Molly Gavin's own cookbook
Date: 2026-01-14T00:00:00+00:00
Keywords: Cooking; Fasts and feasts -- Catholic Church

The Project Gutenberg eBook of Molly Gavin's own cookbook

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Title: Molly Gavin's own cookbook

Author: Molly Gavin

Release date: January 14, 2026 [eBook #77698]

Language: English

Original publication: Washington: The Grimes Company, 1927

Other information and formats: www.gutenberg.org/ebooks/77698

Credits: Aaron Adrignola, A Marshall and the Online Distributed Proofreading Team at https://www.pgdp.net (This book was produced from images made available by the HathiTrust Digital Library.)

*** START OF THE PROJECT GUTENBERG EBOOK MOLLY GAVIN'S OWN COOKBOOK ***

TRANSCRIBER’S NOTE

Some minor changes to the text are noted at the end of the book.

There was not a Table of Contents in the original book. One is provided here for the modern reader.

Foreword
How to Use This Book
The Art of Cooking | 7
Bread | 8
Beverages | 12
Cake | 16
Candy | 20
Cereals | 26
Cheese | 28
Soup | 32
Vegetables | 38
Biscuits, Muffins, Quick Breads | 44
Cookies, Gingerbread, and Doughnuts | 48
Sandwiches | 55
Salads | 59
Pies, Dumplings, Tarts | 63
Puddings | 69
Sauces | 74
Sauces For Desserts | 77
Mayonnaise Dressing | 79
Icings | 81
Veal | 85
Methods of Cooking Meats | 86
Beef | 88
Stews | 91
Chowders | 92
Mutton and Lamb | 94
Sweetbreads, Tongues, Etc. | 97
Pork | 99
Shellfish | 103
Fish | 108
Chilled Desserts | 119
Poultry and Game | 128
Preserves | 137
Eggs | 146
Kitchen Utensils | 153
Table Etiquette | 154
Kitchen Economy | 155
Fasting and Abstaining | 157
The Cook’s Dictionary | 158
Index | 160

Molly Gavin’s
OWN
Cook Book

MOLLY GAVIN’S
OWN COOKBOOK

Compiled by Molly Gavin, author of “Food for Children,” “Fish Days and Fast Days,” and numerous other books and booklets, and cooking and home economics counsellor to hundreds of thousands of women through her weekly and monthly columns in leading Catholic newspapers and magazines throughout the United States and Canada.

The Grimes Company
Publishers
National Press Building
Washington, D. C.

Copyright 1927
THE GRIMES COMPANY

FOREWORD

This is perhaps the first complete cookbook of its kind ever published. There are many others intended for the general public; but, as far as I have been able to determine, this is the first compiled primarily for Catholic women.

In assembling the cooking information that follows I had Catholic women in mind principally for the reason that they have to consider fast and abstinence regulations which our non-Catholic sisters naturally do not observe. Kitchen problems of Catholic women differ in many respects from the problems of women outside the Church. This fact has been so impressed upon me in recent years by hundreds of mothers, priests’ housekeepers and nuns who have been writing to me for cooking advice that I have decided to be of greater assistance to them, if possible. When I suggested a complete cookbook thousands of these women assured me it was exactly what they wanted. Other thousands had previously asked for detailed help in permanent form.

This cookbook is the answer to their requests. Herein I am giving to them a collection of accurate, practical, and inexpensive recipes. With the cooperation of the publishers these have been printed in convenient form in a volume that will open easily and lay flat so that the cook may follow the table of ingredients and instructions without experiencing the usual cookbook difficulty of exasperatingly fumbling to keep the page she wants in place while her hands are full of dough. Another feature is that more than 300 pages of recipes have been arranged in actually half that number—a convenience and saving which I believe will meet with the favor of my readers.

This book is complete in itself, but as in every other phase of life, something new is always developing, so it is with cooking. New short cuts are being constantly devised, new savings are being hit upon. To keep in touch with the latest in cooking, may I suggest in conclusion that my readers follow the cooking columns which I conduct in the leading Catholic newspapers and magazines? Through these columns I am able to provide a direct and personal advice service to women who desire personal help with their kitchen problems.

Molly Gavin.

How to Use This Book

In compiling this book the author has made no attempt at an alphabetical arrangement. Instead she has grouped recipes, menus, hints and helpful matter into the divisions and departments in which one naturally would expect to find them listed. Thus, under the general heading “Meats” she offers a variety of recipes for the preparation of chicken, beef, pork, mutton and game; while under “Bread” she presents a wide choice of recipes for biscuits, rolls, etc.

Realizing, however, that the busy cook usually wants a recipe in a hurry, a simpler and more direct method of telling her exactly where to find what she wants is provided at the end of the book in the alphabetical index. All the reader has to do is to turn to the index for the number of the page on which the recipe she desires may be found.

A table of the abbreviations used throughout the book follows:

c | = | cup | bp | = | baking powder
tsp | = | teaspoon | temp | = | temperature
tbp | = | tablespoon | fc | = | food chopper
hr | = | hour | ° | = | degrees
pt | = | pint | F | = | Fahrenheit
qt | = | quart | sq | = | squares
min | = | minute | lbs | = | pounds
oz | = | ounces | ″ | = | inches
db | = | double boiler | | |

To insure good results from the use of this book these rules are essential:

1. Be sure you understand the recipe you are using.

2. Be careful and accurate in your measurements.

3. Thoroughly blend or mix your ingredients.

4. Give careful attention to proper temperatures in mixing and cooking.

5. Follow recipes exactly.

6. Always use level measurements. For accuracy the standard half-pint measuring cup is recommended.

7. Equip your kitchen with proper utensils. They pay for themselves many times over in the long run.

Molly Gavin’s Own Cook Book

THE ART OF COOKING

Cooking is an art, a science—and an accomplishment of which any woman who is proficient at it might well be proud. For centuries people have been jesting to the effect that “the way to a man’s heart is through his stomach,” and that “armies move on their stomachs,” all of which is true. Truer than the jesters imagine! Cooking can not and should not be taken too lightly. We have to eat to live, and it is a well-established fact that the length of our span of life depends to a great extent upon the food we eat.

The Catholic mother who is a good cook is one of God’s greatest blessings to the human race. She knows that to serve God well her family has to enjoy good health. She knows likewise that good health is largely a consequence of appetizing and nourishing meals. She knows that healthy youngsters are happy youngsters. Good food she gives them, and good food she tells and shows them how to prepare as they grow old enough to be of help to her and to themselves. Wise indeed is the mother who lets her daughters putter around the kitchen preparing candy and other dainties, for girls who learn to love to cook learn early in life an art that can be taught with greatest success only in the home. Girls who can cook need never fear for their future; it is assured once they learn that wielding an effective mixing spoon is infinitely more profitable than fingering a lipstick.

The good nun who can plan and cook appetizing meals economically is a valued member of any community. Convents, hospitals, orphanages, schools and other institutions depend upon such women even more than upon a superior, in many instances, for their success.

The thoughtful and helpful priest’s housekeeper is the woman who can cook delectable meals in a number of delightful ways. Monotony in any line is a curse; monotony in cooking and serving the same old dishes in the same old way week after week and year after year is an affliction that should be visited on no rectory. The thoughtful cook will serve the priests in the rectory in which she is employed a variety of foods that will keep them toned up in body and in mind, that they might better be able to serve the God to Whom they have dedicated their lives.

In the pages that follow, I trust, mothers, nuns and priests’ housekeepers will find the help I intended when starting this undertaking. Here and there throughout the book I have inserted little thoughts, little reflections that have helped me over the rough spots of home-making and I hope they will also be of some value to my reader friends. None of us is in high spirits all of the time. All of us have our “blue days,” times when everything we undertake seems to go wrong. These hints and reflections are intended for just such times. May they and the recipes be all my friends are looking for, and all that I intended, when writing, that they should be.

BREAD

YEAST BREAD

Bread when spread with butter is rendered a perfect food. Wheat flour is best for making bread; it contains just enough gluten to make a light loaf. Buy a good grade of flour. Never use pastry flour except when specified in a recipe. If uncertain as to whether you have bread or pastry flour, take some in your hand and squeeze it together; good bread flour will not hold together when you loosen your hand; pastry flour will hold together. Always sift flour before measuring.

When milk or potato water is used, it makes the bread more nutritious and it does not go stale so rapidly; milk and water combined together can be used, or just water. Milk should always be scalded and then allowed to become lukewarm. Evaporated milk or powdered milk may be used when fresh milk is difficult to obtain.

Butter or lard makes the bread more tender; sugar gives flavor and helps hasten the fermentation of the yeast; salt brings out the flavor of the bread.

Compressed yeast is generally used; liquid yeast is made at home; dry yeast is sometimes used. The liquids should always be lukewarm; when too hot they kill the yeast. Good bread is obtained by proper handling of ingredients and dough. If allowed to get too light before it is put into the oven it will be sour. Ingredients should be thoroughly mixed with the hands or with a mixer. Two risings are enough. The first kneading distributes the yeast thoroughly; second kneading breaks the bubbles and distributes the gas evenly throughout the dough. Do not knead dough too stiff, but only until it has a silky smoothness (about 20 mins). A bread pan of Russian Iron is the best (4″ deep, 4½″ wide and 10″ long). If new, it should be baked blue in the oven before using. Bread should be baked in a hot oven. It should rise the first 15 mins. in the oven; brown the next 20 mins; heat reduced and finish baking the next 15 mins; it is done when it leaves the sides of the pan. When placing more than one loaf in a pan brush between them with melted butter or lard. To make a darker crust, brush top of loaf with milk or butter. Melted butter brushed over top of bread just before taking it from the oven will give a tender crust. Remove bread from pans when baked and place it so the air will circulate under it. Let it cool well before putting it in the breadbox. Keep breadbox sweet and clean by washing and airing it before you put in a new baking. Do not wrap cloth around bread as it may give an unwholesome taste.

WHITE BREAD

1 c scalded milk, 1 c boiling water, 2½ tsp salt, 1 tbp lard, 1 tbp butter, 2 tbp sugar; 1 yeast cake dissolved in ¼ c lukewarm water; 6 c  sifted flour.

Place sugar, butter, lard and salt in bread pan; pour on boiling milk and water (2 c water can be used instead of milk and water if desired); mix together; let stand until lukewarm. Dissolve 1 yeast cake in ¼ c lukewarm water; add to other liquid when lukewarm; sift in 5 c flour; mix well; place on floured board; knead until smooth and elastic; return to bread pan; cover with clean cloth; set in warm place to rise (70 F) for 2 hr or until light; then knead well and again place in pan, covering as before, and set for another rising of 1 hr; then form gently into loaves or rolls; place in greased baking pans, brush with melted butter, cover with wax paper or clean cloth and let stand for 1 hr, or until even with top of pan, and then bake. When let rise over night ¼ yeast cake can be used. This amount makes 1 loaf and 1 pan of biscuits.

BREAD WITH SPONGE

SPONGE: 1 pt water, ½ compressed yeast cake, 1 qt sifted flour.

Set sponge late in evening by dissolving yeast cake in lukewarm water, or milk; add the flour; mix until sponge is smooth; cover well and set in a warm place (65 F) over night. In the morning add to sponge following ingredients:

1 pt. lukewarm water, 2 tsp salt, 2 tbp sugar, 2 tbp melted lard, 2 qts flour.

Mix sponge until ingredients are dissolved and batter smooth; add flour and knead until smooth; let dough rise about 1 hr or until light; knead and make into loaves; cover with clean cloth and let rise; then place in moderate oven; bake until bread leaves sides of pan or about 45 min.

WHOLE WHEAT BREAD

Follow directions for White Bread but instead of 6 c white flour use 5 c whole wheat flour and ⅓ c molasses instead of sugar and no butter or lard.

RYE BREAD

Follow directions for White Bread but instead of 6 c white flour allow 3 c white flour and 2½ c rye flour and ⅓ c molasses instead of sugar.

GRAHAM BREAD

Follow directions for White Bread but instead of 6 c of white flour use 3 c white flour and 3 c graham flour; ⅓ c molasses instead of sugar and no butter or lard.

ROLLED OATS BREAD

Follow directions for White Bread but instead of 6 c white flour use 5 c white flour and 1 c rolled oats; ½ c molasses instead of sugar, and no lard.

CARAWAY BREAD

Follow directions for White Bread but instead of 6 c white flour use 1 c white flour and 5 c rye flour; after first rising add ½ tbp caraway seeds and knead in well.

CURRANT OR RAISIN BREAD

Follow directions for White Bread; after first rising add ½ c washed, cleaned and dried currants or raisins.

POTATO BREAD

1 c potatoes cooked and mashed, ⅓ c liquid, 1¼ tsp salt, 1 tbp sugar, 2½ c flour; ½ cake compressed yeast.

Follow directions for White Bread.

COFFEE CAKE

½ c milk, 3 tbp lard, 2 tbp sugar, 1 tsp salt, 1 yeast cake, 2 tbp lukewarm water, 2 to 2½ c flour, 1 egg, ⅓ c brown sugar.

Heat milk and add lard, sugar and salt; when lukewarm add yeast cake dissolved in lukewarm water; add ¾ c flour and beat thoroughly; cover and set in warm place to rise for 1 hr; add beaten egg, brown sugar and enough flour to make a firm dough; knead on slightly floured board until smooth and elastic; cover and set in warm place to rise until double in bulk; knead again; pat dough into greased pan to ½ inch thickness; cover and set in warm place to rise until light; brush top with melted lard or butter; sprinkle with 1 tsp cinnamon and 2 tbp brown sugar; bake in hot oven over 18 min. Currants, raisins or nuts can be added just before last kneading if desired.

BISCUITS

Follow recipe for White Bread. Biscuits can be shaped in many ways. It is better to make them small than large as they are then more attractive. Bake 20 or 25 min in hot oven.

HOME-MADE YEAST

Boil 2 oz best hops in 4 qt water ½ hr; strain and let cool until lukewarm; place in earthen bowl and add ½ c salt and ½ c brown sugar; beat up 1 qt of flour with some of the liquor; mix all together and let stand for 3 days; add 6 medium-sized potatoes (boiled and mashed through a colander); let stand a day, then strain and bottle and it is ready for use. Before using shake bottle up well. Will keep in cool place 2 months. ⅔ c of this yeast will make 4 loaves of bread.

DRY YEAST

Is made by mixing cornmeal that has been sifted and dried into the Home-Made Yeast; kneading well until it can be rolled out on floured board; then cut into cakes; dry thoroughly in the shade; keep in a real dry place.

BREAKFAST ROLLS

Use 1½ lbs of bread dough, when ready to shape into loaves; make a long, even roll and cut into twelfths; shape with thumb and fingers into round balls; set in an 11×6-inch pan if liked without crust, or 2 inches apart on a sheet if wanted crusty; brush with butter; cover closely and let rise slowly for 40 min; then raise temperature slightly for another half hour; should more than double their bulk. Bake in quick oven 25 min.

TEA BISCUIT WITH POTATO

¾ c hot riced potato, ¼ c butter, 1 tsp sugar, 1 tsp salt, 1 c scalded milk, ½ yeast cake in ½ c water, 1 egg white slightly beaten, 4 c flour.

If set at 10 a. m., will be ready to shape and bake for tea. Beat together potato, butter, sugar and salt; when milk is lukewarm add yeast cake; when yeast is dissolved combine with potato mixture; add part of flour slowly, beating constantly, then white of egg; more flour until stiff enough to knead; knead until smooth; return to mixing bowl and let rise; cut sponge down; let rise second time; shape into small biscuits; let rise to double the bulk; bake in quick oven.

SALAD ROLLS

1 c milk, ½ yeast cake dissolved in ¼ c lukewarm water, 1 tbp sugar, ½ tsp salt, ½ c melted butter, 3 c sifted flour, 1 egg white beaten.

Scald milk; when lukewarm add dissolved yeast and ½ flour; stir and beat mixture until very smooth, cover and let stand at temperature of 84° F or until light; add beaten egg white, sugar, salt and melted butter; work in slowly balance of flour; turn dough onto moulding board; knead until smooth and elastic to touch; cover and let rise to double the bulk; pull off bits of dough, fold and knead them into balls; as they are shaped, set them on board lightly dredged with flour, cover closely and let rise; with handle of a wooden spoon, bring down, nearly through the center of each ball as though to divide it; brush with melted butter one of the cleft sides and press the roll together; place on buttered pan; brush outside of each roll with butter; let rise; bake for 20 min in hot oven; when nearly baked glaze with white of egg.

TEA BISCUIT

1 c scalded milk, 1 tbp sugar, 2 tbp shortening, ½ tsp salt, 1 yeast cake dissolved in ½ c water, 4 c flour.

Put sugar, salt and shortening in mixing bowl; add scalded milk; when lukewarm add dissolved yeast cake; add 3 c flour slowly, beating to light batter; let rise to double bulk; add 1 c flour; rise again; shape on moulding board, brush with melted butter; cover and rise till light. Bake in quick oven 22 min.

FINGER ROLLS

Make “Bread with a Sponge,” putting in generous measure of butter; proceed as usual; make 1½ lb of dough into 2 rolls; cut each into twelfths and make 2 rows in a biscuit tin, rise and bake as before.

BREAD STICKS

Ordinary bread dough can be used, but that for Salad Rolls is more easily shaped and gives crisper sticks.

When dough is light, cut pieces from side and roll under hands to length of your pan and thickness of a lead pencil; let them rise until light; then bake in hot oven. When nearly done, glaze with white of egg.

VIENNA ROLL MIXTURE

2 c scalded milk; 1 yeast cake dissolved in ½ c lukewarm water; 6 c sifted flour; ¼ c melted shortening; 1 tsp salt; 2 tbp sugar; 1 egg.

When milk is lukewarm add dissolved yeast cake and 3 c of flour; beat mixture; cover, set aside in a temp. of 84°; when light and puffy add egg well beaten, melted shortening, salt and sugar; work in slowly 3 c flour; turn onto moulding board, using remainder of flour as needed; knead for 15 min; cover and set aside until double bulk.

FRENCH TWISTS

When the Vienna Roll mixture is light, turn dough on moulding board; roll out into rectangular sheet less than ¼ in thick; cut into strips 7 in wide; cut strips into squares, and the squares diagonally into halves. This will form pieces the shape of a triangle. Roll from opposite point of triangle so point comes below, and bring ends of roll together, shaping like horseshoe; place on buttered baking sheet some distance apart, let stand until light; bake in hot oven 15 min; glaze with white of egg.

PARKER HOUSE ROLLS

2 c scalded milk; 1 tsp salt; 1 tbp sugar; 4 tbp butter; 1 yeast cake dissolved in 2 tbp lukewarm water; 6 c flour.

Put salt, sugar and butter in mixing bowl; pour over scalded milk; when cool add dissolved yeast cake and 4 c of flour; beat thoroughly; when full of bubbles add slowly 2 c flour; turn on moulding board; dredge lightly with flour, knead until smooth and elastic to touch; return to bowl and let rise to twice its bulk; cut down, let rise again; turn on moulding board; roll or pull out into a sheet ½″ thick; cut with pastry cutter; brush with melted butter, fold so upper edge overlaps under one, press edges together; let rise for about 1 hr; bake 18 min in hot oven.

HOT CROSS BUNS

1 c scalded milk; ¼ c sugar; 2 tbp butter; ½ tsp salt; ½ yeast cake dissolved in ¼ c lukewarm water; ¾ tsp cinnamon; 3 c flour; 1 egg; ¼ c raisins stoned and quartered, or ¼ c currants.

Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, cinnamon, flour and egg well beaten; when thoroughly mixed, add raisins, cover and let rise over night. In morning, shape in forms of large biscuits, place in pan 1 in apart; let rise; brush over with beaten egg and bake 20 min; cool, and with frosting make a cross on top of each bun, or just before placing in oven make a mark of a cross with the handle of a wooden spoon and brush one side of cleft with melted butter or lard.

BEVERAGES

Tea is rich in protein, but taken as a drink acts as a stimulant. The nutriment is gained from sugar and milk served with it. The stimulating property of tea is due to theine, together with an essential oil; it contains an astringent tannin.

It acts on the nervous system when taken to excess and produces sleeplessness.

Children should not be allowed to drink tea. It is a valuable stimulant for the aged.

Freshly boiled water should be used for making tea. Tea should always be steeped, never boiled. Long steeping destroys the delicate flavor by developing a larger amount of tannic acid.

Avoid second steeping of leaves with addition of a few fresh ones. If this is done, so large an amount of tannin is extracted that various ills are apt to follow.

TEA

3 tsp tea; 2 c boiling water; scald teapot; put in tea, either loosely or in tea ball, and pour on boiling water; let stand on back of range or in a warm place 5 min; strain and serve immediately, with or without sugar and milk.

VARIATIONS IN SERVING

Rub entire surface of piece of loaf sugar over the rind of a lemon which has been washed and wiped until dry. Store in a glass jar and use to sweeten and flavor tea.

A slice of lemon placed on saucer by side of cup and squeezed in the tea just before drinking it. A clove or two to a cup of tea gives a pleasing taste.

ICED TEA

Follow recipe for making tea; strain into glasses ⅓ full of cracked ice; sweeten to taste, and allow one slice lemon to each glass of tea. Mint or spearmint leaves in each glass into which the hot tea is strained gives a delicious taste.

COFFEE

The stimulating property of coffee is due to the alkaloid caffeine, together with an essential oil. It also contains an astringent. A cup of coffee with breakfast serves as a mild stimulant for an adult, but should never be found in the diet of a child or dyspeptic. Coffee taken in moderation quickens the action of the heart, acts directly upon the nervous system, and assists gastric digestion. Fatigue of body and mind are much lessened by moderate use of coffee. Coffee should not be taken on an empty stomach and should be taken in moderation. Its excessive use means palpitation of the heart, tremor, insomnia and nervous prostration.

Coffee should be bought for family use in small quantities, freshly roasted and ground. If not bought in air-tight cans, with tight-fitting cover or glass jar, it should be emptied into canister as soon as brought from grocers.

For filtered or percolated coffee it should be ground fine. For boiled, coarse or medium.

Put sugar and cream in cup before hot coffee. There will be a perceptible difference if cream is added last. If cream is not obtainable, scalded milk may be substituted, or part milk and part cream may be used.

Always clean, scald and air coffee pot.

The spout of pot should be covered or stuffed with soft paper to prevent escape of fragrant aroma.

Egg shells may be saved and used for clearing coffee. Three egg shells are sufficient to effect clearing where one cup of ground coffee is used.

Coffee served with whipped cream is called Vienna Coffee; with scalded milk in equal proportions, Cafe au Lait.

Strain coffee remaining from breakfast, sweeten to taste and chill. Dilute with cream or milk.

BOILED COFFEE

1 c ground coffee; 1 whole egg or egg white; 1 c cold water; 6 c boiling water.

Mix coffee, egg and ½ c cold water, add boiling water, boil hard 5 min; set on back of range, add other ½ c cold water, let stand 5 min, serve with hot milk, cream and sugar. 6 c of cold water can be used instead of boiling water.

COFFEE

1 c coffee; 6 c cold water.

Put coffee in cheese cloth bag; tie, allowing room for coffee to swell; place in coffee pot; cover with cold water; boil 10 min; remove bag; let stand 2 min on back of range; serve with hot milk, sugar and cream.

FRENCH COFFEE

1 c finely ground or powdered coffee; 6 c boiling water.

Place coffee in strainer or double cheese cloth bag, add boiling water gradually, and refilter, if liked very strong.

ICED COFFEE

Add hot milk to black coffee, flavor with vanilla and sweeten to taste; chill; serve in glasses with 1 tbp chopped ice in each glass.

BLACK COFFEE

Allow 2 tbp coffee to 1 c boiling water. Follow directions for boiled coffee.

HOT CHOCOLATE

2 oz chocolate; few grains salt; 1 tsp cornstarch; ¼ c boiling water; 1 qt milk; ⅓ c sugar.

Mix sugar and cornstarch until smooth with ½ c cold milk; scald remaining milk in db; add mixture and cook 10 min, stirring until slightly thickened; melt chocolate over hot water; add gradually boiling water and salt; stir in milk mixture and beat until frothy, using an egg beater, thus preventing scum. Serve with whipped cream. If a thinner drink is desired, omit cornstarch.

ICED COCOA

¼ c cocoa; ¾ c granulated sugar; 2 c boiling water; 2 c ice cold milk.

Stir cocoa and sugar together; add boiling water; stir until boiling; boil 3 min; set aside to chill; when ready to serve stir in milk.

CREAMY COCOA

Stir together in saucepan ½ c flour, ½ c sugar and ½ tsp salt; add gradually 1 qt boiling water; let mixture boil 5 min, stirring constantly; remove from fire, add qt scalded milk and serve. If desired, a spoon of whipped cream may be put in each cup before filling with cocoa.

COCOA SYRUP

1 c cocoa; 2 c sugar; 1½ c boiling water.

Mix cocoa and sugar thoroughly; add slowly sufficient water to make a smooth paste; then add the remainder; boil all together for 4 min and put away in a bottle or jar.

(Larger quantities can be mixed, as it keeps indefinitely and can be used as cocoa sauce for ice creams, and is a quick way of making cocoa by adding scalded milk.)

EGGNOG

Beat 1 egg thoroughly; add 2 tsp sugar and beat until well mixed; then add enough cocoa syrup to make mixture dark brown; stir in 1¾ c milk gradually. If vanilla ice cream is available, it is very good beaten into it.

HOT CHOCOLATE

2 oz chocolate; ⅓ c sugar; few grains salt; 1 qt boiling water; 1 small can evaporated milk.

Melt chocolate over hot water; add sugar and salt; add gradually boiling water; let boil 5 min; stir in milk, reheat and beat with egg beater until frothy.

RECEPTION COCOA

Make same as breakfast cocoa; serve in place of hot chocolate at afternoon teas or receptions, accompanied by whipped cream, sweetened and flavored with vanilla. Flavor cocoa with ½ tsp vanilla or ¼ tsp cinnamon. To offer variety, in place of whipped cream, use 1 marshmallow to each cup, pouring cocoa over it. The cheapest grade must be used, as the more expensive ones do not melt.

RUSSIAN CHOCOLATE

2 or 3 tbp cocoa syrup; ¾ c strong coffee; 2 tbp whipped cream; ¾ c milk; cracked ice.

Pour milk and syrup in shaker (or milk bottle); add cracked ice generously; shake well; pour in coffee; shake hard and serve immediately, topping each glass with whipped cream.

BREAKFAST COCOA

1½ tbp cocoa; 2 tbp sugar; 2 c boiling water; 2 c milk; few grains salt.

Scald milk; mix cocoa, sugar and salt, add ½ c boiling water to make smooth paste; add remaining water and boil 5 min; turn into scalded milk; beat with an egg beater until a froth forms.

BREAKFAST COCOA

4 tbp cocoa; 2½ c boiling water; ½ c condensed milk; few grains salt.

Mix 4 tbp cocoa with 1 c boiling water; boil 2 min; add 1½ c boiling water which has been mixed with ½ c condensed milk and few grains salt; bring to boiling point and serve with or without whipped cream; if condensed milk has not been sweetened, add 2 tbp sugar to cocoa.

FROZEN PUNCH

1½ c water; 1½ c sugar; 1 small bunch mint; ½ c orange juice; 1 qt bottle ginger ale or 1 qt weak tea; ½ c lemon juice.

Tie the mint in piece of cheese cloth and boil with water and sugar for 5 min; cool, remove mint; add fruit juices and ale or tea; freeze. Cider may be used instead of ale or tea. Green coloring added before freezing will make an attractive, cool-looking drink.

GRAPE JUICE

3 qt water; 8 qt grapes; sugar.

Boil water and grapes together; put through colander and strain through cloth, but do not squeeze; measure juice and add 1 c sugar to each 2 qt juice; boil 5 min; strain; bottle; seal tight while hot. The pulp that is left after straining may be mixed with apples and used for grape marmalade.

GRAPE JUICE LEMONADE

Juice of 4 lemons; 1 pt grape juice; 1½ pt water; 1 c sugar.

Mix lemon juice, grape juice and water together, then add sugar; stir well; add cracked ice; let stand a little while so ice will melt; serve.

PINEAPPLE AND GRAPEADE

Mix 2 c pineapple juice drained from canned pineapple with 2 c grape juice and 2 c ice water; serve with crushed ice.

CALIFORNIA PUNCH

Add 1½ c sugar to 4 c strong hot tea; stir until sugar is dissolved and chill; add 4 c syrup drained from crushed pineapple, ½ c lemon juice and 6 c water; chop 1 c mint leaves and mix with ½ c powdered sugar; place in bottom of punch bowl with some pieces of ice and pour the punch over it; serves 25 persons.

GINGER PINEAPPLEADE

Boil ½ c sugar with 2 c water for 5 min; then add 2 c pineapple syrup from canned pineapples and chill; just before serving add ginger ale; serve with cracked ice.

LEMONADE

Boil 2 c sugar and 4 c water until rich syrup is formed; add 1 c lemon juice; dilute with ice water.

ORANGEADE

2 c sugar; 2 c water; ⅓ c lemon juice; 1 c orange juice; 2 oranges sliced.

Make same as lemonade.

FRUIT PUNCH

4 c sugar; 10 c water; 1 pineapple shredded; 1 cup fruit juice; 1 box strawberries hulled and cut in pieces; 4 bananas cut in slices; juice of 6 oranges; juice of 3 lemons.

Boil sugar and water 5 min; add fruit, ice and water; 1 c chopped maraschino cherries may be added; serves 25 persons.

CURRANT PUNCH

4 c currant juice; 4 c sugar; 12 c water; 6 lemons; 6 oranges; 2 c tea.

Boil sugar and water 5 min; add tea, juice, lemons and oranges sliced and a large piece of ice.

PINEAPPLE LEMONADE

1 pt water, 1 c sugar, 1 qt ice water, 1 can grated pineapple, juice 3 lemons.

Make syrup by boiling water and sugar 10 min; add pineapple and lemon juice; cool; strain and add ice water.

GRAPE GINGERADE

1 pt grape juice, 2 12-oz bottles ginger ale.

Chill thoroughly. Partly fill small thin tumblers with grape juice, then fill with ginger ale.

MANHATTAN CUP

1 pt grape juice, 1 pt cider, 1 pt ice water.

Blend fruit juices and chill; add ice water just before serving; a pint of loganberry juice may be added to this if desired.

LEMON GINGEREE

1 pt grape juice, juice 4 lemons, 1 qt ginger ale, sugar to taste.

Dissolve sugar in grape juice (about 2 tbp); add lemon; chill; just before serving add ginger ale.

GRAPE CHILL WITH ORANGE

1 pt grape juice, 4 tsp sugar, juice 2 oranges, ice water.

Dissolve sugar in grape juice and add orange juice; half fill tall glasses with shaved ice; add fruit juices and sugar and fill with ice water; serve with two straws thrust through a thin slice of orange.

GRAPE RICKEY

1 pt grape juice, juice 3 limes, 3 or 4 tsp sugar, 1 pt ice water.

Half fill tall glasses with grape juice; add to each juice of 1 lime, sugar to taste, shaved ice, and fill with ice water.

CAKE

In cake making special attention must be given to exact measurements and thorough mixing. Ingredients should always be the best. Flour, pulverized sugar and similar ingredients must all be sifted once before measuring, as they are liable to “pack” in sack or barrel. Soda, spices and baking powder should be stirred lightly before measuring. A cake is beaten well so as to get all air possible into mixture; the faster it is beaten the more air is incorporated in batter and cake in consequence will be lighter. “Folding” means mixing and blending of whites of stiffly beaten eggs which are added just before putting cake batter in pan. This must be done with care to avoid destroying lightness of air cells in either batter or eggs. You lift batter from bottom of bowl and fold it over beaten whites of eggs until they are no longer seen on top of batter.

In creaming butter and sugar, never warm them nor the bowl, because if heated just the least bit too much both flavor and texture of cake will suffer. If butter is too hard, a tbp of boiling water may be added to mixture in bowl to soften butter.

Fruit used in cakes should be washed, thoroughly dried and floured.

When measuring flour level cup with a knife. Butter or other shortening should be packed solidly into cup. Fat drippings can be used in place of butter in fruit or spice cakes; also in chocolate cake. Have the oven regulated before placing cake in it. Bake cakes in a moderate oven. As soon as the cake has risen well, the heat may be increased a little to give a good crust. Place the cake as near the center of the oven as possible. Do not open your oven door until your cake has been in the oven about 20 min.

Cake is done when it shrinks from the sides of the pan. Another test is to press the center of cake with finger, and if firm to touch, it is ready to come out of oven. Another test is piercing cake with a broom straw, and if it comes out clean, the cake is done. If sticky, bake a little longer.

Cake pans should be greased before mixing cake batter, using cold lard, dusted over afterward with flour. Large loaf cakes or fruit cakes should be baked in pans lined with greased paper.

Place pans as soon as taken from oven on wire netting or something that will allow air to circulate underneath pan. If cake sticks to pan, turn upside down and put a damp cloth over the bottom for a few minutes.

APPLESAUCE CAKE

1 c sugar, ½ c milk, ⅓ tsp salt, 2 tsp baking powder, 1 c brown sugar, 2 c flour, 1 tsp cinnamon, 1 c applesauce.

Cream sugar and butter together; add milk; applesauce; mix well; add flour, cinnamon, salt and bp sifted together; beat well; bake in greased pan 45 min in moderate oven. 1 c raisins may be added if desired. This cake will not dry up quickly.

ANGEL FOOD CAKE

1 c sugar, 1 c sifted flour, ½ tsp cream of tartar, whites of 9 eggs, 1 tsp almond extract, ¼ tsp salt.

Sift sugar and flour together 5 times; beat the whites of eggs until foamy; then add cream of tartar sifted in them and beat till stiff; add sugar and flour; cut and fold whites in very carefully so as not to break air cells; flavor with almond extract; pour into tin lined with oiled paper; bake in slow oven; after 25 min heat may be increased a little; will require 45 min to bake. Important that cake should not be jarred while baking.

DUTCH APPLE CAKE

2 c flour, ½ tsp salt, 3 tsp bp, 3 tbp shortening, 1 egg, about 1 c milk, apples, sugar.

Sift together flour, salt and bp; rub in shortening and mix to light dough with beaten egg and milk; roll out ½ inch thick and lay on greased, shallow baking pan; pare and core apples; cut into eighths, lay pieces on dough; sprinkle with sugar and cinnamon to taste and bake about ½ hr in moderate oven; serve hot with whipped cream.

JELLY ROLL

3 eggs, 1 c sugar, tbp cold water, 1 c flour, 1 tsp bp, ⅓ tsp salt.

Beat eggs and sugar till quite thick; add water; flour, salt and bp sifted together twice; line a shallow pan with greased paper, pour in batter evenly; bake in quick oven about 12 min; turn onto a cloth or paper sprinkled with sugar; tear off paper and spread with jam or jelly; roll up quickly.

EGGLESS CAKE

½ c butter, 1⅓ c sugar, 1 c milk, 2½ c flour, 3 tsp bp, 1 c currants or raisins, ½ tsp mixed spices, ⅓ tsp salt.

Beat butter and sugar till light and creamy; add milk; fruit, and flour, salt, bp and spices sifted together. Turn into greased pan and bake in slow oven 1 hr.

WAR TIME CAKE

1½ c sugar, 3 c sifted flour, 1 c milk, ⅔ c shortening, ¾ c egg yolks, 4 tsp bp, 1½ tsp spices, 1 tbp lemon juice, ½ c raisins (these may be omitted).

Follow directions for Loaf Cake. Bake in 2 loaf tins 45 min.

LEMON CAKE

2 c sugar, ½ c butter, 3 eggs, 1¼ c milk, 3 tsp bp, grated rind 1 lemon, ½ tsp salt, 3 c flour.

Beat butter with half the sugar; add gradually remainder of sugar together with well-beaten eggs; mix in grated lemon; milk, and flour sifted with salt and bp; bake 40 min in moderate oven; cover with lemon frosting.

LAYER CAKE

1 c sugar, ½ c milk, ⅓ tsp salt, 2 eggs, 2 c flour, 2 tsp bp, 1 tsp vanilla.

Beat eggs and sugar to a froth; add milk; flour, salt and bp sifted together twice; vanilla or other flavoring; beat thoroughly; bake in well greased layer cake pans 20 min.

LOAF CAKE

½ c butter, 2 eggs, ⅓ tsp salt, 2 tsp bp, 1 c sugar, ½ c milk, 2 c flour, 1 tsp vanilla.

Cream sugar and butter thoroughly; add well beaten eggs; milk and vanilla; flour, salt and bp sifted together twice; beat thoroughly; bake in greased pan in moderate oven 45 min.

DATE CAKE

1 c sugar, 2 eggs, 3 c flour, 3 tsp bp, ½ c butter, 1 c milk, ½ tsp salt, 1½ c dates.

Follow directions under Loaf Cake. When all ingredients are mixed in batter carefully mix in stoned, cut up and floured dates; beat thoroughly; bake in well greased shallow pans in a moderate oven about 25 min.

POOR MAN’S CAKE

1 c sugar, 2 tsp butter, 2 c flour, ⅛ tsp salt, 1 egg, 1 c milk, 3 tsp bp, 1 tsp vanilla.

Follow directions for Loaf Cake.

CORNSTARCH CAKE

½ c butter, ½ c milk, ½ c cornstarch, 1 c sugar, 1½ c flour, ⅛ tsp salt, 2 tsp bp, 1 tsp vanilla, 6 egg whites.

Cream butter, sugar and salt together; add milk; cornstarch, flour and bp sifted together; mix well; add stiffly beaten whites of eggs and extract; bake 40 min in a moderate oven.

ORANGE CAKE

2 eggs, 1 c sugar, 1 tbp melted butter, ½ c milk, 1½ c flour, 2 tsp bp, 1 tbp orange juice, 1 tsp grated rind, mix in order given; bake in square pan; split and fill with orange cream.

Orange Cream: Put into a cup rind of ½ and juice of 1 orange, 1 tbp lemon juice; fill with hot water; strain and put on to boil; add 1 tbp corn starch, wet with cold water and cook 10 min, being careful not to scorch; beat yolk 1 egg with 2 heaping tsp sugar; add to mixture with 1 tsp butter; cook until butter is dissolved and cool; fill cake with cream and frost with orange icing.

LEMON CAKE

Is made by the above recipe, using lemon instead of orange.

PINEAPPLE CAKE

1 c sugar, 1 c butter, 3 egg yolks, 2 c flour, 2 tsp bp, 2 tbp pineapple juice.

Cream butter and sugar; add well-beaten yolks and flour sifted with bp; add flavoring; bake in 3 jelly cake tins. 2 tbp water and ¼ tsp mace with ½ tsp vanilla may be substituted for pineapple juice.

Filling: Boil 2 c sugar with ⅔ c cream for 10 min; take from fire and beat till thick and smooth; to ⅓ of this add 1 c grated pineapple to spread between layers. To remaining ⅔ add enough pineapple juice to make it spread smoothly for an icing.

COCOANUT CAKE

1 c sugar, 2 eggs, 2 c flour, 1 c shredded cocoanut, ⅓ c butter, ½ c milk, 2 tsp bp.

Cream butter and half sugar thoroughly; add well beaten eggs and remainder of sugar; milk and cocoanut; flour, salt and bp sifted together; beat well; bake in greased pan (either loaf or layer cake pan) about 40 min.

TEN MINUTE CAKE

1½ c flour, ¾ c sugar, 2 tsp bp, milk, ¼ tsp salt, ¼ c butter, ½ tsp flavoring extract, 2 eggs.

Sift together flour, salt, sugar and bp; melt butter in measuring cup, break in eggs and fill cup with milk; add flavoring; mix with dry ingredients; beat well for 7 min; bake in shallow pan; when cold, split; put together with any desired filling.

RAISIN CAKE

½ c sugar, 2 c flour, 3 tsp bp, ½ c raisins, ⅓ c butter, 1 egg, ⅓ tsp salt, ⅔ c milk.

Cream butter and sugar; add flour, salt and bp sifted together; floured raisins; beat egg well; add it with milk to other mixture; bake 45 min in moderate oven.

PLAIN SPONGE CAKE

3 eggs, 1 c sugar, ½ c hot water, 1 c sifted flour, 1 tsp bp, ⅓ tsp salt, grated rind of half lemon.

Beat eggs with half the sugar till they thicken; add water and remainder of sugar; beat again; put in grated lemon rind, flour sifted with salt, bp, folding these in as gently as possible. Bake about 30 min in shallow pan.

EGGLESS CAKE

½ c butter, 1 c milk, 3 tsp bp, ½ tsp mixed spices, 1⅓ c sugar, 2½ c flour, 1 c raisins or currants, ⅛ tsp salt.

Cream butter and sugar thoroughly; add milk, flour, salt, bp and spices sifted together; floured raisins; beat thoroughly; bake in slow oven 1 hr.

MARSHMALLOW CAKE

½ c butter, 1 c sugar, 2 eggs, 1 c milk, 2½ c flour, 3 tsp bp, ⅓ tsp salt, 1 tsp vanilla extract.

Cream butter and sugar; add yolks of eggs well beaten, milk; then flour, salt and bp sifted together twice; then vanilla; beat cake well; fold in gently whites of eggs whipped stiff; bake in 2 layer cake pans 20 min; put together with marshmallow filling.

EGGLESS-MILKLESS CAKE

1 c brown sugar rolled and sifted, 1 c raisins cut in halves, 1 c water, 4 tbp lard, 1½ tsp mixed ground spices.

Boil the above for 3 min; cool to lukewarm; add 1½ tsp soda dissolved in 1 tsp warm water; 1 tsp bp sifted in 2 c sifted flour; beat hard, and bake in greased pan.

PLAIN CAKE

⅓ c butter, 1 c sugar, 2 eggs, ½ c milk, 1¾ c flour, ½ tsp salt, 1½ tsp bp, 1 tsp vanilla.

Cream butter; add sugar gradually and continue creaming until light; add eggs well beaten; flour, bp and salt, alternately with milk; flavoring; beat well, turn into greased and floured cake pan and bake 45 min.

CHOCOLATE CAKE

Follow directions for Plain Cake; add 2 sq melted chocolate or 3 tbp cocoa and omit 2 tbp of flour.

SPICE CAKE

Follow directions for Plain Cake; add ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp clove, and omit vanilla.

NUT CAKE

Follow directions for Plain Cake; add 1 c walnut meats coarsely chopped.

SOUR MILK LAYER

¼ c butter and lard mixed, creamed with 1 c sugar; break egg in cup and fill up cup with sour milk; add this to sugar and butter; add 2 c pastry flour sifted with 1 tsp bp and ½ tsp soda; beat thoroughly; add 1 tsp vanilla.

COFFEE LAYER CAKE

½ c butter, 1 c brown sugar, 2 eggs, ½ c molasses, ½ c made coffee, 2 c flour, ½ tsp mixed spices, ½ tsp salt, 3 tsp bp.

Beat butter and sugar till creamy; add eggs, molasses and coffee, flour, salt, spices and bp sifted together; bake in layers 20 min; put together with frosting.

EXCELLENT SPONGE CAKE

3 eggs, separate whites and yolks and beat; 1 c sugar; add half the sugar to egg whites and beat; add half the sugar to egg yolks and beat; 1 c pastry flour, sifted 3 times; ½ tsp salt; add flour and salt to eggs and beat; add 3 tsp cold water and 1 tsp flavoring and beat; bake in moderate oven.

FIG LAYER CAKE

⅓ c butter, 1 c sugar, 1 egg, 1 c milk, ½ c finely chopped figs, 1½ c flour, ⅓ tsp salt, 2 tsp bp.

Beat butter and sugar till creamy; add beaten egg and milk, figs, flour, salt and bp sifted together; bake in layers 20 min; fill with fig filling.

ECONOMY CAKE

2 c molasses, 2 c hot water, 3 tbp lard, 1 pkg raisins, 1 tsp each of salt, cloves and cinnamon.

Boil these ingredients for 5 min until they bubble; when cold add 1 tsp soda dissolved in a little hot water and add 3 c flour; bake in 2 loaves 45 min.

ICE BOX CAKE

½ lb sweet chocolate, 3 tbp sugar, 1 doz lady fingers and equal amount of stale sponge cake, 1 c heavy cream, 3 tbp water, 4 egg whites, 4 egg yolks.

Cut chocolate in pieces and melt over hot water; add sugar gradually; stir until smooth; taken from fire; add egg yolks one at a time and beat into chocolate mixture; fold in stiffly beaten egg whites; line a loaf bread pan with oiled paper; put in a layer of lady fingers split in half then a layer of chocolate mixture; another layer each; stand in ice box over night; at serving time turn on platter and serve with the cup of cream beaten stiff over top.

CANDY

A good candymaker, either man or woman, can always turn his or her spare time into money. Candy in its proper place is a highly concentrated food. Always let candy cool before beating it, as beating when it is very hot tends to make it grainy. A little salt should be added to candy. Always boil it in a perfectly smooth saucepan large enough to allow it to “boil up.” Creamy candies should never be stirred while cooking after sugar has dissolved. Use a candy thermometer (which is not expensive), and if possible supply yourself with a marble slab. Hands should be buttered when handling brittle candies or taffies. The top of inside of dish that sugar or molasses is to be cooked in should be buttered a few inches around inside; it prevents syrup from rising and swelling any higher than where it reaches the buttered edge.

Fudge and penuchi kept in tightly covered cans will remain fresh for a couple of weeks. Break nuts for candy instead of chopping them, and heating nuts brings out their flavor. Wrap caramels as soon as they are cold.

Always use the best granulated sugar for boiling and confectioners’ sugar for kneading. Do not shake or move the saucepan while the syrup is boiling or it may granulate. Never cool candy in a refrigerator, but in a cool, dry place. Always select a cool bright day to make candy, as dampness acts on candy.

COCOANUT CAKES

1 lb fresh grated cocoanut, ¾ lb sugar, whites 2 eggs.

Cook cocoanut and sugar in db until mixture clings to spoon; add whites of eggs; stir well; cook until it feels sticky when tried between fingers; spread on a wet pan, cover with wet paper, and chill on ice; shape in small balls, first dipping hands in cold water; then bake on slightly greased pan 20 min in slow oven.

PEPPERMINT DROPS

1 c sugar, crushed fine, and just moistened with boiling water; boil 5 min; take from fire; add cream of tartar the size of a pea; mix well; add 4 or 5 drops oil of peppermint; beat briskly until the mixture whitens; then drop quickly upon white paper. Have the cream of tartar and oil of peppermint measured while the sugar is boiling. If it sugars before it is all dropped, add a little water and boil a minute or two.

LEMON DROPS

To 1 c powdered sugar add just enough lemon juice to dissolve it and boil to the consistency of thick syrup, and is brittle when dropped in cold water; drop this on buttered plates in drops; set aside to cool and harden.

CANDIED ORANGES

Peel and quarter oranges; make syrup in the proportion of 1 lb sugar to 1 pt water; let boil until it hardens in water; then take from fire and dip sections of orange in syrup; let them drain until cool on a fine sieve placed over a platter, so that the syrup will not be wasted. Nice served with last course of dinner. Any fruit can be candied in same way.

CHOCOLATE NUT FUDGE

Follow directions for Chocolate Fudge; just before pouring into a greased pan add ¾ c chopped nuts and mix well.

COCOANUT FUDGE

Follow directions for Chocolate Fudge; just before pouring into greased pan add ⅔ c dried shredded cocoanut.

SUGARED POPPED CORN

2 qts popped corn, 2 tbp butter, 2 c brown sugar, ½ c water.

Put butter in saucepan and when melted add sugar and water; boil 16 min; pour over corn and stir until every kernel is well coated with sugar.

MOLASSES CORN BALLS

3 qts popped corn, 1 c molasses, ½ c sugar, 1 tbp butter, ½ tsp salt.

Melt butter in saucepan; add molasses and sugar; boil mixture until it is brittle when tried in cold water; pour mixture gradually while stirring constantly over corn which has been sprinkled with salt; shape into balls, using as little pressure as possible; butter hands before forming into balls.

SALTED ALMONDS

Pour boiling water on shelled almonds; let stand until brown skins are loose and easily removed; pour off water and rub off skins, dry nuts between towels; put enough olive oil in small saucepan to come up about ½ in in pan; when hot, put in enough nuts to conveniently handle, stir constantly with wooden spoon until delicately browned; remove nuts and spread on brown paper; sprinkle with little salt; remove to fresh paper if paper you have them on is too greasy; repeat process until all almonds are oiled and salted.

ORANGE STRAWS

Cut orange peel (or grapefruit) into strips with scissors; put into boiling water; boil 20 min; change water and boil 20 min more; change water and boil another 20 min, making 3 boilings; then drain; to 1 c of orange peel add 1 c sugar and water enough to cover; boil until it “hairs”; take out strips of orange with tongs and roll in granulated sugar; place upon platter to dry.

CREAMED WALNUTS

Make a fondant by mixing confectioners’ sugar with just enough milk or water to moisten enough to form into balls; place a half walnut on top of each ball or on each side. Cherries, raisins, dates or other fruits can be made this way. Coloring can be added to give a variety.

STUFFED DATES

Make a fondant same as for Creamed Walnuts and place a small piece inside of the dates when you have removed the stones; small pieces of nut meats can be added with fondant; then roll dates in granulated sugar.

ROYAL BARS

Chop equal parts of dates, figs, raisins, candied cherries and citron peel; work into a cooked fondant until it can be pressed into a cake an in thick; cut into bars and set aside on waxed paper to harden.

FONDANT

2 c granulated sugar, ⅛ tsp cream tartar, ½ c water.

Mix sugar and cream tartar; add water; stir until well mixed; put over slow fire and bring to boiling point; as crystals form on sides of pan wipe off with cloth dipped in cold water; cover and let boil rapidly for 2 min; remove cover, boil slowly until a few drops tried in cold water form a soft ball, firm enough to hold; remove from fire and let pan stand in dish of cold water until cool; beat with wooden spoon until creamy; when too stiff to beat turn onto a large platter and knead until soft; cover and let stand for at least 3 hr; mold into shapes for cream candies.

PEANUT BRITTLE

2 c sugar, 1 c unroasted peanuts.

Put peanuts in a buttered shallow pan; heat sugar slowly over moderate fire, stirring constantly until it is a golden brown; pour at once over peanuts in a thin sheet and mark in squares.

FONDANT

5 c sugar, ½ tsp cream tartar, 2½ c water.

Boil ingredients to the soft ball stage; to prevent crystallization, wipe crystals from side of pan as soon as they form; remove from fire, let stand until cool, then beat until creamy; turn out onto marble slab or large platter and knead until soft and velvety in texture; Let stand 24 hr in a covered jar; nuts, fruits or cocoanut can be added to this if desired.

DIVINITY

3 c sugar, 1 c corn syrup, whites 3 eggs, ½ c water, 1 c chopped nuts, 1 tsp vanilla.

Boil sugar, syrup and water to the crack stage, 127° to 135°.

CHOCOLATE FUDGE

2 c sugar, ⅔ c milk, 2 tbp corn syrup, 3 sq unsweetened chocolate, 2 tbp butter, tsp vanilla.

Put sugar, milk, syrup and chocolate, cut in small pieces, into saucepan and stir until sugar is dissolved; cook slowly until temp is 236° F., or until mixture forms a soft ball when tested in cold water; remove from fire and add butter; when lukewarm; add vanilla and beat until thick; pour into greased shallow pan; when cold cut in squares.

MARSHMALLOW FUDGE

Follow directions for Chocolate Fudge; cut marshmallows in half and when fudge is ready pour half of the quantity in a greased pan and lay marshmallows on it; then pour the remaining fudge over them; when cool cut in squares.

MOLASSES CANDY

1 c molasses, 3 c sugar, 1 c boiling water, 3 tbp vinegar, ½ tsp cream tartar, ¼ tsp soda.

Put molasses, sugar, boiling water and vinegar in a saucepan; bring to boiling point then add cream tartar; boil until when tried in cold water mixture will become brittle; stir constantly during last part of cooking; when nearly done, add butter and soda; pour into buttered pan; when cool enough to handle, pull until porous and light colored. While pulling, if desired, a tsp of vanilla, lemon extract, a few drops of peppermint, or a few drops of wintergreen can be added.

LENOX FUDGE

1 c sugar, 1 c brown sugar, whites 2 eggs, ½ tsp vanilla, ½ c white karo, ¼ c cream, milk or water, few grains of salt, 1 c chopped nut meats.

Mix sugar, karo and cream together; cook slowly (stirring until sugar is dissolved) until it hardens in cold water; beat egg whites very stiff to which salt has been added and pour syrup over egg whites slowly, beating them continuously; then add vanilla and nut meats; continue beating until thick; pour into greased pan.

POTATO CANDY

1 small boiled or baked potato mashed fine, 1 c chopped walnuts; add enough powdered sugar to a stiff paste so it can be handled easily; then roll on board dusted with sugar and cut in squares.

PRUNES STUFFED

2 c large, soft prunes, 2 c dried apricots, 1 c XXXX sugar, ½ c grated cocoanut.

Soak prunes for 1 hr and dry; with sharp knife remove stones; fill with apricot, which has been washed, dried and put through fc. Form into natural shape of fresh prunes; mix the sugar and cocoanut together and roll the prunes in it; spread on a platter to dry.

FRUIT AND NUT PASTE

2 c dates (after stoning), 1 c peanut butter, 1 tsp salt, candied lemon or orange peel, a few currants.

Wash and dry dates and put them through fc; add the peanut butter and salt; mix well; take single tsp and form into balls shaped like small apples; roll them in a little sugar; press in each a currant to represent the blossom and a piece of peel to represent the stem.

PEANUT BUTTER FUDGE

2 c sugar, ½ c milk, 2 tbp peanut butter, small piece of butter; mix all together; cook just 2 min; take from fire; beat until creamy.

CANDIED CRANBERRIES

2 c large hard cranberries, 2 c sugar, ⅔ c water, pulverized sugar.

Put sugar on to boil slowly with ⅔ c water for 5 min; wash and dry the berries; pierce with a darning needle, then spread berries in a single layer on an agate plate; pour syrup over the berries and place in a very moderate oven until almost transparent; if dusted with pulverized sugar they may be used for decorating.

ORANGE DROPS

Grate rind of 1 orange and squeeze juice; add pinch of cream of tartar; stir this with enough confectioners’ sugar to mold easily into small balls.

PEANUT BUTTER CREAM

To 2 stiffly beaten egg whites stir in powdered sugar until thick enough to roll on sugared bread board; spread with peanut butter; roll up like jelly roll; cut in small pieces; 1 tsp vanilla or lemon extract can be added to whites of eggs if desired.

MAPLE COVERED PUFFED RICE

3 to 4 c puffed rice (or puffed wheat), 1½ c maple syrup, ½ c sugar.

Mix maple syrup and sugar; boil slowly until little of mixture form hard ball in cold water; remove from fire; pour over puffed rice; mix thoroughly; press into well greased pan: mark into squares; if puffed rice is not very crisp heat for few min in oven before adding syrup.

PUFFED RICE BALLS

1 c corn syrup or molasses, 1 c sugar, 2 tbp vinegar, puffed rice (or puffed wheat).

Boil syrup or molasses, sugar and vinegar until a little snaps when dropped in cold water; pour this over ⅔ a package of puffed rice; mix well; form into balls with the hands, rubbing the hands with a little butter; drop on waxed paper to harden and cool.

BUTTERSCOTCH

2 c brown sugar, 2 tsp vinegar, 1 c butter, 1 c water, ½ tbp vanilla.

Put ingredients in saucepan; let boil, without stirring, until mixture becomes brittle when tried in cold water; pour into buttered pan, cool slightly; mark in squares. This mixture can be poured in buttered muffin pans to give round candy.

CHOCOLATE CARAMELS

2½ tbp butter, 2 c brown sugar, 2 tbp molasses, ½ c milk, 4 sq unsweetened chocolate, 1 tsp vanilla.

Put butter in saucepan and melt; add sugar, molasses and milk; bring to boiling point and add chocolate (chopped fine); stir constantly until melted; then boil until mixture when tried in cold water will form a firm ball; add vanilla; turn into buttered pan; cool slightly; cut in squares; wrap in paraffin paper as soon as cool.

COATED NUTS OR FRUITS

Melt either sweetened or unsweetened chocolate over hot water, being careful that not a drop of water gets into chocolate; then beat until cool; dip nuts or fruit into it and lift out with a fork on a marble slab or wax paper.

FRUIT AND NUT CANDY

1 lb figs, 1 lb dried prunes or raisins, 1 lb nut meats, confectioners’ sugar.

Wash, pick over, and stem fruits; put them with nut meats through fc; mix thoroughly; roll mixture out to thickness of ½ in on board dredged with confectioners’ sugar; cut into small pieces. If candy is to be kept for some time, pieces should be wrapped in paraffin paper.

STUFFED FRUITS

Are healthful and popular. Prunes, dates, figs and dried apricots are delicious when stuffed with forcemeat of their own pulp, ground and mixed with ground nuts; flavor or stuffing may vary, as prunes stuffed with apricots and walnuts or almonds; dates stuffed with prunes and nut meats, cocoanut or cottage cheese. A combination of ½ c nut meats to 12 dried apricots (that have been washed, steamed 5 min and drained well). Put nuts and apricots through chopper; knead well together; wash prunes; steam about 15 min; stuff with apricot mixture.

CHOCOLATE POPCORN

2 c white sugar, ½ c corn syrup, 2 oz chocolate, 1 c water.

Put ingredients into kettle; cook until syrup hardens when put in cold water; pour over 4 qt crisp, freshly popped corn; stir well to insure uniform coating of kernels.

SUGARED POPCORN

Make syrup by boiling together 2 c sugar and 1 c water until syrup strings from a spoon or hardens when dropped in cold water; pour over 6 qt freshly popped corn and stir well.

POPCORN BALLS

1 pt syrup, 1 pt sugar, 2 tbp butter, 1 tsp vinegar.

Cook until syrup hardens when dropped into cold water; remove to back of stove and add ½ tsp soda dissolved in 1 tbp hot water and then pour hot syrup over 4 qt freshly popped corn, stirring till each kernel is well coated, when it can be molded into balls or into any desired form.

Substitute sweet cream for milk if you would add to the richness of fudge.

Dates stuffed with marshmallow are delicious.

The open fire is ideal for toasting marshmallows.

NOUGAT

⅜ c honey, ½ c brown sugar, 1 lb almonds, 2 egg whites.

Boil honey and sugar together until drops of mixture hold their shape when poured into cold water; add whites of eggs, well beaten; cook very slowly, stirring constantly, until mixture becomes brittle when dropped into water; add almonds; cool under a weight; the candy can be broken into pieces or cut and wrapped in waxed paper.

HONEY FUDGE

2 c sugar, ⅓ c honey, ⅓ c water, 2 egg whites, 1 tsp vanilla extract.

Boil together sugar, honey and water until syrup spins thread when dropped from spoon; pour syrup over well-beaten whites of eggs, beating continuously and until mixture crystalizes, adding flavoring after mixture has cooled a little; drop in small pieces on buttered or paraffin paper. The vanilla may be omitted.

HONEY CARAMELS

2 c granulated sugar, ½ c cream or milk, ¼ c honey, ¼ c butter.

Mix ingredients; heat and stir until sugar is dissolved; then cook without stirring until a firm ball can be formed from a little of mixture dropped into cold water; beat mixture until it crystalizes; pour into buttered pans; cut into squares. The addition of pecan nuts improves these caramels.

HONEY POPCORN BALLS

Honey can be heated up to 245° F. without being greatly changed in color or flavor. If it is heated carefully most of the water is expelled. Honey then becomes hard on cooling and can be used for making popcorn balls. To make them, dip popped corn into hot honey, shape into balls and cool. Honey popcorn balls absorb moisture on standing in the air. They must, therefore, be either kept very closely covered or reheated and dried before being used.

CEREALS

Cereals and breakfast foods are the cheapest and simplest foods we have. They contain starch, protein and mineral matter. Uncooked cereals are least expensive; although ready-to-serve cereals are more convenient. There is no danger of overcooking cereals as long cooking brings out the flavor. A double boiler or fireless cooker is best adapted for cooking them. When cooking finely ground cereals, use boiling hot water and stir constantly so they will not form lumps. Never throw away left-over cereals; they can be served in a variety of ways—as puddings, muffins, reheated, thickening for soups, gravy or stews, dressing for poultry, fish or meats, griddle cakes, or combined with meat, cheese or vegetables in escalloped dishes or baked croquettes. Cereals should be purchased in small quantities and kept in glass jars, tightly covered. A tsp of salt should be allowed to each cup of cereal. Let boil briskly 5 min in upper part of db then put over under part of db and cook 30 min or longer if possible. It is better to stir cereals with fork than with a spoon.

ROLLED OATS

1 c rolled oats to 1¾ c boiling water and 1 tsp salt; boil 5 min, steam in db 30 min.

Bran should be added to cereals and served at least twice a week. It can be added to any kind of hot cereal just before steaming in db. Buy plain bran and not prepared breakfast bran, as it is much cheaper and better for mixing with hot cereals. This is one of the very best ways to keep the bowels regular. ½ c bran to 1 c cereal is a good amount to use; although one can use her own judgment.

OATMEAL

1 c oatmeal (coarse) to 4 c boiling water, 1 tsp salt; boil 5 min; steam in db 3 hr.

HOMINY

1 c hominy (fine) to 4 c boiling water, 1 tsp salt; boil 5 min; steam in db 1 hr.

INDIAN MEAL

1 c Indian meal to 3½ c boiling water, 1 tsp salt; boil 5 min; steam in db 3 hr.

FINELY GROUND FOODS

1 c meal to 3½ c boiling water, 1 tsp salt; boil 5 min; steam in db 30 min.

CORNMEAL MUSH

4 c water or 3½ c milk, 1 c cornmeal, 1 tsp salt; bring liquid to boiling point; sift in meal, stirring to prevent lumping; cook 45 min in db or in oven.

CORN DODGER

2 c cornmeal, tsp salt, 2 tsp fat, 1¾ c water.

Pour boiling water over meal, salt and fat; beat well; make into small cakes; bake in greased pan in hot oven.

FRIED HOMINY

Follow directions for Boiled Hominy; pour into greased baking powder box or mold; when cold, cut in thin slices; dip in slightly beaten egg mixed with 1 tbp cold water, then in flour; fry until delicate brown.

BOILED MACARONI

Cook macaroni in boiling, salted water until tender; drain; pour small amount of boiling water over macaroni to prevent sticking; keep hot over hot water. Spaghetti and noodles are cooked same way.

SAMP

½ c samp, 2½ c boiling water, 1 tsp salt.

Cover samp with cold water; let stand 5 hr; drain, put in db; add boiling, salted water; boil 5 min; steam in db 5 hr.

FRUIT OR NUTS IN CEREALS

Raisins, dates, nuts, or other fruit can be mixed in cereal after it has boiled briskly for 5 min and before you place it in the db to steam. Use your own judgment as to quantity. Adds variety to breakfast dish and is very healthy.

OATMEAL MUSH WITH APPLES

Pare and core apples; cook until soft in syrup made of 1 c sugar to 1½ c water; fill cavities with oatmeal mush; serve with sugar and cream. Other fruit, berries or nuts can be cooked with the apples in this way.

BOILED RICE

1 c rice, 4 or 5 qt boiling water, 1 tsp salt.

Wash rice through several waters and drain it. Have boiling water ready in deep saucepan; add salt; slowly drop in rice; boil rapidly for 20 min or until a grain when pressed between thumb and finger is entirely soft. To prevent it from sticking to pan, lift from time to time with a fork, but do not stir, for stirring is likely to break the grains. When sufficiently cooked, turn into a colander or sieve, and after water has drained off cover with a cloth and set over a pan of hot water on back of stove or in oven; or turn rice into a shallow pan, cover with a lid, and place it in a warm oven for a short time. Treated in this way the grains swell and are kept separate.

If a large kettle is not at hand, rice may also be cooked successfully in a smaller open saucepan or kettle, allowing 8 times as much water as rice, or 2 qt to 1 c rice. The same method is used as with the large proportion of water, but the rice requires more careful watching. If starchy liquid surrounding grains is washed off by pouring hot water through colander in which cooked rice is draining, each grain will be left separate and distinct. This is not usually necessary when large proportion of water is used.

If boiled too long, rice becomes sticky and grains tend to break apart. Many persons make the mistake of overcooking rice and also of not salting it enough, and because of this it has been unpopular in many households.

RAISIN PORRIDGE

Use recipe for Scotch porridge; stir in 1 c seedless raisins. Or pour left-over porridge into small molds and next day reheat and serve with stewed raisins; finely cut figs or dates may be used instead of raisins.

ROLLED SCOTCH PORRIDGE

1 c oats, 2 c water, 2 c milk, 2 tsp salt.

Mix oats, water and milk; cover and let stand over night; in the morning heat to boiling point, stirring constantly and boil directly over fire for 15 min or cook in db ½ hr.

CHEESE

Cheese is good for sandwiches with pie or fruit tarts, with salads or as the final course of a good dinner with crackers. It can be served as the main hot dish for luncheon or dinner in place of meat.

It is highly nutritious food and contains all essential elements of milk from which it is made. It is rich in proteins and is toughened and rendered indigestible if exposed to a high temperature. It should always be cooked at a low temperature, either in a db or a moderate oven. Whenever it is to be combined with a liquid or a white sauce, the mixture may be beaten with a dover egg beater after the cheese is added, so as to hasten the process of melting and insure a smooth sauce. Cheese contains ⅓ more protein than meat and twice as much as eggs. Combined with a bulky food, such as spinach or with starchy ones, such as macaroni, rice, bread crumbs or potatoes, it makes many dishes which are as easily digested as they are appetizing. To keep cheese moist and to prevent it from drying out, simply wring out a cloth in vinegar and wrap around the cheese.

All the little dried pieces of cheese should be grated and placed in a covered glass jar. They are excellent for made-over dishes, and particularly good to use with starch foods, such as potatoes, macaroni, rice, etc. Grate cheese, putting through the fc.

CHEESE BALLS

Work cream or cottage cheese until smooth; shape in small balls; add a few drops of cream or French dressing if too dry to hold together; place halves of walnuts or pecans opposite each other on each ball; serve with salad and toasted crackers.

FROMAGE GOURMET

Slice favorite cheese and cut each slice into quarters; brown buttered saltines and serve them hot with squares of cheese and hot tea or coffee.

CHEESE AND SPINACH

1 can (1 lb 8 oz) or 1½ lbs of raw spinach, 1 c milk, 1 tsp salt, ½ tsp pepper, 1 c buttered bread crumbs, ½ lb mild cheese.

Heat milk in db to scalding point; add diced cheese and seasoning; beat with egg beater until mixture is smooth; have spinach cooked and drained; stir cheese mixture through spinach; pour into buttered baking dish; sprinkle with buttered crumbs; bake in moderate oven 15 min. Strips of bacon may be laid across top before baking. Add springs of parsley if desired.

CELERY CASSEROLE

1 c mild cheese, 1 c milk, 2 tbp butter, 2 tbp flour, ½ tsp salt, ¼ tsp pepper, combined as white sauce, 2 tbp grated onion (if desired), 1 c cooked spaghetti, 2 c cooked diced celery, ½ c buttered grated bread crumbs.

To hot white sauce add finely diced cheese; stir or beat with egg beater until mixture is smooth; mix together spaghetti, celery and onions; add cheese mixture; place in oiled casserole; cover with buttered bread crumbs; bake 30 min in moderate oven.

CHEESE TARTLETS

2 tbp butter, ½ c bread crumbs, 2 eggs, ½ c grated cheese, 1 tsp bp, ⅓ c milk, pie paste.

Beat butter to a cream, add bread crumbs alternately with well-beaten eggs, stir in the cheese; add the milk and bp; line small tins with paste and put 1 tbp of the cheese mixture in each; bake in moderate oven 15 min; serve hot or cold.

CHEESE CAKES

1½ c cottage cheese, ½ c sugar, 3 eggs, 2 tbp cream, grated rind 1 lemon, pie paste.

Mix together cheese, sugar, cream and lemon rind; add eggs, yolks and whites well beaten together; line small tins with paste and nearly fill them with cheese cake mixture; bake in moderate oven 15 min.

CHEESE CROQUETTES

3 tbp butter, ⅓ c flour, 1 c milk, ½ tsp salt, ⅛ tsp pepper, yolks 2 eggs, 2 tbp cream or milk, 2 c soft mild cheese, cut in small cubes.

Melt butter; add flour; stir until well blended; pour on gradually milk, stirring constantly; bring to boiling point; add egg yolks slightly beaten and diluted with cream or milk and cheese; season with salt and pepper; spread on a plate and cool; shape; dip in crumbs, then egg and crumbs; fry in deep fat; drain on brown paper.

SAVORY RABBIT

6 slices bread, butter, minced ham, ¼ lb grated cheese, 2 tbp thin cream, seasoning to taste.

Cut bread into round or square slices and saute in butter till slightly crisp; the quantity of butter will depend on freshness of bread, as the fresher it is the more butter it will absorb; spread each piece with ham and keep hot; melt cheese in the upper part of db, and add cream and seasoning; spread over ham and serve immediately.

WELSH RABBIT

1½ lb cheese, 1 tbp butter, ½ c milk, 1 tbp Worcestershire sauce, 1 tsp dry mustard, ⅓ tsp pepper or a little less of cayenne, 1 egg.

Cut cheese into small pieces and put it in upper part of db; let cheese melt and become creamy; add butter, milk and seasoning; cook till smooth and; just before serving, stir in egg slightly beaten; this prevents rabbit being stringy; have ready slices of bread or toast (preferably the former), dip them into cheese and pour more over them on serving plate.

BLUSHING BUNNY

1½ lb cheese, 1 tbp butter, 1 c cooked strained tomato or canned tomato soup, ⅓ tsp mustard, ⅓ tsp pepper, 1 tsp lemon juice.

Melt cheese as for Welsh rabbit; add butter and tomato, stirring constantly; season and add lemon juice just before serving.

PEPPER CROQUETTES

Wipe small sweet peppers; place in pan; put in hot oven and turn occasionally until skins blister; take from oven, remove skins, make a lengthwise slit in each and take out seeds; fill with cheese filling; dip in crumbs, thin egg and crumbs, fry in deep fat; drain on brown paper.

CHEESE FILLING

Melt 1½ tbp butter; add 2 tbp flour; stir until well blended; add ⅓ c milk and bring to boiling point; add ¼ c grated mild cheese and 1 egg, slightly beaten; as soon as cheese melts remove from fire and fold in ½ cup small cubes of soft mild cheese; season with ½ tsp salt and few grains, each, of pepper and cayenne.

TOMATO CHEESE TOAST

1 tbp chopped onions, ½ green pepper, 1 c canned tomato, ½ tsp salt, ¼ tsp pepper, 1 tbp flour, 3 tbp butter, 4 slices bread, 4 slices mild cheese.

Brown onion and pepper in 2 tbp of fat; add tomato and stew until green pepper is tender; add seasoning and drop in flour and 1 tbp butter which have been creamed together; boil until it thickens. Cut 4 slices of mild cheese about ¼ in thick; toast one side of slice of bread, place slice of cheese on other side and toast until bread and cheese are a golden brown; pour sauce over toast and serve very hot.

CHEESE TOAST

1 c milk, 1 tbp butter, 1 tbp flour, ¼ tsp salt, few grains pepper, ¾ c grated cheese, yolks 2 eggs, whites 2 eggs, 6 slices toast.

Make a white sauce of first 5 ingredients; add cheese, and as soon as cheese melts, yolks of eggs slightly beaten; when mixture thickens, fold in stiffly beaten whites of eggs; pour over hot toast.

TOMATOES AND CHEESE

6 large firm tomatoes, 1 c bread crumbs, ¼ lb mild cheese, ½ tsp salt, ¼ tsp pepper, ½ tsp Worcestershire sauce.

Scoop out tomatoes; season bread crumbs; cut cheese in thin flakes; alternate layer of cheese and layer of bread crumbs until tomato is filled to top; put strip of bacon across each tomato; put in shallow pan with just enough water to keep tomato from sticking; bake about 25 min in moderate oven, or until tomato shells are tender.

PHENIX CLUB SAUCE

1 tsp flour, 1 tbp butter, 1 c milk, ¼ tsp salt, ⅛ tsp pepper, ½ tsp Worcestershire (if desired), ⅓ lb mild cheese.

Heat milk in db; cream butter and flour into a soft ball; drop into hot liquid and stir until mixture thickens; add seasonings and cheese; stir or beat with an egg beater until cheese is dissolved. This sauce is delicious for au gratin dishes like macaroni, rice and potatoes; serve also on toast, poached eggs, croquettes, vegetables, etc.; for a very thin sauce use ½ tbp flour.

CHEESE FONDUE

1 c scalded milk, 1 c soft stale bread crumbs, ¼ lb mild cheese, cut in small pieces, 1 tbp butter, ½ tsp salt, yolks 3 eggs, whites 3 eggs.

Mix first 5 ingredients; add yolks of eggs beaten thoroughly; fold in stiffly beaten whites of eggs; pour in buttered baking dish and bake 20 min in moderate oven.

CHEESE SOUFFLE

1 c finely diced mild cheese, 1 c milk, ½ tsp salt, 3 tbp butter, 3 tbp flour, ⅙ tsp pepper or paprika.

Cream butter and flour in saucepan; add milk slowly and stir until mixture boils; cook 5 min; add yolks of eggs slightly beaten, salt, pepper and diced cheese; partly cool; whip whites of eggs stiff, fold into souffle and bake immediately in large greased baking dish or in ramekins; if cooked in one dish, bake 45 min in moderate oven; if in ramekins 20 min. Souffles of all kinds must be used as soon as cooked.

WALNUT DECEITS

Work a large cream cheese until smooth and add ¼ c olives, stoned and chopped, ½ tsp salt, and few grains paprika; shape in balls; roll in sifted cracker crumbs, flatten and place halves of salted English walnuts opposite each other on each piece. The olives may be omitted and unsalted nuts may be used; serve with a fruit salad or crisp crackers.

COTTAGE CHEESE

Heat 1 qt sour milk from which you have taken the sour cream; add qt warm water and turn into a strainer lined with cheesecloth; gather cheesecloth up around curd to form a bag, and let curd hang until free from whey. Rub fine, moisten with sour cream and melted butter; shape and sprinkle with salt and pepper. This is good served with jelly or preserves and crisp crackers and excellent for the children. In 1 lb cottage cheese there is about ⅕ of a lb of protein, nearly all of which is digestible.

COTTAGE CHEESE CAKE

1½ c cottage cheese, 1 tbp butter, ½ tsp salt, ¼ tsp vanilla, ⅔ c milk, 1 tbp cornstarch, ⅔ c sugar, 2 eggs.

Blend cheese, butter, salt and vanilla until smooth; mix milk and cornstarch; bring to boiling point; stirring to prevent lumping or sticking; add sugar to cooked milk and cornstarch, and heat; pour hot milk mixture over slightly beaten eggs, stirring thoroughly, and heat to custard consistency; add cottage cheese mixture to custard, and pour into deep baking dish which has previously been lined with shortcake dough; bake until crust is done and slightly browned.

CHEESE CAKE CRUST

2⅔ c flour, 6 tbp fat (lard), 4 tsp bp, 1 tsp salt, ⅔ c milk, 2 tbp sugar.

Sift flour, bp, salt and sugar together; work lard into flour; add milk, forming dough as for biscuits; roll out crust about ¼ in thick; line inside of baking dish.

STUFFED DATES

Season cottage cheese with salt and thick cream, and with chopped nuts if desired. Remove stones from dates or soaked prunes, and open figs for stuffing. Fill cavities with seasoned cottage cheese and whole nut meats or candied fruits. This makes an excellent confection or dessert.

CHEESE SOUFFLE

1 c soft, stale bread crumbs, 1 tbp butter, ½ tsp salt; scald 1 c milk (skimmed milk will do), put hot milk and butter over bread crumbs; beat 2 eggs separately, very light, put in yolks, then whites; add ¼ lb American cheese cut up very fine or grated and bake same as an omelette.

STUFFED FIGS

Mash cream cheese, moisten with heavy cream; season highly with salt and cayenne; make into small balls; wash and dry figs; make an incision in each and stuff with cheese balls; arrange in piles on fancy plate; serve as an accompaniment to a light dinner salad or with crisp crackers.

PARMESAN CHEESE STICKS

Toss 1 c bread dough on floured board; pat and roll in rectangular shape as thin as possible; spread with 1 tbp butter; dredge with flour; fold from ends so as to make 3 layers; repeat 3 times; cut in finger-shaped pieces; arrange on sheet, cover, let stand 15 min, and when baked, brush over with white of egg and roll in grated Parmesan cheese, seasoned with salt and cayenne; return to oven again and bake 4 min.

CHEESE PIQUANT

Cut bread in dainty slices; toast and butter slightly; wrap in napkin to keep hot and serve with generous slices of American or Swiss cheese.

ROAST CHEESE

3 oz of good cheese, yolks 2 eggs, 4 oz grated bread crumbs, 3 oz butter, 1 tsp mustard, salt and pepper; grate cheese; add yolks, bread crumbs and butter; beat well; add mustard, salt and pepper; make some toast; cut in neat round slices; spread on paste thickly; cover with dish; place in oven till hot; then uncover and let cheese color a light brown; serve immediately on hot plates.

CHEESE POTATO BALLS

Take some hot mashed, cooked potatoes, flavor with grated cheese, salt and pepper; add sufficient milk to make mixture moist and smooth; form into balls; fry in deep fat; serve with grated cheese; garnish with fried parsley.

CHEESE BALLS

3 c grated cheese, salt and pepper to taste and whites 3 eggs beaten stiff; mix together; form into small balls; roll in fine cracker crumbs and fry in boiling lard; serve very hot with salad course.

When little bits of red pepper are left-over, mash them into a piece of American cheese, creamed with a little butter.

Baked celery, with grated cheese on top, is delicious.

Grated cheese is delicious over plain lettuce salad.

A pinch of salt added when preparing any cheese dish will make it more digestible.

SOUP

Soup is a very important part in the diet. Meat soups can be made from left-overs, scraps, trimmings, bones, carcasses of fowls or chickens, roasts and steaks, or from cheap cuts of fresh meat. The tougher parts of meat are richer in extractives and soluble albuminoids. Use all parts of meat, bone, lean and fat, and in the proportion of ⅔ lean meat to ⅓ bone and fat.

Always make meat soups with cold water to which salt has been added and gradually heat to boiling point, then simmer; but never boil.

Wipe meat with a cloth wrung out of cold water; separate meat, bone and fat; cut meat into small pieces, so pieces are each drawn out, place in porcelain or granite kettle, allowing 1 pt of cold water to every lb of meat, bone and fat, and 1 tsp salt to every qt of water; let stand ½ hr, then heat gradually to boiling point and simmer at low temp for 6 or 7 hr; seasoning, except salt is generally added the last hour of cooking.

If a scum rises during cooking, it can be removed; although some people prefer to leave it on, as it contains coagulated albuminoid juices.

Strain soup and cool quickly to avoid fermentation. A cake of fat forms on stock when cold which excludes air and should not be removed until stock is used. To remove fat, run a knife around edge of bowl and lift out fat. If any remains, remove by passing a cloth wrung out of hot water around edge and over surface. Save fat for drippings. If you cannot take time to cool stock remove fat with a big spoon.

The water in which vegetables have been cooked is rich in mineral salts and flavoring. This is vegetable stock and should be used whenever possible. Water in which macaroni, rice, barley, etc., are cooked is rich in starch and sugar products and should be retained for soup.

All marrow should be removed from bones before cooking as it can be used to better advantage in other ways.

Cold water draws juices out of the meat into the liquid. Boiling water hardens the outside of meat and prevents juices from coming out.

Bones, meat and vegetables are sometimes cooked a second time with more water to make what is known as “second stock,” not so strong as the first, but better than water for thick soups, sauces and gravies.

Soups are divided into two classes: Soups with stock and soups without stock.

Soups with stock are made from meat and are classified as follows:

Bouillon is made from lean beef, delicately seasoned and very clear. Clam bouillon is one exception and is made from clams.

Brown Soup Stock is made from beef, including bone and fat, and highly seasoned.

White Soup Stock is made from chicken or veal and delicately seasoned.

Consomme is made from more than one kind of meat, and highly seasoned and clear.

Lamb Stock or Mutton Broth is made from lamb or mutton.

Soups without stock are classified as follows:

Cream Soup, which is made from vegetables or fish, with milk and seasonings, always thickened.

Puree is made from vegetables or fish cooked to a pulp and forced through a sieve and milk or cream added with seasonings. Thicker than cream soup. Stock is some times added.

Bisque is made from shellfish, milk and seasonings.

To Clear Soup: Allow white and shell of 1 egg for each quart of stock. Break egg, beat slightly, break shell in small pieces; add to cold stock. Set over fire, stirring constantly until boiling point is reached. Boil 2 min, simmer 20 min; skim, strain through double thickness of white cheesecloth placed over a fine sieve; heat and serve. If you wish to season soup more highly add seasoning to stock before clearing.

Thickening Soups: Soups are thickened with flour, cornstarch or rice flour. Mix flour with very little cold water or milk until it is a smooth paste; add more liquid until it can be poured easily into hot soup; cook soup 15 min after thickening is added.

When butter and flour are used, melt butter and when bubbling, stir in flour quickly and cook together; add about 1 c of hot soup; then add this mixture to soup and cook 15 min.

Soup may be thickened with bread instead of flour. Bread should be dried and browned slightly and added to a small amount of stock, simmered until soft and crushed fine; then dilute with more soup; ½ c dried bread for a quart of finished soup will be as thick as most people like it.

Glaze is simply clear stock boiled down to ¼ of its original amount. Put 2 qt rich, strong stock into saucepan; boil it uncovered until reduced to 1 pt. It should have a gluey consistency and will keep a month if put in a closely covered jar in a cool place. It is useful in browning meats or for enriching a weak stock or gravy or adding flavor and consistency to sauces.

BLACK BEAN SOUP

1 pt dried beans, 4 pt cold water, 1 large onion, 3 stalks of celery (do not remove leaves), ¼ tsp dry mustard, ⅛ tsp white pepper, cayenne, 3 tbp butter, 2 tbp flour, 1 pt hot milk, 2 eggs (boiled hard), 1 lemon.

Wash beans; soak over night in water to cover well; drain; add 4 pt water, celery and onion (sliced); simmer until beans are soft; rub through sieve; reheat; add seasoning, milk, butter and flour rubbed together; slice lemon and eggs very thin; stir into soup at serving time.

SCOTCH SOUP

3 lb mutton from forequarter, 2 qt cold water, ½ tbp salt, ¼ tsp pepper, 2 slices turnip, ½ onion, ¼ c flour, carrot, turnip, ¼ each, cut in small cubes, 2 tbp barley.

Wipe meat, remove skin and fat; cut meat in small pieces; add water, heat gradually to boiling point, skim; cook slowly 2 hr; after cooking 1 hr, add salt, pepper, turnip and onion; strain, cool, remove fat, reheat and thicken with flour diluted with enough cold water to pour easily; cook carrot and turnip diced in boiling salted water until soft; drain; add to soup; soak barley over night in cold water; drain; cook in boiling salted water until soft; add to soup; if barley should be cooked in the soup, it would absorb the greater part of the stock; barley may be omitted; in that case sprinkle with finely chopped parsley and serve with croutons.

BAKED BEAN SOUP

2 c baked beans, 2 tbp onion, 2 c tomatoes, 2 c water, 4 tbp butter, 2 tbp flour, salt, pepper and celery salt, 2 tbp chopped pickle.

Cook beans in water 10 min; press through sieve; cook onion in butter 5 min; add flour and seasonings; when well blended, add tomato, cook 5 min; strain; add bean mixture, reheat; serve with chopped pickles. If beans are very sweet, it may be necessary to add 1 tbp lemon juice or vinegar.

CELERY SOUP

2 c celery, 1 qt cold water, 2 slices onion, 4 tbp butter, 2 tbp flour, 2 c scalded milk, 1½ tsp salt, 1 blade mace, cayenne, celery salt.

Chop celery; cook in water until tender; cook onion and mace in milk 20 min; strain; melt butter; add flour and seasonings; combine celery and milk mixtures; thicken with butter and flour cooked together, cook 5 min; serve. Pieces of celery not suitable for table may be utilized for this soup. Leaves and root of celery make a very good soup.

CONSOMME

3 lb beef, lower part or round, 1 lb of marrow bone, 3 lb knuckle of veal, 3 qt water, carrot, turnip, celery, onion, ¼ c each, cut in dice, 1 tbp salt, 6 peppercorns, 3 cloves, 2 sprigs thyme, 2 sprigs parsley, ½ bay leaf.

Cut beef in 1 in cubes; brown ½ of this in fat from marrow bone; put remaining ½ in kettle with cold water and salt; add veal cut in pieces, browned meat and bones; let stand 1 hr; heat slowly to boiling point; let simmer 6 hr; removing scum as it forms on surface; scald vegetables; add with seasonings the last hour of cooking; strain, cool quickly, remove fat and clear.

MOCK TURTLE SOUP

1 calf’s head, 1 tsp vinegar, 2 tbp onion, 2 tbp turnip, bit of bay leaf, 6 peppercorns, 2 tbp butter, 3 tbp flour, ½ lemon, thinly sliced, 2 qt cold water, 2 tbp carrot, 2 tbp celery, 2 sprigs parsley, 2 tbp chopped ham, 1 c meat from calf’s head, 1 tbp salt, 2 c brown stock, 1 tbp mushrooms.

Cover calf’s head with cold water; add vinegar, vegetables, seasonings; simmer 2 hr; remove 1 c meat; simmer 2 hr longer; strain; cool; remove fat; brown butter; add flour and brown; add brown stock, strained liquor, chopped ham, calf’s head meat, lemon and mushrooms; reheat and serve.

BEEF PUREE

1 pt beef broth, 1 tbp sago, 1 egg yolk, 2 oz raw beef.

Soak sago ½ hr in enough water to cover; stir into hot broth and cook until soft; add egg yolk mixed with little broth and beef, free from fat; reduce to a pulp; cook 3 min.

WINTER JULIENNE

1 qt brown stock, 1 pt mixed vegetables (celery, turnip, carrot, onion, cabbage), ½ tsp salt, ½ tbp peppercorns.

Cut celery and turnip into dice; cut carrot into match pieces; slice onion; cabbage should be coarsely chopped; cook vegetables in boiling salted water until tender; drain; add to soup a few minutes before serving; richer soup may be had by retaining vegetable stock.

SUMMER JULIENNE

To 1 qt consomme add ½ c each, cooked peas, string beans, asparagus tips and onion cut in rings, salt and pepper if needed; heat to boiling point and serve.

CREAM OF CELERY SOUP

2 c water, 2 heads celery, 2 tbp butter, 2 tbp flour, 4 c milk, 1 slice onion, 1 bay leaf, ½ tsp salt, ½ tsp celery salt, ½ tsp black pepper.

Remove outside stalks of celery, saving tender portion for eating raw; wash and chop green stalks; put in saucepan with water; cook slowly for 30 min; press through colander; blend butter and flour in db; add milk, onion and bay leaf; stir constantly till creamy; add celery salt, salt, celery, water and pepper; cover; let water in under boiler boil 10 min; strain into tureen; serve at once with croutons or crisp crackers.

CREAM OF TOMATO SOUP

2 c strained tomatoes, 4 c milk, 1 bay leaf, 1 blade mace, 1 tsp sugar, 1 tsp chopped onion, ¼ tsp baking soda, 2 tsp butter, 2 tbp flour, ½ tsp pepper.

Put tomatoes in saucepan; add mace, bay leaf, onion, salt and pepper; after it begins to cook, let simmer gently 15 min; when tomato begins to simmer it is time to prepare rest of soup; melt butter in db, sifting in flour gradually and rubbing to a smooth paste with a spoon; add milk; stir constantly; after mixture is perfectly smooth and of thickness of rich cream, remove from fire; strain into heated tureen; add sugar and soda to tomatoes; strain into other material in tureen, stirring as you strain; serve at once.

TOMATO SOUP

1 can tomatoes, 1 pt boiling water, 1 small onion, 1 slice bacon or tbp butter, 2 tbp flour, 1 c hot milk, 3 cloves, pepper and salt.

Cook tomatoes in boiling water until soft, adding cloves, onion and bacon or butter; when well cooked, add flour wet with little cold water; cook until thick; strain; add hot milk and seasoning; serve with croutons.

ONION SOUP

Wipe, peel and thinly slice 5 small onions; put in frying pan; cook in enough butter to prevent burning (stirring constantly) until soft; to 6 c stock add onions and salt to taste; cut stale bread in ⅓ in slices and remove crusts; toast on both sides; place in tureen, sprinkle with 3 tbp grated Parmesan cheese; pour soup over bread just before sending to table, or send toasted bread crumbs, soup and grated cheese in separate dishes.

CLEAR SOUP

1 qt stock; ¼ lb very lean beef, whites and shell of 2 eggs, a few slices of vegetables similar to those used in the stock, seasoning and garnish.

Mince meat finely; add whites of egg, slightly beaten, shells, and mix with ½ pt of the stock; when well blended, add with vegetables to remainder of stock; when hot leave it over the fire without touching till it boils; cook very gently 5 min longer; add ½ c cold water; after it has stood 10 min strain through fine cloth that has been wrung out of hot water and spread over a bowl or attached to a soup stand; if the first liquor which runs through the cloth is not quite clear pass it through again.

Remove any grease that may be on top of soup by passing small pieces of blotting or tissue paper over it, so as to absorb the globules of fat; then season with salt, celery salt, cayenne and lemon juice if the flavor is desired; color if necessary with caramel (the soup should be the color of sherry) and serve plain or with a garnish.

GARNISHES FOR CLEAR SOUPS

For Julienne Soup: To each qt of clear soup add ⅓ c each carrots, turnips, cut into strips 1 in long and about thickness of a match, boil in water till tender.

For Brunoise Soup: To each qt of clear soup add ⅔ mixed vegetables cut into ¼ in cubes, or cut into fancy shapes with a vegetable cutter, boiled in water till tender.

For Macaroni Soup: To each qt of clear soup add ½ c macaroni cooked in boiling salted water till tender and cut into rings.

Consomme Royal: Make a custard, allowing 2 tbp milk to each egg used; beat together; season to taste; strain into cup and either place cup in saucepan of water over fire, or place in oven and cook till set; cut into dice with knife or into fancy shapes; drop into soup just before serving.

Soup Croutons: Cut stale bread, without crust, into ½ in cubes and fry golden brown in hot fat, or cut slices of buttered bread into cubes and crisp in a hot oven. Either drop into soup as it is served or place in a side dish.

PLAIN BROWN SOUP STOCK

6 lb shin of beef, 4 qt cold water, carrot, onion, turnip, celery, ½ c each, cut in cubes, ½ bay leaf, 6 peppercorns, 4 cloves, 2 sprigs parsley, 1 tbp salt.

Wipe beef with wet cloth; cut in small pieces; brown ⅓ of this in marrow from the marrow bone; put this with remaining ⅔ of meat, with bone and fat, into kettle; heat very slowly to boiling point; reduce temp, cover, and let simmer for 6 hr; add vegetables and seasonings last hour of cooking; strain and cool quickly.

OX TAIL SOUP

2 tbp drippings or other fat, 2 ox tails, 1 large onion, 1 carrot, 2 sprigs parsley, 1 bay leaf, 2 stalks celery, 2 qt cold water or stock, 2 level tbp pearl barley, 1 level tbp flour, 2 tbp cold water, salt and pepper or cayenne.

Melt fat and fry in it carrot and onion cut into dice, also ox tails, which have been cut in pieces; when brown add water, celery, parsley and bay leaf tied together; when boiling put in barley and simmer 4 hr; remove large bones, celery, parsley and bay leaf, and thicken soup with flour rubbed smooth with 2 tbp cold water; season rather highly; serve.

MUTTON BROTH

2 lb neck of mutton, 2 qt cold water, 1 tsp salt, 1 small turnip, 1 small carrot, 1 small onion, 2 tbp barley, 1 tsp chopped parsley, extra salt and pepper to taste.

Wipe meat; cut into small pieces; place in saucepan with cold water; let come slowly to boiling point; add salt, which causes any scum there may be to rise; simmer for 1 hr, skimming occasionally, add vegetables cut into dice, barley; cook till vegetables are quite tender; season to taste; add chopped parsley just before serving.

JUGGED SOUP

6 potatoes, 1 onion, 6 tomatoes or 2 c canned tomatoes, 1 turnip, 1 can peas, 1 grated carrot, ¼ c rice, 3 qt water, 1 tbp salt, 1 tbp sugar, ½ tsp pepper, 1 pinch allspice.

Slice vegetables and place with seasonings in alternate layers in bottom of stone crock with a cover; boil any carcasses of cold fowl, bones of waste meat or steak, with trimmings, in 3 qt water until reduced to 2 qt; strain, cool and remove fat; pour broth over vegetables, put on cover; seal with paste to keep in steam; set jar in pan of hot water; place in oven; cook 5 hr.

DELICIOUS QUICK SOUP

1 c carrot cubes, 1 c potato cubes, 1 large onion, sliced, 1 c celery, sliced, ½ c of fat from chicken or beef stock, 1 qt water, 4 tbp meat extract, 1 bay leaf, 1 tsp salt, ¼ tsp pepper, ⅛ tsp paprika.

Melt fat and in it cook carrot, celery and onion; stir constantly; cook 15 min; cook potatoes in boiling water; drain; rinse in cold water; drain again; add to other vegetables with broth and season; cook 1 hr; remove bay leaf and serve.

TOMATO SOUP WITH STOCK

6 tomatoes or 1 qt canned tomatoes, 1 onion, 2 cloves, 6 peppercorns, bit of celery root or ½ tsp celery seed, 1 tbp flour, 1 tbp butter for every qt of soup.

Take bones and trimmings from roast beef and any other scraps of meat or bone; put in kettle; cover with cold water, twice as much water as meat; add seasonings; cook 4 hr; skim off fat; add tomatoes; cook 30 min; skim out bones and meat; strain liquor through a puree strainer, rubbing all tomato pulp through; heat and thicken with flour, cooked in the butter.

TURKEY SOUP

1 turkey carcass, water to cover, 1 small onion, 1 stick of celery, ½ tsp extract of beef, 2 tbp rice, seasoning to taste.

Break carcass in pieces; remove all stuffing; add water to just cover; simmer 2 hr with celery and onion; remove bones, strain; add extract of beef and rice which should have been previously cooked in boiling salted water; let soup reach boiling point, season and serve with croutons.

SPRINGTIME SOUP

Large head lettuce, ½ pt peas, bunch parsley, 1 sliced onion, 1 tbp butter, salt and pepper, 3 egg yolks, 2 qt stock.

Shred lettuce and parsley; brown onion in butter, and put in saucepan with peas; cover with water; add salt and pepper; cook till tender; bring stock to a boil; beat up eggs with half a cup of vegetable liquor; add with hot stock to other part just before taking from fire.

FRUIT SOUP

1 qt ripe fruit run through fc (strawberries, raspberries or grapes), 1½ c sugar, ½ c water, juice and grated yellow rind, 1 lemon, 2 tbp gelatine, ¼ c cold water.

Soften gelatine in ¼ c water; add sugar to fruit pulp; let stand 1 hr; squeeze through cheese cloth; add ½ c water; heat to boiling point; add gelatine; remove from fire; when cool add lemon; set aside to chill; break up and serve in bouillon cups.

BOUILLON

For receptions or other large parties, it is simply beef tea on a large scale and should be prepared like a plain soup stock, allowing 1 lb meat and bone to each pt of water. Season with pepper, salt, celery and onion if liked. It is best made day before it is served; set on ice over night, remove every atom of grease; strain and clear according to directions given; serve hot or iced.

CARROT SOUP

Carrots, 2 slices onion, sprig parsley, ¼ c rice, 4 tbp butter, 1½ tsp salt, few grains cayenne, 2 c water, 2 c scalded milk, 2 tbp flour.

Chop enough carrots to make 2 c; cook in water until tender; press through sieve, reserving liquor; cook rice in milk in db; cook onion in butter; add flour and seasonings; mix carrot mixture with rice and milk; pour on to butter and flour; bring to boiling point; strain and serve; garnish with chopped parsley; if it is too thick, thin with cream or milk.

PEA SOUP

1 can peas, 2 c cold water, 1½ tsp salt, a bit of bay leaf, 3 tbp butter, 3 tbp flour, 3 c scalded milk, 1 tbp chopped onion, cayenne and salt.

Cook peas, bay leaf, onion and cold water 20 min; press through a sieve; make a white sauce of butter, flour and milk; combine mixtures, add seasonings and serve. 2 c cold cooked dried peas may be used instead of canned peas.

TOMATO BISQUE SOUP

1 can tomatoes, 1 qt milk, 2 tbp chopped onion, ¼ c flour, ¼ c butter, 1½ tsp salt, 1 tsp chopped parsley, ¼ tsp soda, cayenne and celery salt, 6 cloves.

Melt butter, add onion; cook 5 min; add flour, milk and seasonings; cook in db 20 min; cook tomatoes; press through sieve; add soda; combine mixtures and strain; serve immediately; if tomato is very acid, it may be necessary to add more soda to neutralize.

POTATO SOUP

5 potatoes, boiled, 2 tbp onion, 2 tbp carrot, ¼ tsp celery salt, salt, pepper and cayenne, 3 tbp butter, 2 tbp flour, 1 qt milk.

Cook onion and carrot in butter 5 min; add flour, milk, seasonings; cook in db 20 min; add mashed potato; serve after straining; 1 c stewed and strained tomatoes may be added if desired.

SPLIT PEA PUREE

2 c split peas, 8 c water, 3 tbp chopped onion, 1 tsp salt, 2 drops tabasco sauce, 4 tbp chopped pork, 2 tbp butter, 2 tbp flour, 2 c milk.

Soak peas over night; drain; cook until tender; cook onion and salt pork together 10 min; add to pea mixture; press through sieve; melt butter; add flour, milk, seasonings; cook 5 min; combine mixtures and serve.

VEGETABLES

An adult should have at least 1 to 1¼ lbs of fruit or vegetables daily. Vegetables are too often poorly cooked and unattractively served. Much of the valuable mineral matter in vegetables lies just beneath the skin; therefore, the largest amount of this is retained when they are cooked in their skins. If pared, the paring should be as thin as possible. The water in which vegetables are cooked contains much mineral matter and should be either served with the vegetables or used in soups, gravy, sauces, etc. They should be cooked with as little water as possible so as to keep their flavor.

It is difficult to give a definite time for cooking either root or green vegetables, as it largely depends on their age and freshness.

Cook all green vegetables rapidly, putting them, after washing, into boiling salted water. Spinach is the only vegetable that does not require water other than that which clings to the leaves after washing.

Green vegetables should be cooked as soon as possible after gathering. This is especially true of corn, beans, peas and asparagus. Keep in a cool place to prevent change of flavor. When they must be held after gathering they can be cooked and reheated at time of serving.

Wilted vegetables should be freshened by standing in cold water before being cooked.

Some parts of vegetables often discarded can be well used for food, as the outer leaves of lettuce, spinach, cabbage, or the tops of spring onions may be cooked and used for soups. Beet, turnip, or radish tops may be cooked and served as greens. Celery tops are good for flavoring, and can be easily dried in a brown paper bag hung up in a sunny place.

Green vegetables retain their color better if cooked uncovered. Overcooking of vegetables spoils the flavor and in the case of some vegetables the color.

A wise housekeeper will can, dry or store vegetables when they are in season, so as to have a supply when out of season and high in price. Serve a variety, including the more unusual kinds and you will be surprised how the family will learn to like all kinds.

Average Time Required for Cooking Vegetables in Water.

Asparagus | 15 to 20 min.
Beans, lima (green) | ¾ to 1 hr.
Beans, string | 1 to 3 hr.
Beets, young | ¾ to 1 hr.
Beets, old | 3 to 4 hr.
Cabbage | 20 to 30 min.
Carrots | 30 to 60 min.
Cauliflower | 20 to 30 min.
Corn, green | 10 to 15 min.
Onions | 20 to 30 min.
Parsnips | 30 to 45 min.
Peas, green | 20 to 30 min.
Potatoes | 30 to 40 min.
Spinach | 15 to 30 min.
Squash | 20 to 30 min.
Turnips | 30 to 40 min.

Summer Squash may be cooked without peeling if very young. If skin is tough, it should be pared. Cook 20 min; drain thoroughly; serve with butter.

Winter Squash may be baked, boiled or steamed. Steaming is the best method, as it leaves the squash drier.

Baked Squash. Cut into medium size pieces; place skin side up in baking pan, pour a little water in bottom of pan and small amount of fat; salt and pepper; bake until tender; scrape flesh from skin; season to taste. It may be served in the skin if desired.

Eggplant should be cut into thick slices, dipped in beaten egg and bread crumbs and fried. Bacon grease is excellent to fry it in. It can also be boiled for half an hour; then cut in halves, scoop out the fleshy part, chop finely, mix with half its bulk of bread crumbs, a little onion juice or finely chopped onion, chopped parsley or any other seasoning desired; replace the mixture in the shell and bake ¾ hr. A little butter can be placed over the top of the filling before baking. Serve plain or with gravy.

Asparagus should be scraped and the tough part of stalk removed; tied in bunches and cooked with stalk end in water until tender; boil in salted water. Serve with white sauce or melted butter on toast.

Green Corn should be cooked as soon as possible after gathering to hold its flavor. Remove husk and silky fiber; place in kettle of boiling water just long enough to thicken milk of the grain (about 12 min). Always leave husks on till ready to cook it, as it prevents the corn drying and becoming tough.

Peas should not be shelled till just before cooking and will have a better flavor if a few of the pods are washed thoroughly and cooked in the water. Cook in as little water as possible and have the water boiling before placing peas in it. Cook about 20 min.

Spinach. Remove roots and dead leaves; wash thoroughly in several waters. Do not drain off water, but lift spinach from it so sand will remain at bottom of pan in which you wash it. Put some salt in last water in which it is washed so as to remove any insects that may be hidden in leaves. Boil in just enough hot salted water to cover bottom of pot about 15 min and do not cover pot as it fades out spinach. To cream spinach, drain thoroughly and place in a hot greased frying pan; pour over sweet cream; chop spinach and mix well with cream. This is a very healthful dish. Serve hot with butter.

Cabbage, Cauliflower, Dandelion, Beet Greens, Mustard Greens and Turnip Tops. Pick and remove dead leaves; wash thoroughly and let stand in cold, salted water for an hour to remove any insects that may be on leaves; cabbage is cut into quarters; cauliflower is divided into small flower stalks or tied in a cheesecloth to keep the whole cauliflower in shape; boil until tender; remove from pot and drain thoroughly; place in an earthen dish; place some butter on top and place in oven about 10 min; serve while hot.

Creamed Cabbage and Cauliflower. Make a white sauce and pour over cabbage or cauliflower when cooked and drained; place in earthen dish; cover with white sauce and place in oven about 10 min; serve hot.

POTATOES AU GRATIN

Put a layer of parboiled potatoes in a baking dish; then a layer of grated or very small pieces of cheese; season with salt and pepper; continue until potatoes and cheese are used, ending with a layer of cheese; add thin white sauce nearly to top; bake until cheese is melted and brown crust has formed on the top.

POTATOES ON THE SHELL

Bake as directed above. When done remove skin from top and scrape out potato, leaving a shell; mash potato with small amount of cream and butter or substitute; season with salt and pepper. Fill shells with mixture; brown in oven; grated cheese may be sprinkled over the top if desired.

SWEET POTATO CAKES

Boil sweet potatoes until tender; drain off water, remove skin from potatoes; mash with a small amount of cream and a little sugar or maple syrup; they should be stiff enough to mold into small cakes; brush top of cakes with butter or substitutes; sprinkle with chopped nuts and brown in oven.

POTATOES WITH CHEESE

2 c sliced cooked potatoes, 1 c thick white sauce, 1 chopped green pepper or canned pimento, ½ c grated cheese, ½ c bread crumbs.

Add cheese and chopped pepper to sauce; mix with potatoes, put into baking dish; cover with bread crumbs, brown in oven.

POTATO HASH

3 c cooked potato, 2 c chopped meat or fish, 1 tsp salt, ¼ tsp pepper, 3 tbp fat, boiling water, ½ c boiling water.

Melt fat in frying pan; add potatoes and meat, mixed; pour water over top; cook slowly without stirring until underside is browned; fold as an omelette and serve hot.

CASSEROLE SWEETS

Pare and slice sweet potatoes and apples, using 1 medium-sized apple to 2 potatoes; place in baking dish, sprinkle with a little brown sugar or add a small amount of syrup; pour over a cup of hot water; bake covered until tender; remove cover; dot top with bits of butter or substitute, and brown.

CANDIED SWEET POTATOES

Boil and cut in halves medium-sized sweet potatoes, lay evenly in baking pan; baste with syrup and butter warmed together; sprinkle lightly with brown sugar; put in hot oven until brown, and serve in the syrup.

POTATO AND BEAN CAKES

1 c boiled mashed potatoes, 1 c cooked mashed lima beans, 1 small can pimentoes, ½ c bread crumbs.

Mix, season with salt and pepper, and form into cakes; saute in small amount of hot fat or dip in egg and crumbs and brown in oven; serve with tomato or cheese sauce.

ESCALLOPED POTATOES

4 medium-sized potatoes; wash, pare and slice very thinly until the bottom of baking dish is covered; over this layer sprinkle salt, pepper, dots of butter, and ½ tbp flour; add another layer of potatoes and proceed as before; when all potatoes are used, sprinkle buttered crumbs over top; add milk to nearly cover potatoes; bake until tender; this amount will require about 1 hr for baking.

WAYS OF USING LEFT-OVERS

Left-over boiled or baked potatoes may be prepared as hashed brown potatoes, in salad or warmed in milk.

Left-over mashed potatoes can be used in making biscuit or to make potato cakes.

CREAMED CELERY

The outside stalks of 3 heads of celery, 3 tbp butter, 3 tbp flour, 1½ c milk, salt and pepper to taste.

Wash and scrape celery; cut into in lengths; cook in salted water till tender, which will probably require about ½ hr; drain thoroughly; blend together butter and flour; add milk a little at a time, stirring constantly till the whole boils; cook 3 min; add salt and celery; serve on triangles of buttered toast.

STEWED ASPARAGUS

Cut tender asparagus in 1-in lengths; wash, drain and cook rapidly in salted boiling water until tender; make a cream sauce as given under “Creamed Celery,” and add asparagus, well drained, and a small piece of butter; stir carefully; serve very hot on pieces of buttered toast.

BOILED COWPEAS

The desired quantity of peas to be cooked should be washed in cold water; put in iron pot or stewpan, cover with cold water; drop in a piece of fat bacon, boil slowly until tender; season with pepper and salt; simmer slowly until ready to serve; a small piece of butter will add greatly to their flavor.

BAKED COWPEAS

Prepare as for boiling; when half done pour into baking pan; season with butter, pepper, and to every pt of peas add 1 scant tsp of salt and a pinch of sugar; sear a piece of bacon and half bury it in the middle of the dish; cook slowly until done to a delicate brown; serve either hot or cold.

BOSTON BAKED BEANS

1 qt beans (navy beans or ⅔ soy beans and ⅓ navy beans), ⅓ c molasses, ¼ tsp dry mustard, 1 tbp salt, 1 small onion, salt pork, ¼ lb or vegetable oil, ¼ c.

Soak beans overnight in cold water; drain; cover with fresh water and cook at a temp just below boiling point until skins will burst open when blown upon; put ingredients into a bean pot or casserole; cover with water; bake slowly 6 to 8 hr; add water as needed.

CORN OYSTERS

½ pt grated green corn, 3 tbp flour, ½ tsp salt, 1 egg, ½ c milk, butter.

Scrape or grate corn from cob; sift flour and salt; mix to a batter with egg and milk; stir corn into batter; drop by spoonfuls into frying pan containing a little hot butter; when one side is brown turn and cook the other.

SPLIT PEA LOAF

2 c cooked peas, ¼ c pimento, cut into small pieces, 1 tsp salt, ¾ tsp paprika, 1¾ c bread crumbs, ¼ c canned tomatoes.

Press peas through colander; mix with other ingredients; mold into a loaf; bake 30 min.

BAKED SOY BEANS

1½ c yellow soy beans, ½ c white beans, ⅓ c sugar, ¼ tsp dry mustard, ¼ lb salt pork, 1 small onion.

Soak beans 12 hr; put into baking dish in which salt pork, onion, sugar and mustard have been placed; cover with cold water; cook in slow oven 12 hr; add water as needed.

FRIED CARROTS

Cut cold boiled carrots into strips; dip in cold milk; roll in flour and fry in deep hot fat; remove when brown; drain on soft paper; sprinkle with salt and serve hot.

HASHED BROWN POTATOES

6 cold cooked potatoes, baked or boiled, salt and pepper to taste, ½ c salt pork cut in dice and measured after cutting, or ⅓ c butter.

Try out salt pork; when fat is given off remove scraps, or melt butter and let it become quite hot without browning—do not use both pork and butter—put potatoes into fat and toss them about till hot; season; serve hot.

CARROT STRIPS

Scrape carrots; slice them lengthwise in thin pieces and again cut each slice in long pieces; cook until tender in covered pan in as little boiling salted water as possible; when tender, drain and season well with butter, salt and pepper; let carrots simmer for a few minutes in remaining water and butter; serve hot.

BAKED POTATOES

Wash carefully and place in moderate oven; from 45 min to 1 hr is necessary for a medium-sized potato; test by pressing between thumb and finger; when done prick with a fork to allow the steam to escape; if potato is rubbed with a small amount of fat before baking the skin will be softer than otherwise.

BAKED BEETS

Select young, tender beets, wash well, put into a covered baking dish with a small amount of water; bake until tender; serve with butter; this method of cooking brings out the sweet flavor usually lost when cooked in a large amount of water.

CREAMED CABBAGE

Cut cabbage into small pieces and cook uncovered in salted boiling water until tender; drain off water; place in layers in baking dish, alternating with thick white sauce; cover with buttered crumbs and brown in oven.

FRENCH FRIED ONIONS

Cut large onions across into slices about ¼″ thick; separate slices into rings; dip rings into milk, then into flour and fry in deep fat; drain and salt slightly.

FRIED CABBAGE

Melt 3 tbp butter or bacon grease in a hot spider; when it bubbles throw in sliced boiled cabbage and fry a light brown; if a tart taste is desired, add 2 tbp vinegar before taking from the fire; slices of thin bacon fried and served with the cabbage is a nice dish.

HEIDELBERG CABBAGE

2 small red cabbages, 1 onion, 4 cloves, 3 tbp vinegar, 2 tbp butter, 1 tsp salt.

The cabbages must be hard and firm; halve, lay flat side down; cut across in thin slices; put butter or drippings into saucepan; when hot, add vinegar and salt with cabbage; stick cloves into onion and bury it in cabbage; boil 2½ hr; if it becomes dry, and in danger of scorching, add a very little water.

FRENCH FRIED POTATOES

Wash and pare potatoes; cut into lengthwise strips and soak in cold water until ready to fry; dry thoroughly, place in wire basket and fry in hot fat until just starting to brown; remove; drain on paper and allow to stand until shortly before time to serve; just before serving plunge into hot fat and fry until golden brown; drain and salt.

ESCALLOPED CORN

Butter baking dish and put in a thin layer of cracker crumbs, a layer about 1″ thick of canned corn (or fresh cooked corn), a thin layer of crumbs; dot with butter, season with salt and pepper; add another layer of corn, sprinkle with crumbs, season and dot with butter; cover with milk; bake in hot oven until crumbs are brown.

CARROTS

Scrape them well, and let them lie in cold water half an hour; cook them in boiling water until tender; winter carrots, if whole, require from 1½ to 3 hr; summer carrots from 30 to 45 min; or slice carrots very thin and boil until tender; serve with white sauce or melted butter.

CREAMED CARROTS

1 c cream or milk, salt and pepper, 1 tbp butter, 1 tbp flour.

Make a cream sauce and stir in the boiled carrots cut in dice; stew gently 15 min, add a little chopped parsley and serve.

FRIED CARROTS

Melt some butter in a hot spider; cut cold boiled carrots into long thin strips; when butter bubbles lay in carrots, sprinkle with salt, pepper and sugar; fry till edges are brown and crisp; a little finely chopped parsley is an improvement.

LYONNAISE CARROTS

Chop an onion very fine and fry in 1 tbp butter and nice drippings; add boiled carrots, cut in small dice, with pepper and salt; stir, fry them golden brown; add a little finely chopped parsley; mix well and serve.

GLAZED CARROTS

Cut 4 carrots in ¼″ slices; parboil 10 min; drain and put in saucepan with ⅓ c butter, ⅓ c sugar, and either chopped mint or parsley; cook slowly until glazed and tender; serve around boiled peas.

SPINACH LOAF

2 c chopped spinach, 4 c boiled rice, 2 c thick white sauce, 1 red pepper, chopped.

Mix, form into a loaf; bake 20 min.

VEGETABLE SOUFFLE

¾ c thick white sauce, 3 eggs, 1 c chopped, cooked vegetable or vegetable pulp (green or dried beans, peas, asparagus, green corn), salt, pepper.

Beat egg yolks; add white sauce, seasoning, and vegetables; fold in the beaten egg whites; put into a buttered baking dish; bake in moderate oven until firm.

CABBAGE AU GRATIN

2 c boiled cabbage, 1 tbp flour, 1 tbp butter, ¼ c grated cheese, ½ c buttered crumbs, 1 c milk, ½ tsp salt, few grains of pepper.

Chop cabbage, seasoning with salt and pepper put into buttered baking dish; cover with cream sauce made by melting butter, adding flour and seasoning; then milk gradually, stirring constantly until mixture thickens; cover with buttered crumbs and grated cheese; bake for 12 min in hot oven.

SWEET POTATO AND APPLE

4 medium-sized sweet potatoes, 1 tsp salt, ½ c brown sugar, 4 medium-sized apples, 1 c water, 4 tbp butter.

Partly cook sweet potatoes, cut in dice; pare, core and cut apples in cubes; grease a casserole; place in it alternately layers of sweet potatoes sprinkled with salt, and layers of apple; pour over them a syrup made by cooking brown sugar and water; dot with butter; cover and bake 30 min in hot oven; top may be garnished with marshmallows and returned to oven to brown.

FRESH PEAS WITH LETTUCE

2 c peas, ½ tsp salt, 1 small head lettuce, ¼ tsp pepper, 1 tbp butter, 1 slice onion.

Break lettuce apart and lay large leaves in a greased small casserole; pour peas onto lettuce leaves; place heart of lettuce in center and sprinkle with onion, coarsely chopped; cover closely; bake in hot oven until peas are tender; just before serving add butter, salt and pepper.

DEVILLED TOMATOES

3 large tomatoes, 2 tbp butter, 1 egg yolk, few grains pepper, 1 tsp dry mustard, 1 tbp vinegar, ¼ tsp salt.

Cut tomatoes in half and over cut surface of each half spread butter mixed to a paste with other ingredients; bake in greased casserole dish 30 min in moderate oven.

QUICK SCALLOPED POTATOES

1 pt cooked potatoes, diced, 1 c white sauce, ½ c buttered crumbs.

Mix potatoes and white sauce; pour into greased pudding dish; cover with buttered crumbs; bake in moderate oven until brown; parsley, green pepper, minced chicken, ham or meat, small boiled onions may be added for variations.

BISCUITS, MUFFINS, QUICK BREADS

In making quick breads always sift baking powder with dry ingredients. Have liquids cold, except melted fat, which can be lukewarm, but must not be hot. Always add liquids to dry ingredients as they will mix more smoothly. In making biscuits always add enough liquid to make a soft dough, as this is one of the secrets of making good biscuits or shortcakes. Mix with a flexible knife rather than with a spoon or the hand. The less biscuits are handled, the better. Place a little apart in the pan and they will be lighter and more crusty. The smaller the biscuits and muffins, the hotter you can have the oven and the more attractive they will be. Brush with milk when you want a brown crust; brush with melted butter when you want a tender crust.

Remember these rules in making good biscuits: Have dough soft and nearly sticky; very little handling; a quick oven; don’t allow biscuits to touch each other in pan; use pastry flour.

When baking soda is used in making quick breads mix it with the dry ingredients. The old custom of putting soda into sour milk or molasses is not good practice, because as soon as they are mixed gas begins to escape. A scant half teaspoon of baking soda is about the right amount to use for each cup of sour milk, or an even half teaspoon for a cup of molasses. It is better to use too little soda than too much. In all quick breads except pop-overs sour milk can be substituted for sweet milk. For thin batters, soda and sour milk furnish enough leavening, but for thick batters or doughs, baking powder is usually needed in addition.

Fat makes quick breads tender. Any milk-flavored, clean fat is satisfactory. All fat of meat should be rendered out and clarified and kept for baking purposes.

POP-OVERS

1 c milk, 1 c flour, 1 to 2 tsp fat, 1 to 2 eggs, ⅓ tsp salt.

Stir liquid slowly into dry ingredients to avoid forming lumps; fill hot, well-greased muffin pans (preferably iron or granite because they hold the heat), not more than half full of batter; place at once in hot oven. After 20 min, lower temperature, so that inside of pop-overs will dry out a little without making crusts too hard and brown. Pop-overs require baking about 45 min.

PLAIN MUFFINS

2 c flour, 4 tsp bp, 1 tsp salt, 2 tbp sugar, 1 egg, ¾ to 1 c milk, 2 tbp melted fat.

Sift together dry ingredients; beat together egg, milk and melted fat; stir liquid into dry ingredients; bake in well-greased muffin tins in hot oven 20 to 30 min.

Bran—Substitute 1½ c bran for 1 c wheat flour; add molasses if desired, ¼ to ½ c.

Whole Wheat—Substitute 1 c whole wheat for 1 c flour.

Corn—Substitute ¾ c yellow cornmeal for 1 c flour.

Cereal—Substitute cooked rice, oatmeal, or other cereal for part of flour, ⅓ or ¼.

Fruit—Add ½ to 1 c nuts or fruit; double sugar, if sweet muffins are desired.

BAKING POWDER BISCUITS

2 c flour, 2 tbp fat, 4 tsp bp, ½ tsp salt, 2 tbp fat, ¾ c milk, 1 tbp sugar.

Sift dry ingredients together; work in well fat with a fork; slowly mix in milk; stir as little as possible; place on floured board and pat out to ½″ thickness; cut in small biscuits; wipe over top of biscuits with milk; place on greased pan; bake in hot oven 12 min.

WAFFLES

1 c milk, 1⅓ c flour, 2 tbp melted fat, 1 or 2 eggs, 2 tsp bp, 1 tbp sugar, ½ tsp salt.

Mix dry ingredients together; slightly beaten egg yolk, milk; melted fat, then stiffly beaten egg white; have waffle iron hot enough to brown the waffles quickly and well greased unless it is the electrically heated aluminum kind. If it is, you must add 1 tbp melted fat to the batter.

GRIDDLE CAKES

1 c milk, 1½ c flour, 2 tbp fat, 1 egg, 2 tsp bp, 1 tbp sugar, ½ tsp salt.

Sift dry ingredients together; add milk, slightly beaten egg, then melted fat; bake on lightly greased hot griddle. This amount makes 16 to 24 cakes, depending on size of cakes.

FRITTERS

1 c milk, 1 tbp fat, 1¾ c flour, 1 egg, 2 tsp bp, ½ tsp salt.

Mix dry ingredients together; then milk; beaten egg; melted fat; mix well; dip large pieces of fruits, tomatoes, or vegetables into this batter and fry in deep hot fat. When fruit or vegetables have liquid with them such as canned corn, this may take the place of part of the milk.

BREAKFAST MUFFINS

1 c milk, 2 c flour, 2 to 4 tbp fat, 2 tsp bp, 1 egg, 1 to 2 tbp sugar, ½ tsp salt.

Mix dry ingredients together; add milk; well beaten egg; then melted fat; pour into well greased muffin tins; bake in hot oven 20 min.

Proportions for Quick Breads, Cakes, Cookies, and Pastry.

| Liquid (usually milk) | Flour (sifted soft wheat) | Fat | Eggs | Baking powder | Sugar | Salt
Pop-overs | 1 cup | 1 c | 1 to 2 tsp | 1 to 1½ | | | ⅓ tsp
Waffles | do | 1⅓ c | 2 tbp | 1 to 2 | 2 tsp | 1 tbp | ½ tsp
Griddle cakes | do | 1½ c | 1 to 2 tbp | 1 | do | 0 to 1 tbp | do

Fritter batter:
No. 1, cover

do

1¼ c

1 tsp

1

1 tsp

⅓ tsp

No. 2, binding | do | 1¾ c | 1 tbp | 1 | 2 tsp | ½ tsp |
Muffins | do | 2 c | 2 to 4 tbp | 1 | do | 1 to 2 tbp | do
Cottage pudding | do | 2⅓ c | ¼ to ⅓ c | 1 | 3 tsp | ⅔ c | ¼ tsp
Foundation cake | do | 3 c | ½ c | 2 to 3 | 4 tsp | 1½ c | do
Bp biscuit | do | do | 4 to 6 tbp | | do | | 1 tsp
Pastry | About 2½ tbp water | 1½ c | 5½to 7 tbp | | | | do

RAISIN BREAD

1 c corn meal, 1 c corn flour, 2 c wheat flour, 6 tsp bp, ½ tsp soda, 2¼ c sweet milk, ½ c molasses, 1 egg, 1 c raisins, 1 tsp salt.

Mix dry ingredients, adding molasses, egg and milk, mixed; bake in a loaf in a slow oven 1½ hr.

VIRGINIA BATTER BREAD

1 c sifted meal, 1 tbp lard, 1 tsp salt, pinch of soda, 1 c milk, 2 eggs.

Mix meal, salt, soda and lard with enough boiling water to make a mush; add egg yolks; thin with milk and then fold in stiffly whites of eggs; pour into greased baking pans and bake 30 min.

VIRGINIA SPOON BREAD

1 qt sweet milk, 1 c white cornmeal, 2 well beaten eggs, 2 tbp butter, 1 tsp salt.

Bring 1 pt of milk to boiling point and stir into it the cornmeal and salt; cook 5 min; then beat in butter and ½ c cold milk; add the eggs, gradually beating in the rest of the cold milk; pour mixture into well greased baking dish and bake for about ½ hr in a rather hot oven. Serve at once from baking dish.

HONEY BREAD

2 c honey, 4 c rye flour, 1 tsp soda, 4 tsp aniseed, 2 tsp ginger, 4 tsp powdered cardamom seed, 2 egg yolks, ¼ c brown sugar.

Sift the flour with the spices and soda and add the other ingredients; put the dough into shallow buttered pans to the depth of about an inch and bake in a hot oven.

ONE EGG MUFFINS

3½ c flour, 6 tsp bp, 1 tsp salt, 1⅓ c milk, 3 tbp melted fat, 1 egg, 3 tbp sugar.

Sift dry ingredients together; add gradually milk, egg well beaten, and melted butter; bake in buttered gem pans 25 min; if iron pans are used they must be previously heated. This recipe makes 30 muffins. Use half proportions given and small egg, if half the number is required.

BERKSHIRE MUFFINS

⅔ c scalded milk, 1 egg, 1 tsp salt, 1 tbp fat, 4 tsp bp, ⅓ c corn meal, ½ c wheat flour, ½ c cooked rice.

Pour the scalded milk over the meal and let stand 5 min; add the other ingredients, folding in the beaten white of egg last.

RYE BISCUIT

2 c rye flour, ½ tsp salt, 4 tsp bp, 2 tbp shortening, 1 egg, ¾ c milk.

Sift together flour, salt and baking powder; rub in the shortening and mix to a light dough with the egg and milk. Roll out on a floured board, cut into biscuits and bake 15 min in a hot oven.

POTATO BISCUIT

1 potato, 1½ c flour, 4 tsp bp, ½ tsp salt, ¼ c shortening, 1 egg, 1 c milk.

Boil and mash the potatoes, having them free from lumps; sift the flour, salt and baking powder.

CORNMEAL PUFFS

1 pt. milk, ⅓ c corn meal, 4 tbp sugar, ½ tsp salt, 4 eggs, grated nutmeg (if desired).

Cook milk and meal together 15 min with salt and sugar; when cool add eggs well beaten; bake in greased custard cups; serve with stewed fruit or jam.

CORNMEAL PANCAKES

2 c wheat flour, ½ c corn meal, 1½ tbp bp, 1½ tsp salt, ⅓ c sugar, 1½ c boiling water, 1¼ c milk, 1 tbp melted fat, 1 egg.

Add meal to boiling water; boil 5 min; turn into bowl; add milk and remaining dry ingredients mixed and sifted; then egg well beaten, and butter; cook on greased griddle.

HOMINY MUFFINS

1 c cold boiled hominy grits, 1 c sweet milk, 1 egg, 1¼ c corn flour, 2 tsp bp, ½ tsp salt, 1 tbp melted fat.

Beat milk and egg into hominy grits; add melted fat and dry ingredients; mix well; bake in well-greased muffin pans 30 min.

BOSTON BROWN BREAD

1 c corn meal, 1 c rye meal, 1 c graham flour, 2½ tsp soda, 4 tsp bp, 1 tsp salt, ¾ c molasses, 2 c sour milk, or 1¾ c sweet milk.

Mix and sift dry ingredients and add molasses and milk; beat thoroughly and steam 3½ hr in well-buttered covered molds or baking powder cans; remove covers and bake bread long enough to dry top.

This may be made also with 1½ c each of corn meal and rye meal and no graham flour. A cup of seeded raisins or prunes or a cup of currants may be added.

CUSTARD CORN CAKE

2 eggs, ¼ c sugar, 1 tsp soda, 1 tsp salt, 1 c sour milk, 1 c sweet milk, 1⅔ c corn meal, ⅓ c wheat flour, 2 tbp fat, 1 c cream or milk.

Mix all ingredients but cream and butter; melt fat in deep pan, using plenty on sides; pour in batter; add (without stirring) cup of cream; bake 20 to 30 min; when cooked there should be a layer of custard on top of cake or small bits of custard distributed through it. Milk may be used in place of cream in this recipe.

SPOON CORN BREAD

2 c water, 1 c milk, 1 c white corn meal, 1 tbp butter, 1 tsp salt, 2 eggs.

Mix as directed for Custard Corn Bread; add eggs well beaten and other ingredients; beat thoroughly; bake in well-greased pan for 25 min in hot oven; serve from same dish with a spoon.

DATE OR FRUIT GEMS

1 c chopped dates, 2 c flour, ½ level tsp salt, ⅓ c shortening, 1 egg, 1⅓ c milk, 4 level tsp bp.

Stone dates and chop coarsely; sift together flour, salt and baking powder; rub shortening into flour; mix in dates and form to a stiff batter with beaten egg and milk; bake in hot, well-greased gem pans in moderate oven about 20 min. Other fruit or berries can be substituted for dates.

COOKIES, GINGERBREAD, AND DOUGHNUTS

Use just enough flour as necessary to roll out dough in making cookies: Too much flour hardens them. If dough is too stiff, work in a little milk or melted butter. Flour rolling pin, board and cutter to prevent sticking. Roll dough out evenly so cookies will bake evenly. Bake in hot oven. They should bake in about 10 min. Jumbles about 15 min. Just before cutting, if a little granulated sugar is rolled into dough it will give them a nice finish. A currant, raisin or piece of nut fruit in center of cookies makes them attractive. Supply yourself with different sizes of cookie cutters and have a variety of shapes. Cutters in shape of animals are nice to make cookies for children. Drippings from fat of meat can well be made up into molasses and spice cookies and used instead of butter. Home-made cookies are cheaper than those bought at the store and more nutritious.

Drop cookies in which consistency of batter is such that it may be dropped by spoonfuls on tin and baked.

Roll cookies, in which amount of liquid is decreased until a stiff dough is obtained.

Left-over cake may be served with fruit, sauce, custards, or crushed and used in puddings.

COCOANUT CREAM COOKIES

2 eggs, 1 c sugar, ½ c shredded cocoanut, 1 c thick cream, 3 c flour, 3 tsp bp, 1 tsp salt.

Beat eggs until light; add sugar gradually; cocoanut and cream; flour sifted with salt and baking powder; chill; toss on floured board; roll ½″ thick; sprinkle with cocoanut; shape with small round cutter, first dipped in flour; bake on buttered sheet 10 min.

MOLASSES COOKIES

1 c molasses, ½ c shortening (butter and lard mixed), 2½ c bread flour, 1 tbp ginger, 1 tbp soda, 2 tbp warm milk, 1 tsp salt.

Heat molasses to boiling point; add shortening, ginger, soda dissolved in warm milk, salt, and flour; proceed as for Ginger Snaps.

SOFT MOLASSES COOKIES

1 c molasses, 1¾ tsp soda, 1 c sour milk, ½ c shortening, melted, 2 tsp ginger, 1 tsp salt, flour.

Add soda to molasses; beat thoroughly; add milk, shortening, ginger, salt and flour; enough flour must be used to make mixture of right consistency to drop easily from spoon; let stand 2 hr in cold place to chill; toss ½ mixture on slightly floured board; roll lightly to ¼″ thickness; shape with round cutter, first dipped in flour; bake on buttered sheet 10 min.

CUP CAKES

⅔ c butter, 2 c sugar, 4 eggs, 1 c milk, 3¼ c flour, 4 tsp bp, ¼ tsp mace.

Put butter and sugar in bowl; stir well; add eggs well beaten; milk; flour sifted with baking powder and mace; bake in individual tins; cover with Chocolate Frosting.

WONDERS

1 egg, ¼ tsp salt, about ¾ c flour.

Beat egg; add salt and flour to make stiff dough (about ¾ c); roll on floured board till as thin as a wafer; cut with large round cutter; drop separately into hot fat; fry golden brown; drain; dust with powdered sugar.

PEANUT COOKIES

2 tbp butter, ¼ c sugar, 1 egg, 1 tsp bp, ¼ tsp salt, ½ c flour, 2 tbp milk, ½ c finely chopped peanuts, ½ tsp lemon juice.

Cream butter and sugar; add well-beaten egg; add dry ingredients sifted together; add milk, peanuts and lemon juice; drop from teaspoon on unbuttered baking sheet 1″ apart; place half peanut on top of each; bake 12 min in slow oven.

CHOCOLATE SPONGE

½ c butter, ¼ c cocoa, 3 eggs, 1 c sugar, 1 tsp cinnamon, ¼ tsp clove, ½ c cold water, 1 c flour, 3 tsp bp.

Cream butter; add cocoa, yolks of eggs well beaten, sugar mixed with spices and water; beat egg whites; add to first mixture alternately with flour mixed and sifted with baking powder; bake in small tins 18 min.

MOLASSES COOKIES

1⅓ c molasses, 1 tsp vinegar, 1 egg (well beaten), 1 tbp ginger, 1 c sour milk, 1 tsp soda (heaping), 1 tbp cinnamon, ⅛ tsp salt, 1 c brown sugar, 1 c shortening (lard or other fat).

Dissolve soda in sour milk and add vinegar, stirring until soda stops effervescing; add melted shortening; then egg, cinnamon, ginger and salt; mix well; add flour; roll out about ½″ thick; cut; place in greased pan; bake in quick oven 10 min.

ECLAIRS

¾ c water, 1 tbp butter, ¾ c flour, ⅓ tsp salt, 3 eggs, 1 tsp bp.

Put water and butter into saucepan; bring to boiling point; stir in flour and salt; cook till mixture forms stiff paste and leaves the sides of saucepan clean; cool slightly; beat in eggs one at a time; add baking powder last, and force mixture through pastry bag onto flat greased pans, in pieces about width of 2 fingers and length of 1; bake slowly till quite light; cool, make an incision in side of each eclair and fill with whipped cream or custard. They may be iced with Chocolate or Coffee Frosting.

CREAM PUFFS

1 c boiling water, ½ tsp salt, ⅓ c butter, 1½ c flour, 4 eggs, whipped cream or custard.

Bring water, salt and butter together to boiling point; stir in flour and cook till mixture leaves sides of saucepan clean; cool; add eggs one at a time, beating each one in thoroughly; drop by tablespoonfuls some distance apart on greased baking pans; bake ½ hr in a steady oven; when cold, split and fill with sweetened cream or thick custard.

LADY FINGERS

2 egg yolks, 3 egg whites, ⅓ c powdered sugar, ⅓ c pastry flour, ⅓ level tsp salt, ¼ tsp vanilla extract.

Beat whites of eggs till very stiff, adding sugar gradually; add well-beaten yolks and vanilla; fold in gently flour sifted with salt; force mixture through pastry bag onto greased, flat pan; sprinkle well with sifted sugar; bake 8 min in moderate oven.

CUP CAKES

⅓ c butter, 1 c brown sugar, 2 eggs, ½ c milk, 1 c dates, stoned and cut, 1¾ c flour, 3 tsp bp, ½ tsp cinnamon, ½ tsp nutmeg.

Cream butter; add other ingredients; beat until thoroughly blended (about 3 min); fill greased and floured muffin tins ⅔ full; bake 20 min.

GINGERBREAD

½ c shortening, 1 c molasses, 1 egg, 2 tbp milk, 2 c flour, ½ tsp salt, 2 tsp ginger, 2 tsp bp.

Heat shortening till hissing; pour into bowl with molasses; add egg and milk; mix lightly; sift together flour, salt, ginger and baking powder; stir in liquid ingredients, beating and stirring only enough to blend; soon as smoothly blended pour into 2 shallow, greased pans; bake 20 min in moderate oven.

SOFT GINGERBREAD

1 c New Orleans molasses, 1 c sugar, ½ c shortening, melted, 1 tsp ginger, ½ tsp cinnamon, 1 c water, 4 c flour, ½ tsp salt, 1 tsp soda.

Stir molasses, sugar and shortening together; add water, flour, salt, soda and spices sifted together; beat hard; bake in 2 greased pans in moderate oven ½ hr.

FRUIT GINGERBREAD

½ c shortening, 1 c sugar, 2 eggs, 1 c molasses, 3 c flour, 1½ tsp ginger, 3 tsp bp, 1 c seeded raisins, ⅓ c chopped lemon or orange peel, ½ c milk or cold coffee.

Beat shortening and sugar till light and creamy; add beaten yolks of eggs, raisins, peel, molasses and coffee; flour with which the ginger and baking powder have been sifted; then add whites of eggs beaten stiff; bake in greased pans in moderate oven.

GINGERBREAD

¼ c butter, ½ c sugar, 1 egg, ½ c sour milk, ½ c molasses, 1¾ c flour, 1 tsp soda, ¼ tsp salt, 1 tsp cinnamon, 2 tsp ginger.

Cream butter and sugar; add egg beaten slightly; sift dry ingredients; add dry and liquid ingredients alternately; bake in greased pan; serve hot with lemon sauce; this makes an excellent dessert.

LEMON SAUCE

½ c sugar mixed with 2 tbp corn starch; cook in db with 1 c water until transparent; add 2 tbp butter, 1 tbp lemon juice, 1 tsp grated lemon rind, 6 marshmallows cut in small pieces; beat with egg beater until smooth.

CARD GINGERBREAD

⅓ c butter, ⅓ c brown sugar, 1 egg, ½ c molasses, 1¾ c flour, ½ tbp ginger, ¾ tsp salt, ½ tsp soda, ¼ tsp cinnamon.

Cream butter; add sugar gradually; egg well beaten and molasses; sift flour, ginger, cinnamon, salt and soda together; add to liquid and mix; chill, roll in sheets ¼″ thick; bake on buttered sheet; when done cut in squares.

OATMEAL CRISPS

¼ c butter, ¾ c flour, ⅓ tsp salt, 2 tsp bp, ⅓ c sugar, ½ c oatmeal or rolled oats, 1 egg, little milk if needed.

Sift flour, salt and baking powder together; rub in butter; add sugar and oatmeal; mix to rather stiff dough with egg, adding milk if necessary; roll on floured board; cut in shapes; bake 12 min in moderate oven.

SOUTHERN COOKIES

¾ c milk, ¾ c fat, 4 tsp bp, ½ tsp salt, 4 c flour, 2 eggs, 1½ c sugar, 3 tsp flavoring.

Cream fat and sugar; add dry ingredients mixed together; add well-beaten eggs and milk; drop small portions of mixture on greased pan; bake in moderate oven about 10 min. This makes about 50 cookies.

BROWN SUGAR COOKIES

1 qt flour, 1 tsp soda, 1 tsp bp, ¼ tsp salt, 1 tsp cinnamon, 3 eggs, 1 c fat, ½ tsp vanilla, ½ tsp lemon, 2 c brown sugar.

Sift together flour, soda, baking powder, salt and cinnamon; add sugar; mix well; cut in fat as for pastry; add eggs well beaten; dough should be stiff enough to handle, but rather soft; add more flour if needed; roll; cut; bake a delicate brown in moderate oven as brown sugar burns easily.

GINGER SNAPS

1 c molasses, ½ c shortening, 3¼ c flour, ½ tsp soda, 1 tbp ginger, 1½ tsp salt.

Heat molasses to boiling point; pour over shortening; add dry ingredients sifted together; chill thoroughly; toss ¼ mixture on floured board and roll as thin as possible; shape with small round cutter, first dipped in flour; place near together on buttered sheet; bake in moderate oven 9 min; gather up trimmings; roll with another portion of dough; during rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to add more flour to dough, which makes cookies hard rather than crisp and short.

DOUGHNUTS

3 c flour, ½ tsp salt, 3 tsp bp, ½ tsp nutmeg or cinnamon, ⅔ c sugar, 2 eggs, about 1 c milk.

Sift together; dry ingredients; mix to soft dough with eggs and milk; cut out; fry in deep fat; drain; sprinkle with sugar.

CRULLERS

½ c butter, 1 c sugar, 2 eggs, 1 c milk, about 3 c flour, ⅓ tsp salt, 3 tsp bp, ⅓ tsp nutmeg.

Beat butter and sugar together; add beaten eggs and milk; flour, salt, baking powder and nutmeg sifted together; roll out; cut; fry golden brown in deep fat; drain; sprinkle with sugar.

NEW ENGLAND CRULLERS

2 eggs, ¾ c milk, 1 tbp melted butter, 3 c flour, ½ tsp cinnamon or nutmeg, ⅓ tsp salt, 1 c sugar, 3 tsp bp.

Beat eggs until light; mix with milk and butter; flour, salt, spice and baking powder sifted together with sugar; roll out; cut into rings; fry in hot fat till golden brown; drain; sprinkle with sugar.

JUMBLES

⅓ c butter, ½ c sugar, 1 egg, grated rind of ½ lemon, 1 c flour, ⅓ tsp salt, 1 tsp bp.

Cream butter and sugar; add egg beaten well; lemon rind; flour, salt and baking powder sifted together; drop by spoonfuls on a greased pan; bake 10 min.

ORANGE CIRCLES

3 tbp butter, ⅔ c sugar, juice 1 orange, grated rind 1 orange, few grains salt, 1¾ c flour.

Put butter and grated rind in bowl; work until creamy, using a wooden spoon; add sugar gradually, continuing the beating; salt, orange juice and flour, gradually; toss on floured board; pat; roll to ⅛″ thickness; shape with circular cutter, first dipped in flour; put on pan covered with buttered paper; bake in moderate oven 10 min.

ORANGE CAKES

½ c butter, ½ c sugar, 2 eggs, 3 c flour, 3 tsp bp, ⅓ tsp salt, grated rind 2 oranges, juice 1 orange.

Cream butter and sugar; add eggs, one at a time; flour, salt and baking powder sifted together; orange rind and juice; if too stiff, additional juice or milk; cakes must be made stiff to keep their shape; place in little heaps on greased pan and bake in hot oven 10 min.

CAKE CUBES

Bake plain, sponge or spice cake in flat pan; when cool, cut into tiny cubes; ice all over with plain boiled icing to which add green vegetable coloring; or, use white icing with a candy shamrock on top, or sprinkle with green sugar. For St. Patrick’s Day parties.

SOUR MILK GINGERBREAD

1 c molasses, 1 c sour milk, 2⅓ c flour, 1¾ tsp soda, 2 tsp ginger, ½ tsp salt, ¼ c melted butter.

Mix soda with sour milk; add to molasses; sift together remaining dry ingredients; combine mixtures; add butter; beat vigorously; pour into buttered shallow pan; bake 30 min in moderate oven.

BROWNIES

1 c sugar, ¼ c melted butter, 1 egg unbeaten, 2 sq unsweetened chocolate melted, ¾ tsp vanilla, ½ c flour, ½ c walnut meats cut in pieces.

Mix ingredients in order given; line a 7″ square pan with paraffine paper; spread mixture evenly in pan and bake in slow oven; as soon as taken from oven turn from pan, remove paper, and cut cake in strips, using sharp knife; if directions are not followed paper will cling to cake, and it will be impossible to cut it in shapely pieces.

MARGUERITES

2 eggs, 1 c brown sugar, ½ c flour, ⅓ tsp salt, 1 c pecan nut meats cut small pieces, ¼ tsp bp.

Beat eggs slightly; add remaining ingredients in order given; fill small buttered tins ⅔ full; place pecan nut meat on each; bake in moderate oven 15 min.

HERMITS

⅓ c butter, ⅔ c sugar, 1 egg, 2 tbp milk, 1¾ c flour, 2 tsp bp, ⅓ c raisins stoned and cut in small pieces, ½ tsp cinnamon, ¼ tsp clove, ¼ tsp mace, ¼ tsp nutmeg.

Cream butter; add sugar gradually; then raisins, egg well beaten, and milk; add dry ingredients sifted together; roll mixture a little thicker than for Vanilla Wafers.

VANILLA WAFERS

⅓ c butter and lard in equal proportions, 1 c sugar, 1 egg, ¼ c milk, 2 c flour, 2 tsp bp, ½ tsp salt, 2 tsp vanilla.

Cream butter; add sugar, egg well beaten, milk and vanilla; add dry ingredients sifted together, and add to first mixture. Proceed as with Ginger Snaps.

ADA’S SUGAR COOKIES

3 c sugar, 2 c butter, 3 eggs, 1 tsp bp, flour sufficient to roll.

Mix in order given; proceed as for Ginger Snaps.

CHEAP COOKIES

1 c sugar, ½ c milk, 1 egg, 1 tbp butter, ½ tsp bp, flavoring, flour sufficient to roll.

Mix in order given. If desired, 1 tbp ginger or cinnamon can be added; proceed as for Ginger Snaps.

CORN FLOUR COOKIES

⅓ c fat, ½ tsp salt, ½ c sugar, 1½ c flour and 1⅓ c corn flour or 3 c flour, 2 tsp bp, 2 tbp milk.

Mix first 3 ingredients to a cream; add flour, corn meal and baking powder mixed together; milk; roll thin; cut and bake 10 min.

CHOCOLATE-NUT COOKIES

½ c sugar, 2 tbp honey, 2 sq chocolate, ½ c nuts, 1 c flour, 1 tsp bp, 1 tsp vanilla, ½ tsp salt.

Mix and drop by spoonfuls on greased baking sheets; bake 12 min.

PEANUT WAFERS

2 c graham flour, 1½ c crushed peanuts, 2 tsp bp, 1 egg, ¾ c sugar, 2 tbp fat, 1 tsp salt.

If necessary, add milk to make a stiff dough; roll thin, cut, and bake in a fairly hot oven 10 min.

OATMEAL MACAROONS

2 tbp butter, 1 c sugar, 2 eggs, 2½ c rolled oats, 1 tsp bp, 1 tsp almond extract, ¼ tsp salt.

Soften butter slightly, add sugar, beaten eggs and almond extract; rolled oats, baking powder and salt mixed together; drop by spoonfuls on greased pans; bake 12 min in a hot oven.

MACAROONS

½ lb almond paste, ⅔ c powdered sugar, whites of 4 large eggs.

Break up almond paste with fork; add powdered sugar; mix till paste is pulverized; beat whites of eggs thoroughly; mix with almond paste and sugar; drop by teaspoonfuls on greased paper; spread on baking pans; bake 20 min in moderate oven.

BROWN SUGAR MACAROONS

½ lb brown sugar, ½ lb ground almonds, 3 egg whites, juice of ½ lemon.

Put whites of eggs in bowl; stir in sugar slowly; strain; add lemon juice; put in almonds, a little at a time; mix smoothly; drop by teaspoonfuls about 2″ apart on greased paper laid on baking tins; bake in very slow oven till golden brown.

MIGNONS

½ c butter, ½ c sugar, 3 egg yolks, ¼ c blanched almonds pounded fine, 1½ c sifted flour, 1½ tsp bp, ½ tsp cinnamon, ½ tsp vanilla, a little milk if necessary.

Cream butter and sugar; add well-beaten yolks of eggs; almonds and vanilla; sift together flour, baking powder and cinnamon; add to first mixture, with milk if needed, and make a stiff dough; knead slightly; roll ¼″ thick; cut with fancy cutter; brush over with beaten white of egg; sprinkle with sugar and chopped almonds; bake on greased pans in quick oven 10 min.

CINNAMON CAKES

½ c butter, 1 c sugar, 2 eggs, ½ c milk, 1¾ c flour, 2½ tsp bp, 1 tbp cinnamon.

Mix ingredients in order given; bake in individual buttered cake tins.

SPONGE DROPS

3 eggs, ¾ c sugar, 1 c flour, ⅓ tsp salt, 1 tsp bp.

Beat eggs till light; add sugar; beat again; fold in gently flour, salt and bp sifted together; drop by teaspoonfuls on greased pans, some distance apart; bake in hot oven till set.

MARSHMALLOW TEAS

Arrange marshmallows on thin unsweetened round crackers or cookies, allowing 1 marshmallow to each cracker; make a deep impression in center of each marshmallow; in each cavity drop ¼ tsp butter; arrange on tin sheet; bake until marshmallows spread and nearly cover crackers; insert ½ a candied cherry, nut or fruit in each cavity and arrange on fancy plate.

CINNAMON CRISPS

⅓ c butter, ⅔ c sugar, 1 tsp cinnamon, 1½ c flour, 2 tsp bp, ¼ c milk.

Beat the butter and sugar, and when light and creamy add the cinnamon, flour and baking powder sifted together. Use just enough milk to make a dough that can be easily rolled out. Roll very thin, cut and bake on greased pans in hot oven.

DROPPED COOKIES

½ c shortening, 1 c sugar, 2 eggs, ½ c milk, ½ c molasses, ¾ c currants, 3 c flour, 3 tsp bp, 1 tsp cinnamon, ½ tsp cloves.

Cream shortening and sugar; add well-beaten egg; milk, molasses and currants; dry ingredients sifted together; drop by spoonfuls on greased pans, some distance apart; bake 10 min in moderate oven.

BROWNIES

⅓ c butter, ⅓ c sugar, ½ c molasses, 1 egg, 1 c flour, 1 c chopped nut meats, ½ c raisins.

Mix as usual; do not separate egg whites from yolk; bake as drop cakes, or in small fancy cake tins well-buttered; half a nut meat may be pressed in place on top of each cake before putting in oven.

CARAWAY SEED COOKIES

1 c butter, 2 c sugar, 2 eggs, ½ c water, 3 c flour, ½ tsp salt, 2 tsp bp, 2 tbp caraway seeds.

Cream butter and sugar together; add well-beaten eggs and water; add dry ingredients sifted together; caraway seeds; roll out thin on floured board; cut and lay on greased pans; bake 10 min in moderate oven.

ALMOND CAKES

½ c butter, ¾ c sugar, ⅓ c milk, 2 eggs, 1⅓ c flour, 2 tsp bp, 1 c Jordan almonds, blanched and cut in pieces.

Mix ingredients in order given; bake in individual cake pans.

CHOCOLATE COOKIES

½ c butter, 1 c sugar, 1 egg, 2 sq. chocolate melted, ¼ c milk, 2 c flour, ⅓ tsp salt, 1½ tsp bp.

Cream butter and sugar; add egg; melted chocolate and milk; add dry ingredients sifted together; roll out thin on floured board; cut and bake on greased pan in hot oven 10 min.

COFFEE GINGER BREAD

1 c molasses, 1 c strong coffee (hot), 1 c brown sugar, ½ c lard, ½ c butter, 1 tsp soda, 1 tbp boiling water, 1 tbp ginger, 1 tbp cinnamon, flour for mixing.

Mix butter and lard; dissolve soda in tbp boiling water; stir into molasses; pour over butter and lard; add boiling coffee and sugar; beat in flour, sifted with seasonings; pour in greased pans; bake in moderate oven. By adding more flour this can be rolled in a sheet and cut into cookies.

CHOCOLATE DOMINOES

½ c pecan nut meat, ½ c English walnut meat, ½ c figs, ½ c dates, grated rind 1 orange, 1 tbp orange juice, 1 sq chocolate melted.

Mix nut meats, figs, and dates; force through a meat chopper, or chop finely; add remaining ingredients; toss on board sprinkled with powdered sugar; roll to ⅓″ thick; cut in domino shapes; spread thinly with melted unsweetened chocolate; decorate with small pieces blanched almonds to imitate dominoes.

SANDWICHES

Sandwiches are a very convenient and nourishing form of food for luncheon, school lunches, afternoon teas or picnics. They are usually prepared so they can be eaten from the hand without the use of a knife or fork. When made of hot meat with thick gravy poured over them, they are a meal in themselves. This is a good way to use left-over meat. Bread less than 12 hrs old should never be used. To cut bread real thin, heat the knife. A variety of bread makes sandwiches more attractive. Fillings should not be too moist as the bread is apt to become damp. A thin layer of butter, sandwich spread, or mayonnaise dressing on the bread before adding the filling keeps bread from getting too moist. Slice bread very thin for dainty sandwiches and ½″ thick for hearty sandwiches.

Cream butter as for cake and it is easier to spread on bread. Wrap in oiled paper if you are not going to use sandwiches immediately, or place a slightly damp cloth or napkin over them to keep them from becoming dry. By cutting sandwiches in fancy shapes you make them more attractive.

Canapes are open sandwiches (one slice of bread and filling placed on top of it and garnished). They are used as a first course for dinner or luncheon. Cut crust off bread for Canapes, but do not cut it off for sandwiches unless it is too hard.

Meat Sandwiches—Either cut thin or minced and seasoned with mustard or salad dressing and salt and pepper.

Cheese Sandwiches—Sliced thin, grated, or made into a smooth paste.

Nut Sandwiches—Chopped, ground, or mixed with fruit or cheese.

Fish Sandwiches—Flaked or in small pieces and seasoned with salad dressing.

Toasted Sandwiches are very popular now. Toast one side of bread before spreading butter on it.

Health Sandwiches made from whole wheat bread, lettuce, and egg yolks seasoned with lemon juice and salt are palatable and rich in iron and vitamines.

SANDWICH SPREAD

1 c oleomargarine or other fat, 1 egg yolk, ¼ tsp dry mustard, ⅛ tsp pepper or paprika, few grains cayenne, 1 tsp salt, ½ tsp Worcestershire sauce, 2 tbp lemon juice, 2½ tbp vinegar.

Cream fat; mix mustard, pepper, cayenne, salt, Worcestershire sauce and lemon juice well together; add well-beaten egg yolk and add mixture to the fat; add vinegar slowly (drop by drop); beat thoroughly. This will keep in a cool place for a long time. If it becomes hard, warm slightly and beat to proper consistency.

CHEESE-PICKLE FILLING

1 c grated cheese, 4 tbp chopped sweet pickle and enough mayonnaise dressing to moisten.

APPETIZERS

1 can sardines, ½ tsp lemon juice. ½ tsp grated onion, lettuce. Remove bones from sardines; add lemon juice and onion; mash well; spread between thin slices buttered bread; cut in fancy shapes or roll up with a sprig of watercress and tie with narrow ribbon to match color scheme.

BAKED BEAN SANDWICHES

Mash 1 c baked beans with 2 tbp chopped sweet pickle and spread between brownbread or graham bread.

ITALIAN SANDWICHES

½ lb dried beef, ¼ lb cream cheese, 1 pt tomatoes.

Put beef and cheese through food chopper; add tomatoes, which have been sieved; cook until thick. Use when cold between thin slices of white bread.

FIG DAINTIES

1 c figs, ½ c chopped nuts, 1 tsp lemon juice, grated rind of ¼ lemon and ⅓ orange, pinch of salt.

Mix in order given; spread between thin slices of buttered bread and cut into finger lengths. Steamed apricots may be used instead of figs.

SWEET SANDWICHES

½ c walnuts, ½ c dates, ½ c figs, 1 tsp lemon juice.

Put walnuts, dates and figs through food chopper; mix in lemon juice, orange juice or cream to moisten; spread between thin slices of white bread and cut in fancy shapes.

LENOX SANDWICHES

15 thin slices of bacon, 1 good-sized green pepper, 2 tbp Worcestershire sauce, 1 tbp mayonnaise, 1 tsp vinegar, dash of pepper.

Chop pepper; mix with mayonnaise and vinegar and season; spread on thin slices of bread with bacon and crisp pieces of lettuce; cut in triangles.

SOUTHERN SANDWICHES

Place lettuce leaf on bread; 2 slices of tomatoes; on top of tomatoes 3 strips of fresh cooked bacon; season with mayonnaise dressing; cut in triangles or squares with sharp knife.

CHEESE MARMALADE

Have bread cut thin; spread with cream cheese; over this spread a layer of marmalade and cover with another slice of buttered bread; press slices firmly together and toast sandwiches immediately before serving; cut these any desired shape; serve tucked in folds of a napkin to keep them hot.

HONEY NUT SANDWICHES

Mix chopped pecan meats, almonds, or other nuts with just enough honey to act as a binder; use as filling for sandwiches.

HONEY-CREAM CHEESE

Mix honey with cream cheese; use as filling for bread or baking powder biscuit sandwiches. Chopped nuts may be added to honey and cheese if desired.

CHICKEN SALAD FILLING

1 c cold cooked chicken, cut in small pieces and ½ c finely chopped celery; season with salt and pepper; moisten with mayonnaise dressing.

CLUB SANDWICH

Toast one side of bread; butter untoasted side; place crisp lettuce leaf on bread; then some mayonnaise dressing, a layer of sliced chicken, sliced tomatoes, slice of crisp bacon or cold ham; season with salt and pepper. Cover with top piece of bread toasted on one side.

LETTUCE SANDWICH

Lay crisp lettuce or shredded lettuce or cress on bread; season with mayonnaise dressing, salt and pepper. All vegetable sandwiches can be made in this way.

NUT RAISIN FILLING

1 c chopped raisins, ¼ c chopped nuts; mix and moisten with mayonnaise dressing.

MARLBOROUGH CANAPES

Cut stale bread in ¼″ slices; shape with a round cutter; toast on one side; spread untoasted side with butter mixed and seasoned with anchovy; cover each with thin slice of tomato; spread tomato with mayonnaise dressing; sprinkle with yolk of hard-boiled egg, mashed fine, and white of hard-boiled egg finely chopped; garnish around edge with a ring cut from green pepper; in center place a piece of stuffed olive and a sprig of parsley.

DEVILED CHEESE CRACKERS

1½ c diced mild cheese, 1 tsp dry mustard, 2 tsp Worcestershire sauce, 1 tbp butter, 1 tbp vinegar, ¼ tsp salt, ⅛ tsp cayenne.

Beat cheese with seasonings and flavorings until creamy; spread on toasted crackers; serve as an accompaniment to salads. This will spread about 50 crackers.

BUTTER CRISP CHEESE

6 slices mild cheese, ½ c butter.

Place a slice of cheese between slices of bread; melt butter in heavy frying pan and fry both sides of sandwiches until bread is brown and cheese is melted. These are very rich.

FRUIT SANDWICH

On each slice of bread fit a leaf of lettuce; spread with mayonnaise and add small sections of canned apricots, pineapple and pears; top with another slice of bread and decorate with slices of apricots and halves of maraschino cherries.

PINEAPPLE-PECAN CANAPES

On a round of bread arrange slender sections of a slice of canned pineapple; between each spoke of the wheel thus formed place a pecan; roll a ball of cream cheese in finely chopped nuts and place in center of wheel.

OLIVE SALAD SANDWICHES

2 pkg cream cheese, green salad leaves, 12 stuffed olives, 1 tsp salt, ½ tsp pepper, 2 tsp lemon juice, 1 tbp of cream, 12 slices buttered bread.

Use any fresh green salad leaves; watercress is especially nice; let them stand in slightly salted water for 1 hr before using; then dry; chop olives and add them with the salt, pepper, lemon juice and cream to cheese and beat until light; spread bread thickly with mixture; add green salad leaves; cover with slices of buttered bread; cut into any desired shape; garnish with additional stuffed olives.

CREAM TART LAYERS

2 cream cheese, 6 slices Boston brown bread, 6 slices white bread, ⅓ c grapelade.

Mix 2 pkg cream cheese until thoroughly soft; mix in ⅓ c grapelade; spread mixture generously on thin slices of Boston brown bread; use thin slices of buttered white bread for other half of sandwich.

TOASTED CHEESE

Slice raisin bread ½″ thick; spread thinly with butter; place slice of mild cheese sprinkled with salt between 2 slices; toast under hot flame to golden brown; serve with tart jelly.

EGG-GREEN PEPPER

6 hard-boiled eggs, chopped fine, 1 medium-sized green pepper, chopped fine, 2 tbp melted butter; enough salad dressing or mustard dressing to make mixture moist.

RAISIN-NUT SANDWICHES

1 c seeded raisins, 1 tbp orange juice, ½ c nut meats, 1 tsp grated orange rind.

Chop raisins and nuts; mix to a paste with orange rind and juice; spread between sliced buttered graham bread.

BROWN BREAD AND CHEESE

Brown bread spread with cream cheese paste and sprinkled with nuts makes a dainty sandwich.

CELERY-ROQUEFORT CHEESE

Wash, scrape and cut celery stalks in small pieces; mix tbp butter until creamy; add 2 tbp Roquefort cheese; season highly with salt and paprika; spread mixture on inside of celery stalks and serve on small pieces of toast as wide as celery stalks or on crisp lettuce for a salad.

CREAM CHEESE AND JELLY

1 pkg cream cheese, 3 tbp tart jelly, ¼ tsp salt.

If jelly is very stiff beat it with a fork to soften and add to ½ of cream cheese (cottage cheese can be used instead of cream cheese); add salt and beat mixture until light; spread thickly between slices of buttered bread, cut into fancy shapes; garnish with tiny balls of cream cheese and cubes of jelly.

LOBSTER CANAPES

Chop lobster meat fine; add equal quantity of yolks of hard-boiled eggs mashed fine; moisten with melted butter and cream, using equal parts; season with salt, cayenne and dry mustard; spread on toasted circular slices of bread; garnish with rings cut from whites of hard-boiled eggs, yolks of hard-boiled eggs and lobster coral. These can be served as a salad, also on a crisp lettuce leaf.

HOMINY JELLY SANDWICHES

Put ½ lb hominy in pan, pour over 1 qt boiling water; cover and leave it all night; during which time the hominy will have absorbed all the water; put in another qt of water and pinch of salt; stir over fire until nearly boiling; withdraw pan to side; simmer for ½ hr, stirring occasionally; add ¼ tbp (or a little less) sugar; mix well; turn into round small baking powder tins; place where it will cool; then put in ice box. It will be a firm jelly when cold; when ready to use turn out of mold; cut in slices carefully; spread with soft jelly; put 2 halves together; cut in 2 pieces, or quarters; garnish the platter with a few sprigs of parsley or watercress, either lightly grease moulds before putting in hominy or dip in cold water.

PERFECTION SANDWICHES

Use whole wheat bread; prepare filling from equal quantities of chopped stuffed olives, finely minced celery and chopped pecan meats; for each cup of combined ingredients allow 1 chopped hard-boiled egg; season very lightly with a little salt; moisten with a mayonnaise dressing; place between thinly buttered bread slices; cut into triangles.

FOR DELICIOUS SANDWICHES

Chop together ½ small bottle stuffed olives, ½ c walnut meats, 1 c raisins, ½ sweet pepper; moisten with salad dressing.

SARDINE SANDWICHES

Sardines mashed to a paste in their own oil will make a good sandwich.

SHRIMP SANDWICHES

½ pt fresh or canned shrimps, carefully removed from shell and cleaned; few drops tarragon vinegar, 4 rounds brown bread (or more), 2 oz butter, pepper, salt if necessary; butter and rounds of brown bread lightly, using remainder to lb with shrimp; spread on ½ brown bread rounds; put other rounds on top; trim edges; cut each sandwich in quarters.

PEANUT BUTTER SANDWICHES

Sandwiches made with peanut butter mixed with hot milk are delicious.

SALADS

Salads can be served as a side dish or as the main dish of a luncheon or afternoon tea. They are made of meat, fish, vegetables or fruits and served with a dressing. The greens used in salads should be washed well and served crisp and cold; vegetables should be washed well and placed in ice cold water until they are crisp; then wiped. Dressing should never be added to greens until just before serving, as they wilt quickly. Left-over meat and vegetables can be made up into a variety of pretty salads. Vegetables should be marinated separately and arranged on lettuce leaf or in salad bowl just before sending to table.

Marinate means to mix ingredients in French dressing until every portion of them is well coated.

A CHAPON

Remove a small piece from end of crust of bread and rub over with a clove of garlic, first dipped in salt and placed in bottom of salad bowl before putting in salad; this gives an agreeable flavor to the salad.

Lemon should be used as a garnish with fish salads, such as lobster, crab meat and tuna fish; a few minutes in ice cold water will make gay rosettes from 2″ sticks of celery fringed at one end; will convert radishes sliced in thin parallel rows and again sliced at right angles into spiney chrysanthemums, or make radish tulips of those that have been slit into 6 sections and skin cut back nearly to stem end with a sharp knife. Celery and lettuce are always ready for serving if they are cleaned immediately on arrival and kept rolled in a damp cloth or in waxed paper in refrigerator. Keep a pair of scissors in pantry to use in cutting up ingredients.

Beets slices cut into fancy shapes, cucumbers scored lengthwise, then cut into even slices, small green pickles cut into delicate slices, without detaching, and spread fanshape, thin strips of pimento, rings of shiny green peppers, little wedges of tomato, whites of hard-boiled eggs, cut into fancy shapes—all of these help to make pretty salads.

To dry lettuce, pat it with crumpled paper toweling or linen toweling; it absorbs water quickly and does not bruise leaves. Lettuce for salad should be well dried and cold.

Juice left-over from using canned fruits for salads can be made up into dainty desserts by adding gelatine in proportion of 1 tbp to 1 pt liquid. First soak gelatine in ¼ c cold juice, then add 1¾ c hot juice; turn into wet mold, chill and use as dessert. They may also be used in making fruit punch or fruitade.

APRICOT DAISY SALAD

Drain contents of can of apricots; cut with sharp knife each half apricot into 6 petals; form center with 2 or 3 raisins; serve on lettuce with French dressing or mayonnaise; garnish with stem of parsley.

ASPARAGUS SALAD

Drain and rinse stalks of canned or fresh asparagus; cut rings from bright red or green pepper ⅓″ wide; place 3 or 4 stalks in each ring; arrange on lettuce leaves; serve with a French dressing to which has been added ½ tbp tomato catsup.

ALEXANDRIA SALAD

Cut 2 bananas into balls or slices; also make small balls of cream or cottage cheese and roll in chopped nut meats; place a slice of pineapple on crisp lettuce leaf; place on it 3 slices or balls of bananas, and on top of them a ball of cheese; serve with French dressing or mayonnaise.

AIDA SALAD

Cut bananas in 2 or 4 pieces, lengthwise; place a piece in center of crisp lettuce leaf; then slice thin, or separate in sections oranges and place on each side of banana so as to radiate from it; chopped nuts can be sprinkled over banana; serve with fruit salad dressing.

BANANA-DATE SALAD

½ lb dates, 3 bananas, juice ½ lemon.

Wash dates; dry in oven 3 min; remove seeds; cut lengthwise in quarters; chill; cut bananas in slices and squeeze over them juice of lemon to keep them from discoloring; add dates and 4 tbp salad oil; mix together lightly; serve on romaine or lettuce with mayonnaise or fruit salad dressing.

BOLIVIA SALAD

To 1½ c cold boiled potatoes diced, add 3 hard-boiled eggs finely chopped, 1½ tbp finely chopped red peppers and ½ tbp chopped onion, arrange on nests of lettuce leaves; serve with mayonnaise dressing.

MIXED FRUIT SALAD

½ c shredded pineapple, ½ c chopped nut meats, ½ c orange pulp, ½ c grapefruit pulp, ½ c halved maraschino cherries, 1½ c sliced bananas.

Mix fruit and nuts; chill; serve with fruit salad dressing.

RED APPLE SALAD

10 cts worth little red cinnamon candies, 4 apples, ¾ c water.

Boil candies in water for 5 min; peel apples; cut in eights; put a few quarters at a time into boiling syrup—piercing them with a broom straw; when done remove to waxed paper; cook balance of apples; they will be a delicate rose color and have a delicious flavor. Chill well and then serve on crisp lettuce leaves with mayonnaise and a slice of cream cheese or a ball of cream cheese on each side of quarter of apple.

MACARONI-HAM SALAD

1 pkg macaroni, 1 round tbp salt, ½ c vinegar, 1 c chopped celery, 1 medium-sized onion chopped fine, ¼ lb cooked ham, ¼ lb chopped meat nuts.

Boil macaroni in salted water until done; drain; cool; add other ingredients; mix thoroughly; garnish with stuffed olives or pickled beets. The nut meats can be omitted if desired. Tongue or chicken can be substituted in place of ham. Any cold meat can be made up into this salad.

ASPIC JELLY WITH EGG SALAD

3 c stewed tomato, fresh or canned, 1 onion, 3 stalks celery, 1 bay leaf, 1 clove, ¼ green pepper, 1 tbp sugar, ½ tsp dry mustard, 1 tsp salt, 2 tbp gelatin, ½ c cold water.

Cook tomato with seasonings; strain over gelatin which has been soaked in cold water; place half of a boiled egg, cut side down in each of half a dozen molds; cover with jelly; let cool and serve on crisp lettuce leaves with mayonnaise. This is a very pretty salad and easy to make.

FISH SALAD

1 lb boiled fish, 2 tbp oil, 2 tbp vinegar, 1 tsp dry mustard, ½ tsp salt, 1 c chopped celery, lettuce, ¼ c mayonnaise.

Flake fish while hot, if possible; toss up with oil, vinegar, and seasonings; cool; add celery and mayonnaise; dip a large spoonful onto leaf of curly lettuce; garnish with strips of pimento and mayonnaise if desired.

SPINACH SALAD

1 pt boiled spinach, 2 tbp oil, 1 tbp vinegar, ½ tsp dry mustard, salt, pepper.

Add seasoning to oil and vinegar; mix with spinach; pack lightly in 6 moulds to cool; place a slice of cold ham on young lettuce leaves and on each slice turn a mould of spinach; garnish with slices of cold boiled egg. Serve with French or Mayonnaise dressing.

LETTUCE SALAD

Lettuce, like all salad greens, should be served very fresh and crisp. Separate leaves, wash in cold water; drain; place in clean towel or cheesecloth bag; put in cool place, preferably on ice, until ready to serve; outside leaves are not attractive to serve whole; they may be shredded and used as foundation for more fancy salads. When lettuce is to be served as “Hearts of Lettuce” salad, select a very solid head; cut into sections, usually quarters; soak in ice cold water until chilled; before serving, shake carefully to remove water.

Lettuce should be dressed at the table or immediately before serving, as it becomes limp and wilted soon after dressing is added. Serve with Roquefort dressing, Russian dressing, French dressing or mayonnaise dressing.

PEANUT BUTTER SALAD

Split bananas in half lengthwise; spread each strip with peanut butter; arrange on crisp lettuce leaves; serve with mayonnaise. Chopped nuts may be sprinkled over fruit instead of peanut butter if desired.

BUTTERFLY SALAD

1 can sliced pineapples, 1 small bottle stuffed olives, 8 dates, 1 red pepper.

Cut each slice of pineapple in half and turn cut edges out on a crisp leaf of lettuce; cut olives in slices and place on pineapple for butterfly spots; place date in center for body; slice red pepper in thin slices and place one at top of date for feelers; mayonnaise can be placed at side of dish or in separate little dressing containers.

LOBSTER SALAD

Cut cold boiled lobster into small pieces; marinate with French dressing; put on lettuce leaves; cover with mayonnaise; garnish with lobster claws, olives, hard-boiled eggs and capers; celery can be cut in small pieces and mixed with lobster.

CRAB MEAT SALAD

Mix desired quantity of crab meat with ⅓ as much chopped celery; sprinkle with salt and pepper; stir mayonnaise in lightly; serve on lettuce with Tartar dressing; garnish with thin slices of lemon and sprigs of parsley.

ROYAL SALAD

1 large grapefruit, 2 oranges, 2 pears, 1 green pepper.

Peel grapefruit and oranges cutting as you would an apple, deep enough to remove white skin underneath; separate into sections, discarding the membrane; peel pears, if fresh ones are used; cut into same size pieces as the orange sections; slice green pepper very thin; arrange fruit alternately in boat-shaped leaves of Romaine (can be laid on lettuce leaves); decorate with strips of green pepper between sections; serve with mayonnaise dressing; canned grapefruit or pears may be used.

EGG AND BEET SALAD

4 medium-sized boiled beets, 2 hard-boiled eggs, 1 head of lettuce.

Dice beets and place in salad bowl lined with lettuce leaves; around edge put a row of thin slices of hard-boiled eggs; pour over mayonnaise or boiled dressing.

PEACH AND ORANGE CUP

For 6 persons allow 3 large oranges, 1 c of sliced peaches; cut oranges in halves, remove pulp, discarding membrane; mix peaches and orange pulp; add peach syrup and chill thoroughly; scallop edges of orange halves with scissors; just before time to serve, fill orange cups with mixed fruit; sprinkle grated cocoanut or nuts over top, and tea-room mayonnaise dressing; garnish with maraschino cherry.

RUSSIAN VEGETABLE SALAD

Mix 1 c each cold, cooked cubed carrot, potatoes, peas and beans; marinate with French dressing; arrange on lettuce leaves in 4 sections; covering each section with mayonnaise dressing; garnish 2 sections with small pieces of salmon, 1 section with finely chopped whites hard-boiled eggs; 1 section with grated yolks of eggs; place small sprig of parsley in lines dividing sections.

INDIA SALAD

Arrange 2 slices of tomato on small lettuce leaves or bed of shredded lettuce; on 1 slice pile shaved celery; on the other slice finely cut watercress; garnish with radish or stuffed olives; serve with French dressing.

CUCUMBER MOLD SALAD

1 cucumber, ½ c vinegar, 1¼ c boiling water, 2 tbp lemon juice, ⅓ c sugar, 2 tbp gelatine, ½ c cold water, 2 tbp chopped green pepper, green vegetable coloring.

Peel cucumber; chop fine; season with salt and pepper; pour on vinegar which has been warmed; let this stand for 30 min; drain off liquid; add to boiling water; add lemon juice and sugar; pour this on gelatine, which has been soaked a few minutes in cold water; add green coloring; when cool, strain through cloth onto the chopped cucumber; add chopped green pepper; place in wet mold to chill; unmold; arrange chicken, cold meats about it and criss cross in a lattice effect with stripes of green pepper; serve on a piece of cup lettuce.

TOMATO-JELLY SALAD

2 tbp lemon gelatine, 1⅔ c strained tomato juice, ¼ c vinegar, 1 tsp salt, ⅛ tsp pepper, ⅛ tsp cloves, 1 tsp onion juice, ¼ tsp paprika.

Heat tomato juice to boiling point; pour over gelatine; stir until thoroughly dissolved; add vinegar and seasonings; pour into moulds; serve with mayonnaise on lettuce leaves.

HALIBUT SALAD

Chop fine 1 lb cooked halibut, 1 green pepper chopped fine; season with few drops of onion juice, 2 tsp lemon juice, ½ tsp paprika, 1 tsp salt; add ⅓ c thick cream which has been beaten until stiff, and 3 stiffly beaten egg whites; put into buttered timbale moulds; cook in oven until firm; when quite cold remove from moulds; arrange on salad dish; garnish with mayonnaise.

CREAM CHEESE-CURRANT

1 pkg cream cheese, 2 tbp cream or milk, ½ c red currant jam or jelly.

Stir cream cheese in bowl, gradually adding liquid; beat until mixture is fluffy; set in ice box for few minutes to chill; place large spoonful on bed of lettuce leaves which have been dipped in French dressing; shape it as nests; in the hollow, place a heaping tbp of currant jam or jelly.

WALDORF SALAD

Mix equal parts of diced apple and celery; fold in boiled or mayonnaise dressing; serve on lettuce leaves or in red apple shells; garnish with chopped walnuts.

AMERICAN BEAUTY SALAD

1 c orange skinned, 1 c tart apple peeled, 1 c pineapple, fresh or canned, 1 c celery, all cut in small pieces.

Mix and place in small moulds; pour over each mould lemon jelly, cooled but not stiffened, colored with a few drops of beet juice; when firm, turn out on lettuce leaves; serve with salad dressing.

CHEESE AND APPLE SALAD

Place thick circles of raw apple on lettuce leaf; soften cream or cottage cheese with cream and pile on to apple; garnish with tart red jelly and salad dressing.

FRUIT SALAD

Alternate slices of tart apple and pineapple or orange; garnish with red cherries and use French dressing.

STRING BEAN SALAD

Marinate 2 c cold string beans with French dressing; add 1 tsp finely chopped onion; place on lettuce leaves; garnish with radish or stuffed olives, sliced; on top of each individual salad place a radish cut to represent a tulip.

HAM SALAD

2 c diced cold ham, 1 tbp chopped pickle, 1 tsp chopped onion, 2 hard-cooked eggs, 1 tbp chopped parsley.

Mix ham, onion, parsley, pickle, chopped eggs together; marinate in French dressing; chill; garnish with lettuce and strips of pickle; serve with mayonnaise dressing.

COMBINATION SALAD

1 cucumber, 3 tomatoes, 1 green pepper, 1 onion, lettuce.

Peel cucumber; let stand for a while in ice water; slice cucumber, tomatoes and pepper; shred lettuce; sprinkle with sugar, pepper and salt; pour mayonnaise over all.

MAYFLOWER SALAD

2 tbp chopped parsley, 2 tbp chopped red pepper, 1 tsp chopped onion, 2 chopped hard-boiled eggs, 1 tsp salt, ½ tsp pepper, ¼ tsp paprika, 5 tbp salad oil, 2 tbp vinegar.

Mix thoroughly ingredients in order given; serve on crisp lettuce leaves on individual salad plates; garnish with olives or radish.

INDIVIDUAL EGG SALAD

Boil hard 1 egg for each person to be served; add to French dressing 1 tbp vinegar, 1 tbp chopped parsley, 1 tbp onion juice or grated onion; when eggs are done remove shells; pour dressing over them while hot; let chill for about 1 hr; garnish and serve.

GOLDEN SALAD

Place slice of pineapple in nest of shredded lettuce; place a halved canned peach or apricot, cavity side down in center of pineapple; radiate orange sections around this; cover with golden dressing.

POTATO SALAD

4 potatoes boiled in skins; remove skins; cut up fine; add 1 c celery cut fine; ½ tsp salt, 1 tsp grated onion. If not celery use 6 potatoes and 1 tsp celery seed; chopped parsley or green pepper; green pepper gives a good flavor and attractive appearance; serve on crisp lettuce leaves.

PIES, DUMPLINGS, TARTS

When making pies always have ingredients as cold as possible. Pie crust is better when made a few hours before using it, and can be kept in a close-covered dish in a cool place for several days. Always use pastry flour in making pies. For plain pie crust, lard, or a mixture of lard and butter should be used. For puff paste, butter must be used. When you use a little baking powder in making the crust, reduce the amount of lard used. Beef drippings, fat from fowl, or vegetable oil can be used in place of lard. A sprinkling of flour and sugar before filling crust prevents the leaking of juices from fruit pies. Sugar should be mixed with the fruit, not on top, as sugar will make the crust soggy. Dredge a little flour over the fruit before laying on upper crust.

When making custard pies, sift 1 tbp flour into the sugar and mix well together before adding beaten eggs, as this gives the consistency desirable in serving and does not affect the taste. The milk for custard, squash, pumpkin or lemon pies should be hot when added to other materials. Do not fill pies until ready to bake. Stewed fruit should always be cooled before using or the crust will be soggy. Do not let pies remain on tin plates when cooked; let cool and slip off on to an earthen or pasteboard plate.

A marble or slate pastry board and a glass or china rolling pin are the best for making pies on account of their coldness. Although good results can be obtained by using wooden utensils if they are kept cool.

SHORT PASTE

3 c flour, 1 tsp salt, 2 tsp bp, 1 c lard, 1⅓ c cold water.

Sift together flour, salt and baking powder; rub in lightly with fingers the lard; mix to a firm dough with ice cold water and roll out on a floured board.

FIVE-MINUTE PASTE

2 c flour, ½ tsp salt, 1 tsp bp, ¾ c shortening, 1 egg yolk, ice cold water.

Sift together flour, salt and baking powder; cream shortening in a bowl as for cake. As soon as it is light and creamy, add sifted flour, mixing it in with a knife, not touching at all with the hands. Beat the yolk of egg and add a little ice water to it—probably about ¾ c will be required—to moisten the paste. Roll out once on a floured board. The egg may be omitted, but is an improvement if used.

FLAKY PASTE

3 c flour, 1 tsp salt, 1⅓ c lard or butter and lard, ice cold water to mix.

Sift flour and salt together into a bowl, chop in shortening with a knife till well mixed with flour. Add ice cold water to form a dough, cutting and mixing the paste thoroughly while adding water. Flour a board and roll paste out thinly, rolling only lengthwise, and keeping edges straight then fold evenly into 3 layers, turn it half around and roll again. Repeat the folding and rolling twice; chill the paste if possible before baking. It is the folding and rolling that produce the flakes.

PRUNE PIE

½ lb prunes, ½ c sugar (scant), 1 tsp lemon juice, 1½ tsp butter, 1 tbp flour.

Wash prunes and soak in cold water; cook in same water until soft; remove stones, cut prunes into quarters and mix with lemon juice and sugar. Line pie plate with crust; put in prunes and 1½ tbp of water the prunes were cooked in, dot with butter and dredge with flour; put on an upper crust and bake in a moderate oven. A few pieces of lemon rind cut small can be added.

SWISS TART

1 tbp butter, ½ c sugar, ½ c milk, 1 egg, well beaten, ⅔ c flour, 1 tsp bp.

Cream butter and sugar; add milk and egg, then flour and baking powder sifted together. Line a pie plate with crust, cover it with jelly; add above filling and bake 30 min; cover with whipped cream before serving.

ENGLISH FRUIT TART

Fresh fruit, sugar to taste, short or flaky paste.

Prepare fruit and place with sugar in a deep baking dish; add a little water to make juice; roll crust thinly and cover fruit with it, wetting edge of dish to make crust stick; bake in moderate oven ½ hr; serve hot or cold, with or without cream or custard. Any fresh fruit, such as apples, plums, currants, etc., may be used.

APPLE DUMPLINGS

1 c flour, 2 tsp bp, ½ tsp salt, 3 tbp shortening, ½ c milk, 4 apples, 4 tbp sugar, 2 tsp butter, 1 tsp cinnamon.

Sift together flour, baking powder and salt; rub shortening in lightly; add just enough milk to make a dough. Roll out ⅛″ thick on floured board; divide into 4 parts; lay on each part an apple which has been washed, pared, cored and sliced; put 1 tsp sugar with ¼ tsp butter on each; wet edges of dough with cold water and fold around apple, pressing tightly together. Place in pan, sprinkle with little cinnamon, remainder of sugar, and put ¼ tsp butter on each dumpling; bake 40 min in moderate oven; serve with hard sauce. Peach dumplings may be made the same way.

WASHINGTON PIE

⅓ c butter, 1 c sugar, 1 tsp vanilla, 2 eggs, ½ c sweet milk, 1¾ c pastry flour, 2½ tsp baking flour.

Cream butter and sugar until light; add beaten yolks of eggs and milk; then flour mixed and sifted with baking powder; last whites of eggs well beaten; pour into well greased pie pan and bake 25 min; when done let cool; split in two and fill with jam; sift powdered sugar over top.

CRANBERRY AND RAISIN PIE

1½ c cranberries, 1 c raisins, ½ c sugar.

Seed raisins and chop cranberries; add sugar; bake in shallow pie plate between 2 crusts.

PUMPKIN PIE

2 c steamed or baked pumpkin, 1 c sugar, ½ tsp salt, 1 tsp cinnamon, 1 tsp ginger, 1 pt scalded milk, 2 eggs.

Rub pumpkin through a sieve; add sugar, salt, spices, milk and well-beaten eggs; cool; fill large pie plate lined with paste; bake in moderate oven 40 min.

MINCE PIE FILLING

1 lb seeded raisins, 1 lb currants, 1 lb finely chopped beef suet, grated rind of 2 lemons, 1 lb sugar, 2 lb peeled, cored and chopped apples, 1½ tsp mixed spices, 1 c cider, 1 tbp salt, ½ lb candied orange peel and citron chopped fine.

Prepare fruits by seeding the raisins; wash and dry both these and currants; add suet; run the peel through food chopper or chop very fine with a knife; mix all together with sugar, spices, grated lemon rind, apples, salt and cider; keep at least a week before using, stirring occasionally. This quantity will make about 8 good-sized pies, and will keep all winter.

BOSTON CREAM PIE

2 eggs, 1 c flour, 1½ tsp bp, ¾ c sugar, ⅛ tsp salt, ½ c boiling milk, ½ tsp vanilla extract.

Add beaten egg yolks to stiffly beaten whites and gradually add flour, baking powder, sugar and salt, which have been sifted together 3 times; add hot milk very slowly; add vanilla. Bake in deep layer cake tin in moderate oven 35 min; when cool, split and put between layers the following cream filling; sprinkle powdered sugar on top of cake.

CREAM FILLING

½ c sugar, 2 tbp corn starch, ⅛ tsp salt, 2 eggs, 1 c scalded milk, 1 tsp butter, ½ tsp vanilla extract.

CUSTARD PIE

3 eggs, ¾ c sugar, 1 tsp salt, 2 c milk, 1 tsp vanilla extract.

Beat eggs; add sugar, salt and scalded milk slowly; line pie plate with pie paste; pour in custard; bake in moderate oven 25 min. The custard is baked when a knife put in center comes out dry.

COCOANUT PIE

Follow directions for Custard Pie; adding 1 c fresh grated cocoanut and using only 2 eggs; bake as above.

RHUBARB PIE

2 c rhubarb, 1 c sugar, 1 tbp corn starch or flour, ¼ tsp salt.

Cut off root, stem ends and peel; cut into small pieces; put into deep pie plate which has been lined with paste; sprinkle with corn starch, salt and sugar; cover with paste and bake in hot oven ½ hr.

APPLE CUSTARD PIE

1 c sugar, 3 tbp butter, sour apples, 2 eggs, 1 tsp cinnamon.

Peel, core and stew apples; rub through colander and to 1½ c apples add other ingredients; beat well together; bake with only 1 crust, using whites of eggs with 2 tbp sugar for meringue; brown by returning it to the oven for a short time; or to 1 c strained apple add 1 c each of sugar and cream, and 1 well-beaten egg; mix in the given order; flavor to taste; bake 30 min in moderate oven.

APPLE MERINGUE PIE

Cook tart and juicy apples; put through a colander; add sugar; flavor to taste; fill the crust and bake; when done cover the apple with meringue made of the well-beaten whites of 3 eggs and 3 tbp sugar; put in a quick oven till the meringue is set and eat cold. Can substitute peaches for apples.

STRAWBERRY PIE

1 c flour, ½ tsp salt, 2 tsp bp, 4 tbp shortening, ¼ c cold water, 1 qt strawberries.

Sift dry ingredients together; rub in shortening very lightly with finger tips; add water slowly to make stiff dough; roll out on floured board and use for bottom crust of pie, being careful to fold paste well over edge of pie plate; bake in hot oven 15 min.

If glazed crust is desired, brush edges after baking with boiling hot syrup (2 tbp syrup and 1 tbp water) and return to oven for 1 or 2 min until syrup hardens. Fill baked crust with fresh selected hulled strawberries and cover with syrup made as follows:

Add ½ c sugar and ½ c strawberries to 2 c boiling water; bring to a boil and strain; add 1 tbp corn starch which has been mixed with little cold water; cook over hot fire for a minute or two, stirring constantly; remove from fire and beat hard; return to slow fire, cook very gently until thick; pour while hot over strawberries; serve either hot or cold.

BERRY PIES

3 c blueberries, huckleberries or blackberries, ⅔ c sugar, ¼ tsp salt, 1 tsp flour, 1 tsp butter.

Line a pie plate with plain paste; fill heaping with berries; dredge with flour, salt and sugar; dot with small pieces of butter; cover with top crust or strips of pastry across top; bake 45 min in moderate oven. Other fruit pies can be made in the same way.

RASPBERRY PIE

1 pt raspberries, little flour, ⅔ c sugar, 1 tbp butter.

Line the pan with good crust and fill with berries; spread over them sugar, flour and small bits of butter; wet the edge of the crust; put on the upper crust and pinch the edges closely together; cut holes in the upper crust to allow air to escape; bake ½ hr.

LEMON WHIP PIE

3 eggs, 4 tbp lemon juice, grated lemon rind, 1 c sugar.

Beat egg yolks until light; add ½ c sugar slowly, beat all time; cook in db until very thick or “jellied”; remove from heat; when slightly cooled add lemon juice and grated rind; cool; beat egg whites stiff; add remaining ½ c sugar and fold into yellow mixture blending thoroughly; line a medium-sized pie plate with pastry; heap mixture in pastry shell; bake very slowly until set and slightly brown on top.

CREAM PIE

1½ c milk, ¼ c sugar, 2 tbp corn starch, 2 tbp flour, ¼ tsp salt, ½ tsp vanilla, 2 or 3 egg yolks.

Mix sugar, corn starch, flour and salt together; heat milk (but do not boil); stir this into dry ingredients slowly; mix until real smooth; boil and stir until thick or “jellied”; then cook over water for 15 min; remove from fire; beat in beaten egg yolks and flavoring; cool this mixture and pour in pastry shell; cover with meringue made from whites of eggs; bake until set and slightly brown on top.

LEMON CREAM PIE

1½ c sugar, ¼ c flour, ¼ c corn starch, ½ tsp salt, 2 c boiling water, 3 egg yolks, ⅓ c lemon juice, 2 tsp butter, grated rind of 1 lemon.

Follow directions for Cream Pie; add butter when you mix in egg yolks and flour.

ORANGE CREAM PIE

Follow directions for Lemon Cream Pie, except use juice of 2 small oranges and grated rind of 1 orange instead of lemon.

CHOCOLATE CREAM PIE

1½ c milk, scalded, 1 c sugar, 3 tbp corn starch, ½ tsp salt, 2 oz melted chocolate, 2 egg yolks, 1 tsp butter, ½ tsp vanilla.

Follow directions for Cream Pie. Butter and chocolate (or 2 tbp cocoa) are added with egg yolks.

BUTTER SCOTCH PIE

1 egg, 1 c dark brown sugar, 1 c milk, 3 tbp flour, 2 tbp fat, 3 tbp water, 1 tbp powdered sugar, ½ tsp vanilla, ¼ tsp salt.

Put yolk of egg into saucepan; add brown sugar, flour, milk, water, fat, and salt; stir over fire till mixture thickens and comes to boiling point, but do not boil; add vanilla; pour into baked pie shell; beat white of egg stiff, then beat into it powdered sugar; spread meringue on top of pie and brown slightly in moderate oven.

EGGLESS PUMPKIN PIE

In selecting a pumpkin choose a deep colored one, as these are generally the best. Cut in half, take out seeds, then cut up in thick slices, pare outside and cut again in small pieces. Add a very little water and cook slowly until tender, then set back on stove where it will not burn and cook slowly, stirring often until moisture is dried out and pumpkin looks dark. The more time taken in cooking the richer; when cool, press through a colander.

To 1 qt of pumpkin add enough good rich milk, sufficient to moisten it enough to fill 2 deep pie plates, 1 tsp of salt, ½ c molasses or brown sugar, 1 tbp ginger, 1 tsp of cinnamon or nutmeg. Bake in moderately slow oven ¾ of an hr or until thoroughly set.

CHOCOLATE PIE

Grate 1 sq of unsweetened chocolate, put in a db with 2 c milk and let it come to boiling point; mix well together ½ c sugar and 3 level tbp corn starch and add 1 egg, well beaten, with 2 tbp cold milk; when well blended pour into this the milk and chocolate mixture; return to db, cook until thick, stirring continually; cool; flavor with a few drops of vanilla; chill and serve in a baked pie shell; not very expensive; this is delicious if served ice cold.

MOCK MINCEMEAT

½ lb of fat pork ground, ⅔ qt of ground apples, 1 lb of raisins, 3 c molasses, 1 tsp cloves, 1 tsp nutmeg, 1 tsp cinnamon.

RAISIN PIE

1 large c of raisins, boil for about ½ hr, cover with water; add juice of half a lemon, ⅓ c sugar and large tbp corn starch; dissolve in a little cold water; boil until it thickens.

PINEAPPLE PIE

1 can of grated pineapple, ¾ c sugar, 1 egg well beaten; brown or white sugar may be used in both recipes with very good results.

CHOCOLATE PIE (2)

1 pt boiling water, 2 tbp melted butter, 3 tsp grated chocolate, 3 large tbp pastry flour, 1 c sugar, 1 tsp vanilla; cook in db until flour is well cooked; make a rich pie shell and when mixture is cold put in shell; cover with 1 c cream, whipped stiff; sweeten and flavor with vanilla.

BUTTER SCOTCH PIE

Line a deep pan with pastry and fill with a mixture made as follows: Melt together 2 large tbp butter and a c of brown sugar; cook till a rich brown, then add a large c of scalded milk; simmer for a few min, or until the sugar is dissolved, and whip in the yolk of 1 egg beaten to a cream with a tbp of corn starch; bake till the custard is set and spread with a meringue made of the egg white whipped with 1 tbp of powdered sugar; flavor both pie and meringue with a few drops of vanilla.

MARLBOROUGH PIE

Take ½ doz good-sized juicy apples and after stewing them, rub them through sieve; add to this a piece of butter size of a small walnut and sugar to taste; stir thoroughly; add the juice of ½ lemon and the grated rind, the beaten yolks of 2 eggs and ½ c of sweet cream; line a shallow baking dish with pastry, brush with white of egg, sprinkle with 2 heaping tbp of raisins and the same amount of chopped walnuts; pour in the filling and bake in a moderate oven; remove, cover with meringue and brown.

LEMON SPONGE PIE

Cream together 3 tbp of butter and 1½ c of sugar; when very light add the yolks of 3 eggs beaten until lemon colored and the grated yellow rind of 1 lemon with the strained juice; blend together 3 rounding tbp flour, ¼ of a tsp of salt and ½ c milk; then mix with the first ingredients; add an additional c milk and the stiffly whipped egg whites; turn quickly into a large pie plate that has been lined with pastry and bake as custard pie; serve cold.

BUTTER PIE

1 egg, 1 c sugar, 1½ tbp of flour, 1½ c milk, salt, vanilla, butter as large as a small egg; cut in bits and dropped over top of pie; bake slowly; crust the same as custard.

RICE PIE

2 tbp rice, boiled in a pt of milk; when tender add a scant c sugar and 1 tsp corn starch dissolved in a little milk; flavor with vanilla and add well-beaten whites of 2 eggs; bake in one crust.

PUDDINGS

The secret of deliciously cooked puddings lies in the proper cooking. To save time in the oven, puddings may be baked in individual dishes, ramekins or custard cups suitable for this purpose. When beating whites and yolks separately for puddings, etc., always beat whites first, then yolks may be beaten with the same beater without washing in between. To save time in making custards, scald the milk before adding to the eggs. This will cut the baking almost in half. Soft custards, which start to curdle during cooking, can usually be smoothed out this way: Remove pan immediately from heat; set in another pan of cold water and beat custard with an egg beater.

When eggs are expensive corn starch is sometimes used as a means of thickening to take the place of eggs. Corn starch should be cooked at boiling temperature with liquid before adding egg. Eggs should be cooked at a temperature below boiling. Eggs should always be broken separately into a cup before they are thrown together into same dish as a single bad one will occasion the loss of many when this precaution is neglected. Plum Puddings may be made in quantity, baked in small containers and kept covered in a cool place ready for reheating and serving as desired. Do not fill the molds more than ¾ full as the mixture will rise in the can. Keep water boiling in vessels in which you steam puddings. If more water is needed during cooking, add boiling water. When cereals are used in making puddings they should be boiled at the start to explode the starch cells and stirred well to prevent lumping, then cook slowly. A properly cooked cereal pudding should be smooth, creamy, well salted and thoroughly cooked.

DAINTY PLUM

Place 2 boiled plums in bottom of each of 6 small greased molds; have ready 3 c boiled rice; fill each mold with the rice; beat 1 egg; add 1 c of milk, 2 tbp sugar; pour over rice and bake in moderate oven for 20 min, or until firm; serve hot with sauce made by boiling plum juice for 5 min with 3 tbp sugar, 1 tbp corn starch and 1 tsp lemon juice.

PRUNE WHIP

4 egg whites, ½ c sugar, ½ tbp lemon juice, ¼ lb prunes.

Cook prunes until soft; rub through sieve, making thick pulp; stir in sugar and lemon juice; beat egg whites stiff; fold in prune pulp; place in buttered dish; bake 20 min in moderate oven.

PINEAPPLE ICE BOX

Melt ½ c sugar in ¼ c water in db; add gradually 4 beaten egg yolks, stirring constantly until mixture is thick and smooth; cool. Cream 1 c butter, gradually work in 2 c confectioner’s sugar; add the cool egg mixture; add 1 c drained crushed pineapple; fold in 4 stiffly beaten egg whites to which have been added ½ tsp vanilla and 2 tbp powdered sugar; line bottom and sides of pan with split ladyfingers or sheet sponge cake; pour in the pineapple mixture; cover top with ladyfingers; place in ice box 12 hr or overnight; remove to service plate, decorate with 1 c whipped cream; garnish with bits of candied fruit. This makes a large pudding. Other varieties of fruit may be substituted for the pineapple.

PINEAPPLE ISLES

Place 6 slices pineapple on buttered tin; sprinkle each with 1 tsp chopped nuts mixed with few grains salt; add 1 tbp water to whites of 2 eggs; beat very stiff; beat in 4 tbp sugar; heap in center of pineapple; bake in slow oven 20 min or until delicately brown; nuts may be omitted.

RAISIN PUFFS

½ c butter, 2 tbp sugar, 2 eggs, 2 tsp bp, 2 c flour, 1 c seeded raisins, chopped, 1 c milk.

Mix in order given, sifting baking powder with flour; steam 1 hr in buttered cups; serve hot with pudding sauce.

BREAD AND APPLE

2 c bread crumbs, 3 c sliced apples, 3 tbp butter, ½ tsp nutmeg or cinnamon, ½ c water.

In a greased pudding dish place a layer of bread crumbs, then a layer of apples; dot with pieces of butter; repeat until bread and apples are all used; sprinkle top with nutmeg or cinnamon; pour over carefully the water; bake in a moderate oven 1 hr; serve either hot or cold with cream.

POOR MAN’S RICE

1 qt milk, 1 tbp butter, 3 tbp sugar, 2 tbp rice, ⅛ tsp salt, ¼ tsp nutmeg.

Place washed rice, salt, sugar and butter in a baking dish; mix in milk and nutmeg; bake slowly for 2½ hr in a slow oven, stirring occasionally.

EGGLESS RICE

1½ qt milk, 1 c brown sugar, 1 tbp butter, ½ tsp nutmeg, 3 tbp rice.

Wash rice; add milk, sugar, butter; put in earthen baking dish; cook 2 hr; as brown crust forms, stir it into pudding; this should be repeated about 3 times or until milk seems slightly thickened; before last stirring add ⅛ tsp salt; serve either hot or cold.

OLD-FASHIONED SUET

1 c finely chopped suet, 2 c flour, 1 c sugar, 1 egg, 1 c sweet milk, 1 c chopped raisins.

Mix sugar, milk, beaten egg with suet; sift flour and baking powder together; add to milk mixture; stir well; add floured raisins; steam or bake 2 hr. This pudding keeps well in cool weather and slices may be resteamed.

TINY TOT’S DELIGHT

Cut 12 marshmallows in quarters; place in deep earthen dish; cover with 2 c crushed pineapple; place in ice box for 48 hr or until marshmallows are softened; blending may be hastened by heating pineapple, then pour over marshmallows; set on ice; serve with sponge cake.

YUM YUM PUDDING

1 c cooked cereal (left-over), ½ c syrup, 2 eggs, ½ c milk, ½ c raisins.

Mix cereal, syrup, milk, raisins together; cook in db 10 min; cool; add beaten eggs; place in buttered baking dish; bake 30 min; serve with cream.

VANILLA BLANC MANGE

⅓ c sugar, 3 tbp flour, ⅛ tsp salt, 3 tbp corn starch, 2 egg yolks, 2 egg whites, 3 c scalded milk, 1 tsp vanilla.

Mix sugar, corn starch, flour, salt together; add milk; mix well; cook in db until thick, stirring constantly; cover; cook 15 min longer; remove from fire; stir in beaten egg yolks; cook 2 min longer, stirring constantly; add vanilla; fold in stiffly beaten egg whites; pour into large wet mold or individual moulds; chill; serve with fresh fruit or chocolate sauce.

STRAWBERRY WHIP

1 egg white unbeaten, ⅔ c sugar, 1 c uncrushed berries.

Put all in bowl; beat until mixture will hold its shape; chill; serve in individual glasses; garnish each with a whole berry.

FRUIT DELIGHT

1 can pineapple, 2 oranges, ¼ lb marshmallows, ½ pt cream.

Cut fruit and marshmallows in small pieces; mix with cream; chill for 2 hr. Cream can be whipped if desired.

PINEAPPLE WHIP

1 c heavy cream, 1 tsp sugar, 8 maraschino cherries, 3 slices pineapple, 6 marshmallows, chopped nuts.

Whip cream; add marshmallows cut in small pieces; let stand 1 hr or more; just before serving add fruit; sprinkle chopped nuts over top of each dish. Vanilla may be added if desired.

HEAVENLY DESSERT

1 can pineapple, cut fine, 1 c nut meats, cut fine, 1½ pt cream, 2 tsp sugar, 1 lb marshmallows, cut fine.

Mix pineapple, nuts, sugar and marshmallows together; add cream whipped (may be added not whipped); chill well.

CHOCOLATE MOLDS

2 c scalded milk, 5 tbp corn starch, ½ c sugar, ¼ tsp salt, ⅓ c cold milk, 1½ sq chocolate (or 2½ tbp cocoa), 3 tbp hot water, 3 egg whites, 1 tsp vanilla.

Mix corn starch, sugar, salt and cold milk together; pour into scalded milk slowly, stirring constantly; cook in db 10 min; add melted chocolate, hot water; stir well; add stiffly beaten egg whites when mixture is cool; pour into molds; chill; serve with cream.

EGG PARODY

Put an inch slice of pound cake on an individual plate; place ½ of canned peach, hollow side down on center of cake; put whipped cream around peach to resemble white of egg; serve at once. Very pretty dessert.

BREAD PUDDING

2 eggs, 1½ c bread crumbs, 3 c scalded milk, 1 tbp butter, ⅔ c sugar, ¼ tsp salt, ½ tsp vanilla.

Let bread crumbs soak in milk; add beaten eggs, butter, sugar, salt; mix well; add vanilla; pour into greased baking dish; bake in moderate oven 40 min.

MERINGUE JELLY

Follow recipe for Bread Pudding, but only use yolks of eggs; when pudding is cooked, spread over top some currant or raspberry jelly; on top of that the stiffly beaten whites of eggs; return to oven and lightly brown top of meringue; this is a pretty pudding baked and served in a pyrex dish.

CHOCOLATE BREAD

Follow recipe for Bread Pudding; add 3 sq melted unsweetened chocolate or ⅓ c cocoa mixed to smooth paste with little hot water.

DATE BREAD PUDDING

Follow recipe for Bread Pudding; add ¼ c raisins, dates or cocoanut.

BAKED CUSTARD

1 qt milk, 4 eggs, ⅔ c sugar, ½ tsp nutmeg, ¼ tsp salt.

Scald milk; beat eggs slightly; add sugar, salt; stir constantly while adding gradually hot milk; cook in either of the following ways:

Soft Custard: Return mixture to db; stir constantly until mixture thickens; a custard is done when mixture coats spoon (more easily distinguished with a wooden spoon); pour immediately into a cold bowl, or heat of metal may cause continued cooking and curdling if a small amount is being made; flavor with vanilla.

Baked Custard: Pour mixture into greased custard cups or baking dish; sprinkle with nutmeg; set in pan of hot water; bake in slow oven until firm; if a sharp-pointed knife is inserted in custard and comes out clean custard is done.

COTTAGE PUDDING

¼ c butter or other fat, ¾ c sugar, 2 eggs, 2¼ c flour, 3 tsp bp, ¼ tsp salt, 1 c milk, 1 tsp vanilla.

Cream butter and sugar together; add eggs beaten until thick; add alternately flour (in which baking powder and salt have been sifted) and milk; bake in hot oven 25 min; serve with lemon sauce.

CHOCOLATE COTTAGE PUDDING

Follow recipe for Cottage Pudding; add 1½ sq melted, unsweetened chocolate, or ⅓ c cocoa mixed to smooth paste with hot water.

FRUIT COTTAGE PUDDING

Follow recipe for Cottage Pudding; add ¾ c berries or chopped fruit, drained and mixed with a little flour.

BANANA PUDDING

1 c sugar, 1 c water, 2 tsp bp, 2 eggs, 1 heaping tbp butter, flour to make a thin smooth batter.

Bake in 2 deep tins; then slice 3 bananas; place between with sprinkling of sugar; serve warm with thin cream; ½ of recipe makes enough for four.

BATTER PUDDING

2 c milk, 2 c flour, 4 eggs, salt, 1 large tsp bp.

Sift baking powder into flour; add salt, and if desired, a little melted butter; then milk gradually, stirring carefully, and well-beaten eggs (yolks and whites separately); this will bake in 50 min; if pudding is boiled, make stiffer than for baking; if fruit is used it must be very stiff; it should not stick to knife when served; serve with rich sauce.

LEMON RICE PUDDING

Boil ½ c rice in 1 qt milk until soft; add while hot beaten egg yolks of 3 eggs, 1 c sugar, grated rind 1 lemon, 1 tsp salt; if too thick add little cold milk; turn into pudding dish; put stiffly beaten whites of eggs to which you have added 1 tbp sugar and 1 tsp lemon juice on top; place in oven and brown.

GRAPENUT INDIAN

Scald 1 qt milk and 3 tbp grapenut; let cool; add 2 well-beaten eggs, pinch of salt, 3 tbp sugar; pour into baking dish; bake 1¼ hr in moderate oven.

PEACH DAINTY

Put 6 canned or fresh peach halves (cut side up) in 6 dessert glasses; chop fine 6 dried prunes with ¼ c nut meats; if canned peaches are used, mix enough syrup from peaches to make soft paste; if not, make a syrup by boiling ¼ c water with 1 tbp sugar and a few pieces of peaches; fill hole in each peach halve with prune and nut mixture; place another peach half on top (cut side down), making a whole peach; this may be served with peach syrup and a sprinkle of chopped nuts on top, or with whipped cream.

INDIAN PUDDING

¼ c cornmeal, ½ c molasses, 1 c boiling water, 3 c milk, 1 tsp cinnamon, or 1 tsp ginger.

Cook cornmeal, milk, water to a mush; cool; add other ingredients and bake in greased pan in slow oven for 2 hr; serve with cream or sauce; syrup can be substituted for molasses if desired.

LEFT-OVER PUDDING

A good way to use any hot cereals left from breakfast: Take little enamelware or earthen cups; place pieces of seeded dates against sides of cups and carefully put in enough of cereal, sweetened to taste, to fill them; put in cool place to stiffen; turn out of cups on dessert dishes; serve with cream. Small gelatine molds may be used.

QUINCE PUDDING

2 c flour, 3 tsp bp, ½ tsp salt, 2 tbp melted butter, 1 egg, 1 c milk, 1 c quince preserve.

Sift together flour, salt, baking powder; beat egg; add to it milk, melted butter; mix these with dry ingredients to form stiff batter; add preserves; beat well; turn into greased baking pan; bake in moderate oven ½ hr; cut in squares; serve with sweetened whipped cream.

FIG PUFFS

1½ c flour, ½ tsp salt, 3 tsp bp, 3 tbp fat, 1 egg, 1¼ c milk, ¾ c chopped figs.

Sift flour, salt, baking powder; rub in fat; add figs, mixing well into dry flour; mix to stiff batter with beaten egg and milk; bake in small greased pans in moderate oven; serve hot with a sauce.

LEMON SNOWBALLS

3 eggs, 1 c granulated sugar, 3 tbp water, grated rind 1 lemon, 2 tbp lemon juice, 1 c flour, 2 tsp bp.

Beat yolk of eggs and sugar together till light; add water, lemon juice, rind, flour and baking powder sifted together; beat whites of eggs stiff; add to batter; fold in as gently as possible; grease small cups; put 1 heaping tbp of batter in each; steam or boil ½ hr; turn out; roll in powdered sugar; serve with lemon sauce.

BAKED ORANGE

⅓ c sugar, 3 tbp bread crumbs, grated rind and strained juice 1 orange, 1 c milk, 1 egg.

Beat egg thoroughly; add orange and sugar; scald milk; pour over crumbs; add first mixture; when well mixed, pour into baking dish; bake till set like custard; serve cold.

STEAMED ORANGE

1½ c scalded milk, 1 c bread crumbs, 2 tbp butter, 3 eggs, ⅓ c sugar, grated rind and strained juice 2 small oranges.

Pour scalded milk over crumbs; add butter; let mixture stand 10 min; add beaten eggs, sugar, orange juice and rind; mix well; pour into greased cans; cover; steam 40 min.

SAUCES

The ability to make a smooth sauce is greatly to be desired, and the art once acquired will simplify many cooking processes. There are many sauces which can be served with meat or vegetables and also used in making sandwich fillings. In a general way they are made like milk soups, except that more flour is used. 2 tbp of flour and 2 tbp of butter or other fat are usually allowed for each cup of liquid. This liquid may be water, broth, tomato juice, milk, cream, the water in which vegetables have been cooked, or a combination of two or more of these. Sauces should be made in a db.

Roux is used to give body to sauces. It is made of equal measurements of butter and flour, or a double amount of flour may be used, according to the dish to be prepared and may be kept on hand or made as needed.

BROWN GRAVY

Use only as much fat as the flour will “bind”; never more than equal parts. Good proportions are 1½ tbp to 2 fat, 2 to 3 tbp flour, 1 c water or stock. If an excess of fat is used, it will rise to the top of gravy. Mix flour with fat and brown, avoiding scorching. A pinch of sugar browned in the hot pan will give the gravy a rich brown color and will improve the flavor. Add hot water or stock and simmer 5 to 10 min. Season with salt, pepper and other desired seasonings, such as celery leaf, bay leaf, slice of onion, spoonful of tomato catsup or canned tomatoes.

SPANISH SAUCE

1 green pepper, 1 red pepper, 1 small onion, 2 tbp bacon or other fat, 1½ tbp flour, ½ tsp sugar, 1 c water, 1 c stewed tomatoes, salt and pepper, chopped mushrooms, if desired.

Chop onion and pepper; simmer for 5 min in fat; then add water and tomatoes and cook until onion and peppers are tender; thicken with flour blended with ¼ c water and cook 5 min longer to blend the flavors. If fresh peppers are used, they may be parboiled for 5 min if the strong flavor is disliked.

TOMATO SAUCE

1½ c tomato juice, 2 tbp flour, 2 tbp butter or other fat, 1 slice onion, sprig parsley, ½ tsp salt, ⅛ tsp pepper.

Add seasonings to tomato juice and simmer until liquid has been reduced to about 1 c; melt fat in saucepan; stir in flour, and when this is smooth, add strained tomato juice; cook for a few minutes or until smooth and thick. The tomato juice may be used plain, omitting first cooking with seasonings.

WHITE SAUCE

1½ tbp butter, 1 tsp salt, 2 tbp flour, 1 c evaporated milk, diluted with 1 c water, few grains pepper.

Melt butter in top part of db; add salt and flour and mix thoroughly; do not let flour brown; add diluted milk and stir constantly until smooth and thick; cook for 10 min; stir occasionally.

WHITE SAUCE

2 tbp butter, 2 tbp flour, 1 c milk, ½ tsp salt, ¼ tsp pepper.

Melt fat, stir in flour and cook until smooth, but not brown; add the milk and stir until smooth, then add salt and pepper.

HOLLANDAISE SAUCE

½ c butter, yolks 3 eggs, 1 tbp lemon juice, ½ tsp salt, 1 tsp dry mustard, few grains pepper, ½ c boiling, water.

Beat butter to a cream; add yolks of eggs 1 at a time, and beat well; then add lemon juice, salt and pepper; about 5 min before serving add boiling water, a little at a time, stirring well; place bowl in saucepan of boiling water, and stir rapidly until sauce thickens like boiled custard. Minced parsley, onion juice or grated onion may be added. The juice and grated rind of orange added makes a pleasant addition for use with asparagus.

SAVORY BUTTER SAUCE

½ c butter, 1 tsp dry mustard, 1 tbp lemon juice or vinegar, ½ tsp salt.

Cream butter and add mustard and lemon juice, beating mixture until it is well blended. This may be used for spreading sandwiches or for use on fish or vegetables. A few drops of onion juice may be added if desired.

For Use—This may be spread on crackers, covered with minced chicken, meat, tongue or ham, and garnished with pickles, olives or capers. Brown bread may be spread with savory butter, with minced ham mixed with tart jelly, such as currant, and garnished with olives.

MAITRE D’HOTEL BUTTER

¼ c butter or butter substitute, ½ tsp salt, ¼ tsp paprika, 1 tbp chopped parsley, ¾ tbp lemon juice.

Cream the butter; add seasonings, then work in the lemon juice slowly.

EGG SAUCE

1 c thin white sauce, 1 hard-boiled egg, chopped fine, 1 tsp parsley, chopped fine.

This is a good sauce for boiled fish.

HOLLANDAISE SAUCE

½ c butter, ⅓ c boiling water, 1 tbp lemon juice, or ½ tbp vinegar, 2 egg yolks, ¼ tsp salt, cayenne.

Mix the unbeaten egg yolks, the lemon juice, and about ⅓ of the butter in the top of db over hot water; stir until the butter is melted; then add gradually the remaining butter; stirring constantly; season and add gradually the boiling water; stirring constantly until the sauce thickens.

THIN CREAM SAUCE

1 tbp butter, 1 tbp flour, 1 c milk or cream, ½ tsp salt, ⅛ tsp white pepper.

Melt butter in saucepan; flour and mix well; cool milk slowly, stirring until smooth and creamy; salt and pepper; boil 3 min.

THICK CREAM SAUCE

2 tbp butter, 2½ tbp flour, 1 c milk or cream, ½ tsp salt, ⅛ tsp white pepper.

Follow directions given for Thin Cream Sauce.

TOMATO SAUCE

3 slices bacon, cut into small pieces, 1 slice onion chopped fine, 2 tbp flour, 1½ c strained tomatoes, 1 tbp chopped green peppers, ½ tsp salt, few gratings nutmeg, dash of cayenne.

Put bacon in saucepan; add onion and brown slightly; flour, tomatoes (heated); stir until thick and smooth; seasonings and peppers.

CURRANT JELLY SAUCE

½ glass currant jelly, 1 c hot brown sauce.

Melt jelly over slow fire; add sauce; stir well and simmer 1 min.

HOLLANDAISE SAUCE

½ c butter, 2 beaten egg yolks, 1 tbp lemon juice, salt, cayenne, ½ c boiling water.

Cream butter; add gradually, stirring well, egg yolks, lemon juice, salt and cayenne; add boiling water slowly; stir over boiling water till thick as boiled custard; serve immediately.

BECHAMEL SAUCE

1 tbp butter, 1 tbp flour, ½ c thin cream or milk, ½ c white stock, salt and pepper to taste.

Melt butter in saucepan; stir in flour; reduce heat; add seasoning and liquid, stirring until smooth.

MINT SAUCE

¼ c chopped mint leaves, ½ c vinegar, ¼ c water, ¼ c brown or granulated sugar.

Cook all ingredients in saucepan over very slow fire for about ½ hr; do not allow to boil; serve hot.

CREOLE SAUCE

2 tbp chopped onions, 4 tbp green peppers, 2 tbp butter, ½ c tomato, 1 c stock, 3 tbp flour, salt, pepper and cayenne.

Cook onion and pepper with butter; add flour and gradually add tomatoes and seasonings; cook until thick; keep hot over hot water until serving time.

DRAWN BUTTER SAUCE

⅓ c butter, 2 tbp flour, ¼ tsp salt, ¼ tsp white pepper, 1 c cold water.

Melt half the butter in shallow saucepan; add flour and cook until frothy; add seasoning, then water and stir constantly until mixture boils; let boil about 3 min, then beat in rest of butter, a little at a time.

CAPER SAUCE

To drawn butter sauce add, when ready to serve, 2 or 3 tbp of capers, draining from liquor in the bottle.

EGG SAUCE

To a pint of drawn butter sauce add 2 hard-boiled eggs, chopped coarse.

MINT SAUCE

1 c fresh chopped mint, ¼ c sugar, ½ c vinegar.

Use only leaves and tender tips of mint; dissolve the sugar and the vinegar; add mixture to the mint; let stand 1 hr and heat over water just before serving. If the vinegar is very strong, more sugar may be added.

BARBECUE SAUCE

1 c butter, 1 c vinegar, ½ bottle Worcestershire sauce, 1 c water, ¼ c flour, 1 tsp pepper, ½ tsp cayenne, ½ tbp dry mustard.

Rub together butter and flour; put in frying pan over fire, gradually add the other ingredients and bring to boiling point; this sauce is very good to baste meat with while cooking and pour over it when served. Add tabasco if desired hotter.

MUSHROOM SAUCE

To 1 c brown sauce add ⅓ c canned or fresh boiled mushrooms, cut in small pieces.

BROWN SAUCE

Follow White Sauce recipe, only allowing the butter to color slightly before adding flour.

CROQUETTE SAUCE

Make according to White Sauce formula, only allow double amount of flour to same amount of butter.

HORSERADISH SAUCE

Wash and brush the horseradish; soak it for an hour in cold water; scrape it very finely with a sharp knife; mix 2 tbp of it with ½ tsp salt and a tsp of powdered mustard; add gradually ¼ pt of cream, or instead, the yolk of an egg; mix with 3 tbp olive oil, and afterward 2 tbp vinegar; stir in briskly but gradually; mix well and serve in a glass dish; time, ½ hour to prepare; sufficient for 6 persons.

SAUCES FOR DESSERTS

STERLING SAUCE

To the white of 1 egg beaten stiff add gradually ¾ c powdered sugar; then add yolks of egg and beat until thick and rather a lemon color, a few grains of salt and ¾ c cream beaten stiff and 1 tsp vanilla.

LEMON SAUCE

¾ c sugar, ¼ c water, 2 tsp butter, 1 tbp lemon juice.

Make a syrup by boiling sugar and water 5 min; remove from fire; add butter and lemon juice.

WHIPPED CREAM SAUCE

1 c cream, ¾ c powdered sugar, ¾ c evaporated milk, few grains salt.

Combine evaporated milk and cream; chill and whip until stiff; add sugar and salt; keep in refrigerator until ready to serve.

BUTTERLESS SAUCE

½ pt powdered sugar, ½ gill milk, 2 eggs, flavoring.

Put milk into db; when hot add yolks of eggs beaten well with sugar; cook as custard; take off and add flavoring when cool; just before serving mix well-beaten whites lightly with sauce.

MAPLE SAUCE

1 c sugar, 1 c water, 1 tbp lemon juice, 1 tbp maple flavoring, 1 tsp corn starch.

Heat half the sugar in frying pan; stir continually; when brown add water and boil; add remainder of sugar, corn starch mixed with little cold water, lemon juice and maple flavoring; boil 3 min; serve hot.

FUDGE SAUCE

1 oz unsweetened chocolate, 2 tbp butter, ½ c boiling water, ½ c sugar, ½ tsp vanilla extract.

Melt chocolate in top of db; add butter, and when mixed, pour water on slowly, stirring constantly; add sugar; bring to boiling point; boil 5 min without stirring; add vanilla and few grains salt; serve hot.

VANILLA SAUCE

⅓ c butter, 1 c sugar, yolks 3 eggs, ⅓ c boiling water, 1 tsp vanilla.

Cream butter; add sugar and egg yolks beaten slightly; add water; cook in db until thickened; remove from fire and add vanilla.

WINE SAUCE

½ c butter, 1 c sugar, 2 eggs, 2 tbp wine, ½ tsp vanilla, ¼ c boiling water.

Cream butter; add sugar; beat 15 min; add eggs, beat to a froth; just before serving stir in hot water, beat to a foam; add vanilla and wine.

PUDDING SAUCE

1 tbp corn starch, 1 c boiling water, ⅛ tsp salt, ¾ c sugar, 1 egg, flavoring.

Mix corn starch with little cold water and cook until clear in boiling water; add salt; beat sugar and egg together until very light; pour hot starch on slowly; add flavoring and serve.

CARAMEL SUGAR

Brown 1 c sugar and dissolve in ½ c hot water. This makes a nice sauce for waffles also.

STRAWBERRY SAUCE

One large tbp butter beaten to a cream; add gradually 1½ c powdered sugar and beaten white 1 egg; beat till very light; just before serving add 1 pt mashed strawberries.

SOFT CUSTARD

1 pt milk scalded, yolks 4 eggs, 2 tbp sugar, ⅛ tsp salt; cook over hot water till it will cover the spoon; strain, cool and flavor; is improved for some dessert by having sugar browned as for Caramel Sauce.

MAPLE SUGAR SAUCE

¼ lb maple sugar, ½ c water, boiled together till it will spin; whisk boiling hot into beaten whites of 2 eggs, ½ c thick cream and a little lemon juice to taste.

CRANBERRY SAUCE

1 qt cranberries, 1½ c water, 2 c sugar.

Cook cranberries and water till berries are tender; then rub through sieve to keep back skins and seeds, return to fire; add sugar and cook only until it is melted; chill and serve. Skins may be left in sauce if desired.

CHOCOLATE SAUCE

½ c sugar, 1 c water, 3 tbp grated chocolate, ½ c milk, 2 tbp corn starch, 1 inch stick cinnamon.

Boil sugar and water together to a syrup; pour this over chocolate and return to saucepan with cinnamon; cook 10 min; moisten corn starch with milk; stir into boiling syrup; cook 5 min longer; remove cinnamon before serving.

HARD SAUCE

1 c powdered sugar, lemon juice, ⅓ c butter, nutmeg.

Cream butter and sugar; beat in lemon juice; place in mould; set on ice; serve when cold, grating a little nutmeg over it; this is made more delicate by adding the well-beaten whites of 2 eggs before setting away to harden.

JELLY SAUCE

1 c boiling water, ½ c jelly, ½ c cold water, 2 tbp sugar, 2 tsp corn starch.

Melt sugar and jelly in boiling water; stir into it corn starch dissolved in cold water; let it come to boiling point; serve hot.

LEMON SAUCE

2 c sugar, 2 c boiling water, 2 tsp corn starch, 2 eggs, 2 lemons, 1 tbp butter.

Beat eggs, sugar, butter and corn starch together; pour over them boiling water; stirring constantly; strain and cook over boiling water until thick; remove from fire; add juice and grated rind of lemons.

MAPLE SUGAR SAUCE

1 c water, 1 c sugar, 4 tbp butter, 1 tsp flour.

Melt sugar in water over slow fire; remove scum; add butter mixed well with flour; boil 5 min; serve with boiled puddings.

GOLDEN SAUCE

2 eggs, yolks, 1 c sugar, 3 tbp boiling water, lemon juice, nutmeg.

Beat eggs and sugar until creamy; set bowl into a kettle of boiling water and beat steadily while pouring in boiling water; when thick and foamy, remove from fire; add juice of 1 lemon, and grate nutmeg on top of sauce; the juice of an orange and half the grated rind may be used instead of lemon juice and nutmeg.

RAISIN SAUCE

4 tbp lemon juice, 1½ c brown sugar, 1 tbp corn starch, 3 c water, ½ tsp cinnamon, 1 tbp cold water, 2 c raisins.

Cook together raisins, sugar, water, lemon juice and cinnamon for 20 min; then add corn starch, which has been mixed with the cold water and stir until it thickens and is clear; serve hot.

MAYONNAISE DRESSING

Break an egg in a bowl; add about 1 tbp good salad or olive oil and beat vigorously with an egg beater or a silver fork—until the oil and egg are thoroughly mixed. This will take about as long as you count 50, not as fast as you can count, but as fast as you can beat. Add another tbp of oil and beat again—vigorously; 2 tbp and beat again; 2 or 3 more and beat again. Your mayonnaise will begin to thicken a little; then add about 4 tbp of oil at a time, beating well after each addition until your mayonnaise is as thick and stiff as you want it. The more oil you beat into it the thicker it will be. This will take about 2 c of oil. After mayonnaise is made, mix well ½ tsp of salt, 1 tsp each of sugar and mustard, a generous pinch each of paprika and red pepper; add a tbp of lemon juice or vinegar and stir until the salt and sugar are dissolved, then pour into the mayonnaise and beat well. If you do not like a sweet salad dressing leave out the sugar. If you prefer a very sweet dressing, add more sugar and leave out the mustard. After you have tried it once, you will be amazed to find that anything so good can cost so little and be so easy to make. Keep on ice. Then from day to day as you want a different kind of salad dressing you can use a portion of the plain mayonnaise and mix it with the desired ingredients to make the fancier dressings.

CREAM MAYONNAISE

Follow directions for Mayonnaise Dressing; add ⅓ c of cream, beaten until stiff just before serving.

COLORED MAYONNAISE

Green mayonnaise is made by addition of 3 tbp ravigote herbs to mayonnaise, or chop parsley leaves and pound with a small quantity of lemon juice; strain through a cheesecloth and add to mayonnaise.

Red mayonnaise is made by adding 1 tbp of lobster coral rubbed through a fine sieve.

WHITE MAYONNAISE

½ c veal jelly, 1 c oil, 6 tbp tarragon vinegar, ½ tsp salt, ¼ tsp white pepper, ½ tsp powdered sugar, pinch of cayenne.

Set bowl into dish of cracked ice; pour jelly into bowl; whip to stiff froth; add seasonings; then a drop at a time; add oil, beating constantly and alternating with vinegar. It should be stiff enough to keep its form when dropped from spoon.

SAUCE TARTARE

1 c mayonnaise, 6 finely chopped olives, capers and pickles mixed to make quarter cup.

With a silver fork beat this mixture into the mayonnaise.

CHANTILLY MAYONNAISE

Equal parts of mayonnaise and whipped cream. Particularly good with frozen or plain fruit salad.

CHEESE DRESSING

6 tbp oil, 1½ tbp vinegar, salt, ½ c cottage cheese, 2 tsp chili sauce, paprika.

Combine the oil and vinegar and beat thoroughly; add cheese and seasonings and mix well; pour over head lettuce.

ROQUEFORT CHEESE DRESSING

2 tbp Roquefort cheese (grated), 4 tbp oil, 2 tbp tarragon vinegar, 1 tbp chili sauce, 2 tbp chopped watercress, 1 tsp mustard dressing.

Rub cheese and oil to a paste together; add other ingredients and pour on salad just at serving time.

PINEAPPLE DRESSING

Juice 1 small can pineapple, ½ c sugar, 2 tbp butter, 1 tbp flour, ½ c heavy cream, 2 eggs.

Slightly warm pineapple juice; rub together flour and butter, to this add egg yolks beaten with the sugar, then add stiffly beaten whites; into this mixture pour pineapple juice and stir over hot water in db until thick; remove from fire and chill, when quite cold fold in cream beaten stiff.

COOKED SALAD DRESSING

1 tsp mustard, 1 tsp salt, 1 tsp sugar, 2 tbp flour, ⅛ tsp paprika, 1 egg, ¾ c milk, ¼ c vinegar, 1 tbp butter.

Mix mustard, salt, sugar, flour and paprika together; add well-beaten egg and mix until smooth; add milk and vinegar and cook over hot water until thick, stirring constantly; remove from fire, add butter and cool. Sour milk may be used in place of sweet milk.

HAWAIIAN DRESSING

To foundation recipe, when cool, add 3 tbp orange juice and 3 tbp pineapple juice.

SAVORY DRESSING

To foundation recipe, when cool, add ¼ c India relish or picalilli.

WHIPPED CREAM DRESSING

Fold into the foundation recipe, when cool, ¾ c whipped cream.

PIMOLO DRESSING

To foundation recipe, when cool, add 1 finely chopped hard-cooked egg and 1 tbp chopped sweet pickle.

SALAD DRESSING, NO OIL

2 eggs, ½ tsp mustard, 1 tsp salt, 2 tbp butter, 3 tbp vinegar, 1 tbp sugar.

Beat the eggs; add the mixed seasoning; beat a little more, then add the melted butter and vinegar; set the bowl over boiling water and stir constantly until thick and smooth; use cold; add a cup of cream, whipped very stiff, before serving.

TEAROOM MAYONNAISE

To 1 c of salad oil add ¼ c of cream, whipped stiff, ½ tbp of lemon juice and a little paprika; stir well. This is good on fruit salads.

THOUSAND ISLAND

1 c mayonnaise, ½ c chili sauce, ½ c stuffed olives, chopped, 1 hard cooked egg minced; mix thoroughly and chill.

FRUIT SALAD DRESSING

To foundation mayonnaise recipe add ½ c whipped cream; fold in lightly.

ONION SALAD DRESSING

6 tbp oil, ¼ tbp dry mustard, ½ tsp onion pulp, ¼ tsp paprika, 2½ tbp vinegar, ¼ tsp salt.

Put all ingredients in ½ pt jar; put 2 rubbers on and clamp down top; shake well until an emulsion is formed; keep in cool place; always shake before using.

BACON DRESSING

For dandelion, cabbage and other green salads: Use fat left from cooking bacon; warm fat, and if there is much sediment strain through fine cheesecloth; use 2 parts of fat to 1 part of vinegar, thicken slightly with flour and water well blended; cook for a few minutes to remove raw taste of flour. This is usually served hot. It is good for camp where much bacon is generally used.

SOUR CREAM DRESSING

1 c sour cream, 1 egg, 1 tsp vinegar, ½ tsp salt, 1 tsp sugar, ¼ tsp mustard, ⅛ tsp pepper.

Mix dry ingredients, combine with egg slightly beaten; add cream slowly and cook in db until like custard; when cool add vinegar.

SWEET CREAM DRESSING

½ c heavy cream, 3 tbp vinegar, dash of cayenne pepper or ¼ tsp paprika, ¼ tsp salt.

Beat cream with Dover beater until stiff; add seasonings; add vinegar slowly, continuing to beat.

QUICK MAYONNAISE DRESSING

1 c oil, yolk 1 egg, 2 tbp vinegar or lemon juice, few grains cayenne, ⅔ tsp powdered sugar if desired, ⅔ tsp mustard, ⅔ tsp salt.

If onion flavor is desired, rub bowl with freshly cut onion or a clove of garlic; put in seasonings; mix them with entire amount of acid, then add yolk and beat well; add oil, at first by tbp, beating after each addition; when all has been used, add any further necessary seasonings and beat thoroughly; cover bowl with an earthen dish and keep in a cool place until needed. By adding acid before oil the egg is partially curdled or thickened, and oil may be added more rapidly than by the other method.

CORN STARCH PASTE BINDING

Mayonnaise may be prevented from separating, and the quantity may be increased without materially altering flavor by stirring into it after it is mixed about ⅓ of its bulk of hot corn starch paste, made in the following proportions:

2 tbp corn starch, ¾ c boiling water, ¼ c vinegar.

Mix 2 tbp corn starch smoothly with ¼ c vinegar in an enamel saucepan; add ¾ c boiling water; simmer gently 5 min; cool very slightly and beat desired quantity into mayonnaise, which will become thicker and lighter in color; chill before using.

This starch paste binding is particularly desirable to use when cottonseed, corn or peanut oil is being used in place of olive oil.

Mayonnaise Piquante, for meat, fish or shellfish salads: To 1 c mayonnaise add 2 tbp each olives and pickles finely chopped.

FRENCH DRESSING

½ c oil, 2 tbp vinegar, 1 tsp paprika, 1 tsp powdered sugar, ½ tsp dry mustard, 2 tsp salt, dash cayenne.

Place all ingredients in a bottle or cruet; chill; shake vigorously just before serving; a little onion juice; garlic or Worcestershire sauce may be added if desired.

RUSSIAN DRESSING

1 c mayonnaise or boiled dressing, 2 tbp thick chili sauce, 2 tbp tomato catsup, 2 tbp Worcestershire sauce.

Mix together thoroughly, adding mayonnaise last.

COOKED FRENCH MUSTARD

3 tbp each dry mustard and sugar; beat 1 egg light, mix smooth with 1 c diluted vinegar; cook a few min; add 1 tbp butter as you remove from stove. Delicious on meats.

ICINGS

Break the whites of eggs on a platter or large shallow dish. Allow 1 small c or ⅓ lb of powdered sugar to the white of egg. Beat the whites thoroughly before adding, gradually, the sugar. The length of time required for beating depends on the coldness and freshness of the eggs. Some experienced cooks advise putting the sugar directly into the whites and beating all together. It is claimed icing so made does not crumble easily.

If a soft icing is desired add ¼ lb sugar, or 10 tsp sugar and 1 of corn starch to the white of each egg. Cake can be iced while warm; in the case of fruit cake, it is better to leave it until within a few hours before wanted, as icing will turn yellow by standing. Allow the whites of 2 eggs for a large cake. Remove the loose particles from the cake with a cloth and dust with flour. Flavor icing just before using; if lemon juice is preferred, extra sugar will be needed for the additional liquid. To color icing, use either cochineal, a red jelly or strawberry syrup for a pink, strong coffee for amber, and the strained juice of an orange, in which has been soaked the rind for a delicate yellow. There are fruit syrups and powders which give almost any color desired. Powdered or confectioner’s sugar should always be used except for boiled icing; for that the granulated is better. Remember to beat the eggs entirely in one direction, that is from left to right, or right to left; do not change the order while beating. It is as important here as in cake making.

Put the cake on a smooth, flat surface, where it can be undisturbed, with a layer of clean white paper under it. Drop a large spoon of icing on the center of the cake, and spread smoothly with a knife dipped in hot water to prevent sticking. Work as rapidly as possible to do it well. When finished set the cake in a cool place to harden. When the frosting is almost cold, take a knife and mark the cake in slices. Any ornaments, such as gum drops, candies, orange flowers or ribbons should be put on while the icing is moist. When dry, ornament with piping, which is a stiff icing squeezed through a paper funnel, and may be tinted with colored sugars.

BOILED ICING

4 eggs whites, 4 c sugar ½ pt boiling water, 1 tsp cream tartar, 1 tsp vanilla.

Boil the sugar and water till clear as syrup and pour over the whites beaten stiff; stir until it is a stiff cream; add cream tartar and vanilla. This is nice for filling.

EGGLESS ICING

½ c milk, 1 c sugar, 1 tsp butter, 1 tsp vanilla.

Boil all 10 minutes, or till a little thick and spread on cake.

ICING WITH RAISINS

1 c sugar, ⅔ c raisins, stoned and chopped fine, 4 tbp water, 1 egg white.

Boil the sugar and water till it will thread from the spoon; pour on to the beaten egg and work with an egg beater till thick enough to spread on the cake. Take out enough for the top layer, and with the rest mix the raisins; spread between the layers.

FIG FILLING

Cut with fc 1 lb figs; add 1 c water and 4 tsp sugar; cook until they become thick; add juice of 1 lemon; beat well and when cool, spread between layers of cake.

MARSHMALLOW FILLING

Put ¾ c sugar and ¼ c milk in a saucepan; boil 6 min without stirring; melt ¼ lb marshmallow in top part of a db; then add 2 tbp boiling water to them and cook until smooth; then add sugar and milk mixture, beat constantly; add 1 tsp vanilla and beat until cool enough to spread. Can be used for both filling and frost. Shredded cocoanut can be sprinkled over the top of frost if desired.

MOCHE FILLING

Cream 6 tbp butter and 1 c confectioner’s sugar thoroughly; add 4 tbp cocoa; beat thoroughly; add 2 tbp strong coffee and 1 more c sugar; then add vanilla. Can be used as filling and frosting.

CARAMEL FILLING

3½ c sugar, ¾ c cream, 1 tbp melted butter.

Boil all together in upper part db; stir only enough to prevent sticking to bottom of pan; let boil until a little of it dropped into a cup of cold water and rubbed between fingers is in a pasty condition; take from fire and stir to consistency of very thick molasses; then place between layers and over top of cake.

APPLE JELLY FILLING

1 large tart apple, 1 c sugar, 1 egg, 1 lemon, juice and rind.

Grate apple and rind of lemon; add other ingredients and boil jelly about 5 min.

CINNAMON JELLY FILLING

2 eggs yolks, 2 tbp sugar, 1 tbp cinnamon.

Follow directions for Apple Jelly Filling.

COFFEE FILLING

1 tbp cream, 2 heaping tbp corn starch, 2 eggs, ½ c sugar, 1 c strong black coffee.

Add cream and sugar to coffee and heat; when boiling hot add corn starch dissolved in a little cold coffee; let boil 3 min; pour slowly over well-beaten eggs and stir rapidly; if not thick enough, set over boiling water and stir till eggs set a little, but not long enough to curdle; spread between layers and ice with Coffee Icing.

CHOCOLATE CARAMEL FILLING

1 pt brown sugar, ½ c milk or water, ½ cake chocolate, butter size of egg.

Boil 20 min, or until thick enough; spread between cakes while warm.

PEACH FILLING

Cut peaches in thin slices; prepare cream by whipping, sweetening and adding flavor of vanilla if desired; put layers of peaches between sheets of cake; pour cream over each layer and over top; this may also be made with ripe strawberries.

WHIPPED CREAM FILLING

Use any recipe for nice layer cake and put parts together with whipped cream.

ORNAMENTAL FROSTING

1½ c granulated sugar, ½ c water, 2 egg whites, 1 tsp flavoring extract, 1 tsp bp.

Boil sugar and water without stirring until syrup spins a thread; add very slowly to beaten egg whites; add flavoring and baking powder and beat until smooth and stiff enough to spread; put over boiling water, stirring continually until icing grates slightly on bottom of bowl; spread on cake, saving a small portion of icing to ornament the edge of cake. This can be forced through a pastry tube or through a cornucopia made from ordinary white letter paper.

COLORED ICING

1½ c confectioner’s sugar, 2 tbp hot milk, ½ tsp butter, ½ tsp vanilla extract.

Add butter to hot milk; add sugar slowly to make right consistency to spread; add vanilla; spread on cake.

For pink icing add 1 tbp strawberry or other fruit juice. For yellow icing add 1 tsp egg yolk and flavor with orange rind and 1 tsp lemon juice.

BOILED ICING

1 c granulated sugar, ½ c water, white of 1 egg, ½ tsp flavoring extract, 1 tsp bp.

Boil sugar and water without stirring until syrup spins a thread; pour very slowly over stiffly beaten egg white and beat until smooth; add flavoring and baking powder; allow to stand few minutes before spreading.

UNCOOKED FROSTING

1 unbeaten egg white, 1½ c confectioner’s sugar, 1 tsp. vanilla extract.

Put egg white into shallow dish; add sugar gradually, beating with wire whip until of right consistency to spread; add vanilla and spread on cake.

CARAMEL FUDGE ICING

2½ c granulated sugar, ½ c hot water, ¼ tsp salt, ¾ c evaporated milk diluted with ½ c water, 1 tbp butter, ½ tsp vanilla.

Caramelize ½ of the sugar by sifting it slowly into a hot frying pan; shake pan constantly to prevent burning. The sugar should melt about as fast as it is put in. When it is melted and a light amber color, add the ½ c hot water and boil until caramel dissolves and a thin syrup is formed; add the syrup to the diluted milk with the rest of the sugar and the salt; boil to the soft ball stage or 11° C. (235° F.); cool until lukewarm; add vanilla and beat vigorously until creamy and stiff enough to spread.

MERINGUES

Whites 3 eggs, 1¼ c granulated sugar, 3 tsp bp, ¼ tsp vanilla extract.

Beat whites of eggs until stiff and dry; add gradually ⅔ c of sugar, and continue beating until mixture holds shape; fold in remaining sugar sifted with baking powder; add vanilla; drop by spoonfuls on unglazed paper and bake in moderate oven 30 min; increase heat and bake 30 min longer; remove any soft part from center of meringues and return to oven to dry out, after turning off heat; use 2 meringues for each serving and put together with ice cream or with sweetened whipped cream and crushed raspberries or strawberries.

JELLY MERINGUE

White 1 egg, ½ c currant or other jelly.

Put egg white and jelly together into bowl and beat with egg beater or wire whip until stiff; spread between layers or on top of cake.

MAPLE ICING

1 c maple syrup, whites 2 eggs.

Boil syrup without stirring until it spins a thread; add slowly to stiffly beaten egg whites; beat with wire whip, preferably on platter, until stiff enough to spread.

CHOCOLATE FILLING

Whites 2 eggs, 2 c confectioner’s sugar, 1½ tbp milk, 1 tsp vanilla extract, 4 oz unsweetened chocolate, 1 tsp butter.

Beat whites until stiff; add sugar slowly, beating well; add milk, vanilla and chocolate, which has been melted with butter; mix until smooth; spread on cake.

OLD-FASHION FILLING

3 oz unsweetened chocolate, 3 tbp cream, 1 egg, ¾ c powdered or confectioner’s sugar, 1 tbp corn starch, ⅛ salt, 1 tsp vanilla extract.

Melt chocolate in top of db; add cream and egg; mix in sugar gradually; add corn starch which has been mixed with a little cold water and cook, stirring constantly until smooth and thick; add salt and vanilla; spread between layers of cake.

FRUIT FILLING

2 c granulated sugar, ⅔ c boiling water, whites 2 eggs, ¼ c chopped nuts, 1 c mixed figs, raisins, citron, cherries and pineapple, cut fine.

Boil sugar and water without stirring until syrup spins a thread; beat whites until dry; add syrup gradually, beating constantly; when cool add nuts and fruit; spread between layers of cake.

MARSHMALLOW FROSTING

Heat ¼ c milk and ¾ c sugar slowly to boiling point; boil 6 min; cut ¼ lb marshmallows in pieces; melt in db; add 2 tbp hot water and cook until smooth; add hot syrup gradually, stirring constantly; beat until cool enough to spread, then add ½ tsp vanilla. This may also be used as a filling for Layer Cake.

ORANGE FILLING

½ c sugar, 2 tbp flour, 1 egg, slightly beaten, grated rind ½ orange, ¼ c orange juice, 1 tsp lemon juice.

Mix sugar and flour; add other ingredients in order given; cook 10 min in db, stirring constantly until thickened; cool before spreading.

ORANGE FROSTING

1 tbp orange juice, 1 tsp lemon juice, yolk 1 egg, confectioner’s sugar, grated rind 1 orange.

Add rind to fruit juices; let stand 15 min and add gradually to yolk of egg slightly beaten; stir in sugar until of right consistency to spread.

BUTTER SCOTCH ICING

2 c light syrup, ½ c butter, ½ c milk.

Boil syrup, butter and milk together until it forms a soft ball when tested in cold water; cool slightly without stirring and pour while warm on cake.

Chopped nuts may be added while icing is still soft.

SEA FOAM ICING

1 c brown sugar, ⅓ c water, white 1 egg, 1 tsp bp.

Boil sugar and water without stirring until syrup spins a thread; add hot syrup slowly to beaten egg white, beating continually, preferably on platter, with wire whip; add baking powder; when icing foams, put between layers and on top of cake.

COCOA ICING

1 c confectioner’s sugar, 4 tbp cocoa, 1 egg white, 1 tsp vanilla extract, 1 tbp cream, 1 tsp melted butter.

Add sugar and cocoa slowly to beaten egg white; then add vanilla, melted butter and cream to make soft enough to spread on cake.

VEAL

Veal is the meat of a calf killed when 6 or 8 weeks old. The meat from a younger calf is unwholesome. This meat is not as easily digested as beef and is less nutritious.

Good veal should be light pink in color and the fat white, and is in season in the spring. It requires longer cooking than beef or lamb.

The entire forequarter of veal may be secured at a very low price, because of the breast, which, though it is a most delicious cut when properly stuffed and braised, is little known and generally despised. This forequarter contains the ribs, which correspond to the favorite rib roast of beef. From these are cut the best chops, which become less choice in quality the nearer we come to the neck. The rack of veal, as the chops are known to the marketmen, cut entire, makes an excellent roasting piece, equaled only by the loin and the fillet. The neck of the veal, after the scrag end is passed, which is only fit for broth and stews, may be cut into excellent little breakfast cutlets. The fleshy portions of the foreleg, or shin of veal, make good pot-pies or stews, and the leg itself may be used for soup or stock.

RAGOUT OF VEAL

Reheat 2 c cold roast veal, cut in cubes, in ½ c Brown Sauce seasoned with 1 tsp Worcestershire sauce, few drops of onion juice and a few grains of cayenne.

VEAL CUTLETS

2 lb veal cutlet, 1 tsp salt, ⅛ tsp pepper, ¾ c dried bread crumbs, 1 egg, 2 tbp water, 2 tbp lard, 1 c hot water.

Cut veal into 6 pieces; wipe with a clean, damp cloth and sprinkle with salt and pepper; roll in bread crumbs; dip in well-beaten egg, diluted with water and roll again in crumbs. Melt lard in an iron frying pan; put in the cutlets and brown on both sides; add the hot water and simmer until tender, about 45 to 50 min; remove them and thicken the stock with a little flour mixed to a smooth paste with cold water; pour the sauce over the cutlets.

VEAL LOAF

2½ lb veal, ¼ lb salt pork, 1 tsp chopped onion, 1 c bread crumbs, ½ c stock or milk, 1 egg, ½ tsp sage, 2 tsp salt.

To the chopped meat add the other ingredients; mix well; pack in greased Pyrex loaf pan; bake for 2 hr in a moderate oven; baste with a mixture of ½ c of water or stock in which 2 tbp of fat have been melted.

BREADED VEAL

Cut into pieces of a suitable size for serving; roll in egg and crumbs and brown quickly in a small amount of fat; add 2 c of hot water or stock; cover and simmer until the veal is tender (about 45 min).

VEAL LOAF (2)

3 lb raw, lean veal, chopped, ¾ c cracker crumbs, 1 egg, 1 tbp chopped parsley, 2 tbp melted lard, 1½ tsp salt, ⅛ tsp pepper, 1 tbp chopped onion, ⅛ tsp nutmeg, ½ c milk.

Mix veal, cracker crumbs, beaten egg, parsley, lard, salt, pepper, onion and nutmeg together; moisten with milk; pack in a greased small loaf pan; spread top with butter; bake in a moderate oven 1 hr; baste occasionally with melted fat and a little hot water; serve hot with tomato sauce or cold with catsup or pickles.

VEAL PIE

2½ lb knuckle of veal, 1 tsp salt, ⅛ tsp pepper, 2 tbp fat, 2 slices onion, 2 c celery, cut in pieces, 2 c water, ½ c sliced carrots, 2 tbp chopped parsley, 2 tbp flour, ¼ c water, plain pastry.

Cut meat from the knuckle in small pieces; sprinkle with salt and pepper; melt fat; add onion and cook slowly 5 min; remove onion from pan and put in the veal; cook until meat is brown, stirring frequently; add celery and water, cover and simmer until meat is tender; add a little water to the meat as liquid boils away; add raw carrots and parsley and more salt and pepper if necessary; cook 20 min longer; thicken with the flour and water mixed to a smooth paste; put in baking dish and cover with plain pastry; bake in a quick oven 15 to 20 min or until brown.

METHODS OF COOKING MEATS

ROASTING

Meat should be placed 1″ from the bottom of the baking pan, using a rack made for the purpose; rub the joint well with salt and pepper, and dredge with as little flour as will insure a dry surface. Lean meat is improved by having thin slices of fat meat, either bacon or pork, or its own fat, laid over the surface at first until there is sufficient dripping to baste with. The oven and pan should be hot at first; then gradually reduce the heat; baste frequently with equal quantities of fat drippings and water.

When done remove roast to a hot platter, drain off the fat; add enough water to dissolve the glaze left in the pan and use this for gravy.

BRAISING

Braising is a method used for meats that are lacking in flavor or are tough. Use a deep pan with a close-fitting cover. The covered pans sold as roasters are really braising pans, the two parts of which fit together so tightly as to confine the steam, thus cooking the meat in its own vapor. The most stubborn pieces will yield to the persuasion of a braising pan and become tender, especially if a few drops of lemon juice or other acid be added to the gravy in the pan. Braising affords an opportunity to render coarse pieces savory by laying them upon a bed of vegetables or sweet herbs.

BROILING

Broiling is cooking by direct exposure to a heat over a gas flame or hot coals. The surfaces are seared by exposing the meat to great heat at first, thus preventing the juices from escaping.

PAN BROILING

Heat a cast-iron or steel frying pan to a blue heat. Rub it with a bit of fat meat till well oiled. Season the meat and lay in the pan just long enough to sear thoroughly, then turn and sear the other side and continue turning often enough to keep the juices from escaping. Reduce heat and cook more slowly until meat is done.

SAUTEING

To saute is to cook in a hot, shallow pan with a little fat, browning first one side and then the other.

FRYING

To fry is to cook in hot fat, deep enough to cover the material to be cooked. All mixtures not containing egg should be dipped in egg and crumbs to prevent food from absorbing fat. The albumen is hardened by the heat and forms a coating. Cook only a few pieces of the article at a time, reheating after each frying. Drain on brown paper.

The fats used are lard, cottolene and olive oil.

To clear fat after using, cut a raw potato into ¼″ slices and add to the cooled fat. Heat gradually, and when potatoes are browned, strain fat through cheesecloth placed over a strainer. If carefully strained each time the fat can be used repeatedly.

BOILING

In boiling, as in roasting, the general principle is to subject the meat to a high degree of heat at first until a layer of albumen hardens over the entire surface. The temperature should then be dropped much below boiling point and kept there until the gelatine and connective tissues are softened to almost the point of dissolving. Let the meat partly cool in the liquid. If the slices are served on very hot plates they will be juicy, tender and well flavored.

LARDING

Use a piece of salt pork fat. Shave off the rind as closely as possible; cut the fat in ¼″ strips, and cut these into strips the same width. With a larding needle draw these strips into the meat, leaving the stitches evenly distributed and in alternate rows until the whole upper surface is covered.

BEEF

Good beef should be fine grained in texture, bright red in color and well coated and marked with fat. Roasting methods suit the tender cuts. A standing roast is one with the ribs left in. A rolled roast is one with the ribs removed and the meat rolled and tied. In roasting meats remember two things. First, try to keep all the juices in the meat; secondly, you want the tissues to grow tender.

Remove meat immediately from the paper when it comes from the market and place it in the ice box or a cool place on a china or enamel plate. Meat should not be washed, but wiped with a clean, damp cloth before cooking. The tough cuts of meat should be cooked very slowly and for a long time. The tender cuts rare, medium, or well done in a hot oven for a short time only. Do not pierce the meat with a fork when it is cooking, as this allows the juice to run out of it. Baste meat often while roasting so as not to have it too dry.

ROAST BEEF

4 lb prime rib beef, boned and rolled (sirloin, porterhouse, delmonico or tenderloin cuts), ¼ c fat, 1 tsp salt, ¼ c flour.

Clean beef well by wiping it with a damp cloth; spread with fat; dredge with flour mixed with salt; place on rack of a roaster; place roaster or pan, uncovered, in very hot oven for 20 min to sear meat; salt meat and reduce temp a little; bake 12 min to each pound for rare roast; 15 min to each pound for medium roast, or 18 min to each pound for a well done roast.

ROASTING CHEAP CUTS

4 lb beef (shoulder clod, chuck ribs, boned and rolled, inner rump, top sirloin or round), ¼ c fat, 1 tsp salt, ¼ c flour, 2 c water.

Only tender cuts of beef should be roasted in an uncovered pan. Shoulder clod of beef, chuck ribs, inner rump or top sirloin are best when roasted in the presence of steam in a covered pan. Place the larded, dredged meat on rack of roaster; sear uncovered in a very hot oven for 20 min; add enough water to cover bottom of roaster, but not enough to reach to level of meat or rack; cover roaster with lid-valve open and bake in moderate oven 35 min per pound. If roast is large roast in a slow oven. Tough meats have to be cooked well done in the presence of steam in order to be tender. Moist heat changes the tough connective tissue to a gelatinous substance which is tender.

POT ROAST

Brown the roast in a little fat to sear and to develop flavor; place in a pot or casserole with a closely fitting cover; add 1 c water and cook until tender (2 to 3 hr), adding more water if necessary. The roast may be cooked either on top of the stove or in the oven. Vegetables, such as carrots, turnips or onions, may be added at the beginning of the cooking; tomato juice may be used for the liquid added, and potatoes may be added about 30 min before the roast is done.

SMOTHERED BEEF

3 lb beef suitable for pot roast, 2 tbp flour mixed with 1 tsp salt and a few grains of pepper, 3 large onions sliced, 3 tbp oil or drippings, 1 tbp mustard, 1 tsp celery seed, 1 c strained tomatoes, 2 tsp salt, 1 tbp Worcestershire sauce.

Dredge the meat with the flour and brown it in a heavy iron pan; fry the onions in the oil and add the other ingredients; pour this sauce over the meat and simmer 3 hr or more. Cold roast meat, fowl or chicken giblets may be very attractively prepared in a similar manner.

COTTAGE PIE

Grease bottom of small baking dish and cover with hot mashed potato; add a thick slice of roast beef, cut in small pieces, seasoned with salt, pepper, a little onion juice, and moistened with some of the gravy; cover with a thin layer of mashed potato; bake in hot oven long enough to heat through. This is a good way to use left-over roast beef or hamburg. Grated onion can be used instead of onion juice.

MOCK DUCK

On a round steak, place a stuffing made as below; roll steak up around the stuffing, fasten with wooden toothpicks or tying with a string; brown the outside quickly to develop flavor; add a cup of hot water, meat stock or tomato juice and cover; cook slowly until tender.

MOCK DUCK STUFFING

2 c cornbread crumbs, 1 c bread crumbs, 1 onion, minced, 1 tbp chopped parsley, ¼ c fat, ¾ c milk or water, or stock to soften.

SWISS STEAK

2 lb beef round, ½ c flour, ½ tsp salt, ⅓ tsp pepper, 1 small onion, chopped, 2 tbp shortening, ¼ c chopped green pepper, 1 c stewed or canned tomatoes, 1 c boiling water.

Wipe meat with a clean damp cloth; cut in 2″ square pieces; mix flour, salt and pepper together; pound flour into the meat with a wooden potato masher; brown onion and meat in the shortening; add green pepper, tomatoes and water; cover and cook slowly 2 hr, or until meat is tender. The stock may be thickened more with a little flour mixed to a smooth paste with cold water.

BEEFSTEAK PIES

2 lb chuck steak, 1 tsp salt, ⅛ tsp pepper, 2 tbp flour, 3 tbp cold water, 1 c cooked carrots, cut in cubes, 2 c cooked potatoes, cut in cubes, 1 c cooked celery, cut in pieces, 6 cooked medium-sized onions, 2 tbp shortening.

Wipe meat with a clean damp cloth; cut in 1″ cubes and sprinkle with salt and pepper; cover meat with boiling water and simmer for 1 hr or until meat is tender; put the meat in a baking dish; thicken the stock with the flour mixed to a paste with the water; add carrots, potatoes, celery and onions; pour the gravy over it and dot with shortening; add more seasoning if necessary; cover top with plain pastry; bake in a quick oven 10 min; reduce heat to a moderate oven; bake 20 to 25 min.

HAMBURG BALLS

1 lb round steak, ground, 2 eggs, ⅔ c soft bread crumbs, 1 tsp salt, ⅛ tsp pepper, ⅓ c milk, 2 tbp chopped onion, 1 tbp butter, 1½ tsp flour, 1½ c boiling water.

Mix meat, beaten eggs, bread crumbs, salt, pepper and milk together; fry onion in grease until a delicate brown and add to the meat mixture; form in small flat circular cakes and sprinkle with flour; fry on both sides in a small amount of grease until brown; remove the cakes to a hot platter; add flour to the grease in the pan and cook until a delicate brown, stirring constantly; add water and bring to the boiling point, mixing well; pour around the meat balls.

PLANKED SIRLOIN STEAK

Wipe a sirloin steak, cut 2″ thick; remove flank end and pan broil 10 min, seasoning with salt after first 5 min of cooking; place a border of mashed potatoes around edge of slightly buttered plank and make 8 nests of mashed potatoes; place steak on plank and put in oven to brown potatoes and finish cooking steak. Fill potato nests with canned peas, reheated and seasoned, and arrange equal distances piles of buttered carrot cubes and stuffed tomatoes; spread steak with butter; fit plank into nickel frame and serve.

GOULASH FOR FOUR

Slice and chop small 1 large or 2 medium-sized onions; heat 2 heaping tbp fine lard, in which brown the onions to a deep golden color; then add a level tsp of Hungarian paprika, a tsp of salt and 2 lb of lean sirloin or good round steak that has previously been cut in about inch cubes; let meat simmer, under cover, for a few minutes, being careful to stir often to avoid burning; then add sufficient water to cover it well, and let boil. In the meantime peel and cut in good-sized cubes 6 or 7 large potatoes, to be added when meat is fairly done; fill again up with water to cover about ½″ to 1″ and let boil; season again according to taste. Potatoes and meat should be done about the same time, and the gravy have assumed the consistency of cream.

HOMINY MEAT CAKES

2 c cooked hominy grits, ½ c cooked meat, 1 tbp minced onion, salt, pepper, milk or stock to moisten if necessary.

Form into cakes, brown in fat or brush with melted fat and brown in the oven.

CREAMED DRIED BEEF

¼ lb dried beef, 1 c medium white sauce.

Remove skin and separate meat into small pieces; cover with lukewarm water; let stand 10 min and drain; add white sauce and cook in db 10 min.

MEAT MOUSSE

1 c cooked meat, minced, 1 tbp gelatin, 1¼ c clear stock, 2 mushrooms, minced and sauteed, ¼ tsp pepper, ½ c evaporated milk, ½ c cream, 1 tsp salt.

Chicken, ham or sweetbreads may be used; chop meat very fine; soak the gelatin in the stock; heat stock until gelatin dissolves; then add meat, mushrooms and seasonings; cool, stirring occasionally. When it begins to stiffen fold in the evaporated milk and cream, which has been chilled and beaten stiff; pour mixture into molds and chill at least 2 hr.

CORNED BEEF HASH

Remove skin and gristle from cooked corn beef, then chop the meat. When meat is very fat, discard most of the fat. To 2 cups chopped meat add an equal quantity of cold boiled chopped potatoes; season with salt and pepper; moisten with milk or cream; put into a hot buttered frying pan, stir until well mixed, spread evenly, then place on a part of the range where it may slowly brown underneath, the time required being 40 to 45 min; turn and fold on a hot platter; garnish with spring of parsley in the middle.

CREAM DRIED BEEF (2)

¼ lb smoked dried beef, thinly sliced, 1 c scalded cream, 1½ tbp flour.

Remove skin and separate meat in pieces, cover with hot water, let stand 10 min and drain; dilute flour with enough cold water to pour easily, making smooth paste; add to cream, and cook in db 10 min; add beef, and repeat.

BEEFSTEAK A LA HENRIETTA

½ c butter, yolks 3 eggs, 1 tbp cold water, ½ tbp lemon juice, ¼ tsp salt, 2 tbp tomato puree, 1 tbp Worcestershire sauce, ½ finely chopped parsley, few grains cayenne.

Wash butter and divide in 3 pieces; put 1 piece in saucepan with yolks of eggs slightly beaten and mixed with water and lemon juice; then add tomato, parsley and seasonings; pour ½ sauce on a serving dish, lay a broiled porterhouse steak on sauce, and cover steak with remaining sauce; garnish with parsley.

MEXICAN BEEF SAUCE

Reheat cold roast beef cut in thin slices; cook 1 onion, finely chopped, in 2 tbp butter 5 min; add 1 red pepper, 1 green pepper, and 1 clove of garlic, each finely chopped, and 2 tomatoes peeled and cut in pieces; cook 15 min; add 1 tsp Worcestershire sauce, ¼ tsp celery salt, and salt to taste.

CORNED BEEF

Corned beef gives variety to the diet. The best pieces are the rattle rand and fancy brisket. The fancy brisket commands a higher price and may be easily told from the rattle rand by the selvage on lower side and the absence of bones. The upper end of brisket (butt end) is thick and composed mostly of lean meat, the middle cut has more fat, but is not well mixed, while the lower (navel end) has a large quantity of fat.

To Boil: Wipe the meat, tie securely in shape, if this has not been already done at market; put in kettle, cover with cold water, and bring slowly to boiling point; boil 5 min, remove scum and cook at a lower temperature until tender; cool slightly in water in which it was cooked, remove to a dish, cover, and place on cover a weight, that meat may be well pressed. The lean meat and fat may be separated and put in alternate layers in a bread pan, then covered and pressed.

BOILED TONGUE

A boiled corned tongue is cooked the same as Boiled Corned Beef. If salty, it should be soaked in cold water several hours, or over night, before cooking; take from water when slightly cooled and remove skin.

ROAST BEEF GRAVY

Leave 4 tbp of fat in pan; place on front of range; add 5 tbp flour; stir until well browned; the flour, dredged and browned in pan, should give additional color to gravy; add gradually 1½ c boiling water; cook 5 min, season with salt and pepper and strain.

TO CARVE A ROAST

Have roast placed on platter, skin side up; with a pointed, thin-bladed sharp knife cut a sirloin or rib roast in thin slices at right angles to the ribs, and cut slices from ribs. If there is tenderloin, remove it from under the bone, and cut in thin slices across grain of meat; carve back of rump in thin slices with the grain of meat; by so doing, some of the least tender muscle will be served with that which is tender; by cutting across grain of meat, the tenderest portion is sliced by itself, as is the less tender portion.

STEWS

Stews made of meat and vegetables offer a great variety of dishes, good in themselves and good also because they encourage the eating of bread. The meat used should, of course, be in good condition, but need not be from a tender cut. The lower-priced cuts may be used with good results, provided they are made tender by long, slow cooking. Any vegetable may be added, including the tougher parts of lettuce and the leaves of celery. Rice, barley, macaroni, or even crusts of stale bread may be used in the stew to give variety. A stew containing a little meat, with one or more vegetables and a cereal, comes near to supplying all the needed foods other than milk.

MEAT STEW

2 lb of one of the cheaper cuts of beef, ⅔ c each of turnips and carrots, cut into ½″ cubes, 4 c of potatoes, cut into small pieces, ½ onion, chopped, ¼ c of flour, salt.

Cut the meat into small pieces, cover with boiling water, boil for 5 min, and then cook at a lower temp until the meat is tender. This will require about 3 hr on the stove or 5 hr in the fireless cooker; add the carrots, turnips and onions and salt during the last hour of cooking, and the potatoes 20 min before serving; thicken with the flour diluted with cold water. If the dish is made in the fireless cooker, the mixture must be reheated when the vegetables are put in. If foods depended on for vitamins are scarce, cook the vegetables separately from the meat so as to avoid the danger from overcooking them.

There is much to be said in favor of keeping a soup pot on the stove all the time, provided great care is taken not to allow the contents to grow stale. Into this pot can go clean portions of uncooked food and also clean foods left from the table, such as meat, milk, mashed potatoes, or other vegetables, crusts, cold cereal mashes, and even fruits. Soups made from such materials may not have great nutritive value, but, like those made out of materials bought for the purpose, they encourage the use of a large amount of bread, particularly if carefully seasoned.

BROWN STEW

For this dish the cheaper and less tender cuts of beef, such as the rump and round can be used; remove the meat from the bone and cut it into small pieces; dredge with flour and cook in a small amount of fat until it is well browned; add hot water, about 1 qt to every pound of meat; season with salt, pepper and onion, and cook.

CARROT STEW

In these times of “high prices” perhaps the following will be found helpful in the list of cheap though nourishing dishes: Into 1 qt boiling water put 2 c grated carrot; add salt to taste and allow to cook for 15 or 20 min; add 1 qt milk, which has been warming, to which has been added a piece of butter and broken or rolled crackers; allow mixture to become very hot, when it is ready for serving. The flavor will be found delicious, reminding one of salmon. Of course, the more generous piece of butter the richer the stew.

CHOWDERS

Fresh fish or clam chowder and oyster stew are good dishes for school lunches in localities where fresh sea food is abundant. Dried and salt fish or vegetables alone may also be used as the flavoring in chowders that children will find attractive and wholesome. The ingredients are milk, whole or skim; a fatty substance, which is usually salt pork, though butter may be used; potatoes or crackers, often both, and in addition to these one of the following: Fish, either fresh or salt; green corn, fresh or canned; parsnips, vegetable oysters, kohl-rabi or celery. A chowder consisting mainly of milk, potatoes and crackers, and flavored with a little salt codfish is perhaps the most economical of these dishes.

SALT CODFISH CHOWDER

½ lb salt codfish, 1½ oz or 1½″ cube fat salt pork, 1 tbp chopped onion, 3 c cooked potatoes, or diced carrots and potatoes, 1 qt milk, 8 soda crackers (about 2 oz).

Break the codfish into small pieces, soak it in lukewarm water until it is soft and the salt has been removed; cut the pork into small pieces and cook it until a delicate brown, adding the onions during the last part of the cooking; to the pork and onions add the potatoes; cover with water and boil them until tender; add the milk and the fish and reheat; add the crackers shortly before the chowder is served.

POTATO CHOWDER

¼ lb salt pork, diced, 1 tbp chopped onion, 6 medium-sized potatoes, sliced, 1 tbp butter or other fat, 1 tbp flour, 1 pt milk, 1 pt water, 1 tsp salt.

Fry the pork and onion together until both are a delicate brown; put a layer of sliced potatoes into a kettle then a layer of onion and pork, and sprinkle with salt; repeat this until those materials are all used; pour over them the grease from the pan in which the pork and onion were fried, and add the water; cover and simmer for 20 min, or until the potatoes are tender; thicken the milk with the flour mixed with the fat and pour it over the potatoes; stir carefully, so as not to break the potatoes; serve very hot.

LOBSTER CHOWDER

2 c lobster meat, ¼ c onion, ¼ c salt pork fat, 2 tbp butter, 4 c milk, salt, cayenne, blade of mace, 1 c hot cream, 2 tbp flour.

Cook onion in salt pork fat; melt butter; add flour, milk and seasonings and cook in db with lobster cut in cubes 20 min; add strained salt pork fat, hot cream and serve.

CLAM CHOWDER

1½ doz clams chopped fine, 1 c water, 3 large potatoes, cut into dice, 2 slices pork or bacon, cut into dice, 1 slice onion, 1 qt milk, 2 level tbp butter, 2 level tbp flour, 1 tsp chopped parsley, 1 level tsp salt, pepper to season, 8 crackers.

Fry out the pork or bacon and fry the onion in the fat; add the clam liquor, water and potatoes; cook until tender; season, and add the clams and milk; cook 10 min longer, then thicken with the butter and flour creamed together; pour the chowder over the crackers and sprinkle with chopped parsley.

CORN CHOWDER

1 c fresh corn, 1½″ cube salt pork, diced, 1 onion, sliced, 1 qt potatoes, sliced, 1 c milk or cream, salt and pepper, 8 crackers.

Fry the salt pork; add the onion, and cook until the onion is tender; boil the potatoes 5 min in 1 qt of boiling water; add the fat, and cook until the potatoes are soft; add the corn and milk and bring to the scalding point; add the butter and seasoning; pour over the crackers and serve hot.

MILK STEW

1 qt milk, 1 c raw potatoes, cut into small pieces, 2 tbp butter or bacon fat, 1 c salt codfish, cut into small pieces or just enough to flavor the stew.

Soak the fish in lukewarm water until it is soft and the salt removed; cook the potatoes in water until tender; drain them; add the milk and codfish, and bring to the boiling point; add the butter and salt to taste.

In place of the codfish, any other salt or fresh fish, oysters, or a little chipped beef may be used. Or the fish may be omitted and the soup made savory and palatable by adding a few drops of onion juice, or a vegetable cut into small pieces and cooked thoroughly.

VEGETABLE CHOWDER

4 potatoes, 3 carrots, 3 onions, 1 pt tomatoes, 2 tsp salt, 2 tbp fat or a small piece salt pork, 3 tbp flour, 2 c skim milk.

Cut the potatoes and carrots into small pieces; add water to cover, and cook 20 min; brown the chopped onion in the fat; add the flour and the tomatoes, and when thickened, add to the vegetables; heat the milk and combine with the vegetables just before serving.

LAMB STEW

2 lb breast of lamb, 2 c boiling water, 2 c potato cubes, 2 tbp butter or pork fat, ½ c sliced onion, 2 tbp rice, 1 c strained tomato, salt and pepper.

Brown the onions in hot fat; cut meat in 2″ pieces; add to onions; cover with hot water and simmer 2 hr; parboil potatoes; add rice when meat has cooked 1 hr; add parboiled potatoes ½ hr before serving; add tomato 10 min before serving; season with salt and pepper. The tomato may be omitted and 1 c of water substituted.

SHEPHERD’S PIE

1 lb chopped cooked meat, 2 lb mashed potatoes, 1 sliced onion, salt and pepper, few grains paprika, 1 tbp butter, ½ c water, ½ tsp meat extract.

Fry the onion in the butter; put into a pudding dish a layer of the potato, a little seasoning, a layer of the meat, then onion, pour over the water, in which the meat extract has been dissolved, and continue the layers until the dish is full; covering over the whole with a layer of potatoes; make the potatoes rough on the top with a fork; put on a few pieces of butter and bake until browned; serve hot.

TOMATO FISH CHOWDER

4 lb cod or haddock, or 1 lb dry salt fish, 4 c potatoes, cut in cubes, 1½″ cube fat salt pork, 1 sliced onion, 2½ c stewed and strained tomatoes, 3 tbp butter, ⅔ c cracker crumbs, salt and pepper.

Buy a whole fish, but have it skinned; cut off head and tail and remove backbone; cut fish in small pieces and set aside; put head, tail and backbone into 2 c cold water, bring to a boil and cook 20 min; cut pork into small pieces; try out; add onion and cook 5 min; parboil potatoes 5 min, then drain and add to fat with 2 c boiling water, also the liquor drained from the bones and the pieces of fish; cover and simmer 10 min; add tomatoes, salt, pepper and butter; just before serving, add cracker crumbs. If dry salt fish is used, freshen it by soaking several hours in 3 or 4 changes of warm water.

MUTTON AND LAMB

Mutton is the meat of sheep and is almost as nutritious as beef.

Lamb is the meat from a lamb. It is less nutritious than mutton. Spring lamb is the meat from a lamb at 6 or 8 weeks.

ROAST LAMB

A leg of lamb is usually sent from market surrounded by a thin membrane known as the caul. If this peels off easily and the fat is hard, white and flaky, the meat is in good condition. Remove the caul, wipe meat with wet cloth, sprinkle with salt and pepper, place in hot roasting pan, dredge the meat and pan with flour, place in a hot oven. Baste with water and drippings as soon as flour in pan browns, and every 15 min afterward until meat is done. The heat in oven should be reduced after the first 30 min of roasting. It will take about 2 hr for roasting.

Good quality mutton should be fine grained and of bright pink color; the fat white, hard and flaky. Lamb chops may be easily distinguished from mutton chops by the red color of bone. As a lamb grows older blood recedes from bones; therefore in mutton the bone is white. Good mutton contains a larger proportion of fat than good beef. Poor mutton is often told by the relatively small proportion of fat and lean as compared to bone.

Lamb is usually preferred well done. Mutton is often cooked rare.

To Carve a Leg of Lamb. Cut in thin slices across grain of meat to the bone, beginning at top of the leg.

HOT POT OF MUTTON

1 lb mutton, ½ c pearl barley, celery tops or parsley, 4 potatoes, 3 onions, 1 tbp salt.

Cut mutton in small pieces and brown with onion fat cut from the meat; pour this into a covered saucepan; add 2 qt water and the barley; simmer for 1½ hr; then add the potatoes, cut in quarters, add the seasonings and cook ½ hr longer.

BALLOTIN OF LAMB

Bone a shoulder of lamb, leaving the end for a handle; sew it up with a needle, tie it firmly and boil for 5 min; take out and cool, then lard it; put a slice of bacon in a saucepan with 1 tbp minced onion and 1 carrot; brown the lamb with these for 5 min; remove meat to a kettle and add a pt of white broth and seasoning, and cook for 1¼ hr. The sauce should reduce ½; thicken slightly, pour it over 1 pt boiled green peas and lay the lamb upon them.

BREADED MUTTON CHOPS

Wipe and trim chops, sprinkle with salt and pepper; dip in crumbs, egg and crumbs; fry in deep fat from 5 to 8 min; drain; serve with tomato sauce, or stack around a mound of mashed potatoes, fried potato balls or green peas; allow fat to reheat between fryings; after testing fat for temperature, put in chops and place kettle on back of range, that surface of chops may not be too brown while the inside is still underdone.

BRAISED BREAST OF LAMB

With sharp knife remove bones from a breast of lamb; season it well with salt and pepper; roll up and tie firmly with twine; put 2 tbp butter in the braising pan, and when melted add 1 onion, 1 slice of carrot and 1 of turnip, all cut fine; stir for 5 min and then put in the lamb, with a thick dredging of flour; cover and set back where it will cook slowly for an hour; baste often; take up the meat, skim all the fat off the gravy, put it where it will boil rapidly for 5 min; take the string from the meat; strain the gravy and pour over the dish; serve very hot with tomato sauce. Bones put in the pan with the meat improve the gravy.

BROILED CHOPS

Wipe chops, remove superfluous fat, and place in a broiler greased with some of mutton fat. In loin chops, flank may be rolled and fastened with a small wooden skewer.

PAN BROILED CHOPS

Chops for pan broiling should have flank and most of fat removed; wipe chops and put in frying pan rubbed with a piece of fat cut from chops; sear under surface, turn and sear other side; turn often, using knife and fork that the surface may not be pierced, as would be liable if fork alone were used; cook to suit; let stand around edge of frying pan to brown the outside fat; when half cooked, sprinkle with salt; put on hot platter, and spread with butter or serve with tomato sauce.

Gravy. Drain off all but 3 tbp of fat from the dripping pan; dredge into it 3 tbp flour, and brown well; add 1 pt cold water; cook slowly, stirring constantly until thick and smooth. If made carefully, this will require no straining.

SADDLE OF MUTTON

The loin is removed whole before dividing into sides; trim meat, wipe with wet cloth, sprinkle with salt and pepper; place on rack in hot roaster; dredge meat and bottom of pan with flour; place in hot oven; baste with water and fat as soon as flour browns and every 15 min afterward. The meat should cook in 1¼ hr.

ROAST MUTTON SHOULDER

Remove the bone and fill space with a moist stuffing made with grated stale bread crumbs, highly seasoned with butter, salt, pepper and thyme; add the yolk of 1 or 2 eggs and enough warm water to soften the bread; put bones and scraps of meat in a kettle with barely enough water to cover; lay the stuffed shoulder on them and let the whole simmer gently for 1 hr; lift onto the rack in a roasting pan; dredge with salt, pepper and flour and bake an hour, or till tender; strain the water in the kettle and use it for basting and for gravy, with a little butter and flour at the last to froth the surface.

MINCED LAMB

Remove dry pieces of skin and gristle from left-over cold roast lamb and chop the meat; heat in well-buttered frying pan; season with salt, pepper and celery salt; dredge well with flour and add enough hot water to make a thin gravy; pour on slices of buttered toast.

SALMI OF LAMB

Cut cold roast lamb in thin slices; cook 5 min 2 tbp butter with ½ tbp finely chopped onion; add lamb; sprinkle with salt and pepper, and cover with 1 c brown sauce; cook until thoroughly heated; arrange slices overlapping one another lengthwise of platter; pour around sauce, and garnish with toast points. A few sliced mushrooms or stoned olives improve this sauce.

FRICASSEE OF LAMB

3 lb lamb from the forequarter, cut in pieces for serving; wipe meat; put in kettle; cover with boiling water, and cook slowly until meat is tender; remove from water, cool, sprinkle with salt and pepper; dredge with flour, and saute in butter or mutton fat; arrange on platter and pour around 1½ c brown sauce made from liquid in which meat was cooked after removing all fat.

SCALLOPED LAMB

Remove skin and fat from thin slices of cold roast lamb, and sprinkle with salt and pepper; cover bottom of a buttered baking dish with buttered cracker crumbs; cover crumbs with meat; cover meat with boiled macaroni, and add another layer of meat and macaroni; pour over tomato sauce, and cover with buttered cracker crumbs; bake in hot oven until crumbs are brown. Cold rice may be used in place of macaroni.

LAMB EN CASSEROLE

3 c cold cooked lamb, cut in pieces, 1 tbp butter, 1 c cooked carrots, cut in cubes, 1 c cooked potato balls, 8 small onions, cooked, left-over gravy.

Brown lamb in fat; put in a baking dish; add carrots, potato balls and onions; add left-over gravy and enough hot water to moisten; season with salt and pepper; cover and bake in hot oven 20 to 25 min.

SCALLOPED LAMB

2 c cooked lamb, cut in small pieces, 2 c medium white sauce, 1 c soft bread crumbs, 1 tbp chopped parsley.

Mix lamb and white sauce together; put a layer of lamb in a greased casserole or baking dish; add a layer of bread crumbs and sprinkle with parsley; repeat this process until all the ingredients are used, having a layer of crumbs on top; bake in a hot oven 20 to 25 min, or until crumbs are brown.

CURRIED LAMB

2½ lb lamb shoulder, 2 tbp fat, 1 tsp salt, ⅛ tsp pepper, 1½ tbp curry powder, 2 tbp flour, 2 tbp water, 3 c boiled rice.

Wipe lamb with a clean, damp cloth; cut into medium-sized pieces and remove the fat; melt butter in a frying pan; add lamb and cook until delicate brown; cover with boiling water; add salt, pepper and curry powder mixed with a little cold water; cover and simmer for about 2½ hr or until lamb is tender; make a smooth paste of the flour and water and add enough to thicken the liquid; mound hot rice in center of a hot platter and pour the curried lamb around it.

SWEETBREADS, TONGUES, ETC.

SWEETBREADS

A sweetbread is the thymus gland of lamb or calf, but in cookery, veal sweetbreads only are considered. Sweetbreads are a table delicacy, and a valuable addition to the menu of the convalescent. Sweetbreads consist of two parts: The round, compact part is called the heart sweetbread, as its position is nearer the heart; the other part is called the throat sweetbread. When sweetbread is found in market separated, avoid buying two of the throat sweetbreads, as the heart sweetbread is more desirable.

They spoil very quickly, and should be removed from paper as soon as received from market, plunged into cold water and allowed to stand 1 hr; drained, and put into salted boiling water, then cooked slowly 20 min; again drained, and plunged into cold water, that they may be kept white and firm. They are always parboiled in this manner for subsequent cooking.

BROILED SWEETBREAD

Parboil a sweetbread; split crosswise; sprinkle with salt and pepper; broil 5 min; serve with lemon butter sauce.

CREAMED SWEETBREADS

Cook sweetbreads as directed under Broiled sweetbreads; dice in ½″ cubes; heat in cream sauce made from 1 tbp butter substitute, 1½ tbp flour, and 1 c milk; season with salt and pepper.

BRAINS SCRAMBLED WITH EGG

Soak calves’ brains 1 hr in cold water; remove membrane and parboil 20 min in salted water to which a little vinegar or lemon juice has been added; drain, separate into small pieces. To 4 eggs, lightly beaten, add 4 tbp milk or water, salt, pepper, and ½ c brains; scramble in small amount of butter substitute; serve with chopped parsley.

MINCED KIDNEY

Trim kidneys, removing white fat from center; cut in thin slices; dredge with flour, and brown in small amount of fat, to which has been added a sliced onion. Other seasonings, such as green pepper and celery salt, may be added; when brown, add 1 pt water or stock; simmer gently for 5 min; add more flour if necessary to thicken gravy; serve on toast or with mashed potatoes. Kidneys should be cooked only a short time or they become toughened.

FRIED LIVER

Veal liver is preferable because of its tenderness, but beef liver may be used by first boiling until tender; after boiling, cut in ½″ slices; remove outside skin and veins; dredge with cornmeal and fry in hot fat.

BROILED TRIPE

Fresh honeycomb tripe is best for broiling. Wipe tripe as dry as possible; dip in fine cracker dust and olive oil or melted butter; drain, and again dip in cracker dust; place in greased broiler and broil 5 min; cooking smooth side of tripe the first 3 min; place on hot platter, honeycomb side up, spread with butter, and sprinkle with salt and pepper.

TRIPE IN BATTER

Wipe tripe and cut in pieces for serving; sprinkle with salt and pepper; dip in batter; fry in small quantity of hot fat; drain.

Tripe Batter. Mix 1 c flour with ¼ tsp salt; add gradually ½ c cold water, and when perfectly smooth add 1 egg, well beaten, ½ tbp vinegar, and 1 tsp olive oil or melted butter.

SWEETBREAD CROQUETTES

1 c mushrooms, cut in small pieces, salt and pepper, 1 c cold cooked sweetbreads, cut in dice, lemon juice and onion juice, 1 c croquette sauce.

Saute mushrooms in butter; add sweetbread, seasonings, sauce; shape; dip in crumbs, egg and crumbs, and fry.

JELLIED TONGUE

Boil, trim and skin either fresh or salt tongue; have 1¼ qt of aspic jelly in liquid state; cover bottom of a 2 qt mould about an inch deep with it and let it harden. With a fancy vegetable cutter cut out leaves from cooked beets and garnish bottom of mould with them; gently pour in 3 tbp jelly, to set vegetables; when this is hard add jelly enough to cover vegetables, and let the whole get very hard; then put in tongue, and about ½ c of jelly, which should be allowed to harden, and so keep meat in place when remainder is added; pour in remainder of jelly and set away to harden. To serve: Dip mould for a few moments in a pan of warm water and gently turn onto a dish; garnish with pickles and parsley. Pickled beet is especially nice.

FILLETS OF TONGUE

Cut cold boiled tongue in pieces 4″ long, 2″ wide, and ½″ thick; dip in melted butter and flour and fry until brown.

CALF’S HEAD

1 calf’s head, 1 onion, 1 bay leaf, 6 whole cloves, 1 tbp salt, 1 root of celery.

Split head through center; remove brains and lay them in ice cold salted water; wash head thoroughly in many changes of cold water.

To remove skin, begin from under head, keeping knife close to bone; remove as one piece; singe skin and place in cold water for 1 hr; after which, scrape it with a knife; singe again and place in cold water.

Scald cleaned head with boiling water, then place it, with skin on top. In a soup kettle; pour over it 4 qt cold water; bring to boiling point and skim; reduce heat, cover and let simmer for 2 hr; add seasonings and let simmer for 1 hr more.

PORK

Pork is flesh and fat of pig or hog. It contains the largest percentage of fat of any meat. When eaten fresh it is the most difficult of digestion. By curing, salting and smoking, pork is rendered more wholesome. Bacon, next to butter and cream, is the most easily assimilated of all fatty foods. Pork should always be well cooked.

PORK CHOPS

Wipe chops; sprinkle with salt and pepper; place in hot frying pan; cook slowly until tender and well browned on each side.

PORK CHOPS AND STEAKS

Chops are cut from loin and ribs; cuts from leg and shoulder being known as steaks. Either piece is best cooked by laying them in hot frying pan, cook slowly until well seared on each side; then drain off all fat and set into a hot oven for 5 or 10 min, according to thickness of piece; season with pepper and salt just before laying in pan and serve with fried apples or a pickle gravy.

Pork steaks, chops and even roasting pieces may be cooked ready to serve then covered with lard and kept in a cool place. They will keep perfectly for weeks, and when wanted the lard can be melted, the meat reheated, and any sauce desired served with them.

ROAST PORK

The chine, loin and spareribs are the best pieces for roasting. Trim and wipe meat; rub well with salt, pepper and sage; place in hot roasting pan; dredge with flour; roast in hot oven until surfaces are brown; baste, reduce heat and roast from 3 to 3½ hr, basting every 20 min.

CHOPS WITH APPLES

Arrange pork chops on platter, surround with slices of apples, cut ½″ thick; fried in fat remaining in pan after frying chops.

CHOPS EN CASSEROLE

7 medium-sized potatoes, 2 tbp flour, 1 tsp salt, ⅛ tsp pepper, 3 tbp fat, 3 c milk, 6 pork chops.

Wash and pare potatoes; cut in thin slices; put a layer in greased baking dish and sprinkle with flour, salt and pepper; dot with small bits of fat; add another layer of potatoes and seasoning and repeat until all ingredients are used; pour milk over it; lay pork chops on top; bake in moderate oven 1½ hr or until potatoes are tender.

BAKED PORK CHOPS

Dip each chop in milk with a pinch of salt added to it; roll in bread crumbs evaporated; place in well-greased shallow pan; put a tsp of fat on top of each and bake in hot oven 20 min.

ROAST LEG OF PORK

Trim and wipe meat, if used with skin on; score it in 1-in squares, taking care to cut only through skin; make a cut just below knuckle with boning knife, slide knife up along bone and turn it outward, making a half dozen cuts ⅔ way to the skin and fill them with stuffing; sprinkle with salt and pepper; place on rack in roasting pan; dredge with flour. For roasting, follow directions for Roast Pork: Half hour before serving sprinkle with 1 tbp cracker crumbs seasoned with pepper, salt and sage; serve with apple sauce.

STUFFING

1 c grated bread crumbs, 1 sour apple, 1 small onion, 6 sage leaves, 2 tbp butter, 1 tsp salt, ¼ tsp pepper, 2 egg yolks.

Chop apple and onion; melt butter; add crumbs, rubbing them hard to distribute butter evenly; add seasoning, apple and onion and 2 beaten egg yolks.

ROAST LOIN RIBS

The meat is usually cut quite close from these and used for steaks. Follow directions for Roast Pork and allow 30 min for each pound; serve with apples roasted in same pan or fried; save all drippings from baking pan and see that the glaze is all dissolved; if the oven has not been too hot this fat will serve for frying and gravy can be made to serve with cold roast pork.

BROILED PORK TENDERLOIN

Trim and wipe meat, split open and broil; season with pepper, salt and 1 sage leaf for each one; place in hot broiler and brown thoroughly; serve on hot platter with melted butter.

SCRAPPLE

Scrapple is usually made from head and sometimes liver and heart of the hog.

10 lb whole hog heads, 2½ lb hog livers and hearts, a small quantity of beef if desired, 6 lb cornmeal, yellow or mixed, ½ lb salt, ½ lb buckwheat or rye flour, 3 oz spices, including pepper, sage, marjoram and thyme in any desired proportions.

Clean heads thoroughly, removing eyes and ear tubes; split head lengthwise and remove teeth and soft bones in and near nasal cavities; place heads and other meat in large kettle with a liberal quantity of water and cook until meat falls off bones; separate liquid and soft tissue from bones and pass through a fc; strain liquid in which meat was cooked to remove small pieces of bone, return to kettle and heat to boiling point; then slowly add the meal and flour, stirring constantly; boil and stir until the mass becomes thick; add the salt, spices and chopped meat, and boil 10 min longer. Pour while still hot into deep meat molds; bread pans will do; pour 2 to 4 tbp of melted lard over the materials in pans.

The scrapple is ready for use as soon as it has cooled. To prepare it for the table it is usually cut into slices about ½″ thick, dusted with flour, cracker dust or dry cornmeal, fried until the outside is crisp, and served hot; fried apples are good with fried scrapple.

LIVER AND BACON

Prepare the bacon as directed for breakfast bacon; cut the liver in slices ⅓″ thick, cover with boiling water and let stand 5 min; dry well and roll in seasoned flour; lay the slices in smoking hot bacon fat; when they are browned on each side they will be sufficiently cooked; serve on hot platter; garnish with slices of bacon.

ROAST FRESH HAM

Remove bone from a fresh ham or fresh pork shoulder; wipe meat, sprinkle with salt and stuff; sew in shape and score fat; place on rack in pan; dredge meat and bottom of pan with flour, and roast in a hot oven 3 hr, basting every 15 min with fat in pan; remove skin and brush outside of ham with 1 egg yolk diluted with 2 tbp cold water; sprinkle with ¼ c fine bread crumbs mixed with ¼ c brown sugar and bake until well browned.

FRIED HAM AND EGGS

Wipe ham, remove ½ outside layer of fat, and place in frying pan; cover with tepid water and let stand on back of range 30 min; drain and dry on a towel; heat pan, put in ham; brown quickly on one side, turn and brown other side; or soak ham over night; dry and cook in hot frying pan. If cooked too long, ham will become hard and dry; serve with fried eggs cooked in the tried-out ham fat.

HAM WITH JELLY SAUCE

½ tbp butter, ⅓ c currant jelly, 1 c cold cooked ham cut in small strips, few grains cayenne, ¼ c sherry wine.

Put butter and currant jelly into chafing dish; as soon as melted, add cayenne, wine and ham; simmer 5 min.

SAUSAGES

Cut apart a string of sausages; pierce each sausage several times with a carving fork; put in frying pan, cover with boiling water, and cook 15 min; drain; return to frying pan, and fry until well browned; serve with fried apples. Sausages are often broiled same as bacon and apples baked in pan under them.

MEAT LOAF

1 lb fresh pork, 1 lb veal. 2 lb beef, 1 c bread crumbs, 1 c milk. 1 tbp salt, ⅛ tsp pepper, 3 eggs, slightly beaten.

Chop meat finely, mix, and add remaining ingredients in order given; shape into a loaf; put in pan, and lay across top 6 thin slices fat salt pork; roast in a hot oven 1½ hr, basting every 10 min, at first with ½ c hot water and after that has gone, with fat in pan; remove to platter, pour around tomato or brown sauce and garnish with parsley. One small onion, peeled and finely chopped, may be added.

BREAKFAST BACON (1)

Remove the rind and cut bacon in thin slices; cook in a hot frying pan; turning slices frequently until crisp and brown; drain on a soft paper.

BREAKFAST BACON (2)

Remove the rind and cut bacon in thin slices; place the slices on a broiler over a dripping pan and bake in hot oven until bacon is crisp; turn once during baking; drain on soft paper. Oysters may be wrapped in thin slices of bacon and baked in this way.

FRIED SALT PORK

Remove the rind and cut the pork in ¼″ slices; freshen, if very salt, and fry slowly and evenly until dry. It is used as a garnish for fish, fishballs, tripe, etc.; may be used as a lunch or breakfast dish baked with potatoes and a white gravy made like white sauce; only the fat from the pork is substituted for butter.

BROILED PIGS’ FEET

Wipe, sprinkle with salt and pepper and broil 6 to 8 min; serve with maitre d’hotel butter or sauce piquante.

FRIED PIGS’ FEET

Wipe, sprinkle with salt and pepper, dip in crumbs, egg and crumbs; fry in deep fat and drain.

BOILED HAM

Soak in cold water over night or for several hours; scrape, and trim carefully; put in a kettle and cover with cold water; bring gradually to the boiling point and cook slowly until tender; remove kettle from range and set aside that ham may partially cool; then take from water, peel, skin carefully in 2″ strips; make rings or figures with cloves stuck in the crust, brush with beaten egg and dust thickly with fine bread crumbs; brown in the oven; add a paper ruffle to the shank before sending to table; garnish with cauliflower, cabbage, sauerkraut, spinach or some sort of greens.

To glaze ham, after cooking and peeling, brush with beaten egg and coat with paste made of 1 c cracker crumbs, made into a smooth paste with 1 c milk and a tbp of butter; brown in a moderate oven. Some cooks add a tsp of sugar to the bread crumbs; vinegar may be substituted for wine. When either vinegar or wine is used the cook should not put it in an iron pot. In any method the main point is to heat gradually, cook slowly and cool in the liquor.

STUFFED HAM

Soak a 10 or 12 lb ham in cold water over night, in the morning wash and trim carefully; remove the bone and fill with stuffing; sew up the slit where the bone was taken out, and bind the ham firmly in a strong piece of cotton; cook slowly for 3 or 4 hr, and cool in the bandage; when cold, remove the bandage, the rind and the brown fat; sprinkle with sugar and fine crumbs; bake 1 hr in a slow oven.

STUFFING

1 lb chestnuts, 1 can mushrooms, 6 truffles, 1 slice raw ham, 1 egg, 1 oz mustard seed, 2 cucumber pickles, ¼ tsp allspice, ¼ tsp cloves, 2 tbp minced parsley, 2 tbp salt, 1 tbp onion.

Boil the nuts till tender enough to chop fine; cut the truffles into strips and chop all the other ingredients; add seasonings and spices; boil all together with a raw egg.

SAVORY BAKED HAM

1 slice ham (1″ thick or more), 2 tbp mustard, to tbp water, about 1 c milk.

Make a paste of the mustard and water and rub it on both sides of the ham; place ham in baking dish slightly larger; add milk almost to cover and bake in moderate oven until milk is absorbed and the top of the ham is nicely browned. This requires about 45 min.

SCALLOPED HAM-POTATOES

1 slice ham 2″ thick, potatoes, pared and sliced, 1 pt (approximately) milk, chopped parsley.

Cut ham in pieces for service; put in greased pyrex loaf pan or utility dish; pile potatoes on side, and pour in milk; bake in slow oven 1½ to 2 hr; sprinkle with parsley.

VIRGINIA BAKED HAM

Soak ham over night. In the morning scrape and clean well, not forgetting to clean the opening in shank, and through which the string is drawn. Then place ham in pot of boiling water, to which you have added ½ c brown sugar and ½ c vinegar or cider; boil briskly for 10 min, then reduce heat and cook slowly for 2½ hr or until tender; cool and remove skin to near shank end; rub in well over ham 1 tbp dry mustard; insert cloves all over ham at intervals of 2″; place ¼ c of vinegar mixed with sugar in bottom of baking pan, but do not baste ham; bake for about 1 hr. Apricots or prunes placed in pan when baking gives a nice flavor and are delicious served with the ham.

HAMPIQUANT

1 lb thinly sliced cooked ham; 1 tbp mustard, ¼ tsp black pepper, dash of cayenne, ¾ c grated Parmesan or American cheese.

Mix the mustard and seasonings with enough milk to form a thick paste; spread this on the slices of ham and sprinkle each slice with cheese; stack the ham in the shape of a brick and tie with a string; bake for 30 min in a moderate oven, basting occasionally with the ham fat as it runs out into the pan. When cold remove the string and cut in slices downward through the layers.

HAM EN CASSEROLE

Cut potatoes in 1″ balls and put them in a covered dish; season with salt and pepper; cover with milk; over a thick slice of ham sprinkle a little dry mustard and place ham on potatoes; add enough milk to cover; cover and bake in moderate oven 1 hr.

CORN RAGOUT

Cut scraps of ham or bacon in small pieces; fry brown; add 6 ripe tomatoes, peeled and sliced, and the grains cut from 6 ears of corn; cover with boiling water, season with red pepper and salt, and cook slowly ½ hr; serve hot with toast or slices of fried bread.

SAUSAGES (2)

2 lbs sweet potatoes, ½ c sugar, ½ c brown sugar, ¼ c water, 2 tbp fat, 1 tsp salt, 1 lb sausages.

Parboil sweet potatoes 15 min; peel and slice in strips like French fried potatoes; put in a greased baking dish; put sugar, brown sugar, water, fat and salt in a saucepan and boil 3 min; pour syrup over the sweet potatoes; bake in a moderate oven 30 to 40 min; put sausages on top of potatoes; cook ½ hr longer or until potatoes and sausages are tender.

SAUSAGE TURNOVERS

1 c sausage meat, 1 c chopped ham, 1 c cooked rice, 1 tsp Worcestershire sauce, 1 egg, plain pastry.

Cook sausage meat in a frying pan, slowly, stirring constantly until done, but not browned, about 10 min; drain off fat; add ham, rice and Worcestershire sauce and mix well; add well-beaten egg; roll plain pastry very thin and cut in 4″ squares; put 2 tbp of the meat mixture in the center of each square; moisten edges with water and fold over to form triangles; press edges together with tines of fork, and prick the tops; bake in a hot oven 15 or 20 min.

SHELLFISH

Oysters are in season from September to May. They are nutritious and are easily digested, especially when eaten raw. During the oyster season they form the first course of a dinner served on the half shell or in cocktail. Mussels eaten in some parts of Europe are similar to oysters.

To Open Oysters: Put a thin, sharp knife between shells, near back and push forward until it cuts the strong muscles which holds the two shells together. Then the shells may be separated.

To Clean Oysters: Place oysters in a strainer; set over a bowl so as to save the liquid from them; then wash well in cold water and pick out all pieces of broken shells. Oyster liquid should be strained and scalded before using.

BROILED OYSTERS

Clean well large oysters; scald 1 min; drain and dry on towel; dip into soft butter till well coated and then in flour; season with salt and pepper; place on greased broiler; broil until a light brown; serve on thin buttered toast or on small pieces of milk toast, sprinkled with finely chopped celery.

DEVILED OYSTERS

Wash, drain and dry 6 large oysters; make a paste of ¼ tsp dry mustard, ⅛ tsp pepper and salt and 1 egg yolk; dip oysters in mixture and when covered well roll in fine cracker crumbs and broil.

FRIED OYSTERS

Wash, drain, clean and dry oysters; dip in flour or cracker crumbs; seasoned with salt and pepper; fry in deep hot fat; drain on brown paper; serve immediately on hot, folded napkin; garnish with parsley and thin slices of lemon. They can be dipped in egg, rolled in crumbs, dipped again in egg and rolled in crumbs and fried 1 min in hot fat.

OYSTER STEW

1 qt oysters, 1 c oyster liquid, ½ c milk or water, 1 tbp butter, 1 tbp cracker crumbs; ½ tbp salt, ⅛ tsp pepper. Scald and strain liquid; add to it milk, seasonings, butter and cracker crumbs; let come to boiling point; then add oysters and cook until edges begin to curl.

OYSTERS ON HALF SHELL

Serve oysters on deep halves of the shells; arranged on plate of crushed ice, with ¼ lemon in the center of plate; allow 6 oysters to each person served.

OYSTER COCKTAIL

6 small raw oysters, 1 tbp tomato catsup, ¼ tbp vinegar or lemon juice, 1 drop tabasco, salt, ½ tsp Worcestershire sauce.

Mix ingredients; chill; serve in cocktail glasses. Cases made from green peppers placed on a bed of crushed ice are attractive to serve them in. A cocktail glass full of cocktail sauce can be placed in the center of a bed of ice and oysters served on deep halves of shell the same as oysters on half shell.

RAW OYSTERS

Raw oysters are served on oyster plates, same as oysters on half shell, or in a block of ice; place block of ice on a folded napkin on platter, and garnish the base with parsley and quarters of lemon or ferns and lemon.

Oysters on Block of Ice. Square piece of ice, and with hot flatiron melt a hole large enough to hold oysters; pour off water; place ice on a folded napkin on platter and garnish with parsley and lemon. Green or watercress leaves can be used instead of parsley.

FRICASSEE OF OYSTERS

1 pt oysters, 3 tbp butter, 2 tbp flour, 1 tsp salt, few grains cayenne, ½ tsp parsley, chopped.

Drain and clean oysters; scald and skim oyster liquid; parboil in liquid; brown butter; add flour and stir until well browned; add oyster liquid slowly, stirring constantly; then seasonings and oysters; serve on toast, in patty shells or on shortcake.

PANNED OYSTERS

Clean 1 pt oysters; place in greased pan small pieces of toast; place an oyster on each piece; sprinkle with salt and pepper; bake until oysters are plump; serve with lemon butter.

CREAMED OYSTERS

1 pt oysters, 1 ½ c white sauce.

Drain and clean oysters; scald and strain the liquid; cook oysters in liquid until plump and edges begin to curl; drain; add to white sauce; add more seasoning if necessary; let it heat to boiling point and serve on toast in patty shells or on shortcake.

OYSTERS AND MACARONI

1 pt oysters, ¾ c macaroni, broken, salt and pepper, flour, ½ c buttered crumbs, ¼ c butter.

Cook macaroni in boiling salted water until soft; drain and rinse with cold water; place a layer in bottom of greased baking dish; cover with oysters; sprinkle with salt and pepper; dredge with flour; dot over with ½ of the butter; repeat, and cover with buttered crumbs; bake 20 min in hot oven.

ROASTED OYSTERS

Use oysters in the shell; wash thoroughly with scrubbing brush; place in pan and cook in hot oven until shells part; open; sprinkle with salt and pepper, and serve in halves of shells. Melted butter is very nice served with these.

OYSTER SHORTCAKE

Drain and clean 1 qt oysters; scald and strain the liquid; cook oysters in liquid until plump and edges curl; cook 1 tbp flour with 3 tbp of butter; when mixture is light and creamy gradually turn upon it boiling liquor and season with salt and pepper; when boiling stir in 3 tbp of cream; add oysters; stir over fire ½ min; serve immediately on individual shortcakes.

SCALLOPED OYSTERS

1 pt oysters, 1 c grated bread crumbs, ½ c coarse cracker crumbs, ½ c butter, 1 c oyster liquid, 1 tsp salt, ⅛ tsp pepper.

Drain and clean oysters; grease pudding dish; sprinkle bottom with a layer of bread crumbs; mix rest of the bread and cracker crumbs and stir in butter; arrange oysters and bread in alternate layers; seasoning each with pepper and salt; pour over oyster liquor; bake 30 min in quick oven.

OYSTERS IN BATTER

Clean oysters; drain and dry; dip in batter; fry in deep hot fat; drain and serve on folded napkin; garnish with lemon and parsley. Oysters may be parboiled, drained and then fried.

OYSTER BATTER

2 eggs, 1 tsp salt, ⅛ tsp pepper, 1 c bread flour, ¾ c milk.

To well-beaten eggs add salt and pepper; add milk and flour alternately, stir until smooth and well mixed.

RICED OYSTERS

1½ c hot boiled rice, 1 pt oysters, 1 c white sauce, butter, salt, pepper, 1 c cracker crumbs.

Cover bottom of greased baking dish with ½ the rice, then add ½ the oysters; pour over ½ the sauce; dot with butter and sprinkle with salt and pepper; repeat, using remaining ingredients; cover with crumbs and bake in hot oven 30 min.

OYSTERS AU GRATIN

In a saucepan put 1 tbp of butter; melt and add 1 tbp flour, ½ tsp salt and a little white pepper; mix smooth and stir in 1 c milk until it thickens; add a little Anchovy sauce or Worcestershire if liked; butter, either small dishes or 1 large dish; put in layer of sauce, then 1 of oysters, salt and pepper; more sauce and another layer of oysters; cover with bread crumbs; dot thickly with butter and bake in a quick oven; a tsp chopped parsley, 2 tbp grated cheese added to sauce improves it.

OYSTER ROAST

Clean 1 pt oysters; drain; place in greased pan and cook until oysters are plump and edges begin to curl; season with salt, pepper, and 2 tbp butter; pour over buttered toast.

OYSTERS SAUTE

1 doz large oysters; butter, pepper, salt; drain juice from oysters thoroughly; butter frying pan; when very hot place oysters in single layers; when brown on one side turn and brown on other side; while cooking keep adding a little butter. This, with the juice of the oysters, form a brown skin in pan; season with pepper and salt; when browned serve oysters and skin very hot.

SHRIMPS

Shrimps are caught in season from early spring till late autumn; they are about 2″ long, covered with a thin shell and are boiled and sent to market with the heads removed; they are used in salads; as garnish for boiled fish; they are creamed and served in patty shells; they may be prepared by any of formulas already given for lobsters or crabs; the seasoning should be less heavy, as the flavor of shrimp is more delicate; canned shrimp should always be rinsed in lightly salted water and well drained and aired before they are used. Before using remove any of the shell and the fine black thread of intestine.

CREAMED SHRIMPS AND PEAS

1 can peas, 1 can shrimps, 2 c white sauce.

Drain peas; finely divide shrimp; combine peas and shrimp and add white sauce; heat thoroughly and serve on buttered toast.

CRAWFISH

Crawfish are found in fresh water streams; they resemble lobster, and are largely used for garnishes, sauces, salads, etc.

CRAWFISH BORDELAISE

1½ lb crawfish meat, ½ pt cream sauce, 1 tbp butter, 1 glass red wine, 1 tbp minced carrot, 1 tbp minced onion, ½ tsp salt, few grains cayenne, few grains nutmeg.

Cook carrot and onion in butter; add wine, meat and cream sauce with seasonings; boil 5 min and serve hot.

SCALLOPS

Scallops are bivalve mollusks; the heavy muscle which holds together the shell is the only part used as food; they are usually cooked stewed or fried. To fry: Dip in egg, roll in bread crumbs, dust with salt and pepper and fry in deep fat. To stew: Make a pt of white sauce; add scallops and cook 10 min in db.

SCRAMBLED SCALLOPS

Boil ½ pt scallops till tender; drain, chop or pick them apart; mix with 2 well-beaten eggs, 2 tbp milk, salt and pepper to taste; cook in hot butter in frying pan, stirring as they thicken; when the egg is firm, turn out on toast.

SCALLOPS IN SHELL

1 pt scallops, 2 tbp butter, 1 tbp flour, yolk 3 eggs, 1 c drained liquid, 4 tbp bread crumbs, 1 slice onion, ½ tsp salt, few grains cayenne.

Drain scallops; toss them with 1 tbp butter in saucepan; brown lightly for about 10 min; drain from the butter and chop fine; melt 1 tbp butter; add onion minced fine and brown it lightly; add flour; cook together and stir in slowly scallop liquid; mix chopped scallops with bread crumbs and seasonings; add to sauce; beat yolks lightly; add to mixture and cook together for 3 min; fill the shells, sprinkle fine bread crumbs over top; dot with bits of butter and brown in a hot oven for 10 min.

TERRAPIN

Put in a kettle, cover with boiling salted water; add 2 slices carrot and onion, and a stalk of celery; cook until meat is tender, or about 40 min; remove from water, cool, draw out nails from feet, cut under shell close to upper shell and remove; empty upper shell and carefully remove and discard gall bladder, sandbags, and thick, heavy part of intestines; any of gall bladder would give a bitter flavor to dish; the liver, small intestines, and eggs are used with the meat.

BUTTERED CLAMS

Wash thoroughly and plunge them into boiling water for a moment; drain and open them; place in frying pan; some butter, and when quite hot add a little flour and cayenne to suit taste; simmer clams till they are slightly cooked; cover and simmer 5 min; serve on hot toast.

LITTLE NECK CLAMS

Little neck clams are served raw on half shell; the same as oysters on half shell.

CLAM BROTH

Wash and drain clams; steam till shells open easily; save juice that comes with opening and add enough water to make 1 qt; with a pair of scissors trim off soft part of clam and reserve to serve with the broth; chop tough portion a little and simmer 15 min in broth; strain and add pepper and salt if needed and serve in very small bouillon cups; send reserved portion to table with melted butter and lemon juice poured over them.

STEAMED CLAMS

Clams for steaming should be bought alive in the shell; wash clams thoroughly with scrubbing brush, changing water several times; place in large kettle, allowing ½ c hot water to 4 qt clams; cover closely; steam until shells partially open; be careful that they are not overdone; serve with individual dishes of melted butter; some prefer a few drops of lemon juice or vinegar added to butter.

ROASTED CLAMS

Roasted clams are served at clam bakes. Clams are washed in sea water, placed on stones which have been previously heated, covered with seaweed, and then a canvas covering; when done prepared and served the same as steamed clams.

CRABS

Crabs are in season during summer months; like lobsters, are purchased alive, put in hot water and boiled the same way; soft shelled crabs are hard shelled crabs shedding their shells.

BROILED CRABS

Prepare as above; cook in db for 10 min; serve with melted butter and lemon juice poured over.

DEVILED CRABS

1 doz crabs, ½ c butter, ½ tsp mustard, 1 tsp salt, few grains cayenne, bread crumbs.

Put meat in bowl and mix with it an equal quantity of fine bread crumbs; cream butter; add seasonings and stir, a little at a time; mixed crabs and crumbs; fill crab shells with mixture; sprinkle buttered bread crumbs over top; brown quickly in hot oven.

SOFT SHELLED CRABS

Lift each point of back shell and remove spongy substance found beneath it, taking care to scrape and cut away every bit; turn crab on its back and remove semicircular piece of dark, soft shell called “apron” or “flap” and more of the same spongy substance lying under it; wash in cold water and dry carefully on a towel; season with salt and pepper; dip in egg and roll in crumbs; fry 3 min in hot fat; putting in 2 at a time, as they should be ice cold when prepared; serve with tartare sauce.

CRAB A LA NEWBERG

½ c evaporated milk, diluted with ½ c water, 2 tbp butter, 2 tbp flour, ¼ tsp salt, ⅛ tsp paprika, 2 c crabmeat, 2 hard-cooked eggs.

Scald diluted milk; melt butter in frying pan; sift in flour, stir until smooth; add hot diluted milk; cook sauce over boiling water 10 min; add seasonings and crab meat; serve at once on toasted bread or crackers; garnish with hard-cooked eggs.

FROGS’ HIND LEGS

Trim and clean; sprinkle with salt and pepper; dip in crumbs, egg and crumbs again; fry 3 min in deep fat; drain and serve on buttered toast or crackers.

LOBSTER

Lobster should be perfectly fresh; one test of freshness is to draw back the tail, if it springs into position again it is safe to think the fish is good; plunge lobsters into boiling water enough to cover, and continue boiling them until they are done; between 10 or 20 min, depending on size. Too much cooking toughens lobster and destroys the fine delicate flavor of the meat.

STEWED LOBSTER

Take meat of 2 medium lobsters; cut in dice; season with salt as needed; ½ tsp cayenne and ½ lemon; make a white sauce; add another tbp butter and the seasoned lobster; let it simmer 10 min and serve hot.

LOBSTER A LA NEWBERG

2 small lobsters, 2 c cream, 4 tbp butter, 2 tbp wine, yolks of 4 eggs, 1 tsp salt, few grains cayenne, few grains mace.

Cut lobster meat in small pieces; cook slowly in butter for 5 min; add seasonings, wine, and simmer 5 min longer; combine cream with beaten yolks and pour slowly into cooking mixture; stir constantly for 1½ min.

LOBSTER SOUFFLE

2 lb lobster, 3 tbp mayonnaise, 1 c aspic jelly, ½ c tomato sauce, ½ tsp vinegar.

Cut lobster into small pieces; put bands of writing paper, about 2″ high, around as many ramequin cases as you wish to serve; beat mayonnaise, aspic jelly and tomato sauce together until they begin to look white; stir in the pieces of lobster; add vinegar; fill ramequin cases and put away to stiffen in a very cold place; when set, take off papers carefully; garnish with pounded coral or browned crumbs.

FISH

Fish makes an agreeable change in the usual routine of meat. It is less stimulating and nourishing than meat, but easier to digest. To obtain the greatest value and flavor from fish it should be eaten fresh and in season. Fish appears on the market fresh and preserved by freezing, canning, salting and smoking. It decomposes readily, so care must be taken to see that it is perfectly fresh. Cold-storage fish should never be purchased unless frozen solid and fully enclosed in a jacket of ice. Do not put frozen fish in water, but let it thaw out and use it as soon as possible.

White fleshed fish is more easily digested than red fleshed fish. Very large fish are better when boiled or steamed; medium-sized ones should be baked or split and broiled; small ones fried. Red fleshed fish is richer in fat and should not be fried. To determine freshness of fish, examine the flesh to see that it is firm; also see that there is bright blood, and that the eyes are bright, shiny and bulgy; the gills a bright, clear red; the scales shiny.

When boiling white fish add a little vinegar or lemon juice to the water to keep the flesh white and firm. Narrow strips of muslin greased with fat and put across the bottom of the pan in which fish is to be baked, make it easy to remove the fish from pan without breaking. The ends of the muslin must extend beyond the fish. When fish comes from market remove from paper, and if it has not been cleaned, clean it at once; wash, unless it is frozen fish, and salt slightly; place in a covered dish (a tin lard pail will be found useful for this purpose) and place in a part of the refrigerator so that the odor cannot be carried to other foods.

A boned fish may be rolled up compactly from tail to head, and boiled, steamed or baked. Large fish may be cut crosswise into steak. Salt fish should be soaked, at least over night, in clean soft water, skin side up; and most salt and pickled fish are improved by changing water, and soaking 6 hr longer. Wash all salt fish thoroughly in warm water before soaking.

All fish for boiling should be wrapped in a cloth kept for the purpose, and plunged into boiling water, except salmon, which should be put into lukewarm water to preserve the color, and mackerel and bluefish, which should be put on in cold water. Fish weighing 2 lb should be cooked gently about 20 min after water actually boils, and 6 min for each additional pound. Do not boil fish rapidly, as it breaks the flakes before the inside is done. Many prefer to steam fish, because steaming takes less from their nutritive qualities, but it requires more time.

FISH FILLETS

Fish fillets are the flesh of vertebrate fish separated from bone and cut into large or small pieces.

FISH FORCEMEAT

Is flesh of fish finely chopped and pressed through a fine sieve before being cooked.

FISH STOCK

Is the seasoned liquid in which fish has been cooked.

GARNISHINGS FOR FISH

Parsley, lemon slices, lemon baskets, lemon slices, sprinkled with finely chopped parsley, chopped red or green pepper, potato balls, olives, hard-cooked eggs, capers, and pickles cut lengthwise and spread to resemble a fan, mashed potato and mushrooms, cucumbers and tomatoes, maitre d’hotel butter and watercress.

To Clean Fish: Remove scales by scraping with dull knife from tail toward head. Head and tail may be left on or removed according to manner of cooking. Small fish to be served whole have the entrails removed by opening under gills and pressing out contents with thumb and finger. Larger fish are split half-way down the belly and insides scraped and washed with salt water after it is empty. Wipe fish inside and out with a cloth wrung out of cold salted water, then wipe with a dry clean cloth.

To Skin a Fish: First remove fins along back and cut off a narrow strip of skin the entire length of back. Loosen skin over bony part of gills and slowly work toward tail. Do same on the other side.

To Bone a Fish: Clean fish and remove head; beginning at tail, run sharp knife close to the backbone, cutting meat away on one side and working toward the head. Turn and repeat on the other side.

BOILED FISH

Clean fish according to directions; wipe carefully and rub with salt; wrap in piece of cheesecloth to hold fish together and prevent scum from adhering to fish. Place it in kettle half filled with boiling water; cook slowly, allowing 20 min to the pound. A long fish kettle with a rack is useful. A wire basket in a kettle may be substituted; the fish coiled about in the basket. Water in which fish cooks should have salt and vinegar or lemon juice added; 2 tsp of salt and 1 of vinegar to a quart of water. The salt gives flavor; the vinegar or lemon juice keeps flesh white. Fish is cooked when flesh is firm and separates easily from bone. Take from water and remove cheesecloth; garnish with parsley and slices of lemon.

STEAMED FISH

Clean carefully, but without removing head or fins; rub inside and out with salt and pepper and lemon juice; laying slices of onion inside if liked; lay on buttered paper and steam till flesh falls easily from bones; lay on folded napkin; garnish with lemon and parsley; serve with Hollandaise sauce.

To Broil Fish: Cod, haddock, bluefish and mackerel are split down the back and broiled whole, removing head and tail or not, as desired. Salmon, chicken halibut and swordfish are cut in inch slices for broiling. Smelts and other small fish are broiled whole, without splitting. Clean and wipe fish as dry as possible; sprinkle with salt and pepper; place in well-greased wire broiler; slices of fish should be turned often while broiling; whole fish should be first broiled on flesh side, then turned and broiled on skin side just long enough to make skin brown and crisp; to remove from broiler, loosen fish on one side, turn and loosen on other side; otherwise flesh will cling to broiler; slip from broiler to hot platter.

FRIED FISH

Clean fish and wipe as dry as possible; sprinkle with salt and pepper; dip in flour, egg and crumbs and fry in deep fat; 6 min is sufficient for any but large pieces; drain dry on paper; serve on folded napkin; fry parsley that is to garnish dish, taking care to have it crisp without changing its color.

To Bake Fish: Clean and bake on a greased fish sheet placed in dripping pan. If fish sheet is not at hand, place strips of cotton cloth under fish, by which it may be lifted from pan.

PANNED FISH

This method is used for small fish or fish that can be cut in slices. Have fish well cleaned, seasoned with salt and pepper and dredged with a little flour or rolled in cornmeal. Fry until a golden brown.

To Saute Fish: Prepare as for frying; cook in frying pan with small amount of fat, or dip in cornmeal. Cod steak and smelts are often cooked in this way.

BROILED SALMON STEAK

Moisten slices of salmon with French dressing; let stand for 1 hr; put in broiler and broil on both sides; brush while cooking with 1 tbp melted fat; using a little at a time; cook 12 to 15 min; remove to hot platter; season with salt, pepper and juice of ½ lemon and sprinkle with 1 tbp chopped parsley; serve with Bearnaise sauce.

SHRIMP AND RICE

2 c cooked shrimp, cut in pieces, 2 c cooked rice, 2 tbp chopped parsley, ⅛ tsp pepper, few grains cayenne, 2 c medium white sauce, ½ c dried bread crumbs.

Mix shrimps, rice, parsley, pepper, cayenne and white sauce together; pour in greased baking dish; sprinkle with crumbs; bake in hot oven 25 min, or until crumbs are brown.

FILLET OF SOLE

1½ lb fillet of flounder, ¾ c fine bread crumbs, 1 egg, 1 tbp water, salt and pepper.

Wipe fillets with damp cloth; sprinkle with salt and pepper; dip in crumbs, then in slightly beaten egg diluted with water and again in crumbs; cook in a small amount of fat in frying pan 10 min, or until brown on both sides; garnish with lemon and parsley and serve with Tartare sauce.

FISH CROQUETTES

2 c cold cooked fish, salt and pepper, lemon juice and onion juice, 1 c croquette sauce, 1 tbp chopped parsley.

Mix all ingredients; add more lemon juice if needed; shape; dip in crumbs, egg and crumbs; fry in deep fat. One c tomato may substituted for 1 c milk or stock in croquette sauce.

SAUCE FOR CROQUETTES

3 tbp butter, 5 tbp flour, 1 c stock or milk, salt and pepper, celery salt, lemon juice, few drops onion juice.

Melt butter; add flour, seasonings and milk; cook until thick; this amount sufficient to thicken 2 c fish or meat. It may be varied by adding 2 egg yolks or 1 egg.

RICE-SALMON CROQUETTES

1 c cooked rice, 1 c salmon or other fish, 1 tbp minced parsley, 1 c thick white sauce, salt and pepper.

Combine; form into croquettes; dip in egg and crumbs and brown in oven.

CORNMEAL FISH CAKES

2 c cornmeal mush, 1 c shredded fish, 2 tbp chopped onions, 1 tbp chopped parsley, ½ tsp salt.

Shape in small cakes; brown in small amount of fat or in oven.

FISH WITH GREEN PEPPERS

1¾ c cold cooked fish, 1 c white sauce, ½ small green pepper, ½ slice onion or flavor to taste, salt and pepper.

Cut a slice from stem end of pepper; remove every seed and parboil peppers 15 min; make white sauce with 1 c milk, 2 tbp butter, 2 tbp flour, bit of bay leaf, sprig of parsley, salt and pepper to taste; scalding milk with parsley and bay leaf; cook onion finely chopped in butter 3 min; add flour when well mingled, milk, salt and pepper; when thickened and smooth add fish broken into flakes and green peppers cut into narrow strips; heat thoroughly, and serve with brown bread sandwiches.

DELMONICO FINNAN HADDIE

Cut fish in strips; there should be 1 c; put in baking pan, cover with cold water, and allow water to heat to boiling point; let stand; keeping water below boiling point for 25 min; drain and rinse thoroughly; separate fish into flakes; add ½ c heavy cream and 4 hard-boiled eggs thinly sliced; season with cayenne; add 1 tbp butter; sprinkle with finely chopped parsley.

STUFFED BAKED FISH

Bluefish, cod, haddock or halibut may be stuffed and baked whole; select a fish weighing from 3 to 3½ lb.; clean and wipe fish; stuff with dressing made as follows:

1 c bread crumbs, ⅓ c milk, tbp fat, 1 tbp parsley or onion chopped fine.

Salt and pepper to taste; sew fish together and rub with salt; place on narrow strips of cloth in dripping pan and bake in hot oven 35 to 40 min; basting often with 1 tbp fat melted in hot water; when done, remove cloth and stitches and serve with drawn butter sauce.

SALMON PUFFS

Remove skin and bones from 1 lb can salmon; chop very fine; add 1 tbp melted fat, ½ c bread crumbs, 3 well beaten eggs, 1 tbp lemon juice, pinch of salt and dash of pepper; pack in custard cups or muffin tins; bake ½ hr; serve with white sauce.

BAKED FINNAN HADDIE

Put fish in dripping pan, surrounded with milk and water in equal proportions; place where it will heat slowly; let stand 25 min; pour off liquid; spread with butter and bake 25 min.

BROILED FINNAN HADDIE

Broil in greased broiler until brown on both sides; remove to pan and cover with hot water; let stand 10 min; drain and place on platter; spread with butter, and sprinkle with pepper.

ESCALLOPED FINNAN HADDIE

1 c flaked finnan haddie or other smoked fish, 2 hard-boiled eggs, chopped, 1 c milk, ⅓ c bread crumbs, 2 tbp fat, 2 tbp flour, salt and pepper.

Make white sauce from fat, flour, salt, pepper and milk; place in baking dish alternate layers of fish and chopped egg; pour white sauce over; cover with crumbs; brown well in oven.

MOULDED FISH

Remove skin and bones from a piece of halibut weighing 1 lb.; chop fish fine and force through sieve; there should be 1⅓ c; pound well, adding gradually whites 2 eggs; add 1¼ c heavy cream, salt, pepper and cayenne to taste; turn into buttered fish mould; cover with buttered paper; set in pan of hot water, and bake until fish is firm; turn on platter and surround with

Normandy Sauce: Cook skin and bones of fish with 3 slices carrot, 1 slice onion, sprig of parsley, bit of bay leaf, ¼ tsp peppercorns, and 2 c cold water, 30 min, and strain; there should be 1 c; melt 2 tbp butter; add 3 tbp flour, fish stock, ⅓ c heavy cream; bring to boiling point and add yolks 2 eggs; season with salt, pepper, cayenne and 1 tbp lemon juice.

MEXICAN CODFISH

Pick over salt codfish and separate in small pieces; there should be ⅔ c; cover with lukewarm water; soak until soft, and drain; cut 4 medium-sized cold boiled potatoes in slices; arrange alternate layers of potatoes and fish in buttered baking dish; sprinkle with salt and pepper; cover with 1½ canned pimientos cut in strips; repeat; pour over 1 c tomato sauce; cover with buttered cracker crumbs and bake until crumbs are brown.

CREAMED FISH

¼ c butter, 2½ tbp flour, 2 c milk, yolks 4 hard-boiled eggs, 1 tsp Anchovy sauce, 2 c cold boiled flaked fish.

Make a sauce of butter, flour and milk; mash yolk of eggs and mix with Anchovy sauce; add to sauce; then add fish; serve as soon as heated on pieces of toasted bread.

DROPPED FISH BALLS

1 c salt cod, 2 c diced potatoes, 1 egg, 1 tsp butter, few grains pepper.

Wash fish in cold water and flake in fine pieces; cook fish and potatoes together in boiling water until potatoes are done; drain and mash; add butter, pepper and beaten egg; beat all together thoroughly; have fat in frying kettle smoking hot; drop mixture by spoonfuls into fat; fry a golden brown; drain on soft paper. It is best to first dip spoon in fat; serve with tomato sauce and garnish with parsley.

BROILED SHAD

Wash; remove head and tail from shad; clean and split down the back; remove backbone with as many other bones as possible; place skin side down on greased broiler; spread with melted fat, and sprinkle with salt and pepper; broil 20 to 25 min; depending on size of fish; remove to hot platter; garnish with watercress and slices of lemon; serve at once.

SHAD ROE

Wash and dry roe, using care not to break skin; sprinkle with salt, pepper and flour; melt 2 tbp fat in frying pan; when hot, put in roe and cook slowly until brown on one side; turn and brown on other side. A cover may be put over frying pan to keep fat from spattering; cook from 20 to 30 min; garnish with lemon and parsley and serve very hot with crisp bacon.

SAUTEED BUTTERFISH

Wipe fish with damp cloth; sprinkle with salt, pepper and flour; cook in small amount of fat in frying pan 8 to 10 min, or until brown on both sides; sprinkle with chopped parsley and juice of ½ lemon; garnish with watercress and serve with slices of lemon.

BOILED CODFISH

1 tbp fat, 1 stalk celery, 1 small onion, 1 small carrot, 1 sprig parsley, 2 qt water, ½ bay leaf, 1 tbp vinegar, 1 tsp salt, ⅛ tsp pepper, 2½ lb codfish, all chopped fine.

Melt fat; add celery, onion, carrot and parsley; cook 2 min, stirring frequently; add water, bay leaf, vinegar, salt and pepper; bring to boiling point; wrap fish in cheesecloth; drop into boiling water; reduce heat and simmer 30 min; remove cheesecloth from fish and serve on hot platter garnished with parsley; serve with egg sauce.

CREAMED CODFISH

3 c cooked cod, flaked, 2 c medium white sauce, 2 tbp chopped parsley, 1 tbp chopped pimento.

Heat flaked fish in white sauce; add parsley and pimento and more seasoning if necessary; serve on hot toast with baked potatoes.

SAUTEED CODFISH

Remove skin and backbone; cut fish in square pieces; season with salt and pepper and roll in fine cornmeal or cracker crumbs; cook in a small amount of fat in frying pan 8 to 10 min, or until brown on both sides; drain on paper and serve with tartare sauce.

SPICED SALMON

Remove fish from 1 can salmon; rinse thoroughly with hot water and remove skin and bones; put 1 c vinegar in saucepan and add 1 tsp whole cloves, ½ tsp allspice berries, 8 peppercorns, and ¼ tsp salt; bring to boiling point; pour over fish; cover, and let stand 2 hr; drain and separate into flakes.

FISH HASH

Take equal parts of cold flaked fish and cold boiled potatoes finely chopped; season with salt and pepper; fry out fat salt pork; remove scraps; leaving enough fat in pan to moisten fish and potatoes; put in fish and potatoes; stir until heated; cook until well browned underneath; fold and turn like an omelet.

SPANISH MACKEREL

Clean and wipe fish; cut down the belly; remove bone; dry well; season with salt and pepper; brush over with oil and broil slowly 25 min; remove to hot dish and serve with melted butter.

BROOK TROUT

Dress, clean and wipe dry; score a little across back; rub in oil or fat, and broil slowly 6 min; serve on hot platter with maitre d’hotel sauce.

BAKED STUFFED SMELTS

Clean and wipe as dry as possible 12 smelts; stuff, sprinkle with salt and pepper; brush over with lemon juice; place in buttered shallow plate; cover with buttered paper; bake 5 min in hot oven; remove from oven, sprinkle with buttered crumbs, and bake until crumbs are brown; serve with Sauce Bearnaise.

Stuffing: Cook 1 tbp finely chopped onion with 1 tbp butter 3 min; add ¼ c finely chopped mushrooms, ¼ c soft part of oysters (parboil, drained and chopped), ½ tsp chopped parsley, 2 tbp white sauce, and ½ c fish force meat. Any other desired stuffing can be used.

FRIED SMELTS

Clean smelts; removing entrails through gills; leaving on heads and tails; wipe dry; sprinkle with salt and pepper; dip in flour, egg and crumbs and fry 4 min in deep fat; arrange on hot platter and garnish with parsley and lemon. Smelts may be baked in oven or pan broiled.

SHAD ROE, TOMATO SAUCE

Cook shad roe 15 min in boiling salted water to cover, with ½ tbp vinegar; drain; cover with cold water, and let stand 5 min; remove from cold water; place on buttered pan with ¾ c tomato sauce; bake 20 min in hot oven; basting every 5 min; remove to platter, and pour around ¾ c tomato sauce.

FILLET OF COD OR HADDOCK

Dress and clean fish; remove skin and backbone; cut flesh in square pieces; season with salt and pepper and roll in fine white cornmeal; try out several slices of salt pork; lay fish in hot fat, cook brown on each side; drain on soft paper and serve hot with butter, and garnish with slices of lemon. Any fish having firm white flesh can be prepared in this manner.

HALIBUT MAITRE D’HOTEL

Cut 3 lb halibut steak into 3″ squares; wipe with wet cloth and dry thoroughly; dip in flour, egg and sifted bread crumbs; fry in deep fat until a rich brown; drain on soft paper and serve with maitre d’hotel butter.

PLANKED SHAD

Shad are in season from January to June. Jack shad are usually cheaper than roe shad; clean and split a 3 lb shad; place skin side down on heated oak plank 1″ thick; sprinkle with salt and pepper and brush over with butter; bake 30 min in hot oven or in a gas stove under the broiling flame; garnish with parsley and lemon.

BAKED MACKEREL

Split fish, clean and remove head and tail; place in buttered dripping pan; sprinkle with salt and pepper, and dot over with fat; pour over ⅔ c milk; bake 25 min in hot oven.

STUFFED BAKED CARP

Prepare carp by skinning and removing entrails; stuff carp with dressing made as follows:

2 c soaked stale bread, 4 tbp beef drippings, 1 tsp ground mace, ½ tsp pepper, 1 tsp salt.

Sew up opening or tie securely; place fish in dripping pan the bottom of which has been covered with a thin layer of fat and slices of onions; bake until fish is a golden brown; serve with parsley and slices of lemon.

CODFISH BALLS

1 lb salt codfish, 2 c potatoes, in 1″ pieces, 1 egg, ½ tbp butter.

Boil and mash potatoes; while they are cooking, cover codfish with boiling water, and when cool enough to allow your hands in it, pick fish into shreds; drain off water; mix fish, potatoes, butter and egg together, and beat mixture well; fry it by heaping tbp in deep fat, or shape it into balls, and fry in deep fat. Shredded codfish may be prepared according to instructions on boxes.

KIPPERED HERRINGS

Remove fish from can; arrange on platter that may be put in oven; sprinkle with pepper; brush over with lemon juice and melted butter, and pour over liquor left in can; heat thoroughly, and garnish with parsley and slices of lemon.

BAKED COD WITH STUFFING

Clean a 4-lb cod; sprinkle with salt and pepper; brush over with lemon juice; stuff and sew; gash, skewer and bake as Stuffed Baked Fish, but use Oyster Stuffing; serve with oyster sauce.

SCALLOPED SALMON

1 c thick white sauce, 1½ c cold flaked salmon, 1 tbp chopped green pepper, ¼ tsp paprika, 1 c soft bread crumbs.

To hot white sauce add salmon, green pepper and paprika; mix well; put in greased ramekins or large baking dish; sprinkle with fine bread crumbs; bake in hot oven.

SPANISH FISH

2½ c cold flaked fish (cod, haddock, halibut), 1½ c milk, 1 slice onion, blade of mace, sprig of parsley, ¼ c butter, ¼ c flour, ½ tsp salt, ⅛ tsp pepper, lemon juice, yolks 2 eggs, ⅔ c buttered cracker crumbs.

Scald milk with onion, mace and parsley; remove seasonings; melt butter; add flour, salt, pepper and pour on gradually while stirring constantly the milk; bring to boiling point and add eggs, slightly beaten; put a layer of fish on buttered dish; sprinkle with salt and pepper, and add a few drops of lemon juice; cover with sauce; continuing until fish and sauce are used; cover with crumbs; bake in hot oven until crumbs are brown.

STUFFED HADDOCK

1 haddock (about 4 lb), 2 tbp fat, 1½ c bread crumbs, 2 tbp chopped sour pickle, 1 tsp chopped capers, 1 tsp chopped onion, 1 tsp chopped parsley, ½ tsp salt, ⅛ tsp pepper, ⅛ tsp paprika.

Wipe fish with damp cloth and remove head and tail; split down middle; clean; remove backbone and as many other bones as possible; season with salt and pepper; melt fat and add bread crumbs, pickle, capers, onion, parsley, salt, pepper and paprika; mix well; put this stuffing between 2 halves of fish, sandwich style; put in baking pan with ½ c water; brush top with melted fat; sprinkle with salt and pepper; bake in moderate oven 55 min; baste occasionally while baking with melted fat.

FISH CROQUETTES

To 1½ c cold flaked halibut or salmon add 1 c white sauce; season with salt and pepper; spread on a plate to cool; shape; roll in crumbs, egg and crumbs, and fry in deep fat; drain; arrange on hot dish for serving; garnish with parsley. If salmon is used, add lemon juice and finely chopped parsley.

FISH AND EGG CROQUETTES

Follow directions for Fish Croquettes; using 1 c fish and 3 hard-boiled eggs finely chopped.

MOLDED SALMON

Line a bread pan, slightly buttered, with warm steamed rice; fill center with cold boiled salmon, flaked and seasoned with salt, pepper and a slight grating of nutmeg; cover with rice and steam 1 hr; turn on a hot platter for serving, and pour around egg sauce. This is very pretty.

CREAMED CODFISH

¾ c salt codfish, 1 c medium white sauce, 1 egg.

Soak codfish over night to remove salt, and boil 30 min; shred and drain; add to the white sauce; heat well, and add beaten egg just before serving.

BOILED HADDOCK

Clean and steam fish 30 min; place on hot platter; garnish with slices of hard-boiled eggs and parsley, and serve with egg sauce. A thick piece of fish may be steamed and served in same way.

SALMON LOAF

Drain a 1-lb can salmon and save liquor; chop fish fine and pick out bones; add 1 tbp fat, 2 well-beaten eggs, ½ tsp salt, ½ c fine bread crumbs, ⅛ tsp pepper; stir all well together and put in buttered mould; steam ¾ hr.

Make a sauce as follows: Melt 2 tbp butter; add 1 tbp flour, a few grains of pepper, 1 c hot milk and salmon liquor. When it has cooked smooth stir in beaten egg. Unmould loaf and serve with sauce; garnish with parsley. This makes a handsome luncheon dish.

FRIED HADDOCK

Cut fish in squares; wash and wipe dry; take ½ c of flour, ½ c of Indian meal and 1 tbp salt; mix well; dip fish into mixture; have ready a frying pan with ¼ lb of pork and ¼ lb lard; drop in boiling mixture and fry a golden brown.

BAKED SMELTS

Cut off heads; wash and clean; dry thoroughly, and arrange nicely in flat greased baking dish; grease fish all over with butter; season with salt and pepper and roll in cornmeal; place a piece of butter on each; bake 20 min in hot oven; garnish with cut lemon.

BROILED HALIBUT

Wipe with cloth wrung out of cold water; season slices with salt and pepper; roll in flour or cornmeal and broil 25 min; serve with maitre d’hotel butter.

BROILED SCROD

Scrod is a young cod, weighing from 2½ to 5 lb.; clean and wipe as usual; cut down the belly; remove backbone; place on hot greased broiler; sprinkle with salt and pepper and cook 25 min; remove to hot platter and spread with butter.

SCALLOPED CODFISH

Line a buttered baking dish with cold flaked codfish; sprinkle with salt and pepper; cover with layer of oysters (first dipped in melted butter, seasoned with onion juice, lemon juice and a few grains of cayenne, and then in cracker crumbs); add 3 tbp oyster liquor; repeat, and cover with buttered cracker crumbs; bake 20 min in hot oven; serve with egg sauce.

FISH TIMBALES (1)

1 pt cooked fish freed from bone and skin, ½ c bread crumbs, 1 tbp melted butter, 2 eggs, ½ tsp dry mustard, dash of cayenne pepper, 1 tsp lemon juice.

Mix well together; put into buttered timbale moulds; bake 1 hr in moderate oven; serve with Hollandaise sauce; cream ½ c butter; add yolks 2 eggs, speck of cayenne, 1 tbp lemon juice, little salt; add from ⅓ to ½ c boiling water; cook until it thickens.

SALMON TURPOT

Put 1 tbp butter in db; when melted, mix in smoothly 1 tbp flour and add 1 pt milk; cook until quite thick; then take 1 can salmon and put in layer of salmon in baking dish, then one of thickened milk with 2 hard-boiled eggs chopped into it; salmon again; then milk and so until all is used; sprinkle bread or rolled cracker crumbs on top and bake until brown in hot oven.

PLANKED WHITEFISH

Select a 1 to 2 lb fish; clean and remove backbone and as many smaller bones as possible; soak plank well to prevent burning and lay fish on it skin side down; place in oven or in broiler until fish is tender and slightly browned; serve with melted butter or maitre d’hotel butter.

SALMON LOAF

1 can salmon, 1 tbp lemon juice, 1 tbp butter, 1 c bread crumbs, 2 eggs, ½ c evaporated milk diluted with ½ c boiling water, ½ tsp salt, ⅛ tsp pepper.

Remove skin and bone from salmon and flake with fork; add lemon juice; melt butter in hot diluted milk and add bread crumbs and seasonings; combine with fish; add well beaten eggs; shape and put into buttered baking dish; bake 1 hr in moderate oven; serve with tomato sauce.

FISH TIMBALES (2)

1 c raw fish, ¼ c almonds, 1 tsp salt, few drops onion juice, few grains cayenne, 1 c whipped cream, 4 egg whites, 1 tbp lemon juice.

Chop fish and press through sieve; add onion juice, lemon juice, salt and pepper; when well mixed add whipped cream, almonds finely chopped, and egg whites beaten to stiff froth; fill greased timbale molds with mixture; set in pan of hot water; bake 15 min; serve hot with tomato sauce, or cold, with mayonnaise dressing.

FISH TIMBALES (3)

1 c cooked fish, 2 tbp butter, 2 tbp flour, ¾ c milk, 3 egg yolks, 1 tsp salt, few grains cayenne, 1 tbp lemon juice, 1 tsp parsley, 3 egg whites.

Melt butter; add flour, milk, seasonings and parsley; cook 5 min; add fish; boil 2 min; add egg yolks; then cool; fold in stiffly beaten whites; fill greased molds with mixture; set in pan of hot water and bake 20 min.

BAKED HALIBUT

2 lb halibut, 2 c tomatoes, 1 c water, 1 slice onion, 3 cloves, ½ tbp sugar, 3 tbp fat, 3 tbp flour, ¾ tsp salt, ⅛ tsp pepper.

Cook tomatoes, water, onion, cloves and sugar 20 min; melt fat; add flour, and stir into hot mixture; add salt and pepper; cook 10 min and strain; clean fish; place in baking pan; pour around half the sauce and bake 35 min; basting often; remove to hot platter; pour around remaining sauce, and garnish with parsley.

BAKED SWORDFISH

1 lb swordfish, washed and wiped dry; put in baking pan with few drops water; dot the fish with pieces of butter, salt and pepper; bake 30 min; then pour over it some thin cream and let brown; when ready to serve place sprays of parsley over it.

NEW ENGLAND FISH DINNER

Soak a small box of boned salt codfish in cold water 2 hr; drain, cover with boiling water and cook gently 20 min; do not allow fish to cook until it falls to pieces; cut ¼ lb fat salt pork into tiny cubes; put into hot iron frying pan, and cook until cubes are crisp; take 4 tbp fat that is tried out from pork cubes; put into sauce pan with 4 tbp flour; stir until well blended; then pour on gradually, while stirring constantly, 2 c scalded milk; bring to boiling point; cook 3 min, and pour on a hot platter. In the center of platter place codfish drained from water and cover with pork cubes; at each end of platter arrange hot boiled onions; on each side hot boiled potatoes, and between onions and potatoes hot boiled beets. This makes an attractive dish.

SMALL FRIED FISH

Dress; clean; wipe dry and rub with salt and pepper; lay in a baking dish with chopped onion, mushrooms and parsley; dot the fish with butter and pour in enough thin broth to cover the bottom of dish; add the juice of ½ onion and bake till the flesh parts easily from the bone.

WHITE FISH

Dress and clean the fish; split and lay open with the meat side up; season with salt and pepper and place in a baking pan on a bed of pork chips; bake from 25 to 30 min; brushing it over once or twice with beaten egg while cooking.

DARNE OF SALMON

1 onion, 2 carrots, minced, 2 tbp minced parsley, 1 tbp peppercorns, ½ tsp salt, 3 tbp butter, 1 pt claret, 1 pt thin broth.

Darne of salmon is the middle cut; there are but 2 and sometimes 3 from a large fish; lay in a stew pan on a bed of vegetables; dredge with the salt and pour over this the claret and broth; dot with the butter and cover with buttered paper; bring quickly to a boil and simmer very gently for 1 hr; place on a hot platter; remove the skin and serve with a Hollandaise sauce.

FRIED EELS

Clean eels; cut in 2″ pieces, and parboil 8 min; sprinkle with salt and pepper; dip in cornmeal; saute in hot fat.

FRIED STUFFED SMELTS

Follow directions for Baked Stuffed Smelts; dip in crumbs, egg and crumbs, and fry in deep hot fat; serve with tartare sauce.

BOILED SALMON

1 tbp fat, 1 onion, 1 stalk celery, 1 sprig parsley, 1 carrot, 2 qt water, ½ bay leaf, 1 tsp salt, ⅛ tsp pepper, 1 tbp vinegar, 2½ lb salmon.

Melt fat; add onion, celery, parsley and carrot chopped fine; cook 2 min, stirring frequently; add water, bay leaf, salt, pepper and vinegar; bring to boiling point; wrap salmon in cheesecloth and drop into boiling water; reduce heat and simmer 30 min; remove cheesecloth and serve fish on hot platter; garnish with lemon, cut in fancy shapes, and parsley; serve with parsley sauce.

FISH STUFFING (1)

2 c bread crumbs, ¼ c fat, 1 minced onion, ½ tsp sage, ⅕ c chopped celery, 1 tbp chopped parsley; heat fat and add bread crumbs; mix well, then add onion, sage, celery and parsley.

FISH STUFFING (2)

1 c bread crumbs, 1 tbp minced onion, 2 tbp butter, 1 tsp chopped parsley, ¼ tsp salt, ⅛ tsp pepper, 1 egg.

Soak bread in cold water; when soft press out all water; fry onion in butter; add bread, parsley and seasoning; add beaten egg last.

FISH STUFFING (3)

½ c lean veal, ⅛ lb fat bacon, ¼ c bread crumbs, ¼ tsp salt, ⅛ tsp pepper, 1 tsp onion, 1 tsp parsley.

Chop meat very fine; add bread crumbs soaked and pressed and seasonings.

MUSHROOM STUFFING

Mix ½ c bread crumbs with 3 tbp melted fat and ⅓ c mushroom caps, cut in pieces; then add ½ tsp salt and few grains pepper.

OYSTER STUFFING

1 c cracker crumbs, ¼ c melted fat, ½ tsp salt, ⅛ tsp pepper, 1½ tsp lemon juice, ½ tbp finely chopped parsley, 1 c oysters.

Add seasonings and fat to cracker crumbs; clean oysters and remove tough muscles; add soft parts to mixture, with 2 tbp oyster liquor to moisten.

CHILLED DESSERTS

Sorbet: A name frequently given to water ice wherein a number of kinds of fruit are used.

Mousse: Heavy cream beaten until stiff; flavored and allowed to stand 3 hr in a mold packed in ice and salt.

Frappe: Water ice frozen to the consistency of mush.

Sherbert: Water ice to which a small amount of gelatine or beaten whites of eggs are added.

Water Ice: Sweetened fruit juice diluted with water frozen.

Every cook should have a good freezer to make attractive and nourishing desserts with very little work. There are many good freezers on the market. A heavy canvas bag to crack ice in and a heavy wooden mallet are essential. The can, dasher and cover of a crank freezer should be thoroughly cleaned and scalded; then cooled well before using.

Place the can in the freezer, then put in dasher and pour in mixture. The can should be only ¾ full so as to allow for expansion of the mixture. Adjust the cover and top in place. Then pack with alternate layers of ice and salt. When a vacuum freezer is used, the ice should be chopped real fine. Always remove the drainage plug when using a freezer. Do not put salt near the top of the freezer. Turn the crank very slowly when starting. When mixture is frozen, open can, remove dasher and pack the frozen mixture down with a wooden spoon. Cover again; repack with more ice and salt; cover with newspapers, canvas or piece of carpet and let stand until needed. It takes about 15 min to freeze a mixture with a crank freezer and about 1 hr with a vacuum freezer.

If cold water is let run on the can the frozen mixture can be easily removed. Pretty moulds are now on the market in which cream can be packed and then placed in ice. They are very pretty to serve at parties.

ICE CREAM CONES

¼ c butter, ½ c powdered sugar, ¼ c milk, ⅝ c flour, ½ tsp vanilla.

Cream butter and sugar; add milk very slowly; flour and flavoring; spread very thin with a broad bladed knife on the bottom of a greased oblong tin; bake until light brown; cut quickly in large squares and roll up, beginning at one corner. If squares become too brittle to roll up, place in oven again to soften; pinch the lower edge together.

MACAROON BISQUE

1 c heavy cream, 6 macaroons, 1 tbp powdered sugar, 1 tsp vanilla.

Whip cream until stiff with powdered sugar; flavor with vanilla; then add macaroons broken into small pieces; serve in sherbert glasses; garnish with whole macaroons around edge of glass and marachino cherries or glacied fruit on top.

CHOCOLATE CHARLOTTE

1¼ tbp gelatine, ¼ c cold water, ¾ c scalded evaporated milk, 1½ sq chocolate, ¾ c sugar, ¼ c boiling water, 1 c heavy cream, 1 tsp vanilla.

Soak gelatin in cold water; add scalded evaporated milk to it while hot; stir until gelatine is dissolved; melt chocolate over hot water; add sugar slowly and then boiling water a little at a time; add slowly to gelatine mixture while both are hot; cool; add cream and vanilla; pour into fancy molds lined with ladyfingers; chill.

PHILADELPHIA ICE CREAM

1 qt thin cream, 1 c sugar, flavoring.

Scald cream, but do not boil; add sugar; add flavoring; when mixture is cold, freeze; do not turn dasher too fast but steadily; when frozen, remove dasher; pack cream down in freezer and set aside for 1 hr.

SIMPLE ICE CREAMS

A good ice cream may be made as follows: Allow 2 tbp sugar to each cupful of thin cream (half milk and half cream); flavor and freeze.

FROZEN CUSTARD

Scald 1 qt milk; moisten 2 tbp cornstarch with a little cold milk; add it to hot milk; stir until it begins to thicken; beat 4 eggs with 1 c sugar; add to them the hot milk; cook 1 min; take from fire; add 1 tbp vanilla; cool and then freeze.

GRAPE SHERBET

1 pt grape juice, 1 c sugar, 1 qt milk.

Warm grape juice, and in it dissolve sugar; mix thoroughly with ice cold milk; freeze at once. This makes a lilac colored sherbet.

LEMON SHERBET

Juice of 3 lemons, 1½ c sugar, 1 qt milk.

Mix juice and sugar, stirring constantly, while slowly adding very cold milk; if added too rapidly, mixture will curdle; however, this does not affect quality; freeze and serve.

LIME SHERBET

2 c evaporated milk, 1 c water, 1 c coffee cream, 1½ c sugar, few grains salt, juice 1 lemon, juice 4 limes.

Add sugar and salt to combined milk, water and cream, stirring occasionally; add lime and lemon juice slowly, stirring constantly; freeze.

CHERRY ICE CREAM

1 qt cherries, stoned and run through fc, 1 to 2 c sugar, depending on sourness of cherries, 2 tbp lemon juice, few grains salt, 1 c evaporated milk, 1 c cream.

Combine evaporated milk and cream; chill; add sugar, lemon juice and salt to chopped cherries; let stand until sugar dissolves; rub through a sieve; partly freeze milk and cream mixture, then add cherry pulp and syrup and finish freezing.

PEACH ICE CREAM

8 large ripe peaches, 1½ c lemon juice, 2¼ c sugar, 2 c evaporated milk, 2 c cream, ⅛ tsp salt.

Pare peaches; mash and rub through a sieve; add ingredients in order given and stir until all are well blended; let stand for 20 min so that all the sugar may dissolve; freeze.

PINEAPPLE SHERBET

4 c water, 1½ c sugar, 2 c shredded pineapple, juice 1 lemon, 1 egg white.

Boil water and sugar together 10 min; drain pineapple and add with lemon juice; cool; freeze; when partly frozen fold in stiffly beaten egg whites; turn freezer constantly until mixture stiffens; remove dasher and repack. If canned pineapple is used, only half the amount of sugar will be needed.

PINEAPPLE WHIP

¼ box of gelatine, 1 can grated pineapple, ½ c sugar, 1 pt cream.

Soak gelatine in as little cold water as possible; mix pineapple and sugar together and bring to a boil; add gelatine and let stand about 3 hr until it begins to get stiff; then beat in the whipped cream; serve very cold in tall glasses with a marachino cherry on top of each; will serve 6 persons.

MAPLE WALNUT PUDDING

1½ c brown sugar, 2 c water, ⅓ c cornstarch, moisten in part of water, a little salt.

Boil together 20 min; beat whites of 3 eggs stiff and stir into mixture, which will be thick and clear; add 1 c walnut meats broken up and 1 tsp vanilla; turn into mould; use yolks of eggs for boiled custard to be served around pudding.

BISCUIT TARTONI

1 c milk, 1½ tsp gelatine dissolved in ¼ c cold water, 1 egg, ½ c sugar, pinch of salt, ½ pt cream, 1 tsp vanilla.

Heat in db but don’t boil it; add the gelatine (after putting milk in dish that is to be used for the dessert) and beaten egg, to which sugar has been gradually added; stir this all well and put aside to cool; when cold, add the cream (well whipped) and the vanilla and salt; then set aside until firm; serve in sherbet glasses and garnish with chopped macaroons and cherries. This amount serves 4 people and it can be doubled.

MOCK MAPLE TAPIOCA

Cook ½ c instant tapioca, 1 c of dark brown sugar, a pinch of salt and 3 c water in the upper part of db for 15 min; when clear, remove from fire; flavor to taste with vanilla extract and pour into a ring mould that has been rinsed with very cold water; set in a cold place to chill and harden and serve unmolded; fill the center with sweetened whipped cream that has been blended with half c of powdered macaroon crumbs.

VANILLA BLANC MANGE

½ c sugar, 3 tbp cornstarch, 3 tbp flour, ¼ tsp salt, 3 c scalded milk, 2 egg yolks, 1 tsp vanilla, 2 egg whites.

Mix sugar, cornstarch, flour and salt together; add milk and mix well; cook over boiling water until thick, stirring constantly; cover and cook 15 min longer; remove from fire, pour on the beaten egg yolks and cook 2 min longer over boiling water, stirring constantly; add vanilla and fold in stiffly beaten egg whites; pour into a large mold or individual molds which have been dipped in cold water; chill; serve with fresh fruit or chocolate sauce.

MAPLE WALNUT TAPIOCA

1 pt milk, ⅓ c minute tapioca, 1 c maple syrup, ½ tsp salt, 1 egg, ⅔ c walnut meats, chopped fine.

Scald milk in db; add minute tapioca, maple syrup and salt and cook 15 min, stirring frequently; pour small amount of mixture slowly over slightly beaten egg yolk, stirring vigorously; return to db and cook until mixture begins to thicken like custard; cool; add walnut meats, and fold in the stiffly beaten egg white; serve in sherbet glasses; garnish with nut halves and whipped cream, or with top milk.

CARAMEL MOUSSE

This variety of mousse is excellent, and, if the weather is sufficiently cold, below freezing, it may be frozen without the assistance of either ice or rock salt; melt 1 small c of brown sugar in a saucepan; stir until dark brown; add ½ c of boiling water and continue to simmer for 5 min; then remove from the fire and dissolve in it 1 level tbp granulated gelatine that has been soaked until soft in cold water to cover; allow the mixture to cool and fold into it 1 pt of chilled double cream that has been whipped solid, flavored with ½ tsp vanilla and drained; pour into a fancy mold; cover tightly, and set out in freezing temperature for 3 hr.

RASPBERRY PYRAMID

Cook 1 c rice till thoroughly done; while hot put thin layer on plate; cover with ripe raspberries (canned ones can be used); then another layer of rice, and so on until rice is used; making each layer smaller than the preceding one; making pyramid; let stand till cold; cut in slices; serve with cream or soft custard.

ITALIAN CREAM

Heat 1½ c coffee, ½ c milk, 1 envelope minute gelatine in db; add ⅔ c sugar, ¼ tsp salt, yolk 3 eggs well beaten; cook until mixture thickens; remove from fire and add whites of eggs beaten stiff, ½ tsp vanilla; mould in cups or jelly tumblers; serve with whipped cream.

FROZEN PUDDING

Cook until the syrup will spin a thread, 1 c each water and sugar. Have ready the well-beaten yolks of 4 eggs, stir into the cooked syrup, little by little and return to the fire; cook until quite thick; beat until cool, then add a level tbp gelatine that has been soaked for ½ hr in 2 tbp milk or water; then soften over tea kettle; beat again until thick; add 1 pt cream that has been scalded and cooled or whipped; then freeze; when ready to pack in a mold or in a freezer add 1 lb candied fruit, cut in small pieces; let stand 2 hr at least before serving.

SLICED PEACH ICE CREAM

1½ c sugar, ½ tsp salt, 2 c milk, ½ c peach juice, 2 c cream, 1 tsp vanilla, 2 thin slices of orange, 2 c peaches.

Slice peaches; wash in hot water; bake with ½ c sugar, orange slices; hot water to cover in covered dish 1 hr; dissolve 1 c sugar in drained peach juice; add to cream, milk, salt and vanilla; freeze to a mush; add sliced peaches and finish freezing.

FRENCH ICE CREAM

2 c milk, 5 egg yolks, few grains salt, 1 c sugar, 2 c cream, 1 tbp vanilla.

Scald the milk in a db or over hot water; beat egg yolks, salt and sugar together until light; pour the scalded milk on them and stir until well mixed; return to boiler and cook until the mixture coats the spoon, stirring constantly; remove from fire; add cream and stir well; cool; add vanilla; turn into a freezer and freeze, using 1 part rock salt to 8 parts finely cracked ice; turn freezer constantly until mixture stiffens; remove dasher and repack, using 1 part salt and 3 parts ice; serve with chocolate sauce.

COFFEE ICE CREAM

Follow recipe for French Ice Cream, adding ¾ c strong black coffee.

FIG ICE CREAM

1 pt milk, ½ c sugar, ¼ tsp salt, 1 c fig juice, ¼ c ground coffee, 1½ c figs (cooked and cut in pieces), 1 c cream, 2 eggs, 1 tsp vanilla, 2 tbp flour.

Tie coffee in cheesecloth and scald with milk; mix sugar, flour together; moisten with a little cold milk and add beaten eggs; add to scalded milk and stir constantly until thick; remove from fire; take out coffee bag; add cold fig juice, cream, vanilla and salt; freeze to a mush consistency; add figs and finish freezing.

NESSELRODE PUDDING

½ lb almond paste, 30 French chestnuts, 1 pt cream, pt can of pineapple, 10 egg yolks, ½ lb candied fruit, 1 tbp vanilla extract, 4 tbp grape juice, 2 c water, 1 c sugar, ¼ tsp salt.

Blanch the chestnuts and pound to a paste; rub almond paste smooth; boil sugar, water and pineapple juice 20 min; beat egg yolks, stir them into syrup; cook over boiling water, beating the mixture until it thickens; place in a pan of cold water and beat 10 min; mix almonds and chestnuts with the cream; add the candied fruit, the pineapple, cut fine; mix this with the cooked mixture; freeze as ice cream; pack in a chimney mold. In serving, fill the hole with preserved chestnuts; garnish with whipped cream and preserved cherries.

VANILLA ICE CREAM

1 qt cream, 1 pt milk, 1 c sugar, ⅛ pkg gelatine, ⅛ tsp salt, 1 tbp vanilla.

Soak the gelatine in a little cold milk; scald the milk and sugar; pour over the gelatine; add salt; strain and cool. Whip the cream; add it to the milk mixture; add vanilla, and freeze as usual. This rule packs easily into fancy forms and holds its shape in a warm room better than pure cream.

CHOCOLATE ICE CREAM

Melt 4 oz of chocolate; add 1 c water and boil for 5 min; add this to any vanilla ice cream mixture.

PRUNE ICE CREAM

1 c prune juice, 1 c milk, 1 c sugar, 1 tsp vanilla, 1 c cream, ½ lemon, ¼ tsp salt, 1 4″ stick cinnamon, 2 c prunes.

Wash prunes and cover with sugar, lemon cut in slices, stick cinnamon and warm water to cover; bake 1½ hr; remove pits and cut in small pieces; combine prune juice with milk, cream, vanilla and salt; freeze to a mush; add cut prunes and finish freezing.

VANILLA ICE CREAM (2)

3 c cream, 1 c milk, ¾ c sugar, 2 tsp vanilla.

Whip 2 c of the cream; to the thin part that drains from the whip add 1 c of cream and 1 c of milk, the sugar and scald thoroughly; cool and add flavoring; freeze till soft mush, then add the whipped cream; turn the freezer as fast as possible for 5 min; remove dasher; repack and let stand 30 min before serving.

BURNT ALMOND ICE CREAM

Beat the yolks of 4 eggs light; add to them a cup of sugar and a pt of milk; put over the fire in a db; cook until the mixture thickens like a custard; take from fire; whip in the whites of the eggs, beaten stiff, a cupful of almonds, which have been shelled, blanched, and chopped fine, browned in 2 tsp of caramel sugar, and pounded to a coarse powder; flavor with a tsp of almond extract; freeze.

CHOCOLATE MOUSSE

Melt 2 sq of chocolate with ½ c sugar and add 1 c of cream and scald; add 1 tbp gelatine dissolved in cold water, ¾ c sugar, 1 tsp vanilla and a dash of salt; strain into a bowl and set in a pan of ice water, stir occasionally until it thickens; pour into a mold, rubbing inside the lid of the mold with lard to form a waterproof coating so no brine can enter; pack in ice and salt, and let stand for 4 hr.

PINEAPPLE MOUSSE

Soften 1 tsp gelatine in 3 tbp cold water 5 min and dissolve in 1 c of scalded pineapple juice; add ¾ c of sugar and let cool; then add the juice of ½ lemon and 1 pt double cream; beat the mixture with an egg beater until thick; turn into a chilled mold; press the cover down over wrapping paper, and let stand packed in equal measures of ice and salt 3 or 4 hr; turn from the mold and surround with ½ slices of pineapple sugared.

How to Whip Gelatine: Begin to whip the jelly while it is still liquid—cold but not yet congealing—and whip till it is of the consistency of thick whipped cream. Use egg beater and keep the gelatine cold while whipping by setting the dish in cracked ice, ice water or very cold water. A tin or aluminum qt measure is an ideal utensil for the purpose. Its depth prevents spattering, and tin and aluminum admit quickly the chill of the ice or cold water; add cream or whatever else goes into the dessert—not before—whipping the gelatine. The whipping process more than doubles the quantity of plain gelatine, so that when whipped, 1 pkg of gelatine serves 12 persons instead of 6.

RICE ITALIAN CREAM

½ c uncooked rice, 1 tbp gelatine dissolved in 4 tbp cold water, whites of 2 eggs, ½ c sugar, ⅛ tsp nutmeg or cinnamon, 4 c milk, 1 tsp salt, 1 tsp vanilla.

Wash the rice and cook it with sugar, salt and milk until soft and thick, stirring it frequently; stir the dissolved gelatine into the hot rice mixture; add the spices, and let the mixture cool; when nearly set, fold in the whites of eggs beaten stiff, the vanilla, and turn the mixture into wet molds; serve with whipped cream or with a custard sauce, dotted with tart jelly.

COCOA PUDDING

1 c milk, 2 tbp granulated gelatine, ½ c cold water, ¾ c sugar, 1½ tsp vanilla, 1 pt cream, whipped, 3 tbp cocoa.

Stir cocoa and sugar in cold milk; place over fire in db; scald; soak gelatine in the cold water until soft; add to scalded ingredients; stir until dissolved and remove from fire; pour into a cold bowl; set in a pan of cold water and stir occasionally; changing water as it becomes warm; when beginning to stiffen, add vanilla and the cream; mix thoroughly; pour into a mold previously wet in cold water, and set on ice until firm; unmold and serve plain or with vanilla flavored sauce.

PINEAPPLE DELICIOUS

Soak 1½ tsp gelatine in ¼ c cold water 5 min and dissolve over hot water; mix 2 c crushed pineapple and ½ c sugar with gelatine; set in a pan of crushed ice and stir until mixture thickens; then add ⅓ c chopped nut meats and 1 c marshmallows cut in pieces; fold in 1 c heavy cream, stiffly beaten; turn into individual molds that have been wet with cold water and chill thoroughly; remove from molds and serve immediately.

PEACH CREAM

1 qt peaches, 1 c water, ⅔ c sugar, 1 c whipped cream, 2 level tbp granulated gelatine, ¼ c cold water.

Cook peaches till tender with water and sugar; then pass them through a sieve; soak the gelatine for 10 min in ¼ c cold water; then dissolve over boiling water and add to the peaches; whip the cream stiffly and add to the fruit pulp when the latter is nearly cold; mix smoothly and turn into a wet china or granite mold; have the cream very cold when turned out. The mold may be decorated with sections of fresh peaches if desired. Canned peaches can be used for making this dessert.

COFFEE CREAM

1½ c milk, 3 eggs, ½ c sugar, 2 level tbp granulated gelatine, ⅔ c strong coffee, 1 c whipped cream.

Make a custard by cooking the eggs and milk in a db till they coat the back of a spoon, stirring while mixture is cooking; soak the gelatine for 10 min in the coffee, and add to the custard, which should be hot enough to dissolve the gelatine; put in the sugar and stand the mixture aside to cool while the cream is being whipped; add the cream when the first mixture is nearly cold, stir in thoroughly and turn into a wet mold; chill before serving.

JELLIED PRUNES

⅓ lb prunes, 2 c cold water, boiling water, ½ c cold water, 2½ tbp granulated gelatine, 1 c sugar, ¼ c lemon juice.

Pick over, wash and soak prunes for several hours in 2 c cold water, and cook in same water until soft; remove prunes; stone and cut in quarters. To prune water add enough boiling water to make 2 c; soak gelatine in ½ c cold water; dissolve in hot liquid; add sugar, lemon juice; then strain; add prunes; mold and chill; stir twice while cooling to prevent prunes from settling; serve with sugar and cream.

ORANGE JELLY

2 tbp granulated gelatine, ½ c cold water, 1½ c boiling water, 1 c sugar, 1½ c orange juice, 3 tbp lemon juice.

To Remove Juice from Oranges: Cut fruit in halves crosswise, remove with spoon pulp and juice from sections, and strain through double cheesecloth, or use a glass lemon squeezer.

PINEAPPLE JELLY

2 c boiling water, ½ c sugar, 1 c pineapple juice, 3 tbp lemon juice, 2 tbp granulated gelatine, 2 tbp cold water, 1⅓ c pineapple cubes.

Pour water over sugar and when sugar has dissolved, add gelatine soaked in cold water 5 min; then add juice drained from canned pineapple and lemon juice and strain; when mixture begins to thicken, add canned pineapple; cut in ½″ cubes; turn into a mold, first dipped in cold water, and chill thoroughly.

COFFEE JELLY

2 tbp granulated gelatine, ½ c cold water, 1 c boiling water, ⅓ c sugar, 2 c boiled coffee.

COFFEE SPONGE

2 tbp granulated gelatine, ¼ c cold water, 2 c strong boiled coffee, ⅔ c sugar, whites 3 eggs, few grains salt.

Soak gelatine in cold water and add to hot coffee; then add sugar; strain into pan; set in larger pan of ice water; cool slightly, then beat, using a wire whisk until quite stiff; add whites of eggs, beaten until stiff, and continue the beating until mixture will hold its shape; turn into a mold first dipped in cold water; chill thoroughly; remove from mold and serve with sugar and thin cream.

SPANISH CREAM

1 tbp granulated gelatine, 3 c milk, whites 3 eggs, yolks 3 eggs, ½ c sugar (scant), ¼ tsp salt, 1 tsp vanilla or 3 tbp wine.

Scald milk with gelatine; add sugar; pour slowly on yolks of eggs slightly beaten; return to db and cook until thickened, stirring constantly; remove from range; add salt, flavoring and whites of eggs beaten stiff; turn into individual molds, first dipped in cold water, and chilled; serve with cream. More gelatine will be required if large molds are used.

MAPLE NUT PUDDING

1½ c brown sugar, 2 c boiling water, ⅓ c cornstarch, ¼ c cold water, whites 3 eggs, ½ c English walnut meats, few grains salt.

To brown sugar add boiling water and cornstarch diluted with cold water; cook over flame until mixture thickens, stirring constantly; then cook in db 15 min, stirring occasionally; remove from range and add whites of eggs, beaten until stiff, nut meats, broken in small pieces, and salt; mold and chill; serve with a custard sauce made of yolks of eggs.

RAISIN PUDDING

2 c boiling water, 1 c walnuts, 1 tsp vanilla, ⅔ c sugar, 2 tbp flour, 1 pt ice cream, 2 c raisins.

Cook raisins in boiling water until tender; mix sugar and flour and add to raisins, stirring constantly until thick; remove from fire and add nuts and flavoring; cool; serve in parfait glasses topped with ice cream.

PRINCESS PUDDING

1 tbp gelatine, 2 tbp cold water, 3 egg yolks, well beaten, ½ c sugar, juice and rind 1 large lemon, 3 egg whites, stiffly beaten.

Soak the gelatine in the cold water; dissolve over boiling water; beat the egg yolks until thick and lemon colored; add sugar gradually while beating constantly; add the dissolved gelatine, lemon juice and rind; stir until it begins to thicken, then pour in the stiffly beaten egg whites; pour in a mold which has been rinsed in cold water and chill; when stiff unmold and serve with sweetened and flavored whipped cream.

DELICIOUS PUDDING

Fill a deep dish or platter with lemon or wine jelly; build with ladyfingers, log cabin shape; fill center of log cabin with whipped cream; garnish with some pretty, bright jelly; cut in cubes.

RUSSIAN CREAM

4 eggs, 1 c sugar, 1 qt milk, ½ box gelatine dissolved in ½ pt water.

Beat the yolk of the eggs and sugar together and cook with the milk like custard; take this from the stove and add the well-beaten whites of the eggs, stirring rapidly for a few min; then add the gelatine and a tsp of some flavoring extract; pour into a pretty shaped dish to harden; when ready to serve, turn out on small platter; make this the day before you use it; half the quantity is enough for 2 or 3 persons.

MOCHA MACAROON PUDDING

1 pt milk, 1 c strong coffee, 6 tbp minute tapioca, ¼ tsp salt, 1 tbp dry cocoa, 6 tbp sugar, 1 egg, 1 tbp butter, 1 tsp vanilla, 5 macaroons.

Scald milk and coffee in db; add minute tapioca and salt and cook for 15 min, stirring frequently; mix cocoa with sugar and add; pour small amount of mixture slowly over slightly beaten egg yolk, stirring vigorously; return to db and cook until mixture begins to thicken like custard; remove from heat, stir in butter, vanilla and crumbled macaroons; fold in stiffly beaten egg whites; chill; serve in sherbet glasses, garnished with sweetened whipped cream flavored with vanilla.

CRUSTADES OF FRUIT

Cut stale sponge cake into squares of a size suitable for individual service; remove a square piece from the center of each, forming a case; fill the hollow centers with julienne strips of preserved fruit, pears, peaches and pineapple, mixed with cooked sultana raisins and a thick syrup, flavored with marachino cordial; ornament each with a tiny star of sweetened whipped cream pressed through a pastry tube.

GINGER TAPIOCA

1 pt milk, 3 thin strips outside yellow skin of orange, ¼ c minute tapioca; ⅓ c sugar, ¼ c orange juice, 1½ tbp ginger syrup, 2 tbp preserved ginger, chopped fine, 1 egg, ½ c heavy cream, 1 tbp sugar.

Scald milk with orange peel in db; add tapioca and cook 15 min, stirring frequently; remove orange peel; add sugar, orange juice, ginger syrup and preserved ginger; pour small amount of mixture over slightly beaten egg yolk, stirring vigorously; return to db and cook until thickened; cool; fold in stiffly beaten egg white; chill; whip cream with 1 tbp of sugar; fold into pudding; serve in sherbet glasses; garnished with sweetened whipped cream and candied ginger.

FRUIT BAVARIAN FLUFF

1 c milk, 3 tbp sugar, 2 tsp granulated gelatine, 1 c whipped cream, 2 egg yolks, ½ tsp vanilla, 2 tbp cold water, 4 slices pineapple, 1 c cooked peaches, 1 c cooked figs, ½ c cooked prunes.

Dry all fruit on a towel before adding to mixture; scald milk in db; pour over the egg yolks, which have been mixed with sugar; return to db and cook until custard coats the spoon; remove and add gelatine, which has been softened in cold water; then add cut fruit, vanilla and whipped cream; mix lightly and set aside to harden.

PLAIN BAVARIAN CREAM

2½ tbp gelatine, ½ c cold milk, 3 egg yolks, ½ c sugar, few grains salt, 1½ c scalded milk, 1 tsp vanilla, ½ pt cream, whipped.

Soak gelatine in the cold milk 5 min; beat egg yolks, sugar and salt together until light; add scalded milk and stir until well mixed; cook in db or over hot water, stirring constantly, until mixture coats the spoon; add gelatine and stir until dissolved; set in pan of cold water and stir until mixture begins to thicken; add vanilla and fold in whipped cream; turn into a mold which has been dipped in cold water; chill until firm.

SPANISH CREAM

Follow the recipe for Bavarian Cream, folding in the stiffly beaten whites of 3 eggs instead of whipped cream.

VANILLA ICE CREAM (3)

1 pt milk, 1 pt cream, 1 c sugar, 2 eggs, 1 tsp flour, ¼ tsp salt, 2 tsp vanilla.

Scald the milk; mix sugar, flour and salt, stir into it; cook 20 min, stirring constantly; pour boiling hot on the beaten eggs; strain; add the cream and flavoring and freeze as usual.

RAISIN MOONLIGHT

1 tbp granulated gelatine, 2 egg yolks, ¼ tsp salt, 12 marshmallows, 1 c whipping cream, 2 tbp cold water, 1 c milk, ¼ c sugar, ½ tsp vanilla, 2 slices pineapple, 1 c raisins, plumped.

Soften gelatine in cold water; scald milk in db; pour over egg yolks, which have been mixed with sugar and salt; return to boiler and cook until custard coats spoon; remove from fire; add vanilla and soften gelatine and stir until dissolved; add marshmallows while custard is hot to melt them partially; when cold, add fruit and set aside to chill; serve in sherbet glasses.

POULTRY AND GAME

In selecting a chicken pick one with soft feet, smooth skin and soft cartilage at end of breastbone and with pin feathers. Fowl has rough, square feet, coarse skin, a rigid breastbone and long hairs. A young chicken is covered with pin feathers. Spring chicken is best for broiling; young, fat chickens for roasting. The comb of a good, healthy chicken or hen is a bright red.

Dressing and Cleaning Chickens: Pick off pin feathers, singe over gas stove or burning paper; cut the skin of neck near the head, push skin back and cut off head at base of neck; Cut skin around leg ½″ below the leg joint; break bone with a sharp rap and pull off foot. Cut just below breastbone to the tail and carefully draw out entrails; save the giblet, kidneys and heart; cut skin on under part of throat and remove crop and windpipe. Wash chicken well with cold water both inside and outside and drain and wipe well.

Trussing Chicken: Draw the wings and legs close against the body and fasten with string or skewers; draw the skin of neck to the back and fasten with string or a small wooden skewer.

Stuffing Chicken: Pack stuffing in until the bird looks plump; when cracker stuffing is used, allow for swelling. Sew openings with half a dozen stitches, leaving a long end to pull out when ready to serve.

Cutting up Chicken: Follow directions for cleaning and dressing. Cut skin and flesh at base of leg, between leg and side of body; disjoint leg. Separate upper part of leg, second joint, from the lower part of leg, drum sticks, as the leg is separated from the body; cut skin and flesh between wing and body; bend wing back and cut flesh and disjoint wing. Follow same directions for other side of chicken. Then begin 2″ below breastbone and cut along the ribs to collarbone; disjoint; divide the back along the middle line with a cleaver or heavy knife; then from the tip of the breastbone slice off the wishbone piece and divide the remaining breast.

The same directions hold good for the preparation of turkey and duck.

ROAST CHICKEN

Singe, dress, wash and wipe with a damp cloth a young chicken; stuff with poultry stuffing; tie wings and legs close to body; spread with melted fat, and sprinkle with salt and pepper; put in quick oven 15 min; add 1 c water; reduce heat and cook until done, allowing 15 min to a pound; baste often; adding hot water if necessary; serve with Giblet Gravy. A tough fowl can be cooked in the fireless cooker until tender; then stuff and brown in the oven.

Giblet Gravy: Pour off liquid from pan in which chicken is roasted; let this settle; remove 4 tbp of chicken fat and place back in pan; heat and add 4 tbp flour; when they have cooked and browned together, add a little at a time of 2 c broth in which giblets cooked; season with salt and pepper; chop giblets very fine and add to gravy.

ROAST CAPON

Follow directions for Roast Chicken. Stuff with Oyster Stuffing.

FRIED CHICKEN

Select young frying chickens weighing 2½ to 3 lb each; clean, singe and disjoint; sprinkle with salt and pepper and roll in flour; melt enough fat in a large iron frying pan to have it about 1″ deep; when hot place pieces of chicken in it; cover and fry slowly until a delicate brown, turning pieces occasionally; serve hot.

BROILED CHICKEN

Follow directions for cleaning chicken; cut along breastbone and bend 2 halves of chicken back; then cut backbone with heavy knife; sprinkle with salt and pepper and spread with butter; lay on broiler; cooking inside next to fire as long as possible without scorching; then turn and cook outside a golden brown; serve with butter.

BOILED CHICKEN

Follow directions for cleaning chicken. Place in a kettle of boiling water so as to half cover chicken; simmer gently for 3 hr; skim any scum which rises to the top; add ¼ c rice and 1 c milk to make it white; add salt ½ hr before it is done; reduce liquid to about 1 pt and add chopped parsley, celery and thyme and chopped hard-boiled eggs; this can be served with the chicken.

STEAMED CHICKEN

Follow directions for cleaning chicken. Rub salt, pepper and butter over chicken; place in steamer and cook 4 hr.

CHICKEN A LA QUEEN

3 tbp minute tapioca, ¼ tsp salt, ¹⁄₁₆ tsp paprika, 1 tbp chopped parsley, 1 pt hot chicken stock, ½ c cream, 1 c cooked chicken, diced, thin strips of pimento.

Cook in db 15 min, stirring frequently; tapioca, salt, paprika and parsley in hot stock and cream; add chicken and cook 5 min longer; serve on strips of thin toast; garnish with strips of pimento.

CHICKEN ASPIC

4 tbp gelatine, ½ c cold water, 1 pt celery, cut small, 1½ pt seasoned meat stock, 1 pt chicken, cut small.

Soak gelatine in cold water; heat stock to boiling point; add soaked gelatine; remove from fire and stir until all dissolved; strain; rinse mold in cold water; pour in enough gelatine mixture to fill mold ¼″ its depth; chill, and when set, arrange design, using hard-cooked eggs, pimento or green pepper; cover this with a little of gelatine mixture and chill again until design is set; mix celery and chicken and fill mold with this; pour remaining meat stock gelatine mixture over the whole; chill. This may be molded in individual molds or a large mold and served as a meat course, entree or salad.

N. E. FRIED CHICKEN

Clean carefully; draw and disjoint fowl; season well and roll each piece in flour; brown in hot fat in an iron frying pan; use part lard and part butter for fat and have very hot so pieces will brown quickly; when nicely browned, cover and heat very hot; then add 1 c boiling water; cover closely and place in moderate oven; simmer 1 hr. When ready to serve, remove chicken and make gravy from liquid; add a cup of rich milk, for variety, in place of boiling water.

AMERICAN CHOP SUEY

2 c cold chicken, 1 c cooked celery, 1½ c cooked rice, 1 tsp salt; ⅛ tsp pepper, 1 tbp fat, 2 tbp flour, 1½ c chicken stock.

Cut chicken and celery in thin strips before measuring; mix with rice, salt and pepper; melt fat; add flour and mix well; add stock slowly and bring to boiling point, stirring constantly; add chicken mixture and heat thoroughly. 1 c cooked mushrooms may be added.

AMERICAN PORK CHOP SUEY

Follow directions for American Chop Suey, using cooked pork instead of chicken.

CHICKEN EN CASSEROLE

1 small fowl or chicken, 1 c bread crumbs, ½ c cooked ham, 6 chestnuts, blanched, 2 egg yolks, ½ to 1 c milk, ½ c rice, uncooked, 1 pt water, nutmeg, thyme, marjoram, parsley, onion juice, 2 carrots, 2 onions, salt, flour.

Prepare the fowl for stuffing; detach legs and wings; bone the former and stuff them and the body of the fowl with stuffing made as follows: Chop the liver, ham and chestnuts: mix together with bread crumbs, milk and egg yolks; season to taste with nutmeg, parsley, thyme, marjoram, salt and a few drops of onion juice; roll fowl legs and wings in flour and brown in pan; place in casserole; add carrots, diced, onions sliced, rice and water; cover tightly; simmer chicken 1 hr in oven; fowl 2 hr.

CHICKEN A LA MARENGO

1 3-lb chicken, 6 mushrooms sliced, ½ c stewed tomatoes, 1 small onion minced, a few truffles, ½ c brown sauce, 1 tsp salt.

Clean and dress and cut the chicken in small joints; dry it carefully and fry to a good brown in olive oil or butter; place in a braiser with seasonings and vegetables; cover closely and simmer ½ hr; adding more water as it boils away; serve on a chaffing dish; garnish with croutons of puff paste and poached eggs.

CHICKEN PIE

Dress, clean and singe a fowl; put in a saucepan with boiling water to cover; add a sliced carrot, 1 stalk celery, 1 sprig parsley and 1 slice onion; bring to the boiling point; cover and simmer until fowl is tender, allowing about 30 min to the pound; when half done season with salt and pepper; remove skin of the fowl and cut meat from the bones, keeping it in large pieces; put in a baking dish; boil chicken stock down to 3 c; strain and skim off most of the fat; mix 4 tbp flour to a smooth paste with cold water and add to the stock; bring to the boiling point, stirring constantly, and add to the chicken, with ½ lb mushrooms sliced and sauteed in 2 tbp fat; cover with plain pastry; bake in a quick oven 15 min or until crust is brown.

CHICKEN TIMBALES

2 tbp butter, ¼ c stale bread crumbs, ⅔ c milk, 1 c chopped cooked chicken, ½ tbp chopped parsley, 2 eggs, salt, pepper.

Melt butter; add bread crumbs and milk and cook 5 min, stirring constantly; add chicken, parsley and eggs slightly beaten; season with salt and pepper; turn into buttered individual molds, having molds ⅔ full set in pan of hot water; cover with buttered paper and bake 20 min.

CHICKEN FRICASSEE

1 year old chicken, 1 tbp butter, 1 tsp lemon juice, ½ tsp celery salt, 2 tbp flour, 1 c cream, 1 egg, ¼ tsp pepper.

Dress, wash and cut up the chicken as directed; wipe each piece; sprinkle with salt and pepper; roll in flour; brown in butter; cover with boiling water and simmer 40 min; remove the meat; reduce the stock to 1 pt to be used for sauce.

For the sauce melt butter; add flour and seasonings; cook together; add the broth and lemon juice, a little at a time, and cook until smooth; add the scalded cream; pour this slowly over the egg well beaten, stir well; arrange the pieces of chicken on a hot platter in something like the order in which they grow; garnish with toast points and pour the hot sauce over all.

PEANUT STUFFING

3 c soft bread crumbs, ¾ c chopped peanuts, ½ tsp onion juice, 1 tsp salt, ⅛ tsp pepper, 1 tbp chopped parsley, 2 tbp fat, ½ c stock or water.

Mix bread crumbs and peanuts; add onion juice, salt, pepper and parsley; moisten with fat melted in hot stock or water; mix thoroughly.

CHESTNUT STUFFING

3 c soft bread crumbs, 1 tsp salt, ¼ tsp pepper, 3 tbp fat, ¼ c hot milk, 2 c boiled French chestnuts.

Mix bread crumbs, salt and pepper; moisten with fat melted in the hot milk; chop the chestnuts rather fine and add to the bread crumb mixture; mix thoroughly.

OYSTER STUFFING

3 c soft bread crumbs, 1 tsp salt, ⅛ tsp pepper, few drops onion juice, 1 tbp chopped parsley, 25 oysters (1 pt), 2 tbp fat, ¼ c oyster juice.

Mix crumbs, salt, pepper, onion juice and parsley; clean oysters; removing particles of shell, and add to the crumbs; moisten with fat melted in hot oyster juice; mix thoroughly.

CELERY AND OLIVE STUFFING

3 c soft bread crumbs, 1 c chopped celery, ½ c chopped olives, 1 tsp salt, ¼ tsp pepper, ⅛ tsp paprika, few drops of onion juice, 3 tbp fat, ½ c hot water.

Mix bread crumbs, celery, olives and seasonings; moisten with fat melted in hot water; mix thoroughly. Very good for roast duck.

POTATO STUFFING

2 c hot mashed potatoes, 1¼ c bread crumbs, 1 chopped onion, 1 egg, 3 tbp fat, 1½ tsp salt, 1 tsp sage.

CHOP SUEY

Remove the breast meat from an uncooked chicken and cut in strips 1″ long; melt 1 tbp butter; add meat, and cook 2 min; then add ¾ c celery, cut in thin slices crosswise, 1 onion, peeled and sliced, and 6 mushroom caps cut in slices; cook 5 min and add 1 c chicken stock, ½ tsp sugar, 2 tsp sauce, ½ green pepper (from which seeds have been removed); cut in thin strips, and 1 tsp cornstarch, diluted with 2 tbp cold water; bring to the boiling point and let simmer 3 min.

CHICKEN POT PIE

4 lb roasting chicken, 6 medium-sized potatoes, 1 tsp salt, dumplings, 2 tbp fat, 2 tbp flour, ⅛ tsp pepper.

Clean, singe, wash and disjoint chicken; put in a saucepan; add enough hot water to cover and bring to the boiling point; cover and cook slowly until chicken is about tender; add potatoes, salt and pepper and cook until potatoes are soft, about 20 min; place dumplings on top of the chicken and potatoes; cover tightly and cook 10 min longer until dumplings are light; remove chicken, potato and dumplings to a hot platter; melt fat; mix with the flour to a smooth paste; add to the stock and bring to the boiling point; serve with the chicken.

CHICKEN A LA KING

1½ tbp chicken fat or butter, 1¾ tbp flour, ½ c hot chicken stock, ½ c scalded milk, ¼ c scalded cream, ½ tsp salt, 2 tbp butter, 1 c cold broiled fowl, cut in strips, ½ c sauteed sliced mushroom caps, ¼ c canned pimientos, cut in strips, yolk 1 egg.

Melt fat; add flour and stir until well blended; then pour on gradually, while stirring constantly, stock, milk and cream; bring to the boiling point and add salt, butter bit by bit, fowl, mushroom caps and pimientos; again bring to the boiling point and add egg yolk, slightly beaten; saute the mushroom caps in butter 5 min.

GIBLETS

Do not use giblets from old fowls. A healthy liver has a light color and uniform texture; remove membranes, arteries and clotted blood around the heart; separate gall bladder from liver, taking great care that bladder is not broken; cut fat and membranes from gizzard; make an incision through thick muscle of gizzard, being careful not to cut membrane of bag inside; peel muscle off, and cook until tender; placing them in cold water and heating to boiling point; the stock is to be used for gravy. The giblets may be minced fine and added to gravy.

Smooth legs of a fowl less than a year old may be used; scald and skin; place in cold salted water and cook slowly. 3 pairs of chicken feet will make a pint of jelly as fine and just as nutritious as calf’s feet jelly.

POULTRY STUFFING

1 small onion, 3 tbp fat, 3 c soft bread crumbs, 1 tsp salt, ⅛ tsp pepper, 1 tsp poultry seasoning.

Slice onion and fry in fat until a delicate brown; add bread crumbs, salt, pepper and poultry seasoning and mix well.

CRACKER STUFFING

2 c cracker crumbs, 2 c soft bread crumbs, 1 c butter, salt, pepper, poultry seasoning, 2 c scalded milk, 2 eggs.

Follow directions for Bread Stuffing; adding eggs slightly beaten.

CHICKEN CROQUETTES

Stir 1 pt fine chopped chicken into 1¼ c of sauce, made of ⅓ c of flour, 3 tbp butter, 1 c chicken stock, ¼ c cream; season with a few drops of onion extract, 1 tsp lemon juice, ½ tsp celery salt and pepper; when thoroughly chilled, form into cylindrical shapes; roll in egg and bread crumbs and fry in deep fat; serve surrounded with cooked peas and figures stamped from cooked slices of carrot seasoned with salt, paprika and butter.

CHICKEN WITH RICE

An old fowl may be used. Clean and cut into pieces as for frying and roll in seasoned flour or meal. In a frying pan put a small amount of fat; add a sliced onion and a chopped green pepper, and cook until tender; brown the chicken quickly in the seasoned fat; add 2 c hot water and 1½ c cooked rice; cover closely and cook slowly until the chicken is tender; adding more water if necessary.

CREAMED CHICKEN

To 1½ c white sauce add 2 c diced cooked chicken; heat thoroughly; season with salt, paprika and chopped parsley, and serve on toast or in pastry or mashed potato cases. A chopped hard-boiled egg may be used for garnishing.

CHICKEN GRAVY

Pour off liquid in pan in which chicken has been roasted; from liquid skim off 4 tbp fat; return fat to pan, and brown with 4 tbp flour; add 2 c stock in which giblets, neck and tips of wings have been cooked; cook 5 min; season with salt and pepper, then strain. The remaining fat may be used in place of butter for frying potatoes, or for basting when roasting another chicken.

For Giblet Gravy: Add to the above giblets (heart, liver and gizzard) finely chopped.

CHICKEN-CORN PUDDING

3 lb chicken, 1 qt green corn, cut fine, 3 eggs, 1 pt sweet milk, 1 tsp salt, ¼ tsp pepper, few grains cayenne.

Clean, dress and cut the chicken in small pieces; simmer in a covered kettle until it begins to grow tender; remove to a buttered baking dish; seasoning well with salt and pepper; combine the corn, scalded milk, seasoning and beaten egg; pour this mixture over the chicken; cover the top with fine buttered bread crumbs and bake in a moderate oven for 25 min or until set and a delicate brown; reduce the stock in which the chicken was cooked 1 pt; make a gravy and serve with the pudding.

CHICKEN CAKES

1 c chopped, cold, cooked chicken, or turkey, 1 tbp cream, 1 egg, slightly beaten, ¼ tsp salt. Few grains pepper.

Mix ingredients in order given, shape in small, flat cakes, dip in egg and crumbs, and saute in butter until well browned on both sides. Remove to hot platter and pour around one cup white sauce, to which has been added (just before serving time) ⅓ cup celery cut in small pieces.

CREAMED CHICKEN

2 c cold cooked chicken, cut in dice, 2 c white sauce, ⅛ tsp celery salt.

Heat chicken dice in sauce, to which celery salt has been added. Let stand in double boiler 30 min.

CHICKEN WITH MUSHROOMS

Add to creamed chicken ¼ c sauteed sliced mushroom caps.

CHICKEN WITH POTATO

Serve creamed chicken in potato border.

JELLIED CHICKEN

Dress, clean, and cut up a 4-pound fowl. Put in a stewpan with 2 slices onion, cover with boiling water, and cook slowly until meat falls from bones. When half cooked, add ½ tbp salt. Remove chicken; reduce stock to ¾ c, strain, and skim off fat. Decorate bottom of a mould with parsley and slices of hard-boiled eggs. Pack in meat freed from skin and bone and sprinkled with salt and pepper. Pour on stock and place mould under heavy weight. Keep in a cold place until firm. In summer it is necessary to add 1 tsp dissolved granulated gelatine to stock.

CHICKEN SOUFFLE

2 c cold chicken chopped fine, 2 c scalded milk, 2 tbp butter, 2 tbp flour, 1 tsp chopped parsley, ½ c bread crumbs, 1 tsp salt, few grains cayenne, 4 eggs.

Melt butter, add flour and seasonings, cook; add gradually the milk, cooking to a smooth cream, add to this the parsley, bread crumbs and the chicken. Combine with beaten yolks; lastly fold in the whites beaten stiff. Turn into a buttered baking dish, bake in a slow oven 35 min.

ROAST TURKEY

Dress, clean, stuff, and truss a 10-lb turkey, same as a chicken; place on its side on rack in pan, spread breast, legs, and wings with ⅓ c fat; sprinkle with salt and pepper and a little flour; dredge bottom of pan with flour; place in hot oven; when flour on turkey begins to brown, reduce heat; baste every 20 min until turkey is cooked; this will require about 3 hr. Use ½ c fat melted in ½ c boiling water for basting; pour water in pan during cooking as needed to prevent flour from burning; turn turkey frequently so it will brown evenly. Cover with buttered paper to prevent burning. Garnish with parsley, watercress, or celery tips. Use double the quantity of stuffing given in recipe.

BRAISED TURKEY

Prepare as for roasting, brown lightly in frying pan or quick oven, remove to braising pan with onions and sweet herbs or vegetables. Cover and cook slowly for 4 hr or until tender.

GRAVY

Pour off liquid in pan in which turkey has been roasted. From liquid skim off 6 tbp fat; return fat to pan and brown with 6 tbp flour; pour on gradually 3 c stock in which giblets, neck, and tips of wings have been cooked, or use liquor left in pan. Cook 5 min, season with salt and pepper; strain. For giblet gravy add to the above, giblets (heart, liver, and gizzard) finely chopped.

CHESTNUT GRAVY

To 2 c thin turkey gravy add ¾ c cooked and mashed chestnuts.

TO CARVE TURKEY

Bird should be placed on back, with legs at right of platter for carving. Introduce carving fork across breastbone, hold firmly in left hand, and with carving knife in right hand cut through skin between leg and body, close to body. With knife pull back leg and disjoint from body. Then cut off wing. Remove leg and wing from other side. Separate second joints from drum-sticks, and divide wings at joints. Carve breast meat in thin crosswise slices. Under back on either side of backbone may be found two small, oyster-shaped pieces of dark meat, which are dainty tidbits. Chicken and fowl are carved in the same way. For a small family carve but one side of a turkey, that remainder may be left in better condition for second serving.

ROAST DUCK

Dress, singe, wash and wipe duck same as a chicken. Stuff with dressing; tie wings and legs close to body; spread with melted fat and sprinkle with salt, pepper and a flour; put in a hot oven for 15 min; then add 1 c water; reduce heat and cook until done. This will take 20 min for every pound. Baste often, adding hot water if necessary; serve with stewed prunes, apricots or apple sauce. The prunes or apricots can be cooked in the pan with the duck.

ROAST GOOSE

Singe, remove pin feathers, and scrub a goose in hot soap suds, then remove the insides and rinse well in clear cold water. Wipe dry the inside and out, stuff, truss, sprinkle with salt and pepper, and roast in a hot oven for 2 hours. For the 1st hr of roasting the breast should be covered with buttered paper. Baste every 15 min. When done place on a hot platter and remove skewers and strings. Garnish with browned apples and watercress.

Stuffing: Chop an onion fine, blanch and drain, fry with a little butter, mix it with 2 c well seasoned mashed potatoes, 1 c bread crumbs, adding sage if liked.

Browned Apples: Pare 6 small sour apples and brown in butter and sugar, 1 tbp of each. Stew in broth enough to barely cover. Remove apples as soon as tender; boil the broth to a glaze and roll the apples in it.

STEWED DUCK

Singe, draw, and cut into 8 pieces each, 2 spring ducks. Season with pepper and salt and fry to a light brown on both sides in butter. Add a sliced onion and 4 oz raw, lean ham cut in dice. As soon as these have browned a little dredge with 1½ oz flour and fry again till the flour is brown, then add 1½ pt beef broth, a gill of port wine, a bunch of parsley and sweet herbs to taste, cover closely and cook ¾ hr. Remove the herbs, skim off all the fat and serve in a potato border.

SALMI OF DUCKS (English)

Stew the giblets of 1 or more ducks in veal gravy till they are tender, seasoning them highly with cayenne, shallots, pepper and salt. Cut the roast duck into large dice and lay in the stewpan with the gravy, simmer till hot through, then squeeze a bitter orange into the gravy, strain it over the pieces of duck neatly arranged on bread croutons and send to table smoking hot.

PIGEON PIE

Dress, clean, and truss 6 pigeons and saute in salt pork fat until entire surface is seared, turning frequently. Put in a kettle, nearly cover with boiling water, and add ½ tsp peppercorns, 1 onion, stuck with 8 cloves, 8 slices carrot, 2 sprigs parsley, and 2 stalks celery, and let simmer 5 hr. Remove pigeons, strain liquor, and thicken with 4 tbp butter melted and cooked with 3 tbp flour. Reheat pigeons in sauce, arrange in a pastry case, and cover with a pastry top.

SQUABS EN CASSEROLE

Dress, clean, and truss 3 jumbo squabs. Put in casserole, brush over with melted butter, cover, and bake 10 min. Add ½ c chicken stock, again cover, and cook until squabs are tender. Add 1 c boiled potato balls, 1 bunch cooked asparagus, and 5 Bermuda onions, peeled, cut in ¼″ slices, broiled over a clear fire, and then brushed over with melted butter and sprinkled with salt.

ROAST PIGEONS

Prepare exactly according to the directions for roast chicken, but unless they are surely young and fat they are much better to be steamed for 30 to 40 min before putting them into the oven. Use a generous measure of butter as the meat is rather dry.

BROILED SQUAB

The birds should be full grown but not yet out of the nest, or not more than a day or two. Singe, draw, split down the back. Crack the large bones, flatten with a heavy cleaver. Season with salt and pepper and broil slowly. Serve on dry toast with hot Maitre d’ Hotel butter poured over. Garnish with watercress.

ROAST RABBIT

Wash the rabbit well with soda water. Lay in salted water for an hr. Stuff with onion, celery, or chestnut dressing and sew up. In a baking dish place the following:

1 onion, a few cloves, 1 bay leaf, 1 carrot (diced), whole pepper corns.

Rub the rabbit with salt and pepper and place in pan, putting fat here and there over the rabbit. Sift a little flour over the top and pour a cup of stock or hot water into the pan. Cover tightly and roast, basting frequently. When ready to serve, place on hot platter and garnish with slices of lemon and cranberry or current jelly.

SPICED RABBIT

Wash rabbit in soda water. Disjoint hind legs; cut off the saddle, remove the fore quarters. This makes 9 pieces in all. Lay in salt water about an hr. Place rabbit in dish and cover with weak vinegar. Allow to remain overnight. Remove from pickle, salt each piece slightly, and arrange in baking pan. Cut an onion over it and add 1 bay leaf, a dozen pepper corns, a stalk or some leaves of celery, some parsley, a c of stock, and some of the vinegar in which the meat was soaked. Cover and bake until tender in a moderate oven. Remove to hot dish. Make gravy from the stock in the pan, using drippings and enough browned flour to thicken. Be sure it is well seasoned and pour over the rabbit.

BROILED RABBIT

Skin, singe and wipe the rabbit. Prepare for the broiler like chicken and cook over charcoal embers till done. Season with salt and pepper just before it is finished and pour over melted butter mixed with 2 tbp vinegar and 1 of made mustard. Serve with Ravigote sauce.

ROAST HARE

Skin and wipe the hare, stuff and sew up carefully. Truss the forelegs back and the hind legs forward, and put in baking pan; fasten thin slices of bacon over the shoulders and back, put into a quick oven and bake 1½ hr, basting every 10 min with ¼ c butter in ½ c of boiling water. Turn the hare several times when baking. When half done dredge with flour and baste once more. Remove to a hot platter and garnish with slices of lemon and watercress.

Stuffing: Make a moist stuffing as for chicken, using the water in which the giblets were boiled and working in the minced giblet meat.

SQUIRRELS

The large gray and fox squirrels are the best for eating and may be prepared cooked in any way suitable for rabbits.

SQUIRREL POT-PIE

Prepare squirrels as rabbits, cut in pieces, flour and fry brown in a little good dripping, and place in a stew pan. Add 1 qt boiling water, ¼ lemon sliced very thin, a tsp of salt, a small glass of sherry and 1 minced onion fried brown in a tbp of butter. Cover all closely and stew for an hr. Make a delicate biscuit crust, cut in rounds and lay them on the top of the squirrel, let them boil, covered closely, for 15 min; pile the squirrel in the center of a hot platter, arrange dumplings along it. Thicken the gravy with 1 tbp flour browned in 1 tbp of butter and pour gravy over meat.

ROAST VENISON

Roast venison is best to be thoroughly larded, ½ lb. pork to a leg or saddle weighing 8 to 10 lb. Cut the flanks from a saddle, and trim the haunch to good shape. Roast according to general directions, basting at the end of the first 5 min and every 15 min after. It is very nice to use claret instead of the dripping of the pan. An hour and a quarter will cook it very rare; for most people an hour and three-quarters will be none too much. Make a good gravy from the drippings in the pan, adding stock made from the bits trimmed away before roasting. Currant jelly is usually served with it.

PRESERVES

Home canning is the best means of providing a sufficient supply of vegetables and fruit during the winter months in localities where markets are not easily accessible or the price of fresh products is high. For those who do not have gardens and orchards the farmers’ road-side stands and home markets afford excellent opportunity to buy fresh fruit and vegetables, in season, at surprisingly low cost. Canning saves money, labor, time and energy. Select fresh, clean fruits and vegetables. Test every jar thoroughly. Blanch. Dip the product in and out of water—the colder the water, the better. Pack clean hot jars with the cold-dipped products, adding salt to vegetables. Pour on boiling liquid to within ¼″ of top. Place on rubbers and covers and partially seal. Sterilize products required time. Begin to count when water boils. Remove jars and seal at once. Place out of a draught to cool. Label, wrap, and store on a cool dry shelf. The cold-pack method may be relied upon to kill all bacteria, and if directions are carefully followed there will be no bad jars on your shelf.

Most commonly in use are the hot-water-bath canners and racks. There are a number of well made racks, both large enough to fit into the wash boiler, and small enough to be used even in the single kettle, and this equipment will prove practical in hundreds of cases where a boiler or a kettle is available as a container.

Use new rubber rings. After washing jars place them in a large pan, cover with boiling water, until ready to fill. All vegetables and some fruits are blanched or scalded as a first step in the coldpack method. The easiest way to blanch is to use a large cheese cloth bag or a square piece will do. Tie the washed product in bag or cloth and place in boiling water to cover for time stated in time table. A wire basket is better for tomatoes and larger vegetables. With delicately flavored greens and green vegetables, the blanching is accomplished most satisfactorily in steam since by blanching in the boiling water a quantity of the mineral salts which makes green vegetables valuable may be lost. A colander placed over boiling water may be used for this process, or a steam pressure canner, if you have one.

The cold-dip immediately follows blanching. Immediately after removal from boiling water, vegetables should be dipped in and out of cold water. This treatment cools the food sufficiently to arrest all flow of juices, sets the color and makes product firm and easily handled. Do not allow product to remain for any length of time in cold water.

Pack product into clean, hot jars or tin cans. An aluminum filling funnel makes the process simple. With such vegetables as peas, beans, beets and carrots, do not crush, but fill jars closely to within ½″ from top, using a spoon to insure a close pack.

Fill jars with boiling syrup or boiling water. The vegetables should have 1 tsp salt to each quart jar, then add boiling water up to within ¼″ of top. After filling, clasp jars, put on sterilized rubbers and hot covers. If clasp type of jar is used, clamp upper clamp into position but do not touch lower clamp. This leaves jar loosely sealed. If a boiler is used, fill with warm water and place jars carefully on rack, being sure that they do not touch each other. The water should cover the tops of the jars 1″ at least.

The time of cooking is counted from the minute the water begins to boil and continues to boil. Count no time that is not real boiling, because the bacteria that you wish to kill are killed only by a high temperature.

As soon as the sterilizing is completed, remove jars from boiler and place on a padded cloth of soft material or newspapers. Many cracked jars have been caused by placing the heated jar on a cold metal table or placing them so that draft will strike the glass. Be rapid in this part of the work. Seal jars tight. These time tables are based on the use of 1-qt jars. Use same time for pt and ½-pt jars. For ½-gal jars add 20% to time specified in table. If steam pressure cooker is used process 10 min at 5 lb pressure.

TIME TABLE FOR CANNING FRUITS

Product | Treatment before Canning | Hotwater Bath One-Period (minutes) | Syrup
Apples | Wash, pare, core, cut into pieces, place in salt bath, pack, cover with boiling syrup | 20 | Thin
Apricots | Wipe with damp cloth, do not peel, halve and pit, pack, cover with boiling syrup | 20 | Thin

Berries:
Blackberries
Blueberries
Dewberries
Elderberries
Huckleberries
Loganberries
Mulberries
Raspberries
Gooseberries
Grapes

Wash, stem, pack in jars, cover with boiling syrup

20

Medium

Cherries | Wash, stem, pit, pack, cover with boiling syrup | 20 | Medium
Currants | Wash, stem, pack in jars, cover with boiling syrup | 20 | Medium
Figs | Wash, place in soda bath, drain, rinse, cover with boiling syrup | 20 | Medium
Peaches | Select them firm, ripe, blanch 3 min, peel, cold-dip, pack | 20 | Medium
Pears | Select slightly under-ripe pears, pare, quarter, place in cold salt bath, boil in syrup, pack, cover with boiling syrup | 20 | Thin
Plums | Wash, prick skins, pack cold, cover with boiling syrup | 20 | Medium
Pineapple | Peel, remove eyes, cut, slice or shred, pack cold, cover with boiling syrup | 30 | Thin
Rhubarb | Wash, cut into small pieces, blanch 3 min, cold-dip, pack, cover with boiling syrup | 16 | Medium
Strawberries | Wash, stem, boil gently 15 min in syrup, let stand in syrup several hrs, reheat, fill jars, seal | 16 | Medium
Fruit Juices | Crush fruit, heat slowly, strain, pour into jars | 30 |

SYRUP TABLE

Syrup | Proportions | Directions

Thin Syrup

1 part sugar to 1 part water

Boil sugar and water together until sugar is dissolved.
Fruit juice may be used in place of water.

Medium Syrup | 3 parts sugar to 2 parts water
Thick Syrup | 2 parts sugar to 1 part water

TIME TABLE FOR CANNING VEGETABLES

Product | Treatment before Canning | Hot-Water Bath One-Period (minutes) | Steam Pressure Cooker 10 pounds (minutes)
Asparagus | Wash, tie in bundles, keep tips above water, boil 3 min, pack | 120 | 40
Beans: String or Wax | Wash, string, boil 3 min, pack | 120 | 40
Beans: Lima | Shell, grade, boil 3 to 5 min, loosely pack | 180 | 60
Beets | Wash, retain 1 inch stems, boil 15 min, cold-dip, slip skins, pack | 90 | 40
Brussels Sprouts | Wash, boil 10 min, pack | 90 | 40
Cabbage Cauliflower | Soak in cold brine, boil 3 min, pack | 90 | 40
Carrots | Wash, boil 10 min, skin, pack | 90 | 40
Corn (on Cob) | Boil on cob 5 min, pack | 180 | 60
Corn | Boil on cob 5 min. cut from cob, loosely pack | 180 | 60
Corn and Lima Beans (Succotash) | Boil each product 5 min, combine corn and beans, loosely pack | 180 | 60
Eggplant | Peel, cut into ¼ to ½″ slices, boil 3 min, pack, do not add salt | 120 | 60
Greens (Including Steam in covered vessel until wilted, Spinach) | use smallest possible amount of water, loosely pack | 180 | 60
Kohlrabi | Wash, boil 10 min, pack | 90 | 40
Mushrooms | Wash, skin if necessary, boil 3 min, pack | 120 | 40
Okra | Wash, boil 3 min, cold-dip (saltbath), pack | 90 | 40
Parsnips | Wash, scrub, boil 10 min, pack | 90 | 40
Peas | Shell, grade, boil 3 min, loosely pack | 180 | 60
Peppers, Bell | Wash, remove seed-pod, boil 3 min, flatten, pack | 45 | 30
Peppers, Pimento | Wash, place in moderately hot oven until skins blister, slip skins, remove seed-pod, pack dry | 45 | 30
Pumpkin | Wash, cut into pieces, cook until tender, mash, pack | 180 | 60
Sauerkraut | Pack, add no water or salt | 60 | 40
Squash | Wash, cut into pieces, cook until tender, mash, pack | 180 | 60
Sweet Potato | Wash, boil or steam 15 min, peel, dry, pack | 240 | 90
Tomato | Scald and peel, pack whole or cut into pieces, cover with hot tomato juice, pack | 25 | 15

TIME TABLE FOR CANNING MEATS, POULTRY, FISH

Product | Treatment before Canning | Hot-Water Bath One-Period (hours) | Steam Pressure Cooker 15 pounds (hours)

Meats:
Lamb
Veal
Beef
Pork

Bleed well, thoroughly cool, pre-cook or pack raw, include small bones, process

3½

1

Poultry:
Chicken
Duck
Turkey

Bleed well, thoroughly cool, pre-cook or pack raw, include small bones, process

3½

1

Wild Game:
Deer
Rabbit
Wild Birds
Grouse
Duck
Pheasant, etc.

Bleed well, thoroughly cool, soak in brine 30 min, pre-cook or pack raw, process

3½

1

Fish:
Fresh Water

Use only fresh fish, bleed well, soak in brine, pre-cook or pack raw, process

3½

1

TIME TABLE NOTES

Pack vegetables as hot as possible.

Add 1 tsp salt to 1 qt vegetables unless otherwise specified.

Brine used for canning vegetables is made of 2½ oz salt to 1 gal water, or 1 tsp salt for each qt of vegetables.

Add 2 tsp salt to 1 qt meat.

Add 1 tbp sugar, if desired, to corn and peas.

For vegetables which are especially difficult to can, 1 tbp vinegar or 1 tbp lemon juice may be added to each qt.

Reject any product which, upon opening, looks suspicious, or contains any “flat sour,” or unnatural odors. Do not taste.

Thoroughly reheat all canned vegetables and meats before using.

CUCUMBER PICKLES (Uncooked)

Wash and dry small cucumbers; pack closely into clean, hot jars. To each qt jar add:

1 tbp crushed rock salt, 2 tbp sugar, 1 tbp mixed spices.

Fill jar with cold vinegar; seal jars and store them in a cool place. Three or four slices of white onion may be added to each jar for flavor, if desired.

CELERY RELISH

1 qt celery, chopped, 1 c white onion, chopped, 2 large red peppers, 2 large green peppers, 1 tsp salt, 2 c vinegar, ½ c sugar, 1 tsp dry mustard.

Large, coarse stalks of celery may be used for celery relish; chop celery and onion; cook these separately in salted water (2 tsp salt to each qt water) until tender; drain and add chopped peppers from which seeds have been removed; add other ingredients and cook mixture until tender; seal immediately in clean, hot jars.

TOMATO KETCHUP

½ pk tomatoes, 3 red peppers, 2 medium-sized onions, cut fine, 2 tbp salt, ⅓ c sugar, 2 c vinegar, 2 tsp celery salt, 2 tsp ground mustard, 1 tbp whole allspice, 1 tbp cloves, 1 tbp cinnamon, 1 tsp paprika.

Cook tomatoes, peppers and onions together without adding water; press mixture through strainer, and measure pulp. To pulp (4 qt) add salt, sugar and spices; place whole spices in a bag during cooking and remove bag before pouring ketchup into jars. Ground spices, except paprika, will darken ketchup. Long, slow cooking also gives a dark color. Cook ingredients together, except vinegar, rapidly for 1 hr, add vinegar and cook mixture until it is thick. Seal in clean, hot jars.

MIXED MUSTARD PICKLES

1 pt small cucumbers, 1 pt large cucumbers, sliced, 1 pt pickling onions, 1 c string beans, cut diagonally in 1″ pieces, 1 pt cauliflower, cut into small pieces, 3 red peppers, chopped, 3 green peppers, chopped, 1 c small carrots, or sliced carrots, 1 pt small, green tomatoes, cut in halves or quarters.

Select cucumbers not longer than 2″. Soak all vegetables in brine (1 c salt to 1 gal water) overnight. Drain and soak them in clear water 3 hr; cover vegetables with vinegar and water, using for mixture equal amounts of vinegar and water; let stand in vinegar for 1 hr and then heat to simmering point. Make a dressing of the following ingredients:

¼ c white sugar, 4 tbp flour, 4 tbp powdered mustard, ½ tbp turmeric, 1 tsp celery salt, 6 c vinegar.

Mix dry ingredients and add hot vinegar slowly, stirring to make a smooth paste. Cook mixture in double boiler until sauce thickens; drain vegetables; pour mustard dressing over them while they are hot, and simmer 5 min. Pack pickles into hot, clean jars, and seal immediately.

PICKLING FRUIT-VEGETABLES

Allow 6 lb fruit to 3 lb sugar, 1 oz each of the following: Cloves, allspice, mace, cinnamon and 1 nutmeg. Put fruit into kettle with alternate layers of sugar and spices, and add vinegar. Let all boil 5 min, then skim out fruit and pack in glass jars; let syrup boil till thick and pour it over fruit. Bottle tight and examine from time to time. If they show signs of fermenting open jars and set them uncovered in kettle of water and heat till contents of jars begin to bubble, then seal again. Sour pickles should always be cooked in granite or agate-ware kettles, and if desired green, put on to cook in cold vinegar and brought gradually to the boiling point. Alum added to the pickles keeps them crisp.

MIXED FRUIT PRESERVES

1 lb quinces, 1 lb sweet apples, 1 lb pears, 1 lb peaches, 3 lemons, 6 c sugar.

Do not remove skins. Slice fruit. Cook apples, pears, and quinces separately until tender. Drain off juice from each, and add it to sugar. Boil mixture until it becomes a medium thick syrup; add fruit, juice of 2 lemons and 1 lemon sliced thin; cook mixture until it is thick and seal at once in clean, hot jars.

PINEAPPLE PRESERVES

Pare pineapple and remove eyes. Shred with a silver fork or cut in small pieces, discarding core. Place pineapple in preserving kettle and add ¾ as much sugar as pineapple. Allow mixture to stand until syrup is formed. Cook mixture slowly until pineapple becomes transparent; place in hot jars, fill with boiling syrup and seal immediately.

PLUM PRESERVES

6 lb fruit, 9 c sugar, 1 c water.

Select small purple plums and be sure they are sound and not overripe. Remove stems, wash and pierce each plum with a fork. Place plums in an earthen bowl or jar, cover with sugar and add water. Cover vessel and let stand in a cool place overnight. Drain plums and boil the juice for 5 minutes. Add plums and cook for a few minutes until clear. Care should be taken not to overcook, as the syrup thickens or jellies after standing. Pack into hot, clean jars and seal immediately.

QUINCE CONSERVE

2 c apple pulp, 1 c quince pulp, 1 c raisins, 1 c cranberry pulp, 2½ c sugar.

Mix ingredients and boil for 5 min then add raisins. Continue boiling until mixture is thick and clear. Pack into clean, hot jars and seal at once.

PEACH CONSERVE

2 c diced peaches, 1 c cooked pineapple, 2½ c sugar, 1 orange, juice and grated rind, 1 lemon, juice and grated rind.

Combine ingredients and cook until mixture is thick and clear, stirring to prevent burning. Pour into clean, hot jars, and seal immediately.

APPLE BUTTER

½ bu apples, 2 gal water, 1 gal fresh cider, 6 lb sugar, spices.

Wash apples. To each ½ bu of apples add 2 gal of water; boil until the fruit is soft, then press through a sieve. To the pulp from each ½ bu of apples add 1 gal fresh cider, which has been boiled down one-half. Bring to a boil and add 6 lb sugar. Continue cooking and just before the desired consistency for finished apple butter is reached, add spices, cinnamon, and cloves, according to taste. When the butter has become a heavy dark brown paste, pack into clean, hot jars and seal immediately.

Smaller amounts may be made by using proportionate measures of apples, sugar and cider as given in this recipe.

QUINCE-APPLE MARMALADE

Wash quinces and remove blossom end. Cut fruit into small pieces. Place in just enough water to cover and cook until soft. Press through a sieve and combine pulp with an equal measure of tart apple pulp. Add ⅔ as much sugar as pulp. Cook mixture until it is thick and clear (about 25 minutes). Pack into clean, hot jars and seal immediately.

CARROT-ORANGE MARMALADE

6 carrots, 3 oranges, 1 lemon, juice and grated rind, sugar.

Dice the carrots and cook until tender, using as little water as possible. Cut oranges and the lemon into small pieces. Combine the carrot and fruit, measure and add ⅔ as much sugar as mixture. Simmer mixture until it is clear. Pack hot into clean, hot jars, and seal at once.

RASPBERRY JAM

Wash raspberries and crush them. Weigh the crushed berries and add an equal weight of sugar. Boil mixture until it is thick and clear. Long boiling should be avoided, because it makes the jam dark and strong. Pack hot into clean, hot jars and seal immediately.

STRAWBERRY JAM

Pick over berries and remove hulls. Weigh berries, and for every lb of fruit allow ¾ lb of sugar. Place berries in a preserving kettle and mash fruit as it heats. Bring fruit to boiling point, stirring frequently and crushing any berries which still remain whole. Add sugar to the fruit and boil together until thick (not over 20 minutes), stirring to prevent burning. Pack into clean, hot jars and seal immediately.

PEACH JAM

1 lb peach-pulp (imperfect peaches may be used), ½ to ⅔ lb sugar, ¼ c peach juice or water, ½″ ginger root, 1 peach pit, ¼ tsp allspice, 1 tsp cinnamon bark, ½ tsp cloves.

Blanch peaches in boiling water, cold-dip and remove skins and seeds. Mash pulp. Add sugar and spices (tied in a bag). Cook until mixture is thick and clear. Remove spice-bag. Pack into clean, hot jars and seal immediately.

Note: Spices may be omitted. Apple pulp may be substituted for part of peach pulp. Instead of spices, juice of 1 lemon and 12 peach pits may be added.

PLUM JAM

1 lb plums (Damson plums are best), ½ to ⅔ lb sugar.

Wash plums and remove seeds, if desired. The flavor of the seeds is sometimes preferred. Add sugar, and cook until mixture is thick and clear. Pack immediately into hot, clean jars and seal at once.

MINCEMEAT

2 lb lean beef, 1 lb chopped suet, 4 lb tart apples, 6 c sugar, 3 lb currants, 2 lb raisins, 1 nutmeg, ½ tsp ground mace, 2 oranges, 2 lemons, ½ lb citron, 1 tbp salt.

Stew beef in as little water as possible until quite tender; cool and chop into fine pieces; add beef suet, chopped fine, and apples pared, cored and chopped, sugar, currants, raisins, spices, orange and lemon juice, grated rind of oranges and of 1 lemon, chopped citron and salt; mix thoroughly and cook 1 hr; pack into a stone jar, or into clean glass jars. Seal jars and store in a cool place. Left-over canned fruit juice or canned fruit may be added from time to time.

MOCK MINCEMEAT

3 lb green tomatoes, 3 lb apples, chopped, 2 lb raisins, chopped, 8 c brown sugar, 2 tbp salt, 1 c suet, 1 c vinegar, 2 tbp cinnamon, 2 tsp cloves, 1 nutmeg, orange peel, if desired.

Chop tomatoes and drain; measure juice and add equal amount of water to pulp; scald mixture and drain off liquid. Repeat twice this process of adding fresh water, scalding and draining. To mixture add chopped apples, sugar, raisins, salt, and suet, and cook until clear. Add remaining ingredients and cook mixture until thick. Pack immediately into clean, hot jars and seal at once.

PICKLED ONIONS

Peel 4 qt small white onions under water (to save your eyes); place in large bowl; sprinkle with 1 c salt and cover closely. In the morning place in a colander, rinse thoroughly in cold water and drain. Use spiced vinegar recipe, adding another qt of vinegar. Boil vinegar, spices and sugar, pour in onions; let boil 5 min and pour at once, to overflowing, into air-tight, hot, clean jars.

DILL PICKLES

Select small pickles; scrub well with a brush; pack in jars, adding 1 tsp mustard seed, a spray of dill, a bay leaf and a bit of alum (about the size of a pea) on top of each jar. Boil 3 min 1 c vinegar, 2 c water and 1 tbp salt; pour boiling hot over pickles and seal.

SPICED VINEGAR

1 qt vinegar, 1 lb sugar, 1 tbp each allspice, cinnamon, white mustard seed, 1 tsp each cloves and salt.

Spices may be used either whole or ground. If ground, place spices in a muslin bag, and remove bag before pickles are canned.

SWEET CUCUMBER PICKLES

Select very small cucumbers; soak in brine made by adding 2 tbp salt to 1 qt water, over night. Next morning remove cucumbers; scald the brine and skim it; pour over pickles again and let stand 2 days. Repeat this process the third morning and let pickles stand 2 days longer. Then scald brine each morning till the 8th day, removing the pickles and pouring the hot brine over them each time. On the 8th day remove these pickles from the brine, cover with the spiced vinegar, heat thoroughly, and place in clean, hot jars.

GREEN TOMATO RELISH

4 qt green tomatoes, 2 qt cabbage, 8 large onions, 3 small red peppers, 6 green peppers, 1 small bunch of celery, 3 lb brown sugar, ½ c salt, 1 oz celery seed, 2 qt vinegar.

Chop all whole ingredients fine, add balance, and cook ½ hr, after bringing to the boiling point. Seal in hot, sterilized jars.

CHILI SAUCE

12 medium-sized ripe tomatoes, 1 pepper, finely chopped, 1 onion, finely chopped, 2 c vinegar, 3 tbp sugar, 1 tbp salt, 2 tsp clove, 2 tsp cinnamon, 2 tsp allspice, 2 tsp grated nutmeg.

Peel tomatoes and slice; put in preserving kettle with remaining ingredients; heat gradually to boiling point, and cook slowly 2 ½ hr. Seal in hot, sterilized jars.

CORN RELISH

1 qt corn cut from cob, 3 c ground raw cabbage; 1 stalk celery and 2 red peppers put through fc, with 1 onion. Then add 1 c sugar, 2 tbp salt, 3 tbp mustard and 3 c vinegar.

Cook until corn is tender; seal in hot, sterilized jars.

UNCOOKED TOMATO RELISH

4 qt tomatoes (ripe but firm), ½ c chopped celery, 2 small onions, 2 green peppers, ½ c sugar, ½ tsp mustard seed, 1 c vinegar.

Chop tomatoes and add salt; place in bag to drain over night; chop onion, pepper and celery; add tomatoes, sugar, salt, spice, vinegar; mix well, bottle and seal.

UNCOOKED CHUTNEY

Chop 1 doz large ripe peeled tomatoes; sprinkle ¼ c salt and let stand for 2 hr; then put in a bag to drain over night. In the morning put through fc ¾ lb seeded raisins, 1 lb tart apples, 2 red peppers, 6 small onions; mix well with tomato, adding also ½ c fresh mint leaves minced finely. Then add 1 oz mustard seed, 2 c brown sugar and 3 pt vinegar that has been brought to boiling point and then cooled; mix all ingredients well, put into a crock and stir every day for 10 days. Then place in jars and seal. This will not require cooking, but must be stored in a dry cool place.

GREEN TOMATO PICKLE

Wash and slice 1 gal green tomatoes; sprinkle with 3 tbp salt, and let stand over night. Next morning wash thoroughly in tepid water to remove salt. To this add 8 large onions sliced, and 4 large peppers chopped. To 1 qt vinegar, add 3 lb sugar, 1 tbp each of cinnamon, cloves, ginger and mustard seed. Bring to boiling point; add vegetables, boil ½ hr and seal.

DIXIE RELISH

1 qt chopped cabbage, 1 pt chopped white onion, 1 pt chopped sweet red pepper, 1 pt chopped sweet green pepper, 5 tbp salt, 4 tbp celery seed, ¾ c sugar, 1 qt cider vinegar, 4 tbp mustard seed.

Soak the peppers in brine (water, 1 gal; salt, 1 c) for 24 hr. Freshen for 2 hr in cold water. Drain, remove white sections and seeds. Chop all vegetables separately, measure, mix, and add vinegar, sugar, and spices. Let stand overnight in a crock or enameled dish. Just before packing drain off the vinegar to facilitate packing. Pack the relish in jars, pressing it down thoroughly; add the drained-off vinegar, being sure that all the air is forced out of the jar and replaced by vinegar. Process for 15 min.

“ODDS AND ENDS” PICKLES

Boil together 1 gal of good vinegar, 10 oz salt, 3 oz of shallots, 3 oz ginger, ½ oz mace, 1 tsp red pepper, ¾ oz mustard seed, 1 oz turmeric. Let these simmer together after they boil up, for from 15 to 20 min, and when cold put into a stone jar, into which you can throw as they ripen any vegetables that are available, such as broken up cauliflower, string beans, tiny cucumbers, onions, radishes, etc., using perfectly fresh vegetables, carefully wiped free from grit or dirt being very particular to keep the jar closely covered all the time, recovering it tightly each time you add anything to it. This pickle, which will be in condition in 8 or 9 mo, makes a very nice household piccalilli with the least amount of trouble.

WATERMELON RIND PICKLE

Trim off the green and red parts, cut the rind into suitable pieces, and cook until tender in salt water (1 tsp salt to 1 qt water). Drain and cook until clear in the following syrup:

3 c sugar, 3 c vinegar, 1 tsp cloves, 2 tsp cinnamon.

SOUTHERN PICCALILLI

1 pk of green tomatoes, 1 doz onions, 6 red peppers, ½ oz ginger, ¼ oz mace, 1 tbp black pepper, 1 box mustard, 5 cts worth of celery seed, mustard seed to taste, 1 lb brown sugar.

Slice tomatoes, onions, and peppers, put in a jar with salt mixed well through; let stand 24 hr; drain off and boil in vinegar (after adding the spices) until clear, then seal in sterilized jars.

SPANISH PICKLES

One pk green tomatoes, 1 doz onions. Slice, sprinkle with salt and let stand over night and strain off the juice. Allow 1 lb. sugar, ¼ lb whole white mustard seed, 1 oz ground black pepper, 1 oz ginger and one of cinnamon. Mix dry.

Put a layer of tomatoes and onions in a kettle and sprinkle with spice, then tomatoes and so on until all are used. Cover with vinegar and let boil two hours, after which pack in small jars and set in the cellar.

GREEN CUCUMBER PICKLES

Select 1 pk of small, fresh cucumbers of uniform size. Wash in cold water. Place in crock and add 1 c salt with cold water to cover. Let stand 24 hr. Drain from brine and scald cucumbers in a weak vinegar. Drain and pack either in crocks or jars.

Boil together the following:

1 gal vinegar, 1 c brown sugar, 1 tbp powdered alum, 2 tbp peppercorns, 2 tbp allspice, 1 tbp cloves, 1 oz cinnamon. Pour this over the cucumbers and seal.

SWEET PICKLED PEARS

6 lb pears, 3 lb sugar, 2 c vinegar, 4 tbp cloves (whole) ¼ c mixed spices.

Wash pears, but do not pare. Stick the cloves into the pears. Make a syrup of sugar and vinegar; add spices, when boiling, add a few pears at a time and cook until tender. Fill jars and seal.

CHOWCHOW

1 pk ripe tomatoes, 1½ pk green tomatoes, 1½ doz sweet peppers, 3 tbp white mustard seed, 1 doz onions, 5 tsp celery seed, 5 tsp cinnamon, 4 hot peppers, 6 c sugar, 1 gal vinegar, 1½ c grated horseradish.

Chop the vegetables. Sprinkle with a cup of salt and drain overnight. Heat the seasoned vinegar to the boiling point and pour over the vegetables. Add horseradish last.

EGGS

Eggs are a valuable food, containing a high proportion of nutrients in a form well suited to use in the body.

They are similar to milk in the high proportion of nutrients they contain and in their ready digestibility, but differ from milk in that they contain no carbohydrates, although their high percentage of fat supplies energy.

Eggs are valuable in supplementing the low iron content of milk. One egg contains nearly 30 times as much iron as one cup of milk. Nine eggs are equivalent in nutrition value to 1 lb beef.

Eggs are very easily and completely digested. Their digestibility varies somewhat according to the method of preparation. Raw egg whites, contrary to the usually accepted opinion, are less completely digested than those slightly cooked. Eggs cooked in different ways all seem to be completely digested, but vary in their ease of digestion. Eggs cooked just below boiling point seem more easily digested than those cooked at boiling point, and fried egg is much more difficult to digest than boiled egg.

If cooked below boiling temperature we get a softer and more palatable product. In an omelette a spongy texture is obtained by folding in the well-beaten egg white. These should be cooked slowly and evenly so as to set the air cells and retain the spongy texture. A slight browning of the outside develops flavor. In frying eggs flavor is developed at the expense of texture. The ease of digestion of hard-cooked eggs is increased by mincing.

Eggs should be kept in a cool, dry place. Do not wash until just before using, as they deteriorate rapidly after being washed.

EGGS A LA KING

4 hard-cooked eggs, 2 c cream or milk, 4 tbp flour, 2 tbp butter, 2 egg yolks, ½ can pimentos cut in stripes, ¼ c sauteed sliced mushrooms, 1 tsp salt.

Cut eggs in quarters and arrange on slices of toast. Melt butter, add dry ingredients, blend, and cook thoroughly. Add cream gradually. Cook until slightly thickened. Add remaining ingredients and pour over eggs.

SHIRRED EGGS (1)

Butter small cups such as are used for baked custards and drop an egg into each, being careful not to break the yolk. Set the cups in a pan of boiling water, and cook until the whites of the eggs are set. Put a bit of butter on each egg and a dash each of salt and pepper. Serve immediately.

SHIRRED EGGS (2)

Line a shallow buttered dish with hot boiled rice. Break 6 eggs and carefully drop them 1 by 1 into the rice. Cover with 1 c or more of white sauce to which ½ c of grated cheese and ½ c of bread crumbs have been added. Set baking dish in pan of hot water and cook in slow oven until the whites of the eggs are jellylike.

ITALIAN EGGS

Boil 5 eggs, then cut them (lengthwise) into sixths; add 1 c of cooked macaroni, ½ c grated cheese, and 1¾ c of white sauce; season with salt, onion juice, paprika, and anchovy essence; turn into a buttered baking dish, cover with ½ cup of buttered crumbs and brown in oven.

MEXICAN SCRAMBLED EGGS

Cook together, until tender, 2 tbp butter, 1 chopped onion, ½ each of chopped green pepper and chopped pimento, ¼ c rich milk, 1 tsp salt, and ¼ tsp pepper. Then add 6 eggs, stir constantly while cooking, and serve on toast.

EGGS A LA GOLDENROD

Separate whites and yolks of hard-cooked eggs, chop whites fine, add to white sauce, and when hot serve on toast and garnish with yolks run through a sieve or ricer. Season with salt and pepper. The eggs may be mixed with the white sauce poured into a baking dish, covered with buttered crumbs, and baked until crumbs are a delicate brown.

EGG BALLS

1 hard-boiled egg, ⅛ tsp salt, few grains cayenne, 1 tsp heavy cream, ¼ tsp finely chopped parsley.

Rub yolk through a sieve, add white finely chopped, and remaining ingredients. Add raw egg yolk to make mixture of right consistency to handle. Shape in small balls, and poach in boiling water or stock.

EGG CUSTARD

2 egg yolks, few grains salt, 2 tbp milk.

Beat eggs slightly, add milk and salt. Pour into small buttered cup, place in pan of hot water, and bake until firm; cool, remove from cup, and cut in fancy shapes with French vegetable cutters.

CREAMED EGGS

Prepare white sauce and add hard-cooked eggs, cut in halves, slices, or chopped, and when hot serve on toast. A little cheese may be added for seasoning if desired.

SCALLOPED EGGS

Slice hard-boiled eggs in rings. Butter a baking dish and cover the bottom with fine bread crumbs; put in a layer of eggs, bits of butter and sprinkle with salt and pepper. Alternate layers of eggs and crumbs in this way until the dish is filled. A layer of bread crumbs must be on top. Pour on two tbp rich milk or cream, and bake in a moderate oven.

BAKED EGG SOUFFLE

Beat yolks and whites of 6 eggs separately. Add 1 tsp cornstarch to 1 c of hot milk, then add ½ tsp salt and the whipped yolks of the eggs. Cook in a saucepan until of the thickness of cream, then add stiffly beaten whites. Put mixture into a well-buttered frying pan and set in a hot oven, and bake until slightly browned.

FRIED EGGS

Break each egg separately into a saucer. In this way, if one is not fresh, it will be discovered before the rest are spoiled. Fry in a tbp of lard and butter already mixed and hot in the frying pan. Fry for approximately 3 min, dipping the hot fat over the yolk or turning the egg carefully if it is desired fried on both sides.

SCRAMBLED EGGS

Beat 5 eggs slightly with a silver fork, add ½ tsp of salt, ⅛ tsp pepper and ½ c milk. Heat a frying pan, melt in it 2 tbp butter, and when melted, turn in the eggs. Cook, stirring constantly, until they are of creamy texture. Take care that the mixture does not stick to the bottom and sides of the pan and burn.

Variation: Add to the scrambled eggs shredded bits of dried beef or small pieces of cooked ham or bacon.

SWISS EGGS

1 level tbp butter, 2 level tbp grated cheese, 4 very thin slices of cheese, 4 eggs, 3 tbp cream, salt and pepper to taste.

Melt the butter in a shallow baking dish; cut the slices of cheese in pieces of convenient size to cover the bottom of the dish. Break the eggs and drop them into the dish over the cheese, season to taste, and pour the cream over the eggs; sprinkle the grated cheese on top and bake in a moderate oven till the eggs are set and the cheese a delicate brown.

FOAMY OMELET

Separate yolks of 4 eggs from whites; beat whites until stiff; beat yolks in a bowl with a beater until thick; add ½ tsp salt and ⅛ tsp pepper, and 4 tbp water. Cut and fold the yolks into the whites until the mixture is blended. Melt 1 tbp butter in the omelet pan and when moderately hot, turn in mixture; spread evenly, a little thinner in the center where fold will come; place on range where it will cook slowly (about 12 min). Keep the temperature low until the last min, when it may be raised to brown the bottom. When well puffed put pan in a moderate oven to cook the top; that is, until omelet is firm to the touch. Crease across top and fold. Serve at once.

CREOLE OMELET

Melt 3 tbp butter; add 2 thinly sliced tomatoes, 2 finely chopped onions, ½ tsp sugar, ⅛ tsp pepper, and ½ tsp salt. Cook 20 min. Spread half the mixture over half a foamy omelet. Fold, place on platter, and garnish with the remainder of the tomato and onion mixture.

ORANGE OMELET

Take the juice of a half a small orange, a small quantity of the grated peel, and 2 tbp of powdered sugar, and add to the recipe for foamy omelet. Before serving, sift powdered sugar lightly over the omelet.

OYSTER OMELET

Add 6 cooked oysters, chopped into small bits, to the mixture for foamy omelet.

MEXICAN OMELET

Mix 1 tbp butter and 1 of browned flour in a deep frying pan, heat, and stir to a cream. When very hot stir in 1 c canned tomatoes, ½ c canned mushrooms which have been sliced fine, ½ c minced, cooked ham (or chicken). Season with salt, paprika, and onion juice to taste. Let mixture simmer 8 min, or slightly less, then stir in 4 well-beaten eggs. Stir the mixture carefully as it thickens. Serve, when the eggs are set, on buttered toast.

OMELET CELESTINE

Prepare the omelet exactly as for orange omelet, omitting the oranges, and in their place spread the omelet, after it is dished, with peach preserve or marmalade, then with finely chopped, blanched almonds, and cover with whipped cream.

SCOTCH EGGS

6 hard-cooked eggs, ½ c stale bread crumbs, 1 c minced ham or other meat, salt and pepper to taste, ⅔ c milk, egg and bread crumbs, frying fat.

Cook eggs 20 min in water just below boiling point, stand in cold water for ½ hr, then remove shells and wipe eggs quite dry.

Cook the half c bread crumbs in the milk till thick, add the seasoning and meat and mix all together to form a rather stiff paste. Take a portion of this and press around one of the eggs smoothly with the hand, having the paste of equal thickness all over, and continue till the eggs are covered. Take a raw egg with 1 tbp water and beat lightly; dip each of the prepared eggs into this and cover every particle with the raw egg. As soon as covered, drop onto a paper containing stale bread crumbs, coat with these and fry in deep fat till golden brown. Cut in halves, stand cut side up, and serve plain or with white or tomato sauce or gravy.

JAPANESE EGGS

1½ c boiled rice, 6 hard-cooked eggs, 1½ c white sauce, 1 tsp onion juice, 1 tsp parsley, 1 tsp soy or Worcestershire sauce.

Pile the hot, cooked rice on a platter; cut the eggs in quarters and imbed in the rice; pour over them the sauce flavored with the onion juice and the soy or Worcestershire sauce, and sprinkle the chopped parsley over the top.

Note: Soy is a sauce to be found in some stores where Japanese and Chinese products are sold. Its principal ingredient is the soy bean.

EGGS, WALDORF STYLE

Arrange poached eggs on circular pieces of buttered toast, surround with brown mushroom sauce, and place a broiled mushroom cap on each egg.

DROPPED EGGS (Poached)

Have ready a frying pan ⅔ full of boiling salted water, allowing ½ tbp salt to 1 qt water. Put 2 or 3 buttered muffin rings in the water. Break each egg separately into a saucer, and carefully slip into a muffin ring. The water should cover the eggs. When there is a film over the top, and the white is firm, carefully remove with a buttered skimmer to circular pieces of buttered toast, and let each person season his own egg with butter, salt, and pepper. If cooked for an invalid, garnish with 4 toast points and a bit of parsley. An egg-poacher may be used instead of muffin rings.

BAKED EGGS

Break eggs into a buttered platter or shallow baking dish. Sprinkle cracker crumbs and grated cheese over the top; then moisten with a few tbp cream. Bake in a moderate oven until the egg white is done but tender.

EGGS IN PRISON

2 c cold, cooked meat, 4 eggs, stale browned bread crumbs, seasoning and flavoring to suit the meat.

Grease thoroughly 4 small c or molds and sprinkle thickly with the browned crumbs. Season and flavor meat rather highly, and line the molds with it, leaving a hollow in the center of each mold; the meat may be moistened with stock or gravy if too dry; break a raw egg into the hollow left for the purpose in each c, sprinkle with salt and pepper, and bake in a moderate oven till the eggs are set. Turn out and serve with or without sauce or gravy.

PLAIN OMELET

4 eggs, 4 tbp water, ¼ level tsp salt, ⅛ level tsp pepper, 2 level tbp butter.

Break the eggs into a bowl and beat them lightly, yolks and whites together, add the salt, pepper and water, and mix all well; melt the butter in a clean omelet pan and allow it to become quite hot without browning. Pour the eggs into the pan, mix and stir them gently till they begin to set. Now push the omelet down to one side of the pan that it may be thick and puffy, tilting the pan so as to keep it at one side. Cook till just set in the center and golden brown on the surface next to the pan. Turn onto a dish, brown side up, and serve plain or with tomato or other sauce.

JELLY OMELET

Mix and cook plain omelet, omitting pepper and ½ the salt, and adding 1 tbp sugar. Spread before folding with jam, jelly, or marmalade. Fold, turn, and sprinkle with sugar.

CASSEROLE EGGS

Chop cooked spinach very fine and season with salt and butter. Put 1 tbp this into individual, buttered, casseroles, and sprinkle with 1 tbp grated cheese, and carefully break 1 egg into each casserole. Cover each egg with 1 tbp of sauce, and ½ tbp grated cheese. Bake until eggs are set. These should be served immediately.

SCRAMBLED EGGS

6 eggs, 3 level tbp butter, 6 tbp cream or milk, ½ level tsp salt, ⅙ level tsp pepper.

Beat the eggs lightly, whites and yolks together, add the seasoning and cream or milk, and place with the butter in a saucepan. Stir the mixture constantly with a wooden spoon till it begins to thicken, then remove the saucepan to a cooler part of the stove and continue the cooking till the eggs are set. Serve either on buttered toast or garnished with points of toast.

A little grated cheese, a few green peas or mushrooms (cooked), or a few asparagus tips are sometimes added to the scrambled eggs just before removing them from the fire.

EGGS AND TOMATOES

Select well-shaped tomatoes and cut off the stem end; take out enough of the pulp so that each shell will hold an egg. Drop in the egg carefully, sprinkle with pepper and salt, put a bit of butter on top of each; put the tomatoes in a baking dish and put water around them. Put in oven and cook until the eggs are set and the tomatoes soft. Serve on slices of buttered toast.

DUTCH EGGS

Cut 5 hard-boiled eggs into small pieces and fold into thick, richly seasoned milk gravy. Halve 6 green peppers (lengthwise), removing the seeds and all the interior portions so as to leave the shells; fill these shells with the gravy and egg mixture, then sprinkle thickly with grated cheese and dots of butter, then brown in the oven, Serve on a hot dish garnished with watercress or parsley, and eat with toast.

CURRIED EGGS

6 hard-cooked eggs, 1 very small onion, 2 level tbp butter or drippings, 2 level tbp flour, ½ sour apple or a tsp lemon juice, ½ level tsp salt, 1 ½ c water, stock or milk, 1 level tbp curry powder.

Hard cook the eggs, remove the shells and cut the eggs in slices. Melt the butter or drippings and cook in it the onion, peeled and finely minced; next, put in the flour and curry powder and cook 3 min. Add the stock, water or milk slowly, and stir till the sauce boils; put in the apple or lemon juice and simmer gently for 20 min. Add salt, and heat the slices of egg in the hot sauce.

SHRIMP OMELET

Mix together butter and flour in quantities sufficient to make ½ pt of sauce when heated and creamed together; to this add another piece of butter about the size of an egg and 12 shelled and cooked shrimps. Season with salt and pepper, cook for 3 min, stirring constantly, then put in ½ of a finely chopped sweet green pepper, and cook for 1 min longer. Make a foamy omelet, fill with this mixture just before folding. Serve at once on a hot plate.

CHEESE OMELET

3 eggs, 3 tbp water, 2 tbp mild grated cheese, ⅛ tsp pepper, 2 tbp butter, salt, if needed.

Beat the eggs lightly, yolks and whites together, add the water and seasoning. Melt the butter in an omelet pan, pour in the eggs and stir and mix lightly till they begin to set. Sprinkle the grated cheese over the top, then scrape and push the omelet to one side of the pan. Cook about 1 min, then either turn in the pan by slipping a knife under the omelet, or hold the pan for a moment in front of the fire or under the flame of the gas range. Turn onto a hot dish, and serve at once.

OMELET SOUFFLE

6 eggs, ½ c sugar, ½ tsp any desired flavoring, a pinch of salt.

Separate the whites and yolks of the eggs and beat the whites to a stiff froth; add the sugar and salt to the yolks and beat till thick. Mix whites and yolks lightly together and add the flavoring; turn into a buttered pudding dish, and bake in a hot oven from 12 to 14 min. Serve, as soon as set, in the dish in which it was cooked. Do not keep the souffle waiting before serving, as it very quickly falls.

STUFFED EGGS (1)

Cut 4 hard-boiled eggs in ½ crosswise; remove yolks, mash, and add 2 tbp grated cheese, 1 tsp vinegar, ¼ tsp mustard, and salt and cayenne to taste. Add enough melted butter to make mixture of the right consistency to shape. Make in balls size of original yolks, and refill whites. Arrange on a serving dish, pour around 1 c white sauce, cover, and reheat.

STUFFED EGGS (2)

Cut hard-boiled eggs in ½ lengthwise. Remove yolks, and put whites aside in pairs. Mash yolks, and add half the amount of devilled ham and enough melted butter to make of consistency to shape. Make in balls size of original yolks, and refill whites. Form remainder of mixture into a nest. Arrange eggs in the nest, and pour over 1 c white sauce. Sprinkle with buttered crumbs, and bake until crumbs are brown.

EGGS WITH SARDINES

4 tbp butter, ¼ c soft, stale bread crumbs, 1 c thin cream or top milk, 2 hard-boiled eggs, 1 half-box sardines, ½ tsp salt, ¼ tsp paprika, ⅛ tsp pepper.

Melt butter, add bread crumbs and cream, and bring to the boiling point; then add eggs, finely chopped, sardines freed from skin and bones, and seasonings. Again bring to the boiling point and serve at once.

EGGS SUSETTE

Wash and bake 6 large potatoes, cut slice from top of each, scoop out inside, and mash. To 3 c mashed potato add 6 tbp finely chopped ham, 2 tbp finely chopped parsley, whites of 2 eggs well beaten, 3 tbp butter, 4 tbp cream, and salt and pepper. Line potato shells with mixture, place in each cavity a poached egg, cover with potato mixture, and bake until browned. Care must be taken to have eggs delicately poached.

PRESERVING EGGS

To preserve 15 doz eggs in water glass:

1. Select a 5-gal crock (earthen or stone) and clean it thoroughly, then scald and allow to dry.

2. Heat 10 to 12 qt of water to the boiling point and allow it to cool.

3. When cool, measure out 9 qt of water, place in the crock and add 1 qt of sodium silicate (commonly called water glass), which can be purchased at almost any drug store. Stir well so that the solution becomes thoroughly mixed.

The solution thus prepared is ready for the eggs, which may be put in all at once or from time to time as they are obtainable. Care should be taken in putting them in the jar not to crack or break the shells; also make sure that the solution covers the eggs by at least 2 inches at all times.

Put the crock containing the preserved eggs in a cool, dry place and cover with a tight lid or waxed paper to prevent evaporation.

To preserve a smaller or larger number of eggs, the solution should be mixed and prepared in the same proportion.

If water glass is not obtainable, lime may be used. It is not considered as good as water glass, as in some instances eggs preserved by this method have tasted slightly of lime, although at other times limewater has proved entirely satisfactory.

To preserve with lime, dissolve 2 lb of unslacked lime in a small quantity of water and dilute with 5 gal of water that has previously been boiled and cooled. Allow the mixture to stand until the lime settles, then pour off and use the clear liquid. Place clean, fresh eggs in a clean earthenware crock or jar and pour the clear limewater into the vessel until the eggs are covered. At least 2″ of the solution should cover the top layer of eggs.

If best results are to be obtained the eggs should be fresh and clean and preferably infertile. For this reason it is always best when possible to candle the eggs carefully before preserving them unless they are known to be strictly fresh. If an egg is only slightly soiled a cloth dampened with vinegar may be used to remove the stains, but eggs should not be washed with water, as water removes the protective coating that is on the shell and may tend to cause the contents to spoil. Under no circumstances should badly soiled or cracked eggs be used for preserving, as 1 or more such eggs in a jar may spoil all the others.

Fresh Egg Tests: Hold in front of candle flame in dark room, and the center should look clear. Place in basin of cold water, and they should sink. Place large end to the check, and a warmth should be felt. They have rough shells.

USING PRESERVED EGGS

Fresh eggs preserved according to these directions will usually keep from 6 to 10 months and can be used satisfactorily for all purposes in cooking and for the table. If, however, preserved eggs are to be boiled, a small hole should be made with a pin in the larger end of the shell before placing them in the water, to allow the air in the egg to escape when heated and thus prevent cracking.

KITCHEN UTENSILS

ALUMINUM WARE

1 double boiler, 3 saucepans, assorted sizes, 1 stock kettle (cheaper in iron but much heavier), 1 oblong cake pan, 2 pans, assorted sizes, 2 and 4 qt, 1 griddle, 2 muffin pans (12 each), 1 flour dredger, 1 pitcher, 1 large baking pan, 1 omelet pan, milk and cream dippers, 1 round cake pan with loosening bars for removing cake.

TINWARE

2 pie tins, 1 bread box, 1 iron.

CROCKERY

Set of 3 mixing bowls, white or yellow, assorted sizes, 6 ramekins, 1 teapot, 6 custard cups, 4 jars for holding food.

ENAMEL OR GRANITEWARE

2 baking pans, 1 set bowls, assorted sizes, 1 roaster, 1 pan, 1 kettle.

IRON OR STEELWARE

1 iron frying pan, 1 waffle iron, 1 steel pan, 20×20.

SMALL KITCHEN IMPLEMENTS

1 set assorted French knives, 1 set cooking knives and forks, 1 bread knife, 1 spatula, 1 doz teaspoons, 1 long handled beating spoon, 1 carving knife, 1 long fork, 1 vegetable knife, 1 doz tablespoons, 1 slotted beating spoon.

GENERAL EQUIPMENT

The following articles will be found necessary for even a small organization and places should be planned for them.

1. Strong, plain, comfortable chair for workers, also one stool.

2. Deep enamel tray (not too heavy) or aluminum one with rolled rim. This is necessary for preparing and storing food.

3. Scale large enough to weigh at least 4 or 5 lbs., so that check may be kept on incoming goods.

4. Set of brushes:

1 wire, for scrubbing shelves, 1 bar, for general scrubbing, 1 small block brush, for vegetables.

5. One safety holder for fresh and burnt matches.

6. A box with handle for carrying easily is a daily necessity, containing the following:

1 dish drainer, hammer, screw driver, 1 match scratcher, shears, 1 egg boiler.

7. Small kitchen utensils:

1 can opener, 1 double chopper, 1 ice pick, 1 skimmer, 1 ice cream scoop, 1 food chopper, 2 funnels, rolling pin, 1 sink strainer, enamel; doughnut and biscuit cutter, aluminum; measuring cups, aluminum; salt, pepper and spice boxes; 1 egg boiler, 1 set of graters, tin; 1 tea kettle, aluminum; 1 pancake turner, aluminum; 1 wire broiler, twine and paper holders, ice and cabbage cutters, set of pastry tubes, doughnut or frying basket; colander, enamel; planks for meat and fish.

CHINA

6 dinner plates, 9″; 6 dessert and salad plates, 7⅛″; 6 bouillon cups, 6 coffee or tea cups, 6 sauce or vegetable dishes, 5″; individual creams, 1½ oz.; 6 b. and b. plates, 6″; 1 sugar bowl, 1 cream pitcher.

GLASSWARE

1 doz. tumblers or goblets, 1 oil and vinegar cruet, 6 footed sherbets.

SILVERWARE

1 doz. teaspoons, 1 doz. dessert spoons, 6 bouillon spoons, 6 iced tea spoons, 1 doz. table forks, 6 dessert forks, 1 doz. medium knives.

LINEN

2 large linen table covers, 1 doz. round scalloped doilies, 15″ diameter; 1 doz. side towels, 18×32″; 1 doz. union linen kitchen towels, 17×32″; 1 doz. mercerized cotton or linen napkins, 22×22″; 1 doz. cook’s towels, 16×32″; 6 scrub cloths, 18×28″.

Choose china from good open stock patterns that are appropriate for the type of room, and may always be “matched.”

TABLE ETIQUETTE

Before starting to set be sure the table is free from crumbs. Place the silence cloth, which may be a worn-out blanket or any suitable undercloth. It should not show when the table cloth is placed. The table cloth fold should be placed with crease of the fold on upper side and in the exact center of the table. The four corners should be at equal distances from the floor. Flowers, candlesticks, ferns, water bottle, etc., belong in center of table.

A “cover” is full equipment consisting of plate, silver, napkin and glass for each guest or diner. Covers should be alike, about 24″ from each other or, if at a small table, opposite each other.

Plates should be placed about 1″ from edge of table. If plates carry monogram the monogram should be nearest center of the table. The service plate should be the center of each cover.

Placing Silver: Place knives at right with sharp edge toward the plate; forks at left with the tines up; spoons at right of knives, bowls up. Silver belongs 1″ from edge of table. A simple rule to remember when much silver is used is to place silver in the order in which it is to be used, counting from the outside toward the plate. A fruit spoon which is to be used first would thus be farthest from the plate. Water glass belongs, right side up, at end of blade of knife.

Breakfast: Place a steel knife and fruit knife with sharp edge toward the plate. Cereal or fruit spoons should be placed with bowls up. One or two forks should be placed at left of plate with tines up.

Luncheon: Placing of silver depends upon dishes to be served. If a soup is to be served first then a soup spoon belongs on outside. Place two forks at left of plate and arrange other silver as indicated in paragraph, “Placing Silver.”

Dinner: As at luncheon placing of silver depends upon the dishes to be served. Usually at a full course dinner the oyster fork is placed farthest from the plate at the right, soup spoon next, silver knife next, and a steel knife closest to the plate. Other knives, if necessary, will be placed on table as needed. Two forks and a dinner fork are placed at the left of the plate. Here it is well to remember that the old idea of loading a table with silver is no longer considered good taste. Simplicity is the order of the day.

Small pepper and salt shakers are usually placed so as one set serves two persons.

Water is always served at the table from a water bottle after cubes of clean ice are dropped in glass with ice tongs. Water glasses are also always refilled at the table.

One piece of butter may be placed on butter chip or at the side of the bread and butter plate. Bread is sliced and placed on bread plate. Food and drink to which the guest must help himself is placed at a convenient height and always served from the left. Food on the table for which the diner must reach may be taken from either right or left.

KITCHEN ECONOMY

Potatoes: Select potatoes having the most perfect skin, free of “eyes” and heavy for size; may be bought by the sack, barrel or carload, or in real small quantities.

Cabbage: The firmest and heaviest heads are best; usually sold by weight.

Cauliflower: Select large, solid heads that are creamy white; wilted leaves and dark flower heads indicate staleness.

Squash: Hubbard and other varieties of fall or winter squash and pumpkins are selected by weight; those heavy for size are likely to be tender and of rich flavor.

Turnips: Medium-sized are generally sweetest, provided they are firm, heavy and free from green spots.

Carrots, Parsnips and Salsify: Are best when unwilted, solid, heavy and free from side roots.

Cucumbers: Select those of medium size that are dark green, straight, firm and not over-plump.

Spinach: Should be bright green in color, unwilted and crisp.

Celery: The dwarf type is much finer flavored than mammoth; either variety should be white, firm and crisp with unwilted leaves.

Lettuce: Head lettuce is considered superior to that known as “leaf-lettuce.” Firm, solid heads heavy for size are delicately flavored. The coarse outside leaves should be unwilted. Romaine, escarole and chicory belong to the same family and are tested the same as lettuce for freshness.

Egg Plant: Large, oval-shaped purple plants are best. They should be firm with brilliant skin.

Tomatoes: Smooth, firm, heavy tomatoes are least watery and best flavored. They are often bought when partly ripe and allowed to ripen.

Onions: Thin-skinned, solid onions are always best; mildest variety is the large Spanish onion.

Peas and Beans: Green peas and string beans should be young and freshly picked; pods of fresh peas are green and juicy, becoming yellow and withered when old. Fresh beans are crisp and snap when broken. The stringless beans now on the market save time in preparing them.

Berries: A dry surface indicates freshness in strawberries, raspberries and blackberries.

Apples, Peaches, Plums, Cherries and Grapes: Plumpness, brightness of skin and freedom from spots of decay are reliable indications of freshness.

Grapefruit, Oranges and Lemons: Are heavy for size.

Melons: Cantaloupes usually have a nice odor when they are fresh and good flavored. Press end of melon with finger and if it gives slightly, the melon is ripe, if hard, it is too green to cut.

Honey Dew: Test same as Cantaloupes.

Watermelon: The best variety are heavy for size.

Fruits and Vegetables are best when “cheapest” because the lowest prices are quoted when they are in season. They should be preserved when in season.

Mutton: The best mutton has abundant, white, clear and solid fat; leg bones are white; the scored skin on the forequarters red; the lean meat juicy, firmy and of a dark red color.

Lamb: Choose lamb that has hard, white fat on the back and about the kidneys, with pinkish-hued bones.

Pork: The lean of the best pork is a delicate pinkish red, juicy, firm and fine grained; the fat is white and the skin thin and pearly; when the skin is thick it indicates that the hog was old.

Ham: Medium-sized hams weighing from 8 to 12 lbs. are usually best. They should be plump and round, with short tapering shanks and small bones. The fat should be white and firm, the skin thin and unwrinkled.

Turkey: A moderate size turkey is more apt to be young than a larger one. Select 12 to 16-lb. birds that have no superfluous fat. A hen is preferable to a gobbler, being more plump and delicate in flavor. The legs of turkey should be black and smooth; the breastbone soft and pliable. If legs are rough, the breastbone hard, and the skin tough, the turkey was old. When turkeys or other fowls are fresh, the eyes are bright and full, the feet and legs smooth and limber.

Goose: The breast of goose should be plump and white, the feet yellow and flexible. If the windpipe is soft, the goose was young.

Capons: They retain the tenderness of young chickens while having the size and flavor of mature fowls. Select 7 to 8-lb. size.

Chicken: Press with the finger on the breastbone at the point nearest the tail. If the bone is soft and pliable, the chicken was young. Some butchers break this bone to deceive buyers. Poultry that is dark or slimy is stale and unfit for food. Poultry packed in ice will soak up from 3 to 14% water so insist on dry-packed birds when buying cold-storage poultry. In fresh killed poultry, the liver is firm and solid to the touch, while in thawed-out, cold-storage poultry, the liver is limp and soft to the touch.

Eggs: Fresh eggs look clear and semi-transparent in a strong light. To test, drop into a bucket or pan of water; those that are perfectly fresh will sink to the bottom and rest on the side; those that are stale will stand obliquely in the water, while those that are actually bad will take an upright position and float.

Fish: Choose those only with firm flesh, stiff fins, lively red gills, and full clear eyes.

Test for Butter: The “spoon” test is good for distinguishing fresh butter from renovated butter or oleomargarine: A small sample is melted in a spoon held over a slow fire; if it is fresh butter, it will boil quietly, with many small bubbles; oleomargarine and process butter will sputter and crackle.

Test for Extracts: Vanilla is sometimes adulterated with tonka bean extract. This can be detected by its odor, which is penetrating, almost pungent, in contrast to pure vanilla extract. Extracts made from artificial vanilla can be detected by evaporating about 1 oz. of vanilla to about ¼ its volume by placing it in a dish over boiling water. If pure, the resins become insoluble and settle to the bottom of the dish. Artificial extracts remain clear. Artificial extracts made by dissolving artificial vanilla in alcohol lack color which is supplied by adding caramel. To detect this, shake a sample of the extract. If pure the foam is colorless.

Lemon Extract: Place 1 tsp of extract in a glass tumbler and add 2 or 3 tsp water. If pure, the lemon oil will separate and rise to top after a short time, as lemon oil is insoluble in alcohol to which water is added.

Baking Powder Test: Add 1 tsp baking powder to 1 c hot water. Bubbles of gas will rise as the action of the baking powder takes place. The greater the bubbling the stronger the baking powder. Never allow baking powder to be exposed to the air.

Baking Powder made in quantity: Sift together 7 times or more, 5⅝ lb. cream of tartar, 2½ lb. soda, and 1¼ lb cornstarch.

FASTING AND ABSTAINING

EMBER DAYS

Ember days are those ordered by the church as days of fasting and abstinence. They occur at the beginning of the seasons and are:

1. Wednesday, Friday and Saturday after December 13.

2. Wednesday, Friday and Saturday of the week following Ash Wednesday.

3. Wednesday, Friday and Saturday after Whit Sunday.

4. Wednesday, Friday and Saturday after September 14, which is the Feast of the Exultation of the Cross.

DAYS OF ABSTINENCE

A day of abstinence is one on which Catholics are prohibited from using flesh meat at any of their meals. All Fridays of the year, except those on which a holiday of obligation falls, are days of abstinence. During the Lenten season, in addition to being days of abstinence, Fridays are also fast days.

Throughout the Latin Church, the law of abstinence prohibits all responsible Catholics from indulging in meat diet on days of abstinence.

Meat diet comprises the flesh, blood or marrow of such animals and birds that constitute flesh meat, according to appreciative, intelligent and law-abiding Christians.

On days of abstinence the use of fish, vegetables, molluscs, crabs, turtles, frogs and such cold-blooded creatures is not at variance with the law of abstinence. The sick, infirmed, mendicants, laborers, and such as find difficulty in procuring a fish diet are not bound to observe the law of abstinence, as long as such conditions prevail.

Regular days of abstinence are as follows:

1. All Fridays excepting those on which a holiday of obligation falls.

2. The first and last Wednesday and the second and last Saturday of Lent.

3. Wednesdays, Fridays and Saturdays of ember weeks.

4. The vigils of Christmas, Pentecost, Assumption and All Saints’ Days (In Canada, the vigil of St. Peter and Paul, and Wednesdays of Advent, as well as all the ember days, are added to the list of fast and abstinence days.)

FASTING

In the U. S. all the days of Lent, the Ember days, the vigil of Christmas, Pentecost, Assumption and All Saints Days are fast days. (In Canada the vigil of St. Peter and Paul, June 28, is a fast day.)

Fasting consists in eating but one full meal in twenty-four hours and that about mid-day. It also implies the obligation of abstaining from flesh meat during the same period unless legitimate authorities granted permission to eat meat. Pope Benedict XIV granted permission to eat meat on fast days, but prohibited the use of fish and flesh at the same meal on all fast days during the year, as well as the Sundays during Lent.

In the U. S. working men and their families may use flesh meat once a day throughout the year, except on Fridays, Ash Wednesday, Holy Saturday, and the vigil of Christmas. For working men during Lent, it is forbidden that fish and flesh be taken at the same meal. Flesh and fish may be eaten at the same meal at other times except on fast days and days of abstinence.

The quantity of food allowed at the one full meal permitted on fast days has never been defined, and one full satisfying meal may be partaken of without breaking the rule. Moreover a slight collation is now allowed in the evening, the full meal usually being taken at noon. In the U. S. and Canada fast day meals usually consist of milk, eggs, cheese, butter, bread, fish, and similar foods.

NOT REQUIRED TO FAST

Those exempt from fasting are:

The sick, the infirmed, convalescents, delicate women, men or women sixty years or over; families whose members cannot have the necessaries for a full meal at the same time, or who have nothing but bread, vegetables or such-like food; those to whom fasting brings headaches or loss of sleep; wives whose fasting incurs their husband’s indignation; children whose fasting arouses their parents’ wrath; in a word, all those who cannot comply with the obligation of fasting without undergoing more than ordinary hardships are excused because of their inability to fulfill the obligation.

THE COOK’S DICTIONARY

A la carte—French for according to the bill of fare at the table.

A la mode—French for according to the style.

Anchovy—A fish caught in the Mediterranean.

Anchovy Essence—Consists of pounded anchovies cooked with water, vinegar, spices, and mushrooms.

Angelica—A plant, the stalks of which are preserved, used for decorating.

Appetizers—Cold hors d’oeuvres, side dishes, served preliminary to the dinner, supposed to create an appetite for something more substantial.

Aspic—Savory jelly.

Au, Aux—To or with.

Baba Cakes—Sweet Cakes raised with yeast.

Bain-marie—A double boiler.

Bisque—A paste or puree.

Blanch—To scald.

Bombe—Ices in a mold, an outside coating of one kind, a filling of another.

Bouchee—Mouthful.

Bouillon—Beef Broth.

Brioche—A bread made rich with eggs.

Brochette—A skewer.

Canape—Pieces of toast or bread, spread with some mixture.

Caviar—Salted and smoked sturgeon roe.

Curacao—A cordial.

Cutlets—Steaks of veal, lamb, mutton or pork.

Entree—A made dish served as a course or between courses.

Filet Mignon—French for small pieces of beef served with sauce.

Foie-gras—Fat liver; especially the liver of fat geese.

Fondue—Cheese and eggs cooked together.

Fondant—Cooked and beaten sugar, ready to flavor and mold for centers of bonbons.

Francaise—In French style.

Frappe—Half frozen.

Fricasse—Originally meat fried and served with a sauce.

Gherkins—Small cucumbers.

Giblets—The neck, liver, gizzard and heart of poultry or game.

Glace—Glossed over.

Hors d’oeuvres—Side dishes.

Italienne—In Italian style.

Jardiniere—Mixed vegetables.

Koumiss—Fermented milk.

Macedoine—A mixture of several fruits or vegetables.

Marinade—A pickle composed of vinegar, oil, salt, and pepper.

To Marinate—To pickle in a French dressing.

Marrons—Chestnuts.

Mayonnaise—Salad sauce.

Meringue—Mixture of sugar and white of eggs beaten together.

Mignon—Small.

Mousse—Moss, froth, something light and spongy.

Mulligatawny—Curry soup.

Noir—Black.

Papillote—Paper.

Parfait—Perfect.

Pate—Paste.

Pilaf—Turkish dish of rice and tomatoes.

Potage—Soup.

Printaniere—With young spring vegetables.

Puree—Ingredients rubbed through a sieve.

Ragout—A highly seasoned fish or meat dish.

Rissoles—Something crisp.

Riz—Rice.

Roux—Butter and flour mixed and used for thickening.

Sabayon—A custard flavored with wine.

Salamander—An iron, similar to a large poker, used for browning surfaces which cannot be placed in the oven.

Salmi—A rich stew, generally of game.

Scones—Scotch name for baking powder biscuit.

Sippett—Small cubes of fried bread.

Sorbet—Frozen punch.

Souffle—A puff, something light and fluffy.

Syllabub—Old English name for whipped and flavored cream.

Now that you have gone through her own cookbook, undoubtedly you would be delighted to have

MOLLY GAVIN’S DIRECT PERSONAL ASSISTANCE
Every Day of the Year

Each week she writes entertainingly and helpfully for hundreds of thousands of readers of Catholic newspapers throughout the United States and Canada.

Each day she and her assistants answer hundreds of letters of women readers, giving them the help they ask, suggesting menus and new recipes, and sending out pamphlets.

Each month she adds new pamphlets to her list.

For information about them and for the names of the newspapers in which you may find MOLLY GAVIN’S cooking column, drop a line to

THE GRIMES COMPANY
National Press Building
WASHINGTON, D. C.

INDEX

Abstaining, 157
Beef, 88
Beverages, 12
Biscuits, 10
Bread, 8
Breads (Quick), 44
Breakfast Rolls, 10
Cake, 16
Candy, 20
Canning Fruit, 138
Canning Meats, 140
Canning Vegetables, 139
Cereals, 25
Cheese, 27
Chilled Desserts, 119
Chowders, 92
Coffee, 12
Cook’s Dictionary, 158
Cookies, 48
Desserts, Chilled, 119
Dictionary, Cook’s, 158
Doughnuts, 48
Dressing, 78
Dumplings, 63
Economy, Kitchen, 154
Eggs, 145
Ember Days, 157
Equipment, General, 153
Etiquette, Table, 154
Fasting, 157
Fish, 108
Fish, (Shell), 103
Fruit Economy, 155
Gingerbread, 48
Glassware, 153
Icings, 81
Kitchen Utensils, 153
Kitchen Economy, 155
Lamb, 94
Linen, 153
Meats, 84, 85, 88, 94, 99
Meats, Canning, 140
Methods of Cooking Meats, 86
Mutton, 94
Personal Service, 159
Pork, 99
Poultry and Game, 128
Preserves, 137
Puddings, 69
Quick Breads, 44
Salads, 58
Sandwiches, 54
Sauces, 73
Service, Personal, 159
Silverware, 153
Shellfish, 103
Soup, 32
Stews, 91
Sweetbreads, Tongues, Etc., 97
Syrup Table, 139
Table Etiquette, 154
Tea, 12
Tests, Kitchen, 156
Time Table for Canning Fruits, 138
Time Table for Syrup, 139
Time Table for Canning Vegetables, 139
Utensils, Kitchen, 153
Veal, 85
Vegetables, 38
Vegetable Economy, 154
Yeast, 8

TRANSCRIBER’S NOTE

The index was not checked for proper alphabetization or correct page references.

Obvious typographical errors and punctuation errors have been corrected after careful comparison with other occurrences within the text and consultation of external sources.

Some hyphens in words have been silently removed, some added, when a predominant preference was found in the original book.

Except for those changes noted below, all misspellings in the text, and inconsistent or archaic usage, have been retained.

Pg 6: | ‘Farenheit’ replaced with ‘Fahrenheit’.
19: | ‘on’ replaced with ‘in’ in “soda dissolved on”.
19: | ‘and’ removed from “when cool and and dissolved yeast”.
19: | ‘egg’ replaced with ‘butter’ in: “add this to sugar and butter;”
22: | ‘velvetry’ replaced with ‘velvety’.
26: | ‘escalloped dished’ replaced with ‘escalloped dishes’.
30: | ‘kurd’ replaced with ‘curd’.
31: | ‘candided’ replaced with ‘candied’.
32: | ‘low tem’ replaced with ‘low temp’.
36: | ‘caramal’ replaced with ‘caramel’.
36: | ‘cherry’ replaced with ‘sherry’.
36: | ‘agg’ replaced with ‘egg’.
37: | ‘thruogh’ replaced with ‘through’.
38: | ‘commine’ replaced with ‘combine’.
40: | ‘sprinke’ replaced with ‘sprinkle’.
41: | ‘potatooes’ replaced with ‘potatoes’.
41: | Added ‘1’ to “Cut tender asparagus in 1-in lengths” for clarity.
41: | ‘scar’ replaced with ‘sear’.
43: | ‘parsely’ replaced with ‘parsley’.
46: | ‘ainseed’ replaced with ‘aniseed’.
47: | ‘thorhougly’ replaced with ‘thoroughly’.
50: | ‘flower’ replaced with ‘flour’.
50: | ‘moderaete’ replaced with ‘moderate’.
58: | ‘terragon’ replaced with ‘tarragon’.
59: | ‘rosetttes’ replaced with ‘rosettes’.
61: | ‘Doquefort’ replaced with ‘Roquefort’.
61: | ‘cutting’ is unclear, and has been inferred.
63: | ‘letttuce’ replaced with ‘lettuce’.
63: | ‘egg’ replaced with ‘eggs’.
64: | ‘vegetatble’ replaced with ‘vegetable’.
64: | ‘prunces’ replaced with ‘prunes’.
65: | ‘stitck’ replaced with ‘stick’.
65: | ‘sprinkel’ replaced with ‘sprinkle’.
69: | ‘seecret’ replaced with ‘secret’.
69: | ‘cup’ replaced with ‘cups’.
69: | ‘custatrd’ replaced with ‘custard’.
70: | ‘beated’ replaced with ‘beaten’.
76: | ‘smoth’ replaced with ‘smooth’.
76: | ‘sugar’ replaced with ‘vinegar’ in “If the vinegar is very strong...”
77: | ‘baten’ replaced with ‘beaten’.
77: | ‘graually’ replaced with ‘gradually’.
77: | ‘befor’ replaced with ‘before’.
83: | ‘conucopia’ replaced with ‘cornucopia’.
87: | ‘cottelene’ replaced with ‘cottolene’.
90: | ‘sauted’ replaced with ‘sauteed’.
91: | Chapter title ‘Stews and Chowders’ replaced with ‘Stews’.
92: | Removed duplicate ‘to’ in: “the contents to grow stale;”
93: | ‘romoved’ replaced with ‘removed’.
94: | ‘opions’ replaced with ‘onions’.
95: | ‘maket’ replaced with ‘market’.
100: | Added ‘1’ to “score it in 1-in squares” for clarity.
102: | ‘sal’ replaced with ‘salt’.
109: | ‘to’ removed from ‘and to continue boiling’.
109: | ‘fished’ replaced with ‘fleshed’.
109: | ‘romoved’ replaced with ‘removed’.
111: | ‘pay’ replaced with ‘pan’.
113: | ‘SAUTERED’ replaced with ‘SAUTEED’.
113: | ‘SAUTED’ replaced with ‘SAUTEED’.
120: | ‘valnilla’ replaced with ‘vanilla’.
124: | ‘carmel’ replaced with ‘caramel’.
124: | ‘if’ replaced with ‘of’.
130: | ‘majoram’ replaced with ‘marjoram’.
145: | ‘tumeric’ replaced with ‘turmeric’.
145: | ‘sterlized’ replaced with ‘sterilized’.
152: | ‘preferable’ replaced with ‘preferably’.
153: | ‘bock’ replaced with ‘block’.
153: | ‘spatulas’ replaced with ‘spatula’.
153: | ‘necesary’ replaced with ‘necessary’.
154: | ‘flour’ replaced with ‘floor’.
157: | ‘crambs’ replaced with ‘crabs’.
157: | ‘memdicants’ replaced with ‘mendicants’.
158: | ‘Caviare’ replaced with ‘Caviar’.
158: | ‘Curacoa’ replaced with ‘Curacao’.

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Table of Contents

MOLLY GAVIN’S OWN COOKBOOK
FOREWORD
How to Use This Book
THE ART OF COOKING

BREAD

- YEAST BREAD
- WHITE BREAD
- BREAD WITH SPONGE
- WHOLE WHEAT BREAD
- RYE BREAD
- GRAHAM BREAD
- ROLLED OATS BREAD
- CARAWAY BREAD
- CURRANT OR RAISIN BREAD
- POTATO BREAD
- COFFEE CAKE
- BISCUITS
- HOME-MADE YEAST
- DRY YEAST
- BREAKFAST ROLLS
- TEA BISCUIT WITH POTATO
- SALAD ROLLS
- TEA BISCUIT
- FINGER ROLLS
- BREAD STICKS
- VIENNA ROLL MIXTURE
- FRENCH TWISTS
- PARKER HOUSE ROLLS
- HOT CROSS BUNS

BEVERAGES

- TEA
- VARIATIONS IN SERVING
- ICED TEA
- COFFEE
- BOILED COFFEE
- COFFEE
- FRENCH COFFEE
- ICED COFFEE
- BLACK COFFEE
- HOT CHOCOLATE
- ICED COCOA
- CREAMY COCOA
- COCOA SYRUP
- EGGNOG
- HOT CHOCOLATE
- RECEPTION COCOA
- RUSSIAN CHOCOLATE
- BREAKFAST COCOA
- BREAKFAST COCOA
- FROZEN PUNCH
- GRAPE JUICE
- GRAPE JUICE LEMONADE
- PINEAPPLE AND GRAPEADE
- CALIFORNIA PUNCH
- GINGER PINEAPPLEADE
- LEMONADE
- ORANGEADE
- FRUIT PUNCH
- CURRANT PUNCH
- PINEAPPLE LEMONADE
- GRAPE GINGERADE
- MANHATTAN CUP
- LEMON GINGEREE
- GRAPE CHILL WITH ORANGE
- GRAPE RICKEY

CAKE

- APPLESAUCE CAKE
- ANGEL FOOD CAKE
- DUTCH APPLE CAKE
- JELLY ROLL
- EGGLESS CAKE
- WAR TIME CAKE
- LEMON CAKE
- LAYER CAKE
- LOAF CAKE
- DATE CAKE
- POOR MAN’S CAKE
- CORNSTARCH CAKE
- ORANGE CAKE
- LEMON CAKE
- PINEAPPLE CAKE
- COCOANUT CAKE
- TEN MINUTE CAKE
- RAISIN CAKE
- PLAIN SPONGE CAKE
- EGGLESS CAKE
- MARSHMALLOW CAKE
- EGGLESS-MILKLESS CAKE
- PLAIN CAKE
- CHOCOLATE CAKE
- SPICE CAKE
- NUT CAKE
- SOUR MILK LAYER
- COFFEE LAYER CAKE
- EXCELLENT SPONGE CAKE
- FIG LAYER CAKE
- ECONOMY CAKE
- ICE BOX CAKE

CANDY

- COCOANUT CAKES
- PEPPERMINT DROPS
- LEMON DROPS
- CANDIED ORANGES
- CHOCOLATE NUT FUDGE
- COCOANUT FUDGE
- SUGARED POPPED CORN
- MOLASSES CORN BALLS
- SALTED ALMONDS
- ORANGE STRAWS
- CREAMED WALNUTS
- STUFFED DATES
- ROYAL BARS
- FONDANT
- PEANUT BRITTLE
- FONDANT
- DIVINITY
- CHOCOLATE FUDGE
- MARSHMALLOW FUDGE
- MOLASSES CANDY
- LENOX FUDGE
- POTATO CANDY
- PRUNES STUFFED
- FRUIT AND NUT PASTE
- PEANUT BUTTER FUDGE
- CANDIED CRANBERRIES
- ORANGE DROPS
- PEANUT BUTTER CREAM
- MAPLE COVERED PUFFED RICE
- PUFFED RICE BALLS
- BUTTERSCOTCH
- CHOCOLATE CARAMELS
- COATED NUTS OR FRUITS
- FRUIT AND NUT CANDY
- STUFFED FRUITS
- CHOCOLATE POPCORN
- SUGARED POPCORN
- POPCORN BALLS
- NOUGAT
- HONEY FUDGE
- HONEY CARAMELS
- HONEY POPCORN BALLS

CEREALS

- ROLLED OATS
- OATMEAL
- HOMINY
- INDIAN MEAL
- FINELY GROUND FOODS
- CORNMEAL MUSH
- CORN DODGER
- FRIED HOMINY
- BOILED MACARONI
- SAMP
- FRUIT OR NUTS IN CEREALS
- OATMEAL MUSH WITH APPLES
- BOILED RICE
- RAISIN PORRIDGE
- ROLLED SCOTCH PORRIDGE

CHEESE

- CHEESE BALLS
- FROMAGE GOURMET
- CHEESE AND SPINACH
- CELERY CASSEROLE
- CHEESE TARTLETS
- CHEESE CAKES
- CHEESE CROQUETTES
- SAVORY RABBIT
- WELSH RABBIT
- BLUSHING BUNNY
- PEPPER CROQUETTES
- CHEESE FILLING
- TOMATO CHEESE TOAST
- CHEESE TOAST
- TOMATOES AND CHEESE
- PHENIX CLUB SAUCE
- CHEESE FONDUE
- CHEESE SOUFFLE
- WALNUT DECEITS
- COTTAGE CHEESE
- COTTAGE CHEESE CAKE
- CHEESE CAKE CRUST
- STUFFED DATES
- CHEESE SOUFFLE
- STUFFED FIGS
- PARMESAN CHEESE STICKS
- CHEESE PIQUANT
- ROAST CHEESE
- CHEESE POTATO BALLS
- CHEESE BALLS

SOUP

- BLACK BEAN SOUP
- SCOTCH SOUP
- BAKED BEAN SOUP
- CELERY SOUP
- CONSOMME
- MOCK TURTLE SOUP
- BEEF PUREE
- WINTER JULIENNE
- SUMMER JULIENNE
- CREAM OF CELERY SOUP
- CREAM OF TOMATO SOUP
- TOMATO SOUP
- ONION SOUP
- CLEAR SOUP
- GARNISHES FOR CLEAR SOUPS
- PLAIN BROWN SOUP STOCK
- OX TAIL SOUP
- MUTTON BROTH
- JUGGED SOUP
- DELICIOUS QUICK SOUP
- TOMATO SOUP WITH STOCK
- TURKEY SOUP
- SPRINGTIME SOUP
- FRUIT SOUP
- BOUILLON
- CARROT SOUP
- PEA SOUP
- TOMATO BISQUE SOUP
- POTATO SOUP
- SPLIT PEA PUREE

VEGETABLES

- POTATOES AU GRATIN
- POTATOES ON THE SHELL
- SWEET POTATO CAKES
- POTATOES WITH CHEESE
- POTATO HASH
- CASSEROLE SWEETS
- CANDIED SWEET POTATOES
- POTATO AND BEAN CAKES
- ESCALLOPED POTATOES
- WAYS OF USING LEFT-OVERS
- CREAMED CELERY
- STEWED ASPARAGUS
- BOILED COWPEAS
- BAKED COWPEAS
- BOSTON BAKED BEANS
- CORN OYSTERS
- SPLIT PEA LOAF
- BAKED SOY BEANS
- FRIED CARROTS
- HASHED BROWN POTATOES
- CARROT STRIPS
- BAKED POTATOES
- BAKED BEETS
- CREAMED CABBAGE
- FRENCH FRIED ONIONS
- FRIED CABBAGE
- HEIDELBERG CABBAGE
- FRENCH FRIED POTATOES
- ESCALLOPED CORN
- CARROTS
- CREAMED CARROTS
- FRIED CARROTS
- LYONNAISE CARROTS
- GLAZED CARROTS
- SPINACH LOAF
- VEGETABLE SOUFFLE
- CABBAGE AU GRATIN
- SWEET POTATO AND APPLE
- FRESH PEAS WITH LETTUCE
- DEVILLED TOMATOES
- QUICK SCALLOPED POTATOES

BISCUITS, MUFFINS, QUICK BREADS

- POP-OVERS
- PLAIN MUFFINS
- BAKING POWDER BISCUITS
- WAFFLES
- GRIDDLE CAKES
- FRITTERS
- BREAKFAST MUFFINS

- Proportions for Quick Breads, Cakes, Cookies, and Pastry.

- RAISIN BREAD
- VIRGINIA BATTER BREAD
- VIRGINIA SPOON BREAD
- HONEY BREAD
- ONE EGG MUFFINS
- BERKSHIRE MUFFINS
- RYE BISCUIT
- POTATO BISCUIT
- CORNMEAL PUFFS
- CORNMEAL PANCAKES
- HOMINY MUFFINS
- BOSTON BROWN BREAD
- CUSTARD CORN CAKE
- SPOON CORN BREAD
- DATE OR FRUIT GEMS

COOKIES, GINGERBREAD, AND DOUGHNUTS

- COCOANUT CREAM COOKIES
- MOLASSES COOKIES
- SOFT MOLASSES COOKIES
- CUP CAKES
- WONDERS
- PEANUT COOKIES
- CHOCOLATE SPONGE
- MOLASSES COOKIES
- ECLAIRS
- CREAM PUFFS
- LADY FINGERS
- CUP CAKES
- GINGERBREAD
- SOFT GINGERBREAD
- FRUIT GINGERBREAD
- GINGERBREAD
- LEMON SAUCE
- CARD GINGERBREAD
- OATMEAL CRISPS
- SOUTHERN COOKIES
- BROWN SUGAR COOKIES
- GINGER SNAPS
- DOUGHNUTS
- CRULLERS
- NEW ENGLAND CRULLERS
- JUMBLES
- ORANGE CIRCLES
- ORANGE CAKES
- CAKE CUBES
- SOUR MILK GINGERBREAD
- BROWNIES
- MARGUERITES
- HERMITS
- VANILLA WAFERS
- ADA’S SUGAR COOKIES
- CHEAP COOKIES
- CORN FLOUR COOKIES
- CHOCOLATE-NUT COOKIES
- PEANUT WAFERS
- OATMEAL MACAROONS
- MACAROONS
- BROWN SUGAR MACAROONS
- MIGNONS
- CINNAMON CAKES
- SPONGE DROPS
- MARSHMALLOW TEAS
- CINNAMON CRISPS
- DROPPED COOKIES
- BROWNIES
- CARAWAY SEED COOKIES
- ALMOND CAKES
- CHOCOLATE COOKIES
- COFFEE GINGER BREAD
- CHOCOLATE DOMINOES

SANDWICHES

- SANDWICH SPREAD
- CHEESE-PICKLE FILLING
- APPETIZERS
- BAKED BEAN SANDWICHES
- ITALIAN SANDWICHES
- FIG DAINTIES
- SWEET SANDWICHES
- LENOX SANDWICHES
- SOUTHERN SANDWICHES
- CHEESE MARMALADE
- HONEY NUT SANDWICHES
- HONEY-CREAM CHEESE
- CHICKEN SALAD FILLING
- CLUB SANDWICH
- LETTUCE SANDWICH
- NUT RAISIN FILLING
- MARLBOROUGH CANAPES
- DEVILED CHEESE CRACKERS
- BUTTER CRISP CHEESE
- FRUIT SANDWICH
- PINEAPPLE-PECAN CANAPES
- OLIVE SALAD SANDWICHES
- CREAM TART LAYERS
- TOASTED CHEESE
- EGG-GREEN PEPPER
- RAISIN-NUT SANDWICHES
- BROWN BREAD AND CHEESE
- CELERY-ROQUEFORT CHEESE
- CREAM CHEESE AND JELLY
- LOBSTER CANAPES
- HOMINY JELLY SANDWICHES
- PERFECTION SANDWICHES
- FOR DELICIOUS SANDWICHES
- SARDINE SANDWICHES
- SHRIMP SANDWICHES
- PEANUT BUTTER SANDWICHES

SALADS

- A CHAPON
- APRICOT DAISY SALAD
- ASPARAGUS SALAD
- ALEXANDRIA SALAD
- AIDA SALAD
- BANANA-DATE SALAD
- BOLIVIA SALAD
- MIXED FRUIT SALAD
- RED APPLE SALAD
- MACARONI-HAM SALAD
- ASPIC JELLY WITH EGG SALAD
- FISH SALAD
- SPINACH SALAD
- LETTUCE SALAD
- PEANUT BUTTER SALAD
- BUTTERFLY SALAD
- LOBSTER SALAD
- CRAB MEAT SALAD
- ROYAL SALAD
- EGG AND BEET SALAD
- PEACH AND ORANGE CUP
- RUSSIAN VEGETABLE SALAD
- INDIA SALAD
- CUCUMBER MOLD SALAD
- TOMATO-JELLY SALAD
- HALIBUT SALAD
- CREAM CHEESE-CURRANT
- WALDORF SALAD
- AMERICAN BEAUTY SALAD
- CHEESE AND APPLE SALAD
- FRUIT SALAD
- STRING BEAN SALAD
- HAM SALAD
- COMBINATION SALAD
- MAYFLOWER SALAD
- INDIVIDUAL EGG SALAD
- GOLDEN SALAD
- POTATO SALAD

PIES, DUMPLINGS, TARTS

- SHORT PASTE
- FIVE-MINUTE PASTE
- FLAKY PASTE
- PRUNE PIE
- SWISS TART
- ENGLISH FRUIT TART
- APPLE DUMPLINGS
- WASHINGTON PIE
- CRANBERRY AND RAISIN PIE
- PUMPKIN PIE
- MINCE PIE FILLING
- BOSTON CREAM PIE
- CREAM FILLING
- CUSTARD PIE
- COCOANUT PIE
- RHUBARB PIE
- APPLE CUSTARD PIE
- APPLE MERINGUE PIE
- STRAWBERRY PIE
- BERRY PIES
- RASPBERRY PIE
- LEMON WHIP PIE
- CREAM PIE
- LEMON CREAM PIE
- ORANGE CREAM PIE
- CHOCOLATE CREAM PIE
- BUTTER SCOTCH PIE
- EGGLESS PUMPKIN PIE
- CHOCOLATE PIE
- MOCK MINCEMEAT
- RAISIN PIE
- PINEAPPLE PIE
- CHOCOLATE PIE (2)
- BUTTER SCOTCH PIE
- MARLBOROUGH PIE
- LEMON SPONGE PIE
- BUTTER PIE
- RICE PIE

PUDDINGS

- DAINTY PLUM
- PRUNE WHIP
- PINEAPPLE ICE BOX
- PINEAPPLE ISLES
- RAISIN PUFFS
- BREAD AND APPLE
- POOR MAN’S RICE
- EGGLESS RICE
- OLD-FASHIONED SUET
- TINY TOT’S DELIGHT
- YUM YUM PUDDING
- VANILLA BLANC MANGE
- STRAWBERRY WHIP
- FRUIT DELIGHT
- PINEAPPLE WHIP
- HEAVENLY DESSERT
- CHOCOLATE MOLDS
- EGG PARODY
- BREAD PUDDING
- MERINGUE JELLY
- CHOCOLATE BREAD
- DATE BREAD PUDDING
- BAKED CUSTARD
- COTTAGE PUDDING
- FRUIT COTTAGE PUDDING
- BANANA PUDDING
- BATTER PUDDING
- LEMON RICE PUDDING
- GRAPENUT INDIAN
- PEACH DAINTY
- INDIAN PUDDING
- LEFT-OVER PUDDING
- QUINCE PUDDING
- FIG PUFFS
- LEMON SNOWBALLS
- BAKED ORANGE
- STEAMED ORANGE

SAUCES

- BROWN GRAVY
- SPANISH SAUCE
- TOMATO SAUCE
- WHITE SAUCE
- WHITE SAUCE
- HOLLANDAISE SAUCE
- SAVORY BUTTER SAUCE
- MAITRE D’HOTEL BUTTER
- EGG SAUCE
- HOLLANDAISE SAUCE
- THIN CREAM SAUCE
- THICK CREAM SAUCE
- TOMATO SAUCE
- CURRANT JELLY SAUCE
- HOLLANDAISE SAUCE
- BECHAMEL SAUCE
- MINT SAUCE
- CREOLE SAUCE
- DRAWN BUTTER SAUCE
- CAPER SAUCE
- EGG SAUCE
- MINT SAUCE
- BARBECUE SAUCE
- MUSHROOM SAUCE
- BROWN SAUCE
- CROQUETTE SAUCE
- HORSERADISH SAUCE

SAUCES FOR DESSERTS

- STERLING SAUCE
- LEMON SAUCE
- WHIPPED CREAM SAUCE
- BUTTERLESS SAUCE
- MAPLE SAUCE
- FUDGE SAUCE
- VANILLA SAUCE
- WINE SAUCE
- PUDDING SAUCE
- CARAMEL SUGAR
- STRAWBERRY SAUCE
- SOFT CUSTARD
- MAPLE SUGAR SAUCE
- CRANBERRY SAUCE
- CHOCOLATE SAUCE
- HARD SAUCE
- JELLY SAUCE
- LEMON SAUCE
- MAPLE SUGAR SAUCE
- GOLDEN SAUCE
- RAISIN SAUCE

MAYONNAISE DRESSING

- CREAM MAYONNAISE
- COLORED MAYONNAISE
- WHITE MAYONNAISE
- SAUCE TARTARE
- CHANTILLY MAYONNAISE
- CHEESE DRESSING
- ROQUEFORT CHEESE DRESSING
- PINEAPPLE DRESSING
- COOKED SALAD DRESSING
- HAWAIIAN DRESSING
- SAVORY DRESSING
- WHIPPED CREAM DRESSING
- PIMOLO DRESSING
- SALAD DRESSING, NO OIL
- TEAROOM MAYONNAISE
- THOUSAND ISLAND
- FRUIT SALAD DRESSING
- ONION SALAD DRESSING
- BACON DRESSING
- SOUR CREAM DRESSING
- SWEET CREAM DRESSING
- QUICK MAYONNAISE DRESSING
- CORN STARCH PASTE BINDING
- FRENCH DRESSING
- RUSSIAN DRESSING
- COOKED FRENCH MUSTARD

ICINGS

- BOILED ICING
- EGGLESS ICING
- ICING WITH RAISINS
- FIG FILLING
- MARSHMALLOW FILLING
- MOCHE FILLING
- CARAMEL FILLING
- APPLE JELLY FILLING
- CINNAMON JELLY FILLING
- COFFEE FILLING
- CHOCOLATE CARAMEL FILLING
- PEACH FILLING
- WHIPPED CREAM FILLING
- ORNAMENTAL FROSTING
- COLORED ICING
- BOILED ICING
- UNCOOKED FROSTING
- CARAMEL FUDGE ICING
- MERINGUES
- JELLY MERINGUE
- MAPLE ICING
- CHOCOLATE FILLING
- OLD-FASHION FILLING
- FRUIT FILLING
- MARSHMALLOW FROSTING
- ORANGE FILLING
- ORANGE FROSTING
- BUTTER SCOTCH ICING
- SEA FOAM ICING
- COCOA ICING

VEAL

- RAGOUT OF VEAL
- VEAL CUTLETS
- VEAL LOAF
- BREADED VEAL
- VEAL LOAF (2)
- VEAL PIE

METHODS OF COOKING MEATS

- ROASTING
- BRAISING
- BROILING
- PAN BROILING
- SAUTEING
- FRYING
- BOILING
- LARDING

BEEF

- ROAST BEEF
- ROASTING CHEAP CUTS
- POT ROAST
- SMOTHERED BEEF
- COTTAGE PIE
- MOCK DUCK
- MOCK DUCK STUFFING
- SWISS STEAK
- BEEFSTEAK PIES
- HAMBURG BALLS
- PLANKED SIRLOIN STEAK
- GOULASH FOR FOUR
- HOMINY MEAT CAKES
- CREAMED DRIED BEEF
- MEAT MOUSSE
- CORNED BEEF HASH
- CREAM DRIED BEEF (2)
- BEEFSTEAK A LA HENRIETTA
- MEXICAN BEEF SAUCE
- CORNED BEEF
- BOILED TONGUE
- ROAST BEEF GRAVY
- TO CARVE A ROAST

STEWS

- MEAT STEW
- BROWN STEW
- CARROT STEW

CHOWDERS

- SALT CODFISH CHOWDER
- POTATO CHOWDER
- LOBSTER CHOWDER
- CLAM CHOWDER
- CORN CHOWDER
- MILK STEW
- VEGETABLE CHOWDER
- LAMB STEW
- SHEPHERD’S PIE
- TOMATO FISH CHOWDER

MUTTON AND LAMB

- ROAST LAMB
- HOT POT OF MUTTON
- BALLOTIN OF LAMB
- BREADED MUTTON CHOPS
- BRAISED BREAST OF LAMB
- BROILED CHOPS
- PAN BROILED CHOPS
- SADDLE OF MUTTON
- ROAST MUTTON SHOULDER
- MINCED LAMB
- SALMI OF LAMB
- FRICASSEE OF LAMB
- SCALLOPED LAMB
- LAMB EN CASSEROLE
- SCALLOPED LAMB
- CURRIED LAMB

SWEETBREADS, TONGUES, ETC.

- SWEETBREADS
- BROILED SWEETBREAD
- CREAMED SWEETBREADS
- BRAINS SCRAMBLED WITH EGG
- MINCED KIDNEY
- FRIED LIVER
- BROILED TRIPE
- TRIPE IN BATTER
- SWEETBREAD CROQUETTES
- JELLIED TONGUE
- FILLETS OF TONGUE
- CALF’S HEAD

PORK

- PORK CHOPS
- PORK CHOPS AND STEAKS
- ROAST PORK
- CHOPS WITH APPLES
- CHOPS EN CASSEROLE
- BAKED PORK CHOPS
- ROAST LEG OF PORK
- STUFFING
- ROAST LOIN RIBS
- BROILED PORK TENDERLOIN
- SCRAPPLE
- LIVER AND BACON
- ROAST FRESH HAM
- FRIED HAM AND EGGS
- HAM WITH JELLY SAUCE
- SAUSAGES
- MEAT LOAF
- BREAKFAST BACON (1)
- BREAKFAST BACON (2)
- FRIED SALT PORK
- BROILED PIGS’ FEET
- FRIED PIGS’ FEET
- BOILED HAM
- STUFFED HAM
- STUFFING
- SAVORY BAKED HAM
- SCALLOPED HAM-POTATOES
- VIRGINIA BAKED HAM
- HAMPIQUANT
- HAM EN CASSEROLE
- CORN RAGOUT
- SAUSAGES (2)
- SAUSAGE TURNOVERS

SHELLFISH

- BROILED OYSTERS
- DEVILED OYSTERS
- FRIED OYSTERS
- OYSTER STEW
- OYSTERS ON HALF SHELL
- OYSTER COCKTAIL
- RAW OYSTERS
- FRICASSEE OF OYSTERS
- PANNED OYSTERS
- CREAMED OYSTERS
- OYSTERS AND MACARONI
- ROASTED OYSTERS
- OYSTER SHORTCAKE
- SCALLOPED OYSTERS
- OYSTERS IN BATTER
- OYSTER BATTER
- RICED OYSTERS
- OYSTERS AU GRATIN
- OYSTER ROAST
- OYSTERS SAUTE
- SHRIMPS
- CREAMED SHRIMPS AND PEAS
- CRAWFISH
- CRAWFISH BORDELAISE
- SCALLOPS
- SCRAMBLED SCALLOPS
- SCALLOPS IN SHELL
- TERRAPIN
- BUTTERED CLAMS
- LITTLE NECK CLAMS
- CLAM BROTH
- STEAMED CLAMS
- ROASTED CLAMS
- CRABS
- BROILED CRABS
- DEVILED CRABS
- SOFT SHELLED CRABS
- CRAB A LA NEWBERG
- FROGS’ HIND LEGS
- LOBSTER
- STEWED LOBSTER
- LOBSTER A LA NEWBERG
- LOBSTER SOUFFLE

FISH

FISH FILLETS
FISH FORCEMEAT
FISH STOCK
GARNISHINGS FOR FISH
BOILED FISH
STEAMED FISH
FRIED FISH
PANNED FISH
BROILED SALMON STEAK
SHRIMP AND RICE
FILLET OF SOLE
FISH CROQUETTES
SAUCE FOR CROQUETTES
RICE-SALMON CROQUETTES
CORNMEAL FISH CAKES
FISH WITH GREEN PEPPERS
DELMONICO FINNAN HADDIE
STUFFED BAKED FISH
SALMON PUFFS
BAKED FINNAN HADDIE
BROILED FINNAN HADDIE
ESCALLOPED FINNAN HADDIE
MOULDED FISH
MEXICAN CODFISH
CREAMED FISH
DROPPED FISH BALLS
BROILED SHAD
SHAD ROE
SAUTEED BUTTERFISH
BOILED CODFISH
CREAMED CODFISH
SAUTEED CODFISH
SPICED SALMON
FISH HASH
SPANISH MACKEREL
BROOK TROUT
BAKED STUFFED SMELTS
FRIED SMELTS
SHAD ROE, TOMATO SAUCE
FILLET OF COD OR HADDOCK
HALIBUT MAITRE D’HOTEL
PLANKED SHAD
BAKED MACKEREL
STUFFED BAKED CARP
CODFISH BALLS
KIPPERED HERRINGS
BAKED COD WITH STUFFING
SCALLOPED SALMON
SPANISH FISH
STUFFED HADDOCK
FISH CROQUETTES
FISH AND EGG CROQUETTES
MOLDED SALMON
CREAMED CODFISH
BOILED HADDOCK
SALMON LOAF
FRIED HADDOCK
BAKED SMELTS
BROILED HALIBUT
BROILED SCROD
SCALLOPED CODFISH
FISH TIMBALES (1)
SALMON TURPOT
PLANKED WHITEFISH
SALMON LOAF
FISH TIMBALES (2)
FISH TIMBALES (3)
BAKED HALIBUT
BAKED SWORDFISH
NEW ENGLAND FISH DINNER
SMALL FRIED FISH
WHITE FISH
DARNE OF SALMON
FRIED EELS
FRIED STUFFED SMELTS
BOILED SALMON
FISH STUFFING (1)
FISH STUFFING (2)
FISH STUFFING (3)
MUSHROOM STUFFING
OYSTER STUFFING

CHILLED DESSERTS

- ICE CREAM CONES
- MACAROON BISQUE
- CHOCOLATE CHARLOTTE
- PHILADELPHIA ICE CREAM
- SIMPLE ICE CREAMS
- FROZEN CUSTARD
- GRAPE SHERBET
- LEMON SHERBET
- LIME SHERBET
- CHERRY ICE CREAM
- PEACH ICE CREAM
- PINEAPPLE SHERBET
- PINEAPPLE WHIP
- MAPLE WALNUT PUDDING
- BISCUIT TARTONI
- MOCK MAPLE TAPIOCA
- VANILLA BLANC MANGE
- MAPLE WALNUT TAPIOCA
- CARAMEL MOUSSE
- RASPBERRY PYRAMID
- ITALIAN CREAM
- FROZEN PUDDING
- SLICED PEACH ICE CREAM
- FRENCH ICE CREAM
- COFFEE ICE CREAM
- FIG ICE CREAM
- NESSELRODE PUDDING
- VANILLA ICE CREAM
- CHOCOLATE ICE CREAM
- PRUNE ICE CREAM
- VANILLA ICE CREAM (2)
- BURNT ALMOND ICE CREAM
- CHOCOLATE MOUSSE
- PINEAPPLE MOUSSE
- RICE ITALIAN CREAM
- COCOA PUDDING
- PINEAPPLE DELICIOUS
- PEACH CREAM
- COFFEE CREAM
- JELLIED PRUNES
- ORANGE JELLY
- PINEAPPLE JELLY
- COFFEE JELLY
- COFFEE SPONGE
- SPANISH CREAM
- MAPLE NUT PUDDING
- RAISIN PUDDING
- PRINCESS PUDDING
- DELICIOUS PUDDING
- RUSSIAN CREAM
- MOCHA MACAROON PUDDING
- CRUSTADES OF FRUIT
- GINGER TAPIOCA
- FRUIT BAVARIAN FLUFF
- PLAIN BAVARIAN CREAM
- SPANISH CREAM
- VANILLA ICE CREAM (3)
- RAISIN MOONLIGHT

POULTRY AND GAME

- ROAST CHICKEN
- ROAST CAPON
- FRIED CHICKEN
- BROILED CHICKEN
- BOILED CHICKEN
- STEAMED CHICKEN
- CHICKEN A LA QUEEN
- CHICKEN ASPIC
- N. E. FRIED CHICKEN
- AMERICAN CHOP SUEY
- AMERICAN PORK CHOP SUEY
- CHICKEN EN CASSEROLE
- CHICKEN A LA MARENGO
- CHICKEN PIE
- CHICKEN TIMBALES
- CHICKEN FRICASSEE
- PEANUT STUFFING
- CHESTNUT STUFFING
- OYSTER STUFFING
- CELERY AND OLIVE STUFFING
- POTATO STUFFING
- CHOP SUEY
- CHICKEN POT PIE
- CHICKEN A LA KING
- GIBLETS
- POULTRY STUFFING
- CRACKER STUFFING
- CHICKEN CROQUETTES
- CHICKEN WITH RICE
- CREAMED CHICKEN
- CHICKEN GRAVY
- CHICKEN-CORN PUDDING
- CHICKEN CAKES
- CREAMED CHICKEN
- CHICKEN WITH MUSHROOMS
- CHICKEN WITH POTATO
- JELLIED CHICKEN
- CHICKEN SOUFFLE
- ROAST TURKEY
- BRAISED TURKEY
- GRAVY
- CHESTNUT GRAVY
- TO CARVE TURKEY
- ROAST DUCK
- ROAST GOOSE
- STEWED DUCK
- SALMI OF DUCKS (English)
- PIGEON PIE
- SQUABS EN CASSEROLE
- ROAST PIGEONS
- BROILED SQUAB
- ROAST RABBIT
- SPICED RABBIT
- BROILED RABBIT
- ROAST HARE
- SQUIRRELS
- SQUIRREL POT-PIE
- ROAST VENISON

PRESERVES

- TIME TABLE FOR CANNING FRUITS
- SYRUP TABLE
- TIME TABLE FOR CANNING VEGETABLES
- TIME TABLE FOR CANNING MEATS, POULTRY, FISH
- TIME TABLE NOTES
- CUCUMBER PICKLES (Uncooked)
- CELERY RELISH
- TOMATO KETCHUP
- MIXED MUSTARD PICKLES
- PICKLING FRUIT-VEGETABLES
- MIXED FRUIT PRESERVES
- PINEAPPLE PRESERVES
- PLUM PRESERVES
- QUINCE CONSERVE
- PEACH CONSERVE
- APPLE BUTTER
- QUINCE-APPLE MARMALADE
- CARROT-ORANGE MARMALADE
- RASPBERRY JAM
- STRAWBERRY JAM
- PEACH JAM
- PLUM JAM
- MINCEMEAT
- MOCK MINCEMEAT
- PICKLED ONIONS
- DILL PICKLES
- SPICED VINEGAR
- SWEET CUCUMBER PICKLES
- GREEN TOMATO RELISH
- CHILI SAUCE
- CORN RELISH
- UNCOOKED TOMATO RELISH
- UNCOOKED CHUTNEY
- GREEN TOMATO PICKLE
- DIXIE RELISH
- “ODDS AND ENDS” PICKLES
- WATERMELON RIND PICKLE
- SOUTHERN PICCALILLI
- SPANISH PICKLES
- GREEN CUCUMBER PICKLES
- SWEET PICKLED PEARS
- CHOWCHOW

EGGS

- EGGS A LA KING
- SHIRRED EGGS (1)
- SHIRRED EGGS (2)
- ITALIAN EGGS
- MEXICAN SCRAMBLED EGGS
- EGGS A LA GOLDENROD
- EGG BALLS
- EGG CUSTARD
- CREAMED EGGS
- SCALLOPED EGGS
- BAKED EGG SOUFFLE
- FRIED EGGS
- SCRAMBLED EGGS
- SWISS EGGS
- FOAMY OMELET
- CREOLE OMELET
- ORANGE OMELET
- OYSTER OMELET
- MEXICAN OMELET
- OMELET CELESTINE
- SCOTCH EGGS
- JAPANESE EGGS
- EGGS, WALDORF STYLE
- DROPPED EGGS (Poached)
- BAKED EGGS
- EGGS IN PRISON
- PLAIN OMELET
- JELLY OMELET
- CASSEROLE EGGS
- SCRAMBLED EGGS
- EGGS AND TOMATOES
- DUTCH EGGS
- CURRIED EGGS
- SHRIMP OMELET
- CHEESE OMELET
- OMELET SOUFFLE
- STUFFED EGGS (1)
- STUFFED EGGS (2)
- EGGS WITH SARDINES
- EGGS SUSETTE
- PRESERVING EGGS
- USING PRESERVED EGGS

KITCHEN UTENSILS

- ALUMINUM WARE
- TINWARE
- CROCKERY
- ENAMEL OR GRANITEWARE
- IRON OR STEELWARE
- SMALL KITCHEN IMPLEMENTS
- GENERAL EQUIPMENT
- CHINA
- GLASSWARE
- SILVERWARE
- LINEN

TABLE ETIQUETTE

KITCHEN ECONOMY

FASTING AND ABSTAINING

- EMBER DAYS
- DAYS OF ABSTINENCE
- FASTING
- NOT REQUIRED TO FAST

THE COOK’S DICTIONARY
INDEX
THE FULL PROJECT GUTENBERG™ LICENSE