The blue and gold cook book; recipes of quality

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OAKFiND BREWING MAimG 6..

OAKLAND .CAI. -

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UNiVERsiv : ^yr California

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Digitized by tine Internet Arcinive

in 2006 witii funding from

IVIicrosoft Corporation

littp://www.arcliive.org/details/blueandgoldcookbOOoaklrich

WE are gratified to be able to present to our friends
and patrons the ''Blue and Gold Cook Book" be-
cause we believe that it will meet with the appre-
ciation we hope for and can assure you that an extraordin-
ary amount of time and care has been expended in collect-
ing and editing this volume of recipes. We have found in
our experience that almost every cook book which has
heretofore been published has given too much space to
ordinary recipes, within the ken of every experienced house-
wife.

Our assumption is that the lady who uses a cook book
knows the ordinary rudiments of the Art of Cookery — that
in turning to the pages of a cook book she does so in the
anticipation of finding therein something new — something
that will appeal through its very novelty.

With that end in view we have delved deeply into the ques-
tion and hope that our labors have not been in vain — and
that the recipients of this book can truly say they have found
therein something new — something worth while.

The mistress of the home who is suddenly confronted with
a houseful of company for either luncheon, dinner or supper,
may turn to the menus which are provided and feel assured
that any one of them is perfect in its way and will earn for
the hostess the appreciation of her guests.

You will find simple recipes — and elaborate ones — chafing
dish specialties — canapes and salads — all essential factors
that make for the successful meal — and the height of accom-
plishment is atained when you augment these preparations
with the zest contained in every bottle of Blue and Gold
Lager.

Very truly yours,

OAKLAND BREWING AND MALTING CO.

WOMEN
INTERESTED

in the success of the dinner will not fail
to provide the most appetizing and
palatable beverage. This is conceded
by particular people.

Blue and Gold Lager

Prejudice for Eastern products has been
almost universally abolished wherever
consistent test of the famous local beer
has been made.

HOME PRODUCTS
ARE UNEQUALED

This beer is a pleasing wholesome bev-
erage, devoid of any injurious effect and
a credit to the best menus.

$1.25 PER CASE

12 large or 24 small bottles — delivered.

Copyright 1912. by Felix Mendelsohr

Lunch

eons

Celery Olives

Canape Careme

Cream of Asparagus Soup

Fried Frogs Legs

Souffle Potatoes

Tomatoes en Surprise

Peach Souffle Roxane Coffee

* * *

Celery Almonds Olives

Pate a la Bernhardt
Clam Bouillon with Whipped

Cream

Paprika Veal Schnitzel, French

Peas

New Potatoes in Cream

Cabbage Salad a la Calais

Sponge Torte en Surprise

Coffee

Celery Olives

Pimento Canape
Escalloped Oysters-
Eggs a la Mornay
Chestnut Salad
French Pancakes Coffee

♦ * *

Celery Olives Radishes

Canape Demidoff

Clam Broth

Shade Roe, Cucumber salad

Braised Calves' Liver

French Fried Potatoes

Filled Tomatoes

Danish Rice Pudding

Coffee

Ripe Olives Celery

Crabmeat Cocktail

Consomme

Little Pigs in Blankets

Beefsteak Sandwiches with

Marrow

O'Brien Potatoes

Cantaloupe a la Lillian Russell

Coffee

Celery Radishes Olives

Lobster Cocktail
Chicken Bouillon with Dump-
lings
French Lamp Chops, Green Peas
Potato Puffs
Prune and Nut Salad
Macaroon Souffle Coffee

Celery Olives Radishes

Canape a L'Indienne

Chicken Gumbo Creole

Fresh Mackerel Saute in Butter

Chicken a la King

Hickory Nut Salad

Steamed Caramel Pudding

Coffee ,

i^ * *

Celery Olives

Canape Belmont

Oysters au Gratin

Ham a la Touraine

Orange and Nut Salad, Astor

Style

Omelette Celestine

Cheese Balls Coffee

4t ♦ *

Celery Olives Radishes

Anchovy Butter on Toast

Cream of Tomato in Cup

Salmon Trout a La Celine

Broiled Spring Chicken

French Fried Potatoes

Corn a la King

S. S. Country Club Salad

Chocolate Parfait

Cream Cheese with Bar le Due

Coffee

* * *

Ripe Olives, Salted Nuts, Celery

Canape a la Russe

Clear Green Turtle Soup in Cup

Lobster and Shrimp, Saute

Royale

Waldorf Salad

Macaroon Pudding Coffee

D

inners

Olives Celery Radishes

Blue Points on Half Shell

Onion Soup a la Savarin

Fillet de Sole Cucumbers

Crown of Lamb

Fresh Vegetables Potato Balls

Breast of Chicken a la Sam

Ward

Asparagus Vinaigrette

Peach Melba Ice Cream

Roquefort au Port

Coffee

Olives Celery Radishes

Lobster and Crabmeat Cocktail

Chicken Bouillon

Planked Whitefish, French

String Beans

Steak a la Mansfield

Roasted Potatoes

Breast of Prairie Chicken

Asparagus Salad Baked Alaska

Roquefort Cheese

Coffee

Olives Celery Radishes

Little Neck Clams

Chicken Gumbo Creole

Fillet of Salmon, Parisian Style

Crown of Roasted Lamb,

French Peas

Duchesse Potatoes

Roast Duck, Currant Jelly

Artichoke Vinaigrette

Pear Nordica

Camembert Cheese Coffee

Salted Almonds, Olives, Celery
Anchovy Butter on Toast

Chicken Bouillon

Salmon Trout a la Celine

Fillet of Beef, Broiled

Mushrooms

Potato Souffle

Squab en Casserole

Cherry Salad Chestnut Flake

Gorgonzola Cheese

Coffee

Olives Celery Radishes

Canape a la Russe

Clear Green Turtle Soup

Lpbster and Shrimp, Saute

Royale

Ham in Burgundy

French Fried Potatoes

Breast of Partridge

Cumberland Sauce

Grape Fruit Salad, Cafe Parfait

Port de Salut

Coffee

Olives Celery Radishes

Bisque of Lobster

Baked Sole Cucumber Salad

Larded Sweetbreads, Saute

Baked Cauliflower

Philadelphia Squab, Crabapple

Jelly

French Endive Salad

Maple Mousse Coffee

Su

ppers

Beef Steak Sandwiches with

Marrow

Celery Rolls Olives

Sweetbread Salad

Camembert Cheese

Blue and Gold Lager

* i *

Ham, Southern Style

Wine Olives Rolls Nuts

Shad Roe and Cucumber Salad

Cheese Balls

• Blue and Gqld Lager

* * *

Sliced Smoked Goosebreast

(Rye Bread)

Imported Sardines and Crackers

Curried Eggs

Neufchatel Cheese

Blue and Gold Lager

* * *

Oysters au Gratin

Celery Parker House Rolls

Chicken Sandwiches

Blue and Gold Lager .

* * *

Danish Sandwiches

Welsh Rarebit

Olives Dill Pickles

French Rolls

Blue and Gold Lager

* * *

Lobster a la Thackeray

Celery Radishes

Lettuce Salad

Swiss Cheese

Celery Radishes

Crab Meat a la Richmond

Beef Steak Sandwiches with

Marrow

Roquefort Cheese

Blue and Gold Lager

Celery Olives

Sweetbread Cocktail

Herring Salad

Cream Cheese with Bar le Due
Blue and Gold Lager

Cold Lobster Mayonnaise Sauce

Raw Beefsteak, a la Tartar

Stuffed Eggs with Caviar

Blue and Gold Lager

Chicken Salad Wafers

Cottage Cheese
Dill Pickles Salted Almonds
Blue and Gold Lager

Stuffed Peppers Rye Bread

Camembert Cheese

Wafers Assorted Pickles

Blue and Gold Lager

Celery Ripe Olives

Spaghetti, Eggs and Cheese

Club Sandwiches

Cooking

Cooking is the art of preparing food by the aid of heat.
for the nourishment of the human body. The principal ways
of cooking are boiling, broiling, stewing, roasting, baking,
frying, sauteing, braising, fricasseing and steaming.

Boiling: Cooking in boiling water. BoiHng point, 212 F.

Broiling: Cooking over a glowing fire.

Steaming: Cooking over boiling water.

Stewing: Cooking for a long time in water below the
boiling point. Simmering point, 185 F.

Roasting: Cooking before a glowing fire.

Baking: Cooking in an oven.

Frying: Cooking in hot deep fat, deep enough to cover
article to be cooked.

Sauteing: Cooking in a small quantity of fat.

Braising: A combination of stewing and baking.

Fricasseing: A combination of frying and stewing.

HOUSEHOLD RULES—HOW TO MEASURE.

All measurements should be made LEVEL.

Accurate measurement is essential to insure good cooking.

A half -pint cup is the standard. They can be had with
fourths and thirds indicated.

A cupful is a cup filled LEVEL with the top. To measure
a cupful, fill lightly with a spoon, taking care not to shake
the cup; then level with the knife.

A spoonful is a spoon filled LEVEL with the top. First
sift the material into the bowl, dip in the spoon, lift it slightly
heaping, and level it by sliding the side of a knife across the
top of the spoon. Do not level by pressing it.

Half a spoonful is obtained by dividing through the mid-
dle lengthwise.

A speck of anything is what will lie within a space >4
inch square.

COOKING.

WHAT COOKS SHOULD KNOW.

Allow four eggs to each quart of milk in making cup
custards.

Allow from four to six eggs to each quart of milk in mak-
ing a custard to be turned from the mold.

Rice will absorb three times its measure of water and a
large quantity of milk or stock.

One ounce of butter equals two level tablespoons.

One ounce of flour equals four tablespoons.

One ounce of butter and one-half ounce of flour are used
to thicken one cup of liquid in making a sauce.

Allow two level teaspoons of baking powder to each cup
of flour when no eggs are used.

One cup of sugar will sweeten one quart of any mixture to
be served chilled or frozen.

One teaspoon ful of extract will flavor one quart of custard
or pudding to be served unfrozen.

One teaspoonful of extract will flavor one quart of mix-
ture to be frozen.

One level teaspoon of salt will season one quart of soup,
sauce or vegetables.

The ordinary French dressing (three tablespoons oil, one
and one-half tablespoons vinegar, one- fourth level teaspoon
salt, one-eighth level teaspoon pepper, and one-quarter tea-
spoon of sugar) will marinate one pint of salad.

One teaspoon of water or milk should be allowed for each
egg in making an omelet.

WEIGHTS AND MEASURES AT A GLANCE.

The Fountain of Good Cookery is Accuracy.

By level measurements are meant a spoon or cup filled
full with dry material, then leveled off smooth, to the spoon's
edge. Flour is sifted before being lifted into the cup or

8 COOKING.

spoon, then leveled, and butter is packed in solid. Use
always a measuring cup divided into thirds and quarters.

2 cups lard make one pound.

2 cups butter make one pound.

4 cups pastry or bread flour make one pound.

3% cups entire wheat flour make one pound.

Ay2 cups graham flour make one pound.

^y2 cups rye flour make one pound.

4^ cups corn meal make one pound.

4^ cups rolled oats make one pound.

2% cups oatmeal make one pound.

45^ cups of coffee make one pound.

2 cups granulated sugar make one pound.

2% cups powdered sugar make one pound.

3^ cups confectioner's sugar make one pound.

2^ cups brown sugar make one pound.

2 cups chopped meat make one pound.

V/% cups rice make one pound.

2 cups raisins (packed) make one pound.

2% cups currants make one pound.

2 cups stale bread crumbs make one pound.

9 large eggs make one pound.

2 tablespoons butter make one ounce.
4 tablespoons flour make one ounce.

6 tablespoons baking powder make half ounce.

3 teaspoons make one tablespoon.

16 tablespoons dry ingredient make one cup.

TABLE OF MEASUREMENTS— LEVEL.

Four saltspoons equal one teaspoon.
Three teaspoons equal one tablespoon.
Six tablespoons equal one-quarter cup.
Two gills equal one cup.
Two cups equal one pint.

COOKING.

Four cups flour equal one pound.
Two cups butter, solid, equal one pound.
Two cups sugar, granulated, equal one pound.
Three cups meal equal one pound.
Six tablespoons butter equal two ounces.
Six tablespoons sugar equal one ounce.
Two cups solid meat equal one pound.
One tablespoon, liquid, one-half ounce.
The addition of a beaten egg to the mashed potatoes used
for potato cakes will be found well worth while.

COOKING TIME TABLE— BAKING MEATS.

Beef Sirloin — Rare, 8 minutes for each pound; well-done,
10 to 15 minutes for each pound.

Beef Ribs or Rump — 10 to 15 minutes for each pound.

Beef Fillet— 20 to 25 minutes.

Lamb — Well-done, 15 minutes for each pound.

Mutton — Rare, 10 to 12 minutes for each pound; well-
done, 15 to 18 minutes for each pound.

Pork — Well-done, 25 to 30 minutes for each pound.

Veal — ^Well-done, 18 to 20 minutes for each pound.

Braised Meat — 3j4 to 4 hours.

Chickens — Weighing from 3 to 5 pounds, 1 to 1^ hours.

Turkeys — ^Weighing from 9 to 12 pounds, 3 to 3}^ hours.

Fish — Of average thickness, weighing from 6 to 8 pounds,
1 hour.

BROILING.

Beefsteak — Cut Ij^ inches thick, 5 to 8 minutes.

Beefsteak — 1 inch thick, 3 to 5 minutes.

Mutton Chops — 8 to 10 minutes.

Chickens — 18 to 25 minutes.

Fish — Thin, 4 to 8 minutes.

Fish— Thick, 10 to 15 minutes.

Ham — 7 to 10 minutes.

10 COOKING.

VEGETABLES.

Asparagus — 15 to 18 minutes.
String Beans — V/2 to 2 hours.
Shell Beans — 1 to 2 hours.
Cauliflower — 30 to 40 minutes.
Cabbage, New — 30 to 45 minutes.
Carrots — 50 to 60 minutes.
Onions — 35 to 45 minutes.
Oyster Plant — 40 to 60 minutes.
Peas — 15 to 20 minutes.
Potatoes — Steamed, 30 to 45 minutes.
Turnips — ZS to 50 minutes.
Parsnips — 35 to 45 minutes.

CAKE AND PASTRY.

Sponge Cake — 45 to 55 minutes.
Plain Cake — 20 to 45 minutes.
Cookies — 10 to 12 minutes.
Gingerbread — 20 to 30 minutes.
Plum Pudding— 2>^ to 3 hours.
Tapioca or Rice Pudding — 1 hour.
Bread Pudding — 65 minutes.
Pies with Two Crusts— 30 to 40 minutes.
Graham Rolls — >^ hour.
Wheat Rolls— 10 to 18 minutes.
Bread — 40 to 60 minutes.
Biscuit — 10 to 18 minutes.

COOKING.

BOILING MEATS.

Veal — 2 or 3 hours.
Beef — 2 or 3 hours.
Mutton— 2 to 3 hours.
Ham — 5 to 5J^ hours.
Sweetbreads — 20 to 25 minutes.
Chicken — 1 to 1^ hours.
Fowls — 2 to 3 hours.
Tongue — 2 to 3 hours.

BOILING FISH.

Bass — 10 minutes for each pound.

Bluefish — 10 minutes for each pound.

Fresh Cod or Haddock — 6 minutes for each pound.

HaHbut — In square, 15 minutes for each pound.

Salmon — In square, 15 minutes for each pound.

Small Fish — 6 to 8 minutes for each pound.

Oysters — 3 to 4 minutes, or until the edges curl.

THE SERVING OF WINES AND CORDIALS.

With Oysters — Sauterne.

With Soup — Sherry.

With Fish— Rhine Wine.

With Entrees — Claret.

With Game — Burgundy.

With Roasts, Cold Dishes, Hot and Cold Sweet Dishes
-Champagne.

With Dessert or Cheese — Old Port Wine.

With Coffee — Liqueurs.
Blue and Gold Lager is good with every meal.

Canapes, Entrees and Appetizers

OYSTER COCKTAIL.
No. 1.

1 pint small oysters, 3 tablespoons Rhine wine,

12 tablespoons catsup, Cayenne pepper and salt to

3 tablespoons tarragon taste,

vinegar, Juice of 1 lemon.

Serve veiy i;old with one-fourth teaspoonful grated
horseradish on top of each portion.

OYSTER COCKTAIL.
No. 2.

18 oysters, J^ teaspoon lemon juice,

3 tablespoons tomato cat- ^ teaspoon sherry wine,

sup. Salt to taste.

6 drops Tabasco sauce.

Wipe the oysters dry. Mix and serve in sherbet glasses.
This quantity serves three people.

LOBSTER COCKTAIL.

Two lobsters boiled, cut into pieces one-half inch square.
Follow recipe for oyster cocktail No. 1, substituting the lob-
ster in place of the oysters. *

Serve very cold in cocktail glasses. This serves 6 people.
Crab meat can also be served this way.

ANCHOVY BUTTER ON TOAST.

4 boned anchovies, i/4 cup butter,
2 hard-boiled yolks of eggs. Paprika.

Pound the above ingredients together in a mortar until
smooth, then pass through puree sieve. If the anchovies were
preserved in salt rather than oil, let stand some hours in milk
or water to freshen.

Small, thin round pieces of toast, buttered; then spread
very lightly with anchovy butter, and on this place a care-
fully fried or steamed tgg. Garnish with lemon and parsley.

CANAPES AND ENTREES.

BREADED SARDINES.

Drain the oil from large sardines and dip in cracker dust.
Bake in a good oven to a delicate brown, and transfer to
strips of crustless toast. Squeeze in a few drops of lemon
juice on each sardine and serve, garnish with sprigs of
parsley.

BUMMER'S CUSTARD.
Take half a pound of Roquefort cheese, divide into three
equal parts. Rub up one-third with olive oil, one-third with
Worcestershire sauce, and one-third w^th cognac. Mix all
together until it is of the consistency of custard, and add a
dash of cayenne. This is delicious served on hot toast or
crackers.

CANAPE BELMONT.

Take the white meat of chicken and a couple of sticks of
celery, chop them together fine and season with salt, pepper
and vinegar. Let this stand a while, then squeeze dry and
add two tablespoons ful of mayonnaise dressing and mix well.
Take two fresh tomatoes and slice in pieces about an eighth of
an inch thick, and trim some toast to the same size. Lay the
tomatoes on top of this, and then spread the chicken over.
Decorate with stufifed olives placed in the center. To ftiake
this look pretty serve on crisp lettuce leaves.

CANAPE CAREME.
Take half a lobster, and chop very fine with four small
sweet pickles. Season with salt, pepper and tarragon vine-
gar. Let stand for five minutes, then squeeze out the juice,
add two tablespoon fuls of mayonnaise dressing, mix well and
spread over toast or small saltine crackers. This may also
be used for sandwich filling by adding some crisp lettuce
leaves.

14 CANAPES AND ENTREES.

CANAPES OF CRABS.
Have six round slices of bread, free from crust, and fry
till brown. Have a cupful of chopped crab meat, and chop
it again to almost a paste, with a tablespoon ful of oil, two
tablespoonfuls of grated Parmesan cheese, with salt, pepper
and mustard. Add to it at the last a teaspoonful of sherry,
and with the mixture spread the slices of fried bread.

PATE a la BERNHARDT.
Take one chicken liver and boil it about three minutes.
Then take two hard boiled eggs and a medium sized onion
and chop them altogether very fine and mix with enough
butter to make a paste. Add pepper and salt to taste and
spread on thin slices of white bread with lettuce.

CANAPE DEMIDOFF.
For Four People.
Take a box of sardines and three ounces of fresh butter,
and strain' through a fine wire sieve. Mix thoroughly with a
whip or spoon, gradually adding four tablespoonfuls of thicl<
cream, until a thick paste is formed. Spread the paste over
toast cut in any fancy shape desired, and garnish the edges
with chopped olives or fillets of anchovies.

CANAPE A LINDIENNE.
For Four People.
Take four hard-boiled eggs and mash them through 2
sieve, add one-quarter of a pound of fresh butter and a pinct
of curry and mix well until a thick paste is formed. Aftei
seasoning to taste, spread over toast. Take three tablespoon-
fuls of chutney from which the liquid has been drained anc
chop fine. Put a teaspoonful of this in the center of th^
canape just before serving.

CANAPES AND ENTREES. 15

PIMENTO CANAPES.
Pound to a paste two canned pimentos and mix with one-
third cup of creamed butter. Spread toasted rounds of
bread with mixture, and serve on lettuce leaves.

CANAPE a la RUSSE.

Take the white meat of chicken, and a couple of sticks of
celery. Chop them together fine, and season with salt, pepper
and vinegar. Let this stand awhile, then squeeze dry and
add two tablespoon fuls of mayonnaise dressing, and mix
well. Serve on toast. This can also be used to stuflf rolls,
and with thin slices of ham, makes delicious sandwiches.

CANAPE a la REINE. .
To the contents of a small can of caviar, add one-half of
a very small onion chopped fine, mix well, and add the juice
of a lemon. Spread this over toast well buttered, which
may be cut in any fancy shape desired. Chop together a
hard-boiled egg and a little chives or parsley, and garnish
the edges of the toast with it. Serve cold.

SARDELLEN-TORTE.

1 lb. Sardellen. 1 tablespoonful chopped

4 oz. Parmesan cheese. green herbs,

4 oz. butter, 1 tablespoonful capers,

1 small toast loaf, 2 tablespoons ful lemon juice.

Cut the bread into slices, removing crusts, and toast
it. Butter a dish well and place the pieces of toast on it.
Put a layer of grated Parmesan cheese on each piece of toast,
and on that arrange the Sardellen, which have been previ-
ously soaked in milk, strewing over them a few capers and
the chopped herbs. Then pour the lemon juice over and the
butter, which has in the meanwhile been oiled; on the top,
sprinkle another layer of Parmesan cheese and bake in a hot
oven for about ten minutes.

Serve as an entree.

16 CANAPES AND ENTREES.

STUFFED ANCHOVIES.

Split open some anchovies, wash them well in white win
and bone them. Mince a little cooked fish of any kind, plac
in a basin with very fine breadcrumbs, and make it into ;
paste by adding yolk of eggs. Stuff the anchovies with thi
mixture, dip into frying batter, plunge into a frying-pan o
boiling fat and fry to a light color. Take out when done
drain and arrange on the dish, and serve with a garnish o
fried parsley.

DEVILED SARDINES.
Take six large sardines and scrape off the skin and put i:
a pie-plate. Take one teaspoon ful of English mustard wit!
two tablespoonsful of Worcestershire sauce, add a pincl
of cayenne pepper, and cover the sardines with this. Bak
in a hot oven for about three minutes. Have three pieces o
toast about one and one-half inches broad by three long, we"
buttered and hot, and put two sardines on each and serv
with a piece of lemon.

SCOTCH WOODCOCK.

4 chicken livers, boiled and 1/16 teaspoon cayenne pep-
mashed, per sauce,

2 tablespoons anchovy 2 yolks,

paste, 1 cup cream,

2 tablespoons butter, J^ teaspoon salt,

I yolk, Toast.

Mix paste of livers and anchovy, butter, 1 yolk, salt anc
pepper; spread this on toast and put in the oven, then mak'
a sauce (in the double boiler), of two yolks, slightly stirre(
with one cup cream; cook together, and pour over tliesprea(
toast.

Sou

ps

BOUILLON.

2 lbs. lean beef, middle of 1/3 cup each of carrot,

round, onion, celery,

2 lbs. veal bone, 1 tablespoon salt,

2 lbs. marrow bones, % teaspoon pepper,

3 lbs. chicken or fowl, %. teaspoon nutmeg, grated,
6 quarts cold water, A few grains of sugar.

Clean chicken, separate it at the joints, and place in soup
kettle, with the veal bones. Cut beef into small pieces and
brown in hot spider with the marrov/ from the marrow bones,
and remove to soup kettle. Add the cold water. Heat
quickly to the boiling point, skim if you want a clear soup.
Let simmer slowly for 5 hours. Add the vegetables and let
boil one hour longer. Strain and then season to taste.

The chicken should be removed as soon as tender. It can
be served with any well flavored sauce or used for salads or
croquettes..

CONSOMME.

5 lbs. shin bone, 1 small onion, sliced,

4 lbs. lean beef, 1 bay leaf,

1 carrot, cut, Chicken bones or cold left
1 potato, cut, over chicken,

1/16 teaspoon red pepper, 4 quarts water.
%. cup celery, cut,

Place meat and bone in soup kettle, add the cold water,
let stand 1 hour. Let slowly come to the boiling point and
simmer slowly 4 or more hours. Add vegetables, boil 1 hour
longer. Strain all through a sieve and season when cold;
skim off fat. Serve hot.

18 SOUPS.

CHICKEN SOUP.
3 to 4 lbs. chicken, 2 stalks of celery, or,

3 to 4 qts. water, 5^ cup celery root, diced,

1 tablespoon salt, %. teaspoon pepper,

1 onion, 1/8 teaspoon nutmeg.

Select an old hen. Singe, clean and joint; then salt and
let stand several hours or over night. Put on to boil in cold
water and let it come to a boil quickly. Skim thoroughly, if
you want a clear soup. Let simmer slowly three or more
hours, add the vegetables, boil 1 hour longer, strain, remove
fat and add seasoning to taste. Take out the chicken before
it falls to pieces and use for salads, croquettes or with brown
sauce. Serve soup hot with noodles, dumplings, or almost
any of the soup garnishings.

BARLEY BROTH.

Put a trimmed sheep's head or two pounds of fleshy
shin of beef into half a gallon of water, adding a teacup-
ful of well- washed and strained barley (Pearl), two sliced
onions and a few sprigs of parsley, together with half a
dozen of peeled and sliced potatoes and a little thyme ; sea-
son with pepper and salt, and simmer for three or four
hours, stirring frequently to prevent the meat and vegeta-
bles settling at the bottom and burning. Serve very hot.

MUTTON SOUP.
J^ lb. mutton (neck), 2 potatoes,

2 onions, 1 qt. cold water,

2 tablespoons rice, Salt and pepper to taste.

Cut the mutton into small pieces and put into a stew pot
with the cold water. Cook slowly 4 or 5 hours.

One hour before serving add the sliced potatoes, onions,
rice and seasoning. Thicken, if desired, with a little floui;
wet in cold water.

SOUPS. W

VEGETABLE SOUP.

2 lbs. shin of beef, ^ meat, ^ fat and bone.
2 qts. cold water, 1 small onion,

2 teaspoons salt, J^ small carrot,

}i teaspoon pepper, ^ small turnip,

1 teaspoon sugar, 1 sprig parsley,

1 cup tomato, 1 piece of celery root,

y2 cup cabbage, 30 pods of shelled peas.

Wipe the meat, cut it into small pieces. Put it with the
salt into cold water and let it stand 3^ hour. Simmer 4
hours; then add the vegetables cut fine and the seasoning.
Cook 1 hour longer, strain and cool. When ready to use,
remove cake of fat, bring the stock to a boil, adding more
salt if necessary.

GREEN TURTLE SOUP.

Cut head off turtle, let bleed over night. Next morn-
ing open shell, take out entrails, then clean the liver, heart
and meat part. Skin feet, and put whole in boiling water for
two minutes. Boil feet in hot water until tender. Make
a soup stock the day previous, and reserve 3 pts. Brown
1>2 tablespoonfuls of butter, then add 1 onion chopped
fine, '3 oz. chopped ham, a tiny bit of garlic, until all is
brown, then 1 tablespoonful of flour. When smooth add
soup stock, 1 cupful canned tomatoes, a tiny pinch of red
pepper, nutmeg, salt and 1 teaspoonful green thyme
chopped fine. Cool fifteen minutes. Strain into another
saucepan, add turtle meat cut up in pieces and let cook un-
til meat is tender. Then add 1 glassful Madeira or sherry
wine, juice of 1 lemon. Skim grease off top, slice lemon
in bits, put in soup tureen. Let soup cook ten minutes
more, pour into tureen and serve hot.

20 SOUPS.

ONION SOUP a la SAVARIN.

Put one tablespoon ful of table butter in a frying-pan.
Two good sized onions sliced and hashed and fry till lightly
browned. Be sure not to burn. Then place the onions in a
little earthen casserole, and cover with soup stock. Put a
small piece of toast in the liquid and sprinkle freely with
grated cheese, then put the casserole in a hot oven and bake
for about fifteen minutes. Serve very hot.

POTAGE A LA PINE POINT.

For 12 People.

Put one quarter pound of butter in stew pan, with cel-
ery and onions cut fine. Let smother for a few minutes;
then add 4 tablespoonfuls of flour. Make whole a light
brown. Add stock to give it the right thickness. Let this
boil for one hour.

To make dumplings, take one egg, one-half tablespoon-
ful of flour, parsley and salt. Let same run through a coarse
sieve into boiling soup. Before serving, add one hard boiled
Qgg chopped fine and sherry wine to taste.

ITALIAN SOUP.

Put into a stewpan a piece of raw ham with one-half
pound of chopped bacon and about one and one-half break-
fast cupfuls of haricot beans. Wash a savoy cabbage and
cut it into fine shreds and put it in with the above ingred-
ients ; then pour in three quarts or more of broth and place
the stewpan over the fire. Cut up enough celery roots into
small pieces to fill a breakfast cup, and after the broth has
boiled for ten minutes, put them in wdth it. Then put in
the stewpan one break^st cupful of beans, an equal amount
of greea peas and asparagus heads, three-fourths of a pound
of unwashed and unbroken rice, two smoked sausages, and
one chopped tomato. Move the stewpan to the side of the
fire, and allow the contents to simmer until the rice is done.

SOUPS.

21

When soft mix in with the soup a fair quantity of grated
Parmesan cheese. Take out the ham and sausage, cut the
sausages into small pieces, puc them into a soup tureen,
pour the soup and vegetables over them and serve, send to
the table at the same time a plateful of croutons of fried
bread.

OX TAIL SOUP

3 lbs. lean beef, 1 tablespoon parsley root,

2 ox tails, diced,

6 quarts water, 2 tablespoons fat,

1 tablespoon salt, * 1 tablespoon flour,

1 large onion, diced, 3 carrots.

% cup celery root, diced.

Have the oxtails split and cut into smai. pieces and fry
them lightly in the fat.

Put meat and oxtails in soup kettle, pour over the water
and salt and let come slowly to a boil, then let cook slowly
but steadily 4 hours or longer. Add the vegetables, boil 1
hour longer and reduce stock nearly one-half. Strain, heat
one tablespoon fat in a spider, add a tablespoon flour, brown,
and gradually pour on a cup of soup stock; stir this into the
remaining stock and return the carrots cut in small dice.
Serve hot with croutons.

ASPARAGUS SOUP.

One quart of soup. Time of preparation, 1 hour.

^ lb. asparagus,
1 quart water or
1 quart w^ter in which as-
paragus has been boiled,
Yolk of 1 tgg^

Salt to taste.

1 oz. butter,
1 oz. flour,

^ teaspoon ful extract of
beef.

22 SOUPS.

Boil the asparagus in the water for 5 minutes. Then
take out, cut into small pieces and put back again till tender,
then strain off.

Mix the flour and butter together until absolutely smooth
and heat in a saucepan, stirring continually until of a golden
color; then, still stirring, add the asparagus water and allow
to simmer for half an hour. Strain through a hair sieve, add
the extract of beef, a lump of butter about the size of a wal-
nut and the pieces of asparagus. Just before serving, stir in
the yolk of an egg.

CREAM OF BARLEY OR RICE.

J^ cup pearl barley, J^ teaspoon pepper,

1 qt. soup stock, 1 cup hot cream,

1 slice onion, 2 yolks of eggs,

, 1 teaspoon salt.

Cook barley and onion in 1 quart of boiling water 45 min-
utes, add the soup stock and cook until tender. Strain, sea-
son and serve with thickening made of one cup hot cream
stirred gradually into the two beaten yolks; add a handful
of croutons and serve at once or it will curdle.

CREAM OF CELERY SOUP.

3 stalks celery, 2 tablespoons butter,

3 cups milk, 2 tablespoons flour,

1 slice onion, J4 teaspoon pepper,

1 teaspoon salt, 1 cup cream.

Break celery in one-inch pieces, and pound in a mortar
Cook in double boiler with onion and milk 20 minutes. Re-
move onion, heat the butter, add flour and seasonings, first
2/3 cup and gradually the rest of the celery broth, and the
cream, cook until smooth and slightly thickened and serve at
once.

SOUPS. 23

CREAM OF CORN SOUP.
1 can corn, 2 tablespoons butter,

1 pt. water, 1 slice onion,

1 qt. hot milk, ^ 2 tablespoons flour,

1 teaspoon salt, J^ teaspoon white pepper.

Heat the milk and onion, then remove onion. Chop the
corn and cook it with the water 20 minutes. Melt the butter,
add the flour, and when bubbling, add first 2/3 cup, then the
rest of the milk gradually; cook till slightly thickened. Add
this mixture to the corn and season with salt and pepper.
If you wish rub the corn through a sieve. Serve hot, with
crackers.

OORN CHOWDER

Scrape about one quart of raw sweet Indian corn from the
cob, and place it in a saucepan with enough water to cover,
boiling it for twenty minutes. Skim out the corn as it floats
on the top; pare some potatoes, so that when cut into slices
they will fill a pint measure, soak and put them into hot
water to scald. Fry an onion, together with a piece of salt
pork of about two inches cube, and strain the fat into a sauce-
pan with the corn water. Put in the potatoes, corn, one
teaspoonful of salt, one of pepper, place the pan on the fire
and let the liquor simmer for a quarter of an hour or until
the corn and potatoes are tender. Put in one tablespoonful
of butter, one pint of potatoes, one pint of milk, and boil up
again. It must be served hot with crisp crackers.

CREAM OF TOMATO SOUP. (No. 1.)

1 qt. can tomatoes. Boil Yi hour.

1 qt. water. Strain.

1 large onion. Add Yz teaspoon sugar.

1 bay leaf. Salt and Papricka to taste.

3 or 3 sprigs parsley Also pinch of soda,
and celery.

24 SOUPS.

Put 2 large tablespoons butter in double boiler. When
melted add 2 tablespoons flour and mix well. Then add
tomato stock while hot. Serve with tablespoon of whipped
cream on each.

CREAM OF TOMATO SOUP. (No. 2.)

J^ can or pt. of tomatoes, % teaspoon white pepper,

% teaspoon soda, 2 tablespoons flour,

1 slice onion, 2 tablespoons butter,

1 teaspoon salt, 1 qt. milk or milk and water

2 teaspoons sugar, mixed.

Cook the onion with the milk. Heat butter, add flour and
seasoning, 2/3 cup hot milk, then the rest gradually. Heat
the strained tomatoes, add the soda, and when the bubbling
stops, add the tomato to the white sauce.

CREAM OF MUSHROOM SOUP.

y^ lb. mushrooms, 2 tablespoons butter,

1 qt. chicken or veal broth, 2 tablespoons flour,

1 slice onion, 1 cup cream,

Salt and pepper.
Chop mushrooms, add to chicken soup with onion, cook
20 minutes, and rub through a sieve. Reheat. Put butter in
sauce pan, add flour, when it bubbles add 2/3 cup mush-
rooms and soup liquid, stir in the rest and then add the
cream and seasonings.

MOCK BISQUE SOUP.

1 quart scalded milk, i^ teaspoon soda,

1 slice onion, 1/3 cup butter,

4 tablespoons flour, 1 teaspoon salt,

1 can tomatoes, y^, teaspoon pepper,

2 teaspoons sugar, 4 or 5 drops Tabasco sauce.

SOUPS. 25

Scald onion with milk. Remove onion and thicken
milk with flour diluted with cold water to pour. (There
should be no lumps in flour paste.) Cook twenty min-
utes in a double boiler, stirring constantly at first, after-
wards occasionally. Put tomatoes in a sauce-pan and cook
until moisture is well driven off. There should be two cups
of pulp. Rub through puree strainer; add sugar and soda.
Add the tomato mixture to the thickened milk, then strain
into hot soup tureen over butter, salt, pepper and Tabasco
sauce.

POTATO SOUP.

3 potatoes (cut small), 2 teaspoons chopped celery,

2 teaspoons chopped onions. 2 teaspoons parsley (chopped

Yi teaspoon salt, fine),

1 quart boiling water, 2 tablespoons butter,

yi teaspoon white pepper, 1 tablespoon flour.

Heat one tablespoon butter, add the onions and celery,
and let simmer ten minutes. Add potato, cover, and cook
two minutes. Add the water and boil one hour. Add more
boiling water as it evaporates. Bind the remaining flour and
butter, add some potato liquid and cook. Combine the mix-
ture and serve hot with the croutons. Any cold cooked veg-
etable, left over, may be added.

WHITE BEAN SOUP.

Use three quarts of soup stock to each breakfast cup-
ful of vegetables, such as onions, carrots and turnips, cut
up into small pieces, having more of the onions than the
rest of the vegetables, and three breakfast cupfuls of white
beans. Boil for one hour, then add a very little flour moist-
ened, and salt and pepper to taste, sprinkling in a little
parsley. Turn the soup into a tureen and serve.

26 SOUPS.

CREAM OF SORREL.

Steam three or four handfuls of well-washed sorrel, with
one ounce of butter. After cooking for ten minutes, rub
through a sieve into a saucepan, add one pint of bechamel
sauce, and one quart of white broth, season with one-half
tablespoonful of salt, and one teaspoonful of pepper, and
let it boil for fifteen minutes. Thicken the soup with one
teacupful of cream and the yolks of two raw eggs well-
beaten together and serve with slices of bread or toast.

CREAM OF LIMA BEANS.

Put a lump of butter in a sauce pan, a little flour and
the Lima Beans, seasoned with salt. Moisten them with
some white broth, and cook for thirty minutes. Strain
them through a sieve and serve with some cream and small
croutons souffles.

PEA PUREE.

2 cups dried peas, J/^ teaspoon sugar,

3 pints cold water, IJ^ teaspoons salt,

% lb. of bacon or other fat, 1 speck white pepper,
1 large onion.

Pick over and wash the peas.

Soak over night, or for several hours in cold water.

Put them on to boil in three pints of fresh, cold water
and let them simmer until dissolved. Keep well scraped
from the sides of the kettle.

When soft, rub through a strainer, add a little boiling
water or soup stock, add seasoning and beat.

Put bacon cut in small cubes into a frying pan and cook
until light yellow, add onion cut in dice and continue cook-
ing with the bacon until brown. Serve puree like mashed
potatoes. Pour the bacon and onion over it before serv-
ing. Serve hot. Add croutons.

SOUPS. 27

BISQUE OF CRABS.

Place a dozen live cra"bs in some cold water with a little
salt, and let them soak there for one hour, then hash up a
couple of ounces of carrot with an equal quantity of onion,
and fry them together with a little butter in a saucepan
large enough to hold the crabs, add a little parsley in sprigs,
thyme and bay leaf, seasoning with salt, a quarter of a bot-
tle of white wine and a little white stock, then cover with
the lid and cook fifteen minutes, after which remove
the crabs, strain the broth, and place it one side for twenty
minutes, when the top should be poured off. Next, remove
the shells from the crabs, taking out the lungs from both
sides, and wash each one at a time in some slightly warmed
water, removing the small legs, then drain them and pound
to a paste, with about half their quantity of cooked rice,
add a little of the juice in which they have been cooked,
drain first through a sieve and then through a tammy-cloth,
and mix in half a pint of bechamel sauce. Add a little salt
and red pepper, and place over the fire just previous to
serving, but do not allow it to come to a boil, adding an
eighth of a pound of butter, and mix with a spoon until
entirely melted, and serve with bread crusts fried in butter.

, LOBSTER BISQUE.

2 lbs. lobster, ^ cup flour,

2 cups cold water, 1^ teaspoons salt,

4 cups milk, A few grains cayenne.

Remove the meat from lobster shell. Add cold water to
body bones and tough end of claws, cut in pieces ;bring slow-
ly to boiling point and cook twenty minutes. Drain, reserve
liquor, and thicken with butter and flour cooked together.
Scald milk with tail meat of lobster, finely chopped; strain
and add to liquor. Season with salt and cayenne ; then add
tender claw meat, cut in dice, and body meat. When coral is

28 SOUPS.

found in lobster, wash, wipe, force through fine strainer, put
in a mortar with butter, work until well blended, then add
flour, and stir into soup. If a richer soup is desired, white
stock may be used in place of water.

CLAM-JUICE BROTH.

After washing the clams in their shells in cold water,
place them on a stove in a very thick saucepan, and as they
become hot, their shells will open; then carefully pour out
the broth, strain it through a closely w^oven cloth, s^eason
to suit the taste and serve.

CLAM CHOWDER.

1 qt. clams, 1 teaspoon salt,

4 cups potatoes cut in dice J4 H teaspoon pepper,
inch square, 4 teaspoons butter,

2 in. sq. fat salt pork, 4 cups milk,

1 sliced onion, 8 crackers.

Pick over and drain the clams to remove the pieces of
shells. Cut the pork into fine pieces and try out; add the
onions, fry 5 minutes, add the cubed potatoes, clam liquor and
water enough to cover. Cook until nearly tender, pour into
a sauce pan, and add the milk, butter, pepper and salt. When
the potatoes are done and the milk is boiling hot, add the
clams and lastly the crackers. The clams can be put in whole
or cut up. They should not be cooked longer than three
minutes, as long cooking makes them tough.

OYSTER STEW.

2 cups scalded milk,* A little pepper,

1 pt. oysters, J^ teaspoon salt,

I tablespoon butter.
When the milk is hot, put the oysters and butter in a sauce
pan and heat until the edges curl. Add the milk and season-
ing. Cook one minute and serve at once.

SOUPS. 29

MARYLAND STEW.

Take one quart oysters. Put one pint water in a sauce-
pan and let it simmer, then rub the yolks of three hard-
boiled eggs and one spoonful of flour together and stir in.
Put in also one-fourth lb. butter in small pieces, one-half
teaspoonful whole allspice, the juice of a lemon, salt and
pepper. Let it simmer ten minutes, then add the oysters
and serve immediately.

PUREE OF LENTILS.

Soak one pint of German Lentils in one quart of water
over night. Put them on the fire with two quarts of com-
mon bouillon. Add one onion, one carrot, one-half stalk
of celery, and about one pound knuckle of ham or a ham
bone. Let them boil until tender. (It will take two hours
or more.) Rub through a sieve; heat the strained soup
again, and add a piece of butter the size of an egg. Serve
with bread croutons, or frankfurt sausages cut in small
pieces. Season with pepper, nutmeg, and salt if necessary.

CHICKEN GUMBO-CREOLE.
Clean and wash a young fowl, and then cut it into four
pieces (Two legs and two breasts). Fry the fowl in a
spider with a few slices of fat salt pork until it becomes
a light brown color. Fry also in the same fat two large
onions cut in thick slices, four scalded and peeled tomatoes
cut in halves, and two green peppers cut in small pieces.
Put the whole into a saucepan. Cover it with three quarts
of water and let it boil for an hour. (Have the saucepan
covered.) Then add one-half a cup of rice and twenty fresh
okra cut in pieces about an inch long. Boil for another half
an hour, or more, until the fowl is tender. Take the fowl
and the pork out of the soup. Tear the white meat of the
fowl into shreds and add these shreds to the soup. Season
with salt, pepper, and cayenne, and serve.

30 SOUPS.

This soup is not very attractive looking because the in-
gredients have been cooked a great deal, but in flavor it is
much superior to common chicken gumbo.

CRACKER BALLS FOR SOUP.

Take a piece of sweet butter (not too much) stir it a
few minutes, 1 or 2 eggs, stir again, a little salt and fine
cracker meal, just enough to be able to make round balls
out of it, or they can be cut out with the spoon right in
the soup. Boil 15 minutes. If you like parsley you can
put a little fine chopped in it.

SOUP DUMPLINGS.

1 tablespoon butter. Pinch of cinnamon.

^ teaspoon sugar. 3 eggs well beaten.

^ teaspoon salt. 6 shredded almonds.

Add cracker crumbs enough to roll. Cream butter very
well, beat eggs very well. Cover dumplings when in soup
and boil 10 minutes.

SOUP MACAROONS.

6 soaked crackers. 6 shredded almonds.

2 well beaten eggs. Pinch of salt.

Yz teaspoon butter. Pinch of sugar.

Little pepper.
Enough cracker crumbs to hold together. Make a ball
and flatten them. Fry in butter just to brown them.

Fisk

BROILED SHAD'S ROE.
Wash a shad's roe in cold water, wipe it dry on a clean
towel, place it between the bars of a double wire gridiron,
thickly buttered, and broil until brown on both sides. When
cooked serve it with butter, lemon juice and parsley, pep-
per and salt. A garnish of sliced cucumbers may be served
with the broiled roe. A dish of mashed potatoes should
also accompany it.

BAKED SMELTS.

Clean eighteen or twenty smelts, wipe them very dry,
and put them on a baking dish with two tablespoonfuls of
cooked fine herbs, one-half wineglassful of white wine, one-
half pinch of pepper, one-half pinch of salt, and cover with
six whole mushrooms and one-half pint of Spanish sauce.
Sprinkle lightly with breadcrumbs and a little warmed but-
ter, place the dish in a hot oven for ten minutes, and serve
with the juice of half a lemon, and sprinkle over one tea-
spoonful of chopped parsley. The smelts can be boned
if desired.

BAKED FLOUNDERS.

Take two flounders, clean and split, and take out all the
small bones. Lay the fish in a buttered dish and strew
some chopped mushrooms, parsley, green onions and rasped
breadcrumbs; season with salt, pepper and a small quan-
tity of grated nutmeg. Put a few pieces of butter on the
top and bake. Make a sufficient quantity of caper sauce,
flavoring it with essence of anchovy and the juice of half
a lemon. When cooked, drain the butter from the fish,
pour over the sauce and serve.

32 FISH.

BROILED SHAD WITH SORREL.

Scale and draw a shad which has a soft roe, cut off the
fins, wipe it, and make incisions on both sides. Place the
shad in a deep dish, baste it with oil, season to taste with
salt and pepper, and let it macerate for one hour. Broil the
fish over a clear fire, turning and basting it frequently with
the oil in which it is soaked. Boil a quantity of sorrel as
for garnish, make a border of it on a hot dish, place the
shad in the center, pour over a little parsley sauce and
serve, accompanied by a sauceboatful of the sauce.

BAKED BLUEFISH, ITALIAN STYLE.

Score and scale the requisite amount of bluefish and
place it in a buttered pan with half a wineglassful of wine,
three tablespoonfuls of mushroom liquor and a little very
finely chopped onion, six chopped mushrooms, and season
with salt and pepper; cover the dish with buttered paper
and cook in a moderate pven for fifteen minutes, then re-
move and lay on a dish. Place the liquor in a stewpan
add a gill of Spanish sauce, with one wineglassful of white
wine, and reduce for two minutes. Pour the sauce over
the fish with a little finely chopped parsley and serve, with
fancy croutons of bread.

BLUE FISH a la LEE.

Split the bone of a bluefish, place on a buttered pan.
Cream with one-quarter cup of butter, add two egg yolks,
stir until blended, then add two tablespoons each onion ca-
pers, pickles and parsley, three tablespoons lemon juice, one-
half teaspoon salt, and one-quarter teaspoon pepper.

FISH. 33

KINGFISH SAUTE WITH FINE HERBS.

Cut off the heads and tails of three kingfish. Split the
fish in two, and remove the bones. Dip them in flour and
fry in butter. When cooked dish them up. Add the juice
of a lemon to the butter the fish has been cooked in, and
also a little chopped parsley, chives, chervil and terragon.
Pour this over the fish and surround with slices of lemon.

FILLET DE SOLE.

Two pounds flounder, boned and skinned and boiled in
water, with salt, cayenne, onion, celery and carrot. Boil only
a few minutes, drain, place in two long pieces on a well but-
tered platter with a space between. In this space put oysters
or clams, some mushrooms, tomatoes strained, and plenty of
butter and a little cracker dust. Bake twenty minutes in
moderate oven.

ROLLED SOLES IN MUSHROOM SAUCE.
For Eight Persons.

Time of preparation: Two hours.
4^-^ lbs. soles. 1 tablespoon lemon juice,

1^ pt. white sauce, >^ teaspoon meat extract.

1 gill Rhine wine, A small bottle of mushrooms,

4 oz. butter, A pinch of salt.

5 yolks of eggs,

Skin and fillet the soles carefully. Sprinkle flour over
each fillet, roll and tie round with a thread. Make 1^
pints white sauce, salt it very lightly and stir into it half
a teaspoon ful of Meat Extract. Warm up the sauce
in an enamel saucepan, place the rolled fillets in it and
boil for 3 minutes. Then take out and place on a hot dish.

34 FISH.

BAKED SOLE.

For 8 persons. Time of preparation : Two hours.

4^ lbs. soles, 1 tablespoonful chopped fresh
2 oz. breadcrumbs, herbs,

1 shallot, chopped fine, 3 tablespoonfuls chopped
4 oz. butter, mushrooms,

1 gill white wine, Lemon juice,

1 gill stock, A pinch of pepper.

Clean and skin the soles and cut up into medium-sized
pieces. Rub them over with salt, and sprinkle over them the
shallot, chopped fine, and a little lemon juice, and stand in a
cool place for J4 hour.

Butter a mould and line it with the finely-chopped fresh
herbs. Place the fish upon these and cover with a layer of
chopped mushrooms and the rest of the herbs, putting little
lumps of butter on the top. Pour over the wine and stock,
then put on a top layer of breadcrumbs and bake in a hot
oven for half an hour.

BROILED HALIBUT.

Cut some slices from a halibut, dust over salt and pep-
per, place them in a dish, cover with warm butter and leave
for half an hour. Roll them in flour and broil over very
clear fire for twelve or fifteen minutes. Place them on a
dish with a garnish of parsley and slices of lemon and serve.
The slices of halibut should be about one inch thick, and
three tablespoonfuls of butter may be used for every pound
weieht of fish

FISH. 35

HALIBUT AND SHRIMP A LA NEWBURG.

Part 1. Part 2.

V/2 lbs. halibut, 1>^ lb. shrimp,

2 slices onion, 1 cup white sauce,
1 cup white sauce, % cup sherry wine,

3 whites of eggs, beaten stiff. 3 yolks, beaten.

Cook fish in salted, boiling water with onion until tender,
(1 teaspoon salt to 1 quart boiling water). Drain and shred.
To one cup of the hot sauce add the shredded fish and then
the stiffly beaten whites. Place in center of hot platter and
set in oven with oven door open. Take the boiled shrimp, re-
move the shell and break in small pieces. Add the wine to
the remaining cup of white sauce, and pour the hot sauce
gradually on the beaten yolks. Mix the beaten yolks with a
little cold water. Add the shrimp, heat thoroughly and place
as border around the halibut and serve at once.

HALIBUT WITH LOBSTER A LA NEWBURG.

One and one-half pounds halibut boned and picked raw,
chop fine, add salt, cayenne and beaten whites of five eggs,
one cup cream, whipped. Pack into a mould and boil thirty
minutes. Serve in the center of a platter with Lobster a la
Newburg, around it, substituting lobster in place of shrimp
in the recipe above.

HALIBUT IN TOMATO SAUCE.

ly^ lbs. halibut, 1 red pepper,

1 cup white sauce, >^ teaspoon onion, chopped,

1 cup strained tomatoes.
Boil and shred the fish. Make white sauce. Add stewed
and strained tomatoes and the onion and the pepper, chopped.
Pour this sauce over the fish and serve hot on toast.

36 FISH.

HALIBUT STEAK.

Light your burners three minutes before the steaks go on
and have your dripping pan ready. Lay the steaks in salt
and water for half an hour, then marinate them in a bath of
salad oil and lemon juice for another half hour. Wipe dry
and broil, turning twice carefully. Lay upon a hot dish,
anoint with a green sauce of butter, lemon juice and minced
parsley, beaten to a cream; set in the oven for a minute, and
serve.

SALMON PATTIES.
One egg, one cup sweet milk, one can of salmon (remove
bones) one and one-half cups cracker crumbs rolled fine.
Season with pepper and salt to taste. Drop in tablespoons
in hot frying pan in butter or meat fryings.

CURRIED SALMON.

One can best salmon, one tablespoonful olive oil, one small
onion, minced, one teaspoonful curry powder, one tablespoon-
ful flour, three gills hot water, one scant teaspoonful salt,
juice of half a lemon.

Two hours before it is needed turn the contents of a can
of salmon out upon a platter. Pick it to pieces with a fork,
removing all bits of bone or skin, and drain of? the liquid.
Brown the onion in the oil, stir in the flour mixed with the
curry powder, and when they are well blended put in the
boiling water, salt, turn in the salmon and let it become very
hot, then add the lemon juice and serve.

ESCALLOPED SALMON.

This is a good supper dish. Remove all bones and bits of
skin from one can of salmon. Then put in a buttered bak-
ing dish alternate layers of salmon and cracker crumbs, with
crumbs on top. Sprinkle salt, pepper, a few drops of lemon

FISH. 37

juice and bits of butter on each layer of salmon. Put gen-
erous pieces of butter on top layer of crumbs and just cover
with milk. Bake about one-half hour.

FILLETS OF SALMON, PARISIAN STYLE.

Cut some slices of salmon into small fillets, place them
in a buttered saute pan; sprinkle a small quantity of pep-
per and salt over, baste them v^ith clarified butter, and
cover v^rith a round of buttered paper; saute them over a
clear fire. Fix a croustade on a hot dish, fill it with oys-
ters and picked shrimps that have been mixed in Holland-
aise sauce, with the addition of some chopped parsley; ar-
range the fillets around the croustade, garnish with parsley,
pour some of the sauce over and serve.

BAKED SALMON WITH CREAM SAUCE.

Take a middle cut of salmon; butter a large sheet of
white paper and wrap the salmon in it, pinning the ends
firmly together. Melt four ounces of butter by mixing
with it three tablespoonfuls of boiling water. Lay the fish,
wrapped in paper, in a bakingpan and pour over the butter
and water. Cover and place it in a moderate oven for an
hour^ lifting up the cover now and then to see that the
paper is not burning. Boil one-half pint of cream, thick-
ened with one heaping tablespoonful of corn starch; add
to this one ounce of butter, one tablespoonful of chopped
parsley and small quantity each of pepper and salt. When
the salmon is taken out of the paper and dished, pour half
of the' sauce over it and serve the balance of it in a sauce-
boat.

88 FISH.

SALMON TROUT, BOILED.

35^ lbs. salmon trout, J^ can tomatoes,

^ of a cabbage, cut fine, 5 bay leaves,

1 carrot, cut fine, 1 qt. boiling water,

1 onion, cut fine, 2 or 3 yolks of eggs,

1 celery root, cut fine, J^ cup cream,

2 potatoes, 1 tablespoon sherry,

J4 teaspoon peppercorns.

Salt the fish and let stand several hours. Cook the vege-
tables in boiling water, add the peppercorns and boil until
th^ water is well flavored, about 1 hour; add fish and boil
until the flesh separates from the bones. Place fish on plat-
ter. Strain the fish liquid. Beat yolk well, add cream and
flavor with the sherry. Pour the hot fish liquid over the egg
mixture, gradually, stirring constantly.

Then pour over the fish; set in the oven with oven door
open, to keep hot and serve garnished with parsley. It will
curdle if left too long in stove or if stove is too hot

SALMON CREAMS.

Use one can of salmon, or purchase and boil one pound
of fresh salmon, remove bone and skin, then rub and pound
the fish to a smooth paste. Add twelve almonds chopped
fine, one teaspoonful of onion juice, one teaspoonful of
salt, one-half teaspoonful of white pepper, mix and add
gradually the unbeaten whites of three eggs, then care-
fully stir in a half pint of cream whipped to a stiff froth.
Fill into timbale moulds, stand these in a baking pan of
boiling water and cook in a moderate oven for twenty
minutes. . Turn on a heated platter and serve with a sauce
Hollandaise which may be made by rubbing together two
tablespoonfuls of flour and two of butter. Add gradually
one pint of boiling water and stir a moment over the fire.

FISH. 39

Take from the fire and add carefully a tablespoonful of
butter and the yolks of four eggs and two tablespoonfuls
of tarragon vinegar; strain and add a tablespoonful of
chopped parsley.

BOILED FISH WITH LEMON SAUCE.

3^2 lbs. pike or salmon trout,
2 lemons, juice and rind, 1 teaspoon sugar,

2 yolks of eggs. Salt to taste,

1 cup of hot fish stock, Chopped parsley.

Stir the grated rind of the lemons with the well beaten
yolks, add the juice and very gradually pour on the hot fish
stock. Cook until thick, stirring constantly. Add the sugar
and parsley. Serve with fish, cooked in boiling water, to
which salt, onion, whole pepper, parsley and a tablespoon of
lemon juice has been added. Bone the fish.

The sauce may be made thicker by cooking a teaspoon of
cornstarch (wet in cold water) with the strained fish stock,
or more yolks of eggs may be added.

SALMON TROUT A LA CELINE.

Four lbs. salmon trout salted over night. Next day
boil one-half hour in sufficient water to cover same. Two
tablespoonsful vinegar, one onion, one bay leaf, one carrot,
added to the water.

Sauce for same.

Boil six eggs hard. Chop whites of eggs with sprig
parsley, one large onion, three dill pickles. Mash yolks of
eggs with one tablespoonful of oil. When smooth, add 15
cent bottle catsup, three-fourths pot Dusseldorf mustard, one-
fourth teaspoon ful sugar and salt to taste. Mix.

SWEET-SOUR FISH.

In a bowl put one pound of brown sugar, one-quarter
of a pound of ginger snaps and vinegar enough to cover

40 FISH.

these; then add one-half teaspoonful of ground cloves,
the same amount of ground cinnamon and pepper, one tea-
spoonful of salt, a handful of raisins and one lemon, peeled
and sliced. Now put into your fish kettle two quarts of
water, add two onions and half of a celery root; cut into
slices and let them boil for half an hour; then take a fresh
trout, the size you require, cut it into pieces the way you
wish to serve it and lay the fish in the boiling water; then
pour over your mixture from the bowl and let the whole
boil slowly on top of the stove for two hours. Do not stir
it, but shake the kettle gently a few times to prevent the
fish from burning.

FILLED FISH.

After having salted a three or four pound pickerel sev-
eral hours, remove the skin and bones and chop the meat
of the fish very fine. While chopping, add one large onion,
one-half teaspoonful of white pepper, one egg, and about
one-third cupful of water. Remove the crust from a thick
slice of bread and soak the bread in water, then press out
as much water as possible and add this bread to the fish.
When all the ingredients are thoroughly mixed, form the
mixture into balls and boil them in enough hot water to
cover them. To flavor this water, add to it the bones and
skin of the fish, a sprig of parsley, a medium sized onion,
salt and pepper. When the fish balls are boiled sufficiently,
lay them on a platter with a skimmer. Strain the liquid
and add to it the well beaten yolk of an egg and stir it on
the fire until it reaches the boiling point ; then pour it over
the fish balls.

FISH AND CHEESE TIMBALES OR RAMIKINS.

1^ lbs. cold, cooked halibut, 1 teaspoon Worcestershire
chopped fine, sauce,

2 cups cream sauce, y^ cup stock cheese,

}i lb. Parmesan cheese.

FISH. 41

Follow recipe for cream sauce, add the Worcestershire
sauce and soup stock, mix with the chopped halibut, place
on stove and heat. Fill in well buttered ramikins or tim-
bale forms. Sprinkle plentifully with grated Parmesan
cheese and bake 15 minutes in a moderate oven, in a pan half
filled with warm water. This serves 9 people.

FISH IN TOMATO SAUCE. ^^jM^^ i

For Eight Persons.
Time of preparation: One and one-half to two hours.
4 lbs. fish (haddock, pike, 2 oz. flour,

perch, fresh herring, 1 teaspoon ful meat extract,
cod, tench), dissolved in 1>^ pints

1^ lb. tomatoes, water.

6 oz. onions, 1 teaspoonful sugar,

3 oz. butter, 1 tablespoonful lemon juice,

A pinch of pepper,
1 tablespoonful chopped parsley.

Clean the fish well, dry it and cut into medium-sized
pieces.

Melt the butter in a saucepan and add to it the chopped
onions. When they have been in the butter for 3 minutes,
strew in the flour and then the tomatoes, cut into slices, and
the water in which the meat extract has been dissolved.

Let all boil gently for }i hour. Then pass through a sieve,
and flavor with salt, sugar, pepper and lemon juice. /

Place the pieces of fish in this sauce and boil them in it
for 5 minutes. Then stir in the chopped parsley and serve.

FISH FRITTERS.

Pick free from bones a quantity of any kind of cold
cooked fish and pound it in a mortar; take a small onion,
peel and pound it with the fish; season to taste with salt

42 FISH.

and pepper, and add an equal bulk of mashed potatoes, mix
well together and make all into a paste with beaten egg.
Spread the paste out on a board, cut it into small pieces
about three inches across and fry them in boiling lard to a
light brown. Fold a napkin over a hot dish and pile the
fritters on it. Garnish with fried parsley and serve with
any kind of fish sauce.

BOUILLABAISSE.

Place a sufficient quantity of mixed fish, such as soles
whitefish and flounders into a saucepan, having cut them
into pieces, and add some sliced onions, one or two sliced
carrots, three shallots, two unpicked cloves of garlic, a
bunch of thyme and parsley, five or six cloves, two bay-
leaves, half a teaspoonful of capsicum, a little olive oil and
salt and pepper to taste. Pour into the above mixture a
couple of quarts of water and boil gently for half an hour,
the lid being placed on the pan. When sufficiently cooked
drain the fish and arrange on a hot dish. Then mix a tea-
spoonful of saffron with the soup and pass through a
pointed strainer into a soup tureen. Serve the soup with
the fish and a plate of croutons of fried bread.

HADDOCK SOUFFLE.

One cupful of cold baked or boiled haddock, one cupful
of mashed potatoes, mixed together; one-half cupful of milk,
added gradually ; salt and pepper to taste ; stir in one egg well
beaten, put in a buttered mold or dish and set in the oven
till hot; then beat the white of another egg stiff and stir
into it the yolk, well beaten, with salt and pepper. Heap
over the fish and brown.

CODFISH WITH TOMATOES.

I had creamed codfish for dinner; also stewed tomatoes.
When dinner was over there was some creamed codfish left,

FISH. 43

also some stewed tomatoes, but not enough of either one to
serve for another meal. I minced them together and served
on dices of toast and was surprised at what a nice dish it
made. No one guessed but what it was something a French
chef had given me the recipe for.

CODFISH CROQUETTES.

Soak the whitest and best part of salt codfish over night,
then put it in cold water and let it simmer on the range until
cooked, then mince it well until it is very fine and light.
To two cups of fish allow one cup of milk or cream, one
tablespoon of butter and two tablespoons of flour. Put the
milk on to boil, rub the butter and flour to a cream and add
to the boiling milk. When this has become thick take from
the fire and add the fish, some cayenne pepper and a little
onion juice. Beat all until very light. Stand on the
ice for at least one hour. When quite cold form into cro-
quettes, roll in egg and bread crumbs, fry in boiling lard
and serve with shrimp sauce or brown sauce seasoned with
Worcestershire sauce.

CODFISH IN CREAM (BAKED).

Mix some pieces of freshly cooked codfish, free from
skin and bones, with some cream sauce. Season with salt
and pepper. With four large freshly cooked potatoes (hot)
two ounces of butter, and two eggs mashed thoroughly to-
gether, put a border on a metal baking dish. Fill the fish
in the center of this border. Cover with bread crumbs a
little grated Parmesan cheese, and butter, and bake for
twelve or fifteen minutes in a moderate oven, until the
whole is nicely browned.

MATELOT OF CODFISH.

Remove the head and bones of a fish, fill the insides with
stuffings made from half a pint of oysters, one pint of bread-
crumbs, a little pepper, a little salt, two tablespoonfuls of

44 FISH.

butter, one egg, half an onion and half a teaspoon ful of
chopped parsley. Take six slices of bacon, put three on the
bottom and three on the top of the fish and bake for an hour,
basting with butter and gravy made from the bones boiled
in water.

FISH PUDDING.

2 lbs. raw halibut, 2 tablespoons flour,
1 cup cream, 2 tablespoons flour,

1 cup butter, 3 whites, beaten stiff.

3 yolks,

Shred fish from skin and bone, chop fine, add cream
slowly and pass through a fine sieve. Add other ingredients,
whites last. Butter pudding mould, sprinkle with chopped
parsley. Boil one and one-half hours and serve hot with
Sauce Hollandaise.

FRESH MACKEREL SAUTE IN BUTTER.

Split a mackerel in two. Remove the bones and head.
Season with salt and pepper. Dip in milk and flour, fry in
butter in a flat fryingpan. When cooked to a nice golden
color, dish up on a platter. Add a little fresh butter to the
frying-pan, and pour over the fish.

SALMON CROQUETTES.

1 lb. can salmon, J^ cup cracker crumbs,

y2 teaspoon salt, JA teaspoon grated onion,

cayenne pepper, 1 well beaten egg,

1 tablespoon chopped parsley.
From a can of salmon, opened neatly, take the fish and
mince it fine; add salt and pepper, and a tablespoon ful of
chopped parsley or celery tops and cracker crumbs ; moisten
it with a raw egg and mix well, turn it out upon a dish ; then
roll it into cones, dip these in beaten egg seasoned with salt

FISH. ' 45

and pepper, roll them in bread crumbs, drop into deep, hot
fat and fry a delicg-te brown, drain them a moment, arrange
neatly on a hot dish and serve with Tartare sauce.

SALMON TURBOT.

Cook together a pint of milk and three heaping table-
spoonfuls of flour, stirring steadily. At the end of three
minutes' cooking add one-half cup of butter and, as soon as
this is blended, take the mixture from the fire. When nearly
cold add two well-beaten eggs, salt and pepper to taste and
stir in the contents of a can of salmon flaked into bits. Turn
into a buttered pudding dish and cover with bread crumbs.
Bake for one-half hour and serve hot.

CODFISH BALLS.

2y2 cups potatoes, 1 ^%g,

1 cup salt codfish, J^ teaspoon pepper,

Yi tablespoon butter.
Wash in cold water and shred the fish. Wash, pare and
cut the potatoes in pieces, cook the fish and potatoes together
in boiling water until the potatoes are soft. Drain very dry
over fire, mash fine, add butter, seasoning and beaten tgg.
Beat well, shape on a spoon, and drop into deep hot fat. Fry
until brown and drain on brown paper. If they break apart
add a little more ^gg.

MARINADED FRESH HERRINGS.

Scale and clean the herrings, cutting oflf the heads. Wash
them well and lay them in salt for 2 hours, reckoning 2 ounces
salt to every 15 herrings. Then dry them, roll them in flour,
and fry in browned butter. Place in a stone jar with a few
peppercorns and pour over them boiled vinegar that has been
allowed to cool.

46 FISH.

BROILED FRESH HERRING WITH MUSTARD
SAUCE.

Take the required number of herring with soft roes,
cut off the heads and clean, but do not open them; dip
them well in a salad oil, season with pepper and salt and
leave them for an hour. Arrange the fish on a gridiron and
let them stand over a clear, slow fire and broil for fifteen
minutes, turning until they are done. Mix one teaspoonful
of flour and one tablespoonful of mustard with cold water ;
when smooth pour in one breakfast cupful of white stock;
turn this in a saucepan and stir over the fire until thick and
it boils, then put in one ounce of butter, one teaspoonful of
chopped parsley and pepper and salt to taste. Put the
herrings on a hot dish, and when the butter is dissolved
pour it over the fish and serve.

Snell Fisk

BROILED OYSTERS.

1 pint selected oysters, 2/3 cup seasoned cracker

% cup melted butter. crumbs.

Clean oysters and dry between towels. Lift with fork
by the tough muscles and dip in butter, then in cracker crumbs
which have been seasoned with salt and pepper. Place in a
buttered wire broiler and broil over a clear fire until juices
flow, turning while broiling. Serve with or without Maitre
d'Hotel butter.

FRIED OYSTERS.

24 large oysters, ^ cup bread crumbs,

1 teaspoon salt, 1 tgg,

}i teaspoon pepper.

Clean and drain select oysters. Roll in bread crumbs, sea-
soned with salt and pepper. Let stand fifteen minutes or
more, then dip in beaten egg, roll in crumbs again, let stand
again fifteen minutes or more in a cool place, and fry one
minute or until golden brown in deep hot fat. Drain on paper,
serve on hot platter and garnish with parsley, sliced pickle or
lemon. Serve with French fried potatoes.

ESCALLOPED OYSTERS.

1 pint oysters, 1 cup cracker crumbs,

2 tablespoons oyster liquor, ^ cup melted butter,
2 tablespoons milk or cream, Salt,

^2 cup stale bread crumbs. Pepper.

Mix bread and cracker crumbs and stir in butter. Put a
thin layer in bottom of buttered, shallow baking dish, cover
with oysters and sprinkle with salt and pepper; add one-half

48 SHELL FISH.

each of oyster liquid and cream. Repeat, cover top with re-
maining crumbs. Bake thirty minutes in hot oven. Never
allow more than two layers for scalloped oysters; if three
layers are used, the middle layer will be undone.

FRICASSEED OYSTERS.

2 tablespoons butter, Cayenne,

1 tablespoon salt, 1 pint or thirty-eight oysters.

}i teaspoon white pepper,

Place all the ingredients, except the oysters, in a chafing
dish or covered saucepan. When hot add the oysters, cover
and shake the pan occasi'onally. When the oysters are plump
drain them and place them where they will keep hot. Add
enough cream to the liquid to make one cup.

OYSTERS AND MUSHROOMS.

A quart of best oysters, half a can of mushrooms, a heap-
ing tablespoonful of butter, pepper, salt, and cracker crumbs,
a cupful of milk, one beaten egg. Lay a stratum of oysters
in a buttered bake dish, season with pepper and salt, sprinkle
with chopped mushrooms, cover with milk, dotted with but-
ter. The top layer should be moist with milk in which an
Qgg has been beaten. Season with pepper, salt, and butter.
Bake, covered, thirty minutes, then brown. Pass crackers
and lemon with it.

OYSTER MACARONI

Break enough macaroni into inch pieces to fill a pint cup.
Put in a saucepan and cover with boiling water. Keep at
the boiling point till tender (twenty or thirty minutes).
Have ready one pint of oysters, a teaspoonful of salt, a
saltspoonful of pepper and a half cupful of cream. Drain
the macaroni, and put a layer ii buttered baking dish,
sprinkle over a little salt and pepper, little dots of butter
and a little cream, then a layer of oysters, and another of

SHELL FISH. ' 49

macaroni, with more of the seasoning. Sprinkle cracker
crumbs over the top, add little bits of butter and a little
cream or rich milk, if necessary. Put cover over the dish
and bake till done; then remove cover and continue baking
till a delicate brown.

OYSTERS BAKED WITH DUMPLINGS.

A delicious course for luncheon. Over good-sized oysters
pour some lemon juice, salt and pepper. Put the dish in a
cool place while preparing the pastry. Roll nice puff paste
very thin and cut in squares with a pastry wheel, having the
pieces at least four inches square. Brush over with the
whole of an egg. Place upon each square two or three oys-
ters and put a small piece of butter over them. Bring the
four corners of the paste together and fasten with tooth-
picks, leaving the pastry open between points. Bake brown
in a biscuit pan. Remove picks before serving.

GRILLED OYSTERS.

Take one pint large oysters. Put a large piece of but-
ter into a hot pan and when it smokes, drop in the oysters,
a few at a time. When the oysters are browned, remove to
a hot dish and pour over them a sauce made of melted
butter thickened with flour. Season with Worcestershire
sauce, salt and cayenne and serve on toast. Garnish with
parsley.

CELERIED OYSTERS.

Take one-half pint large oysters. Melt one teaspoonful
of butter and stir in one tablespoonful chopped celery.
Add the oysters and season with salt and cayenne. Let
'the whole simmer 3 minutes, then pour in a wine glassful
of sherry and allow to simmer 2 minutes longer. Serve on
toast.

50 SHELL FISH.

SHERRIED OYSTERS.

Take one pint oysters, add one-half pint of water and a
pinch of salt and boil 5 minutes. Drain and put in sauce-
pan and pour over them a gill of sherry. Season with salt
and cayenne and cook 3 minutes, then add one gill of
cream and let them cook 6 minutes longer. Mix in a cup
the yolks of two eggs and two tablespoonsful of brandy
and cream and pour over the oysters. Let the whole sim-
mer for 3 minutes, stirring gently. Serve on toast and gar-
nish with parsley.

OYSTERS A LA POULETTE.

Take one and a half pint oysters, scald in one cup water
and drain. Put a tablespoonful of butter and a small onion,
chopped fine, into a saucepan and brown. Add one table-
spoonful of flour, one gill white wine and one-half the oy-
ster water, season with salt and cayenne and let the whole
boil 15 minutes, stirring briskly; then add the oysters and
put in a tablespoonful of chopped mushrooms and half a
gill of sherry. Let it simmer 5 minutes, then add the yolks
of two eggs and one gill of cream. Serve hot in a deep
dish.

PATE A LA PRINCESSE.

Boil one pint oysters 3 minutes in one cup water, add-
ing one gill of white wine. Drain and put in six pate shells
lightly spread with anchovy paste. In a saucepan, mix
one tablespoonful each butter and flour, one-half gill cream
and the oyster liquor. Season with salt, cayenne and grated
nutmeg. Boil 8 minutes, stirring 2 minutes. Pour this
sauce over the oysters in the pate shell, sprinkle grated
cheese over the top and bake 5 minutes.

SHELL FISH. 51

OYSTERS AU GRATIN.

Scald in one cup of water and drain one pint oysters. In
a saucepan, mix one tablespoonful of butter and two of
flour and put on the fire. Pour in two gills each milk and
oyster water ; stir gently and season with salt and cayenne.
Cut the oysters into quarters and stir in gently, allowing
the whole to boil 3 minutes, then put in a deep dish, sprinkle
plentifully with grated Parmesan cheese and bake 12 min-
utes in quick oven.

OYSTERS AND SPAGHETTI A LA BECHAMEL.

Cook two cups spaghetti broken in inch pieces in boiling
salted water to cover, until tender. Drain and blanch. But-
ter small ramekins and line the bottom with a layer of spa-
ghetti; then a layer of oysters previously plumped in their
own liquor; sprinkle with salt and pepper; add a layer of
Bechamel Sauce (see chapter on meat and fish sauces). Re-
peat until dish is filled. There should be two layers of oys-
ters and a layer of sauce should cover top. Sprinkle over
thickly with buttered crumbs and place in hot oven until mix-
ture is heated throughout and crumbs are brown. Time re-
quired will depend largely on size of baking dish. A large
dish will require twenty minutes; smaller ones from twelve
to fifteen minutes.

BROILED LIVE LOBSTER.

Split the lobster and glaze with olive oil, broil on hot fire,
with the meat side to the fire. When well broiled, season
with salt, cayenne and plenty of melted butter, or place in
spider, season, place in oven and baste.

52 SHELL FISH.

LOBSTER A LA NEWBURG.

1 large lobster, 1 teaspoon sweet cream,

1 dash cayenne pepper, 1 tablespoon salt,

% cup Sherry or Madeira 2 tablespoons butter,
wine, 1 teaspoon sugar,

Yolks of 3 eggs.
Remove boiled lobster meat from shell and cut in inch
pieces. Season with salt and pepper; melt butter, add lob-
ster, allow to simmer 5 minutes, then add wine and sugar.
Allow this to cook 3 minutes. In the meanwhile beat yolks of
eggs light with cream, add to mixture and cook until thick-
ened, stirring constantly. Serve hot on toast.

LOBSTER AND MUSHROOM FRICASSEE.

Cook one cup mushrooms, cleaned and broken in pieces,
in one-fourth cup butter, with a few drops onion juice, three
minutes. Add one- fourth cup flour, mixed with one-half
teaspoon salt and one-eighth teaspoon paprika, and one-half
cup lobster meat cut in dice in the sauce. Just before serv-
ing add two tablespoons sherry wine.

LOBSTER BALLS.

One hen lobster, two eggs, one-half cupful of fine bread-
crumbs, two tablespoonfuls butter, one teaspoonful of mixed
salt, pepper and cayenne.

Take out the meat and pound it in a mortar with the coral
and spawn. Mix with it not quite an equal quantity of
breadcrumbs and the seasoning. Bind the whole with the
butter, which has been warmed almost to melting. Roll the
mixture into little balls a little less than the size of a hen's
^gg Brush them over with beaten ^gg. Cover them with
breadcrumbs and fry them lightly. Drain the grease from
them and serve very hot on a napkin.

SHELL FISH. 53

LOBSTER FARCIE.

Lobster Farcie in Scallop Shells. — One-half pint of lobs-
' ter meat and four hard boiled eggs chopped fine and add to
a cream sauce made as follows: Melt three large table-
spoonfuls butter and rub into it three large teaspoonfuls
flour, gradually add one cup warm milk and salt and pepper
to taste with two or three dashes of cayenne. Cook up once
and then add four tablespoons minced parsley. Butter
scallop shells, fill with farcie ^nd sprinkle on top of each
shell one teaspoon buttered breadcrumbs. Place in warm
oven to brown. This amount makes eight shells. Shrimps
crabmeat, and salmon may be used in the same manner, mak-
ing a delicious dainty for a Sunday night supper or a lunch-
eon, as it may be prepared hours before needed and then
warmed in oven before serving.

LOBSTER A LA BORDELAISE.

1^ lbs. lobster, cut in pieces, 1 small onion, chopped fine,
1 cup white sauce, 1 small piece carrot,

% cup red wine, Salt, cayenne pepper.

Cook the onion and the carrot chopped fine in the cup of
milk, used in making the white sauce, add the rest of the in-
gredients, the red wine last. Serve hot.

LOBSTER A LA THACKERAY.

Meat of 2 lobsters, inch pieces, 3 dashes cayenne pepper,
^ cup butter, 1 tablespoon walnut catsup,

% teaspoon salt, 1 teaspoon paprika.

Put into the saucepan (or chafing dish) the green part of
the lobster, and add butter, salt, cayenne, walnut catsup and
paprika. Cook this five minutes, then add the meat of two
lobsters cut into one-inch pieces.

54 SHELL FISH.

LOBSTER a la BURNHAM.

This dish is always appreciated at picnics, and makes a
nice change for Sunday supper.

Required: One lobster, half a pint of mayonnaise sauce,
six ounces of rice, a small beet.

Wash the rice. Boil it in plenty of fast boiling, salted
water until it is just tender, then pour it into a colander,
wash it well under the cold water tap, then dry it carefully,
either spread on a plate in a cool oven or on the hot plate.

Supposing it is for supper, it is quite easy to arrange it
prettily, with the lobster in the center, the rice round as a
border, and the beet root as a garnish.

In any case, remove all meat from the lobster, and cut it
into large dice. Then if it is for a picnic wrap it up in a piece
of waxed paper, which can be bought at any stationer's — this
will prevent it from drying. Then put it in a tin or jar.
Press the rice into another jar, and tie a piece of paper over
the top. Peel and slice the beet and fold that also in waxed
paper. Put the sauce into a bottle with a tightly-fitting cork.

These jars, etc., can be safely packed into the hamper.
When required, divide the lobster into portions, arrange them
in neat heaps on "woodpulp" plates, arrange a thick border of
rice around, garnish with the beet and serve the sauce with it.

LOBSTER CHOPS.

2 large lobsters, boiled 1 teaspoon chopped parsely,

Yz teaspoon grated onion, 1 cup thick white sauce.

Chop the lobster meat, make a thick white sauce. Add
the boiled lobster meat, then the onion and parsley. Cook
thoroughly, add salt and cayenne pepper to taste. Remove
from stove. Divide in heaps, about ten, on a piece of clean
paper, and cool thoroughly. Form into chop shape, and roll
in ^gg and then in grated bread crumbs. Fry in deep hot fat.
Serve with a claw in each, to represent the bone. Serve very
hot, with Tartare sauce.

SHELL FISH. 55

SAUTE ROYALE.

2 dozen small oysters. 1 small lobster.

1 small can mushrooms. 1 cup crab meat.

1 cup shrimps.

Into a sauce pan put one-half cup of butter, melt and
add large one-half cup flour, one cup of cream, salt and
pepper to taste, a large pony of sherry and one of white
wine. The following sauce made from: One-half can to-
matoes, one large green pepper, one large onion and one
large clove of garlic all cooked well for three-quarters of an
hour. When done strain and add to above. Add then the
shrimps, crab meat, lobster, mushrooms and lastly the oys-
ters, allowing all to heat until the oysters are well curled
at the edges. Serve in border of rice, on toast, in patty
shells or in ramikins with croutons.

Can be made either of lobster, or crab meat, or oysters
only, or even with hard boiled eggs with mushrooms.

CRAB CROQUETTES.

This is an excellent dish. Crab meat can now be found
in the fish market at almost any season, or canned crabs may
be used. Put into a mixing bowl a quart of crab meat, add
a little salt, a tablespoonful of finely chopped parsley, three
tablespoon fuls of salad dressing, and with the hands mix
well and roll into balls, cakes or cork shapes; dip these into
slightly thinned salad dressing, roll in cracker crumbs, dip
again in the dressing, roll again in the crumbs and fry in a
liberal quantity of very hot lard.

CRAB MEAT CHOPS.

2 cup fuls crab meat, boiled 1 teaspoon chopped parsley,

and picked, ^ teaspoon chopped onion,

1 cup thick white sauce, Yi teaspoon salt,

Cayenne pepper.

56 SHELL FISH.

Make thick white sauce, mix with the rest of the in-
gredients.

Cook all together and cool. Make 8 separate heaps of
this and let stand an hour. Take each heap and form into a
chop shape, dip in beaten egg, dredge in cracker dust and fry
in hot, deep fat. Serve with hot Tartare sauce, or Hol-
landaise sauce.

DEVILED CRABS.

Put one-half pound of butter into a saucepan with one
tablespoonful of flour, and cook together, stirring it con-
tinually to prevent its burning ; add to it one large tumbler-
ful of rich cream, one boiled soft onion mashed to a paste
or pulp, a little grated nutmeg, and season with salt and
cayenne pepper. Then put in the crab meat, enough to
fill eight crab shells and raw egg or two, stir together
well and cook until it begins to thicken, which will only
take a few minutes ; then pour it all on a flat dish and allow
it to stand until cold. Now fill the back crab shells with
the mixture, egg them over with a brush and cover with
grated breadcrumbs or cracker dust. Place them in a bak-
ingpan, put a small lump of butter on top .of each, and
bake in a slow oven to a light brown color, or fry them in
plenty of hot lard.

CLAM FRITTERS.
Place some fresh clams into one pan, and the liquor from
them into another. Prepare a mixture of broken crackers
and flour in equal quantities, and dip the clams first into
their own liquor and then into this, repeating this opera-
tion three times; finally dipping them into milk, and then
again into the flour mixture. Have prepared some boil-
ing lard, drop in a few clams at a time, let them fry for
about five minutes, then remove them with a skimmer,
place them on a strainer, drain away the fat, and they are

SHELL FISH. 57

ready to be served. The pan containing the lard should
be so deep that the clams will be covered when put in.

SHRIMP A LA CREOLE IN CASSEROLE.

1 qt. shrimps (boiled), 1 onion,

Yz can mushrooms, 3 cloves,

Yz can French peas, 1 bay leaf,

y^ can tomatoes, 2 tablespoons catsup,

Salt and cayenne pepper.
Stew all the above ingredients together, but the shrimp,
one hour in a casserole, add the boiled shrimp, cut into dice.
Serve very hot.

FROG LEGS A LA NEWBURG.

2 tablespoons butter, Yz cup Madeira,

Salt and cayenne peppet.
Boil three minutes. Add one-half pint cream and three
yolks, slightly beaten. Cook two minutes, stirring constantly,
and pour over the frog legs.

Note — Frog legs are nice dipped in 0,%% and cracker crumbs
and fried a golden brown in hot fat.

Meats

PAN BROILED STEAK.

Pan broiling of a stake means to broil in a hot pan in
place of over the coals. It should not be confused with
frying, sauteing, or any such method. The hot pan should
be rubbed with a piece of fat just as the broiler is greased
to keep the steak from sticking, and the steak broiled in it
precisely as described for broiling over the coals. The pan
should be very hot at first, the steak seared on both sides,
then allowed to cook more slowly, but turned every ten
counts as carefully as if over the coals. In lifting to turn
it put the fork in the extreme end of the steak, if a fork
must be used. Any fat that runs out of the steak in cook-
ing should be poured off in order to prevent the fried look
or taste that will result if the meat is sauted in its own fat.

SPANISH STEAK.
Take three pounds of round steak, cut two and one-half
inches thick, season with one level tablespoonful of salt, a
saltspoonful of pepper and butter the size of an egg. Place
in the oven in a sheet iron baking pan with half a cup of
water, and cook thirty minutes, then cover with a layer of
sliced raw onions and cook three-quarters of an hour; add a
layer of sliced tomatoes, cook until tender, sprinkle with
grated cheese, and when brown serve with a gravy made
from the liquor in the pan.

DANISH BEEF.
Take one pound of chopped round steak. Make little
pates and fry to a nice brown in a chunk of butter. Then
salt and pepper — not until then. Removes pates from frying
pan — put three good sized onions sliced and add a cup and
one-half of water. Let simmer five minutes. Then thicken
with flour and pour over pates.

MEATS. 59

I FRIZZLED BEEF TETRAZZINL

Shave into thin slices the best smoked beef you can get.
Over these pour boiHng water. Leave the water on the beef
not longer than a second. Place it in a collander, thoroughly
draining off the water. Be careful to make this draining
process thorough, for it takes away the salt taste of the beef.
Then place the beef in a frying-pan in which has been melted
a tablespoonful of butter and a half cupful of cream into
which a heaping tablespoonful of flour has been stirred. Stir
these well with the meat. Pour in last a cupful of sweet
milk and season sharply with pepper. Just before milk comes
to a boil drop in two tablespoonsful of sharp grated cheese.
Take off as soon as milk boils.

BEEF'S TONGUE, A LA JARDINIERE.

Boil fresh beef's tongue one hour; skin and lay in your
roaster upon a layer of vegetables cut into dice — carrots, tur-
nips and celery, potatoes, peas, beans, and if you can get
them, button onions and small round tomatoes. Pour about
the tongue some of the water in which it was boiled ; cover
and cook slowly for two hours if the tongue be large.

Remove the tongue, keep it closely covered and hot while
you take out the vegetables with a skimmer. Thicken the
gravy with browned flour. Dish the tongue, arrange the veg-
etables in sorted heaps about it, and pour some of the gravy
over all, sending rest to table in sauceboat.

MOCK BIRDS OR BEEF ROLLS.

1 lb. round steak, or 1 teaspoon onion, chopped,

Veal steak, ^ inch thick, 1 tablespoon pickle, chopped, '

1 teaspoon salt, 2 tablespoon fat drippings,

l^ teaspoon prepared mustard, 1 pint boiling water,
1 tablespoon chopped fat 1 bay leaf,

bacon,

60 MEATS.

Cut 1 pound steak one-quarter of an inch thick in four
pieces. Flatten each piece, sprinkle with salt and pepper, and
spread with bacon, mustard, onion and a speck of paprika.
Roll each.

BEEF EN CASSEROLE.

2y2 lbs beef, chuck or round, 1 small onion, sliced,
2 tablespoons beef drippings. Salt and pepper to taste,
1 small carrot, cut in dice, 1 cup strained tomatoes,
1 tablespoon flour, 1 bay leaf.

Salt and pepper the meat and dust with the flour. Heat
the fat in a frying pan and brown the meat in it on all sides.
Place meat in casserole, add other ingredients, cover and let
simmer at a low temperature until tender, keeping the cas-
serole well covered so as not to allow the steam and juices
to escape. Serve hot with mashed or baked potatoes.

BEEFSTEAK WITH OYSTERS.

Broil a sirloin or tenderloin steak; season; take a quart
of oysters and drain off the liquor; put into stewpan with
half a cupful of butter — less butter if you have a little
cream to add. Salt and pepper to season it. When this
comes to a boil pour over the steak on the platter. Serve
very hot.

ROAST LAMB.

Salt and pepper and dredge with flour, place on rake of
dripping pan with 1 cup water in hot oven. When brown
baste every 15 minutes. It will take about 2 hours to roast
a medium sized roast.

Leg of lamb may be boned and stuffed with bread dressing.
Serve with mint sauce, or mint sherbet.

CROWN OF LAMB.

Select parts from two loins containing ribs, scrape flesh
from bone between ribs, as far as lean meat and trim off back-

MEA'lS. 61

bone. Shape each piece in a semicircle, having ribs outside
and sew pieces together to form a crown. Trim ends of
bones evenly and rather short and wrap each bone in a thin
strip of the fat scraps to prevent bone from burning. Roast
lj4 hours or until tender, covering bones with buttered paper.
Remove fat from bones before serving and fill center with
peas, puree of chestnut, or mashed potatoes.

MUTTON STEW WITH RICE.

After the mutton has been cut in pieces and cooked, add
four good tablespoonfuls of chopped onion, season with
salt and pepper ; let it cook at a slow fire ten or twelve min-
utes.

Then add a dozen small carrots, a bunch of parsley,
thyme, bay leaves and a mite of garlic. Moisten with a
quart of water, cover the saucepan and cook genrtly for an
hour.

MUTTON CURRY.

Fry one tablespoon chopped onion in one tablespoon but-
ter. Mix one tablespoon curry powder and one teaspoon
salt with one tablespoon flour. Stir this into the butter and
onion and add, gradually, one pint hot water or stock. Cut
two pounds cold lean mutton (roasted or boiled) in pieces
and add to the sauce. Simmer until tender and serve with
a border of boiled rice.

FRENCH MUTTON STEW.

Having cut the mutton in pieces cook it in a saucepan
at a sharp fire with clarified fat or lard. Season with salt
and pepper.

When the pieces of mutton are well browned, drain out
nearly all the fat. Add two large soupspoonfuls of flour.
Cook for several minutes and moisten with a full quart
of water. Add two skinned tomatoes, or two spoonfuls of
tomato puree, a bunch of parsley, thyme, a bay leaf, and a
tiny piece of garlic.

62 ' MEATS.

MUTTON STEW WITH WHITE BEANS.

The beans must be cooked separately and in advance.
Cut the mutton in pieces and cook till brown, as in the pre-
ceding method. Then add several large onions divided
into four, two carrots cut in pieces and two soup-spoon-
fuls of flour. Let this cook several minutes and moisten
with a quart of water.

Add salt and pepper as desired, two or three good ta-
blespoonfuls of tomato puree, a bunch of parsley, thyme, a
bay leaf, and a mite of garlic. Cover the saucepan and let
it cook gently for about an hour. Change the pieces of
mutton to another saucepan, skim the sauce in the first
saucepan, strain it over the mutton through a fine strainer.
Add the white beans, already cooked, and let it simmer
twenty-five or thirty minutes. Skim the ragout again be-
fore serving.

In hot countries mutton often holds the taste of the
wool. In such cases it is useful to boil it for a few min-
utes in salted water before cooking.

IRISH STEW.

Cut up two pounds of mutton, place the pieces in a
saucepan of convenient size. The best meat for this pur-
pose is from the breast, the neck or the shoulder. Cut in
pieces of three to four ounces.

Add a large glass of water, then put the saucepan on
the fire, cover it and let the water evaporate completely.
Add another glass of water, allow it to evaporate and then
salt and pepper to taste. Next add four large onions di-
vided into quarters, a bunch of parsley, thyme and bay.

Moisten with just sufficient water to cover the meat
completely. Cover the saucepan and let it boil for twen-
ty-five to thirty minutes. Then add to the mutton tv/o
pounds of potatoes skinned and divided in four. Cover

MEATS. 63

them with hot water. Season them again if you like it
highly seasoned. Cover the saucepan and finish cooking.
Remove the bunch of herbs before serving.

This dish is also excellent, if sliced carrots and tur-
nips are added. In this case you must also slice up the po-
tatoes. Be careful to put the carrots and turnips to cook
fifteen minutes before the potatoes. Potatoes cooked to
pieces spoil the stew.

In this method no flour thickening should be used.

SAUERBRATEN.

For six people. Take 4 pounds of rump, chuck or sir-
loin, pound it, put into 2 quarts vinegar with 1 onion cut
into slices, 10 pepper-corns, 3 bay leaves, 3 cloves and salt.
Leave there for 4 days. Turn over once in a while. After
this time, take out and lard with bacon cut into pieces 1-3
inch thick and 2J^ inches long. Pierce meat with a pointed
knife and insert the bacon. Heat the lard and fry meat
light brown, both sides, and place on a platter. Brown
the flour in the lard and pour on the vinegar with spices,
water and salt. Put in piece of honeycake (PfefTer
Kuchen) if on hand, and J^ tablespoonful sugar, boil all
and put the roasted meat into this gravy. The meatroast
must be covered and baked in over 2J/2 to 3 hours while
turning it, basting with gravy. One-half hour before done,
pour in J^^ glass red wine. When the roast is tender, finish
the gravy. Put the roast on platter, take all grease off the
gravy and strain. If too thick, add water; if not sour
enough, add vinegar.

BRISKET OF CORNED BEEF WITH VEGETABLES.

A piece of fancy brisket of corned or saltpetered beef,
say five or six pounds, should be cooked in plenty of water
until tender, with two carrots, two onions, one-half a head
of cabbage, two turnips and two stalks of celery. Dish up

64 MEATS.

the beef on a platter, cut the vegetables coarsely, and put
around the beef. Serve horseradish with it.

BEEF HASH, ENGLISH STYLE.

Cut in small dice one pound of roast beef, free from
gristle, but mixed with a small quantity of the fat part. Fry
one finely chopped onion in butter to a slight brown color,
then add a heaping tablespoon of flour and fry together
for two minutes. Then add a cup of light gravy or rich
soup stock, and stir well to obtain a sauce; add the beef
and a tablespoon of ketchup and a dash of Worcestershire
sauce. Put this hash in a deep metal or fireproof china
dish, cover it with mashed potatoes, to which the yolk of
two eggs have been added, sprinkle with bread crumbs and
melted butter, and bake for ten minutes in the oven so that
the potatoes will be well browned.

MUTTON HASH.

Cut the meat into small cubes. Also cut into pieces of
the same shape the same weight of potatoes as of meat.
Season the potatoes and toss them in butter. This done,
put half their quantity into a saucepan with the meat, and
cover the whole with a few tablespoonfuls of tomato sauce
and some reduced meat gravy; heat without allowing to
boil. Distribute the remainder of the potatoes, which should
be crisply fried, over the hash, and sprinkle with a pinch of
freshly chopped parsley. In hash the meat must never be
allowed to boil or it will become hard.

ROAST VEAL BREAST, STUFFED.

Select a piece of veal breast and have the butcher make an
opening on the underside and stuff with bread dressing or
potato stuffing. Sew up ends, dredge with salt, pepper, ginger
and flour; place in hot oven, in roasting pan, with two table-
spoons beef or poultry fat, an onion cut fine and a little boil-
ing water. Turn and baste roast often until brown and ten-

MEATS. 65

der. A little allspice and bay leaf may be added for season-
ing. Lamb breast may be prepared the same way.

TERRAPIN VEAL.

Two pounds of veal cut into small pieces, two tablespoons
of melted butter and half a, tablespoon of grated onion. Cook
slowly five minutes, then add the meat and cook until it
browns, stirring often. Thicken with one heaping tablespoon
of flour and add slowly a cup of hot stock, one tablespoon
of mushroom catchup, a heaping teaspoon of salt, a saltspoon
of pepper; simmer two hours. Then add one cup of cream,
three hard-boiled eggs chopped fine and a teaspoon of lemon
juice. Serve hot.

PAPRIKA SCHNITZEL WITH NOODLES.

For six people. Use 6 veal steaks, season with salt and
pepper, roll in flour and then fry in butter for 5 minutes.
Cut up one small onion, a small piece of garlic and smother
for a few minutes. Add a tablespoonful each of paprica
and flour. Mix well with 1^^ cups of sour cream, 3^ cup
bouillon, then stir and boil for 10 minutes. Strain the
sauce over the veal steaks and allow them to simmer for
10 minutes. Serve on a hot platter and garnish with
noodles.

VEAL CHEESE.

Prepare equal quantities of boiled sliced veal and smoked
tongue. Pound the slices separately in a mortar, moistening
with butter as you proceed, then pack it in a jar or pail,
mixing it in alternating layers, first the tongue and then the
veal, so that when it is cut it will look variegated. Press
it down hard and pour melted butter over the top. Keep it
well covered and in a dry place. Nice for sandwiches or
sliced cold for lunch.

66 MEATS.

BAKED HAM WITH MUSHROOMS.
Take a choice cut of ham weighing about two and one-
half pounds and parboil for one-half hour in cold water into
which has been added one tablespoonful sugar and three
whole cloves. Take from water and dot with bits of butter
and put in hot oven to brown for about a half an hour. Rub
one tablespoonful of flour into two tablespoon fuls of melted
butter, gradually add one cupful of warm milk and all the
ham gravy in baking pan. Let come to a boil, then add one
can drained mushrooms, season with salt and pepper, and
boil for ten minutes. Arrange on platter and garnish with
curled celery. Pour over mushroom sauce.

HAM IN BURGUNDY.

For 12 persons. Time of preparation : Five hours.
1 smoked ham weighing 9 lbs. 1 tablespoonful currant jelly,
1 lb. small onions, 2 teaspoon fuls beef extract,

1 oz. sugar, • 1^ pint brown sauce,

1 tablespoonful Madeira, 3 oz. butter,

lj4 pint Burgundy, A drop or two of lemon juice.

A pinch of pepper.

Bone the ham and string it together. Boil slowly for from
4 to 5 hours.

Meanwhile scald the onions six times. Brown the butter
and sugar, add half a pint of the water in which the ham has
been boiled, a drop or two of lemon juice and a teaspoon ful
of meat extract, and stew the onions in it till brown, the
sauce being just sufficient to cover them.

When the ham is done, remove the thick skin and lay the
ham in a baking-pan. Pour over it some of the brown sauce
(in making of which, water in which the ham has been boiled
and the meat extract are employed) and some of the wine
and place in a very hot oven. Add the remaining sauce and
wine gradually and baste the ham with it frequently so that
it receives a brown glazing. Finally, stir the red currant

MEATS. 67

jelly into the sauce in which the onions were stewed, flavor
with cayenne and add to the Burgundy sauce.

Place the ham on a dish, cut into slices and arrange round
it different vegetables and chesnuts, macaroni, Sauerkohl and
the little stewed onions.

HAM A LA TOURAINE.

Parboil the slice of ham, pour off the water, take a chunk
of butter in frying pan, sprinkle a little sugar over ham and
cut up one onion and fry with ham until onion is golden
brown. Take out the ham and add one cup of cream to onion
and let simmer and pour over the ham.

SPANISH HAM.

After boiling the whole ham, place it in the oven and cover
with a soft dough or dredge freely with flour; then stick
cloves at intervals over the ham, and pour into the roasting
pan about two quarts of sweet milk, or less, if the ham is
not a large one. Add quarter of a cup of brown sugar, sea-
son with salt and pepper and baste the ham frequently with
this liquid while it is cooking. It will be found to be de-
licious in flavor and the remaining gravy is good to use with
it. A great improvement over the plain boiled ham.

HAM, SOUTHERN STYLE.

Boil ham until tender, using two waters, skin and place
in baking pan. Then stick in th'C fat two dozen whole
cloves and sprinkle with brown sugar. Bake an hour.

HAM CASSEROLE.

Cut slice of ham one inch or one and a half inches thick;
soak in milk for one hour, put in casserole, and pour milk
over; bake slowly in oven, covered, for one hour, trimming
off fat; twenty minutes before done put two teaspoonfuls
of jelly over ham; add more milk to make gravy, leaving
cover off, and let brown slowly; thicken with flour, .g^arn-
ish with candied sweet potatoes.

68 MEATS

HAM FRITTERS.

Heat to boiling point one cupful of stock. Thicken with
a tablespoonful each of flour and butter cooked together, and
add to it one cupful of cold cooked chopped ham, one egg
well beaten, and dry mustard and Worcestershire sauce to
season. Heat thoroughly, take from fire and cool. Make
a fritter batter of one cupful of sifted flour, two teaspoon-
fuls of melted butter, a scant cupful of hot water, then
beaten white of an egg, and a pinch of salt. Shape the ham
mixture into small balls, dip in fritter batter and fry in deep
fat.

SWEETBREADS WITH MUSHROOMS AND MAR-

ROW.

Trim one pound of heart sweetbreads and boil them in
salted water with a few sprigs of parsley, a small carrot and
a little onion. Clean fresh mushrooms and remove the
stems; then chop the stems with a little fresh parsley and
onion and fry them in butter; when nicely cooked, add a
few drops of Tobasco Sauce, about a cup of chicken broth
and enough flour to make the sauce creamy. Have a mar-
row-bone parboiled so that the marrow can be removed
with ease. Now split the sweetbreads through the center,
lay the pieces on the broiler and let them cook until they
are a light brown. Boil the mushrooms separately. Lay
the sweetbreads on a hot platter, place a mushroom on the
top of each piece, then a slice of marrow; pour the sauce
over all and serve very hot.

SWEETBREAD TIMBALES.

1}^ lbs. sweetbreads, ^ teaspoon grated onion,

1 teaspoon salt, 1 pinch white pepper,

}i loaf stale wheat bread, 3 eggs,
6 mushrooms, 6 truffles.

Parboil sweetbreads, and chop, add grated onion, salt and
pepper. Soak bread in cold water, squeeze dry and mash

MEATS. 69

through colander. Mix sweetbreads, bread, beaten yolks of
eggs, mushrooms, then the stiffly beaten whites of eggs. But-
ter small timbale forms, put in a few pieces of truffles, cover
with the sweetbread mixture, place forms in pan of boiling
water. Cover with another pan and bake from one-half to
three-quarter hours. Serve with cream sauce. Truffles and
mushrooms may be omitted.

SWEETBREAD CROQUETTES.

V/i lb. lean beef, mutton or 1 dessertspoonful chopped

veal. onion.

3 oz. fat, A little grated nutmeg,

Salt and pepper to taste.
Pass the meat twice through the mincing machine and
thoroughly mix in the other ingredients. Divide into portions
and press into the shape of cutlets. Insert a little piece of
macaroni at the thin end of each to look like a bone. Brush
over with tgg and. sprinkle with breadcrumbs. Fry in hot
fat till a nice brown. Place in a circle on a hot dish, with a
garnish of vegetables in the center.

PRUSSIAN CUTLETS.

^ lb. sweetbread, 6 oz. calves' tongue or cold

1 leaf of gelatine, roast veal.

1 oz. butter, 1 gill broth,

1 oz. flour, 2 teaspoonfuls lemon juice,
8 bottled mushrooms, 2 yolks of eggs,

2 teaspoonfuls Madeira, Salt.

Boil the sweetbreads and tongue and cut into small dice
with the mushrooms. Make a white sauce of the broth, but-
ter and flour, boil it down to half its original quantity and
flavor with lemon juice and salt. Dissolve the gelatine and
add to the sauce, with the Madeira and yolks of eggs. Then
add the other ingredients and mix to a paste. Spread over a
dish on which breadcrumbs have been scattered and put a

70 MEATS.

layer of breadcrumbs on the top. Stand in a cool place for an
hour.

Make up into twelve croquettes, roll in flour, egg and
breadcrumbs, and fry in butter or dripping. Wash some par-
sley, dry it with a cloth, fry for half a minute and garnish
with it.

Serve the croquettes in a serviette.

HUNGARIAN GULASH.

1 lb. lean beef, 1 large onion, diced,

1 lb. lean veal, 1 teaspoon paprika,

1 tablespoon fat, 1 cup strained toamtoes.

Veal and beef mixed. Cut into one-inch squares and
brown in hot fat with the onion, salt and paprika. When the
meat is brown, add the tomatoes, and one-half hour before
serving, add some small potatoes. Let cook slowly closely
covered.

SAVORY PIE.

Chop together a pound of cold fried steak. Some cooked
potatoes, a cold boiled onion and moisten with some left-
over brown gravy. Put in a deep baking dish, covering the
top and sides with a pie crust made of one breakfast cup
of flour and a quarter of a cup of butter, wet to a soft
dough with cold water. Bake and serve hot.

SHEPHERD'S PIE.

Cut up enough cold roast beef to make a quart of small,
thin slices. Season the meat with salt and pepper, and af-
ter putting it into a deep earthen dish pour over it a sauce
made as follows: Put two tablespoonfuls of butter into
a frying pan, and when it has become hot add two scant
tablespoonfuls of flour. Stir until this is dark brown, and
then add a pint of water. Season with salt and pepper and
boil for three minutes. Pare, boil and mash eight good-

MEATS. n

sized potatoes; then add to them a cupful of boiling milk,
a tablespoonful of butter, and salt and pepper to suit the
taste. Spread this preparation over the meat and sauce,
beginning- at the side of the dish and working toward the
centre. Bake for thirty minutes. Other meats beside
roast beef may be used in a shepherd's pie if desired.

CASSEROLE OF RICE AND MEAT.

{1 cup rice,
1 teaspoon salt,
3 cups boiling water,
2 cups cold cooked meat, 2 tablespoons cracker

^4 teaspoon salt, crumbs,

54 teaspoon celery salt, 1 cup hot water or stock,

}i teaspoon pepper. }i teaspoon poultry season-

1 teaspoon chopped onions, ing.

Steam the rice twenty minutes. Chop the meat very fine,
add all seasonings, then the beaten egg, cracker crumbs,
and stock, or hot water enough to pack it easily. Line the
bottom and sides of a greased mould or small bread tin one-
half inch thick with the cooked rice, pack in the meat, cover
closely with rice, then cover with greased paper and steam
forty-five minutes. Loosen around the edge of mould, turn
out upon a hot platter and pour Tomato Sauce around it.
Garnish top with parsley.

KONIGSBERGER KLOPS.

For Six Persons. Time of preparation, 1^ hour.
}i lb. pork. 1 ounce bread crumbs,

14 lb. veal, 3 eggs,

54 lb. beef, 1 quart brown sauce,

y2 teaspoonful chopped 1 teaspoonful capers,

onions, slightly fried in Lemon juice,
butter, Salt and pepper,

yj ounce butter, 1 tablespoon chopped parsley.

72 MEATS.

Mix the bread crumbs with one egg and the butter, and
stir in a saucepan till the mixture is reduced to the consist-
ency of dough. Put this into a basin, and stir till cool, add-
ing then the salt, pepper, the remaining eggs and, lastly, the
meat which has been passed twice through the mincing ma-
chine. Form into twelve long-shaped rissoles, fry them
slightly in two ounces of butter, and then place them to stew
gently for twelve minutes in a quart of strong, boiling brown
sauce.

Flavor the sauce with a teaspoonful of capers, half a
teaspoonful chopped onions, slightly fried in butter, and last-
ly, three Sardellen, finely chopped, and a tablespoonful of
chopped parsley.

The butter in which the Klops have been fried can be
rinsed out of the pan with some of the brown sauce, and
added to the finished sauce.

The sauce may be varied by the addition of tomato puree,
red wine, or Madeira, and is greatly improved by the addition
of a gill of sour cream and some dried Steinpilze, which may
be obtained at most of the German Delikatessen stores.

DRESSED MEAT.

A cheap, nourishing, delicious, and easily digested meat
for luncheon or tea is made by boiling a "shank-bone" of
veal, one of beef, and one of mutton together until the meat
will fall from the bone. Carefully remove all bone and
gristlCj chop fine, or put through meat cutter. Season to
taste; sage and savory may be added if desired. Place half
the mixture in a bread tin, have ready five or six hard
boiled eggs, cut each end from them so they can be placed
close, end for end, in a row on the meat in the center of tin.
Then add the balance of the meat, press closely, and set
away until firm. Slice in a half of egg in the center, garn-
ish with parsley. This never fails to be an attractive dish and

MEATS. 73

once made well is in constant demand. The stock can be
used for soup.

COLD MEAT WITH TOMATO JELLY.

Place a finely chopped onion in an earthen saucepan. Cook
in butter until the onion browns. Then pour in a small can
of tomatoes or four large fresh tomatoes. Break a stalk of
celery into very small pieces and add to the tomatoes. Add
also a tablespoon ful of wine vinegar, half a teaspoon ful of
salt and a dash of paprika. Meanwhile half a teacup ful of
gelatine should have been dissolved in twice the quantity of
cold water. Pour this into the pan and stir well. When
all have been thoroughly mixed and softened into a blended
mass, pour into a mold that has an open center. When cold
pour from the mold and fill the center with chopped cold
meat. Veal, lamb and chicken are delicious thus served.

BRAISED CALF'S LIVER.

2y2 lbs. calf liver, whole, 1 bay leaf,

Yz lb. of bacon for larding, 6 peppercorns,
^ cup each of carrots, on- 3 cloves,

ions and celery, sliced, 2 cups soup stock or water,
2 tablespoons goose fat or Salt and pepper,
butter.
The liver is skinned, larded; seasoned with salt, pepper
and if desired a little mace, fried in the hot fat; flour, vege-
tables and spices are added and then the two cups of soup
stock or water. Cover closely and bake two hours, uncover-
ing the last twenty minutes. When ready to serve, strain the
liquor, season with lemon juice, and parsley, chopped fine and
pour over the liver. Serve on hot platter, or thicken the
liquid with two tablespoons flour made smooth with a litl^le
cold water, cook five minutes and pour around liver.

74 MEATS.

LIVER BALLS.

The liver for the dish should be boiled the day before
the balls are to be made. Soak four ounces of crackers in
water, then drain them as dry as possible and place them in
a frying pan with some fat, a little grated onion, salt and
pepper; stir them over the fire until quite dry, then place
them in a bowl to cool. Grate one-half of a cold boiled
calf's liver, add it and three eggs to the crackers, also
salt, pepper and enough fat to prevent the balls from being
dry. Form this mixture into balls and fry brown in hot
drippings, drain on a hot sieve for a few minutes before
serving.

ESCALLOPED TRIPE.

The tripe is cut in half -inch strips, a layer of these strips
is laid in the bottom of an oiled baking dish and sprinkled with
salt and pepper, then a layer of grated Parmesan cheese is
added and this is covered in turn with tomato sauce. Layer
after layer like this is laid until the dish is filled, then on top
a thick covering of well buttered bread crumbs, and it is
baked brown.

RABBIT A LA MARYLAND.

Clean and cut up two rabbits; sprinkle with salt, pepper,
and dredge with flour; dip in egg and crumbs; arrange them
in a well greased dripping pan and bake thirty-five minutes
in a hot oven, basting after the first five minutes of cooking
with one-third cup butter melted in one cup boiling water
or white stock. Serve with a cream sauce and garnish with
crisp bacon. If the rabbits are old, more time may be re-
quired for cooking them. They should be very tender.

SURPRISE BALLS.

Mashed potatoes Lean meat cooked (chopped),

Butter or fat.

MEATS. V5

Roll the potatoes into balls, press a hollow in the top
with a teaspoon. Season meat and fill into the hollow
ball. Place in greased pan, with a little fat on the top of
each ball, brown in the oven and serve hot.

"LIVER A LA HEN PHEASANT/'

Is a very rich and unusual dish. To prepare it, a calf's
liver is required. This is generously larded and stabbed with
half a dozen cloves. It is then smeared thickly in olive oil
and then dusted over with browned flour and salt. It is
placed in a baking dish with some olive oil, the juice of half
a lemon, one finely minced onion, salt, pepper and half a cup
of water. It is baked two hours and basted frequently. If
the water and oil evaporate from the baking dish before the
liver is done, add more water and oil.

This is served hot, with a sauce made of sweet peppers,
chopped, and the gravy of the liver, thickened with browned
rice flour.

CALFS BRAIN WITH BROWNED ' BUTTER.

Remove the fine skin from the calf's brain and rinse the
latter in water. Boil the brain in water, adding salt, the
juice of a lemon, a few slices of carrots and one-half a bay
leaf. Boil for ten minutes. Take out carefully with a
skimmer, split in two and put it on a dish. Heat two ounces
of butter until it turns dark brown, then add a dash of
tarragon vinegar and pour over the brain. Sprinkle chopped
parsley over it.

THURINGER BRATWURST WITH RED CABBAGE.

For six people. Cut up two small heads of red cabbage.
Then chop up one onion. Smother in goose grease or lard.
Add 2 cups of water and mix all. Add 1 small sour apple, a
small piece of stick cinnamon, 1 tablespoonful of sugar.

76 MEATS.

salt, a pinch of white pepper, half a cup of vinegar and
smother till done. Fry the sausage and serve with the
cabbage.

SPANFERKEL.

For six people. One well washed and dressed suckling

pig is left in water for a few hours. The eyes are taken out

and it is salted inside and outside. The hind and forelegs

are bent under the pig and in this way it is placed into a

pan with a tray on which it rests. Pour in some water and

let it roast for 10 minutes. One-half pound of butter is

melted and the pig is brushed with it every 5 to 10 minutes.

Gradually pour in more water and cook 1^ hours. Prick

the skin several times so it will not blister. The butter

will make the pig crisp. The dripping will be served as

gravy. You can also serve a truffle, caper, or tomato gravy.

POTTED SHOULDER OF LAMB WITH STRING

BEANS.

For six people. Prepare 2 shoulders of lamb. Take out

the bones, dress to a roll and season. Roast the meat with

1 carrot, 2 onions, half a bay leaf, a few whole peppers and
a small piece of garlic. Roast to a golden color. Then
put in the meat and the other ingredients in a pot. Dilute
with bouillon and smother till done. Add a little water to

2 tablespoonfuls of flour for thickening the sauce, which is
served on the side. Arrange the meat on a large platter
and garnish with string beans.

• LIVER DUMPLINGS.

No. 1 — 3^ teaspoon grated onion,

Yi. lb. calf's liver, i/4 teaspoon poultry season-
1 cup cracker or bread ing,

crumbs, ^ teaspoon nutmeg, grated,

1 cup milk or water, % teaspoon pepper,

1 ^ggy Some grated lemon rind.
1 teaspoon salt.

MEAtS. 77

Skin the liver and remove every particle of tough fibre.
Chop fine in meat chopper. Cook bread and water to a
paste. Remove from stove, add egg, liver and seasonings
and shape into balls size of a nutmeg and drop into boiling
soup ten minutes before serving time. Chicken liver maybe
used in place of calf's liver. The heart and tender parts of
gizzard may also be used.

No. 2 — t teaspoon parsley, chopped, .

1 lb. calf's liver, 1 teaspoon salt,

1 qt. wheat bread, diced, }i teaspoon pepper,
soaked and pressed dry, }i teaspoon nutmeg,

2 tablespoons flour, 2 tablespoons butter or fat,
6 eggs, 1 onion, cut fine.

Skin and grind or chop the liver very fine. Heat the fat
in a spider, add the onion, brown a little, then add the liver
and the rest of the ingredients; mix well and form into balls
size of a walnut and drop into salted, boihng water (1 tea-
spoon salt to 1 quart of water), and let simmer ten minutes.
Drain in colander and serve hot, in a well flavored meat
gravy, or simply reheat them in fat.

CHICKEN LIVERS A LA CHANTECLER.

Is a delicious concoction of big Italian chestnuts and
chicken livers, done up temptingly with olive oil and season-
ing.

To make it, the big chestnuts are shelled and boiled ten-
der, but not to the degree of crumbling. The chicken livers
are drained and fried brown in olive oil and then placed in a
casserole, with just sufficient chicken stock to keep them from
burning, with the chestnuts dipped in olive oil and placed
over the chicken livers, with dabs of butter here and there.
The casserole is cooked from fifteen to twenty minutes, and
then served very hot, with fried apples in oil.

78 MEATS.

KIDNEY TOAST.
Soak in cold water, pare, remove fat from centers, and
chop four lambs' kidneys. Cook three tablespoons butter
with one-half tablespoon finely chopped onion and one tea-
spoon finely chopped parsley, five minutes. Add kidneys,
and season with salt, pepper, one-half tablespoon Worcester-
shire sauce, and one teaspoon lemon juice. Dredge with one
tablespoon flour, stir until well mixed, and add gradually one-
half cup stock. When thoroughly heated add four table-
spoons grated cheese, and as soon as cheese has melted serve
on pieces of toast.

STEWED RABBIT, LARDED.

One rabbit, a few strips of bacon, rather more than one
pint of good broth or stock, a bunch of savory herbs, salt
and pepper to taste, thickening of butter and flour, one glass
of sherry. Wash the rabbit well, cut it into quarters, lard
them with slips of bacon, and fry them ; then put them into a
stewpan with the broth, herbs, and a seasoning of pepper
and salt; simmer gently until the rabbit is tender, then strain
the gravy, thicken it with butter and flour, add the sherry.
give one boil, pour it over the rabbit, and serve. Garnish
with one lemon.

ROYAL BREAKFAST DISH.

Fry bacon nice and crisp. Peel and quarter tart apples,
leaving on at least one-half the peeling. Drop them into
the hot fat and cover closly till they begin to soften, care-
fully turning them once with a pancake turner. Then
sprinkle sugar over all and turn again, leaving cover off to
let them brown nicely. Serve on hot platter with the strips
of bacon laid across and you have a dish fit for a king.

MEATS. -ra

FRIED GOOSE LIVER.

For one person. Carefully remove gall from 1 goose
liver. Put liver into ^ pint milk diluted with water, where
it must remain for 2 hours. Dry well, salt and pepper, dip
in 1 egg, beaten, then in % tablespoonful flour mixed with
broth. Heat butter and fry liver light brown for 5 minutes,
turning it several times. Serve on hot platter with
asparagus tips.

RAW BEEFSTEAK A LA TART ARE.

For six people. Two pounds of beef, which must be
very fresh and free from sinews, are chopped or ground
twice in the grinder. The beef is mixed with salt and pep-
per, is formed into 6 equal 1^ inch thick steaks. Make a
depression in the middle of each and put into this carefully
one raw yolk of egg. Garnish each steak with a small heap
of onions, chopped small pieces of pickles, rolled up sar-
delles, which were watered before and freed of their bones.
Capers and mustard mixed with oil and vinegar may be
served with it. The steaks must be served fresh.

Poultry

CHICKEN SAUTE.

Remove pin feathers, clean, singe, and disjoint two young
chickens; dip them quickly into cold milk; drain, sprinkle
with salt, pepper, and dredge thickly with flour, having as
much flour cling to the chicken as possible ; cut one pound
fat salt pork into one-fourth inch cubes; fry out in frying
pan; remove scraps; cook chicken slowly in fat until well
browned and tender. Serve with a cream sauce and corn
fritters.

CHICKEN A LA KING.

Yi boiled chicken ( 1 pint in J/^ cup Sherry wine,

thick pieces), Yolks of 2 eggs,

2 tablespoons butter, 1 teaspoon salt,

2 fresh mushrooms, 1 green pepper and 1 red pep-
1 cup cream, per, cut in long, thin strips.

Melt butter, add mushrooms, cook five minutes. Add
chicken, heat through, add salt, wine and the strips of pepper.
(The chicken should be removed from bone in long thick
pieces.) Beat the yolks imtil light, add the cream, cook over
boiling water or in chafing dish, stirring constantly until thick-
ened, about one and a half minutes; then pour over the hot
chicken mixture and serve at once on toast.

CHICKEN SPANISH STEW.

Take half pound of salt pork and cut in one inch pieces
and fry in bottom of kettle. Then add one chicken cut up
for stewing, nearly cover with water ; salt a large red pep-
per cut in pieces, let simmer until nearly done; then add
three cloves of garlic, one can tomatoes, one can mush-
rooms, one can peas. Boil up once, then thicken with two

POULTRY. 81

tablespoonfuls of flour that has been dissolved in a little
cold water. When ready to serve have one green pepper
shredded to sprinkle over the top.

CHICKEN OR SWEETBREADS WITH MUSH- '
ROOMS.

(In Ramikins.)
J^ cup mushrooms, J^ cup milk, cream or

2 cups chicken or Mushroom liquid,

Sweetbreads, diced, Yz cup chicken or

2 tablespoons butter, * Sweetbread liquid,

2 tablespoons flour, Salt, pepper and ginger,

2 tablespoons chopped al- 1 teaspoon chopped parsley,

monds,

Blanch the almonds, drain the mushrooms. Take equal
parts of cold^ boiled chicken or sweetbreads, diced, and mush-
rooms. Heat butter, add flour and gradually one cup of hot
liquid, milk or cream with mushrooms and chicken or sweet-
bread liquid. Boil until smooth, add seasoning rtid almonds
and parsley.

Place in Ramikins or in large pudding dish with buttered
crumbs on top and brown in the oven.

If ramikins are used, set them in a dish of hot water to pre-
vent cracking.

VICTORIA CHICKEN.

Cream two tablespoonfuls of butter and add the yolk of
three hard boiled eggs rubbed to a paste. Soak one-fourth
of a cupful of cracker crumbs in one- fourth of a cupful of
cold milk fifteen minutes, then add to the t.g'g mixture.
Pour on gradually one cupful of hot chicken stock, and
when the boiling point is reached add one cupful of cooked
chicken or fowl cut in small pieces. Season with salt, pep-
per, and celery salt, and serve on finger shaped pieces of
buttered toast.

82 POULTRY.

CHICKEN CREAM.
1 tablespoon granulated 1 cup heavy cream,

gelatine, 1 cup cold cooked chicken,

% cup cold chicken stock, cut in dice,

J4 cup hot chicken stock. Salt and pepper.

highly seasoned,
Soak the gelatine in cold soup stock, dissolve in hot stock,
and strain. When mixture begins to thicken, beat, using an
egg beater, until frothy; then add cream beaten until stiff,
and chicken dice. Season with salt and pepper. Turn into
one-quarter pound baking powder tins, first dipped in cold
water, and chill, or in any desired mould or moulds.

CHICKEN a la SAVOY.

This is a particularly nice way of cooking chicken, and
one that is seldom met with. If you have no white stock, use
instead half milk and half water, but in that case boil it first
with a small piece of carrot, turnip, and onion, as this im-
proves the flavor.

Required: One cold boiled fowl, half a pint of white
stock, half a pint of milk, two ounces of butter, one ounce of
flour, three teaspoonfuls of chopped parsley, one teaspoonful
of lemon juice, one lettuce, salt and pepper, two hard boiled
eggs.

Melt the butter in a small saucepan, stir in the flour, then
add the milk and stock gradually, and stir the sauce until it
boils; add a teaspoonful of lemon juice, salt and pepper to
taste, and the parsley.

Cut the fowl into neat small joints, and take oflF the skin.
Arrange the pieces in an entree dish, piling them up rather
high. See that the sauce is just thick enough to smoothly
coat the back of a wooden spoon, then pour it over the joints
of fowl.

Wash the lettuce, and dry it gently by, shaking in a cloth,

POULTRY. 83

then arrange in a border round the dish. Cut the hard boiled
eggs in slices, and put a ring of these inside the border of
lettuce.

CHICKEN WITH MADEIRA SAUCE.

3^2 lbs. chicken, ^ cup butter,

1 cup water, 1 small onion,

1 teaspoon paprika, 1 teaspoon salt,

l^ lb. mushrooms, i^ cup Madeira wine.

Cut the chicken at joints, brown in the butter, add water,
the onion, salt, pepper, mushrooms, and a few minutes be-
fore serving the wine. Cook two and one-half hours, on
until tender.

CHICKEN IN RICE CUPS.

This is a delicious luncheon dish and also is an economical
way of using small quantities of leftovers. To prepare it line
small buttered cups with soft-boiled rice half an inch in thick-
ness. Fill the center with cooked chicken finely minced, deli-
cately seasoned and slightly made moist with cream sauce or
chicken broth. Onion juice and minced celery may be added
if desired. Cover the top with a layer of the rice and bake
in a moderate oven for 15 minutes. Then invert the cups
carefully on a heated platter and serve at once with any pre-
ferred sauce.

BREAST OF CHICKEN A LA SAM WARD.

Remove the breast of a tender three-pound chicken.
Remove the skin. Season the breast with salt and pepper,
dip in cream and flour, and then fry slowly for about
twelve minutes in a small quantity of clarified butter. Cut
six fresh mushrooms in thick slices, boil in one-half a cup
of cream for ten minutes or more, then mix a heaping tea-
spoonful of flour with some butter and stir into the cream
to thicken it; let it boil another five minutes, and then

84 POULTRY.

season with salt, pepper, and cayenne. Then add a small
piece of butter and one tablespoon of sherry wine. Put this
sauce in the bottom of the dish and the fried breast on top ;
surround with fancy pieces of toast.

CHICKEN A LA WALDORF.

Cut white meat of boiled chicken into dice. Two truffles
cut into dice, put into a sauce pan with one pint cream, salt,
pepper, and cook twelve minutes. Pour gradually on two
beaten yolks diluted in two large spoons of Maderia wine.
Cook until it thickens, stirring constantly, and serve at once.

MINCED CHICKEN WITH GREEN PEPPERS.

Boil two green peppers ten minutes. Remove the seeds
and cut the peppers in thin strips, using a pair of scissors.
Mix with two cupfuls of cold fowl or chicken chopped
(but not finely chopped). Melt three and one-half table-
spoonfuls of butter, add three tablespoon fuls of flour, and
stir until well blended; then pour on gradually, while stir-
ring constantly, one and one-third cupfuls of chicken stock.
Bring to the boiling point, season with salt and pepper, and
add peppers and chicken. Serve as soon as thoroughly
heated.

CANTERBURY CHICKEN.

Cook three and one-half tablespoons ful of butter with
one teaspoonful of finely chopped onion until yellow, stir-
ring almost constantly to prevent burning. Add one table-
spoonful of corn starch and stir until well blended; then
pour on gradually, while stirring constantly, one and one-
half cupfuls of chicken stock (the liquor in which a fowl
has been cooked). Bring to the boiling point and add one-
half teaspoonful of lemon juice, three-fourths of a teaspoon-
ful of salt, one-eighth of a teaspoonful of paprika, one-half
cupful of celery cut in small pieces, and one and one-half

POULTRY.

cupfuls of chopped chicken. Serve hot and garnish with
toast points and parsley.

CHICKEN CROQUETTES.

3^ cups chopped chicken, 1 tablespoon parsley,
Onion juice, 2 tablespoons lemon juice.

Make one pint of very thicK' white sauce. Chop the chicken
very fine, and add sauce to make it as soft as can be han-
dled. Cook as in making rice croquettes, and shape and cook
in the same way. Sometimes a beaten egg is added to the
sauce before mixing it with the meat.

CHICKEN SOUFFLE.

Chicken Souffle with Mushroom Sauce. — Fine for a com-
pany luncheon or for a Sunday night company supper.
Make a sauce with two cups of scalded milk, two table-
spoons of butter rubbed smooth in two tablespoons of flour,
one level teaspoon of salt, and one-fourth level teaspoon of
pepper. Add one-half cup of stale breadcrumbs and cook
ten minutes. Remove from the range, stir in two cups of
cooked chicken chopped fine, one tablespoon minced parsley,
the yolks of three eggs beaten light, and last fold in the
whites of three eggs beaten until stiff and dry. Put in well
buttered mufiin tins, filling about two-thirds full. Set the
tins in a dripping pan, into which has been poured a little
boiling water, and bake in a slow oven thirty-five minutes.
Turn out on to the hot plates and serve with mushroom
sauce. To make sauce melt butter, one-fourth cup, add
one-fourth cup of flour, one and a half cups of chicken
stock, one-half cup of cream, salt and pepper to taste. Cook
five minutes, then add three-fourths cup of cooked and
chopped mushrooms. When the mushrooms are hot the
sauce is ready to serve.

86 POULTRY.

BIRDS EN CASSEROLE.

6 squabs, 1 onion,

I sprig parsley, 4 cloves,

1 bay leaf, 12 mushrooms,

Yt. carrot, 5^ wineglass sherry,

1 pt. soup stock, or water, 1 tablespoon catsup.

Place in the casserole, parsley, bay leaf, onion; then the
squabs or chicken; add soup, salt, pepper or paprika; cover
the dish and put into the oven one and one-half hours. When
tender, make a sauce as follows: Heat one tablespoon but-
ter, add one tablespoon flour, when light brown, add the
sauce from the birds ; when boiling, remove from the fire and
add wine, mushrooms and catsup. Pour all over the birds,
return to the fire, and when hot, serve in the casserole.

CHOP SUEY.

Clean a small chicken and cut all the meat from the bones,
cut it into strips one and one-half inch long and one-half inch
wide. Slice a large onion thin; soak a handful of mush-
rooms for ten minutes in water and remove the stems. Cut
a stalk of celery into small pieces ; wash and slice six Chinese
potatoes. In the fr}ang-pan put some fat and fry the chicken
lightly in this, but do not let it get hard. Add the sliced
onions and cook for five minutes, then the mushrooms with
enough Chinese sauce to make the ingredients brown. Pour
in enough water almost to cover and simmer for twenty min-
utes. Put in the celery and potatoes and stew for fifteen
minutes more. Thicken with flour and water, and, when the
gravy is thick and smooth serve with boiled rice, seasoning
well if the sauce has not given flavor enough.

Sauces and Dressings for Steaks^
Meats and Fisk

BECHAMEL SAUCE.

V/i cups highly seasoned ^ teaspcx)n salt.

chicken stock. y^, teaspoon pepper.

1/4 cup butter. Few grains of nutmeg.

l^ cup flour. Yolk 3 eggs.

J^ cup scalded thin cream.

Process: Melt butter in a saucepan; add flour mixed
with seasoning; stir to a smooth paste and let cook one min-
ute. Then add hot stock, stirring constantly. Add hot cream,
constantly stirring. Beat yolks of eggs slightly; diltfte with
some of the hot sauce. Combine mixtures ; beat again but do
not allow the sauce to boil after adding tgg yolks. White
Bechamel Sauce is made by omitting yolk of eggs.

SAUCE BEARNAISE.

For six persons. Time of preparation, 1 hour.

8 shallots, 1 teaspoon ful finely chopped

3 ounces butter, parsley,

6 pounded peppercorns, 1 teaspoon ful Meat Extract,

y2 pint Moselle, 6 yolks of eggs.
1/4 pint Tarragon vinegar.

Put on the wine, vinegar, shallots and pepper together,
and boil till the quantity is reduced by half. Then strain
through a cloth and add Meat Extract. When cool, pour
into an enamel saucepan, add the yolks of eggs, butter, salt,
and stir briskly till just before it boils.

This sauce is excellent for fish, poultry, veal cutlets or
chops.

88 SAUCES AND DRESSINGS.

SAUCE BORDELAISE.

First : With two tablespoonfuls of flour put two of but-
ter and one pint rich brown gravy, making some brown
sauce. Let boil for some time, half an hour or so.

Second: Chop three or four shallot onions very fine, mois-
ten with a glass of claret (Bordeaux), and let boil down
to one-quarter of its volume. Then strain the previous pre-
pared brown sauce into it, let boil for ten minutes, season to
taste. Add the juice of one-half a lemon, stir into it a piece
of table butter the size of an egg and a teaspoon ful of
chopped parsley. At the last moment add some pieces of
marrow or beef, cut in cubes or slices previously parboiled in
water. This sauce to be served over steaks or similar dark
meats. ,

Brown gravy is made with veal bones, trimmings of chicken
all well browned, with different vegetables like carrots, onions,
celery and spices, and boiled for several hours with frequent
stirrings, but for the above purpose to be made in a hurry
about two tablespoonfuls of meat-extract boiled with a
pint of water will answer the purpose.

BROWN SAUCE.

2 tablespoons butter or other ^ teaspoon salt.

fat. yi teaspoon pepper.

2 tablespoons flour.

1 cup hot water, meat, fish or vegetable stock.

Brown the butter or fat and if desired add a small onion,
chopped, and when brown add the flour, let brown, and add
2-3 cup of hot liquid and gradually the rest of the season-
ing. Let cook five minutes and serve with hot meat, vege-
tables, dumplings, etc. This makes one cup of sauce; if
more is required, add the quantities in proportion.

SAUCES AND DRESSINGS. 89

BROWN MUSHROOM SAUCE.
1 can small button mush- 2 cups brown stock

rooms y^ tablespoon lemon juice.

4 tablespoons butter 2 tablespoons sherry wine

4 tablespoons flour.

Process : Melt the butter in a sauce-pan ; brown it richly ;
add flour and continue browning, stirring constantly. Add
brown stock gradually; continue stirring. Add lemon juice
and sherry. Heat the mushrooms in their own liquor. If
they are very small button mushrooms they may be used
whole ; if larger mushrooms are used they may be cut in
quarters. Drain from the hot liquor and add them to the
sauce.

WHITE SAUCE.

2 tablespoons butter, ^ teaspoon salt,

2 tablespoons flour, 1 cup hot milk.

Yz teaspoon pepper,

Melt the butter in a saucepan. Remove from fire and
mix with flour. Cook until it bubbles, then add two-thirds
of the hot milk at once and the rest gradually and boil, stir-
ring constantly until the mixture thickens. Season and serve
hot.

CREOLE SAUCE.

Prepare a Brown Mushroom Sauce. Melt two table-
spoons butter in a sauce-pan; add one green pepper finely
chopped, one small onion finely chopped; cook five minutes.
Add two tomatoes cut in pieces or one cup of canned toma-
toes and ten olives pared from the pit in one continuous curl.
Cook three minutes. Add the Brown Sauce and bring to
boiling point. Add two tablespoons sherry wine. Do not
strain the sauce. Serve with steaks, chops and fillet of beef.

90 SAUCES AND DRESSINGS.

CUMBERLAND SAUCE.

For 6 Persons. Time of Preparation: 1 hour.

2 tablespoonfuls red wine. 1 tablespoonful orange
2 tablespoonfuls German syrup.

mustard. 1 tablespoonful lemon

J^ teaspoonful dry English syrup.

mustard. J^ teaspoonful finely-chopped

y2 gill brown sauce. orange peel (colored por-

2 oz. red currant jelly. tion only).

4 tablespoonfuls salad oil, 1 oz. raspberry jelly.

Stir well together the jelly, mustard and oil. Add the
brown sauce and continue stirring till all is well mixed.
Then add the other ingredients gradually.

SAUCE GALLI.

4 tablespoons butter 1 tablespoon Worcestershire
Yz tablespoon lemon juice sauce.

1 slice onion 1 cup thick tomato puree.
Bit of bay leaf. 1 small clove garlic

2 tablespoons green pepper, 3 cloves.

finely chopped. Salt and cayenne.

Process: Cook onion, garlic, bay leaf, and cloves with
tomato, until there be one cup pulp. Brown butter richly;
add tomato pulp, Worcestershire sauce, lemon juice, green
pepper previously parboiled ten minutes, salt and cayenne.

MINT SAUCE.

1/4 cup chopped mint leaves. 1 tablespoon powdered sugar,
^ cup vinegar.

Add sugar to vinegar; when dissolved pour over mint and
let stand thirty minutes over slow fire to infuse. If vinegar
is strong dilute with water. Serve hot over hot Iamb.

Or boil sugar and vinegar, throw in the mint leaves and
let boil up once. Set aside and serve cold with lamb.

SAUCES AND DRESSINGS. 91

MUSHROOM SAUCE.

% can mushrooms, 1 cup brown sauce,

1 teaspoon chopped parsley.
Make Brown Sauce after the recipe and add to it the
mushrooms, drained, rinsed and cut in quarters or slices, or
make 1 cup of Brown Sauce using 1 cup of mushroom liquid
in place of the other liquid and add 1 teaspoon chopped
parsley. Serve hot over meat.

SAUCE ROBERT OR MUSTARD SAUCE.

Chop three or four shallot onions very fine, moisten with
three tablespoonfuls of good vinegar and a little white wine,
let the whole boil down to a tablespoonful of liquid. Then
add one gill of brown sauce previously prepared, or if not
convenient take s6me brown gravey thickened with a little
flour mixed with a small piece of butter; when boiling add
a teaspoonful of French mustard, salt and pepper, a piece of
butter the size of a walnut, stir it up well and serve. This
sauce is mostly served with fried or broiled pork chops and
tongues.

PIQUANTE SAUCE.

1 cup Brown Sauce. Claret wine or vinegar.
j4 small onion, chopped fine. 1 tablespoon each of capers

2 tablespoons Sherry or and pickles, chopped.
Make Brown Sauce and while hot add the rest of the in-
gredients. Serve hot with beef.

SAUCE ITALIENNE.
Chop fine one onion and eight canned mushrooms, fry
the onion to a golden color in a piece of butter the size
of an egg. Then add the chopped mushrooms and one heap-
ing teaspoonful of flour, fry together for a few minutes
more, then moisten with a glass of white wine and one-half

92 SAUCES AND DRESSINGS.

a pint of gravy, add a teaspoonful of meat-extract and three
tablespoonfuls of tomato sauce or catsup. Boil for ten or
fifteen minutes, add the juice of one-half a lemon season
with salt and pepper, then add a teaspoonful of chopped
parsley before serving. This sauce can be served v^ith
steaks or chops and also fish "au gratin."

SAUCE REMOULADE.

For six persons. Time of 'preparation, 1 hour.
4 hard-boiled yolks of eggs. 1 teaspoon chopped parsley,

1 raw yolk. Tarragon vinegar, salt and

2 ounces German mustard, pepper to taste,

% pint salad oil. 1 finely chopped Sardelle.

Rub the yolks of eggs in a mortar mix to a smooth paste
with the raw yolk. Then stir in the oil and mustard, vine-
gar to taste, the chopped Sardelle, parsley, pepper, salt and
a trifle sugar.

A little chopped onion, also capers, may be added.

SAUCE RAVIGOTTE (No. 1.)
2 tablespoons butter, Yz cup water,

y^. teaspoon onion juice, 1 cup strained tomato,

2 tablespoons flour, 1 teaspoon salt.

Speck pepper.
Heat the butter, remove from the fire, stir in the flour.
Add the water, stir well, add the tomato, the onion juice, salt
and pepper, boil 5 minutes. Served hot with boiled macaroni,
or with boiled or baked meat, or with baked eggs or fish.

SAUCE RAVIGOTTE (No. 2.)

3^2 can tomatoes or 3 cloves,

1^ cups fresh stewed 2 tablespoons butter or

tomatoes, other fat,

2 slices onion, 2 tablespoons flour,

8 peppercorns, 1 tablespoon sugar,

1 bay leaf, 14 teaspoon salt.

SAUCES AND DRESSINGS. 93

Gook tomatoes 15 minutes with the onion, peppercorns,
bay leaf and cloves. Strain.

Heat the butter in a frying pan, add 2-3 cup flour and
then the rest of the hot strained tomatoes. Season to taste.

Served over hot chops, fish, macaroni, etc.

SAUCE RAVIGOTTE (No. 3.)

Chop together well a few sprigs of parsley, watercress,
chives, chervil, one-half a dozen leaves of cooked spinach,
two anchovies, a few capers, a small pickle, and one shallot
onion, then rub through a sieve and mix into one-half pint
or less of mayonnaise.

ENGLISH CHUTNEY SAUCE.

1 lb. apples, chopped, % cup of mint leaves,

J4 lb. of raisins, chopped. 1 oz. of white mustard seed,

1 dozen ripe tomatoes, % cup salt,

chopped. 2 cups granulated sugar.

2 red peppers, chopped. Ij^ qts. vinegar, boiled and
6 small onions, chopped. cooled.

Salt the chopped tomatoes and let drain in a bag over
night. The rest of the ingredients may be put through the
meat chopper. This sauce requires no cooking, but should be
kept in a crock for ten days, in a convenient place, that it
may be stirred every day. Place in wide mouthed bottles,
cork and seal.

STUFFING FOR BOILED FOWL.

Cook two cups spaghetti in one-inch pieces in two
quarts of boiling salt water until tender ; drain, blanch, and
season with salt, pepper, two tablespoons butter, one-half
teaspoon finely chopped parsley and one small onion finely
chopped; fill the fowl with above mixture; truss neatly as
for roasting.

94 SAUCES AND DRESSINGS.

BREAD DRESSING FOR GOOSE OR DUCK.

1 quart stale bread, dried. 2 tablespons fat.

Liver, gizzard and heart, 1 teaspoon salt,

chopped fine, }i teaspoon pepper,

j4 onion, chopped fine. % teaspoon ginger,

}i cup celery root, diced, >^ teaspoon nutmeg,

J^ cup strained tomatoes. 1 egg.

Soak the bread in water and squeeze dry. Heat the
fat in a spider, add the bread crumbs and fry just a little,
add the other ingredients and mix well. Nice for goose
or duck.

BREAD STUFFING FOR MEAT OR POULTRY.

1 quart stale bread in pieces, ^ teaspoon poultry season-

1 teaspoon salt, ing,
% teaspoon pepper, 1 egg.

2 tablespoons fat drippings, }^ teaspoon onion, chopped

melted, fine.

}i teaspoon ginger, Heart, liver and gizzard.

Soak bread in cold water and squeeze dry. Season to
taste and add the melted fat. Mix thoroughly, add the
egg, slightly beaten, and onion if you wish. Add heart,
liver and tender parts of gizzard, chopped fine, and par-
tially boiled.

ALMOND SAUCE FOR MOULDED FISH.

One cup chopped almonds browned in 2 tablespoons of
butter. Brown butter before adding almonds. Add 2
tablespoons flour, gradually 1 pint of cream. Salt and pep-
per and juice of }^ lemon, and a little wine or sherry.

SAUCES AND DRESSINGS.

SAUCE FOR BAKED FISH.
One tablespoonful of butter, the same of flour and two
tablespoonfuls of cold water, pepper and salt. Add browned
stock from baked fish and a little more water if necessary.
Just before serving, add to sauce a teaspoon each of chopped
raw onion and parsley, hard boiled egg chopped, a little
lemon juice and a very little sugar. Put fish on a platter
and pour sauce over it.

SAUCE FOR BOILED TONGUE OR FISH.

2 whole eggs, and 1/4 cup olive oil,

1 yolk, 14 teaspoon salt, pepper,

1 tablespoon mustard, paprika to taste.

2 tablespoons vinegar.

Mix dry ingredients, add and mix thoroughly with the
eggs, very well beaten and the rest of the ingredients and
cook until thick over boiling water, stirring constantly. Add
cream to thin.

CREAlVt SAUCE.
1 cup hot white sauce, 2 yolks of eggs.

Pour the white sauce gradually over the beaten yolks and
cook slowly until thick, stirring constantly, or add a little
cold water to the beaten yolks and stir slowly into the gravy.
Two tablespoons of wine may be added to flavor it. Serve
at once, hot, over cooked green peas, asparagus, fish, meat
or poultry.

SALMON SAUCE.

Strained salmon liquor. 1 teaspoon corn starch.
1 tablespoon melted butter. 5 tablespoons tomato catsup.
y2 cup milk. Salt and pepper.

Process: Add melted butter to strained salmon liquor.
Add milk and bring these ingredients to the boiling point.

96 SAUCES AND DRESSINGS.

Dilute corn starch with two tablespoons cold milk, adding
to first mixture slowly, stirring constantly until smooth and
glossy. Add tomato catsup, salt and pepper. Beat well
with a wire whisk and pour around Salmon Loaf.

LEMON SAUCE FOR FISH OR MEAT.
Juice of one large lemon, one-half cup butter, pepper and
salt. Heat, but do not allow to boil. Then mix it with two
well-beaten yolks.

NEWBURG SAUCE FOR FISH OR LOBSTER.
4 or 5 yolks, 1 cup milk,

3 tablespoons sherry, 1 cup cream.

Salt and pepper to taste.

Beat the yolks until very light, add the rest of the ingre-
dients and cook over boiling water, until thick and smooth,
stirring constantly. • ,

TARTAR SAUCE (No. 1.)

Add to one-half pint of mayonnaise dressing one tea-
spoonful of chopped parsley, one teaspoonful chopped capers,
one; tablespoonful pickles, and one-half teaspoonful finely
chopped onions.

TARTAR SAUCE (No. 2.)

1 cup mayonnaise dressing, 1 tablespoon chopped olives,
1 tablespoon chopped capers, 1 tablespoon cucumber
1 tablespoon tarragon vine- pickles,

gar.
Make any desired mayonnaise, and add to it the rest of
the ingredients. Serve cold with fish or cold meat dishes.

MAYONNAISE DRESSING (No. 1.)

This is considered the finest dressing for salads. Work
one-quarter teaspoonful of cayenne pepper and one-half

SAUCES AND DRESSINGS. 97

teaspoonful of salt into two fresh, raw yolks of eggs with a
wooden spoon in a cold basin ; set on ice if possible. When
creamy add ten or twelve drops of the best olive oil and a
drop or two of sharp vinegar or lemon juice; work smooth
again, always moving the spoon evenly and in the same
direction. Add the same quantity of oil and vinegar and re-
peat this until one pint of oil has been used up. The proper
proportion is about one teaspoonful of vinegar to eight
tablespoonfuls of oil. It requires patience to make this
sauce a success. Mayonnaise may be made white by add-
ing just before serving one tablespoonful of cream whipped
stiff. A delicate green color may be obtained by pounding
a little spinach, water cress or parsley in mortar with a
little lemon juice and adding it to the mayonnaise. It is
then called Ravigotte sauce.

MAYONNAISE DRESSING NO. 2.

Have all the ingredients cold, also the bowl for mixing.
Beat the yolks of two eggs, add a teaspoonful of mustard,
a teaspoonful of salt and a saltspoonful of pepper, then one
and one-half cupfuls of olive oil, stirring constantly and
always the same way or the dressing will curdle. Thin out
when necessary with juice of one lemon or same amount
of vinegar. When all the oil has been used, add a tea-
spoonful of onion juice.

HOME-MADE FRENCH DRESSING.

To make one quart, take a teaspoonful of salt, one-half
a teaspoonful of white pepper, one-quarter of a teaspoonful
of English mustard, one-quarter of a teaspoonful of
paprika, one-third of a quart of vinegar, shake well, and
make up the balance of the quart with olive oil. This
dressing well corked will keep indefinitely. Shake the bot-
tle before using;-.

98 SAUCES AND DRESSINGS.

FRENCH SALAD DRESSING (No. 1.)

(For Tomatoes, Lettuce, etc.)

1 teaspoon salt, 1 tablespoon onion, chopped
1/4 teaspoon mustard, fine,

}i teaspoon pepper, J4 cup water.

2 tablespoons sugar, 4 tablespoons vinegar,

Mix, set aside and keep very cold and pour over salad,
just before serving.

FRENCH SALAD DRESSING (No. 2.)

y2 tablespoon salt, 3 or 4 tablespoons olive oil

14 teaspoon white pepper, or any poultry fat,

15^ tablespoons vinegar, ^ teaspoon onion juice.

y2 tablespoon lemon juice.

Mix the ingredients, and stir until well blended. Serve
ice cold over lettuce, tomatoes, etc., and to marinate boiled
meats and vegetables.

HOLLANDAISE SAUCE (No. 1.)

y2 cup unsalted butter. % teaspoon salt

Yolks 2 eggs. Few grains cayenne.

J4 tablespoon lemon juice. ^4 cup hot water.

Process: Work the butter with the hands in a bowl of
cold water until it is of a "waxy" consistency. Divide it
into three pieces of equal size. Put one part in a sauce-
pan with the yolks of eggs and lemon juice; place sauce-pan
in a larger pan containing hot water; stir constantly with a
Gem egg whip until butter is blended with the yolks; add
the second piece of butter and as sauce thickens add the
third piece. At this point in the process the mixture should
be the consistency of boiled custard. Add hot water slowly,
and seasoning, beating constantly. The water in the largest
sauce-pan should be kept just below the boiling point.

SAUCES AND DI^SSINGS. 99

HOLLANDAISE SAUCE (No. 2.)

Take the yolks of 4 eggs, one-half a pound of butter, the
juice of one lemon. Put the yolks of the eggs, lemon juice,
and a small quantity of the butter in a saucepan, stir it on the
fire until it thickens, then add some more butter and keep
on until all the butter is worked in, being careful not to let
it get too hot or it will curdle. Then add three table-
spoonfuls of thick cream. In adding cream it improves the
sauce, giving it a more palatable taste, especially if served
with asparagus. This sauce can be served with all kinds of
boiled fish, cauliflower, French artichokes, celery, etc.

VINAIGRETTE DRESSING.

% chopped onion, 3 teaspoons vinegar,

2 branches parsley, Salt and pepper,

3 stalks chives, or 4 tablespoons good oil.
14 green pepper, chopped.

Mix all together but the oil; put that in last, and slowly.

VINAIGRETTE SAUCE WITH EGG.

Mash the yolk of a hard-boiled egg with three table-
spoonfuls of oil, two of vinegar and one fine chopped chal-
lot, one teaspoonful of chopped chives, one teaspoonful of
salt, and half as much pepper. Cayenne pepper is preferred.

BOILED SALAD DRESSING.

1 tablespoon salt. Yolks of 4 eggs,

^2 tablespoon mustard, 1/3 cup melted butter,

2 tablespoons sugar, ^i cup milk.

Few grains cayenne, 14 cup vinegar diluted with

1 tablespoon corn starch, 2 tablespoons cold water.

Process: Mix and sift the dry ingredients; add egg yolks
slightly beaten, butter, milk, and diluted vinegar, the latter
very slowly while beating constantly. Cook in double boiler
until mixture thickens. Cool and thin with cream if neces-
sary.

100 SAUCES AND DRESSINGS.

CATSUP SAUCE.

1 cup white sauce. 3 tablespoons Catsup.

Make White Sauce. Mix with the catsup and serve hot or
cold over fish or meat.

DELMONICO SALAD DRESSING.

1 hard cooked egg, chopped 2 tablespoons olive oil,

fine, }i teaspoon chopped green

1 teaspoon tomato catsup, peppers,

1 teaspoon Worcestershire Red pepper and salt to taste,
Sauce, Chopped truffles if desired,

2 tablespoons tarragon vinegar.
Mix and serve cold over lettuce, tomatoes, etc.

GARGOYLE SAUCE.

Boiled oil mayonnaise, J4 teaspoon paprika,

1 teaspoon Worcestershire 1 teaspoon pearl onions,

Sauce, y2 teaspoon chopped green

3 tablespoons Chili Sauce, peppers.

RUSSIAN SAUCE.

Pound together some water cress, parsley, chives, gher-
kins, the yolks of two hard boiled eggs, a few anchovies,
capers, a clove of garlic, and add the weight of all of butter,
and work into a paste. Add lemon juice until smooth and
creamy.

EPICURES* DELIGHT SAUCE.

First rub a bowl with a clove of garlic. Take one tea-
spoonful of salt, half a teaspoonful of black pepper, a quar-
ter of a teaspoonful of paprika, and a tablespoonful of to-
mato catsup. Add seven tablespoonfuls of oil gradually,
and two teaspoonfuls of vinegar.

BACON FAT SAUCE.
Heat five tablespoonfuls of strained bacon or ham fat in
a saucepan; add two tablespoonfuls of flour and stir to a

SAUCES AND DRESSINGS. lOi

smooth paste. Add one-eighth of a tablespoonful of pap-
rika and one-third of a cup of vinegar diluted with one cup
of boiling water, stirring constantly. When the sauce be-
gins to boil, remove to the side of range and beat in two
yolks of eggs. Add more salt if necessary. Do not allow
the sauce to boil after the eggs are added. Chill thoroughly
and serve with spinach or dandelion, endive or lettuce.
The sauce may be thinned with cream if too thick.

GARLIC DRESSING.

Take two or three kernels of garlic and extract juice
therefrom by mashing in a little bowl. Use only juice and
not pulp. Three or four dashes of paprika, almost a table-
spoonful of salt and three tablespoon fuls of Malt vinegar and
two tablespoon fuls of water, and mix together. Then add
one-half cup of oil. Pour this dressing over salad.

ONION DRESSING.

Into a French dressing grate one good sized onion, and
one teaspoonful of horseradish. Strain and use.

RED DRESSING.

Mix salt and pepper and add one teaspoonful of onion
juice. Peel one tomato and chop fine, draining off most of
the juice, and add to the rest of the dressing one red pepper
chopped fine, two tablespoonfuls of vinegar, and pour in
slowly four tablespoonfuls of olive oil. Mix thoroughly and
set on ice before using.

ROQUEFORT DRESSING.

Into four tablespoonfuls of oil work half a pound of
grated Roquefort cheese until thoroughly smooth. Add
one tablespoonful of tarragon vinegar, one teaspoonful salt,
one of pepper, and a teaspoonful of onion juice.

V egetables

ARTICHOKE SAUTE.

Cut six line, green artichokes into quarters and remove
the chokes. Trim the leaves neatly and parboil them five
minutes in salted water, drain. Lay them in a casserole,
season with salt, pepper and one- fourth cup butter; one-
fourth cup mushrooms, chopped fine, may be added. Cover
and cook in a moderate oven twenty-five minutes. Serve
with any desired sauce. Hollandaise is best.

BAKED BEANS.
1 qt. navy beans, 1 tablespoon salt,

54 lb. fat salt pork, or 2 tablespoons molasses,

V/i lbs. brisket of beef, 3 tablespoons sugar,

J4 tablespoon mustard, 1 cup boiling water.

Wash, pick beans over, cover with cold water and let soak
over night. In the morning cover with fresh* water, heat
slowly and let cook just below the boiling point until the skins
burst, which is best determined by taking a few on the tip
of the spoon and blowing over them; if done, the skins will
burst. When done, drain beans and put in pot with the
brisket of beef. If pork is used scald it, cut through rind in
half -inch strips, bury in beans, leaving rind exposed. Mix
mustard, salt, sugar, molasses and water, and pour over beans
and add enough more water to cover them. Cover pot and
bake slowly six or eight hours. Uncover pot the last hour so
that pork will brown and crisp.

STRING BEANS AND TOMATOES.

1 qt. string beans, 1 teaspoon sugar,

1 cup strained tomatoes, % teaspoon pepper,

2 tablespoons butter or fat, 2 tablespoons flour,
I teaspoon salt,

VEGETABLES. 103

Cut off both ends of the beans, string them carefully and
break into pieces about one inch in length and cook in boil-
ing, salted water, one teaspoon salt to quart of water. When
tender, reduce the liquor to about half a cup.

Heat the butter, add the flour and seasoning and add the
strained tomatoes; cook until smooth and pour this sauce
over the beans ; let cook slowly for about fifteen minutes and
serve hot.

BRUSSELS SPROUTS.

For Six Persons. Time of Preparation, 2 hours.
3 lbs. Brussels sprouts, A pinch of carbonate of soda,

3 ounces butter, A pinch of pepper,

1 tablespoon ful flour. Salt,

1 pint stock, 1 teaspoonful chopped parsley,

A pinch of nutmeg, J^ teaspoonful chopped onion,

Throw the sprouts, after removing the outer leaves, into
three quarts boiling water, with salt and a pinch of carbo-
nate of soda. After bringing up to the boil again, take the
sprouts out and drain on a sieve and then on a dry cloth, so
that no water remains in them.

Brown an ounce of the butter with the flour and sugar,
add the stock, chopped onion and parsley, pepper, nutmeg
and the remaining butter. Boil up well, then put in the
sprouts and allow all to simmer gently for half an hour.

CARROTS A LA CYRANO.

To make the dish^ the tenderest young, sweet carrots are
chosen. These are scraped and boiled tender. Then they
are cut lengthwise in halves, dipped in thickest honey and
placed in a baking dish, with the bottom thinly covered with
olive oil. They are then thickly sprinkled with grated cheese
and salt and placed in a hot oven and browned over for per-
haps fifteen minutes.

104 VEGETABLES.

FLEMISH CARROTS.

1 qt. carrots, % teaspoon salt,

1 qt. boiling water, }i teaspoon pepper (white),

1 teaspoon salt, 1^ cup soup stock,

2 tablespoons butter or fat, 1 teaspoon parsley
1 button onion, (chopped).

1 teaspoon sugar,

Scrape, slice and cook the carrots in the boiling Salt water
until tender; drain. Heat butter, add onion, brown lightly,
add carrots and seasoning and shake well over the fire for ten
minutes, add the soup stock, cover and simmer for half an
hour, then add the parsley and serve hot.

CORN AND GREEN PEPPERS EN CASSEROLE.

In season green corn is best for this delicious dish, but
canned corn may be substituted when desired. Too much
liquor must not be used with the canned corn, all that is
superfluous being drained off. Cut the corn from ear, mix
with half the quantity of minced sweet green peppers and
butter, salt and pepper to taste. Place in the heater and but-
tered casserole and bake in a moderate oven for twenty min-
utes. Uncover, add a layer of buttered bread crumbs and
leave uncovered in the oven just long enough to brown deli-
cately.

CORN WITH BACON.

Fry thin slices of bacon until crisp, remove these from
the pan, placing them where they will keep hot. Pour into
the grease one can of corn; salt and pepper to taste. Cook
over quick fire until brown. Serve with hot bacon.

CAULIFLOWER AU GRATIN.

Put boiled cauliflower with white or cream sauce in but-
tered baking dish, cover with buttered crumbs, and if desired
half a cup grated cheese, and bake on center grate until
crumbs are brown.

VEGETABLES. 105

BAKED CAULIFLOWER.

For Six Persons. Time of Preparation, 2 hours.
\y2 lb. cauliflower, y^ teaspoonful Meat Extract,.

2 ounces butter, 2 tablespoon fuls flour,

1 gill cream, A pinch of ground mace.

Boil the cauliflower. Heat one and a half ounces butter
and two tablespoonfuls flour to a golden brown, add the
cream and half a pint of the water in which the cauliflower
has been boiled, with half a teaspoonful Meat Extract dis-
solved in it. Boil this sauce till thick, then flavor with ground
mace. Strain and pour over the cauliflower, which has been
placed in a deep dish. Melt the remaining half ounce but-
ter, pour it over, sprinkle with grated Parmesan cheese and
bake in a hot oven, standing the dish in a pan of boiling
water.

ESCALLOPED CORN.

6 ears of cooked corn, or 1 teaspoon salt,
1 can of corn, J/g teaspoon pepper,

y2 cup corn liquid, 2 tablespoons flour,

3 tablespoons cream, 1 cup bread crumbs,
1 teaspoon sugar, 1 tablespoon butter,

Cut fresh boiled corn, too old to serve on cobs, from the
cob ; or use the pulp of one can of corn.

Mix corn with the salt, pepper, flour and sugar and add
the liquids. Melt the butter, mix with the bread crumbs and
cover bottom of a pudding dish with half of the crumbs, add
the corn mixture and cover with the rest of the crumbs. Bake
in a moderate oven about twenty minutes, and serve hot in
pudding dish.

BAKED CABBAGE.

A great many people to whom cabbage is distasteful find
it delicious prepared in the following way. Take a firm

106 VEGETABLES

white head of cabbage, cut in rather small pieces, and boil
until tender. Drain off water, put in chopping bowl and
chop fine. To a large cupful of rich milk add one egg,
beaten, two tablespoon fuls of melted butter, seasoning with
salt and a little white pepper if at hand. Mix with cabbage,
put in baking pan and bake twenty minutes, putting small
pieces of butter over the top.

CREAMED CUCUMBERS.

Peel and slice very thin 2 large sized cucumbers, put
in strong salt water enough to cover them. Let stand about
three hours then squeeze out through napkin.

For dressing take small bottle of cream (sour cream is
even better than sweet), add a little vinegar (to taste), 1
tablespoon sugar, pinch of salt, pinch of pepper. Whip this
all together until it is a little thick then mix with cucum-
bers and sprinkle red pepper on top. Serve very cold gar-
nished with chopped parsley.

The above serves about six people.

CABBAGE AU GRATIN.

y2 large cooked cabbage, Salt and paprika,

1 pt. white sauce, }4 cup cracker crumbs,

^ cup grated cheese, 3 tablespoons melted butter.

Put a layer of the cabbage, coarse-chopped, into a but-
tered baking dish, sprinkle with grated cheese, paprika, and
salt as needed, and cover with a layer of white sauce. Re-
peat the layers until all the ingredients have been used, hav-
ing the last layer of sauce. Cover with the cracker crumbs
mixed with the butter. Let stay in the oven only long enough
to make very hot and brown the crumbs.

ESCALLOPED CABBAGE.

The cabbage should first be boiled in water in which
a little soda has been added. It should be permitted to ac-

VEGETABLES. 107

tually boil but five minutes. Then the water is drained
off thoroughly and the cabbage is placed in clear water
again, enough to cover it, and then it is boiled until tender.
Chop the drained cabbage and place a layer of it in a baking
dish, cover with white sauce made with a cupful of milk,
two dessertspoonfuls each of flour and butter, with season-
ing to taste, sprinkle with grated cheese, then put another
layer of cabbage and again a layer of white sauce and
sprinkle the top with paprika and grated cheese and brown
bread crumbs with dabs of butter. Bake until well browned.

CABBAGE ROLLS.

1 lb. lean raw beef, chopped. 1 onion, chopped.
Salt and pepper to taste. 2 tablespoons sugar,

1 small onion, (juice). 2 tablespoons vinegar.

Yi cup cooked rice. 8 large leaves of cabbage.

2 large tomatoes.

Season the meat highly with salt and pepper, add onion
juice and rice.

Soak the cabbage leaves in hot water a few minutes to
make them less brittle. Roll a portion of the meat mixture
in each leaf. Place them in a kettle with the rest of the in-
gredients, add a little water and let simmer and stew until
cabbage is tender and well browned.

STUFFED CABBAGE.

Remove the stalk end of a head of cabbage, leaving a
hollow shell of ample size. Chop fine one and one-half
pounds of round steak, with one-fourth inch slice of bacon,
and ©ne onion; add one cup of bread crumbs soaked in
water to cover and wrung dry; one beaten ^gg. Season
highly with salt, pepper, cayenne and mace; mould into
balls the size of a small ^^^ and arrange in cabbage shell ;
cover with shreds of green pepper and steam until cab-
bage is tender ; dispose on serving platter and surround with
tomato sauce.

108 VEGETABLES.

CELERY TOAST.

A dainty dish for Sunday-night tea is celery toast. For a
small family, clean one moderate-sized stalk of celery, using
all the stalk, root and such leaves as are blanched and tender.
Cut in small pieces, put over the fire, and boil till tender,
taking care not to have too much water, so that it may boil
down and retain all substance. Add a generous pint of milk,
keep over the fire until scalded, then thicken very slightly
with flour, lastly adding a piece of butter the size of a hick-
ory-nut. You will need eight slices of toast, which should be
brown and crisp. Butter these and lay in a deep covered
dish. Turn the celery gravy over it and serve immediately.
Do not dip the toast in the milk. This is a delicious dish of
which a family does not easily tire. Convalescents usually
enjoy it also.

CHESTNUT CROQUETTES.

1 cup mashed French chest- 2 yolks of eggs,

nuts, 1 teaspoon sugar,

2 tablespoons thick cream, % teaspoon vanilla.

Mix ingredients in order given. Shape in balls, dip in
crumbs again, fry in deep hot fat and drain.

"MUSHROOMS A LA DOROTHY."

Clean the mushrooms and grate the stems. Put into a
small pan a teaspoonful of butter, small teaspoonful of flour
and brown slightly and mix in the ground stems. Spread
over the top of the mushrooms, filling the heads with stems
and put into a buttered skillet the mushrooms. Cover
closely and steam 12 minutes. Serve on buttered toast.

MUSHROOMS AND BACON.

Pick the mushrooms carefully and stew for a few minutes
in a little brown sauce or stock and one tablespoonful of
butter, have ready some rounds of hot buttered toast and

VEGETABLES. 109

crisply fried slices of bacon; on each slice of toast place
a slice of bacon and on that a mushroom or if small two or
three, sprinkle with finely chopped parsley and pour sauce
around.

BROILED MUSHROOMS.

12 large mushrooms, 2 tablespoons butter,

1/4 teaspoon salt. Toast,

% teaspoon pepper,

Wash fine, large mushrooms, remove stems and place caps
in a buttered broiler and broil five minutes, cap side down,
during first half of broiling. Put a small piece of butter in
each cap, sprinkle with salt and pepper and serve as soon as
butter is melted. Keep mushrooms cap side down, to keep in
the juices and serve on rounds of buttered dry toast.

CREAM MUSHROOMS.

One-half pound mushrooms peeled and sprinkle with
salt. Rinse in cold water before using. Boil 10 minutes in
hot v/ater and 1 tablespoon of butter. Add mushrooms after
cooked to cream sauce made of 1 cup of cream. One-half
cup of milk and the liquor in which the mushrooms were
cooked. Two and one-half heaping tablespoons of flour and
a dash of cayenne pepper. Salt to taste.

MUSHROOMS UNDER CLASS COVER.

First procure a small round blazer and instead of a tin
cover use a glass globe or cover for it. Second, butter your
dish very well, put a large piece of toast in the dish, pile
about twelve small peeled mushrooms on top of the toast,
put on a piece of maitre d'hotel butter the size of one-half
an egg, sprinkle a little salt over it. Then add one-half
a gill of cream, two tablespoonfuls of sherry wine. Put the
cover on and let it simmer over a slow fire for about fifteen
minutes' actual cooking. Should the cream boil down too

no VEGETABLES.

quickly add a little more, but it is better not to lift up the
cover until ready to serve, to preserve the flavor of the mush-
rooms. (For maitre d'hotel butter, take three tablespoonfuls
of butter, three teaspoonfuls of chopped parsley, one tea-
spoonful finely chopped onion, and juice of a half a lemon.
Salt and pepper to taste, and mix well.)

MUSHROOM SAUTE.

1 lb. mushrooms, }i teaspoon pepper,

2 tablespoons butter, 1 teaspoon parsley chopped.
Juice of half a lemon, Toast.

% teaspoon salt.

Wash, remove stems, peel caps and break in pieces, the
mushrooms. Place in spider with butter and seasoning.
Cover and cook ten minutes, tossing them. Add lemon juice
and parsley and serve on hot slices of toast.

MACARONI WITH TOMATOES AND MUSHROOMS.
f/2 lb. macaroni, 1 pt. of stewed tomatoes,

2 qts. boiling water, 1 tablespoon finely chopped

2 teaspoons salt, mushrooms,

1 tablespoon butter, 1 teaspoon salt,

1 small onion, cut fine, Cayenne pepper,

1 teaspoon flour, 1 teaspoon parsley, chopped.

Cup of hot beef or chicken 3 tablespoons grated
stock, - Parmesan cheese.

Add salt and t:hen the macaroni to the boiling water. Let
boil 20 minutes, stirring to avoid sticking to the bottom of the
kettle. Drain in colander ; pour 1 cup of cold water through
it; then return to cleared kettle.

VEGETABLES. m

CANNED MUSHROOMS— (In Ramikins.)

1 cup mushrooms, ^ teaspoon salt,

2 tablespoons butter, 3^ teaspoon pepper,

2 tablespoons flour, 1 teaspoon chopped parsley,

1 cup milk or mushroom 1 cup bread crumbs,

liquor, 1 tablespoon butter,

10 drops onion juice.

Heat the butter, add the flour, then gradually the mush-
room liquor or milk or equal parts of each; add mushrooms
cut in pieces, boil up, add the parsley and serve ; or place in
individual or large pudding dish, with buttered crumbs on
top, place in oven a few minutes to brown, placing ramikins
in a pan of hot water so they will not crack. Serve hot with
a sprig of parsley in center of each ramikin.

BACON WITH MACARONI.

Place a couple of ounces of macaroni with a little well
seasoned stock in a saucepan, and simmer gently on the side
of the fire until quite tender, which will take about an hour,
but care should be taken that it is not allowed to become
over-done or pulpy. Add a little streaky bacon, boiled and
cut into squares, and a small lump of butter. Toss the pan
over the fire for a few moments, seasoning with salt and
pepper, then turn onto a dish and serve very hot.

MACARONI BALLS.

Cook enough spaghetti in boiling salted water, drain and
measure two cups, two tablespoons flour, big lump of butter
melted and mixed thoroughly, add three-quarters cup of milk,
mix and cook until real stiff and add the cooked spaghetti;
one-quarter teaspoon salt, one-eighth red pepper, four heap-
ing teaspoons cheese, cook stiff and put in pan to cool, until
you can make it into ball. Roll in egg and cracker dust and
fry in hot grease.

112 VEGETABLES.

SPAGHETTI, EGGS, AND CHEESE.

Baked spaghetti with eggs and cheese. Use four hard
cooked eggs, four ounces of spaghetti, one heaping table-
spoonful of butter, two tablespoon fuls of grated cheese, half
a cupful of white sauce, and a little salt and pepper. Put
the spaghetti in a pan of fast boiling water and cook it until
tender, then drain. Thickly butter a fireproof dish, put a
layer of spaghetti, then one of slices of hard boiled egg; dust
these with a little salt and pepper. Next put in more spa-
ghetti, then morj slices of egg, and so on, until the dish is
full, ending with spaghetti. Pour the white sauce over this
and sprinkle the cheese on it. Put the rest of the butter in
little lumps on the top. Bake in a quick oven for ten min-
utes. Serve in the dish in which it was cooked. Decorate
with sliced eggs and chopped parsley.

MACARONI ESCALLOPED.

Break half a pound of macaroni into short lengths and
cook until tender in plenty of salted water. Make a sauce
of two level teaspoon fuls each of flour and butter mixed
together and one cupful of cream cooked together five min-
utes. Add half a level teaspoonful of salt and a saltspoonful
of pepper. Stir in one egg and take from the range at once.
Put the macaroni into a buttered baking dish in alternate
layers with the sauce and pour over all one-quarter cupful
of milk and one-quarter pound grated cheese melted together.
Pour this mixture all over the top, so that it will be well
distributed through the dish. Cover with fine bread crumbs
and brown in a quick oven.

NEAPOLITAN MACARONI

Twenty to twenty-five minutes before serving, cook in
boiling water salted to taste some Neapolitan macaroni —
that is, large macaroni. The time of cooking may vary be-
tween twelve and fifteen minutes, according to the quality

VEGETABLES. 113

of the macaroni. It must not be overcooked and must be
kept rather firm.

As soon as it is cooked, drain it in a strainer with large
holes so as to run off the water completely. Put the maca-
roni in the saucepan, add a little butter, sprinkle the bot-
tom of a flat dish with Parmesan cheese, cover this Par-
mesan cheese with a layer of the estouffade of beef al-
ready prepared, arrange on top of this a layer of macaroni,
on this another layer of Parmesan cheese, and finally a
layer of estouffade until the dish is filled up. Serve at
once.

SPAGHETTI ITALIENNE.

}i lb. spaghetti. A little nutmeg.

3 quarts boiling water. 1 cup tomato sauce.

1 tablespoon salt. 2 oz. grated Parmesan or

2 tablespocns butter. Swiss cheese or 1 oz.
% teaspoon salt, of each.

ys teaspoon white pepper,

Slide Spaghetti without breaking it, in the boiling water
gradually and boil 25 minutes. Drain, place butter in sauce
pan, salt, pepper and nutmeg, let cook a few minutes, add
the hot tomato sauce, gently mix with a fork, then add
cheese and mix well again with a fork for one minute or
longer. Dress on a hot dish and serve.

SPRING ONIONS ON TOAST.

Mince a bunch of onions rather fine, cover with cold
water and set over a fire. When at the boiling point drain
and cover again with cold water. Boil ten minutes, drain,
season with one-half saltspoon salt, one-fourth saltspoon
pepper, a small piece of butter rolled in flour and a few
spoonfuls of milk. Have rounds of buttered toast ready and
place a large spoonful of onion in center of each. Odorless
and delicious.

114 VEGETABLES.

DUTCH ONION PIE.

Slice six onions, fry in butter to delicate brown, add one-
half cupful of milk, one-half cupful of cream, one tablespoon-
ful flour, one well beaten tgg; salt to taste. Have ready a
baked pie crust in usual pie pan and pour in onion mixture.
Return to oven and bake to good brown. White of egg may
be added to top. This is a most excellent Holland Dutch
dish.

ONIONS AU GRATIN.

Peel the onions and remove the thick layer next the skin.
Cook in salted water three minutes, drain them, cover with
boiling water and cook until nearly done. Drain well, and
place in a baking dish; make 1 cup white sauce, and pour
over the onions ; add a layer of buttered cracker crumbs, and
bake ten minutes to heat through and to brown the crumbs.
Serve hot.

SPANISH ONIONS STUFFED WITH KIDNEY.

Peel each onion and take out the center, then parboil in
salted water ten minutes. Prepare a filling by chopping the
outer part of a cooked veal or lamb kidney, adding the
chopped onion centers and a high seasoning. The onion
cups are filled with this, and they can then be placed close
together in a baking pan, a little stock poured in, baked in a
moderate oven until the cups are tender.

PEAS WITH BACON.

Four slices of bacon cut in small pieces and one small
onion cut fine. Cook together until a light brown. Add
half a peck of green peas, salt and pepper to taste, and just
enough warm water to cover peas ; cook until tender and
serve. Canned peas can be prepared in the same way.

VEGETABLES. 115

LYONNAISE POTATOES (No. 1.)

Cook one onion thickly sliced in three tablespoons butter
until delicately browned. Remove onion and keep in a warm
place. Add three cups cold boiled potatoes, cut in slices;
sprinkle with salt, pepper, and stir until well mixed with
butter. Press to one side of spider and let brown richly
underneath, then sprinkle onions over potatoes; let heat
thoroughly; turn on a hot serving platter, top side down;
sprinkle with finely chopped parsley. Cooking the onion sep-
arately lessens the danger of burning.

LYONNAISE POTATOES (No. 2.)

1 pt. cold, boiled potatoes, 2 tablespoons beef dripping
y2 teaspoon salt, or butter.

Speck of pepper, 2 tablespoons chopped parsley.

1 teaspoon chopped onion,

Cut the potatoes into slices, season with the salt and pepper.
Fry the onions in the dripping till light brown, put in the
potato and cook till it has taken up the fat. Add the chopped
parsley and serve.

DUCHESSE POTATOES.

Mashed potatoes, 1 ^gg.

Take freshly boiled and mashed potatoes or some that
are left over, add to them the beaten yolk of ^gg, place in a
greased tin and form in balls, hearts or flat cakes, brush with
the beaten white, and brown in oven.

POTATOES WITH CHEESE.

Hash eight cold boiled potatoes, mix them with one-
half cupful of cream, half an ounce of good butter, a pinch
of salt and pepper and a very small dash of grated nutmeg.
Place them in a dish, sprinkle over them two tablespoonfuls
of grated American cheese, two tablespoonfuls of grated
bread crumbs, a large teaspoonful of melted butter, and
brown in the oven for ten minutes.

116 VEGETABLES.

SOUFFLE POTATOES.

Peel the potatoes and drop them into ice-water. Slice
them then lengthwise in rather thin slices and drop the
slices into more ice-water. Have over the fire two frying
pans containing frying fat, only have one pan in a hotter
place than the other. Take the potatoes from the water,
wipe quickly, drop into the pan that is in the cooler place
to cook for a few minutes, then skim them out and drop
into the pan with the very hot fat in, when they will souffle
or expand so remarkably that it will seem a little magic
has taken place on the kitchen range.

HUNGARIAN POTATO DUMPLINGS.

Take about two cupfuls of cold mashed potatoes, stir
through them two eggs and enough flour to make a stiff
dough. Now roll this out, strew it thickly with fried bread
crumbs, roll over tv/ice as you would a jelly roll, press it
down fiat and cut into squares. Press the edges of these
squares together, drop the dumplings into salted boiling
water, and allow them to cook for ten minutes; then take
them from the water with a skimmer and drain them in a
colander, then place them in a dish, putting this in the oven
to keep hot. Fry butter to a golden brown, pour this over
the dumplings and serve at once. Sugar and cinnamon
may be strewn over them in addition to the butter. They
are excellent either way.

POTATO PUFFS.

2 cups grated, boiled potatoes, ~ 1 cup flour.
Salt, Sour cream,

Sour cream enough to make it possible to knead the mix-
ture. Roll it out thin as you can and cut with biscuit cut-
ter. Fry in hot lard. Serve hot.

VEGETABLES. n?

POTATO BALLS.

1 pint potato balls, 1 teaspoon salt,

2 tablespoons butter, 1 teaspoon chopped parsley.

Pare potato and throw into pan of cold water. With
French vegetable cutter, cut balls, or cut into cubes and let
stand in cold, salted water until wanted. Scraps may be
used for soup or mashed potatoes. Heat butter in a sauce-
pan, add the potato balls, cover closely and cook slowly, shak-
ing pan over fire to cook them evenly. Test with darning
needle. When ready to serve, add salt, chopped parsley, or,
they may be boiled, drained and Maitre d' Hotel Butter,
added ; or fry in deep hot fat, as French fried potatoes.

POTATOES WITH TOMATO SAUCE.

For 6 Persons. Time of Preparation: 1^ hour.

13^ lb. potatoes. 2 oz. onions.

1 quart stock. 2 tablespoons ful flour.

3 oz. butter. A few tomatoes.

Salt to taste.
Boil the potatoes in their skins, then peel and slice them.
Melt the butter in a saucepan and heat the sliced onions in it
for 3 minutes. Then add the tomatoes and flour, and after
another 5 minutes, the stock and boil till the tomatoes are
quite soft. Rub through a sieve, salt to taste and pour
over the slices of potatoes, while the latter are still warm,
boiling up once again before serving.

PIQUANT POTATOES.

For 6 Persons. Time of Preparation: 1^ hour.

2 lbs. potatoes. 1 tablespoon ful flour.
1^ lb. bacon. Vinegar.

Sugar and salt to taste.
Boil the potatoes in their skins. Cut the bacon into dice

118 VEGETABLES.

and put into a saucepan on a good fire until the fat has
melted. Then brown the flour in it with a little sugar, add
water, and boil up to make a thickish sauce. Place the pota-
toes, cut into thick slices, into this, bring once more to the
boil, flavor with vinegar, salt and sugar, and serve.

GLAZED SWEET POTATOES.

6 medium sized potatoes, % cup water,

y^ cup sugar, 3 tablespoons butter.

Wash and pare potatoes. Cook ten minutes in boiling,
salted water. Drain, cut in halves lengthwise, and put in a
buttered pan. Make a syrup by boiling three minutes the
sugar and water ; add butter. Brush potatoes with syrup and
bake 15 minutes, basting twice with remaining syrup.

SWEET POTATOES— Southern Style.
4 boiled sweet potatoes. Lemon juice,

% lb. butter, 14 cup brown sugar,

1 tablespoon water.

Skin boiled potatoes and quarter. Place in baking dish,
with butter on top; sprinkle with the brown sugar; add the
water and a little lemon juice. Brown in oven and serve hot.

BAKED PEPPERS.

Cold rice and stewed tomatoes can be made into a delic-
ious filling for peppers by seasoning highly with spices and a
little onion. These can either be baked directly or can first
be fried in hot butter or olive oil, then put in a baking dish
covered with a cupful of white stock and baked for half an
hour or more. All baked peppers are better when cooked
in stock.

SWISS RAREBIT.
To a third of a cup of mashed potatoes add two-thirds
of lentil pulp, half a cup of cream, a grated onion, a few
stalks of grated celery and pepper and salt to taste. Mix

VEGETABLES. 119

well together, and spread a thick layer of nut butter over
the top and bake brown.

RICE WITH WATERCRESS.

Boil tender one cupful of rice in salted water, drain and
let steam for five minutes. Meantime, wash, dry and break
two bunches of watercress. Fry until crisp in a tablespoon-
ful of butter. Arrange with rice in a deep dish in alternate
layers, with rice at top and bottom. Scatter grated cheese
over the last layer.

RICE CROQUETTES WITH JELLY.

^ cup rice. Yolks of two eggs slightly

Y2 cup boiling water, beaten,

1 cup scalded milk, 54 cup fine sugar,

1 teaspoon salt. Grated rind of Yi lemon.

1 tablespoon butter.
Process: Wash rice thoroughly; add to boiling water
with salt; cover and let cook until the rice has absorbed
water. To this add scalded milk; stir lightly with a fork,
cover and steam until rice is tender. Remove from range,
add ^^^ yolks, butter and sugar ; spread on a shallow plate
to cool. Shape in balls the size of an ^%^, roll in fine cracker
crumbs and make a depressipn in each to form a small
saucer; dip in ^^'g and again in crumbs. Each croquette
should be well crumbed. Fry in hot fat, drain on brown pa-
per and place a cube of jelly one-inch square in each cro-
quette. Serve with game.

SPINACH.

One-half peck spinach cleaned and washed very care-
fully five or six times, then boil tender, drain all the water
off, chop very fine, put a piece of sweet butter with j^
tablespoonful of sifted flour in a sauce pan, stir until smooth
and hot, then put spinach in that and make thin (not too)

120 VEGETABLES.

with sweet cream. Let boil slowly about 10 to 15 minutes.
Boil an egg hard and serve on top of spinach in quarters or
grate the egg.

SPINACH COOKED IN BUTTER.

Cook the spinach leaves in a pan with salted water.
Wash them freely with water to remove the sand which
they may contain completely. Drain them, press out the
moisture and chop them up very fine. Heal some butter in
a saucepan, add the chopped spinach, stir them up with a
long wooden spoon, adding a little butter. This will work
out the moisture. Season them to taste with salt and a
little scraped nutmeg. Finished by adding an ounce and
a half of fine butter.

SPINACH "AU NATUREL."

Having cooked the spinach in salt water as before, wash
and drain the leaves carefully, then remove all water and
give them a few strokes with the knife without chopping
them up. Put them into a frying pan in which you have
heated some butter; salt to taste and serve very hot.

This method of preparing spinach is very much appre-
ciated in Italy, where they add filets of anchovies to it.

SPINACH WITHOUT WATER.

The following method is very little known and has the
advantages of preserving all the nutriment in the spinach
and avoiding the use of boiling water.

Having washed and drained the spinach very thorough-
ly, cut it up in coarse pieces and put it in a saucepan in
which you have heated three and a half ounces of butter to
every pound of spinach. Add salt, grated nutmeg and cook
sharply.

VEGETABLES. 121

BAKED TOMATOES.

Take as many ripe tomatoes as desired, peel and slice very
thick, and put in a deep baking dish; season liberally with
salt, pepper and two ounces of butter; cover with bread
crumbs, and then pour over a little butter clarified by heat-
ing, and bake in a moderate oven at least a half hour. Serve
hot.

BAKED TOMATOES STUFFED WITH RICE.

Select a dozen round tomatoes of the same size. Re-
move a piece about an inch in diameter from the blossom end
of each and remove the seeds. Cook a cup of rice in a quart
of well-seasoned broth, with half a green pepper cut fine.
When the rice is nearly tender, add half a cup of butter
and mix thoroughly, but carefully, to avoid breaking the
grains. Fill the tomato shells with the rice; put back the
covers, set in a baking pan, stem end down, brush over the
outside with olive oil or melted butter and bake half an
hour in a moderate oven. Remove to a serving-dish and
pour around them a cup of highly-seasoned tomato sauce.

TOMATOES a la STANTON.

Take one tomato for each person. Scoop out and break
an egg without disturbing the yolk into the tomato and dust
with pepper, salt, bread crumbs and a piece of butter. Ar-
range in a baking dish and put in oven to bake until the
eggs are set. Serve hot on buttered toast.

STUFFED TOMATOES.

8 fine, firm tomatoes, 1 medium sized onion,

y2 ounce butter, 6 fresh mushrooms,

5< ib. chicken livers, j^2 cup bread crumbs,

Salt and pepper to season, Parsley.

Wash and dry tomatoes. Cut off top without detaching

122 VEGETABLES.

if possible, so it will serve as a cover. Scoop out inside of
each and place in cool place until later, having seasoned in-
side with a little salt and pepper. Chop onion fine; place in
saucepan with butter and cook for three minutes to brown,
being careful not to burn. Add mushrooms and the chicken
livers chopped. Season with a little salt and pepper. Cook
for three minutes, stirring occasionally. Now add inside of
tomatoes, bread crumbs and chopped parsley. Cook two
minutes longer, and place in bowl to cool. Stuff emptied
tomatoes with mixture, close down covers, and cook for 18
minutes. Serve hot. Sausage meat or chicken chopped may
be used in place of the livers.

TOMATO AND CHEESE.

Put a slice of tomato on a leaf of lettuce and cover ex-
actly with a very thin round of American cheese; spread
with mayonnaise, add another slice of tomato and put a
spoonful of mayonnaise on top.

TOMATO STUFFED WITH SARDINES.

Select large ripe tomatoes of uniform size and pare them
carefully with a sharp knife. Set on the ice to harden and
cut out the hearts neatly, leaving the walls whole. Pre-
pare the filling by skimming boneless sardines and laying
them upon tissue paper to absorb the oil. Then scrape as
you would pick codfish for balls, and work in a little lemon
juice and a dash of white pepper. Toss and work with a
silver fork until smooth and fill the tomatoes with the mix-
ture. The combination of flavors is very pleasant.

HOT SLAW.
Pick off the bad leaves from head of small cabbage, slice
or cut the cabbage very thin, scald it 5 minutes in 2 quarts
of boiling water and drain through a colander. Mix it well
with a sauce made of ^ cup of hot vinegar, 1 cup of sour
cream, yolks of 2 eggs, 3 tablespoonfuls of oil, salt and pep-
per to taste.

Salad

HOW TO MAKE A SALAD AND HOW TO SERVE IT.

First, all materials should be secured fresh, they must be
well cleansed, washed without handling, and all water re-
moved as much as possible. The salad should be made imme-
diately before the meal and be kept cool until wanted. Never
place a salad in the ice-box where meat is kept.

If no objection, a garlic flavor is healthy and improves
all salads very much. A slight rubbing of the salad bowl
with a clove of garlic or the crust of a small piece of bread
rubbed with garlic and put in the salad bowl will improve
the flavor of a moderate-sized salad.

Chopped fresh tarragon, chervils, or chives give a fine
taste to all salads.

The yolk of an egg will give a good body and improve
all salads. To make a good dressing you must have good
oil and vinegar. Olive oil and red wine vinegar are pre-
ferred. If you cannot get red wine vinegar you can add a
wine glass of red wine to a quart of dressing, which Es
made of white wine or cider vinegar. If you run short of
oil use melted butter, cream or some gravy of some kind of
roast meat, mix with the yolk of an egg. If you run short
of vinegar the juice of two lemons to half a wine glass of
red wine will answer the purpose. If your oil gets cloudy
or frozen, add a teaspoonful of salt to a quart and it will
clear inside of twenty-four hours.

SALAD POINTERS.

Potato salad is best made of warm potatoes.

Mix salt thoroughly through your minced potatoes before
adding the dressing to prevent flat taste.

Wash the lettuce under cold running water and it will be
crisp*

124 SALADS.

Vegetables for salads should be thoroughly dry or the
dressing will not stick.

All salads should be thoroughly chilled.

Stir mayonnaise with an egg beater if hurried.

For smooth dressing, blend with a fork, not a spoon.

Mix the flour and sugar together dry for dressing, then
add boiling water and stir.

If dressing curdles, add cold water and stir quickly.

If the vinegar is heated before adding to the dressing,
it will not curdle.

If mustard is mixed with milk instead of water it will
not dry out.

If a slit is made through the cork of the olive bottle and
the bottle propped at the right angle,the oil may be dropped
into the dressing without constant personal attention.

A Spanish proverb says that to make salad requires four
persons: "A spendthrift for oil, a miser for vinegar, a
lawyer for salt, and a madman to stir it up."

ALSATIAN SALAD.

Arrange the usual bed of lettuce. Cook three frankfurter
sausages for a few minutes in boiling water. Chill these and
cut into very thin slices. Slice four medium-size cold potatoes
and one small white onion, half a dozen firm pickles and stir
this mixture lightly with four tablespoons of French dressing.
Serve on the bed of lettuce leaves.

EGG SALAD.

Cut hard-boiled eggs in half lengths, rub their yolks
through a sieve, mix with equal weight of Parmesan
cheese, season with chopped chives, pepper and salt, and
enough butter to moisten. Fill the whites with this mix-
ture, serve on lettuce, and garnish with sliced tomatoes.

SCRAMBLED EGG SALAD.

Select evenly sized tomatoes, cut in halves, scoop out

SALADS. 125

the pulp, and fill the hollows with scrambled eggs well sea-
soned. When cold, spread enough mayonnaise on each to
cover the egg, and put a thick layer of aspic on top. Ar-
range neatly in a circle on a cold dish, and garnish with
beets and gherkins cut in fancy shapes. Fill the center with
lettuce and sliced tomatoes, all cut in fine strips, and season
with pepper, salt, oil, and vinegar. Serve very cold.

ITALIAN EGG SALAD.

Is a particularly suitable salad for supper. It is light and
yet contains a good deal of nourishment in the eggs, maca-
roni, and cream.

Required: Six hard boiled eggs, a good lettuce, a round
of toast, four tablespoon fuls of mayonnaise dressing, four
tablespoon fuls of cream, one tablespoonful of chopped pars-
ley, three ounces of macaroni, a few red chillies and capers.

Shell the eggs and cut them in thick rings. Wash and
lightly dry the lettuce, then pull it in pieces. Trim ofl the
crusts from the toast, and put it in the salad bowl.

Whisk the cream until it is thick, then stir into it the may-
onnaise sauce and parsley. Have the macaroni ready boiled
until tender in boiling salted water; cut it into short lengths.

Put a layer of lettuce on the toast, then one of eggs, next
macaroni, and then some of the dressing; continue until all
the ingredients are used.

EGG LILY SALAD.

Drop hard-boiled eggs into cold water after taking
them out of the shells, and cut narrow strips from the
small end very nearly to the large end of the whites. Rub
up each yolk with a teaspoonful of butter, one of vinegar,
one each of mustard and salt and pepper. Form into balls
and put back into the whites. Serve in moulds of spinach
or, on lettuce leaves with mayonnaise.

126 SALADS.

CHICKEN AND LOBSTER SALAD.

Half chicken.

Half pound tinned peas.

One tablespoon ful chopped parsley and olives.

One pound tinned lobster.

Mayonnaise dressing.

One quarter pint oil.

Remove the meat from bones and cut up into small pieces.
Sprinkle over with lemon juice and stand on one side for
thirty minutes. Then mix with peas, stir the chopped parsley
and olives into the mayonnaise and mix all well together.
Garnish with gherkins and tiny onions. Asparagus may be
substituted for peas.

JELLIED CHICKEN AND CELERY SALAD.

Make the chicken jelly and set it in a border mould.
Chop three bunches of celery, and mix with one can of as-
paragus tips. When the jelly is cold, set on a platter, and
heap the celery and asparagus in the center. Slice four
hard boiled eggs and lay around the jelly in little piles, alter-
nating with mayonnaise dressing.

This IS also nice made with fruit jelly with fruit in
center, omitting the egg and using French dressing made
with lemon instead of the mayonnaise.

CHICKEN, SWEETBREADS AND MUSHROOM
SALAD.

1 pint cooked chicken cut 1 cup mushrooms,
in small pieces, 1 cup mayonnaise,

1 cup sweetbreads in small Lettuce leaves,
pieces,
Have everything very cold. Mix the first three ingredi-
ents with the mayonnaise, and place on lettuce leaves on small
plates.

Note. — Chicken and sweetbreads, dressed with mayon-
naise, is also a good combination.

SALADS. 127

ANCHOVY SALAD.

Shred equal quantities of anchovies and lettuce, mix
into it half the quantity of hard boiled eggs, with chopped
onion, and cover with equal parts of olive oil and vinegar
thoroughly mixed. Serve on leaf lettuce.

APPLE SALAD WITH HERRINGS OR SARDELLEN.

1 lb. apples, 4 oz. chopped Sardellen or

2 hard-boiled eggs, pickled herrings,

Yz teaspoonful chopped on- 4 tablespoonfuls salad oil,
onion, 1 teaspoonful capers,

Yz gill vinegar, Sugar to taste.

Soak the herrings or Sardellen, then chop them finely and

mix with the oil, vinegar, hard-boiled eggs (chopped finely)

and the capers. Add the apples, cut into tiny dice, flavor with

pepper and sugar, and mix all thoroughly.

CLAM SALAD.

Boil two dozen medium clams in a pint of water ten min-
utes only; use the broth for a soup by whisking into it a half
a pint of warm milk containing a whisked ^g%\ heat, but do
not boil, and serve.

Chop the clams, not too fine, put them into a salad bowl
with one-third each of potato and cold fish ; lettuce or water-
cress may or may not be used. Hard-boiled eggs may be
used if desired.

CRAB SALAD EN COQUILLE.

To the crab meat add a little minced cold boiled cab-
bage, a pinch of mustard, and mix with cream salad dress-
ing. Fill the crab shells, serve on lettuce leaves, garnish
with chopped yolks and whites of tg% alternately.

SCOTTISH SALAD.

Cover a platter with lettuce leaves. Arrange a circle
of sliced hard boiled eggs around the edge, the slices over-
lapping each other. Heap in the center two parts of

128 SALADS.

chopped celery to one part of flakes of salmon, which has
been thoroughly mixed with oil, vinegar, and salt. Pour
mayonnaise dressing over all, and garnish with stuffed olives
and capers.

HERRING SALAD.
4 pickled herrings, 2 tablespoonsful Tarragon

1 lb. pickled cucumbers. vinegar.

1 lb. apples. 1 teaspoon ful German mustard

A pinch of pepper. 8 tablespoonsful salad oil.

A pinch ground ginger, 1 tablespoon ful chopped onion.

10 oz. boiled potatoes.
Soak the herrings 4 to 6 liours, changing the water fre-
quently. Then skin them and cut up into small dice, pouring
over them vinegar and 3 tablespoon ful s water. Peel the po-
tatoes, apples and pickled cucumbers, and cut also into dice,
Mix all well together with the oil, Tarragon vinegar, Ger-
man mustard, ginger and chopped onion. Sprinkle over with
pepper and add sugar if desired. The salad may be varied by
the addition of hard-boiled eggs, beetroot that has been soaked
in vinegar, and Y^ pound cold veal, all cut into small dice.

LOBSTER SALAD.

Remove the meat of one large lobster from the shell,
and cut into small pieces, season with salt and pepper, and
mix well with mayonnaise dressing. Garnish with tufts of
water cress, sliced ^^'^^ the yolk taken out, and its place
filled with lobster coral and sliced cucumber, and sliced
onion rings filled with caviar.

SALMON SALAD JELLIED.

Take a pint of canned salmon, drain, and remove the
skin and bones. Mince fine, add one tablespoonful of lemon
juice, a dash of red pepper, a teaspoonful of minced parsley,

SALADS. 129

and salt to taste. Mix together and bind with any prepared
salad dressing, and a tablespoonful of powdered gelatin dis-
solved in a quarter of a cupful of water. Fill small moulds
and set them on the ice to chill quickly. Turn out on crisp
lettuce leaves. Garnish with sliced olives and serve with
cucumber sauce or mayonnaise.

SARDINE SALAD.

One box best sardines, twelve small sour pickles, four
square crackers, chop together, moisten with juice of half
a lemon. Delicious served on round pieces of toast as an
appetizer at dinner or as a salad on lettuce leaves.

FISH SALAD.

Boil tender a small whitefish, trout, or pike. Chop fine,
add same quantity of chopped celery, moisten with three
teaspoonfuls of melted butter, one of olive oil, one tea-
spoonful of mustard, two of pepper, and one of salt, two of
sugar, five of cream, and enough vinegar to make the right
consistency. Garnish with celery tops.

SHAD ROE AND CUCUMBER SALAD.

A Shad Roe, 1 fresh cucumber,

1 sliced onion, French dressing,

1 bay leave. Mayonnaise,

1 tablespoon vinegar. Lettuce.

Let shad roe simmer twenty minutes in salted water with
the vinegar added. Cool, cut in slices and cubes and pour
over it a French dressing ; add cucumber, peeled, cut in cubes,
and mayonnaise, to moisten. Place salad on a bed of crisp
lettuce leaves; garnish with sliced cucumbers.

TUNNY FISH SALAD.

To one small can of tunny fish cut up one large tomato,
one stalk of celery, juice of one lemon and one small bottle
of Snyder's mayonnaise, mix and season to taste.

130 SALADS.

FISH SALAD IN JELLY.

2 cups cold boiled fish, cut >^ package granulated gela-

in dice, tine,

y2 cup celery, cut in small ^ cup cold water,

pieces, or finely shredded ^ cup vinegar,

cabbage. Juice of one lemon,

Yi. cup pickle or cucumber, 1 pint of boiling water,

cut in slices, ^ cup sugar,

Yz cup apple or pear, cut in 1 teaspoon salt.

dice.

Soak gelatine in cold water 2 minutes ; add vinegar, lemon
juice, boiling water, sugar and salt. Strain and when begin-
ning to set, add remaining ingredients. Turn into mould or
small moulds and chill. Serve on lettuce leaves with Mayon-
naise dressing, if desired.

SWEETBREADS AND MUSHROOM

3 lbs. sweetbreads. Whites of 6 hard cooked eggs
2 cans mushrooms, cut in half -inch dice,

1 cup walnuts, blanched, 2 cups boiled mayonnaise,

4 large stalks celery, diced, Yolks of 6 hard cooked eggs.

Follow directions for Boiled Sweetbreads, adding a small
onion, carrot and celery to water for flavor.

SWEETBREAD SALAD

Take two pounds of veal sweetbread, and boil until j
tender in salt water. When cold, break into small pieces
and remove the membrane. To one quart of sweetbread
add a pint of celery torn in small pieces, and one cupful of
walnut meats. Mix with mayonnaise dressing, and serve
with salted wafer crackers on lettuce leaf.

SALAD OF CALVES BRAINS.

Brains should be perfectly fresh. Wash in cold water
without breaking. Parboil for about ten minutes in a quart

SALADS. 131

of boiling water, salted, to which half a teacup of vinegar
has been added. When done throw the brains into very cold
water; this whitens and hardens them. They may be made
at once into a salad, or will keep until the next day on ice.
Remove all strings, cut up into pieces the size of a hickory-
nut. Put a heaping tablespoon ful of butter into a frying-
pan, add a teaspoonful of very finely minced onion. Cook a
minute, then add the brains. Gently saute the brains for
ten minutes, taking care that they do not burn. Add one
saltspoonful salt, a saltspoonful black pepper, a pinch of
rolled mace, remove from the fire and cool. Add about the
same bulk of potatoes that have been boiled just done enough
to slice, and two tablespoonfuls of finely minced parsley;
mix lightly together with a fork. A half pound of brains
should be used.

MUSHROOM SALAD.
2 cans mushrooms, 2 times (bulk of other ingre-

3^ can peas, dients), celery,

1/3 tablespoon butter, 1 head lettuce,

54 cup Cream Mayonnaise.
Drain, then fry mushrooms until delicate brown, usmg
butter and salt; cool, drain peas quite dry, add to mushrooms.
Cut celery enough to measure twice the bulk. Fold in with
Mayonnaise. Serve on lettuce. For six people.

MOULDED FISH SALAD WITH CUCUMBERS.

1>2 lbs. cold boiled halibut, 1>^ cup boiling firh jitock,

}i. cup Mayonnaise, water,

1 tablespoon granulated 1 pint cream, whipped,

gelatine, 1 large fresh cucumber,

^ cup cold fish stock or French dressing,
water.

Follow recipe for boiled fish. Bone and cut or break
into ^ inch cubes. Make %. cup of any desired Mayon-
naise. Soak gelatine in the cold fish stock or water, add

132 SALADS.

the boiling hot fish stock, water or milk, and stir until dis-
solved. Let cool. When mixture begins to thicken add the
Mayonnaise. Beat, using an egg beater, until frothy, then
fold in the cream, beaten stiff, and lastly stir in lightly the
halibut or any fish desired.

MOULDED SWEETBREAD AND CUCUMBER
SALAD.

% cup sweetbreads, in cubes, 1 teaspoon granulated gel-

1 slice onion, atine,

A bit of bay leaf, 1 tablespoon cold water,

A blade of mace, 1^ tablespoons vinegar,

% cup cucumber, cubes, Lettuce leaves,

J^ cup boiling water, French dressing.

Parboil a pair of sweetbreads, adding to the boiling salted
water the onion, bay leaf and mace. Cool and cut into cubes.

Soak the gelatine in cold water a few minutes, add the
boiling water, and stir until dissolved. Let stand to slightly
harden. Rinse a ring or other mould in very cold water, place
a few spoonfuls in bottom of mould, add a layer of sweet-
bread and cucumber dice, then a layer of gelatine mixture,
again the cucumber and sweetbread cubes and so on until all
is used; leaving the layer of jelly on top. Serve on large
platter with a border of lettuce leaves on which is arranged
a circle of chilled, sliced tomatoes; cover with French dress-
ing. If ring mould is used fill center with Sweetbread salad
and Mayonnaise dressing.

CUCUMBER SALAD.

Peel the cucumbers thin and cut off the stem end,
scrape out the inside. Mix the pulp thoroughly with
chopped anchovies and gherkins, add a teaspoonful of
lemon juice, and put back in shells. Serve on lettuce leaf,
and pour over mayonnaise.

SALADS. 133

CUCUMBER FRANCAISE SALAD.

Peel one large cucumber and let it stand in salt water
for several hours. Place on a bed of lettuce and slice thin
without removing slices, so the cucumber will appear as
whole. Cover with mayonnaise, and sprinkle over green
peppers chopped fine.

ORNAMENTED CUCUMBER.

Peel a pickled cucumber (Salzgurke), cut it in half length-
wise, remove the seeds and dry with a cloth. Fill the cavity
with ham (cut into short, thin strips), hard-boiled eggs (cut
into quarters), and a little chopped parsley. Pour some
aspic over and stand in a cool place till set.

This may be varied by the substitution of chopped Sar-
dellen, herring, salmon or veal.

Serve with Remoulade dressing or Mayonnaise.

I LETTUCE SALAD.

Bury a clove of garlic in a two-inch square of bread and
place in the bottom of a bowl. Fill with white leaves and
the heart of head lettuce, and pour over French dressing.

FRENCH ENDIVE SALAD.

Wash the endive thoroughly and let it stand in ice cold
water for an hour. Pour over French dressing- made red

fc»

with paprika.

LETTUCE SALAD (STUFFED).

Wash one small head of lettuce for each person, and
remove the heart carefully so as not to break the head.
Chop very fine one bunch of celery, one cucumber, and one
small onion, and mix well with French dressing, stuff the
heads of lettuce with this mixture, and serve.

134 SALADS.

ENDIVE SALAD.

1 head endive, 4 hard ccx)ked eggs,

French salad dressing, 1 pt. boiled potatoes, sliced.

Wash and dry endive picked off the green outer leaves
and use only the light-colored feathery leaves. Arrange on
salad dish with white leaves in center. Place eggs, cut into
quarters lengthwise, around carefully, and mix with potatoes
and pour over all French dressing.

ROMAINE SALAD.

Take the heart of a Romaine, don't wash, but wipe with
a clean towel, one-half pint of cream, mix in pepper and salt
to taste. This is the proper way to eat Romaine, and the
only way it is served in Paris, especially in private families.
No dressing.

CABBAGE SALAD a la CALAIS.

First make a dressing in the following manner: Take
two raw eggs, two level teaspoonfuls of salt and two level
teaspoonfuls of dry mustard and a quarter teaspoonful of
cayenne pepper or paprika and about five teaspoonfuls of
sugar and one tablespoonful of butter and add two table-
spoonfuls of milk, mix well and beat with a fork. Then take
one cup of vinegar and boil separately, pour slowly over the
other mixture and when this is done boil slowly until thick.
Grind up a fair sized head of cabbage, one medium sized
onion and two green peppers from which the seeds and fibre
have been removed. Then mix with the dressing and serve.

GERMAN SALAD.
One small head of cabbage, one large beet, six hard-
boiled eggs. Cut the cabbage as fine as you would for
slaw; season with salt and pepper. Place this on a flat dish,
pile it quite high, and arrange around with alternating
slices of boiled beet and hard-boiled eggs. Garnish the edge
thickly with the delicate part of celery curled and the small

SALADS. 135

leaves. Do not stir the mixture with the vegetables and
boil the eggs twenty minutes. Whip to a thick froth a pint
of rich cream and pour over the whole.

CREAM SALAD.

One-half pint of potatoes sliced on vegetable cutter,
one-half pint of sliced cucumber pickles, one-half pint
onion chopped fine, one-half pint rich cheese cut fine, and
one pint of English walnuts broken in bits. Mix thor-
oughly with cream dressing, and serve on lettuce leaves.

GREEN PEPPER AND POTATO SALAD.

Chop four baked potatoes and one Spanish onion very
fine. Slice one green pepper across so that it makes large
rings on lettuce leaves, fill them with the potatoes and
onions, heap red mayonnaise on top of each, and serve.

JELLIED TOMATO SALAD.

Soak half a box of gelatin in a cupful of cold water for
ten minutes. Run two quart cans of tomatoes through a
fine strainer, using all but the seeds. Heat the tomato liquid
adding gelatin, and season with salt, pepper, and sugar.
Place a layer of this in a mould, allowing it to congeal
partly; add a layer of chopped celery, another of the jelly,
next a layer of peas, one more of jelly, another of stuffed
olives, and lastly the remaining jelly. Set on ice to harden.
Serve with mayonnaise dressing on lettuce leaves, and gar-
nish with concentric rings of yolks and whites of eggs
chopped fine.

ONION AND TOMATO SALAD.
Choose half a dozen firm, ripe tomatoes of medium size,
wipe them with a wet towel and cut them into slices about
one- fourth inch thick ; peel a medium-sized Spanish onion and
slice it very thin. Arrange the sliced onion and tomatoes
in layers in a salad bowl and pour over them a plain salad

136 SALADS.

dressing made by mixing together one-teacup ful of salad oil.
with two tablespoonfuls of vinegar, one-half teaspoonful of
salt and one-half tablespoon ful of pepper. Use the salad as
soon as made. Young green onions may be used for this
salad.

TOMATO BASKETS.
4 firm red tomatoes, 1 can asparagus tips,

1 large green pepper, Salad dressing.

Cut the peppers into slices crosswise to form % inch rings.

Scald tomatoes, peel, chill and cut in half crosswise. Place
on lettuce leaves, with the cut side up. Lay 4 or 5 asparagus
tips side by side in center of each tomato half. Cut pepper
rings at one end and lay across the top of asparagus to meet
the sides of the tomato, thus forming a handle to the tomato
basket. Serve ice cold with French dressing or Gargoyle
sauce. For eight people.

FILLED TOMATOES.

6 tomatoes, 2 hard boiled eggs,

6 sardellen, y^ green peppei,

1 small box caviar, i/^ dill pickle.

Scoop tomatoes and put on ice; when ready to serve fill
with all above ingredients chopped fine, add some of the to-
mato that you scooped out, cover withh Mayonnaise and
serve cold.

ITALIAN SALAD.

Take three cups of cooked green peas, three tablespoon-
fuls of cooked carrots, three tablespoonfuls of diced cooked
turnips, and three tablespoonfuls of cooked string beans,
all mixed together. Into a French dressing mix some
chopped gherkins, olives, and chives, moisten the vegeta-
bles with this mixture, and garnish with pickled beets, cut
in fancy shapes.

SALADS. 137

CARROT SALAD.

2 lbs. small carrots, y> gill vinegar.

4 tablespoonfuls oil, 1 tablespoonful chopped par-

1 tablespoonful stock, sley,

A pinch of pepper and salt.

Wash and boil the carrots. Then scrape them and cut into
thin slices. Mix with oil, vinegar, salt and pepper, and
sprinkle over with chopped parsley.

RIBBON SALAD.

One cup of cold cooked string beans, one cup of peas,
one cup of celery cut in small pieces. Dress the beans and
peas with a plain French dressing, and the celery with a
cold mayonnaise. Arrange a bed of shredded lettuce on a
chop plate. On that place the beans, celery, and peas in
alternate layers. Have the center layer of celery. Serve
very cold after garnishing with radish roses.

MACEDOINE SALAD.

Take one cupful each of diced carrots, white and yellow
turnips, and artichoke bottoms, and add one cup of green
peas, one cup of asparagus tips, and one cup of fine cut
string beans. Mix, and serve on lettuce leaves with French
dressing and capers.

WAX BEAN SALAD.

1 pint wax beans, French salad dressing, or .

1 pint cut celery, 2/3 cup cream mayonnaise.

1 head lettuce,

Mix the cooked cold beans with French dressing. Add 1
teaspoon finely-cut chives or onions. Pile in center of salad
dish and arrange around base thin slices of radishes. Garnish
top with radish cut to represent a tulip.

138 SALADS.

ZEBRA SALAD.

Seed two green peppers, boil two or three minutes, then
cut in shreds. Shred the dark and light leaves of a head
of lettuce or endive separately; cut three tomatoes in
shreds, remove the peel and skin from one large grapefruit.
Arrange each article separately upon the serving plate,
having a circle of light and then dark green material around
the edge, and pour over French dressing.

HAM SALAD (No. 1.)
y^ lb. boiled ham, 1 teaspoonful chopped

6 oz. boiled potatoes, chives.

Mayonnaise Dressing J^ tablespoonful chopped

1 tablespoonful German parsley.

Mustard,

Cut the ham and potatoes into small dice, stir them into
the white Mayonnaise, flavored with German mustard, parsley
and chives, and garnish with little inner leaves of lettuce or
endive.

HAM SALAD (No. 2.)
Chop one pound of cold boiled ham, one cold baked po-
tato very fine, and lay on a platter garnished with head let-
tuce. Pour over French dressing and garnish with sprigs
of parsley.

ROAST PORK SALAD.
Cold roast pork cut in small cubes, may be used with half
its bulk of crisp, sliced celery or chopped cabbage as a salad.
Marinate the pork with French dressing. When ready to
serve, drain, mix with the green vegetable and either boiled or
mayonnaise dressing and serve at once.

NORMANDY SALAD.

Stew very gently in their own liquor a small can of
French peas. When the peas have absorbed all the liquor

SALADS. 139

remove from fire and allow to cool. Chop half a pound of
English walnuts, mix with the peas and pour over a half cup
of mayonnaise dressing.

VIRGINIA HAM SALAD.

Slice a pound of cooked Virginia ham very thin and lay
it on a platter garnished with one head of lettuce. Separate
the yolks from the whites of four hard-boiled eggs. Chop
the whites very fine, and put the yolks through a potato
ricer. First lay the whites and then the yolks on the ham,
and pour over French dressing.

BIRD'S NEST SALAD (No. 1.)

J^ lb. cream cheese, % lb. nut meats, chopped,

1 head lettuce, 1 cup Mayonnaise Dressing,

1 teaspoon chopped parsley.
Mix nut meats and parsley with any good cream cheese,
form into balls size of a hickory nut. Take the center crisp
leaves of head lettuce, form 3 or 4 for each plate into a nest.
Place balls in nest, add Mayonnaise Dressing and serve cold.

BIRD'S NEST SALAD (No. 2.)

Color Neufchatel cheese a light green with pistachio
coloring. Make softer, if desired, by adding a little sweet
cream. Roll into small egg-shaped balls. Arrange these
in nests made of water cress or shredded lettuce leaves,
and speckle with parsley chopped fine. Serve wath may-
onnaise dressing. This novel salad is not hard to make,
and is an attractive dish.

CELERY AND NUT SALAD.

\y2 cup celery, diced, J^ red or green pepper,

1^ cup pecans, shelled, chopped,

y2 cup olives, pitted. Mayonnaise dressing,

Cress or lettuce.
Mix the first four ingredients and serve cold with Mayon-

140 SALADS.

naise dressing on lettuce leaves or in green or red peppers,
tops off, and scooped out. If cress is used, wash and dry
well. Arrange on outside edge of platter.

WATER LILY SALAD.

1 large or two small heads of 3 or 6 hard cooked eggs.

lettuce,

Cook eggs one-half hour. When cold, remove the shell
and cut the tgg crosswise in small points to resemble leaves
of a flower.

Carefully wash and wipe the lettuce; cut the large leaves
into narrow shreds, but save the nicest small ones whole.
Then make a boiled dressing, arrange the finely shredded
lettuce in the bottom of the platter, pour over the dressing,
arrange the leaves on top of it, put half an egg in the center
of each leaf. Garnish with radishes.

CHESTNUT SALAD.

Chestnut salad is much in favor, and great is the variety
both in method of preparation and serving. The chestnuts
should in any case be cooked until tender, cooled and mixed
with French dressing or mayonnaise dressing. Equal parts
of shredded celery and chestnuts go well together. The
fruit is pared, cored and cut in slices and mixed with the
chestnut meats. Dress with mayonnaise dressing and garnish
with lettuce hearts.

SALADE LOUIS.

Take three slices of the white meat of chicken, three
slices of cooked beets, three slices of Swiss cheese, two small
boiled potatoes, a raw green pepper, and cut in small cubes.
Add the heart of a Romaine lettuce sliced. Sprinkle in a
teaspoon ful of chopped chives, and mix the whole together
well. Ornament with a sliced Bermuda onion and a sliced
hard-boiled egg. Add three tablespoon fuls of French dress-
ing.

SALADS. 141

FRUIT SALAD.

3 oranges, Sugar to taste,

3 bananas, Juice of 1 lemon,

Yi lb. Malaga grapes, • 12 English walnut meats.

Yz cup pineapple, chopped.

Cut the oranges in two crosswise, reserving the peels as
salad cups. Remove pulp separately from each section. Re-
move skins and seeds from grapes. Mix orange pulp and
grapes and pineapple, sprinkle with sugar, add lemon juice,
and let stand in a cool place for several hours. Before serv-
ing, add the bananas sliced, and the walnut meats. Fill the
orange shells with this mixture. One-fourth cup of wine may
be added, if desired, or a wine dressing: One-half cup of
sugar, one-third cup of sherry wine, and two tablespoons JNla-
deira wine.

FRUIT SALAD, ALICE.

Slice various kinds of fruit, such as bananas, oranges,
grapefruit, apples, peaches, and pineapple. Put in alter-
nate layers in deep glass dish or salad bowl. Sprinkle each
layer with powdered sugar, a little sherry, and half as much
plain syrup. When all the fruit is in, place on ice for two
hours. Just before serving pour over the surface a wine-
glass of maraschino, and decorate with maraschino cherries.

GRAPE SALAD.

Skin and seed white grapes, stuff them with nut kernels,
arrange on white curly lettuce leaves or water cress. Cover
with French dressing made with lemon juice.

ORANGE AND NUT SALAD, ASTOR STYLE.

Remove the pulp from four large oranges, cut each in
eighths and divide these in halves. Marinate with French
dressing. Marinate an equal quantity of English walnuts,
using the halves ; toss together lightly with a fork and arrange

142 SALADS.

each portion in nests of lettuce heart leaves; sprinkle with
finely chopped hearts of crisp celery and mask with Mayon-
naise.

ORANGE SALAD
Peel and slice six seedless oranges and four bananas, and
arrange them in alternate layers in the salad dish. Beat
the yolks of five eggs for five minutes, add one cupful of
granulated sugar and beat until thick, add a pinch of salt
and the juice of two lemons, and beat again. Pour over
the prepared fruit and set away on the ice, as it must be
very cold when served.

SOUTH SHORE COUNTRY CLUB SALAD.

Rub the salad dish with garlic and line with a bed of
romaine lettuce. Fill in the center with equal parts of can-
taloupe and watermelon balls cut out with a Parisienne
spoon. Pour over French dressing made with fruit juices.

LOG CABIN SALAD.

Peel and cut lengthwise four bananas, place in orange
juice for half an hour, then place the bananas on individual
serving plates, log cabin fashion, fill the centers with stoned
cherries, using both white and red if obtainable, and pour
over fruit dressing. Garnish with sprigs of parsley.

White asparagus can also be served in this style, filling
the centers with Hollandaise sauce.

CHERRY SALAD (No. 1.)
1 can large California cher- French dressing,

ries, red or white. Lettuce leaves or

Filbert nutmeats. Squares of lemon jelly.

Drain and pit cherries and fill them with the nutmeats,
whole or chopped. Add to French dressing the juice of the
cherries. Pour over cherries and serve very cold on crisp
lettuce leaves.

SALADS. 143

CHERRY SALAD (No. 2.)

The big, dark red and black cherries which are becoming
so plentiful in the shops just now, make the most delightful
salad, either alone or in combination with other fruit.

They are heaped on young tender lettuce leaves and served
with a French dressing or mayonnaise.

Thin slices of golden-brown buttered toast or rye bread
are served with such a salad.

Another way to make a cherry salad is to remove the
stones from the fruit and fill the cavity with whole blanched
almonds or finely chopped nut meats. Mayonnaise flavored
with maraschino is served and cream cheese balls mixed with
chopped maraschino cherries and rolled in powdered nut
meats are placed on the side of the dish in which the salad
is served.

HICKORY NUT SALAD.

Skin and seed one pound of grapes. Mix and form into
balls, one cupful of hickory nuts and a half pound of cottage
cheese, lay them on platter garnished with lettuce, and sur-
round with grapes. Mix the juice of the grapes with fruit
dressing, using the juice of only one lemon if the grapes
are sour.

ENGLISH WALNUT SALAD.

One-half pound English walnuts, two apples, mayonnaise
dressing, lettuce, cold boiled chicken if liked.

Shell the walnuts, throw them into boiling water and re-
move the skin. Mix these with two chopped apples and
mayonnaise dressing and serve on lettuce leaves. Pieces of
cold boiled chicken may also be mixed with the nuts before
mixing with the apples and mayonnaise dressing. Pare and
core the apples and cut them into dice.

PRUNE AND NUT SALAD.

Cook prunes until tender, remove the stone, and cut the
fruit into eighths lengthwise. Arrange on lettuce with a

144 SALADS.

mound of cream dressing in the center. Sprinkle chopped
pecan meat over all, or break the prune. stones and chop
the kernels.

NUT AND CELERY SALAD.
Take three green peppers and cut into two equal parts,
removing the seeds, and fill them with one and one-half
cupfuls of chopped celery, and one cup of chopped English
walnuts, thoroughly mixed. Garnish the platter with let-
tuce leaves, and place the peppers on it. Put a large spoon-
ful of mayonnaise dressing on top of each portion.

POMONA SALAD.

Cut four Jonathan apples into straw shape pieces one inch
long; add half the quantity of hearts of celery cut in same
shape ; add one cup blanched and shredded Jordan almonds ;
toss together lightly and serve in nest of cress, endive, or let-
tuce hearts; marinate with French dressing and garnish with
Mayonnaise. This salad will be found particularly appetiz-
ing served with game, domestic ducks, geese, or roast pork.

APPLE AND ONION SALAD.

Three mildly acid apples, one onion, lettuce, French
dressing.

Slice the onion and apples. Arrange in lettuce leaves,
and season with French dressing.

WALDORF SALAD.

One cupful of Malaga grapes, three bananas, three
oranges, one cupful of nut meats, one bunch of celery, one
head of lettuce, mayonnaise dressing. Line the dish with
lettuce leaves, cut celery in dice, mix with fruit and nuts,
add dressing, and chill well before serving.

GERMAN APPLE CUP.

Select fine grained apples, one for each person, core
and scoop out the center. Cut heart stalks of celery very

SALADS. 145

fine, but do not chop it. Mix celery with mayonnaise dress-
ing, to which half the bulk of whipped cream has been
added ; add also more salt and pepper. Cut center of the ap-
ples in small pieces and mix with celery. Use this mixture
to fill the hollow center of the apples, rounding it up above
the apple a little. In the center of the mixture in each apple
set a tiny heart-leaf of lettuce. Apples pared and cut to
represent birds may be used in garnishing, using raisins for
eye and nose.

GRAPE FRUIT SALAD.

Remove front the skin the cells and juice; add a little
sugar, and if desired chopped pineapple and a few Maraschino
cherries. Serve very cold in thin glasses, surrounded with
crushed ice, or in fruit shells.

GRAPEFRUIT EN SURPRISE.

Fill the outer bowl of a double oyster cocktail glass
with fine cracked ice. Insert the smaller cup to chill. Cut
a grapefruit crosswise, and remove all the bitter membrane.
Put it into the inner cup, and pour over French dressing
made with lemon juice. Garnish with sprigs of parsley, and
tie a ribbon the color of your table decorations around
the stem of each glass before serving.

PINEAPPLE SALAD.

Take a large pineapple, cut a square on one side so the
pulp can be removed, then cut a small slice off the other side
to make the pineapple steady on the platter. Remove the
pulp, shred it and mix it with mayonnaise, put it in a china
bowl and set it on the ice for an hour. When ready to
serve, fill the pineapple with the mixture, place on a plate,
and serve. The leaves should be left on the end of the
pineapple. Strawberries, cherries, and blanched almonds
may be added if preferred.

Desserts

Cakes., Tories, Puddings, Souffles, Ices and Ice Creams

ALMOND TORTE.
No. 1.

9 eggs, separated, 1>^ cups sugar,

Yi lb. almonds, unblanched . 1 cup flour,

and grated, 1 teaspoon baking powder.

Beat yolks well with sugar and add alternately the stiffly

beaten whites and grated aln.onds; then fold in lightly the

flour mixed with the baking powder. Place in wxll-greased

spring form and bake in a moderate oven about forty minutes.

No. 2.

9 eggs, ^ lb. bitter almonds,

8 tablespoons granulated 4 stale lady fingers,

sugar, 1 teaspoon baking powder,

1/4 lb. sweet almonds, 3^ teaspoon vanilla.

Beat the yolks and sugar until very light; add grated al-
monds, grated lady fingers, vanilla, and the baking powder,
lastly the whites of the eggs, beaten to a stiff froth. Place in
spring form and bake in moderate oven about forty minutes.

APPLE TORTE.

6 ounces butter,

10 ounces flour,

1 ^%Z.

2 tablespoon fuls sour cream.

2 yolks.

2 oz. sweet almonds.

2 lbs. apples.

In addition:

6 ounces sugar.

Yz gill sour cream, a little

4 ounces currants,

extra sugar, and 4 yolks.

Cream the butter, add 1 ^gg, 2 extra yolks, 2 ounces
sugar, 1 tablespoon ful water and then the flour and mix to a
paste. Roll out and line the bottom and sides of a shallow,

DESSERT. 147

broad, cake tin. Bake a few minutes, but not completely.
Grate the almonds and mix with two tablespoonfuls of sour
cream. Spread on the cake and sprinkle over with grated
bread crumbs.

Peel the apples, cut them into thin slices and mix with
the currants and 4 ounces sugar. Place these on the bread
crumbs and pour over them half a gill of slightly sour cream,
beaten up with four yolks and a little sugar. Place in the
oven and finish baking.

BROD TORTE.

5 yolks of eggs, 1 cup grated bread,

1 cup sugar, 2 tablespoons wine,

1 cup almonds, blanched 1 lemon, grated rind,

and grated, 5 whites of eggs, beaten stiff.

13^ teaspoons baking powder,

Beat yolks and sugar until very light, soak the wine with
the crumbs and add and mix all together, the beaten whites
last. Bake in two layers, Brod Torte Filling between.

CHOCOLATE TORTE.

9 eggs (whites beaten stiff), ^ lb. of Maillard's grated
1 lb. powdered sugar, sifted, sweet chocolate,

1 teaspoon vanilla, 3^ lb. grated almonds.

Beat yolks with sugar, add chocolate, almonds and vanilla,
and lastly the beaten whites. Bake one hour, in spring form,
moderate oven.

Icing: One-quarter pound Maillard's chocolate, one cup
of sugar, one cup of milk; boil and add vanilla and yolk of
one egg.

COFFEE CREME TORTE.

8 eggs, separated, ^ lb. almonds, grated,

J^ lb. powdered sugar, 2 oz. coffee, pulverized.

1 teaspoon vanilla.

148

DESSERT.

Beat the yolks until thick. Add the sugar; then the al-
monds and coffee and vanilla, and lastly fold in the well-
beaten whites. Bake in two layers in a moderate oven. Use
the following:

Creme for Filling and Frosting:
6 oz. fresh, unsalted butter, separately,

6 oz. powdered sugar, 1 tablespoon coffee essence,

4 yolks, each one added added drop by drop.

Cream butter and eggs together, add each yolk separately,
and coffee essence drop by drop. Decorate with small choco-
late wafers and candied cherries. To be kept in a cold place
until used in order to harden the creme. Cut with a knife
dipped in hot water.

DATE AND WALNUT TORTE.

2 large eggs, 1 cup dates (cut fine),

1 cup powdered sugar, 2 tablespoons flour,

1 cup walnuts (chopped), 1 teaspoon baking powder.

Beat eggs very light, add sugar, nuts and dates, and lastly
the flour mixed with the baking powder. Bake in a slow oven
one hour. If desired for dessert, pour over a glass of wine
and cover with whipped cream. The wine may be omitted.

FILBERT TORTE.

Yi cup bread crumbs, Juice of ^ lemon,

\y2 cups powdered sugar, J4 lb. grated filberts or

y2 cup bread crumbs, hazelnuts,

1 lemon, grated rind, 8 whites of eggs, beaten stiff.

Beat yolks and sugar until very light, add bread crumbs
and the rest of the ingredients in order, the beaten whites
last. Bake in a slow oven forty to forty-five minutes, in a
spring form. Frost with nut frosting. Decorate with nuts.

Or bake in two layers, with fresh strawberries, or sweet-
ened whipped cream, between and on top of cake.

DESSERT. 149

HIMMEL TORTE.

^ lb. butter, 4 cups (lib.) flour,

4 tablespoons sugar, Grated rind of lemon.

4 yolks of eggs,

Cream the butter and sugar together and add yolks of
eggs, one at a time; then the flour and grated lemon rind.
Bake in three layers. Spread the top of each layer with
white of egg to moisten, a sprinkling of cinnamon, sugar, and
chopped almonds. Put raspberry jelly on top of two layers,
and over all the following:

Creme: One pint thick sour cream, vanilla, two table-
spoons cornstarch and sugar mixed. Boil, and lastly stir in
the beaten yolks of two eggs.

KIRSCH-TORTE.— Cherry Cake.
J^ lb. flour, J^ ounce baking powder,

1/4 lb. potato flour, J^ lb. sugar,

^2 lb. butter, 5 tablespoons dry bread-

V/2 lbs. cherries, stoned and crumbs,
some of the juice pressed 6 eggs,
out. Grated rind of a lemon.

Cream the butter, then add the sugar, beaten up eggs,
grated lemon peel and finally the flour mixed with the bak-
ing powder. Fill a well-buttered cake tin with half this quan-
tity, strew in three tablespoons dry bread crumbs over them,
and then cover with the remainder of the paste. Bake about
one hour.

Stoned, skinned plums may be substituted for the cherries.

MOCHA TORTE.

Sift one cupful of flour three times, add to it one tea-
spoonful of baking powder. Now whip one cupful of pul-
verized sugar with the yolks of four eggs, add one and one-
half tablespoonfuls of Mocha essence and the stiffly beaten

150 DESSERT.

whites of the eggs, then carefully fold in the flour and
bake in two layers.

For filling mix one-half pint of whipped cream with one
tablespoonful of Mocha essence and one tablespoonful of
pulverized sugar; place between the layers and on top.

RUM TORTE.

8 eggs, separated, 2 heaping tablespoons bread

y2 lb. almonds, grated, crumbs,

1 cup sugar, 2 teaspoons flour, mixed with
Juice and rind of 1 lemon, ^ teaspoon baking powder.

Beat the yolks with the sugar until light. Add- the al-
monds, bread crumbs and lemon. Then fold in lightly the
beaten whites, and the flour and baking powder mixed. Bake
in a spring form for one hour in a moderate oven.

Allow the cake to cool somewhat, then cut crosswise
through the center into two layers and put in a filling of one
glass raspberry jelly and one cup chopped walnuts.

Frost with the following mixture:

2 cups confectioner's sugar, 2 tablespoons rum.

4 tablespoons cream.
Stirred until smooth. Spread over top and sides. (For
trimming the cake use half walnuts and slices of figs.)

SAND TORTE.

6 eggs, Yz lemon (juice and rind),

1 cup sugar, 1>^ tablespoon rum or

1 cup fresh washed butter, brandy,

1/4 lb. cornstarch, 2 teaspoons baking powder,

1 cup flour.

Cream butter and sugar, add beaten yolks, mix flour and
cornstarch and baking powder, and add to the mixture with
the lemon juice and rum. Bake in a round or square loaf.

DESSERT. 151

WALNUT TORTE.

1 lb. English walnuts or 9 eggs,

almonds, % cup grated chocolate,

1 cup sugar, J4 cup of fine cracker crumbs.

Chop the nuts, reserving twenty-three halves for decorat-
ing the top. Mix the chopped nuts and chocolate. Beat
yolks thoroughly with Dover beater, add sugar and beat
again. Then mix with the nuts, crumbs and chocolate, and
stir well. Beat whites of eggs until stiff and add lastly, just
as in sponge cake. Bake in moderate oven forty-five min-
utes in prepared spring form.

UNEEDA BISCUIT TORTE.

Yolks of eight eggs with 1^ cups sugar — beat well.

Ten Uneeda Biscuits rolled fine.

One cup grated walnuts.

Grated rind and juice of one-half lemon — biscuits added
to eggs — then nuts and lemon — lastly beaten whites of eight
eggs. Bake in slow oven 40 minutes. Do not grease pan.

ANGEL FOOD.

Whites of 8 or 9 eggs, or I14 cups sugar,
Just 1 cup of whites, 3^2 teaspoon vanilla, or

A pinch of salt, almond extract,

1/2 teaspoon cream of tartar, 1 cup pastry flour.

Sift flour once, then measure and sift three times. Add
salt to the whites, beat about half, add cream of tartar, then
beat whites until they will stand of their own weight; add
the sugar, then flour, not by stirring but folding over and
over until thoroughly mixed in ; flavor. Bake in an ungreased
pan, patent tube pan preferred. Place the cake in an oven
that is just warm enough to know there is a fire inside; let
the oven stay just warm through until the batter has raised to

152 DESSERT.

the top of the mould, then increase the heat gradually until the
cake is well browned over; if by pressing the top of the cake
with the finger it will spring back without leaving the imprint
of the finger the cake is done through. Great care should be
taken that the oven is not too hot to begin with, as the cake
will rise too fast and settle or fall in the baking. Bake 35 to
40 minutes. When done, invert the pan; when cool remove
from pan.

BLITZ KUCHEN.
No. 1.

1 cup butter, 2 cups flour,

1 cup sugar, J/2 lemon juice,

4 eggs, }i lb. almonds, chopped.

Cream butter and sugar, add eggs one at a time, then add
flour and lemon rind. Stir well, spread with a little unbeaten
white of Q^gg, strew with the almonds and bake in a flat tin
until well done and browned.

No. 2.

1 cup butter, 4 cups flour,

\y2 cups sugar, 2 teaspoons baking powder,

7 eggs, beaten separately. Grated rind of lemon.

Cream butter, add sugar and stir well; add the beaten
yolks, lemon rind, flour and baking powder mixed and lastly
fold in the beaten whites of eggs. Blanch and slice a few
almonds and strew over the top with a sprinkling of sugar
and cinnamon. Bake in a well greased spring form in a mod-
erate oven about forty minutes.

CARAMEL LAYER CAKE.

4 oz. butter, 1^4 cups pastry flour, sifted
1 cup sugar, twice,

5 whites of eggs, 2 heaping teaspoons bakmg
5^ cup milk, powder.

DESSERT. 153

Cream the butter and add the sugar and stir well. Mix
baking powder and flour and lastly fold in the whites beaten
very stiff. Bake in two layers in a moderate oven. Frost
with caramel frosting.

MURBERTEIG— Flaky Dough <No. 1.)

1 cup butter, 1 yolk of egg,

Yi cup sugar, 1 teaspoon rum,

1 whole egg, 1 teaspoon baking powder,

2 cups flour.
Cream the butter, add the sugar, then the eggs, stir well,
add the rest of the ingredients. Place dough in cool place to
harden and when cool enough to handle, roll or press into
shape to fit form. Fill with any desired fruit or torte mixture
and bake. Juice and rind of lemon may be used in place of
rum.

MURBERTEIG— Flaky Dough (No. 2.)

13^ cups butter, 3 cups flour,

1 cup sugar, % lemon (juice),

5 hardboiled yolks of eggs, A little mace.
1 whole raw egg,

Rub the cooked yolks to a paste, add the raw egg. Mix
all ingredients and press dough on to pie plates very thin
with fingers, since it will be impossible to roll it.

MURBERKUCHEN.

Yz lb. butter, 4 tablespoons sweet cream,

y^ lb. flour, 2 oz. sugar.

Cream the butter, and mix well with the cream, sugar and
flour. Roll out, cut into various shapes with cutter, brush
over with egg, sprinkle with sugar and bake a pale yellow on
a buttered tin.

154 DESSERT.

NUT CAKE.

y2 lb. hickory nut meats. Teaspoon cinnamon.
Scant cup of sugar. Teaspoon vanilla.

Whites of three or four eggs according to size.
Roll the nut meats fine, beat the eggs stiff and add sugar
to them. Mix all ingredients together. The consistency
must be stiff. Drop from a teaspoon on buttered pan. Bake
in moderate oven. If hickory nuts are not procurable, Eng-
lish walnuts and pecans may be substituted.

SPONGE CAKE.

3 eggs, J4 teaspoon ful extract of
1 scant cup cugar, lemon,

1 tablespoonful hot water, 1 cup flour,

2 teaspoonful vinegar, y^ teaspoon ful baking pow-
Yz teaspoonful salt, der.

Beat the yolks until thick and light; add sugar gradually
and continue beating; then add water and vinegar; add the
salt to the whites and beat until very stiff ; sift the flour with
baking powder three times ; add the flavoring and fold m the
flour and the beaten whites alternately as gently as possible.
Bake about 30 minutes in slow oven until well risen ; then in-
crease the heat. Invert to cool, then remove from pan.

SAVARIN— French Coffee Cake.

4 cups flour, 1 teaspoon salt,

1 cup milk, 5 eggs,

1 tablespoon sugar, >4 oz. compressed yeast,

\y2 cups butter, Rind of 1 lemon,

2 tablespoons maraschino.
Stir milk, yeast and 1 cup of flour, and let it raise. Then

DESSERT. 155

add the other ingredients, beat until very smooth and light.
Butter several large ring forms or moulds, sprinkle with
chopped almonds and half fill with the dough. Let rise to the
top of the mould and bake in a moderate oven. When baked,
turn from the mould and pour over the following syrup:
Cook two tablespoons sugar, one tablespoon water, when
boiled add one tablespoon maraschino.

APPLE STRUDEL.

Take one pint of flour, sift it into a bowl, make a hole
in the center of the flour, pour in half a cupful of warm
water, four ounces of butter, two whole eggs and two yolks
and a pinch of salt. Stir this slowly making a smooth
dough. Cover up the dough and keep in a warm place un-
til you have pared half a peck of apples ; cut or shave them
very fine. Now cover your kitchen table with a clean ta-
ble cloth, sift flour all over it and roll out your dough as
thin as possible. Then use your hands, placing them under
the rolled dough, and stretch it gently, very gently so as
not to tear it, walking all around the table as you do this
to get it even and thin as tissue paper. Pour a few table-
spoonfuls of melted butter over the dough, mix the apples,
some brown sugar, cinnamon, seeded raisins and a little
citron cut fine. Take hold, of the table cloth with both
hands at the corners, lift it and begin to roll the strudel.
After it is rolled place in a buttered pan, put flakes of but-
ter on top. When half baked pour a cupful of cream over
it and finish baking. Bake about half an hour.

HUNGARIAN STRUDEL.

Put into a mixing bowl about one and one-half coffee
cups of flour (good measure) ; add suflicient warm water to
make a paste soft enough to beat with the hand (not
knead), until it no longer sticks to the bowl. This will

156 DESSERT.

take only a few minutes. Now take a table cloth, spread
on half of a dining table, sift flour over it thinly, but have
the cloth thoroughly covered with it. Put the dough on
this and roll, especially thin in the center, until it is as
large as a small tray. Now stop rolling and begin to
stretch it. It will not stretch well unless warm. If you
have allowed your dough to get cold take a hot frying pan
and hold it over the dough for a few moments, when it
will stretch easily. This stretching is rather a difficult
proceeding, as you must be careful not to break holes in
it, and it must be almost as thin as tissue paper. A thick
dough is to be avoided, neither must you leave thick edges.
After it is sufficiently stretched strew over it thickly and
evenly six or eight finely chopped tart apples, currants,
raisins or both, finely shaved citron or orange peel (can-
died), grated almonds, sugar and cinnamon, and, lastl}^, a
cup of melted butter, free from all salt, poured over all.
Now take an edge of the table cloth firmly in both hands
and roll it quickly from you; in a moment you have before
you a large thick roll, which form into a round or oblong
shape, according to the pan in which you wish to bake it.
The only way to put it into the pan without breaking it is
to take hold of the cloth and whisk the strudel into the pan
upside down. Pour more butter on top and place in a
pretty warm oven; baste with butter that accumulates in
the pan and bake to a golden brown. Eat warm.

ALMOND PRETZELS.

1 cup butter, 2 cups flour,

1 cup sugar, 2 yolks and 2 whole eggs,

Yi lb. almonds, unblanched' and ground.
Cream butter and sugar, add eggs and the rest of the in-
gredients. Alix and knead into one big roll. Let stand in

DESSERT. 157

ice chest to harden. Cut into pieces size of a walnut. Roll
each piece width of your little finger and form into hearts,
rings, crescents and pretzels.

SUNSHINE CAKE.

1 cup granulated sugar sift- 1 cup flour sifted seven

ed seven times. times.

Beat whites of eight eggs, add one-half teaspoonful
cream tartar and pinch of salt, then add yolks of five eggs
beaten, then the sugar, then the flour. Flavor with lemon.
Bake slowly.

CHERRY TARTLETS.

Yz lb. flour, 2 lbs. stoned sour cherries,

3 oz. butter, 1 tablespoonful dry bread-

2 tablespoonfuls milk, crumbs,

1 ^gg'

Mix the butter, sugar and flour well, make a hollow in the
middle and pour in the ^gg, beaten up with the milk. Mix
thoroughly and let the paste stand 15 minutes in a cool place.
Then roll out about 1/3 inch thick and cut into rounds. Place
a little edging of the paste on each round to form a rim.
Sprinkle with dry grated breadcrumbs, fill with cherries,
dusted over with sugar, and bake in a hot oven. Sprinkle
well with sugar before eating.

Gooseberry tartlets are prepared in the same manner, the
gooseberries being first just brought to the boil and then
drained.

DATE MACAROONS.

1 lb. stoned dates. Whites 4 eggs, well beaten,

Yi lb. almonds, 1 cup granulated sugar.

Stone the dates, then weigh and chop them fine. Cut al-
monds lengthwise in slices, but do not blanch them. Beat the
whites of 4 eggs until foamy, add the sugar, and beat until

158 DESSERT.

stiff ; add the dates, then the almonds and mix very thoroughly.
Drop mixture with teaspoon in small piles, on tins one-half
inch apart. Bake 50 minutes in a very slow oven or until
dry. They are done when they leave the pan readily.

Fig Macaroons. Made same as date macaroons, using
dried figs, softened by steaming, in place of the dates.

MACAROONS.

Yi, lb. sugar, ^ lb. sweet almonds, grated,

3 whites of eggs, A few bitter almonds.

Beat the whites to a snow and mix well with the sugar.
Then add the almonds, blanched and grated, and should the
paste be too moist, add a few dry breadcrumbs. Place in lit-
tle heaps on a buttered tin and bake a pale brown.

MACAROON TARTS.

Rich pie dough, White of eggs.

Jam or marmalade, J^ lb. powdered sugar,

Yz lb. grated almonds.
Line a gem or muffin pan with rich pastry; half fill each
tart with any desired preserve, and bake in a quick oven.
Beat the whites of eggs to a stiff froth, add the powdered
sugar and stir about ten minutes or until very light, and
gradually add the grated almonds. Divide this macaroon paste
into equal portions. Roll and shape into strips, dusting hands
with powdered sugar in place of flour. Place these strips on
the baked tarts in parallel rows to cross each other diagonally.
Return to oven and bake in a slow oven about 15 minutes.
Let remain in pans until almost cold.

MARGUERITES.

18 wafer crackers, ^ cup sugar.

White of 1 ^gg, 2 tablespoons nutmeats.

Add the sugar to the stiffly beaten whites, and the nuts if
desired. Spread on top of crackers. Place in pans in a mod-
erate oven for a few minutes, until slightly browned.

DESSERT. 159

NUT PATTIES.

1 egg, beaten, 1 cup English walnuts, finely

1 cup sugar, chopped,

5 tablespoons flour.
Beat egg and sugar until very light ; into this stir the nuts,
then add the flour. Drop on tins with teaspoon; make the
patties about the size of macaroons and bake in a medium hot
oven about 10 minutes.

QUEEN OF TRIFLES.
1 lb. lady fingers, 1 qt. cream, whipped stiff,

1 lb. macaroons, 1 pint hot milk,

^ lb. shelled almonds, 2 tablespoons flour,

1 pint sherry wine. 1 egg,

Yi lb. crystallized cherries, J^ cup sugar,
cut in halves.
Soak the macaroons in the wine ; blanch and chop almonds,
not too fine. Make a custard by mixing sugar and flour with
the egg until very light, add gradually to the hot milk and
let cook in double boiler until very thick, stirring constantly.
Cool, add almonds, cherries, and the cream whipped very
stiff. Line glass bowl with lady fingers, cut in half; add cus-
tard, macaroons, cream, putting cherries all through the bowl ;
have the cream on top decorated with the cherries.

BOILED CUSTARD.

1 qt. milk. Yolks of 4 eggs.

1 cup sugar. Teaspoon vanilla.

Pinch of salt. 1 oz. butter.

Put milk in double boiler with sugar, salt and butter.
When boiling add cornstarch which has been blended in a
scant cup of water, or milk. Stir constantly. When thick
turn heat off and add the beaten yolks of eggs. Must be
done deftly so as to prevent curdling. Add vanilla when
the custard is taken from stove.

160 DESSERT.

BAKED CUSTARD.
3 yolks. 1 pint milk.

1 egg. 1-3 cup sugar.

Pinch of salt. Bake until firm in center.
When you want caramel custard, then take 2-3 cup of
granulated sugar, melt the sugar until it turns a light
brown then add it to the boiling milk.

CHOCOLATE PUDDING.
No. 1.

6 eggs, 2 tablespoons breadcrumbs,

1 cup sugar, 1 teaspoon baking powder,

1 cup chocolate, grated, vanilla, cinnamon and cloves.

Beat together yolks and sugar, add other ingredients, then
beaten whites of eggs. Boil 1^ hours in airtight pudding
form. Serve hot with hard sauce or vanilla sauce.

No. 2.
10 eggs, separated, ^ cup grated almond,

I'jA cups sugar, y^ cup flour,

J4 cup grated chocolate, 2 teaspoons cinnamon,

j4 teaspoon cloves.

Beat yolks until very light, add sugar and beat again, add
chocolate, spices, almonds and flour, stir well, then gradually
add some of the stiffly beaten whites of eggs and then fold
in the rest. Place in buttered pudding mould, tightly cover,
and boil 2 hours. Serve hot with cream sweetened and fla-
vored with vanilla.

SPONGE PUDDING.

1 pint milk, J^ cup sugar,

^ cup flour, % cup butter,

teaspoon salt, 5 eggs, separated.

Stir flour, sugar and salt with a little of the milk until
smooth, then add the rest of the milk, hot, and cook until it
thickens, about 10 minutes; add the butter and when well

DESSERT. 161

mixed stir it into the well beaten yolks; then fold in the
whites, beaten stiff. Bake in well buttered pudding dish, in a
pan of hot water in a moderate oven, about 30 minutes.
Serve hot with vanilla, wine or Cream sauce.

ANGEL MOUSSE.

1 cup sugar, 1 cup English walnuts,

y^. cup water, candied pineapple and cher-

3 whites of eggs, ries, chopped fine,

J^ teaspoon vanilla, 1 pt. cream, whipped stiff.

Boil sugar and water, stirring only until sugar is dissolved,
and then boil until it spins a thread, then pour it on the well
beaten whites, beat until cool, flavor when cold, stir in gently
1 pint of cream well whipped and drained, add the chopped
nuts and cherries and put in a mould. Pack in ice and salt
for about four hours. When ready to serve, turn out on
platter and cut with a knife. One-quarter cup of very strong
coffee in place of the fruit makes a good Coffee Mousse.

CABINET PUDDING.

Soak two tablespoonf uls gelatine in one-half cup cold
water. Beat yolks of seven eggs with one cup sugar. Af-
ter eggs and sugar are beaten, add soaked gelatine, also
five cents worth of chopped almonds. Put one water glass-
ful claret wine on to boil, pour it over eggs, sugar, gela-
tine and nuts. Then let this come to a boil and pour over
the seven beaten whites. Pour this into a large cake-pan
or mold in which you have ten cents worth almond maca-
roons and fifteen cents worth candied cherries. First a
layer of macaroons and then a layer of cherries. Serve
with whipped cream. Make a day before serving.

STEAMED CARAMEL PUDDING.

6 tablespoons sugar, 1 cup milk,

1 tablespoon flour, % cup butter,

3 oz. ground almonds, 6 eggs.

162 DESSERT.

Melt the sugar in a spider until light brown. Add flour
and milk, stirring until it forms a paste. Cool, then add but-
ter, almonds, the yolks of eggs well beaten, and lastly the
whites that have been beaten stiff. Butter the form, cover
butter with a little more sugar. Steam 1 hour. Serve with
whipped cream.

CRANBERRY FRAPPE.

1 quart cranberries, 2 cups water,

2 cups sugar. Juice of 2 lemons.

Cook the berries in the water eight minutes, strain; add
sugar and bring to the boiling point. Cool, add lemon juice
and freeze to a mush, using equal quantities of salt and ice.
One cup of crabapples boiled with the cranberries, make a
pleasing variety.

DANISH RICE PUDDING.

Yi cup rice, ^ box granulated gelatine,

1 pt. milk, y^ cup warm water,

1 teaspoon butter, 1 pt. whipped cream,

yi cup sugar, 1 tablespoon sherry.

Cook the first four ingredients until perfectly smooth;

then put through a ricer.

Dissolve the gelatine in the warm water, add the strained

rice. Let cool and fold in the whipped cream flavored with

the sherry. Put in mould to harden. Serve with fresh fruit

or fruit sauce.

RICE A LA REINE.

4 ounces best rice, 1 vanilla bean,

V/i. pint cream, 2 tablespoon fuls water,

54 pint whipped cream, 3 tablespoon fuls rum.

4 ounces sugar.

Scald the rice four times, the fourth time with carbonate
of soda in the water. Then boil it in the cream with a pinch
of salt and the vanilla, adding four leaves of gelatine, dis-

DESSERT. 163

solved in a little boiling water, and the sugar. Stand the
rice on one side to cool, stirring occasionally. Dissolve the
remaining eight leaves of gelatine in two tablespoonfuls boil-
ing water. Add it, with three tablespoonfuls rum, to the
cream, whisked very stiffly, and then stir into the rice.

Rinse a mould with cold water, fill it with the rice cream,
stand it for at least two hours in a cool place, then turn out
and serve with fruit syrup.

HEAVENLY HASH.

1 pt. whipped cream, Candied cherries,

25 best marshmallows, 1 cup chopped nuts.

Mix the marshmallows, broken in small pieces, with the
whipped cream, let stand on ice several hours, then decorate
with candied cherries and serve ice cold.

HIMBEERSCHAUM (Raspberry Froth.)

3 whites of eggs, 4 ozs. jam (currant, rasp-

3 ounces castor sugar, berry, or cranberry).

Whisk all together for one hour and serve in a glass dish.

I MACAROON PUDDING.

^ Cover a platter evenly with macaroons. Over them
pour a custard made as follows. Dilute one-half pint of
sherry with a little less than one-half pint of water; place
over the fire, and when it begins to boil have ready the
yolks of your eggs thoroughly mixed with two tablespoon-
fuls of sugar and three tablespoonfuls of cornstarch. Pour
this into the wine and water, stirring constantly until the
custard thickens. Beat the wkites of the eggs very stiff,
sweeten them and spread them over the custard, decorate
the top with blanched almonds and brown lightly in the
oven. Serve this pudding cold.

CHOCOLATE SOUFFLE.

6 eggs, yolks, 1 cup sugar,

1 cup grated chocolate, 6 whites of eggs, beaten.

164 DESSERT.

Stir the yolks and sugar together, add the chocolate and
six whites of eggs. Bake in a greased pudding dish set in a
pan of hot water, about fifteen to twenty minutes in a mod-
erate oven.

COFFEE SOUFFLE.

3 tablespoons butter, ^ teaspoon salt,

3 tablespoons flour, 3 eggs, separated,

1 cup black coffee, 1/3 cup sugar.

Melt the butter, add the flour, cook until frothy, add two-
thirds of the coffee, stir, then add the rest and cook until
smooth. Remove from fire, add sugar, salt, and yolks of eggs,
beaten until thick and smooth; then fold in the whites of.
eggs, beaten very stiff; pour into buttered baking dish, set in
a pan of hot water and bake twenty-five minutes in a mod-
erate oven. Serve with coffee sauce.

MACAROON SOUFFLE.

1 dozen macaroons, French fruit, chopped fine,

1 cup milk, Whipped cream.

3 eggs,

Scald the macaroons in the milk, pour over the beaten
yolks of eggs and cook over hot water until thickened slightly ;
fold in the whites of eggs beaten stiff and bake in a buttered
mold, set in a pan of hot water about twenty minutes. Turn
from the mould, sprinkle top with the fruit and surround
with the whipped cream.

PEACH SOUFFLE A LA ROXANE. •

A very delicious concocfion, for which are required six.
very ripe, fresh peaches; six eggs, half a pint of thick
cream, half a pound of fresh marshmallows, one
large and very ripe red banana and the juice of
one very sweet orange. First, the peaches are peeled and
stoned and then mashed to a pulp with a fork. Then
the banana is pared and scraped and crushed in with the

DESSERT. 165

peaches and the juice of the orange blended into the whole.
Beat the six eggs with the whites and yolks separate. Then
add the well-beaten yolks to the fruit pulp, beating thorough-
ly, and place in a porcelain saucepan. Cook over a brisk
fire uiitil it puffs up high, then stir in the cream, and when
thoroughly heated through again add the marshmallows
v/hole, and when heated add last of all the very stiffly beaten
whites of the eggs.

This marvelous souffle is eaten with whipped or clotted
cream.

WALNUT SOUFFLE.

6 eggs, yolks, 1 cup grated walnut meats,

6 whites of eggs, beaten, 1 cup sugar.

Stir the yolks and sugar together, and then add the nuts
and whites of eggs. Bake about fifteen minutes in a greased
pudding dish in moderate oven set in pan of hot water.

ROTHE GRITSE.

1 qt. red raspberries, V/^ cups sugar,

1 quart red currants, % cup cornstarch dissolved

2 cups cold water, in cold water.

Boil berries and water ; strain and add sugar. Let boil and
add three heaping tablespoons cornstarch (which have been
dissolved in cold water), when thick put in a melon and serve
cold with cream.

SWISS RICE.

1 cup rice, 1 pint cream, whipped,

3 to 3>^ cups boiling milk, 3^ teaspoon vanilla,

1 teaspoon salt. Raspberry or cherry juice.

Add salt to milk. Steam rice in the milk over boiling
water thirty to forty-five minutes until tender. Add vanilla.
When cool, add and fold in all but half a cup of the whipped
cream; shape into any desired form with spoon.

166 DESSERT.

Add enough fruit juice to the remaining whipped cream to
color prettily and use it to garnish the top. Serve cold.

f

CHESTNUT FLAKE.

1 lb. chestnuts, 1 pt. cream, whipped,

2 cups sugar, 1 tablespoon maraschino.
1 cup water.

Take fresh chestnuts. With a sharp-pointed knife, slit
each chestnut shell across one side. Cook a minute in boiling
water. Drain and dry, add a teaspoon of butter to each pint
of nuts and stir and shake over the fire three or four min-
utes. Then remove the shell and skin together; keep nuts
covered with thick cloth, as they shell better when hot.

Boil chestnuts until half done in boiling water, drain and
put them into a syrup made by boiling two cups sugar with
one cup of water ten minutes, and boil until soft. Put through
a potato ricer ,and serve with whipped cream flavored with
maraschino.

MARRON GLACE.

1 pint chestnuts, % vanilla bean.

1 pound sugar.

Shell and blanch Italian or French chestnuts, cover with
fresh boiling water; boil rapidly until tender, but not soft;
drain. Split good, oily vanilla bean in halves, cut it into small
pieces, add seeds and all to the sugar; then add water and
stir until dissolved; bring to the boiling point; let boil a
minute; add the chestnuts and cook slowly without boilings
two hours, or until chestnuts are soft, dark and very rich.

CRANBERRY PARASADE.

1 qt. cranberries, J^ cup orange juice,

1 cup boiling water, 3 whites of eggs,

3 cups sugar,

Wash aiid pick over the berries. Put on to boil with

DESSERT. 167

water. Cover and let cook until tender. Strain, reheat and
add the sugar and stir until dissolved; add the orange juice
and the whites of eggs beaten stiff, fold in gently and pack
into mould, cover with buttered paper, butter side up, and
then with mould.

BANANA WHIP.
3 small bananas, 1 teaspoon wine,

1/3 sup cugar, Little salt,

1 tablespoon lemon juice, 1 cup double creani.

Press the pulp of three bananas through a ricer, vegetable
press or sieve; cook with sugar and lemon juice until scalded;
cool and flavor with a few drops of vanilla or a little wine,
add also a few grains of salt ; then beat gradually into a cup
of double cream beaten solid with a Dover egg beater. Set
aside to become chilled, then serve piled high, in small glasses,
with a sprinkling of fine-chopped pistachio nuts on the top.
Line the glasses before filling with slices of banana. This
makes a particularly good Charlotte Russe filling.

STEAMED APPLES.
No. 1

Wipe, core and pare sour apples; put on a plate in a
steamer and cook until the apples are tender. The juice may
be strained and made into a syrup, using one-quarter cup
sugar to one-half cup juice; boil five minutes, add one tea-
spoon lemon juice and strain over the apples.

No. 2

Select eight red apples, cook in boiling water until soft,
turning often. Have water half surround apples. Remove
skins carefully that the red color may remain.

To the water add one cup sugar, grated rind of half a
lemon, and juice of one orange. Simmer until reduced to one
cup. Cool and pour over apples.

168 DESSERT.

BAKED BANANAS.

Pull down a section of the skin of each banana, loosen
the pulp from the skin, remove all coarse threads that adhere
to the pulp and return the pulp to the skin in its original
position; lay the fruit thus prepared in an agate pan and
bake in a hot oven until the skins are blackened and the pulp
is softened. Remove pulp from the skin without injury to
shape, bend in a half circle and dispose in a serving dish;
sprinkle with powdered sugar and fine-chopped, blanched
pistachio nuts and serve as a dessert dish ; or pour a currant
jelly sauce, and serve as an entree with broiled or roasted
meat.

BANANA PARFAIT.

Peel about three bananas. Scrape off the coarse threads,
and press the pulp through a sieve. There should be one
cup and a fourth of the pulp. To the pulp add three-fourths
a cup of sugar and the juice of a half a lemon; cook the
mixture over hot water until thoroughly scalded, then set
aside to become cold. Beat one cup and a half of double
cream till firm. Cut fine citron, candied apricots or pine-
apple and Maraschino cherries to half fill a cup ; pour over
these three tablespoonfuls of Jamaica rum and let it stand
an hour or, w^hen convenient, over night. Have a quart
mould lined with paper and thoroughly chilled. Stir the
fruit into the banana mixture, fold the fruit mixture and
cream together, and turn into the mould, filling it to over-
flow; cover with paper, press the cover down over the pa-
per, then pack in equal measures of salt and crushed ice.
Let it stand three hours.

GRAPEFRUIT CUP.

Allow one grapefruit for each four or five to be served.
Cut the fruit into halves, crosswise, then cut around the

DESSERT. 169

pulp in each section and take it out in neat pieces; cut
the pieces into halves; reserve all the juice. Put a tea-
spoonful of red bar-le-duc currants into each glass, the
grapefruit with juice above and sprinkle lightly with pow-
dered sugar. At discretion take, for six glasses, a teaspoon-
ful each, of kirsch and curacoa and divide among the
glasses. Let stand in a cool place until ready to serve, then
finish each glass with a generous tablespoonful of orange,
grapefruit, lemon or pineapple sherbet.

CAFE PARFAIT.

1 quart cream, 2 whole eggs. Sugar to taste.

3 tablespoons Mocha Essence,

Freeze quite soft shortly before using and serve in glasses
with whipped cream and maraschino cherries.

WINE SYLLABUB.

1 pint cream, 1 cup sherry, madeira or port,

Juice of 1 lemon, A grating of nutmeg, or

}i cup sugar, A little cinnamon.

Mix sugar with lemon juice and wine and when dissolved
add the cream and whip to a froth. Drain if necessary.
Serve very cold in glasses. Have wine-soaked bit of cake in
bottom of glass.

PRUNE OR DATE WHIP.

1/3 lb. prunes. Whites 5 eggs,

y2 cup sugar, y^ teaspoon lemon juice.

Pick over and wash prunes or dates and soak in cold
water. Cook in same water until soft; then remove stones
and rub through strainer. Add sugar and cook five minutes
or until the consistency of marmalade. Beat whites until stiff
and add when cold, fruit mixture gradually, and lemon juice.
Heap lightly in buttered dish, and bake twenty minutes in a
slow oven. Serve cold with thin custard or cream.

170 DESSERT.

PRUNE WHIP.

Wash a half pound of prunes and soak them over night
Cook them in the water in which they were soaked until
quite soft, remove the stones and press the prunes through
a potato masher. Add a quarter of a cup of sugar and cook
five minutes. Beat the whites of two eggs to a very stiff
froth, add this, with a half tablespoonful of lemon juice,
to the prunes pulp, stirring in lightly with a fork. Put all
in a buttered shallow dish and bake twenty minutes in a
slow oven. Serve with cream or a custard made from the
yolks of the eggs.

RUSSIAN CREAM.

8 ounces sugar, ^2 gill orange juice,

4 eggs, 2 tablespoon fuls lemon juice,

10 leaves of gelatine, J4 pint white wine,

J^ pint whipped cream, Yz gill rum.

Beat the sugar, orange juice, eggs, wine and rum well to-
gether. Stir in a saucepan till it thickens, then add the dis-
solved gelatine. Remove from the fire, whisk briskly and
stir in the whites of eggs beaten to a snow. Pour into a
mould rinsed with cold water, and, when set, turn out.

BAKED ALASKA.

Whites of 6 eggs, ^ teaspoon vanilla,

6 tablespoons powdered 2 quarts of ice cream,

sugar. Thin sheet sponge cake.

Make two quarts of ice cream after any receipe, and when
frozen remove the beater and pack it well in the freezer can.
Let it stand till hard. Just before serving make a meringue
by beating the whites of six eggs till stiff, then beating in,
gradually six rounding tablespoon fuls of sifted powdered sugar.
Put a thin, round sheet of sponge cake on a plate suitable for
serving, and turn out the mould of cream on the cake. Pile
the meringue thickly round the edge and top of the cream,

DESSERT. 171

but do not smooth it. Place the dish on a wooden box cover
and brown the meringue quickly in a hot oven. Serve at once.
The plate should be larger than the cake, and the cake larger
than the bottom of the can. The cream will not melt, for
the wood and the meringue serve as non-conductors of the
heat. This is recommended chiefly for its novelty.

FROZEN PUDDING.

To two well beaten eggs add two and one-half cups of
milk and one-half cup of sugar; put on the stove and add
one tablespoonful of cornstarch dissolved in a little milk;
heat until it has the consistency of a thin custard; when
cold add chopped crystallized cherries, pineapple and wal-
nuts, and flavor to taste ; then set it in a pail of ice and salt
for four or five hours.

FROZEN KISS PUDDING.

1 quart whipped cream, 1 teaspoon vanilla,

Yz lb. ground kisses, 1 tablespoon Maraschino,

2 tablespoons sherry.
Mix and put into a mould and pack in salt and chopped
ice three or four hours. Add a few candied cherries, chopped
fine.

MAPLE CREAM.
2 bottles whipping cream. 4 beaten whites and one tea-
1 cupful maple syrup. spoonful gelatine.

4 yolks added.
Put in mold and freeze.

MAPLE ICE CREAM.

1 cup rich maple syrup, 4 yolks of eggs,

1 pint cream, 1 white of Q.gg.

Heat syrup to the boiling point and pour gradually on the
well-beaten yolk. Cook in double boiler until thick and when
cool, add to the cream, whipped with the white of the ^gg\
freeze.

172 DESSERT.

MAPLE MOUSSE.

1 cup maple syrup, 1 pt. cream, whipped stiff,

5 eggs, 1 teaspoon vanilla.

Beat eggs till very light, add syrup and cook until it thick-
ens, stirring constantly. Place the dish in a pan of ice and
stir until creamy; add vanilla and whipped cream. Fill
mould and pack in ice and salt, four parts of ice to one of
salt. Let stand four hours. ^

NESSELRODE PUDDING.

Yi cup cold water, 2/3 cup raisins,

1/2 box granulated gelatine, 3 tablespoons blanched

2 cups hot milk, almonds,

5 eggs, Small piece of citron, cut fine,

Yz cup sugar.
Beat yolks of eggs with sugar and add to the hot milk.
Cook one minute or until it coats the spoon, stirring con-
stantly. Dissolve gelatine in the cold water. Add to hot
milk mixture and stir until dissolved; then add the chopped
nuts, raisins, citron and a little salt. Set in a pan of cold
water for five minutes. Then add the beaten whites of the
five eggs. Also one tablespoon brandy and one teaspoon
vanilla. Put in a mould until stiff. Serve with plain or
whipped cream.

NUT CREAM.

For Six Persons. Time of Preparation, 1 hour.
114 pint milk, 1 tablespoonful sifted flour,

4 ounces hazelnut kernels, 3 eggs,
4 ounces sugar, 5 leaves of gelatine.

Scald the nut kernels, scrape the skins off and pound
finely. Put on half of the milk to boil with the sugar. Beat
the yolks with the remainder of the milk, add to the boiling
milk and boil up again, adding the dissolved gelatine and a
pihch of s^It. Pour into a basin, stand in a cool place and

DESSERT. 173

stir until it begins to thicken. Then stir in the stiffly-whisked
whites of eggs and the pounded nuts. Pour into a glass dish
and garnish with nuts.

PEACHES MELBA ICE CREAM.

V/i pt. of cream,, 6 eggs (yolk),

1 vanilla bean, J4 lb. powdered sugar.

Put the cream in a double boiler, with the vanilla bean
split in half. Beat the yolks of the eggs and the sugar to-
gether until light, add to the hot cream, stir until the eggs
begin to thicken. Strain through a siev.e; when cool, freeze.

Take half a cup strawberry syrup, half a cup raspberry
syrup. Put on stove ; when it begins tO' boil add a scant tea-
spoon cornstarch dissolved in a little water. Take from fire
and put in cool place.

Peel fresh peaches and place on ice, then pour the above
syrup and peaches over the ice cream.

Whole preserved, sweet peaches are used, out of season.

PEAR NORDICA.

Take one large crushed macaroon and cover this with
a layer of vanilla ice cream, on top of this lay a large
peeled whole Bartlett pear (you can purchase them
canned). Around the macaroon and ice cream pour a
chocolate sauce.

RASPBERRY ICE.

Take two boxes of red raspberries, mash and add about
1 cupful of powdered sugar. Let stand at least 2 hours
in ice box, then put through cheese cloth, add about >^
cup powdered sugar, 1 cup water, juice of 5^ lemon and
small bottle of cream. Freeze. This mixture makes about
a good quart.

Frostings, Fillings, and Sauces
for Dessert

CLARET SAUCE FOR ICE CREAM. *

2 cups sugar. ^ cup claret wine.

y2 cup hot water.

Melt the sugar with the water. Stir until dissolved and
then boil without stirring until it forms a soft ball in cold
water.

Remove from stove and add the ckret, cool and serve with
ice cream.

COFFEE SAUCE.

2 eggs. y2 cup black coffee.

■!4 cup sugar. ^ cup thick cream.

Strain the coffee and while hot add the sugar and a few
grains of salt, and pour very gradually on the slightly beaten
eggs. Place in double boiler and cook, stirring constantly
until mixture coats the spoon. Strain into cold dish, and
when cold and ready to serve, fold in the cream, beaten stiff.

CUSTARD SAUCE.

\y2 cups scalded milk. % cup sugar.

Ys teaspoon salt. Yz teaspoon vanilla.

Yolks of eggs.
Beat 'eggs slightly, add sugar and salt; stir constantly
while adding gradually the hot milk. Cook in double boiler
until mixture thickens; chill and flavor.

CHOCOLATE SAUCE.

2 cups milk. 2 tablespoons hot water.

1^ tablespoons cornstarch. 2 eggs.
2 oz. bitter chocolate. 2-3 cup powdered sugar.

1 teaspoon vanilla.
Add cornstarch to a little of the cold milk and mix with
the rest of the milk and cook in double boiler until thick, 8

FROSTINGS AND FILLINGS 175

minutes. Melt chocolate over hot water, add to the hot milk
mixture. Beat white of eggs stiff, add powder sugar, then
add the unbeaten yolks and stir well into the cooked mix-
ture. Cook 1 minute, add vanilla and cool before serving.

MAPLE SAUCE FOR ICE CREAM.

1 pint maple syrup, %. cup butter.

Boil the syrup and butter until it forms a thread, when
dropped from tip of spoon.

Pour while hot over Vanilla or Lemon Ice Cream.

HARD SAUCE.

1-3 cup butter. 1-3 teaspoon lemon extract.

1-3 cup powdered sugar. 2-3 teaspoon vanilla.

Cream the butter, add sugar gradually, and flavoring.

JELLY SAUCE.

1 glass jelly. 1 tablespoon butter.

14 cup hot water. 1 tablespoon flour.

Add hot water to jelly and let melt on stove. Heat but-
ter in sauce pan, add flour and gradually the hot jelly liquid.
Cook until smooth and serve hot over any pudding.

Or the jelly may be placed on stove and melted with hot
water.

BRANDY SAUCE.
1 Qgg, well beaten, 1 cup sugar.

y2 cup butter. Brandy.

Stir mixture to a cream and add 1 tablespoon boiling
water, put in double boiler and stir until sauce boils, then
add brandy to suit taste. Serve with Plum Pudding.

Or, beat into the yolks of three eggs enough pulverized
sugar to thicken them, add tablespoon brandy and stir in
the whites of the eggs, beaten to a stiff froth the last thing.

176 FROSTINGS AND FILLINGS.

CARAMEL SAUCE.

Put 1-3 cup sugar in a spider, stir over the fire until melted

and light brown; add very gradually Y^ cup of boiling water

and simmer 10 minutes; or, melt sugar in sauce pan, add 1

pint cream and set over hot water until the caramel liquifies.

KIRSCH SAUCE.

1 pt. cold water. 2 tablespoons cornstarch.

1 cup sugar. ^ cup cold water.

1 cup Kirsch wine.
Place sugar and water on stove. Mix cornstarch in cold
water, and when the water in sauce pan is boiling, add corn-
starch and stir for two minutes. Remove from fire and add
Kirsch and stir again. Strain and serve with pudding.

LEMON SAUCE.

2 cups hot water. 1 lemon rind and juice.

1 cup sugar. 2 tablespoons corn starch.

2 tablespoons butter.
Mix the sugar and cornstarch, add the boiling water gradu-
ally, stirring all the time. Cook 8 or 10 minutes, add lemon
juice and butter. Serve hot.

CARAMEL FROSTING.

y^ lb. maple sugar, scraped. Butter, size of an ^gg,
^ lb. brown sugar, 1>4 cups cream.

Mix and boil slowly for forty minutes. Remove from
stove and stir over ice until the proper consistency to spread.
If too stiff, thin with cream. Dip knife in cream to spread.

SPONGE CAKE FILLING— Chocolate.

Yz lb. brown sugar, >^ cup milk,

^ lb. grated chocolate, 2 tablespoons butter,

scant, 1 teaspoon vanilla.

FROSTINGS AND FILLINGS. 177

CHOCOLATE SAUCE FOR ICE CREAM.
No. 1.

2 oz. chocolate. ^ cup boiling water.

1 cup powdered sugar.
Stir and cook in double boiler to the consistency of mo-
lasses and serve hot with Vanilla ice cream.

No. 2.
1 oz. chocolate. 2^ cups sugar.

3 tablespoons sugar. 2 in. stick cinnamon.
1 cup boiling water. 1 teaspoon vanilla.

Melt chocolate over hot water; add 3 tablespoons sugar
and gradually the boiling water ; stir until smooth and glossy ;
add the remaining sugar and cinnamon and stir until boil-
ing begins; let boil 5 minutes; strain, cool and add vanilla.

SOUR CREAM FILLING (No. 1.)

1 cup pecans or walnuts, }i cup confectioner's sugar,

1 small tgg, Yz cup sour cream,

A few drops of vanilla.
Run nutmeats through meat-chopper. Beat the ^gg well;
add the sugar and nutmeats, then cream and vanilla, stirring
it only enough to mix. Spread between the layers and over
top of cake when cold.

SOUR CREAM FILLING (No. 2.)

1 cup sour cream, 1 cup sugar,

y^ lb. chopped nuts.
Boil sugar and cream until quite thick, then add the
chopped nuts and spread between layers of chocolate cake.

FIG FILLING.

1 lb. figs, Vi cup sugar,

1 cup boiling water, " Juice of Yi lemon.

Put figs through chopper. Mix all together and let sim-
mer and cook slowly until it becomes a smooth paste. Let
cool before using. If desired, add 1. tablespoon sherry wine.

178 FROSTINGS AND FILLINGS.

NUT OR FRUIT FILLING.
J^ cup fruit (chopped fine), ^ cup nuts (chopped fine),
Boiled frosting.
To Boiled Icing add one cup chopped walnuts, almonds,
pecans, hickory, hazel nuts, chopped figs, dates, raisins or se-
lected prunes, separately or in combination.

WHIPPED CREAM FILLING WITH PINEAPPLE
AND NUTS.

1 yolk of tggj y^ cup whipped cream,

2 tablespoons powdered sugar, 1 cup nut kernels, or % cup

nuts and ^ cup pineapple.
Whip cream, same as above, using one-half cupful nuts
and one-half cupful pineapple, all chopped up.

WHIPPED CREAM FILLING.

}i cup thick cream. White of 1 egg,

%. cup powdered sugar, 5^ teaspoon vanilla.

Set medium sized bowl in pan of crushed ice to which
water has been added. Place cream in bowl and beat until
stiff, with wire whip or, if possible, use patent cream whipper.
Whip up well that air bubbles may not be too large. Add
sugar, white of egg beaten stiff, and vanilla. Keep cool.

CHOCOLATE FILLING.

J4 cup sugar, >^ cup grated chocolate,

Yz cup milk. Yolk of one egg,

% teaspoon vanilla.
Melt chocolate, add sugar and milk, and boil when it
forms a soft ball in cold water, remove from fire. Add
beaten yolk and vanilla. Cool and spread between layers.

NUT FILLING.

2 yolks of eggs, 1 cup milk,

J^ cup sugar, 1 tablespoon cornstarch,

y2 cup pecan nutmeats, chopped fine.

FROSTINGS AND FILLINGS. 179

»

Wet cornstarch withj a little of the milk, and place in
double boiler with the rest of the milk and cook until smooth ;
beat yolks to a light cream with the sugar, pour hot milk
gradually over, return to boiler and cook until it coats the
spoon, stirring constantly; remove from fire and when cool
add nutmeats.

MARSHMALLOW FROSTING.

Yz lb. marshmallows, Whites of 2 eggs,

% cup milk of water, 1 teaspoon vanilla.

Break the marshmallows in pieces, add milk or water, and
put in double boiler, over boiling water. Stir until melted.
Take from fire and while hot, pour into the well beaten
whites of eggs. Add vanilla.

BOILED ICING.

1 cup sugar, 1 teaspoon flavoring,

1/3 cup water, 1 ^gg white (large),

^4 teaspoon cream of tartar.

Beat white of ^gg until frothy, add the cream of tartar
and beat until stiff and dry. Make syrup of sugar and water.
When it has reached the honey stage, or drops heavily from
spoon, add 5 tablespoons slowly to t%g, beating in well. Then
cook the remainder of the syrup until it threads and pour over
the ^gg, beating thoroughly. Add flavoring and beat until
cool enough to spread.

BOILED CHOCOLATE FROSTING

2 oz. chocolate, 2 whites of eggs,

Yz cup cream, Vanilla,

Powdered sugar.
Boil chocolate and cream and when cool add vanilla. Beat
the whites to a stiff froth, add powdered sugar until stiff
enough to cut Combine the two mixtures, beat and spread.

Chafing Disn Specialties

HOW TO USE THE CHAFING DISH.

A chafing dish ought to be of extra heavy tin or some
other metal tinned or nickel-plated. A large flame alcohol
lamp should be underneath so as to have a good heat if
needed, or a smaller lamp only to be used if light heat is
required. In cooking oysters or similar articles a brisk heat
is necessary, for making rarebits less fire is used. The blazer
with the waterpan underneath is more for the purpose of
heating ready-made things or keeping them hot, and only
good for preparing articles which require little cooking.

CHEESE DELIGHT. .

Chop five ounces of soft cheese into small bits and put
into a chafing dish with one egg, a level tablespoonful of
butter, half a teaspoon ful of salt, a pinch of cayenne, a level
teaspoonful of mustard and five tablespoon fuls of milk.
Cook over boiling water until the cheese is soft and creamy,
then set where it will keep hot without cooking for a few
minutes. Toast five slices of bread and keep hot. Poach
two eggs for each slice. Spread the cheese mixture quickly
over each slice of toast and place over this two eggs on each
piece. Have a little butter, salt, pepper and mustard rubbed
together, put a tiny bit on each egg and serve at once. This
makes a delicious tid-bit for "unpremeditated" suppers.

WELSH RAREBIT.

Mix together in the chafing dish one wine-glassful of ale,
one teaspoonful of Worcestershire sauce, one-half teaspoon-
ful of English mustard. Then add one-half a pound of
cheese cut fine, season with salt, black and cayenne pepper.
When the liquid gets boiling hot and the cheese begins to melt
stir it up vigorously with a spoon so it will become very
smooth, let it come to a boil, stirring it all the time. Then

CHAFING DISH SPECIALTIES. 181

pour it over some toasted bread, plain or buttered. Crackers
can be substituted if no toast is on hand. If the rarebit is
wanted short (not stringy), the yolk of an tgg can be added
at the last moment. Serve with crackers.

GOLDEN BUCK.

Prepare the Welsh rarebit as before, pour it over three
thick slices of toast and put a poached or dropped Qgg on top
of each piece.

YORKSHIRE BUCK.

Prepare the rarebit the same way as Golden Buck, adding
two slices of broiled or fried bacon, one on each side of the
poached eggs.

MACARONI RAREBIT.

Into a chafing dish put one teaspoonful of butter. When
hot add one small cupful of cold boiled macaroni cut fine,
to it add one small cupful of grated cheese and two well
beaten eggs. Dust with pepper. Cook until set, and serve
on toast. If cheese is fresh add a saltspoonful of salt.

CHICKEN LIVERS a la OSCAR.

Boil for twenty minutes a heaping cup of chicken livers.
Cut them up into small pieces and add a tender sausage cut
in thin slices. Mix well together and add one tender onion
chopped very fine, several slices of Spanish peppers, a tea-
spoon of curry powder and some salt and pepper. Have in
the chafing dish a half cup of olive oil very hot and into this
pour the mixture. Cook until the sausage is done and serve
on hot toast with sprigs of watercress.

CHICKEN LIVERS WITH CURRY.

Clean and separate six chicken livers. Dip in seasoned
crumbs, egg and crumbs, and saute in butter. Remove livers,
and to fat in blazer add two tablespoons of butter and one-
half tablespoon finely chopped onion. Cook five minutes,

182 CHAFING DISH SPECIALTIES.

add three tablespoons flour mixed with one-half teaspoon
curry between one-fourth teaspoon salt, and one-eighth tea-
spoon paprika. Strain sauce over livers.

CRABS A LA RICHMOND.

Cook a cup crab meat in one teaspoon bilttei* and two table-
spoons sherry wine, two minutes. Melt two tablespoons butter,
add two tablespoons flour, and pour on gradually one-third cup
milk and one-third cup clam broth. Add crab meat and the
soft part of eighteen clams to sauce. When thoroughly heated,
season with salt and paprika. Just before serving add one table-
spoon brandy and the yolk of one egg slightly beaten.

LYONNAISE TRIPE.

Wipe tripe and cut in pieces two inches long by one and
one-half inches wide; there should be three cups. Put in
blazer cover, let stand for one minute that some of the mois-
ture may be withdrawn and drain. Cook two tablespoons
butter with one tablespoon finely chopped onion until yellow,
add tripe and cook eight minutes, using more butter if nec-
essary. Season with salt and pepper and sprinkle with finely
chopped parsley.

DEVILED SCALLOPS.

Clean one pint scallops, heat to boiling point, drain, and
reserve liquor. Melt three tablespoons butter, add two table-
spoons flour, mixed with one-half teaspoon salt, one-fourth
teaspoon mustard, and a few grains cayenne. Pour on grad-
ually the reserved liquor. When sauce begins to thicken, add
the scallops. Serve with brown bread sandwiches.

LITTLE PIGS IN BLANKETS.

Choose large plump oysters and wrap about each a thin
slice of fat bacon, pinning it with a wooden toothpick. Lay
them in the heated blazer and cook until the bacon is crisp.

CHAFING DISH SPECIALTIES. 183

MUSHROOMS RUSSELL.

Take two pounds of mushrooms. Peel them and place
in a chafing dish in which a cup of best butter has been
melted. Add one Spanish onion sliced fine. Allow to cook
one-half hour in tightly covered dish. While cooking, add
salt and pepper. Before removing from flame, add one-half
pint of pure cream. Serve hot on toast.

RECHAUFFE OF DUCK.

Warm in a blazer two tablespoonsfuls of butter, two ta-
blespoonfuls of currant jelly, and a gill of Sherry, Madeira
or Port. Lay in this sauce pieces of cold duck, season with
salt and pepper, cook five minutes. This is an excellent
sauce in which to warm wild duck or other game.

OYSTERS a la SOMERSET.

Put in chafing dish a piece of butter the size of an egg,
add a heaping teaspoon ful of finely chopped onion, fry to a
light yellow color, add three heaping tablespoon ful s of finely
chopped celery and two cups of oysters in their own liquid,
boil till done, season to taste, then add three heaping table-
spoonfuls of fresh bread crumbs, half a gill of cream, and
half a teaspoonful of chopped parsley. Let come to a boil,
and serve. Enough for four.

BARBECUED HAM.

Cut rather thick slices of cold boiled ham, lay them in the
blazer, and let them fry in their own fat. When they begin
to crisp, draw them to the side of the dish, and add to the
fat in the pan a tablespoonful of vinegar, a small teaspoonful
of white sugar, a saltspoonful of mustard, and a little pepper.
Mix well, put the meat into the sauce— bring this to a boil
and cook two minutes.

This is extremely good.

184 CHAFING DISH SPECIALTIES.

SARDINETTE a la WELSH.

Take four cans of sardines, one pint bottle of ketchup,
one can of French peas. Put them all together in a chafing
dish, using the blazer. Serve on crackers or toast.

CLAMS WITH GREEN PEPPERS.

Put one tablespoonful butter, two tablespoonfuls
onion, four tablespoonfuls finely chopped peppers in the
chafer and cook without browning. Add half cupful strained
clam juice, half teaspoonful salt, a dash of paprika, and one
dozen finely chopped clams. Simmer for five minutes and
pour over hot buttered toast.

CHEESE FRITTERS.

Mix four tablespoons grated Parmesan cheese with two
tablespoons stale bread crumbs. Beat four eggs thoroughly
and add to first mixture. Season with salt and paprika.
Drop from tip of spoon in small cakes on a hot buttered
blazer. Brown one side, turn, brown on other.

TOMATOES AND EGGS.

One-half can tomatoes, four or five eggs, one tablespoon-
ful butter, salt and pepper, a little chopped onion. Melt but-
ter in chafing dish, put in tomatoes, seasoned with salt, pepper
and onions. Let boil, then add eggs well beaten.

CHICKEN a la HAMILTON.

Melt one-half tumblerful of currant jelly in a blazer, add
one cupful of thick cream and two tablespoonfuls of sherry,
then season with salt and cayenne. Stir in one-fourth of a
teaspoonful of arrowroot diluted with one tablespoonful of
milk and stir until the sauce thickens. Add slices of chicken,
and cook until the chicken is thoroughly heated.

CHAFING DISH SPECIALTIES. 185

CHICKEN A LA NEWBURG.

1 pint cooked chicken, in y^ teaspoon pepper,
large dice, 1 cup cream,

2 tablespoons butter, Yolks of 3 eggs,

1 tablespoon flour, 14 cup Sherry wine.

1 teaspoon salt,

Melt butter in chafing dish, add flour; cook one minute,
then add cream; cook three minutes, add chicken, warm
through; add Sherry or Madeira wine. Mix a little cold
water with the slightly beaten yolks, pour them gradually
into the cooking.

OYSTERS A LA NEWBURG.
In Chafing Dish.
Take two cups of oysters, and boil in their own liquid
till done. Drain off two-thirds of the liquid and replace
with same amount of good cream. When boiling add yolks
of three eggs to which has been added a tablespoonful of
cream, juice of one-half lemon, and heaping tablespoonful of
good butter. Stir till it thickens, add two tablespoonfuls of
sherry and one of brandy. Serve immediately. Enough for
four.

OYSTERS A LA POULETTE.

In Chafing Dish.

Take two cups of oysters and boil in their own Hquid for
about five minutes. Dilute a heaping teaspoonful of corn-
starch with a gill of white wine, stir into the oysters while
boiling, and add yolks of two eggs slightly beaten in one-half
gill of cream and the juice of half a lemon. Then add two
heaping dessert-spoonfuls of butter, stir slowly for a minute
or two. Do not let come, to a boil. Serve. SHced canned
mushrooms can be added if desired. Enough for four.

186 CHAFING DISH SPECIALTIES.

OYSTER STEW, PHILADELPHIA STYLE.
In Chafing Dish, for Two People.

To a cup of oysters stewed in their own Hquid add half a
cupful of hot cream. Add a piece of butter the size of a wal-
nut, two tablespoons sherry, season with salt and pepper.

OYSTER CRABS AND SWEETBREAD A LA

GOURMET.

In Chafing Dish, for Two People.

Melt a piece of butter the size of an egg, add two medium-
sized fresh mushrooms, cut in cubes, and a parboiled sweet-
bread cut in very small thin slices. Fry together for at least
ten minutes, then add half a pint of oyster crabs well drained,
cook till oyster crabs turn to a nice red, add four tablespoon-
fuls of sherry, and one gill of cream. Let come to a boil,
add a teaspoonful of flour mixed with a piece of butter size
of a walnut, stir the yolks of two eggs mixed with a teaspoon-
ful of cream, add three tablespoonfuls of brandy. Season
to taste. Stir for another minute and serve.

SARDINES ON TOAST.

6 medium sized sardines, ^ glass white wine,

1 teaspoon butter, 1 teaspoon anchovy paste.

Pinch of white pepper.
Cook butter, anchovy paste and wine together in a chafing
dish, add the sardines, heat and place each sardine on but-
tered toast size of same. Serve very hot.

SHREDDED HAM WITH CURRANT JELLY SAUCE.

One-half cupful butter, one-third cupful currant jelly,
few grains cayenne pepper, one-fourth cupful of sherry
wine, one cupful cold cooked ham cut in small strips. Put
butter and jelly in the chafing dish. As soon as melted,
add cayenne, wine and ham. Let simmer five minutes.

CHAFING DISH SPECIALTIES. 187

LOBSTER A LA NEWBURG.

Take one large lobster, a pint of sweet thick cream, a
tablespoonful of butter, three tablespoon fuls of sherry and
two tablespoonfuls of flour. Boil the lobster for fifteen min-
utes. Pick out the meat and cut into small pieces. Pour
over it the cream and add the butter, which has been suf-
ficiently melted to run; last add the flour. Warm the whole
over the fire and stir constantly ; when thoroughly blended and
smooth and creamy add the sherry. This is best made in a
chafing dish.

CREAMED CRAB MEAT.

2 tablespoons butter, 1 pt. crab meat,

Yi cup bread c^um.bs, 2 yolks, beaten,

1 cup cream. Salt,

3^ teaspoon dry mustard, Cayenne pepper or Tobasco

sauce.
Put the first four ingredients into chafing dish; when it
boils, stir in the rest.

STEAK MANSFIELD.

The late Richard Mansfield was a fine cook, and some of
his favorite recipes have been preserved by his friends who
were his guests at times, and who often watched him preside
over the chafing dish. The following was one of Mr.
Mansfield^s most favored dishes :

Cut a piece of suet about the size of an ^gg into small bits
and put it in the chafing dish. Also add the same amount of
butter. When this melts and is hot, place in the dish a fine
porterhouse steak about three inches thick. It is better to
have the bone removed, if serving for many persons. Let
the steak get hot on both sides, and then cut the surface with
a sharp knife. Turn the steak about every five minutes, and
baste with the juice, the same as with chicken. As it begins
to cook, add the following: One-half of a green pepper, the

188 CHAFING DISH SPECIALTIES.

heart of a piece of celery and a bit of parsley, all of which
have been chopped fine. Also, some stuffed olives and some
mushrooms, cut in two. Sprinkle the steak with paprika
while cooking, and salt after taking out. Mr. Mansfield
used to rub the dish with garlic before beginning to cook
the steak. About twenty-five or thirty minutes are required
for the process, but it is worth trymg.

RICTUM— DITY.

1 can tomatoes, 1 green pepper, chopped,

1 cup grated cheese, 2 tablespgons butter,

Yi small grated onion, 2 eggs,

1 teaspoon salt.
Mix tomatoes, cheese, onion juice and the pepper, chop-
ped. Melt the butter, in chafing dish, add the mixture, and
when heated add the eggs well beaten. Cook until eggs
are of creamy consistency, stirring and scraping from bot-
tom of pan. Serve at once.

' LARDED SWEETBREADS, SAUT6.

Parboil and blanch the sweetbreads, and run through each
four or five thin strips of fat salt pork. Do this with a lard-
ing-needle, or a sharp, narrow-bladed knife, and let the ends
of the pork project on each side. Have a tablespoon ful of
butter in the blazer, and cook the sweetbreads in this, turn-
ing often. Let them cook rather slowly.

CURRIED SHRIMPS.

One can shrimps, one tablespoonful butter, one tablespoon-
ful flour, half teaspoonful salt, two teaspoonfuls curry pow-
der, one teaspoonful chutney sauce, one pint boiling water.

Cook the butter and onion in the blazer, when the latter is
brown, add the flour and curry powder, cook until they bub-
ble and pour the boiling water upon them. Stir constantly
and when smooth put in chutney sauce and the shrimps.
They should cook about five minutes.

Cheese Dishes

CHEESE BALLS (No. 1.)

1 cake Neufchatel cheese, 6 dashes Tabasco sauce,

Piece of butter half the size 1 tablespoon cream,
of cheese, %. teaspoon salt.

Mix all well together in a bowl and form one large ball
or small ones for each person, and roll in chopped pecan
nuts.

CHEESE BALLS (No. 2.)

The whites of two eggs, two ounces of grated cheese,
salt, and cayenne. Beat the eggs to a stiff froth; stir in the
cheese, salt, and cayenne pepper. Shape the mixture into
balls the size of marbles, and drop them into boiling lard.
Fry them for about five minutes till a golden brown, drain
well, and serve with grated cheese.

CHEESE ROULETTES.
Season with salt and cayenne a cupful of dry grated
cheese — Parmesan is preferred. Whip the whites of three
eggs stiff and mix in the cheese. Flour the hands and mold
the mixture into balls the size of walnuts. Drop into boil-
ing fat and fry to a golden brown. Lay on crumpled paper to
absorb the grease. Serve hot.

PARMESAN CROQUETTES.

These may be prepared, and even fried the day before, and
then carefully heated in the oven when required.

Required: Quarter of a pound of grated Parmesan cheese,
two ounces of bread crumbs, one ounce of butter, one tgg
and two extra yolks, salt and cayenne, crumbs for coating,
frying fat.

Mix together the crumbs, cheese, warmed butter, and sea-
soning. Then add enough beaten yolk to bind them all in a
soft paste, but it must be sufficiently stiff to shape easily.

Make the mixture into small balls, like large marbles.

190 CHEESE DISHES.

Brush these over with beaten egg, then coat them with crumbs.
Repeat this egging and crumbing, so that they have two coat-
ings.

Have ready a pan of frying fat. When a bluish smoke
rises from it put in the balls two or three at a time, and fry
them a pretty golden brown. Drain them well on paper
and serve them piled up on a lace paper on a hot dish.

STUFFED CELERY.
Take some celery stalks, one head for each person, clean
and peel. .Cut in four pieces lengthwise so that the pieces
will hang together at the root. Mix together one teaspoon-
ful of Roquefort and two teaspoon fuls of cream cheese, sea-
son with paprika, and add a pinch of finely cut chives. Stir
until a smooth paste is formed and then put in a paper cor-
net. Take the celery and lift leaf by leaf and squeeze the
cheese between the celery stalks. Served on chopped ice
covered with a napkin.

ENGLISH MONKEY.

1 cup stale bread crumbs, 1 tablespoon butter,

1 cup milk, 1 egg,

Yz cup soft, mild cheese in J4 teaspoon salt,
small pieces, Few grains cayenne.

Soak bread crumbs in milk 15 minutes. Melt the but-
ter, add the cheese and when melted add soaked bread, t,%^
slightly beaten and seasonings. Cook three minutes and
pour over toasted crackers.

CR6ME AUX ALMONDS.
Take one cream cheese, one-quarter of a pound of salted
almonds crushed, and two liquor-glasses of Kirschwasser.
Mix well and serve in croquette shape.

CHEfiSE DISHES. 191

ROQUEFORT AU PORT.

Take an eighth of a pound of Roquefort cheese, a small
piece of butter, a tablespoonful of Worcestershire sauce and
two tablespoonfuls of heavy port wine, add paprika pepper
to taste and mix the whole together well. Mix this with
cracker dust and serve in the shape of croquettes.

FROMAGE ROMANESQUE.

"Fromage Romanesque" is enough to make an epicure's
mouth water. It is as delicious a cheese dish as one could
imagine.

The cheese used in its making is the common cream or
Neufchatel variety and two of the second sized cakes are
used for this recipe — that is, the size we call the ten-cent
size in this country. The other ingredients are three eggs,
three-quarters of a cup of very thick, sour cream; five
teaspoonfuls of clear honey and half a teaspoonful of salt.
First, beat the cheese and sour cream together until smooth
as paste; then add the honey and blend in carefully, then
the salt, then the well-beaten yolks of the three eggs, and
lastly the whites beaten stifHy.

Beat the whole mixture vigorously for a few minutes
and then either pour into cases of thin puff paste and bake
twenty-five minutes in a brisk oven or bake in an oiled
or buttered baking dish, without pastry, which makes it a
sort of cheese souffle, which pulls far up and should be
served with a cheese sauce made by beating together equal
parts of thick, sweet cream and cream cheese. These
should be first blended with a spoon and then beaten with
an egg-beater. Sometimes sprinkle in chopped olives in
the sauce.

192 CHEESE DISHES.

CHEESE EN SURPRISE.

The following recipe will be found most appetizing when
served at one's dinner in place of the usual Roquefort, Neuf-
chatel, or Camembert, and will prove extremely tasty for
the little midnight lunches. A little time and patience are
required in preparing it, and to some it may seem a trifle
expensive, but I find that I can prepare enough to serve
six people at a cost of about 40 cents. Mix thoroughly to-
gether in a bowl one 10 cent cake of fresh cream cheese
with one-quarter of a pound of Roquefort. Add a pinch
of salt, a little pepper, a dash of paprika, a scant table-
spoonful of Worchestershire sauce, a lump of butter, and a
tablespoonful of thick rich cream. Use one green and one
red pepper (see that these are firm and fresh) and take
half of the green pepper and about two-thirds of the red.
and with a 10 cent bottle of olives (stuffed ones are also
nice for this purpose) mince all finely together, and stir
this mixture into the cheese, seeing that it is evenly scat-
tered throughout the cheese. Take the whole and form in
mound shape upon an attractive cheese dish; then take the
remaining half of the green pepper and cut in uniform
strips, and garnish four sides of cheese. Take rest of red
pepper, cut in star shape and place on top. When finished
put immediately in the ice box and leave there until served.
To those who are fond of cheese this will be a treat.

Bakery and Breakfast Diskes

CINNAMON TOAST A LA WOOD FOR TWO PEO-
PLE.

Three slices brown toast, butter while hot; use cinna-
mon with granulated sugar; put on top of buttered toast
thick while hot; cut in small strips.

CROUTONS.

Cut stale bread into one-third inch slices. Trim off the
crust and spread thinly with butter. Cut slices into one-third
inch cubes; place in dripping pan and bake until delicately
browned in a hot oven. Or these cubes may be fried a golden
brown in deep, hot fat; drain on brown paper and sprinkle
lightly with salt before serving.

FRENCH TOAST.

2 eggs, 2/3 cup milk,

y2 teaspoon salt, 6 slices of stale bread.

Beat the eggs slightly, add salt and milk, dip the bread in
the mixture. Have a griddle hot and well buttered; brown
the bread on each side. Serve hot with cinnamon and sugar
or a sauce.

CREAM OR MILK TOAST.

2 cups milk* or cream, 2 tablespoons butter,

1 tablespoon flour, 1 teaspoon salt.

Cook the flour in the melted butter. Add salt and gradu-
ally stir in the hot milk. After it thickens, pour this sauce
over slices of dry or water toast ; or butter the dry hot toast,
add y2 tablespoon salt to one cup of hot milk, and pour it
over the toast. Serve hot.

CHEESE STRAWS.

2 tablespoons butter, % cup grated cheese,
Yo cup flour, Ys teaspoon salt,

3 tablespoons breadcrumbs, 1 tgg.
Pinch cayenne pepper,

194 BREAKFAST DISHES.

Cream the butter, add the dry ingredients, and mix all to-
gether with the egg. Roll thin, cut in long, narrow strips and
bake in a quick, hot oven. If desired a variety of shapes may
be made. The strips may be twisted in corkscrew fashion, or
into rings with doughnut cutter.

RUSSIAN TEA CAKES.

1 cup sugar, Flour to roll,

1 cup eggs (about 5), ^ lb. brick butter, sliced,

1 cup sour cream, 1 cup chopped almonds.

Mix eggs, sugar and cream with enough flour to roll.
Toss on board, roll out ^ inch thick, spread with a thin layer
of the butter, fold the dough over, roll and spread again with
butter ; fold, roll and spread again ; repeat three or four times.
Then place dough in a bowl, cover, and let stand on ice to
harden. Then roll as thin as possible, strew with chopped
almonds, sugar and cinnamon, and cut into 7 inch strips. Roll
each strip separately into a roll, cut into squares and strew
top with chopped almonds, sugar and cinnamon. Bake in a
hot oven.

BATTER FOR FRITTERS (No. 1.)

1 1/3 cups flour, 2/3 cup milk, ^

2 teaspoons baking powder, I egg.
^ teaspoon salt.

Mix and sift the dry ingredients, add milk gradually and
the egg well beaten.

BATTER FOR FRITTERS (No. 2.)

1 egg, yi teaspoon salt,

^ cup water or milk, Yi cup flour,

1 tablespoon melted butter.
Beat the yolk and the white of the egg separately. To the
yolk add the butter and salt and one-half of the liquid, and
stir in the flour to make a smooth dough. Add the remainder

B-REAKFAST DISHES. 195

of the liquid gradually to make a batter, and beat in the stiff
white of the egg.

BANANA FRITTERS.

4 bananas, 3 tablespoons sherry wine,

1 tablespoon lemon juice, Powdered sugar.

Process: Remove the skins from ripe bananas; cut in
halves lengthwise, then cut halves in two pieces crosswise.
Sprinkle with lemon juice and sherry; dredge heavily with
powdered sugar, cover and let stand one-half hour; drain and
dip each piece in Batter No. 2 ; fry in deep hot fat and drain
on brown paper. Sprinkle with powdered sugar and serve.

CORN FRITTERS.

1 can corn, or j/z teaspoon salt,

6 raw ears of corn, 3 tablespoons milk,

2 eggs, 2 tablespoons flour.

Grate the corn off the cobs, or strain the canned corn.
To the pulp add the yolks beaten, the rest of the ingredients
and the beaten whites last.

Drop by teaspoon fuls in deep, hot fat and fry until nicely
brown on a hot greased griddle or frying pan. Serve with
hot syrup.

PINEAPPLE FRITTERS.

I Drain the slices of canned pineapple from the liquor and

' dip each slice in the following batter ; fry in hot fat, drain on

soft brown paper and serve with fruit juice sauce or sprinkle

with powdered sugar.

QUEEN FRITTERS.

^2 cup boiling milk or water, 2 tablespoons powdered sugar,
ji cup butter, 2 eggs,

y2 cup flour, Pinch of salt,

Fruit preserves.

196 BREAKFAST DISHES.

Put butter in small saucepan and pour on water. Heat to
boiling point, add flour all at once and stir until mixture leaves
sides of saucepan and cleaves to spoon. Remove from fire,
add eggs, one at a time, beating constantly. Drop by spoon-
fuls and fry in deep fat until well puffed and browned.

Drain, make an opening, fill with preserves and sprinkle
with powdered sugar.

OATMEAL COOKIES.

2/3 cup butter, 1 cup rolled raw oats,

2/3 cup brown sugar, • 1 cup flour,

1 egg, 1 teaspoon baking powder.

Cream the butter, add the sugar, egg, the oats, flour and
baking powder. Mix well, if too dry add a little cream.
Toss on floured board, roll thin and cut into rounds. Place
in buttered pans and bake 10 minutes in a hot oven.

POPOVERS.

% teaspoon salt, 1 cup milk,

1 cup flour, 1 egg.

Sift flour and salt into a bowl. Beat the egg and add the
milk to it, and stir gradually into the flour to make a smooth
batter. Beat with egg-beater until full of air bubbles. Fill
hot greased gem pans two-thirds full of the mixture. Bake in
quick oven 30 to 40 minutes, until brown and popped over.

WAFFLES.

1 pint flour, 1 tablespoon melted butter,

3 teaspoons baking powder, 2 eggs, yolks and whites beat
^ teaspoon salt, separately,

1 cup milk.
Mix in the ordejr given, and bake at once on hot, well
greased wafile iron. If the batter is too stiff, more milk may
b^ used. Serve with syrup.

BREAKFAST DISHES. 197

RICE GRIDDLE CAKES.

2 cups hot boiled rice, 1 teaspoon salt,

2 cups flour, 1 pint milk,

3 teaspoons baking powder, 2 eggs.

Mix the dry ingredients. The beaten yolks are added to
the milk. Combine the two mixtures and lastly fold in the
beaten whites. Cook as Griddle Cakes.

WHEAT MUFFINS.

2 cups flour, 1 tablespoon butter,
Yz teaspoon salt, 1 teaspoon molasses,

3 teaspoons baking powder, 1 ^gg,

2 tablespoons sugar, 1 cup milk.

Mix dry ingredients and sieve twice, rub in the butter.
Separate the ^gg. Beat the yolk and add it to the milk and
molasses. Mix with the dry ingredients and stir until smooth.
Fold in the beaten white of ^gg and pour into hot, well greased
muffin tins. Bake fifteen to twenty minutes in hot oven.

Note. Graham, rye, cornmeal, or whole wheat muffins
are made the same way, by mixing with the wheat flour one-
fourth to one-half the quantity of graham, rye, cornmeal or
whole wheat flour.

PARKER HOUSE ROLLS.

2 cups scalded milk, 1 teaspoon salt,

3 tablespoons butter, 1 ounce compressed yeast,
2 tablespoons sugar, % cup lukewarm water,

^Yz cups flour.
Add butter, sugar and salt to milk; when lukewarm, add
yeast dissolved in the lukewarm water, and 3 cups of flour.
Beat thoroughly, cover and let rise until light; cut down and
add the rest of the flour or enough to knead. Let rise again
in a warm place, toss on slightly floured board, knead, pat and
roll out to 1/3 inch thickness. Shape into rounds, with bis-
cuit cutter; dip the handle of a knife in flour and with it

198 BREAKFAST DISHES.

make a crease through the middle of each piece; brush over
one-half of each piece with melted butter, fold and press edges
together. Place in greased pan one inch apart, cover, let rise
and. bake in a hot oven 12 to 15 minutes.

BAKING POWDER DUMPLINGS.

1 cup flour, % teaspoon salt,

2 teaspoons baking powder, ^ cup milk or water, scant.

Sift dry ingredients, stir in the milk or water and mix to
smooth batter. Drop a teaspoon ful at a time in the boiling
soup; cover kettle, let boil 5 minutes and serve at once.

NOODLES.

1 Qgg, 2/3 cup flour yi teaspoon salt.

Beat ^gg slightly, add salt and enough flour to make a stiff
dough. Roll out very thin, and set aside to dry for an hour
or more. It must not be the least bit sticky and not so dry
that it will break or be brittle.

Fold into a tight roll, or cut into 3 inch strips, placing the
strips all together one on top of another. Now cut these long
strips crosswise into very fine strips or threads. Toss them
up lightly with fingers to separate well, and spread them out
on the board to dry. When thoroughly dry, put in covered
jars for future use. Drop by handfuls into boiling soup 5
minutes before serving.

POTATO PANCAKES.

6 raw grated potatoes, 1 teaspoon salt,

3 whole eggs, 1 tablespoon flour,
A pinch of baking powder, A little milk.

Peel large potatoes and soak several hours in cold water;
grate, drain, and for every pint, allow 2 eggs, about 1 table-
spoon flour, ^ teaspoon salt, a little pepper. Beat eggs well
and mix with the rest of the ingredients. Drop by spoonfuls
on a hot buttered spider, in small cakes. Turn and brown
on both sides. Serve with apple sauce.

BREAKFAST DISHES. 199

FRENCH PANCAKE.

3 eggs, separated, y2 teaspoon salt,

y^ cup flour, 1 cup cold water.

Stir yolks with the salt and flour, until smooth, add milk
gradually, then fold in the beaten whites. Heat pan, add 2
tablespoons butter and when hot, pour in pancake; let cook
slowly and evenly on one side, finish baking in oven.

GERMAN PANCAKE.

2 eggs, ^ teaspoon salt,

1 cup milk, 2y2 tablespoons flour,

2 tablespoons butter.

Beat eggs very thoroughly without separating the yolks
and whites; add salt, sift in the flour, add the milk gradually,
at first and beat the whole very well. Melt 1 tablespoon but-
ter in a large frying pan, turn mixture in and cook slowly
until brown underneath. Grease the bottom of a large pie
plate, slip the pancake on the plate; add the other tablespoon
of butter to the frying pan, when hot, turn uncooked side of
pancakes down and brown. Serve at once with sugar and
lemon slices or with any desired preserve or syrup.

Or, when the pancake is nicely browned on the one side,
the remaining tablespoon of butter may be heated in another
spider and the uncooked side of the pancake turned down
to brown slowly on this frying pan. Slip carefully on large
heated platter and serve at once.

Sand

v^iches

To make sandwiches is a plain affair, but a good many
do not know how to make them properly and attractively.
If the bread is cut thin and of an equal thickness and prop-
erly buttered and the meat free from gristle and fat, and cut
in nice thin slices, and furthermore, the whole sandwich care-
fully trimmed into a nice square shape and then cut diag-
onally, served on a plate covered with a napkin, it will always
be appreciated. When, however, one gets two chunks of
bread with thick pieces of meat between, the butter un-
evenly spread on the bread, it will rapidly diminish the
appetite.

Ham, tongue, roast beef, corned beef, lamb, chicken, veal
and ham, and turkey sandwiches are all made in the same
plain way, — the bread and meat cut thinly and the butter
softened so it will spread evenly over the bread. The fresh
meat sandwiches are seasoned with salt. With ham, tongue
and beef a little French or English mustard may be added
according to taste.

CLUB SANDWICH.

Toast two slices of bread and cover them thinly with
mayonnaise dressing. Place two slices of chicken, white meat
only, on one piece of toast. On top of this place one or two
lettuce leaves and sprinkle some salt over it. Put the other
piece of toast on top of this, and press the sandwich together
a little and trim nicely, and cut the sandwich in two triangles.
Serve warm if possible.

Sometimes thin slices of broiled bacon, sliced tomatoes
and even sliced pickles are added to the club sandwich. Bacon
is acceptable, but if the two other articles are added the com-
bination is superfluous.

SANDWICHES. 201

CHEESE SANDWICHES.

Melt one teaspoon butter in a saucepan, add one cup grat-
ed cheese; season with one-fourth teaspoon paprika, one-
fourth teaspoon mustard, one-half tablespoon Worcestershire
sauce, a few drops onion juice; stir until the cheese is melted
and smooth, then add two raw egg yolks beaten and diluted
with one cup thin cream or milk. When cold, place between
slices of nut, entire wheat, rye or white bread.

CHEESE SANDWICHES, HOT.

Grated American or Bread,

New York Cream Cheese, Butter.

Butter thin slices of bread very lightly, sprinkle generous-
ly with the cheese; press two slices firmly together, cut in
half and toast quickly. Serve at once, with coffee.

Or, toast circular pieces of bread, sprinkle with a thick
layer of grated cheese, seasoned with salt and cayenne. Place
in shallow pan and set in oven to bake until cheese is melted.
Serve at once.

CHEESE AND ANCHOVY SANDWICHES.

2 tablespoons butter, 1 teaspoon vinegar,

14 cup grated American Salt, paprika, mustard,

cheese, Anchovy essence.

Cream the butter, add the cheese and vinegar. Season
and spread between thin slices of bread.

RUSSIAN SANDWICHES.

Rub to a paste one and one-half rolls Neufchatel cheese;
to this add one-half cup chopped pecans and the finely chopped
meat of twelve olives ; season with salt and cayenne to taste ;
moisten mixture with mayonnaise dressing to the consistency
to spread between Saltines, Zephrettes or any crisp cracker.
Press them firmly together.

202 SANDWICHES.

SALMON SANDWICHES.

Mince salmon very fine and season with salt and pa-
prika. Mix into a paste with melted butter. Make a highly-
seasoned French dressing of vinegar, oil, pepper and salt
and pour over cucumbers which have been peeled and
sliced very thin. Set them on the ice until chilled. Spread
thin slices of bread with salmon mixture and put a slice
of cucumber between them. The bread may be spread
with the salmon mixture a half hour before serving, but
the cucumber slices should not be added until the last
minute.

AN INDIAN SANDWICH.

Cut the white meat of a cooked chicken in small pieces.
Take the same quantity of boiled ham and four freshened
anchovies and mince. Mix two cups of veloute sauce with
one dessertspoonful of curry powder thinned with a little
water. Stir over the fire until it becomes a thick sauce. Add
the chicken and the ham and the juice of half a lemon. Cut
slices of bread and fry them in butter until light brown.
Spread on the mixture and cover the sandwiches, serving
while hot.

CHICKEN AND NUT SANDWICH.

The white meat of a chicken which has been roasted or
boiled is chopped very fine, and to one cupful of it is added a
quarter of a cup blanched almonds or English walnuts, also
chopped fine. This is softened with sweet cream to a paste
that will spread easily on the bread. It can be used on either
graham or white bread.

SHRIMP SANDWICHES.

Pick one-half pint of shrimps, put them into a mortar
with two or three ounces of butter, season with a little salt
and cayenne pepper, and pound them to a paste, moisten it
with a few drops of tarragon vinegar. Cut some rather thin

SANDWICHES. 203

slices of bread and butter, spread half of them with the
paste, fold the remaining half over these, and press them
lightly together. Cut the sandwiches into fingers or quar-
ters, arrange them on a folded napkin, or an ornamental
dish-paper, garnish with parsley, and serve.

BEEFSTEAK SANDWICH WITH MARROW.

Make eight slices of toast. Broil a small sirloin steak and
parboil about two ounces of marrow of beef. Chop the mar-
row and spread on four pieces of toast, cut the steak in very
thin small slices and cover the marrow with it, spread a little
mustard on the other four slices of toast and cover the meat
so as to finish the sandwich. Place in the oven for a few
minutes so as to serve hot. Season with salt and black
pepper.

MELBA SANDWICHES.
Stone half a dozen olives and chop very fine, add a table-
spoonful of thick mayonnaise dressing and a teaspoonful of
finely chopped pecans or walnuts. Spread between two slices
of bread — ^graham bread may be used.

TARTAR SANDWICHES "PIQUANT."

Chop together three large sardines, a cupful of boiled
ham, ground, and three small cucumber pickles. Add a tea-
spoonful of French mustard, or omit the cucumber pickles
and add some chow-chow with a little mustard.. Mix to a
paste with a little ketchup and vinegar or lemon juice.

POTATO AND HAM SANDWICHES.

Into a pint and a half of well seasoned mashed potatoes
stir two eggs without beating. Spread two tablespoonfuls
of this potato out smoothly, and lay on it a slice of neatly
trimmed boiled ham. Cover this with potato, pinch the
edges well together, lay in boiling lard and fry a delicate
brown. Scraps of any kind of meat minced and seasoned
may be used instead of the slices.

204 SANDWICHES.

DANISH SANDWICHES.

To make Danish Sandwiches which are very appetizing,
take thin slices of pumpernickel and spread thickly with
butter. On this place the meat or fish, etc. Cold roast
beef, veal, sardines, hard boiled eggs, chopped raw beef,
cold lobster, caviar and sturgeon are used mostly in mak-
ing these sandwiches. The meats should have some thin
slices of cucumber or horse radish on top, the lobster a
little mayonnaise, and onion on the caviar and chopped
beef in order to make a dainty appearance. The crusts
should be removed from the pumpernickel and the sand-
wiches placed on a large platter. Serve with this celery
stuffed with Roquefort cheese, with a little paprika
sprinkled on the cheese.

Eggs, Omeleftes and Souffles

GENERAL RULES.

A stale egg rises in water; fresh eggs are heavy, and sink
to the bottom. Wash eggs as soon as they come from the
store. Eggs should never be boiled, as that renders them
tough and difficult of digestion. They should be cooked just
under the boiling point.

STEAMED EGGS.

Break an tgg into a buttered cup or in patent egg steamer.
Sprinkle it with salt and pepper. Put cup or cups into a
steamer and cook until the white is set (three to five min-
utes). Remove carefully from cup with teaspoon. Serve
on toast garnished with toast points.

SOFT COOKED EGGS.

Have the water boiling, drop in the eggs gently, and place
on stove where they will simmer but not boil, for from five
to eight minutes.

HARD COOKED EGGS.

Place the eggs in boiling water, move to a warm place,
where they will simmer, not boil, and let cook thirty min-
utes. Remove shells, cut in quarters lengthwise, and pour
browned butter over them and serve hot.

POACHED OR DROPPED EGGS.

Fill a pan with boiling, salted water. Break eath egg into
a wet saucer and slip it into the water; set the pan back
where water will not boil. Dip the water over the eggs with
a spoon. When the white is firm and a film has formed over
the yolk, they are cooked. Take them up with a skimmer,
drain and serve hot, on toast. Season with salt.

206 EGGS, OMELETTES AND SOUFFLES.

SCRAMBLED EGGS.

3 eggs. 1-3 cup milk or water.

Yz teaspoon salt. spk. pepper.

1 teaspoon butter.
Beat the eggs slightly, add the milk and seasoning. Cook
in a hot, buttered frying pan, stirring constantly until thick.
Serve hot.

SHIRRED EGG.

Butter an t.g'g shirrer or small vegetable dish, cover bot-
tom and side with fine bread crumbs. Add an ^gg very care-
fully, cover with seasoned bread crumbs, and bake in a slow
oven until white is firm and crumbs are brown.

FRIED EGGS.

Fried eggs are cooked as buttered eggs without being
turned. They are usually fried with bacon fat, which is taken
by spoonfuls and poured over the eggs. Do not have the fat
too hot as that will give the ^gg a hard, indigestible crust.

BUTTERED EGGS.

Melt one tablespoon of butter, slip in an ^gg and cook un-
til the white is firm. Turn over once while cooking, and
use just Plough butter to keep it from sticking.

OMELET A LA PAYSANNE.

The name of this dish, **a la paysanne" ("in the country-
woman's style") suggests at once that it is a dish suited
to modest households.

The following are the quantities of materials required
for six persons: Twelve fresh eggs, three and a half ounces
of lean bacon cut in dice, about five ounces of butter, a
tablespoonful of chopped chives, five ounces of potatoes
cut in dice, salt and pepper.

Put the bacon in a frying pan with an ounce and a half
of butter and put on a fire not very hot. As soon as the
bacon begins to fry add the potatoes cut in dice and let

EGGS, OMELETTES AND SOUFFLES. 207

them cook at a slow fire. When the potatoes are cooked
add the chives or parsley.

While waiting for this you must break the eggs, to
which you add the salt and pepper necessary, taking into
consideration the salt in the bacon. The eggs must be
thoroughly beaten up to make a perfectly uniform liquid
of them. Then add the bacon and potatoes.

If you have only one frying pan at your disposal, it
will be advisable to wipe it with a clean cloth in order 4:hat
the omelet may not stick to the bottom. Then put the fry-
ing pan back on a sharp fire, keeping your three and a half
ounces of butter in reserve. As soon as the butter begins
to take a light brown color, pour the eggs into the boiling
butter. Shake the frying pan and stir the eggs with a fork.
Then turn the omelet as you would a pancake. A few sec-
onds will sufiice to finish cooking the omelet. Slip it im-
mediately on a dish and serve at once.

FRENCH OMELETTE.

Break four eggs into a bowl; season with one-half tea-
spoonful salt, beat with an egg beater four minutes. Melt
one tablespoon butter in a pan, when hot pour in the eggs.
Draw with a fork from edge of pan to the center. When
the omelette begins to get firm let it remain a half a min-
ute without stirring, then fold it over each side so that the
two sides meet in the center. Turn omelette on to a hot
dish. .

SPANISH OMELET.

2 tablespoons butter. 6 olives chopped.

1 tablespoon onion, finely 3^ green pepper chopped fine.

chopped. 1 tablespoon capers.

IJ^ cups tomatoes. % teaspoon salt.

1 tablespoon sliced mush- Few grains cayenne.

rooms.

208 EGGS, OMELETTES AND SOUFFLES.

Make a French Omelet with four eggs. First have
ready the following sauce. Heat the butter in a spider, add
the onions, olives and green pepper and cook a few min-
utes, then add the tomatoes and cook until moisture has
nearly evaporated. Add the rest of the ingredients. Be-
fore folding the omelet, place spoonful on center, then fold
and pour the rest of the sauce over and around.

EGGS A LA MORNAY.

Poached eggs may be used, or eggs boiled in the shell for
five minutes or until solid enough to peel. With a heaping
tablespoon ful of butter and a glass of rich milk make a
thick cream sauce, let boil a few minutes, then add two table-
spoonfuls of grated Parmesan cheese and a small piece of
table butter, season with salt and paprika pepper. Stir until
well melted. Put four eggs in a flat baking dish, pour the
sauce over them, sprinkle with a little grated cheese and
bake in a hot oven for about two minutes until a nice golden
color; Enough for four if only one egg is required.

OMELET WITH FLOUR.

3 eggs, beaten separately. 2 tablespoons flour.

1 cup milk. ^ teaspoon salt.

Stir one-quarter of the milk with the flour and salt mixed,
until smooth, add the rest of the milk and pour and stir over
the beaten yolks, then fold in whites, beaten dry. Pour in a
hot buttered spider and cook slowly on top of stove five
minutes, set in a moderately slow oven and bake twenty
minutes more until set and a golden brown. Fold and serve
on hot platter.

EGGS TIMBALES— For 6 People.

5 eggs. 1 large pinch white pepper.

1 cup milk. 1 teaspoon chopped parsley.

}i teaspoon salt.

EGGS, OMELETTES AND SOUFFLES. 209

Beat the whole eggs till lemon colored, then add rest of the
ingredients. Butter the timbale forms, fill with mixture and
place forms in oven. Serve with cream sauce.

OMELETTE SOUFFLE.

Take the yolks of four eggs, place in a bowl and add four
heaping tablespoonfuls of powdered sugar and half a tea-
spoonful of vanilla extract. Beat together vigorously with a
spoon or a small wire whisk for five or six minutes. Take
the whites of seven or eight eggs, put in a bowl, and beat
to a very stiff froth. Now mix the yolks and whites together
very carefully, so that the beaten whites keep their firm-
ness. Then pile the mixture on a slightly buttered silver or
metal dish, smooth it over with a knife so as to obtain a
dome-shaped form, and bake in a very moderate oven for
about twelve minutes or more and serve immediately. Any
other flavor than vanilla can be substituted. Some fresh
strawberries or similar fruit previously sugared can be
put on the bottom of the dish. To make the omelette souf-
fle a success two things have to be taken into consideration.
First, that the whites of the eggs are beaten to a stiff froth,
and second, that the mixing together of the whites and yolks
of the eggs be done very carefully with a flat wooden spoon.

OMELETTE CELESTINE.

Break up some macaroons in small bits, mix them with
the same quantity of strawberry jam, add a little Curacoa
and warm slightly. Make an omelette of the size required,
fill with the preparation and turn it over on the plate. Sur-
round the omelette with lady fingers, and with a paper
cornet filled with sweetened whipped cream decorate each
lady finger. Put powdered sugar over the omelette and
burn it with a red-hot poker on top. Five macaroons, three
tablespoonfuls of strawberry jam, six lady fingers, five eggs
sufficient for three persons.

210 EGGS, OMELETTES AND SOUFFLES.

SHREDDED CODFISH OMELET.

Cook one level tablespoonful each of flour and butter
together, add gradually one cup of hot milk and a little
pepper. Pour boiling water on half a cup of shredded
codfish, drain and mix it with the thickened milk. Then
mix the whole with one pint of cold boiled potatoes chopped
fine. Put a tablespoonful butter in the spider, when hot
turn in the fish and cook slowly until a thick brown crust
has formed; then fold over and turn out on a hot platter.
Garnish with curls of fried bacon and parsley.

BREAD OMELET.

2 tablespoons bread crumbs. 2 tablespoons of milk,

1 speck of salt. 1 egg.

1 speck of pepper. ^ teaspoon butter.

Soak the bread crumbs in the milk for fifteen minutes,
then add the salt and pepper. Separate the yolk and the
white of the egg and beat until light. Add the yolk to the
bread and milk and cut in the white. Turn in the heated but-
tered pan and cook until set. Fold and turn on heated dish.

ASPARAGUS OMELET.

Omelet. 1 can asparagus.

1 cup white sauce.

Follow any of the above omelet recipes. Make white
sauce. Add asparagus, drained and rinsed, to the white
sauce, spread some of the mixture over half of the
baked omelet, fold over the other half, turn on platter and
pour over the rest of the sauce. Use the cut asparagus.
Cooked peas, cauliflower, or remnants of finely chopped
cooked chicken, veal or ham may be used in place of the
asparagus.

EGGS, OMELETTES AND SOUFFLES. 211

EGGS AND FISH.

Eggs with fish for Friday luncheons. Four hard boiled
eggs, a dozen shrimps, two boned anchovies, two tablespoon-
fuls of butter, and one tablespoonful of white sauce are
required for this dish. Shell the eggs, cut each in halves
roundways, take out the yolks, put them in mortar with the
shrimps and anchovies, and pound all to a smooth paste.
Next rub the mixture through a sieve, put it back in the
mortar with Ihe butter and sauce, pound smoothly and sea-
son carefully. Fill the whites of egg with this mixture.
Arrange with lettuce and olives.

EGGS A LA BENEDICT.

Poach the eggs, fry or broil as many pieces of ham as
eggs, the ham having been cut in circles two and one-half
inches in diameter. Split some English muffins in two, toast
and butter them, then put the ham on the muffins, the eggs on
top of the ham, and cover the whole with Hollandaise sauce.
This sauce can be substituted by, a cream sauce with the yolk
of an egg stirred into it. One egg for one person sufficient
for a light meal.

EGGS A LA MEYERBEER.

Fry four eggs, then cut with a round cutter so that an
even ring of the white of the egg is left around the yolk.
Fry four small sausages, split and broil four small lamb
kidneys, garnish the eggs with these two articles, then pour
the blood that accumulates in the cavity of the kidney over
the eggs and pour a little rich gravy around the whole. For
two or four.

EGGS A LA CALCUTTA.

Arrange a border of steamed rice on a hot serving platter,
leaving a nest in center. Slice six hard cooked eggs; dis-
pose in the nest, and pour over one cup of thin, white sauce,
to which is added one cup Edam cheese cut in small pieces.

212 EGGS, OMELETTES AND SOUFFLES.

Season highly with salt and cayenne, sprinkle all lightly with
paprika. It will require one and one-half cups rice for the
border.

EGGS AND TOMATOES.
Scrambled eggs with tomatoes make an appetizing
luncheon dish. Take two good-sized tomatoes, peel, cut
them in pieces, and fry them in a little hot olive oil. When
cooked drain off the liquid and take four eggs well beaten,
add some cream, and scramble. Mix the tomatoes with the
eggs^ seasoning with salt and pepper to taste. Serve on
thin slices of toast.

EGGS AND SPAGHETTI.

Take spaghetti and cook it with a cupful of grated cheese.
When the spaghetti and cheese are cooked, add slices of
hard-boiled eggs. Serve in a bowl garnished with pieces
of soft toast.

Among many other excellent dishes made with this
paste are fried chicken with spaghetti and tomato jelly and
macaroni au gratin in an Edam cheese case.

EGGS IN BAKED POTATOES.

6 potatoes. 6 tablespoons grated cheese.

6 eggs. 6 tablespoons butter.

Bake the potatoes, cut off the top and remove half of the
inside of potato, in its place drop an egg raw, salt, cayenne
pepper, 1 teaspoon cheese in each and 1 teaspoon butter. Put
back into a hot oven for 4 minutes.

EGGS a la CARACAS.

Chop finely two ounces smoked dried beef freed from the
fat and outside skin. Add one cup tomatoes, one-fourth cup
grated Old English cheese, a few drops of onion juice and a
few grains each of cinnamon and cayenne. Melt two table-
spoons butter, add mixture and when heated, add three eggs

EGGS, OMELETTES AND SOUFFLES. 213

slightly beaten. Cook until of a creamy consistency, stirring
continually and scraping from bottom of pan.

OMELET AU FROMAGE.

Beat thoroughly six eggs. Melt two tablespoonfuls of
butter in a sauce pan and pour in the eggs, seasoned with
salt and pepper. Sprinkle over them one-half cup of Par-
mesan cheese or grated American cheese. Shake the pan
gently to prevent burning, while the center is still soft, lift
half of the omelet on to a plate and turn the other half over
it.

This is good.

SCRAMBLED EGGS CHASSEUR.

Take three slices of ham and cut into thin strips. Fry
with one-half a sliced onion until brown, then add two
sliced fresh mushrooms. Drain off the fat. Arrange some
scrambled eggs around the ham, and sprinkle chopped parsley
over the whole.

EGGS POACHED IN GREEN PEPPERS.

2 tablespoons butter. Brown sauce.

1 onion finely chopped. Salt.

4 tablespoons finely chopped Pepper.

mushrooms. Few grains cayenne.

4 tablespoons left-over ham 8 green peppers,
finely chopped.
Poached eggs are improved by adding vinegar to the water
— four teaspoonfuls to the pint.

Process: Cut slice from stem end of peppers; remove the
seeds and pith, parboil eight minutes in sufficient water to
cover. Remove from water; invert on plate to drain; melt
butter in a sauce-pan; add onion; cook three minutes; add
mushrooms and ham; cook mixture one minute; then mois-
ten with sufficient brown sauce to spread; season highly with
salt, pepper and cayenne. Line each pepper with a thin

214 EGGS, OMELETTES AND SOUFFLES.

layer of this mixture; break fresh eggs in a cup one at a
time and slip carefully into pepper. Sprinkle the top with
fine buttered bread crumbs, mixed with equal quantity of
grated cheese; bake in the oven until eggs are set. Serve
on rings of toast with brown sauce.

POACHED EGGS AND CHEESE.
6 eggs, poached. 1 cup white sauce.

6 tablespoons grated cheese. 6 pieces toast.

Cut toast round and put a poached egg upon it. Cook the
white sauce, add the cheese and pour over the egg. Garnish
with parsley. Serve hot.

CREAMED EGGS.

One gill chicken or veal stock, one gill cream, four eggs,
half teaspoon ful salt, pepper to taste.

Heat together the cream and the stock in the blazer, heat
the eggs without separating, and turn into the dish. Stir
until thick, season and serve.

EGGS A LA LUISA.

Drop the required number of eggs into salted boiling
water and poach. Remove them from the water, drain
with an egg poacher, place on a platter and pour over them
a sauce made of clam broth, seasoned with white pepper,
salt, and slightly thickened with flour melted with a small
quantity of butter.

CURRIED EGGS.

Boil eight eggs hard, and cut into thick slices. Cook to-
gether in a saucepan a tablespoonful of butter and a heaping
tablespoonful of flour into which has been stirred a tea-
spoonful of curry powder. Stir until smooth, then add a
large cup of skimmed soup stock and cook, stirring all the
time, to a smooth sauce. If too thick, add more stock.

EGGS, OMELETTES AND SOUFFLES. 215

When smooth and of the consistency of cream, add salt and
pepper to taste and lay into the sauce the sliced eggs,
sprinkled lightly with salt. Cook until very hot.

RUSSIAN EGGS.

Take six hard boiled eggs, thoroughly cold; halve them
and mix the yolks well with toasted bread crumbs, pepper
and salt. Stuff the whites with this, packing the filling
in solidly. Then rub a pan with garlic or onion juice, fry-
ing the eggs in this, white side down, for five minutes. Servie
with boiled spinach or brussels sprouts.

EGGS AU CRESSON.

Slice hard-boiled eggs on a bed of water cress, sprinkle
with salt and pepper, and garnish with shredded anchovies.
Serve with red mayonnaise.

FRIED EGGS AND APPLES.
Peel and core two large apples, then cut in slices about
a quarter of an inch thick, sprinkle over them salt and
pepper, melt two tablespoonfuls of butter in a frying pan,
add the apples, fry them two minutes, turning on each side.
Break six eggs over the apples. Season and fry for a min-
ute. Then set in the oven for five minutes. Remove and
serve on hot dish.

TO STUFF EGGS.
To stuff eggs let the eggs boil until they are hard and cut
them in half. Take out the yolks, chop them very fine and
mix with chopped chicken and parsley seasoned with salt,
pepper and melted butter. Fill the whites with the mixture
and press the two halves together, roll in the beaten white of
an egg and breadcrumbs and fry in hot fat until they are
light brown. Serve with cream sauce.

216 EGGS, OMELETTES AND SOUFFLES.

FISH OMELET.
One teacupful of shredded fish, three eggs, two tablespoon-
fuls of milk, two ounces of butter, pepper and salt. Melt
one ounce of butter in a stew pan, add the fish, one table-
spoonful of milk, and seasoning, and keep it hot at the side
of the fire. Melt one ounce of butter in an omelet pan, pour
in the eggs, slightly beaten, with one tablespoonful of milk,
stir over a hot fire till the mixture begins to set, then shake
well ; put the prepared fish in the middle, fold over, and turn
out on to a hot dish and serve immediately.

EGG CHOWDER.

Place in a porcelain kettle two tablespoonfuls of olive oil,
and when hot add a cupful and a half of sliced potatoes
and a whole onion with half a cupful of Spanish peppers.
Add salt and pepper and a pint of water, boil until the sliced
potatoes are soft, then add a pint of sweet milk, and when
it comes to a boil add three eggs which have had the yolks
and whites beaten separately. Let remain but one minute
over fire after the eggs are added. Then set well back on
the stove.

EGGS L'AIGLON.

To make this delectable dish the eggs are boiled hard, as
many as one wants. They are then cut across in halves,
the yolks removed and a little clip cut o& each end to make
the halves stand well.

Then a stuffing is made from a boiled pepper, chopped
fine, and placed in a bowl that has been rubbed hard with
garlic. One small onion minced very fine is mixed with the
pepper and the yolks of the eggs have been mashed with a
little olive oil and blended into the whole with a seasoning
of salt, a speck of mustard and a breath of celery seed.

The boiled white parts of the egg are then brushed over
with beaten raw whites of eggs and rolled in grated cheese

EGGS, OMELETTES AND SOUFFLES. 217

till well covered with it. The stuffing paste is then packed
into the hollows of the eggs and piled high on top; then
sprinkled thickly with grated cheese and paprika, and placed
in a hot oven for about ten minutes. They are served with a
garnish of watercress.

CHEESE SOUFFLE.

2 tablespoons flour, 4 eggs,

2 tablespoons butter, I pint of milk.

Yz cup grated cheese,

Rub butter and flour together over the fire; when they
bubble, add gradually hot milk, season with pepper and salt.
Add slowly the grated cheese. Remove from fire. Add the
beaten yolks, cool the mixture then add the beaten whites,
stirring all together thoroughly. Put in pudding dish which
has been well buttered, and bake in a moderately hot oven
from fifteen to twenty minutes, until it is set — like custard.
Serve at once.

POTATO SOUFFLE.

For Six Persons. Time of Preparation, 1^^ hour.

1 lb. boiled potatoes, 2 tablespoonfuls lemon juice,

3 ounces sugar, 2 ozs. grated sweet almonds,

3 ounces butter, 5 ozs. bitter almonds,

8 eggs, A little grated lemon peel.

Salt,

Cream the butter, add to it the yolks, beaten well with
the sugar and the potatoes, rubbed through a sieve, grated
almonds and lemon peel. . When all is well mixed, fill a well-
buttered baking dish and bake three-fourths hour.

I N D EX

Soups, Broths, Etc.

Asparagus 21

Barley Broth 18

Barley, Cream of 22

Bean (white) 25

Bouillon 17

Celery, Cream of 22

Chicken 18

Chicken-Gumbo Creole 30

Clam Chowder 28

Clam-Juice Broth 28

Consomme 17

Corn Chowder 23

Corn, Cream of 23

Crabs, Bisque of 27

Cracker Balls for Soup 30

Italian 20

Lentils, Puree of 29

Lima Beans, Cream of 26

Lobster Bisque 27

Maryland Stew 29

Mock Bisque Soup 24

Mushroom, Cream of 24

Mutton 18

Onion a la Savarin 20

Ox Tail 21

Oyster Stew 28

Pea Puree 26

Potage a la Pine Point 20

Potato 25

Rice, Cream of 22

Sorrel, Cream of 26

Soup Dumplings 30

Soup Macaroons 30

Tomato, Cream of 23-24

Turtle (Green) Soup 19

Vegetable 19

Canapes, Entrees and Ap-
petizers.

Anchovies, Stuffed 16

Anchovy Butter on Toast... 12

Bummer's Custard 13

Canape Belmont ; 13

Canape Careme 13

Canape of Crabs 14

Canape a la Bernhardt 14

Canape Demidoff 14

Canape A L'Indienne 14

Canape Pimento 15

Canape a la Reine 15

Canape a la Russe 15

Sardines, Breaded 13

Sardines, Deviled 16

Sardellen — Torte 15

Scotch Woodcock 16

Lobster Cocktail 12

Oyster Cocktail 12

Fish.

Boiled with Lemon Sauce.. 39

Bouillabaisse 42

Codfish Balls 45

Codfish in Cream, Baked... 43

Codfish Croquettes 43

Codfish, Matelot of 43

Codfish with Tomatoes .... 42

Bluefish a la Lee 32

Bluefish, Baked, Italian Style 32

Filled 40

Fritters 41

Fish and Cheese Timbales. 40

Fish in Tomato Sauce 41

Fish Pudding 44

Flounders, iBaked 31

Haddock Souffle 42

Halibut, Broiled 34

Halibut and Lobster a la

Newburg 35

Halibut and Shrimp a la

Newburg 35

Halibut Steak 36

Halibut in Tomato Sauce... 35

Herrings (Fresh) Marinaded. 45
Herring (Fresh) Mustard

Sauce 46

Kingfish Saute 33

Mackerel (Fresh) Saute 44

Salmon, Baked with Cream

Sauce 37

Salmon Creams 38

Salmon Croquettes 44

Salmon, Curried 36

Salmon, Escalloped 36

Salmon, Fillets of 37

INDEX

219

Salmon Patties 36

Salmon Turbot 45

Salmon Trout, Boiled 38

Salmon Trout a la Celine... 39

Shad's Roe, Broiled 31

Shad with Sorrel, Broiled.. 32

Smelts, Baked 31

Sole, Baked 34

Sole, Fillet d,e 33

Soles in Mushroom Sauce... 33

Sweet-Sour Fish '39

Shell Fish.

Clam Fritters 66

Crabs, Deviled 56

Crab Croquettes 55

Crab Meat Chops 55

Frog Legs a la Newburg... 57

Lobster Balls 52

Lobster a la Bordelaise 53

Lobster, Broiled Live 51

Lobster a la Burnham 54

Lobster Chops 54

Lobster Farcie 53

Lobster and Mushroom Fric-
assee 52

Lobster a la Newburg.- 52

Lobster a la Thackeray 53

Oysters au Gratin 51

Oysters, Baked with Dump-
lings 49

Oysters, Broiled 47

Oysters, Celeried 49

Oysters, Escalloped 47

Oysters, Fried 47

Oysters, Fricasseed 48

Oysters, Grilled 49

Oyster Macaroni 48

Oysters and Mushrooms ... 48

Oysters a la Poulette 50

Oysters, Sherried 50

Oysters and Spaghetti 51

Pate a la Princesse 50

Saute Royale 55

Shrimp a la Creole 57

Meats.

Beef, en Casserole 60

Beef, Corned, Brisket of.... 63

Beef, Danish 58

Beef Rolls or Mock Birds.. 59

Beefsteak with Oysters .... 60
Beefsteak (Raw) a la Tar-
tare 79

Beef Tetrazzini, Frizzled... 59
Brain (Calf's) with Browned

Butter 75

Casserole of Rice and Meat. 71
Cold Meat with Tomato Jel-
ly 73

Ham in Burgundy 66

Ham Casserole 67

Ham (Shredded) with Cur-
rant Jelly

Ham Fritters 68

Ham, Spanish 67

Ham, Southern Style 67

Ham a la Touraine 67

Hash, Beef, English Style.. 64

Hash, Mutton 64

Hungarian Gulash 70

Konigsberger Klops 71

Irish Stew 63

Kidney Toast 78

Lamb, Crown of 60

Lamb, Potted Shoulder with

String Beans 76

Lamb, Roast 60

Liver Balls 74

Liver, Calf's Braised 73

Livers, Chicken a la Chante-

cler 77

Liver Dumplings 76

Liver, Fried, Goose 79

Liver a la Hen Pheasant 75

Meat, Dressed 72

Mutton Curry 61

Mutton Stew, French 61

Mutton Stew with Rice.... 61
Mutton Stew with White

Beans 61

Paprika Schnitzel with Noo-
dles 65

Prussian Cutlets 69

Rabbit a la Maryland 74

Rabbit, Stewed, Larded 78

Royal Breakfast Dish 78

Sauerbraten 63

Savory Pie 70

Shepherd's Pie 70

Spanferkel 76

Steak, Pan Broiled 58

220

INDEX

Steak, Spanish 58

Surprise Balls 74

Sweetbread Croquettes 69

Sweetbreads with Mush-
rooms and Marrow 68

Sweetbread Timbales 68

Tongue, Beef's a la Jardi-
niere . . . , 59

Thuringer Bratwurst with

Red Cabbage 75

Veal Breast, Roast, Stuffed. 64

Veal Cheese 65

Veal Terrapin 65

Tripe, Escalloped 74

Poultry.

Birds en Casserole 86

Chicken, Canterbury 84

Chicken, Cream 82

Chicken Croquettes 85

Chicken a la King 80

Chicken with Madeira Sauce. 83
Chicken, Minced with Green

Peppers 84

Chicken in Rice Cups 83

Chicken Saute 80

Chicken a la Savoy 82

Chicken, Souffle 85

Chicken, Spanish Stew 80

Chicken or Sweetbreads with

Mushrooms 81

Chicken a la Sam Ward 83

Chicken, Victoria 81

Chicken a la Waldorf 84

Chop Suey 86

Sauces and Dressings for
Meats, Fish, Etc.

Almond Sauces for Moulded

Fish 94

Bacon Fat 100

Baked Fish 95

Bearnaise 87

Bechamel 87

Boiled Tongue or Fish 95

Bordelaise 88

Brown 88

Brown Mushroom 89

Catsup 100

Creole 89

Cream 95

Cumberland 90

English Chutney 92

Epicures' Delight 100

Galli 90

Gargoyle 100

Hollandaise 98-99

Italienne 91

Lemon for Fish or Meat.... 96

Mushroom , 91

Mustard 91

Mint 90

Newburg 96

Piquante 91

Ravigotte 92-93

Remoulade 92

Russian 100

Salmon 95

Tartar 96

White 89

Vinaigrette Sauce with Egg. 99
Vinaigrette 99

Dressings.

Boiled Salad Dressing 99

Fowl Stuffing, Boiled 92

Bread Stuffings 94

Bread Dressing 94

Delmonico Salad Dressing. .100

French Dressing 97

French Salad Dressing 98

Garlic 101

Mayonnaise 96

Onion Dressing 101

Red Dressing 101

Roquefort Dressing 101

Vegetables.

Artichoke, Saute 102

Beans, Baked 102

Beans and Tomatoes 102

Brussels Sprouts 103

Cabbage, Baked 105

Cabbage, Escalloped 106

Cabbage, au Gratin 106

Cabbage Rolls 107

Cabbage Stuffed 107

Carrots a la Cyrano 103

Carrots, Felmish 104

Cauliflower, Baked 105

Cauliflower, au Gratin 104

INDEX

221

Celery Toast 108

Chestnut Croquettes 108

Corn with Bacon 104

Corn, Escalloped 105

Corn and Green Peppers en

Casserole 104

Cucumbers, Creamed 106

Macaroni with Bacon Ill

Macaroni Balls Ill

Macaroni, Escalloped 112

Macaroni, Neapolitan 112

Macaroni with Tomatoes and

Mushrooms 110

Mushrooms, (Canned), in

Ramikins Ill

Mushrooms and Bacon 108

Mushrooms, Broiled 109

Mushrooms, Creamed 109

Mushrooms, a la Dorothy.. 108
Mushrooms under glass

cover 109

Mushroom, Saute 110

Onions au Gratin 114

Onion Pie, Dutch 114

Onions (Spanish) Stuffed

with Kidney 114

Onions (Spring) on Toast.. 113

Peas with Bacon 114

Peppers, Baked 118

Potato Balls* 117

Potatoes with Cheese 115

Potatoes, Duchesse 115

Potato Dumplings, Hunga-
rian 116

Potatoes, Lyonnaise 115

Potatoes, Piquant 117

Potatoes, Puffs 116

Potatoes with Tomato Sauce 117

Potato Souffle 116

Spaghetti, Eggs and Cheese. 112

Spaghetti, Italienne 113

Sweet Potatoes, Glazed 118

Sweet Potatoes, Southern

Style 118

Rarebit, Swiss 118

Rice Croquettes with Jelly. 119

Rice with Watercress 119

Slaw, Hot 122

Spinach 119

Spinach Cooked in Butter.. 120
Spinach without Water 120

Spinach au Naturel 120

Tomatoes, Baked 121

Tomatoes, Stuffed with Rice 121

Tomatoes and Cheese 122

Tomatoes a la Stanton 121

Tomatoes, Stuffed 121

Tomatoes, Stuffed with Sar-
dines 122

Salad.

Alsatian 124

Anchovy 127

Apple (German) Cup 144

Apple with Herrings or Sar-

dellen 127

Apple and Onion 144

Bean (Wax) 137

Bird's Nest 139

Brain (Calves) 130

Cabbage a la Calais 134

Carrot 137

Celery and Nut 139

Cherry 142-143

Chestnut 140

Chicken (Jellied) and Cel-
ery 126

Chicken and Lobster 126

Chicken, Sweetbreads and

Mushroom 125

Clam 127

Crab Salad en Coquille 127

Cream 135

Cucumber 132

Cucumber, Francaise 133

Cucumber, Ornamented ....133

Egg 124

Egg, Italian 125

Egg Lily 125

Egg, Scrambled 124

Endive 134

Endive (French) 133

Fish 129

Fish (Moulded) with Cucum-
bers 131

Fish in Jelly 130

Fruit 141

Fruit, Alice 141

German 134

Grape 141

Grape Fruit 145

Grape Fruit en Surprise. .. .145

222

INDEX

Ham 138

Ham, Virginia 139

Herring 128

Hickory Nut 143

Italian 136

Lettuce 133

Lettuce (Stuffed) 133

Log Cabin 142

Lobster 128

Louis 140

Macedoine 137

Mushroom 131

Normandy 138

Nut and Celery 144

Onion and Tomato 135

Orange 143

Orange and Nut, Astor

Style 141

Pepper, Green, and Potato.. 135

Pineapple 145

Pomona 144

Pork Roast 138

Prune and Nut 143

Romaine 134

Ribbon 137

Salmon (Jellied) 128

Sardine 129

Scottish 127

Shad Roe and Cucumber 129

South Shore Country Club.. 142

Sweetbread 130

Sweetbread and Cucumber. .132
Sweetbreads and Mushroom. 130

Tomato Baskets 136

Tomato (Jellied) 135

Tomatoes, Filled 136

Tunny Fish 129

Waldorf 144

Water Lily 140

Walnut (English) 143

Zebra 138

Desserts.

Almond Pretzels 156

Almond Torte 146

Angel Food 151

Angel Mousse 161

Apple Torte 146

Apples, Steamed 167

Baked Alaska 170

Baked Bananas 168

Banana Parfait 168

Banana Whip 167

Blitz Kuchen 152

Brod Torte 147

Cafe Parfait 169

Cararrtel Layer Cake 152

Cherry Tartlets 157

Chestnut Flake 166

Chocolate Souffle 163

Chocolate Torte 147

Coffee Creme Torte 147

Coffee Souffle 164

Cranberry Parasade 166

Cranberry Frappe 162

Custard, Baked 160

Custard, Boiled 159

Date Macaroons 157

Date and Walnut Torte 148

Filbert Torte 148

Grapefruit Cup 168

Heavenly Hash 163

Himbeerschaum 163

Himmel Torte 149

Kirsch Torte 149

Macaroons 158

Macaroon Souffle 164

Macaroon Tarts 158

Maple Cream 171

Maple Ice Cream 171

Maple Mousse 172

Marguerites 158

Marron Glace 166

Mocha Torte 149

Murberkuchen 153

Murberteig 153

Nesselrode Pudding 172

Nut Cake 154

Nut Cream 172

Nut Patties 159

Peaches Mebla Ice Cream... 173
Peach Souffle a la Roxane...l64

Pear Nordica 173

Prune or Date Whip. .. .169-170

Pudding, Cabinet 161

Pudding, Caramel, Steamed. 161

Pudding, Chocolate 160

Pudding, Danish Rice 162

Pudding, Chocolate 160

Pudding, Frozen 171

INDEX

223

Pudding, Frozen Kiss 171

Pudding, Macaroon 163

Pudding, Sponge 160

Queen of Trifles 159

Raspberry Ice 175

Rice a la Reine 16k5

Rice, Swiss 165

Rothe Gritse 165

Rum Torte 150

Russian Cream 170

Sand Torte 150

Savarin 154

Sponge Cake 154

Strudel, Apple 155

Strudel, Hungarian 155

Sunshine Cake 157

Uneeda Biscuit Torte 151

Walnut Souffle 165

Walnut Torte 151

Wine Syllabub 169

Frostings, Fillings and Sauces
for Dessert

Boiled Chocolate Frosting. .179

Boiled Icing 179

Brandy Sauce 175

Caramel Frosting lt6

Caramel Sauce 176

Chocolate Filling 178

Chocolate Sauce 174

Chocolate Sauce for Ice

Cream 177

Claret Sauce for Ice Cream. 174

Coffee Sauce 174

Custard Sauce 174

Fig Filling • 177

Hard Sauce 175

Jelly Sauce 175

Kirsch Sauce 176

Lemon Sauce 176

Maple Sauce for Ice Cream. .175

Marshmallow Frosting 179

Nut Filling 178

Nut or Fruit Filling 178

Sour Cream Filling 177

Sponge Cake Filling, Choco-
late 176

Whipped Cream Filling 178

Whipped Cream Filling with
Pineapple and Nuts 178

Chafing Dish Specialties.

Beef, with Vegetables

Cheese Delight 180

Cheese Fritters 184

Chicken a la Hamilton 184

Chicken a la Newburg 185

Clams with Green Peppers. 184

Crabs a la Richmond 183

Crab Meat, Creamed 187

Deviled Scallops 182

Duck, Rechauffe of 183

Golden Buck 181

Ham, Barbecued 183

Ham, Shredded with Currant

Jelly Sauce 188

Little Pigs in Blankets 183

Livers, Chicken with Curry. 181
Livers, Chicken a la Oscar.. 181

Lobster a la Newburg 187

Macaroni Rarebit 181

Mushrooms, Russell 183

Oysters a la Newburg 185

Oysters a la Poulette 185

Oysters a la Somerset 183

Oyster Stew, Philadelphia

Style 186

Oyster Crabs and Sweet-
bread a la Gourmet 186

Rictum-Dity 188

Sardinette a la Welsh 184

Sardines on Toast 186

Shrimps, Curried 188

Steak, Mansfield 187

Sweetbreads, Larded, Saute. 188

Tomatoes and Eggs 184

Tripe, Lyonnaise 182

Welsh Rarebit 180

Yorkshire Buck 181

Cheese Dishes.

Cheese Balls 189

Cheese en Surprise 192

Creme Aux Almonds 190

English Monkey 190

Fromage Romanesque 191

Parmesan Croquettes 189

Roquefort au Port 191

Roulettes, Cheese 189

Stuffed Celery 190

224

INDEX

Bakery and Breakfast Dishes.

Baking Powder Dumplings. 198

Cheese Straws 193

Croutons 193

Fritters, Banana 195

Fritters, Batter for 194

Fritters, Corn 195

Fritters, Pineapple 195

Fritters, Queen 195

Muffins, Wheat 197

Noodles 198

Oatmeal Cookies 196

Pancake, French 199

Pancake, German 199

Pancake, Potato 198

Parker House Rolls 197

Popovers . .^ 196

Rice Griddle Cakes 197

Russian Tea Cakes 194

Toast, Cinnamon a la Wood. 193

Toast, Cream or Milk 193

Toast, French 193

Waffles 196

Sandwiches.

Beefsteak with Marrow 203

Cheese 201

Cheese, Hot 201

Cheese and Anchovy 201

Chicken and Nut 202

Club 200

Danish 204

Indian 202

Melba 203

Potato and Ham 203

Russian 201

Salmon 202

Shrimp 202

Tartar "Piquant" 2p3

Eggs, Omelettes and Souffles.

Eggs a la Benedict 211

Eggs, Buttered 206

Eggs in Baked Potatoes 212

Eggs a la Calcutta 211

Eggs a la Caracas 212

Egg Chowder 216

Eggs, Creamed 214

Eggs au Cresson 215

Eggs, Curried 214

Eggs and Fish 211

Eggs, Fried 206

Eggs, Fried, and Apples 215

Eggs, Hard Cooked 205

Eggs, L'Aiglon 216

Eggs a la Luisa 214

Eggs a la Meyerbeer 211

Eggs a la Mornay 208

Eggs, Poached or Dropped. 205
Eggs, Poached, and Cheese. 214
Eggs (Poached), Green Pep-
pers 213

Eggs, Russian 215

Eggs, Scrambled 206

Eggs, Scrambled, Chasseur... 213

Eggs, Shirred 206

Eggs, Soft Cooked 205

Eggs and Spaghetti 212

Eggs, Steamed 205

Eggs, Stuffed 215

Egg Timbales 208

Eggs and Tomatoes 212

Omelets.

Asparagus 210

Bread 210

Celestine 209

Codfish, Shredded 210

Fish 216

French 207

Flour, with 208

Au Fromage 213

A la Paysanne 206

Souffle 209

Spanish 207

Souffle, Potato 217

Souffle, Cheese 216

301

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Oakland Brewing and 027
Malting Company.

The blue and gold
cook book.

LIBRARY

UNIVERSITY OF CALIFORNIA

DAVIS

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