiums, with the leaves, make a
very effective garnish.

CHICKEN CHARTREUSE.

Mix finely chopped cooked chicken (or any meat)
that has been highly seasoned, with a cream, or pou-
lette sauce, or left-over sauce from the meats ; line a
well-buttered mould with hot cooked rice an inch

130 ROCKY MOUMTAIH COOK BOOK.

thick, fill the center with the meat and cover the top
with rice, cover the mould and cook standing in hot
water for forty-five minutes. Serve surrounded by a
tomato sauce. A very nice way of using up leftovers.

CHICKEN TBKRAPIlf.

•To be cooked on the chafing dish or over hot water.
Cut one cold chicken and one parboiled sweetbread
quite fine ; make one cup of cream sauce by using two
tablespoonfuls of butter melted, adding to it two of
fiour, one cup of thin cream; season with salt and
pepper, then put in the meat; when heated, add the
yolks of two beaten eggs ; cook five minutes, then add
a wine glass of sherry or madeira. Serve.

MOCK TBRRAPIN.

2 ducks.

1 pound calf's liver.
1 onion.

3 stalks celery.

2 doves.

1 tablespoonful salt.
6 peppercorns.
Sprig of parsley.

Clean the ducks and put them on to cook in boil-
ing water with the liver and seasonings ; cook slowly
until tender ; remove from the kettle when cold. Cut
ducks and liver in dice, mash the hard-boiled yolks of
six eggs to a smooth paste, add gradually a cup of
thick cream, melt three tablespoonfuls of butter in a
sauce pan, add two tablespoonfuls of flour, one-half
cup of milk, stir until smooth, gradually stir in the
egg yolks and cream, stir constantly until it reaches
the boiling point, season with salt and pepper, then
add the meat, heat and serve.

ENTREES. 131

CHICKENS, PIGEONS OR GAME OF ANY KIND IN

CASSEROLE.

Singe and draw them ; wipe dry ; saute to a rich
brown in frying pan, using butter, bacon or pork fat;
then place in a casserole; add to the fat in the pan
two tablespoonfuls of flour and two cups of stock,
chicken, veal or beef stock ; season with salt, pepper, a
teaspoonful of parsley or cloves, chopped fine, a half
teaspoonful of onion juice. Cook the sauce for a few
minutes. Turn it into the casserole, put on the cover
and cook slowly in the oven about two hours, accord-
ing to the tenderness of the fowl or game. Skin off
the fat, and if game, add half cup of stoned olives
that have been heated, or two tablespoonfuls of capers.
Serve in the casserole,

CHICKEN LIVERS.

Put in the chafing dish or sauce pan (over the
fire) two tablespoonfuls of butter. When hot add
the livers cut in pieces. Turn them to brown on all
sides, dredge with flour, add a cup of stock after they
have been cooking five minutes ; season with salt and
pepper, add one-fourth cup of madeira or sherry, a
few stoned olives. Serve on toast

Chicken Livers may be cooked in butter until
brown, sprinkled with flour, add cream and season-
ings.

SALMI OF DUCK OR GAME (Mrs. Lincoln).

Cut the meat from cold roasted game or duck into
small pieces. Break up the bones and remnants,
cover with stock or cold water, add a pinch of herbs,
two cloves and two peppercorns. Boil down to a cup-
ful for a pint of meat. Fry two small onions cut fine

132 ROCKY MOUNTAIN COOK BOOK.

in two tablespoonfuls of butter till brown, add two
tablespoonfuls of flour, stir till dark brown. Strain
the liquor in which the bones were boiled and add it
gradually to the butter and flour; add more salt if
needed, one tablespoonful of lemon juice, two table-
spoonfuls of Worchestershire sauce and the pieces of
meat. Simmer fifteen minutes; add a dozen mush-
rooms and a glass of claret, if you like, or the juice of
a sour orange. Serve hot on slices of fried bread.
Garnish with parsley and slices of orange, or serve
canned peas in the center with the meat on toast
around tiiem.

MEAT PIB.

Cut cold-cooked meat into thin slices, remove all
the gristle, put in baking dish, cover with gravy or
tomato sauce. Season welL Spread a crust of
mashed potato over the meat, brush over with beaten
egg and cook in a hot oven for twenty minutes.

MEAT PIB (No. a).

Put layers of cooked sliced meat and potato in a
baking dish (other vegetables can be used if liked) ;
cover with a gravy; season and spread over with a
plain pastry rolled one-half inch thick ; bake in a hot
oven for thirty minutes, or covered with a baking
powder biscuit dough.

BEEF LOAF.

Put through the meat grinder two pounds of beef
from the top of the round. Add one half cup of
cream, the yolks of two eggs and the white of one,
one-fourth cup of melted butter, two teaspoonfuls of
salt, one-half teaspoonful of sage, one-fourth tea-

t

ENTREES. 133

spoonful of pepper. Pack solidly in a bread pan and
bake from thirty to forty minutes. When cold, slice
thin, garnish with sliced pickles or olives.

NUT LOAF.

1 egg*

1 cup tomato pulp.
1 cup peanut meats.
14 cup walnut meats.

14 cup butter or fat.
1 cup soft bread crumbs.
^ cup milk.
Salt, pepper.

Soak the crumbs in the milk for half an hour,
add the beaten egg, softened butter, tomato, nuts, sea-
sonings. Make in loaf. Bake, basting with melted
butter, bacon or salt pork fat.

SPANISH RICE.

Cut cooked mutton or lamb in thin slices or cubes.
Place in a baking dish a layer of meat, sprinkle light-
ly with salt and pepper and cover a quarter of an
inch thick with cooked rice, then with tomato sauce,
and so on until the dish is full. Spread buttered
crumbs over the top ; bake in a quick over for twenty
minutes.

RAGOUT OF MUTTON OR LAMB.

Two pounds from the neck of mutton or lamb, cut
in inch pieces. Put two tablespoonfuls of butter into
a frying pan, add one onion cut in thin slices, one
good-sized carrot sliced, and the meat well browned,
being careful that it does not bum ; then stir in two
tablespoonfuls of flour and gradually add a cup and a
half of water, teaspoonful of salt, one-fourth tea-
spoonful of pepper, tie in a piece of muslin a sprig
of parsley, half a bay leaf and a clove (remove be-
fore serving). Cover closely and simmer for two

134 ROCKY MOUNTAIN COOK BOOK.

hours. Add one-half can of peas ten minutes before
serving. This can be cooked in a casserole dish.

Cooked WAiiton or lamb may be prepared in the
same way, cooking slowly one hour.

LIVER LOAF.

Put a calf s liver through the meat grinder, sea-
son lightly with salt, pepper, a dash of cayenne and
nutmeg and three eggs, one-fourth cup of melted but-
ter ; mix well together, put into a well-buttered mould
or bread pan, bake standing in a pan of hot water
for one hour. Serve cold, garnishing with slices of
hard-boiled ^g and pickles or olives. Or serve hot
with a brown sauce.

TO BROIL VENISON STEAK.

Cover with melted bviter, and then broil as you
would other steaks. Season with salt, pepper and
butter, or cover with maitre d'hotel sauce. Serve at
once.

SWEETBREADS A LA TOURAINE.

Parboil two sweetbreads; melt three tablespoon-
fuls of butter, saute the sweetbreads in it with two
good-sized slices of onion and one carrot sliced. When
browned remove the sweetbreads to a baking pan, add
two tablespoonfuls of sherry, one-half cup rich stock,
cook in the oven for half an hour, basting often. Mash
a pint of cooked peas through a sieve, reheat, allowing
the water to cook out of them, season with butter,
pepper and salt, shape into nests (on the platter, one
for each sweetbread). Arrange the sweetbreads in
the nests and pour around them the following sauce :

ENTREES. 135

Saute six fresh mushrooms, cut in strips, in butter;
stir in two tablespoonf uls of flour ; when bbnded with
the butter add a cup of thick cream and the gravy left
in the pan after cooking the sweetbreads. A nest of
the whole peas may be used.

STUFFED SWEETBREADS.

After the sweetbreads have been parboiled trim
and peel. Then stuflF with the following force meat.
One teaspoonful of bread crumbs. One teaspoonful
of chopped nuts. Four mushrooms chopped fine.
Two teaspoonf uls of cream and two of melted butter.

Put in a shallow baking pan. Season with pepper

and salt and a few pieces of butter. Bake quickly

basting with white wine which has in it a little melted

currant jelly. Serve on toast rounds. Garnish with

cress.

HAM PUFFS.

2 cups Water.

4 QggS'

2 cups flour.

IS cups nour.
14 cup finely chopped
cooked ham.

Yg teaspoonful curry powder.

% teaspoonful salt.

A little cayenne of paprica.

As soon as the water boils stir into it the flour;
beat well; stir until the batter leaves the sides; re-
move from the fire; beat in the eggs one at a time;
add the ham and seasonings. Drop the batter from
the tip of the spoon into smoking-hot fat; cook until
brown; drain on soft paper. Serve with white sauce
or cabbage salad.

TERRAPIN.

The best terrapin are the "Diamond Back," from
Chesapeake Bay. Very good ones are taken from Long
Island waters and along the seacoast. The season for
eating them is from Dec^nber to April.

136 ROCKY MOUNTAIN COOK BOOK.

TO PREPARE TERRAPIN.

Drop the live terrapin into boiling hot water ; let
them remain for twenty minutes; remove the skin
from the head and feet by rubbing with a cloth ; wash
in several waters ; then put into fresh boiling water ;
cook until tender. This is shown by pressing the feet
between the fingers. If they are not tender in an
hour's cooking they probably are not good ; the meat
will be stringy and tough. Remove as soon as tender.
When cold cut off the nails, remove the shells, very
carefully take the gall sacks from the liver (if the
sacks be broken, so the liquid touches the liver or
meat, it will give a very disagreeable, bitter taste).
Eemove the entrails, lights, heart, head, tail and
white muscles; separate the pieces from the joints,
divide the meat in pieces an inch and a half long. Do
not break the bones. Place the meat, terrapin eggs
and liver in a stew pan, cover with boiling water and
boil until the meat is ready to drop from the bones.

STEWED TERRAPIN.

Mash the yolks of six hard-boiled eggs to a paste;
mix them with one-fourth cup of butter ; stir this into
two cups of hot cream; cook in double boiler; stir
until smooth; season with salt, paprica and a dash
of nutmeg ; add one quart of the cooked terrapin and
cook for fifteen minutes. Just before serving add
two tablespoonfuls of sherry. Serve in very hot soup
plates.

TERRAPIN A LA NEWBURG.

Put in a double boiler or chafing dish one quart
of terrapin, one cup of cream. "When it is well heat-
ed through add to it the well-beaten yolks of four

ENTREES. 137

eggs, mixed with one cup of cream ; stir until it thick-
ens; season with salt, pepper, paprica and two table-
spoonfuls madeira or sherry just before serving.

COCKTAIL OF LITTLE NECK CLAMS AND OYSTERS.

Chill thoroughly one-half dozen of little neck
clams or oysters for each person ; mix one tablespoon-
ful of lemon juice, one tablespoonful of mushroom
catsup, six drops of tobasco sauce, a little paprica, one-
fourth teaspoonful of salt, two teaspoonfuls of horse-
radish; allow a tablespoonful and a half for each
person. Serve in sherry glasses, grape fruit, lemon
and orange shells, fresh tomatoes or peppers.

BAKED BANANAS.

Select small bananas, pull down a section of the
skin and remove the coarse threads, cover with the
skin and lay them in an agate pan, bake imtil the
skins turn black Remove the pulp from the skin
and cover with a Sultana Sauce.

SULTANA SAUCE.

Pick over and wash one-half cup of Sultana rai-
sins, cook until plump and tender in boiling water,
mix two tablespoonfuls of flour with a cup of sugar
and one-fourth teaspoonful of salt, pour on this one
and one-half cups of boiling water, stir until smooth
and boil for ten minutes, then add the raisins, that
have been drained from the water they were cooked
in, a few gratings of lemon peel and two tablespoon-
fuls of sherry or brandy.

ROCET MOmfTAni COOK BOOK.

FRITTERS.

FKITTEK BATTEB (Hra. Lincoln).

YolkB of two eggB well beaten, add one-half cap of
milk or water and one tablespoonful of olive oil, one-
fourth teaspoonful of salt, one cup of flour, or enou^
to make it a drop batter. When readj to use add the
whites of the ef^ beaten stiff. If intended for fruit,
add a teaspoonful of sugar to the batter ; if for clams,
tripe or meat, add one teaspoonful of lemon juice.
This batter will keep several days.

OYSTER FRITTERS.

Cook the oysters until they are plump; drain
from the liquor (use the liquor instead of milk to
make the batter). Dip each oyster into the batter;
fry until brown in deep fat.

PEACH FRITTERS.

Select lai^, fine peaches ; skin and halve them ;
dip in batter and fry.

CLAU FSIXTBRS.

Chop the clams ; mix with the batter ; drop from
a spoon into the fat. Use some of the clam water to
r in place of the milk.

BAITAHA FRIT3XRS.

nana in two-inch pieces, dip in the bat-
ich brown ; drain on paper. Serve with
luee.

FRIXXSRS. 139

ORANGE FRITTERS.

Slice in half -inch slices, dip in batter and fry the
same as banana fritters.

APPLE FRITTERS.

Pare and core the apple, slice in half-inch slices,
dip in batter and fry. Any of these fritters can be
sprinkled with powdered sugar and served with a
sauce. It is better to steam the apples a few minutes.

VEGETABLE FRITTERS.

Cook the vegetables until tender, cut in small
pieces, dip in the batter and fry.

QUEEN FRITTERS.

Make the same mixture as for cream puffs, drop
from a spoon into hot fat, cook until brown, drain.
Serve with a sauce.

SAUCE FOR FRITTERS.

Mix two tablespoonfuls of flour, one-fourth tea-
spoonful of salt with a cup of sugar ; pour over it one
cup of boiling water, stir and boil for ten minutes;
then add one tablespoonful of creamed butter, two
tablespoonfuls of sherry or madeira, or flavor with a
tablespoonful of lemon juice, nutmeg or the juice of
half an orange and a few drops of lemon juice. Frit-
ters are served as an entree or dessert.

BATTER FOR TIMBALE CASES OR FONTAGE CUPS.

Yolks of two eggs well beaten, half a cup of
water, one-fourth teaspoonful of salt, one tablespoon-

140 ROCKY MOUNTAnf COOK BOOK.

f ul of olive oil, one cup of flour, or enough to make a
thin batter. Let it stand for two or three hours be-
fore using. Have a kettle of hot fat, place the iron
in the fat until it is very hot, or until the fat smokes,
letting the iron heat up with the fat; remove the iron
from the fat and quickly wipe a little of the fat from
the mould ; dip it in the batter until it is coated, place
again in the hot fat, cook a delicate brown, drain on
soft paper. Be careful in cooking them that the iron
does not touch the bottom of the kettle, as that will
break them at the bottom. Use them to hold creamed
meats, mushrooms, vegetables, fish or anything that
you care to serve individually.

BREAD BOXES.

For these use stale bread ; cut from a loaf slices
an inch and a half thick, trim oflf the crusts, making
a trim, thick slice; cut a square from this inside,
making a box to hold creamed meats or vegetables.
Cover the boxes with melted butter and brown in the
oven. These can be cut in rounds, squares, hearts,
diamonds or any fancy shapes.

VEGETABLES. 141

VEGETABLES.

When convenient, vegetables should be freshly
picked and thoroughly washed. The most simple
ways of cooking them are the best; they then retain
their own flavor. Most all vegetables should be
cooked in boiling salted water, and removed from the
stove as soon as done, as over-cooking will make them
soggy. Green vegetables keep their color better by
cooking without a cover. The time for cooking de-
pends upon their freshness and the altitude. A high
altitude requires a longer cooking. They should be
seasoned with salt, pepper, butter, cream and sauces.
Fresh green vegetables that contain sugar should have
a smail quantity of sugar added to the seasoning to
replace that which is boiled away in the water. One
vegetable, besides the potato, is served with the meat
course; other vegetables, like egg plant, stuffed to-
matoes and peppers, artichokes, mushrooms, maca-
roni and many others, can be served as a separate
course.

POTATOES.

To Boil Potatoes, — ^Wash them well with a brush,
pare them and drop at once in cold water, having
them uniform size so they will be done together. Put
them on to cook in boiling salted water, about half a
teaspoonful of salt to a quart of water, boil slowly
till they are done (as violent boiling breaks them).
Then drain off all the water, return to the back of
the stove, shake gently to allow the steam to escape,
sprinkle with a little salt and serve on a hot dish.

142 ROCKY MOUHTAIN COOK BOOK.

Potatoes cooked in this way will always be light and
palatable.

OLD POTATOES.

In the spring of the year the potatoes become
withered (the water evaporates from them) ; they
should then be pared and allowed to soak in cold
water two or three hours before cooking, so that they
may take in some of the water they have lost.

NEW POTATOES.

New potatoes are boiled with the skin on. As
soon as they are done peel them and dry on the stove ;
season with salt alone, or cover them with a little
melted butter and a sprinkling of finely chopped
chives or parsley ; just a little cream, pepper and salt
make a nice dressing, or cover with cream sauce.

MASHED POTATOES.

Boil and dry the potatoes as directed, mash them
in the same dish in which they are boiled. For two
cups of potato use one-half cup of milk or cream,
heated with two tablespoonfuls of butter and a tea-
spoonful of salt ; add slowly to the potato, beating all
the time ; when very light and foamy, pile into a hot
serving dish, but do not smooth them over, as that will
make them heavy.

RICED POTATO.

Press well-seasoned, lightly mashed potato
through a potato ricer onto the serving dish. Serve
broiled meats around a mound of riced potato.

VEGETABLES. 143

POTATO CAEXS.

Mix a well-beaten egg with seasoned mashed po-
tatoes, mould in cakes, dip in melted butter and brown
in the oven, on a buttered pan, or saute in butter or
bacon fat; garnish with parsley.

POTATO ROSES.

Use well-seasoned, hot mashed potatoes, add to two
cups of the potato the yolks of two eggs and the white
of one well-beaten, place in a pastry bag with a tube
having a star-shaped opening; force out the potato
from the tube with a gentle pressure, guide it around
in a circle until it comes to a point, have them small,
brush them over lightly with beaten egg, brown them
in the oven by placing them onto a well-buttered pan,
or garnish a planked fish with them. If browned on
a pan remove them carefully with a broad-bladed
knife.

POTATO SOUFFLE.

Two cups of hot seasoned mashed potato, fold
lightly into it the stifey beaten whites of two eggs,
turn at once into well-buttered dishes, individual
dishes, paper boxes or one large flat dish can be used ;
brown in a hot oven for fifteen minutes. Serve at
once with fish, meat or entrees. The potato can also
be baked in a well-buttered border mould, then turned
into a hot dish and the center filled with creamed
meats, mushrooms or fish.

CREAMED POTATOES.

Cut cold boiled potatoes into cubes or thin slices,
make a cream sauce in double boiler, season well with

144 ROCKT MOUNTAni COOK BOOK.

salt and pepper, heat the potatoes in the sauce for
fifteen minutes. Serve on a hot dish wth a sprink-
ling of chopped parsley or chives over them.

SCALLOPED POTATOES.

Butter a baking dish, cover the bottom with a
layer of cooked sliced cold potato, then with a layer
of cream sauce, and so on until the dish is full;
sprinkle buttered crumbs over the top, brown in a hot
oven.

DELMONICO POTATOES.

Cut cold boiled potatoes into small cubes, butter
a baking dish, or individual dishes or cases, cover the
bottom with a layer of potato, then with a layer of
cream sauce; sprinkle over with grated or thinly
sliced cheese and a little paprica ; fill up the dish with
the layers, having the cheese on top, bake in a hot
oven from ten to fifteen minutes, according to the
amount baked. These potatoes are delicious served
with broiled meats.

POTATOES A LA BECHAMEL.

Cut cold potatoes into cubes as for Delmonico
potatoes, bake in buttered dishes, cover the layer of
potato with Bechamel sauce and sprinkle buttered
crumbs over the top, brown in a hot oven for fifteen
minutes.

VIENNESE POTATOES.

, ^^f *^ ^o cups of hot, seasoned mashed potato
tHe yolks of two eggs and the white of one well beaten,
and one-half cup of grated cheese; mould into small
balls and roll the balls into long shape, thick in the

VSGETABLBS. 145

center, with pointed ends, roll on a slightly floured
board, brush over with slightly beaten ^g, lay on
well-buttered pan one inch apart, make two slanting
cuts on the top of each, again brush over with egg,
brown in a hot oven; remove carefully on a broad-
bladed knife. Garnish broiled meats or fish.

MASHED POTATOES MILANESE.

Peel the potatoes, boil in boiling salted water till
tender, drain and shake over the stove until the steam
has escaped, mash till smooth and creamy, moisten-
ing all the time with chicken stock ; season with salt
and pepper and add cream enough to enable to beat
with an egg beater; pile in a dish without smooth-
ing, sprinkle grated cheese over the top, brown in a
hot oven.

POTATO BALLS.

To make the balls, use a potato scoop, pare and
wash the potato, press the scoop well into the potato
and then turn it to form the ball (cook at once the
scraps left from the potato and use for mashed or
creamed potatoes). Cook till tender in boiling salted
water. Serve with butter, pepper and salt or in cream
sauce, or maitre d'hotel sauce. These make a pretty
garnish to serve as a mound, cannon-ball style, on top
of boiled, broiled or baked fish.

FRIED POTATO BALLS AND STRAWS.

Cut the potatoes with the scoop for the balls, and
in slices, then in thin strips for the straws; soak in
cold water for one hour, dry between towels, fry a
few at a time in smoking hot, deep fat, drain on soft
paper, season with salt

146 ROCKY MOUNTAIN COOK BOOK.

FRENCH-FRIED POTATOES.

Cut raw potatoes in half-inch slices, then half-
inch strips, soak in cold water for an hour, dry, and
fry in smoking hot fat. Season with salt.

POTATO NESTS.

Prepare the potato as for straws, arrange them in
nest shape in a wire utensil that comes for the pur-
pose (it is a wire formed in the shape of a nest) ; fry
in deep fat, remove from the form, drain and fill with
creamed fish, meats, or mushrooms; garnish with
parsley.

WALDORF POTATOES.

Cut raw potatoes round and round, the same as
you would pare an apple ; fry in a basket in deep fat ;
drain on a paper, season with salt, garnish a roast or
fish with them.

POTATO CHIPS.

Shave raw potatoes in thin slices. A potato slicer
is much the better to use. Soak in cold water for one
hour, dry between towels, fry in deep fat, drain on
soft paper, sprinkle with salt

Cut raw potatoes in hearts, crescents and other
fancy shades by using cookie cutters and the French
vegetable knife, first cutting the potatoes in slices;
fry in deep fat or cook in boiling salted water. Serve
with cream sauce.

HASHED BROWN POTATOES.

Cut cold cooked potatoes into small cubes. Put
into a frying pan slices of salt pork cut thin ; when

V£6£TABLES. 147

they are well browned remove them, and put in the
potato ; with a knife press it into a mound ; when it
has browned on one side, with a wide-bladed knife
turn and brown on the other side. Serve on a hot
dish. The pork gives a very delicious flavor to the
potatoes.

FRIED POTATOES.

Cut cold boiled potatoes into slices half an inch
thick, fry till brown on both sides in a frying pan
that is well greased with salt pork or bacon fat, sea-
son with salt and a little pepper.

FRANCONIA POTATOES.

Wash and pare the potatoes, put them in the pan
with the meat and baste when the meat is basted.
Serve on the platter with the meat.

LYONNAISE POTATOES.

Cut cold boiled potatoes into cubes, season with
salt and pepper. Saut6 one tablespoonful of finely
chopped onion in two tablespoonfuls of butter until a
light brown, then add the potatoes and stir with a
fork until they have absorbed all the butter ; add one-
half tablespoonful of finely chopped parsley. Serve
on a hot dish.

BROILED POTATOES.

Pare and cut in slices one-quarter of an inch
thick. Broil on both sides till tender, season with
butter, pepper and salt, or use cold boiled sweet or
white potatoes, cut them in slices, dip in melted but-
ter and broil till a delicate brown ; season with salt
and pepper.

148 ROCKY MOUNTAni COOK BOOK.

BAKKD SWEET AND WHITE POTATOES.

Select potatoes of uniform size, wash and scrub
them with a brush, place in a pan and bake till soft.
Break the skin to allow the steam to escape. Serve
at once uncovered.

STUFFED POTATOES.

Bake four potatoes; when tender cut in halves
lengthwise and scoop out the inside; mash and beat
till very light; season with a tablespoonful of butter
and cream, one-fourth teaspoonful of salt and fold
into the mixture the white of two e^s which have
been beaten stiff; fill the skins, heaping it lightly on
top ; replace in a hot oven and brown.

POTATOES UNION LEAGUE.

1 quart of boiled potatoes.
lYi cups cream.

2 green peppers.

2 tablespoonfuls butter.

Put pieces of butter in the bottom of the baking
dish. Then some of the potatoes and peppers chopped
fine; a sprinkling of salt and flour and cream and
more potatoes until all are used. Sprinkle buttered
bread crumbs over the top and bake until brown.

POTATO FRITTERS.

Into a cupful of mashed potatoes stir two well-
beaten eggs and two tablespoonfuls of flour. Season
to taste. Beat thoroughly and let stand for one-half
S V ^""^ ^ tablespoonful into hot fat Cook
until brown. Drain on soft paper.

VEGETABLES. 149

STUFFED POTATOES (No. a).

Bake the potatoes, cut a piece off the top of each,
remove the inside, season, mash and mix with any
chopped meat or grated cheese (the cheese is very de-
licious) ; replace in the potato, letting it come a little
over the top of the potato, brush the top over with
melted butter and brown in the oven.

SWEET POTATOES, SOUTHERN STYLE.

Cut cold, baked or boiled sweet potatoes in quar-
ter-inch slices, cover the bottom of a baking dish with
a layer of the potato spread quite thickly with pieces
of butter, and scatter over a little sugar and salt ; sea-
son each layer in this way, having the sugar on top.
Bake in the oven imtil heated through and browned
slightly.

SWEET POTATOES— CREOLE.

Boil sweet potatoes until tender. Mash, season
with butter, cream, salt and pepper. Put in a baking
dish, sprinkle lightly with brown sugar and bits of
butter. Bake until brown.

GRIDDLED SWEET POTATOES.

Boil large sweet potatoes, peel, and when cold cut
in thick slices. Dip in melted butter and brown over
the coals or under the gas flame. Pour a little melted
butter over them and serve.

GREENS.

Greens should be well picked over, wash in several
cold waters, put on to cook without water, the water
that clings to the leaves is sufficient to cook them;

150 ROCKT MOUHTAni COOK BOOK.

sprinkle over tliem a teaspoonful of salt and cook
slowly, uncovered, until tender ; drain, chop fine, gar-
nish with hard-boiled eggs cut in slices or eighths, or
run the yolks through a potato ricer, and sprinkle over
the top ; cut the whites in rings and place around the
outside. Season with butter and a little pepper and
salt

SPINACH.

Cook and prepare the same as greens, or after
chopping mix with butter, a little cream, garnish
with egg and points of toast, or form in a mound,
cover with buttered cracker crumbs, brown in the
oven and surround with broiled chops. Spinach is
very nice served in bread boxes.

SPINACH SOUFFLE.

One cup of spinach that has been cooked, well
drained and washed through a strainer; two cups of
milk, two tablespoonfuls each of butter and flour,
two eggs, one teaspoonful of salt, pepper. Make
a cream sauce of the butter, flour, scalded milk and
seasonings, add beaten egg yolks, remove from the
fire, add spinach and fold in the stifBy beaten whites.
Bake in a buttered serving dish (setting in a pan of
hot water) one-half hour; serve at onoe.

SPINACH TIMBALE.

Mix one cup of cooked spinach that has been
finely chopped and pressed through a coarse sieve with
one-half cup of thin cream, one-fourth teaspoonful of
salt, and two beaten eggs, a little pepper. Bake in
one large mould or in individual moulds, setting in a
pan of hot water on top of the stove, or in the oven.

VEGETABLES. 151

until the center is firm. Let stand a few minutes
before removing from the mould; serve with or with-
out a sauce.

CABBAGE.

Take off the outside leaves, cut in quarters, wash
and soak in cold water for one hour, drain and put
on to cook in boiling salted water with a fourth tea-
spoonful of soda. The soda helps to make it more di-
gestible. When tender drain, cut or chop fine, season
with butter, hot milk or cream, salt and pepper, or
mix with a white sauce and cover with buttered
crumbs, brown in the oven.

CABBAGE BAKED WITH CjEIEESE.

Cold cabbage can be used; chop cooked cabbage
fine, put in a baking dish layers of cabbage, white
sauce and cheese, well seasoned, having the cheese on
top; brown in a hot oven.

ROUTH EROUTH.

Cut red cabbage in halves, soak in cold water,
then shave in thin slices, put on to cook in the follow-
ing mixture : For every two cups of cabbage use two
tablespoonfuls of butter, the same amount of vinegar,
one-half teaspoonful of salt, little pepper, two cups
of boiling water; cook slowly till tender. Serve hot
or cold.

CAULIFLOWER.

Trim off the outside leaves, cut the stalk even
with the flower, let it soak upside down in cold salted
water for half an hour to draw out any insects, cook
the same way as cabbage. Serve with white, Hoi-

162 ROCKY MOUNTAIN COOK BOOK.

landaise, B6cliainel sauce or drawn butter ; or serve in
any of the ways as directed for cabbage.

CAX7LIFL0WSR ITALIAN.

Trim off the outside leaves, soak the cauliflower
in cold water for an hour, then place on a plate and
steam until tender, cover with grated cheese and
brown in the oven for about five minutes.

BRUSSELS SPROUTS.

Remove any wilted leaves, soak in cold salted
water, to draw out any insects that may be in them,
cook in boiling salted water (uncovered) till tender,
but not till they lose their shape; season with butter,
pepper and salt, or cover with a cream or HoUandaise
sauce.

ASPARAGUS.

Cut off the white, hard end of the stalks, untie the
bundles, soak for half an hour in cold water, tie them
up again and cook in boiling salted water until ten-
der; remove onto slices of buttered toast, cut the
string and season with butter, pepper and salt, or
cover with a white or poulette sauce; or cut the as-
paragus in inch pieces, boil and season as directed
above, or serve plain witiiout toast.

ASPARAGUS LOAF.

Butter quite thick a three-pint mould or bowl (a
pail could be used), decorate the bottom and sides
with stalks of cooked asparagus ; melt two tablespoon-
f uls of butter in a double boiler, stir into it two of
flour, half a teaspoonful of salt and one-fourth of

VEGETABLES. 153

paprica ; stir into it gradually one cup of cream, one
cup and a half of cooked asparagus tips and four well-
beaten eggs ; turn into the mould, cook standing in a
dish of hot water until the center is firm, either in the
oven or on top of the stove ; do not let the water boil.
(It is easier to cook in the oven on that account.)
Invert on a serving dish. Serve surrounded by a
cream sauce with asparagus tips added, or serve with-
out a sauce.

ARTICHOKES.

Cut off the outside leaves, soak in cold water for
a half hour, trim away the lower leaves and the ends
of the others, cook in boiling salted water until the
leaves can be drawn out, drain, remove the choke and
serve with cream sauce, or drawn butter.

ARTICHOEX SOUFFLE.

Slice and boil sufficient Jerusalem artichokes to
make two cups of pulp, that has been mashed fine,
soak one half cup of fine fresh bread crumbs in one
half cup of hot milk for ten minutes. One table-
spoonful melted butter, the yolks of two e^s beaten,
with a half teaspoonful salt, lastly fold in the stiffly
beaten whites. Bake, setting the pan in one of hot
water, about one-half hour or until firm. Turnips
may be used in this way as well as squash.

BREADED ARTICHOKES.

Cooked Jerusalem artichokes cut in uniform size,
or the canned artichokes which contain from six to
eight bottoms. Beat one egg slightly, add to it two
tablespoonfuls of milk or water, dip the pieces in the
egg, then in fine sifted dry crumbs. Fry in deep

154 ROCKY MOUNTAIN COOK BOOK.

fat to a nice brown. Drain on soft paper. They may
be served with sauce tartare, as a separate course, or
as a vegetable.

EGG PLANT.

Cut the egg plant in slices one-half an inch thick
without removing the skin. Steam till tender, dip
each slice in powdered crumbs, then in egg, and in
crumbs again ; saute on both sides, in lard, butter or
drippings till tender.

STUFFED EGG PLANT.

Boil the egg plant till tender, cut in halves, re-
move the insides and mash ; season with butter, pep-
per and salt; if you like, add two tablespoonfuls of
grated cheese or one-half cup of almonds cut very
fine, put back in the shells, cover with buttered
cruml^, brown in the oven.

SALSIFY OR OYSTER PLANT.

Scrape and at once throw into cold water, with a
little vinegar or lemon juice to keep from discoloring;
cook in boiling salted water till tender (about one
hour), drain, season with butter, salt and pepper, or
cut in half -inch pieces and serve in cream sauce, or
dip in fritter batter and fry in hot fat, or when cold
brown in butter.

RAW TOMATOES.

Scald by pouring boiling water over them a few
hours before using, peel and put on the ice ; slice or
serve whole with mayonnaise or French dressing;
garnish with lettuce.

VEGETABLES. 155

STEWED TOMATOES.

Pour over them boiling wafer, remove the skins
and cut in small pieces, removing all the bad places ;
stew until tender, with a very little water. To one
quart of tomato add one teaspoonful of salt and sugar,
one tablespoonful each of butter and powdered crack-
er crumbs and a little pepper; cook the cracker
crumbs in the tomato five minutes before adding the
seasonings.

SCALLOPED TOMATOES.

Scald and peel the tomatoes ; butter a baking dish
and cover the bottom with a layer of tomatoes cut in
half -inch slices ; season with salt, pepper and a sprink-
ling of sugar; cover with a thin layer of buttered
crumbs (a little onion juice is an improvement) ; fill
the dish with the layers, having the crumbs on top ;
bake in a hot oven for one hour, less time if a small
quantity is used. A layer of grated cheese can be
added to each layer of tomato.

STUFFED TOMATOES.

Select large, firm tomatoes ; cut a thin slice from
the stem end and scoop out the inside; sprinkle the
inside with salt and pepper; fill with the following
mixtures : Mix with the pulp an equal amount of but-
tered cracker crumbs; season with salt, pepper and
onion juice, or use in place of the crumbs the same
amount of cooked rice or macaroni ; fill the tomatoes
full, replace the slice of tomato, cover with a thin two-
inch slice of salt, fat pork, hold the slices of tomato
and pork in place by putting a wooden toothpicl^
through them. The pork bastes them and adds very
much to the flavor. Remove the toothpick before serv-

156 ROCKY MOUNTAnf COOK BOOK.

ing. The top of the tomato can be covered with but-
tered crumbs instead of using the slices of tomato and
pork.

Bake in a granite pan, with a little stock or hot
water. Serve on slices of toast or surrounded by a
brown sauce. Any kind of finely chopped meat may
be used for stuflBng by mixing it with a few buttered
crumbs, a little stock or a little left-over sauce, well
seasoned, and a grating of onion or cooked peppers
finely chopped. Cooked mushrooms and sweetbreads
can be used by chopping them and mixing with either
of the following sauces: Cream, celery, allemande,
poulette, or Bechamel, or stuff seasoned rice.

TOMATOES STUFFED WITH CHEESE AND MUSHROOMS.

One-half pound fresh mushrooms, one-half cup of
grated cheese. Peel and cut the mushrooms in small
pieces, stew for five minutes in two tablespoonfuls of
boiling water, drain well, put in sauce pan, two
tablespoonfuls of butter ; stir into it two of flour, one-
half teaspoonful salt and one-eighth of paprica, and
the water that was drained from the mushrooms, with
enough cream to make one cup in all. Cook ten min-
utes, stirring. Then add the mushrooms and grated
cheese, fill the tomatoes with the mixture and cover
the top with buttered crumbs. Bake with a few table-
spoonfuls of stock or hot water in the pan. Serve on
buttered toast.

CURRIED TOMATOES.

Cut tomatoes in halves. Put them in a granite
pan. Sprinkle with salt and pepper and place a tea-
spoonful of butter on each one. Let them cook till
soft, but not to lose their shape. Remove on a hot
dish surrounded with curry sauce.

VSOBTABLES. 167

TOMATO SOUFFLE.

1 cup tomato pulp.

2 tablespoonfuls butter.
2 tablespoonfuls flour.

1 tablespoonf ul grated cheese.

2 eggs, 1 cup milk, salt and

and pepper.

Melt the butter. Stir into it the flour and grad-
ually the milk. The seasonings, grated cheese and to-
mato pulp. The egg yolks. Then fold in the stiffly
beaten whites. Turn into a buttered baking dish and
surround it in hot water. Bake about thirty minutes.
Serve at once.

TOMATOES WITH CELERY SAUCE.

Prepare and cook the same as for curried to-
matoes, surrounded with celery sauce.

TOMATOES WITH WALNUTS.

Take six ripe tomatoes (or one quart of canned
ones), plunge in boiling water, peel, and place in
a buttered sauce pan to bake. When tender rub
through a sieve. Cut one small onion and cook in
two tablespoonfuls of butter imtil a light brown. Add
to the tomato, with one-half cup of finely chopped
walnut meats, one-half cup of fine, fresh bread crumbs
and one-fourth cup of grated cheese. Stir over the
fire until all are well blended. Add two slightly
beaten eggs, salt and pepper, let cook for five minutes.
Serve hot on rounds of toast.

TO PREPARE PEPPERS FOR STUFFING.

Cut a slice from the top, scoop out the inside and
parboil in boiling salted water five minutes. Stufl
with any of the mixtures you would use for tomatoes.

158 ROCKY MOUNTAIN COOK BOOK.

PEPPERS STUFFED WITH OYSTERS.

Chop one pepper and a slice of onion very fine.
Parboil one pint of oysters, drain, cut in small pieces.
Soak one-half cup of fine bread crumbs in the oyster
liquor, press out the liquor. Saute the pepper and
onion in two tablespoonfuls of butter till a light
brown, add them to the oysters and crumbs. Season
with salt and pepper, fill up the peppers and cover
the top with buttered cracker crumbs. Bake until
tender. Serve with tomato sauce.

PEPPERS STUFFED WITH SWEETBREADS.

Simmer sweetbreads in boiling salted water, with
a tablespoonf ul of lemon juice five minutes ; then cut
in small cubes. Melt two tablespoonfuls of butter,
add to it two of flour and one-half cup of chicken
stock, the same amount of cream. Season with salt
and pepper. Cook ten minutes, add the sweetbreads,
and a half cup of mushrooms if you wish ; fill the pep-
pers, cover with buttered crumbs. Bake and serve on
rounds of toast.

BROILED TOMATOES.

Cut the tomatoes in thick slices (without peeling),
brush over with melted butter and broil, turning fre-
quently. Lay them on a hot dish, season each slice
with salt, pepper and a piece of butter.

BAKED TOMATOES.

Cut firm ripe tomatoes in halves, cut off the green
stem, place them in an agate baking pan, the cut side
up ; season each piece with a little salt, a few small
pieces of butter, some chives cut very fine, or in place

VEGETABLES. 159

of the chives, very finely chopped onion; bake in a
hot oven about fifteen minutes. Do not cook long
enough to break and lose their shape ; place each one
on round pieces of buttered toast.

CHESTNUT PUREE.

Remove the shells by cutting a cross on the flat
side of each and putting them in a pan in a hot oven
till the shell bursts open. The shell and skin will both
come off together. Put them in boiling salted water
and cook until very tender, then drain and mash
through a potato ricer, or colander. Season with but-
ter, pepper, salt and a little cream.

BOILED ONIONS.

Remove the skins, put them on to cook in boiling
salted water. After they have been cooking five
minutes change the water, and change again after ten
minutes' cooking; then boil till tender, drain, remove
carefully to a hot dish, put a piece of butter in the
center of each and a little pepper and salt. A little
thick cream may be poured over them, or a cream
sauce.

ROASTED ONIONS.

Boil the onions for ten minutes, drain them care-
fully and remove to a granite pan. Place a good-
sized piece of butter on each one, put in a hot oven
and cook till tender, baste with melted butter if nec-
essary to prevent burning. Place on a hot dish and
season with salt and pepper. Or use as a garnish.

6

160 R0CK7 MOUNTAIN COOK BOOK.

FRIED ONIONS.

Cut in thin slices (it is best to use the young
onions), and fry till brown and tender in butter, or
fry until crisp six thin slices of salt, fat pork ; put in
the onions and cook. The pork gives them a delicious
flavor. Season with salt and pepper.

SCALLOPED ONIONS.

If the onions are large cut in quarters, boil, then
put in a baking dish; cover with cream sauce and
buttered crumbs. Bake till brown.

STUFFED SPANISH ONIONS.

Peel and cut out a part of the inside, parboil them
for five minutes, drain, fill with any kind of force
meat, mixed with one-third part of moistened bread
crumbs. Season with salt, pepper and melted butter,
cover the top with buttered crumbs ; cook in the oven
till tender.

CARROTS.

Carrots when young and tender make a very de-
licious vegetable. Wash and scrape them, cook in
boiling salted water. Serve with butter, pepper and
salt, or a cream sauce. Cut in slices, cubes, strips or
rounds, with a potato cutter if you like, before boil-
ing. Or cut in half lengthwise and brown in hot
butter.

TURNIPS.

Wash, pare, cut in slices or fancy shapes. Cook
and season the same as carrots, or mash and season
with melted butter, pepper and salt.

VSGEXABLES. 161

STUFFED TURNIPS.

Select turnips of uniform size, cut out the center
and cook in boiling salted water till tender and fill
with any of the following mixtures: Creamed peas,
or a pea purfie, carrots and string beans that have
been cooked, chopped fine and seasoned with a little
cream, salt and pepper, or either of the vegetables
alone, or stuff with a puree of chestnuts or creamed
mushrooms; garnish the top with a slice of truffle.
Serve hot as a vegetable, garnish a fillet of beef with
them or surround a crown roast.

PARSNIPS.

Wash, scrape, cook in boiling salted water. Sea-
son the same as carrots.

FRIED PARSNIPS.

*

Cut cold cooked parsnips in halves lengthwise, or
if very large in half-inch slices. Saut4 in hot butter,
brown on both sides. Season with salt.

BEETS.

Wash and cook in boiling salted water. When
tender, drain and plunge in cold water; the skin will
then slip oflF easily. Season with butter, pepper and
salt and vinegar.

CORN ON THE EAR.

Strip off the outside husks, leaving enough of the
husks to completely cover the ear ; tie a string around
the end of each ear to hold the husk. Cook in boiling
unsalted water for ten or fifteen minutes, according

1jB2 ROCKT MOUNTAIN COOK BOOK.

to the age of the corn. Salt would harden the hull.
Before boiling remove all the silk from the ear, then
replace the husk.

SUCCOTASH.

Use equal parts of shelled beans and com, cut
from the ear, first cooking each separately; mix to-
gether. Season with cream, butter, salt and pepper.
In the winter time the dried lima beans and canned
corn may be used. Soak the beans over night in cold
water, cook in boiling water till tender, drain off the
water, add the com, reheat and season.

GREEN PEAS.

The time for cooking depends upon the freshness
and age of the peas. Cook them uncovered in boiling
water, salt them when nearly done. They are done
when they mash easily with a fork. Let the water
boil nearly away, and season with butter, cream and
a little sugar if you wish, or serve in a cream sauce.
Peas contain a great deal of nutrition.

FRENCH PEAS.

Put one can of French peas in a saucepan with
a little browned onion. A tablespoonful of but-
ter and two level teaspoonfuls of flour. Then slowly
add one cup of stock. Then add one-half cup of rich
milk or cream. A teaspoonful of powdered sugar
and one egg yolk. Cook for five minutes and serve
hot, or make a sauce of butter, flour, seasonings, milk,
then add peas.

VEGETABLES. 163

ARTICHOKES A LA MILANESE.

Put boiled artichokes in a casserole. Place a
piece of butter in the center of each and sprinkle them
with finely grated cheese. Cover and cook slowly for
twenty minutes. Serve hot.

STRING BEANS.

Remove the strings. Lay a number of the beans
together, with a sharp knife cut them in quarter-inch
pieces, or cut them lengthwise in thin strips. Cook
in boiling salted water for one hour or longer. When
tender season with salt, pepper, butter, cream or a
cream sauce.

SHELLED BEANS.

Wash and cook in boiling salted water for half
an hour to an hour. Season the same as string beans.

DRIED LIMA BEANS

Are cooked the same as shelled beans, first soaking
them over night. Beans, like peas, contain a great
deal of nutrition.

MEXICAN BEANS.

Wash well. Soak over night in plenty of cold
water. In the morning turn off the water. Add
fresh cold and put on the stove to cook six or eight
hours. Adding to them one whole onion, a slice of
salt pork or bacon, one green or red pepper. Add salt
before serving as desired.

164 R0CK7 MOUNTAIN COOK BOOK.

CKLERT.

Scrape clean, saving the coarse outside pieces for
soups, sauce or creamed celery. Put in cold water
for half an hour before using. Serve with the soup.

CREAMED CELERY.

Clean, cut in inch pieces, cook in boiling salted
water. Serve in cream sauce.

BOILED CELERY.

Boil the large outside stalks, without cutting them,
till tender ; season with butter, salt and pepper and a
thin grating of cheese.

WINTER SQUASH.

If the shell be hard split the squash, remove the
seeds and steam. If the shell is soft pare it before
steaming. To one pint of squash season with two
tablespoonfuls of butter, one-half teaspoonful of salt,
a little pepper, and a little heavy cream is a great
improvement; mash very lightly.

BAKED SQUASH.

Cut in pieces, remove the seeds, place in a pan
and bake till soft Mash and season.

SUMMER SQUASH.

Wash and cut in small pieces, cook with or with-
out the skin and seeds. Cook in boiling salted water
or steam. When tender, remove to a piece of cheese
cloth, squeeze till ihe squash is dry. Mash and
season.

VS6EXABLBS. 165

CORN MOCK OYSTERS AND CORN FRITTERS.

Cut down through the center of each row of ker-
nels with a sharp knife ; with the back of the knife
press out the pulp, leaving the hull on the cob. To
one cup of the pulp add two well-beaten eggs, one tea-
spoonful of butter and half of salt, little pepper and
two tablespoonfuls of flour, or enough to hold it
together. Fry as you would griddle cakes on a but-
tered griddle, or add a little more flour and drop
from a spoon into deep fat^ making a com fritter.
Use caimed corn the same way, first heating and
mashing through a strainer.

SWEET CORN IN CREAM WITH CHEESE.

Cut the com from the ears, moisten with thick

cream, season with salt and pepper; fill a baking dish,

cover the top with grated Parmesan or cream cheese.

Sprinkle with a little paprica, bake quite slowly for

half an hour.

CORN PUDDING.

One cup canned com put through the meat
grinder. Two cups milk in which one-half cup of
fine fresh bread crambs have been soaking a half
hour. Two beaten eggs. One teaspoonful of salt.
Bake in a buttered dish imtil firm as a custard.

CANNED CORN TIMBLE.

Put one cup of canned com through the meat
chopper. Beat three eggs until the whites and yolks
are well mixed. Add a tablespoonful of green or
red pepper chopped fine, salt and pepper and a tea-
spoonful of grated onion. One cup and a half of
milk. Bake in buttered molds surrounded with hot
water.

166 ROCKY MOUNTAIN COOK BOOK.

MACARONI, SPAGHETTI AND VERMICELLI.

Macaroni and spaghetti are used as a vegetable,
vermicelli for sonps and puddings. They are made
from flour and water and should be combined with
sauces or cheese. Cheese is most palatable cooked or
served with it, as it supplies the fat which the maca-
roni does not contain. Combined with cheese and
sauce it makes a most nutritious dish, and should
enter into our diet more extensively.

TO COOK MACARONL

If the macaroni or spaghetti is to be used for a
garnish or timbales, do not break it, but place the
long pieces carefully in boiling salted water. When
to be used in other ways, break in inch pieces. Cook
in boiling salted water till tender, drain in a colander
and pour cold water over it. This prevents it from
being sticky. Reheat in a white sauce and serve. Or
put in a baking dish, cover with white sauce and a
sprinkling of buttered crumbs on top. Brown in a
hot oven.

BAKED MACARONI WITH CHEESE.

Put into a baking dish a layer of cooked macaroni
then a layer of white sauce, and grated or thinly
sliced cheese with a sprinkling of salt and paprica.
Fill up the dish in this way, having the cheese on top.
Brown in a hot oven.

MACARONI WITH TOMATO OR OTHER SAUCES.

Cook the macaroni as directed. Mix with the
sauces and serve, or mix with the sauces with the ad-
dition of cheese and buttered crumbs and bake in the

VEOETABLBS. 167

oven. Individual baking dishes may be used, as well
as a large dish.

MACARONI AND EGGS.

Cover the bottom of a baking dish with a layer
of cooked macaroni, then a layer of hard-cooked eggs,
cut in thin slices. Cover with a white sauce and but-
tered crumbs, or grated cheese. Brown in a hot
oven. This makes a very good luncheon dish, it being
also most nutritious.

BAKED MACARONI AND CELERY.

Put in a baking dish a layer of cooked macaroni,
a layer of cooked celery cut in small pieces, cover
with a cream sauce, a grating of cheese, little paprica
and so on until the dish is full, having the grated
cheese on top. Bake in a hot oven for about twenty
minutes.

FLORENTINE MACARONL

Break macaroni in three- or four-inch pieces ; cook
till tender in boiling salted water, drain through a
colander and place on a hot platter, sprinkle lightly
with grated cheese and pass with it a tomato sauce.

SPAGHETTL

Can be cooked the same as macaroni. It is most
often served without being broken. It then becomes
an art to wind it around a fork and eat it succes-
fully.

BEAN LOAF.

1 cup shelled peanuts.
1 cup cooked beans.
y^ cup buttered cracker
crumbs.

1 teaspoonful salt.

Pepper.

1 cup milk.

168 HOCKY MOUNTAIN COOK BOOK.

Press the beans through a sieve. Add the nuts
finely ground and the other ingredients. Mix thor-
oughly. Shape in a loaf. Bake in a pan about one
and a half hours, basting with melted butter.

GOLDEN BUCK.

y^ teaspoonful Boda.

&Llt, paprica.

1 tablespoonful cream.

1 tablespoonful butter.
% pound cheese.
1 egg.
1 cup tomato pulp.

Melt the butter in a double boiler or chafing dish.
Add the cheese grated or cut fine. Stir constantly
until the cheese is melted. Stir in the beaten e^,
dilute with the tomato, add the salt, paprica, and
soda in the tomato. A little Worcestershire sauce
may be added and last the cream.

Serve at once on hot squares or rounds of toast
or crackers.

*"

SAVCBS. 189

SAUCES.

It is very easy to make good sauces if the proper
care is taken at the beginning by first melting the but-
ter and stirring the flour into it, thus forming the
roux — or thickening. For white sauces the flour is
not changed. For brown sauces the flour is cooked
in the oven until brown. Sauces are a great improve-
ment to the dishes they accompany, especially so to
made-over dishes. Save every scrap of meat and
bone. It takes a very little to make the stock for a
sauce. The flavor of vegetables can be obtained by
sauteing them in butter before the flour is added.
White sauces should be cooked in a double boiler to
prevent the milk from burning. A sauce that is made
by melting the butter, then stirring into it the flour,
and gradually the liquid, cannot help being a smooth
sauce, if quickly stirred. It is safer to strain all
sauces before serving. If you do not have stock on
hand beef extract can be used in place. In that case
saute the vegetables first in the butter.

DRAWN BUTTER SAUCS (For Fish).

2 cups boiling water or

white stock.
^ cup butter.

3 tablespoonfuls flour.
y^ teaspoonf ul salt.
Speck of pepper.

Melt the butter, and when bubbling stir in the
flour, salt and pepper, gradually stir in the water, or
stock. Cook ten minutes.

CAP£R SAUCE (To Serve with Boiled Mutton).

Make the same as drawn butter sauce, using the
liquid the mutton was boiled in instead of water. Add
two tablespoonfuls of capers.

170 ROCKY MOUNTAIN COOK BOOK.

WHITS OS CSBAM SAUCB.

2 cups of milk, cream or

white stock.
4 tablespoonfuls of butter.

4 tablespoonfuls of flour.
% teaspoonful salt.
Speck of pepper.

Scald the milk in a double boiler. Melt the but-
ter in a sauce pan, stir the flour into it, also season-
ings ; when smooth, stir it gradually into the hot milk.
Cook ten minutes, stirring frequently. This sauce,
when made partly of cream, can be used for creamed

toast

SHRIMP SAUCB (For Fiah).

Add one cup of shrimps that have been cut in
small pieces, to a white sauce, two teaspoonfuls of
lemon juice and a little paprica or red pepper. Cook
ten minutes after the shrimps have been added.

BGG SAUCB (For Boiled Fiah).

Cut two hard-boiled ^gs in slices or cubes, add
to a white sauce; add a teaspoonful of chopped pars-
ley, if cared for.

LOBSTBR SAUCB (For Fiah).

One cup of lobster cut in dice, added to a white
sauce, one tableq)oonful lemon juice, the dried and
powdered coral.

OYSTBR SAUCB (Boiled Fiah or Fowl).

Cook the oysters in their own liquors till the
edges curl. Make a white sauce, using half the liquor
the oysters were cooked in, and half cream. Add the
oysters and a little paprica. Serve as soon as the
oysters are added.

SAUCES. 171

CELERY SAUCE.

Cut the celery in one-half inch pieces. Cook till
tender in boiling salted water, let the water cook
down to one-half cup, make a white sauce with the
celery water and cream, add the celery, reheat.

MUSHROOM SAUCE.

Peel and break in small pieces one-half pound
fresh mushrooms. Cook in one-fourth cup of hot
water for five minutes. Drain from the liquid. Make
a white sauce by using the mushroom liquor and
cream, half and half, add the mushrooms, reheat.

MUSHROOM SAUCE (Using Canned Mushrooms).

Make a brown roux, using two tablespoonf uls of
butter and two tablespoonf uls of browned flour. Stir
into it one cup of brown stock, one-half cupful of the
liquor from the mushrooms, one teaspoonful salt, a
little pepper. Cook ten minutes, add the beaten yolk
of an egg that has been diluted with one tablespoonf ul
of cream, then the mushrooms. Cook ten minutes
longer. Serve with beefsteak or fowls. Canned
mushrooms can be used with the white sauce made of
milk, cream or white stock.

SAUCE PIQUANTE.

Add two tablespoonfuls of lemon juice, the same
amount of capers, chopped pickles and olives, and
one teaspoonful of finely chopped chives, or in place
of the chives one-half teaspoonful onion juice to two
cups of drawn butter sauce.

172 SOCKY M0UNTAI9 COOK BOOK.

ALLXMANDS SAUCE.

Make a white sauce, using one-half chicken or
veal stock and one-half milk. When the sauce has
cooked ten minutes, add to it the yolks of two beaten
eggs mixed with one-half cup of cream. Stir till it
thickens, but do not let boil. A dash of nutmeg can
be used.

BicUAMEL SAUCX.

Cook two slices each of onion and carrot in two
tablespoonfuls of butter till a light brown. Drain off
the butter, reheat and stir into it two tablespoonfuls
of flour, one-half teaspoonful salt and a little pepper,
then gradually add one cup of chicken or veal stock
and one-half cup of cream.

POULETTS SAUCE.

Make a white sauce, using well-seasoned chicken
stock that has been seasoned with onions, carrot, cel-
ery, salt and pepper. Just before serving add to it
one teaspoonful lemon juice, yolk of one egg, diluted
with two tablespoonfuls of cream and one teaspoonful
chopped parsley. Do not add the lemon juice until
just before sending to the table. The cream and egg
can be cooked in the sauce about five minutes, cook-
ing over hot water.

CURRY SAUCE.

Brown two slices of onion in two tablespoonfuls
of butter When brown remove the onion and stir
m two tablespoonfuls of flour mixed with a teaspoon-
thLjA^^ P^'^^®'' ^^^ ^^^ *^ teaspoonful of salt,

the si^e T IT ^* "^^ ^^ ^^^ ^^^^^^ ^d make
^ same as white sauce.

SAUCES. 173

BR£AD SAUCE (For Game). (Mra. Lincoln).

2 cups of milk.

^ cup fine bread crumbs.

3 slices of onion.

2 tablespoonfuls of butter.

y% teaspoonful of salt.

Speck of pepper.

y^ cup coarse bread crumbs.

Cook the fine crumbs and onion in the milk for
one-half hour (over hot water). Remove the onion,
add the salt, pepper and butter creamed. Brown the
coarse crumbs in butter, sprinkle the crumbs over the
bird and serve the sauce with it, or around it.

HOLLANDAISB SAUCE (For Baked, Broiled or Boiled Fish).

14 teaspoonful salt.
Speck of paprica or pepper.
y^ cup boiling water.

% cup of butter.
Yolks of three eggs.
Juice of half a lemon.

Rub the butter to a cream in a double boiler, beat
in the yolks one at a time, then add the lemon juice,
salt and pepper. About ten minutes before using,
add the boiling water, cook over hot water, stirring
continuously imtil it thickens. Potato balls are first
cooked and served in the sauce and poured around
the fish.

HORSERADISH SAUCE (For Fiali and Veal).

Cook in double boiler for twenty minutes one-half
cup of freshly grated horseradish, and one-half cup
of fine bread crumbs, then add one cup of cream and
season with salt and pepper. If milk is used instead
of cream, mix with it the beaten yolk of an egg and
just before serving add a tablespoonful of butter.

CUCUMBER SAUCE (For Fish.)

Pare one good-sized cucumber, grate. Season
with salt, pepper and tarragon vinegar. Common
vinegar can be used in place of the other.

174 ROCKY MOUNTAIN COOK BOOK.

MINT SAUCE (For Lamb).

1 cup finely chopped mint. 1 ^ cup vinegar.
^ cup sugar. j

Mix all together. Serve cold or hot If cold, let
it stand an hour before serving. If hot heat only to
the boiling point.

MUSTARD SAUCE (Com Beef or Fisb).

Make one cup of drawn butter sauce, add to it one
tablespoonful of mustard mixed with a tablespoonful
of vinegar and a little paprica or red pepper.

HORSERADISH SAUCE.

Whip one-half cup of thick cream and stir into it
two tablespoonf uls of grated horseradish that has been
drained from the liquid ; add one-fourth teaspoonful
salt. Serve with cold meats, broiled fish or baked
beans.

CHAMPAGNE SAUCE (For Ham).

Put in a sauce pan one cup of champagne, or
white wine, one teaspoonful of sugar, one clove, four
peppercorns. Let them heat very slowly for ten min-
utes. Strain, add a cup of brown sauce, and if con-
venient one-half cup of mushrooms.

MUSTARD SAUCE FOR HAM.
I ^^l^^^\^^^^'' I 1 beaten e^^.

slow wl?rvf *^^*^^^ «Jid cook over hot water adding

Cook untif. i-"'!'^ ""^ ^^*^^ »^^ .vinegar mixed,
a thick custard. Remove and add one

SAUCES. 175

tablespoonful of olive oil. This sauce can be served

hot or cold.

MAITRE D'HOTEL SAUCE.

(Broiled Fish and Steak). (Mrs. Lincoln).

% cup butter.

l^ teaspoonful of salt.

Speck of pepper.

1 tablespoonful each of
chopped parsley and
lemon juice.

Rub the butter to a cream, add the salt, pepper
and parsley and very slowly the lemon juice.

ESPAGNOLE SAUCE.

Make a white sauce, add to it two yolks of eggs,
beaten slightly, diluted with two tablespoonfuls of
cream. Dissolve one tablespoonful of granulated gel-
atine in one cup of highly seasoned hot chicken stock.
Mix with the white sauce and when cool dip pieces of
cooked chicken, veal or lamb in it. When cold, dip
again to give it another coating. Serve very cold on
lettuce leaves. Garnish with olives stuffed with

peppers.

BROWN SAUCE.

2 tablespoonfuls of butter.

3 tablespoonfuls of flour.
2 slices of onion.

2 teaspoonfuls lemon juice.

2 cups of stock.

Salt and pepper to taste.

Melt the butter in a sauce pan. When hot, add
the onion and brown slightly, then add the flour and
gradually the stock. Cook ten minutes, add the
lemon juice, salt and pepper. Strain, reheat and
serve. Stock for brown sauces can be made from
any kind of meat and bones with the soup stock sea-
sonings, first soaking the bones and meat in cold
water for one hour. The different flavors and sea-
sonings added to the brown sauce make a great variety
of sauces.

176 ROCKY MOUNTAIN COOK BOOK.

BROWN MUSHROOM SAUCB.

To one cup of brown sauce add one-half cup of
mnshrooms.

SAUCB POINADB.

To one cup of brown stock add one teaspoonful
mixed herbs, parsley, bay leaf, thyme, one clove.
Cook fifteen minutes, strain, reheat with one-half cup
of claret. Make the sauce a little thicker than brown
sauce to start with, as the claret will dilute it.

BROWN SAUCB PIQUANTB.

To one cup of brown sauce add one teaspoonful
each of chopped pickles, capers and olives, having the
spoons rounding full.

ROBBRT SAUCB.

To one cup of stock, add one teaspoonful made
mustard and two of tarragon vinegar.

ri^-rt

I I

rr^l

CURRANT JELLT SAUCB (For Mutton and Game).

One cup of brown sauce, one-half cup of currant
jelly. Heat both together and serve.

OLIVB SAUCB (For Roast Dnck).

Soak one-half cup of olives in cold water for
thirty minutes to extract the salt. Half of them chop
fine and the remainder pare round and round as you
would an apple. Add to one cup of brown sauce.
Simmer for ten minutes.

SAUCES. 177

FLEMISH SAUCE.

One cup brown sauce, one-half cup of carrots that
have been cut in dice and boiled, one tablespoonful
each of green peas, chopped pickles and grated horse-
radish, a teaspoonf ul of finely chopped chives or a few
drops of onion juice.

SPANISH SAUCE.

Cook in two tablespoonfuls of butter, two table-
spoonfuls of finely chopped peppers and a teaspoon-
ful of finely chopped onion. Cook in one cup of
brown sauce, one-half cup of stewed tomatoes for ten
minutes. Strain and add slowly to the butter and
peppers, with a tablespoonful each of capers and
mushrooms.

TOMATO SAUCE (Ho. i).

Cook one cup of tomato and slice of onion ten
minutes, mash through a strainer and add to one cup
of brown sauce with a half teaspoonf ul of sugar. Salt
and pepper to taste, making the brown sauce a little
thicker.

TOMATO SAUCE (Ho. s— Good for Macaroni).

I

One cup and a half of tomato, two slices of onion,
five peppercorns, one-half teaspoonful salt, one clove
and a teaspoonful of sugar. Cook all together with
one-fourth cup of water for tw«ity minutes. Mash
through a strainer and add it to two tablespoonfuls of
flour that has been stirred into two of melted butter.
Cook ten minuteeu

178 ROCKY MOUNTAIN COOK BOOK.

CHESTNUT SAUCE (For Soast Turkey).

Cut a cross in the shell of one pint of large chest-
nuts. Cook in a hot oven until the shells hreak open,
then remove the shell and skin at once. Cook them
in boiling salted water till very tender. Mash fine,
either with a masher or potato ricer. Add to the
turkey gravy made from the drippings of the pan.
The chestnuts may be added to a cream or poulette
sauce and served with boiled f owL

PORT WINE SAUCE (For Veniaon).

One cup of brown sauce, one-half cup port wine,
one-half cup of currant or grape jelly, one teaspoon-
ful lemon juice, salt and paprica. Cook all together
for ten minutes.

6IBLET SAUCE (Roaat Poultry).

Put the giblets on to cook in warm salted water.
When tender, chop very fine. Put in a saucepan
three tablespoonfuls of the drippings from the poul-
try, stir into it two tablespoonfuls of flour. When
foamy add one cup of the liquid the giblets were
cooked in. Simmer for ten minutes, then add the
giblets, heat and serve.

CRANBERRY SAUCE (Mrs. Lincoln).

Put three pints of washed cranberries in a granite
sauce pan ; on top of them put three cups of granu-
lated sugar and one cup and a half of water. After

Z ^^^ ^ ^^^ ^^^^ fifteen minutes, closely cov-
ered, and do not stir. Remove the scum. Serve as
a sauce, or mash through a strainer and they will jell.

SAUCES. 179

APPLE SAUCE (Roast Pork).

Pare, quarter and core six large, tart apples. Put
on to cook in a granite sauce pan with one cup of
sugar and one of water. Cook till soft, remove be-
fore they lose their shape. Flavor with a little lemon
juice or nutmeg, if liked.

CHEESE SAUCE.

Melt two tablespoonfuls of butter, stir into it two
of flour, one-fourth teaspoonful of salt, and a little
paprica, then gradually add one cup of hot milk, stir-
ring. Cook over hot water for ten minutes, then stir
in one-fourth cup of grated cheese and serve as soon
as melted.

180

ROCKY MOUHXAni COOK 9O0K.

PUDDINGS AND ICE CREAM SAUCES.

PLAIH HOT PUDPniG SAUCE.

a t«,bl«8POonfal« butUr.
2 cups boiling w»t«r. V^p^ntiA »».

i S&JlSSrful. flour. ^voring.

Mix the flour, sugar and «altjeU to^^^^'°ZZ
pour on the boiling water let boil ten J^^^'J
Sd the creamed butter imd A'^J^'^-^A S^nu^
different flavorings may be used with "^^^f^^^J^^on
meg, a teaspoonful of vanilla, tabkspoo^^ of lem^^
and a little of the grated rind, this »"«*^^ , j ^r
sauce, or two tablespoonfuls of shenry orm^dev^'
one of brandy. A little nutmeg added with any
these flavorings is an improvement.

BKOWir SUGAR SAUCE.
Make the same as plain sauce, using brown sugar
in place of white.
MOLASSES SAUCE (Good with Apsit and Rice Pudding* .

Melt in a sauce pan two tablespoonfuls of ^"**®5;
Stir into it the same amount of flour and one c«P "
molasses that is diluted with one-haH cup ^^K.^T
water. Cook slowly ten minutes, flavor with a iiwie
lemon juice, vinegar and nutmeg. Half brown sugar
and half molasses makes a very nice saue©.

CASAMBI, SAUCE.

Put one-half cup of sugar in a sauce pan. Stir
*^jl melted and a light brown, then add one-half cup
of boiling water. Simmer for fifteen minutee.

PUDDINGS AND ICE CRBAM SAUCBS. 181

HOT FRUIT SAUCE.
Peach, Apricot, Strawberries, Raspberries, Etc.

1 cup of the fruit or

berries.
% cup of sugar.

1 teaspoonful com starch
or flour.

Mix the corn starch smooth in a little cold water.
Stir it into the fruit. Boil from five to ten minutes.
Mash and strain.

CREAMY SAUCE.

Ys cup butter.

1 cup powdered sugar.

2 tablespoonfuls of cream
and the same amount
of wine.

Cream the butter, add the sugar slowly, then beat
in the wine ; just before serving add the cream. Or,
add the cream and wine together and cook over hot
water till smooth and creamy, but not enough to melt
the butter. A hot or cold sauce can be made from
this receipt

EGG SAUCE.

Beat one egg very light, five minutes ; then beat in
one-fourth cup of powdered sugar and fold in one-
half cup of heavy cream, whipped.

FOAMY SAUCE.

Yg cup butter.

1 cup powdered sugar.

^ cup boiling water.

3 tablespoonfuls of wine or

fruit juice.
White of one egg.

Cream the butter, add the sugar and cream, then
the wine; just before serving add the boiling water.
Mix it in well, add the white of egg, well beaten.
Beat all together with a Dover beater till light and
foamy.

182 ROCKY MOUNTAIN COOK BOOK.

HARD SAUCE.

y^ cup butter. I White of one egg.

1 cup powdered sugar. | Flavoring.

Cream the butter and sugar, then fold in the
white of egg beaten stiff. Flavor with a little nut-
m^, lemon, vanilla or wine; pile lightly on a serv-
ing dish.

SABATON SAUCE.

Put in a sauce pan one-half cup of sherry, one-
half cup sugar and one beaten egg. Beat over the fire
with a Dover beater till it begins to thicken.

WINE SAUCEL

1 cup powdered sugar.

1 cup boiling water.

1 tablespoo^ul flour.

1 egg.

Vk <^P butter.

^ cup wine.

A little grated nutmeg.

Mix the flour and sugar with a few grains of salt
all together. Pour over them the boiling water, let
boil ten minutes. Cream the butter and beat the egg
lightly. Add the wine to the hot sauce and pour over
the egg, butter and nutmeg. Beat vigorously till well
mixed.

WINE SAUCE (No. a).

1 cup powdered sugar.

1 cup butter.

2 eggs.

2 tablespoonfuls of wine.
1 tablespoonful brandy.

Cream the butter and sugar, add the eggs well

Deaten, the wine and brandy. Heat through over hot
water.

PUDDINGS AND ICE CREAM SAUCES. 183

BRANDY SAUCE.

Mix one cup of sugar, one-fourth teaspoonful salt,
and three tablespoonfuls of flour together, pour on
them two cups boiling water, let boil for ten minutes,
stirring until smooth, then pour this onto two table-
spoonfuls of butter creamed, and two tablespoonfuls

of brandy.

LEMON SAUCE.

The juice of 2 lemons and
the grated rind of one.

2 cups sugar.
V^ cup butter.
Whites of 2 eggs.

Cream the butter and sugar, add the lemon juice
and rind. Just before sending to the table add the
whites of the eggs beaten lightly.

PINEAPPLE SAUCE.

Grate one cup of pineapple fine, mix with it two
tablespoonfuls of thick sugar syrup. Serve with
puddings or fritters.

RICHELIEU SAUCE (For Hot Paddings).

Mix one tablespoonful of flour with three-fourths
cup sugar and a few grains of salt. Pour slowly over
it (stirring all the time) one cup boiling water. Cook
ten minutes. Remove from the fire and flavor with
one teaspoonful of vanilla or one tablespoonful of
wine and two of lemon juice. Add one-fourth cup
each shredded almonds and candied cherries, or pine-
apple cut in small pieces.

GOLDEN SAUCE (Rich and DeUcions).

Cream one-third cup of butter and one cup of
powdered sugar together. Add the beaten yolks of

184 ROCKY MOUNTAIN COOK BOOK.

three eggs^ juice and grated rind of a lemon^ then add
the whites beaten stiflF. Cook over hot water, stirring
constantly until it thickens like a custard.

0SAN6B SAUC^.

Mix together one cup of sugar, two tablespoonfuls
of flour, one teaspoonful grated orange peel. Pour
over it all one cup of boiling water. Boil ten min-
utes. Semove from the fire, add the juice of one
orange and one-fourth cup of butter creamed.

SYRUP SAUCES.

Fruit juices make nice sauces for blanc mange,
com stardi, rice or cottage puddings. Heat and
sweeten the juices, thicken with a little flour and
flavor with wine or nutmeg.

MAPLE PUDDING SAUCE.

Melt two tablespoonfuls of butter and stir into it
one of flour, pour slowly over it one cup of hot maple
syrup, stirring all the time. Cook for ten minutes,
add a little salt; one-fourth cup of thick cream can be
added just before taking from the stove.

CHOCOLATE SAUCE (For Ice Cream or Pttddinss).

Grate two ounces (two small squares) of Baker's
chocolate and mix with it two cups of sugar and add
two tablespoonfuls of butter, one and one-half cups of
hot water. Cook to the soft ball stage, flavor with one
teaspoonful of vanilla. Pour hot over ice cream.

PUDDINGS AND ICE CREAM SAUCES. 185

MAPLE SUGAR SAUCE (For Ice Cream).

One cup of maple sugar, one-half cup hot water.
Cook till it forms a soft ball in cold water. One-half
cup of chopped walnuts may be added to it.

COFFEE SAUCE.

1 cup of strong coffee.
1 tablespoonfid flour.

^ cup sugar.

% cup thick cream.

Mix the sugar and flour together. Stir them into
the boiling coffee. Cook five minutes, add the cream
and serve cold on vanilla ice cream.

FAVORITE SAUCE.

Beat until quite thick the yolks of two eggs.
Then add the beaten white of one, and two table-
spoonfuls of confectioners' sugar. Place in a double
boiler and cook stirring (the while) until thick. Pour
into a cool bowl and beat with a wooden spoon until
cold. Then mix in this one cup of whipped cream.
Flavor as desired.

186 ROCKT MOUNTAIN COOK BOOK.

CHEESE DISHES.

C0TTA6B CHEESE.

Let fresh milk stand in a warm place for two or
three days or until the curd separates from the whey.
Turn the curd in a double piece of cheese cloth, hang
it up in a cool place until the curd is free from the
whey, add salt and a little cream. . Shape in balls.

CHEESE SOUFFLE.

Melt in a sauce pan two tablespoonfuls of butter.
Stir into it two of flour. When smooth add a
cup of milk, half teaspoonful of salt, a few grains of
cayenne, or paprica. Cook two or three minutes.
Add the yolks of three eggs, well beaten, and one cup
of grated cheese. Set away to cool. When cold, add
the whites, beaten to a stiff froth. Turn into a but-
tered baking dish, set in a pan of hot water, bake
thirty-five minutes. Or, turn in buttered individual
dishes and bake fifteen or twenty minutes. Serve at

once.

CHEESE CRACKERS.

Butter crackers lightly, spread over with grated
cheese, a little salt and paprica. Brown in the oven.

CHEESE WATER CRACKERS.

Split Bent's water crackers in halves, moisten by
dipping quickly in very hot water, spread over with
melted butter and French mustard, and a thick layer
of grated cheese. Season with salt and paprica.
Place in a hot oven until the cheese is creamy.

CHEESE DISHES. 187

WELSH RAREBIT (No. x).

One pound of American cream cheese. Herki-
mer County is the best. One-half c»p of ale or beer,
one-half teaspoonful each of dry bustard and salt,
one-fourth teaspoonful of paprica. Other seasonings
can be used. Slices of hot toast or crackers. Cut the
cheese into small pieces and put it in the chafing dish
with one tablespoonful of the ale or beer. Stir and
as it begins to melt add the rest of the ale gradually.
As soon as it is all melted stir in the seasonings, then
serve at once on toasted bread or crackers. Heat the
plates. Everything must be very hot, as the cheese
hardens quickly.

WELSH RAREBIT (No. 2).

Make the same as No. 1, using milk in place of
the ale or beer, and one well-beaten egg, mixed with
the milk. Cream can be used in place of milk.

CHEESE TIMBALES.

Melt two tablespoonf uls of butter in double boiler
and two of flour, one-half teaspoonful salt, one-fourth
of paprica. Gradually add one-half cup of cream
and one-half cup chicken stock. When thick and
smooth, stir into it one-half cup grated cheese and two
eggs, beaten well. Pour in buttered timbale moulds,
bake standing in a pan of hot water until the centers
are firm. Serve surrounded by a white sauce.

FROZEN CHEESE (To Serve with Salad).

Cook the beaten yolks of three eggs with one-
fourth teaspoonful of salt and a little paprica in a

188 ROCKY MOUNXAnf COOK BOOK.

cup of scalded milk. Cook until it coats the spoon
like custard, then add one-half cup of grated cheese
and one teaspoonful of granulated gelatine that has
been softened in cold water. Beat until it begins to
set a little, then fold in one-half cup of cream that
has been whipped stiff. Pack in a baking powder or
cocoa can for two hours, in equal quantities of salt
and ice.

CHEESE BALLS (To Serre with Salad).

Mix with one cup and a half of grated cheese,
one tablespoonful of flour, one-fourth teaspoonful salt
and a little paprica, then add the whites of two egg&y
beaten stiff. Shape in small balls, roll in finely sifted
cracker crumbs. Fry in deep fat and drain on soft
paper.

CHEESE PUDDING (A Good Luncheon Dish).

Soak one cup of fine bread crumbs in two cups
of milk. Add the yolks of three eggs, two tablespoon-
fuls of melted butter, one-half pound of American
cream cheese, grated, one-half teaspoonful salt, one
teaspoonful each of chopped parsley and Worcester-
shire sauce, one-fourth teaspoonful paprica. Then
add the stiffly beaten whites. Bake in a pudding dish
or in individual dishes, until it is puffed up and
brown, in a hot oven. It will take about thirty min-
utes for the large dish.

CHEESE RAHEKniS.

Grate one-fourth pound of soft cheese. Put in a
sauce pan with one cup of soft bread crumbs. Two
cups of milk. One-half teaspoonful of salt, a little
paprica.

CHEESB DISHES. 189

Stir and cook until ingredients are well mixed.
Take from the fire and drop in the yolks of two eggs,
mix. Then fold in the stiffly beaten whites. Turn
in baking dish or Kamekin dishes and bake in a quick
oven. Small dishes ten minutes, large ones twenty.

CHEESE FINGERS.

*

Rub one-fourth pound of soft American Cheese
with a teaspoonful of catsup, a little salt, paprica and
a tablespoonf ul of butter. Spread over thin strips of
bread and toast quickly in a hot oven.

CHEESE STRAWS.

Put one-half cup of flour in a soup plate, make a
well in the center and put into it two tablespoonfuls
of grated cheese, yolk of an egg, salt, paprica and
two tablespoonfuls of ice water.

Mix, working the flour gradually in. Knead the
dough until smooth and hard. Roll in a thin sheet
and cut in five-inch strips. Bake brown.

POLENTA CHEESE CAKES.

% cup of grated cheese.
Salt.

3 cups of milk.

y^ cup com meal.

2 tablespoonfuls of flour.

Scald the milk. Mix meal, flour and salt. Stir
all at once in the milk. Cook half an hour or longer.
Then stir in the cheese. Remove from the fire.
Spread in a buttered dish to make a layer an inch
thick. When cold cut in squares or rounds and set in
a buttered baking dish. Sprinkle with grated cheese.
Then set over layers sprinkled with cheese having a
layer of cheese on top. Place in a hot oven to brown.
Serve in baking dish.

190

ROCKY MOUNTAIN COOK BOOK.

CHEESE MUFFINS.

% cup of milk.
2 eggs.
Salt.

1 tablespoonful of melted

butter.

2 tablespoonfuls of flour.
V2 <2up o^ grated cheese.

Beat the eggs well. Mix all the ingredients. Bake
in sma]! mii£Sn pans for twenty minutes.

SALADS. 191

SALADS.

Salads should form an important part in our
menu. The oil which we use with them aids diges-
tion and is one of the best forms of fat we can use.
The green salads are the most easily prepared, and
with a French dressing most appropriate for a dinner
salad, often with the addition of some other fresh
vegetable. Almost all kinds of meat, fish, vegetables
and eggs with the addition of some kind of greens
make good salads. It only requires a little thought
in making the combination to always have a palatable
salad.

TO PREPARE THE GREENS.

All greens should be carefully washed in cold
water and all poor leaves thrown aside, for the beauty
of a salad is to have it perfectly fresh. Let the leaves
remain in ice-cold water for twenty minutes or so,
then swing them in a wire basket to free them from
the water, or dry each leaf with a napkin.

TO PREPARE MEAT FOR SALAD.

Meat for salads should be cut in dice, not smaller
than a half inch, and should be marinated for one
hour before serving. Meat salads are the only kind
that are improved by marinating.

TO MARINATE.

Mix the meat with a French dressing one hour
before serving. Before mixing the salad together,
drain off any of marinate which has not been absorbed
in the meat.

198 ROCKY MOUNTAm COOK BOOK.

SOUS THIHGS THAT CAN BE SBSVSD WITH A SALAD.

watercress, cucumber, ginger, mint and plain sand-
wiches, made from all kinds of bread, rolls and crack-
ers. Different kinds of cheese, either toasted or
plain, served with crackers or bread and butter sand-
wiches, cheese souffle, frozen cheese, cheese croquettes,
cheese balls and cheese in any palatable form, is per-
missible with salads. Wine or orange jelly moulded
with nuts or fruits, or plain, is very delicious served
with a salad.

Radish Roses. — ^For these use the small, round
ones. Cut the radish in scallops in two layers. Soak
in ice water two hours before serving.

Radish Tulips. — Select small ones of oblong
shape, cut them in quarters nearly down to the stem.
Soak.

FRENCH DRESSnCG.

Vz teaspoonful salt.
% teaspoonful paprica.
3 tablespoonf uls of oil.

1 tablespoonful of vin^^
or lemon juice.

Mix in the order given, adding the oil slowly,
stirring all the time. A little tarragon vinegar with
the other is considered a great improvement by many.
One-fourth teaspoonful of dry or made mustard can
be added, and a little onion juice. The onion juice
IS a great improvement when the dressing is to be
used for potaio salad.

I^YONNAISE DRESSING.

1 teaspoonful mustard.
Va teaspoonful salt.
% teaspoonful paprica or a
uttle cayenne.

Yolks of four raw eggs.
2 cups olive oil.
2 tablespoonfuls of vinegar.
2 tablespoonfuls lemon juice.

SALADS. 198

When used for fruit salad take fo^p^Kblespoon-
fuls of lemon juice, without the vine^f^P Mix the
dry seasonings and the egg yolks well together, add
the oil a drop at a time until it begins to thicken, then
it can be added a little more quickly. When it gets
very thick, thin it with a little lemon juice or vinegar,
then alternate the oil, vinegar and lemon juice until
it is all used up. Just before serving add one-half
cup of whipped cream. A wooden spoon, fork or
Dover egg-beater are used to mix the dressing with,
but the best of all to use is the mayonnaise mixer.
With this mixer the dressing can be made much
quicker, easier and lighter. Mayonnaise dressing can
be colored any color you wish by using the vegetable
colorings.

COOKED SALAD DRESSING (Miss Howard).

Mix half a tablespoonful of mustard, one-half a
tablespoonful of sugar and one teaspoonful of salt,
with the yolks of two raw eggs. Add three table-
spoonfuls of melted butter and three-fourths of a cup
of cream. Pour slowly on the mixture (stirring)
one-fourth of a cup of vinegar. Cook the dressing in
a double boiler until it thickens (stirring constantly).
Strain and cool.

COOKED SALAD DR1KSSIN6.

% teaspoonful salt.
14 teaspoonful mustard.
cStyenne or paprica.

1 egg.

l^ cup of milk.

3 tablespoonfuls of vinegar.

1 tablespoonful of butter.

Beat the egg until light, put all the ingredients in'
a double boiler except the vinegar. Cook until it
thickens. Eemove from the stove and add the
vinegar.

194 ROCKY MOXniTAIN COOK BOOK.

COOKBD DRSSSIN6 (Mn. Lincoln).

Va <^up of butter, creamed.
1 teaspoonful sugar.
1 teaspoonful salt.
% teaspoonful mustard.
% teaspoonful paprica.

Yolks of two eggs beaten

slightly.
2 tablespoonfuls hot water.
2 tablespoonfuls vinegar.

Mix the eggs and seasonings together. Add the
hot water and vinegar. Beat (stirring constantly) in
a double boiler. When thick and creamy, add the
creamed butter, stirring. Whipped cream or egg
whites can be added. If to be used on fruit salad,
omit the mustard and use lemon juice in place of the
vinegar.

WINE SALAD DRESSING.

^ cup sugar.
Vz ci^P sherry.

2 tablespoonfuls Madeira or
2 teaspoonfuls of brandy.

Heat them all together until the sugar is melted.
Cool and serve.

SOUR CREAM DRESSING.

1 cup sour cream.
^ teaspoonful salt.
^ teaspoonful paprica.

1 tablespoonful horseradish.
A few drops onion juice if
desired.

Add the salt and paprica to the cream, whip until
thick, then stir in the horseradish and onion juice.

TARTARE SAUCE.

To one cupful of mayonnaise add four olives, two
gherkins and two teaspoonfuls of capers, all chopped
fine. The olives stuffed with peppers can be used in
place of the plain olive.

SALADS. 195

DENVER SALAD DRESSING.

2 tablespoonfuls of lemon

juice.
1 tablespoonful of mustard

1 teaspoonful salt.

Paprica.

1 cup of cream.

Mix seasonings with lemon juice. Then add two
tablespoonfuls of cream. Beat the remaining cream
and stir in the seasonings gradually.

VINAIGRETTE SAUCE.

Mix one teaspoonful of salt and little paprica.
One tablespoonful of Tarragon vinegar. Two table-
spoonfuls of cidar vinegar. Six tablespoonfuls of oil.
One tablespoonful each of chopped green paper, cu-
cumber, pickles and a teaspoonful of chives.

THOUSAND ISLAND SALAD DRESSING.

1 teaspoonful of Tarragon

vinegar.
^ teaspoonful of paprica.
% teaspoonful of salt.
Yz cup of chili sauce.

1 cup of mayonnaise

dressing.
1 teaspoonful of pimentos

chopped fine.
1 teaspoonful of chopped

green peppers.

Beat into the mayonnaise the chili sauce, season-
ings, vin^ar and chopped vegetables.

CHIFFONADE DRESSING.

Chop fine the white of a hard-cooked egg. Add
the yolk pressed through a sieve. A tablespoonful
each of chopped chives, parsley, capers and cooked
beet. Half teaspoonful of scraped onion pulp. One-
half teaspoonful each of salt and paprica. One-half
cup of oil and three tablespoonfuls of vinegar. Mix
all thoroughly to be used on asparagus salad.

196 ROCKY MOUNTAni COOK BOOK.

ROQUBFORT CHEESE DRESSING.

Mash until smooth one tablespoonful of Roque-
fort cheese. Mix with one tablespoonful of oil. Then
proceed as with French dressing. First add salt and
paprica. Then three tablespoonfuls of oil and lastly
one tablespoonful of vin^ar.

BEARNAISE SAUCE.
(To be used Hot or Cold with Meat or Fish.)

1 tablespoonful of hot water.
1 tablespoonful of tarragon
vinegar.

4 tablespoonfuls of salad oil.
Yolks of four eggs.
% teaspoonful of salt.
Paprica or cayenne.

Beat the yolks, add the oil and water, cook in
double boiler until it thickens, remove, add salt, pep-
per and vinegar. It should be thick like mayonnaise.
Butter can be used in place of the oil. Cream three
tablespoonfuls of butter and cook with the eggs. Omit
the hot water. When thick, remove from the fire, add
two tablespoonfuls more of butter creamed and the
seasonings.

LETTirCE AND WATERCRESS SALAD.

Use only the tender leaves. Wash each leaf and
let them stand in ice water a few minutes before
using. Dry them, arrange in a bowl with the largest
leaves on the outside, sprinkle over with chives
chopped fine, or new onions sliced very thin. Sliced
pickles or olives are sometimes used with the lettuce.
Rub the bowl with garlic before putting in the lettuce,
if liked. Mix with a French dressing. Garnish with
radishes cut to represent roses or tulips.

SALADS. 197

CELERY SALAD.

Use only the tender stalks (the outside can be
saved for soups and sauces). Scrape and wash each
stalk, let stand in ice-cold water a half hour before
using. Dry in a towel and cut in one-fourth inch
pieces or into straws one inch long. If cut into
straws put in ice water for twenty minutes before
serving to curl them. Mix with either French or
mayonnaise dressing and garnish with lettuce leaves.
Celery salad is often served with game.

STUFFED CELERY SALAD.

Clean the tender stalks of celery, put in cold
water a few minutes, dry and fill the crevice with the
following mixtures : Fill the stalks with tartare sauce,
place three or four on lettuce leaves and serve. Or
they may be stuffed with Roquefort cheese that has
been mashed fine with a spoon and a little sherry wine
added to it. Or filled with Neufchatel cheese that
has been creamed and chopped nuts mixed with it.

CHICKEN SALAD.

Cook a chicken or fowl until tender in boiling
water enough to cover, with a tablespoonful of salt,
six peppercorns, one clove, a small bay leaf, one onion,
several stalks of celery, or two or three of the roots.
Remove from liquid and when cold* cut the meat in
half -inch pieces. (Save the liquid and bones and
add to your soup stock. Cut the celery in half-inch
pieces using half as much celery as meat. One-half
cup of walnuts or olives cut in small pieces and added
to two cups of the chicken and one of celery is an
improvement.

108 ROCKY MOUNTAIN COOK BOOK.

Marinate the chicken and celery one hour before
serving, drain off any marinate that is left in the
dish, mix the nuts or olives or both, with the celery
and chicken. Arrange in a salad dish, first mixing
a part of the mayonnaise dressing with the salad.
Cover the top with mayonnaise, garnish with celery
leaves, olives, lettuce or hard-boiled eggs sliced. In
the summer, when celery is out of season, cucumber
cut in cubes can be used in place of it Garnish with
lettuce or watercress.

MOULDED CHICKEN SALAD.

Put the chicken on to cook in warm water with
all the seasonings and vegetables as for chicken salad.
Cook until tender, then cook the stock down to two
cups. Strain and when cold remove the fat. Clear
the stock (see clearing soup stock), and add to it two
tablespoonfuls of granulated gelatine that has been
softened in one-half cup of cold water. Reheat for a
few minutes to dissplve the gelatine; prepare the
chicken and celery as for chicken salad. Season with
salt and pepper. When the stock begins to get cold
and thicken, beat into it one cup of whipped cream
and the chicken and celery. Pour into a mould that
has been decorated with hard-boiled eggs, cut to repre-
sent daisies, or slices of egg, truffles or olives. The
decorations can be held in place by a little of the
stock. After the gelatine has been added mould in
individuals or one large mould. Remove on salad
dish. Garnish with lettuce or celery leaves and serve
with mayonnaise dressing.

SALADS. 199

MOULDED CHICKEN SALAD (No. s).

Garnish individual moulds or one large one.
After the garnish is set with a little of the jelly, then
add a layer of jelly one inch thick. When that has
hardened, place the salad in carefully and cover it
with a thin layer of the jelly to hold it firm. "When
that has hardened fill up the mould with the jelly,
making three layers, with the salad between. Gar-
nish with greens, lettuce, watercress or celery leaves.
Serve with mayonnaise.

MOULDED CHICKEN SALAD (No. 3).

Mould in a double mould. If one is not at hand,
use any two moulds or tins of the same shape, one of
which is an inch or so smaller than the other. Place
the larger one on ice, decorate it and hold in place
with a little of the jelly, then pour enough of the jelly
to make a layer the same thickness as the width of
space between the two moulds. When it is set fill the
smaller mould with ice and set inside of it and fill
the space between the two with jelly. When that is
set remove with a spoon the ice from the mould and
pour into it a little warm water (not hot). The
mould can then be easily removed. Fill up the space
with the chicken salad. Hold it in place with more
jelly. Remove from the mould when cold. Garnish
and serve with mayonnaise.

MOULDED CHICKEN SALAD (No. 4)-

Mould in tomato jelly instead of the chicken jelly.

200 ROCKY MOXINTAIK COOK BOOK.

MOXaDBD CHICKEN SALAD (No. 5)*

Moulcl in wine jelly^ placing the chicken salad in
the center. Garnish and serve with mayonnaise.

MOULDED CELERY AND WALNUT SALAD.

Use half the quantity of walnuts as of celery.
Clean and cut the celery in half-inch pieces. Cook
the walnuts for ten minutes in boiling salted water
with a slice of onion, a clove and three peppercorns.
Cut in small pieces. Mix the celery and walnuts
with just enough mayonnaise to hold them together.
Mould the same as chicken salad, either chicken,
tomato or wine jelly.

MOULDED SWEETBREADS AND CUCUMBER SALAD.

(Boston Cookiiig School).

Simmer one pair of sweetbreads twenty minutes
in boiling, salted, acidulated water, with a bit of bay
leaf, a slice of onion and a blade of mace. Cool and
cut in dice. There should be three-fourths of a cup.
Soak one-fourth tablespoonful of gelatine in a table-
spoonful of cold water and dissolve in two tablespoon-
fuls of boiling water. Add one tablespoonful and a
half of lemon juice and a half cup of cream beaten
thick. Add the cubes of sweetbreads, one-fourth of a
cup of cucumber cubes and season with salt and pap-
rica. Turn into moulds, chill and serve on lettuce
leaves with French or mayonnaise dressing.

PINEAPPLE AND CUCUMBER SALAD.

Juice of six lemons and the juice of one can of
pineapple. Three tablespoonfuls of gelatine softened

SALADS. 201

and dissolved in as little water as possible. One
cucumber cut in fine cubes. One-half cup of shredded
pineapple.

Add the gelatine to the lemon juice. Add the
pineapple juice when it begins to thicken, the cucum-
ber and the shredded pineapple. Sweeten to taste.
A little green coloring may be added. Pour in mold.
Serve the next day.

MOULDING SALADS.

Any kind of salad can be moulded in the jellies
the same as chicken salad. Garnish with the greens
and serve with mayonnaise, cooked, or sour cream
dressings.

TO GARNISH WITH CURLED CELERY.

Cut the stalks of celery in one or two-inch lengths,
then cut each piece in strips nearly to the center, be-
ginning at each end, leaving enough whole to hold
together. Set in ice water one hour before using.

TO UNMOULD JELLY.

Place the mould quickly in warm water, remove,
put the serving dish over the top of the mould and
invert them together. A very little heat will melt
gelatine.

TOMATO JELLY.

1 cup of any kind of strong

soup stock.

2 cups tomatoes.
I slice of onion.
1 clove.

4 pepperoomB.

1 teaspoonful salt.
1 teaspoonful sugar.

1 teaspoonful catsup.

2 tablespoonfuls granulated

gelatine.

202 ROCKY MOUNTAni COOK BOOK.

Boil all together for one-half hour or until the
tomatoes are soft Soften the gelatine in one-half cup
of cold water, then stir it into the tomato when dis-
solved, and mould. A very pretty eflfect is obtained
by moulding it in a ring mould. Have celery salad
in the center mixed with mayonnaise or a cooked
dressing, and surround it with lettuce. Or, mould
with a salad moulded inside, or in small moulds, and
garnish a salad around with them.

Another nice way to serve it is to mould in the
shape of a cup and fill with a salad, resting on lettuce.
This is done the same as Moulded Chicken Salad
No. 3 by placing one mould or cup inside of another.

GRAPE FRXnX JELLY.

Put one-third cup of sugar and one-third cup of
water in a sauce pan. Boil three minutes. Remove
and add one and a half tablespoonfuls of granulated
gelatine that has been soaked in two tablespoonfuls
of cold water. One-half cup of grapefruit juice.

One tablespoonful of lemon juice, a little salt
Pour in molds.

SOME SALADS TO SERVE IN WHOLE TOMATOES OR

PEPPERS.

Equal parts of celery, nuts and apples; or celery
and nuts, celery alone. Chicken salad, celery and
sweetbreads, equal parts ; celery, mushrooms and Eng-
lish walnuts, equal parts. Grape fruit and nuts,
equal parts. Celery, cucumbers and sweetbreads, in
fact, almost any salad with the exception of fish and
fruit salad, are served in tomatoes or peppers. To
prepare the peppers and tomatoes, scoop out the cen-
ters and season.

SALADS. 208

CELERY JELLY.

1 cup cold water.

2 cups celery cut in %-inch

pieces and the roots
cut fine.

1 teaspoonful salt.
3 peppercorns.

Cook slowly until the celery is very tender, keep-
ing about a cup of water in it all the time. When
tender, mash through a strainer. To two cups of
celery, after it is strained, add one tablespoonful of
granulated gelatine that has been softened in two
tablespoonfuls of cold water. Eeheat until the gela-
tine is dissolved, then pour in moulds. Mould as
you would chicken or tomato jelly.

TO PREPARE WHOLE TOMATOES FOR SALAD.

Scald and skin them, select all as near the same
size as possible. Place on ice until half an hour before
serving, then scoop out the center (saving the pieces
for soup stock, or a sauce). Sprinkle with salt and
a little pepper, turn over and drain, fill with mayon-
naise, or any combination you care for.

TOMATOES AND PEPPERS STUFFED WITH CHEESE.

Remove the skin from the tomatoes. Scoop out
the center and fill with Roquefort cheese which has
been beaten to a smooth cream with a little cream.
Chill. Slice. Place on rounds of toast that have
been covered with Anchovy paste.

NEUFCHATEL SALAD.

Fill the whole tomatoes with balls made from
Neufchatel cheese and slices of stuffed olives, dress
with French dressing and serve on lettuce leaves, or
surround the tomatoes with watercress.

M4 KOCKY MOUNXAIH COOK BOOK.

ITALIAN SALAD.

Cook the large macaroni until tender in boiling
Baited water, drain through a colander and when cold
cut in half-inch pieces, place in a salad bowl (without
lettuce) and cover over with slices of hard-boiled egg ;
pour over all a French, mayonnaise or boiled dressing.
A very good luncheon salad.

CUCUlfBER SALAD (To Serve with Fish).

Peel the cucumbers, place them in ice-cold water
to become crisp. (Do not add salt, as that wilts
them). Wipe them dry, place on a flat dish and slice
very thin without destroying the shape of the cucum-
ber. Garnish with cress or lettuce. Pour over it all
a French dressing.

CUCUMBER SALAD.

Peel and place in ice water, then cut the cucum-
bers across in lengths of three inches, scoop out the
inside to form a cup to hold the following salad:
Equal parts of sweetbreads, cucumbers and English
walnuts mixed with mayonnaise. Fill up the cup
with the salad,, set on lettuce leaves, put a teaspoonf ul
more mayonnaise on top of each salad and place on it
a radish cut to represent a rose.

CUCUMBER SALAD (No. 2).

Pare and chill a cucumber, cut in half lengthwise,
remove the seeds and dry. Fill with the following:
Chop fine the solid part of a peeled tomato, a thin
slice of new onion, or a few sprigs of chives and a
couple of stalks of tender celery. Mix with Bear-
naise sauce, French or mayonnaise dressing.

SALADS. 805

CUCUMBER AND TOMATO SALAD.

Place a bed of crisp lettuce in a salad dish, then
a layer of sliced cucumber and one of tomatoes sliced.
Use a French or mayonnaise dressing. A good din-
ner salad.

CUCUMBER AND TOMATO SALAD (No. 2).

Peel the tomatoes by dipping in boiling water,
take out the centers, turn them upside down to drain.
Sprinkle with salt and fill with cucumber that has
been cut in cubes and mixed with mayonnaise. Serve
on lettuce leaves.

ORANGE SALAD.
(Very Nice to Serve with Game or a Winter Dinner Salad).

Place a bed of crisp lettuce in a salad bowl, peel
and cut seedless oranges in one-half inch slices, spread
them over the lettuce, mix with French dressing.

GRAPE FRUIT SALAD (To Serve with Game).

Arrange on lettuce the same as orange salad. Peel
and remove the pulp from the sections, cut up in inch
pieces. Serve with French or wine dressing.

RUSSIAN SALAD (No. i).

One cup each of cooked carrots, beets, peas and
string beans, all cut in cubes. Arrange on a salad
dish in four mounds on four nests of lettuce. Mix
and cover the top of each with mayonnaise or cooked
dressing. Garnish the top of the carrot and beet salad
with capers and pickels cut in fancy shapes, the peas
and beans, with the yolk of a hard-boiled egg or the

206 ROCKY MOUNTAIN COOK BOOK.

coral from the lobster. Have a tuft of lettuce in the
center and arrange around each mound shrimps or
lobster.

RUSSIAN SALAD (No. 2).

Fill the outside of a mould with clear aspic jelly
and the center with a number of different vegetables
mixed with mayonnaise. Cover the top with jelly.
Serve on a flat dish. Garnish with plain or shredded
lettuce. (See Moulding Salads.)

STRING BEAN SALAD.

Use the very small beans. After being cooked,
cut in half-inch pieces. Serve on lettuce with French
or mayonnaise dressing. Garnish with the yolk of
hard-boiled egg that has passed through a potato ricer.
String beans mixed with peas makes a delicious salad.

ASPARAGUS SALAD.

Use only the tips. Cook in salted water until
tender. Chill, serve with French or mayonnaise
dressing on lettuce, or in little cups made from the
new turnips that have been cooked and scooped out.

ASPARAGUS SALAD, GARNISHED WITH EGGS.

Place a bunch of cooked asparagus on a bed of
lettuce, cover with French dressing; over the center
sprinkle the yolks of two tard-boiled eggs that have
been pressed through a potato ricer; cut the white of
the eggs in rings and surround the outside.

PEPPER SALAD.

Plunge three green sweet peppers and one red
one in boiling water, remove and rub off the skin.

SALADS. 207

When cold cut the stem and remove the seeds ; slice in
rings; also slice tender small onions in rings; cover
all with French dressing and serve on lettuce. Slices
of tomato can be added in place of the red pepper.

POTATO SALAD.

Two cups of cooked potato balls, or sliced potato.
Sprinkle over each layer a grating of onion, a little
celery cut fine, pepper and salt and the yolk of a hard-
boiled e^y passed through a strainer. On the top
sprinkle chopped parsley, mix with French or a
cooked dressing. Serve on lettuce leaves and garnish
around the mound with beets cut in slices or fancy
shapes.

LOBSTER SALAD.

Cut the meat from a fresh boiled lobster in one-
inch pieces. Marinate (or mix with a French dress-
ing) one hour before serving. Keep in a cold place,
then drain it and mix with it a little mayonnaise.
Place it on a flat dish surrounded by lettuce leaves.
Smooth^it oflF, leaving it high in the center. Cover
quite thick with mayonnaise. Stick in the top the
heart of the lettuce and sprinkle over it the powdered
coral of the lobster.

FISH SALADS.

Salmon, shad roe or any firm white fish mixed
with mayonnaise and garnished with lettuce can be
served as a salad. Olives, pickles and capers are a
pleasant addition to these salads, or tartare sauce
may be used with them in place of mayonnaise.

208 ROCKY UOJJJXTAa COOK BOOK.

OTSTBR SALAD.

Cook the oysters in their own liquor until they
are plump (about five minutes). Drain and chill.
Mix with mayonnaise or tartare sauce. Serve on let-
tuce, garnish with olives, capers or pickles. Celery
or tender young cabbage cut fine can be served with
the oysters.

WALDORF SALAD.

Peel two raw, tart apples, cut in dice, measure
and take the same amount of celery cut in small
pieces, mix with the apples. Mix with mayonnaise
and serve on nests of lettuce or in red apples with the
center removed to form cups. Set them on lettuce
leaves. Have a layer of the dressing on top with a
heart or small leaf of the lettuce stuck up in the
center.

PINEAPPLE SALAD.

Use equal amount of pineapple cut in dice, cher-
ries stoned and cut in halves, one-half the amount of
strawberries cut in halves. Serve with a wine or
mayonnaise dressing. If mayonnaise is used, mix it
with one-half whipped cream. Serve the salad in the
whole pineapple surrounded by lettuce leaves and a
few sweet peas. Cut off the top of the pineapple
about one inch deep. Scoop out the inside and use
for the salad. Drain, chill and fill with the salad
just before serving.

A FRUIT SALAD SERVED IN CANTALOUPE.

Equal parts of the cantaloupe (cut in dice),
oranges and apples cut in small pieces, one-half the
amount of English walnuts cut in small pieces. Mix

SALADS. 209

with mayonnaise which is one-half whipped cream.
Select small cantaloupes of uniform size, cut off the
top and save to use for a cover. A bow of narrow
ribbon may be drawn through the top to form a
handle.) Carefully remove the pulp from the salad,
drain and fill just before serving. Surround each one
by lettuce leaves.

OTHER FRXnX SALADS (No. z).

Equal parts of apple, celery and nuts, mixed with
mayonnaise or cooked dressing, served on lettuce or
in cups made from red apples, oranges or lemons.

FRUIT SALAD (No. a).

Mix equal parts of bananas, oranges, white grapes
and pecan nuts, cut in small pieces. Add a little
lemon juice and mix with mayonnaise which has a
part of whipped cream with it. Serve on lettuce with
some of the dressing on top. Garnish with slices of
orange and nuts.

FRXnX SALAD (No. 3).

Eemove the stone from dates, halve them and
press into the hole pieces of walnuts. Pour over a
French or wine dressing. Serve on shredded lettuca

GRAPE SALAD.

Skin and remove the seeds from malaga grapes,
stuff each one with a filbert nut which has been
blanched (let them stand in boiling hot water five
minutes, then remove the skin). Serve on a bed of
lettuce, cover with mayonnaise which is a part of
whipped cream. Garnish around it with sections of
orange.

210 SOCKT MOUVTAOr COOK BOOK.

MANDAfinr SALAD (Good Dinner Salad).

Equal parts of mandarins sliced very thin with
the skin on, white grapes seeded and halved, bran-
died peaches, one-half of maraschino cherries and figs
that are fresh and moist, cut in inch pieces. Serve
with wine dressing in punch glasses or in orange cups.

FRUIT COMPOTB SALAD.

For each service set a slice of pineapple on let-
tuce. Place a section of orange and grapefruit on
top and cover with Denver salad dressing. Chopped
nuts also may be scattered over the top.

ALLIGATOR PEAR SALAD.

Peel and cut the pears ill halves. Discard the
seeds. Serve one-half to each person, or remove the
pulp from the skin with a teaspoon. Serve on lettuce
with vmie salad dressing or oil dressing that has
orange juice and a little lemon juice. Two of oil,
one each of orange and lemon. Alligator pears con-
tain a large proportion of fat and do not require the
oil dressing.

NXTT AND CUCUMBER SALAD.

Two cups of cucumber, pared and cubed, one cup
of Brazil nuts blanched and cut in small pieces. Serve
with French or mayonnaise dressing on lettuce. Gar-
nish with radishes cut to form roses.

CUCUMBER AND RADISH SALAD.

Use equal parts of cucumber and radishes sliced
very thin. Serve in layers on lettuce leaves, with
French dressing.

SALADS. 211

CHICKEN AND MUSHROOM SALAD.

Cut the chicken in dice shape, break fresh mush-
rooms in small pieces, add a very little hot water,
cook five minutes. When cold mix with the chicken,
having equal quantities. Season with salt, mix with
mayonnaise. Serve on lettuce leaves. Garnish by
placing a few olives stuffed with peppers over the top.

SALMON AND CUCUMBER SALAD.

While the boiled salmon is hot, flake in small
pieces, sprinkle over it a little lemon juice, onion
juice, pepper and salt. Set on the ice; several hours
before using mix lightly together with thin slices of
cucumbers cut in halves. Cover with tartare sauce.
Serve on lettuce.

TRUFFLE SALAD (A Good Dinner SaUd).

Cut tender stalks of celery in half-inch pieces,
put sliced truffles to soak in sherry wine for a half
hour. Have equal quantities of truffles and celery,
drain the truffles and mix with the celery. Sprinkle
with a little salt. Mix with mayonnaise dressing.
Serve on lettuce hearts and scatter a few capers over

EGG SALAD.

Cook six eggs in water just off the boil for twenty
minutes, chill and shell them. Cut the whites in
strings and put the yolks through a potato ricer. Ar-
range on shredded lettuce, making little nests of the
whites and filling them with the yolks. Pour lightly
over them a French dressing. Serve with cheese
balls and toasted sandwiches or toasted crackers. This
salad can be made by using little nests of the whites

212 SOCXT MOXnrrAIH COOK BOOK.

and filling them with balls of the yolks that have
been mashed and mixed with French dressing.

EGG SALAD (No. a).

Cut hard-cooked eggs in halves, remove the yolks,
mix them with olives, chopped fine and mayonnaise
dressing. Fill the whites with the mixture and
round them on the top to give the appearance of a
whole yolL Serve in nests of lettuce or watercress.

EGG SALAD (No. 3).

Cut hard-boiled eggs in slices. Serve on water-
cress. Sprinkle over with finely chopped chives and
French dressing.

WATKR LILY SALAD.

Cut cold hard-boiled eggs in quarters lengthwise ;
if the eggs are very large cut in eighths. Place six of
these pieces in a circle, one pointed end of each piece
meeting in the center, to represent the lily. Arrange
them on lettuce leaves and cover with French dressing.

CHSSSB SALAD.

3 eggs cooked hard, 1 cup chicken cut in dice.

A% cups of cream cheese
cut in small dice.

Rub the yolks through a ricer, mix with the chick-
en and cheese. Serve with French or cooked dress-
shLa^""™'?^ T.'*^ ^^**^^®> *^^ ^Wtes of eggs cut in
Sch L^?^^ ^'^^^^ ^^'^ ^^^^d ^^^ mound of salad,
peppeT "^ ^^ ^^ *^^ ^li^«« i^ it, stuflPed with

SALADS. 213

BIRDS' NEST SALAD.

Use the soft cream cheeses. EoU into balls the
size of a bird's egg, arrange in nests of lettuce, four
or five balls to a nest. Cover with French dressing
and sprinkle a few specks of paprica over each egg.
Or a little green coloring paste can be rubbed in the
cheese to make the little green eggs.

CREAM CHEESE SALAD.

Mix with a soft cream cheese, one gherkin and
three good-sized olives chopped fine and enough may-
onnaise dressing to shape in its original shape. Chill
thoroughly. Serve on a bed of lettuce surrounded by
nasturtium blossoms. Cut in slices for serving.

CREAM CHEESE AND BAR-LE-DUC.

Toast small crackers. Pipe or arrange with a
spoon around the edge a border of cheese that has been
softened with a little cream. Place a teaspoonful of
the bar-le-duc in the same. Serve with salad or as a
course with coffee.

AMERICAN CREAM CHEESE SALAD.

One cup of the American cream cheese grated.
Add to it one tablespoonful of chicken chopped fine,
three olives, season with salt and pepper and mix to-
gether with enough mayonnaise to shape it in the
form of a cream cheese. Chill thoroughly, serve on
lettuce, surrounded by olives or nasturtium blossoms.
Cut in slices for serving.

214 ROCKY MOUNTAIN COOK BOOK.

COLD SLAW.

Shred a red or white cabbage very fine, mix it
with a French dressing, using twice the amount of
vinegar used for French dressing, or cover with
the following dressing: Heat half a cup of vinegar
with one teaspoonful each of salt and sugar, one-
half teaspoonful of mustard, a little pepper and pap-
rica. White hot stir into it a tablespoonful of but-
ter creamed, then pour over the beaten yolks of two
eggs. Cook over hot water until it thickens a little.
Mix the dressing with the cabbage while hot. Serve
cold alone as a salad or with broiled fish or fried
oysters.

SOGS. 21S

EGGS.

Eggs are very valuable food, being highly nutri-
tious and easily digested. Almost any of the fol-
lowing receipts can be prepared in the chafing dish
on the table.

EGGS COOKED IN THE SHELL (No. i).

To cook the eggs soft, place in boiling water. Set
on the back of the stove where it will not boil, for
eight minutes, at a high altitude, one minute less for
sea leveL

EGGS COOKED IN THE SHELL (No. a).

Another way of cooking the egg soft is to place it
in cold water on the stove, remove as soon as they
reach the boiling point. Cooking eggs either by No.
1 or No. 2, you will find the albumen is creamy and
easily digested. Boiling eggs makes the albumen
hard and homy, not easily digested.

EGGS COOKED IN THE SHELL (No. 3).

To cook an egg hard, place in boiling water, set
on the back of the stove from twenty minutes to a
half hour.

POACHED EGGS.

Place in a frying pan as many muffin rings as
you have eggs to poach, drop an egg in each ring, then
turn in enough boiling water to cover them. Add a
little salt, cook slowly on the side of the range. It
should take from ten to fifteen minutes to cook them.

216 ROCKY MOUNTAIN COOK BOOK.

Bemove carefully, using a pancake turner, or a wide-
bladed knife, onto a round piece of toast ; remove the
rings. Season with a little salt, pepper and a piece
of butter. Serve on a platter. Garnish with water-
cress or parsley. Before toasting the bread cut the
slices into rounds with a large sized biscuit cutter.
To poach the eggs without rings break carefully in
the boiling salted water.

POACHED EGGS (No. a).

Add a little salt to the white of the egg, and beat
to a stiff froth, place in a cup, and carefully drop
the yolk (so as not to break it) into the center. Set
the cup in a dish of boiling water, cover and boil four
minutes. At sea level three minutes would be long
enough. Season with a little butter, salt and pepper.
Serve in the cup. A good way to serve an egg to an
invalid.

POACHED EGGS (No. 3).

Spread the toast with creamed chicken, minced
ham, anchovy or sardine paste, and place a poached
egg on top. Or, serve poached eggs with boiled ham
or bacon.

FRIED ECK^.

Put a little butter in a frying pan, when it is hot .
break in the eggs; cook slowly. If they are to be
served hard, turn them and cook on the other side.

SCRABfBLED EGGS.

Beat the eggs lightly, just enough to mix them.
To each egg add two tablespoonfuls of milk, or half
milk and half cream, a little salt and pepper. Put in

EGOS. 217

a sauce pan a tablespoonful of butter; when' it bub-
bles add the eggs and stir constantly until they set.
They should be just a little firm, but not hard. They
can be mixed with chopped meats, chives, tomato that
has been cooked, parsley, or anything that one has, to
give a good flavor.

SHIRRED EGGS.

Individual baking dishes are generally used, al-
though several can be cooked in one large disL But-
ter the dish, break into it an egg, sprinkle a little
salt on the whites, cover with a tablespoonful of thick
cream, or baste several times while baking with
melted butter. Set the dish in a pan of hot water,
cook until quite firm to the touch.

EGGS COCOTTE.

Butter individual baking dishes, and line with a
paste of fine bread crumbs mixed with cream, or
sprinkle the dish over with finely chopped ham,
chicken or mushrooms mixed to a paste, with a little
cream, or sauce, and seasoned. Lining with a thin
layer, break in the egg and cook the same as shirred
eggs. When done cover the top with a little cream,
tomato, or bechamel sauce, and sprinkle with chopped
parsley.

OMELETS.

It is better to make several small omelets than one
large one. An omelet should be served at once, and
let the family wait for the omelet rather than the
omelet for the family. With a little care one can
soon become an expert at making them. They should
cook slowly, be a delicate brown when done. Avoid
burning.

218 ROCKY MOUHTAIN COOK BOOK.

OMELET No. z.

Beat the yolks of two eggs until light and foamy,
add one-fourth teaspoonful of salt, a little pepper and
a tablespoonful of milk for every egg used. Beat the
whites stiff, fold lightly into the yolks, melt a tea-
spoonful of butter in an omelet pan (it is best to keep
this pan for omelets alone). Let the butter cover the
pan; when bubbling turn in the omelet, cook slowly
and carefully until brown on the bottom, then set the
pan on the upper grate in the oven for a minute to
dry. When the center is dry as you cut into it, run
a knife around the edge, then under the half nearest
the handle, and fold over to the right ; then invert the
omelet on a hot platter ; garnish with parsley.

FRENCH OMELET No. a.

Beat two eggs slightly, add one tablespoonful of
milk, one-fourth teaspoonful salt and a little pepper.
Melt a teaspoonful of butter in the omelet pan ; when
bubbling pour in the egg. With a fork break the ^g
in several places, letting the uncooked egg run under
and brown. When the egg is set, fold and serve on a
hot platter the same as for omelet No. 1.

CHEESE OMELET.

Make the same as No. 1 or 2. Add one-fourth
cup of grated cheese to the yolks of two eggs, and a
little paprica.

RUM OMELET.

Make the same as omelet No. 1. Have the omelet
slightly underdone; just before sending to the table
pour two tablespoonfuls of brandy around it, dip a

£66S. 219

block of sugar in the brandy, set it on top of the ome-
let and touch a lighted match to it, or light on the
table.

HERB OMELBT.

Mix chopped parsley, chives, chervil and tarragon
with the eggs before cooking.

HAM OMELET.

Stir into omelet No. 1 two tablespoonfuls of finely
chopped ham. The same amount of diicken can be
used, or mushrooms.

PEAS OMELET.

Cover the omelet just before folding with a layer
of creamed peas.

TOMATO OMELET.

Melt two tablespoonfuls of butter. Into it cook
one tablespoonful of finely chopped onion and a slice
of red or green pepper chopped fine. Add one cup of
tomatoes, and cook altogether until the mixture has
evaporated. Add a tablespoonful of sliced cooked
mushrooms. One-fourth teaspoonful of salt, a little
pepper. This is used as a filling and garnish for the
omelet.

Beat four e^s and add four tablespoonfuls of
milk, a little salt and pepper. Put one tablespoonful
of butter in an omelet pan and cook. Surround witii
the sauce.

JELLY OMELET.

Make the same as No. 1 ; omit the pepper ; allow
a teaspoonful of powdered sugar to each egg; when

220 ROCKY MOUNTAIN COOK BOOK.

ready to fold, cover over with a layer of jelly or mar-
malade.

ORANGB OHELET (Mrm Lincoln).

The thinly grated rind of one orange and three
tablespoonfuls of the juice, three eggs and three table-
spoonfuls of powdered sugar. Beat the yolks and
the sugar, rind and juice. Fold in the whites and
cook as omelet No. 1. Turn out, sprinkle thickly
with powdered sugar and score in diagonal lines with
a clean, red-hot poker. The burnt sugar gives the
omelet a delicious flavor.

PINEAPPLE OMELET.

Make the same as omelet No. 1 ; omit the pepper
and part of the salt ; add to the yolks two tablespoon-
fuls of powdered sugar, and one-half cup of grated
pineapple. When done sprinkle with powdered sugar
and score the same as for orange omelet. Garnish if
you like with slices of pineapple. Orange and pine-
apple omelets make delicious and quickly prepared
desserts.

Pour a cream tomato or mushroom sauce around
omelets.

A good change is to mix chopped chives or parsley
with the omelet before putting in the pan,

EGGS COOKED IN WHOLE TOMATOES.

With a pointed knife take out the center of the
tomato, season with salt and pepper, drop into it a
whole ^g, cover the top of the ^g with a little cream

BOOS. 221

sauce^ set in a buttered pan and bake in the oven
until the egg is firm; remove to a platter, garnish
around them with a cream sauce. The sauce can be
omitted entirely, covering the top of the egg with a
piece of butter.

EGGS IN GREEN PEPPERS.

Parboil the peppers in boiling water for five min-
utes; when cool cut about an inch from the pointed
end, take out the seeds, and cut off the stem ; sprinkle
the inside with salt and pepper, and break an egg
into each ; put a little piece of butter on top and place
in an agate plate; bake in the oven twenty minutes,
or until the egg is firm. Serve on a slice of toast, sur-
rounded with white or tomato sauce.

EGGS EN COQUILLE (Mrs. Lincoln).

Cut slices of stale bread in large rounds; with a
smaller cutter, cut half way through and scoop out
the center, leaving a cavity large enough to hold an
6gS' ^^P ^^ bread shells in egg beaten with a little
milk, and sautg or fry in deep fat a delicate brown.
Place them on a platter, cover with hot cream sauce,
or poultry gravy. Serve a poached egg in each shell.
The shells may be covered with melted butter and
browned in the oven.

POACHED EGGS A LA HOLLANDAISE.

Split and toast some round muffins; put on each
a round, thin slice of broiled ham, and on the ham a
poached egg. Pour over the top of each some Hol-
landaise sauce.

222 ROCKY MOUNTAIN COOK BOOK.

POACHED SGG8 WITH CBLERT SAUCE.

Place a poached egg on a round slice of toast and
surround it with celery sauce. Take one cup of cel-
ery cut in half -inch pieces and cook in boiling salted
water till tender. Make a white sauce by using two
tablespoonfuls of flour and butter, one-half cup of
cream and the same amount of the water the celery
was cooked in (letting the water cook down to that
amount), one-fourth teaspoonful salt, a little pepper.
After the sauce has cooked over hot water ten min-
utes, add the cooked celery, reheat and serve.

EGG BALLS TO SERVE IN SOUP.

Mash the cooked yolks of four hard-boiled eggs
through a sieve, season with a little salt and pepper,
one-half teaspoonful of melted butter and enough raw
yolk of an egg to make the mixture the right consis-
tency to mould in little balls. Then poach them in
hot water, or dip in white of egg and flour and saute
in butter. It takes about three minutes to cook them.

EGG TIMBALES (Miss Barrows).

Beat four eggs slightly^ add one cup of milk,
chicken or veal stock, season with salt and peppet,
and if desired onion juice and chopped parsley. Turn
mto buttered small moulds, and steam or bake in a
pan of hot water till firm in the center. Turn out
and serve hot with a cream or tomato sauce, or garnish
with sliced cucumbers or olives.

CURRIED EGGS.

Cook six eggs in hot water twenty minutes. Re-
move the shells and with a sharp, thin knife cut in

B6GS. 223

slices. Saute one tablespoonful of finely chopped
onion to two tablespoonf uls of butter, till a delicate
brown, add two tablespoonfuls of flour mixed with
one-half tablespoonful of curry powder, stir until
smooth, then add slowly one cup of white stock, cream
or milk. Season with salt and pepper, cook till the
onion is soft, then add the ^gs when they are heated
through. Serve on toast, or cover hot toast with slices
of hard-boiled egg, and cover with the sauce.

CURRIED EGGS (No. a).

Boil rice so every kernel is separate (see boiling
rice), make little nests of it and place in each nest
one hard-boiled egg that has first been dipped in the
sauce, then pour a tablespoonful more of the sauce
over the egg.

STUFFED EGGS (No. x).

Cut hard cooked eggs in two lengthwise^ Re-
move the yolks and mash fine. Mix with them any
finely chopped meat; ham or chicken are the best.
If convenient a few mushrooms or truffles chopped
fine, a little cream or any kind of sauce, a gherkin or
a few capers if cared for. Season with salt and pep-
per, fill the whites with the mixture, smooth them
over the top and rub a little raw egg over them, press
the two halves together. Make a mound of the re-
maining yolks, place it in the center of the platter
and the eggs around it, and pour around the eggs a
cream sauce.

STUFFED EGGS (No. a).

Prepare and stuff the e^s (as stuffed eggs No.
1). Roll them in fine crumbs, then in ^gg, and in
8

224 ROCKY MOUNTAIN COOK BOOK.

crumbs again. Fry in deep fat a rich brown. Serve
surrounded by a white or tomato sauce.

EGGS WITH CHS£SB.

Cut cold, hard-boiled eggs into slices. Butter a
baking dish, cover the bottom with a layer of the e^,
then a layer of grated cheese sprinkled over with
paprica and a covering of cream sauce, and so on
until the dish is full, haying the cheese on top. Cook
in a hot oven till the cheese is brown. This can be
baked in individual dishes and makes a very good
luncheon dish.

JAPANESE EGGS.

Boil as many ^gs as you wish to use until hard,
drop in cold water, remove the shell ; boil one cup of
rice, when full and flaky drain and heap on a platter,
cut the eggs in halves and press down in the rice;
pour over all a cream or tomato sauce.

EGGS AND ASPARAGUS.

Bounds of hot toast covered with tips of aspara-
gus. On these place a poached egg. Pour over the
whole a cheese sauce.

SAHDWICHBS. 220

SANDWICHES.

Sandwiches, like salads, can be made in great
varieties, only care and thought must be taken in
selecting the combinations.

Sandwiches can he made from white, brown, gra-
ham bread, fresh rolls, crackers, etc., and may be cut
in any shape, with or without the crust. To many
the most appetizing part of the bread is sacrificed
when the crust is removed.

Some of the shapes may be cut in squares, rounds
(with a biscuit cutter), triangles, hearts or rolled.
To keep sa/ndwiches moist cover with a damp napkin.
The butter for sandwiches can be either salted or un-
salted, and should be creamed before spreading, as it
then will spread evenly without breaking the bread.
Seasoning of chopped mint leaves or parsley, spinach
juice that has been crushed and pressed through a
cloth, a little tarragon vinegar, onion juice if cared
for, capers, pickles, nasturtiums, or olives finely
chopped can be added to the butter.

Cvi the bread in very thin slices, trimming off
the crust before slicing, the crust and the trimmings
can be dried for crumbs. Have the slices fit evenly
one upon the other. BreaS for sandwiches should be
fine grained and a day old. Bolls used for sand-
wiches should be fresh and small.

226 ROCKT MOUHTAIN COOK BOOK.

LETTUCE SAHDWICHES.

Lay a crisp, dry leaf of lettuce between thin slices
of buttered bread, sprinkle with salt. Mayonnaise
can be used in place of the butter.

WATERCRESS SANDWICHES.

Wash and dry the watercress, crush the leaves a
little and prepare the same as lettuce sandwiches.

SPANISH SANDWICHES.

Spread buttered graham bread with mixed mus-
tard, a layer of cottage cheese, then with a layer of
chopped olives or pickles mixed with mayonnaise.

HEAT SANDWICHES.

Spread the bread with butter or mayonnaise, or
mix die meat with mayonnaise. A crisp lettuce leaf
or watercress can always be used with the meat ; chop
chicken and celery together, mix with mayonnaise or
fresh dressing. Thinly sliced meat of any kind, sea-
soned with salt and pepper, and mustard if ham is
used ; spread over with mayonnaise or French dress-
ing, if liked. Meats chopped or pounded to a paste,
mixed with hard-boiled eggs, mashed, a little cream,
season with salt and pepper, and if you like, a little
onion juice.

Chopped ham mixed with mustard, a little cream
or mayonnaise, and a little chopped pickles or olives.

Chicken livers cooked till tender, with a thin
slice of onion, a few peppercorns and salt, chopped
very fine, mixed with cream or mayonnaise.

SANDWICHES. 227

Owme can be prepared the same as meat. A few
chopped olives or pickles mixed with it is an
improvement.

AUTOMOBILE SANDWICHES.

Cut the bread in thin slices, leaving on the crust,
spread with butter and cover with thin slices of com
beef; cover the meat with a thin layer of chopped
green sweet peppers and a little finely chopped onion
and mayonnaise dressing ; cover with a slice of bread.

GREEN PEPPER SANDWICHES.

Can be made by chopping sweet peppers and
onion very fine, mixing with a little mayonnaise and
placing between thin slices of bread.

EGG SANDWICHES.

Spread buttered bread with a little chopped pars-
ley, watercress or olives, and cover with thin slices
of hard-boiled egg. Chop the eggs fine, mix with
mayonnaise, lay the egg between crisp lettuce leaves.
Sliced boiled eggs can be covered with mayonnaise
and laid between lettuce leaves.

FISH SANDWICHES.

Anchovies or sardines can be freed from the bone,
pounded to a paste and moistened with a little lemon
juice, or mixed with finely chopped pickles, olives or
capers, served between thin slices of toasted bread
or crackers, or the plain buttered bread or crackers.
These sandwiches are sometimes served for the first
course at a dinner, surrounded by lettuce or water-
cress, as an accompaniment to oysters or alone.

22B ROCKY MOUNXAIH COOK BOOK.

Shad Roe, made very fine, seasoned with salt,
pepper and a little lemon juice and spread between
lettuce leaves if you like. With bread or crackers
any fresh boiled fish can be used in the same way.

NUT SANDWICHES.

Peanuts, walnuts, pecans, almonds and almost any
kind of nut can be used for sandwiches. Chop them
fine, mix with cream, mayonnaise or French dressing,
or with cream or Neufchatel cheese. Nut sandwiches
are very nice made of graham or brown bread, as
well as white bread.

CHEESE SANDWICHES.

CiU American or Swiss cheese in thin slices, cover
with a thin coating of French mustard and put be-
tween buttered graham or rye bread. Any kind of
grated cheese can be mixed with salt, paprica, a little
cream or butter and spread between slices of brown,
graham or white bread or crackers. Neufchatel
cheese rubbed to a paste w^*^ cream and put be-
tween thin slices of brown bread.

Orated cheese and anchovies mixed with salt, pap-
rica and a little vinegar.

HOT CHEESE SANDWICHES.

Cut slices of bread two inches square. Cut from
the square a small square of bread, leaving the box a
half inch thick all aroimd, fill the space with a piece
of American cheese, sprinkle it over with a little salt
and paprica, cover the top with a thin slice of the

SANDWICHES. 229

bread, thus forming a box, brush over with melted
butter or beaten white of an egg, brown in a hot oven.
These are delicious. Serve very hot on hot plates.

CLUB HOUSB SANDWICHES.

Use four pieces of toasted bread spread with may-
onnaise dressing. Cover two of these with lettuce
leaves, lay thin slices of cold chicken upon the lettuce,
over this thin slices of cold bacon or minced ham,
then more lettuce, cover with the other slices of toast
that have been spread with mayonnaise. Qarnish
with lettuce leaves and mayonnaise.

HOT HAM OR CHICKEN SANDWICHES.

Spread buttered bread with chopped ham or
chicken. If ham is used, mix it with a little mustard
and moisten with a little cream if necessary. Mix
chopped chicken with pepper, salt and a little cream
or chicken gravy. Dip each sandwich into a slightly
beaten egg that has been diluted with two tablespoon-
fuls of milk. Saute in butter, browning both sides.
This can be browned in the chafing dish or on the
stove. Serve with pickles or olives.

SWEET SANDWICHES.

Spread thin slices of buttered bread with any
kind of jam, jelly, preserves, candied fruits; the
bread can be cut in fancy shapes or the sandwiches
rolled. For rolling very fresh bread should be used,
and the sandwiches should be fastened together with
wooden toothpicks for an hour before serving, keep-
ing them moist by covering with a napkin wrung out
in cold water. Spread thin slices of bread with

230 SOCKT MOUNTAIN COOK BOOK.

orange marmalade or preserved ginger cut in thin

slices.

GINGESBHSAD SANDWICHES.

Bake gingerbread in thin sheets, when cold cut it
open and into shapes for sandwiches. Spread with
cream cheese and thin slices of preserved ginger, or
the ginger can be chopped fine. These are nice for a
picnic.

CANAPES. 281

CANAPES.

Canapes are served hot and are thin slices of
bread, sauted in butter or browned in the oven. They
are cut in circles or strips. Sometimes they are used
as the first course at a luncheon and sometimes as a
dessert.

ANCHOVY OR SARDINE CANAPES.

Spread strips or rounds of sauted bread with an-
chovy or sardine paste that has been mixed with a
little lemon juice. Arrange on top rosettes of hard-
boiled eggs chopped fine, the white and yolks ar-
ranged separately or in alternate lines.

HAM CANAP^.

Cut thin slices of bread in rounds with a large
biscuit cutter. Saute in butter or brown in the oven.
Chop boiled ham very fine, mix with mustard and fl
little cream spread on the bread, cover the top with
grated cheese with a sprinkling of paprica, put in a
hot oven for a few minutes for the cheese to melt

CHEESE CANAPIE^.

Cover pieces of sauted bread with grated parme-
san cheese, sprinkle with salt and paprica, brown in
the oven. Serve at once.

CHICKEN CANAPES.

Chop chicken and celery very fine, half and half,
season highly, mix with gravy, stock or cream spread

2S2 ROCKT HOUNTAra COOK BOOK.

on sauted bread and serve with thin slices of hard-
boiled egg in rows down the c^iter.

PRUNE OS FIG CANAP^.

Soak the fruit in cold water for ten minutes, cook
in a little hot water till tender, cut the figs in quar-
ters, remove the stones from the prunes. Stew the
fruit with sugar and a little water, using one table-
spoonful of sugar and a half cup of water to a cup
of the fruit. When the sugar and water is mostly
cooked in the fruit, add two tablespoonfuls of sherry
wine, cook for two or three minutes and place on
sauted squares or rounds of bread, cover the top with
whipped cream. These make a very nice dessert and
can be cooked on the chafing dish.

FRUIT CANAPES.

All kinds of preserved fruit can be used, the fruit
being heated and a little wine added if cared for,
placed on the sauted bread, covered with whipped
cream. Peaches and pineapple are particularly good
served in this way. A little brandy can be added to
the peaches.

ALEXANDRA CANAPl^.

Butter small rounds of toasted bread, cover each
piece with anchovies. Scatter over them hard-boiled
eggs, olives and capers chopped together very finely.

APRICOT CANAPES.

Cut thin slices of bread into rounds. Saute a
delicate brown in hot butter, cover with apricot mar-
malade and dot with whipped cream.

CANAPES. 233

ANCH0VT-AND-E66 CANAPES.

Cut bread in slices one-fourth inch thick and ciut
into diamond or round shapes. Spread with butter
and brown in oven. When cold have ready some fresh
butter beaten to a cream. Into this beat Anchovy
paste to tint and flavor as desired. Spread the bread
lightly with the butter. Set a slice of hard cooked
egg in the center. Pipe a narrow thread of butter
around the edge and fill the space between the egg
and the edge with very finely chopped pickled beets.
Serve cold as an appetizer at luncheon or dinner.

2S4 ROCKY MOUNTAIN COOK BOOK.

PASTRY.

The pie, although greatly abused, has more
friends than any other dessert. In New England,
not many years ago, it was the custom to make up
enough mince pies a week before Thanksgiving to
last a good part of the winter. In many homes the
custom is still carried out. It was no unusual sight
to see forty or fifty pies all ready for the brick oven.
The beauty of a pie is to have the pastry light and
flaky and well browned.

A well made plain pastry is good enough for most
any pie. But the puff paste greatly improves a mince
pie, especially for special occasions, like Thanksgiv-
ing or Christmas. The puff paste is used mostly for
pate shells, tarts, cheese straws^ etc

PLAIN PASTRY (Enough for One good-sized Pie).

% teaspoonful of salt.
Ice water.

1^ cups of flour.

y^ cup of lard.

2 tablespoonfuls of butter.

Sift the flour and salt together, cut in the lard
with a knife or rub in with the tip of the fingers, then
cut in just enough ice water to hold it together. In
putting in the water add only a few drops at a time,
so as not to get too much. The pastry should be dry.
Flour the board well, and roll out the pastry lightly,
patting it with the rolling pin to get in shape to roll.
Cover it over with one tablespoonf ul of butter cut in
little bits ; sprinkle a little flour over the butter. (The
pastry should be rolled in an even square). Fold over
the two sides to nearly meet in the center, then fold

PASTRY. 236

the ends over to the center, and the ends over again
on over the other, making a square piece of pastry;
pat and roll out again, place the other tablespoonful
of butter and roll and fold in the same way ; roll and
fold once more, making three times in all. The pas-
try is then ready for use. All pastry is better to
remain on the ice some time before using. It can be
kept a week or more in this way.

PUFF PASTE (Mrs. Lincoln).

Four cups of flour (or one pound), two cups of
butter (or one pound), one-fourth teaspoonful of salt,
ice water. This amount makes about twelve pat6
shells.

Put the butter in a bowl of ice water, work it with
the hands or wooden spoon until it becomes smooth
and waxy. This is to wash out the salt and make it
lighter. Then knead it in a napkin to get out all the
water, pat it in half a dozen flat thin strips, lay it flat
on a napkin in a pan; place this pan between two
pans that are filled with cracked ice. This is done to
thoroughly chill the butter. Sift the flour and salt
together, mix it to a stiff dough with ice water, using
a knife and only a few drops of water at a time.
Then knead it on the board until it is smooth, place
on the ice for thirty minutes. Then flour the board
well and tods the ball of dough on it, using a knife ;
then roll out in a long sheet. Take one piece of the
butter from the ice, roll it in a little flour, cut in thin
strips and place on the pastry ; fold over the sides of
the pastry, letting the edges just meat in the center.
Then fold the ends over to tiie center and double it
over again ; pound gently in a flat cake and roll out
again. Boll each piece of butter in the same way.

&M SOCKT MOUlTTAni COOK BOOK.

After the butter is all in, roll and fold once more, or
as many more times as you care to do it. Should
the paste become soft and sticky, put it on the ice for
a while, then flour the board well and roll out. The
paste should be folded and rolled till no streaks of
butter remain. Then place it on the ice to chill, or
cut out in the shapes to be used, place in the pans and
chill on the ice for thirty minutes before baking.

TO BAKE PUFF PASTE.

The dough should be ice cold before putting in
the oven. The oven should be hot, the greater heat
at the bottom so the paste may rise before browning.
It is well to place an asbestos mat or paper on the
grate above them so they will not brown too soon. A
brown crust over the top will hold them down and
prevent them being as light Pate cases should bake
about twenty-five minutes, and tarts fifteen minutes.

TO MAKE pIt^ shells FROM PUFF PASTE.

Boll the paste to a quarter of an inch thickness.
Cut into rounds with a fluted or plain cutter. Use
the circles or rounds for one pat6 shell ; cut a hole in
the center of two with a small cutter. Moisten the
edge of each circle with a very little water, as too
much water will hold the edges down and make them
heavy. Place the two rings with the holes cut in
them on top of the whole round, pressing the edges
lightly together. Olaze them on the top with an egg
if you like; the egg must not go over on the edges.
Use the small pieces that are cut from the rounds for
covers after the cases are filled. Bake them in a sep-
arate pan, as they do not require as long a baking.

PASTRY. 237

Tarts are made with the two layers, cutting
one in a circle and placing it on the round the same
as for a pate. Fill with jelly, jam, preserves or
lemon cream, the same as for lemon pie, first cooking
the lemon cream in a douhle boiler. When cool fill
the tart shells. Serve cold.

VOL-AU-VENT.

Can he cut in any shape required, a large round
being most often used. EoU out the puflF paste one-
half inch thick ; turn a pie plate upside down on the
paste, press it down to make a marking, and cut out
with a sharp knife. Put two or three rims around
the edge as you would a pie, only thicker ; place in a
large pan on a paper; bake in a hot oven forty-five
minutes. Fill with any kind of cream, meats, mush-
rooms or oysters, or serve as a dessert, filled with
stewed fruits covered with whipped cream.

PTTFF PASTE STRIPS.

Roll out the paste one-fourth an inch thick,' cut
in strips with a pastry wheel one inch wide and four
inches long; bake in a hot oven for fifteen minutes.
On a papered pan spread a strip with apricot or
raspberry jam, cover with a strip, place a meringue
over the top, brown in the oven and serve as a dessert.
Cut puff paste in a three-inch square, bring the four
comers to the center, moisten diem a little to keep
in place. Bake for twenty minutes and put a little
jam or jelly in each comer, with a little whipped
cream on the jelly.

238 ROCKT MOUNTAIN COOK BOOK.

TO GLAZE PASTRY.

Beat an egg slightly, then mix with it a table-
spoonful of water. Brush over the pastry with a
brush very lightly, and dust with a very little pow-
dered sugar. This gives a brown and glossy look.

CHEESB STRAWS.

Roll puff paste thin, sprinkle with grated cheese
and a little paprica. Fold and roll out, sprinkle and
fold twice more; roll the last time one-half inch
thick, cut into straws, place in the pans, put on the
ice for half an hour ; bake in a hot oven for ten or
fifteen minutes.

APPLE PIE.

Cut sour apples in quarters, peel and core, and
slice. Place them evenly in the plate, piling a little
in the center. Cover with half a cup of sugar; sea-
son with one-half teaspoonful cinnamon or grated
nutmeg, and a teaspoonful of butter. In the spring
of the year when the apples have lost their flavor,
season with lemon juice and a little of the grated
rind. Cut slits in the upper crust for the steam to
escape, dampen the edges of both upper and under
crust, press them together. Place around edge a
half inch strip of the pastry; moisten it before put-
ting on so it will cling to the crust. Bake about
thirty minutes in a hot oven, try the apples to see if
done, with a straw or fork.

SQUASH PIE.

1 cup dry sifted squash.
lYi cups scalded milk.
14 cup sugar.

y^ teaspoonful salt.

% teaspoonful cinnamon.

2 eggs.

PASTRY. 239

Mix in the order given. Line a plate with pastry,
put on a rim. Bake until the center is firm.

PUMPKIN pm.

Make the same as squash, only season with one-
fourth teaspoonful each of ginger and cinnamon.

CUSTARD PIE.

Beat three eggs slightly, then beat in six table-
spoonfuls of sugar, one-fourth teaspoonful of salt,
nutmeg or cinnamon. Pour into this mixture two
cups of scalded milk. Line a deep plate with pastry,
put a rim around and bake slowly. Watch carefully,
when it puffs up take out at once.

RHUBARB PIE.

If the rhubarb is very young and tender do not
peel it. If the skin has become tough, peel and cut in
half -inch pieces. Line a plate with the crust, fill with
the rhubarb, sprinkle with one cup of sugar, and a
teaspoonful of butter ; if liked, flavor with cinnamon
or nutmeg, cover with a crust and put a rim around
it. Bake in a quick oven for about thirty minutes.

BERRY PIES.

Pick over and wash the berries, line a plate with
pastry, fill with the berries, sprinkle with half cup of
sugar, or more if the berries are very acid ; cover with
a crust; bake.

CRANBERRY PIE.

Stew the cranberries. Line a plate with pastry,
and a rim of pastry around it. Fill with the cooked

240 ROCKY MOUHTAIN COOK BOOK.

cranberries, having them cold, and cover the top with
strips of pastry about half an inch wide, having them
cross 'each other to form little squares. Bake. A
Thanksgiving pie.

APPLE TART PIE.

Make the same as cranberry pie. Stew the ap-
ples, sweeten and season with lemon juice and
nutmeg.

PRUNE, APRICOT OR PEACH PIE.

Line a deep plate with pastry and bake, or invert
the pie plate, and bake the pastry on the outside of
it. When cold fill with the stewed fruit, cover the
top with whipped cream.

Peach Pie can be made the same as a sliced apple
pie.

DELICIOUS LEMON PIE.

Beat four eggs. Place them in a double boiler,
stirring in one cup of sugar, one tablespoonful butter,
juice and a rind of lemon. One-fourth teaspoonful
salt and add very gradually one-half cup of cold
water. Stir until it becomes very thick like a drop
batter. Bake the pie crust well pricked. When cool
pour in the mixture that is also cool. Cover with
meringue. Brown in oven.

MERINGUE.

Beat the whites of two eggs until stiff. Then beat
in two tablespoonfuls of powdered sugar and fold in
one tablespoonful.

PASTRY. 241

L£MON PIS (With- Com Starch).

Mix two tablespoonfuls of corn starch with one
cup of sugar ; add one cup of boiling water, boil ten
minutes, take from the stove; add a teaspoonful of
butter, one whole egg and one yolk, the grated rind
and juice of a lemon. Bake between crusts or with
a meringue.

CREAM PIE.

Boil one cup and half of milk; stir into it one-
fourth cup of sugar, one teaspoonful of com starch
or flour mixed with the sugar, one-fourth teaspoonful
of salt; stir until smooth. Remove from the stove
and add three egg yolks slightly beaten. Bake in a
crust-lined plate.

MINCE MEAT.

4 cups chopped meat.

1 cup chopped suet.
8 cups chopped apple (sour).

2 cups meat liquor.
2 cups brown sugar.
2 cups molasses.

2 cups cider.

Juice and grated rind of two

lemons.
Juice and grated rind of

three oranges.
1 lb. of stoned and chopped

raisins.

1 lb. washed currants.
y^ lb. chopped citron.
^ lb. chopped figs.

^ lb. chopped English Wal-
nuts, if liked.

2 tablespoonfuls of salt.

2 tablespoonfuls cinnamon.
2 teaspoonfuls mace.
2 teaspoonfuls powdered

cloves.
2 teaspoonfuls allspice.

1 cup of brandy.

2 tablespoonfuls rose water.

Mix in the order given. Use cold tea in place of
cider and brandy if you wish. Cook slowly in a pre-
serving kettle for one hour, stirring often. Add the
brandy and rose water after removing from the stove.
Meat from the lower part of the round is the best to
use. A little more brandy or wine can be poured
over the pie just before the upper crust in put on.

242 ROCKT MOUNTAIN COOK BOOK.

Mince meat is better to pack in an earthen jar, and
to keep several days before using, Sauteme may be
used in place of cider.

PETITE PIES.

Line small round patty or gem pans with plain
or pufif paste. Fill with lemon or cream filling,
stewed fruits or berries. Cover with a crust, cut a
dash in the center for the steam to escape. Bake in
a quick oven.

ENGLISH APPLE PIE.

Fill a buttered pudding dish with tart apples cut
in eighths, pared and cored; sprinkle with sugar, a
little salt and grated rind of a lemon. Pile the apples
high in the center ; add one-fourth cup of cold water,
a few pieces of butter. Invert the dish upon the pas-
try ; cut large enough to give place for the high center
and shrinkage. Cover the pie with the paste, putting
a rim of paste around the edge. Bake about forty-
five minutes,

BUTTER SCOTCH PIE.

Bake on a tin sheet three circles of thin pastry,
that have been well pricked, the size of a pie plate.
When cool put between layers of butter scotch filling.
Cover with meringue.

BUTTER SCOTCH FILLING.

Cream one-fourth cup of butter. Mix with three-
fourths cup brown sugar. One-fourth cup flour. Pour
over this mixture two cups of scalded milk and turn
into the double boiler. Add beaten yolks of two eggs.

PASTRY. 243

Cook, stirring all the time until the mixture thickens.
Add one-fourth teaspoonful salt.

MERINGUE.

Beat the whites of two eggs until stiff. Then beat
in two tablespoonf uls of brown sugar, a speck of salt.
Set in the oven five minutes to brown.

BAMBURY TARTS.

Chop fine one cup of stoned raisins. One-fourth
pound of grated citron. Add the rind and juice of a
lemon. One cup of sugar. One-fourth teaspoonful
salt and a egg beaten lightly.

Roll pastry into a sheet one-eighth inch thick and
cut into rounds the size of a cup. Put a little of the
mixture on each piece. Moisten half the edge with
cold water and fold over the pastry pressing the edges
together. Bake fifteen or twenty minutes. This fill-
ing may first be cooked in a double boiler and used
cold for filling tarts.

244 K0CK7 MOmtTAIR COOK BOOK.

HOT PUDDINGS.

All measurements level, with the exception of baking
powder, which is measured rounding with the side of the can.
Sift flour before measuring.

CREAM RICE PUDDING.

1 quart of milk.

Vi cup well washed rice.

% cup sugar.

1 teaspoonful salt.
A little stick cinnamon or
nutmeg.

Soak half an hour in the milk. Bake slowly about
an hour, or until the rice has thickened the milk, or
a thick creamy substance. This is a delicious, inex-
pensive and nutritious dessert. One-half cup of the
whole raisins or a few pieces of preserved ginger can
be cooked with it to give variety. Serve with butter
alone, or butter and maple sugar, or cream.

BAKED RICE PUDDING.

Make the same as cream rice pudding, with the
exception of using one-half cup of molasses in place
of the sugar. Season with cinnamon; add one-half
cup of raisins and one cup of sour apples, if liked,
that have been pared, cored and quartered. Serve
with cream.

CREAM TAPIOCA PUDDING.

1 quart of milk. 1 ^ cup sugar.

Yi cup tapioca. | Yolks of 3 eggs.

Scald the milk in double boiler. Soak the tapi-
oca in it for one hour, or until it is transparent. Re-
move from the stove ; add the beaten yolks and sugar,
bake in buttered pudding dish for half an hour. Serve

HOT PUDDINGS. 245

with lemon sauce, or remove from the oven, cover the
top with a layer of jam or jelly, and spread over it a
meringue made from the whites of the eggs and four
tablespoonfuls of powdered sugar. Brown in the
oven.

APPLB AND PEACH TAPIOCA.

Wash one-half cup of tapioca (the pearl is the
best), pour over it one quart of boiling water, cook in
double boiler till transparent (about an hour), stir
often, that it may not become lumpy ; add half a tea-
spoonful of salt, core and pare eight tart apples, place
them in a buttered pudding dish, and fill the cores
with sugar, a little lemon juice and. cinnamon; pour
the tapioca over them, and bake till the apples are
soft. Serve hot or cold with foamy sauce or sugar
and cream. Peel the peaches, cut in halves, cook in
the same way.

SAGO PUDDING.

Scald one quart of milk in a double boiler ; wash
and add to it one-half cup of sago, and one-half tea-
spoonful of salt ; let it cook till transparent, stirring
often to prevent lumping. Beat two eggs with one-
half cup of sugar. Remove the sago from the stove ;
add the eggs and sugar. Bake in buttered pudding
dish for one-half hour, or until it puffs up. Serve
hot or cold, with cream.

Make sago with apple or peaches the same as
peach and apple tapioca.

BAKED INDIAN PUDDING.

Mix one cup of yellow corn meal, one cup of mo-
lasses, one teaspoonful of salt; pour onto them one

246 ROCKY MOUNTAIN COOK BOOK.

quart of scalded milk, one-fourth cup of butter, and
two beaten eggs; let bake in a deep pudding dish
slowly for one-half hour, then pour in three pints of
cold milk. Bake very slowly for five or six hours.

WHOLE WHEAT PUDDING.

Mix one cup and a half of whole wheat flour, one-
half cup of white flour, one-half teaspoonful each of
soda and salt; sift, add one cup of milk, half a cup
of molasses, one-half cup each of shelled and chopped
walnuts and raisins. Steam for two hours and a
half. Serve with cream, foamy or lemon sauce, or a
hard sauce flavored with lemon juice, or sherry. This
will serve eight people.

FIG PUDDING.

1 cup of milk.

y^ teaspoonful soda dissolved

in the milk.
4 teaspoonfuls of brandy.
y^ nutm^.

12 soda crackers, rolled

fine.
y^ lb. figs, chopped fine.
% cup of suet, chopped fine.
2 eggs, well beaten.
I cup sugar.

Mix in the order given. Steam four hours. Serve
with a wine or hard sauce. Will serve eight people
generously, as it is a rich pudding.

STEAMED PRUNE PUDDING.

Vz cup <^^y bread crumbs.

Va cup flour.

1 teaspoonful baking pow-
der.

V2 cup finely chopped suet
or y^ cup melted butter.

Mix altogether thoroughly. Steam in a mould
two and a half hours. Serve with a hard or creamy
sauce.

% cup sugar.

2 eggs beaten light.

y^ cup of prune pulp.

^ cup milk.

y^ teaspoonful salt.

HOT PUDDINGS.

247

THANKSGIVING PUDDING.

1 teaspoonful baking

powder.
% cup flour.
ll^ cups of soft bread

crumbs.
1 cup scalded milk.
y^ cup sugar.
5 eggs.

1 cup raisins.
y^ cup of currants.
y^ cup of finely chopped

dates.

y^ cup finely chopped citron,
y^ cup finely chopped suet.
The grated rind of a small

lemon.
y^ cup chopped walnuts.
y^ nutmeg.

1 teaspoonful cinnamon.
1% teaspoonfuls of salt.

2 tablespoonfuls each of

brandy and sherry.

Pour the hot milk over the crumbs. Mix in the
order given. Steam in a buttered mould six hours.

ENGLISH PLUM PUDDING.

IVJe lbs. raisins, stoned.
Xy^ lbs. currants.
1 lb. suet, chopped fine
IVi lbs. bread crumbs.
1 lb. flour, or 4 cups.
1 lb. sugar.

1 lb. preserved lemon and
orange peel mixed.

Grated rind of one lemon.

2 teaspoonfuls salt.

% nutmeg.

y^ ounce mixed spices.

1 cup brandy.

1 dozen eggs.

1 cup scalded milk.

Pour the milk over the crumbs. Mix in the order
given. This quantity makes four puddings. Steam
six hours.

OLD ENGLISH PLUM PUDDING.

Pour one cup of milk on one cup of soft sifted
bread crumbs. Mix with one cup of brown sugar, one
teaspoonful of salt and one cup of finely chopped
suet. One pound of raisins, one-half pound of dates,
one-half cup of nut meats. One-half cup of finely
chopped citron and one half cup orange peel. Beat
the yolks of four eggs, add to the softened crumbs.

fl4S ROCKT MOUNTAIN COOK BOOK.

Then add the sugar and fruit. One cup of flour, one
teaspoonful each of cinnamon and nutmeg and lastly
the beaten whites. Steam in a buttered mould four
hours.

SUET PUDDING.

^ cup chopped suet.
% cup molasses.
1 cup milk.
1 cup stoned raisins.
% cup chopped citron.
% teaspoonful soda.

Grated rind of half a lemon.
^ teaspoonful cinnamon.
V^ teaspoonful salt.
About two cups and a half of
flour.

1 egg-

Sift all the dry materials together, then stir in
the others. One-half cup of butter can be used in-
stead of the suet. Steam in a buttered pudding mould
three hours. Serve with hard, foamy or wine sauce.

BREAD AND BUTTER PUDDING.

Remove the crusts and butter thin slices of stale
bread. Lay them in layers in a pudding dish, alteiv
nating with layers of stoned raisins. When the
dish is full pour over it two well-beaten eggs mixed
with half a cup of brown sugar, one-fourth teaspoon-
ful salt, one pint of milk. Bake slowly for one hour.
Sprinkle cinnamon and nutmeg over each layer of
bread.

STEAMED BREAD PUDDING.

1 cup soft bread crumbs.

2 cups scalded milk.
14 cup sugar.
Yolks of three eggs.

Vi cup currants or raisins.
% cup candied orange peel.
y^ teaspoonful salt.
l^ teaspoonful nutmeg.

Mix in the order given. Steam three hours.
Serve with wine or creamy sauce.

HOTPVDDnfGS. 249

BROWN BKTTY.

In a buttered pudding dish arrange alternate lay-
ers of soft bread crumbs and sliced sour apples. Sea-
son each layer with bits of butter, a little salt, and
ground cinnamon. When the dish is full pour over
it one-half cup of molasses, and a half cup of hot
water. Bake for one-half or three-quarters of an hour
or until the apples are soft. Raisins, chopped al-
monds or walnuts can be used with the apple. Serve
with cream.

COTTAGE PUDDING.

1/4 cup melted butter.

1/4 cup sugar

2 eggs.

14 teaspoonful salt.

1 cup milk.

2 cups flour.

1 rounding teaspoonful
baking powder.

Sift the dry materials together; beat the eggs and
sugar, and add them with the milk and melted butter.
Bake in a round pan with a hole in the center for
one-half hour. Serve with lemon sauce.

STEAMED BERRY PUDDING (Mrs. Lincoln).

2 cups flour.

1 teaspoonful baking pow-
der.
^ teaspoonful salt.

1 cup milk.

2 tablespoonfuls melted

butter.

2 eggs.

% cup sugar.

2 cups of berries, or fruit,

raisins or currants

may be used.

Sift the dry materials together ; add the fruit, stir
it well around in the flour, then add the rest of the
materials. Steam two hours.

CABINET PUDDING.

Butter a mould well. Ornament it with candied
fruits. Arrange in it slices of sponge cake or lady

250 ROCKY MOUNTAIN COOK BOOK.

fingers ; dip them lightly in sherry if you like. Ar-
range alternate layers of cake and fruit, then pour
over it all a custard made of a pint of milk, yolks of
three eggs and three tablespoonfuls of sugar; pour
it into the mould, bake setting in a pan of water, for
one hour. Serve with a wine sauce.

BAKED PINEAPPLB PUDDING.

Pare and grate one pineapple ; to every cup of the
pineapple add one-half cup of sugar and one-fourth
cup of butter creamed together, one cup of thin
cream and four eggs slightly beaten, a little salt.
Bake in rather a slow oven until it puffs up and the
center seems firm. Cover with a meringue made
with the whites of three eggs beaten foamy, beat in
four tablespoonfuls of powdered sugar till stiff, then
fold in two tablespoonfuls. Bake in a slow oven for
ten minutes.

STEAMBD 0RAN6B OR PINBAPPLB PUDDING.

Let one cup of soft bread crumbs soak in one cup
of hot milk ten minutes ; add one cup of sugar, one
cup of orange juice or one cup of grated pineapple
and one tablespoonful lemon juice. If orange is
used one tablespoonful of grated orange peel with the
orange and lemon juice, two eggs, one tablespoonful
melted butter, one-fourth teaspoonful salt, one tea-
spoonful baking powder sifted with one-fourth cup
of flour. Steam in a buttered mould two hours and
a half. Serve with a creamy sauce.

QUINCB PUDDING (Mrs. HIU).

Pare and grate six ripe quinces; mix the pulp
as grated with the juice of a lemon to keep it from

HOT PUDDINGS. 251

discoloring; add the grated yellow rind of a lemon,
a cup of sugar, the heaten yolks of six and the whites
of three eggs, and one cup of cream. Mix thoroughly
and bake until firm in a buttered pudding dish,
standing in a pan of hot water. Serve cold ; sprinkle
with powdered sugar, or serve with sugar and
whipped cream.

BOSTON APPLE PUDDING.

Pare and core sour apples enough to make three
good cups before they are cooked. Stew with them
one cup and a half of sugar, one-half cup of water,
two inches cinnamon bark; cook until they are soft,
then mash through a sieve ; add one tablespoonful of
lemon juice, one cup hot cream, and the yolks of
four eggs and one white, and a tablespoonful melted
butter. Line a pudding dish with rich pastry and
pour in the mixture ; bake till firm, or butter a pud-
ding dish and bake without the pastry until firm.
Serve with cream, hot or cold.

CORN PUDDING.

Six ears of sweet com, one quart of milk, or half
milk and half cream, one-fourth cup of flour, four
eggs, one-half cup of sugar, one-fourth teaspoonful
salt, one tablespoonful melted butter. Cut the com
down through the kernels and press out the pulp.
Bake in a buttered mould till firm. Serve hot with
lemon sauce.

SNOWBALL PUDDING.

Beat the yolks of four eggs till light, then grad-
ually beat in one cup of granulated sugar. When

262 KOCKT MOUNXAIH COOK BOOK.

light add three tablespoonfuls of milk, one cup full
of flour, with one teaspoonf ul of baking powder sifted
with it. Beat the whites stiff, fold lightly into the
mixture. Fill well-buttered cups or moulds two-
thirds full; steam for one-half hour. Serve with
lemon, foamy or wine sauce, or any fruit sauce.

NUT PUDDING.

Three-fourths cup of molasses, one-half cup of
chopped suet, one cup of sweet milk, two and one-
half cups of flour, one cup seeded raisins, one cup
chopped English walnuts, one-half cup chopped figs,
one-half grated nutmeg, one-half teaspoonful each of
cinnamon and salt, three-fourths teaspoonful of soda,
mix well together, steam three hours. Serve with
a hard or orange sauce.

WEYMOUTH PUDDING.

Two cups stale bread crumbs soaked in one cup
hot milk, one cup finely chopped suet, one cup each
chopped figs and raisins, one cup sugar, one-half tea-
spoonful salt, three eggs, juice and grated yellow of
the rind of a lemon. Beat all the ingredients well
together; steam in a well-buttered mould for three

hours.

COCOANUT PUDDING.

Place in the bottom of a buttered pudding dish
six fresh cocoanut cakes. Pour over them a custard
made of one pint of milk, three eggs, two tablespoon-
fuls of sugar, a little salt ; bake till the custard is firm.
Remove from the oven, cover the top with a layer of
raspberry jam, or currant jelly; apricot jam is also
very delicious with it. Spread over it a meringue

HOT PITDDINOS.

263

made of the whites of two eggs and three tablespoon-
fuls of powdered sugar, beaten stiif.

Macaroon Pitdding can be made in the same way,
using macaroons in place of cocoanut cakes.

CRACKER PUDDING.

Butter eight butter crackers ; place them in a but-
tered pudding dish, pour over them a custard made
of three cups of milk and the yolks of four eggs and
white of onC; half cup of sugar, one-fourth teaspoon-
ful of salt; bake till firm. Serve with lemon or
orange sauce.

CORN STARCH PUDDING.

y^ cup sugar.

Yolks of three eggs, white of

one.

2 cups milk.

2 tablespoonfuls com starch.

y^ teaspoonful salt.

Scald the milk in double boiler; sift the corn
starch, salt and sugar together, stir into the milk.
Cook fifteen minutes, stirring until smooth, then add
the eggs slightly beaten; cook ten minutes. Serve
hot or cold with cream and sugar.

DUTCH APPLS CAKE.

2 cups flour.

^ teaspoonful salt.

2 teaspoonfuls baking

powder.
^ cup butter.

Sift the dry materials together ; rub in the butter,
then the milk and beaten egg; spread on a buttered
shallow pan; pare, core and*quarter the apples, lay
them in rows on top of the dough and press the sharp

1 egg.

1 cup milk.

4 sour apples.

Sugar and cinnamon.

264 ROCKY MOUNTAIN COOK BOOK.

edge a little in the dough; sprinkle them over with
sugar and a little cinnamon. Bake in a hot oven
thirty minutes. Serve hot with lemon or a hard
sauce. Peaches can be used in place of the apples.

APPLE SNOWBALL.

Cook one cup of well-washed rice in a double
boiler with one-half teaspoonful of salt^ one cup of
milk and one and one-half cups of water. When the
rice has taken in all the liquid, butter small moulds
or cups well, line them with one-half inch of the hot
rice, fill the center with a quarter of a sour apple;
sprinkle with sugar and cinnamon, or lemon juice.
Cover it all over with rice, and steam in a steamer,
or setting in a pan of hot water on top of the stove
for one-half hour. It is better to have the apples
slightly cooked first. Peaches or pineapple are de-
licious used in the same way. Serve with creamy
sauce. Be careful in taking^ them from the mould
that they do not lose their shape •

STEAMED CARROT PUDDING.

1 cup bread crumbs.
1 cup carrot.

cup carrot. y^ cup suet.

1 cup currants.

1 teaspoonful soda.
l^ teaspoonful salt.
1 teaspoonful cinnamon.
Yg teaspoonful nutmeg.

1 cup potato.

1 cup flour.

1 cup molasses.

1 cup raisins.

Grate the carrot and potato, add the bread crumbs,
sift the spices and soda with the flour, also salt. Add
the suet, molasses and fruit, dredge with a little
extra flour. Steam in a well-buttered mould for four
hours.

i

HOT PUDDINGS. 255

BIRD'S NEST PUDDING.

Pare and core six sour apples, and place them in
a buttered pudding dish. Mix one-fourth cup of
flour and one-fourth teaspoonful salt with a little milk
to form a paste; then add the yolks of four eggs,
well beaten, a little more milk, then fold in the whites
the rest of the milk, making two cups in alL Pour
over the apples ; bake in a moderately hot oven for
three-quarters of an hour. Serve with any kind of a
sauce.

BAKED APPLE DUMPLINGS.

Make a rich baking powder biscuit dough ; roll it
out and cut in squares; pare and core sour apples;
fill the center with sugar and a little cinnamon mixed
with it, a little piece of butter ; wrap each apple in a
square of dough, having the points meet on top;
dampen them a little with milk and press together;
bake for twenty-five minutes, or imtil the apples are
tender, or steam for one hour. Serve with a molasses
sauce. A hard or creamy sauce is also good.

ROLLED APPLE DUMPLING.

Make a rich biscuit dough. Eoll out about half
an inch thick. Peel, core and quarter sour apples;
place them in the dough, cover with a little sugar,
cinnamon, nutmeg and bits of butter ; roll the dough
over the apples, pressing the ends tight together.
Steam for an hour and a quarter. Serve with mo-
lasses, hard or creamy sauce. Peaches can be used
in the same way.
9

2M ROCKY MOUNTAIN COOK BOOK.

STEAMED APPLE PUDDING.

Fill a mould or dish half full of sour apples that
have been pared, quartered and cored, cover with half
a cup of sugar, half a teaspoonful of cinnamon and
little pieces of butter; cover the top with a rich bis-
cuit dough, cut a slit in the center for the steam to
escape. Steam for one hour and a half, or bake in
the oven until the apples are tender. Serve with
lemon sauce.

APPLE CHARLOTTE.

Cut bread into slices a quarter of an inch thick,
then in inch wide strips ; dip each piece in melted
butter and line a baking dish with them, having the
pieces meet closely together. Fill the center of the
mould with apple sauce, that has been cooked in quar-
ter pieces, sweetened and flavored with lemon juice.
Cover the top with strips of bread dipped in the
melted butter. Bake in a hot oven forty minutes.
Turn carefully out on a flat dish. Serve with cream
or a sauce.

APPLES AND RICE.

Steam one cup of well-washed rice in a double
boiler with one-half teaspoonful of salt, one cup of
milk and one cup of water till soft ; add a little more
milk or water if necessary, also cook with it a little
nutmeg, cinnamon or rose water, and a half cup of
chopped almonds, if cared for. When the rice is
soft and has absorbed the liquid, press it in the shape
of a bowl. Cook sour apples that have been- cored
and pared, in a syrup made of half as much water as
sugar, till they are tender; remove carefully with a
big spoon, place around the rice and fill the inside

HOT PUDDINGS. 257

with them, boil the syrup down and pour around
them. Fill each apple up with whipped cream and
put a piece of currant or raspberry jelly on top of
each. Serve hot or cold.

APPLE MERINGUE.

Core and pare six or eight sour apples, cover the
tops with sugar, a little grated orange or lemon peel
add one-half cup of water, cover and bake in a pud-
ding dish till tender. Then cover with a meringue
made of the whites of three eggs, beaten until foamy,
then beat in gradually four tablespoonfuls of pow-
dered sugar ; bake in a slow oven ten minutes. Serve
cold.

CUSTARD SOUPFL^.

^ cup sugar.
% cup flour.
2 cups hot milk.
% cup butter.

Yolks of five eggs.
White of five eggs.
1 teaspoonful vanilla.

Mix the sugar and flour together with a little
cold milk, stir into the boiling milk, cook for ten
minutes, stirring until smooth, then add the butter;
mix and stir in the well-beaten yolks. Remove from
the stove, add the whites beaten stiff. Bake in a
pudding dish or little moulds. Place the dish in a
pan of hot wat^r, bake in a hot oven thirty minutes.
If little moulds are used, bake twenty minutes. Serve
cd once. If the souffle is done before time to serve, let
it remain in the oven with the door open. Serve with
whipped cream or any light sauce.

CHOCOLATE SOUFFL^.

Make the same as custard souffle; melt two
squares of chocolate, mix it with two tablespoonfuls

258 ROCKY MOUNTAIN COOK BOOK.

of hot milk and stir into the double boiler before the
jolks are added.

PINEAPPLE SOUFFLE.

Add one-half cup of grated pineapple to a custard
souffle. After it is removed from the stove, just
before the whites are added, use one more egg, and
if the pineapple is not sweetened, one-half cup of
sugar, instead of a fourth. Serve with whipped
cream, flavored with pineapple.

PRUNE SOUFFLE.

Beat the whites of five eggs till foamy, add one-
fourth teaspoonf ul cream of tartar, and beat till dry,
then beat in gradually half a cup of powdered sugar
and one-half cup of prunes that have been cooked,
stoned and chopped; turn into a buttered pudding
dish, set in a pan of hot water and bake one-half
hour. Serve aJt once, in the same dish, with whipped
cream or a cold boiled custard.

CHERRY SOUFFLE.

Two cups of canned cherries. Butter a mould
well and decorate it with the cherries. Mix three
tablespoonfuls of flour with a little cold cherry syrup
and stir into one-half cup of the hot syrup. Stir
until it thickens, beat the yolks of three eggs and stir
into the mixture with one tablespoonful of lemon
juice. Remove at once from the stove and when cool
fold^n the whites beaten stiffly. Turn into the mould,
steam for one hour and a quarter, then take the
souffle from the stove. Let it stand in the mould a
few minutes before turning out. Serve with swee^

HOT PUDDINGS. 259

ened and flavored whipped cream, or with hot cherry
juice.

PEACH SOUFFL^

Make the same as cherry souffle, decorating the
mould with half peaches and using two tablespoon-
fuls of lemon juice.

LEMON SOUFFL]^ (Boston Cooking School).

Beat the yolks of three eggs till light and foamy,
beat the whites till dry, then beat the yolks into the
whites; beat in gradually a scant half cup of
sugar and the juice and grated rind of a lemon, turn
into a buttered pudding dish, dust with sugar and
bake about twenty minutes. Serve at once with or
without a sauce.

RICE SOUFFL]^.

Cook one-half cup of well-washed rice in one cup
of boiling water and one-fourth teaspoonful of salt.
When tender drain from the water and put the rice
in a double boiler with one cup of milk and one of
cream. Cook twenty miutes. Add the yolks of
five ^gs that have been beaten lightly with five table-
spoonfuls of powdered sugar. Remove at once from
the stove, set aside to cool, then add one tablespoonful
of grated orange peel and a tablespoonful of the juice,
fold in the stiffly-beaten whites. Bake in a well but-
tered pudding dish forty minutes. Serve at once
with a light, delicate sauce.

MOCHA SOWThi.

Melt three tablespoonfuls of butter and add to it
three tablespoonfuls of flour. Gradually pour on this

260 ROCKY MOUNTAIN COOK BOOK.

three quarters of a cup of hot strong coffee and one
quarter of a cup of cream. One-fourth teaspoonful
salt and one-half cup sugar. The well-beaten yolks
of three eggs. Cook over hot water until smooth.
Then remove from the fire and fold in the whites
stiffly beaten. Flavor with one-half teaspoonful
vanilla. Turn into a buttered baking dish and bake
surrounded by hot water for twenty-five minutes.
Serve with Mocha sauce.

MOCHA SAUCE.

Mix the yolks of two eggs, one-fourth cup of
sugar and a few grains of salt Add gradually one-
half cup of strong hot coffee and cook in double boiler
until it thickens, stirring constantly. Cool and fold
in one cup of whipped cream.

ZEBAIONE.

Beat one whole egg and two yolks very lightly.
Then beat in gradually one-fourth cup of sugar and
speck of salt. Cook over hot water, stirring con-
stantly and gradually adding three tablespoonfuls of
sherry wine. Orange juice can be used in place of
wine. Continue stirring until the mixture is thick.
Serve hot in wine glasses. This amount will serve
four or five people.

GINGER PUDDING.

2 cups flour.

1 teaspoonful baking

powder.
% teaspoonful salt.

1 cup milk.

2 tablespoonfuls melted

butter.

2 eggs.

14 cup sugar.

1 tablespoonful lemon juice.

3 tablespoonfuls of finely

chopped preserved ginger.

HOT PUDDINGS. 261

Sift the baking powder, salt and flour together,
then mix the ginger thoroughly into the flour, then
add the sugar, melted butter, lemon juice, beaten eggs
and milk. Steam two hours in a large mould or one
hour in individual moulds. Serve with lemon sauce.

DELMONICO PUDDING.

Scald one quart of milk in a double boiler, then
stir into it one-half cup of com starch that has been
mixed to a paste with cold milk and half a teaspoon-
ful of salt. Cook for fifteen minutes, stirring con-
stantly until perfectly smooth, then add the yolks of
four eggs beaten with one-half cup of sugar. Cook
for five minutes, then turn into a buttered pudding
dish. Bake twenty minutes. Remove from the oven,
cover the top with a layer of jelly or jam and over
that a meringue. Return to the oven and brown
slowly. Serve hot or cold, with or without whipped
cream.

STRAWBERRY PUDDING.

Fill a three-pine mould or pail two-thirds full
with alternate layers of sliced sponge cake and maca-
roons. Add to a pint of the strawberry juice one cup
of cream, one-half cup of sugar and one-fourth tea-
spoonful of salt. Pour it over the cake, cover the
mould tightly, steam for two hours. Serve hot with
whipped cream, flavored with a little sherry.

VICTORIA PUDDING.

Bake sponge cake in a round pan with a hole in it,
fill up the hole with whipped cream and sprinkle the
top with red cherries cut in fine pieces. Surround
the cake with a chocolate sauce.

292 ROCKY MOUHTAIM COOK BOOK.

MILTOH PUDDING.

2 cups fresh bread crumbs.

4 cups milk.

2 eggs.

V^ teaspoonful salt.

3 tablespoonfuls sugar.
2 oz. or 2 squares of Baker's
Chocolate.

Scald the milk in a double boiler, add the choco-
late, which has been scraped fine, the sugar and the
salt. When the chocolate has dissolved pour the mix-
ture over the bread crumbs, add the e^s, pour in a
buttered baking dish and bake until the center is firm,
about one-half hour. Serve with a liquid sauce.

DKLICATE PUDDING.

% cup butter.
y^ cup flour.
1 cup scalded milk.
1 teaspoonful baking
powder.

2 eggs.
y^ cup sugar.
V4 cup fine dried bread
crumbs.

Cream the butter. Stir in the flour and let cook
in the hot milk stirring constantly until the mixture
thickens. Beat the eggs. Add the sugar and stir into
the hot mixture. Stir in the crumbs and turn into
individual molds carefully buttered, dredged with
sugar. Bake until firm. Serve with orange or lemon
sauce.

PRUN£ PUDDING.

Stew one cup of raisins and one cup of prunes
until tender. Place in a baking dish. Sprinkle with
a little lemon juice and one-fourth cup of sugar.
Cover with a rich biscuit dough. Bake and serve hot
with cream sauce.

HOT PUDDINGS. 263

STEAMED DATE PUDDING.

Sift together one cup of whole wheat flour, one-
half cup of white flour, one-half teaspoonful salt, one
teaspoonful soda. Beat one egg. Add half cup of
molasses, half cup of milk, one-quarter cup of melted
shortening and one cup of dates stoned and cut in
small pieces. A little cinnamon and nutmeg. Mix
all thoroughly and turn into a buttered mold. Steam
two and a half hours. Serve hot with a sauce.

264 ROCKY MOUNTAIN COOK BOOK.

COLD DESSERTS-

GARNISHING.

For garnishing cold desserts use fancy cakes,
icings, fresh or candied fruits, compotes, jellies, nuts,
currants, raisins, angelica, spun sugar, which can
be made in nests, balls or to encircle a dish. Fresh
flowers and leaves also make a most attractive decora-
tion. Angelica can be cut in strips, then in little dia-
mond shapes, making very effective decoration, and
especially so when combined with candied cherries,
sugared rose leaves or sugared violets or lilac blos-
soms. Angelica is not expensive — a ten-cent piece
will last quite a while.

FLAVORING.

Essences of fruit, flowers and nuts make some of
the best flavoring. They cost about twenty cents a
bottle. Vanilla is most commonly used, but many
other flavors should help to take its place. It is not
considered wholesome. Oranges and lemons are al-
ways a pleasant flavor, using the juice or grated yel-
low of the peel (not the white). The preserved peel
makes a delicious flavor as well as a pretty garnish.

LIQUEURS AND WINES.

Liqueurs and cordials are rich syrups of different
flavors, with only enough alcohol to keep them. They
give a very delicate and pleasant flavor and are inex-
pensive, as a bottle will last a long time. Maras-
chino has the flavor of bitter cherry, noyan of peach,

COLD DESSERTS. 266

curacao of orange peel. Rum, brandy and wine,
either madeira, sherry or port, are used a great deal
and impart a very agreeable flavor, if not too gener-
ously used.

COLORING.

Use the vegetable coloring paste ; it comes twenty-
five cents a bottle. A bottle will last a long time, as
it requires a very little to give the delicate coloring
that you wish to use. Dilute a little in milk or water
before using.

BOILED CUSTARD.

2 cups milk.
Yolks of four eggs.

3 tablespoonfuls of sugar.

Speck of salt.

Flavor with nutmeg, vanilla,
or a little sherry wine.

Scald the milk in a double boiler, beat the yolks,
sugar and salt together. Pour the hot milk slowly
into the egg (stirring all the time), pour back in the
double boiler and cook until it is thick like cream, or
till it coats the spoon. As soon as it thickens, re-
move from the stove ai once, as too long cooking
will cause it to curdle. Watch and stir it all the
time it is cooking, then strain through a fine strainer
and flavor. Using only the yolks gives a much
smoother custard. Three yolks can be used, but four
makes a much richer custard.

Chocolate Custard. — ^Melt one-half ounce of Bak-
er's chocolate with a tablespoonful of milk, stir into
boiled custard just before straining, flavor with
vanilla.

Caramel Custard. — ^Melt four tablespoonfuls of
sugar to a caramel with one tablespoonful of water.

26a ROCKY MOUllTAnff COOK BOOK.

Stir into the hot milk before pouring on the egg yolks.
Make the same as boiled custard.

Nut Custa/rd. — One-half cup finely chopped wal-
nuts added to boiled custard after straining.

Cocoanut "Custard. — One cup finely grated cocoa-
nut added to boiled custard after straining.

Maple Custard. — Sweeten boiled custard with
one-half cup of thick maple syrup, add it to the hot
milk with the eggs. Candied fruits may be cut fine
and added, making a fruit custard.

BAKED OR STEAMED CUSTARD.

1 quaxt of milk. I 6 tablespoonfiilB of sugar.

6 eggs. I ^ teaspoonful of salt.

Scald the milk, beat the eggs, salt and sugar to-
gether. Pour the milk over them, stirring all the
time. Strain into a baking dish, flavor with grated
nutmeg, bake standing in a pan of hot water until
the custard puffs up, or try with a knife, if it comes
out clean, free from the milk, it is done. Watch care-
fully. Bake or steam in cups or moulds if desired.

BAKED OR STEAMED CARAMEL CUSTARD.

Make the same as plain baked or steamed, with
the exception of melting the sugar to a caramel with
two tablespoonfuls of water, then adding it to the hot
milk. Steam in a buttered mould and serve; if you
like, serve cold, with caramel sauce.

COLD DESSERTS. 287

BAKED OR STEAMED CHOCOLATE OR COCOANUT

CUSTARD.

Melt one ounce of chocolate in the hot milk for
chocolate custard. Bake in a buttered mould, set in
a pan of hot water. Serve very cold with custard
sauce or surrounded with whipped cream that has a
few maraschino or candied cherries strewn over it.
Make the same as baked or steamed custard.

Baked Cocoan/ut Custard. — Add one cup of grated
cocoanut to the hot milk. Bake or steam.

i
FLOATING ISLAND.

Beat the whites of three eggs stiff with one table-
spoonful of powdered sugar. Scald two cups of milk
for boiled custard, poach the whites in the milk until
firm, two tablespoonfuls at a time. Remove care-
fully on a sieve. Make the boiled custard. Serve the
whites on the custard with a piece of bright colored
jelly on top, or blanched almonds, stuck endwise into

the white.

APPLE SNOW.

Quarter and core two cups of sour apples (do not
pare), steam or stew the apples till tender, mash
through a sieve. Beat the whites of two eggs stiff
with half a cup of powdered sugar, add the apple and
one tablespoonful of lemon juice or a grating of nut-
meg. Beat till like snow. Pile in a dish with bits
of bright jelly on top. Serve with or without cream.

IRISH MOSS BLANC MANGE (Mrs. Lincoln).

y^ cup Irish moss.

1 quart of milk.

% tsaspoonf ul of salt.

1 teaspoonful vanilla, or two
tablespoonfuls of wins.

2e8 ROCKY MOUNTAIN COOK BOOK.

Soak the moss in cold water for fifteen minutes,
pick it over, wash and tie in cheese cloth, boil it in the
milk till it thickens when dropped on a cold plate,
add the salt, strain, flavor. Mould in small cups or
egg shells. Serve with sugar and cream.

Blcmc Mange may be made by using one table-
spoonful of sea moss farina. Stir it into the boiling
milk. Cook twenty minutes.

PLAIN BAVARIAN CREAM (ChocoUte and Coffee).

2 tablespoonfuls granulated

gelatine.
2 tablespoonfuls cold water.

^ cup sugar.
2 cups cream.
Flavor.

Soak the gelatine in cold water, whip the cream
until you have about three pints (if it is the thin
cream; if heavy cream, use one cup). Scald the re-
mainder of the thin cream, if thick cream is used,
scald one cup of milk, add the gelatine to the hot
milk. Strain, flavor with vanilla, wine, melted choc-
olate or one-half cup of strong coffee. Place the dish
in one of cracked ice, stir until it begins to thicken,
then fold in the whipped cream. Pour into a mould.
When stiff enough to drop from a spoon, mould in in-
dividual or a large mould. The mould can first be
decorated with half preserved peaches, slices of
orange or pineapple, candied fruits or angelica.

BAVARIAN CREAM WITH EGGS.

2 cups heavy cream,

whipped.
2 cups milk.
2 tablespoonfuls granulated

gelatine.

y2 cup cold water.

V2 <^up sugar.
4 eggs.

Speck of salt.
Flavoring.

Soak the gelatine in cold water, whip the cream,
heat the milk in a double boiler, beat the egg yolks,

COLD DESSERTS. 269

sugar and salt together, stir into the hot milk, cook
for two minutes, stirring constantly. Add the soaked
gelatine. Strain into a big bowl or granite dish, set
in a pan of cracked ice. When cold add flavoring,
vanilla or almond, a teaspoonful each, a half cup of
candied orange peel and two tablespoonfuls of the
juice. Stir until it begins to harden, then fold in the
cream and the beaten whites.

FRUIT BAVARIAN CREAM.

2 cups of any kind of fruit
juice or pulp sweet-
ened to taste.

1 tablespoonful lemon juice.

3 tablespoonfuls gelatine.
^ cup cold water.
Yz cup boiling water.
2 cups heavy cream.

Soak the gelatine in cold water, dissolve in the
boiling water. Add it to the fruit juice or pulp. Set
the dish in one of ice water or cracked ice. Stir until
it begins to thicken, fold in the whipped cream. The
mould may be garnished with the whole fruit, or sur-
rounded by it when served. To garnish the mould
place the fruit around the mould, hold it in place with
a little of the Bavarian cream. When it is firm pour
carefully in the remainder. It is better to mould
fruits in an earthen or agate mould.

FRUIT BAVARIAN CREAM (No. 2).

If you wish to mould in layers, put half of the
dissolved gelatine in the cream and the other half in
the fruit. Pour one-half of the cream first in the
mould. When that is firm pour in the fruit. Allow
that to become firm, then add the rest of the cream,
making three layers, with the fruit in the center.
Garnish with whipped cream, flavored with the fruit
juice.

270 ROCKY MOUHTAIM COOK BOOK.

PSUHE BAVASIAH CBBAJL

1 cup finely chopped cooked

pnines.
1 cup prune juice.
1 tablespoonful lemon juice.
3 tablespoonfuls granulated

gelatine.

y^ cup cold water.
% cup boiling water.
2 cups cream.

Soften gelatine in cold water. Then dissolve m
hot water ; add this to the prune juice with the sugar
and lemon. When the mixture begins to thicken stir
in the prunes and the whipped cream. Pour in mould.
Serve surrounded by whipped cream.

BAVARIAlf IN THE SHELL.

Line a mould with lady fingers or macaroons,
dipped lightly in wine, if liked. Fill up with Ba-
varian cream, garnish with whipped cream sprinkled
over with candied fruits or nuts.

BAVARIAN EN SURPRISE.

Use a double mould for this, or one small mould
set in a larger one. Line the mould with chocolate
or coffee Bavarian. Fill the center with the plain
Bavarian or flavor the plain with chopped nuts that
have been soaked a half hour in wine or orange juice.
Or line a mould with the fruit Bavarian, fill the cen-
ter with the plain, garnish with fruit or whipped
cream. Or line the mould with Bavarian cream and
ftli the center with the fruit Bavarian.

PINEAPPLE BAVARIAN CRBAM.

pack^il^^^'?* ""^ ^^^^^ pineapple, add one-half

waSrTnd tf ^ • *'.^^^ T^*"^^^ ^^ on/half cup of cold
and the juice of one-half lemon. Set this mix-

COLD DESSBHTS. 271

ture in a dish of ice water and stir till it begins to
thicken, then fold in two cups of heavy cream beaten
stiff, mould. One-half of this quantity will serve six
people.

CHARLOTTE RUSSE.

1 level tablespoonful of

granulated gelatine.
% cup of cold water.

2 cups cream.

Yq cup of cold water.

2 tablespoonfuls sherry, or 1
teaspoonful of vanilla
may be used in place of
the wine.

1 dozen lady fingers.

Soak the gelatine a few minutes, add to it one-
fourth cup of boiling water to dissolve it. Whip the
cream, add the sugar and flavoring, then gradually
whip in the gelatine, setting the dish in a pan of ice
water ; line the mould with the lady fingers ; when the
cream becomes stiff, pour into the mould.

PETITE SPONGE BAVARIAN.

Bake sponge cake in very thin sheets ; with a bis-
cuit cutter cut from it small cakes. Make a plain
Bavarian cream and spread one-half inch thick on the
small cakes, place one on top, making a sandwich;
when the Bavarian cream seems firm cover the sand-
wiches all over with a chocolate frosting; sprinkle
small candies over the top.

DIPLOMATIC PUDDING.

Mould in a double mould. Line a mould one
inch thick with wine, orange or lemon jelly, fill up
the center with Bavarian cream. First decorate the
mould with candied fruits, making some design, hold
the decoration in place with a little of the jelly the
mould is to be lined with. When firm, line with the
jelly, decorate with whipped cream, sprinkle over
with the fruits.

i

272 ROCKY MOUNTAIK COOK BOOK.

FRUIT CRSAM.

Soften one and one-fourth tablespoonfuls of gran-
ulated gelatine in one-fourth cup of cold water, dis-
solve with one-fourth cup of hot milk, add one-half
cup of sugar, one-half cup each of cooked figs and
prunes, cut in small pieces, and one-half cup of white
grapes skinned, seeded and cut in pieces. Mix all
together with one cup of heavy cream, whipped, stir
occasionally until it begins to set, then mould.

CHOCOLATE MACAROON CREAM«

1 tablespoonful granulated

gelatine.
y^ cup cold water.

2 cups milk.

3 eggs.

1 square chocolate.

V2 cup sugar.

y^ cup macaroons which

have been dried and

rolled fine.

Soak the gelatine in cold water. Scald the milk.
Add chocolate to the milk. When melted add the egg
yolks beaten with the sugar with a speck of salt. Stir
until the mixture thickens. Remove from the fire
and add macaroons. When slightly cooled, the stiffly
beaten whites. Teaspoonful of vanilla. Turn into
mold. Serve cold, surrounded by whipped cream.

MACAROON GINGER CUSTARD.

2 cups scalded milk.
6 macaroons dried and rolled
fine; speck of salt.

3 eggs.

3 tablespoonfuls sugar.

Add the macaroons to the hot milk. Then add
the eggs slightly beaten, sugar and salt. Bake, setting
the dish in a pan of hot water. When firm remove
from the fire and cover with thin slices of preserved
ginger.

COLD DESSERTS. 273

Then a meringue made of the whites of two eggs
and two tablespoonfuls of sugar. Brown in the oven
a few minutes. Serve cold.

GINGER RICE SOUFFLE.

To one cup of warm cooked rice add one table-
spoonful sugar ; one-half cup of cream that has been
whipped and two tablespoonfuls of finely cut pre-
served ginger. Serve cold in glasses.

PINEAPPLE SPONGE.

Two cups grated pineapple sweetened to taste,
add one tablespoonful granulated gelatine that has
first been softened in one-fourth cup cold water and
dissolved in a little hot water. Set in a dish of cold
water or cracked ice, stir imtil it begins to thicken,
add a tablespoonful of lemon juice and fold in the
whites of four eggs. Mould, serve with whipped
cream flavored with the pineapple or custard sauce.

SNOW PUDDING.

Make a lemon or orange jelly. When it begins to
thicken beat in the whites of three egp that have
been whipped stiff. Beat all together vigorously un-
til it is stiff enough to drop from a spoon, mould,
serve with custard sauce.

LEMON JELLY.

1 cup sugar.

% cup lemon juice.

^ box gelatine.
% cup cold water.
2 cups boiling water.

Soak the gelatine in cold water, dissolve with the
boiling water, then add the sugar and lemon juice.
When all is dissolved, strain and mould.

S74 BOCKY MOUNTAIN COOK BOOK.

ORANGE JELLT.

y^ box gelatine.
Vi cup cold water.
Vi cup boiling water.

2 tablespoonfuls lemon juioe.

1 cup sugar.

2 cups orange juice.

Soften the gelatine in cold water, dissolve it with
the hot water, add the sugar, lemon juice, orange.
When all is dissolved, strain through a cheese cloth.
Mould, garnish the mould, if you like, with slices of
orange held in place with a little of the jellv, un-
mould and surround with whipped cream, sprinkled
over with candied orange peel. Or serve the orange
jelly in orange basket made from the skin, with a
little whipped cream on top. Set the orange basket
on a few green leaves.

COFFEE JELLT.

1^ tablespoonfuls

gelatine.
^ cup cold water.

% cup sugar.

1 cup boiling water.

^Vz ^^V^ strong coffee.

Soften the gelatine in the cold water, add the boil-
ing water, sugar, coffee. When well dissolved, strain
through a cheese cloth, mould, serve with whipped
cream flavored with a little orange.

WINE JELLY.

1% tablespoonfuls

gelatine.
y^ cup cold water.

1 cup boiling water.

2 tablespoonfuls lemon juice.

1 cup sugar.

1 cup sherry wine or one

cup of madeira.

2 tablespoonfuls of brandy.

Soften the gelatine in the ,cold water, add the hot
water and sugar and the rest of the materials, strain
through a cheese cloth. The mould can first be deco-
rated with maraschino cherries.

COLD DESSERTS. 276

CHAMPAGNE JELLY.

Make the same as wine jelly, using one cup of
champagne. Omit the brandy.

SAUTERNE JELLY.

Make the same as wine jelly, omit the brandy, use
one cup and a half of sauteme.

ROMAN JELLY.

Into one quart of lemon jelly put two wine glasses
of kirsch and one of rum, divide this into three equal
parts, color one green, the other red and leave the rest
uncolored. Whip each part till they begin to thicken,
then put in a mould in alternate layers.

PEACH CHARLOTTE.

1 tablespoonful granulated

gelatine.
% cup cold water.
14 cup boiling water.
% cup sugar.

2 tablespoonfuls lemon juice.

1 cup peach juice.

Whites of three eggs, or on©

cup of heavy cream,

whipped.

Soften the gelatine in cold water, dissolve in hot
water, add the sugar, lemon and peach juice, strain.
When it begins to thicken, fold in the stiffly beaten
whites or the whipped cream. Line a mould with
half peaches, hold them in place with a little of the
jelly. When they are firm, gently pour in the char-
lotte, garnish with whipped cream and peaches.

ORANGE AND STRAWBERRY CHARLOTTE.

Make the same as peach charlotte. For orange
ase one cup of the orange juice and one cup of sugar.
Line the mould with slices of orange. Garnish the
dish with whipped cream, flavored with orange.

276 ROCKY MOUNTAIK COOK BOOK.

For Strawberry Charlotte, line the mould with
large strawberries, hold in place with the jelly. Make
the same as peach charlotte, using one cup of straw-
berry juice and one cup of sugar. Garnish the dish
with whipped cream and strawberries.

SPANISH CUSTARD.

1 tablespoonful granulated

gelatine.

2 tablespoonfuU cold water.
^ cup boiling water.
Yolks of three eggs.

l^ teaspoonful salt.
2 cups thin cream.
Whites of three eggs.
Flavoring.
Yi cup sugar.

Soak the gelatine in cold water, then dissolve in
boiling water. Beat the yolks, sugar and salt to-
gether. Scald the cream and pour over the egg and
sugar. Return to the double boiler and cook till it
thickens, then add the gelatine and whites of eggs,
take from the fire and flavor with an essence. Mould.

ITALIAN JELLY.

Make a lemon, orange or wine jelly. Decorate
the mould with preserved fruits or nuts, hold in place
with a little of the jelly, just a few drops on each
piece. When it is set, pour in a layer of the gelatine
an inch thick. When that is firm, cover with a layer
of fruits or nuts, hold these in place with a little of
the gelatine, and so on until the mould is full. Gar-
nish with whipped cream and the f ritits and nuts.

RICE CSEAM.

Put one-half cup of well washed rice on to boil
in one quart of boiling salted water, and the yellow of
the rind of one-half orange, or lemon. When the
rice is tender, drain, remove the peel, mii lightly

COLD DESSERTS. 277

with the rice one tablespoonful of gelatine that has
been softened in a little cold water and dissolved with
one-half cup of hot milk and one-half cup of sugar.
When the mixture begins to be a little firm, flavor
with three tablespoonfuls of sherry or madeira (that
can be omitted), and fold in one cup of heavy cream
whipped stiff. Mould. This can be garnished with
whipped cream and candied orange or lemon peel, or
serve with plain cream or preserved fruits.

RICE AND ALMOND CREAM (Mrs. Lincoln).

Blanch and cut fine one-half cup of almonds. Put
them in double boiler with three cups of milk, one-
fourth cup of sugar and one-half teaspoonful of salt.
When hot, add one cup of well-washed rice. Cook
until the rice is tender. When ready to serve dip out
in f rappe glasses, having them about half full, put on
a teaspoonful of jelly, then fill with thick whipped
cream, with more jelly on top.

APPLE CHARLOTTE RUSSE.

Pare and core three or four cooking apples. Cook
with them the yellow rind of half a lemon or orange
and half an inch of stick cinnamon. Cook until the
apple is very tender. Press through a sieve. There
should be one cu.p of the pulp. Cook half a cup of
sugar with one-fourth cup of water to the thread
stage, pour slowly onto the white of one egg beaten
stiffly, stirring all the time. Beat frequently until
cold, then add to the apple with three tablespoonfuls
of sherry wine and one tablespoonful of granulated
gelatine that has been softened in one-fourth cup of
cold water, then dissolve over hot water. Set the
mixture in a pan of ice or snow, stirring until it be-

278 ROCKY MOUNTAIN COOK BOOK.

gins to thicken, then fold in one cup of heavy cream
that has been whipped stiff with one-fourth cup of
powdered sugar. Fill the mould decorated with lady
fingers or macaroons. Garnish, when unmoulded,
with whipped cream and charries. Apricots can be
used in place of the apples.

CHARLOTTE SNOWBALLS.

Bake sponge cake mixture in deep round gem
pans. When cold ice the outside with a boiled icing.
Fill up the center with whipped cream sweetened and
flavored. Place a candied cherry on top or fill with
wine or orange jelly and whipped cream. The cakes
may be surrounded with the jelly when served.

CHOCOLATE BAVAROISE (Boston Cooking School).

Melt two ounces of chocolate (in a double boiler)
with one-fourth cup each of sugar and water. Cook
until glossy, add to it one cup of milk. When hot
add the yolks of three eggs that have been well beaten,
with one-fourth cup of sugar. Cook in the hot milk
and chocolate till the mixture coats the spoon, then
add one tablespoonf ul of granulated gelatine that has
been softened in one-fourth cup of cold water, strain.
Set the dish in cold water of surround with cracked
ice. Flavor with one teaspoonful of vanilla. Stir
until the mixture becomes thick, then fold in one cup
of heavy cream that has been whipped stiff. Mould.
When ready to serve, surround with whipped cream
and garnish with a few candied cherries or other
fruits.

COLD DESSERTS. 279

NEWPORT WHIPS.

Mix two cups of sweet or sour cream with half a
cup of fruit juice and one tablespoonful of lemon
juice, and half a cup of powdered sugar. Beat till
stiff. Serve in glasses with sponge cake or first line
the glasses with lady fingers and fill up with the whip.

STUFFED FIGS.

Select fine, large figs, wash them, make an opening
on the side of each fig and press in a teaspoonful of
English walnut meats finely chopped, fasten together
with a toothpick. Cover with boiling water, cook
until tender. The time depends upon the toughness
of the figs. Ten minutes before removing from the
fire add one-third cup of sugar and the juice of half
a lemon (this amount is for a pound of figs). Flavor
with sherry wine. Serve with whipped cream.

ORANGE SECTIONS MOULDED IN JELLY.

Make an orange jelly, have ready individual
moulds. Set in ice water, pour in a very little of the
jelly. When hard arrange in each a section of orange
that has been freed from the skin. Add a few drops
of the jelly to hold it in place. When firm, fill up
the mould with the jelly. To serve, remove from the
mould, surroimd with whipped cream that has been
sweetened.

PINEAPPLE IN THE SHELL.

Select a pineapple that has a nice green top. Cut
a slice from the top, remove the pineapple, cut in
small pieces and use the same amount of orange and
bananas, mix with the pineapple, sprinkle with sugar.

280 SOCKT MOUNTAIH COOK BOOK.

chill. When ready to serve, replace in the shell with
the top on, surround the base with green leaves and
serve from the shell.

CHBSTNUT PUS^E. WITH CREAM.

Use the large French chestnuts. With a sharp-
pointed knife, cut a cross on the shell of the chestnut,
put in a pan in the oven with a teaspoonful of butter,
bake until the shell is well broken open, then the
skin will come from the nut shell, boil in hot water
with a little salt till tender, then mash through a
puree sieve. Put in a double boiler, sweeten, flavor,
add a little cream, stir over the hot water till almost
dry, press through a colander or potato ricer, onto
the serving dish, making a mound, surround with
whipped cream that has been sweetened a little and

flavored.

CHESTNUTS WITH CREAM.

Remove the shell and skin (as given in chestnut
puree), boil till tender, then add sugar (a half cup
of sugar to a pound of chestnuts), and boil until clear.
Let them remain in the syrup until cold, then drain.
Pile on a dish, boil the syrup down to a thick con-
sistency, pour over the nuts. Serve cold with whipped

cream.

PARIS DE MARRONS (Chestnuts).

Make a pur6e of boiled chestnuts (see chestnut
puree with cream), sweeten and flavor with lemon,
vanilla or sherry to one pint of puree, add one table-
spoonful of granulated gelatine that has been soft-
ened in a little cold water and dissolved over hot
water, and one-half cup of heavy cream whipped.
Mould, garnish with whipped cream and glace chest-
nuts.

COLD DESSERTS. 281

CHERRY CREAM.

One and one-half tablespoonfuls of granulated gel-
atine softened in one-fourth cup of cold water, then
add one-half cup of boiling water, one-half cup of
sugar (the amount of sugar depends upon the acidity
of the fruit), one cup of cherry juice, juice of half a
lemon. When this is cold enough to hold together,
add one cup of whipped cream. This is very pretty
moulded in individual moulds and served on sponge
drops.

CRUMBLE TART.

1 cup chopped dates.
1 cup chopped pecans.
I cup sugar.

2 eggs.

1 teaspoonful baking
powder.

Mix all well together. Eake in a buttered pud-
ding dish one-half hour. Serve cold in glasses with
whipped cream on top.

282 KOCKT MOTJHTAIH COOK BOOK.

FROZEN DESSERTS.

Frozen desserts are much more acceptable in
warm weather than hot desserts. They can be pre-
pared several hours before using, which is often
greatly in their favor. Every household should be
supplied with an ice cream freezer, and the art of
making frozen desserts (which is very simple), should
be acquired.

Proportions of Salt and Ice. — The ice should be
cracked very fine. Use coarse rock salt In freezing
ice cream or sherbets, three measures of ice to one of
salt is used. Place the can inside the freezer with
the mixture in it, put on the cover and adjust the
crank firmly, turn the crank to see that it is in proper
working order, pack the three measures of ice and
one of salt around the can and so on till the freezer
is full. Turn slowly at first (this makes it fine
grained) ; turn constantly until the mixture stiffens —
this you can tell by the way the crank moves. Before
removing the cover wipe off all the ice and salt, re-
move the paddle, pack down the mixture solid with
a spoon, replace the cover, put a cork in the hole,
drain off the water and if not to be used at once, pack
the freezer full with ice and salt. Cover the top with
an old piece of carpeting or thick cloth.

Mousses, Parfaitsj are whipped cream flavored
with or without eggs, packed in ice and salt. To pack
them use two measures of ice to one of salt.

To TJnmovld Frozen Desserts — ^Dip the mould in
cold water, wring out a cloth in warm water, wrap
around it and invert on the serving dish.

FROZEN DESSERTS. 283

PUNCHES AND SHERBETS*

These are water ices and are usually served in
glasses. Punches are simply ices or sherbets, mth
liquors added.

LEMON SHERBET.

1 quart of water.
2V^ cups of sugar.

2 cups of lemon juice.

Juice of one orange.
White of one egg.

Boil the sugar and water together for ten min-
utes; when cold add it to the lemon and orange
juice; freeze. When nearly frozen, add the white
of egg beaten to a foam.

ORANGE SHERBET.

Make the same way as lemon sherbet, using one

pint of orange juice, juice of one lemon, two cups of

sugar.

PINEAPPLE SHERBET.

1 quart of water.

2 cups of sugar.

1 can grated pineapple.

Juice of two lemons and one

orange.
White of one egg.

Make the same as lemon ice. The sherbet is
made more delicate by pressing the pineapple through
a sieve or squeezing through cheese cloth.

STRAWBERRY, RASPBERRY AND CURRANT SHERBETS.

Heat the berries in a little hot water for about
five minutes, then squeeze through cheese cloth; to
every pint of juice add the juice of one lemon. Boil
two cups of water, one and one-half cups of sugar to-
gether for ten minutes, add to the juices, freeze, add-
ing the white of egg just before it is frozen.

2S4 BOCET MOVNTAIH COOK BOOK.

CHBBKY, PEACH, APBICOT AHD VLVU SHEBBBTS.

These fniita should be cooked in a very little
water. When tender, squeeze through dieese cloth.
Make the same as strawberry sherbet One cup of
whipped cream may be added to sherbets after they
are frozen, stirring the crank a few times to mix the
cream with the sherbet

APPLE SHERBET.

Select nice, bright-flavored apples ; cook with them
a piece of cinnamon bark and a pinch of salt, and
water enough to cover. When very soft and fine,
mash through a puree sieve ; add a grating of nutm^
and the juice of a lemon; sweeten to taste. Freeze,
adding the beaten white of egg, as in other sherbets.
A little preserved ginger cut in small pieces may be
added with the white of egg.

BOSTON SHERBET.

Four cups raspberry juice, from fresh or pre-
served berries ; juice of one lemon ; sweeten to taste,
then add one-half cup of maraschino ; freeze. When
fr<Ken, stir in one-half cup of maraschino cherries,
cut in small pieces. Add the white of e^ as in other
sherbets.

6KAPE SHERBET.

8 cups Water.

id water for fifteen minutes ; add
ize, and add the white of egg be-

FROZEN D£SS£RTS. 285

MILK SHERBET (Mrs. Durand).

4 cups of milk.
Juice of three lemons and
grated rind of one.

3 cups sugar.
White of one egg.

Do not add the milk until ready to freeze. Serve
ten people.

GRAPE BOMBE.

Line a mould with the grape sherbet an inch
thick. A melon mould makes a pretty bombe. Fill
the center with sweetened whipped cream ; cover the
top over with the sherbet; pack, buried in ice and
salt, for three hours, using two measures of ice to
one of salt.

Bombes. — Any of the sherbets used the same as
the grape, makes delicious bombes, strawberry or
raspberry being particularly delicious.

FRAPP^.

Frappes are made the same as sherbets, only not
frozen as hard.

COFFEE FRAPPE.

1 quart of clear black

coffee.
1 cup sugar dissolved in

the coffee.

Speck of salt.

White of one egg, added be-
fore it is quite frozen.

Serve in glasses with a little whipped cream on
top.

286 ROCKY MOUNTAIH COOK BOOK.

PUNCHES-

Punches are used to serve between courses, or
with a meat course. They should be frozen only to
a mush.

TOMATO PUNCH.

Cook together one-half can of tomatoes, one cup
of water, three apples cut in eights (without peel-
ing), one cup of sugar, one-fourth teaspoonful of gin-
ger. When the apples are tender, rub through a fine
sieve and add the juice of one lemon, two tablespoon-
f uls of preserved ginger cut in fine pieces, four table-
spoonfuls of maraschino; freeze; serve in glasses.

TEA PUNCH.

Make one quart of strong tea, made from Ceylon
of Oolong ; add the juice of one orange and of half a
lemon, one cup of sugar, and before it is quite frozen
add the beaten white of an egg. After freezing, stir
in one cup of whipped cream ; or, omit the cream in
the freezing and put a spoonful on the top of the
glasses when serving.

6RAP£ FRXnT PUNCH.

Boil one cup of sugar and two cups of water for
fifteen minutes ; add one cup of grape fruit juice, and
the juice of one large lemon, the beaten white of one

egg.

MINT PUNCH.

4 cups water.
2 cups sugar.
1 cup lemon juice.
Juice of one orange.

White of one egg.
1 cup creme de menthe
cordial.

\.

FROZEN D£SS£RTS. 287

Just before the punch is frozen, add the beaten
white of egg, finish freezing and stir in the cup of
creme de menthe ; pack for one hour ; serve in glasses.

ROMAN PUNCH.

Make the same as the mint punch, using the
lemon ice for the foundation, and add, after freezing,
a cup of rum. Orange ice may be used in place of
the lemon ice for any of the punches.

CHAMPAGNE PUNCH.

Make an orange sherbet. When frozen, add a cup
of champagne.

SAUTERNE PUNCH.

Make the same as champagne punch, using one
cup of sauterne in place of the champagne.

CURACAO, MARASCHINO, NOYON PUNCH.

Make a quart of pineapple, orange or lemon sher-
bet; when frozen, stir in one cup either of cham-
pagne, sauterne or rum, and a half cup of any of the
above cordials.

GINGER ALE IN PUNCHES.

In making the sherbets for the punches, one quart
of ginger ale can be used in place of the water. This
gives a very bright, sparkling punch, and when sau-
terne is added to it, can hardly be recognized from
champagne punch.

Serving, — These punches will serve twelve people.
10

288 ROCKY MOUNTAIN COOK BOOK.

CRBMS-DB-MENTHS ICE.

1 quart water.
1 cup sugar.

2 tablespoonfuls lemon puice.

White one egg.

y^ cup creme-de-menthe.

Freeze water, sugar and lemon juice. When
frozen stir in the creme-de-menthe and fold in the
white of egg that has been only slightly beaten.

FROZEN DESSERTS. 289

ICECREAMS*

VANILLA ICE CREAM.

4 cups of cream.
1 cup of sugar.

1 tablespoonful of vanilla.
1 egg-

Beat the egg until foamy, then beat in the sugar,
add flavoring aud cream ; freeze.

LEMON ICE CREAM.

Make the same as vanilla, omitting the vanilla,
and adding the juice of one lemon. Decorate the ice
oream with preserved lemon peel.

ORANGE ICE CREAM.

4 cups heavy cream.
1 cup orange juice.
Juice of one lemon.

1% cups of sugar.
1 egg.

Beat the sugar and ^g together, add the orange
and lemon juice, and just before freezing mix it with
the cream.

PINEAPPLE ICE CREAM.

4 cups heavy cream.

1^ cups sugar.

1 cup grated pineapple.

Juice of one lemon.

1 egg.

More sugar if necessary.

Mix all together, beating the egg and sugar till
light; add the Dineapple and lemon, and cream just
before freezing.

PEACH AND APRICOT ICE CREAM.

4 cups cream. I 1 cup of the fruit pulp.

1 egg. I Sweeten to taste.

Beat the egg, mix all together, freeze.

290 KOCKT MOUSTAIH COOK BOOK.

COFfSS ICB CRBAM.

4 caps heavy creun. I 1 cap black eoffee.

1 cap migmr. { 1

Beat the ^g, add sugar, cream and coffee, freeze.

WALHUT ICE CXRAM.

4 caps cream.
1 cap ragar.
1 emr.

1 cop walnut meats chopped
fine.

The walnut meats can be soaked in a little sherry
wine one hour before freezing if liked. Beat ^g, add
sugar and cream, and freeze. Wh«i frozen, stir in
the nuts.

GINGKR ICE CREAM.

4 cups cream. i i cup preserved guiger cut

,,^W' I in smiJl pieces.

H cup sugar. f

Beat the egg, add sugar and cream, freeze. When
nearlj frozen add the ginger.

ALMOITD ICE CREAM.

^^r.^""- ' ? te«poonf ul8 vanil^

1 egg, ^ I 1 teaspoonful almond.

Color green with coloring paste, mix and freeze.

RICE ICE CRBAM.

lemon ice ZL ^ * ^®"^^°- ^a^e a vanilla or
^«ie tW8%rrrV „^«\f-o^en, stir in the rice,
cream fnlly an hour before serving.

FROZEN DESSERTS. 291

MASSHMALLOW ICE CREAM.

Cook one cup of sugar, one-half cup of water un-
til it threads ; then pour over the stiffly beaten white
of one egg, adding a little at a time and beating all
the time; then stir into the mixture one-half pound
fresh marshmallows that have been broken in fine
pieces ; one teaspoonful of vanilla, speck of salt, stir
into one quart of cream and freeze.

NEAPOLITAN ICE CREAM.

Make a vanilla ice cream ; pack one-third of it in
a mould. Mix one square of Baker's chocolate with
another third;. pack that in the mould; add a tea-
spoonful of almond to the last third and color green
with coloring paste; pack smoothly over the chocolate,
cover the mould securely ; pack in ice and salt for two
hours.

CARAMEL ICE CREAM.

Cook three-fourths of a cup of sugar to a caramel
and dissolve with one-half cup of hot water ; add the
water gradually and let remain on the back of the
stove until the caramel dissolves. When cool, add it
to one quart of cream, one-half cup of sugar and one
beaten ^g; freeze.

MACAROON ICE CREAM.

Make a vanilla ice cream, using four cups of
cream. Roll half a dozen macaroons to a powder,
soak in sherry for ten minutes, add to the cream after
it is frozen. The sherry may be omitted if desired.

^:^

292 ROCKY MOUNTAIN COOK BOOK.

FSSSH FRUIT ICE CREAM.

Make a plain ice cream, the same as for vanilla
ice cream, omitting the vanilla. Use two cups of the
fresh fruits and pulp; sweeten to taste. In using
raspberries for raspberry ice cream, it is better to
cook them for about five minutes, then they will mash
through a sieve more easily.

PISTACHIO ICE CREAM.

4 cups cream.
1 cup tugar.
1 egg.

2 teaspoonfuls vanilla.
1 teaspoonful almond.

Green vegetable coloring.

Beat the egg, add sugar, cream and flavoring;
these two flavorings give the flavor of pistachio, and
color with a little of the coloring that has been dis-
solved in a little of the cream.

FROZEN PUDDING OR TUTTI-FRUTTI.

Make a vanilla ice cream, using heavy cream. To
one quart of the ice cream add, after it is frozen, one
cup of candied plums, apricots and cherries (one cup
all together) that have been cut in fine pieces and
soaked in sherry or maraschino, with a tablespoonful
of brandy, if cared for, for one hour. Turn in a
mould, pack in ice and salt two hours before serving,
or serve from the freezer.

PLUM PUDDING GLACl^

Make one quart of chocolate ice cream, and add
one cup of the fruits, as given in f roze^. pudding.

FROZEN ELLIOTT PUDDING.

Make a vanilla ice cream. Line a melon mould
with macaroons that have first been dipped lightly

FROZEN DESSERTS. 293

in sherry; spread them over with apricot jam, fill up
the mould with the vanilla ice cream, pack in ice and
salt for two or three hours before serving. This pud-
ding can be served with a brandy sauce.

FROZEN BANANAS.

1 dozen bananas.

2 cups of sugar.
2 cups of water.

Juice of three oranges.
2 cups heavy cream.

Boil the water and sugar five minutes, cool, then
add the bananas, which should be mashed to a pulp,
and juice of oranges ; freeze. Just before it is frozen
add the cream, which has been whipped stiff. Any
fruit can be, used in this way. This will serve fif-
teen people.

ORANGE DELICIEUSE.

Boil together for ten minutes three cups of sugar
and one and one-half cups of water; cool, add three
cups of orange juice. Scald in double boiler one and
one-half cups of cream ; when scalded, add the beaten
yolks of three eggs ; cook till it coats the spoon (about
five minutes). When cold, mix with the syrup; beat
one cup and a half of thick cream and add to the
other ingredients, then freeze at once. When nearly
frozen, stir into it one-half cup of finely shredded
orange peel. This will serve eighteen people. This
receipt can easily be divided, using one or two thirds,
as one likes.

FROZEN PINEAPPLE PUDDING.

Place on each side of a melon mould a nice slice
of canned pineapple. Put one cup of the juice in a
sauce pan with the yolks of four eggs (beaten slight-

294 SOCKT M OUHTAIH COOK BOOK.

ly), stir until it begins to thidcen; remove from the
fire and beat with a Dover beater nntil cool, then add
half a cnp of grated pineapple and one cup of heavy
cream beaten stiff. Fill up the mould with the mix-
ture^ pack in ice and salt for three hours. Oranges
may be used in this way^ filling the mould with orange
ice cream and lining it with slices of orange.

PEACHES, APRICOTS AND GRATED PIHEAPPLE
FROZEN IN THE CAN.

Place a tin can of any of these fruits in a deep
pail or tub, pack with ice and salt (two measures of
ice to one of salt) for three hours. Open the can
with the can opener, remove, without breaking, onto
the serving dish, surround with whipped cream and
serve.

Serve Ice Creams or Sherbets in champagne
glasses with whipped cream on top, coloring the cream
an opposite color from the frozen cream, using the
juices of fruits or berries or jellies.

LALLA ROOKH OR FROZEN EGG-NOG.

Yg nutmeg grated.

^ cup of rum.

2 tablespoonfuls of brandy.

4 cups of cream.

4 eggs-

1 cup sugar.

Beat the eggs to a stiff foam, add the sugar and
beat again. Mix with the cream nutm^ and a speck
of salt and freeze ; when frozen, stir in the rum and
brandy.

NESSELRODE PUDDING.

Make a vanilla ice cream with a rich, thick cream.
Boil one cup of blanched French chestnuts until ten-
der; mash through a puree sieve, one cup of mixed

FROZEN DESSERTS. 296

candied fruits cut in small pieces ; moisten with two
tablespoonfuls of maraschino, sherry or orange juice.
Stir the fruit into the cream after it is frozen ; let
stand fully an hour before serving.

SULTANA ROLL AND CLARET SAUCE.

Line one-pound baking powder cans with pista-
chio ice cream, sprinkle with sultana raisins that have
first been boiled for five minutes, then soaked several
hours in brandy (drain from the brandy before using).
Fill the center with whipped cream that has been
sweetened and flavored; cover the top with pistachio
ice cream ; pack in ice and salt for two hours before
serving. Serve with claret sauce.

Boil one cup of sugar and one-half cup of water
to a thick syrup; when cool (not cold), add one-third
cup of claret. Serve very cold over the sultana roll.
Sherry may be used in place of claret.

CREME-DE-MENTHE ICE CREAM.

1 quart thin cream. | 1 egg.

1 cup sugar. j *4 cup creme-de-menthe.

Add sugar and beaten egg to the cream, a speck
of salt and freeze. When frozen stir into it the
creme-de-menthe. Pack for a while before serving.

ALASKA ICE CREAM.

Dispose on a platter lady fingers or slices of
sponge cake. Place on the cake a layer or mold of any
kind of ice cream. Fully cover with meringue.
Dredge with granulated sugar and set under the
flame to brown quickly. Serve at once.

296 ROCKY MOUHTAIK COOK BOOK.

PEPPERMIKT CANDT ICE CSEAM.

Dissolve in one quart of hot cream one cup of
peppermint stick candy crushed fine. Cool and add
one beaten egg and more sugar if necessary. Freeze.
Pack in mold or serve in glasses. Garnish with a
little whipped cream with some of the crushed pep-
permint over the top.

MAKASCHUI 0, SHERRY, PORT AKD BRANDY SAUCES.

Make the same as claret sauce^ using whatever
liquor you like.

SAUCES FOR ICE CREAKL

Can be made from sweetened whipped cream,
chilled and flavored.

QINGBR SAUCE (Boston Cooking School).

Dilute two teaspoonfuls of com starch with water
and stir in one-fourth of a cup each of brandy and
ginger syrup, and two tablespoonfuls of lemon juice ;
cook five minutes, then add one-fourth cup of finely-
chopped ginger, a few gratings from the rind of a
lemon and one teaspoonful of butter. Serve hot or
cold.

MAPLE SAUCE FOR ICE CREAM.

Boil two cups of maple syrup until quite thick,
then add one-half cup of cream and a speck of salt ;
cook until it will form a soft ball when tried in cold
water, then pour over the ice cream. Keep it hot by
standing the dish in hot water until ready to use.

FROZEN DESSERTS. 297

HOT CHOCOLATE SAUCE FOR ICE CREAM.

Mix one ounce of grated chocolate with one cup
of sugar, add one-fourth cup of water, one-fourth
cup of cream, speck of salt, cook till it will form a
soft ball when tried in cold water. Serve at once,
or keep hot by setting in hot water. This sauce may
be used cold if preferred.

HOT COFFEE SAUCE FOR ICE CREAM.

Boil one cup of sugar and half a cup of cream for
five minutes, with a speck of salt, then add one cup
of strong black coffee; boil for ten minutes, or until
it becomes a thick syrup.

HOT RASPBERRY AND STRAWBERRY SAUCE.

Boil one cup of sugar, two cups of fruit juice and
one tablespoonful of lemon juice to a thick syrup.
Serve hot or cold.

HOT ORANGE SAUCE FOR ICE CREAM.

Mix with one cup of orange juice and the juice of
one lemon one teaspoonful of com starch that has been
dissolved in a little cold water, one cup of sugar ; cook
to a thick syrup, strain, and serve hot or cold.

298 ROCKY MOUNTAIN COOK BOOK.

MOUSSES.

Mousses are whipped cream^ fruit pulps and fla-
vorings mixed together and packed in ice and salt to
freeze.

FRUIT MOUSSES.

Whip two cups of cream stiff. If the thin cream
is used, drain it through a sieve before adding to the
pulp. Mix enough sugar to the pulp to sweeten — ^the
amount depends upon the acidity of the fruit — ^then
mix with the cream, pour in a mould, pack in ice and
salt for three hours, using two measures of ice to one
of salt. Raspberries and peaches make very delicious
mousse, the flavor of the preserved being almost as
good as the fresh fruit.

COFFEE MOUSSE.

Whip two cups of cream stiff, add to it three-
fourths cup of black coffee that has been cooked to a
thick syrup with three-fourths cup of sugar, then
cooled. Pack in ice and salt.

Chocolate Mousse. — ^Melt two ounces of chocolate,
add to it one-half cup of cream ; add three-fourths cup
of sugar ; melt all together, cool, and add to two cups
of whipped cream. Pack in ice and salt for three
hours.

Curacao and Noyon Mousse, — ^Add one-half cup
of curacao or noyon or two cups of whipped cream,
sweeten with a little powdered sugar if necessary.
Pack for three hours in ice and salt.

I

J

FROZEN D£S8£STS. 299

PARFATTS-

Parfaits are flavorings, whipped cream and eggs.
They are frozen by being packed in ice and salt.

ANGEL PARFAIT.

Boil one cup of sugar and one-half cup of water
till it threads, then pour in a fine stream on the
whites of two eggs beaten till foamy. Set in a dish
of ice water and beat until cold. Add two teaspoon-
fuls of vanilla, fold into it two cups of heavy cream
beaten stiflF. Turn into a mould and pack in ice and
salt for three hours, two measures of ice to one of salt.

PINEAPPLE PARFAIT.

Make the same as angel parf ait, omitting the va-
nilla and stirring into the syrup and eggs when cold
one cup of grated pineapple.

MAPLE PARFAIT.

To one cup of rich maple syrup add the beaten
yolks of two eggs, cook in a sauce pan, stirring con-
tinually till it boils. Boil for five minutes, strain, set
aside to cool. Beat two cups of heavy cream until
stiff, then fold in the beaten whites of the eggs. Whip
the syrup with a Dover beater until very light, and
stir all the ingredients together; mould and pack in
ice and salt for three hours. This amount will serve
twelve people.

GINGER PARFAIT.

Heat one cup of ginger syrup, pour slowly over
the whites of two eggs ; beat two cups of heavy cream

302 ROCKY MOUNTAIH COOK BOOK.

juice, one-half cup of strong tea, one grated pine-
apple, one pint of apoUinaris; add more sugar if
needed. Freeze to a granular consistency, using as
much salt as ice.

COLLEGE ICES.

Put into a frappe glass two tablespoonfuls of any
kind of fruit or berries that have been sugared and
flavored with a little brandy or wine; fill the glass
with vanilla ice cream ; pour over the top a little fruit
syrup or chocolate sauce.

GOOSEBERRY SORBET.

Cook together one quart of gooseberries, two cups
of water and one cup of sugar till soft, then add a
tablespoonful of lemon juice and a little green vege-
table coloring. When cold freeze. When quite stiff,
add a wine glass of maraschino and two tablespoonfuls
of rum. Before adding the lemon juice and coloring,
mash through a fine sieve.

CHOLOCATE SURPRISE.

Line a melon mould with a rich chocolate ice
cream about one inch thick, fill up with orange sher-
bet, cover the top with the ice cream. Pack the mould
in ice and salt for two hours. When ready to serve,
surround with crystallized orange peel.

COUPE DE JAQUE.

Fill frappe glasses one-third full of the following
mixture: Cut in small pieces equal quantities of
orange, pineapple, white grapes and English walnuts;

i

FROZEN DESSERTS. 303

soak in brandy for two hours. Fill up the glasses
with orange sherbet.

COUPES VENUS.

Put two generous spoonfuls of vanilla or peach
ice cream into champagne glasses. Make a shallow
depression in the cream and into it set a whole pre-
served peach. Set a maraschino cherry on the peach.

;

304 KOCKT MOUHTAm COOK BOOK.

CAKES.

All measurements level, with the exception of baking
powder, which is measured rounding with the side of the can.
Sift flour before measuring.

DIRECTIONS FOR MAKIK6 CAKB.

The baking of cakes is more affected by the high
altitude than anything else we cook. Oar sea level
receipts can be used in high altitudes by adding one
more egg, not changing the receipt in any other way,
in this way making a rich, moist cake.

Baking Cake. — The oven should be slow, and
enough fire to last \mtil the cake is done. Grease the
pans with lard, as butter bums very quickly, making
the cake black.«

Preparing the Maierials for the Cake. — The but-
ter and sugar should be creamed together very lightly,
making a creamy, soft mixture. A great deal depends
upon creaming the butter and sugar properly. The
eggs should be beaten light and foamy. When the
whites are to be beaten alone, put them in a flat dish
— ^a plate or platter — and beat with the Daisy beater ;
they beat up much quicker beaten in this way, al-
though if one cares to, they can beat the whites in a
bowl with the Dover beater before beating the yolks,
thus having the beater to wash but once. Sift salt and
baking powder with the flour. When fruit is used,
roll it in flour and add it last. When a cake cracks
open in baking, too much flour has been used. It is
hard to give the exact amount of flour a cake will take,
5;S some flour will take more moisture than others,
^ayer cakes require a hotter oven than thick cakes.

CAKES. 305

When a cake browns before it has raised, the oven is
too hot. Any loaf cake can be baked as a layer cake.
All cakes should be baked as soon as they are made.
Mix cake in an earthen bowl and beat with a wooden
spoon. Do not use a cheap quality of butter or stale
eggs. For cake making use a very fine granulated
sugar ; the coarse sugar makes cake heavy and coarse-
grained. Have everything ready before beginning to
make the cake. Cakes are divided into two classes —
cakes with butter, and cakes without butter.

SPONGE CAKE.

4 eggs.

% cup of sugar.

1 cup of flour.

^ teaspoonful of salt.

1 tablespoonful lemon juice.

(In making this cake at a low altitude, use one
whole cup of sugar.) Separate the whites from the
yolks, putting the yolks in the mixing bowl; beat
them until creamy and gradually beat in the sugar;
add lemon juice. Beat the whites till stiff; sift the
salt with lie flour, add one-fourth of the whites to
yolks ; sift over it one-half of the flour, then add an-
other fourth of the whites ; fold in, sift in the rest of
the flour, then fold in the remainder of the whites.
Bake in a slow oven about thirty minutes, or until the
cake leaves the side of the pan. If you care for a
sugary top, sprinkle a little sugar over it before put-
ting in the oven. This cake can be baked in loaf,
layer or drop cakes.

5 eggs.

1 oup tugar.

BOILED SPONGE CAKE.

1 cup flour.
Salt

aoe ^ ROCKY MOUNTAIN COOK BOOK.

Boil the sugar with one-third cup of hot water
until a thick syrup or until it will thread and fly.
Then beat it gradually onto the yolks that have been
beaten lightly. Beat until thick. Add the grated
rind of half a lemon, the sifted flour and the stiffly
beaten whites. Bake in a tube pan one hour. This is
moist and delicious.

ROLL JELLY CAKE.

Make the same as above ; spread very thin on shal-
low pans ; bake in a moderate oven ; spread with jelly
while warm ; roll up.

CREAM SPONGE CAKE (No. a).

Beat the yolks of five eggs till light ; beat in grad-
ually one cup of sugar and alternately half a cup of
heavy cream and two cups of flour ; sift with the flour
one teaspoonful of bakii^ powder and one-half tea-
spoonful of salt ; add the grated rind of half a lemon,
and lastly fold in the stiffly beaten whites of the e^s,
Bake about forty-five minutes.

BERWICK SPONGE CAKE.

Beat seven eggs two minutes (at a low altitude use
six eggs) ; add three cups of sugar, beat five minutes,
two cups of flour sifted with one teaspoonful of baking
powder ; beat two minutes ; one cup of cold water, beat
one minute; one-fourth teaspoonful of salt sifted in
two cups of flour, beat three minutes ; grated rind and
juice of one lemon, beat one minute. Observe the
time exactly. This quantity makes three loaves.

X

J

CAKES. 307

SWEDISH SPONGE CAKE.

Beat the whites of five eggs dry and the yolks of
five eggs very lightly. Gradually beat one cup of
sugar into the yolks. Add the grated rind of a lemon
and two tablespoonfuls of lemon juice. Then fold in
half a cup of potato flour and the whites of the eggs.
Bake in a tube pan about one hour.

GOLD SPONGE CAKE.

Six eggs well beaten. One cup of sugar beaten

into the eggs. Then add three tablespoonfuls of

water, two of lemon puice and one and a fourth cups

flour that has one half teaspoonf ul baking powder and

a little salt sifted with it. Bake in a ring pan slowly

one hour.

LADY FINGERS.

1 teaspoonful of lemon or
vanilla flavoring.

4 eggs.

y^ cup of powdered sugar.

y^ teaspoonful of salt.

Make the same as sponge cake. Drop in buttered
lady finger pans, sprinkle the top with powdered
sugar. Bake from ten to fifteen minutes. Drop by
the spoonful on a buttered pan for sponge drops.

GOLDEN ROD CAKE.

Beat the yolks of six eggs till light ; gradually beat
into these one-half cup of sugar, then two tablespoon-
fuls of orange juice and one-half cup of sifted flour,
sifted again with a level teaspoonful of baking pow-
der and one-fourth teaspoonful of salt ; bake in small
cakes and cover with orange icing.

ANGEL CAKE.

One cup of flour, sifted ; mix with one teaspoonful
of cream of tartar and sift four times. Beat the

L

30e ROCKY MOUNTAIH COOK BOOK.

whites of twelve r^gs until stifF. (Eleven eggs can be
used in a low altituda) Add one cup and a half of
fine granulated sugar and beat again. Add one tea-
spoonful of vanilla or almond, then mix in the flour
quickly and lightly. Bake in a funnel cake pan ; line
the bottom with paper, not greased ; pour in the mix-
ture and bake fifty minutes.

MARSHMALLOW ANGEL CAKE.

Bake a thin angel cake. When cold, cut through
the center. Spread over it a layer of flavored and
sweetened whipped cream that has one-half cup of
marshmallows cut in small pieces and whipped with
the cream. Cover with the cake and spread a little
of the cream on top, with the whole marshmallows for
garnish.

CAKES WITH BTJTTSS.

By changing the receipts a little, various cakes
can be made from one receipt, simply by adding
spices, fruits, chocolate and different flavorings.
When the fruits are used, roll in flour first. Where
chocolate is used, vanilla combines with it to give the
best fiavoring.

SPICE CAKE.
(Made from the Tolks of Angel Cake. Mrs. Durand).
10 yolks. 1 scant cup granulated

ly^ cups of flour.

sugar.

Put the yolks in a granite sauce pan, beat the
sugar gradually into the eggs with a flat beater ; beat
till light and thick; set the sauce pan in a pan of
boiling water on the stove. Cook till thick. When
cool, add two teaspoonfuls of cinnamon, one-half tea-

J

:Jf

CAKES. 309

spoonful of cloves and one cup of nut meats cut fine,
and the ^ flour that has been sifted four times.

WHITE CAKE (Mrs. Gaylord).

Yg cup of butter.

2 cups of sugar.

2 teaspoonfuls of baking

powder.
1 cup of milk.

Whites of five eggs.
3 cups of flour.
1 teaspoonful of vanilla or
rose water.

Cream butter and sugar, sift the baking powder
and flour together, add half of the flour and half of
the milk imtil used up, then fold in the stiffly beaten
whites and flavoring.

GOLD CAKE.

Yz cup of butter.
lYt <^ps powdered sugar.
Y2 cup of milk.
Yolks of five eggs.
Yz teaspoonful of baking
powder.

Y4 teaspoonful of salt.
2 cups of flour.
Flavor with mace, nutmeg
or vanilla.

Cream the butter and sugar, add the flavoring,
beaten yolks, part of the flour that has the salt and
baking powder sifted in it, the milk, then the rest of
the flour. Bake from thirty to forty minutes.

SILVER CAKE.

Make the same as the gold cake, using the whites ;
add the milk to the creamed butter and sugar, then
add part of the flour, part of the whites, the rest of
the flour, and fold in the remaining whites; flavor
with almond or lemon juice.

310 ROCKY MOUNTAIN COOK BOOK.

BRIDE'S CAKE.

1 cup butter.

114 cups powdered sugar.
Whites of eight eggs.

2 cups flour.

% teaspoonful baking
powder.

y^ teaspoonful salt.

1 teaspoonful of lemon or
rose extract or y^ tea-
spoonful of almond.

Cream the butter and sugar, add the flavoring, the
flour that has the salt and baking powder sifted in it,
half of the beaten egg ; beat thoroughly. Fold in the
rest of the whites. Bake in a round pan with a tube.
Cover with boiled icing.

POUND CAKE.

% lb. of butter.

1 lb. of sugar (or 2 cups).

8 or eggs (if small, nine).

1 lb. of flour (4 cups).

2 tablespoonfuls of wine and

2 of brandy.

In a low altitude one pound of butter could be
used. Cream the butter, add the sugar gradually and
cream, then the brandy and wine. Beat the yolks of
the eggs very lightly, add those alternately with flour ;
fold in the whites last. One cup of currants, raisins
or citron may be added, or spices.

WHITE POUND CAKE.

1 pound sugar.
% pound butter.
1 pound flour.

Whites 16 eggs.

1 pound blanched almonds.

14 pound citron.

- Cream the butter and sugar. Add part of the
flour, the fruit and the rest of the flour. Fold in
whites of the eggs. This will make two large loaves.
Bake for one hour.

DENVER POUND CAKE.

l^ pound butter.

l^ pound powdered sugar.

6 eggs.

Grater rind of half lemon.
V2 pound flour.

CAKES. 311

Break the eggs one at a time in a large plate and
beat with the hand. Then beat in the butter and
sugar that have been creamed together. The flour
and the lemon juice. Bake for one hour.

LADY BALTIMORE CAKE No. i.

% cup of butter (scant).

1% cups sugar.

1 cup cold water.

3 level cups swan's-down
flour, sifted three times
before measuring.

Two teaspoonfuls baking
powder.

Whites of 4 eggs.

Flavor with ^ teaspoonful
almond and % teaspoon-
ful vanilla; salt.

Cream, butter and sugar, add one-third water with
one cup flour; beat thoroughly. Add second cup
flour with one-third water. Sift baking powder with
last cup. Add it with the remainder of water. Beat
thoroughly, then fold in the whites of the eggs beaten
stiff. Bake in two layers and ice.

LADY BALTIMORE CAKE NO. a.

Cream one cup of butter with two cups of sugar.
Sift together three and a half cups of flour and two
level teaspoonfuls of baking powder. Add this to
the butter and sugar alternately. With one cup of
milk and one teaspoonful of rose water, beat the mix-
ture very thoroughly and fold in the whites of six
eggs beaten lightly. Bake in three-layer cake pans.

FILLING AND FROSTING FOR LADY BALTIMORE CAKE.

Dissolve three cups of granulated sugar in one
cup of boiling water and cook until the syrup will
spin a thread and then pour it in a fine stream on
to the whites of three eggs beaten until stiff, beating
constantly meanwhile. To this frosting add one cup
of chopped raisins, one cup of chopped nut meats and

312

ROCKY MOUNTAIN COOK BOOK.

five figs cut in very thin strips. This mixture is used
as the filling between the layers and for the frosting.

ALMOST POUND CAKE.

^ teaspoonful baking

powder.
y^ teaspoonful salt,
little nutmeg.

1 cup sugar.
% cup butter.
4 eggs.

2 tablespoonfuls of milk.
1% cups flour.

Cream the butter and sugar, add the eggs well
beaten, nutmeg, milk; sift the flour before measur-
ing, then sift again with the baking powder and salt;
beat all together for ten minutes, bake in a loaf or
small cakes.

W£DDIN6 CAKE.

1 lb. currants.

1 lb. dates, chopped fine.

2 lbs. raisins.
1 lb. citron.

1 teaspoonful each cinna-
mon, mace, allspice,
cloves and 2 grated
nutmegs.

% cup brandy.

1 lb. butter.

1 lb. brown sugar.

9 ^gs.

4 cups flour.

^ teaspoonful of soda dis-
solved in a tablespoon-
ful of water.

Cream butter and sugar, add yolks well beaten,
part of flour, spices, part of brandy, rest of flour, then
the whites of eggs ; lastly the fruit that has been rolled
lightly in flour. Bake in a wooden starch box, lined
with three layers of paper. This cake requires from
five to six hours' baking in a moderate oven.

FRXnX CAKE.

% cup of butter.

% cup of sugar

% cup dark molasses

y^ teaspoonful soda sifted

in the flour.
4 eggs.

1 tablespoonful mixed

spices.

2 cups flour.

2 tablespoonfuls brandy.
Juice of half a lemon.
^ cup of candied orange

peel.
^ cup walnut meats chopped

flne.
^ cup each of raisins, dates
and citron.

CAEBS. 318

Slice the citron and orange peel. Cream the but-
ter and 8ugar, add spices and molasses, the beaten
yolks of eggs, part of the flour, whites of eggs beaten
stiff, lastly the fruit floured, and nuts. Bake in a
slow oven for about an hour and a quarter.

LIGHT FRXnX CAE£.

Make a pound cake ; add one cup of currants and
raisins (one cup in all), and one-half cup of sliced
citron, one tablespoonful of mixed spices, the juice
and grated rind of half a lemon. Flour the fruit and
add it last.

IMPERIAL CAKE.

1 pound sugar.

1 pound butter.

1 pound flour.

10 eggs.

Wine glass of brandy.

1 pound blanched almonds

cut in strips.

2 pounds raisins.

1 pound citron, also cut in

strips.

2 teaspoonfuls baking

powder sifted with flour.

Cream the butter and sugar. Add the well beaten
eggs, the flour, brandy and fruit. This will make two
good size cakes. Bake one hour.

LEMON CAKE.

Cream one cup of butter and two cups of pow-
dered sugar (at a low altitude granulated sugar can
be used), beat the yolks of six eggs till thick and
light, add alternately one cup of milk and four cups
of flour sifted with one-half teaspoonf ul of soda ; beat
thoroughly, then add the beaten whites of the eggs,
lastly the grated yellow rind of a good-sized lemon
with the juice. Cover with an icing flavored with
lemon juice.

314 SOCKT MOUKTAIN COOK BOOK.

ALMOND CAKE.

Make the same as spice cake, omitting the spices,
adding one-half cup of chopped almonds, one-half tea-
spoonful of almond extract ; cover with a boiled icing
and sprinkle over with almonds cut in strips.

PISTACHIO CAKE.

Bake a silver or bride's cake in a large, shallow
pan. When cold, cover with a boiled icing, colored
green with vegetable coloring and flavored with al-
mond.. Sprinkle with blanched and finely chopped
pistachio nuts.

NUT CAKE.

Add one-haf cup of chopped nuts (floured) to
"Eocky Mountain" cake. Sprinkle a layer of chopped
nuts and a little powdered sugar over the top just
before putting in the oven, or frost with a white or
chocolate frosting, and decorate with the whole nut
meats. A maple icing is delicious on this cake.

APPLE SAUCE CAKE.

1% cups sifted flour.
1 level teaspoonful soda.
1 teaspoonful dnnamon.
1 cup warm thick apple
sauce.

^ cup butter.
1 cup sugar.
1 egg beaten light.
1 cup raisins.
1 cup dates.

Mix in usual manner. Bake in a tube pan lined
with buttered paper, one hour and a half.

FIG CAKE.

Add one-half cup of finely chopped figs (floured)
to spice cake after it is mixed.

1 cup butter.

2 cups sugar.
6 eggs.

1 cup milk.

2 cups raisins.

2 cups chopped figs.

CAKES. 315

FIG CAKE (No. a).

1 cup blanched almonds.
1 tablespoonful of honey.
314 cups of flour.
1 teaspoonful baking

powder.
y^ teaspoonful salt.

Cream the butter and sugar, add the eggs well
beaten, and the honey. Soak the fruit in brandy for
a half hour, sift in the flour, baking powder and salt,
add fruit, mix with the flour, then the milk. Mix
well and bake in two loaves.

ROCKY MOUNTAIN CAKE (Loaf or Layer Cake).

1 scant cup of sugar.

y^ cup of butter.

y^ teaspoonful of baking

powder.
14 teaspoonful of salt.

Vz <^P o^ milk.

3 eggs.

1% cups of flour.

Flavoring.

Cream the butter and sugar, add flavoring of any
kind, the well-beaten eggs, part of the flour (with the
salt and baking powder sifted in it), the milk and the
rest of the flour; beat thoroughly for ten minutes.
Bake in gem pans if you like.

ORANGE CAKE.

Make the same as "Rocky Mountain" cake, add-
ing the grated yellow of the rind of one orange. Bake
in layers and spread with orange filling. Cover with
orange icing.

MARBLE CAKE.

Make a "Rocky Mountain" cake; mix melted
chocolate with one-third of it ; put in the pan a layer
of the plain cake, then the chocolate mixture, after

316 KOCKT MOUNTAIN COOK BOOK.

that the remainder of the mixture. A very nice way
to make marble cake is to take one-third of the mix-
ture of "Rocky Mountain" cake and mix with it
spices, currants and citron, or a little preserved orange
or lemon peel.

SPICK CAKE.

^ cup of butter.

1 cup of sugar.

Vz cup of milk.

IV^ cups of flour.

^ teaspoonful of baking

powder.
^ teaepooaf ul of salt.

Juice and grated rind of

half a lemon.
1 teaspoonful of cinnamon.
Several gratings of nutmeg.
y^ teaspoonful allspice.
3 whole eggs and the yolk of

one.

Cream the butter and sugar, add spices, the beaten
yolks of eggs, lemon juice and rind, part of the flour
which has sifted in it the baking powder and salt,
then the milk, the rest of the flour and the stiffly
beaten whites. Bake until the cake leaves the side of
the pan.

CURRANT CAKE.

Make the spice cake, omitting the spices and add-
ing one-half cup of currants that have been floured.

COCOANUT CAKE.

Add one-half cup of grated cocoanut that has been
floured to "Rocky Mountain" cake just before put-
ting in the oven. Cover with boiled icing that has two
tablespoonfuls of grated cocoanut mixed with it, or
ice with the icing and sprinkle the cocoanut over the

top.

NEVER-FAIL CHOCOLATE CAEE.

Melt together one and one-half squares of Baker's
chocolate and three tablespoonfuls of butter. Place
in a bowl and add one cup sugar, one-half cup milk,

CAKES. 317

one cup pastry flour with two teaspoonfuls baking
powder, little salt.

Bread two eggs into the mixture, one teaspoonful
vanilla. Do not stir until all the ingredients are
added. Beat with Dover egsr beater five minutes.
Bake in a loaf for thirty or thirty-five minutes.

CHOCOLATE CAKE.

Add one square of Baker's chocolate (melted) to
^TRocky Mountain" cake; after the cake is mixed,
flavor with a teaspoonful of vanilla ; ice with a boiled
or chocolate icing. I

LOAF CHOCOLATE CAEIE.

Boil to a thick cream one-half cup each of sugar
and milk and one square of chocolate ; let cool ; then
cream together one-half cup of butter and one cup
of sugar, then add three well-beaten eggs, one-half
cup of milk, one teaspoonful of baking powder sifted
with two cups of flour, a little salt, one teaspoonful
of vanilla and the chocolate mixture added last.

FUDGE CAKE.

Cream together one rounding tablespoonful of
butter and three-fourths cup of sugar. Then add
two squares of melted chocolate and one beaten egg.
Three-fourths cup of milk. One-fourth teaspoonful
salt. One-half teaspoonful vanilla. Add one cup of
flour sifted with one rounding teaspoonful of baking
powder. Bake in a shallow pan.

ICING.

One cup confectioners' sugar. One rounding
tablespoonful butter. Cream together. Then add

318 ROCKY MOUNTAIN COOK BOOK.

two teaepoonf uls of dry cocoa, one-half teaspoonful of
vanilla and two tablespoonfuls of strong hot coffee.
More sugar may be needed for spreading.

DEVIL'S FOOD CAKE.

1 cup brown sugar.
y^ pound of chocolate.

1 egg.

Yg cup milk.

Melt the chocolate. Add it to the hot milk with
the sugar and cook to a smooth paste. Then add the
egg, beaten without separating the white and yolk
and set aside to cool.

Beat one-half cup of butter and one cup of
sugar together. Add the yolks of two eggs. Alter-
nately one-half cup of milk and two and one-fourth
cups of flour that has two rounding teaspoonfuls of
baking powder and a little salt sifted with it. Then
add the well beaten whites, the cold chocolate mix-
ture, and one tablespoonf ul of warm water. A little
more flour may be needed. Bake in two layers.
Fill the layers and cover the top with boiled frosting.

POTATO TORTE.

Beat one cup of butter to a cream. Gradually
heat in one cup and three-quarters of sugar. Add the
beaten yolks of three eggs and one cup of mashed
potatoes. One cup of sweet chocolate grated. One
cup of finely chopped nuts, grated rind of one lemon.
Two cups of flour sifted with two teaspoonfuls of
baking powder and three egg whites beaten light.
Bake in three-layer cake pans or in a loaf. Bake the
layers about fifteen minutes and the loaf about forty-
five minutes. Put the layers together with fruit jelly.
Cover the outside with mocha frosting.

CAKSS. 319

MOCHA FROSTING.

Cream one cup of butter. Gradually beat in two
cups and a half of confectioners' sugar, and drop by
drop strong black coffee to flavor as desired.

TWELFTH NIGHT CAKE.

Beat to a cream one cupful of butter and two of
granulated sugar. Beat the whites and yolks of six
eggs separately ; beat the yolks into the creamed but-
ter and sugar, a little at a time, then add one-half cup
of milk alternately with three cups of flour that has
one teaspoonful of baking powder sifted with it, then
fold in the beaten whites of the eggs, lastly add the
crated rind and juice of half a lemon, a cup of seeded
faisins soaked in brandy and rolled in flonrfand a tea-
spoonful of caraway seeds. Bake in a round pan with
a tube in the center, line it with buttered paper. Roll
the silver pieces in thin white paper, then in flour;
place in opposite sides of the cake. Bake slowly.
When cold, ice with a thick white frosting, decorate
with candied cherries and angelica, surround with
holly and stick a piece in the center.

CHOCOLATE NUT BAR.

2 eggs.

1 cup sugar.

2 squares Baker's

Chocolate.

% cup melted butter.
% cup flour.
% cup walnut meats
broken in pieces.

Mix all well together. Bake slowly in a shallow
pan. Cut in squares while warm.

ANGEL OR SPONGE CAKE WITH CHESTNUTS. '

Make an angel or sponge cake; bake in a sheet.
When cold, cut in halves and cover with a layer of

11

320 ROCKY MOUNTAIN COOK BOOK.

chestnuts and whipped cream; or, bake in a round
pan ; when cold, cut out the center, fill with the chest-
nuts and cover the top with whipped cream flavored
with maraschino. Shell and blanch the chestnuts,
boil in sweetened water. When soft mash through
a sieve, then use in the cake.

ROOSEVELT CAKES.

Cut rich white cake in squares; cut the squares
in halves and spread with apricot jam ; cover with the
other half. Press whipped cream through a pastry
bag in fanciful shapes on top, or if the bag is not
used, dot with the cream and sprinkle with finely-cut
angelica.

BROWNIES.

2 eggs slightly beaten.
1 cup brown sugar.
1 cup chopped pecans or
walnuts.

l^ cup flour.

y^ teaspoonful baking

powder.
Pinch of salt.

Beat all together. Bake in small cakes. Mod-
erate oven.

POUND CAKE WAFERS.

^ lb. butter (1 cup).
% lb. sugar (U^ cups).
4 eggs.

% teaspoonful of baking
powder.

1 tablespoonful caraway

seeds.
Nutmeg.

Flour enough to roll thin, cut out in rounds,
sprinkle with sugar and bake in a quick oven. Cream
the butter and sugar, add the eggs well beaten, nut-
naeg, flour and baking powder sifted together, then
caraway seeds.

CAKES. 321

VENETIAN CAKES.

^ cup of butter.

^ cup of powdered sugar.

1 cup of flour.

1 cupful of chopped almonds

or walnuts.
1 teaspoonful of vanilla.
Yolks of 3 eggs.

Cream the butter and sugar till very light, add
the well beaten yolks, the almonds, flour and vanilla.
Take a small piece, roll it in powdered sugar, then
made a ball of it in the hands ; put a piece of the nut
on the top of each. Place them an inch apart, bake
in a moderate oven about fifteen minutes.

ORANGE QUARTERS.

Make an orange or sponge cake; drop in tins
make for these cakes. Bake in a moderate oven;
cover with orange icing.

ALMOND WAFERS.

Cream half a cup of butter and one cup of pow-
dered sugar together, then beat in, very slowly, half
a cup of milk, and lastly two cups of flour and half
a teaspoonful of vanilla. Spread very thin on the
inverted bottom of a dripping pan, buttered. Mark
in squares, sprinkle with blanched almonds chopped
fine. Bake in a moderate oven five to eight min-
utes. Lift from the pan with a knife, roll on the hot
pan, putting one comer over the other, or one side
over the opposite side.

ALMOND AND DATE MACAROONS (Mrs. Aldrich).

Whites of four eggs beaten stiff. Then beat in
gradually two cups of powdered sugar, one cup
almonds that have been blanched and put through a

1

^

822 SOCKT MOUNTAIN COOK BOOK.

grinder. One cup of dates cut in fourths. Drop a
teaspoonful for each cake on a greased tin two inches
apart. Bake very slowly about fifteen minutes. Let
cool before removing carefully with a spatula.

PEANUT COOKIES.

4 tablespoonfuls of butter.

1 egg-

% cup of sugar.

1 cup of flour.

1 teaspoonful of baking

powder.
Speck of salt.
1 cup of shelled and diopped

peanuts.

Cream the butter and sugar, add the beaten egg,
then the flour, salt and baking powder sifted together,
the nuts last. Boll into little balls. Place an inch
apart. Bake ten to fifteen minutes,

HONET CAKES.

Four pounds of strained honey, one and one-half
pounds brown sugar, one teaspoonful of soda, cloves
and cinnamon to taste, one-half pound citron, cut in
strips, one quart hickory nut meats, one pound shelled
almonds, flour enough to roll out and cut in little
squares. Warm the honey, then add sugar, add soda
dissolved in warm water, add the citron, nuts,
chopped fine. Warm the flour before adding. Bake
slowly in pans, not to touch.

ONE-TWO-THREE-FOUR COOKIES.

1
cups

cup of butter. 4 eggs.

Mm« nf fliiorftr. 2 tablcspooufuls of carawajT

A \i\A.y MM. iLfUVWA*

2 cups of sugar.
4 cups of flour.

seeds or spices to taste.

Cream butter and sugar, add well beaten eggs,
then flour and spices. If you like, cover the tops

CAKES. 323

over with finely chopped preserved ginger, or pro-
served orange peel and a sprinkling of sugar. Add
ginger to the mixture and bake as a sugar ginger-
bread in on© sheet.

JUHBLBS.

EoU one-two-three-four cookies a little thicker,
cut with a doughnut cutter and sprinkle over with
sugar.

WALNUT WAFERS.

^ lb. brown sugar.
y2 lb. walnut meats.

6 tablespoonfuls of flour.
2 eggs.

Beat the yolks till light, beat in the sugar, add the
flour and nuts and beaten whites of eggs. Drop by
spoonfuls on larded tins that have been sprinkled with
flour. Bake quickly.

SUGAR COOKIES.

Yn cup of butter.

1 cup of powdered sugar.

2 eggs.

1 teaspoonf ul of baking
powder.

Flavor with lemon juice,, vanilla or nutmeg. Use
flour enough to roll out; speck of salt.

HERMITS.

Add half a cup of stoned and chopped raisins to
sugar cookies; a little cinnamon and nutmeg.

COCOANUT COOKIES.

Add a half cup of grated cocoanut to sugar cook-
ies.

%

S24 ROCKY MOUNTAIN COOK BOOK.

SPICBD COOKIES.

94 cnp sugar.
y^ cup fthorteniiig,
half butter.

4 tablespoonfuls milk.
Salt, cinnamon, nutmeg.

y^ teaspoonful soda, dis-
solved in one table-
spoonful water.

1 teaspoonful baking
powder.

y^ cup chopped raisons.

Flour to make 8ti£F enough to roll.

MAS6ASST DBLAND CAKES.

Beat two ^gs and the yolk of another until
foamy; add one-half cup of brown sugar, three-
fourths cup of sifted flour, one teaspoonful of
baking powder, one-half teaspoonful of salt sifted to-
gether, then stir in one cup of pecan nuts cut in small
pieces. Put the mixture in small gem or muffin pans
with a pecan nut meat in the center of each. Sift a
little powdered sugar over the top. Bake about fif-
teen minutes.

PEPPER NUTS.

2 cups of powdered sugar.

4 eggs.

y^ teaspoonful of soda.

1 teaspoonful doves.

2 teaspoonfuls cinnamon.
% lb. citron.

1 cup of hickory nuts cut

fine.
1 teaspoonful salt.
As much flour as you can

knead in.

Beat the eggs well, then add sugar and beat again.
Cut the citron in bits, add it with the nuts and spices,
sift flour, soda and salt together. After the flour is
added, roll in little balls, place an inch apart and
bake in a moderate oven.

PECAN WAFERS.

Cream one-fourth cup of butter and one-half cup
of sugar together, add almost drop by drop four table-

t CAK£S. 32S

spoonfuls of milk and one cup of flour ; spread on the
ii bottom of a buttered pan as thin as possible. Sprin-

'■ kle with chopped nuts, mark in squares and bake in a

I moderate oven.

^ SNOW BALL CAKES.

Bake angel or bride^s cake in small round gem

pans. Cover with a boiled icing flavored with lemon

and put a piece of candied ginger in the center of

each.

BOWKNOT COOKIES.

V^ cup butter.
% cup sugar.
ly^ cups Hour.

1 egg.

Grated rind of half lemon,
little salt.

Cream the butter and sugar. Add the beaten egg.
Flour and flavoring.

Take one teaspoonful of the dough and roll under
the hand making a strip about four inches long.
Twist into a bowknot shape. Place carefully on the
pan two inches apart. Bake in a slow oven.

SUOAH CREAM COOKIES.

One-half cup butter. One-half cup sugar. Cream
together. Then beat in the yolks of two eggs. Two
tablespoonfuls of cream. Spices as desired. Add
flour enough to roll thin.

DATE BARS.

1 cup sugar.
3 eggs.

1 cup chopped walnut
meats.

1 pound dates chopped fine.
1 cup flour.
1 teaspoonful baking
powder, little salt.

Beat the egg yolks and mix with the sugar. Add
the flour, baking powder and salt sifted together.

• I

3M KOCKT MOmiTAIII COOK BOOK.

Add DDte and dates and the beaten whites of the eggs.
Bake in s Bhallow pan diirty minutes in a moderate
oren. Cut in bare when warm. Roll in powdered
sug«r.

OAT MBAI WAFEBS.

1% taUwpoMifnla bnttv. | \^, cups graaulattd angmr.

t% cup* Qiuk«r Okta. l 2 teaspoonfnlB baldng

9 Ciggl. powder.

I 1 teaapoonful Tonilla.

Cream the butter with part of the augar. Beat
the rest of the bo^h with tiie yolks. Add other in-
gredients and whites of ^^gs last. Let stand for ten
minutes. Then drop from a teaspoon on shallow pans
two inches apart.

SCOTCH GDTGEItBREAD.

Bift together. V, teupoonful

2 cupa flour. % teaspoonful grated

% cup gruiul&t«d Bug&r. nubneg.

Vi te«spoonfu aoda. ^ teaspoonful salt,

1 teaapoonful baking

Then add one-half cup small seeded raisins. One-
half cup sliced preserved ginger. One-fourth cup of
almoni^ chopped fine. Heat one-fourth cup of mo-
lasses and one-half cup of shortenii^ to the boiling
point, and stir into the dry ingredients. Then add
two well beaten ^gs. Bake in a loaf one hour or in
a sheet half an hour.

ROLLED OATS, FSUIT AND HUT COOZmS.

■D-.^ - - — of butter to a cream. Gradually beat
gar. The beaten yolks of two eggs.
» milk. One cup raisins. One-half
ped fine. The whites of two ^gs

CAK£S. 327

beaten dry. Two cups rolled oats and two cups flour
sifted, with a level teaspoonful soda.

Mix thoroughly adding more flour if needed to
make a dough. Omit milk for richer dough. Roll
out and place an inch apart.

BABA OR RUM CAKES.

2 cups flour.

4 eggs.

^ cup butter.

^ teaspoonful salt.

1 cake compressed yeast.

y^ cup water.

Mix the yeast through the water thoroughly. Stir
in flour to make a dough. Ejiead into a ball. Cut at
right angles across the top half way through the ball
and set in a sauce pan of luke warm water. Beat
the rest of the flour, salt and butter and two of the
eggs until smooth. Add the other two ^gs, one at a
time^ and beat Then add the light ball of sponge
and again beat until smooth. Turn into well but-
tered timble molds. When nearly double in bulk
bake twenty minutes.

Boil one cup of sugar and a half cup of water
until a thick syrup. A(|d half cup rum. Turn the
hot syrup over the hot cakes. These are best when
warm but may be served cold.

MAR6UERITSS.

Make a boiled icing. Stir into it six marshmal-
lows broken in pieces. A tablespoonful of ground
cocoanut. One cup walnut meats chopped flne. Tea-
spoonful vanilla. Spread on crackers. Brown in the
oven. Serve hot or cold.

328 ROCKY MOUNTAIN COOK BOOK.

BNGLISH WAR CAKE.

1 cup brown sugar.
Spices.

1 cup hot water.
1^ cups raisins.
% cup lard.

Boil altogether three minutes. Cool. Then add
one teaspoonful soda and two cups of flour, sifted
with one teaspoonful baking powder. Bake in round
pan.

CANADIAN WAR CAK£.

Two cups of brown sugar and two tablespoonfuls
of lard are put in a sauce pan with two cups of hot
water. One teaspoonful salt. One teaspoonful cin-
namon. Package of seeded raisins.

Boil altogether five minutes. Then cool. Add
three cups of sifted flour with one teaspoonful baking
powder and one tablespoonful hot water.

FILLINGS FOR LAYER CAKE. 329

FILLINGS FOR LAYER CAKE^

CHOCOLATE FILLING.

ly^ cups granulated sugar.

l^ cup cream.

1 tablespoonful of butter.

Speck of salt.

Square of Baker's chocolate.

Cut the chocolate in small pieces; put all on to-
gether to cook. Try it in cold water ; when it reaches
the soft ball stage remove from the fire. When cool,
beat until a thick cream ; spread on the cake. Do not
stir the filling after it begins to boil.

FIG FILLING.

Vs lb. of figs.
l^ cup sugar.

Juice of half a lemon.
2 tablespoonfuls of sherry.

Chop the figs fine, boil till tender, then add the
sugar and lemon juice. Cook till smooth. Remove
from the fire and add the sherry.

CREAM FILLING.

For Cream Cakes and Layer Cakes, — Scald one
cup of milk, or part milk and cream. When scalded,
add one ^g beaten with one-fourth cup of sugar, two
tablespoonfuls of flour and a speck of salt. Beat all
together with a Dover beater; stir into the milk.
Cook ten minutes and flavor.

FIG CARAMEL ICING.

1 cup of brown sugar.
^ cup of cream.

1 tablespoonful butter.
Speck of salt.

380 ROCKY MOUNXAIH COOK BOOK.

Boil all together until it will form a soft ball when
tried in cold water. Eemove from the stove. When
cool, add one-half cup of figs chopped fine; beat till
cool enough to spread. Dates or cooked prunes can
be used in the same way.

PRUNE WHIP FILLING.

Bake sponge cake in layers. Whip a cup of cream,
sweeten with powdered sugar. Cut up cooked prunes
to make one-half cup ; add to the cream.

MARSHMALLOW ICING AND FILLING.

Make a boiled icing, using the white of two eggs
instead of one; cut one-half pound of marshmallows
in small pieces and melt in a double boiler with two
tablespoonfuls of boiling water. When melted, stir
into the boiled icing ; flavor with vanilla and spread.
Use for a filling or icing.

LEMON OR ORANGE FILLING.

Mix the juice and grated rind of one lemon with
one cup of sugar and the beaten yolks of two eggs
and two tablespoonfuls of milk, a speck of salt. Cook
in a double boiler, stirring constantly until it thick-
ens. Spread when cold. To make orange filling, use
the grated rind and juice of one orange and two tea-
spoonfuls of lemon juice. Make the same as lemon

filling.

BANANA FILLING.

Make a boiled icing. When it is thick enough to
spread, stir into it one-half cup of bananas cut in
thin^ small pieces.

FILLINOS FOR LAYBR CAK£. 831

PINEAPPLE FILLING.

Add one-half cup of grated pineapple to boiled
icing when it is ready to spread.

NUT FILLING.

Add one-half cup of any kind of nuts (chopped
fine) to boiled icing when thick enough to spread, or
nuts may be added to a lemon or orange filling.

ORANGE COCOANUT FILLING.

Put in a cup the grated rind, one-half orange, and
the juice of a whole one. Tablespoonful lemon juice.
Fill the cup up with water. Add one tablespoonful
com starch mixed with a little water. Cook until it
thickens over hot wat^r. Stir into the mixture the
yolk of one egg beaten with two heaping tablespoon-
fuls of sugar and one of butter. Cup of grated
cocoanut.

332 ROCKY MOUNTAIN COOK BOOK.

ICINGS FOR CAKES.

PLAIN ICING.

White of one egg,
I teaspoonful of lemon
juice.

About one cup of powdered
sugar.

Stir the sugar in the white of egg without first
beating the white; flavor with the lemon or any fla-
voring you prefer.

ORANGE ICING.

Juice of half an orange, one-half teaspoonful of
lemon juice, powdered sugar; stir enough powdered
sugar into the juice to spread a thin icing.

CONFECTIONERS' FROSTING.

To two tablespoonfuls of boiling water or boiling
fruit juice and one teaspoonful of lemon juice, add
enough confectioners' sugar to spread.

BOILED ICING.

1 cup granulated sugar.
y^ cup of boiling water.
White of one egg.

^ teaspoonful of cream of
tartar.

Boil the sugar and water without stirring until
the syrup threads; beat the egg stiff, add the cream
of tartar and pour the boiling syrup over the egg in
a fine stream, beating all the while. When it is thick
enough to spread, put it on the cake.

ICINGS FOS CAKES. 333

ROYAL ICING.

This icing is thickened largely by the beating.
Beat the white of one egg and a tablespoonful of con-
fectioners' sugar vigorously for two minutes ; add the
sugar by the tablespoonful, beating after each one for
some time. Keep on adding the sugar and beating
till the mixture begins to sugar on the spoon, and a
knife will make a clean cut through it. Add a few
drops of lemon juice at a time until a tablespoonful
has been used.

YELLOW FROSTING.

Beat the yolks of two eggs till light colored, then
stir in powdered sugar till stiff enough to spread.
Flavor with lemon, vanilla or wine.

MOCHA FROSTING.

Wash one cup of butter in cold water to free from
the salt, pat to remove the water and beat to a cream.
Beat in the yolk of an egg, then gradually one and
one-half cups powdered sugar, add strong coifee to
give the desired flavor. It should be like strong cof-
fee and cream.

CHOCOLATE FROSTING.

Stir into boiled icing a square of melted choco-
late; add it to the icing before it is thick enough to
spread.

CHOCOLATE FROSTING (NO. a).

1 cup granulated sugar.
% cup of cream.
1 square of scraped choco-
late.

% teaspoonful of salt.
Speck of cinnamon bark —
Cook with it if cared for.

%

834 ROCKY MOUNTAIN COOK BOOK.

One-half cup of milk and one tablespoonful of
butter may be used in place of the cream. Cook all
together without stirring till it will fly a fine thread
when tried. Eemove from the fire. When cold, beat
to a thick cream; flavor with vanilla (if the cinna-
mon is not used). Eemove the cinnamon before start-
ing to beat it

NUT ICING.

Stir into a boiled or plain icing one-half cup of
any kind of nuts you prefer. Chop the nuts fine.

BANANA ICING OR FILLING.

Add to a boiled icing one-half cup of bananas cut
in fine pieces; flavor with one teaspoonful of lemon
juice.

PINK ICING.

Color the plain or boiled icing with a little of the
pink vegetable coloring.

CARAMEL ICING.

1 cup of brown sugar.
14 cup of cream or milk.

If milk is used, add one
tableapoonf ul of butter
with it.

^ teaspoonful of salt.

Boil without stirring till the mixture threads.
Remove from the fire and when cool beat to a cream
and spread over the cake.

MAPLE ICING.

Boil the maple until a thick syrup, then add one-
fourth cup of cream and a little salt; boil till it
threads. Make the same as caramel icing.

QIHGBKBSSAl), DO06HNDI8, ETC. 335

GINGERBREAD, DOUGHNUTS, COOK-
ES AND CREAM PUFFS.

All measurementa level, with the exception of baking
powder, which la measured rounding- with the side of tho can.
Sift flour before meBHurlng.

SOFT GIHGBSBSEAD.

^ cup molSBses.
^ cup milk.

^ cup melted butter.

^ tettapoonful eacli of <

najQon and ginger.
y^ teaspoonful salt.
Vi teaspoonful of soda.
i'/g cups flow:.

Sift the dry materials all tc^ther; mix with the
others. Bate about one-half hour. If sour milk is
used, take one teaspoonful of soda ; if heavy sour
cream, omit the butter,

SUGAK QIHGBRBBEAD.

^ cup of butter, I 2 teagpoonfulB ginger.
1 cup of Bugar. ^ teaspoonful salt.

1 egg. 1 teaBpoonful of baking

Vt cup of milk. I powder.

Mix stiff enough with flour to roll out. Bake in a
sheet ; mark off the top in diamond shapes.

SOFT GIHGBK COOKIES.

Put one teaspoonful of ginger and soda in a mix-
ing bowl. Heat one cup of molasses and put in tlie
bowl. Scald half a cup of buttermilk, add to the
molasses; stir in sifted flour enough to form i "
dough, then half a cup of softened butter,
thoroughly; roll out, cut into cakes. Bake in a
erate oven. Do not change lke order of mixin

33e ROCKY MOUNTAUr COOK BOOK.

HAfiD MOLASSES COOKIES.

1 cup molasses.
1 cup of butter.
1 teaspoonful of soda.

1 tablespoonful of ^nger.
% teaspoonful of salt

Heat the molasses and butter together until the
butter is melted. When cool, add one teaspoonful of
soda and the flour and salt. Use enough flour to roll
out, but not more than is necessary.

GINGER SNAPS.

1 cup molasses.
l^ cup sugar.

2 teaspoonfuls of ginger.

1 teaspoonful of soda.
% cup softened butter.
Flour enough to roll very
thin.

Heat the molasses, pour it over the sugar, then
add to it the rest of the materials. Bake quickly.

FILLED COOKIES.

1 cup sugar.

Vs cup of butter and

lard together.
1 egg.

% cup sweet milk, in which

dissolve one teaspoonful

of soda.
3^ cups of flour sifted with

two teaspoonfuls cream

tartar. «

1 teaspoonful vanilla, salt.

Cream, butter and sugar. Add beaten ^g, milk,
flour and flavoring. Roll very thin, cut, and place on
each cookie one teaspoonlul of the following filling.
Place another cookie on top of the fiUijfg and bake.

FILLING.

Put in a sauce pan one cup of chopped raisins
and nuts, one-half cup sugar, one-half cup water, one
tablespoonful of flour blended with a little lemon
juice and water. Cook imtil thick.

GIN6BRBRBAD, DOUGHNUTS, ETC.

337

DOUGHNUTS.

1 cup sugar.

1 cup milk.

2 eggs.

1 tablespoonful melted
butter.

1 teaspoonful salt.

2 teaspoonfuls baking

powder.

Flavor with cinnamon, nutmeg or vanilla. Use
only as much flour as is necessary to roll out. Cook
in hot, deep fat four to six at a time. Roll out only
a part of the dough at a time.

SOUR MILE DOUGHNUTS.

1 cup sour milk.

1 cup sour cream.

2 eggs.

1 cup sugar.

1 level teaspoonful soda.
1 level teaspoonful baking
powder.

Flour enough to roll. About six or s^ven cups.
Flavor with nutmeg, cinnamon or vanilla.

RAISED DOUGHNUTS.

2 cups raised bread dough.
% cup sugar.
2 eggs.

1 tablespoonful melted
butter.

Spice to taste. Flour enough to roll. Mix the
ingredients well into the dough. Cut out and fry at
once.

CREAM PUFFS AND ECLAIRS.

3 eggs.
Speck salt.

% cup of butter.
1 cup boiling water.
1 cup flour.

Put the butter and water in a 8auc5epan. "When
the butter is melted and the water boiling, stir in the
flour and salt all at once. Stir quickly until the mix-

338 ROCKY MOUNTAIN COOK BOOK.

ture is quite firm (a minute or two), remove from
the fire. When cool, beat in the e^s one at a time,
until the mixture is light and smooth. Drop in table-
spoonfuls a little distance apart on buttered tins.
Bake in quite a hot oven, for thirty minutes. Split;
when cool, fill with a whipped or made cream.

Eclmrs. — ^Make the same as for cream puffs.
Bake in strips four inches long and one wide. When
cool, fill with cream. Cover with chocolate or any
frosting you care to use.

CREAM FOR CREAM PUFFS AND ECLAIRS.

Yg cup sugar.

1 teaspoonful butter.

Speck of salt.

2 cups milk scalded in

double boiler.
4 tablespoonfuls flour.
2 eggs.

Mix the salt, sugar and flour together, wet with
a little cold milk; stir into the hot milk; cook ten
minutes, then add the beaten egg; cook five minutes.
Remove from the fire ; flavor to taste. When cool, use
for the filling.

MERINGUES OR KISSES.

Beat the whites of four eggs till stiff and flaky.
Beat into them gradually one cup of powdered sugar.
When it has become thick drop in tablespoonfuls on
buttered paper placed on a board. Bake slowly in
a warm oven for half an hour, or until they feel hard
and hollow to the touch. When cool, remove the soft
part, fill with ice cream, sherbet or whipped and fia-
vored cream ; put two together. Place on the paper
in oblong shape, for meringues ; for kisses, drop from
a teaspoon in any shape.

COMPOTES, PRESERVING, ETC. 339

COMPOTES, PRESERVING, JELLIES

AND PICKLES.

COMPOTES OF APPLES, PEARS, PEACHES AND

APRICOTS.

Pare, core or stone the fruit, cut in quarters or
halves, according to the size of the fruit. Make a
syrup of one-half as much water as sugar. When the
syrup is quite thick, put in the fruit and cook until
tender. Do not use over-ripe fruits — ^rather a little
under-ripe. Then remove from the syrup with a
skimmer, lay carefully on a serving dish in a circle,
or letting each piece overlap the other. Boil the
syrup down tiU thick; pour over the fruit. Serve
cold. Compotes are very delicious when used to sur-
round moulds of rice or cornstarch, decorated with
whipped cream.

BAKED APPLES.

Core and pare sour apples ; put in a shallow agate
or earthen dish, fill the cavities with sugar, chopped
nuts, chopped dates, or figs. In place of the sugar
maple syrup can be used. When nuts or fruit are
used to fill them, use sugar or syrup, too. Add water
to cover the bottom of the dish. Cook in a quick
oven till tender. Remove carefully on the serving
dish. Let the syrup cook down until quite thick.
Pour over the fruit. A little mound of whipped
cream can be served on each apple. Pears and
quinces can be baked in the same way. A little
lemon juice or some of the grated rind can be used for
flavoring.

340 ROCKY MOUNTAIN COOK BOOK.

BAKED PEACHES.

Semove stones and fill the space with a paste of
sugar, butter and (»nnamon. Bake slowly, basting
with a syrup of lemon juice and sugar. When tender
cover with meringue. Brown and serve hot or cold.

STEWED RHUBARB.

Wash, and if the rhubarb is a little tough, peel,
cut in inch pieces. Cook till tender in a granite
saucepan. Use one cup sugar to two of the fruit,
and enough water to well cover the bottom of the dish.

STEWED PRUNES.

Wash very carefully, soak in cold water for two
hours. If they seem soft and fresh, do not soak them.
Put in porcelain kettle with boiling water to cover.
Boil until tender, then add a tablespoonful of sugar to
every cup of prunes. Boil ten minutes longer.
Lemon juice may be added.

CRANBERRY SAUCE AND JELLY (Mrs. Lincoln).

Put three pints of washed cranberries in a granite
sauce pan. On top of them put three cups of sugar
and three gills of water. After they begin to boil,
cook them ten minutes, closely covered and do not
stir them. To make the jelly, add equal quantities
of sugar and cranberries.

FIRM CRANBERRY JELLY.

Pick over, wash and measure the cranberries*
Add to them half their amount of hot water. Cover
and cook until soft. Do not add more water. Mash
through a strainer. Add to the pulp the same amount

COMPOTES, PRESBRVIN6, ETC. 341

of sugar as water. Stir well together and put at
once into the mold. This does not require more
cooking.

WHITE GRAPE FRUIT COCKTAIL.

Eemove the skins from white grapes and cut in
halves and remove the seeds. Chill and place in cock-
tail glasses. Sprinkle with powdered sugar and sher-
ry wine or orange juice. Place a brandied cherry on
top. Serve as a first course at luncheon. Pieces of
pineapple, orange or grapefruit may be mixed with
the grapes if desired.

BLUSHING APPLE.

Select bright red apples. Peel all but a band
around the center. Core. Boil the apples and skins
together with a little sugar. When the fruit is tender
remove carefully from the water and place on a serv-
ing dish. Drain out the skins. Add more sugar to
the syrup and cook until thick. If not as red as de-
sired add a little red vegetable coloring. Pour over
the apples.

PRESERVING*

Select the best of fruits. Have them ripe and
fresh. The cans should be carefully washed and
filled up with hot water. Wash the covers and put in
hot water. Use new rubbers every year to prevent
any air reaching the fruit.

PEACHES AND APRICOTS.

Peel the peaches by placing in a wire basket and
plunging into boiling water, then the skins will slip

342 ROCKY MOUNTAIK COOK BOOK.

easily. Halve them or leave them whole. Use a few
of the pits — ^they improve the flavor. Weigh the
fruit and use three-fourths or one-half (just as you
prefer) as much sugar as you have fruit. Make
syrup by adding half as much water as you have
sugar. Cook down imtil quite thick (about as thick
as molasses), then add the fruit. Cook until trans-
parent; remove the scum as it forms. Skim the
fruit from the syrup and fill the jars. If the syrup
seems a little thin, cook down; pour into the jars,
filling full to overflowing. Tightly screw on the cov-
ers ; turn bottom side up, and as they cool, the covers
can be tightened.

BRANDIED PEACHES OR APRICOTS.

Prepare and cook the peaches as above, leaving
them whole. Fill jars with the fruit; to every pint
jar of the peaches, add to it one-fourth cup of brandy.
Cook the syrup down very thick, fill up the jars with
it and seal.

PRESERVED PLUMS.

Prick the fruit with a fork in several places ; this
prevents the skin from breaking somewhat, or they
may be skinned the same as the peaches. Cook in
the same way.

BRANDIED PLUMS.

Make the same as brandied peaches.

PRESERVED QUINCES AND PEARS.

Pare and quarter, removing the core; preserve
the same as peaches. Pears are improved by cooking
in the syrup a little of the yellow rind of oranges or
lemons.

COMPOTES, PRESERVING, ETC. 343

PRESERVED PINEAPPLE.

Pare and remove the eyes; use a silver fork to
shred it, or cut in slices or inch pieces, not using the
core. Preserve the same as peaches.

GRAPES.

Wash and press the pulp from each grape; boil
the pulp till tender; press through a sieve to remove
the seeds, add the pulp to the skins, measure, add
two cups of sugar to every three cups of the fruit.
Boil all together until quite thick and seal while hot
like the other preserves.

CITRON.

Pare and core the citron, cut in cubes or in fancy
shapes, or scallop the edges. Cook the same as
peaches, tie a little ginger root in a piece of cheese
cloth and cook in the syrup to flavor, or a little of the
yellow rind of lemon.

CHERRIES.

Wash, remove the stones and preserve the same as
peaches.

PRESERVED STRAWBERRIES, RASPBERRIES, BLACK-
BERRIES, GOOSEBERRIES AND CURRANTS.

Wash, remove from the stems and preserve the
same as peaches.

SXmSHINE STRAWBERRIES, RASPBERRIES, BLACK-
BERRIES, GOOSEBERRIES AND CURRANTS.

Select and hull three pounds of perfect fruit.
Cook three pounds of fine granulated sugar and two

344 ROCKY MOUNTAIN COOK BOOK.

cups of boiling water until a light thread is formed.
Do not stir the sugar after it b^ns to boil. Cook
the fruit in the syrup ten minutes. After it begins
to boil, then pour out in platters and let stand in the
sun for two days. Cover with cheese cloth. Put in
the jars cold, have them fresh scalded. Berries are
delicious done in this way ; they absorb the syrup,
making them plump and full.

CANNING.

Prepare the fruit the same as for preserving.
Canning differs from preserving only in the amount
of sugar used, and often no sugar at all is used. The
proportion of sugar used is one-fourth as much as
fruit, and a pint of water to a pound of sugar in
making the syrup. Another way of canning is to pack
the fruit tightly in the jars, fill the jars with the
syrup, place the jars in a kettle of hot water, resting
the bottles on slats of wood or folded paper. Do not
let them touch. Cover the boiler, let them cook till
the fruit is tender. The fruit will shrink a little, so
the jars will have to be filled up. It is well to re-
serve a little syrup for this purpose. Place on the
tops and seal at once. Another way is to cook them
in their own juices. Fill the jars with the fruit, put
on in the kettle with cold water to reach half way up
the jars. Raise to the boiling point and cook until
the fruit is tender. Let stand in the water till cold
again. If the fruit has shrunken, fill up the jars,
using the contents of one to do it.

The fruit may be cooked without sugar and will
keep as well by thoroughly cooking in a little water
and sealing immediately.

COMPOTES, PRESERVING, ETC. 346

CANNING TOMATOES.

Remove the skins by first dipping the tomatoes
in boiling water. Cut in small pieces, reject the pith
or any bad specks. Cook them until soft, without
adding water, then put in the jars at once; have the
jars hot and freshly scalded.

STRINGED BEANS.

Bemove the strings from the beans. Leave them
whole or cut them in inch lengths if preferred. Wash
in cold water. Then fill into sterilized jars. Set
the filled jars into the steam cooker. Put lukewarm
water into the cooker. Cover and let the jars heat
gradually. Then fill each jar to overflowing with
boiling water. Cover and let cook until the beans
are tender enough to serve. Adjust the rubbers. Add
salt, one teaspoonful to a quart. Set the lids in place
and cook again for twenty minutes. Store in a dark
place.

ASPARAGUS.

Use only the tender portions of freshly cut as-
paragus. Wash carefully. Set the stalks head up in
sterilized jars. Put lukewarm water in the cooker.
Cover and when boiling adjust rubbers. Fill the jars
with salt boiling water. Set the covers in place and
cook about half an hour. Then tighten the covers.
Cook about ten minutes longer.

PEAS OR SHELLED BEANS.

Shell the peas or beans when fresh. Wash and
pack into jars shaking down meanwhile. Set the
cans over lukewarm water on a rack. Put on the

846 SOCKT MOUHTAIH COOK BOOK.

covers and let stand until the water boils. Then fill
each jar to overflowing with boiling salt water and
cook until the vegetables are tender. Adjust the rub-
bers and set the lids in place. Then cook ten min-
utes. Semove and tighten the lids.

J AXIS OR XXARMALADES.

Use equal quantities of fruit and sugar. Pare,
core and cut in small pieces the large fruits; the
small ones wash and hull, place in the preserving ket-
tle the fruit and sugar in layers. Let stand half an
hour to extract the juice. Cook it slowly. When it
becomes clear, put a little on a cold plate, if it hardens
it is done; put in glasses or jars and cover.

ORANGE MASMALADS.

1 dozen oranges. t 3 lemons.

4 grape fruit. |

Slice the fruit very thin. Remove the seeds,
weigh it, to every pound, or two cups, allow three
cups of water; put in a crock and let stand twenty-
four hours, then put on the fire and boil one-half
hour. Return it to the crock and let remain another
twenty-four hours, then measure. To every pint add
two and one-fourth cups of sugar, then boil until it
jellies slightly. This amount will make about twelve
quarts.

CANDIED ORANGE PEEL.

Cut rind of orange in thin strips. Soak two days
in cold water. Cover well with water and change
fully ten times a day. Drain, put on the stove cov-

COMPOTES, PRESBRYING, BTC. 347

ered with cold water. Let come to a boil, then drain.
Make a thick syrup, cook the straws in the syrup till
it hairs, then remove from the syrup and roll in gran-
ulated sugar.

RHUBARB MARMALADB.

One quart of red rhubarb cut in pieces. Four
oranges, pulp and grated rind. One lemon, juice and
rind. Three cups sugar. Cook all together until
thick.

To make clear jelly, select perfect fruit, wash it and
put in a porcelain lined kettle with water enough to
cover. Cook slowly till the fruit is tender, strain
through a flannel bag, measure the juice, allow
one cup less of sugar than you have of juice.
Warm the sugar in the oven, but do not allow
it to bum. Boil the juice twenty minutes,
then add the hot sugar, stir until the sugar is dis-
solved, skim thoroughly and cook about ten minutes,
or until it jellies when a little is dropped on a cold
plate. Turn at once in glasses, let remain to settle
twenty-four hours, then cover the tops with melted
paraffine. Over^ripe fruit will not jelly.

CURRANT JBLLY.

Wash the currants, pick off any that are not per-
fect, but do not stem them. A few boxes of raspber-
ries cooked with the currant gives a delicious flavor.
Four boxes of raspberries to twenty-four boxes of cur-
rants give a delicate flavor of the raspberries. Pro-
ceed with making the jelly as directed above.

34S SOCKY MOUITTAIH COOK BOOK.

CRABAPPLE Ain> APPLE JSLLT.

Wash) cut in quite small pieces, but do not pare.
Barely cover with cold water, cook till soft, then
strain. A little of the yellow of lemon or orange peel
improves the flavor, cooked with the apples, or a little
of the root ginger.

QUIUCE JELLT.

Make the same as apple jelly.

GRAPE JELLY.

Select under-ripe grapes ; the wild grapes give the
best flavor. Wash them, add a quart of cold water
to twelve boxes of grapes, cook until they are tender
and well broken apart and proceed the same as di-
rected.

PLUM JELLT.

Make the same as grape jelly, using the wild
plums if convenient.

PICKLES.

TO SWEET-PICKLE FRUIT AND BERRIES (Mrs. Lincoln).

Eight pounds of fruit, four pounds of best brown
sugar, one quart of best vinegar, one cup of mixed
whole spices, stick cinnamon, cassia buds, allspice and
cloves, less of the latter than of the former. Tie the
spices in a bag and boil with the vinegar and sugar.
Skim well, then add the fruit. Cook till the fruit is
clear. Remove carefully from the syrup and put in a
jar or a crock, Boil the syrup down nice and thick
«iid pour over the fruit. Seal.

COMPOTBS, PRBSERVINO, £TC. 349

PEACHES.

Scald to remove the skins, leave them whole, cook
without breaking. Do not stick with cloves.

PEARS.
Pare them, leave them whole with the stem on.

CUCUMBERS, WATERMELON AND CANTALOUPE.

Pare them, remove the soft part from inside, cut
in pieces to serve. Cook in boiling water for ten
minutes, drain and cook in the hot syrup till clear
and tender.

PINEAPPLE.

Pare, remove the eyes, cut in serving pieces or
slices and cook in the syrup till clear.

CURRANTS, GRAPES AND ALL BERRIES.

Remove from the stems, wash and cook in the
syrup until they form the consistency of jam. . Pre-
pare the grapes for the syrup, as given for preserving.

PICKLED WALNUTS (Boston Cooking School).

Take the walnuts when they are well filled put
and tender, pierce each one with a strong needle three
or four times and lay them in a brine which com-
pletely dissolves its salts, changing for fresh every
day for nine days, then spread the nuts in the air
until they become black. Put them in crocks and
pour over them this mixture, boiling hot: A gallon
of vinegar, an ounce each of ginger root, allspice,
mace and whole cloves, and two ounces of pepper-
corns, boil all together for ten minutes. Cover, press-

350 ROCKY MOUNTAIN COOK BOOK.

ing the nuts under the vinegar with a plate. Let
them stand six weeks before using.

APPLE CHUTNST (Boston Cooking School).

Pare and core a dozen sour apples, peel a mild
onion and seed one cup of raisins, chop the apples,
onions, raisins and three green peppers very fine, add
one pint of cider vinegar, half a cup of currant jelly
and let simmer an hour. Then add two cups of su-
gar, the juice of four lemons, one tablespoonful of
ground ginger and a tablespoonful of salt, and cook
another hour, stirring almost constantly. Store as
canned fruit.

GINGER APPLE.

Five pounds of sour apples chopped fine, three
pounds hrovm. sugar, one ounce ground white ginger
root, one cup of water. Cook slowly three or four
hours or till transparent

UNCOOKED PICKLES.

Use medium-sized pickles, out in slices one-fourth
inch thick; pack them in quart jars, with three me-
dium-sized onions sliced very thin, and one hot red
pepper to each jar ; add one tablespoonful of salt and.
fill up with water. Add one-half teaspoonful of pul-
verized alum. Let stand over night, then drain oflj
the water and rinse. Fill the jars full of the pickles,
and add two tablespoonfuls of olive oil and fill with a
good, sharp vinegar. Seal.

PICKLED CUCUlfBERS.

Make a brine of one pint of coarse salt and six
quarts of boiling water, boil and skim clear, wash

^'

-•*'

COMPOTES, PRESERVING, ETC. 851

one hundred and fifty small cucumbers, put in the
brine and let remain forty-eight hours, covered, then
drain. Soak in cold water for two hours, drain and
put them in a crock. Stick one large onion full of
cloves, an ounce of horseradish root and several lit-
tle red peppers, and put with the cucumbers and a
piece of alum the size of a pea. Fill a muslin bag
with one cup of mixed spices, celery seed, white mus-
tard seed, whole cloves, allspice, peppercorns, stick
cinnamon, boil this in vinegar enough to cover the
cucumbers for ten minutes. Put the bag in the crock
with the vinegar, pour off the vinegar the third day,
reheat it and return to the pickles. Do not use for
three weeks.

MIXED PICKLES.

Anything that you wish to use can be added to the
cucumbers in the brine — ^pieces of cauliflower, small
onions, nasturtium seeds, watermelon, beans. All
make good pickles.

CUCUMBER AND ONION PICKLES.

Four hundred small cucumbers. Two poimds of
pickling onions. Spices. Soak cucumbers in salt
brine over night. Drain. Einse well with cold water
and dry in a towel. Place in an earthen crock lay-
e« of cucumbers and onions and spices. Then cover
with boiling hot vinegar. These will be crisp and
ready for use after three weeks.

MUSTARD PICKLES.

Equal quantities of small cucumbers, button
onions, cauliflower picked apart, sliced green toma-
toes and two or three sliced green peppers. Soak in

IS

S52 SOCXT MOUHTAnr COOK BOOK.

the brine and drain^ as given in Pickle Cucumbers,
Prepare enough of the following mixture to cover:
To one quart of vinegar, use one cup of brown sugar,
one-half cup of flour and one-half cup of ground mus-
tard. Boil the sugar and vin^ar for five minutes,
skim, mix the mustard and flour together, pour the
hot vinegar slowly onto it, stirring until smooth. Pour
hot over the pickles. They will be ready to use in
three weeks.

DILL PICKLBS.

Fill a quart jar with pickles about &e size of a
finger. Between the pickles put in a piece of dill or
more if desired. When the jar is full add a level
tablespoonful of salt. Pour in cold water. Put dill
on top and seal air tight. Place the jars in the sun
each day until the water is cloudy. When the water
looks clear again the pickles are ready for use. A
few whole peppers may be added.

PICCALILLI OR CHOW-CHOW.

8 lbs. of green tomatoes.

1 cup of salt.

2 cups brown sugar.
8 small onions.

2 heads of celery.
1 teaspoonful of white
pepper.

1 tablespoonful whole eiiuiA-

mon, broken up.
1 tablespoonful of whole aU-

spice.

1 tablespoonful mustard

seed.

2 quarts best vinegar.

Chop or slice the tomatoes, sprinkle the salt over
them and let stand over night, in the morning drain
off the water and chop the onion and celery, place all
in a porcelain lined kettle, sprinkle with sugar, tie the
spices in a bag, add those and the vinegar, cook slowly
all day. Put in jars or earthen crock.

■-€

COMPOTBS, PSBSERVUrG, ETC. 85S

CHILI SAUCE.

Make the same as the chow-chow, only using ripe
tomatoes and chop them quite fine. To eight pounds
of the tomatoes use one pound of onions chopped fine.
Salt over night and proceed the same as the above
receipt.

TOlfATO CATSUP (Mrs. CampbeU.)

Boil one bushel of ripe tomatoes, skins and all.
When soft, mash through a colander to remove the
skins and seeds. Mix one cup of salt, two pounds of
brown sugar, half an ounce of cayenne pepper, three
ounces each of ground allspice, mace and celery seed,
two ounces of ground cinnamon, tie in a muslin bag,
add to the tomato two quarts of best vinegar. Cook
slowly till reduced to one-half. It is an improvement
to add a cup of brandy a few minutes before it is
done. Put in small bottles, seal, keep in a cool place.

WATERMELON PICKLE.

Cut rind in inch pieces, and soak in a weak brine
over night. In the morning rinse well and drop in
strong boiling alum water. (One tablespoonful of
powdered alum to two quarts of water). Let stand
fifteen minutes. Then drop in ice water. Let re-
main until cold. Make a syrup of cup of sugar and
one quart of water. When boiling drop melon in and
simmer six to eight hours. Pour off this syrup and
drop the melon into a syrup made of two cups of
vinegar and six cups of sugar. Add spices tied in a
cheese doth. Let boil thoroughly and remain over
night in the syrup. Next morning fill the jars full
of the melon boiling down the syrup and pour into
the jars. Seal.

$64 ROCKY MOUHTAIN COOK BOOK.

CONFITUSE.

6 boxes of cherries. I 5 oranges.

5 lbs. sugar. | 2 lbs. raisins.

Grate rind of half the oranges ; peel the rest and
slice in thin pieces ; cdiop raisins ; stone cherries ; first
add the sugar and let remain until the other things
are prepared, then mix together and boil hard thirty
minutes.

CANDIES. 855

CANDffiS-

FONDANT.

Fondant is the basis of all French cream candies
and can be kept any length of time, if air tight and in
a oool place. A great variety of bonbons and choco-
lates can be made from it by using different flavor-
ings, nuts and fruits, and also makes a delicious icing
for small and larsje cakes. White grapes and straw-
berries with the hulls on dipped in the fondant makes
a delicious bonbon.

To Make Mints. — ^When the fondant is rather a
thin cream, flavor with mint, drop on buttered slab
or rice paper from a teaspoon.

VEGETABLE COLORING.

The vegetable colorings are perfectly harmless;
use only a small quantity, as a little will color a large
amount of fondant.

TO MAKE FONDANT.

2 cups of sugar.
^ cup of water.

Vs teaspoonful of cream of
tartar.

Do not stir after it begins to boil ; let it cook until
it reaches the soft ball stage; the thermometer regis-
ters at that stage 236'' — 238°, or try a little in cold
water, and if it forms a soft ball in the fingers, it is
done, and must be removed at once. Let it cool until
it forms a crust; if stirred while too warm it will
grain. Stir until it becomes thick and creamy. If it

356 KOCKT MOimXAIN COOK BOOK.

becomes grainyy cook again \dth a little cool water.
Various candies can now be made by using the differ-
ent flavorings, nuts and fruits. Fondant is used for
creaming nuts, figs and dates.

COATING FOK CHOCOLATE.

Place equal quantities of fondant and cbocolate
with a few drops of vanilla, over hot water, stirring
constantly until melted. Dip, place on rice paper,
allow to harden. If the chocolate gets thick, add a
few drops of hot water, also place the dish that holds
the chocolate in warm water while dipping to keep
from hardening.

GLAC:^ ORANGES, GRAPES, NUTS, ETC.
2 cups sugar. | V& cup water.

Boil together without stirring, until the thermom-
eter roisters 340°, or until the syrup crackles and
breaks when a little is put in cold water. Remove
from the fire, drop the pieces into the syrup one at a
time with a candy wire, or two forks, place on an
oiled slab or rice paper to dry.

To glace oranges, divide the sections carefully,
allow them to dry several hours before dipping. To
glacS grapes, wipe the grapes dry and leave the little
stem on to prevent them from getting moist.

CHOCOLATE FUDGE.

2 cups fine granulated

sugar.
y^ cup cream.

2 squares of Baker's choco-
late or 2 tablespoonf uls
of cocoa.

2 tablespoonf uls of butter.

Speck of salt

CANDIES. 857

Stir until the ingredients are melted, but not after
it begins to boil. Cook until it forms the soft-ball
stage when tried in cold water. Remove from the
fire. When cool, stir until thick and creamy, pour
into a pan and when cold cut in squares. One-half
cup of chopped nuts can be added just before taking
from the fire.

MAPLR FUDGE.

2 cups thick maple syrup.
y^ cup of cream.

2 tablespoonfuls butter.
Speck of salt.

Make the same as chocolate fudge. If the syrup
is not very thick, cook down before putting in the
other ingredients.

PANOCHA.

Speck salt.

y^ cup chopped walnuts.

2 cups brown sugar.

^ cup cream.

2 tablespoonfuls butter.

Make the same as fudge, add the nuts just before
removing from the fire.

OPERA CARAMELS.

3 cups fine white R?>^ar.
1 cup of cream.

^ teaspoonful of cream of
tartar (scant).

Boil together until it reaches the soft-ball stage.
When cool, flavor, add one-half cup of any chopped
nuts, or fruits, or a mixture of both. Stir to a thick
cream, then turn into a buttered dish to the depth of
half an inch. When cold cut in little squares.

CHOCOLATE CARAMELS.

y^ cup white sugar. 2 squares Baker's chocolate.

Vi cup brown sugar.
y^ oup molasses.

% cup of cream or milk.

358 KOCKT MOUNTAIN COOK BOOK.

If milk is used, add two tablespoonfuls of butter.
Stir the mixture constantly while cooking. When it
snaps and cracks tried in cold water, remove from
the fire, pour in buttered pans, add chopped nuts be-
fore removing from the fire, if desired.

BUTTKR SCOTCH

2 cups sugar. I ^ cup butter.

^ oup cream. |

Cook all together until it snaps when tried in cold
water. Pour in buttered pans, cut in little squares
before quite cold.

PEANUT CANDY.

Fill a tin one-half inch deep with the nuts. Cook
sugar with a little water until it crackles when tried
in cold water, pour over the nuts.

VINEGAR CANDT

2 cups sugar.
% cup water.

3 tablespoonfuls vinegar.

4 tablespoonfuls buttw.

Cook all together until it hardens when tried in
cold water. Pour in a buttered pan. When cool
enough to handle pull until it is white and creamy
looking, cut in squares or sticks.

MOLASSES CANDT.

2 cups molasses. ^ cup of butter.

1 cup of white or brown
sugar.

Cook until it hardens when tried in cold water.
Pour in buttered pans. When cool enough to handle
pull till light colored. Cut in sticks. One cup of
chopped nuts may be added just as you take it from
the stove.

BBVESA6BS. 359

BEVERAGES.

To make good, bright-tasting tea and coffee, the
water should be freshly boiled. Water that has been
boiled for some time loses its life and gives a dull
taste to drinks. Before making tea or coffee, scald
the pot.

TEA.

Put the tea in a strainer and wash with cold
water, then put in the scalded pot and pour on the
freshly boiled water, let remain on the back of the
stove for five minutes, then pour the tea from the
leaves into a hot pot and serve, often the tea is left
to remain on the leaves, it then soon becomes bitter.
The proportion used depends upon the strength re-
quired, and the kind of tea used. Tea is considered
by some to be better if made very strong and diluted
vdth boiling water. When a quantity of tea is to be
made, as for a reception, tie the tea in muslin bags,
put the bag in the boiling water, let remain for five
minutes, then remove.

Tea Ball. — The boiling water is poured from the
samovar into the cup, the ball is placed in the cup,
removed when the right color is attained.

BuLSsian Tea. — ^Is made by adding sugar and a
thin slice of lemon to each cup.

Tea Punch. — ^Is made by first soaking the sugar
in rum or brandy and adding the lemon.

300 ROCKT MOUHTAIN COOK BOOK.

Iced Tea. — ^Make the tea several hours before

using. When cool, put on ice. If not cold enough

when wishing to serve, put cracked ice in each glass,

one tablespoonful lemon juice, sugar to taste, added

when hot

COFFEB.

To Make Coffee.

Oftentimes the coffee leaves its flavor in the
kitchen by too long a cooking. There are now
many reliable coffee cookers that can be used on the
table. Coffee made in this way is preferable, as it is
served as soon as mada The coffee pot should be
kept scrupulously clean and aired. Great care should
be taken to have the spout free from grains. Coffee
will go much farther if finely ground, and should
always be freshly made.

BOILED COFFEE.

The white of one egg is sufficient to clear one cup
of ground coffee. Use one level tablespoonful of cof-
fee for every cup. Mix the coffee in a bowl with the
white of egg and a very little cold water (one-fourth
cup to a cup of ground coffee), put into the scalded
\ pot and pour on the boiling water ; let boil three min-
utes. Remove to the back of the stove, add two table-
spoonfuls of cold water, let settle for ten minutes,
pour the coffee from the groimds and send to the
table. If stronger coffee is required, increase the
proportion of coffee.

DRIP COFFEE.

Use one rounding tablespoonful of coffee to a cup,
put the coffee in a flannel bag, lay on the strainer and

BBVBRA6SS. 861

pour the boiling water over it. Have the pot hot to
b^n with and stand in a pan of hot water while
dripping.

BREAKFAST COFFEE (Mrs. T. L. Watson).

This is to be mixed the night before. Mix six
tablespoonfuls of coffee with the white of an egg (or
smaller quantity if you like). Put into a small cov-
ered earthen dish, pour over it two cups of cold water,
cover tightly, a preserve jar would do, and the next
morning put into the coffee pot, pour the boiling water
over it, using a cup to every tablespoonf ul, let it boil
tip just once, pour into it half a cup of cold water, let
settle a few minutes before serving. This can be
made for after-dinner coffee by preparing in the morn-
ing.

TURKISH COFFEE.

Have the coffee very finely ground, using a table-
spoonful to a cup, put in a pot, add cold water.
When it touches the boiling point it is ready to serve.
The Turk does not use cream or sugar.

BLACK COFFEE.

Is made by any of the above receipts, using about
double the proportion of coffee.

ICED COFFEE.

Iced coffee is served in glasses. Add cream and
sugar to the coffee and chill on the ice several hours
before serving.

362 ROCKT MOXni TAIN COOK BOOK.

CHOCOLATE.

Scald two cups of milk in double boiler, then add
to it one square of Baker's chocolate that has been
broken up in pieces, two tablespoonfuls of sugar and
a pinch of salt. When the chocolate has dissolved,
add a few drops of vanilla if you like. Beat with a
Dover egg beater for a few minutes and serve at once>
Put a teaspoonf ul of whipped cream in the cup before
pouring in the chocolate.

MAILLARD'S CHOCOLATE.

For each cup of chocolate use one cupful of milk
and one bar of chocolate. Put the milk in a sauce
pan, porcelain-lined, break the chocolate in small
pieces, add to the milk, stir constantly with a wooden
spoon until the chocolate is dissolved, and the milk
has boiled up once. Add more hot milk if too rich.
Beat vigorously. Serve at once.

COCOA.

Dissolve one tablespoonful of cocoa in two of
water. Add to two cups of boiling milk, let boil up
once. Sweeten to taste, beat well and serve.

SHELLS.

Steep one cup of shells in one quart of boiling
water three hours, adding more water as it boils
away. Strain, serve with cream and sugar.

LEMONADE.

Allow the juice of two lemons to three glasses of
lemonade. Sweeten with sugar, or better still, sugar

BBVBRA6BS. 863

syrup. Add the water and cracked ice, put a thin
slice of lemon in each glass.

ORANGEADE.

To the juice of two oranges add the juice of a
half of a lemon. Sweeten, add water and ice, half
a thin slice of orange for each glass.

EGG LEMONADE.

Beat an e^ thoroughly, beat in four tablespoon-
fuls of sugar and the juice of two lemons, three cups
of water, two tablespoonfuls of maraschino, if liked,
ice and serve.

SUMMER DRINK.

4 quarts of lemonade.
1 pint of pineapple juice.
1 pint of strawberry or
raspberry juice.

A few thin slices of lemon
and a few of the ber-
ries.

FRXnX PUNCH.

Boil a grated pineapple, four cups of sugar and
four cups of water twenty minutes, add one cup of
strong tea, then strain. When cold, add the juice of
five lemons, six oranges, one pint of strawberry, rasp-
berry or grape juice, hdf a pint of maraschino che?^
ries, six quarts of water and a big piece of ice. When
ready to serve, a bottle of apoUinaris water, or gin-
ger ale, mint leaves, pieces of pineapple or berries can
also be used, with or without the cherries.

COBBLERS.

Cobblers are made by filling a glass with cracked
ice, adding any kind of wine, and a little water if de-

SM ROCKY MOiniTAm COOK BOOK.

sired. Sweeten witli sugar symp, add a strawberry,
raspberry, bit of pineapple^ slice of orange, maras-
diino cherry, or any fruit yon happen to hay&

CLABETCUP.

1 pint of daret.

1 pint of Boda water.

Juice of one lemon and

orange.
1 glass of curacao.

Slice of caenmber.
Sweeten with sugar syrup.
Bunch of mint.
Haye it weU iced.

CHAHPA6NB CUP.

1 quart of champagne
1 glass of sherry.
1 glass white curacao.
Juice of one orange and
lemon.

1 pint of apoUinaris.
Slice of cucumber.
Bunch of mint.
Large piece of ice.

GIKGEK ALE PUNCH.

Juice of six lemons and six oranges, two quart
bottles of ginger ale, one pint of champagne, sweeten
with sugar syrup, a large piece of ice and thin slices
of lemon and orange.

SAUTERNS PUNCH.

The juice of six oranges and lemons, two quarts

of sauteme, one pint of sherry, one cup of curacao,

one pint of soda water, sweeten with sugar syrup,

add a few pieces of any kind of fruits and a large

piece of ice.

£66-N0G6.

Beat the yolk of one egg and one teaspoonful of
sugar until very light and thick, beat the white to a
stiff foam, mix together, turn into a glass, add a tea-
spoonful of rum or brandy, or both may be used, stir
or shake all together, add a little grated nutmeg.

BBVXRAG£S. 865

Whipped cream may be used instead of the milk.
AddTore sugar and^rum if desired.

BALTIMORE EGG-NOG.

Yolks of five eggs well beaten. One cup of pow-
dered sugar beaten into the yolks. Then slowly one
pint of rum and one cup of brandy. Then one quart
of milk and one quart of cream. One grated nut-
meg. Beat the whites of the eggs stiff and fold into
the mixture. Prepare the day before using.

MILK PUNCH.

Add to a glass of milk a tablespoonful of sherry,
rum or brandy, sweeten to taste, shake, or mix well,
put a little nutmeg on top.

GRAPE JUICE.

Add one quart of water to four quarts of grapes
that have been washed and removed from the stems.
Let them come slowly to the boiling point and remain
on the stove for fifteen minutes, then strain through
a thick cloth, return the liquid to the fire, let it come
to the boiling point, turn into glass jars and seal.

RASPBERRY VINEGAR.

Turn over four quarts of ripe raspberries one
quart of vinegar. Let remain for twenly-four hours,
tiien strain through a cheese cloth, turn the liquor
over four quarts more of fresh raspberries ; let stand
for twenty-four hours ; again strain out the juice, and
to each two cups of juice add two cups of sugar^ Boil
for twenty minutes, turn into bottles, cork when cold.
When used, dilute, using three parts of water.

8M ROCKY MOUNTAIN COOK BOOK.

INVALm COOKERY.

Nothing but the best of cooking should be served
to the sick.

First. — The greatest care should be taken in se-
lecting the best materials.

Second. — The greatest care should be taken in
cooking them.

Third. — The food should be served on the dainti-
est of china and glass, and the freshest of linen.

Fourth. — Those whose profession it is to care for
the sick are not competent to cook for them until they
have had thorough instruction in the art by a profes-
sional teacher. Cooking should be an important ad-
junct of nurse training. A very great deal depends
upon the patient being properly nourished during con-
valescence, and if the food is not well cooked it can
not easily be digested, the materials are spoiled, and
the result of nourishing the patient is not obtained.
Cooking eggs in various ways, broiling (see broiled
steak), bread making, soups, fancy dishes and ices
are found in the book.

TO MAKE TOAST.

Select bread that is fully twelve hours old (if
newer bread has to be used, cut in thin slices and set
in the oven to dry out the moisture before toasting;
if moist bread is used to toast, the inside will be soft
and indigestible), cut in thin slices, cut off the crust

INVALID COOKERY. 367

unless preferred on, toast slowly a delicate brown on
both sides, butter while warm, and serve only while
it is fresh.

CREAM FOR CREAM TOAST.

Scald one cup of milk in the double boiler; melt
in a sauce pan two tablespoonfuls of butter; when
melted stir into it two tablespoonfuls of sifted flour
(level), pour onto it a little of the hot milk, stirring
until smooth, then the rest of the milk ; turn all back
in the double boiler and cook ten minutes. This way
the flour is thoroughly cooked, and if well stirred can
not be lumpy.

TO MAKE TEA.

Use only freshly boiled water. Scald the teapot

Put the dry tea into a strainer and let the cold water

run through to wash out the dust Put the tea in the

teapot, pour the boiling water over it ; set on the back

of the stove to steep flve minutes. Pour the tea from

the grounds into a hot pot and serve at once. The

amount of tea to be used depends upon the strength

required.

COCOA.

Heat two cups of milk in the double boiler ; when
scalded add two tablespoonfuls of cocoa, one of sugar
and a few grains of salt. Dissolve the cocoa, sugar
and salt in a little boiling water, stir into the hot
milk, cook for flfteen minutes, beat with the Dover
beater for a minute and serve at once.

TO COOK AN EGG IN THE SHELL.

If the egg is to be served soft in the shell (the
white cooked and the yolk soft), place the egg in a

13

M8 ROCKT MOmrTAnf COOK BOOK.

sauoe pan, cover with water that has come to the
boil, set on the back of the stove for ten minutes
(where it won't boil), or cover the ^g with oold
water, place on the front of the stove and allow it to
just reach the boiling point; remove from the water
at once. Eggs cooked in this waj are easily digested ;
the white is of a jelly-like consistency, not hard and
homy as when boiled. To cook the egg hard, let re-
main in the water longer.

TO COOK CEREALS.

Cereals should be thoroughly cooked. It is best
to use a double boiler, as cereds being starchy will
easily stick on. Put the cereal in the double boiler,
with a little salt, a half teaspoonful to a cup of the
dry cereal, cover with boiling water and cook fast on
the top of the stove for five minutes, stirring a little
to prevent sticking ; then place in the boiler and cook
for a half hour, anyway. Some cereals require longer
cooking. Now many of them go through a steaming
process before being put on the market, so that the
five minutes of hard boiling and the half hour cook-
ing in the double boiler is all that is required. The
cooking of rice and all kinds of cereals are given in
the book.

TO COOK CORN STARCH OR TAPIOCA.

Heat the milk in double boiler; when scalded add
the corn starch that has been mixed smooth the thick-
ness of cream with a little cold milk and a little salt
Stir into the hot milk and cook for twenty minutes
before sugar or eggs are added. Various ways for
cooking com starch and tapioca are given in the book.

INVALID COOKERY. 369

Wash the tapioca and add to the hot milk, stirring
frequently.

CORN STARCH GRUEL.

Scald two cups of milk in a double boiler; mix a
tablespoonful of com starch with a little cold milk
and an eighth of a teaspoonful of salt; stir into the
hot milk and cook for twenty minutes; stirring fre-
quently. If too thick, add a little hot milk. Flavor
with a little sugar and nutmeg, or lemon or orange
juice.

Make Arrowroot Gruel the same as com starch.

MILK PORRIDGE.

1 cup of milk.

1 tablespoonful of flour.

1 dozen raisins, quartered.
y^ teaspoonful of salt.

Scald the milk in double boiler, rub the flour to
thin paste with a little cold milk, add to the hot milk
with the salt, stir till smooth; cook twenty minutes.
The raisins should be washed in cold water, quartered
and boiled for ten minutes, letting the water boil out,
then add to the milk after the flour has been put in.
Flavor with a little sugar and nutmeg.

CRACKER GRUEL.

Brown fresh crackers in the oven until a light
brown is reached. Roll very fine ; use two tablespoon-
fuls of the powdered cracker, one-half cup boiling
water and one-half cup hot milk, speck of salt; stir
the cracker crumbs in the milk and water, add salt,
let boil for one minute. A little sugar and flavoring
may be added.

370 ROCKY MOUNTAIN COOK BOOK.

CORN MEAL GRUEL.

2 tablespoonf uls of com

meal.
1 tablespoonful of flour.

y^ teaspoonful of salt.

2 cups of hot milk or water.

If milk is used, heat in double boiler to prevent
burning. Mix the meal, flour and salt to a smooth
paste with a little cold water, pour onto it the milk
or boiling water, a little at a time, stirring rapidly.
When smooth the liquid can be added more rapidly.
Let cook for thirty minutes. It can be thinned with
hot milk and flavored with a little sugar, nutmeg or
lemon.

OATMEAL GRUEL.

2 cupg boiling water.
2 tablespoonfuls oatmeal.

y^ teaspoonful salt.

Boil all together for one hour ; add more boiling
water if necessary, strain. Serve with hot milk or
cream.

RICE WATER.

1 tablespoonful of rice.
1 quart of cold water.

l^ teaspoonful of salt.

Put the well-washed rice and salt in the cold
water; let cook for one hour, or until it is soft. A
little cream, sugar and flavoring may be added.

BARLEY WATER (Mrs. Lincoln).

14 lemon.

1 quart boiling water.

1 tablespoonful pearl

barley.
3 blocks of sugar.

Wash the barley in cold wat^r ; put barley, sugar
and lemon into the boiling water; let it stand cov-
ered on the back of the stove for three hours, then
strain it and serve. Currant jelly or orange juice

INVALID COOKERY. 87f

may be used instead of the lemon. This is a valu-
able for colds and affections of the chest.

TOAST OR CRACKER WATER.

Toast in the oven bread crumbs or crackers very
brown, but do not bum. To a cup of crumbs or
crackers add one cup of cold water ; let stand for one
hour, then strain ; add cream and sugar to taste.

SLIPPERY ELM TEA.

Pour one cup of boiling water over one teaspoon-
ful of the powdered slippery elm, or a little of the
bark. When cool, strain, flavor with lemon juice and
sugar. Serve cold.

BEEF TEA.

Remove the fat from one pound of round steak,
cut in small pieces, put in a glass jar, add one cup of
cold water; set the jar in cold water, after being
closely covered; heat very slowly, taking fully an
hour or more, or till the meat is white ; strain, press-
ing the meat to obtain all the juice ; season with salt.

BEEF JUICE.

Remove the fat from a slice of the round of beef,
wipe with a cloth that has been dipped in warm
water. Broil for a few seconds to start the juice.
Cut the meat in small pieces, press through a meat
press. Pour boiling water through the press just be-
fore using it. Season with salt.

872 B0CK7 MOUHTAIH COOK BOOK.

LAMB BROTH.

Cut lean, juicy meat in indi pieces, cover with
cold water; let stand for half an hour, then put on
the stove and heat gradually. Cook slowly after it
begins for a half hour. Salt, peppercorns and a small
onion may be added when it is put on the stove.
Strain, season if more is needed, add a little well-
cooked rice. The fat should be all skimmed off be-
fore serving. Do not skim until the broth is strained.

CHICKEN BBOTH.

The best flavor and most nourishment is obtained
from an old chicken. Cut apart the joints, remove
all the fat that is possible. Cover the chicken with
cold water, let stand for a half hour, then put on the
stove where it will heat slowly. Simmer till the meat
is cooked from the bones ; add salt, peppercorns and a
small onion when put on the stove. Strain before
serving. Bemove the fat and add a little well-cooked
rice.

ACID DRINKS.

Pour boiling water onto any kind of acid berries ;
when cold, serve, or dissolve acid jelly in cold water.
Barberry and currant are especially good.

TAMARINDS WATER.

Boil one-half cup of tamarinds in three pints of
boiling water for one hour; cool; sweeten a little if
cared for.

LEMONADE.

Juice of a small lemon, cutting off a thin slice to
put in the glass; one glass of ice water, one table-

nrVALID COOKEBT. 878

spoonful of sugar, or^ mudi better, a little sugar
syrup.

0BAN6EADE.

Make the same as lemonade, usinsc the juice of
half a lemon and half an orange!

FLAXSEED LEMONADE (Mrs. Lincoln).

Pour one quart of boiling water over four table-
spoonfuls of whole flaxseed and steep three hours;
strain, add the juioe of two lemons, sweeten to taste;
add a little more water if the liquid seems thick.
This is soothing to colds.

ALBUMENIZED WATER.

Beat the white of one egg slightly; mix with a
glass of cold water ; flavor with brandy, wine, lemon
or orange juice, as directed.

ALBUMENIZED MILK.

^ Shake the white of an egg and a glass of milk in
a jar or shaker until they are mixed thoroughly;
sweeten, and flavor to taste.

MUSTARD POULTICE.

Use one-fourth as much com meal as mustard;
mix to a consistency to spread with warm water.

FLAXSEED POULTICE.

Mix the ground flaxseed with hot water.

GENERAL INDEX.

Betsragbs^ 359.

Baltimore Eg:ir-Nogr> 366.
Cobblers, 363.
Cocoa, 362.
Coffee, 360.

Black, 861.

Boiled, 360.

Breakfast, 361.

Drip, 360.

Iced, 361.

Turkish, 361.
Champagne Cup, 364.
Chocolate, 362.

Maillard's, 362.
Claret Cap, 364.
"Ejgg Lemonade, 363.
EgST-Nogr. 364.
Fruit Punch, 363.
Ginger Ale Punch, 364.
Grape Juice, 365.
Lemonade, 362.
Milk Punch, 365.
Orangeade, 363.
Raspberry Vinegar, 366.
Russian Tea, 359.
Sauteme Punch, 364.
Shells, 862.
Summer Drink, 363.
Tea, 359.
Tea Ball, 359.
Tea Punch, 359.

Brbad^ Roman War, 9.

Barley and Wheat, 17.
Beaten Biscuit, 18.
Brioche Cakes, 19.
Bran, 12.
Bunns, 16.
Cinnamon Rolls, 14.
Cheese, 11.
Com Meal Rolls, 15.
Date, 11.
French Rolls, 17.
German Coffee Cake, 18.
Graham, 12.
Hot-Cross Bunns, 16.
Milk, 10.

Milk (with Sponge), 10.
Nut, 13.

Parker House Rolls, 13.

Potato Rolls, 13.

Raised Com, 16.

Rolled Oats, 12.

Rusks, 18.

Rye, 12.

Sticks. 14.

Squash, 16.

Walnut, 11.

Water, 11.

War Com Meal, 9.

Whole Wheat, 12.

Zwieback, 19.

Breads with Baking Pow-

DER« 20.

Barley Muffins, 23.
Biscuits, 20.
Boston Brown, 26.
Bran Muffins, 23.
Com Cake, 24.

Mrs. Lincoln, 24.

Spider, 24.
Com Meal Mush, 26.

Muffins, 25.

Parker House Gems, 26.
Cream Muffins, 21.
Cream Scones, 20«
Date Gems, 23.
English Muffins, 21.
Entire Wheat Biscuits, 20.
Flannel Cakes, 27.
Griddle Cakes, 26.

Bread Crumb, 27.

Com Meal, 27.

Entire Wheat, 27.

Rice, 27.
Pancakes, 28.
Pop-Overs, 23.
Rice Muffins222.
Rye, Entire Wheat and

Graham Muffins, 22.
Sally Lunns, 24.
Short Cake, 21.
Sour Milk Brown, 26.
Spoon, 26.
Waffles (Mrs. Lincoln), 28.

879

B0CK7 MOUITTAIH COOK BOOK.

Cakwb and CkMKIMj 804.

Almond. 814.

Almond Wafers, 821.

Almond and Date Maca-
roons, 821.

Almost Pound, 812.

Angel Cake, 807.

Angel or Sponge, ete., 819.

Apple Sauce, 814.

Baba or Rum, 827.

Berwick Sponge, 806.

Boiled Sponge, 805.

Bowknot Cookies, 825.

Bride's, 810.

Brownies, 820.

Canadian War, 828.

Chocolate, 817.

Chocolate Nut Bar, 819.

Cocoanut, 816.

Cocoanut Cookies, 828.

Cream Sponge, 306.

Currant, 316.

Date Bars, 825.

Denver Pound, 810.

Devil's Food. 318.

Directions for Making, 804.

English War, 828.

Fig, 314, 815.

Filling and Frosting for
Lady Baltimore, 811.

Fruit. 312.

Fudge, 817.

Gold, 809.

Golden Rod, 307.

Gold Sponge, 807.

Hermits, 328.

Honey, 322.

Icing, 317.

Imperial, 313.

Jumbles, 323.

Lady Baltimore, 311.

Lady Fingers, 807.

Lemon, 313.

Light Fruit, 818.

Loaf Chocolate, 317.

Margaret Deland, 824.

Marguerites, 827.

Marshmallow Angel, 808.

Marble, 816.

Mocha Frosting, 819.

Never-Fall Chocolate, 816.

Nut, 814.

Oatmeal Wafers, 326.

One-Two-Three-Four
Cookies, 3^2.

Orange, 315.

Orange Quarters, 321.

Peanut Cookies, 822.
Pecan Wafers, 824.
Pepper Nuts, 824.
Pistachio. 814.
Potato Torte, 818.
Pound. 810.
Pound Wafers, 820.
Rocky Mountain. 816.
Rolled Oats, Fruit and Nut

Cookies, 826.
Roll Jelly, 806.
Roosevelt, 820.
Scotch Gingerbread. 826.
Silver. 809.
Snowball. 825.
Spice, 808.
Spice, 816.
Spiced Cookies. 824.
l^>onge, 305.
Sugar Cookies. 828.
Sugar Cream Cookies. 825.
Swedish Sponge, 807.
Twelfth Night. 819.
Venetian, 821.
Walnut Wafers, 828.
Wedding. 812.
White, 809.
White Pound, 810.
With Butter, 808.

FiLIJNOS FOR Latsr Cakb, 829.

Banana, 880.

Chocolate, 829.

Cream. 829.

Fig. 829.

Fig Caramel Idng, 829.

Lemon or Orange. 830.

Marshmallow Idng, 380.

Nut. 831.

Orange Cocoanut, 881.

Pineapple, 831.

Prune Whip, 880.

Icings for Caksb^ 882.
Banana or Filling. 884.
Boiled, 882.
Caramel, 834.
Chocolate Frosting, 888.
Confectioner's Frosting, 882
Maple, 884.
Mocha Frosting, 888.
Nut, 834.
Orange, 882.
Pink, 884.
Plain. 832.
Royal, 883.
. Yellow Frosting, 888.

GENERAL INDEX.

ZI7

Candies, 356.

Butterscotch, 358.
Chocolate Caramels, 357.
Chocolate Ftidge, 356.
Coatingr for Chocolate, 356.
Fondant, 356.
Glace Oranges, Grapes,

etc., 356.
Maple Fudge, 357.
Molasses, 358.
Opera Caramels, 357.
Panocha, 357.
Peanut, 358.
To Make Fondant, 355.
Vegetable Coloring, 355.
Vinegar, 358.

Canning, 344.

Asparagus, 345.
Peas or Shelled Beans, 345.
Stringed Beans, 345.
Tomatoes, 346.

Canapes, 281.

Alexandra, 232.

Anchovy-and-Bgg, 233.

Anchovy or Sardine, 231.

Apricot, 232.

Cheese, 231.

Chicken, 231.

Fruit, 232.

Ham, 231.

Prune or Fig, 282.

Cerba;<8, 29.

Boiled Rice, 29.
Steamed Rice, 29.

Chsbsb Dishbs, 186.
Balls, 188.
Cottage, 186.
Fingers, 189.
Frozen, 187.
Muffins, 190.
Polenta, Cakes, 189..
Pudding, 188.
Ramekins. 188.
Straws, 189.
Souffle, 186.
Timbales, 187.
Water Crackers, 186.
Welsh Rarebit, 187.

Cold Dbssbrts, 264.

Apple Charlotte Russe, 277.
Apple Snow, 267.

Bavarian Cream with Eggs,

268.

Fruit Cream, 269.

Prune Cream, 270.

In the Shell, 270.

En Surprise, 270.

Pineapple Cream, 270.

Petite Sponge, 271.
Champagne Jelly, 275.
Charlotte Bavaroise, 278.
Charlotte Russe, 271.
Charlotte Snowballs, 278.
Cherry Cream, 281.
Chestnuts with Cream, 280.
Chestnut Purfie with

Cream, 280.
Chocolate Macaroon

Cream, 272,
Coffee Jelly, 274.
Coloring, 265.
Crumble Tart, 281.
Custard, Boiled, 265.

Chocolate, 265.

Caramel, 265.

Nut, 266.

Cocoanut, 266.

Maple, 266.

Baked or Steamed, 266.
Caramel, 266.
Chocolate, etc., 267.
Diplomatic Pudding, 271.
Flavoring, 264.
Floating Island, 267.
Fruit Cream, 272.
Garnishing, 264.
Ginger Rice Souffle, 273.
Irish Moss Blanc Mange,

267
Italian* Jelly, 276.
Lemon Jelly, 273.
Macaroon Ginger Custard,

272.
Newport Whips, 279.
Orange Jelly, 274.
Orange Moulded in Jelly,

279. (ft

Orange Strawberry Char-
lotte, 275.
Paris de Marrons, 280.
Peach Charlotte, 275.
Pineapple in the Shell, 279.
Pineapple Sponge, 273.
Plain Bavarian Cream, 268.
Rice and Almond Cream,

277.
Rice Cream, 276. .
Roman Jelly, 275.
Sauteme Jelly, 275.
Snow Puddings, 273.
Spanish Custard, 276.
Stuffed Figs, 279.
WUie Jelly, 274.

378

ROCKY MOUNTAIN COOK BOOK.

COMPOTBfl, JSLLiaS AND
PlCKLBS^ 839.

Apples, Pears. Peaches and

Apricots, 839.
Baked Apples, 389.
Baked Peaches, 840.
Blushing Apple, 841.
Cranberry Sauce and Jelly,

840.
Firm Cranberry Jelly, 840.
Stewed Prunes, 340.
Stewed Rhubarb, 340.
White Grapefruit Cocktail,

841.

EOGS, 215.

And Asparagus, 224.
Balls to Serve in Soup, 222.
Cocotte, 217.
Cooked in Shell, 215.
Cooked in Whole Tomatoes,

220.
Curried, 222, 228.
En CoquiUe, 221.
Fried, 216.

In Green Peppers, 221.
Japanese, 224.
Omelets, 217, 218.

Cheese, 218.

French. 218.

Ham, 219.

Herb, 219.

Jelly, 219.

Orange, 220.

Peas, 219.

Pineapple, 220.

Rum, 218.

Tomato, 219.
Poached, 216, 216.
Poached a la HoUandalse,

221.

With Celery Sauce, 222.
Scrambled, 216.
Shirred, 217.
Stuffed, 223.
Timbales, 222.
With Cheese, 224.

Entrees, 114.

Aspic Jelly, 128.
Baked Bananas, 187.

Sultana Sauce, 137.
Beef Loaf, 132.
Boudans, 128.
Broiled Mushrooms, 122.
Chicken Chartreuse, 129.

Terrapin, 130.
Chickens. Pigreons, etc., 181.

Livers, 131.
Chicken Soufll6, 123.

A la Duxelle, 123.

A la King, 124.

Pressed, 124.

Scalloped, or
Turkey, 125.

Timbale, 125.

Chicken Timbale, 125.
Honeycomb, 126.
Macaroni and
Cheese, 126.
Cocktail of Clams and

Oysters, 137.
Commeal Souffle, 123.
Creamed Mushrooms, 121.
Croquettes, 114.

Celery, 121.

Cheese, 117.

Chicken, 114.

Clam. 120.

Egg. 117.

Hominy or Rice, 118.

Macaroni and Spa-
ghetti. 118.

Mushroom, 116.

Nut 117.

Oysters, 119.

Prepare Egrg and
Crumbs for, 115.

Rice and Cheese, 118.

Sauce for Mixture, 116.

Shad Roe, 119.

Sweet and White
Potato, 120.

Sweetbread, 116.

To Fry, 116.

To Mould, 115.
Ham Mousse, 127.

To Mould 'in Aspic
Jelly, 129.
Ham Puffs, 136.
Liver Loaf, 134.
Lobster Cutlets, 119.
Meat Pie, 132.
Mock Terrapin, 130.
Mushrooms a la Pou-

lette, 122.
Mushroom Souffld, 122.
Nut Loaf, 133.
Potatoes in Surprise, 120.
Prepare Calf's Brains, 128.
Ragout of Mutton or

Lamb, 133.
Salmi of Duck or Game, 131
Spanish Rice, 133.
Sweatbreads a la Tou-

raine, 134.

Stuffed, 135.
Terrapin. 135.

To Prepare. 136.

A la Newburg, 186.

Stewed, 136.
To Broil Venison Steak, 184.
To Prepare Mushrooms, 121
To Unmould Jelly, 129.
Turban of Macaroni and

Ham, 127.

GENERAL INDEX.

379

FiBH^ 49.

To Skin and Bone, 49.
Bake a Whole, 51.
Bake, 50.
Boil. 49.
Broil, 50.
Cook Smelts, 51.

Balls, Salt, 55.
Petite, 55.
Salmon, 55.

Boiled Salmon, 53.

Casserole, 54.

Chowder, 51.

Creamed, in Mashed Pota-
to, 54.

Creamed Salt, 54.

Fillets Baked with Toma-
toes, 52.
Stuffed or Sliced, 52.

Planked Shad, 54.

Salmon Cutlets, 53.

Stuffing for, 50.

Timbale, 53.

Timble of Cooked, 55.

Frittbrs, 138.
Apple, 139.
Banana, 138.

Batter (Mrs. Lincoln). 138.
Batter for Timbale Cases,

139.
Bread Boxes, 140.
Clam, 138.
Orange, 139.
Oyster, 138.
Peach, 138.
Queen, 139.
Sauce for, 139.
Vegetable, 139.

FR03EEN Dbsberts^ 282.
Proportions of Salt and

Ice, 282.
To Unmould, 282.

Oamb^ 108.

Canvasback and Redhead

Ducks, 108.
Hot Pigeon Pie, 112.
I<arded Qrouse, 109.
Pigeons in Casserole, 112.
Potted Pigeons, 109.
Quails Broiled, 110.

Roasted, 110.
Roasted Partridge, 111.
Roast Pigeons or Squabs,

109.
Salmi of Duck or Game, 108
Squabs in Casserole, 110.
Stewed Pigeons, 112.
Venison Roasted, 111.

Steak, 111.
Woodcock Roasted, 111.

OiNGBRBREAO. DOUOHNUTB,

MoLASSBs Cookies and
Cream Puffb^ 335.
Cream for Cream Puffs, 338
Cream Puffs and Eclairs,

337.
Doughnuts, 337.

Raised, 337.

Sour Milk, 337.
Filled Cookies, 336.
Filling, 336.
Ginger Snaps, 836.
Hard Molasses Cookies, 836
Meringues or Kisses, 338.
Soft, 335.

Soft Ginger Cookies, 885.
Sugar Gingerbread, 335.

Hot Puddings, 244.
Apple Charlotte, 256.
Apple Snowball, 254.
Apple M6ringue, 257.
Apple and Peach Tapioca,

245.
Apples and Rice, 256.
Baked Apple Dumplings, 255
Baked Indian, 245.
Baked Pineapple, 250.
Baked Rice, 244.
Bird's Nest, 255.
Boston Apple, 251.
Bread and Butter, 248.
Brown Betty, 249.
Cabinet, 249.
Cocoanut, 252.
Com, 251.
Com Starch. 253.
Cottage, 249.
Cracker, 253.
Cream Rice, 244.
Cream Tapioca, 244.
Dutch Apple Cake, 253.
English Plum, 247.
Fig, 246.

Mocha Sauce, 260.
Nut, 252.

Old English Plum, 247.
Ginger, 260.
Delicate, 262.
Delmonico, 261.
Milton, 262.
Prune, 262.
Steamed Date, 263.
Strawberry, 261.
Victoria, 261.
Quince, 250.

Rolled Apple Dumplings,266
Sago, 245.

ROCKY MoxrrrxAiii coos book.

Souffl6, Custard, 267.

Cherry, 258.

Chocolate, 257.

Lexnon, 259.

Mocha, 259.

Peach, 269.

Pineapple, 268.

Prune, 258.

Rice, 259.
Steamed Apple, 256.
Steamed Berry, 249.
Steamed Bread, 248.
Steamed Carrot, 264.
Steamed Orangre or Pine-
apple, 250.
Steamed Prune, 246.
Snowball, 251.
Suet, 248.
Thanksgiving, 247.
Weymouth, 252.
Whole Wheat, 246.
Zebaione, 260.

ICB Crbamb, 289.

Alaska, 295.
Almond, 290.
Caramel, 291.
Coffee, 290.
Creme-de-Menthe, 295.
Fresh Fruit, 292.
Frozen Bananas, 293.
Frozen Elliott, 292.
Frozen Pineapple, 293.
Frozen Pudding or Tutti-

Fruttl, 292.
Ginger, 290.
Lalla Rookh or Egg-Nog,

294.
liemon, 289.
Macaroon, 291.
Maraschino, Sherry, Port

. and Brandy Sauces, 296.
Marshmallow, 291.
Neapolitan, 291.
Nesselrode Pudding, 294.
Orange, 289.
Orange Delideuse, 293.
Peaches, Apricots, etc., 294.
Peach and Apricot, 289.
Pineapple, 289.
Pistachio, 292.
Peppermint Candy, 296.
Plum Pudding, 292.
Rice, 290.
Sultana Roll and Claret

Sauce, 296.
Vanilla, 289.
Walnut, 290.

ISYAUD CooExaT, 866.
Acid Drinks, 372.
Albumenized Water, 378.

Milk, 373.
Barley Water, 370.
Beef Juice, 371.
Beef Tea, 371.
Chicken Broth, 872.
Cocoa, 367.
Commeal Gruel, 370.
Com Starch Gruel, 869.
Cracker Gruel, 369.
Cream for Cream Toast,

367.
Flaxseed Lemonade, 378.
Flaxseed Poultice, 373.
Lamb Broth, 372.
Lemonade, 372.
Milk Porridge. 369.
Mustard Poultice, 373,
Oatmeal Gruel. 870.
Orangeade, 373.
Rice Water, 370.
Slippery Elm Tea. 871.
Tamarinds Water, 872.
Toast or Cracker Water.

371.
To Cook Egg in the Shell.

367.

Cereals, 368.

Com Starch or Tapioca,
368.
To Make Tea* 367.
To Make Toast, 366.

Jamb or Marmauldbs^ 346.
Candied Orange Peel, 846.
Orange, 346.
Rhubarb. 347.

'■ ' \ "

jBLLiaSj 347.

Crabapple and Ajppte, 848.
Currant, 847.
Grape, 348.
Plum, 348.
Quince, 348.

LOBSTBRS^ 64.

A la Newburg. 66.
Creamed. 66.
Deviled, 65.
Plain, 65.
Saut6, 66.
Souffl6. 66.
To Boil, 64.

Broil Alive, 6S.

Open, 64.

GBNBRAL INDBX.

381

WUkTB, 67.

Beef a la Mode, 69.

Stew with Dumplings, 70
Beef Tonffue, 76.
Boiled Dinner, 72.
Braised Beef or Pot

Roast 69.
Broiled Beefsteak, 74.
Broiled Fillet of Beef, 76.
Combeef Hash, 73.
Dumplinss, 71.
Fillet of Beef, 68.
Hamburg Steak, 75.
Pie, 71.

Plank Steak, 75.
Pressed Combeef, 73.
Rolled Stuffed Flank, 71.
Spiced Beef, 73.
Spanish Steak, 74.
Swiss Steak, 74.
Tongue in Jelly, 76.
To Roast Beef, 67.

Gravy for, 68.
Vegetable Hash, 73.
Warmed-Over Beef, 71.
Yorkshire Pudding, 68.

MoussBS, 298.

Coffee. 298.
Chocolate, 298.
Curacao and Noyon, 298.
Fruit, 298.

Mutton and IiAMB^ 82.

And Lamb Chops, 85.

Boiled Lamb Tongues, 86.

Boiled Leg of, 83.

Chops in Paper Cases, 85.

Crown Roast, 82.

Curry of, 84.

Neck of Lamb in Cas-
serole, 84.

Ragout of, 84.

Roast Leg of, 82.

Roast Loin of, 82.

Roast Saddle of, 83.
Leg of. Stuffed, 83.

Roast Spring Lamb, 85.

Parfaits, 298.

Angel, 299.

Banana, 801.

Biscuit aiac6 or Tortoni,

801.
Caf6, 300.
Chestnuts or Candied

Fruits. 300.
Chocolate Surprise, 802.
College Ices, 302.
Coupe de Jaque, 302.
Coupe Venus, 303.

Ginger, 299.

Gooseberry Sorbet, 302.

Maple, 299.

Macedoine Frapp6, 301.

Pineapple, 299.

Tea and Orange Peel, 300.

Pastry, 234.

Bambury Tarts, 243.
Cheese Straws, 238.
Pie, Apple, 238.

Apple Tart, 240.

Apricot or Peach, 240.

Berry, 239.

Butter Scotch, 242.
Filling. 242.

Cream, 241.

Cranberry, 239.

Custard, 239.

Delicious Lemon, 240.

English Apple, 242.

Lemon, 241.

Meringue, 240, 243.

Mince Meat, 241.

Petite, 242.

Prune, 240.

Pumpkin, 239.

Rhubarb, 239.

Squash, 238.
Plain, 234.
Puff Paste, 236.

To Bake, 236.

To Make Pat6 Shells
from, 236.
Puff Paste Strips, 237.
To Glaze, 238.
Vol-Au-Vent, 237.

Pickles, 348.

Apple Chutney, 350.
Chili Sauce, 363.
Confiture, 354.
Cucumber, 360.
Cucumber and Onion. 351.
Cucumbers, Watermelon

and Cantaloupe, 349.
Currants, Grapes and All

Berries, 349.
Dill, 352.
Ginger Apple, 350.
Mixed, 351.
Mustard, 351.
Peaches, 349.
Pears, 349.
PicaliUi or Chow-CbV>w,

352.
Pickled Walnuts, 349.
Pineapple, 349.
To Sweet-Pickle Fruit and

Berries, 348.
Tomato Catsup, 353.
Uncooked, 350.
Watermelon, 363.

ROCKT MOUNTAIN COOK BOOK.

POBKj 77.

Bacon, 78.

Baked Virginia Ham, 79.

Boiled Ham, 78.

Boston Baked, and Beans,

81.
Broiled Ham and Bgya, 78.
Chops, 77.
Fried Apples, 78.
Fried Ham, 78.
Ham Cooked in Cider, 79.
Philadelphia Scrapple, 80.
Roast Pig, 77.

Pork, 77.
Sausages (Mrs. Lincoln), 79
To Try-Out Lard, 80.

PouLntT, 94.

And Game, 94.
Braised Chicken, 98.
Broiled Spring Chicken, 99.
Chestnut Stuffing, 107.
Chicken, Panned, 99.

A la Maryland, 102.

A la B6chamel, 104.

Chopped Puff Paste
for Pie, 106.

Curry (Mrs. Lincoln),
100.

Fricassee, 100.

Fritters, 102.

Julienne, 101.

Pie, 104.

Planquette of, 108.

Roasted in Casse-
role, 105.

SouflI6, 103.

Spanish, 101.

Smothered in Oys-
ters. 106.

Stew with Dump-
lings, 100.

Stuffed, or Turkey
Legs, 102.
Forcemeat for Stuffing

Boned Fowls, 97.
Giblet Sauce, 96.
Oyster Stuffing, 107.
Potato Stuffing, 106.
Roast Goose, 106.
Roast Tame Duck, 107.
To CUean and Truss, 94.

Stuff and Truss for
Roasting, 95.
Stuffing for Roast

Turkey, 96.
To Dress Fowls for

Broiling, 96.

Bone Bird, or Turkey, 96
To Boll Fowl, 98.
To Broil a Turkey, 99.

Prisbryino^ 341.

Brandied Peaches or Apri-
cots, 342.

Brandied Plums, 342.

Citron, 843.

Cherry, 343.

Gk>oseberries and Cur-
rants, 343.

Grapes, 343.

Peaches and Apricots, 341.

Pineapple, 343.

Preserved Plums, 342.

Quinces and Pears. 342.

Raspberries, Blackberries,
etc., 343.

Puddings and Icb Cbxam
Saucbs, 180.

Brandy, 183.
Brown Sugar, 180.
Caramel, 180.
Chocolate, 184.
Coffee, 185.
Creamy. 181.
Egg, 181.
Favorite, 185.
Foamy, 181.
Gtolden, 183.

Maple, 184, 185.

Orange, 184.

Syrup. 184.
Hard. 182.
Hot Fruit, 181.
Lemon, 183.
Molasses. 180.
Pineapple, 183.
Plain or Hot, 180.
Richelieu, 183.
Sabayon, 182.
Wine. 182.

Punches and Sherbets^ 283.

Sherbet, Lemon, 283.

Apple. 284.

Boston, 284.

Cherry, Peach, etc., 284.

Grape. 284.

Milk (Mrs. Durand),286

Orange. 288.

Pineapple. 283.

Strawberry, Raspberry
and Chirrant, 283.
Grape Bombe, 285.
Frappe, 285.

Coffee, 285.

Punches, 286.

Champagne, 287.
Creme-de-Menthe Ice, 288.
Curacao, Noyon, etc, 287.
Ginger Ale in, 287.
Grape Fruit, 286.

GBNERAL INBEZ.

8S3

Mint, 286.
Roman, 287.
Sauteme, 287.
Tea, 286.
Tomato, 286.

Saladb, 191.

AlUsrator Pear, 210.
American Cream Cheese,

213.
Asparaerus, 206.

Garnished with Bggs,
206.
Bird's Nest, 218.
Celery, 197.

Stuffed, 197.
Celery and Walnut, 200.
Celery Jelly, 203.
Cheese, 212.
Chicken, 197.

Moulded, 198, 199. 200.
Chicken and Mushroom, 211
Cold Slaw, 214.
Cream Cheese, 218.

And Bar-le-Duc, 218.
Cucumber and Radish, 210.
Cucumber, 204.

And Tomato, 205.
Dressing, French, 192.

Beamaise Sauce, 196.

Chiffonade, 195.

Cooked (Miss Howard),
193.

Denver, 195.

Mayonnaise, 192.

Roquefort Cheese, 196.

Sour Cream, 194.

Tartare Sauce, 194.

Vinaiffrette Sauce, 196.

Wine, 194.
Egg, 211, 212.
Fish, 207.

Fruit Compote, 210.
Fruit, served in Canta-
loupe. 208.
Garnish with Curled Cel-
ery, 201.
Grape, 209.
Grape Fruit, 205.
Grape Fruit Jelly, 202.
Italian, 204.

Iiettuce and Watercress, 196
Lobster, 207.
Mandarin, 210.
Moulding, 201.
Neufchatel, 203
Nut and Cucumber, 210.
Orange, 205.
Other Fruit, 209.
Oyster, 208.
Pepper, 206.
Pineapple, 208.

Pineapple and Cucum-
ber, 200.

Potato, 207.

Russian, 205, 206.

Salmon and Cucumber, 211.

Some Things to Serve With,
192.

String Bean, 206.

Sweetbreads and Cucum-
ber, 200.

To Marinate, 191.

To Prepare the Greens, 191.
Meat for Salads. 191.

To Prepare Whole Toma-
toes, 203.

To Serve in Whole Toma-
toes, etc., 202.

To Unmould Jelly, 201.

Tomato Jelly, 201.

Tomatoes and Peppers
Stuffed with Cheese, 208

Truffle, 211.

Waldorf. 208.

Water Lily, 212.

Sandwichbs^ 225.
Automobile, 227.
Cheese, 228.
Club House, 229.
Bgg, 227.
Fish. 227.
Gingerbread, 280.
Green Pepper, 227.
Hot Cheese, 228.
Hot Ham or Chicken, 229.
Lettuce, 226.
Meat, 226.
Nut. 228.
Spanish, 226.
Sweet 229.

Sauces^ 169.

Allemand6, 172.
Apple, 179.
Bechamel, 172.
Bread (for Game), 178.
Brown, 175.

Mushroom, 176.

Piquante, 176.
Caper, with Boiled Mutton,

169.
Celery, 171.
Champagne, 174.
Cheese, 179.
Chestnut, 178.
Cranberry. 178.
Cucumber, 173.
Currant Jelly, 176.
Curry, 172.
Drawn Butter, 169.
Bgg. 170.
Bspagnole, 176.
Flemish, 177.
Giblet, 178.

BOCKT MOUNTAra COOK BOOK.

HoUandaise (for Fish), 17 S.

Horseradish, 173, 174.

Lobster, 170.

MaJtre D'Hotel, 176.

Mint (for Lamb), 174.

Mushroom, 171.

Mustard (for Beef), 174.

Mustard (for Ham), 174.

Olive (for Roast Ducik), 176

Oyster. 170.

Piquante, 171.

Polnade, 176.

Port Wine, 178.

Poulette, 172.

Robert, 176.

Shrimp, 170.

Spanish, 177.

Tomato, 177.

White or Cream, 170.

Sauces for Icb C^rbam^ 296.

Ginger, 296.

Hot Chocolate, 297.

Coffee, 297.

Orange, 297.

Raspberry, 297.
Maple, 296.

Shbllbd FisHj 57.

Clams, 60.

In Batter, 61.

A la Touraine, 61.

Roasted, 61.

Steamed, 61.
Clam Chowder, 61.
Scallops, 62.
Crabs. 62.

Boiled, 62.

Deviled, 63.

Soft Shell, 62.
Crab Flakes in Tartar

Sauce, 63.

Deviled or Lobster, 68.
Deviled Shrimp, 63.
Fried Frog Legs, 63.
Oysters Raw, 67.

Broiled, 68.

Cocktail, 69.

Cooked in Shell, 67.

Creamed, 59.

Fried, 58.

In Shells or Ramquin, 69

Panned, 69.

Pigs in Blanket, 60.

Scalloped, 60.
Served in Ice, 67.
Souffl6, 66.

SouPfl^ SO.

Black Bean. 37.
Brown Stock, 38.
Bouillon, 34.
Caramel, 31.
Chicken Broth, 38.
Chicken Gumbo, 38.
Clear Stock, 31.
Clam Bouillon, 37.
Consomm6, 34.
Force Meat Balls, 33.
Garnishes, 31.
Gteneral Rules, 30.
Julienne, 34.

Macaroni or Vermicelli. 34.
Mock Turtle, 36.
Mullagatawny, 36.
Mutton Brotih, 38.
Ox-Tail. 36.
Royale Chistard. 32.
Scotch Broth, 37.
Tomato. 36.
Vegetable. 36.
White, 33.
White Stock, 33.

Crbak Soups, 89.

Almond, 43.
Artichoke, 40.
Asparagus, 43.
Bermuda. 46.
Can C!om, 42.
Cauliflower, 46.
(Chestnut, 44.
(Ham, 42.

Clam C!howder. 42.
Green Com, 41.
Green Pea, 41.
Mushroom, 44.

Stock, 44.
Oyster, 39.
Peanut, 43.
Potato, 39.
Spinach, 46.
Split Pea, 40.
Stock, 46.
Tomato, 40.

Fruit Sottps^ 47.
Cherry, 47.
Currant, 47.
Gooseberry, 47.
Orange, 48.
Peach, 47.
Pineapple, 47.
Plum, 47.
Raspberry, 47.
Strawberry, 47.

SUMMBR Soups^ 47.

GENERAL INDEX.

386

VSAL^ 87.

Braised Calf's Liver, 90.

Broiled Ldver, 90.

Calf's Heart Roasted, 90.

Head with Brain
Sauce, 91.
Cutlets, 88.

With Cream, 88.
Loaf, 89.
Roast, 87.
Scalloped, 89.
Stew, 88.

StufTed Shoulder of, 87.
Stuffing, 87.
Sweetbreads, 91.

Fried, 92.

Larded, 92.

Served in Ramquin
Dishes, 92.
Tripe, 92.

Broiled, 98.

In Batter, 93.

VmOBIABl^B, 141.

Artichokes, 163.
Artichokes, a la Milanese,

163.

Breaded, 153.

Souffl6, 153.
Asparagus, 152.

Loaf, 152.
Bean Loaf, 167.
Beans, String, 163.

Dried Lima, 163.

Mexican, 163.

Shelled, 163.
Beets, 161.
Brussels Sprouts, 152.
Cabbage, 151.

Baked with Cheese, 151.
Canned Com Timbale, 165.
Carrots, 160.
Cauliflower, 151.

Italian. 152.
Celery, 164.

Boiled. 164.

Creamed, 164.
Chestnut Pur6e, 159.
Com Mock Oysters and

Fritters, 165.
Com on the Elar, 161.
Com Pudding, 165.
Egg Plant, 154.

StufCed, 154.
I*rench Peas, 162.
Oreen Peas, 162.
Greens, 149.
Qolden Buck, 168.

Macaroni, Spaghetti, etc.,
166.

And Eggs, 167.
Baked, and Celery, 167.
Baked with Cheese, 166.
Florentine, 167.
To Cook, 166.
With Tomato Sauce, 166.

Onions, Boiled, 169.
Fried, 160.
Roasted, 159.
Scalloped, 160.
Stuffed Spanish. 160.

Parsnips, 161.
Fried, 161.

Peppers Stuffed with Oys-
ters. 158.

Stuffed with Sweet-
breads, 158.

Potatoes, 141.

A la B6chamel, 144.
Baked Sweet or White,

148.
Balls, 145.

Fried and Straws,
145.
Broiled, 147.
Cakes. 143.
Chips, 146.
Creamed, 143.
Delmonioo, 144.
Franconia, 147.
French Fried, 146.
Fried, 147.
Fritters, 148.
Hashed Brown, 146.
Lyonnaise, 147.
Mashed, 142.
Mashed, Milanese, 146.
Nests, 146.
New, 142.
Old, 142.
Riced, 142.
Roses, 143.
Scalloped, 144.
Souffle, 143.
Stuffed, 148, 149.
Sweet, Southern Style,

149.

Creole, 149.

Qriddled, 149.
Uhion League, 148.
Viennese, 144.
Waldorf, 146.
Routh Krouth, 151.
Salsify or Oyster Plant, 164
Spaghetti. 167.

ROCKY MOnKTAIN COOK BOOK.

Spinach, 160.
Souffle, 160.
Tlmbaie, 160.

Squash, Winter, 164.
Baked, 164.
Summer, 164.

Suoootash, 162.

Sweet Com with Cheese, 165

Tomatoes, Raw, 164.
Baked. 158.
Broiled. 168.
Curried, 156.

Scalloped. 155.

Souffle, 167.

Stewed. 155.

Stuffed. 155.

Stuffed with Cheese and

Mushrooms. 156.
With Celery Sauce. 157.
Walnuts, 157.

To Prepare Peppers, etc..
157.

Turnips, 160.
Stuffed, 161.

*^ae**

OVER SN"^' ' '

Madstnlteiy

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