Page 1


WHAT

TO

COOK,

-AND-

TO

HOW

A

Book

Directions

Containing

Various

Forms,

Receipts,

COOK

Practical

to

and

Most

Order

Higher

the

Thousand

a

Simplest

the

Cooking

foe

Nearly

with

from

IT.

"

More

AND

Ornamental Dishes.

compiled

Mrs.

W.

a.

by

Paris,

JOHNSON,

1899: Pentecostal

PBESSk

Hebald

Louisville,

Kt.

Ky.

in

its


B8

COPYRIGHTED

JOHNSOU,

A. W. "JES.

1899.

10, OCT.


"TaTole

of

Oontents.

FAQB

DiKECTIONS

Macaroni

ExPIiA-

AND

Julienne

NATIONS"

Puree

5

Steaming:

5

Stewing

5

Vegetable

Roasting

5 5

Frinasseeing

5

Chicken

21

Soup

5

Frying

5

21

Soup

Wine

of

Fat

6

Abt

Preparing Cooking

FOR

i c

l, e

Bisque of

Oyster

Cream

of

Asparagus

Cream

of

Celery

22 23

Soup

s 23

Soup

...

"

Larding

7

Daubing

7

Force

Boning

7

Croutons

Trussing

8

Bread

Measuring

Garnishes

For

Soups-

Meat

25 25

Sticks

25 25

9 Caramel

Weights"

for

Coloring

26

Soups .

10

Fish Hints

Helpful,

23

Soup

Noodles

Mixing

AND

"

and

Worth

Things

23

Cream

7

of

22

Soup

Bisque

Oyster

Crumbing

Table

22

Sago

6

Olariiy

To

21

Soup

Wine

Tomato ToTestFat

21

Soup

Hacedoine

Sauting

20

Soup

Lenten

Broiling

30

Gumbo

Okra 5

20

Soup

Chicken

Baking

19

Soup

Tomato

Boiling

19

Soup

To

ing" Know-

Select

Cream

Fish

27

Sauce

27

11

"

u

Soups" Soup Brown

Soup

White

Soup

Stock

Compound Mixed

Stock Stock

Stock

Fish

28 28

Court

16

To

17

Broiled

17

Fish

Au

18

Fish

a

Molded

Fish

Bake

29

Fish

Consomme

18

Black

18

Farisienne

29

Gratin la

Bouillon

Pea

28

Bouillon

Boil

16

18

Pea

27

Stuffing

Bread

To Stock

Fish

for

Stuffing Miscellaneous

29

Creme

Fish

30 with

Potato

der Bor3G

.

Bean

Soup, Soup,

Soup No.

1

19

Fish

No.

2

19

Fried

:

Potatoes

Timbales Fish

31 31 32


OF

TABLE

To

Smelts

Fry

Saddle

Small

other

or

Fish To

Fish

Saute

Mackerel

Salt

FishBalls Cod

Fish

CONTENTS.

Balls

32

Roast

33

Crown

32

Broiled

33

Breaded

33

Lamb

of

Mutton

Leg

of

4a

Mutton

4S

Boast

43

Mutton

Chops

47

Chops

47 47

Veal

Fish"

Shell Oysters

Veal Half

the

on

34

Shell

34

Cocktail

Oyster

34

Oysters

Panned

Oysters

Deviled

v

35

Scalloped

Oysters,

No.

1

35

Scalloped

Oysters,

No.

2

3a

Broiled

Oysters Fried

Oysters

35

la

36

a

France

Oysters

35

Oysters

30

Saute

Fricasseed

37

Oysters

37

Clams Boiled

37

Clams

Broiled

37

Clams

37

Crabs Deviled

Crabs

(Cold)

38

Deviled

Crabs

(Hot)

33

Broiled

Boil

Broiled Ham

47

Ham

a

4g

Ham and

Boast

48

Eggs

48

Pork

49^

Poultry To

Pick

To

Draw

To

Bone

and

Game"

Fowl

a

50-

Fowl

a

DO.

Fowl

a

51

ToTrussaFowl

51

Stuffing

for

Fowls,

No.

1

B2:

Stuffing

for

Fowls,

No.

2

52

Oyster

Stuffing

53

Celery

Stuffing

53-

Chickens To

Boil

To

Boil

To

Bake

To

Saute

To

Fry

52 Chicken

a

53

Meats

"

Beef

Eoast

Beef

Braised

Beef la

a

Fillet

of or

Broiled

Mode Beef

Veal

Loaf

Beef

a

for

Salad

53

Chicken

a

53

39

la Newburg

a

Chicken

39

Lobster

Lobster

Beef

47 Bacon

38

Lobster

Beef

Cutlets

Breakfast To

47

""

Steak

40

Fricassee

40

To

Broil

41

To

Broil

41

Stewed

42

Chicken

42

Luncheon

43

To

Chicken

54

Chicken

54

Chicken

54

a

Chicken,

No.

1

a

Chicken,

X^o.

2

55 .

.

.

55

Chicken

56

Pie

56-

Chicken

Bake

a

Boned

57 Chicken.

57 .

Broiled

with

Steak

Hamburg

Steak,

Hamburg

Steak,

Beef

Hash,

No.

Beef

Hash,

No.

Beef

Tongue

Beef

Tongue"

Frizzled

Beef

"

Oysters.. No.

No. 1

1 2

Molded

44

Baked

Turkey

58

44

Boiled

Turkey

58

44

Turkey

Hash

58

44

Boned

45

To

Fresh

45 45

Chicken

.

43

Cured

2

.

Turkey Boast

Ducks Game

57

or

58 Bake

Geese

or

59 6CV


TABLE

OF

CONTENTS.

PAGK

Sauces JDrawu

Egg

Meats

for Butter

"

61

Sauce

Sauce

"Cream,

61 White

or

Mushroom

61

Sauce

Sauce

61

Cauliflower

Sauce

Brown

62 63

Sauce

Sauce

63

Piquaate

Tartare Mint

63

Sauce

Oyster

63

Sauce

Sauce

Sauce

for

Horseradish

Sauce,

Horseradish

lor

No.

72

Boiled

Cabbage

Boiled

Cabbage

1 2

Cauliflower

73

Asparagus

74

Carrots

74

Turnips

74

Beets

74

Pickled

Beets

75

63

Parsnips

75

63

Salsify

75

Sauce

64 64

Onions

76

Stuffed

Potatoes

Stuffed

Peppers

Egg

65

Cucumbers

63

Mushrooms

66

Farinaceous Boiled

their

Potatoes

Hashed

Brown

Rice

Potatoes

with

Garnish

Sxirprise

Boil Bake

79

Macaroni

with

79

Boiled

Tomatoes

79

Macaroni

with

Cheese

79

69

Cottage Cheese

Potatoes

Sweet

with

C8 Cheese

80

Ramekins

80

69 Welsh

Rarebit,

No.

1

Welsh

Rarebit,

No.

2

80

Welsh

Rarebit,

No.

3

81

Cheese

Straws,

No.

1

81

Cheese

Straws,

No.

2

81

80

70 70

Tomatoes

70

Tomatoes

70

Tomatoes

71

Beans or

Lima

Beans

71

Cereals

Peas

71

Eggs"

Green

Corn

71

To

Fried

Macaroni

08

Green

Stewed

79

69

Potatoes

Tomatoes

Butter

78

Cheese

en

String

78

Choose

Macaroni

Potatoes

Baked

Milk

C8

Potatoes a

Stewed

78 in

C3

Potatoes

as

Broiled

Food"

67

Potatoes

Baked

77

Border

To

Sweet

77 ."

Rice

Rice

To

Saratoga

77

G7

Potatoes

Trench

Fried

Plant

67

Jaclccts "

Broiled

77

Rice

Boiled in

76

Plant

Egg

'66

Puffs

Potatoes

76

66

Potatoes

Potato

Onions

Spanish

Stuffed

Potatoes

Creamed

75

63

"

Scalloped

73

75

63

Potatoes

Mashed

73 73

Slaw

Fried

Boiled

Bacon

Squash

Mutton

Vegetables

with

"

No.

Sauce,

Cranberry Sauce

Meats

Cold

72

Fritters

Okra

63

Sauce

^Tomato

Pudding

Corn

Cold

Sweetbread

or

Corn

Corn Corn

Boil

72

To

Saute

72

To

Poach

82

"

an

Egg Eggs Eggs

83 83 83


TABLE

OP

CONTENTS.

I'ACB

Scrambled

Ways

Boiled

Hard

Serving

of

Eggs

Eggs

Reine

la

a

Baked

Omelet

Plain

Creamy

Omelet

Shirred

Eggs,

Shirred

Eggs,

How

1

No.

2

No.

Drled

Cook

TO

Fresh To

Cheese

with

Eggs

84

Beaten

84

Bread

84

Wafers 1

97

Soda

Biscuit,

No.

2

98

8j

Graham

83

Salt

S-J

Baking

Wheat

83

Wheat

83

Puffs

88

Rice

83

Graham

88

Wheat

To

Stew

Gooseberries

Stew

Dried

99

Bread

99

7

Toast

99

99

87

Plant

Biscuit

99

Pears

Pie

98

Powder

Toast

Stew

Cranberries

98

Bread

Toast

To

Stew

Risen

Butter

87

To

Biscuit

87

Apples

Stew

97 97 No.

Stew

To

97

Sticks

Dry

."

97

Biscuit

Coffee

Peaches

96

Bread

Biscuit,

To

Stew

Brown

Soda

Cream

To

Bread

85

and

Fruit

Fresh

Graham

85

Fruits"

Cook

Steamed Boston

Eggs Dressed

PAGE

84

Eggs

Muffins,

No.

Muffins,

No.

1

100

2

100

Popovers

or

100

Muffins

100

Gems

101

.^

To To

Fruit

Apples

Dried

Stew

Rice

or

Peaches Baked

Pears

Baked

Peaches

Compotes

Apple,

Apricots

Compote

Orange

Syrup

and

Batter Batter

80

Pan

89

Crumb

83

Buckwheat

90

Fritters

Cooking

for

90

Compotes and

Peach

Pear,

Breads

cot Apri90

Water

Bread

93

1

Wafftes,

No.

2

102

Hoc

103

Dodgers

103

Cakes

103

Mufans Corn

1U3 Broad

Mush

Corn

Corn

Batter

Corn

Entrees

94

Croquettes

94

Sauce

64

Chicken

94

Sweetbread

95

Salmon

1

95

Fish

2

96

Egg

Bread

Coffee Sticks and

Twists

Rolls Rusks

Lunn,

Sally

Lunn,

Whole

Wheat

No. No.

Flour

Bread

;

96

Cheese

96

Cheese

.

Bread

Meal

93

Rolls

Graham

102 No.

103

Bread

104

92

Bread

92

French

102

91

Bread

Sally

101 Cakes

"

White

Potato

101

Wafaes,

Egg

Crescents

101

Cakes

Corn

Proportions

German

Cakes

Cakes

Corn

Bread

101

"

Compote

Yeast

Cakes

Calics

104

Mush

104

"

for

105 105

Croquettes

106

Croquettes Croquettes

106 106

Croquettes

107

Croquettes

107

Croquettes Croquettes,

No.

1

Croquettes,

No.

2

.

.

.

;

107 .

107


TABLE

OF

CONTENTS.

PAGE

Veal,

Lamb,

Potato

Oyster,

and

Almond

Rice

108

Croquettes

Croquettes

Cliicken

Cutlets

Sweetbread

PAQE

Sweet

Lobster,

Ciitlets

Boudans

Potato

Irish

Potato

1(8

Pumpkin

108

Custard

109

Blackberry

lOD

Grooseberry

Creme

de

Vo

Laille, No.

1

110

Cherry

de

Vo

Laille, No.

2

1 10

Molasses

110

Cream

Creamed

Chicken

Spaghetti

or

bales Timbale

Shells

Bread

Boxes

Sweetbreads To

Saute

To

Fry

Sweetbreads Sweetbreads

Creamed Calf

...."""".

Brains

Aspic of

Ways

for

Filling

A

Serving

Shells

Patty

Sandwiches Chicken Nut

spic

Sandwiches Sandwiches

Cocoanut

Lemon

112

Transparent

112

Tarts

113

Hot

113

Fritter

113

Fruit

113

Belle

1U

Orange

114

Apple

Cheese

IIG

Sandwiches

IIG

and

Cheese

Candied

Sandwiches

Sandwiches

Ginger Ham

Peel

Sandwiches

117

125

127

Fritters

PufE

Paste

Patty

Shells

Vol-au-

Vents

Rissoles Plain Plain

Paste,

No.

Paste,

No.

for

Pastry Meringues

1 2

Tarts for

with

129 129

Pudding

130 130

Pudding Starch

130

Pudding

131

Pudding

131

Pudding

131

Pudding

...

131

Pudding

131

Pudding

118

Jam

110

Charlotte

119

Chocolate

120

Steamed

13J

Suet

120

Date

Pudding

120

Plum

Pudding, Pudding,

Plum

129

Tapioca

Pudding

131

Pudding Russe

Pudding

Soufao/ Boiled

or

1

121

Short

Apple

No.

2

121

Strawberry.

123

Sponge

Pudding

132 133 133

No. No.

1 2

134 134 135

Cake

Cake

132 133

Pudding

Pie, No. Pie,

128

Pudding

Cocoanut

121

128

Dumplings

Pine-apple

Pies

\2S

Pudding

Apple

Turn-Overs

127,

Fritters

Cottage

"

"

127

Chocolate

Pastry

125

Pie

Batter

and 117

125

Fritters

Caramel

Orange

124

Desserts

Cabinet

11?

124

Pie

125

Apples

Corn

Olive

124

Pie

IIG

Sandwiches

Egg

123

124

Pie

Tapioca

Rice

Pie

124

Meat

Bread

Lettuce

Plant

Pie

lU

110

Pie

Pie

Ill

115

123

and

Pic

Apple

Sandwiches

123

Pie

Ill

"

123

Pie

Mince

.

Sweetbreads

123

Pie

Chocolate

Tim-

123

Pie

Pie

Creme

Macaroni

Pie

Short Roll

Cake

135 136


OF

TABLE

Jellies

VJidK

Wine

Sauces"

Pudding Plum

Pudding

Sauce,

Plum

Pudding

Sauce,

No.

.

Sauce

Sauce

Transparent Sauce

Caramel

Sauce Sauce

Claret Fruit

Sauce

Orange

Chocolate

Grape

137

Champagne

138

Crystal

138

Fruit

138

Pine-apple

138

Jellied

138

Jelly

138

and

Caramel

139

Apple Blanc

Mange

152

for

Layer

Cake,

Layer

Cake,

No.

and

1

No.

Cup

140

Plain

White

Loaf

141

Plain

White

Cake

141

Pound

Cake

155

2

156 156

Cake

Cake

156 156 157

Cake

Marble

157

141

Spice

Cake,

No.

142

Spice

Cake,

No.

142

Mixing

154

140

ding Pud-

Cream

Whipped

Cake"

Baking

Float

152

Fruit

Instructions

Chocolate

152

Jelly

with

1 39

Custard

152

Peaches

2

and

Cream

151

Jelly

No.

Chocolate

151 151

Jelly

Sauce,

Cups

151

Jelly

Jelly

Sauce,

Custard

150

Jelly Juice

1 39

in

Custard

150

2

Jelly

1

Custard

Quaking

1

157

2

158

Cake"

Fruit

142

Bavarian Bavarian Bavarian

Chocolate

Fruit

Lemon

137

Desserts"

Cold

Fruit

137

.

150

1

Jelly, No.

No.

Sauce

Meringue

Orange

139

Sauce

Lemon

or

Chocolate

137 .

Sauce

Cream

Plain

2.

Sauce

Custard

Fruit

1

No.

Jelly,

Wine No.

Foamy

paqb

"

136

Pudding

Orange

CONTENTS.

No.

Bavarian,

No.

Bavarian,

1 2

1 42

Fruit

Cake, Cake,

143

Fruit

143

Rich

144

Black

Fruit

Russe"

Charlotte

Fruit,

Russe,

No.

1

145

Hickory

Russe,

No.

2

146

Pecan

146

Banana

Charlotte

Caramel

146

Citron

Cake

Tipsy

146

Dolly

Varden

146

Little

Fancy

147

Orange

Peach Banana Cabinet Charlotte

Charlotte

Cake,

160 2

Cake

161

161 162

Cake

Charlotte Charlotte

No.

1

Cake

Charlotte

Strawberry

160 No.

Cake,

161 Nut

Angel

Orange

159 259

Cake

Jam

Charlotte

1 2

Cake

Fruit

Black

Charlotte

No. No.

162 162 Cake

162 162

Cake

Cake

163

147

Chocolate

Charlotte

148

Food)

Pudding

148

Coltee

Cake

No.

3

164

148

Coffee

Cake,

No.

S

161

Charlotte

Polonaise

Cake

(Devirs 163


TABLE

OF

CONTENTS.

xi

PAGE

Neapolitan

Cake

PAGE

164

French

Ice

161

Cream

"with

165

Caramel

166

Caramel

166

Chocolate

Cream,

No.

1

182

166

Chocolate

Cream,

No.

3

183

167

Chocolate

Cream,

No.

3

183

187

Macaroon

168

Almond

Doughnuts

168

Hickory

Tea

168

Ginger

168

Coffee

15J

Fruit

Snow

Bails

Sponge

Cake

Sunshine

for

KoUs,

Etc .

.

Ca-.e

Angel

Food

Angle

Food

"Ginger

Cake

Cake

Ginger

Wafers

"3mllers

Cakes Cakes

Ginger Almond

Wafers

"Quick

Cake

hot

(to be

eaten

"with

Iced

fruit)

NutDrop

Cakes

One,

Three,

T-wo,

E'oiir

Cake

Bread

Oinger

Fillings White

Cakes

for

ilarshmallo^w

173

Icing

Marshmallow

173

Filling

173

Filling

I'ruit

and

Rough

172

Ready

Icing

173

Icing

Uncooked

173

173

Jelly

Lemon

Filling,

Chocolate

Filling,

Chocolate Caramel

Filling,

Caramel

Filling,

No.

1

No. No. No.

174

2

171

1

174

2

174

Caramel

"Cream

Cream

Whipped

174

Filling

175

Bondant

Icing

175

"Custard

Icing

175

Filling

175

Cream

183

To

Desserts"

"Garnishing Plain French

lee

Puddings,

Tutti 185

Pistachio

185

Cream

18b

Pudding

Nesselrode

Pudding

186 186

Parfaits

Sugar

186

Syrup Parfait

Vanilla

187

Maple

Parfait

187

Biscuit

Glace

187

Chocolate

Fruit

187

Parfait

Praiiline

1 88

Parfait Parfait

Nut

and

188

Mousse

Chocolate Caramel

189

Mousse

189

Mousses

Fruit

188 188

Mousse

Pine-apple

Sherbets

and

Punches

Sherbet

190

Sherbet Sherbet

Canton

Sherbet

Apricot

Sherbet

Stra^wberry

179

Raspberry

Ices

180

Peach

Sherbet

180

Grape

Juice

I8fl

Cafe

Cj'eam,

(or

Frutti)

Creams

Cream

Ice

184

Cream

178

Ices

Unmold

184

Pudding

Pine-apple

Molding

183

190 191

176

Icing

Frozen

183

Cream

Creams Rice

Orange Prauline

182

183

Lemon

Ooldsn

181

Cream

Frozen

Icing

2

183

Nut

Frozen

171

No.

181

Ci-cam

Ice

180 181

1

No.

Cream

Neapolitan

"

Icing

"Cocoanut

Cream,

169

170

2

Gelatine

Cream,

160

170

Cream,

No.

No.

1

....

.

Fraapo

Sherbet Sherbet

191 19] 191 192 1 92

Sherbet

192 19i"


TABLE

OF

CONTENTS.

TAOE

PAGE

Creme

de

193

Orangeade

302

193

Fruit

203

1

193

Grape

2

193

Raspberry

193

Vinegar

Sherbet

Mentho

...

.

Frutti

Tutti lee

lee

Cups,

Ice

No. No.

Cups,

Punch Roman

194

Punch

Bum

Maraschino

Blackberry Egg

Blackberry

Punch

1S4

Grape

1

195

Chocolate

Sauce,

No.

3

195

Nesselrode

Sauce

Fruit

Sauce

Puddings.

Frozen

No.

1

20.S

Kisses,

No.

3

205 206

Stuffed

206

Dates

306

StuffedFigs

Fruit'Sauce

Cream

Kisses,

Macaroons

ding. Pud-

.'

for

Egg

195

Sauce for

205

Meringues

Egg No.

Sauce

"

Ckeams"

Sauce,

TVhipf)ed

204

Confections

Chocolate

Orange

204

Wine

Wine

Cream

.

204

No;:.

194

fob

Sauce

203

Cordial

194

Sauces

Claret

Blackberry 303

194

Punch

Fruit

and

Punch

Punch

Pistaschio

303

Juice

194

Punch

Champagne

Punch

195

Toasted

195

A

196

Plain

196

Chocolate

196

Cream

Caramels

208

Candy

Pudding

208

.

Nice

Almonds

306

Confection

207 307

Candy

White

Pulled

208

Candy

"

Chocolate

Maple

197

Oranges

Caramels

309

Candy

209

Peanut in

Fruit

Frozen

198

Oranges

Taffy

198

Fruit

Grape

309

Caramels

197

Strawberries

Candy

Cream 198

Pine-apple

209-

Candy

210 210

Fondant

Bananas

199

Melons

199

Pepper To

1S9

Fruit

of

Macedoine

Use

211

Mints

Scraps

of

Fondant.

213 .

Canning" Beverages"

W^ter

Cafe

au

201

Tea

Make

201

Tea

Iced

Cup

To

Make

a

To

Make

Chocolate

of

Chocolate.

Tomatoes

213

To

Can

To

Can

To

Can

214 Tomatoes

and

214

Okra.

Asparagus

214

Apples

314

ToCanPeaches

201

Tea

Russian

200

301

Lait

Can

ToCanCorn

3C1

Coffee

Drip

To

Cold

with

Made

Coffee

To

200

Coffee

Boiled

Make

To

302

215

To

Can

Pears

315

To

Can

Quinces

215

.

Jellies

302

Preserves

Cocoa

202

Strawberry

Preserves,

No.

Ij

217

FruitDrinks

302

Strawberry

Preserves,

No.

2.

21T

and

21 6


TABLE

OF

CONTENTS

xlil

PAGE

Raspberry Cherry

Preserves

217

Preserves

Damson

PAGE

Catsups"

817

Preserves

2

8

TomatoCatsup Green

Peach

Preserves

230

Tomato

Catsup

218

Cucumber Pear

Preserves

Quince

Catsup

218

Preserves

Blackberry

218

and

23C

Chafing

230

Dish

ceipts. Re-

Raspberry "

Jam

218

Citron

Eggs

Prese-ve

with

Anchovy

219

3

Creamed Marmalades

219

Peach

219

Paste..

231

Salmon

231

Brains Marmalade

232

Creamed

Quince

Marmalades

Chicken

219 Cheese

Brandied

Peaches,

Brandied

Turkey.

or

1

No.

No.

Fonda

232

220 .

Peaches,

2i2

.

2

.

.

A

Nice

Way

220

Serve

to

Cold

Meats

Grape

Jelly

Currant

232

2'0

Jelly

Blackberry

221

Salads

"

Raspberry

or

ToCurlC"lery

234

221

Jelly

Mayonaise, Apple

Jelly

Apple

Salad

Cmam,

Nos.

French

Yellow

222

CelerySa'ad

?22

Celery

and

222

Celery

and

Tomato

223

Celery

and

Cucumber

223

Oelery

for

Three

Vinegar

Yellow

Pickle

Cabbage Vin-gar

Spiced

Picliles

C\3 cumber

Green

Nut

gallons

Salad

and

236 236

Celery

Salad

233 .

Gr:ipe

Salad Sa'

237 ad .

i App'

an

236

...

236

Lettuce

Pickle

.235

Dressing

PICKLES"

of

235 235

1, 2, 3

221

Jelly

Seasoning

234

Dressing-

221

Jelly

Salad

Quince

1,2

221 Cooked

Crab

Nos.

Salad. Salad

e

.

.

237 237 237

"

Rough

and

Ready

Pickle

223

Pepper

Mangoes

224

Spanish

Pickle

224

Bourbon

Pickle

Oil

Pickle,

No.

Oil

Pickle,

Oo.

Pickle

Green

Tomato

Chow

Chow

Peach

Sweet

Watermelon

Canteloupe gallon."

238

Tomato

Jelly

238

Tomato

and

Salad

1

225

Cucumber

2

225

Sweetbread

Pickle

Onion

S^lad

224

PAGE

Chopped

Tomato

"

Pickle

Pickle S vee

Pickle

t Pickle "

for

238 Salad

Potato

227

Asparagus

227

Cabbage

Salad

Salad,

228

BeetSalad

228

Beet

...

239

239

225

228

Fish

Cucumber

Salad

Vegetable

...

for

and

2::6

one

Cucumber

and

239

Nos

1,2

Sal"d

2?.1 240 240

Salad

240 240

BfTg Salad

Egg

Salad,

Be^f

Salad

Nos.

1, 2, 3

240 241 241


TABLB

OF

CONTENTS

PAGE

Chicken

Salad

Ham

242

cookeey

for

the

242

Salad

Sick" Fisli Salmon

246

242

Salad

2

Salad

Lobster

Sa'

Oyster

Salad

ad

2

249 249

No.

3

2B0

No.

4

250

"

No

""'

"

"

"

"

"

No.

2

"'

"

No

3

252

"

"

No.

4

252

243 24

Salid

3 Luncheon

251

Bird

251

244

Salad

or

1

No.

Menu,

244

Salad

Orarge

Nest

244

Salad .

MoldedSalads

1..' 2

"

243

Salad

Grape-Fruit

Cheese

No.

Menu,

243

FruItSa-ad

Apple

248

243 Dinner

Shrimp

'"^"^

Mends"

.

245


Xzi.c3.ez

.A.'ljpla.EiJ^Gti"o""LL

PAGE

croquettes

Beets

wafers

169

Belle

charlotte

146

Biscuit

food

166

stewed

87

Blackberry "

'*

"

Angel

TABB

1 08

Almond

"

Apples

dried

89

"

compote

90

pie

**

Fritters

g^

12a

121

"

20a

wine

204

128

Black

fruit

pudding

Blanc

munge

"

with

129

Boiled

cabbage

"

float

Apricots

rice

321

"

rice

"

flkh

"

Macaroni

74

Asparagus

113

Aspic

2..

with

160161

72

bacon.

98 and

78-

milk

29 with 79'

Cheese

214

canned

Asparagus

1,

Nos.

142-

"

191

sherbet

Apricot

cake,

142

89

baked

221

raspberry

or

128

jelly

123

pie cordial

dnmpUngs

"

18

soup

"

tapioca

187

ace

bean

Black

"

"

74

"

oysters

55

"

fish

29

"

Clams

S7 ,..

B

"

Baked

"

'*

"

Baking Banana

potatoes

sweet

with

eggs

cheese...

pears

peaches

and

biscuit

powder

Bananas

Beef "

"

"

"

of

Tested

Beef

loaf

"

66

Cabbage

73-

Bouillon

89

Boudarss

li 9

p'.ckle

89

Braised

Beef

99

Brardled

162

Brains

199

Bread

97 18

Bourbon

"

Bread

peachej peaches

224 41 1

No. No.

2

220 220 232

sticks "

40

Breaded

42

B'cad

Stuffing Chops sticks "

25 28 47 94 97

44

"

cured

45

"

boxes

112

fresh

45

"

pudding

129-

Nos.

Hash

tongue

83

97

Biscuits

Beaten

Boston

148

cake

Potatoes

Brown

69

cots apri-

charlotte "

"

68

turkey "

"

5

Baking

58

Turkey

1,2.


zvi

ALPHABETICAL

INDEX

PAGH

Cancy

pudding

2C8

"

taffy

209

Canned

apple::

"

214 214

corn

"

"

"

"

"

okra

214

peaches

215

peas

215

qu.nees.

213

tomatoes

215

Canteloupe

pickle

228

sherbet

Canton Caramel

191

chocolate

"'

209 182

cream

filling **

'

for

'

174

coloring

soups.

maple

"

209 189

mouLse

Carrots

74

Catsup "

cucumber

230

tomato

230

Cauliflower

au

Cake "

Cabbage

boiled

with

72 73

bacon

"

"2

lait

2)1

short

135

spice

157

.

"

CjLke

73

stuffing

Celery Cafe

23 .

food

angels black

166

fruit

160

strawberry

"

sunshine

161

'"

162

citron

163

chocolate .

.

.

Cakes

164

hoe little

103

fancy

162

Neapolitan

164 169

drop

.

161

jam 155

layer

162

pecan loaf.

156

three

170 169

"

tea

168

Calf

brains

Candied

Candy "

157 "

160

two,

quick

156

163

orange

one,

"

157

marble

fruit

101

nut

'"

rich

101

'

161

nut.

pound

165

"

168

ginger

white

rolls

batter

corn

"

259

fruit

plain

135 166

for

sponge

"

162

Varden.

.

short..

.

coffee

hickory

136

crumb *'

Dolly

sponge

"

162

banana

roll

orange

113

peel

117

chocolate

208

cream

219

peanut

209


ALPHABETICAL

INDEX

xv'.i

PAGE PACtE

Candy

plain

Cereals

w

20^

hite

bread

Ramekin

81

*'

Straws

81

Champagne

punch

194

bread

"'

dodgers

baked boiled

53

*'

broiled

55

"

cutlets

108

P4 103

"

Wed

"

fritters

73

green

71

"

53

'"

nL'ish

73

"

207

preserves

Chicken

103

egjj

" "

Cheete

Ciierry

Corn

meal

"

mush

ir4

muffins .

"

"

54

'

fricasseed

54

Cold

"

g:umb3

20

Cottage

''

molded

54

Court

"

p:e

56

Crabapple

54

Crabs

21

Cranberries

56

Cream

'*

t

aute

soup

"

slewed

Chocolate

caramels

'*

182

custard

141

Cream

174

Cream

filling

pudding

130 93 80

bouillon

28

Jelly

221 37 81

almond

1 03

"

caramel

181

"

chocolate

132

163

cream

Chocolate

72

cheese

"

"

72

stewed

slaw

209

cake

"

pudding starch

fried-

"

coffee

183

French

130

fruit

183

mousse

188

ginger

*

pa-fait

187

hickory

"

pudding

141

macaroon

182

133

marangue.s

125

226

z-eapolltan

134

pistachio

135

plain

130

*"

"

.'

sauce

pickle

Chopped

Chops

47

Ohow-chow Citron

227 preserves

Clams Claret

sau:e

Coco

Codfish

balls

"

Compound

with

195

Cream

202

Creamed

90

with stock

Consomme

cold

wat^

r

Cordial batter

cakej

104

133

27

gelatine

GL 99

chicken

no

"

potatoes,.; sweetbreads

Cream

of

asparagus

"

'"

ce'.ery

"

"

oyster

**

"

17

203

1S3

nut

"

200

18

ice

toast

201

drip made

"

sauce

37

33

bread

Coffee

219

172

Icing

Cocoanut

Cora

'"

103

C.emede Creme Crescents

white mentho

de

volaille

C6 113 soup..

23

"

23

"

23 CI

sauce

sherbet..

193 no

94


ALPHABBnCAL

xvi!

INDEX

PAGE

CrocLuettes

PAGE

1 '.8

almond

"

cheese

107

"

chicken.

16

"

"'

Filling

egg

107

Figs

fish

197

Fiah

lamb

108

.lobster

"

F for

208

stuffed a

la

"

30

creme

au

"

balls

33

"'

baked

29

boiled

28

broiled

29

oyster

108

"

rice

108

"

'

salm.oh

106

"

"

sweetbread

106

"

croquettes

"

veal

108

"

fried

25

"

molded

46

border

Crown

roast

Crullers Crumb

cake

137 33

with

potato 31

168

"

saute

32

101

"

tiaibals

31

7

Crumbing Cucumbers

77

2?

meat

Force

95

rusks

French

jelly

"31

icing

175

"

batter

127

246

"

bel'e

137

fruit

127

Currant Custard

29

gratin

108

"

Croutons

Ill

shells

patty

for

Cooking

the

sick

....

102

Fritters

D '*

Damson

133

pudding

fruit

"

Deviled

35

oysters

"

crabs

"

'

hot

butter

Dressed

143

cake

"

creams

183

"

filling

173

"

jelly

153

'*

mousses

189

"

punch

"

sauce

1 62

cake

61

sauce

84

eggs

2C1 99

toast

194 138

E Eggs

a

Egg

corn " "

"

"

la

144 159

"

"

38

coffee

Dry

bavarian

Fru't

198

oranges...

38

cold

Varden

Drawn

Drip

in

7

Daubing

Dolly

186

pudding

Frozen

Date

128

orange

218

preserves

193

G 84

Reine

103

bread

107

croquettes kisses

No:..

1,2

nog

"

sandwiches

''

sauce

"

with

2

Gingerbread

116 61

anchovy

paste

coffee

German

i

231

Ginger **

180

Ices

Garnishing

2C5

77

plantfried

60

Game

bread

cakes

sandwiches

GoldenflUing Gooseberries

94 170 168 117

175 88


ALPHABETICAL

Graham

bread

"

96

biscuit

"

Grape *'

INDEX

gems

101

jelly

151 sherbet.

juice

Jelly

98

"

221 152

"

220

grape "

juice.

151

192

"

ii03

"

"

pineapple.

152

'*

quince

221

Green

peas.

71

Green

corn.,

1

Jellied

H Hamburg

currant... fruit

lemon

151

orange

150

....

peaches

Julieniie

162 19

soup

44

steak

48

Ham

Lamb. Hash

47

44

beet

'

brown

Hasli Hash

nut

cake

151

155

Lemon

jelly

151

17S

161

cake

**

*'

Layer 58

turkey

Hickory

"

pie

125

"

sherbet

190

183

cream, ,.

Hoe

103

cakes...

Lenten Horseradish

Li

tie

21

soup

C3

sauce

Lettuce

sandwiches

116

cakes

fancy

lA"b8ter Ice

"

'

"

'"

"

180

"

ginger

183

"

plain

180

French

cream

192

cups

Iced

tea

Iced

rice

'

"

"

39 39

chicken

57

Luncheon

M Macedoine

172

17J

"

fondant

175

"

marshmallow

172

fruit baked

79

boiled

79 19

soup

Macaroons

173

"

199

236 cream

182

'*

prauline

176

Maple

caramel

209

'"

white

171

Maple

parfalt

187

*

'

rough

and

of

Macaroni

custard

21

soup

"

178

cocoanut

"

broiled

alaNewburg

193

184

pudding

162 38

201

moulding

Ices

Icing

lOS

croquettes

C8

potatoes.

ready

..

.

M

xraschino

Marble

pudding

Jam

Jelly apple "

blackberry

"

131

punch

cake

157

Marmalade "

221

peach quince

221

Marshmallow Mashed

champagne

151

"'

crabapple

221

Meringues

"

crystal

151

"

potatoes for

219 219

icing

sauce

194

pies

172 66 121


ALPHABBTIOAL

INDEX

Pagk

pie

Mincemeat Mint

63

sauce

stock

Mixed Molasses Molded

18

pie

124

chicken

57

"

fish

Muffins "

39

ices

178

wheat

100

rice

100

Molding

"

*'

Mutton

Mutton

chops

broiled

roast

leg

"

"

saddle

MENUS"

47 46 of

45 247

252

N Neapolitan

cream

Nesselrode

pud

ding

Noodles Nut

"

shells

Parfait

119

vanilla

187

"

maple

187

"

chocolate

187

"

prenline

188

"

fruit

Pea

and

Nos.

soup

1,

Peas

nut

2

188-.

1" 71

Peanut

209

candy

Peaches

to

Peaches

stewed

2J5

can

88

Peach

Charlotte

147

Peach

sherbet

192

preserves

218

pickle

228

parfait

188

Peach

marmalade

219

sandwiches

116

21 117 85

plain

85

creamy

'.

Onions

76

Orangeaae "

compote

"

fritters

"

sauce

"

170

Peach

sandwiches

Oysters

Patty

120

tarta

Peach

soup

"

crullers

186

75

Omelet

for

Pastry

25

Okra

OUtc

Pastry

184

o '"

75

169

cake

drop "

31

potatoes

Parsnips

61

sauce

34

oysters

Parisenne

77

Mushrooms

101

Fanned

104

bread

corn

Pancakes

103

corn

Mush

P

124

a

la

139 France

Pears

to

can

Pears

to

stew

Pears

baked

Pickled Pie

76

beets

75

custard

123

blackberry

123

gooseberry cherry

Ii4

'*

molatsses

124

"

cream

124

Pie

90 128 196

'*

22

89

211

stuffed

Peppers

202

bisque

87

Peppermints

'"

36

215

"

123

chocolate.

124 126

"'

broi

mincemeat

124

cocktail

35 34

*'

"

"

cocoanut

125

"

deviled

35

"

lemon

125

"

frlcabseed

36

*'

pieplant

"

sauce

62

"

ed

app

88 121

e

122

"

saute

36

"

turnover

""

panned

34

"

sweet

"

fried

36

'"

Irish

scalloped stuffing

35

'"

52

"

pumpkin transparent

" "

potato "'

122 122 123

125


ALPHABETICAL

INDEX

PAGB

Plum

pudding "

Nos.

"

Pine

sauce

apple "

mousse

"

border

188

"

with

"

butter

"

muffins

pudding

131

"

sherbet

191

Rissoles

120

120

Rice

130

Nos.

1,2

49

Rumpunch

66

Russian

in

"

broiled

67

"

French

67

Saddle

"

hashed

68

Sally

"

salad

'

"

"

brown 239

"

"

"

"

S almon

Saratoga

68

Sandwiches

garnish

Spanish

224

224

oil, Nos.

235

1,2

chopped

226

onions.^

225

peach

228

rough

and

ready.

223 .

with

115

egg

116

"

ham

117

"

lettuce

116

"

nut

116

"

okra

117

brown

fig

caramel.

"

cauliflower

"

chocolate

139

196

"

claret

138

195

*'

cold

cranberry

193

194

"

champagne

194

"

"

marschino

194

"'

cream

"

Pistaschio

194

"

custard

fruit

I94

' '

drawn

o "

"

215

can

Raspberry

sherbet

61 67 137 138

for

"

horseradish

"

lemon

or

meringues

"

mint

"

mushroom

63 139

orange

"

mutton

"

217

"

preserves

for

195

"

139

63 orsweet

61

bread

208

195 196

pudding.

frozen

"

193

61

137

foamy

vinegar

194

64

butter

"

punch

"i 138

"

S21

R

meats

fruit

Sauce

219

j-lly

62

egg.,,

218

preeerves marmalade

138

.

rum

to

116

"

Roman

"

117

chicken

"

Quince

orange

ginger-..

*'

"

Roman

75 candied

"

"

98

clieese

Sauce

I93

Punch

bread

"

94

Bourbon

106

crociuettes

peel

224

45 95

risen

69

surprise

mutton

I/Unn

Salsify

mangoes '"

of

68

rolls

Pickle

240

s

68

a

194 301

67

fried

en

100

tea

Salt

as

"

'

jackets

101

cakes

pudding

"

'

79

cheese

jelly

puffs

"

78

"

Pork

"

78

137

152

paste

Potato

Rice

"

"

Plain

PAGB

134

1,2

64 Nesselrode

ding pud19


INDBX

ALPHABETICA.L

zzii

FAGS

Sauce

PAGK

63

oyster "

Salad

schrlmps

tarta^e

63

"

sweetbread

"

tomato

63

"

transparent

128

whipped

196

Sherbet

35

'

plain

'"

pudding

cream

"

scalloped

"

scrambled

84

eggs

333

"

344

apple asparagu3

"

beef

"

beet

"

and

"

and

cumber cu-

vegetable

239191 191

canton

*'

"

creme

dementho...

192

grape

juice

192

lemon "

240

"

241243

336

.

apricot

....

Salads

"

"

...

o;5te:s...

.

242

"

**

235 .

salmon

137

"

1, 2, 3

Nos.

cream "

62

piqnante

190

orange

190"

peach

192

240

"

pineapple

191

341

"

raspberry

192

ca'bbage

240

"

strawberry

192-

celery

236

Shirred

238

shortcake

cucumber.

237

Soda

grape..

237

s

240

egg

"

"

and

"*

"

and

"'

"

and

"

"

and

"

"

and

"

237

apple

..

86.

eggs

135

biscuit

97

brown

jup

16

237

"

black

244

"

ch'"cken

chicken

243

"

compound

"

CooKed

235

"

"

cucumber

239

"

"

241

"

"

242

"

Julienne

19.

236

"

lenten

21

243

"

macaroni

19'

*'

macedoine

21

"

tcmat0P3. bird

dressing

.

1,2,3..

fish

"

Frezicn

"

fruit

dressing

18 21

cream

..

fls''

for

eggnos.

"

nep*..

bean

Bt-ck...

17

of aspara^s

23

celery

23

"

.

'

oyster

,..

23 "

...

343244

"

grapefruit

"

ham

242

*'

mixed

lettuce

236

*'

okra'

21

243

'*

pea

19

235

"

"

"

lobster

16

"

vegetable

20

237

"

wine

"

orange

244

wineofsago

oyster

243

"

white

1,2.334

moiaed

2442

'

nutandceery

236

"

"

"'

"

Nos.

pototo To

"

18

stock

Nos.

Mayonaise

"

"

stock

curl

1, 2

239

jelly

240

Snowballs

234

Spanish

17 164

....

celery

238

tomato "

5

Spice Spiced

andcucumber.238S.39 238

Sponge

pickle cake

vinegar

22S 157 223 16"


ALPHABETICAL

INDEX

PAGE

Squash

FAG-B

76

bread

graham

Steamed

"

137

*'

catsup

236

and

238

....

"

pudding

Stewed

"

"

**

String

'*

Charlotte

147

Transparent

preserves

317

"

shortcake

135

17 2C6

dates

"

egg

"

'*

Stufang "

Suet

Ill

baked

58

boiled

"

hash

"

boned

68 8

68

peppers,

Spanish

76

Turnips

74

Turnovers

122

onions

for

fowls

52

of

oysters

52

of

celery

52

VEAL" Veal

cake creams

"

112

"

croquettes

106

"

cutlets

1C9

"

fried

113

"

saute

potato

pie

cutlet!

165

"

12

47

croquetts

108

vents

119

au

w Wafers

97

serving

of

Ways

123

T

58

V

186

Sweetbread

aspic

Nos.

Wafers Welsh

84

eggs

"

"

103

1,2

rarebit

114

1, 2

Nos.

80

103 81

209

Taffycandy

mufdns

Wheat

Nos.

1, 2

100

168

cakes

Tea

146

shells

75

syrup

Sweet

122

Carlotte

"

133

Sunshine

1 35

pie

Turkey

pudding

iSugar

63 sauce

Timbale

206

flgs

"'

247

sauce

Tipsy

76

plant

cucumber

pickle

197

beans

Stuffed

"

72

corn

Strawberries

238

jelly

196

**

butter

cakes

101

201

Tea

wheat

Whole Toasted

almonds

206

Tapioca

pudding

129

Wine

flour

bread

22

soup "

98

ofsago

22

126

Tarts

62

Tartarsauce

bisque

22

"

broiled

7J

"

baked

70

"

canned

213

"

salad

233

Tomato

Wine

jelly

Whipped "'

Nos.

1

2

145

cream "

150

forfllling...

175

Y Yellow

cabbage

pickle

22 2


Ind-esr

.A-ppenciix,

to

.A. American

ice

28S

russe....

270

beauty

Almond

cliarlotte

Almond

wafers

Egg

a-la-martin

266

IP 282 Fan salad

Asparagus

271

potatoes

Force

beef

253 Fried

with

Brown

Fish

of

Betty

Brandy

sauce

Brown Bread

extract

Baked

wth

almonds

Fish

salad sauce

269

Fruit

punch

286

Galatin 256

chicken

sauce

Caramel

plum

Caramel

nut

262 with

cucumber

268

lamb

of

Caramel

264

croquette timbale

a-

of

Casserole

267

278

G Casserole

257

style.

Pish

253

apples

soutihern

omelet

278

257

sauce

soup

258

chicken

French Bouillon

265

meat

pudding

of

Galatin

chicken

of

No.

chicken

No.

1..

25t" .

257

Garnishes

278

Glazed

287

Glace

marshmallows

287

Grape

fruit

salad

289

Grape

.fruit

Waldorf

for

258

2. .

.

salads

274

onion

266 285

....

cream

tor

Candy

baskets without

Canning

cooking.

272 291

style. .

290 .

and

Celery Cheese

salad....

apple

273 267

canapes balls

Cheese Cheese

262

pudding

280

Chocolate

sauce

278

cake

Icing

Cream

283

cake

corn

Lady

286

con

255

and

oyster

quettes cro-

261

Chicken

rice

and

'baskets

with

flsh

and

Maccaronl Maccaronl

cream

Maccaroon

and

260

timbales.

nut

cheese

266

286 caramelized 288

cream

277

pie

Cucumber

277

pie

3VC

.

Cocoanut

281

Fingers

254

soup

corni

Chicken

284

cake

287

punch of

2S5

decorating

for

vT

Lemon

Chili

253

soup

....

cream

fruit

Christmas

paste

284

frosting fruit

Chocolate

Italian

Jam

marsh

with

mallow

Chocolate

I

283

cake

Chocolate

283

cake

nut

280

sauce

Chocolate

272

salad

Hickory

267

Angers

Chocolate

Chocolate

Harvard

to

IsT

serve

273

Neuchatel

and

nut

salad..

270


INDEX

iVeuchatel Nut

wafer cake

TO

APPENDIX

270

Russian

salad

in

271

peppers..

2S:i

S O Onion

Oyster

Oyster

Sauce

soup sauce

and

maccaroni

bale

Oyster

2ri4

Sauce

261

Sauce

tor

flsh

Sauce

for

plum

tim-

sauce

for

261

Scotch

waters

2S2

Stuffed

lamb

tarts

:

cake

276

Stuffed

2S4

Sponge

Potato

soup

No

1

254

Sponge

Potato

soup

No.

2

2o4

Soft

Potato

2"j3

nests

steak

Planked

with

263 277

pudding....

282 257

chops

269

269

peppers

268

rprunes

.

Pecan

265

tomatoes

Stuffed for

260

chicken

loaf

veal

S'.utEed

Pastry

of

galatine

for

280

bread

ginger

281

cake

for

Syrup

281

bread

ginger

285

ices

water

potato

T Garnish Planked

256

flsh

.No.

llsii

Planked Pimiento

No

263

2

263

timbales

26.'^

Pineapple

pudding

Pineapple

in

Pretty

1

ways

of

Proportions

for

water

caramelize

Turnip

2!)0

serving sugar

fruits

ices.

288

cups

V" Veal

264

loaf

Vegetable

and 271

isalad

"^Taldorf 2Sy

triangles

made

with

two

golden 282

275

Waffles

yeast 275

cakes

or

cake

rod

Russian

255

soup

Waldorf

Rhubarb

273

and

ices

Rolls

279

sugar

27'J

shells of

To

273

salad

Tomato

Ways

of

using

wine

291

ipaste

salad

271

of

Ways

preparing

scraps

of

pull 276

butter..

274


PREFACE.

"The

less

Cooking be

must

guided and

by

a

is

plain

is indeed

several

containing and how

but found

and

tested directions

common

endless

cook

book

the

beginning,

that will

not

detail,

books,

to

give and

of

most

which

before

the

fusing con-

aim

None

been

them

is my

not

to

public, will

be

thoroughly

satisfactory

prove

be

them

it is not

give.

have

and

undertake.

place can

one

try

follow

receipts,

can

I

in

I will

they

Hence I

successful

can

thousand

receipts

that are

Study very

the

in

of

day

Hood.

"

be

which

dishes

receipts

good

to

anyone

bewildering.

many

how

rules,

the

a

cook."

they

thorough

that

of

success

less

art, and

of

system

a

so

This

see

fine

a

painstaking,

make

make

the

refined,

if

the

in

the

followed.

principles apply

sejise

and

variety

of

laid

them

ingenuity, dishes.

to

down all and

plainly food one

material, can

make

use

an


DIRECTIONS

is

Boiling after

water

AND

EXPLANATIONS.

the

immersing

it has

reached

be

to

cooked

in

boiling point.

the

cooking

is

Steaming

article

by

the

exposing

food

to

steam.

Stewing The

water.

boiling

is

article

food

the

small

a

stewed

be

to

in

generally

is

of

quantity

into

cut

pieces. is

Baking Roasting

article

Broiling before

the

juices. over

a

It bed

cooking can

be

of

live

is

Sauteing

over

the

and

Frying

food

is

in one

the

other

cooking

food

cooking

in

sauteing

on

order

a

a

shut

top of

pending sus-

food in

a

the

stove,

oven.

and

food small side

to on

hot

by

the

browning

successfully or

fire revolve.

it to

or

in

oven.

clear

a

searing

coals,

frying

the

allowing

begins

done

is

Fricasseeing

cooking

and

quickly

is

inside before

cooking

is

the

food

cooking

and

then

stewing.

quantity

of

fat

then

turning

"

it

side.

by immersing

in

hot

fat,


DIRECTIONS

fi

To

AND

the

Test

EXPLANATIONS.

When

Fat.

begins

it

"

into

it

thin

a

and

slice then

stays, If

it

of it

rises

uncooked

food.

all,

but

to

it

is

comes

the

at

articles

that

are

generally

and

used

a

heat

the

Strain is

for

frying.

of

cool.

The it

on

evaporates

Add

until

cloth

the and Then

can

of

raw

and

water

boil will fire the pour

a

let

minutes

cake it

remaining off

,when

take

few

form

and

quettes, cro-

drippings be

clarified

the

the is

it

the

off

and can

All

impurities clear

browns.

cold,

fat one

of

teaspoonful

which melt.

and

potato

When

one-half

and a

as

potato

sieve.

add,

can

you

the

fine

or

constantly

fat

beef

It

slices

gradually

it

crumbed

"

and

at

minute,

one

cooked

"

a

sink

browning

lard

right

times.

Fat.

boiling

Let

rises.

bottom.

used number

Stir

soda.

Put

and

discolored of

for

thing. any-

is

not

in

previously

been

it

does

tom bot-

cook

minute,

a

put

the

to to

browns

temperature

through

quart

and

sinks

enough

potato

oil

fat

much

the

top

it

in

top

Olive

Clarify

To

If

have

etc.

hot

not

the

the

right

is

to

for

If

potato,

smoke,

to

fat.

that

scum

set

aside

be

removed.

of

the

settle

to

water at

the


PREPARING

Use

for

crackers

or

Save

stale

all the

Hang

a

Grind

warmer.

the

for

and

yolk

each

outside cooked

a

well

and

if

or

warm

good. wanted oven

or

Use.

sift. and

crumbing

the

mixtures.

enough

diluted

with

tablespoons

two

ing mak-

are

and

is beaten

crumbing

allowing

in

grinder

the

and

white

milk,

sweet

dry place,

a

meat

a

for

puddings

used

Egg

in

crumbs

for

others

in

when

edges

crust

use'

preferable.

is

bread

dry by putting

use,

sifted

the

sack

paper

a

immediate

the

from

can

you

bread

light

trimmed

sandwiches,

in

COOKING.

light bread;

biscuit, but

pieces

or

up

FOR

stale

crumbing,

toast

for

ARTICLES

mix

to

water

or

of

liquid

of

salt

tO'

egg. is

Larding the

through pork

into

of

surface

one-fourth

and

needle

small

drawing

take

lean

inch

lardoons

the

appearance

stitches

and

Out

meat.

strips,

projecting

the

pieces

regular

on

either to

of

pieces

them

press

at

much

very

the

pork

into

the

intervals, leaving side.

It

flavor

the

adds of

ta

lean,

meats. is

Daubing strips of

is

Boning the

knife

meat

for

making

pork

incisions

prepared

or

freeing whole,

cutting

the

is done

and and

flesh

a

dull 7

into

meat

and

ing insert-

dressing. from

the

with

a

one

for

bones,

ing leav-

sharp-pointed scraping

the.


bones.

been

has

pressed be

can

boiled

shape

is

Trussing or

by

and

served

hot;

and is

use

little

served

fowls

shaping the

a

of

skewers.

or

the

meat

then

stuffing

thin

baking

hard

and

gelatine in

for

with

seasoned,

ground,

This

used.

stuffed

generally

and

seasoned

highly

COOKING,

FOR

is

cooked,

into

eggs

tying

fowl

boned

A

that

by

ARTICLES

PREPARING

8

slices,

or

cold.

boiling


MEASURING

Flour,

meal,

should

soda

Use

tin

be

results

correct

Do

the

put

confound

not

To

stir

is

To

flour

ingredients

into

sary. neces-

meal

or

the

and

by

cup

full.

folding.

and

stirring, beating

to

good

insure

the

into

pint,

absolutely

are

level

it is

one-half

thirds.

cup

and

powder

using.

holding

and

the

put

until

Do

before

measurements

but

spoonfuls

baking

sugar,

cups

fourths

not

up,

MIXING.

sifted

glass

or

into

it

powdered

always

divided

dip

AND

blend

ingredients

with

turn

ingredients

over

circular

a

motion.

heat

To

bringing To with

is

carefully

under

the

and

cut the

surface

fold of

side

is

the

Turn

into

top.

the

batter

mixture

the

This

it)

over,

the

in

the

enfold

(and

and to

incisions

spoon.

beaten

or

continually make

to

down

upside

stirred

been

to

air

very

that

is done

has

with

a

.

by lifting

spoon

it

carefully

and

part

putting

top.

on

and

Teaspoonfuls

A

A

In

as

in

the

of

the

is

as

uls in

always

are

the

much

ured meas-

receipt. over

the

edge

of

bowl.

spoonful

heaping most

specified

spoonful

rounding

spoon

tablespoonf

unless

rounding,

the

under

the

is all the

receipts

given

spoon

in

this

will book

hold.

ingre-


10

MEASURING

dients

measured

are

tQuch

Three

Two

of

cups

and

is

tb'e

powdered

one-fourth

of

of

weighed, of

table

supfar

granulated

cups

Two

cups

Ten

eggs,

One

tablespoonful

flour

One

tablespoonful

granulated

One

full

generally

tablespoon

of

spices

pound

1

pound

pound

1

pound

1

ounce

1

sugar

pound

1

1

sugar

powdered

1

1

sug-ar

butter

and

as

weights:

flour

of

cups

MIXING.

inst^^ad

Below

easier.

Four

AND

ounce

ounce

...

One

level

tablespoon

of

butter

1

ounce

it

is


HELPFUL AND

To

THINGS

heat

Cook

all

requires

food

starchy

KNOWING.

in

and

hot

a

boiling

fruit

oven.

salted

should

water.

be

placed

in

tops

of

water.

butter

crumbed

salt

milk the

over

The

Put

crumbs

for

the

Use

a

keep

in

Dried are

or

of

lemon

custards

salt

lemon

glass and

and

thirds

two-

be

can

beaten

smooth

in

the

of

whites

to

eggs

make

add

a

liquid

extracting

juice

gradually

to

a

dry

material

lumping. and

cool, dry crumbs

better

for

squeezer

oranges.

lemons a

sprinkle

quickly.

it from

Wrap

stove,

nice.

pinch

lemon

Always

the

on

beater.

egg a

over

one-third

sauces

froth

them

boiled

of

is very

an

keep

with

place.

Curdled

from

mix

has

flavor

vanilla

with

and

dishes.

When

and

food

vegetables

Melt

to

WORTH

cooked

Frozen cold

HINTS

oranges

tissue

paper

and

place. absorb

for

in

watery

more

dishes.

moisture

than

fresh,


ttKLPFUL

12

Soak

HINTS

dissolving

Pistachio

Butter

flour

and

chop

from

meat

select

Cook If

oven.

To

forming

cooked

juice

extract

through

a

cool

one-

for

sauces

vent pre-

place and

add

little

a

from

it

oven,

a

on

from

grater. in

a

warm

invariably falls. the

fruit, warm and

slice

a

mixture,

egg

hot

a

cut

it

twist

any

strainer

puree

using

top.

on

onion,

an

and

or

in

by

sticking together.

onion

meringue,

made

together

a

utes min-

some

vanilla.

juice from

of the

for

water

be

cooked

scum

KNOWING.

water,

two-thirds

flour

extract

bottom

hot caji

prevent it,from

to

To the

and

greasy

To

in

WOBTH

cold

in

flavoring

almond

a

THINGS

gelatine always

before

third

AND

fruit,press

through

strain

cheese

cloth. To cup

of

and

mix

crumbs

To the

a

butter

parsley, wash, dry

fresh

from

each

layer with In

flour

pour

well,

butter

arrow

a

hot

root

slowly

in

in

into

with the

that

so

stone

inches

three

thickening or

melted

butter^

a

towel, pull from and

cut

through

;

it is cut.

milk; pack

free

each

to

fork.

this until

Work

and

of

cup

stem, gather together compactly

continue

and

the

one-third

pour

with

chop

melt

crumbs,

butter

of

jars

entirely cover

salt. the

little cold

hot

be

layers,

in

coarse

liquid, mix a

it will

mixture,

corn

water

starch, or

stirring

milk stantly. con-


HELPFUL

To

HINTS

scald

vessel

milk,

boiling

in

this)

AND

When

THINGS

it

put

in

milk

KNOWING.

vessel

a

double

(a

water

the

WORTH

and

boiler

little

has

13

is

set

the

good

for

beads

around

boiling

water

the

.

edge

it

scalded.

is

To

blanche

shelled

almonds,

almonds,

let

from

the

almond,

cold

water

and

In

the

can

To

cloth

by

folding

Stitch the

bought

of it

size

of from

for

tube

a

cut

you

kitchen

dry

of

they

bag,

will

an

want

hot

are

cooked.

to

furnishing

make

in

the The

use.

store.

soups.

of

yard

a

three

triangular

opening

You

and

of

as

Set

water.

one-third

be

where

yolks,

the

salads

will

towels.

dish

drop

vessel

with

cover

any

eggs,

over

loosened

are

between

or

width

they and

water,

garnishing

medium

together

hot

until

stove

so

the

a

pastry

a

skins

of

into

the

the

skins,

yolks

them

use

the

until

meringues

eggs

make

rubber

off

the

of

back

then

off

cakes,

the

break

you on

slip

need

not

stand

pour

making

do

you

pour

in

end tubes

bags shape. to

suit

are


MISCELLANEOUS.

Ammonia Use

little

a

Wash

from

stains

removes

ammonia

brushes

marble.

hot

in

in

ammonia

in

cleaning

water

and

Soap

water.

silver

wash

to

soda

them.

soften

Use

ammonia

and

brass,

coal

oil

in

nickel.

cleaning Use

ammonia

in

with

Wipe

windows. chamois

skin

Wash

or

instead

water

soft

a

of

cloth

and

wash

to

soap

with

polish

paper.

salt

in

mattings

and

water

dry

rub

with

a

cloth. To

the

wash

dry

To

wash

one

on

cold

H.

shaved

soap,

brush

scrubbing

out

lightly

und

put

them

to

bar ul

and in

of let

cover

to

coal

the

and

in

cut

inta

and

wipe-

oil

to

stand

them

rinse

stretchers. 14

pair

pair each two

in

daily.

washed

shavings one

one

water,

warm

in

scalded

curtains,

one-half

stove

be

water

tablespoonf the

a

should lace

enough

allowing

with

"

H.

use

cloths. cloths

Dish

in

Rub

water.

with

carpet

a

of

Ivory of

soap

curtains,

curtains, Put

pair. hours. cold

thin

and them Wash

starch,


MISCELLANEOUS.

To

color,

set

ammonia

to

To

in

goods

in

of

gallon

blue

set

goods, of

gallons the

until

one

of

one

salt

of

cup

boiling

solved disthe

Lay

water,

wash

then

cools,

water

and

turpentine

water.

wash

in

two

of

teaspoon

a

one

15

it

light

in

suds.

soap

To

ink

remove

wash

stain,

grass

To

iron

rub

rust,

with

cover

Sapolio.

use

To

remove

alcohol.

in

remove

juice,

stains,

stand

let

salt,

the in

lemon

with

spot the

several

sun

hours. To

a

vessel

from

fruit

remove

a

and

boiling

pour

distance

of

stretch

stains,

two

the in

water, three

or

feet,

a

piece

over

small

over

stream

the

stained

surface. Mix

Rub water

Wrap

lard

on

with

well

look

stove

your

with

polish

your

on

sting

a

a

cloth

and

weak to

fresh

a

or

to

burn, exclude

alum

keep bruise; and

it

water

make

bright. a

little

turpentine the

to

air.

soda

on

and

a

cut.


SOUPS.

Soups stock

divided

are

and

and

bacon

fowls

veal

and

stock

fish

with

or

and

half

to

hour

heat

slowly,

to

and

boil.

There

To

in

the

whites

and

boil

minutes,

of up

skim

one

To "

Set

once.

off

the

Brown

Seven six

pepper

pounds coma,

of six

one-

juices.

Then

point,

allowing

never

for will

one

one

from

simmering

of

quart

every

slightly beaten.

egg

in

necessary

out

dark.

it

ing mak-

have

no

results.

good

Stock

the

hours,

things

carried

securing

Clarify

few

a

if

but

stocks, trouble

are

five

ing season-

bone

water

the

to

using

stock

the

extract

it gets

brown,

the

cold

in

to

or

all

are

Avoid

from

cut

order

four

fat

the

as

make

stand

when

for

it there

be

in

of

carcasses

and

meat.

would

should

cubes

keep

exactly

that

ham,

soup.

light colored

should

inch

one

bone

is made

any

meat

Meat,

good

anything

The

also

forms of

bits

the

used;

bones.

making

in

White

be

beef

stock,

soup

with

soups

"

While

stock.

brown

can

chop

necessary

fowls,

of

classes

two

without

soups

foundation-

the

into

on

the and

egg

Soup beef,

back

Heat of

the

and

scum,

allow

together stove

ten

strain.

Stock.

three

cloves,

stock

quarts one

bay

of

cold

leaf,

one

water, tea-


SOUPS.

spoonful of

sprig two

of

thyme,

parsley,

cubes, put

salt.

two-thirds

of

of

and the add

the

to

it

meat

a

kettle

it in

for

the

vegetables

When thick

a

for use,

cold,

and

the

cake.

the

of

and

the

mings trim-

add

to

hours, then simmer

one

will

you

forms

the

and

grease

This

stock

three

hour, put

an

five

or

inch

one

with

bones, brown

and

form

in

some

four

one

vegetables,

the

simmer

strain.

ready

Cut

skillet with

a

from

seasonings

the" top and

when

in

meat

Let

hour, then

chopped

water, let it stand

marrow

stock.

of

cups

of

quarts of cold one-third

teaspooriful marjoram,

one

two

teaspoonfuls

11

a

rise

take

off

jelly-like

substance. White Cut

cold

with

Then

add

blade

of

hours,

one-fourth

cup

small

parsley, a

let it simmer

it is

ready

for

fowl

be

hour

chopped

or

ground.

where

Compound

wings

of

tiny

bit

of

one

mace,

Strain, and

bone,

fowls,

a

a

small

the

vegetables

for salad, hash,

used

mixture

any

beef

celery,

longer.

when

removed

be

can

or

a

a

salt and

use.

chicken,

Use

chopped

onion,

of

cover

perfectly cooked.

until

or

of

one-half

can

and

in

pieces and

into

teaspoonful

one

for several

and

put

Add

water.

let simmer

The

chicken

large, grown

a

Stock.

Soup

the

chicken

are

creamed is to be

Stock.

knuckle

onion,

of some

legs and chopped carrot

veal, the


SOUPS.

18

celery, one-half

and

five hours One

and can

mutton cover

with

make

what

use

corns,

pepper

four

simmer

or

stock and

fowls, beef,

from

left

and

over

vegetables, hours

and

pot always ready for receiving

such

"Mixed

be

several

simmer

Stock."

need

nothing

always

can

this

bones

meat

and

water

is called

left-overs, stock

of

scraps

cold

a

Let

and

strain.

veal,pieces of

or

Have

salt.

of

teaspoonful

one

cloves

dozen

be

and

wasted

good

hand.

on

Bouillon. Brown

stock, clarified, served

soup

in

bouillon

cups.

Consomme.

Clarify compound

Black

Soak water

boiling to

one

Press

water.

quart

of

hot

through

a

and

eggs.

into

the

Season

over

the

eggs

One

half

cup

tureen the and

slices

lemon

of wine

of

with

soup

can

sieve

in

four

and

add

time

lemon

to

and

salt and

into be

quart of cold

one

let it cook

heated, stirring all the Put

iti

hours

two

stock

consomme.

Soup.

Bean

Cook

night.

have

you

pint of turtle beans

one over

and

stock

the

added, if

the

until blend hard

psppcr,

tureen

and

desired.

of

cups

pulp oughly thor-

well. boiled pour serve.

it

.


SOUPS.

Pea Drain the

the

liquor

three

peas

minutes.

Press

of

and

butter

Pour

into

peas,

of

stir

with

Drain fourths

of

of

leaf, a

bay

and it

a

slice

Melt

combine

the

salt, sprinkle Croutons

No.

bits

are

the

of toasted

cook to

in

each

stock.

macaroni

salted

boiling cup

of

Season

Julienne Cook water.

vegetables Heat

vegetables, add

the

cut

stock,

them

to

and

of

strained

a

bit

stir into

of

cups

fried

three-

minutes

butter,

and

top or

add

parsley,

with

stock, and

pepper serve.

bread.

small

into

drain

add

salt and

with

the

flour.

Soup.

water,

macaroni

of

serve.

three

spaghetti

or

twenty-

twenty

season

Macaroni Break

cook

onion,

to

tablespoons

two

of

sprig

one

over

add

2.

flour, add

croutons

cook

of peas

can

mixtures,

two

and

and

tablespoon

of

and

tablespoons

pepper

a

of

one

tablespoon

one

from

peas

stock, add

Soup,

of water,

cup

strain.

of

salt and

liquor

the

water

it two

cups

Fea

of

can

sieve, melt

a

into

two

a

cold

through

this

season

Soup.

from

cups

19

off

three

the

cups

bits and and

water

of

heated

pepper.

Soup. into

dice

in

pour

off

the

stock,

the

boiling water

season

salted

from and

the

serve.


20

SOUPS.

Tomato

Cook.

one

of

can

Puree.

sprig of parsley and

one

then add

of hot water

cup

one

Season

tomato.

and

bay leaf, ten of

add

of hot

cup

the whole

salt and

with

.slice of onion,

tablespoons

two

tablespoons of flour,one

two

a

bit of

a

Melt

strain.

with

tomatoes

utes, min-

butter,

stock

and

to the

strained

and

chopped

pepper

parsley. Vegetable two

cups

of

into

small

pieces for twenty

Cook okra

cut

one

of

cup

all

Irish

from

cut

corn

chopped

the cob, and the

one

quart of stock

and

and

serve.

If it is not

to

full

one

flour and

pour

let it cook

of

a

bacon.

with

vegetables add

for

Remove

thick

quarts

of

of okra

sliced, two

corn, one one

one

small

cup

cook Heat

Season

vegetables.

little cold

a

starch

corn

stirring all

of

cup

the

of

two

or

time, and

of

Gumbo.

frying and

fry out

the

dredge

bacon,

the

into

water

onion.

one

tender.

are

enough, add

it in the

sauto

cold

the

the soup,

Add

minutes.

dice,

of

cup

it thickens.

chicken

flour and

one

slice of onion, and

one

Chicken Cut

into

tablespoon of

into

until

tomatoes,

cut

potatoes

together until

water

Soup.

cups

Irish Boil

quart of boiling

of

bacon

water

the

into

chicken

with

tomatoes, one-half cut

slices

Put

grease.

kettle

soup

potatoes all

several

a

cup

the

chicken

cup

of

cubes, and Pour

together until done. o-o-er

two

and

boil


SOUPS.

until

the

falls from

meat

chicken, chop cooked

was

fine

it

and

the

and

season

of

cooked

five

of okra

cup

of stock and

to taste

and

four

of

cups

celery and

Simmer

fifteen

sliced

two

of white

each

of

celery a

in

of

the

ham,

cut

two

with

to

son Sea-

minutes.

of

the

add

of

of

one-half

cup

chopped

onion.

of

cup

hot

Lenten

Soup.

mashed

Irish

or

Cook

water.

turnip, and of

one

four

one-fourth

cup

one-half

with

season

cup

Press

butter.

and

soup,

add

potatoes

of

through salt

pepper,

parsley. Soup.

of the soup

bottom

turnips the

to

to taste.

Macedoine Line

each

cup

tomatoes,

one-half

add

tablespoons

chopped

and

bles. vegeta-

Soup.

teaspoon

one

and

carrot

sieve, add

and

twenty

stock

white

stock

two

one-half

peas

simmer

season

cups

cups

and

corn,

minutes,

rice, and

To

to the

it

serve.

chopped boiled

chicken

which

in

water

the

serve.

Chicken To

Remove

Soup.

string beans,

cups

the

chopped

Okra one

bones.

add

and

the

Thicken,

Add

21

ham.

up

and

three one

Cover

kettle

with Irish

medium-sized onion with

and one

put them quart

of

thin

slices

potatoes, in

the

stock

pot and


SOUPS.

22

let

through

Return

sieve.

a

pint of

three-fourths

for

simmer

yolks of

the

of

the

one

the

six

of

a

the

of

and

whip

with

and stir in two

soda

the

to

thickened

spoons table-

Set

wine.

until

lady

with

once

it

Soup. Cook

one-half

Melt

Cook the

drain

and

until

and

sherry

add

to

wine.

slice of onion

one

tablespoons of butter Pour

on

this two

it thickens.

tomatoes

Season

cream.

one-third

Bisque.

two

strained

of

cup

tablespoons of flour.

of

at

of

juice, the

whip

consomme.

of tomatoes

strain.

light cream.

three

of

wire

boiling water,

in

can

of

whites

the

cups

a

of Sago

with

one

two

Serve

Tomato

Cook

and

light. Add tablespoon of lemon

pints of

sago

consomme

one

sticks.

three

cup

add

pepper.

very

Wine Heat

and

kettle

eggs

boiling point.

bread

fingers or

Press

Soup.

lemon

and

stove

reaches

one

sugar,

grated peel of on

until

together

three

hour.

an

salt and

with

Wine Beat

the

to

Season

cream.

of

and

Add

and

then at

serve

a

gether to-

aud cups

pinch

pour

on

once.

Oyster Bisque. Melt

two

tablespoons

of flour and it thickens.

Drain

three a

of butter. cups

Add

of fresh

two

milk

full tablespoons ; cook

until

pint of oysters. Scald, by putting


SOUPS.

them

in

them

fine

of

hot

double

a

and

boiler.

add

Bisque

of clams

When

them

be

can

tlio

to the

Season

cream.

23

edges curl, chop

bisque with

with

salt

made

in

and the

one

white same

cup

pepper.

way

the

as

oyster bisque. Cream The

same

oyster bisque, except

as

oysters whole

of Oyster.

and

use

one

of

cup

the

use

you

liquor and

of

two

milk. Cream Cook ten

one

of

butter.

cook

add

one

Add

white

the

of

two

of

cups

root, and the

All

cream

using

more

the

make

Cook Press

celery

strained

two

or

is made

the

it

can

less of

or

to

tips.

bo

agus, aspar-

blend, then Season

with

way,

using

sieve.

in

To

piece of

enough

entirely from

made

the

same a

tender

made

are

^6 vegetables a

the

celery and

according

soup,

in

it until

soups

through

spoons table-

two

of Celery.

chopped

Or

and

pepper.

cooking

juice.

the

over

and

cream

water

sieve

a

Melt

tips.

this

Cream Cream

through

minute

a

pint of

one

tablespoons of flour and

two

Pour

of hot

cup

salt and

of

together

in

Press

cup

of milk.

cups

Asparagus

minutes.

one-half

reserve

two

of

can

fifteen

or

of Asparagus.

very

vegetable to the a

to extract

the

root.

much

this

way,

from

which

you

flavor.

small one

celery

cup

quantity of of

water.

vegetable pulp


add

three

butter

and

cream

wish the

the

just

fire

to

add

yolk just

of

to

an

before

or

a

the

egg

cooked

while

is

the

and

butter

pour

Bind

cream.

starch

corn

way

the

milk,

or

milk

or

best

cook

to

to

flour

and

easiest

of

cups

it

over

moment, richness beaten

serving.

vegetables

of and

soup,

poured

ing, cook-

add

together,

and the

The

are

vegetable

season

with

together.

flour the

always

pulp,

the

return

If

serve.

can

you

in

very

you

add

ually grad-


GARNISHES

FOR

Force Grrind.

chicken, and

of

balls

-

fish, clams

work the

chop

or

until

the

boiling

want

you

Add add

to

white

of

little

a

use,,

an

egg until

cream

roll

Season,

shape.

to in

meat

then

smooth,

poach

Meat.

oysters.

or

consistency and

fine

SOUPS.

little

into

water.

Croutons.

Croutons fried

bread,

small,

are

and

toasted

or

just before

fancifully

of

shapes

cut

sprinkled

light

the

over

soup

serving.

Breadsticks.

Make in

strips

pie

beaten

a

inch

one

Bake

jagger.

cabin

or

wide,

cut

four

wide

or

five

and

and

light

four

into

long,

five

or

on

arrange

bread

inches

Roll

dough.

biscuit

and

long,

plate

a

cut

with

like

one-half

strips and

thin

a

a

log inch

toast.

Noodles.

Make

teaspoon

a

of

dough

of

salt

and

one

egg flour

slightly enough

beaten, to

make

one-half it

stifE.


26

Roll

thin,

them and

boiling

in

add

to

Put

pour

few

hard

has

it

in

boiled used

for

one

one

minutes.

or

or

fancy twenty

shapes.

Cook

minutes,

drain

lemons

sliced

soup.

are

Caramel

SOUPS

strips fifteen

water

the

of

thin,

very

fine

in

cut

Yolks

when

FOR

GARNISHES

cup

cup

and

Coloring

granulated and

melted of

and

garnishes.

as

of

sliced,

eggs,

hot

Flavoring

sugar

browned water"

on

(but Let

it

Soup.

the not

cook

stove

and

burned

J

slowly

a


FISH.

To

the

get

fresli

and

in

be

there

cream

the One

bubbles,

then

thickens

and

in

the

in

and

cook,

a

flour

one

tablespoon with

and

stir

heavy

milk,

such

a

few

of and

per. pep-

until

while,

Mix

melted

onion,

one

cup

butter

celery

of to

and

dry bread

and

half. ing, serv-

parsley,

sweetbreads

and

Add

moisten.

parsley, '

Fish. crumbs

"

27

a

and

pepper

'

with little salt.

it

You

cream.

oysters. Stuffing for

it

minutes;

chopped

mushrooms,

flour,

until

just before

as

a

formula

cook

half

or

is added

egg

chopped

by

with

salt

and

pan

of

seasonings,

many

it

cooking.

give the

beginning:

sauce

of

of

and

eyes

made

the

season

consistency

yolk

grated nutmeg,

dishes

stirring all the

instead

the

Sometimes

at

cream"

put

stock

use

or

the

to

fish

butter,

butter

the

milk

the

can

milk

of

cup

Put

add

of

the

ness fresh-

Sauce.

preparing

tablespoon

eaten

the

before

time

its variations', I will

of

way

be

fish is frozen, thaw

short

a

many

so

and

sauce

and

one

are

determine

If the

water

it sliould

flesli,and

its

Cream As

fish

can

of

bright.

cold

it in

of

You

firmness

gills should putting

flavor

season.

the

by

best

sufficient

chopped


FISH.

28

Bread Pour

Add

crumbs.

boiling

small

a

Boil

boiling

the

of

salt to each

and fish

minutes

and

holandaise a

little

with

serve

garnish

dish, and

If

of

drawn

better

no

Court Out and

fine

cook

carrot,

one

them

in

parsley, one-half four

cloves.

and

one

Let

it boil

the

fish,which

ten

of or

has

over

wine

fifteen been

egar vin-

the twelve

or

fish kettle,

a

long enough

When

done, lift

or

sauce,

egg

it with,

serve

appetizer than

it or

Always

attractiveness

to

the

the

eye.

Bouillon.

one

onion,

little butter.

dozen

Pour

cup

a

to

ten

the

ends

butter

gives

green

is

there

the

The seasons

haven't

you

with.

is also nice

sauce

and

as

spoon table-

one

water.

hardens

lift it out

to

and

vinegar

cloth, having

a

side

either

out

in

disfigures

gently, allowing

pound.

the

to

put the fish on

Boil

and

quarts of

and

One

salt.

boiling, water,

not

skin

of

two

salt bleaches well.

as

and

ped chop-

Fish.

the

teaspoon

one

little

a

of

cup

added.

hot, but

tears

water

Add

fish.

fish with

the

one

butter,

sometimes

To

Cover

of

over

parsley, pepper

lightly is

beaten

water

lump

celery and

onion, egg,

of

cup

one

Stuffing.

pepper

this two or

stalk

a

Add

rubbed

celery,

sprig of

a

and

cones

three

quarts of hot

ono-half

minutes,

of

cup

skim with

and lemon

of

or

water

vinegar.

pour

and

over

salt.


FISH.

Cook

gently

until

Serve

over.

fish

with

cooked

was

tender

in

be

used

bread

fish

a

and

it

sew

stitches

securely in, tail.

Out

fish with

Put

several fish

with

moderate

Place

baste

often

lemon

and

with

skin

broil

side with

Cook

down

the

on

with

season

upper

melted

butter,

a one

cream

dressing the

bacon

these

salt

fish

and

and

oiled and

with

and

tablespoon

a

in

pound;

Garnish

with

cream

baking

a

butter, and a

and

hot

or

sauce,

and

lay

it

son Sea-

pan.

dredge with flour. done,

When

oven.

parsley;

chopped

serve.

Gratin.

by cooking of

a

to the

splitthe fish

paper

cm

in

sauce.

cream

oven,

butter

bake

Fish.

grate of

sauce

water.

serve

Dredge

sheet,

minutes

S.

Rub

sheet.

pepper.

the

on

Shape letter

the

fish

the

on

of

gashes.

shape of

the

butter, the

on

in

into

Fish Make

the

side

potatoes

salt,pepper

hold

ing tak-

each

butter

on

and

three

or

fish in the

a

head

the

Broiled To

the

twine

around

parsley and

parisienne

with

times

allowing fifteen

oven,

with

pounds

needle

at

To

pieces of bacon with

four

or

string several

two

skewers

over

flour.

with

down.

lay pieces of

the

this

times.

trussing

a

the

wrap

gashes,

fish, and

the

three

together, beginning

few

a

which

in

Fish.

weighing

stuffiing,thread

covered

pan

stock

several

Baked Stuff

cooking

a

The

sauce.

can

29

flour

and

one one

tablespoon of cup

of

milk


FISH.

30

in

Arrange of

Pour

with

the

cream

a

a

pull

pan

pepper,

then

a

layer of

the dish

of

center

butter, salt

cream

sauce,

around and

bake You

hard

with

fish in

so

until

on

long

oven

the

garnish in

cut

eggs

a

triangular

the

can

boiled

bones

cayenne

dish

in

Boil

the

and

and

the

bread.

the

toast

to

top with

layer of

a

of

Put

pieces of light bread

enough

cup

salt.

Gratin.

au

Put

pieces.

filled.

is

pan

the

cold, loose from

bits

with

baking the

small

into

and

pepper

for Fish

as

When

fish until tender.

and

half

a

la Creme.

a

sauce

cream

long.

bake.

Fish Make

it

it, spread

three-

a

two

or

over

little red

over

and

crumbs

buttered

bone

inch

Pour

a

sauce

and

an

dish.

baking

a

Season

wine.

pieces

into

fish, cut

pound

Skin

it thickens.

together until

fancy

shapes. With

Fish

Molded

Parisienne

Potatoes

Potato-

or

Border. Grind been

fish

removed,

pulp

unbeaten Boat with a

cold, boiled

a

butter

add eggs,

cover

it, set with

one-half a

or

the

oil, a border

tin

greased

mold

center)

mold paper

in

a or

,

To

bones every

have

pint and

sauce

onion, salt and

would

you

the

cream

chopped as

in the

of

cup

little

after

grinder.

meat

a

the mixture

large opening

into

in

fish,

batter.

(a round

press

pan a

a

the of

two

per. pep-

Grease-

mold creamed

hot

of

water

close-fitting top

with

fish and and


FISH.

tjook

inside

the

Turn

on

enne

potatoes.

hot

a

with

seasoned one a

platter and Serve

Set

the

Irish

(which stores) and

in

a

moment

the

while

a

salted

then

creamed

the

boil

the

Serve

and small

parsley

and

or

fish

a

or

sauce,

put serve

in

wound

and

fish

the

with

a

cream

furnishing in cold

fifteen

to

fill

water

minutes

the

into

cream

sauce.

fish,but

cook

shape.

Cook

in

with

Parisienne

in

with

sprinkle

pour

with

a

center

Timhalls.

for molded

rings of boiled

long sticks Then

as

or

ter cut-

potato

potatoes

stand

water,

Serve

molds, round way.

enough

all moisture,

mixture

the

brown.

French

them

the

Fish

Use

around

kitchen

for ten

off

fish.

with

the

to

a

the

at

Let

Pour

water.

use

little balls

little salt to absorb of

and

mold.

and

shaped

Potatoes.

buy

into

of the

center

for

cut

nish gar-

serve

border

wavy

and

yellow of pressed through

shape and

stove

can

and

a

Parisi-

in any

potatoes, with

Potatoes

you

cook

touch.

with

sauce,

manner

Parisienne Peel

cream

the

to

center

can

to form

inside

a

same

to hold

star-shaped tube

fill the

you

Irish

added

it is firm

with

the

in

mashed

egg

dish.

until

oven

parsley. Or, mold

or

pan

3J

any course

you

can

macaroni around

mixture, sauce.

line or

each

in individual the

same

potatoes mold

with

spaghetti cooked the

cook

greased in the

in

moulds.

same

way


32

PISH.

Fish,

Fried Remove Cut

desire. for

the

crumbs,

hot

a

salt and

and

around

serve

and

and

a

size

dip

three

in smoking

Drain

mound

in

four

or

dip

minutes.

ten

or

if you

suitable

a

Put

again

eight

bones

pepper

frying basket

the

in

and

into

crossways

with

cook

paper

tail,fins

crumbs

time

fat and

manilla

fish

and

egg

at

and

Season

serving.

pieces

head

the

on

Saratoga

of

potatoes. To

Small

Fry

Smelts as

tail

and

in well

them

Dip

Fish

Garnish.

a

seasoned

Pin

crambs.

hot

in

together, dip

Small

Other

or

fat

and

fry

head

the

delicate

a

brown. Saute

To

Cut

small

fried

fish,wipe

salt, and

and

pepper a

for

as

it is

quite hot, put

and

cook

the

in

or

change

the

the

for fifteen one

butter

of cream

over

and

minutes

platter with melted

fish

water

teaspoon

Put

them into

Cook

on

a

with skillet

and

when

side, turn

one

other.

Salt Soak

dust

pork drippings,

fish.

the

dry,

meal.

in

dip

of lard

quantity

Fish.

Mackerel.

soak

again

in water

vinegar.

over

the a

When or

it.

done it

next

short

enough

dressing

poured

and

night

can

to

morning Stew

time.

it with

cover serve

be

on

broiled

a

hot and


FISH.

Fish

To

one

one-half mashed

and of

half

a

of

salt.

and

Mix

from

of

spoon table-

one

and

flour, and

red

one-

add

two

and

pepper

fat.

hot

very

been

Drain

on

paper.

Soak

codfish

morning.

Mix

mashed

Irish

little

into

cooking

with

into

have

that

together

Season

Cod

a

all

spoon

a

by

tablespoon

one

slightly.

Drop

brown

made

and

shredded,

fish

potatoes

sauce

cream.

beaten

baked

or

Irish

cream

butter

cup

eggs

cold

of

cup

Balls.

boiled

of

cup

33

balls

and

with

one

butter in

hot

and fat.

it

of

cup

Boat

potatoes.

fry

Pick

night.

over

and

cream

Balls

Fish

in

a

an

dust

fish

egg

of

to

in

pieces two

or

the

of

cups two.

pepper.

Add Roll


FISH.

SHELL

OYSTERS.

Oysters several

Place them

on

of

lemon

the

with

shell

of

raw

lemon

with

in

blue

slender

Pour

over

of

person.

Serve

oysters.

It

juice, half

tumblers

each

tumbler

of

teaspoon

Tobasco

melted, drained

ter quar-

salt

and

fill

to

pretty

jjarsley.

filled

sauce

catsup,

one

of

with

made

person,

crushed

of

three of

tablespoon

strained

Worcestershire

each

to

ice.

spoons tablelemon

juice,

tomato

drop

one

sauce,

one-

of

sauce.

tablespoons

two

in

put and

skillet.

edges

dozen

half

Panned Put

a

peppsr

little

a

or

Cocktail.

a

tablespoon

one

slice

a

Put

shell.

is very

and

one-half

glass

tomato

with

ice

points

points,

half

deep

on

Oyster Put

Shell.

Half

crushed

each

to

wafers

and

oysters

plate

a

the

on

washed,

Dust curl

as

and

with serve

Oysters. of

will

poxjper on

in

cover

and

buttered

a

skillet.

that

oysters,

many as

butter

the salt. toast.

have

bottom Cook

When been of until

the the


SHELLED

FISH.

Deviled These

the

are

difference

is, that

sprinkle them of

chafing

same

Oysters. panned

as

just before

with

the

half

the

drain

of

sprinkle have

the

butter

the

baking

of

layers

two

buttered

thirty

and

salt

with

wino

or

of

over

a

into

cook

you

top with twenty

oven

in

oysters, until

on

Sprinkle the the

layer

a

with so

one

of bread

Put

cover

and

in

Reserve

liquor and

this.

dish,

oysters.

layer of crumbs

baking

dish, then

drained

from

salt, dot until the

over

pan

the

in

or

Pour

twenty

or

Drain

and

pick

that

butter. this

over

moisten,, sprinkle buttered bake

of

bottom

the

little bits of

is full.

2.

Sprinkle with

liquor.

with

No.

layer of oysters

a

shallow

a

have

been

pepper

and

Repeat

this

enough

crumbs

liquor the

over

top

thirty minutes.

Broiled

them

nice

minutes.

Put

and

both

are

full cup

one

Scalloped Oysters,

to

spoon table-

one

oysters. of

cup

pepper,

and

crumbs

of

pint half

one

cream

Beat

bottom

add

They

should

you

Oysters.

one

Pour

liquors.

crumbs.

and

only

receipts.

and

cup

serving,

sauce.

Scalloped Wash

The

oysters.

red* pepper

Worcestershire

dish

35

over

dry, sprinkle with

Oysters. nice, large oysters. salt and

pepper,

and

Wipe dip in


FISH.

SHELLED

36

melted

oysters time

ready

begin

to

Pour

serve.

Make

a

little salt and to

back

the

of

yolks the

of

to

little red

the

in

Add

serve.

and

them

and

This

with then

in

crumbs

fried

a

cream,

Draw

pepper.

of the

should

in crumbs

not

after

Put

nutmeg. dish be

and

pour

made

until

nutmeg.

over

and

and

the

the oysters.

W:.p"

Sprinkle with

per pep-

yolk of water

or

fry

and

hot

in

egg

to

one

yolk)

,

Picklca,

fat.

celery salad

(diluted

are

served

oysters. Saute

Prepare

and

slowly the beaten

the hand.

fresh-grated horseradish with

of

of

two

Oysters.

with

again

white

dash

tablespoons of milk

two

and

cup

of

liquor.

own

oyster liquor

stir in

cold water

flatten

salt,dip

one

oysters

pour

dry and

add

a

Fried Drain

be

them.

over

their

in

the

bottom

it.

over

By

they will

them

add

and

and

eggs

ered. cov-

first put in.

butter

and

the stove

toast

mixture

ready

a

two

pieces of

Then

smooth.

until

cook

is

the

la France.

a

together,then

Cook

flour.

lay

bottom

tablespoons of butter

of two

sauce

the

ones

pint of oysters

one

skillet and

turning

melted

Oysters Scald

the

turn

to

finished

have

you

hot

clean,

a

together, until

it close

on

Then the

Have

butter.

the

Oysters.

oysters

tablespoon of butter

in

as a

for

frying

frying. pan.

Put

When

a

full

quite


SHELLED

hot, lay in cook

the

the

FISH,

Cook

oysters.

in

double

a

throo-fourths thickens

a

of

a

and

is

Tou

can

nice

a

and

turn

the

out

yolk

egg

of

tablespoon and

cook

salt and of

one

one

flour,

until

it

if you

Just

pepper.

egg

for pastry cups

the

water,

pint of oysters that have

with

season

hot

over

cream

one

mixture

leave

or

one

of

Add

serving, add

This

Add

cup

little.

drained

before

side,

one

Oysters.

boiler,

tablespoon of btitter.

boon

on

other.

Fricasseed Melt

37

or

slowly.

very

patty-shells.

choose.

Clams. Little

neck

the

when

clams

oyster

served

are

of

is out

pot

over

a

their

save

and

clams

the

hot

and

butter, pepper

Add Serve

and

clams

the

they

open

return,

salt

and

them

put

little v/ater

very

juices. When

remove

season.

carefully and

very

fire with

oysters and

as

Clams.

Boiled Wash

raw

in

lift out them

boil

order the

to the ten

in

a

to

shell water.

minutes.

hot. Broiled

Select

large clams

and

Clams. broil

as

oysters.

Crabs.

Crabs

must

put into hot

be

water

put

on

the

they shoot

lire in cold their

claws

water.

which

If

spoil


SHELy,KD

38

gradually and

Heat

them. into

and

other

uneatable

the

claws

and

to

Deviled

Crab.

body.

the

serve

of

the

the

gills from

meat

is

good

oil

butter,

or

the

and

shell

well

Garnish

bread

with

and

butter.

(Served Hot.)

serving cold.

Place

from

yellow curd

shell.

the

Put

what

with

slices

Crab

them

buttered

top with

the

for

as

and

Clean

in thin

white with

same

pepper.

with

heat.

and

pan

white

the

fine,season

or

Deviled

Prepare

the

mixture

Serve

parsley.

the

them

Chop

vinegar, mustard and

Do

body

Remove

Pick

parts.

hour.

dry.

by raising the

inside, namely,

coral.

the

one-half

breaking the shell.

without

of the

boil

downwards,

crabs

boiled

Open Bhell

face

dish,

a

FISH.

in

Put the

them

shell

Put

crumbs.

in

in

and the

a

sauce

sprinkle and

oven

brown. Lobster.

To

boil lobster, tie the

minutes

twenty

under meat.

the

the

Cut

hot

longer if shell.

head, and

the

body and

the

of the lobster salt water

the

take

gills. the

the

Break

membrane

size

the

off the tail,then

body from

lies under the

or

break

it is cold the

first into

it head

Put

claws

together.

for fifteen

requires. claws, and

Remove

the

also the

gills. Break

small

stomach

pieces of

the on

claws the

meat

and inside

After remove

which open

that

lie the

remove

of

or

the

tail


FISH.

SHELLED

and

take

the the

remove

in

out

meat

and

piece

one

that

intestine

3^

the

runs

it

open

of

length

the

to

tail

piece. Broiled

After

the Take

in

the

lobster

a

fish

all

inch

pinch

pieces, of

add

cream,

of

two

pour

gently

from

it

third

this

in

over

stirring.

hot

a

wise. length-

it it

of

flat,

out

butter

on

Serve

oven.

You

prepare

the

in

same

Newberg.

red of

the

lobster

the

cook

pepper, a

add

of

cup

for

cut

cook

of for

into

butter, five

a

two

a

utes min-

Beat

wine.

one-third

lobster,

and

of

tablespoon

one

light,

eggs

piece

scalloped

la

a

little

a

Open

garnish.

or

meat

a

split

oysters.

or

cook

salt,

and

yolks

the

in

parsley

Lobster

Pick

a

or

creamed

for

as

manner

put

coals

over

stewed,

boiled, parts.

and

with

shells

been

uneatable

pepper

Cook

side.

has

all

out

with

sprinkle each

lobster

Lobster.

the

cup

of utes, min-


MEATS.

BEEF.

In

order

of in

the

hot

a

then

great

heat

of

on

every

the

the

the

Do

wash,

not

flour, put

sear

all

Then

allowing

eight

as

and

pepper

drippings, every in

the

into

sides.

according

ten same

salt or

or

you

Meat

a

in

twelve

rare

four

minutes. but

of

minutes or

corner

of

inside

twelve

one

or

and

meat

holds

good

in

little

very

well

40

the

to

of

the

pieces

of

cooking

cloth.

Dredge and

stove

the

done.

Larded

before

cheese

juices.

top

place

it

wet

the

out on

pan

to

moderate

of

with

of

piece

draws

like

three

way,

principle

seared,

Beef. a

water

as

with

cook,

with

roast

fiber

meat

larding.

by Roast

Wipe

well with

face sur-

it down

pressing

cook

broiling.

the

putting

until

and

the

expose

by

side

This

improved

you

range,

breaks

and

baking

the

oven

tender.

more

much

is

juice

top

cooking

it

boiling, fat

the

inside

it

Slow

renders

a

turning

put

heat.

to

on

pan

and

close

meat

the

in

shut

to

and

oven

the Put

pan

and

bacon. beef insert

pound, a

little some

Baste is

cooked lardons


MEATS.

of

salt

pork

like, you a

most

the

over

insert

may

attractive

Irish

them

with

the meat.

potatoes.

A

cut

one-fourth

inch

through. wooden

If

Serve

arc

pretty

toothpick

fall

peal

with and

shaping and

them

apart, stick

Cook

Pull around

arrange

you

cutting almost

them.

through

of

ways

is to

should

roast, basting often.

toothpicks and

many

way

beef

roast

-crossways,

slices

If

fancy shapes

in

cut

or

slices

the

sides.

regular intervals, making

at

There

very

the

at

appearance.

the

the

top and

potatoes, left whole

cooked

41

them

out

the

the

roast

a

with

skewers with

or

little

pieces of parsley, Braised

Cover

bottom

the

vegetables, mixed a

with

four

Place

in

Cover

the

hot

a

whole little

so

of

that

slowly

bay the

for

beef

whole

leaf

and

steam

a

or

four

with

a

the

wet

cloth.

taken

out

with

four

Fill a

Add

five

or

Cover

it

and

cook

escape,

the

the

a

round

of

closely,

beef. the

cavity where

dressing

made

of

a

cloves,

very

a-la-mode.

from

bone

out

Cover .

hours.

Beef Cut

vegetables

water.

or

little salt. not

can

minutes.

chopped celery)

peppers,

weighing

twenty

or

with and

onions

six

three

fifteen

Place

vegetables.

top of the

on

chopped

water.

or

flour, and

cupfuls of stock

two

parsley,

bit

for

oven

top of the

with

with

with

pan

little stock

a

pounds,

six

to

(carrots, turnips,

was

braising

a

piece of beef, dredged

from

a

of

Beef.

Wipe bone

buttered


MEATS.

42

bread

crumbs

Make

deep

with

seasoned

the

in

incisions

thin

strips of salt pork, dip

of

teaspoon

a

them

the

in

the

over

tie

and

water

frequently When and

Put

Cover

with

butter

with

season

the

in

off

the

according

you

and

pepper

salt

Serve can

be

Your

a

pepper

and

spices

strips of

thin

quarts

hours.

of

Baste

little flour.

a

the

salt

gravy

of

butter,

taste.

the

be it for

top, put.

baking

a

^

dish,

butter, with

Cook

utes. thirty min-

many

"

of

beef

truffles,,

in wine.

the

a

are

beef

must

Fillet

sauce.

cup

of

will cut

and

water

Veal

one

to

of

garnishes

or

loin

This

drippings.

pounds of

the

over

bottom

with

the

of breadcrumbs,

tablespoon

the

butcher

mushroom

Beef

cup

of

two

fat.

Lard

the

in

beef

or

and

three

insert

four

of

and

livers, olives, etc., all cooked

Grind

and

Thicken

side

skin

baste

with

braised

little

a

of Beef.

direction.

to

fillet on,

the

and

this

with

fat.

the

top.

pieces of salt pork lay

with

under

with

from

removed

Cover

water

made

wine.

fillet is the

covered

is

it

in

top with

and

Fillet The

cloves

for

Cut

seasoning

a

the

oven

onions.

knife.

a

remainder

over-

skim

in

pork

the

cook

done,

with

them

of

shape.

in

beef

salt,pepper,

strips

cuts.

top.

and

pork

the

Dip

nutmeg.

of

each

salt and

pepper,

Loaf. meat.

of mashed

little

Mix

Irish

chopped

Shape

it with

into

one-

potatoes^

parsley arid a

round

or


MEATS.

loaf.

oblong of

into

Baste

water.

half

Put

hours.

baking

a

This

served

be

can

If

thick.

for

grind

griddle and

on

it where

melt.

sprinkle and

Piit

both

sides.

the

with it

turn

Garnish

which

give

a

brown

or

cream

in

serve

sauce

parsley;

with

fry

or

steak,

saute serve

a

Broiled Broil above

your

steak

receipt, and

it

as

and

used

in butter

brown

sauce

before

as

onions

onions

just

steak to

and

with

the

the

in

steak

a

a or

lemons

used;

appetizing, and

same

ter. but-

Saratoga

the

over

crescents

the

of

cooked

is

in

platter

serving

sauce

With

like,

you

with

tomato

Steak

put

butter

appearance

this

is

while

the

on

of

and

once,

the

seasoning

ways

or

platter and

serve

Beefsteak

the in

or

at

times

done

the

get

pour

broiler

and

as

off and

turn

mushrooms

water-cress

acceptable.

always the

or

the

inches

end

the

salt, lay

Use

bowl;

in quarters

cut

are

a

is

taste

sauce,

flank

warm

many

steak:

one-

half

a

several in

parsley

different

broiled

same

it will

are

pint

hot.

or

steak,

keep

and

with

There

potatoes.

the

steak

the

that

and

Have

butter

pepper

bo

two

and

Turn

will

When

bake

the

cut

on

some

dish

one

one

steak.

hot.

Have

cooking.

used,

is

with

cold

to

one

Hamburg

very

sear

will

sirloin

pan

Beefsteak.

from

steak

a

and

frequently

Broiled Select

43

garnish and

easy are

lar; popu-

spread

over

steak.

Oysters. manner

it is done

as cover

in

the the


44

MEATS.

with

top

oysters and

enough

to curl

pepper

and

the

place of

edges

salt and

the

at

serve

and

salt.

Put

it

E,oll into

on

a

hot

very

and

little cakes

in

around

through makes

cold

with

A

enough

to

hash

thicken,

is

brown

cold

beef

stock

to

cover

serve

pressed that

press

light

very

little curls.

bits.

enough

a

as

Hash.

small

Put to

of

it into

mix

cream

it has

with

salt and

small

well;

No.

a

let skillittle

spoon table-

stock

cooked

and

long

pepper.

2.

pieces, cook

a

one or

when

season

and

cover

heated,

cup

and

into

potato

a

shape

eggs,

pressed through,

Beef Hash, Out

and

pepper

potatoes

thoroughly

the

onion,

Irish

stock

with

2.

butter, and

ricer

into

or

flour

into

pour

and it into

in hot

resembling

beef

water

of

make

can

saute

of, boiled

When

onion.

done

unbeaten

Beef Cut

thick.

two

or

crumbs,

ornamental,

and

you

with

potato, when

the

inch

an

it when

Steak, No.

season

one

ricer.

a

Or

butter.

mound

a

about

griddle, turn

meat,

with

cutlets, dip

little onion, pepper

a

broil.

the

Mix

salt.

long

oven

once.

with

Hamburg Grind

the

oysters, sprinkle with

flat mound

a

it melted

over

pour

beef, season

lean

of

Steak.

Hamburg Grind

inside

pour

ten

or

over

enough

fifteen

min-


MEATS.

utes,

season

and

salt

thicken

with to

tablespooo

one

You

taste.

with

45

can

use

little brown

a

of

butter,

stock

more

flour

pepper

and

butter

and

cooked

together. Beef Soak the

it

next

vinegar, four Cook

corns.

and

Skin

cold

in

with

water

of

the

vinegar, four

and

corns

cold.

until

water

One-half

of

cup

place of

the

other,

it

five

or

beef.

beef,

put in

of butter

Stir Pour

ready.

a

cloth

pepper

the

water.

be

in

boiling

juice and and

until and

can

in

up

spoon table-

a

six

pepper

tender, leave in

serve

added

slices.

thin

the

to

in

water

in

which

skin in

hot

is

You

preferable Put

use.

put

it and

over

of

shaved.

in

thoroughly

when

from

water

or

ready for

and

butter

the

dipped

thin

very

cans,

well, and

the

Beef.

skillet,when

the it

cut

Saddle Remove

in

Cook

cloves

Cook Skin

wine

it is shaved

as

six

vinegar.

dried

get

can

it cool

lemon

Frizzled Use

slice of lemon,

and

water.

of

little salt.

a

cook

Tongue.

cold

in

tablespoon

a

Let

Beef

night

over

a

it to

slices.

Fresh Soak

with cloves

five

hours.

thin

in

cut

Put

water.

water

or

several

{Cured).

cold

in

night

over

morning

little

a

Tongue

the

a

to

the

lump

slices of

heated

it is

serve.

Mutton.

the

with

top. one

Wipe

it off with

teaspoon

of

soda


MEATS.

46

in

the

mixing

cup

brown

sugar,

and

salt

with

ofE

in

Place

a

baking and

frequently to

minutes

the

between

down

bones

to

a

while

burn with

stock

cooked

chips.

or

or

top with

off

into

greased

cooking. water

potatoes and

and

the

thick

with

flour.

Baste

twenty made

gravy

jelly.

currant

Split the

all the

meat

skewer

it backwards

with

the

Tie

turning

bojie

with

point, leaving

chops.

serve

water.

allowing

certain

French

each

done,

Take

chops.

and

dredge

full loin.

the

from

is made

little salt

a

and

the

Roast.

Crown This

of

little salt water.

a

the

Dress

a

tle allspice,a lit-

Remove

Serve

pound.

the

spoon table-

butter,

hours

and

until

cook

bastings.

the

bone.

with

of

hy

Mutton.

pepper

pan

made

surface

butter

of

knuckle it with

Sprinkle

skin.

from

the

four

ions incis-

one

pepper,

with

Leg

Roast

Chop

the

over

Roast

of ten

Baste

of

teaspoon

cayenne

nutmeg.

sauce.

crumbs,

tablespoon

Put

sugar,

Make

dressing

a

bread one

pepper.

and

soda

fill with of

dry.

it

wipe

celery, one

brown

with

meat

and

meat

chopped

little

then

one-half of

and

it,and

in

dissolved

a

the

letter

Bake butter.

carrots, cut

paper

it, basting Pill the into

of

together,

circle. so

the

on

shape

roast or

crown

the

bones

it

Wrap will

not

frequently center

with

balls, or Saratoga


MEATS.

Mutton Trim

the

a

clear

Melt

fire

on

butter

some

and hot

a

and

nicely

pepper

or

Broiled.

Chops

chops

Sprinkle with

^7

salt, put

griddle.

and

a

on

Turn

fat,

broiler

several

them

over

pour

the

remove

when

over

times.

ready

to

aerve.

Breaded

Prepare butter on

for

as

in crumbs.

then

one

with

saute

side,

then

a

tomato

{Sauted).

broiling. Have

the

in

Chops

a

pan.

and

sauce

them

in

tablespoon

of

Cook

or

and

turn

Dip

three cook

drippings four

the

or

minutes

Serve

other.

garnish with

and

egg

parsley.

Lamb. lamb

Cook

as

always

peas,

asparagus

as

served

green

only, cook

mutton,

it should

thoroughly, with

do

you

be

well and

it

done. mint

more

It is

sauce.

Veal

lamb,

Like and

roasting and

you

broiled, sauted

for lamb

them

very

into

a

lamb

for

thin hot

oven

or

fried, as

mutton.

or

Breakfast Cut

baking

Cutlets.

either

be

can

would

cooked,

thoroughly

baking veal. Veal

These

be

receipt for roasting and

the

use

should

veal

of

slices in

a

Bacon. well-cured

broiler

over

bacon. a

dripping

Put pan.


MEATS.

48

Or, cook fast

in

hot

a

it cooks

as

brown

Serve

out.

potatoes

Put

it

the

Boil

cold

in

on

point, then bone ihe bread

crumbs

pepper

and

and

let it

and

soak

hours,

Put

the

in

oven

the

cool

it

the

dress

boiling

until

or

rub

or

sugar,

the

Let

and

night.

over

to

come

removed. skin

brown

cloves.

it to

six

or

the

Remove

water.

put

be

can

hashed

to

Ham.

a

five

end

as

grease

garnish

a

and

water

simmer

the

in

well

ham

as

the

omelet.

hominy

or

To

Wash

off

skillet, pouring

in

top with dots

with

of

few

minutes

them

in

a

brown.

to

Cut

the

for

water the

slices hour

an

Ham.

of

ham

thin.

Put

two.

Wipe

dry

or

and

broiler

Broiled

broil

coals

over

and in

or

ice in

place a

very

hot

used

up,

griddle. Ham

When cut

all the a

the

ham

and

in

would

the

grated

dish.

can"

ham

Press

the whites.

break

for

you

over

from

meat

Or

a

or

lump of butter

Put

you

boiled

a

and

baked the in

in

the

top and

ham

bono a

one-half butter

and

grind When

five

or

eggs.

dozen and

yolks of the garnish

is about

skillet.

four

scrambled

boil

Eggs.

the

and

Season

place eggs

outside

in

shred.

or

melted

eggs

eggs

it

put

stir

and

serve.

hard. the

with

Cook

center

through the

as

a

of ricer

ped chop-


MEATS

4g

Roast

The for

leg, loin,

the

skin.

Add

minutes

in

and

the

to

Serve

basting.

allowing

with

at

pan

for

pork

thoroughly,

cook

through

top

roasting

of

drippings

used

pieces

the

over

water

pound.

the

to

the

are

squares

the

use

often

shoulder

little

a

first, afterwards Baste

and

rib

Score

roasting.

Pork,

apple

thirty tomato

or

sauce.

Baked

Soak and

place

and of

in

turkey

a

Cover

wine.

cold

three

Fry

and

cook

eights; sugar

the

of

slices

thin

Pare

dry?

and

little

a

the

water

will

steam

four

hours,

with

Apples.

of

out

water

sherry

or

not

escape

according

to

size

ham. Bacon

with

with so

to

take

water;

pan

tight

over

from

cook

in

night

over

Ham.

core

in and

apples

bacon

apples;

tart

Put and

in

cut

bacon serve.

in

put

until

grease

brown. around

and

bacon

and

quarters

tender; in

to

warmer

center

sprinkle of

dish


Pick

To

Tou

superior

them

fowl

the

left

the

with

little

fowl

and

to

in

the

a

clean

and

Cut

circle

a

the

of

length from and

the

the craw.

windpipe is

a

grown

it

it and

singes

Draw

and

Put hold

makes

the

it

fectly per-

back

its

with

skin

the

of

coiitentB

neck Cut

being chicken

the

off

the

fingers.

body.

not

sinews 50

toward

two

neck

careful

tail the

back

the

the

around

for

the

at

Fowl.

a

large enough

the

out

on

through

incisions

draw

it

fowl

the

This

hard

feathers.

pin

light

rub

at

smooth.

To

Lay

and

saucer

blaze.

Then

the

legs,

the

by

beginning

head.

remove

and

water

fowl

the

feathers

the

quicker Plunge

hot

very

the

strip

and

scalded.

take

toward

cloth

alcohol

over

Then

going

clean

a

into

considered

is

easier

been

downward

hand

it

much

have

they

and

dry it is

but

times.

and

legs

the

a

head

several

repeat in

after

Fowl.

a

fowl

a

scalding,

to

pick

to

pick

can

GAME.

AND

POULTRY

and and to

from

Make

vent.

Cut

Carefully the

loosen

craw

skin.

legs

the neck

the

the the

skin the

remove

tear

you.

can

If be


POULTKY

drawn the

by laying skin

around

the

be

drawn

tender

the

as

The

is

they

at the

Begin

leave

sauce

To

Bone

a

neck

and

make

Out

break

the

careful

in

very

the

the

each

Press

the

body the

and

body

legs to

a

the

other

the

Wing

into

liver and small

into

cut

gravies.

incision

an

to the

the

in

and

bon" to

scrape so

just

free

the

bone,

order

skin.

whole

the

to

the

bone breast-

fowls

All

are

shape

other

Fowl.

a

back

having

down

press

close

holding them

the

and

side.

that wrap

opposite

Put

holds

one

wings and

to

the

through

cross

the to

end.

Then

under

fasten

to the

skewer

the

and

to

string through

a

the

around

tips skewer

close

through the thigh and

skewer

side and to the

the

cutting around

the

over

and

loop of the skewer the

and

joint

Truss

wings

other

run

as

manner.

same

To

touch

they

giblets. After

and

difficult

are

liable to tear

are

you

Bring

you

Fowl.

close

and

in

one,

leg made

the

the

are

and

into

those

as

joint of

sinews

each

from

pulling

cooked

be

wings

Be

of

under

cleaned

The

body. boned

and

go.

you

bunch

a

cutting

leg. Carefully

skewer

a

heart

can

length of the back. as

and

opened

made

pieces and

find

lower

the

the

and

upper.

washed,

heart

will

securely and

liver,gizzard

gizzard

the

joint of

first you

and

5]

its back

on

By putting

fowl

the

holding "5an

the

outside.

GAME

chicken

it backward

turning on

the

AND


52

POULTRY

that

holds

Then

tie

skewers

leg

the

and

GAME.

it is

chopped with

grated and

butter

of

chopped

the

onion

bread

and

Season

take

is

tender.

add

the

with of

in

onion

red

chopped

crumbs

Squeeze

the

to the

white

pepper,

Let

mix

one

butter

until

from

water

and

onion

salt and a

and

one

tablespoons

of

it cook

add

in

two

tablespoon

one

fire and

tho

it from

and

pepper,

Cook

water.

suet.

littlei

a

2.

bread

crumbs

and

with

to moisten.

pint of stale

pints of cold

1.

bread

parsley, salt and

Stuffing, No. on.0

No.

stale

ground

or

melted

enough

one-half

the

remove

string.

onion

Soak

leg.

opposite

cooked

Stuffing for Fowls, Season

the

to

cross

When

securely.

and

AND

the

butter. spoon table-

one

then

moment,

slightly beaten.

egg

Oyster Stuffing. Mix

parts of bread

equal with

seasoned

butter,

crumbs

and

pepper

and

oysters

salt.

Celery Stuffing. One

cup

bread

crumbs; full

of

chopped season

with

celery, one-half salt and

pepper

cup

and

tablespoon of butter, softened, and

with

one

eggs

slightly beaten.

of mix two

Chickens. One there

hardly knows are

bo

many

where

to

begin

delightful dishes

with made

chic^ken, from

it.


POULTRY

Bring into

active

play

will

delight

and

only

it is old

it

stuff

tie it in

of

Boil

slowly

with

flour

and

one

cooked.

a

with

well-grown

a

be

can

made

bread

a

will

that

and

of

cup

the

parsley

with

serve

the

a

and

skewer

or

of

salt. made

sauce

which

and

it

with

of

oyster

egg,

was

the

in

serve

salt if needed.

and

a

tablespoon

in

liquor

serve

it is

tablespoon

giblets fine

or

After

boiling water, add

butter

little pepper

If

tender.

one

tender, and of

chicken.

stuffing and

it with

vinegar

Chop with

sauce

it

tablespoon

one

dishes

Chicken.

a

Cover

until

sense

common

delicious

boil

to

with

shape.

teaspoonful

the

Boil

want

tough,

or

drawn,

C3

you.

To You

GAME.

principles of cooking and

your

result

AND

nish Gar-

celery

or

sauce.

To

Boil

Chicken

a

to

or

it.

the

in

(according

more,

Put

chicken

of salt in the water, It will

from

take

To

Use

a

young-,

stuffing and dredge

of

cover

one

with

kettle

to the

teaspoon

one

a

and

Bake

tender

Salad

Grind

or

for

Meat.

Force Put

in

Use

size

aad of

pour the

vinegar and and

boil

chicken)

over

tablespoon

one

slowly until

one-half

quart

one

to three

tender.

hours.

Chicken.

chicken,

truss.

Sprinkle

flour.

Put

four

with or

stufp pepper

five

bread

with and

slices

of

salt, salt


POULTRY

54

the

in

pork chicken

and

until

the

four

in

the Put

a

add

then

five

or

of

Have

it

chicken

in with

and

fat

pieces

in

and

and

serving.

pint.

or

scraps

or

hot

flour. use

in the When

one

pan

done

or

for

as

curled

a

until Remove

cut

Cover

the

skillet and

Stir

gravy

until

it thickens.

bowl.

Dust

a

delicate or

btown.

Garnish

cress.

Chicken.

chicken

at the

joints in pieces

water.

tender, reducing the

water

chicken

pepper

crumbs, egg, and then in the frying basket, dip

celery

with

with

boiling

the

stir,

in

them

fry until

the

sauting.

piece Put

into

Chicken.

Fry

each

Dip

parsley

hour

serving.

with

brown.

cream.

Fricassee

for

pork

smoking

flour

serve

in crumbs.

Wipe,

chicken

for

dredge

golden

a

of thin

cup

one

into

hot

pieces

and

slices

tablespoon of

salt.

again

water

Chicken.

salt

To

and

baked

heat

chicken.

Season

Cut

and

the for

oven

the

butter

the

suitable

pepper,

the

saute

remove

hot

decrease

of

any

lay

pan,

it in

put Then

Saute

tablespoon of lard. and

and

with

chicken

with

Sprinkle out

baking

tender, basting with

To

Fry

the

gravies.

or

Cut

GAME.

minutes.

Serve

stock.

sauces

of

top pf this

twenty

or

cook

or

bottom

on

fifteen

ANT)

from

the

Cook to

one

nearly a liquor,dredge


POULTRY

with

salt, pepper

pork

scraps.

ter; add heat a

it

well

Put

add

pan;

mixed

heated

pan

it flat

soda

in

fifteen

minutes,

brown.

the

chicken.

chicken same

over

the-

dressing

cream

over

and

thirty

about

until to cook

with

salt ani

Serve

it.

the

griddle, or

hot

press

minutes,

over

broil

can

and

cook

season

butter

baking-

a

Cook

oven.

chicken

done,

in

put

side down

hot

a

about

melted

a

hot

of

it is

of the over

the

in.

when

toast, arrange

the skin

the

takes

You

on

and

Chicken.

a

Put

pastry crullers. stove

milk

and

pour

the

pour

inside

pour

or

plat--

hot

a or

cream

platter with

When

and

pepper

and

turn

It

nice

on

cream

water, wipe dry and

back

the

on-

pepper

Broil

hot.

very

butter

parsley,

To

Wash

the

toast,

garnish with

of

slowly

a

on

toast

on

cup

hot

in

tablespoons of flour, and

on

Trim

55;

large tablespoon of butter

one

salt and

nicely

it and

chiqken

two

pour

chicken.

chicken

the

Melt

GAME.

flour, brown

liquor one

again.

liquor. Add the

and

to the

sauce

AND

chicken a

on

a

with on

top

broiler

wire

coals. Broiled

Chicken. ,

pepper

and

or

and

four

lay

coals.

salt, dredge with

bacon

breakfast

down

chicken

Split the

under

pieces of bacon the If

chicken in

the

on

oven,

each in

the

Sprinkle with,

back.

flour

and

wing and the

it.

Broil

baste

with

put

piece of

leg. Put

boiler, or in

a

the

in oven

three

the or

drippings from

pan, over

the-


AND

POULTRY

56

bacon, and and

if there

is not

enough,

a

Pour

Cover

add

stew

cook

and

made

from of

the

the

until

into

this

and

mushrooms

or

then

four Use

the

celery

to the

chicken;

the

a

make rolled escape.

color.

and

done.

a

the

Make with

pan

chicken

salt and

quite

an

pepper.

addition.

thin, slashing Bake

in

a

rich

the

giblets add

breast

into

A

oven

neck,

it and

slashes

at the

stew

it.

over

and

the

tops with

times

to let

until

a

and

bottom.

put it in the

little hnion

Cover

the

pastry, roll thin

in little bits

it several

moderate

and

can

over

and

flour

butter

flour

you

separate

water

Cut

it.

with

tablespoon of

with

back

boiling

baking

a

the

spoon table-

Pie.

giblets. Pour

almost

Dredge Put

Cut

sauce

a

the

or,

a

sauce.

joints and

at the

chicken

pieces.

until lino

the

Cut

and

a

cooking

season.

for

smooth.

with

tablespoon of

one

Chicken Cut

Serve

by

it

cook

together until

broth

over

pour

pan

entirely cover

closely and

tender.

chicken

broth, and

stew

a

tablespoonf al of butter

a

butter, adding

then

to

pan

tablespoonful of flour mixed Recover

in

pint of boiling

one

necessary

the

then

minutes,

place

about

It is not

it.

water.

pieces and

into

giblets.

over

with ten

chicken

the

water

little butter

a

Chicken.

Stewed

with

use

mixed.

water

Cut

GAME.

the

nice

pan.

son Sea-

celery pastry,

juice brown


POULTRY

AND

Luncheon Out Make

a

and

with

and

salt

mounds,

mix

nest.

until

the

the

After

veal. tie

in

buttered

the

bacon

when

chicken

with

brown

a

chicken

cut

little into

egg

and Serve

in

a

bake with

almost

a

shape

chicken

it

securely

cover

pan,

over

often, and done.

remove

Dredge

Serve

brown.

in

of

sew

baking

Baste

bacon. is

stuff

stuffed,

with

the

d white

in

highly-seasoned cold,

you

chicken

gelatine

liquor to

three

strips

bottom

of

thin, round

or

in

boiling

prefer, with

may

crescents

in

cut

the

Ornament

mold in

Chicken.

lengthwise slices of pickles of

an

made

meat

been

When

pieces.

shape

the

Make

boned,

force

flour, and

tender.

eggs,

pepper

sauce.

Boil

shaped

chicken

Chicken.

been

Molded

until

butter

onion,

firm.

Boned

Put

it

fine.

sauce.

it has

of

of

cup

crumbs

are

eggs

has

shape.

one

platter. Drop

a

a

chicken

slices

box

of

chicken.

on

the

Bake

thin

of

tablespoon

the

highly seasoned

a

any

very

chopped

mushroom

or

cream

with

or

chicken

little

with of

whites

After

and

one

with

Cover

To

or

a

nest-shaped,

each

with

baked

or

cooking

Season

57

Chicken.

tablespoon of flour,then

liquor.

plain

boiled

by

sauce

one

and

cold

a

GAME.

or

the cups

truffles.

proportion of

liquid.

nicely

or

a

water

brick,

hard

or

boiled

slices, then Make of

a

jelly

one-half

When

it is


cold

and

the a

AND

POULTRY

58

little

so

When

mold.

until

on

mold

the

mold

curled

with

and

water

warm

celery and

More

"When

turn

it ia

layer of chicken,

a

etc.

is filled.

little of

a

pour

in

pickle, eggs,

the

in

firm, put

it is

jelly,some

congeal,

to

beginning

GAME.

jelly,and

it is

nish platter. Gar-

a

on

with

serve

cold, dip

it

tartare

a

sauce.

Baked After

the

breast

pan,

turn

it and

and

baste

from

boiled

and

the

and

and

add

the pour

the

the

oyster

a

which

baking

a

Then

begin,

butter

the

and

the

pound.

Cut

pared pre-

brown,

Continue

to

the

becomes

and

salt.

a

ing, bak-

Make

giblets

the

a were

giblets

into

them.

over

gravy

into

sides.

water

bastings.

Boiled Use

and

in

water to

it

minutes

twenty the

shape, put

breast

pepper

cleaned, put

When

with

pieces and

small

in

press

frequently

allowing gravy

been

down.

side brown

little flour

has

turkey

stuffing in,

Turkey.

Turkey.

receipt for boiled

chickens

to

with

serve

sauce

Turkey Turkey

or

chicken

hash

Hash. is made

the

same

as

beef

hash. Boned After with

force

alternate

the meat

with

turkey made thin

has

from slices

Turkey. been

boned,

veal, pork of

you or

light and

can

chicken dark

fill it and meat.


AND

POULTRY

Sweet

boiled

seven

that

box

of

and

gelatine to

second

whole

joints

boiled the

arrange

little

and

tie in

and

tie it up

Steam

with

force

and

it in

hours, then

until

brown,

broth

well seasoned.

Let

slices

with

sauce.

leaf

with

tartare

To

Dress Stuff

without

or

with

and

than

sage.

Dredge a

until to the

as

same

for

little water

chicken

and

the in

fowl the

with

or

veal

in

thin

serve

lettuce

on

Ducks.

turkey

chicken.

or

Serve

with

and

also and

salt, pepper and

pan

or

apple

bake

pretty.

turkey,

or

tender, allowing twenty

pound.

fiour

it

well

its back.

on

turkey

or

a

then

cloth

highly-seasoned dressing, using

a

onion

Put

the

Geese

and

cheese

serve

and

good

of

and

To

Bake

or

truss

it cool

is

sauce

Roast

chicken,

with

of

row

filled,sew

with

dredge

with

taste, putting in

steamer

a

of

wings

a

meat

piece

a

the

sprinkle

When

it into

Make

materials

center

the

then.

put

basting

the

suit

to

Put

well

for two

the

and

shape.

and

meat

ing fill-

one-third

Stuff

baste

often.

more a

little flour. Bake

twenty-five minutes or

a

and

the

it is cut.

through

meats

For

three

jelly. All

stiff

a

force

with

allspice now

when

first cooked.

cover

other

will need

broth, using

make

all.

or

any

"

and

tongue

filling. Arrange

the

Place

eggs,

ham,

you

pretty

be

must

allspice.

hard

of

pounds

it will look

stuffing

used

turkey,

pint of jellyfrom

for

a

four

or

so

all be

can

eggs

eight pound

or

one-half

a

50

breads, truffles,mushrooms,

hard

one

GAME.

giblet

sauce.


SAUCES

60

MEATS.

FOB

Game.

Broil the of

squabs,

receipts toast

dipped

for

pigeons

broiling in

melted

-"e^Ml^N^

or

by

partridges

chicken.

butter.

Serve

either

on

pieces

of


SAUCES

Drawn

Cook Add

pan.

Add

until

small

boiled

with if

you

of

cup

Egg

oyster,

butter

drawn

to

or

olive

the

drawn

caper

to

chopped,

one

cup

thicker,

of

or

for

cream

Mushroom

Add that

have

a

few been

add

butter

of

salt.

Serve

lemon

juice,

a

or

chopped

parboiled

eggs,

anchovy, of

one

these,

Sauce.

butter,

thin

sauce.

cream

you

want

Sauce.

and

mushrooms

flour, and

Season.

flour.

of

the

of

one

If

Sweetbread

61

boiled

shrimp, any

of

to

hard

sauce.

White

tablespoons

two

use

pickle,

egg

tablespoon

one

three

sauce

sauce,

Cream

Use

little

until

Sauce.

make

To

fine.

chopped

a

sauce

Cook

stock.

and

pepper

a

Stir

tablespoon

Add

fish.

in

flour. white

or

one

with

butter

it acid.

want

Add

of

water

add

then

baked

or

of

tablespoon

Season

pieces.

Sauce.

tablespoon

one

thickens,

it

Butter

full

one

smooth.

in

full

one

MEATS.

FOR

or

sweetbreads white

sauce.

it


SAUCES

62

FOR

MEATS.

Cauliflower Boil cream

cauliflower, pull

Sauce.

pieces and

it to

add

to

the

sauce.

Oyster Sauce. Use cup

of

of

tablespoon

one

water,

stock,

or

oysters that have

been

butter,

oyster liquor.

or

parboiled and

Brown Take

of one

of

cup

thick,

can

you

for

cream use

for

the

above

thin

in

the

If

tablespoons

few

pieces.

No.

of

and

oven,

you

want

it

flour.

2.

stock

receipt, substituting brown

cream.

Sauce

Add and

a

tablespoons

two

sauce.

Sauce,

Brown

Use

browned

a

four

Add

one

Sauce.

been

has

flour, that

flour,

in

cut

tablespoon- of butter,

one

of

one

to

brown

Piquarde.

sauce

tablespoons of chopped

two

Tartare

To

tablespoon

one

one

onion,

chopped

of

cup

Very

some

chicken, cold

fine for

tongue

fried or

vinegar

pickle.

Sauce.

mayonaise chopped

of

sauce

use

pickle, fish

salad.

and

a

a

little

little

ped chop-

parsley,

oysters, jellied


SAUCES

Mint Four

vinegar

the

over

set in

ready

to

of

Lamb.

chopped

mint,

leaf

Cook

strain.

of

one

Add

a

of

cup

the

and

cold

more

brown

Cook

with

seasoned

add

two

tomatoes

Cook

on

until

one-half

sugar,

one-half

and

minutes

and

bay

thick

Meats.

cup

until

of

together.

butter

melted

of

cup

and

blended.

Sauce.

fresh, grated horseradish, and

or

bit of

a

ten

salt.

Horseradish

cream

with

strained

for Cold

little mustard.

Use

hour

an

Cook

Pour

pepper

jelly and

currant

the

tomatoes

onion.

Sauce Mix

dissolved, add

tablespoons of butter

two

with

season

the

Sauce.

of

can

tablespoons of flour. this;

Pour

use.

slice

a

spoons table-

two

vinegar.

place for

warm

one-half

and

of

When

Tomato Stew

gj

Roast

cup

sugar. a

MEATS.

For

"

one-half

sugar,

and

before

Sauce

tablespoons of

mint

FOE

mixed

salt,pepper

with and

whipped

vinegar for

meats.

Horseradish Mix

teaspoon

one-half of

sugar,

little salt, pepper

cup one

and

Sauce, of

No.

2.

grated horseradish

with

tablespoon of vinegar mustard.

and

one a


SAUCES

64

FOK

MEATS.

Sauce.

Cranberry

Wash

two

of

cup

boiling

mash

then

or

and the

to

sugar

of

cups

cranberries.

water.

Cover

strain.

Add

and

pulp

and

cook

five

for

three-fourths

brown

jelly

minutes,

of

a

of

cup

Serve

minutes.

hot

of

a

is

of

cup

Add

together.

sugar

(currant

Mutton.

nice)

flour,

chopped

some

Add

two

nutmeg,

one

Cook

taste.

of

teaspoon

tablespoons one

of

a

cup

jelly, moment.

of

one

of

butter, teaspoon

salt

of

cup

grated

one

and

acid

browned

of

cups

cup

one

to

pepper

blended.

for

dry

and

celery,

allspice,

until

together

Sauce

Four

and

onion

butter

one-half

.

boil

five

cold.

Mix

cup

three-fourths

three-fourths

cook

Sauce

of

Add

Meat.

mustard,

yolks

two

of of

five

cayenne

cups eggs, pepper

of

egar, vin-

one-half let "


VEGETABLES.

Vegetables, perfectly to

fresh.

keep)

in

starchy The

possible,

cool, dry

vegetables

salt

depends

the

upon

ables.

Fresh

Study

the

some

and

age

of

serving

harmonize

than

others.

meats

more

course

is all that

well. Put

ones.

potatoes for

size

the

twenty

Set

to

wilted,

let

to

on

opening

the

a

of

back

for

cheese

cloth.

poured

over

them.

in

stove,

Serve

kinds

of

with

and

a

in

escape,

plain,

or

or

If

the

water

all

same

the

from water

all moisture.

absorb

leaving

with

water

correspond

salted off

cover

the

to

ones

Drain

cover,

old

cold

ice near

as

boiling,

help

peel

discolor.

stand

larger

salt to

to

steam

meats,

vegetables

prevent

minutes.

little

vege-

cooking.

certain

potatoes

the

Cook

thirty

the

your

potatoes

them

the

cut

smaller.

sprinkle

and

water

possible;

as

with

cold

Have

of

much

Potatoes.

new

hour.

an

so

A

advisable.

or

Scrape

in

are

Two

is needed

Boiled Wash

with,

salt.

color.

in

with

and

little

as

time

vegetables

necessary

the

upon,

less

when

green

a

freshness

much

to

seem

all

preserve

the

take

ones

to

(if

with

water

depended

be

not

can

kept Cook

place.

helps

cooked

be

be

boiling

in

and

seasons

should

should

They

a

time-table

as

if

just enough

with a

a

white

piece sauce

of


VEGETABLBS.

66

Mashed

a

Boil

potatoes

potato

masher.

cream

white.

and

They

flat

a

well

in

the

and

smooth

top, put the

Set

sight. you

can

and

serve

small

a

layer of potatoes and

butter

and

way

Cover

in

the

sprinkle the

slices.

thin

about

little

Dot

Fill the milk

sweet

or

ricer

a

cheese

dish to

cheese

and

a

with in

this

barely Or

minutes.

each

over

Put

over

over

thirty

grated

with

top

in

salt.

oven a

light brown,

a

bakijig dish.

a

enough

pour

can

you

in

of.

it out

dish.

cut

sprinkle with

Bake

cover.

and

potatoes

it

Potatoes.

Scalloped the

little

into

potatoes through

piled lightly on

Peel

bake

upon a

butter

it, covering

over

mashed

light and

Make of

little

a

baked

or

cone.

lump

and

stove

boiled

press

a

and

very

this way

into

a

until

with

them

butter

them

potatoes

the

in

with

served

shaped

Mash

receipt.

beat

be

can

and

pan

above

as

Season

milk

or

Potatoes.

layer.

buttered

crumbs. Creamed Cut

little boiled

very

with a

cold, boiled

a

nice

little dish

Potatoes.

potatoes Pour

milk.

chopped

the

two

a

parsley over

Heat

cubes. white

cream

sauce

This

them.

in

makes

for tea. Potato

To

in

of

cups

yolks of

two

Puffs.

well-mashed eggs

and

beat

seasoned well.

potatoes add Beat

the

white

a


VEGETABLES.

and

separately

stir in

greased baking

67

Put. the

lighily.

pan,

or

gem

potatoes

in

bake

until

and

pans,

a

brown. Potatoes Wash from.

in

butter,

little

in the few

top,

in

at

Fill

salt.

in

a

a

and

pan

cook the

soft, break Or

the

hull

small heat

cut

can

you

the potato.

out

scoop

and

oven

once.

top of hull, put set

hot

a

When

serve

Season

full,rising

ter piece of butin

the

a

oven

minutes. Broiled Cut

boiled of

When

the at

serve

butter

in

butter

is

A

once.

putting

Put

potato. cold

water.

and

serve

and

when

prepare

or

Cook with

cold cold

the a

cream

you

can

boiled

be

in

the

salt and

cooked

in

the

Potatoes. with

shell

or

potato

any

A

is left

that

way

nice

each

get from

Boil

sauce.

in

French

boiling salted

in

potatoes.

a

can

you

as

balls

use

spoon table-

potatoes, if desired.

cut

skeleton

the

hot, put

sprinkle with

Parisian and

a

thoroughly heated.

can

the

in

little balls

many

until

butter

Put

pieces. When

absorbed,

large potatoes as

small

little onion

French,

cutter

in

griddle.

a

with

mix

before

Peal

Potatoes.

potatoes

butter

potatoes and

into

Jackets.

minuies.

and

cream

the

over

Put

top and

the

their

dry.

place and

one

piece from

with a

and

fifty to sixty

skin a

well,

in

the in way

into

water

skeletons which

you

is to make


VEGETABLES.

68

Hashed the

Chop with

Brown

of bacon.

When

in

hot, put

close

to skillet.

Turn

as

omelet

for

are

frying

made

and

fat and cut

a

fry

a

on

brown

Cold

are

Boil, mash pint.

a

and

Put

a

making

a

of

border

served

to

as

and

flowers

Saratoga Peel

large potatoes cutter,

water

till

or

crisp.

as

a

and

Saratoga Take

out

butter.

dip

in

at

hot

garnish;

or

long, thin

deep fat and

and

pastry

fancy-shaped, tube

any

use

in

season.

in

then

be

can

sautpd in

and

and

potatoes

potatoes

dipped

paper

Potatoes

to

preparing

boiled

brown

good if allowed

not

little while.

a

strings, cubes, curls, or

in

pieces, all of which

are

of

ways

delicate

potato

raw

drained

in

press

once.

parboil the potato balls

can

from

Potatoes.

numerous

sauting.

spoon table-

a

and

potatoes

at

season

drippings

use

the

serve

Melt

salt.

cakes, dipped in flour and

into

You

or

chopper,

It will brown

Fried There

and

skillet,or

a

down

slaw

a

pepper

in

butter

an

with

potatoes

little onion,

a

Potatoes.

fried,

They

once.

stand.

Garnish.

a

Add

the

bag

with

press

the

around

yolk of

egg

one

star-shaped,

or

potato through, the

dish.

Potatoes. cut

very

thin

cutter, let and

with stand

dry between

a

in

etable vegice

towels.


VEGETABLES.

Fry

a

few

slices at

sprinkle

paper,

for

garnish

of

center

time

a

with

broiled dish

a

69

hot

in

fat, drain

salt.

These

steak,

or

with

smelts

beautiful

are

piled

use

small

or

brown

on

the

in

up

fish

a

as

around

them. Potatoes Season

tablespoonful

one

one-fourth

of

of and

pepper

peas

of

in

butter,

grains

sweetbreads,

shape

or

and

eggs

crumbs

Sweet Boil

sweet

receipt

better

steamed

Boil when

the

done

over

this the

Baked

Sweet

potatoes

with

layer

them

and

dot

until

the

dish

and

butter

sugar

to brown.

a

egg,

chicken,

Dip

in

fat.

their

baking full.

form

Irish

potatoes

; also

potatoes

are

Potatoes.

generously is

hot

in

drops

one

creamed

Sweet

one-half

in

in

of

yolk

fry

potatoes.

slice

six

potatoes.

do

you

boiled.

a

Put

as

than

and

with

and

of

Potatoes.

potatoes

for stuffed

Add the

as

salt,

of

teaspoonful

cayenne.

center

with

potatoes

teaspoonful

one

balls, fill the

crumbs;

use

mashed

celery salt, one-fourth few

a

hot

juice, cool slightly,add

onion

shape

of

pint

one

Surprise.

en

a

skins inch

pan.

with

on.

Scrap"

slices

wise. length-

Sprinkle

sugar

butter.

Bake

in

syrup

and

the the

Continue oven

until

top begins


70

VEGETABLES,

Tomatoes. There

are

many

tomatoes.

The

peeled and

sliced, to be

vinegar,

a

or

simplest

salad

and

egg

cook

minute

a

Or

side.

Peel

quite hot two, then

or

broil

can

you

served

can

with

a

little flour

a

about

Baked

bread

the

out

crumbs

a

like. you

was

can

well

crumbing.

Season

and

pieces.

chopped

crumbs,

with Stir

celery. and

cover

in

a

whole, with and

with

scooped

little sugar, Put

other

cook

Tomatoes.

center

mixed

that

tomato

baked

be

can

scooping

the

the

minutes.

twenty

They

without

in

cut

bread

or

and

Tomatoes.

little sugar

a

cook

in

butter

tomatoes

and

turn

Dip

some

the

in

put

them

and

tomatoes

salt, pepper,

Season

they

or

over;

Melt

again.

Stewed

Or

and

salt,pepper

peeling.

without

crumbs

skillet;when

with

cold,

Tomatoes.

slices

inch

in

crumbs,

in

them

serve

and

halves

in

serving

dressing.

Cut

a

with

sprinkled

Broiled

in

to

are

eaten

cut

or

and

preparing

ways

little sugar

peeled whole

be

of

ways

and

and

bread

and crumbs

by

part of the

chopped.

bake

on,

cavity with

the

salt,and

baking dish and add

and

and

out

peel the tomatoes

skins

fillingthe

butter

pepper

their

Season

celery if

you

twenty minutes.

cut

in

over

small

top.

pieces.


Yj

VEGETABLES.

Beans.

String Put in

piece of salt pork about

a

pint of cold

a

three

four

or

broken

and water

hour

of

Do

a

before not

any

been

for three

little

in

If the and

water

teaspoonful

one

than

water

more

add

strung '

hours.

boiling

more

square

hour, then

have

serving put

add

inches

one

that

Gook

pieces.

out, add

one-half salt.

for

pints of beans in

boils

Cook

water.

four

is absolutely

necessary.

Butter

and

Shell

two

hours.

melted

butter.

to

in

cold

boiling salted

with

cover

put

Lima

or

Serve

are

a

a

cover

with

twenty

minutes

in

water.

Season

with

A

little

sugar

is

kettle to

with

thirty

corn,

and

with

perfectly

seasoned.

Cook

water.

vessel.

sometimes flavor

shuck

one

or

Drain

and

salt.

improvement.

an

and

about off "the

little butter, pepper

boiling salted

minutes.

from

then

Peas.

good

a

A

color.

Corn.

Green boil

cook

drained

nice

uncovered a

while,

a

sauce,

boiling salted

sprig of parsley gives

To

cream

ricer

Green

Shell,

and

water

very

pressed through-

dry and

for

water

with

They

Beans,

and

silk

water

the

and

corn,

cook

in

put

from

a

twenty^ -

"


VEGETABLES.

72

Stewed the

Cut

from

corn

Put

in

a

cup

of

water.

stew

the To

pan.

with

and

ear

three

and

Cover

Season

Corn.

or

four

the

Put

pulp.

in

drippings well

cook

with

salt and

or

grated

corn

beaten,

one

about

add

two

in

a

the

two

of

water;

in

deep,

one-fourth when

from

corn.

Season

the

of

stalk.

and

two

eggs

of

teaspoon

one

until

hot

flour

it thickens.

fat and

with

of

bacon

in

Cook

the

a

teaspoon

one

salt.

fry

beaten

eggs

and

with

Cabbage

put

two

corn,

Season

pound

it boils

bake

cupfuls of

Fritters.

cup

Boiled Put

the

in

two

milk

butter,

grated

of

cups

To

of

baking dish and

powder.

spoonfuls

pork

or

minutes.

ear.

cups

tablespoon

baking

scrape

Pudding.

from

corn

together, one-fourth of

hot,put

twenty

Corn Use

and

ear

pepper.

grate

Put

salt.

the

When

Corn Cut

cream.

tablespoon of lard

skillet.

utes. min-

Corn. from

corn

full

one a

and

Stir

of

cups

one

twenty

or

little

a

pulp.

allow

corn

fifteen

salt,pepper Fried

Cut

of

cups

stew

the

scrape

Drop

delicate

by

brown.

Bacon. in

a

kettle

cabbage,

uncovered

cut

for

of

cold

in quarters

twenty

or


VEGETABLES.

Some

thirty minutes.

time, until the water has

decided

a

with

season

the

of

salt and

bacon

in

the

cooked

red

and

off

Wash

stalk. To

of

boiling

salt, one-fourth in

this

not

for

Cook

stop. and

season

at

of

a

Lift

crisp. and

lightly

press

salad

by serving shaped this

and

in

towels

into

over

with off

dressing

pour

Drain, it.

over

is made

out

Pour

shaved

a

attractive

curled, crisp

cutting the slaw

before the

water

dry.

the

until

water

the to

of

some

Put

bowl.

a

It

it.

ice

in

keep

between

taken

leaves

will

boiling

poured

water, shake

bowl

a

of

cabbage

uncovered.

the

dressing

cream

cabbage

of

out

the

the

sauce

well.

Slaw.

and

cabbage

the

Put

that

the

teaspoon

one

soda.

cream

Cold Shave

add

so

drain

water,

minutes

twenty with

serve

dish, put

a

pieces from

in

cold

water

time,

a

on

serve.

in

teaspoon

piece

one

done, drain,

Pile

leaves, cut

thoroughly

vessel

a

cabbage

Cabbage.

outside

the

long

a

the

When

pepper.

center

and

out

the bacon.

Boiled

Take

like it cooked

persons

has

flavor

73

and into

cabbage

it.

over

Cauliflower. Take over

it and

let stand

boiling water, its

shape.

outside

the

off

a

short

uncovered,

Pour

a

Pour

leaves. while.

nntil

well-seasoned

tender cream

cold

Drain, and

water

cook

will

dressing

in

keep over


VEGETABLES.

74

Do

it.

not

the

cauliflower

tied

in cheese

season

cooked-

sometimes

It igc

done.

until

cloth, which

makes-

it white.

Asparagus.

of

Wash

and

about

twelve

end Cook

quicker.

each.

it

up,

until

cooked

salted

in

them.

over

bread

and

water

They

more

and

stalks

water

with

tender

and

cooks-

on

toast

in

with

tips

a are

pieces, boiled

inch

with

a

dressing

cream

served

nice

are

cold

in

Asparagus

in

served

bunches

water-

serve

it.

over

the

by cutting

stand

standing

is

tender

dressing poured

cream

Let

Cook

Tie

tips.

asparagus

hour.

blossom

the

stalks

one-half

about

the

scrape

crustades

in

or

boxes.

Carrots. with

Cut into

French

a

Boil

squares.

salt

with

Season

vegetable salted

in

and

pepper

Drain

water.

and

balls

into

cutter

melted

pour

or

well" butter

them.

over

Turnips. Prepare in

boiling

to

for

water

pour

fresh

boil until

tender.

and

off

with

serve

the

turnips

a

same

Pour

Drain

water

the

the

and

over

water

Cook,

carrots.

as

minutes.

ten

boiling

white

way

water

continue^

and

off,season

sauce.

Beets.

Wash water

from

well, but one

to

do

three

not

peel.

Cook

hours, according

in

boiling

to size

and


VEGETABLES.

Drain

age.

rubbing and

them,

slightly. Pour

pepper.

75

and

the

Cut

in

peeling will slip slices.

melted

butter

Pickled Cook

in

vinegar

the

same

over

with

bysalt

them.

over

Beets.

Slice, when

way.

them.

Season

off

Season

with

cold

salt and

pour

pepper.

Okra. If in

pods

the

inch

twenty

Cook

pieces. salt.

and

Pour

whole; if large,cut

boiling salted

in

Drain,

minutes.

thirty

or

small, cook

are

melted

butter

for

water

with

season

per pep-

them.

over

Squash. peel and

Wash,

the

Drain

off

While

hot, mash;

in

cut

pieces.

set

water,

back

on

with

season

Boil

until

of

tender.

salt,pepper,

dry.

to

stove

and

cream

butter.

Parsnips. well, peel and

Wash hour

or

Cut

more.

boil until

in

butter, then

in

flour

and

Or

one

can

mash

brown. with and

an

egg

and

done

lengthwise saute

on

them

Make

season.

at

"

slices. both

least

Dip

sides

after

one

in

until

boiling, mix

in

cakes,

in

cold

roll in

flour

brown.

Salsify. Wash

and

one-half

inch

times.

peel.

Let

Boil, changing

pieces. Serve

in

stand

a

cream

sauce.

water, cut the

water

in

eral sev-


VEGETABLES,

76

Onions. off

Cut

Cook

skin.

they

tops and

the

boiling salt

in

small,

are

melted

they

if old, after

in

Serve

mash.

boiled,

and

with of

little minced

a

these)

the

a

with

cream

sauce;

small

pieces

from

of

some

the

the

or

ham

or

seasoned

melted

butter.

ter. cen-

fine, mix

center

crumbs,

Just

before

onion

with

with

mixture, Cover

little water.

(one with

all

or

salt and

brown;

and

stuffed

the

crumbs

and

they

or

dish

bake

and

dish

Fill the

baking

a

remove

buttered to

in

put

the

serving

minutes

then

whole

,

with

few

bread

some

top

chicken, veal

moistened

pepper,

the

is taken

what

Chop

from

out

scoop

them

If

Onions.

Stuffed Spanish Peel

tender.

in

cut

outside

until

in

or

the

sauce.

cream

a

serve

butter,

are

off

water

onions,

young

salt and

pepper,

Take

roots.

ters cen-

with

until

tender. the

top, sprinkle leave be

can

in

a

the

oven

a

parboiled and

baked.

stuffedPeppers. the

Cut

tops from

partitions and Drain

hour.

beef,

Cover or

and

the

cup

or

top with

fiftyminutes.

a

little

with

of

crumbs. tomato

for

water

veal, chicken

crumbs, butter.

more

buttered Serve

cold

chopped

melted

Remove

peppers.

in

bread

some

together with

one

Stand

fill with

little onion,

a

all well with

seeds.

red

or

green

stock Bake sauce.

in

or

mix

season,

Put

an

a

pan

water.

or

for

forty


77

VEGETABLES.

Fried Remove

the

salt, stack to

top

minutes,

crumbs, until

skin,

the

juice.

dip the

slices

in

in

butter

or

saute

Let

and

slices, kind

some

stand

egg

forty then

drippings

fifty

or

flour

in

both

on

on

or

sides

brown. Plant.

Stujfed Egg Boil

until

lengthwise,

tender.

Fill

buttered

the

bread

butter

with

and

this and

crumbs

crosswise

Mash

center.

and

shell

halves

in

the

salt,pepper

cream.

with

Cut

out

scoop

with

season

of

of

weight

a

inch

pne-fourth

in

cut

together, put

extract

Plant.

Egg

a

the

pulp,

few

drops

sprinkle

mixture, brown

in

or

the

oven.

Cucumbers. a

thick

slice

near

the

skin.

Cut bitter

cold

ice

water;

salt makes

them

thin

slices

very

do

from Cut

not

of

A

cucumber

is

peeling off, put

salt

any

When

bed

a

end.

thick

a

put

tough. on

each

ready

crushed

the

in

water,

to serve,

cut

in as

in

ice.

Mushrooms. Wash break a

in

with

or

small cream.

of

toast.

are

the

Remove

cups.

Melt

pieces.

pan,

sauce

season a

two

add

the

When

Dredge

pepper.

quantity (about one-half Cook You

slowly five can

boil

simplest and

or

best

and

caps

tablespoons of butter

three

mushrooms.

salt and

Peel

stems.

ways

with

through,

flour,put

cup) of water, stock Serve

minutes. stew

hot

in

on

mushrooms. of

preparing

pieces These them.


FARINACEOUS

FOOD.

Boiled Wash Have

two

Put

rice

in

Stir

boiling. the the

with

salt.

grains

as

with

over

for

inside

the

Boil

the

cooked

ten

rice or

it

over

pour

tender.

ready

to

to

two

set

a

mold the

press

creamed Set

boiled

round

the

Cook

leaving

Set If

on

you

a

back

of

want

to

Milk. When

off

pour

hot

milk. back

on

the

water

Cook

of

range

it has

and until until

serve.

Rice Season

so-

well, sprinkle

receipt.

of

done,

spoon,

butter.

in

minutes,

the

stop

napkin,

dry.

above

cups

drain

or

with

not

bottom.

escape.

Rice

the

as

top

to

season

fifteen

When

soft,

oven

Boiled

the

ready.

on

wooden

a

to

a

steam

vegetable,

a

stick

not

do

you

with

perfectly

are

Cover

or

serve

first

do

opening

range

the

that

waters.

water

salted

boiling so

several

through

rice

slowly, at

grains

until

small

of

quarts

the

that

of

cup

one

Rice.

rice

chicken border

with

rice with

a

into or

inside

Border. salt

large

and

opening cool

it, set

in

stewed

tomatoes

the

stove

a

a

moment

butter. in

the

place. in

the before

Butter

center, Serve center.

put-


FARINACEOUS

the

in

ting

mixture beat

rice, season, Set

inside

serve

with

the

in

for

the

two

eggs,

Rice Put

layer

a

sprinkle salt and

in

rice

long enough Boil

salt, boil until

buttered

mold.

Turn

out

and

sauce.

into

shallow

a

cheese; theji melt

to

pan,

layer

a

Sprinkle with

of

a

little

a

little

cheese.

Macaroni.

boiling

pieces, pour

boiled

Cheese.

grated

To

take

tomato

layer of cheese.

bake

Cut

with

a

egg.

and

cooked

with

over

rice, another

of

Or in

put the

macaroni

79

center.

to cook

stove

elbow

POODS.

tender, drain

water

and

add

over, a

pour

cream

sauce

it.

over

Baked Break

so

milk

pieces and

sprinkle

dish, and

in

or

with

over

Bake

cream.

Moisten

with

mix

pieces and

in

stewed

Out hot Bake

in

with ten

pieces

grated or

boil

tomatoes

Boiled

the

in

fifteen

minutes.

and

whole

cheese

salt

with

has

baking butter, a

little

melted.

water, drain

tomato

or

with

boil ; drain

cheese.

cheese

in

Tomatoes.

Macaroni and

layer

a

the

with

Macaroni

Cut

of

bits

until

Cheese.

Put

boil.

until filled.

on

with

Macaroni

Pour

sauce.

Cheese.

off water. a

Serve

and

Cover

cream

a|

sauce once.

while over.


FOODS.

FARINACEOUS

80

Cheese.

Cottage Put is

heated

out

the

and

serve

clabber

thick

fresh,

drain

through, banked

of

one-half

bread

crumbs

and

Season

three

of

the

whites

cook

in

They

will make

ramekin

boxes

cheese

of

two

bread

crumbs

red

with melted

and

Put

butter.

spread the cheese long enough

Welsh Pour

one-half

grated cheese the

cheese

and

cook

hot.

;

I

at

once.

luncheon.

the

Rarebit. white

in

a

and

set

No.

2.

Season

baking

on

egg

toast

of

dish, oven

egg.

one

red pepper.

one

pour

the

over

sauce

salt and

Serve

cup

top, put in the

cheese

of

one

tablespoon

one

toast

over

to melt,

minute.

a

gently,

grated cheese.

slices of

with

season

begins one

cup

Beat

in

light, add

salt, add

mixture

to melt

eggs.

one-third

serve

for

course

of

cup

and

pepper

and

until

together

eggs

two

Rarehit.

Welsh Beat

cup

pepper.

light, stir

very

paper

nice

a

salt and

of

little cayenne

eggs

or

lettuce.

grated cheese, add yolks of

teaspoon and

mustard

of

balls

one-half

over

of

cup

butter, the

one-third

with

teaspoon

one

of

tablespoons

two

press

in

of

bed

a

on

milk

hot

of

cup

Roll

it

Ramekins.

Cheese Pour

colander,

a

cream.

pyramid

a

as

through with

moisten

water,

water; when

hot

over

beaten while

cup

of

When

light piping


FARINACEOUS

FOODS.

Welsh Make of

above

as

white

Rarebit.

receipt,

pastry

inches

sprinkle

one-half

generously

Cook

in

rather

Cheese

Mix

four of

log

instead

beer

or

little

flour moderate cabin

grated

of

enough

to

a

No.

roll delicate

and

on

five

baking

a

and

cheese

red

2.

salt,

red

and

white

brown.

in

of

teaspoon

one

of

tablespoons cut

spoons table-

three

with

egg,

one

two

lay

or

oven.

butter

of add

nutmeg;

style.

with

Straws,

teaspoon

oven

wide,

quick

four

strips

inch

cheese,

grated

in

cut

a

tablespoons

one-half

sugar,

a

ale

Straws.

thin,

very

and

long

pepper.

and

3.

sauce.

Roll

a

No.

using

Cheese

dish,,

81

cream,

Cook

strips. Pile

per, pep-

on

a

in

plate,


CEREALS.

Boiled of

either

Cook

Barley

Wheat, these

boiler

double

in

double

three

use

boiler,

hour. the

one

you

water.

do

bottom

of

cup

boiling

If

from

well

stir

"

of

cups

one

To

Oats.

or

not

use

often,

to

burning.

prevent

Farina.

To Cook

one

of

cup

one-half

farina

six

use

cups

of

liquid.

hour.

Hominy. Six from

of

cups

six

liquid

Fine

Four from

three

Four or

oatmeal.

of

cups to

six

liquid

hominy.

Cook

and

of

liquid

Cook

Hominy. to

each

of

cup

hominy.

Cook

hours.

Oatmeal

cups

of

cup

hours.

ten

to

each

to

from

Cracked

each

to

three 83

Wheat.

cup

to

six

of

cracked

hours.

wheat


EGGS.

Eggs "when

are

a

them,

Pour let If

cooked.

properly

preparing

each

to

water

of

boiling

number

larger

a

Boil

of

are

six

be

to

of

ways

variety.

water

it,

over

minutes

boiled,

Allow

egg.

numerous

food

Egg.

an

stove is

easily digested

wonderful

a

To

back

on

and

There

giving

pint

one

stand

nutritious

very

soft

to

allow

boil.

pint

one

minutes

twenty

and

cover

of

hard

to

toil. Saute

To

Put

break

melted, too

and

from

and the

want

the

or

cook

the

hot them

salt

water out

and

if

first, put in

the

pan;

have

are

nice

very

served on

with

platter

a

same

butter

both

on

in

pan

when

sides, served

either and

of

keep

drippings

meat.

To Break

Don't

They

eggs

the

cooked

egg

bacon;

meat

in

time.

a

through. ham

cook

these,

butter

at

egg

you

cook

boiled

with

warm

one

If

hot.

turn

of

tablespoon

a

Eggs.

one

egg

and with pepper.

cook a

Poach at

a

an

time

until

perforated

Egg. in

the

a

shallow

white

skimmer.

is

vessel firm.

Sprinkle

of Lift with


EGGS.

84

Scrambled Put six

into

in

until

creamy.

Stir

eggs.

Season

and

sauce

serve

to

and

it

and

through a

There

are

of

ways

many

sauce,

two

or

Chop

the

whites

line

a

piece

dish

eggs in

a

daisyarrange

of

cream

the of with

with

yolks eggs toast

creamed

little butter, pepper

a

the

over

preparing

hard

top of

dish.

boiled

egg"

garnishes. Dressed Cut

hard

boiled

Season

the

little mustard a

cook

cream

in

press

ricer

a

whites

and

yolks with

through

salt,press

whole

in with

mix

cream

each

cover

boiled

dish

sauce,

cream

the

Season

the

ricer.

a

butter,

in

eggs.

of

and

Serve

spoonful

a

melted,

is

Eggs.

hard

the

in

one

Break

pepper.

Boiled

Cut

dish, put

bottom

with

mix

dipped

as

shallow

in the

sauce on

a

bottom

pieces,

toast.

shaped petals,dip each around

the

pepper.

in small

on

butter

around

salt and

skillet.

a

the

Hard

from

cut

or

sauce,

in

salt and

with

shells

the

sprinkle with

cream

from

of Serving

Ways

and

When

dish.

a

the

pour

Take

butter

tablespoons of

two

eggs

Eggs.

ball in each

and

yolks

chopped

two, crossways

of

tin

or

parsley, drop

the

a

or

butter, pepper,

with

Roll

vinegar.

half

small

in

eggs

Eggs Butter

Eggs.

in

balls

and

ways. lengthsalt, a

place

whites. la

Heine.

porcelain molds, sprinkle with an

egg

into

each

one.

Put


EGGS.

the

molds

into

top, cook

until

to

round

a

seasoned

a

of

of

hot

whites

are

pan

the

toast

and

sauce

on

cream

Baked

Break

with

cream

sprinkle

with

over

Four

four

yolks

of

baking a

the

in

get

with

the

heat

the

light;

oven

over

it.

By

etc., etc., you

Put

hot;

long

cuts

through

the

tom bot-

cook,

and

grate

and

order

in oven

and

the

hot

on

at

serve

pieces

in

and

sprinkling ham,

a

the

platter, There

once.

omelet.

this

many

to

on

turn

omelet

as

of

tablespoon too

cut

have

salt

it

to

macaroni,

teaspoon

one

have

and

parsley

to

not

the

fold

the

and

add

do

through

parsley, mushrooms,

omelet.

until

pepper.

put inside

around

arranged with

in

whites, sprinkle with

in

cut

variations

many

poured

crumbs,

cook

milk

of

pan;

mixture;

with

garnish

fold

slightly;

brown

served

of

cup

buttered

with

separately

omelet

it is set,

are

one

Omelet.

little white the

in

to

let

well-

baking dish,

a

them

and

tablespoons

powder;

very

butter

beaten

eggs

the

when

into over

top

Plain

pour

of

on

minutes.

twenty

and

one

Cheese.

eggs

cheese

each

one.

with

the

cover

sauce,

the

over

tablespoon

a

Pour

cheese.

Turn

set.

each

dozen

Cover

water.

put

Eggs

one-half

sprinkle

85

It and

boiled,

tomato

top

be

can

sauce

of

omelet

lies, oysters, fruits, jeldifferent

kinds

of


Omelet.

Creamy Beat

well)

four

milk. pan;

when

when

it

the

bottom;

turn

on

set

parts

top,

for

on

in

brown,

pour

in

the

a

dish

the

with

equal for them

into

and

the

cook

bowl

distance

yolks

the

of

whites

to

the ten

shirred

a

in

each

nearly each cooked.

dish, done, egg.

put Serve

a

omelet

to

pan

fold at

serve

set

the

dishes,

the

dish and

season

small

and once.

two the

near

unbroken. inside

to

on

ings open-

edge, Slip

the

stove

serve.

No.

drop

salt

and

piece

of

dish

stiff, pile

too

preserved

with

in

slip

Make

not

Eggs.

sprinkle

turn

cooked,

the

very

spoon.

and

be

egg

and

seems

and

eggs

apart

minutes;

eggs;

Eggs.

two

cavities;

the

spatula

or

or

omelet

uncooked

Tip

set.

eggs

water an

cut

all

it

Garnish

Shirred Butter

the

knife

of

should

bottom,

until

Shirred

Beat

of

butter

this

platter.

warm

the

of

letting

moment

a

break

to

tablespoons

at

broad-bladed

a

a

not

continue

stand

with

but

slightly

is

cooked

four

tablespoon

one

hot,

the

and

add

eggs,

Melt

then

(just enough

together

in

2.

one

or

two

When

pepper.

butter which

eggs

in

they

top were

of

'


TO

HOW

To fruit

Fresh cooked with

in

and

color

with

Stew

fruit

acid

to

and is

almost

or

done.

To

Stew

and

small

a

stew

until

tender. do to

cook

to

necessary

adding

before

use

the

small

eight

the

quantity medium-sized

pears

of

nearly

Sugar

added

in

Cover and

sugar

the

apples.

apples

than

good

a

ties, qualithe

fruit,

deal

of

stew

pan.

closely

and

a

stir

More

water

others, water,

lightly,,

in

and

pour

is.

when it

off'

sugar.

To Wash

the

some

until

it until

Put

water.

break

not

the

cooking.

sweetening

add

to

halves.

of

Add

taste. its

affect

Apples.

in

cut

quantity

you

necessary

not

entirely

core

with

that

advisable

the

be

stirred,

while

water

loses

cooking

and

utensils salt

of

suit

to

should

vessel

of

quantity

while

and

iron

or

pinch

a

sugar

it is

Pare,

so

add

then

done,

Add

small

a

stewed

Tin

FRUITS.

Fruit.,

porcelain

or

spoon.

flavor.

FRESH

Fresh

generally

is

wooden

a

Cook

granite

a

AND

DRIED

COOK

Stew and

Fears.

about

water, pears,

if

pare,

and 87

one

preferred. one

cup

cup

of

to

sugar

Put six over

a

or


HOW

gj

TO

three

them;

COOK

four

or

cloves

Cover

improvement.

AND

DRIED

the

FRESH

FRUITS.

added

the

to

vessel

well

is

water

and

cook

an

until

tender. To Pare

and

seed,

fourths

of

minutes

wooden

spoon,

fourths

of hot

Serve

cold.

and

When

heat

water,

water, add

two

and

To and the

using

Stir

five

it will

with

a

three-

minutes.

jelly.

inch

long pieces,

boiling point, sugar

Stew the

wash

each

to

cover

drain

off

quart

of

the

plant pie-

Gooseberries. berries.

quantity

same

in

is necessary

time

closely and

cover

five minutes.

simmer

Stem

in

the of

three-

Pie-Plant.

cut

cups

add

pears.

colander, add

a

cold,

Stew

to

and

Simmer

sugar.

scrape,

as

fire.

quick

a

through

To

with

cranberries

over

pint of

cOok

Cranberries.

of

press

a or

Wash

and

pint of boiling water,

a

cook, five

halves

Stew

quart

one

Peaches.

in

cut

To Wash

Stew

of

stewing

Cook

pie-plant, little

A

sugar.

the

as

more

gooseberries

than

pie-plant. To

well

Wash until to

they

soak

some

lose

in

Stew

Dried water.

warm

their

dried

shriveled fruit

over

Fruits.

Soak

in

cold

It is well

appearance.

night.

water

Cook

in

the


HOW

in

slowly

COOK

which

in

water

TO

they

five minutes.

slowly

for

plums

as

enough taste

cold

in

and

Both and a

for

until

tender. hot

serve

fresh over

pour

add

sugar,

twenty

of

a

the

cooked

in

Sweeten

to

apples should

Cook

hours. in

washed,

be

covered

a

simmer

a

slowly vessel.

few

utes min-

Pears.

put

pears;

from

fresh

the

baking dish,

a

sprinkle with

can,

peel and pears

in

bake are

baking dish, add

for fifteen

used, stew sugar

or

until

and

water

same

way

bake Baked Peaches

as

and

cold.

or

If

and

Peaches.

or

sugar,

little lemon

in

dried

water

hour.

one

water

Add

syrup

minutes.

tender, put and

the

Stew

warm

hours

several

or

canned

or

in

Apples

Baked Use

cooked

minutes.

night

quantity

and

simmer

and

hours

hours.

two

or

washed

Dried

small

Cook

several

peaches and

over

and

cold.

for several

five

dried

tender; cook

Sweeten,

or

cover

Stew

soaked

in

to

simmer

To

be

water

water

until

gQ

prunes.

should

Apricots soaked

hot

one-half

do

you

FRUITS.

soaked

be soaked

and

one

FRESH

vessel.

Serve should

AND

were

covered

a

Prunes

DRIED

pears.

and

Peaches

apricots

and

are

Apricots.

baked

in

the


COMPOTES.

Compotes used

be

can

Two

fruit

stewed

in

a

a

dessert

with

cake.

A

mold

as

and

Syrup

for

of

sugar

cups

five

minutes

the

fruit

after and

Apple, Pare

cook

and

lift out

them

and

a

same

and

apples

the

apples,

the

Take syrup,

off

and

and the

drop

the

Compote. halves

cut

in

and

cook

apples.

or

until

Cook Pears

in

tender

;.

syrup-

cooked

pared

are

the

ters. quar-

the

are

apricots

cooked

and

as

syrup

in

and the-

Compote.

down

oranges cut

thin in

Remove over

in

pears.

the

crosswise,

boil

water,

boiling point, put

skimmer.

Orange Peel

of

cups

Apricot

syrup

the

halves

rice

tender.

Peaches

in

cut

of

compotes.

two

and

over

and

syrup,

Compotes.

the

perforated

way.

stoned,

and

Peach

in

pour

with

Cooking

until

core

with

served

it reaches

Pear,

Drop

the

fresh

garnished

is often

down

are

oranges.

out

the

to

the

core

skin, add

a

the

orange

and

cook

the

Serve

with

or

break

and

syrup

down

until and

cream.

two,,

sections.

juice

cook

whipped

in

cut

in

little lemon

pieces

90

pulp,

to

the der. tenpour


BREADS.

Since

bread

diet,

it is very

It

a

is

the

in

quantity

the

below,

given

do

can

you

in

get this

directions

times

of and

and

bread

least

at

three a

small this

fire, but

a

raising materials for

explanations and

out

Of

making. mixing

necessary

good

near

them

Carry

it is easy

is

make be

it

putting

bread.

good

by spreading

and

in

few

a

flour

daily

the

make; It

should

proportions

bread

in

experience

some

It

The

baking.

and

mixing

or

sun

to

not

can

dry

can

is troublesome. are

You

You

old.

months

be

understood.

flour.

wheat

new

it difficult

are

flour.

good

have

with

principles

of

part

a

it should

that

think

to

large

so

important

mistake

when to

forms

it

course

but

baking,

what

see

takes can

you

making.

Proportions. Use of

cup

Use

level

baking

powder

to

each

more

tartar

to

soda

one

of

teaspoon

batter

and

sour

of

and

of

quart soda

two

to

full

spoons tea-

flour.

pint

one

of

milk.

butter

or

little

of

teaspoon of

cream

one

Corn

a

level

one

of

fresh

teaspoon

flour.

Use

sour

level

one

milk. acid.

breads

Biscuits

are

should

be

made

better

when

the

with

milk

is


BREADS.

92

Use

three-fourths

Use

Use

and

cup

one

half

a

flour

to

one

loaf bread.

or

liquid

soda

or

of

cups

to

two

of

cups

biscuit.

of

liquid

breads, unless

batter

for

of

cup

baking powder

for

flour

one-half

yeast bread, rolls

in

pint of liquid

flour

and

three

about

to

cups

of

directed

in

two

otherwise

receipts. Yeast Bread

from

made

in order it will

hot

too

cold

and

heat

mixed

with

place.

which

it gets

four

to

and

a

The

for

making.

It

if

hours

sufficient

a

rise, if

not

and

plant

a

set

and

the

tions condi-

yeast should

hot, and

with

by mixing

is

yeast

It requires moisture

five hours

half

the

not

water,

it will

cold,

will kill it.

alike

warm

warm

If

rise, since

not

certain

yeast requires

good.

be

to

Bread.

rise

to

in

a

nourishment

flour.

Allow

from

be made

can

be

of

quantity

in two

yeast

is

used.

bread

Yeast is

loaf

bread the

rise fifteen

the

let it

the

at

oven

through,

the

have

bread, to

stay

little

a

fire

water. butter

one

Pour and

hot

lower

the

longer

before

sugar,

one

If it

oven.

to allow

browning. the

Keep

baking.

bread

temperature

the

a

is

ward Todone

little and

to settle.

one-half and

hot

while

Bread.

cupful of milk, add over

a

enough

think

you

White Scald

in

temperature

same

can

baked

minutes

when

last you

be

should

one

cupful

tablespoon each and

one-half

of

of

hot

lard,

teaspoons

of


BREADS.

salt.

Disolve

lukewarm

until

and

water

lukewarm.

Add

smooth

doubled

add

flour

elastic.

its bulk.

Cut

bake

in

it

it

down,

it has rise

again, shape,

from

oven

knead

until

rise

rise

when

and

knead

to

of

cup

first mixture

Let

hot

a

one-fourth

in

to the

enough

and

again, and

cake

yeast

one

93

fifty to sixty

minutes.

Water Use

the

receipt

for

Bread. bread

white

using all

water.

Rolls. Scald

pint

one

of

each

in

flour

make

to

a

of

cup

sponge,

thoroughly, let it shape, rise until light and Knead

If the

above

or

is made

the

use

instead

of

all yeast bread time

have

you

this

Use

shaped into

enough

rise

until

night

at

for

making

Do Be

they

are

made.

be

not

oven.

used

be

down,

used

for breakfast, for

bread use

use

one

tea,

in four

yeast cake

one

use

in

guided by the length of

the

receipt

same

to

receipt except

one-fourth.

receipts.

light, cut

quick

well,

to knead.

flour

to make

want

differentlythey take

which

to

morning

same

in

Beat

cups.

solved disAdd

water.

add

If you

receipt.

five hours

cake

the

in

early

or

the

bread

yeast cake

an

three

bake

teaspoon

one

lukewarm

about

light,then

let it rise until

of

spoons table-

two

over

and

sugar,

one-fourth

one-fourth

it

pour

and

butter

Cool, add

of salt.

of milk,

bread.

in the

making name

Sometimes

all from

they

rolls.

If

the shape are

glazed


94

BREADS.

with

whites

of

Sometimes

over.

to the

the

over

egg

can

receipt for rolls of cinnamon,

paste made

a

over

it.

Then

over

and

bake

sprinkle in

pie

a

few

Take the

seven

off

small

hand

on

should

be

board

inches baked

For

dough.

as

and

make

crescents

butter

slender Bake

and

raisins

in

be

roll

dough, sticks

about

hot

a

oven..

crisp through.

Twists. made

are

from

sticks

two

use

bread

and

brown

the sticks

twisted

little

a

the

same

together.

larger and

shape

crescents.

Potato One

cup

of

flour, one

potatoes, three-fourths

taste; half

cup

sugar,

rise

of

eggs,

hours, make cups

and

of

bake.

of

of

(scant) cup

flour

water; then

boiled

cup

mix

milk,

set to

Irish

of milk, two

of sugar,

yeast dissolved

into, a soft and

mashed

lard, one

compressed

of lukewarm

salt and

for two six

cake

one

JRolls.

cup

cup

beaten, one-half

well

eggs

or

and

chopped

white into

Twists

twists

Lunn

sugar

seeded

long.

Crescents Crescents

Sally

Sticks. J

pieces of the

eight

or

or

pan.

Bread

For

is added

Bread.

Coffee

the

use

spread

They

sprinkled,

sugar

sugar.

One

with

and

little pulverized cinnamon

a

German

and

top

salt to in

one-

flour,lard, potatoes,, then

yeast,

dough rise

set to rise

by adding

again.

Shape,

five let


BREADS.

95

French Make

heavy

a

"of lukewarm

enough

flour

and

"one-fourth

of

on

and

unbeaten

in

bake

and

quick

a

Shape close

sheet

with spoons table-

melted

ter, butof

Work

mace.

finger rolls and

in

Rise

together. twenty

oven

salt, and

grated rind

of

pinch

a

cup

two

of

the

eggs,

to handle.

buttered

a

Add

light.

tablespoons

two

of

one

Sprinkle

sponge.

very

lemon,

a

flour

enough

place

four

or

yeast cakes, teaspoon

the

until

and

sugar

three

in

make

to

two

one-fourth

let it rise

of

of

sponge

milk,

flour

Busks.

again

twenty -five

or

minutes.

No.

Sally Lunn, Scald of

pint of milk,

one

butter

lard, three

or

of

Add

salt.

yeast dissolved Let

it rise from

in

three

Do

not

layer put

into

on

and

a

serve

the

let them

rise

between

and

round

pan.

to

on

layers, cut Or

hot. grease

roll out

the and

the

a

in

as

dough

twenty

layers.

pour

slices

tops, put

a

the

plate,

one or

inch the

over

Let

melted you

Beat

dough.

one-fourth

top.

of

water.

soft

would

out, cut on

cake

light. a

Butter

grease

roll the

bake

to make

put

spoon tea-

one

lukewarm

until

hours

enough

layer and

Slip

rounds,

Butter

but

shallow

another

bake.

between and

knead,

sugar,

flour, one

of

cup

to three

flour

and

eggs

of

cups

tablespoons

two

over

tablespoons of

three

two

it

pour

one-fourth

in

1.

into

top,

it rise,

butter a

pie

small

top of another,

twenty-five minutes.


BREADS.

96

Sallij Lunn, Pour

two

of

each

When

of

cups

butter

and

lukewarm,

one-fourth

until

One

of

cup

of

Beat

water.

until

beat few

light and again and

bake

cup

scalded

of

yeast

equal quantities of three

milk,

white

Steamed Three

flour, soda.

of

cups

one

Mix

three-fourths

one

and cup

as

of

warm luke-

batter,

a

Knead

loaves,

into minutes.

boiling water,

of molasses,

cup

of

cup

Graham

whole

flour

water,

warm

flour, about flour

wheat

and

one

bread.

two

level

and

of

cup

white

teaspoons

dry ingredients.

molasses,

one

Bread.

salt, three

sift these of

and

of

cup

Graham

Graham

teaspoon

forty

or

one

Bread.

Make

of each.

cups

light,shape

in one-fourth

dissolved

cake

of

cup

flour to knead.

of salt,one-third

full teaspoon

one

bake.

add

to make

flour

thirty

a

boiling water,

one-fourth

Graham One

rise and

lukewarm,

enough

four

or

flour to make

of

cup

enough

in

Bread.

When in

add

three

pan;

one

let it rise until

minutes,

let it rise

in

enough

salt.

dissolved

and

Flour

milk,

yeast dissolved

of

cake

in

of

teaspoon

one

in shallow

salt.

tablespoon^)

two

over

water

Wheat

scalded

2.

yeast cake

one

light; stir

full teaspoon

one

and

lukewarm

Whole

a

in

batter; let rise; put

stiff

milk

sugar,

put of

cup

beaten

eggs

scalded

No.

a

Then

half

cups

of mix

cf


BREADS.

Combine

milk.

sour

Steam

the

in

together

flour, one

rye

of fourths

soda, of

cup

the

and

one-half

quart of

one

salt.

cups

of

Make

into

a

heaping Stir into

spoon tea-

three-

bine Com-

milk.

sour

of

cup

and

molds

hours.

Biscuit.

flour

stiff

hours.

one

buttered

in

with

iron

one

tablespoons of lard and

rounding salt.

of

Put

Beaten Mix

flour, one

two

mixtures.

two

three

steam

molasses

for three

yellow meal,

Graham

teaspoon

one

oughly. thor-

heat

Bread.

of

cup

of

cup

mold

Brown

one

and

mixtures

two

buttered

a

Boston Mix

97

full teaspoon

one

with

dough

two

or

spoon

and

ice water

of

milk,

.

equal parts. Work until smooth with

fork

a

on

kneader

a

and

glossy.

and

bake

or

Roll,

about

cut

with

beat

mallet

shape, pierce

into

twenty

a

or

twenty-five

minutes.

Bread Roll

biscuit

beaten

strips one-half sheets

inch

Sticks.

dough

wide

thin

very

with

a

and

pie jagger.

in

cut

Bake

on

minutes.

ten

Wafers. Cut squares

and

with or

a

round

pie jagger beaten or

Stick

in

dough with

a

fork

bake. Soda Sift with

soda

oblong pieces.

biscuit

and

one

one

Biscuit, No.

quart of flour, one

full teaspoon

of

1.

scant

teaspoon

baking powder,

mix

of one


98

BREADS.

rounding

tablespoon

it and

into

about

make

lard

and

a

soft

dough

into

three-fourths

bake

of

butter

with

a

milk, and

cutter

quickly. Biscuit, No.

Soda

Sift with soda

and

two

in

one

three-fourths

dough

of

flour,

of

salt.

of

milk.

should

Roll

be

in

using one-half

Salt one-fourth

Put come

to

pinch

a

boil.

of salt and

Beat Next

night. warm

flour warm

three

stiff

and

to

make

a

place

and

set in

add

thick a

few

milk

dough

and and

salt

into

water

knead

soda

or

the

biscuit

white

flour.

a

and

hours

bowl.

rise

Stir

in

well.

it will

be

lard

and

add

(equal parts) to make Shape it thoroughly.

ter. batover

enough Put

light.

of

add

pint of

one

beat

rising

thick

to

mixture

let it

then

a

place

tablespoon the

and

to make

warm

and

stove

let it cool

to this

batter

quarts of flour, one of

a

into

strain

in

on

meal

enough

and

to make

quickly.

one-half

of milk

it off and

morning

water

tablespoon warm

well

soft

a

Bread.

Risen

pint Set

and

flour

graham

with

makes

bake

receipt for baking powder

the

Mix

the

Biscuit.

Graham Use

of lard.

and

of

tips

long enough

shape

of

teaspoon

the

This

neaded

out, cut

half

With

tablespoon

sour

2.

outs

small

cup

which

smooth.

cups

teaspoon

one

fingers mix

a

with

Roll, cut

pint.

of salt

teaspoon

one

and

in

Put one

enough a

rather

in loaves

a


BREADS.

and or

When

set it to rise.

sixty

Sift

two

Powder

dessertspoon milk

and

its bulk

bake

fifty

cut

in

level

two

together; work

in

with

three-fourths

cup

half and

half

into

and

bake

in

shape

of

teaspoons

salt-

mix

or

Biscuit.

and

of

one

water,

or

flour

lard;

of

and

out

of

cups

baking powder

Roll

it doubles

minutes.

Baking

sweet

99

soft

a

of

dough.

quick

a

one

oven.

Coffee Bread. One-half "one-half and

moderate

Put

or

in

shallow

Dry

Toast.

pans

salt,

two

eggs

cups

of

teaspoons

of

one-half

flour, three

a

and

bake

in

brown

when

Or

toast

rack

in

on

Toast

of the

front

melted

butter

as

in

a

"dressing made

toast

grate of and

a

brown

on

a

hot the

toasting

grate.

open

the

diluted

and

Trim

Toast.

above

with

Cream

dry

bread

the

by holding

bread

the

side turn

one

thick.

inch

the upper

on

pan

Butter

Make

and

in slices one-half

crust, put in

other.

in

together, add one

of

cups

light bread

and

fork

Add

of

teaspoon

oven.

Cut

oven

three

powder.

baking

Beat

beating.

milk,

off the

one-half

sugar,

clip of butter.

continue

sweet

of

cup

a

ly receipt, dip quicklittle hot

water.

Toast.

dip each

by cooking

one

piece

in

a

cream

tablespoon of butter


100

BREADS.

and

of flour

one

cups

of

toast

in

sauce

together and, adding

and

cream

dish

a

one-half

as

Wheat Sift two

two

and

bake

of melted

beat

Bake

in

yolks of

the

Sift two Pour

the

mufiin

the

whites

of

the

one

and

the

dry

whites

of

the

in

greased

mufiin

No.

rings

2.

and

level

one

spoon tea-

and

one

one-

milk.

light,add

eggs

into

and

the

eggs

two

cups

full teaspoon

one

dry ingredients.

beaten

stiff and

of

of

Fold

bake

in

rings. Rice

Use

of milk,

Pop-overs.

or

two

liquid

the

this into

the

for sweet

of flour

cups

Beat

cups

Add

baking powder, milk

sour

of

thirty minutes.

or

Puffs

salt.

butter, pour

Muffins,

for the

of

cups

milk.

salt.

receipt above, substituting

of soda

Beat

of

one-fourth

well.

twenty-five

the

fourth

remaining

level teaspoons

two

and

one

Wheat Use

the

1.

teaspoon

stiff last.

beaten

with

one

add

eggs,

ingredients and eggs

flour

and

tablespoons

two

Muffins, No.

of

cups

powder

yolk of

the

pour

Put

it.

over

baking

it and

one-half-

of salt.

teaspoon

dip

you

and

one

the

receipt

one-half

for

cups

Muffins. wheat

of flour

mufiins

(No. 1.) using

and

cup

one

of rice.


BREADS.

]01

Qrdham Mix

two

one-half

of salt,one

teaspoon of

and

one

then whites

the

beaten

milk

yolks of stiff and

of

baking

the of

and

one

milk,

sweet

the

liquid

fold

two

in

then

this bined, com-

fold in the

flour,two of

and

one

teaspoons, salt.

Beat

one-fourth

tablespoon of melted

the

into

pans.

teaspoon

Beat

stiff,and

cups

butter.

dry ingredients.

whites, beaten

the

gem

of

cups

add

teaspoons

of water

and

one

Cakes.

one

eggs,

one

into

in

two

gradually cup

eggs

Batter

and

powder

yolks of

two

one-half

sugar,

one

bake

Wheat Sift

and

flour,

graham

Stir

together. of

cup

of

cups

tablespoon of

baking powder

mixture

Gems.

bake

Pour

hard on

and

hot,

a

greased griddle. Rice

batter

wheat

Use

Batter

Cakes.

cake

receipt, adding

one

cup

of

rice.

Pancakes. One or

sour

one-half

and

milk,

of

soda,

of

salt, and

two

two

or

two

of

one one

cup

teaspoon egg,

one

soaked

of of

and

flour, one

cup

of

baking powder,

sugar

and

one

sweet or

one

teaspoon

eggs.

Crumb One

of

teaspoons

tablespoons one

of

cups

Cakes.

bread

salt,one

crumbs,

one

tablespoon of

one-fourth

cups

of

cup

butter sour

of or

milk

flour, lard, and


BREADS.

102

level

"one

milk

sweet

of

teaspoon and

Soak

powder.

soda,

heaping

one

the

the

or

bread

in

of

teaspoon much

as

of

quantity

same

water

baking milk

or

as

it will absorb.

Cakes.

Buckwheat Pour

meal, add

corn

and

when

and

one

in

add

beat

the

ready in

one-half

cup

of

Mix

well, flour

white

of

it rise

and

fine

one-fourth cup

Let

down

one

salt

of

cold

water.

of

a

lukewarm

night,

over

again; when

beat

add

teaspoon

one

and

of

cup

salt.

one-fourth

bake,

to

one

of

vigorously. stir

on

flour

in

morning

dissolved

water

teaspoon

buckwheat

dissolved

and

risen

one-half

of

cup

and

and

boiling

lukewarm

yeast cake water

of

pint

one

of

spoon

soda

Fritters. Use

lard

the

receipt

same

for

fry

in

hot

by spoonfuls. Waffles, Mix

baking

the

yolks

Stir

sift two

and

of

into

melted

of two

dry

butter

and

dry.

melted

butter sugar, the

eggs

the

Bake over.

mixed

No.

of

cups

until

light,add Add

on

in

full teaspoon of

teaspoon

mixture.

fold

1.

flour, one

one-half

powder,

beaten

over

and

pancakes

the

one

one

cup

together, are

top of waffles.

Beat

of milk.

tablespoon

whites

well-greased waffle Pulverized

salt.

cinnamon

sometimes

of

two

of

eggs

irons;

pour

and

ulated gran-

sprinkled


BREADS.

10^

Waffles, No. Use sour

the

above

receipt, substituting buttermilk

and

cream

2.

for

soda

milk

sweet

and

or

baking

powder. Corn Pour

three-fourths

pint of meal,

one

lard

the

of

size

a

Stir

walnut. make

them

the

Bake would

above

small

in

and

cakes

cakes

They

and

one

eggs,

of

of

teaspoon add

soda.

whites

of

eggs

of

the

spoon

the

stiff.

Put

of

receipt for

lard

or

butter.

you

batter

to cook.

of and

salt,two level

one

separately, mix

eggs

beat

in the

thin.

as

than

milk

sour

and

eggs

in

the

hard. in

milk,

sour

Stir

the

in

well-greased

the fin muf-

oven.

JEgg Corn Use

bake

to

griddle,

teaspoon

together, pour

beaten bake

rings and

longer

one

cups

Beat

soda

yolks of

the

in.

Muffins.

meal,

corn

one-half

meal, salt and

Shape

thicker

are

take

consequently

cups

cool, add

milk

more

greased

a

on

Corn Two

of

Cakes.

receipt, using

cakes.

batter

lump

a

well; when

over

greased skillet and

a

on

salt and

stiff batter.

a

Hoe Use

of

water

brown.

until

oven

pint of boiling

a

teaspoon

to

oblong cakes, put the

of

one

milk

cold

enough in

Dodgers.

Bread.

muffins, adding Bake

in

a

pan

one

dessert

about

one


BREADS.

104

one-half

and

When

cooked

serve

on

and

ready

^d two

soda.

of

Cook

stir in

It is to be cooked

was

with

of

cups

the

of

cup

of

a

last.

Cook

stiS

pretty

a

level

one

the

from

two

eggs,

forty

pan

the

two

teaspoon

of

whites

baking

a

dish

fifty

or

in

which

Cakes.

two

all

beat

flour, one

dry ingredients. together,

add

spoon tea-

Pour

separately.

eggs

to the

on

of

tablespoon

one

on

yolks,

in

salt

lard, the yolks of

and

Batter

Beat

milk

sour

make

of

of

spoon.

meal,

soda.

beaten

whites

and

squares

teaspoon

one

to

served

Corn One

oven.

Bread.

and

enough

"

well,

stiff.

minutes. it

meal

tablespoon

one

Beat

beaten

the

in

in

cut

Corn

pint of buttermilk

one

eggs,

of

water

Add

dough.

to serve,

Mush

or

cups

iling

with

Bake

deep.

plate.

a

Soft S

inches

two

or

two

Put

the

beaten

hot, greased griddle. One

a

in

spoon tea-

salt. Corn Mix

water,

cold

to

well

makes

and

a

nice

cream

cans,

brown.

into

added

or

breakfast

slices;dip

sides until

been

with

one-half

cook

with

baking powder in thin

has

Mush.

meal

corn

gradually

it

which

hot

or

of

cup

Pour

milk.

stir

one

Meal

in flour and

It

to pour

cold, saute

of

teaspoon

one

hour.

when

of

cups

quart

one

Avith butter

dish and

two

boiling of

be

can

and

sweet

salt; eaten It

sugar.

while

it is hot

remove

and

in butter

on

in

slice both


ENTREES.

Entrees

supplement

made

the

prepared

generally

are

or

are

between

the

brought

this

with

the

There

chapter

of

dishes

in

courses.

in

given

left-overs

from

will

third

course

found

be

variety

great

a

to

il and

a

four\,

or

be

not

nsed

are

for

meat

will

they

as

and

through

book.

Croquettes. Croquettes

with

a

seasoned

by

combining

sweetbreads,

adding

chopped of

removing salt,

with Mix

with

Dip

in

taking from

dip

flour,

one

from

the

cups

cool

sifted care

red

shape crumbs,

to

smoking

cream

Put hot

and

then

fat

or

and

six

fry

Just

before Season

little nutmeg.

or

again

egg, to

cover

spoons table-

two

Spread

fingers

or

in

five

a

meat.

balls

add

beaten.

eggs

prevent in a

a

of

teaspoon

milk.

or

two

minced in

and

meats,

one

tender;

pepper

entirely

penetrating. in

of

flre add

of

be

can

mushrooms.

or

add

butter,

until

cup

three

or

ing mix-

Croquettes.

of

cook

and

white two

when

dish,

and

onion

and

use

Or, they

truffles

for

tablespoon

one

to

sauce..

two

ing grind-

mixing,

want

you

brains,

Sauce Melt

by simply

highly

richer

made

made

material

the

mincing

or

be

can

pear

in the

frying

delicate

on

a

flat

shape. crumbs, grease

basket, brown.


ENTREES.

106

Drain more

on

manilla

paper

than

five

six at

and

much

(see crumbing)

take

with

one

dry

all the

bread

the

of

can

crumbs

chicken

butter,

was

from

of

chopped

cook;

crumbs,

egg,

crumbs,

of

sweetbreads

or

and

mix

must

You

of

pound four

eggs;

celery, salt, red

can

of

Serve

with

one

cup

use

mushrooms.

and

delicate

so

Chill, shape, crumb,

of

Croquettes.

and

sweetbreads;

chopped

grind it

of the broth

deep fat.

instead

chicken

some

heat re-

pound

and

onion

in

fry

brains

and

pints

with

Sauce.

are

to

cool, shape, chill, dip in

it

Sweetbread Sweetbreads

toO'

one-fourth

season

parsley; let Tomato

lard

one-half

one-half

in; add

and

or

the

tender; when

bones

soak

cooked

pepper

Alemonde

fry

frying

until

the

and

one

teaspoon

one

not

.

mushrooms,

altogether and

mix

each

Do

Croquettes.

meat

in

cool

you

good-sized chicken

one

cold

as

between

Chicken Boil

colander.

a

time

a

to wait

have

you

fat

the

or

over

and

with

mushrooms

you the

with

croquette

sauce.

crumb.

Fry

delicate

mix

egg

that

light

a

brown.

Croquettes.

Salmon One cup

eggs, over

While

of

of

can cream

or

red

pepper

the

bread

the

Salmon,

mixture

milk, and

one one

salt.

crumbs, is hot

cup

of bread

tablespoon Scald add

put

the in

the

crumbs, of

milk

butter the

minced

one

butter, two and and

pour eggs.

salmon,


ENTREES.

You.

season.

cup

of

can

mashed

lemon, but

each

person

lemon

the

in

one

half

cup

of

cups

of

ground

egg

of

cup

crumbs

and

minced

pint of

the

cream

and

while; add with egg

eggs,

salt and

red

crumbs;

and

one-half

Mix

a

of croquette

grated

two

stifE and

light.

grated

or

whites

crumbs,

in

No.

in

four

and

ground cheese,

one

eggs

lard.

with the

inches

Croquettes, No. of four

season

crumbs,

hot

rounds

in

the

1.

Beat

Shape

Scald

ricer,

sauce

cheese.

pieces one-half inch wide only and fry. in crumbs

the

two

beating all

brown

Croquettes,

of

Beat

in

of butter.

crumbs,

delicate

cups

Cheese

one-

of crumbs

chill, shape, dip

one-half eggs

in

pound

put through

or

pepper,

cup

over

mix

Shape, dip

pound

the

ground

Cheese

cool

one-half

eggs,

over

fry

hot

fry.

one-fourth

pour

and

egg

Croquettes.

boiled

cream,

let

When

taste.

while

fish.

Egg

one

and

crumbs,

When

and

again

Eight hard

the

in

sauce

crumbs.

or

season

Croquettes.

croquette

bread

not

one

fat.

smoking Fish

Do

and

quarters

to suit

cold, shape, dip

is

Fry

Pour

of crumbs

cup

lemon

with

serve

use

mixture

crumbs.

one-half

use

potatoes, if desired.

with

the

107

whites

of

cut

in

or

long.

Dip

2.

stiff,add

heaping

and

one

two

cups

tablespoon

of of


ENTREES.

108

of

flour, a pinch to

in

taste, shape

fry

delicate

a

Peas,

fingers

Oysters, all be

can

and

croquettes

in

paprica

or

pepper

balls, roll

or

crumbs

and

Or, the

with

croquettes, using the

into

the

and

sauce

make

perhaps

meat

the

vegetables with

can

you

the

making

in

croquettes

mixing

sauce.

Lobsters, Potatoes, Kice

and

made

chicken

receipt for

cayenne

brown.

Veal, Lamb, and

salt and

the

meat

it will

be

quette croquettes cro-

little

a

less trouble.

Almond Make

heavy

a

of

to

cream

one

Pour

chopped.

a

on

oblong

squares

or

crumbs

and

fry

of milk

one

pieces, dip

cream

crumbs. the

small

fat, and

one-half

inch

Insert end serve

the

to

chicken

with

palms

into

of

Dip

thick.

in

piece of spaghetti

a

represent

with

oyster

and

in small

cut

crumbs,

cold, make

between

blanched cool

in

it begins

and

egg

Cutlets.

ground

When

flatten are

of

cups

sauce.

then

they

two

until

gether. to-

brown.

Chicken

Mix

cook

dish; when

delicate

a

and

of almonds

cup

flat

spoons table-

two

tablespoons of flour

two

cup

add

thicken,

by cooking

sauce

with

butter

Add

Croquettes.

a sauce.

bone.

the

one

an

Fry

shape,

pear

hands

crumbs,

of

cup

until egg

and

inch

long

in

smoking

in


ENTREES.

109

Sweetbread Sweetbread

cutlets

with

made

are

using all sweetbreads, mushrooms

Cutlet".

mixing

or

Serve

it.

in

with

the

manner,

same

chicken

some

alemonde

and

sauce.

Boiodans. One of

butter, one-fourth

all the

breaking also

in

before

the

the

meat, hot

made

with

cooked

a

small

so

or

entirely the

the molds.

a

salt and

brains.

of

Cover

whatever

encased. boudans This

is used

twenty

improves

and

the

in

a

thirty

or

one

milk

pan

;

of

sauce

flour

into

it,

to taste.

the

nuts

they have

fine into

mushroom

boudan center

are

been

appearance

centers

sweetbreads,

top with in

meat up

by fillingthe

Sorhetimes after

cut

them

set

pepper

the

rooms mush-

the

be

mushrooms,

or

as

mushrooms

a

to these

peas

of

into

pint of hot

one

pour

eggs,

mixture

can

to

and

with

three

salt to taste,

half

cook

and

give variety

that

stew

other

serve

oven;

spoonful

truffles

fine;

grinder

the

the

and

tablespoons of butter

two

can

beating

molds

over

mushrooms;

You

through

liquor from

the

cover

together;

the

it

pepper

fine, the

into

the

in

pickled pork; grind

liquor; put

put

water,

cake;

own

sauce;

minutes

with

for

ground

put

and

time

a

pound

one-fourth

colander, add

a

chopped

their

it is

into

add

at

one

little onion

a

of

pound

through

batter

in

over

mash

would

you

breast,

together, running

meat

twice; then

of

chicken

of

pound

stuck

ture, mix-

will

bo

thick

removed

from

very

much.


ENTEEES.

110

Boil

of

to three

Beat

three

parsley Put

in

Serve

greased mold,

a

with

One cream,

of

fresh to

of one

Mix

Make

a

one

tablespoon

of

of

can

fire until

Put

a

mold

and

Serve

hours.

sauce.

dessertspoon,

one

tablespoon,

one

of

cup

in

into

a

with

stir

chicken

boil for

or

milk,,

little water,

pieces; the

to

per pep-

parsley, chopped, of

steam

hot

hours-

tablespoons

flour, one

Add

salt.

knife, salt and

sauce

cut

it thickens.

into

one-fourth

mushrooms

and

two

of

dessertspoon

butter

2.

eggs,

a

of

chopped

oyster

tablespoon of gelatine dissolved

one-half the

One

together.

butter,

two

pork, scraped with

taste.

of

one-half

or

tablespoon of thyme,

one

fat

and

one

can

cup

with

Volaille, No.

de

one

pepper

sweetbread

chicken, ground;

of

fine.

steam

half

tablespoon

white

and

mushroom, Creme

with

mix

and

bones

add

Season

hard.

red

onion,

the

ground

full

one

beat

eggs;

and

chicken

in

1.

from

meat

grind together,

sauce.

and

of

cups

mushrooms,

cream

the

chicken, pick

a

grind;

Volaille, No.

de

Creme

over

ture. mix-

and

one

mushroom

cream

sauce.

Creamed

Mix

with

three-fourths with

a

Grease

two cup

cups

of

little onion, a

mold,

Chicken.

of

cream

the

chopped creamed

; add

sauce

fancy-fluted mold, press

ground, parsley, or

a

two pepper

plain

chicken

chicken,

cooked

or

into

eggs,

season

and

salt.

der fancy-borit, set

in

a


ENTREES.

of

pan

hot

water,

until

"cook

firm

shallow,

it will take

mold, fill the round

"on

the outside.

"cold

or

if lamb, with

other

best

suited, using

Any

of

served

If

the

a

with

serve

individual

potatoes.

to

or

potatoes

use

for any

sweet

potatoes;

potatoes, and

them

the

so

vegetables

and

judgment.

taste

dishes

can

be

cooked

They

are

then

molds.

and

border

a

own

your

creamed

large in

peas

of

puree

pending de-

time

Parisienne

or

and

oven

If

cooked

if beef, Irish

meats,

in

mold.

good receipt

a

serve

peas;

these

the

peas

is

pork,

serve

of

mold, put

This

if

meat;

the

with

oblong

a

thirty minutes,

less time.

center

If

the

set

over,

shape

the

on

inside

cover

about

"

Ill

and

called

timbals.

Timbals,

Macaroni

long strips of

Wind

and

with

centers

water,

cover

with

cheese

a

meat

other

cook

the

until

pieces

fanciful

way.

Fill

macaroni,

sauce

molds

in

turn

a

of

pan

out

and

fish, lobster

use

in

cut

filled with

or

according

them

name

in

firm; can

around

macaroni

and

cream

You

sauce.

and

a

Place

and

any

cheese

with

chicken,

"creamed

in

spaghetti

or

the

cut

or

of

bits

pieces, mixed

small

macaroni

molds

the

ornament

the

molds,

buttered

email

Spaghetti.

or

to

the

hot

servo

and meat

used. Timbal Mix

teaspoon one

egg

three-fourths of

salt; add

of

Shells. a

cup

two-thirds

slightlybeaten;

when

of of

flour

with of

one-half milk

and

perfectly smooth,

add

a

cup


ENTREES.

112

tablespoon

one

batter

and.

in hot

fat

with

oil,dip

of

smooth,

strain

tha

thick,

light bread trim

rounds, of

out

inch

an

from

Toast, dip

in

iron

be

filled or

peas

is not

the

centers

the

edge.

a

perfectly

Do

butter

one-half

not

clear

fill the

and

oysters

into

cut

ono-fourth

about

cut

inches

or

squares,

loaving

creamed

or

and

one

crust, making

melted

tips

asparagus

batter

the

can or

this

Books.

in slices

the

off

cut

in

it.

Bread Out

They

sweetbreads If

these.

iron

clings to

cover.

oysters, mushrooms, of

timbal

which

fry the mixture deep enough to

combination

hot

a

through. with

centers

sweetbreads.

or

Sweetbreads. Let

them the

change with

a

stand water

teaspoon

in

cold

the

once

full of vinegar

strings and

fibers

the

Parboil a

cloth

two

and

and

placed

salt. in

arranged

the around

butter

saute

Serve center

them.

on

in

both

with of

cold

water

of salL

Cook

Remove

water.

the

breaking

flat

press

putting weights and

one

cold

hour;

breads. sweet-

Sweetbreads.

sweetbreads,

tablespoons of

sweetbreads

in

without

Squto

To

and

an

in

twice; put

or

gently until tender; plunge the

for

water

the

until

on a

put

pan,

Servo

sides.

dish

in

cold; slice;melt

saute

poas

by wrapping

or

with

asparagus

with

in

the per pep-

tips

sweatbreads


ENTREES.

To

Parboil, and

egg

desired

Sweetbreads.

Fry

flat,cut

press

crumbs,

in

fry

sauce

Season

and

with

white

Soak

with

parboil

as

any

one-half

crumbs,

crumbs

bits of

them

a

dot Put

butter.

in

of

inside

the

It

with

pieces,

juice, one-half the

and

pepper

and

oven

cup

spoon fine,a table-

chopped

is very

of rice

in

desired; sprinkle with

and

drain

Break

lemon

over

minutes. border

skin,

the

eggs

if

catsup

and

twenty

from

hard-boiled

of tomato

through.

salt.

sweetbreads.

tablespoon two

heated

cream

Brains.

free

would

you

hot

a

pour

until

and

pepper

night,

over

pieces,

lightly

stir

Calf

or

Serve

Sweetbreads.

small

in

pull

over

with

fat.

crumbs,

in

pieces, dip

sauce.

Parboil,

of

in

deep

Creamed

add

113

salt and

cook

attractive

top

fifteen to

serve

parsley garnish.

a

Aspic. is made

Aspic

fourths

of

hour

one

and

one

a

cup

stock, soups,

brown

clarified, and

seasoned,

to

from

use

box

of

cup

of cold

the

that

of

box

white

has

of

stock

added.

has

water, then If veal

one-half

allowing

gelatine

gelatine

of wine.

white

or

Add

been

been

egg

three-

soaked

one

quart of stock

one

used

gelatine.

one

highly

to

in

Clear one

ing makas

for

quart of


ENTREES.

J 14

stock.

Aspic

fancy

moldings,

made

in

and

made

be

can

and

meats

ornamenting

for

if

attractive

very

properly. Some

Mold

flat

in out

and

the

of

Turn

in

lised

is

on

lettuce Patti

Cut leaf. Shells

in

as

a

brick

a

Filled

inch and

celery wUh

diamonds,

nut

Mold

meats.

for

convenient

shape

thick.

Place

mayonaise

Creamed

"

deep.

inches

cold

to

one-half

slices

half

squares,

garnish

Jelly.

Aspic

a

in

cut

molds,

Serve

and

one

dish,

Use

deep

narrow,

or

flat

a

Serving

for

one

pans

triangles.

slicing.

Ways

on

it.

over

Vol-au

Meats. "

vents, dishes

rissoles, scattered

cheese

through

ramekins, the

book

and make

many nice

a

other entrees.


SANDWICHES.

Sandwiches slices

and

then

then

and

made

are

by

the

with

desired

thin

into

softened

with

Spread

shaping.

bread

cutting

filling,press

ter but-

pieces

two

together. The off

Cut a

dry

the

for

The The

and

this

or

enough

should

mixed

with

a

well

over

eet

used

in

a

for

the

cool

or

Cut

and

meats

with

softened

be

fancy

top, put If

place.

dry

a

they

in

wrap

grind

butter,

dressing,

spread. used

are

in

a

cloth are

to

be

wiches. sanddish.

shallow

out

wrung

of

top

on

Eggs,

for

and

water

soned sea-

packed

this

and

and

be

paper.

Sandwiches.

chicken,

one

bread

oiled

fine, well

to

put

cold

in

spreading.

mayonaise

nuts

made

are

dipped

the

in

may

many

before

sufficiently

Chicken Mince

bread

minced

or

little

a

they

lunch,

bag

paper

great

a

softened

ground

moisten

napkin

Put

be

be

After

a

fresh.

too

purpose.

jellies,

cheese,

in

The are

be

not

put

crumbs. There

should

to

should

bread,

for

use

butter

meat

the

shape.

any

cutters

of

crusts

place

into

"!ut

sandwiches

for

bread

into

any

then

shape with

113

moisten

with

desired.

chicken

naise. mayo-

Spread mayonaise


SANDWICHES.

116

and and

Chopped

together.

press

then

have

you

celery,and

chicken

a

have

you

nuts

and

added,

sandwich;

nut

and

chicken

a

be

can

or

salad

celery, or

sandwich. Nut

Grind

or

fine

with

butter

Sprinkle

dressing. A

chop

sandwich

the

little shredded

nuts

be

can

Sandwiches.

the

the

Put

mixed

with

sandwich, a

oblong cut

and

are

Spread sandwiches

a

boiled

the

slices,putting

together.

press

used,

the

or

and

spread

leaf

little

the

bread.

rounds

or

naise. mayo-

letting the

between,

beyond

squares

with

angles, Tri-

easily

are

Sandwiches.

eggs

buttered

a

the

Sprinkle with

and

slice between

the

with

mayonaise.

or

spread the

cut

the

eggs

in

sandwich.

Sandwiches.

together a

mix

sandwiches,

sandwich

worked

and

mayonaise

Cheese

cheese

then

mayonaise

mayonaise.

butter,

pieces,

with

Spread

with

pretty looking.

hard on

then

is sometimes

the

Spread

pecans.

Sandwiches.

Egg Chop

or

and

nuts

crisp lettuce

edge just come

green

and

lettuce

Lettuce Out

peanuts

with until

little salt and

butter it

cayenne

and

makes pepper.

grated a

paste.


SANDWICHES.

Olive Use

Butter

olives. mixed

Candied

slices

and

of

Peel

the

sandwich

candied

orange

with

butter,

mince

the

between

thin

very

put ham,

the

with

mix

and

chopped

it

with

spread

the

olives.

Ham

Cut

and

sandwiches

Orange

Spread

Sandwiches.

cheese the

cheese

Cheese

and

Neufchatel

117

and

Ginger butter

with

peel

and

ginger

of

ham,

spread

slice

of

ham

betweenf

moisten

sandwich.

lay

and

thin

between.

Sandwiches.

slices a

Sandwiches.

with

mayonaise

the

sandwich or

and

grind

or

spread


PASTRY.

PufP

shells, timbals, cold

with

The

and

are

salt

keep be

in

cool

Two

cool

and

place.

Mix

with

ice

Roll the then

water out

cake the

stand

ten

Roll

with

an

Puff

Paste

the

becomes in

milk

pliable. and

napkin

a

use.

of

Paste

can

and

one

rolling

put the

Shape

and

of

twice

the

as

with

center,

paste Turn

over

the into 118

of

an

as

fold the

oblong

of

Put

sides

half

a

smooth.

butter.

paste

a

to

cup

wide.

the

a

the

it a

until

long

in

it in

put

one-third

piece,

ing round-

a

other

butter

Knead

rather

a

fingers, working

about

pin

make

and

napkin

a

salt.

the

butter to

well

of

in

minutes.

in

the

with

butter

enough

tablespoon of

tips

of

flour.

it

the

oblong

ends

place before

until

for

cup

butter

the

in

teaspoon

of

one

the

dough

and

ready

wrap

the

stiff

rather

it

fold

out,

water

Wash

cake

flour,

until

cool

a

chilled

washed

until

use

tablespoonful square

be

and

flour,

salt;

dough.

in

patty-

days.

of

of

made

thoroughly

water

place

cups

teaspoon stiff

the

several

kept

be

should

removed, all

a

should

and

butter

work

or

It

etc.

vol-au-vents,

making

in

material

baking.

Pat

used

is

paste

and Let

around.

piece

with

it


PASTRY.

light, quick and

then

Let

stand

should

strokes.

fold

be rolled

chilled

and

Fold

the

baked

in

hot

a

with

desired

shaped

are

put together, the

cut

from

the

separately and

used shells

filled.

These

hearts,

diamonds, used.

sometimes

nilla

on

paper,

8hape"

into

thick, The

should

should

be

sheets

shells

round,

other

shapes

thoroughly

baked

be

are-

but are

chilled

double

on

shallow

in

or

baked

made

generally and

piece

be

the

cut

pieces

small

a

after

top

should

baking

rolling. It

inch

having

crescents

baking, and

before

before.

cut

an

piece

the

are

They

as

cutters.

one

This as

roll each

of

patty

top

center.

center

oven.

puff paste one-fourth

any

the

Shells.

Patty Roll

to

times, then

six

or

and

between

minutes

five

ends

Turn

together.

few

a

11("

ma-

baking

pans.

Vol-ato-

rounds, the

Cut

desired.

Bake

of

two

the

.

Put

about

chicken

to cut

two

or

pieces that

anything

;

chill

sweetbreads, desired.

vol-au-vents.

thick,

Pie

cut

layers.

more

from

come

thoroughly Fill the

thirty-fiveor forty minutes. mushrooms,

or

inch

an

layers (if three

top

for tops to vol-au-vents

with

used

size

centers

used)

centers

bake

the

out are

of

puff paste one-fourth

Roll in

Vents.

ers laythe and ters cen-

oysters, creamed pans

are

generally


PASTEY.

120

Bissoles. Roll

puff from

inches creamed

down

the

edge and

paste, covering

all around,

cut

with

in

Serve

folded

a

on

fat and

deep

Two

of

cups

to hold

the

tough.

Do

and

be

cool

a

cups

half

teaspoon

water; in

on

Paste, of

one-fourth

out, and

a

cup

the

of salt and

of

cup

repeat

fourths the

cups

butter

in

of

salt; it

soon

in

a

as

napkin

2:

of lard

into

the

fingers; add

to

a

dough

board, pat and washed

and

one

with

oneone-

ice

roll out; fold

butter; pant

and

roll

twice.

of

flour, one

of butter

cup

lard,

makes

as

wrap

No.

tips of

Pastry for Two

out

of

ice water

water

roll

moisten

floured

a

cup

enough

much

too

"

a

place.

of flour with

toss

brown.

teaspoon

used; if not,

one-fourth

half

half

into

cutter

of

use

it, but

Plain Work

Press

1.

one

knife;

a

knead

not

put in

balls.

delicate

a

No.

and

mixed,

paste together

if it is to

mixed,

until

Paste,

with

in

shortening

fry

flour,three-fourths

lard

and

butter

scalloped

Lap

apart.

the

of

napkin. Plain

mix

inches

the

a

three

it little balls

upon

three

about

in

wet

edge of

circles,dip

or

place

about

chicken

the

over

thin;

paste quite

flour

and

with

a

Tarts. of

salt, three-

beaten

light. Cut

teaspoon two

eggs

knife,

mix

with

the egg

and


PASTRY.

a

very

little water.

for

puff paste.

as

Roll

and

Chill

each

of

tablespoon the

suit

to

sprinkle

the

in

the

pan,

the

and

apples, the

bake

brown,

crust

and

Core, out in halves little cold

a

press

through

a

of

grated peel

seive.

three

with whites sugar

eggs,

a

an

of

the

whipped

eggs

in

quite

apples or

the

cover

three

dozen

a

tart

with

sugar,

the beaten

and

cinnamon

lemon.

with

into it,flavored

for

and three

with

one

apples.

tender a

The

bake.

and

pinch

if desired

Line

butter.

custard

fork

a

2.

Season

or

pastry

brown

No.

of

layers of

top with

until

orange

ter but-

tender

are

places with

until

and

put bits of

cook

and

thin;

layer of apples

over,

tablespoon

paste, pour

two

quarters,

or

water

salt, a little nutmeg

put

Pie,

Apple

Pour

the

Bake

a

sugar,

in several

to escape.

steam

pie and

flour;peel, core

until or

butter,

Punch

thin.

rolled

the

rolled

pastry

white

top and

sugar

flavor

Pie.

apples, put

tart

some

with

pie

full

one

sugar,

of

top

lightly with

sprinkle

the

on

using.

stiff,add

over

with

pan

bottom

thin

slice very

before

times

oven.

pie

a

three

or

pulverized

or

Apple Line

hour

an

beaten

egg,

spread

taste,

two

for Pies.

granulated

slow

in

brown

of

white

fold

for

Meringue To

]21

of

the

yolks of the

Use

pans

the

tablespoons of tablespoon of


*Y.

122

top 'nd

the

juice, for

lemon

or

orange

in

brown

warm

a

spread

meringuej

it

over

oven.

Turh-Overs. Cut

the

Put

saucer.

forty

sweet but

bake

of butter,

Make

or

together

Bake

thirty

or

of it

some

the

potatoes and

Two

sugar

of

of and

custard

a

or

and

custard way

until

a

potatoes-

tablespoons, of

cup

of

-vMne,

ground

dissolved; another

pour

layer Cover

syrup.

'

boiled

and

the

Pie.

mashed

yolks of

Use

the

whites

eggs,

the

of

potatoes

little wine

added.

can

a

cup

of

with

the

the

eggs

for

mix

with

the

pan

light and

Sweet

Add

potatoes.

three

whites

with

a

paste'

;

bake.

bake.

of

more,

bake.

Potato

the

full

well

Fill

beat

sweet

potatoes, put some

with

pan

teaspoon

one

little nutmeg.

and

meringue

and

irish

cream,

of two

one-half

on

pour

pie

a

layer of

a

syrup

sweet

not, and

or

cups

cup

a

put

this syrup

over

paste

;

of water

cup

Pie.

Line

of sugar,

cup

allspice. Cook

same

brown

not

one

one-fourth

one

center, fold

Potato

potatoes.

bottom.

in the

with

a

minutes.

Steam

of

of

size

minced, dried

firmly together.

Fweet

and

the

of well

fruit in the

edges

the

about

tablespoons

two

fresh, well seasoned and' press

rounds

in

pastry

be used

in the


PAa.

BY.

Pumpkin To

two

tablespoons of

yolks Beat

of

two

of

pinch

of stewed,

cups

butter,

of

cup

of

whites

add

eggs,

milk

of

eup

add

pumpkin

little nutmeg,

salt, a

the

Pie. mashed

one

one

eggs,

123

or

the

cream,

sugar;

season

ginger

or

with

a

cinnamon.

bake

last,_and

two

in

one

crust.

Custard Beat half

the

of

cup

granulated

it; beat

milk, cook the

until

crust;

Use

bake

and

oven

of

whites

the

as

eggs

enough

line the

sugar,

butter;

bake

between

huckleberries

be

can

two

pdur

cold

-point, draw receipt.

pies water

off

pan

while

the

used

in

are

made

over

the

the

water

as

into

boiling bake

and

is hot.

pastry

and

the

in

put

meringue.

and

the

Pie

Raspberries

the

same

Plant

ahd

of

and

way.

Pie.

blackberry, but

fruit and

of

cup

tablespoon

one

crusts.

ISrooseberryand These

pie

of

Pie.

of flour

tablespoon

one

of

blackberries, three-fourths

of

cups

tablespoon

cups

meringue

Blackberry Two

one-

of salt stirred

two

brown

to

light,add

one

custard

hot

in the

pour

this

on

thickens;

it

with

teaspoon

Pour

together.

until

eggs

sugar

one-half

starch, and

corn

three

of

yolks

Pie.

heat

proceed

to the as

first

boiling

the

above


PASTRY.

124

Pie.

Cherry and

Stem fruit

add

Proceed

seed

the

cup

of

one

''

One half

of

flour, and

of sugar,

cup

for

of

cake

Cook the

the

same

chocolate and

crust

meringue

in

with

a

pounds

of suet, and

piece^B,two cleaned

one

the

pie

the

to suit

pounds

dessert

of

spoon

butter.

spread

some

ceindied

pound

of brown

orange sugar,

tp,]?lespoonsof cinnamon,

beef,

pounds

of

pound and two two

and

one

apples

raisiils, seeded,

currents, one-half

to brown.

oven

Pie.

of cooked

of

taste.

one-fourth

pies, using

Meat

three

one

Pie.

top, set in the

the

pounds

of

cup

the whites

use

filling separately, combine,

over

three

crust,

one

custard

Mince

Chop

half

of five eggs,

Flavor

as

hot.

Pies.

Chocolate Make

paste and

tablespoons of flour and

two

meringue.

one-

sugar,

Cook

while

tablespoon of jelly. Bake of eggs

of

cup

eggs.

yolks

of cream,

cups

butter,

four

Cream

"

flour.

Pie.

aombine

"

of

pies.

molasses, one-half

fillingseparately

Two

fruit

of-

cupfuUs

two

tablespoon

one

Molasses of

cup

cup

sugar,

proceeding

as

To

cherries.

small

pound

one

of citron lemon

in

half

a

cut

peel

nutmegs

tablespoons

of

in shavings, cut

thin,

grated,

two

of cloves,


PASTRY.

J25

one

tablespoon of allspice,one

one

teaspoon

of salt.

together, put over

is

and

packed

two

of

cups

When

tart

crust, but and

fill with

egg,

plain

whipped

or

whisky

bottom

of

in

and

wine.

or

plain

the

with

cover

incisions

meat

and

keeps indefinitely.

Vol-au-vents

mince

meat

be made

and

meat

Make

mince

the*pan, fold the

browii.

filled with

be

than over

pour

dry, add whisky

pie should

mince

until

oven

saace

glaze

puff paste.

or

in the can

flute ;

-jarand

of

cups

This

if it is too

a

all the

two

well.

larger

in

meat

used

of the

cpust

dry ingredients well

until

wine

cover

to use,

lower

all the

mkice

have

you

The

an

and

wine;

ready

under

layer of

a

whisky

some

Mix

full of mace,

teaspoon

or

edges

white

of

the

top

the

top, bake

or

served

with

patty shells with

foamy

cream.

CocoairpitFie. Make of

grated

for

as

custard

starch

corn

and

pie, using add

three-fourths

spoons tableof

cup

cocoanut.

Lemon Line

a

beaten,

one

pie

fill with

pan,

Pie.

the

juice of

one

tablespoon of

and

cover

with

cup

the

of

one

lemons, one-half

two

corn

starch.

three

eggs,

of

sugar,

cup

cup

Bake

of

of

and

water,

until

cool

firm,

meringue.

Transparent Beat

yolks

tablespoon of butter,

the

half

full

two

yolks

of four

butter

with

eggs one

Pie. until and

\

light,cream one-half

one-

cups

of


PASTRY.

126

the

add

sugar,

jelly.

tart

of

yolks

Use

the

whites

of eggs

of

tablespoons

two

eggs,

meringue.

as

Tarts. The

fruit

berries

or

first stewed

are

with

baked with

narrow

form

a

with

the

which

crust

this

under

make

a

preferred.

as

tart

paste quite thin

cut

pans,

to fit the

frill around and

the

bake.

in

pieces, overlapping of

made

Add

sweeten.

juice and

top to

of

to

water,

each

of

are

can

be

filled with

used

for

fruit with

the

and

making

do

not

Chocolate Beat

four

biitter; add eggs

Put

eggs

and on

one-hali

one-half crust

and

to

use

around

a

enough

to

dissolved Cook

with

orange,

all kinds

Little

shells

fruits

or

of or

ries ber-

If you

wish

to cook

the

crust

first.

bake .Pie.

together.

and

one

want

to

over

paper

syrup.

above

picnic lunches. crust

finger

and

tarts.

of the

any

the

pour

Apples, combined

in

pan,

you

cup

fold

the

arrowroot

berries

used

loosely into

sugar

pine-apple, apricots, plums

melted.

other

oiled

other;

teaspoon

fruit is tender.

beaten

each

over

lemon,

the

the

than

fruit

each

fruit

one

little cold

pans

not

or

Cover

fit it

Put

the

Lay

the

flute

edge.

paste

syrup

and

pan

and

longer

inch

an

the

until

baked

strips of pastry crossing

the

deep pie

a

then

lattice.

Roll

in

and

sugar

fillingtarts

in

use

you

Cream cup

cake bake.

of

one-half of

add

sugar;

Baker's

cup

-

of the

chocolate,


HOT

DESSERTS.

Fritter One

of

cup

of

oil

juice

lemon

of

yolks add

A

and

one-half

of

number

the

with

desserts

nice

wine Beat

into

the

of

whites

of

water.

this

pour

wine

or

beat

using;

of

cup

the be

can

spoon table-

one

eggs,

tablespoon

one

water,

juice

lemon

just before in.

butter,

the

of two

whole

the

or

add

eggs,

the

flour,

Batter.

the

oil

the

flour, butter

or

and

fold

from

this

eggs

made

or

batter. Fruit Peel in

dip

and

and

peel and

or

two.

or

kind

or

into

with

or

fat

and

Serve

fry.

one-half

pour

of

one

flour

Kemove

and from

tablespoon cup

stir

the

of until fire

wine

brandy

or

and with

ples, Pineap-

fry. be

used

only

using

drop

hour

an

by

in one

fuls spoon-

sauce.

Fritters.

Belle Put

batter

the

to

brown;

can

fruit,

slices,

delicate

and

batter

the

inch

let stand

and

bananas

chop

can

several; add the

and

peaches,

you

in

a

pour

sugar

well, dip

Drain

way,

halves,

in

one-half

in

fat until

hot

in

cut

core,

apricots, this

fry

sprinkle

them,

over

apples, slice

core

batter

Fritters

of

butter

boiling water,

into

add

a

sauce

one-half

it leaves

the

sides

of

and

two

eggs,

beat

add 137

pan,

the one

cup pan.

at

a


128

HOT

time

the

into

fat, and

DESSERTS.

Drop

mixture. with

serve

lemon

sprinkle

the

oranges,

Fritters.

with

pulverized

and

rounds

in

pastry well,

fill the

and

little

a

fill

a

of

dish

Use

with

solid

a

Apple Mix

crumbs,

and

almonds, a

sugar,

cloves,

a

or

lemon the

teaspoon

of

the

milk

before

crumbs

Bake a

adding the

of eggs

two

apple,

beaten

with

over

until

brown.

three

cups

of

few other

little

a

eggs,

raisins,

of two

candied

of

cup

one-half

cinnamon,

for

pastry,

tablespoons of butter,

quantity

same

the

a

sauce.

peel, one-half

little nutmeg.

Cook

whites

brandy,

nutmeg,

Pudding.

full

two

of

tablespoons orange

bake

cupfuls of chopped

three

bread

and

apple butter,

sugar,

apples, brush

sugar

foamy

or

with

rich

cut

the

cover

apple entirely in

the

butter, sprinkle with

fry.

and

and

peel, cinnamon,

the

with

to

apples

grated lemon

baking

batter

apples, roll

size

centers

in

seeds,

Dumplings.

large enough

little salt,incase

very

dip

sugar,

medium

core

slices, remove

in

cut

Apple Peel

hot

into

sauce.

Orange Peel

by spoonfuls

shelled of

cup

one

of

teaspoon

thirty or forty minutes. minutes

with

ingredients.

stiff last.

Serve

with

a

pint of

Add sauce.

the


HOT

DESSERTS.

with

Apples Peel

and

for

hour

an

of

Soak

boiling water,

dissolved. lemon

in

Pour

or

one

this

is

with

Tapioca Soak

one

hour.

of

cup

the

yolks

sugar,

pour

one

cup

of

add

the

tapioca, after

it

thickens;

lemon

for

tuting peaches

three

yolks of

the

bread

of

cup

with

of

whites

the

over

top.

can

Set

almonds

Chopped It

and

eggs

be

served

forty

of

light;

and

Put

the

be

three

fanciful

Put

with

can

until

add

in

top.

Serve

add

boiling milk;

eggs

sugar.

receipt

one

drained, bake

the

brown.

for

in

orange

the or

used, substi,

apples. Bread

Pudding.

of

milk; after

eggs

crumbs,

vanilla; bake

been

Bake

until

cups

over

same

cups

four

cup

little wine,

A

water

eggs

been of

tube,

This

sauce.

Scald

it has

to

one

cream.

cold

in

four

over

granulated a

water

has

sugar

apples.

three

of

long enough

oven

of

the whites

shapes, through

it

a

Pudding.

beat

tablespoons

of

of

cold

over

whipped

tapioca

Beat

in

improvement.

an

Serve

pour

cup

the

bottom

cover

tapioca

and

one

over

peel

orange

fiftyminutes.

or

Drain

which

to

of

cup

longer.

or

Tapioca.

apples enough

core

dish.

baking

J29

well one

add

with

of

twenty

four

inside add

beaten;

cup

about

sauce

cooled

stir into

brown minutes.

and

brown

materially

to the

oven

or

whipped

add

this

sugar,

tablespoons of

the

very

it has

one

flavor

Beat

the

sugar,

put

slowly. pudding.

cream.


130

HOT

DESSERTS.

Rice

Scald three

three

tablespoon of rice, add firm.

or

corn

the

adds

rich

pour

over

light, with

one

cup

of

sugar,

starch, add

one

cup

of

hot

baking dish

and

to

in

of

whites

jellydotted

added

milk,

flavoring, put

Use

tart

of

cups

beaten

eggs,

Pudding.

looks

the

top before

and

Butter citron

cut

is filled.

cups

the

water

the

oven

one

hour.

over

of

of

custard

with

is

sauce

sugar

boiling milk, put two-thirds

coming cook

Serve

until

with

yolks

pieces of

hot

milk, add

Beat

the

oven

to

brown.

pan

of

hot

firm,

is

over

water,

the mold,

the

add

two-thirds

starch,

corn

sugar,

pouring

two

in

set

about

Pudding. eggs,

whites

mold

sauce.

Starch

of

and

custard

the

of four

a

the

by beating

around

wine

tablespoons

in

and

raisins

with

cover

made

of

cup

tablespoons of

set in the

bottom

shaved,

or

a

one-third

two

the

lady fingers, repeat this until

the

thickens. four

little

Pudding.

or

and

Beat

cups

until

A

with

shapes

Corn

sugar,

boiled

meringue

Serve

taste.

one

cook

in

Pour

add

two

mold, line

a

cake

eggs,

the

of

cream.

Cabinet

stale

yolks

for meringue.

eggs

the

over

the

pour

flavoring, cook of

eggs

spread

until over

the

of

cup over

two

until

it

light,add top and


HOT

DESSEETS.

Caramel Use

for

receipt

of caramel

amount

Pudding. starch, substitute

corn

or

above

the

drained. with

receipt and

Reserve

the

the

starch

corn

with

starch

corn

cake

of

heat

together,

and

bake

vanilla

serve

of

cup

grated

cream.

in

cut

pour

pieces

while

hot

the

beaten

add

the

to

cold

milk

the

eggs

and

whites

of

eggs

over

Serve

minutes.

one-fourth

with

chocolate

or

sauce.

one-half

beat

butter

one-half with

one

formula, add

pudding

and

few

a

Cream

the

to

sauce

been

Pudding.

Cottage

sugar,

has

syrup a

add

whipped

chocolate

Flavor

sugar.

and

the

grated

Pudding.

pudding

Serve

Use

and

of

cup

to make

syrup

Chocolate

a

one

pudding.

cocoanut.

of

add

which

Cocoanut Use

same

Pudding.

pine-apple from

chopped

the

for sugar.

Pine-apple Use

13X

the and

of

cup

yolks of

butter two

eggs

one-half

sugar

of flour.

cups

Pudding.

Bake

and

add

one

cup

of

light

and

add

to

of

cup

milk,

and

thirty minutes

and

two

serve

sauce.

Jam Cream sugar,

one

one-half cup

of

cup

Pudding. of

butter, add

jam, one-half

cup

of

one

sweet

cup

of

milk,


HOT

132

two

full teaspoons

cup

of

three

of

milk

butter

minutes,

wine

Charlotte Line

mold

a

custard

and

with

and

sweetened

a

one

milk

of cold

Serve

with

hot

in the

pour

light, add

out

the

add

to

been

chocolate

apple souffle.

have

Use

sauce.

four

Steamed Have

boiling

the when

the

put

you

until

pudding

oven

of

flour, very in

the

thirty Leave

sauce.

custard

through

Serve

souffle,or

apples that have colander, then

a

of

either

them

with

a

eggs

Boiled

that

water

boiling constantly lowered

or

cup

spoons table-

of

fold

slow

a

cup

until

eggs

foamy

a

one

pressed

in

one

three

sugar,

have

you

in

tablespoon of

cup

with

souffle

and

cream

wine.

Melt

yolks of

the a

once

and

custard

the

stewed

fruit

at

with

whipped

pieces, put

stiff;bake

beaten

Serve

minutes.

in

full

beat

of

rich

a

Souffle.

one

one-third

of eggs

whites

you

milk,

forty

cover

sherry

together.

butter, add

of

with

flavor

heat

soda,

over

done

nearly

of chocolate

and

Pour

cake.

when

brown.

oz.

of

teaspoon

Pudding.

Chocolate Cut

one-half

use

sauce.

sponge

little and

or

of flour, bake

cup

Russe

bake,

meringue

level

one

light, one

with

serve

powder,

baking

with

beaten

eggs

DESSERTS.

in

Puddings. the

you

cook

the

pudding

done.

will be

If

heavy

the

pudding and

keep

temperature Cloths

that

in it is are


HOT

used

in

boiling pudding dry and

water, wrung

you

Add

boil

pudding;

the

boiled this

little salt

a

it is well

in

which

is steamed

cold

water

Sift

four

and

sticking from

of

molasses

and

and

full.

one

cup

one-third of

flour, three

teaspoon cloves of

and

a

of

and

milk,

not

put

with

the

wine

fruit

to

dredged

dates

with

of

mold

one

cup

of

with

dry

chopped buttered

a

than

more

You

sauce.

if

pudding

can

you

highly seasoned.

teaspoons

of

mix

in

the

Pudding. add

one

butter, add of

of molasses

cup

this to three

teaspoonful each that

flour.

have This

and cups

baking powder, one-half

allspice,a little nutmeg,

pound

a

teaspoon

stemmed

steam

milk

salt, one

butter

batter,

of melted

cup

Cut

one

the

more

of

once,

together, add

of

Date

To

salt

cupful

more

and

it richer

want

full

a

one

Serve

and

spices

of

of

Do

hours.

two-thirds add

in

with

fine, combine

cup

stir

three

flour

teaspoon

Flour

ingredients. mold

of

one

at

out

bottom.

the

or

Pudding.

chopped

suet

turn

sticking.

hot knife.

a

cups one

and

moment

a

it

with

pudding

the

the

in

plate

a

mold

Suet

raisins

put

to

which

in

water

hot

fore just be-

flour

from

pudding

cup

the

to

in

dipped

prevent the pudding

in

soda,

be

to

will prevent

hot

should

of kettle the

Dip

133

dredged well with

using. bottom

DESSERTS.

of

add

been

receipt

cinnamon,

three-fourths

stoned, chopped can

be

used

for


HOT

13i

fig pudding

by substituting one-half

figs for in

the

buttered

a

DESSERTS.

four

heaping

teaspoons

and

molasses

flour, one

teaspoon

of

soda,

heaping

Add

two

been

properly seeded,

and or

a

to

of

of

orange

mold

three

two

peel last. Set

Serve

Plum

Pudding,

with

one

and

cup

have

floured. kernels

pecan

Steam

in

in the

stove

rich

a

Orleans

suet, that

of

cups

out.

of

cinnamon,

Add

and

hours.

salt,two

New

sliced, cleaned

grated dry

of

buttermilk.

alternately,add

little

minutes

half

a

heaping teaspoon

cups

citron, raisins

currants,

buttered

a

and

teaspoon

teaspoons

two

of

cups

of

these

one

heaping

two

each

Add

ped chop-

1.

of

together.

mace

No.

teaspoon of cloves, one

heaping

of

hours

two

Pudding,

cups

baking powder, one

of

mold.

Plum

Sift

Steam

dates.

pound

sauce.

a

cloth a

few

Mrs.

"

Whifefield.

One and

dredged

one

cup

of

bread

one

cup

of

brown

cup

of

and

cloves

above

of

each

cup

to

When

crumbs, sugar, cup

one

top of pudding, fill with

brandy,

pudding, touch

pour

the

a

of

nutmeg,

butter,

of

eggs,

whisky,

of

and

just before

wine

cut

brandy with

a

over a

salt,mix

small

bon-bon

box and

one

cinnamon

teaspoon

paper

brandy

of

flour,four

cup

wine,

suet, chopped

cup

one-half

to serve,

insert

of

cup

taste, one-half

ready

and

One-half

flour.

receipt, adding whisky

fruit.

2.

raisins, currants

with

one

cream,

No.

hole or

in

as

the

the

funnel,

around

the

lighted taper and


HOT

send

to the

You

table

this

135

Serve

burning.

steam

can

DESSERTS.

with

small

in

mixture

brandy

sauce. or

cups

cans-

^

and

have

Slices

them

served moistened

be

can

shaped, egged fruit or

in

rows

If

it

butter,

into

two

pieces

a

two-thirds

soft

dough, fit

to

with

the

with

made

cream,

syrup

of

divide

more.

boiled

in

from

put

the

other

put

some

fruit

milk roll

layer layer

in

and

in

and

on

Serve

top.

used,

;

sweetened

the on

of

cup

and

one

Spread

the

baking

sweet

dough

the

layers and

of

(scant) of

pan,

put

Short

receipt for

above of berries the

over

and

salt, one-third

cup

Strawberry

quarts

puddings-

whipped,

or

both.

or

Use

as

ing gives variety by stick-

minutes.

twenty

or

fruit between a

individual

full teaspoons

round

a

butter,

fifteen

cook

served

Cake.

teaspoon

egg,

one

and

blanched

flour, three

one-half

mix

spread

of

cups

powder,

and

top. Short

Two

puddings. brandy

or

fried

as

been

have

that

the

over

served

plum

whisky and

large mold,

a

almonds

with

crumbed

and

croquettes.

cooked

individual

as

them

and

When

set

the

the

few

cake

berries

and

one

in

well, spread the berries

juice from

making

(reserve a

top) put

a

Cake.

a

half

baked,

between. which

large

for

of

cups an

will be be

drawn

twomenting orna-

sugar

hour

split and

There should

stem

ones

place for

warm

is

dough;

or

butter some

from


HOT

and

them

for

reserved

Ornament

the and

CTeam

DESSERTS.

and

top

jelly

desired

any

or

hot

filling. Orange

Bake

half, put well

a

with

layer

meringue

until

Serve

with

sheets,

crust

of

with flour

solid to

jelly

in

pan or

foamy

a

lemon sauce.

of

layer

cake,

the

used set

top,

each

cut

sections,

orange

baking

shallow

a

done,

lumps

of

then

four

in

sheet

sprinkle and

orange

layers. to

oven

in

Spread

brown

and

sauce.

sweeten.

while

out

acid

Cobler.

Blackberry Line

turn

with

two

sliced

the

over

with

serve

of

have

you

whipped

Pudding.

in

put

sugar,

until

sugar

cake

sponge

with

cake.

Roll.

sheets,

in

while

cloth, spread

damp

sides

Cake

cake

sponge

the

short

berries.

Sponge Bake

the

around

whole

large

serving

but

brown.

not

cooked

Filled

the

and

berries and

butter or

caramel

blackberries

until sauce.

while

rich

blackberries

crust

with Dot

crust

Add

stirring.

over

the

and berries small

with

is brown. a

bake

pastry;

Stew

hot.

are

cook

with

pan

Serve

tablespoon

of


PUDDING

In

serving

character not

of

use

use

a

the

light

whipped

pudding rich,

very

with

the

and

acid, do

is

pudding,

sweet

and

cream

Pudding

one-half

beaten

eggs

flavor

flavor

fruit

of

the for

sauces

desserts.

until

together

sugar

a

the

by

the

harmonizes

Plum Cream

If

if

sauce,

Use

pudding.

guided

pudding.

that

sauce

delicate

be

sauces

acid

an

SAUCES.

Sauce,

cup

of

very

light,

butter

stiff, flavor

very

No.

add

with

1.

and

one

the

whites

of

cup

almond,

of

two or

orange

vanilla. Plum One-half

of

cup

together,

beaten

beaten

eggs

Pudding

Sauce,

butter,

one-half

with

whites

until

one-half

whites, flavor

to

three

with

add

light,

very

the

eggs

one

beaten

two

light

of

milk

with

sugar

water,

beaten cup

Combine

yolks. of

tablespoons

cup

brown

two

wine.

eggs

one-half

Custard Scald

of

boiling

sherry

of

yolks

and

2.

Sauce.

Foamy The

cup

of

cup

flavor

light,

one

No.

of the

rately sepa-

sugar

to

and

two

sherry.

Sauce. and two 137

pour

the

tablespoons

yolks of

of

two

sugar.


PUDDING

138

Cook the

in double

whites

until

boiler

beaten

SAUCES.

in

two

in double

cook

of

cup

beat

sugar,

thicken; add

to

stiff.

Cream One-half

begins

it

Sauce. creamed

butter add

eggs,

one

until

boiler

with

one

of

cup

it thickens.

of

cup

and

cream

Flavor

with

nutmeg. Sauce.

Transparent Two

one-half

of sugar,

cups

dissolved; boil

add

moment,

a

of water,

cup

wine,

stir

fruit

til un-

juice

or

extract. Fruit To

two

in

set

sugar,

the

down

a

until

syrup

one

little.

a

fruit from

which

of

cup

hour, strain,

an

it thickens

the

add

chopped,

place for

warm

flavoring, only

any

fruit

of

cups

Sauce.

Do

cook

not

use

it is made

is

necessary.

Caramel Cook and

water

color; wine

two

stick

hot

use

if you

of

brown

of

cinnamon,

cups

a

or

Sauce.

cold

together

until

You

water.

one a

rich

brown

add

can

of

cup

little

a

like.

Claret Boil

with

sugar

one

of

cup

for

five

Sauce. and

sugar

one-half

add

minutes,

cup

of water

one-fourth

cup

of

claret. Fruit Mix

two

tablespoons

tablespoons of

sugar,

pour

Sauce. of

softened in

one

cup

butter

of

with

fruit

two

syrup.


Orange Cook

one

and

root

arrow

minutes,

of

it

of orange

grated peel creamed

of

cup

three-fourths it in

one-fourth

over

and

pieces

flavor

Sauce,

of

water;

of

a

melted

One-half

cup one

sugar,

chocolate,break thicken,

of

cup

strings, white. flavor

by

is

1.

of

root,

arrow

pour

chocolate

in

putting

a

all

white

cup

of

cut

place;

warm

flavor

sugar

and

pour

this

Add

a

wine

better, and

or

cup

slowly

jelly and the

it

cake

of

pieces

oi:

Jjegins

to

Cook

stiff.

eggs

beat

of

water

on

to

very

sweet

one-half until

the

hard,

Something

extract.

relieves

until

of

vanilla.

one-half

little

small

in

cup

Sauce.

of two

syrup

fourth

one

cream,,

with

half

one

together, cook

on

2.

sugar,

chocolate

whites

the

No.

Sauce,

of

the

slightly

with

tle lit-

a

five minutes,

cook

Meringue Beat

No.

of Baker's

cake

Chocolate

grate, put

and

vanilla.

with

brown

juice

teaspoon

one

sugar,

cup

lemon

and

butter

together.

Chocolate One

of

cup

or

five

together

water

one-half

over

tablespoons

three

of

cup

of

tablespoonful

one

sugar,

one-half

pour

Sauce.

Lemon

or

cup

139

SAUCES.

PUDDING

beaten

or

you

acid

or

taste.

it

can

wine


DESSERTS.

COLD

Quaking Soak

one-half in

one-half

milk;

beat

gelatine of

cups

fourths into

hot

the

and

of

flat

a

You

can

cut

and

stir

in

the

around the

flour

half it

and

mold.

You

then

in

Cups.

cups

pour

it

sugar

thickens

Flavor fourth

with

to

two

teaspoon

the

tine gelaspoon tea-

one

in

beaten

then

turn

it

fruits.

pine-apple,

whipped the

name

one

eggs

with or

cook

cream

custard

use.

you

two

of

cup

use, serve

serve

Custard

Scald

to

and

while;

or

of

whites

custard,

this

cool, fold

to

and

three-

Pour

over

wine

apricots, peaches,

the

fruits

it

of

ready

garnish

the

pour

the

until

either

all

two

and

light.

begins

it

Scald

eggs

until

then

and

mold

four

stirring

When

and

dish

a

of

granulated

water.

tablespoon

a

whipped,

into

from

with

in

stiff; put

banked

slowly

vanilla.

cold

together

thicken,

to

cream,

of

yolks

the

of

tablespoon

one

cup

milk,

season

of

or

sugar

begins

it

cup

of

cup

until

box,

Custard.

of

over

the

beaten the

milk

with

yolks of light;

cook

consistency

tablespoons of almond

of and

one

three all

of

sherry one

of

tablespoon eggs

and

together heavy wine,

teaspoon

one-

until cream.

or

one-

of vanilla.


COLD

cool

When

beat

light. Serve

the

DESSERTS.

whites

in cups

of

with

above

as

stiff and

eggs

grated nutmeg

Caramel Make

14^

fold

in

the top.

over

Custard.

receipt substituting caramel

for

sugar.

Chocolate One-fourth

of

cake

tablespoon of flour,two in

a

double

all the

boiler

while

the

bottom.

and

the

Pour

to

this

when stiff.

nice

kisses the

put

the

over

takes

person,

served

of

four

custard

eggs.

Divide

of it one-fourth

begins one

bowl

of

Blanched

ized, pulver-

of custard one

the

of

addition

an

serving.

when

place

of two

starch, two-thirds

corn

whites

macaroons

Chocolate

and

Cream a

the

dish-,and

the

the

with

Egg

adds

to

is served

to

cakes

generally

custard.

with

Make

or

just before

in

top of

of the

in

at

sugar,

Flavor

good without.

very

stove

of

cup

always

is

cream

shredded,

or

stirred

appearance

each

are

one

setthng

light. fold

to use,

Whipped

chopped

are

beaten

eggs

the

on

from

two-thirds

over

pieces,

boiling point, stirring

to the

ready

custards, but they

almonds,

in

cut

milk; put

of

cups

heat

yolks of three

beaten

chocolate

prevent the chocolate

to

vanilla, and eggs

and

Custard.

to cool

teaspoon

cake

put

of

cups

of

cup

of

the

of vanilla.

sugar

and in

stir

chocolate.

melted

of

whites Put

milk, three

and

mixture

the

Pudding.

a

eggs

spoons

yolks of one-third When

whipped

it

and

layer of plain custard


COLD

X42

in

begins a

of

a

put

a

bottom

the

to set

DESSERTS.

round

layer of chocolate

layer of the plain.

mold

on

lace paper

a

the

and in

one

the

of

cup

It adds

top.

banked

high

to

little cinnamon

it

top, but

Blanc

Use in

You

starch.

corn

when

or

with

can

or

use

stiff

very

sweeten

cold

very

fold

nutmeg

whipped good

it is

over

cream,

without.

A

peel gives variety.

milk

congeal

to

proportions

sieve;

a

Mange.

scalded

sweetened,

of the

out

sauce.

Grate

grated lemon

or

then.

chocolate

ice; when

on

serve

the

over

turn

through

whipped.

cream

and

it

Float.

press

Set

to taste.

flavor

custard

with

Serve

mat.

apples and

When

it is cold

When

Apple Stew

mold.

oblong

or

poured

cooking with

stiffen,by kind

any

of

flavorings fruit

chopped

some

gelatine

over

sired de-

be

can

added. Bavarians. differ

very

delicate

and

Bavarians

They

make

in

charlotte

delightful desserts

flavoring

different

adding

little from

or

fruits

they

russe.

and be

can

by

made

great variety. Plain Scald

four

eggs

and

two

and

cups

of

Bavarian.

milk,

three-fourth

one-half

in one-half

box cup

of of

pour

it

cups

of

gelatine cold

water.

the

over

sugar

that

has Cook

yolks

beaten been until

of gether to-

solved disthe


COLD

eggs

set, strain

are

thicken, fold in that

cream

any

chill

one

DESSERTS.

and

is not

Pour

whipped. with

begins

it

do not

whipped;

cream

Serve

thoroughly.

When

flavor. of

cup

143

in

without

or

use

mold

a

to

and

whipped

cream.

Chocolate Pour of

one-half

Beat

place.

and

sugar

Put

two in

cut

is

two

one-half

in

milk

and

double

a

of

cups

and

the

thicken, add

mold;

when

one-half

cake

boiler, cook

center

with

with

cold

water

whipped served

juice and the

one

fruit you

the

gelatine

and

stir until

of kind

it

of

fruit

one

of

cup

sugar over

dissolved.

begins

used

to

Mold. in

it

pour

into

flat dish

the

over

to set

begins

to

border

a

and

fillthe

be molded

in any

sauce.

No.

or

hot

1.

one-half

in

two

over

cups

water

and from

thicken, fold Serve

with

the

of

cup

of

fruit

according

sweeten

Remove

making

chocolate

this

When

can

gelatine Pour

Put

whipped.

cream

of

of

use.

it

Bavarian,

box

cup

is

cool

a

long enough

a

custard

a

hour.

an

on

or

cream,

with

one-half for

box

until the chocolate

cream;

congeals, place

Fruit Soak

in

of

Pour

vanilla.

whipped

the it

with

eggs

gelatine, cook

Flavor

eggs.

shape and

and

sugar

keep

cream,

melted, stirring all the while.

eggs

one-half

over

teaspoon of salt together until light.

of

pieces

water

yolks of four

the

cups

of cold

cup

gelatine,whip

Bavarian.

in some

to

stir until the two

fire cups

of

bavarian,

the and


COLD

144

whipped

They

cream.

by

dish

the

and

according

to

laying

of

Fruit

lady

the

on

in)

around

and

when

turn

out

This

can

half a

be

size

made

inside and cream.

made

thick,

you

By

wish.

with

inside

when

then

wine the

outside

the or

filled

it

can

with

When it

by

use

a

be

of

and

sparkling molded

crystal

to so

and to

set,

stiff serve.

ers lay-

mold

a

gelatine

one-

or

it is it

and

border

in

pour

until

on

gelatine in

small

in

cut

gelatine,

double

a

nuts,

some

alternate

begins

jelly

bavarian

ready

is

Put it

side

cold

using

bavarian.

mold;

bavarian,

bavarian, the

in

fruit

in

peel,

and

malade mar-

marmalade

stir

mold.

pretty

very

quince

plain

orange

paper

jelly and

of

lined

the

remove

be

inch

layer

the

and

wine

and

split

paper,

or

Make

thicken,

to

cream.

oiled

(with

mold.

of

2.

orange

place

cherries into

pour

of

begins

candied

pieces,

of

side

the it

raisins,

and

side

flat

an

the

in

with

with

mold

(or spoonfuls)

No.

mold

spread

garnishing the

fruit

used

fruit

round

and

fingers

of

Bavarian,

smooth

a

in

around

cream

pieces

kind

the

used

be

can

the

putting

bavarian

.Line

DESSERTS.

can

the

mold

whipped


Charlotte

Use

it will

old,

bowl

of

well. ice

if

whip;

be

it is to

for

Charlotte

in

cool

a

the

Charlotte Soak a

of

cup

third

cold

hard

with

of

strips

stiffens,

it

ready

is

cake

iced

in

and

one

of

pink

Line

the

colors. the

cake,

stiffens, with

some

of

out

the

of

to

It

serve.

a

strip

mold

with

in

garnish

charlotte

russe 145

of

cups

oiled

one-

cream,

flavor

sugar,

with

and

beat

lady fingers

with

mixture;

inch

of

one-third

when

wide

of

color; alternate

charlotte

the

making

gives variety

one

other

any

and

the

ready

of

gelatine

mold

a

use.

by adding

two

the

in

pour

or

in

pour turn

line

colors,

two

in

for

few

1.

gelatine

whip

pour

and

cake

of

a

receipt.

No.

tablespoons

whip;

cream

following

a

egg

in

it when

way

hour, dissolve

an

flavoring;

whip

too

in

wire

or

ready

simplest

water;

full

two

it will

flavored, do

box

a

for

boihng

with

desired

any

of

water

of

cup

sweeten

or

one-fourth

Set

Lyon

a

if

it does

enough,

until

Russe,

old;

cold.

very

place

and

by

old

with

and

quickest is

be

just right,

is

Kusse

it is not

whip

sweetened

The

use.

if

should

cream

hours

twenty-four

water;

Keep

minutes. If

It

and

the

least

butter;

to

go

whip

not

at

cream

Russe.

then

paper,

When

russe.

through filling.

a

rose

to

it use

white tho with it

tube


RUSSE.

CHARLOTTE

146

Make of

and

sugar

two

of

cream,

of

four

when

it

the

white

and

sugar

using

one

charlotte

with

center

shredded

cake

food

angel

with

sweeten flavor

with

fingers in

and

wine

line

nuts

cream

a

chopped

of

cups

of

bowl;

a

of of

water, dissolve

fill the

one

of

cup

fine

over

in

cream,

pulverized

the

over

sugar,

one-third

whipped You

top.

and

green the

the

in

pour

almonds delicate

thick

sherry wine, dip lady

gelatine in

cold

instead.

mold,

very

of

box

caramel

out

Charlotte.

Charlotte.

one-half

whites,

2, leaving

border

Orange Soak

the

in

mixture, with

tablespoons

the

color

pistachio

of

four

a

tablespoons

sprinkle chopped

cream, can

four

fold

in.

stiff two

very

yolks

cup

russe

Tipsy Whip

the

cream.

in

stirred

almonds

richer, add

Charlotte.

Angel Bake

water. cups

receipt. No.

Russe

Charlotte

cold

Charlotte.

Caramel Use

been

two

and

adding

salt,

add

to thicken

begins

stiff,just before

beaten

of

cup

has

that

cup

of

teaspoon

gelatine

custard

the

to

of

if wanted

whipped; eggs

one-fourth

one-fourth

in

2.

milk, one-half

of

cups

box

a

previously dissolved Flavor, and

two

eggs,

of

one-third

pour

of

custard

a

"No.

Russe,

Charlotte

sprinkle

top.

of

one-third cup

of

a

cup

boiling


CHARLOTTE

Tvater, strain, and of

beat

with

whites two

of

in

turn

a

three

with

cubes

a

one-third

of cold

cup

add

and

one

of ice water of three of

Chill If

is

sugar tractive a

before

This

by molding

in

and

nish Gar-

in one-third

one-third

in

of

sugar,

of

a

the

strawberries dish a

not

be

can

pan

whites

pint be

used,

less

very

at-

made

shaped mold of dish with outside "

turn

color

on

berry straw-

strawberries. sufficient

a

may

melon

give

in

one

one

cream are

of

cup

the

whip from The

of

juice of

thicken, add

to

large fresh

li use

the

pink

coloring. Peach

Use one

gelatine

serving.

preserved

strawberry juice does fruit

of

stiff,and

required.

leaves

chill.

strawberry juice. Stir

dish; garnish the

flat

from

whip

Charlotte.

cup

begins

it

beaten

eggs

omitted.

of

until

cream.

box

a

one

cup

the

slices of orange,

evenly and

water, dissolve

boiling water, lemon

of

with

the

add

jelly.

of wine

Strawberry Soak

Then

frothy.

mold

mixture, smooth

quite thick

when

stiff and

spoons table-

juice and

orange

ice water,

a

three

sugar,

of

cup

until

Line

I47

of

cup

beaten

eggs

cream.

the

of

pan

whisk,

wire

of

one

juice, one

in

a

cups

add

lemon

Chill

pulp.

RUSSB.

or

orange

cup

or

Color

a

Serve

fresh

strawberry charlotte of

more

delicate or

Charlotte.

pink. canned

chopped Mold

in

peaches

or a

receipt, p iding

mashed

pe'''ches.

fancy shaped

banked,

around.

fxiold. Add


CHARLOTTE

148

a

little lemon

or

RDSSE.

juice

orange

to the

peaches used

as

a

garnish. Charlotte.

Banana one-half

Soak cold

Beat

water.

one-half

until

scalded

strain

sugar,

four

pulp from from

fingers, turn

into

a

begins

it

the

in

thick) of this to

raisins

chopped

Serve

the

with

wine

a

and

square

sponge or

Beat

round the

tablespoons

of

of

mold a

sauce

or

corn

in

with

and

mold.

the

lady

and

orange a

and

it some

lemon

layer of custard, Unmold

turn

moment,

inch

When

macaroons

is full.

whipped

or

yolks of

fold

layer (one

a

the

then

on

by dipping a

flat dish.

cream.

Polonaise.

angel food

pans,

the

chill.

layer of

Charlotte Bake

add

Pudding.

a

for

two-thirds

mold

a

seeded, bits of

water

warm

; line

cherries,

until

repeat in

and

candied

peel, some

thicken, then

bottom

thicken, put

begins

and

the

on

water

tablespoon of lemon

custard, put

quaking

a

and

three-

hot

over

set in ice water,

cream

mixture

gradually

gelatine

one

to

Cabinet Make

and

of

cup

slightly,add

eggs

cook

pan

and

one-half

in

two

sugar

soaked

quart of

one

of

cream;

bananas

juice, stir until whip

gelatine

whiies

thickens, add

it

of

powdered

of

cup

of

cup

the

of

cup

fourths

box

in

fillwith six

eggs,

layer cake, shallow, the add

ure: following mixttwo

starch, three-fourths

rounding cup

of


CHARLOTTE

and

sugar

three

custard

the of

and

Baker's

set

a

shaved

and

moment

and

piling

in

it

whites

the

oven.

of

of

up

and

eggs)

this

cake the

the

cook

dered pow-

of

citron

cook

it

with

other

top

a

late chocowith

a

a

half

other

let

spread over

verized pul-

pound

one

high;

two

almonds,

minced;

spread

with

the

to

one-fourth

together

the

let

pound

a

cake

a

macaroons,

Add

or

cool

when

Stack of

and

powdered

mixture, almond.

of

of

diluted

pieces;

cool.

to

Divide

one-fourth

twelve

small

in

double

in

it is thick.

and

also

water,

mortar,

until

melted

aside

Cook

one-half,

one-fourth

custard, iji

hot

149

cream.

while, to

broken

and

moment

Brown

add

of

or

(made

the

chocolate,

tablespoons

of

of

cups

all

boiler, stirring

RUSSE.

the

meringue and

sides.


JELLIES.

soak

Always

gelatine

before

dissolving

sugar

to

requires

in

If

three

use

of

a

of

box

pint of

of a

lemons,

two

add

minute,

an

two

In of

hour

one

a

white

boil, add

flannel

of

add

the

sugar,

the to

box

a

in

pints

of

juice of

one

four

water,

contents

of

egg

half

one

of

cups

juice

the

beaten,

let it boil

one

2.

pint

of

cold

boiling water, a

wine;

strain

water.

two

stick

slightly beaten, of

cup

a

pour

strain.

lemons,

of let

cups

mon, cinnait

come

through

bag.

Orange Pour

tine gela-

cinnamon;

wine,

gelatine

an

and

Jelly, No.

two

of

sitates neces-

of

hour;

one

one

stick

of

cups

the

slightly

of

Wine

Soak

for

egg

piece

a

it

box

a

juice

1.

over

add

over,

of

fruit,

of

No.

water

stand

water

white

the

sugar,

cold

let

gelatine,

boiling

Jelly,

of

pint

one

third

fruit

the

of

cup

liquid.

Wine Pour

the

time

some

one-half

acid

very

Use

cups

Use

water.

you

sugar.

more

water

liquid, unless

of

pint

one

more.

to

hot

cold

in

over

one-half

let stand

one

Jelly.

box

hour,

of add 150

gelatine one

and

a

cup

one-half

of

cold cups

a


JELLIES.

of

boiling water,

one

juice, one-fourth

of sugar,

cup

of

cup

jgj

lemon

Lemon Use of

receipt for

lemon of

more

of orange"

cup

juice.

Jelly.

jelly,substituting

orange

juice for

one

and

orange

adding

one

cup

one-half

cup

sugar.

Grape-juice Jelly. Pour

one-half

over

water, let stand

boiling water, fourth

of

gelatine, one

hour, add

an

and

one

of

cup

box

and

one

one-half

lemon

one-half of

cups

juice, and

of cold

cup

one

sugar, of

cup

of'

cups one-

grape-

juice. Champagne Pour

pint of

one

let stand

hour.

one

boiling water, lemon

and

eggs

five minutes,

of

Strain

of

gelatine,

one-half

pints

of

cup

of

one-third

sugar,

of orange

stirring all the stove.

and

one

cup

it stand

box

one

shell broken

the

boiling point; let back

over

of

cups

juice,two-thirds

of two

on

water

Add

two

Jelly.

juice,the whitespieces, let

in

while

for ten

through

until or a

it cook

it reaches

the

fifteen minutesflannel

bag; add

pint of champagne.

one

Crystal Jelly. Make it

begins

until

one

any to

of

the

thicken, whip

it becomes

light and

preceding jelliesand briskly frothy.

with

a

wire

when

whip


152

JELLIES.

Fruit Use

lemon candied

add

Pour

one

fruits

one

cup

of

add

the

pieces.

Pine-apple

Jelly.

cut

cold

water

and

one-half

the

juice of

pine-apple

pine-apple

small

in

cut

Jellied Peel

and

peaches

jelly (just before with

lightly coated

with

jellyin

whipped

with

with

center

molded of

a

little

handsome Wine or

served other

To

border

a

retain

and

get

halves,

pour

and

will

mix

well

be

added

Fruit.

mold

mold

and is

made

and

surround

used, fill the

perfect shape when or

a

jelly with

fruit

together.

jelliescan

Candied

fruits

can

be molded

garnished with molded

in

a

mold. in border

fruit and

cherries, pine-apple be

a

quite stiff,makes

piece by using pyramid-shape

of the

un-

larger quanity

Champagne

fancy molds, the dish candied

stiffen

stir to

them

peaches

Cream

used.

be

must

any

the

quanity of liquid

center

or

in

stiff)over

that

if

cream;

leaf

to

through.

cut

pretty shaped

any

smaller

gold

them,

Whipped

cream.

gelatine

begins

one

jelly.

the

Jelly with Mold

seed

so

lemons,

pieces and well

of

Peaches.

it becomes

fork,

a

it

box

boiling water,

two

or

When

syrup.

of

cups one

it stiffens

one-half

over

pieces of pine-apple mixed

the

just before

in

of

of sugar,

cup

jelliesand

orange

cup

gelatine; add one

or

Jelly.

and

jelly,either


153

JELLIES.

mixed

in,

fanciful

jelly. broken

pink

and

shapes

jelly

The

up

and with

attractive

large

mold

the

or

bunch

grapes

molded

can

piled malaga

or

scattered

used.

be

can

lined

with

layers

in

be

colored

together. grapes

through,

them,

through delicate

in

in

cut

the tints

delicate

A

is

green

molded

in

or

colored

it

either

pink

in and

a


CAKE.

sift

Always The of

of

success

butter

flour

Use

must

dry.

Wash

be

cream

well

the

baking

the

powder fold the

made

be

can

adding batter in

with

with

the or

pans

brush

a

a

In

well.

last

the

at

to

that

case

baking

molds

dipped heat,

If

cooking

tin

After the

are

top

and

it has

heat

a

put been

a

the

the

large

a

pan

in

little, when

of

the

oven

it

has 134

is not

and of

lard.

the

fifteen

cake but

the

to

is put of

brush

an

first.

at

with

cover

a

grate.

upper

the

over

with

hot

minutes

the

bottom

Bake

cake,

risen

secret

flour

oven

on

portant im-

so

the

paper,

the

the

beating

the

Line

mold

water

flour, add

separately,

eggs

manilla

having

and

Delightful

cup

melted

ice

sugar

eggs,

mixture

one

in

It

sugar.

and

light

flour, beat

and

powder.

avoid

increasing you

and

with

and

last.

flour

beating

time

milk of

The

oily.

use

the

cup

very

of

butter

without

one

the

at

mixing

the

creaming

last

the

in

the

yellow

summer

add

light;

and

rich

old,

(in

kind

mixed

too

months

alternate

the

is

is

it

water

very

to

it

The

cake,

in

until

together,

about is in

butter

cream

how

three

measuring.

upon

butter.

good

least

at

and

stiff

eggs

depends

and

used,

before

sugar

cake

make

not

and

water)

and

light-colored

does

flour

flour

making

and

baked. butter

the

increase

top

of

the


CAKES.

pan

increase

and

bake

water

until be

can

the

the

of

none

the

off

the

cake

fillingsfor little niore

thickness

in

the

for the differ

they

so

one,

which

rarely

There

in

the

amount

of

the

heat.

The

an

milk

or

of

full teaspoons eggs.

Follow

Use

butter,

of

to

juat a

are

baked

and

bakod

two

and

fuel

to the

best

and

No.

cups

of

water

accurate

no

test

material,

stove

is

test

the

over

pan

required

and

the

way

experience.

1.

of

one-half

baking powder,

directions

a

be

can

Cake,

them

use

and

different

cakes

cover

; stoves,

oven

water, three

not

necessary

of

cup

When

gives variety with

Do

layers.

mond dia-

in half

increasing heat,

an

layer

or

deep.

be cut

be

can

square

inches

Layer

trim

for

used

shape.

expense.

Layer One

brick

icing

round,

layer can

heat

retain

in

the

slip out;

to be

each

grate.

upper

Cakes

to two

in

the

it is

by

in the

thirty-fiveminutes, according

to

of

this

around

when

half

cakes, with

twenty

will

edges,

made

and

knife

cake

baked

are

pans,

work

; continue

Leave

it is done.

the

brown

one

each

the mold

top, and

and

pan

from

cakes

of

pan

determine

thin-bladed

a

if it is to be iced.

small

the

grate

can

adhering,

and

in square

from

You

then

cover

straw, if it is perfectly smooth,

the

pans

as

upper

filledcake

or

two

the

cold, slip

on

baked

from

batter

rough

spread

brown,

done.

the

remove

more,

to

taken

invert

edges,

little

a

begins

broom

a

until

pan

it

until

baking

inserting

heat

155

of

cups

the

for mixing

one

sugar,

whites and

cup

of

flour, two of

baking.

eight


CAKBS.

156

Layer Three-fourths fourths

whites

flour, two

of

a

of sugar,

cups

of

cups

of

six

of

of

cup

2.

butter,

three-fourths

and

one

of

cup

of

teaspoons

baking

three-

milk, three

powder,

the

eggs.

Cake.

Gup Use

No.

Cake,

above

receipt, using three and

six whites

one-half

whole of

cup

instead

eggs

butter

instead

of

three-fourths. Plain Either in

loaf

to

do

using for

of

the the

and

are

of

work

Cream

one-half

White

the

whites sugar

more

soda

of

fourteen

the

willing

cake, by

it will

and then

at

rapidly. and

the bottom and

one

beat

can

all the

by

you

pay

of cake

mold

stem, bake

of flour.

Beat

Add

of

with

paper,

pound

one

Combine

spoonful

a

remaining

cream

with

slowly

it becomes

water, stir in

or

very

while.

one-fourth

teaspoon of

add

pound

adding

the

Dissolve

whisky

a

stiff.

until

mixture

egg you

first

butter,

of

eggs

slowly,beating

mixtures

of

sides

is

one

baked

Cake.

of

pound

gradually three-fourths

and

if

find

be

can

baking

will

you

and

sugar

and

mixing

receipt below

cake

trouble.

your

two

Cake.

nice, but

very

Plain

of

Loaf

receipts for layer

the

pans

White

stiff

a

the

in

batter,

one

batter.

grease

increasing

the

sugar

teaspoon

a

tartar

of

and

egg

of

the

heat

around from

of

spoon tableLine the one


CAKES.

and

one-half

the

cake

the

upper

after

to

that

pan

until

and

mixed

a

Mrs.

Amos

top, put

a

Cook

very

increase

the

heat. This

layer cake

as

to be

or

grate.

it is cold.

some

hours,

two

with

pan

better

X57

of

Leave

light,put add

the

the

hours.

of

This

flour,

Cream

three

spice

the

parts.

a

mold

a

motled

in

the

adding

the

butter, whites

layers and to suit

pound

of

and

beat

hard,

then

all the

Bake

of

while;

from

be

can

batter

the

stir

in

to three

two

used, leaving out

and

divide

yolks of

you

taste.

a

eggs,

in

pink, another

or

eight

very

they will

the

of

of

Cake.

one

add

pound

one

six whites.

cake

Color

Three-fourths one

"

until

pound

can

flour, one

two

chocolate

two

eggs,

the

arrange

Bake

of

in

put

together giving

run

Spice Cake, No.

sugar,

given.

sugar

eggs

the

appearance; pan

thought by

and

receipt

same

part and in

of

last.

eggs

plain white

one

it is

used

be

can

the

in

butter

Marble Use

on

Cake.

gradually, beating

yolks and

the

cake

receipt I have

pound

yolks of

the

flour

whites

the

the

receipt

same

by

a

of

pound

yolks of six.

the

water

Turney.

Three-fourths one

hot

slowly for the first hour,

Pound

sugar,

of

pan

receipt, but

mixed

Cover

longer.

even

as

a

white

or or

in it

batter cake.

1.

butter,

one

pound

of

tablespoon of cinna-


CAKES.

158

mon,

cup cup

of

one

allspice,

of

brandy,

of

sour

brown

one

sugar,

the

yolks

cup

of

of

sour

five cream

each

teaspoon mace

of

or

nutmeg.

of

of

Bake

cream.

cup

cloves,

teaspoon

one

Spice One

of

one

two

butter, cup

of

or

cinnamon,

one-half

three-fourths

2.

one-half four

molasses,

milk,

in

eggs,

hours.

and

one

the

eggs,

soda

No.

Cake,

six

whites one

cloves

of

teaspoon and

of

cups

cups

two

of

of

flour,

eggs,

one

soda,

one

allspice,

a

littl"


FRUIT

In before

mixing

and

in

cut

shaved,

cake

fruit

making

the

pieces,

first be

blanched

fruit

dredged

with

little

flour

important it is well

flour

browned

before,

or

used

the

in

it

will

Fruit

four

one

eggs,

cloves,

a

cinnamon,

for

one

little

of

mace

raisins

pound seeded,

a

done

it

so

the

dry

a

of

pan

while,

in

kept

use

you

putting

be

very

unless

cake

should

Cake, one

pound

No.

1.

of

sugar,

of

soda,

nutmeg,

of

two

milk, five

sweet

or

one

raisins, of

pound

day

place

one

of

cups

flour,

teaspoon

of

tablespoon

of

one

pound Bake

citron.

of

cups

in

of

rants cur-

a

slow

hours. Fruit

Use

is

botton

it all the

and

teaspoonful

one-half three

tray, sift this

the

by

citron

almonds

wooden

a

seeded

split, the

or

black

This

butter,

cup

one

and oven

of

cups

molasses,

pieces,

fruit

needed.

when

Two

in

to

make

browned

be

stemmed,

through,

stirring

oven,

and

it in

all go

you

be

broken

making

evenly.

can

then

it well

In

which

flour

"will be

and

fruit

dredged.

browned white

and

mix

the

as

broken

flour, put

over,

should

washed

and

the

prepare

Haisins

currants

must

a

always

cake.

shelled

nuts

CAKE.

cake

receipt

chopped

No.

Cake,

and

and

2.

add

dredged

three

with

of

pounds flour,

one


CAKE.

FRUIT

X60

shaved

of

cup

citron,

one

of

cup

bake

wine,

three

hours.

Rich

twelve

sugar,

of

pounds half

of

of

tablespoon whiskey

of

yolks

the

eggs the

brandy, seed

and

flour

and

put

in

broken

one-half

light, then

batter

the

of

brown

one

eggs,

full

cloves,

one

two

butter

and molasses

add

flour

and

the

then

the

the

currants, with

the

of

heaping

and

one

pounds add

of

black

soda,

nuts

two

of sugar

full of

one

then'

the

of

one

cup

sour

cream,

cinnamon, four

pound

together, beat with

one

tablespoons

of mace,

currants,

alternately

whiskey,

of

cup

pound

one

flour,

molasses,

tablespoons teaspoon

butter,

browned

of wine, one-half

cup

and

of of

pound

cup

teaspoon

raisins, two Beat

sugar,

Cake.

pounds

one

one

grated,

nutmeg

and

brandy,

alternately, with

Fruit

one-fourth

sugar,

whiskey,

of

one

pieces.

and

dozen

figs,

slices, dredge

thin

in

of

beaten,

eggs

one-

nutmeg,

raisins, clean

the

citron

in

butter

beaten

Black One

almonds,

cup

the

of

one-half

pound

Cream

chop

figs and

the

cut

of

one-fourth

whites

flour, two

currants,

pound

cinnamon,

spices, then

of

cloves, allspice and

wine.

or

of

of

pound

one

pound

pound

one

pecans,

of

teaspoon

butter,

one

citron, one-half

pound

one

and

eggs

raisins,

of

pound

of

pound

Three-fourths

Oake.

Fruit

the

the

one

of

pounds

of citron. eggs

flour; add

spice, then

of

the

gether to-

the sour


FRUIT

and

cream

cleaned,

soda

dredged

Black One

of

currants,

of dates,

pound of

raisins,

molasses,

of

three

and

Mrs.

"

Newton

of

cup

of

teaspoon

two

three

Three-fourths

in

flour, half

powder, the

taste.

layer cake

chopped ornamented

cup

one

mold

a

or

Nut

of

cup

Bake pan

hickory with

milk,

of

two

hickory

in

a

and nuts

the

loaf

the

caramel

of

cup

of

mon, cinna-

taste,

layer cake

or

one

pan;

filling.

and

cups

of sugar,

one-half

full teaspoons

cups

fouf of

of

baking

nut

kernels, flavor

to suit

pan

one

fill with

hour,

caramel

sprinkled whole

one

Cake.

separately, three

beaten

Bake

one-half

sugar,

suit

of butter, two

cup

tablespoons

flour,

to

chocolate

latter,fill with

spoon table-

one

teaspoon

one

eggs,

Hickory

eggs,

of

cups

Bake

soda.

black

receipt.

of

cups

allspice,nutmeg

of

one

butter,

jam,

of

Cake-

milk, three

sour

blackberry

if the

of

cup

above

pounds

Mitchell.

Jam

One

cinnamon,

as

of

figs,one

three

allspice,two

Mix

powder.

hours.

of

one

of

pint

one

one

pound

one

almonds,

of

hours.

sugar,

pound

whiskey,

tablespoons

cloves

baking

of

pint

two

of

of

four

of

eggs,

one

been

2.

pound

one

has

Bake

No.

Cake,

pound

that

flour.

of citron,

one

one

fruit

flour, twelve

pound

one

with

butter,

browned

161

the

Fruit

of

pound

pound

last

and

and

cut

CAKE.

kernels.

over

or

bake

in

filling,with and

the

top


CAKE.

FRUIT

162

Cake.

Pecan

Make

same

instead

hickory

as

hickory

of

sliced

fillingand

two

layer cake

in

mold

nut

a

Varden

Make

cake

of

the

the

icing with

not

when

skewer;

bags, which

can

The

cool,

icing, cream

use

a

either

a

or

trim

be

icing

for

dipping.

stiff

enough,

for

If add

the

caramel

cool,

bought

or

brown

in

the

at any

the

pulverized

crust

off, Use

late choco-

or

icing by with

ornament

inserted

in

shapes. icing

in

sugar.

cloth

furnishing be

must

icing

the

of

some

rubber

kitchen

ornamenting when

with

Bake

nut.

diamond

little cakes

fancy tube

sides

frxiit.

plain

triangle and

square,

layers, fill

in

Cakes.

Fancy

When

pans.

filling. Dip

than

Bake

Cake.

the

with

ornament

layer

plain, white

store.

flour.

nuts, spread top and

Little

in

Add

with

cake, bake

citron

or

icing and

white

plain icing,

cut

receipt.

pan.

Make

square

cake

white

dredged

citron

Dolly

with

custard

Cake.

plain

or

shaved

of

cups

fill with

banana.

Citron

Use

pecans

Cake.

receipt for layer cake,

any

using

nuts.

Banana

Use

cake

nut

is

stifEer

cold, One

it is can


FKUrr

make

innumerable

an

the

different

cut

in

be

can

made

ornament

with

with

another;

pink

or

ornament

with

Use

own

your

the

shade

and

make

taste

and

springtime;

of

yolks half

five of

cup

flour, two one

in

cold

the

of

Six

two

half one

yolks,

and

cups

of

flour, one-half

cup

of

butter, of

teaspoon

tablespoons fill the almonds.

of

center

of

of

cups

of

suited seasons.

sugar,

three

powder,

the

one-half

the one-

eggs,

one-half

cups

of

juice

of

bake

orange,

{Devil'sFood)

one-half of

cup

teaspoon

one

vanilla.

of

Dissolve

boiling water, with

and

grated chocolate,

of one

the

golden filling.

Cake,

tablespoons and

whites

baking

grated peel

Chocolate

on.

suit

to

for cooler

and

two

water,

Fill with

pans.

two

whites

the

eggs,

so

Cake.

butter,

teaspoons

orange,

layer

of

cup

pink,

in

white, and cakes

colors

warmer

color,

ment icing, orna-

is attractive

Orange One-half

the cakes

use

fruit

one

dip the

white

in

white

or

icing of

use

use

; if you

deeper

The

the

dipped

are

pans,

icing, ornament

by

if you

green

Green

occasion. for

a

colors

by using

shallow

jellies,etc.

cakes

the

cakes

in

desired

any

cocoanut,

When

colorings.

use

different

in

fancy

for cakes, bake

receipts

fruits, nuts,

183

of

variety

fancy shapes,

with

CAKE.

whipped

cook cream

.

four of

cups

eggs, sugar,

milk,

sweet

one-

baking powder, chocolate in

a

and

in

five

ring mold, chopped


164

CAKES.

Coffee Cake, One

of

cup

molasses,

one

flour, two

butter, of

cup

in

layer pans

plain

or

with

the

cup

of

baking

and

addition

of

of raisins, one

cups

citron, of

and

one

one-half

color

one

white

or

shallow

cake

pink,

another

it

be

can

grated

made

cool

pans,

dessert pans,

can

when cream

dip be

in

cool and

three

spoons

Bake

in loaf

Cake.

candied

and

three

leave

white

parts,

the

Bake

with

dip

in

in

other

separate

pink icing.

or

nut

out

cake

the

sponge

cake

center, fill with

cherries;

ique, (candied vegetable stems)

very

cut

serve

in on

and

white

mixture

A

in cocoanut.

cooking

icing

spread with

or

bake

or

from

scoop

in

rounds, put white

icing, roll

made

of shaved

two

Balls.

in little

icing, roll in cocoanut, gem

cup

and

chocolate.

between,

cocoanut

of

of nutmeg.

green

Snow cake

caramel,

or

addition

one

batter, divide

fill when

layer

eggs.

hours.

layer

pans,

Cut

the

currants,

Neapolitan Make

of

2.

with

teaspoon

one

cups

nuts.

tablespoon of cinnamon,

one

allspice and

pan

of

cup

of

four

chocolate

No.

above

receipt

same

cup

one

sugar,

powder,

fillwith

Coffee Cake, Use

of

1.

clear, strong coffee, five

teaspoons

Bake

one

No.

in

pretty in gem

ped whip-

pieces angellittle

plates.


CAKES.

around

ornament cream

little

be

soaked

should before

little cakes

with

cherries

of any

cutters

Then

etc. can

secure

can

cut

shape,

If you

and

fruit to eat

walls.

little cakes, is to

oblongs,

in

fill with

acid

an

receipts, spread with made

a

tube, making

yolks and

one

cup

of

lemon

of

to

fancy

and

the

in the

tate imi-

to

with

oring colof

or

the

possess

in

making

them of

upon

making

shallow

pans,

triangles; split, fillingsgiven

the

over

you

something

way in

of the

but

wish

be

easy

One

used.

indulge

batter

icing

Sponge The

and

thin

stems,

the

rounds

with

ornament

brush

a

taste

some

elaborate

more

of

have

fruit

inch

secure

you

to

jellyor

piece of

a

and

cutter

If

use

cake

squares,

making

one-half

instead of hanging

bake

of

way

will hare

'very pretty

A

hour

strips,or

already made,

delightful

it is

thin

can

the

suit

peaches, the

for this.

half

daisies, apples, peaches,

angelique. One

one

icings You

stems

is necessary.

flowers

add

as

to

from

them

accomplishment

cut

such

and

leaves

artist

the

nuts.

angelique

and

one

colored

The

in

easiest

in

cut

or

ornament

apples and

an

Tho

to

for

soft, cut

it is

in different

candied

cherries, whipped

water

warm

simply

is

dip

squares,

in

shape desired.

any

with

pieces of angelique.

When

using.

in

cut

plate

the

and

165

top and

top,

addition

it

or

of

a

in

ment ornacan

bo

fancy

etc.

for Bolls, Etc.

Cake

whites sugar

to

juice, add

of

five

the the

eggs,

beaten

yolks and

one

whites

beaten

stiff, spoon table-

stiff.


CAKES.

166

fold

in

lightlyone jellyrolls

for

use "cream

custard

or

of

cup

or filling,

split,fill some

cutter; some

with

Koll

in

chocolate

white,

colors

through

The

of

yolks

three-fourths

of

teaspoon

one

This e

the

is

mixing and cut

pans,

of pan, cake

Food.

the

on

of

with

the

of

Much

raised

to

and

not

fit the

let

to

around

on

grease

tom bot-

Invert

as

slip a knife

nine

flour

Do

heat. so

of

depends

paper

increasing

and

one

whites

baking.

manilla

it is cold

add

cups

cake.

sponge

something

or

When

under.

Angel

piece

a

bake

cooler

tartar.

much

as

the

one-half

of

delicate

a

top with

light;

beat

sugar,

cream

sides.

the

on

the

beaten

and

one

pink and

Cake.

eggs

of

cups

stiff,fold in

"ggs

th

four

biscuit

tube.

rose

Sunshine

whipped

with

some

ornament

a

layer-pans,

round

a

icing, spreading

grated cocoanut,

different

with

cut

with

in

halves, fill with

in

cut

or

flour, bake

on

the

a

air

it and

it

easily slips out. Beat

the

half

teaspoon

beat

in

fold

in

of

and

level teaspoon hour.

One

of

cream

gradually one

of fifteen

whites

and

two

three-fourth

of

Angel

ones.

of

One

and

nine

of

cups

one-

beaten,

cups

of

flour

with

Bake

added

sugar,

in mold

to the

one

pan

beaten

eggs.

Cake.

large,fresh

one-fourth

half

when

one-fourth

Food

add stiff,

very

tartar

of tartar.

cream

teaspoon vanilla

Whites

eggs

cups

eggs,

of

or

ten

granulated

smaller sugar,

1


167

CAKES.

sifted, one

of sifted

cup

of tartar,

pinch of salt added

a

After

siftingflour

aside

one

fourth

of

cups

delicate

colors and

squares

colored

to

to ice.

Pile

One

sugar,

sweet

two

or

half

add

one

two

ginger, serve

pan,

with

cold

or

a

in

break

icing^

cream

necessary

platter together.

to the

beaten

eggs.

of

butter

of

molasses, one-half

cup

fifty

colored

Cake. with

half

one

cup

of

cup

light,two cups of flour, soda, one tablespoon of pulverized

beaten

of

of

teaspoon or

erate in mod-

Ginger

eggs

one

stiff,stir

it is not

or

on

added

cup

level teaspoon

one

colors

vanilla

of

fondant

of cake,

more

be

sheets, when

thin

a

about

eggs

in pan

can

setone-

thirty-five to

batter

in

color

one

milk,

in

dip

from

cake

baked

suit the

teaspoon

Cream of

and

of

lightly. Put

Pood

and

until very

beat

Bake

and

one

white

cream

beating.

measure

measure

the

and

very

once.

Angel

minutes.

in

flour

at

oven

beat

of tartar

then

before

to eggs

sift and

of

teaspoon

five times,

or

sugar,

cream

in sugar,

four

Then

cup.

half, add

flour, one

without

allspice. Bake

in

loaf

sauce.

Ginger Wafers. Melt and of

one-half

cups

of

add

five

cups

milk,

fuls

of

baking

fuls

of

salt, and

on

a

of

three-fourths

baking

sugar,

of

powder, one

a

one

full

sheet, mark

cup

of

butter,

three-fourths

flour, with and

of

one a

cup

two

teaspoon-

one-half

teaspoon-

teaspoon with

add

of

ginger.

grooved

Roll

roUing-pinj,


CAKES.

1Q8

granulated

sprinkle with when

oven,

oblong

in

cut

warm,

bake

sugar,

in

pieces

moderate

a

or

squares.

Crullers. one-half

Cream

powdered

of

pound half

cup

of

flour

enough

fat.

to roll

center

and

mace

make

not

beaten

eggs

light,oneto taste

nutmeg

stiff)cut

rounds,

in

,

for

as

fry

doughnuts;

;

deep

in

Welsh.

George

Mrs.

"

(do

three-fourths

butter, add

six

sugar,

sherry wine,

the

out

cut

of

pound

Doughnuts. One

five

milk,

a

soft

small

two

sugar,

cutter

the

out

cut

pulverized

two-thirds three

of

and

soda,

quickly.

"

of

eggs,

seven

nutmeg

one

George

Mrs.

two

eggs,

cup one

of

melted

make

to

then

rouuds,

Fry

center.

cups

sugar, cups

grated

in

a

with

hot

fat,

add of

of butter one

very

three

of buttermilk,

cup

flour,

; roll

with

teaspoon

one

thin, bake

Keller.

Ginger One

flour

full

Cakes.

one-half

cups

sweet

sugar.

Tea

one

in

cut

of

cup

butter, three

baking powder, enough

sprinkle with

and

melted

dough, roll them,

Cream

one

eggs,

of

tablespoons of

teaspoons very

of

cup

Cakes.

lard,

two

tablespoon of soda

cups

beaten

of in

molasses, the

mo-


CAKES.

lasses

until

enough

foams,

it

make

to

tablespoons of ginger, flour

two

soft

a

169

dough

(about

roll

cup)

a

,

thin. Almond Cream

half

one

confectioner's one-half one

of

of

cup

Invert

brown

in

one-half

Cream

yolks

of two

one

heaping

the

whites

one-half in

bake

two

Nut

two

of

cups flour

sheet

small

the

two

with

rounds

a

Fruit).

Hot

With

and of

Bake

deep, and

one

of

cup

milk, the

sweet

of flour with

cups

in

in

lightly and

one

pans

cut

in

or

squares

of

and cups

six

to

eggs

to

continue

of

chopped

(manilla

paper

from

Cakes.

Drop

whites

of sugar and

cook

rings.

muffin

Beat

half

baking.

then

baking powder, stir

inches

two

other

for

on,

of

cup

little sticks.

or

cup

last.

eggs

vanilla,

oblong pieces while

light, two

of

slowly

one

the

of

cup

of

pans

butter

of

one-half

teaspoon

or

on

or

Eaten

beaten

eggs

of

sprinkle

shape

cup

together, add

sugar

and

squares

{To Be

one

and

eggs

spread the batter

; cut

Cake,

Quick

two

spread

are

roll in cornucopia

warm,

,

they

pans,

square

delicate

batter

add

teaspoon

one

almonds,

in the

and

together, add

cream

milk,

sweet

the top after

over

and

chopped

flour; put half

of butter

cup

sugar

cup

Wafers.

a

teaspoon

is

and

a

stiff froth, add

beat, one-half nuts, the bake

cover

a

cup

ing bak-

best) drop twenty

in

utes. min-


170

CAKES.

One, Cream add

one

powder, Bake

in

the

gem

three-fourths

one-half five

of

cups

powder,

mark

and

with

and

of

bake

in

a

in

or

add

butter, of

a

stiff. mold..

a

Roll

roller.

of

of of

teaspoonfuls thin

and

one

cup

teaspoonfuls

ginger.

moderate

ing bak-

beaten

pans

of

cup

two

grooved

a

a

one-half

teaspoon

eggs-

of

teaspoons

three-fourths

sugar,

four

of

eggs

cake

sugar^

Bread.

of

flour, with

one

full

one

of

cups

four

layer

Ginger Melt

full

of

cups

yolks

two

of

in

or

two

the

flour,

whites

pans

with

milk,

of

cups

Cake.

Four

butter

of

cup

three

Three,

of

cup

one-half

beaten,

Two,

milk,

baking salt, and and

sheets

on

with

Sprinkle

sugar,.

oven.

Crullers.

Two one-half

the

into

fry

the

the

iron

of

this mixture

and

of and

this

pour

all

lard when

that

repeat.

one

eggs,

Beat

sugar.

stirring

vessel

two

water,

water;

flour,

small iron

cup

and

sugar

of

cups

while.

hot

clings

dip to

gradually Strain.

hot, put

smoking

it into

the

flour

together,

eggs

mixture

the

of

cup

iron.

add into

Have

your

the

and

cruller

batter Shake

a

and, from


FILLINGS

White

The

of

third

a

until

sugar

it hairs

slowly

syrup

enough

to

grainy

add

enough

put

stir

a

brown

the

cake.

In

crust, each

three

layers

Icing

is

cake, half

and green,

the

of If

water or

If

the

sugar

iced in

any

the

prevent

half

in

and

whites and

whole,

t,vo- thirds use

proportion. desired

paste

color is used

one

This

by

by

a

egg

in

and

a

of

then brick one-

of

cup

and

is colored

of

use

ting cut-

and-

one

eggs,

the

cakes.

filling a

For

in

cakes

brick

layer,

icing

dissolve

off

two

of

A

used

pan,

more

the

oven

warm

trim

you

each

two

cooked

generally

called

sides.

become

forming.

make

are

of

a

square

can

you

they

tops

a

it is thick

not

crust

layer cake,

a

cooked

and

is

is of

a

knife

thin, between

requires

cups

water.

in

each,

over

it

if

it

a

the

on

should

it

the

from

pour

until

inside

icing to

icing

spread

smoothed

of

Cook

and

if

water;

bladed

and

layer

If

one-

egg;

poured

beat

stream;

then

broad

froth

hot

bowl

and

stiff

a

of

sugar.

when

Flavor.

little

a

a

or

fine

a

spread.

now

spatula

icing

in

of

cup

is three-

eggs

white

threads, to

egg

each

to

each

or

and

water

sugar,

to

the

Icing.

sugar

water

Beat

spoon.

of

cup

of

cup

and

of

proportion

fourths

CAKES.

FOR

fruit

cold sugar

pink, ing. color-

teaspoon

of


172

FILLINGS

water; if liquid, use color

and, after the

top

top

with

a

with

almonds

almonds

over

and

chopped

adheres

fine.

the

while

well

lows

and

them Pour

in

set

melted

the

and

between

a

of

a

of

vessel

the

the

tops

cocoanut

spreading of

of

hot

hot

the

and

sides

marshmallows

it

on

marshmalwater

until

water

into

tops

top with

the

over

pound

tablespoons

over

melted.

icing, spread of cut

cake, and in

halves

quarters. Marshmallow Two

of

cups

together

cook

pound to

before

just

marshmallow over

the

ornament

and

three

by putting

cocoanut

Icing.

one-fourth

melt

the

trouble.

any

icing, and

and

is moist

icing

without

white

cake,

the

icdng, heavily on

Ornament

Sprinkle

Marshmallow Use

white

Icing.

almonds.

the

will

you

half.

split in

do

you

sides

Use

or

icing, sprinkle freshly grated

white

as

time

icing, sprinkle

Cocoanut Use

a

filling.

the

spreading

CAKES.

little at

very

Almond

deeply.

too

FOR

the

of

granulated

until

it

filling and

melt

in the

as

one

sugar,

strings;

marshmallows,

cream

Filling. of

milk,

one-fourth

above

until

beat

cup

of

a

receipt, add

stiff

enough

to

spread. Use fruits bits of

white over,

fruit

Fruit

Filling.

and

sprinkle

icing

ornament

thickly

the into

sides the

candied

and

icing

chopped

top by sticking

while

it is soft.


FILLINGS

and

Rough Use cake

on

chopped

and

receipts

mix

different

the

icing,

nuts

sides

You

this.

can

and

different

you

can

the

used

pulverized to

sugar

Flavor

spread.

to

of of

three sugar,

three

peel of

eggs a

the

into

for

and

is nice

of

use

for

them

skill.

a

light,add

ped Chop-

enough

consistency

proper

fresh

has stir

and

and

fruits

or

Jelly.

which

add as

may

and

the

mixed

cover.

used

as

a

fire

ful cup-

yolks

beaten

grated

until

juice of the

thick

be

the

the

over

and

butter

stir

been

the

it is

jellytumblers

layer cake,

the

taste.

together,

to stir until

Continue

nuts

by the

until

it of

suit

large lemon; thicken,

to

pour

into

of

and

tablespoons of melted

then

Ornament

both.

eggs

Lemon Into

plain and

Icing.

make

to

in with

icing for fig cake.

in

of two

whites

ways;

nuts

pine-apple

Uncooked Beat

and

on

little labor

with

often

The

numberless

kernels

candied,

ornament

ins rais-

chopped

strawberries, limes, apricots

procure

fruits

figSuare

icing

Candied

spreading

pine-apple.

of fruits

whole

with

and

in

fruits,or

or

it before

and

made

the

fancy shapes.

in

cut

be

spread

or

Icing.

into

cherries

can

173

seeded

combinations

sprinkle with top and

stir

and

nuts

candied

some

last

two

Ready

icing and

white

CAKES.

FOR

gins it be-

lemon. then

honey and It for

makes

a

ing fill-

flavoring.


174

FILLINGS

FOE

Chocolate One

and

cup

of

but

does

cake flavor

cooked

melted

with

together until

cup

size

of

of

a

syrup

one-fourth

of

a

until it thickens, and

Filling,No.

white

one

sugar,

2.

of brown

cup

lump

of

butter

walnut, one-fourth

cake

of

chocolate.

a

cream,

sugar,

the

about

small

of a

it makes

over

chocolate; beat

three-fourths

vanilla.

cup

one

it

pour

Chocolate One

1.

of sugar,

cups

thread;

not

of

Filling,No.

three-fourths

water,

CAKES.

Cook ,

it makes

until or

soft

a

it is cool

When

plate.

jellywhen

water

makes

cups

and

brown

a

of

cups

small

lump

the

over

saucer

cake.

1.

Cook

butter.

of

cup

until

it

jelly. Filling, No.

Caramel Two

of

cold

three-fourths

sugar,

tablespoon

one

soft

a

of

spread

a

on

Filling,No.

Caramel Two

tried

brown

sugar,

of butter.

Cook

one as

2.

cup

of

and

cream

for chocolate

filling

(No. 2.) Cream Three of

cream,

until

four

dissolved.

minutes; cake.

cups

beat

of

white level Cook

until

Caramel. sugar,

one

and

one-half

of

butter.

tablespoons

quickly about creamy;

flavor

ten

and

or

cups

Stir twelve

spread

on


FILLINGS

Cream

Whipped Fill

Food

Angel

whipped

very

chopped

almonds

Dissolve cold while

Pour

on

cool

work

flavored

and

stiff and and

a

work.

when

to

or

spatula to

grainy,

Wrap

in

milk,

When

one-half until all

the

cups

while,

until

creamy.

the

hand

until

or

cold

water.

begins

it

It If

with

; melt

cover

it

to

be

can

gets

too

cold

water

hot

water

over

Filling. eggs,

of

eggs,

it

yolks of

it hairs.

the

Flavor

the

When

paper

tartar,

in

dish.

wet

the

of three

eggs

it it

the

thickens

juice and

a

Cook the

light. Cook

two-thirds

over

of

cups over

while.

cakes.

Filling.

with

of

cup

two

flour.

Golden

Pour

with orange

Scald and

sugar

one-half

stiffens, stirring all

sugar

until

add

flour.

cool, spread between

Beat

tried

taste.

yolks of four

until

water

when

of

use

over

pour

finely

cup

minutes,

the

oiled

tablespoon

one

sugar,

hot

the

of

cream

suit

Custard Beat

Put

three-fourths

twenty

stage

colored

ready

of

about

slab

a

little

sugar

pinch

ball

cream

cream.

in

cook

with

flavored.

of

greased

a

and

Icing.

a

soft

layers with

in

Fondant cup

add

a

baked

the

in

cooking;

it reaches

cake

175

Filling.

stiff,sweetened

one

water,

CAKES.

FOR

eggs

one

of

cup

and water

slowly, beating

enough

to

little grated orange

spread. peel.


FOR

FILLINGS

176

CAKES.

Prauline

Two

of

cups

add

and stir

kernels. Garnish

in

a

the

a

of

a

top

a

little

with

of and the

cup

of

cup

of

teaspoon

teaspoon

Cool

three-fourths

sugar,

one-half

and

syrup,

Icing.

spread whole

Stir

cream.

butter.

vanilla

of

When

and

a

between kernels.

cup

maple all

gether to-

it thickens of the

pecan

cakes.


FROZEN

Their and

legion.

is

name

French

ice

Frozen

richness.

DESSERTS.

and

punches and

flavorings give

construction

all of

mousses,

varieties

molding of

variety

of

degrees

these of

manner

infinite

an

different

phia Philadel-

parfaits, biscuits,

pudding,

different

with

of

consist

with

creams

ices, sherbets,

water

They

and

beautiful

ices. Plain

is

cream

sweetened

cream

and

and

flavored

frozen. French

(differing

without

and

biscuits

frozen

eggs,

with with

richness)

in

Parfaits

made

is

cream

foundation

added

cream

whipped

are

by

custard

a

packing

in

and

frozen. with

cream

and

ice

salt

or

out with-

stirring. Mousses

are

parfaits

as

and

Sherbets

whipped

and

cream

gelatine

frozen

biscuits. fruit

are

sweetened

juices

with

syrup

frozen.

and

Punches after

are

sherbets

with

added

liquor

before

or

mallet,

or

freezing.

In

freezing in

put

the

ice

the

ice

pounded

freezing

bucket

use

creams, a

small or

by

tub

and

shaved

use

an

fine; fit the

placing 177

and

bag

ice

an

pivot

ice the

shaver. can

which

Have into

is

on

the

the


FROZEN

178

the

of

bottom

the

can;

to

the

top of

then

can,

top and within

twenty

makes frozen

the

(you

hard

sides

that

so

if there

nuts

be

well;

cork

and

from

cut

sides

it is in

press

sides,

press

unless

in

it should

into

the

in

with

the

should

mold with back

a

spoon

of

a

spoon

steady it is

becoming the

the

top

and

top and fruit, or

cream,

down, around

and

the

the

top

with

ice

and

not

be

as

until

away

is to be

mold

around

put

Put

out.

in

on

put

cream

molded; as

soon

frozen

too

the stiff

Ices.

be well and

salt

molds.

Molding The

and

time, beating them

air the

the

When

around

newspapers

warm

of

ing rapid freez-

remove

Fill

and

frozen, smooth

well.

put

on

a

crank

whipped

any

this

packed

it is

in;

get

can

times

bottom

with

the

cloth

it at

the

use,

wet

a

by

two

can,

ice

Too

minutes.

that

crumple

keep

for

case

is

cream

to

to

ready

that

do

opening

salt to the- top, the

with

the

the

Freeze

top.

is to be

added,

with

coarse-grained.

salt

no

paddle, to

the

within

frozen, put

fill around

determine

turn) wipe

to

salt around

the

in

and

can

top of

the

to be

mixture

cream

can

the

several

can

in the groove

thirty

or

the

of

bottom

of

inch

one

Remove

i

crank, of

inch

one

for

turn

the

adjust

top of

in

turn

can,

the

in

pour

the

in

close, fill the bucket

paddle, fittingit

in the

and

right,

it is in

socket

opening

ice

it down

that

see

of

press

of

inches

the

Cork inches

put three

the

into

can

bucket.

the

DESSERTS.

chilled.

spread or

a

Put

in smooth

knife.

Fill

the

ture mix-

and

even

the

mold


FROZEN

with

the

Grease the

mixture

mold

with

butter

with of

the

on

bed

a

kinds

place thick

with

different

and

to

not

pay

bought at

and

a

in

ice

this way

in

and

the

almost

reasonable

a

dish.

the

Put

tin

boxes

Individual

lead

molds.

They

expensive, them

when

design from

any

the

round

in

is done

in

little

with

trays

ices

are

so

ing draw-

some trouble-

that

they

are

it does can

be

confectioneries

price. To

Dip

in

a

can

you

put

are

more

with

and

salt.

molds

or

or

and

with

to worry

one

ice,

or

mold,

center

paper

Biscuits

packed

in

make

in

then

of

piece

just

same

vertically;this

run

and

If two

layers, or

in

pieces,

inch

an

coiored

Set

bucket

in the it

strip

a

sides

a

fill the

colors

filled.

immersed

packed

and

heavy

when

out

used

cream,

stripes a

the in

per pa-

lard.

packing.

salt, line

of

four

or

of

and

flavor

the

boxes

paper

of

three

use

it

ice

be

to

or

small

in

fit

of

strip

a

around

the

should

melted

in

salt,pack for

are

kind

one

having the

by

in

kind

pack with cans,

ices

mold

the

allow

mixture

butter,

or

ice, pounded

and

the

over

edges with

salt, fill

ice

to

of

of

with

with

top

large enough more

the

the top of

top, which

wide, dipped

sprinkle heavily the

the

on

it

top.

very

larger than

.

inch

one

mold

over

Put

the

to

use

heavy coating of lard

a

cloth,

to

lard, lay

or

around

tight, seal

179

little

a

paper

(greased side up) very

wishes

one

piece of

a

DESSERTS.

mold a

Unmold

in cold cloth

wrung

Creams.

water, out

wipe of

warm

off

dry, invert water

oil

around


FROZEN

180

for

and

moment

a

done

the

raise

and

quickly

DESSERTS.

with

mold.

This

to

care

should the

prevent

be

edges

melting. Garnishing There

are

ices

to make

and

the

pink

use

delicate

some

leaves the

are

now

one-fourth

served

with

Plain

Ice

one-half until

a

and less rich

Ice of

custard

of

two

a

When

mold

is

with

cream

their

used,

fill

Many

of

and

one

tablespoon

one

white

of

Ice

corn

cool, stir

in

be

one

the

milk,

stir

ped, whip-

cream

made

and

one

more

or

eggs.

No.

starch;

of

of

fewer

Cream, from

eggs,

cups

can or

1.

six

quart

one

more

custard

of

three

custard

of

use

No.

yolks of

add

The

the

tablespoons

thick.

with

sauce.

Cream,

and

and

flavor

French Make

it is

Jonquils and

cream.

add

the

sugar

freeze.

by

If

freeze.

cups

cool;

green,

Cream.

sugar,

French Make

a

and

used

border

gallon of

of

cups

and

a

be

can

is used

dish.

use

whipped

or

one-half

Sweeten

vanilla

fruit

fruit

with

center

the

of

serving

mold

pink

or

in season,

or

green,

side

effectively. If

very

the ices

and

melon

a

white,

the

on

yellow

or

If

pink and

laid

and

garnishing

attractive.

are

roses

color

corn

them

colors

of

ways

many

Ices.

2.

pint of it should

whites

of

milk

and

be

quite

two

eggs.


FROZEN

Sweeten cups

of

into

the

of

quart

one

custard

with

cream

flavor

sugar,

181

DESSERTS.

to

one-fourth

slightly, stir

Whip

taste.

freeze.

and

and

one

Serve

chocolate

with

sauce.

Cream Use

with

receipt for plain

freezing, one-third iti cold

soaked freeze.

This

makes

of

is used and

it smooth

the

very

light, stir

half

cup

of

let it cook of

in

until

and

milk

sweet

has

been

and

let

sugar

sugar

and

cool

let cook

and

Put

sugar.

with

shape.

separately

eggs

together

two

add

and two

one-half

water,

four

pints

gelatine

that

of

cup

as

boiling point,

one

minute,

the add

cold

milk

the

milk

milk the

heats.

eggs

from

remove

of

of

add

of

one-

cups

cup

color;

dissolve

tine gela-

the

and

fire,

freeze.

Make

Use

in

water,

1.

six

one-fourth

will

Caramel

sugar

of

tablespoon

in

the

it reaches

When

hold

been

the

as

cook, stirring constantly, until

The

boils.

molding, to

has

little hot

a

No.

caramel

one

dissolved it

the

rich

a

for

yolks

skillet

a

in

helps

granulated

sugar

gelatine that

Cream,

and

whites

until

brown

of

water, dissolved

cream

add, just before

and

cream

box

a

Caramel Beat

Gelatine.

with

caramel one

cup

receipt for

Cream,

by cooking of French

water

No.

two

until

cream,

2.

of

cups

it is

a

using

granulated

caramel one

and

color. one-


DESSERTS.

FROZEN

J82

half brown

Chocolate Make

custard

a

one-half

of

cake

half

stir until

vanilla,

three

or

Use and

eggs

the

Leave

oif

chocolate until

cook and

(broken the

cups

is

of

vanilla, and

freeze

plain until

powdered is stiff.

ice it

macaroons

cream

begins

the

boiler, the

and

eggs

add

one

freeze.

2.

of

instead

chocolate,

cream,

3.

in

a

cake

one-half double

boiler, with

sweeten

flavor

with

one

of and one

spoon table-

freeze.

Macaroon

Use

cream,

No.

melted;

sugar;

Put

Cool,

and

pieces)

One-

vanilla.

the

cream

chocolate

one-fourth of

in

and

milk.

over

pour

of

Cream,

of

quarts

one

double

a

No.

amount

Chocolate two

in

minutes.

Cream,

same

milk.

Put

of

receipt, substituting caramel

above

sugar.

eggs,

pieces.

quart of

one

Chocolate Use

in

melted,

use

1.

cups

broken

is

of

three

can

preferred.

No.

together

chocolate two

tablespoon

and

on

cook

if

yolks of four

the

sugar

milk

the

sugar,

of

You

sugar.

Cream,

chocolate,

and

chocolate

and

of

cups

of

caramel

making

in

sugar

instead

caramel

of

cups

Cream.

or

to

and

French

cream

thicken; add continue

receipt, and two

freezing

cups

until

of it


FROZEN

DESSERTS.

Almond Use add

plain French

two

after

of

cups

Cream.

chocolate

caramel

or

cream

blanched

finely chopped

partially frozen.

it is

183

Continue

j

almonds until

to freeze

firm.

Make

above

as

instead

meats

of

receipt, and

a

tablespoon the

of

of flour

and

of

one-half of

add

mush,

small

pieces

two

of

hickory

of

cup

continue

egg,

nut

cool

to

add

three

vanilla.

ginger

prevent

quart of

one

syrup,

of

one

milk, one-fourth

minutes

twenty

ginger

one

sugar,

of

cups

teaspoon

one

of

When

flour.

one

and

the

Cream.

cup

for

cup

wine,

Ice

one

salt ; cook

taste

raw

cream,

a

custard

of

teaspoon

add

almond.

Ginger Make

Cream.

Nut

Hickory

spoons table-

Freeze cut

preserves,

freezing until

to

in

firm.

Coffee Cream. Make

a

custard

of

yolks of four

sugar, cup

of

strong, hot

the

custard

cool, add

as

eggs,

as

of

fruit

pulp cream

cup

of

the

hot

of

cups

milk

and

one

coffee

from

it is removed

Fruit creams

one-half

into

the

fire;

freeze.

cream,

Fruit

one

Pour

coffee.

soon

and

one

are

,to any

receipts;

the

made

of

Creams.

by adding the

quantity

plain and varies

the

juice and French

according

ice to the-


FROZEN

184

kind

of fruit

made the

for.

acidity

only

be

to

and

the

Sugar

is

of

pressed

do

need

not

a

a

and

sieve

need

for

themselves,

be

of milk is

one

until

Beat

the

rice

freeze. with

served

a

a

pressed through added

then

be

used

molding,

the

to

in

nation combi-

molded

or

by

molding.

of

Beat

let stand

through

press

and

rice, drain, add

of sugar.

cup

and

Pudding.

Simmer

the

This

add

of

the

rice

eggs

pint of

one

bo

can

compote

cups

very

tablespoon of

one

cold

two

until

yolks of four

with

light. When and

whipped and

to

Rice cup

perfectly soft.

light, add

for

Peaches

apricots and

over

can

without

one-half

and

stewed

small

in

cut

sugar.

and

cream

ices

Iced Parboil

hour

to

they have

or

additional

an

served

according

used

sieve

a

it is to be

Strawberries,

nut

other or

fruit

afterwards,

and

with

the

sprinkled

sweetened

Fruit

cream.

person

are

through

should

Apples

sieve.

the

bananas

sugar

place

warm

to

sugar.

raspberries need in

added

not

more

of

taste

If

it.

pieces, they will

DESSERTS.

packed or

orange

in

rum. cream

a

mold

(See

pears.

receipt for compotes.)

Use

inch

of

deep ice

cream

Cream.

for

Cream,

French

gelatine.

with

cream

on

receipt

Neapolitan

on

while from

the

the

Put

botton

packing

the

a

is

of

layer

of the

mold

going

freezer, put

in

No.

on. a

cream

which -

Take

small

1,

or

plain

about should a

an

be

portion

bowl, color


and

flavor

diluted

chocolate

remaining Seal

and

pack, according

Prepare

raisins, wash and

the

as

French

mush

a

wine,

continue

move

the

dasher,

pack

ready for with

a

it

whipped

Make

custard

a

of

tablespoon

cup

in

of when

one

of

pistachio cream

nuts

frozen

chocolate add

packed

one

cream

three-fourths

v"'ne.

1, ad(,' the He-

stiff.

and

let

in

cup

"

and

mold

and

sugar,

one

a

of

of

teaspoon

add

almond

delicate and

green,

salt, two of

quart

one

extract, and

blanched

is half

of

in

Cream. egg,

a

salt

the

sauce.

cool,

vanilla; color the

and be

can

Frozen Use

sisting con-

fruit

cup

until

cream

When

teaspoon of

.

chop

other

freeze

flour, one-fourth

milk.

one-half

of

the

and

No.

in ice

or

use,

Seed

Cream, to

Pistachio

of

Fruitti)

one-half

them

over

and

cups

layers.

like of fruit

you

cut

currants,

pour

to

served

of the

into

other

the

on

combined.

fruit

until

Stir

cream.

{or Tutti

more

all of these

or

any

or

cup

cake

a

directions.

to

Puddings, one

of

raisins, currants, cherries, pine-apple, apricots,

of

Freeze

little

a

Spread evenly

cream.

Frozen

pieces

with

ready layer al-

the

on

one-fourth

Melt

mold.

the

on

taste, spread

the

suit

to

185

DESSBBTS.

FROZEN

cream,

spoon table-

one or

chopped,

use

one

stirred

frozen.

Pudding. receipt (No. 1 of

a

or

2) when

half

,

pound of fruit prepared

as


FROZEN

X86

for above

Pack

receipt. for

directions

in

vsdth

or

mellon

a

Serve

packing.

around,

cream

DESSERTS.

on

Nesselrode Make

a

cup

of

cook

while; coating until

the

on

cold;

begins candied

blanched

fruits and

in

and

mold

a

made

be

can

and

cut

stand

a

by adding

richer

pieces, and

in

hour

an

pulverized

the

in

the

it

until

pound

of

almonds

sherry

be packed

can

pudding

ed (one cup) seedcan

is well

adding

beat

a

This

small

drain

thick

a

of

cup

raisins

It

all the

freeze

cream,

one

eggs

fire and

sauce.

one

wine;

before

sugar

it makes

stiff,or

with

grated pine-apple.

of

can

served

six

tablespoonsful of

until

sugar

beating

it one-fourth

pieces,

two

to freeze

sauces.

yolks of

from

into

in

pounded,

wine, continue

until

quart of

one

cut

ped whip-

of

cups

them

water

thicken, put

to

the

over

remove

in

pour

beat

syrup

spoon,

pudding

one-fourth

water;

hot

over

the

with

to

Pudding. and

one

the

light,pour

until

of

of

one-half

and

it

syrup

according

flat dish

a

of

one

mold

to

and to

one-half

or

let the

fruit

dredge

with

the

cream.

Parfaits. This is necessary be

can

jars and

of

class

made will

just how

to know in

is made

creams

always

be

until

cups

dissolved.

of

sugar,

Cook

sugar

to make

large quantities and ready for

Sugar Two

with

the

kept

syrup.

syrup; in

It it

sealed

use.

Syrup.

one-half until

it is

cup

of

water.

perfectly clear.

Stir


FROZEN

Parf ait

Vanilla Beat of

thickened

has

pour

beater

until

cold

with

in

whipped

stiff.

Put

let stand

four

hours.

of

three-fourths

them a

yolks of six

the

until

in

put

into

pour

spoon;

beater

until

boiler

double

a

yolks of

in two

in ice

of syrup

fold

and

in two

pack

in

frozen;

were

fourth

of

a

cake

cream,

four

hours.

in the paper

on

Beat

put in

the

boxes almonds

cup

light,

until

boxes,

paper

boxes

tin

one

in ice

in which over

and

they

the top.

Parfait.

parfait. Pour

the

custard

grated chocolate.

Beat

lights add. yanilla and

egg

whipped,

cream

light,pour

whipped

of

the

on

wire

a

in

Glace,

Sprinkle chopped

vanilla

of

it thickens.

Serve

with

over

cook

coating

salt for

and

until

eggs

Chocolate Use

beat cups

boxes, seal, pack

salt six hours.

flavorings.

syrup,

thick

until

cook cups

tin

six

maple a

and

Biscuit Beat

of

cup

it makes

light,pour

be

can

light, pour

until

eggs

bowl

a

mold, pack

a

parfaits

Parf ait.

Maple Beat

cream

salt and

in ice and

of

number

A

of

cups

receipt by using different

this

from

in two

mold, pack

a

wire

a

light. Flavor

be very

Fold

cream,

with

beat

and

it will then

teaspoon of vanilla.

one

made

bowl

a

cup

until it

cook

and

boiler

one

consistency of heavy

into

and

light,add

until

eggs

the

to

and

remove

six

in double

put

syrup,

sugar

of

yolks

the

Ig7

DESSERTS.

whipped

cream.

over

until

one-

very


DESSERTS.

FROZEN

188

Prauline make

To

almonds,

each, and

of color.

To

seal.

and

let

make

fait receipt and

Use

of

any

candied

fruit

If fresh of

pulp

the

the

consistency

same

of

one-third

dissolve

water, the a

from

syrup

of

cup

a

sugar,

to thicken,

and

in

one

of

can

the

juice

fold

in

fourth

one

cup

cold

der. pow-

fruit.

or

pulverized

the

fore be-

just

the

If

sugar.

syrup

whipped

or

cream.

cup

of of

of

three

one

cups

Put

a

in

add

three-fourths when

mold

or

cold

water,

cream a

of

cup

hot

lemon; of

gelatine,

of

it begins

whipped, and

pack

hours.

tablespoon of

nuts

pine-apple,

Chocolate Soak

Par-

prauline

granulated

one-fourth

in

salt four

and

as

one-fourth

grated pine-apple.

the

in ice

box

jars

Mousse.

of

tablespoon

one

in

Maple

used, make

is

ful cup-

caramel

a

parfaits and

stir in

Pine-apple Soak

of

a

Parfait:

mold

fruit

shelled

of

use

cup

used, dredge with

is

add

reaches

Parfait

receipts for

the

one-half

powder, put

a

Nut

and

canned

or

to

one-half

stir in

into

putting

melted

iintil it

cook

Prauline

Fruit

and

one

filberts, three-fourths

cold, pound

When

melt

When

sugar.

and

pecans

fait.

Powder

Prauline

granulated

of

cups

Par

of

water,

Mousse.

granulated gelatine in melt

one-fourth

cake

one-

of


FROZEN

chocolate the

with

boiling

fourths

in

point; of

cup

this

is

and

of

cup

three

in

pack

in

ice

of

cups

and

salt

one-fourth of

cup

it

of

cup

boiling

three

in

Soak one-fourth of

cup

hot

fruit

used. ice

and

of

cold add

water;

enough

sugar

in

cup

to

Fold salt.

the

to

threeWhen

whipped;

four

put

hours.

gelatine one-fourth

in

of

in

caramel.

When

whipped.

cream

Mousses.

of

granulated

one

in

of

cup

put

to in

mold

in

one-fourth

fruit

according cream,

gelatine

dissolve

water,

sweeten in

add

vanilla.

cream

cup

of

tablespoon

one

of

dissolve

one

cups

Fruit

heating

gelatine,

granulated

water, add

water,

fold

cools,

of

cold

by

Mousse.

tablespoon

one

the

on

Caramel

Soak

milk

teaspoon

one

sugar,

Jgg

sweet

this

pour

fold

cold,

mold

one

DESSERTS.

juice the

kind

and

and of

pack


Sherbets and

syrup

frozen

generally

By

freezing,

freeze

the

liquor be

used

poured

after

and

it has

the

been

together a

of

cup

and

freezer

made

out

of

minutes.

ten

lemon

juice without

with

liquor

longer

to

beaten

between after

or

is

fore be-

in

put

freeze.

wine

when

sugar

and

When

cool,

Some whatever

or

served,

or

with

a

paddle

of

water

in

A

little

it

can

is

can

you

but

syrup,

used,

and

it is

ter bet-

peel

is

leaving

infusion, is

the

use

lemon

grated tea

of

three-fourths

Or

of

cup

cups

add

the

making

water,

four

freeze.

One of

cup

the

are

Sherbet.

and

syrup.

improvement. one

before

little

or

frozen.

cups

receipt

same

an

two

liquors

cup

Lemon Boil

or

a

pour

each

over

in

take

sugar

ice, and

course

If

punch.

sherbet

is

of

it will

freezing

meat

a

with

crushed

with

addition

have

you

served

with

the

sweetened

juices

or

served

courses.

the

fruit

are

PUNCHES.

AND

SHEKBETS

considered

an

addition. Sherbet.

Orange Make of cup

orange of

as

syrup

juice lemon

for

(about

lemon four

juice, grated 190

add

sherbet,

oranges) peel

of

and one

two

cups-

one-fourth orange

and.


SHERBETS

freeze.

lemon,

one

and

AND

A

PUNCHES.

a

fruit sherbet

receipt for Lemon

use

a

four

of sugar

cups

of

cup

finish

of water

and

When of

ful. delight-

one

can

is very

sweet

one-half

one

Freeze

mush,

a

in

small

and

add

cut

preserves

from

syrup

to

cups

of orange

cup

juice, the

lemon

preserves.

ginger

and

one

cool, add

a

Add

pieces and

freezing. Sherbet.

Apricot Use

Lemon

apricots

Sherbet

fruit

receipt

pressed through Use

pieces.

the

acid

is very

Two

of

cups

one-half

of

juice, two

a

use

cups

water,

add

orange

juice and

of

fruit

cups

the

of

in

apricots.

If

strawberry juice,

juice, one

lemon

one

chopped

Sherbet.

Make

juice and add

of

sugar.

more

of sugar.

can

one

or

from

syrup

water, two

cup

colander

a

Strawberry

eyrup.

add

pine-apple

Sherbet.

cup

pint jar of ginger

the

and

Canton

together.

juice, one-half

small

is

little less sugar.

Boil

one

which

Sherbet

If the

grated pine-apple.

lemon

orange,

Sherbet.

Pine-apple

of

of

combination

.

pine-apple gives

Use

Jl,!

cup

a

syrup

freeze, more

or

of

cup

orange

of sugar leave

of the

out

and the

strawberry


AND

SHERBETS

192

PUNCHES.

Sherbet.

Raspberry Make

same

juice instead

Use

or

for

as

Sherbet.

Lemon

Sherbet

of fruit

quantity less

Peach

in fine

cut

pieces is

as

lemon

juice for

grape

of

cup

of taste.

a

Use

between

or

substitute

of water.

cup

of strong

sugar,

freeze.

meat

two

sieve. more

of

cups

Serve

Freeze. the

Cafe One

peaches

Sherbet.

and

sherbet two

with

punch,

add

through

press

matter

Juice

Grape a

a

or

and

like.

you

Make

using raspberry

strawberry.

receipt

peeled and The

of

Sherbet

Strawberry

as

in cups

courses.

Frappe.

coffee, three Serve

cups

of water,

glasses with

in

one

whipped

cream.

de

Creme Boil ten

four

Cool

minutes.

third

and

to one-half

at

Tutti Make

a

of ice

is

lemon fruit

or

a

chopped

Add

green.

in small

of the

one-

wine

or

meal.

Ice.

sherbet in

together

taste, from

the

Serve

close

Frutti

orange

partially frozen.

delicate

to suit

the

of sugar

one

freeze.

cup,

glasses

champagne

and

color

cordial

Mentho

de

Creme

of water

cups

Sherbet.

Mentha

and

pieces.

add

Add

any

after

bination com-

the


SHERBETS

AND

Ice Set them

tumblers

with

syrup,

cover

frozen

the

set

of

to

fruit

with

unmold

frozen

any

with

shape, and

ice

molds

a

water,

unfrozen with

a

mat

color, and

different

fill

thick

Syrup, When nut

or

--

2.

glasses or water

of the

mold,

cups

on

in

fruit.

Each

is

a

attractive

pounded

has

frozen out

pour

small

with

be

can

cup

of

way

the

plate

high

up

or

pretty

any

a

fill stacked

very

has

around

moments.

the

the

it

carefully with

No.

wine

form

doily;

or

few

a

until

unfrozen

the

out

When

serve

sherbet, plain

frozen a

fancy

an

fruit

with

securely, pack

the

and

water

inch

Cups,

cover

take

of

dessert.

little salt.

sufficientlyto

tumblers leave

ice

imitating

salt, surround

cloth;

and

Ice Fill the

in

and

ice

Pour

glass. again

serve or

a

I93

1.

salt,fill the

one-eighth

the

cream

No. of

tub

a

tub

the

tumblers

the

ready

and

syrup

sides

the

Cups,

in

ice

PUNCHESS.

a

made ing serv-

ices.

Punch. Use these add

lemon, three

liquor

juices to

them

sherbet

the

wine to

liquor according the

to make

suit

Brandy, whisky, combine

pine-apple

orange,

rich

and

to taste.

are

rum

the

combination

or

freeze

after

all used

taste; It

a

sherbet;

before

taste

suit

is frozen.

a

or

use

is better

in

and

freezing. punches

more

to

of

add

or

;

less

it after


194

AND

SHERBETS

PUNCHES.

Punch.

Roman Make beat of

quarts of lemon

two

it one-half

into

sherry

of

cup

half

a

of

to

receipt and

above

one-half

for

Use

or

more

rum,

marashino

Make

When

of champagne

is

Use

sugar;

add

of

cups

fruit of

one-half

and

good)

one

cup

delicate

a

of

cup

of

clear

pounded

"

water, one-half if the

used

prepared fruit

can

juice

strawberry, raspberry

"

several

mix

or

cup

fruit used cup

in

Punch.

fruit

desired

one-half is

rum.

nuts.

two

any

one

of

cup

sherbet, color

frozen, add

half

substitute

Punch.

Fruit

water

rum.

champagne

one-half

the

fruit

or

(maraschino

pistaschio

or

orange

of

cup

cup

and

Punch, for

wine

lemon

a

green.

of

one-

Punch.

Roman

for

receipt

of

cups

one-half

one

Pistaschio

or

of

cup

of

cups

infusion,

tea

substitute

Maraschino

wine

two

used.

be

cup

cup

Punch.

of

cup

of

one-half add

and

mush

a

Champagne

can

one-half

and

water

cup

juice and

lemon

juice; freeze

Use

frozen,

Runch.

one-half

add

and

of

cup

and

brandy

of four cups

syrup

cool

sugar,

When

wine. Rum

Make

sherbet.

of

of

also be

added

two

use

more

cups

lemon,

juice. Apollonaris

orange and

with

juice, two

lemon

is sweet,

punches

kinds

is to

very

nice.

Some

give variety.


SAUCES

Chocolate One

of

cup

minutes; chocolate,

one-half

over

flavor

of

tablespoon add

minute, and

stove

of

of

cup

until

one

for

together "cup

of

five

claret

hot

water

brandy

or

"Cook

put

on

full

one

Let

it boil

the

back

a

of

Sauce. one-half

Cool,

minutes.

of

of

two

powdered

until wine

Nesselrode

for

of

cup

and

add

sugar

one-half

and

fold

cups

together

of

fruit

until

it

Pudding. until

eggs

and

sugar

in

one

cup

light,

beat.

When

it thickens.

Fruit Two

cocoa.

and

with

water

yolks

the

tablespoons

over

wine.

Sauce Beat

grated

dissolved.

of

cup

five

2.

water

or

sugar

Claret Boil

No.

boiling

chocolate

grated

stir

of

tablespoon

Sauce,

cup

one

cook

water,

vanilla.

with

one-half

1.

of

cup

full

one

Chocolate Pour

No.

Sauce,

sugar,

pour

CREAMS.

FOR

cool, of

cream

add

Cook flavor

two over

with

whipped.

Sauce.

juice, begins 195

one-half to

cup

thicken,

of

sugar.

add,

when


cool,

little

a

CREAMS.

FOR

SAUCES

196

lemon

or

is

Sauce.

Orange peel from

the

Remove in

oranges

the

two

down

syrup

one-half

Add use

of

cup

Use

Whip

one

be

can

fruit

use

of

garnish.

a

the

boil

and

syrup

the

Beat of

a

of the

Cook to

of

cup

tablespoons only

in

of

vanilla.

and

sherry or

you

with.

hot

over

one

water

the cup

and

add

Dissolve

tablespoonfuls

from

brandy

flavor

light

eggs

two

add

shade,

to

sugar.

Remove cool

wine

of

Puddings.

three

sugar

thicken. When

of

powdered

and

delicate

any

Frozen

of

gelatine

egg

gelatine.

colored

tablespoon

one

tablespoonfuls

two

for

yolks

Sauce.

stiff; add

cream

instead

syrup

Sauce

use

sugar

and as

to

the

pieces

remove

orange

Cream

and

sugar,

This

wine.

of

cup

powdered

two

of

cup

the

cordial

curacco

Whipped

third

the

pull

sauce.

as

can

one

Boil

minutes,

little.

a

of

water.

three

or

and

oranges,

syrup

a

of

cup

for

oranges

three

Make

pieces.

one-half

and

or

fruit

the

sweet.

very

of

juice, if

orange

fire of

four

cream

of

sertspoon des-

one

of until

and

one-

water.

it

add

gins bethe

whipped, sherry

wine,


FRUIT.

Fruit and

ripe it

is

should

washed

and

or

and

they

and

around

and

ice

on

Do

person.

to

should should

in

cut in

ice

peel

ing, serv-

halves and

with

salt

whipped

well

and

and

for

seed, fill the

peach

one

ready

with

before

Serve until

peel

rub

serve

cream.

leaves,

brush

Serve to

Grrape

Peaches

seeded,

is

leaves

Apples

jar, packed

ready

not

soft

and

way

whipped

with

cavities each

when

a

hour.

an

pretty

very

with

stone

a

effect.

too

green

interspersed

polished.

peeled

stand

let

A

cream.

until

in

put

quarters,

and

be

not

effect.

grapes

off

be

should with

good

pleasing

a

taken can

It

Combined

with

rubbed

down

the

have

put

cold.

fruits, give

other

fresh.

colored

different

with

be

be

arranged

be

can

served

best

use

to

they

as

quickly.

discolor

Strawberries.

a

fruit

Place

on.

of

the

on

pulverized

effect

good

with

course

and

large

when

Strawberries

side

of

a

by

small

fine

can

leaving plate

with

be

used

their

as

stems

a

mound

eat

with

sugar.

Oranges. Out spoon,

in or

halves, cut

a

sprinkle

thick

slice

with

sugar

from

the

and stem

end,

loosen

a


198

FRUii;.

the in

pulp and

orange

jar with

ston6

a

wine.

Vandike

the

kept

cold

in

until

water

fresh

Prepare and

a

choose,

baskets

with

Two

of each

wine

to use

the

Baskets for

for

oranges

breakfast as

the

stand

in

a

orange

made

skin

cool a

on

leaves

is

small or

of

any

so

on.

wine

kind

of

Put

in

in orange

serve

poured

strawberries

put If you

over on

top

do

not

juice.

or

syrup

the

peel

fruit, and

Separate

place until

pieces.

Fruit.

grape

very

be

layer of pineapple

a

and

sherry

from

serving

luncheon.

or

"skin,

baskets

be

can

should

small

in

appearance.

Grape

the

serve

use.

little fruit

a

salt.

Oranges.

sugar

fresh

a

and

baskets

another

of

three

add

and

salt, and

and

in ice

or

basket

for the

care

layer of

a

teaspoon

a

one.

and

little

shell

receipt, put

orange

jar,pack

stone

each

of

one

fruit you

above

as

oranges

and

over

pine-apple

canned

or

in

put

ice

for

ready

pieces, and

with

The

Fruit

Frozen Cut

orange

baskets.

the

in

jar

the

edges of the

pulp

in

sprinkled

sugar

Surround

sherry

orange

Pull

remove.

the

bitter, add

ready

for

plate; garnish

the

same

as

are

nice

for

pulp from sugar use.

the

the

and

let

Serve

in

plate

with

pine-apple.

Cut

holly.

Pine-apple. Cut the

off

bottom

the so

top of that

a

large, fresh

it will

stand

upright

and

firm

on


FRUIT.

the

plate.

jar, pour and

Scoop

out

cup

of

one

surround

the

with

the

pine-apple pulp, put When

ice.

from

juice

orange

pine-apple shell. leaves

1991

the

Set

over.

cold,

very

Garnish

dish

the

it in

ice

on

into

turn

with

a.

the pineapple

crown.

Bananas. Bananas discolor

served

are

quickly.

just before

whole

Arrange

with

on

peel

and

with

whipped

macedoine

of

with

serve

They

cream.

fruit

other

and

they

as

pretty fruit dish,

a

using, peel, slice and

sugar

on

served

fruit

as

ized pulver-

often

are

or

bined com-

salad

or

fruit.

Melons. Watermelon then

cut

the

pieces

that

dish, thus

a

hard

Serve

ice.

one-half

Fill

Peel or

one

slice, several

and can

pine-apple,

of

of

slices each nut

layer with over

the

the

grated

top.

Serve

in

side

the or

person,

in

pieces

that

is

halves

with

sO'

and

crushed

person.

Fruit.

of oranges,

two

fruit

cut

are

from

top of

on

rind

the

half,

in

meat

each

to

each

each

Macedoine

ripe

pile

with

away

to

cut

ripe meat, pile

the

out.

and

the

and

Cantaloupes

scraped

seed

take

section

out

doing

cold

ice

out

one

scoop

to manage.

the

cut

were

Serve

halves,

in

cut

be

long vandikes;

in

melon.

half

on

should

in

cocoanut.

with

or a

use

one

pine-apple, ternate Al-

three

bananas.

deep

bdwl, sprinkle-

Pile

whipped

grated cream.

cocoa^


BEVERAGES.

To Use and

good

a

absolutely

not

grind "will

of

should

To

sugar.

coffee

the

be

three

of

of

with

Set

around Let

water.

sides

the it

stand

Coffee The Mix on

the

white

the

four

boil.

minutes

is an

on

with

the egg

cold the

the

same

and

back

serve. 000

of

cold

water; and

boil

coffee

pot

down

cut

grounds cup

of

cold

serve.

for

boiled

little' cold and

water

It

Water.

as

a

the

slightly

of

one-fourth

Cold

get

the

water

and

fine

granulated

spout

stove,

too

boiling.

of

boiled

add

not

add

cup

minutes

Made

of

cups

Set and

of

of

and ten

proportion

with

stop

back

on

one

freshly

minutes;

paper.

from

of

cups

if

than

coffee

Do

coffee.

much

coarser

and

egg

an

things

do

you

ground

these

coarse;

too

little

one

cup

coarse

water

good

too

nor

boiled all

pot;

without a

four

or

too

fresh

making

fine

coffee

four

over

coffee

too

if

Coffee.

coffee,

for

ground

white

beaten pour

clean

druggy,

strength

of

necessary

the

be

Boiled

qualify

thoroughly

a

are

it

Make

stove

let

coffee,

water,

pour

just

reach

it

three

or

four


BEVERAGES.

Drip Grind is

the

used, put

of

coffee

where

as

in the

it will

the

a

water

Coffee.

fine ; when

very

of

cup

hot, but

keep

and

has

dripped through.

a

one-half

Make

considered

being the

let

of

boiling

or

one

a

by

When

to tie the

in

tea

Allow

water.

the

Kemove

of

fresh

on

back

of

careful

to

be

soon

milk

a

swiss

enough

bag

and

two, the Use

add

boiled

bag

and

tea

to

more

one

water.

and

stove use

fresh

is needed

of tea

large quantity

a

the

people.

most

cup

and

of

mixture

boiling, set

minutes

water.

boiling

strong.

as

Tea.

best

to

on

five

it is better the

tea

water

steep

serve

water

coffee, using one-half

all black,

all green,

teaspoonful Pour

the

pour

pot

water.

To

latter

coffee

Lait.

au

boiled

strainer

tablespoon

the

time, it is ready to

at

receipt for

Use

boil,

not

cup

Cafe Use

full

one

Set

coffee.

with

pot

a

cofPee, allowing

each

to

slowly,

on

coffee

201

over

pour

make

very

fresh

boiled

water.

Russian Add

slice

a

of

lemon

Tea. to

each

cup

of

sweetened

tea.

Iced

not

Iced

tea

be

clear

tumblers

of

should after crushed

not

the

be ice

ice.

Tea. made is

too

added.

strong

or

it will

It is served

in


BEVEKAGteS.

202

To

One

milk, heat

blended,

When

of Chocolate.

Cup

a

tablespoonful of

of

cup

Make

grated chocolate

and

together, stirring all the with

sweeten

full

one

one

while. of

teaspoon

sugar.

To Break

in

add

two

and

heat

one

and

a

ful of

pound

quarts of milk, and Stir

together. one-half

the

Serve

whipped

until

of

cups

slowly

whisk.

wire

one-half

pieces

in very

pour

Chocolate.

Make

of

yolk

to

Just

sugar. one

each

boiler

sweeten

with

before

using

Beat

egg.

with

cups

late, choco-

in double

put

blended,

in small

cream

of Baker's

with

teaspoon-

a

cup.

Cocoa. Pour

two

of

and

cocoa

Pour

minute.

of

cups

this

boiling

one-third into

the

juice of

three-fourth Serve

with

lemon

are

cups

crushed sometimes

of

cups

or

or

and

sugar ice

Boil

sugar.

of scalded

milk.

one-third

cup,

ice

two

cold.

of

cups

Thin

add

water.

slices of

added.

Orangeade. Sweeten "pour sugar

over

and

orange

crushed a

small

juice,with

sugar

If

havn't

ice.

a

Drinks. lemons

two

of

spoons table-

two

over

cup

two

Fruit To

water

you

quantity of

water.

syrup

or

the syrup '

and use


BEVERAGES.

Fruit

Use

kind

any

add

them,

drink.

is

and

put

a

in

put ice

If

in

from

freed

from

fire and

the

stem;

through

strain

in

the

bottles

let cook

and

over

one

To

boil five

or

cork

to

each ten

well.

three

and

serve re-

is made

punch

over

cups.

gallon

one

to

come

the

of

grapes

boiling point; taste,

to

minutes:

strain

of

Blackberry vinegar and

pint

return

again,

to pour

skim

minutes, Serve

in

pints of

heat, strain; to

Vinegar. quart

one

one

well, put

cup

each

of

sugar,

in bottle ; when

glasses of crushed

water

of water

twenty-four hours,

juice add

of

Blackberry Add

pany com-

Juice.

gallon of fruit, let stand

strain.

cold

quart

one

a

seal.

and

Raspberry Pour

the

punch

Sweeten

five

for

the syrup

Pour

fruit

serving

bowl

punch

in

in

water

cloth.

a

or

ing refresh-

a

making

this

which

serve

let

for

use

whole.

pints of

three

to

ice

Chrape Add

is

sugar

just before

added

of

and

This

all used

want

you

punch

bowl

the

with

of

raspberries, blackberries,

water

large lump the

combination

a

ice.

are

of the fruits

some

the

cherries

addition.

or

juice, sweeten

crushed

with

Apollonaris

an

and

fruit syrup

Strawberries,

currants syrup.

Punch.

little lemon

a

Serve

syrup.

of

203

ice.

Cordial. to

one

quart

gallon of

of

berries; black-

juice add

one


BEVERAGES.

204

of

cup

Season

sugar.

allspice and

cool

When of

add

one-third

half

yolks of of

cup

stiff. of

cup

three

Add

one-half

same

measure

-let stand

cloth.

To

the

three

to

of

cold

sugar,

stir

days

then

strain

more,

with

and

months

well;

then

tie

juice

the

juice add tie up

ready

over

with

securely to

bottle.

eggs

in

juice

one-

bottle.

two a

and

from

pounds

stone

a

a

coarse

into in

Mrs.

a

a

of

pounds

jar, let stand

stand

three

jar,

stone

cool

place

Whitefield.

Wine.

grapes,

of

three

to

sugar;

cloth, let stand stand

three

Put

"

berries

into

through

add in

pour

of

Put

strain

again.

Grape Press

the

fold

measure

water.

cloth, let

thick

a

of

whisky,

each

days;

granulated

and

two

Wine.

and

gallon of

grape

to

light, add

very

whites

of

cup

every

three

well

whipped.

berries,

jar and

cover

whisky

until

eggs

and

sugar

cream

the

Mash the

of

until

Nog.

Blackberry

use

together

pint

cloves,

mace,

juice.

the

beaten

all

one

Egg Beat

ginger,

race

cook

cinnamon;

seasoned.

quarts

with

each pour

three

months,

gallon into

weeks, when

a

of

jar

then it

is


CONFECTIONS.

Cream Beat Beat

the

in

whites

of

cup

wide,

in

the

spatula

a

under

the

side and

sweetened

together,

or

Pill

lined

Meringue

Cream

and

tube

make

with

into

small Bake

paper.

Egg Beat sugar

jDerfectly fill

with

they

side

one

with be

can

sheets

with

ing tak-

to

the

paper

to

the

paper

fresh

break

whipped

two

serve

the until

whites the

No.

Kisses,

Egg Use

close

two

cream

the

filled ice

smooth with

cream,

ice the

sherbet.

with

other

and

in

sherbet.

or

cream

When

and

before

stick

to in-

utes fifty min-

or

cool

knife

flavored, and

pressed

sides

thin-bladed

or

tube

iron

forty

they should

meringues.

smooth

the

If

sheet.

and

length

them

add

three-fourths

russia

on

Let

oven.

in

in

Bake

paper.

of sugar,

bag

inches

baked

are

slow

fold

froth.

stiff

a

cups

pastry

a

three

manilla

very

a

off run

They

with

covered

half

a

with

about

to

eggs

vanilla, then

Shape

oblongs

wavy

seven

and

one

of

sugar.

inches

of

gradually

teaspoonful

one

Meringues.

mixture

Use

receipt. rounds

twenty

Kisses, of

1.

four

No.

eggs

is stiff. 205

the

on

a

star-shaped baking

sheet

minutes.

2.

with Flavor

two

with

cups

of

vanilla


CONFECTIONS.

206

and

from

drop

that

sheet

has

before

batter

grated

been

Nuts

minutes.

twenty

in

teaspoon

a

lined

rounds with

chopped

shaping

give

mixed

top of

cooking.

before

Cook in

variety, also the

over

ing bat-

a

on

paper.

and

nice

a

sprinkled

cocoanut

small

the

some

kiss,

each

)

Macaroons. To

two

of almond

cups

eggs

gradually,

until

smooth, a

sugar

of

with

Bake

sheet

as

soon

or

fill with

and

stone

granulated

nuts

stiff add

rubbed

thirty

of

cups

over

minutes.

baked.

as

Dates.

dates

pecan

of

combination

a

of

pound

one

is too

or

Work

paste.

sheets

twenty

Stuffed Soak

dough

on

Bake

the

three-fourths

If the

of six

the whites

into

and

two

egg.

cloth.

from

Remove

them

time.

a

an

damp

a

work

add

then

little at

white

the

and

paste add

in

a

little wine

water,

or

kernels

or

English walnuts

broken

in

pieces.

Roll

in

sugar.

Stuffed Figs. Split

down

side of

one

figs,fill with

together well, boil until

press to

cool

choose.

roll in

Serve

with

granulated whipped

Toasted

Blanche

tablespoon

almonds of

plump;

butter,

when or

sugar,

nuts,,

gin they be-

not,

as

you

cream.

Almonds.

dry well; put

and or

chopped

as

much

oU

in

in a

one

baking

level pan;.


CONFECTIONS.

in

pour

with

pound, of almonds,

one

inside,

the

salt;empty

nuts

be

can

Grind

pulverized

roll in one-fourth with

fluted

a

with

Pour

until of

and

vinegar

the

cracks

on

the

greased slab harden

so

that

finger,gather light and pieces. the until

candy

has

of fruit

use

desired

the

color

been

coloring has

and

stove

cook

water,

if it becomes

dent

When

over

and

and

and on

a

begins

to

pull

into

until

it gets

it and

one

or

in the

inch can

be

coloring after

Continue

uniformly

make

two

coloring,this candy

pulled white.

spoon tea-

a

pressed by the

flavoring into cut

a

when

once

it

when

stir

hard

at

pour

A

tablespoons

two

butter;

by putting been

coffee

or

large bubbles, put

lump

strips and

thin

soda,

dish. a

a

pull

By the

any

the

it all in

the

tumbler,

makes

it

creamy;

long,

it into

and

china

diamonds

or

sugar.

of cold

water,

flat

or

squares

of

tumbler

of

roll;

fancy shapes

in

cut

on

of

in

side

mixture

granulated

put

cook

to

it in the

of

made

a

the

with

of

teaspoon

candy begins

in

together; work

Candy.

pinch

a

a

Have

fire.

quick

water,

add

dissolved;

and

White

pounds

of

pint

one

sugar,

make

Sprinkle

three

over

flat pan.

a

way.

dates

to

cut

or

Plain

on

same

brown

sprinkle well

paper

the

slices

cutter,

done

seeded

inch

delicate

a

Confection.

sugar

knife.

sharp

a

when

in

Nice

nuts, figs and

enough

toast

manilla

on

toasted

A

in

often;

stir

oven;

table

Other

207

mixed

to

pull

through.


CONFECTIONS.

208

Chocolate for

receipt

Use

chocolate

grated candy

dish

the

cool

the

cups

of

lump

of butter

the

of

greased By working

cold.

cold

Cook

be

citron

of

it

spoon tea-

begins

Beat

until

into

squares

make

a

cream,

one-eighth

preserved

can

you

rich

until

cut

bits

in

and

egg

water.

Candy Three

pints

water,

four

of

size

to

smooth, when candied

or

delicious

fruit

and the

tried

in

and

heat

water.

are

roll into

cook

this work

and

into

powdered

in

pound the

of

figscut

candy,

cinnamon,

make

and

this

pound

of

of

of

a

into

monds, al-

pecan

"When

strips. into

one

pound

pound

press

well

brittle when

one-half

in

a

time, then

into

one-half

split,one-half

salt, and

a

until

light; work

chopped,

one

the

these

fire for

quickly

after and

of

Mix

pea.

slow

until

one-half

worked

a

Pull

blanched and

on

a

quite

vinegar, butter

teaspoon

of

size

not

sugar,

of

level

one

the

grated cocoanut,

meats

granulated

place

raisins, seeded

Pudding.

tablespoons

soda

together increase

of

walnut,

a

of

lump

all

can

caramels.

cream

of

the

Nuts

of

cups

and

pans,

limes, ginger, and

pour

chocolate.

an

tartar.

into

pour

of

size

in

tried

jelly when

you

pull.

two

sugar,

of

cream

slab

or

spread

Caramels.

Cream

Three

and

candy

enough

with

spread

and

pounded

Candy.

plain white

over

when

on;

Pulled

ball and a

mold.


CONFECTIONS.

Line

mold

the

with

cinnamon, when

cold

and

209

damp

a

cloth, sprinkle with

line with

or

with

cover

melted

Chocolate Three

cups

one

cream

in

put

in

or

shallow

a

and

of vanilla and

When

cool

of

cups

of

syrup,

tablespoon of

butter.

Caramels. in

greased

before

pan

just before

pan

peanuts

into

and

Test on

moving

heat

of

until

and

stir in

mixed

pour

little

a

in

cut

late; choco-

large

in

on

lasses, mo-

of

butter

the

side of into

pour

out

and

one-half

squares.

and

the this

one

of

cup

the

Nuts

be

from

the

Cut

pans.

sprinkled

stirred

one

for Chocolate

as

shallow

can or

and

cream

cooking

buttered

pouring

pounds

two

of

cook

to

if it stiffens

into

the

the

on

mel cara-

fire.

Candy.

Peanut

Put

try

;

sugar

cool.

when

squares

cake

tablespoon

one-half

Pour

dark

Caramels.

brown

maple

cups

of

cup

begins

scant

Maple Two

one

one-half

it

saucer,

pans.

chocolate.

sugar,

one

teaspoon

one

plate

of

Unmold

paper.

Caramels.

together until

bubbles;

a

brown

cup

cook

and

of

oiled

verized pul-

granulated it melts. melted in

a

in

sugar

Shell

sugar,

when

When

dish.

lain porce-

pound

one

and

a

cool

of

oughly thorbreak

pieces.

Taffy Candy. Three thin

cream,

pints of brown two

one

sugar,

tablespoons

of

pint of milk

vinegar,

one

or

level


210

CONE

of

teaspoon

slowly

and

to

down

prevent

sticking.

When

look

thick, try

and

the

on

marble

tin box

with

Cut

oiled

pinch of salt. well; after slowly

pint

one

boiling while cracks

Stir

until

do

dish

Flavor

creamy.

cream;

in

when

suit

the

tried

and

taste

stop

until

cold

in

until

pull

very

candy

cook

cream;

a

skim

in

pour

let the

not

marble;

or

to

minutes,

the

glass

a

in

and

water

dissolves; boil and

it ten

side of

oiled

on

of

keep

layer.

pint of

one

boiled

pouring

the

on

pour

sugar,

it has

pull until

cool

each

oiled

on

Candy.

of

pounds

water;

pieces and

between

cook

to

glass, pour

in small

paper

begins

when

tom bot-

the

glass of cold

a

of the

Cream Five

it

cook

butter,

gently from

dish, and

or

creamy.

in

side

of

cup

very

it cracks

light

one-half

and

occasionally

buttered

or

a

stir

and

when

soda

ECTIONS.

it

water;

white

and

in

small

cut

pieces. Fondant. One

water, half

mix

quick

fire and

boil, then

the

cold

of pan the

in

of

cream

stir

in

constantly

stop stirring and with

boiling

fondant

from

water.

When

a

or

graining. it

can

the

tartar cold

water,

until

the

wipe

be

shake

Test

of

cup

cold

let it stand

pan,

the

the it

gathered

one

of

size set

cundy

over

begins

careful

pan;

a a

crystal off

cloth, being

damp

sugar,

one

sugar,

granite

a

bean; dissolve

white

touch

add

then

hour,

inside

granulated

together

small

to

of

pound

this

not

the to

keeps

by dipping

it in

between

the

up


CONPCTIONS.

-fingers into

it has

pressed into, is called

soft

ungreased with

slab

bread.

Let

white firm

so

the

shaken

cut

it

has

chopped

in

worked

different

fruit

balls.

cocoanut

It

The

same

by leaving

way as

candy in

want

you

the

out

fruit

making

Pepper off

Break in

a

a

vessel

piece over

of

fruit

cool

balls

and

the

be

can

ored col-

is used in

cocoa-

of

many

ways

of

all French

be

used

first and

at

is

was

cinnamon

can

in

chocolate,

it

foundation

pudding

be

there

it

into

are

of

boiling,

potatoes. Holl

There

is the

If

with

coloring;

an

melt

while

made

if

mass

should

in squares;

cut

in

should

before

covered

or

It

stirred

be

can

a

grain.

no

a

would

away

be

lard.

stirred

or

nuts,

candies.

it

been

it and

fondant.

using

knife, and

a

oblong pieces making

for

nut

it with

candy

into

should

like

cooking,

Tolled

roll

It

on

kneading

pack

looking

either

This

to

wanted.

leaving absolutely

enough.

with

if not,

put

you

after

minutes

day,

as

thick

too

and

hands

cold,

constantly

until

ball

a

the

few

a

until

while

nuts

with

it that

use

can

you

grain,

knead

cream,

mouth,

a

into

When

stir

paddle

which

wide, flat,

a

place. and

mass

wooden

it stand

dish

"arthen pure

and

to

want

a

into

pour

it is

shape

any

right degree,

cool

a

gather quickly

marble

you

the

in

into

or

spoon

stir, then

to

stand

gather

large

a

retain

Carefully

and

so,

will

reached

ball.

pan

almost

or

ball, which

a

211

in

the

adding

candies.

Mints.

fondant,

boiling water;

soften

drop

a

few

by putting drops


CONFECTIONS.

212

of

of

oil

of

water,

funnel

until

stir

Use

To

the

of

size nuts

fondant

the

of left and

of

size

of

fondant

lead

pencil

and

roll

the

into

the

then

of

an

candy nuts.

out

from

a

dollar.

Fondant.

and inch

marble

on

silver

a

take

melted;

drop

Scraps

scraps a

until

stir

smooth,

the

spoon,

or

Take

and

peppermint

roll

long; into

into

chop a

little

pieces the

bits

melted


CANNING.

Canned man

their

color

special with

a

flavor

wooden

cooked

in

Soft

cook

aim;

fruit

should

without

hot

in

not

too

the

cans

the

tops,

a

at

in

the

or

jars

sound,

readiness

in

and

for

the

boiling

skins.

Put heated

around

top

juice

the it

can

be

water

used

fruits

should

be

with

some

put

up

and

fruit, Have

boiling water, they

where

and

fruits

perfect

filled

jars

sugar

paper

vegetables.

the

be

can

cans.

seal

at

making 213

and

tomatoes

and

scalded.

for

in

fresh

kettle

a

or

and

and

wax

be

Tomatoes.

over

into

thoroughly

the

Can

To

Pour

sugar

sealing

sealing

and

Some

the

a

is added.

water

sugar.

only

be

should

with

Use

the

kettle, stir

sugar

jars, wrapped

or

the

rubbers once

canned

place.

ripe, and

the

and

flavor

cans

cool, dry

put

used

All

sugar.

boiling

and

any

to

should

fruits

tough

with

fruit

the

color

their

retain

cooked

grocery

retain

granite

or

before

tender

be

of

juice

the

Hard,

until

To

vegetables

porcelain

a

spoon.

water

and

our

it necessary

vegetables.

fruit

in

find

rarely

or

of

from

bought

persons

fruits

own

and

be

can

that

cheap

so

can

or

goods

let

Fill once.

them

the

If

catsup.

remove

become

cans,

there

is

wipe much


CANNING.

214

Can

To

Cut

tender, of

teaspoon

the

it

corn

Peel

To

Tomatoes

and

boiling

water

over

with

perforated Put

tomatoes.

Peas,

and

tomatoes drain

lima

corn,

in

three

kettle

a

of

them

above

receipt for canning

half

hour.

A

Make one-half the

hot

washed,

a

syrup

cups syrup

of

in

and

rack

a

Cook

and corn

equal lengths.

Proceed

for the

as

added

be

of sugar,

pound

pounds

pared, cored

canned

cook to

one-

all vegetables.

Apples.

of water, boil four

be

can

vegetables, only

Can

one

the

once.

cook.

cut

little salt should

To

into

drop

jars on

tips upward.

cans,

up

Asparagus. and

Stand

Skim

hour.

one

peas

Can

the

to

pieces, pour

tender.

and

water

and

in

seal at

Set

asparagus

in

cut

until

and

cans

warm

To the

porcelain kettle

an.d string beans,

hours, beans

Wash

once.

ladle, and

or

til un-

Okra.

a

okra,

by fillingjars compactly. set

in

put

boiling cook

and

corn

at

one-half of

quarts

and

cook

spoon

the

two

Seal

the

it and

in

cob, add

gallon of

tender.

Can

the

and

one

over

Wash

a

acid

becomes

ripe

cook.

from

corn

green

tartaric

Pour

water.

Corn.

ten

of cut

minutes.

apples in

that

halves

two

and

Drop

into

and

have or

been

quarters.


CANNING.

Cook

as

until

Pare make

a

and

if

boiling cook

pared

and

cut

syrup

as

firm

or

few

To

Can

in

halves

above

a

juice

receipt or

race

quinces The cherries

the

receipt

first

until

same

and

add in

Can

cook them

the

few

a

;

peaches, minutes

the

and

soft)

are

in

to

bottles

in

in and

syrup

seal.

A

the

lemon

little is

syrup

an

provement. im-

Quinces.

Can

fruit,

canning

tender

in

can

and

coloring dis-

prevent

peaches

peaches.

cooked

for

apples

Pears.

canning

directions

plums

the

drop

tough,

To

Use

to

(if

put

ginger

water

the

Peaches.

then

for

Drop

receipt,

little

minutes;

jars.

cold

To

Use

in

into

and

water

a

Put

tender.

as

soon

215

all

boiling be fruit.

clear

followed

cook

but

the

water.

for

canning


AND

PRESERVES

should

Preserves cooked

and

and

making

of

and

fruit

will

and

will in or

also

part

felled

to

Dip

in

are

a

of

the

piece

made

are

together

cooked of

glass; dip

before

water

and cotton this

equal

in

put or

in

in

the

216

at

sugar

of

cotton

the

to

seal

size over

of

it

jelly

the

juices

glasses

lay

Sew

hang

and After

proportions.

and

seam

top.

top

the

acid acid

part

the

a

prime,

tartaric

fruit

muslin

whisky

lack

straining

from

cook

ropy

its

shape,

the

the

to

little

of

around

around

tape

warm

cooked

sugar

they

of

in

too

made

are

bind

but

becomes

little

a

ways

quantity

a

cornucopia

cut

strong;

Jellies

through.

use

Jelly bags

make

well;

sometimes

case

flannel

wool

loops

several

by.

that

In

juice.

lemon

and

fruits

is

fruit

always

congeal

not

this,

cause

fruit.

the

and

will

fruit

over-ripe

small

jellies it

choose

congeal;

not

serves pre-

several

are

a

making

in

Sometimes

time.

blemished

satisfactory,

cook

together;

sugar

sugar;

jellies and

satisfactory,

most

the

retain

loaf

or

and

all

quantities,

and

for

There

and

the

fair

granulated

jams.

preserves,

quickest,

easiest,

be

over-ripe

and

marmalades

for

small

over-ripe,

not

the

reserve

in to

best

fruits,

best

the

select

order

in

the

only

Use

flavor.

cooked

be

quickly,

JELLIES.

by the the

ting cut-

top

jelly.


PRESERVES

Cut

letter

down

it

Some

one-half

paper

the

moisten

edge with

the

use

inch

the

made

of

the

an

the

tops,

Preserves

No.

berries

two

are

and

dip off

and

press

of

the

glass.

in

that

do

case

1.

Strawberry

Preserves

pound

to

berries

the

of

tender; cook

of

the

let stand

all

when

or

blackberries

night

use

for

the

several

through, until bottle

minutes,

.ielly. Raspberries

preserved

are

or

preserves

fifteen

keep for flavoring, etc., or and

fruit; mix

the

the

2.

it is heated

cook

ten

until

seal.

No. and

syrup;

syrup

jars and

sugar

stove, and

on

some

and

the

of

pounds

two

together

sugar

in

Put

hours.

of

pounds

tender; put

pound

Use

top,

paper.

and

berries

the

egg

edge

fresh, ripe strawberries, cook

Cap

it and

217

larger than

white

with

Strawberry

sugar

JELLIES.

closely all around glasses are

not

AND

in

the

same

way. Preserves.

Raspberry Use

strawberry

the

is useful

syrup

for

a

few

pound

you

the

with

stems

the

from

cook

2 is

the

good,

things.

cherries, seed

seeds) add

of fruit and

many

want

Preserves.

Cherry Pick

1, if

especially nice, but strawberry No.

preserves

and

receipt No.

a

until

pound

them

of

the fruit

sugar is

(preserve to

each

transparent.


218

AND

PRESERVES

Damson Damson a

of

the

dissolve, then

skin

the

and

sugar

cut

tender.

are

Another

is well

water

and

the

nice

water

and

fruit, a few places

pound

use

to

at

a

prevent

over

to

the

peach

Make

peaches

peach of

that

the

water

Cook

peaches.

serves pre-

until

stones

syrup

the

over

pour

a

the

make

way

of

pound

to

together until

flavored.

sugar

to

water

Preserves.

Cook

is to pour

several

halves,

in

fruit.

just enough

make

or

off.

coming

and

cherries,

prepared

in

plum

Peach Pare

as

adding

in

drop

from

made

are

sugar,

each

time; prick the

Preserves.

preserves

syrup

JELLIES.

til un-

tender. Preserves.

Pear Pare

in

cut

boiling

in

Cook and

and

cook

a

few

until

water

The

minutes.

three-fourths

enough

quarters,

pound

to moisten

water

Quince Quince are

are

preserves

used

in

making

Blackberry Pick

potato

over

masher.

and

and

wash To

one

seeds

remove

tender, add

to

is made

syrup

of sugar

and

to

core.

a

syrup

ing by cook-

of fruit

one

with

well.

Preserves.

made

as

The

pears.

ings par-

jelly. Raspberry the

fruit

Jam.

well,

mash

pint of pulp add

with one

a

pint


of

Cook

sugar.

JELLIES.

AND

PRESERVES

(after

219

cooking)

begins

it

thirty

minutes.

Citron

Pare,

tied

water, cook the

nicely and

trim

root

ginger

in

until

the

citron

a

becomes

of

in

and

sugar

lemon

some

of

quart

one

extracted.

is

flavpr

Cook

fancy shapes.

cloth

syrup

and

citron

in

cut

thin

a

the

ginger, make

add

Preserves.

clear

Remove

ginger water, Cook

peel.

until.the

transparent. Marmalades.

It is well the

using

and

make

to

marmalades and

very

ripe

the

perfect

pound until and

seed

and

it

begins

the

of

pound

to

fruit

is

dry add

and

stiff

little water

a

and

until

water

pound time

to

use

marmalade

it

small

begins

pound

of

make

the

If you

thick.

in

cut

the water and

the

the

in

lades marma-

to

pieces, using Cook

sugar.

Try

Quince Pare

and

cut

clear.

thick

if it becomes

for

preserves.

peaches,

fruit

look

to

for

preserves,

Marmalade.

Peach

Pare

fruit

blemished

fruit

the

with

a

together

little

on

plate

a

If the

it is done.

prevent

scorching.

Marmalade.

pieces, cook to

a

get tender, add

sugar

quince quinces

parings

in

and

little boiling

fruit) cook

preserves were

for jelly.

ing (us-

sugar

until

at the

cooked

same

in

for


AND

PRESERVES

220

Brandied Use

clingstone

firm

with

prick

down;

of

pound

fruit

one-half

each

and

Pour

the

over

to

well

jar, cover

stone

a

each

sugar.

To

the

to

the

No.

add

brandy.

seal.

2.

one-half

use

remove

syrup

best

jars and

with

of

pound

brandy;

good

of

cup

of fruit, place in alternate

pound

one

To

tender,

of

Peaches,

remove

one-half

jar;

in

peaches; put

of

use

cup

to

peach.

until

a

fruit) one

well

pound

syrup in

1.

the

pare

clingstone peaches;

Pare

in

or

sugar

in

Brandied

sugar

rub

place of

pound

(to each

peaches,

of

peaches

peaches

the

No.

one-half

use

pound

cook

water;

Peaches,

fork,

a

JELLIES

layers the

cover

top securely.

Grape You or

a

use

can

the

from

colors

the

or

grapes

green

of

mixture

Jelly.

You

two.

fruit.

same a

layer of

one

congeals then

a

layer of

a

it

This

pretty, but

is very

and

using white water

over

cook

until

through jellybag: when

a

a

red

gallon

the puree

to

each

strainer

three made

glass and

when

shade, and labor in

Put

the

about

picked from

and same" one

the

so a

on.

little way,

pint

of

stems,

thoroughly scalded, strain and the juice through a

pint of juice add

it dissolves, strain

have

sometimes

the

made

of grapes, are

in

some

currants.

grapes

is

darker

causes

jelly is

Currant

trouble.

then

can

It

separately. Put

barely ripe,

grapes

again. Cook

a

pint of

about

sugar;

twenty

or


PRESERVES

twenty-fi^

jainutes,

,

Have

spoon.

the

JELLIid.

AND

until

or

hot

glass

Currant Use

all white, all red add

stems,

Use

bag.

the

after

sugar

begins

to

and

Blackberry and

with

the

Cook

until

and

tender

ropy.

press

jelly;

to

rain

same

or

dew.

and

barely pierced

juice

of

cover

with

and

a

one

jelUes.

Jelly. Apple

as

Jelly.

Jelly. the

cut

or

seed

enough

over

it

is made

the

heavy

pint

one

parings

use

hard

are

a

the

they

as

to

water

fruit make

from the Cook

cover.

the

jelly til un-

,

tender

Peaches, are

not

Pour

not

made

when

Apple

Jelly

the

only Do

burning;

Jelly.

core,

until

together

Apple

the

Quince

core.

do

the

Jelly.

cook

Crab

Use

strain, but

jelly after

from

sugar

Crab

from

prevent

Raspberries

apples

Strain

pint of

to

raspberry jellies are

fruit for

water.

straw.

Pick

pound of loaf juice to one boil;'boil about twenty or

Apple Cut

a

jellyin,

mixture.

a

Raspberry

or

currant.

gather

Never

from

minutes.

Blackberry

grape

the

pour

water

of

pint

one

it

twenty-five

as

or

minutes,

twenty

thick

Jelly.

barely enough

about

cook

drops,

it

to

"21

made

and

plums as

proceed and

other

as

for

apple

gooseberries fruit

jellies,

make

or

other nice

jelly. jellyand


PICKLES.

The

friends

from

this

under

receipts

who

heading

have

have

become

been

cured pro-

famous

pickle-

makers. Yellow Cut

the

water.

and

sprinkle in

drying

to

for

salt

the

in

salt

the

sun.

four

turmeric,

celery seed, pound

two

soaked, seed

one-half sliced

dozen and

dried,

water, sun

to

the and

dry.

cabbage hang To

it up one-half

two

in to

you

Bleach

ounces

of

four

ounces

of

beaten

and

dried,

pounds one

handsful

fine,

one

pound

one

of

pound

brown radish horse-

garlic dried.

Pickle.

quarters. Then

gallon of 223

else

and

fine, four

sliced,

drip.

vinegar

of Vinegar.

three

Cabbage

days-

two

days.

pepper,

sliced

lemons

in

two

nutmeg

dried,

Yellow Cut

long of

ounces

mustard

for

beaten of

boiling squeeze

anything

Gallons

mace

ounces

of ginger

of white sugar,

of

ounces

soak and

water

Three

for

in

scald, then

and

in

dip

leaves, allow

cucumbers

pickle,

Seasoning Four

Put

sun.

in

the

between

the

days

two

and

parts

thoroughly

Put

turmeric. want

them

Let

salt

four

in

cabbage

Pickle.

Scald

with,

spread

in

dry cabbage,

salt the

add


PICKLES.

quart of spiced vinegar, and

one

without

the dark

to

Heat

spice.

scalding hot,

a

223

then

the

hot

Add

vinegar without

the hot

garlic, one-half of

tablespoon

tea

one

of

chopped

cup

ground best

ounce

cayenne

Green Three two

gallons

horse-

mustard,

one

turmeric,

pod

papper"

one

(powdered)

pepper

if you

can

black

two

and

(white with

two

seed, one

two

mace, ounce ounces

pounds

sugar

turmeric,

ounce

two

spices separately. Fill

pickles, spices;

of

one

allspice, two

Beat

onions.

of

ounces

cinnamon,

ounces

light browh),

layer

two

ounces

coriander

ounces

chopped

ounces

cucumbers,

four

pepper,

Pickles.

Cucumber

of

cloves,

ounces

nutmeg,

jar

sugar

it.

get

of

it becomes

Vinegar.

large tablespoon of best Ceylon one

spice

cabbage, first squeezing

vinegar until

large tablespoon

one

teacup

the

vinegar.

gallon of vinegar,

Tadish,

vinegar

large tablespoon of brown

a

Spiced One

the

over

pour into

turmeric

color.

the

of

quart

one

sugar,

and

on

pour

vinegar. and

Rough Take brine one

about more,

that

cucumbers

and

stood

gallon of

in

a

weak

pickle

three

pints, add

if you

like it

Ready have

been

vinegar,

use

enough

one

pound

sweet;

Pickle.

add

drained

cut

in

turmeric

brown

To

pieces.

vinegar of

from

to

cover

sugar,

to make

a

or

rich

,


PICKLBS.

224

highly with

yellow, season

they

well

are

the

in

Put

together. until

celery seed; boil

and

mustard

white

cloves, allspice;

cinnamon,

spices- and

cucumbers

and

Put

seasoned.

in

gar vine-

simmer

jar and

stone

tie up.

Mangoes.

Pepper

chopped

seasoned

pour

the

while

hot.

fill

Cook

Make

tender.

mustard,

of

ounce

jar,dot

a

ounces

one

tablespoon of

or

three

seed, this

nutmegs,

two

the

over

bottom

every

of

from

in

with

three

mace,

this

while

day for

two

soak

for

them

and

tie

cucumbers.

of

until

water a

of

pound

one-half

cucumbers

and

paste, and

so

on

quarts of vinegar with pieces

little

a

grated,

pickles

brine

mangoes

cinnamon,

six

ginger,

race

white

teacup

one

of

allspice,ground, o"

cups

Stir

hot.

mustard Pour

sugar.

well

two

from

the

weeks. Pickle.

gallon of yellow cucumbers the

the

salted

layer of

a

Bourbon

One

over

quarter

a

celery seed,

ounces

hot

six small

of tumeric,

two

with

ground

Scald

all is used.

until

pickle; scald

jar

onions

over

highly-

a

pickled yellow

Put

oil.

olive in

paste

a

one

of

onions

of

quarts

quart of small

one

pint

two

up

fill with

in

Pickle.

Spanish Cut

a

days, soak

ten

mixed

or

boiling

vinegar

for

hours,

cabbage

highly spiced;

vinegar and

salt water

in

twenty-four

water

clear

up

lay

and

Seed

a

day

cut

and

up.

night.

If taken Make

a


PICKLES.

of

dressing kettle two

of

mustard

of

of mustard

cup

dozen,

put

in

or

gallon remain

of

cinnamon,

of

of

of

one

handful black

little

a

cinnamon,

onions

Pour

one

one-half

cut

the

over

and

up

seasoned

cider

put

them

one

pound of

of

of

white

pepper

spiced

in

of

olive

oil.

Add

seed

mustard

corns

and

Oil

Pickle,

sugar,

of

ounce

of

ounce

mixed

to the

and

one-half

them

brown

mustard,

of

one

vinegar,

one-half

mace,

in

Let

vinegar.

ginger, one-half

race ounce

cup

1.

brine, drop them

tablespoon

one

paste with one

then

days,

one-half

turmeric,

add

nutmegs,

half

a

the

from

pickles

pound

one-half

ground

Pickle, No.

composed

is

which

of

cups

tablespoons celery seed,

two

cold, strong,

ten

ground

scant

together;

of

cucumbers.

Oil the

of

add

hot.

while

Take

two

ground

and

dozen

a

layers with

vinegar

stir all

seed,

vinegar,

quarts of vinegar, boil

two

two

mace,

porcelain

a

pound

of sugar,

tablespoons

two

pepper,

one

and

thickens,

it

the

to

of

quart

one-fourth

turmeric,

these

tablespoon a

another

seed, six teacups

flour, add

red

take

heat,

ounces

Until

quarts of vinegar, put in

two

and

225

one

pound

to

a

vinegar handful of

ped chop-

onions.

*One one

pound

pound

onions,

pound

one

of

of

of

of

white

black

2.

fine,

ginger, pounded

race

horseradish,

pound whole

white

No.

grated, mustard

pepper,

one

pound

of

seed, one-fourth one

box

of

table


PICKLES.

226

mustard, of

two

ground nutmeg, of

ounce

coffee

full of

mix

pickled

oil.

olive

of

layer

of

and

the

bottom

thd

until

on

tie

dozen

and

and

strong

cider

muslin

bag

put

steam

in.

When

before

pounds

of

sugar

older

the

they

seed

and the

to

Chop

the

the

put

Next

for

of

enough

spices tied

jar

over

to

in

the

keep

the

the

last

pickle for

celery seed

a

twenty-four

Pour

vinegar, put

in

morning

scald

taste.

over

hot

and

cabbage.

Then

all kinds

drain

the

four

let stand

some.thing you

peppers,

drain.

to

sweetened

adding

mustard

One

over

each

hour, then

one

and

in black

and

also, according

judgment. Onion

salt

the

then

To

of

again all night.

and

and

your

night

vinegar, with

pickle

to

a

is full.

green

heads

two

vinegar

drain

hours,

white

all

cold

dozen

let stand

and

hang

with

time,

Put

Pickle.

one

and

whole'fine

cover

a

onions,

cucumbers

bag

three

have

better.

One

the

jar

and

jar,

a

a

eight

weeks.

closely,and

Chopped

dozen

is for

small

of

the

add

vinegar

pickles;

over

pour

are

two

one

paste with

a

quantity

plain vinegar for

so

cold

to

be

which

in

and

This

ounce

one

pounded,

mace,

must

mixture

cucumbers,

gallon

in

of

ingredients

gallons of cucumbers, been

cinnamon,

ounce

one

turmeric,

cup

ground

of

ounces

gallon

of small

boiling

water

onions

and

Pickle.

white

onions, one-half

enough let

stand

to

cover

pint of

well,

twenty-four

pour

hours.


PICKLES.

Pour

off the

and

water

milk

and

water.

-vinegar. Scald

three

sweet

that

(with spices the

over

pour

cook

over

night;

and

ounce

of

one

one

kettle

and

of

one

of

ounce

and

ounce

once

it is well

of

add

vinegar,

has one

turmeric the

been

pour

boiled

pound

of

(which

must

jar)

Boil

in

.

one

cucumber

tea

cup

let stand tomatoes

one

of

white

mustard

and

of seed. and

sugar

the

over

pour

one

ounces

of

pound

of

seed,

two

one

one

ounce

mace,

seed,

tablespoon in

and

be

of

pickle

cayenne

per, pep-

with

up

tle lit-

a

tied

in

a

cents

cloth

all

worth

of

and

quanity of grated mustard,

one-half

sprinkled well

in

To

cinnamon.

twenty

a

tablespoons

boiling vinegar

and

ground and

three

Mix

enough

mace

vinegar

chopped

and

Chow.

sugar

of

dozen

one

of

tablespoons of olive oil.

cold which

salt

pepper,

mustard

of white

celery seed, one-half two

vinegar

seasoned.

Chow cups

weak

layer of spices;

a

ounce

Heat

until

and

yellow mustard

of turmeric.

Two

cider

layer of

a

black

add

cook

and

Put

quart of vinegar

ounce

in

in

Pickle.

well.

allspice,one

ginger

two

or

tomatoes

green

ounces

cloves,

To

the

in

whole

race

minutes

pickle dark) and

the

Sprinkle with

drain

one-half

and

make

not

Tomato

onions.

onions

day

a

pints of good

will

peck of

sized

fifteen

or

onions.

one

good

ten

Soak

Green

Slice

227

with

left in radish, horse-

lon galsalt.


228

PICKLES.

Let

them

them

and

stand

about

scald

in

three

Place to

in

it

kettle

the

cover

begins

of

Add

half

teaspoop.ful

teaspoonful of

of

out is

and of

one-half

fruit,

cover

the

ounce

of

and

for

ready

the

fruit

well;

cloves, one-half mornings

time.

When

the

fruit

to

firm

inside a

meat;

solution

of

of

of

on

pour

from

The

fourth

and

let cook

cut

outer

iii

salt

three

enough

or

cinnamon,

the

fruit

morning for

a

one

Boil

alum

to

the

each water

it should

short

time.

gallon." just beginning

skin; also the soft part of

shapes

and

It

pounds

seven

the

one

tako

tako

ginger.

canteloupes, when

ripen, peel off the

the in

nine

to

vinegar,

"for

cutting

water.

syrup

of sugar

ounce

Pickle

Canteloupe

the

is taken

kettle

alum

ounce

and

wiped dry.

put in the

Take

one

and

night; then

weak

For

cider

of

three

all be

heaptid

one

rind

over

in

pounds

quart

be

and

Pickle.

brine scald

syrup

it should

and

off the

syrup.

four

or

ono

When

sugar.

gradually,

cloves

green

weak

in

this brine

now

of

Sweet

all the

taking

pieces, lay

into

the

cinnamon.

Watermelon After

of

sugar.

vinegar enough

it

balance

the

of

pounds

over

pour

clear, add

to

from

Pickle.

fruit, two

and

fruit.

heaped

one

Sweet

pounds

a

the water

press

vinegar.

Peach To

hours,

six

to

water

suit the

fancy;

soak

twenty-four hours;


PICKLES.

then

cold

in

then

cold

handful

generous

three

ginger, clear low

and add

take

from

and

the

cider this

you

of

the same

vinegar

thirty

with

stove, of

white

until

minutes,

the

add

the

When

mustard

place

in

it

nearly

seed, well

is

jars

-"e""^^""^""

add

and

cover

a

race

until

boils

ready of

covered; and

of boil

tablespoons

two

stove

on

same

if

straw;

a

hours,

water,

sugar;

a

melon

rather

place

cold

grauulated

water.

more

;

cinnamon,

pierce

can

hours with

stick of

pints

Tittle

a

twelve cover

in

twenty-four

water

water

then

hours,

alum

kettle,

preserving

in

in

of

clear,

in

twelve

water

solution

strong

229

too

to

celery

add let

best boil

closely.


CATSUPS.

Tomato

Skin

and

soft,

Tintil

one-half

allspice, Tie

of

ounce

two

until

it

whole

a

of

piece

reduced

is

cheese

of

the

to

taste,

ounces

of seed.

celery

cloth, boil

half

to

two

two

one

sugar,

pepper

pepper,

and

mace

tomatoes

brown

salt, red

black

of

ounces

in

spices

of

boil

tomatoes,

strained of

pound

cup

one

the

to

one

of

peck

one

add

vinegar,

cloves,

of

ounce

pieces

and

strain

of

quart

one

in

cut

Catsup.

all

together

and

quantity

then

bottle. Green

Cut

dozen

cider

vinegar,

fine,

one-half

one

of

cup

two

three

of and

gallon

mixed

chopped pepper process,

grated

very

and no

fine;

cooking

its

drain

good cut

pepper

brown

cook

sugar,

down

until

quantity.

off

add

cucumber, with

season

to at

red of

cup

of

quart

Catsup.

and

horseradish

of

spice;

one-half

about

cucumbers

of

one

fine, add

very

fine, one

pods

salt,

Cucumber Grate

tomatoes

chopped or

ground

Catsup.

green

onions

cup

and

it is thick

of

gallon

one

one-half

Tomato

all.

taste;

the

water;

six

large

vinegar, bottle.

salt, It

to

one

onions cayenne la

a

cold


CHAFING

There

be

will

heading,

this

the

there

book

Poached

cream

a

to

Stir

of

thicken into

in

one

six

Drain

lemon cold

of

Just

juice. cooked

fish

can

be

Potatoes.

that

butter,.

of

milk.

teaspoon have

When.

of

anchovy boiled

been

Season

pieces.

for

with

toast

above

from

the

red

pepper

with

or

receipt. skin

and

long enough and

a

little

tablespoonful

one

prepared 231

the

let cook

add

serving on

of

full

and

salmon

Serve

Broiled

Paste.

free

salmon

before

Egg's, Creamed.

cup

as

Season

through.

Soups,

Salmon.

sauce

in the

Stir

heat

salt.

cream

can

one

bones. to

a

ster Lob-

toast.

on

Creamed Make

Cream

Fried

sized

good

ters, Oys-

Sweetbreads-

one

eggs

Serve

salt.

Panned

tablespoons

two

for

suitable

Oysters, Clams,

and

add

this

distributed

Rarebit,

Anchovy of

flour

chopped and

pepper

dishes

Potatoes,

sauce

tablespoon

and

of

Eggs,

with

Eggs

hard

found

Sweetbreads,

Creamed

Eggs, Omelets,

paste.

be

under

given

Sweetbreads,

Broiled

Eggs,

begins

number

a

Mushrooms,

Scrambled

it

will

Creamed

Newburg,

one

receipts

Oysters, Creamed

Deviled

Make

few

a

dish, viz., Welsh

chafing

and

only

as

the

through

RECEIPTS.

DISH

with in

this

wafers. way.

of

vVny


RECEIPTS.

DISH

CHAFING

232

Brains. Parboil and

set of

one

little salt

a

the

into

Serve

toast

on

poured

not

turn

and

with

the

butter

tablespoons

milk;

add

two

has

been

then

that

turkey

with

season

of

dash

in

cooked

were

a

bread

A

Nice the

Slice

of mustard,

sherry

Way

cup

chicken

Stir until

as

for the and

well

and

above one

and

paprica

one-half a

wine

cup

little salt and ; melt

slices of meat. or

to

wafers

Serve

thin; make

meat

sugar,

toast

one

cooked

salt

until

of or

heated,

celery, and

receipt; add of

cup

salt.

A

grated

little wine

addition.

an

brown

blazer

Fonda.

crumbs

with

Season

is also

cold

pepper,

sauce

cream

of

cup

cheese.

the

of flour, then

ground.

white

in

nutmeg.

Make

of

other.

Turkey.

or

of

cups

Cheese

in the

by spoonfuls together. the

on

they

eggs,

tablespoons

close

too

of butter

tablespoons

.two

two

of

brains

brown

Chicken

heated, add

one

the

two

over.

Cook

a

two

put

side,

Creamed

then

Heat

Drop

Do

butter.

one

on

pepper.

blazer.

in the

of butter

Brown

and

well,add

brains, drain

and

all

Cold a

of

pour

of

sauce

one

jelly,one-half

red pepper,

together

When

Meats.

the

blazer

lay them

jellysauce

of

teaspoon

one-fourth

in the

heated

cup

and on

over

cup

lay

slices them.


SALADS.

Meats,

They

can

vegetables

and

be

separately,

served Nuts

together.

more

infinite

an

It

two

or

numberless

salads.

as

three

or

added,

or

different

garnishings,

making

variety. in

is necessary and

cubes

served

are

sometimes

are

with

used,

dressings

fruits

cold.

ingredients

(not

have

to

Cut

about

small)

too

salads

making

the

the

ings dress-

meat

one-half

of

into inch

an

,

Season

square.

let

vinegar; before

stand

in

then

mix

using,

There

They

it with

are

removed or

in

serve

red

only

a

removed

been shells

pretty

fancy In

and ways

and

apples. hull into

stand of the

serving

lettuce,

in

or

on

time

for

out

of

the

apple

with

the

turtiums, nas-

peppers,

hour

an

most

Cut

with

end,

stem

seeds

apple,

that

There

the

salads,

according

has

fill the

meat,

leaves.

two;

or

the

lettuce

serving

and

salads.

meat

green

the

water

mix

short

watercress,

and

from

shell.

a

garnished

endive,

Cut

pieces,

and

red

cut

cold

until

serving

dish

in

salt

pepper,

dressing.

of

leaves,

piece

a

the

a

served

or

stood

and

leaving

as

had

have

which

in

red

place

with

lettuce

etc.,

cool

ways

piled

celery,

curled

a

many

be

can

little

a

are

many to

one's

occasion.

the

endive,

green

vegetables

watercress,

for

celery,

salads,

etc., let

such them

'


SALADS.

23i

stand

in

before is

cold

ice

generally preferred for these Curl

To

Out or

in

pieces

five cuts,

strips from clear

two

extending

both

through.

stand

several

nearly

ends

toward

Put

the

one

bowl

in

ice

water

mustard

and

in

the

but

do

in

ice

in

not

cut

let

and

and

the

eggs

which

you

make

the

few

a

this

to a

the

eggs,.

stand

salt,.

drops of oil, and

so

lemon

juice.

adding

it very

few

drops nating alter-

on,

After

or

pink

rapidly.

dressing should

by

the

separate

the

slowly You

use

at

can

dressing by using all lemon

green

and

sugar, a

more

two

mayonaise Add

it

vinegar,.

oil cold

the

egg.

spoon tea-

juice,,

and lighter colored mayonaise, just before using; or it cream

delicate If

Mix

the

blended, add

of

tablespoon

yolks of

with

tard, mus-

one-fourth

sugar,

mixing.

of

teaspoon

Have

then

whipped

coloring.

cut

water

juico, the

vinegar, oil and

can

a

fonr

1.

oil.

then

makes

colored

lemon

pepper

give variety

in

ono

thoroughly

first, you which

pepper,

while

vinegar,

oil is

center,

No.

of

of

of

cup

let the

of

or

pieces

teaspoon

cayenne

tablespoon

and

end,

teaspoonful of salt, one-half of

Make

the

to

the

long.

hours.

one-half

one

salads.

inches

Mayonaise, One

dressing

Celery.

three

or

well

drain

French

dressing.

the

with

mixing

and

awhile

for

water

ing foldcan

of and

be fruit

begin.


SALADS.

to

have and

egg

curdled

a

the

add

235

beat

appearance,

mayonaise

Make and

above

as

little onion

a

each

spooU. This

of

is used

No.

juice.

for

fish

and

of

of fourths

a

the

butter

hot

water

the

fire,the

of

and

of

whole

eggs.

then

it

cream,

Cook

heavy

spoons table-

butter, threethe

of

yolks, add

of

cup

water

until

mustard.

above

one

melted

of

Cook

from Let

cool

receipt using 3

1.

teaspoon

one

egg,

add

"

it is of

the

No.

2.

of

slightly beaten,

butter, onfe-half vinegar

over

removed

mustard,

sugar,

.

when

No.

Cream,

teaspoon

hot

the

use

can

one-fourth over

two

vinegar.

and

salt,pepper

You

tablespoons

two

the

thickens, add,

tablespoon of

salt,one

of

of

teaspoon

sugar,

Beat

vinegar.

Salad One-half

of

of

.

sugar,

using.

olives.

teaspoon

salt, one-half

dessertspoon

cream,

until

before

and

one-half

full teaspoon

cup

table-

one

Dressing.

eggs,

one

cream,

of

six

one

pepper,

cayenne

in

vinegar

meats.

Salad

teaspoon

one

Taragon

stiff,stir

cold

an

to it.

chopped parsley, capers

yolks

mustard,

"When

of

yolk

2.

receipt, using

Cooked

The

slowly

very

Mayonaise,

the

cup

vinegar

of last.

consistency of

cream.

Salad

Cream, .

Mix one-fourth

one-half

teaspoon

teaspoon

each

of sugar,

one

of

salt and

egg

mustard,

slightlybeaten,


SALADS.

236

one-fourth Cook

hot

over

cools, add of

of

cup

until

water

of

Two

of

oil, one-half of

teaspoon

whipped

French Mix

with

of

three

one-half

cup

well

dressing

or

one-fourth salt.

Fold

oil, one-half of

spoon tea-

cayenne

per. pep-

of

tablespoon

one

while.

lettuce.

minutes

or

towels.

Stand

in

longer.

Serve

with

cold

Drain French

mayonaise.

celery stand

dry,,cut

in

cubes,

Salad. in

Nut

the

and

celery

ice

or

Celery as

for

until

water

lettuce

on

serve

dressing, mayonaise

Prepare

of

all the

of

Celery the

spoons table-

Salad.

twenty

between

Dry

of

pinch

Add

together.

or

sugar,

teaspoon

fresh, crisp leaves for fifteen

three

cream.

Lettuce

Use

3.

of

tablespoons

gradually, stirring

vinegar

French

it

Dressing.

salt, one-fourth

Stir

Wipe

When

juice,

a

pepper,

of

cup

lemon

teaspoon

cayenne

one-half

Let

and

No.

Cream,

tablespoons of

well.

oil

vinegar.

whipped.

cream

water

of

cup

thickens.

it

tablespoons

two

Salad

in

one-fourth

cream,

Salad

crisp.

leaves

Cream,

with No.

1.

Salad.

above

receipt.

To

two


SALADS,

of

cups

celery use

walnut

Dressings,

one

Mix

Salad

or

celery

Malaga

grapes

around

a

and

two

the

in

Then

bowl.

cups

of

top

of

rest

salad

more

the

Peel the has

been

mixed a

dresDing

or

the

the water

two

and

celery until serve

the

slices.

and Cut

the

over

pour

No.

out

scoop

chopped in

2.

of

part

on

the Use

this.

on

a

celery

Serve

mayonaise

tomato

that

lettuce center

cooked

mayonaise.

in

cubes.

crisp, wipe Salad

with

core

celery

tart in

Salad.

Cucumber

and

Celery and Peel

dressing.

Cream,

mayonaise. of

of

Salad.

Tomato

teaspoon

Celery

ice

Salad

with

leaf; place

in

Use

cavity with

of

Cut

celery;

and

fill the

Put

salad

and

tomatoes,

leaves. each

fruit

celery

one-half

salad

of

part

or

endive

of

cups

bowl

in

put

Tokay

Arrange

a

medium-sized

center,

Cut

lightly two

dressing.

Celery

salad.

over

pour

Mayonaise

Salad.

seeds.

remove

Mix

the

glish En-

or

1.

celery

grapes,

and

the

No.

pecans

of

one

Grape

for

half;

salad

mixture

and

as

chopped

with

Cream,

Celery Prepare

of

cup

kernels.

237

Peel

dry,

the

cucumber,

cut

in

Cream,

Apple

and

mix

1.

Salad.

apples, slice cubes

No.

cubes,

lay

put

in a

thin

rather

cupful

in

the


"

"

SALADS.

23S

center

of

ping

each

French

dish.

a

other

around

'

Dressing

from a

the

spoonful

the

top,

peel,

They

tubes

together

cloves,

with

naise. Mayo-

with

serve

by

over

the

of

use

a

pressing

the

shapes

intO'

thyme,

Cox's

gelatine, when

moulds;

lettuce

Tomato

Peel

chopped of

the

slices

of

of

then

cold,

is

one-half

and

of

the

of

a

of

water,, tle lit-

into

pour

with

serve

matoes to-

box

of cold

cup

dissolved;

unmold

spoon tea-

teaspoon until

pepper,

one-half

in

one-half

onion,

add

three

tomatoes,

of salt,one of

gelatine

naise mayo-

leaves. and

tomatoes,

cucumber tomatoes.

soaked

the

stir until

on

slice

teaspoon

soft; strain,

are

of

cupfuls

teaspoon

one

one-fourth

sugar,

two

Jelly.

bay leaf, one

one

of

thin

leaves

fancy

in

little

a

tomato.

Boil

"ter

and

opening;

star

the

out

mayonaise

or

attractive

Tomato

and

3.

lettuce

on

halves

with

through

Use

layers.

scoop

dressing

-be made

tube

mayonaise each

in

cut

can

garnishing

serve

salad

of cooked

or

tomatoes,

end, and

stem

over-lap-

Salad.

sized

medium

apple

No.

Cream,

Tomato Peel

of

several

in

-

Salad

or

slices

the

Lay

with Serve

cucumbers

Cucumber

Salad. out

scoop

mayonaise on

a

the

center,

and

fill the

dish

over-lapping

garnished each

mix cen-

with

other;

or


SALADS.

serve

small

on

the

plates

plates with

into

individual

as

slices the

drop

to

the

seed,

French

and

dry,

chop

cut

Sweetbread

cucumber

and

and

and

celery

mixed

salad

is

together, arranged to

the

cut

used.

A

having

cauliflower

then

a

celery.

for the

of peas

row

Pour

and

over

and

onions

No.

cold

1.

boiled mix

with

in

Peel add

parts,

mayonaise.

boiled It is

fancy

vegetables tive attrac-

more

flower, Cauli-

shapes. and

beans

beets

are

is made

all

by

center, potato balls around, outside

Salad, potatoes them.

with

cover

equal

rows.

Cream,

Salad

Potato Cut

an

out

scoop

pieces.

vegetable salad

attractive

very

cold

carrots,

peas,

until

Salad.

in

vegetables

potatoes,

into

with

of

made

salt.

Salad.

Use

mix

ment mo-

boats.

Cucumber

cubes.

in

a

water

fine,

cucumber

Vegetable This

cold

sweetbreads

cut

chopped

some

in

two, lengthwise,

fill the

cold, cooked

Fish.

provement im-

an

for and

for

cucumber

ish, garn-

It is

pepper

stand

some

and

cucumber

with

in

dressing and

Cut

of

Salad

cucumber

salads

cucumber.

seasoned

vinegar

Wipe

crisp.

of

slices

Cucumber Peel

2C9

No. in Pour

border No.

of

curled

1.

1.

cubes, chop over

Salad

a

little

Cream,


SALADS.

240

Peel

little

the

balls

cool

when

of been

add

added.

and

onion

Bank

on

of

lettuce

with

French

and

the

let

Serve

with

slices bowl

of

Peel French

until

Salad

hard

(see

cold

in

lettuce

boiled

page

73.)

Beet

Salad.

water

dry.

wipe

in

a

with

cabbage

.

cubes

in

Garnish

and

serve

or

eggs,

cold

ice

1, garnished

with

and

Egg

and

hard

mix

with

boiled

eggs

Salad.

beets

and

eggs

(alternating the

eggs

and

leaves.

Have a

This

made

be

slices

the

little.

over-lapping can

on

fine.

cold

rows

No.

Cut

into

Drain

crisp.

beets.

Beet Cut

serve

Salad.

Cream,

slaw,

boiled

celery has

canned,

or

cabbage

a

boiled

dressing.

chopped

of

heart

stand

spoon tea-

a

dressing. Cabbage

Shave

which

to

lettuce.

tips, fresh

asparagus

and

Salad.

Asparagus Use

Drain

chopped

some

bed

a

1,

cook

cutter,

water.

No.

Cream,

Salad

chopped

salt

boiling

in

2.

Parisienne

with

cut

potatoes,

No.

Salad,

Potato

Pour

quite

over

attractive

in

slices, arrange

beets) of

on

beets

French

by

a

bed

and

of

eggs

dressing. pressing

the


SALADS.

seasoned in

mound

a

whites the

of

yolks in

of

the

through

eggs

the

center.

eggs

and

Out

hard

boiled

them

arrange

been

on

and

Salad,

bed

of

leaves

the

Chop yolks,

as

circles

in

seasoned

a

on

whites

in

circles A

each.

nests

before

nest

the

shaped

petals.

Mash

salt,vinegar and watercresses,

petals

of

yolks through

a

the

cold

Cut a

cooked

little

onion

2.

boiled

Mash

eggs.

the

lettuce; put

shredded

place is

No.

yolks ;

a

center

of

center

line

a

Salad.

beef

into

into

cubes.

celery.

salad

daisy

with

per, pep-

dish

with

dressing. the

ricer

into

season

French

Beef

and

the

eggs

and

around

potato

the

the

3.

boiled

mustard

eggs

in

in

roll in

improvement.

an

hard the

yolk

a

put

Salad,

over

pour

nasturtium

of

of

whites

Use

there

dressing;

yolk

Egg Cut

No.

mayonaise

the

which

little French

around,

little

slices;

garnish.

hard

a

inch

over

dressing.

of

with

Arrange

one-fourth

Salad,

whites

balls.

the

the

.1.

lettuce

French

a

Egg

each

beets

No.

into

eggs

a

poured

blossoms

of

of

slices

rings of

the

Arrange

Pile

ricer.

potato

a

dish.

Egg

has

24]

dish the

press

center.

Mix

Use

and

range Ar-

with

mayonaise

tatoes, poor


242

SALADS.

cooked

Veal

dressing.

of beef,

they

or

the

into

chicken

One

Stir salad a

little

white as

whipped

salad

the

well

of

the

and

kernels,

nut

either

one

fine.

eggs

with

be

can

salad

is

only

use

used

the

just ding by ad-

improved

and

If

English

nuts, wal-

ham.

Chop

with

cooked

salad

cold

hard

boiled

dressing. Grarnish

watercress.

cold

Sh*ed

celery. boiled

fish.

boiled Use

potatoes,

Salad. Mix

Mayonaise, cut

in

with No.

with

cubes,

it

ped chop-

some

2.

Or

the

fish and

cold

mix

serve

mayonaise. Salmon Use

and

dressing.

Salad.

Fish

with

Turkey

cooked

Sometimes

color,

in

boiled

Mix

the

to

ing, dress-

vinegar.

or

well.

to

all.

or

cold

mayonaise

almonds

pecans,

little

a

season

the

Ham Mince

and

light

fowl.

with

mixing

is added very

chicken

as

to

cream

is wanted

meat

fork'

celery

cut

parts chicken

two

salt

a

sufficient

dressing

pieces;

before

pepper,

with

lightly

in

into

Use

hour

sprinkle with

instead

Salad.

pieces.

size

same

celery.

of

one

cooked

cold

used

together.

Chicken Out

be

can

mixed

be

can

Lamb

or

fresh

drain

or

well.

dressings.

canned. Use

Salad. If

canned,

either

Garnish

with

of

flake, pick

the

salad

thin

slices

or

of

over

naise mayo-

lemon.

"


SALADS.

O^'J

Lobster Cut

lobster

all lobster

with or

claws

the

with

of

in

serve

and

around,

pieces,

Mix

meat.

Garnish

shell;

in

meat

Salad.

lobsters,

with

of

heart

celery No.

Mayonaise,

small

dish

a

with

mix

the

or

1

of

us^o

2.

or

the

in

serve

lettuce

crisp head

or

leaves

lettuce

in

the

center.

Salad.

Oyster Steam

If

cool.

and cut

boil

or

large oysters, Serve

halves.

in

No.

oysters until

the

use

canned

"Celerycan

be

and

added

to

with

the

mixed the

Mix

dressing,

Use

Tokay

and

pull

together This can

or

in

Malaga

and

can

serve

be

with

seeds

Peel

several

seeds

pieces, remove

and

added

grapes.

in

pieces.

with

Salad

served

in

fine

mixed

the

and

the

Mix

Cream, orange

removed. oranges

skin.

lightly

fruit

No.

baskets

2

Cut

or

No.

and

3.

nuts

if desired.

Orape-Fruit Peel

pieces

2.

Salad. halves

in

cut

pine-apple

salad be

No.

salads, chopped in

cut

if fresh,

Mayonaise,

with

or

well;

fish.

grapes

of

drain

all fish

with

Fruit

slices

naise, Mayo-

with

Salad.

shrimps

shells.

remove

Use

leaves

2.

you

and

boil

well

drain

pieces, if small,

in

cut

lettuce

on

Shrimp If

plump;

grape-fruit, pull

to

Salad.

pieces,

remove

seeds

and ,


SALADS.

244

skin

and

into

pieces.

with

game

with

mix

Salad

with

Mix

salad

and

bowl

with

dressing; lay a

the

Serve

3.

Pour

apples

Use

on.

edge.

Line

the

Celery

French

it

over

the

watercress be

can

as

added

to

salad.

this

Salad.

Orange Cut take

a

slice

from

the

remove

and

lemon

over

Salad

vine

of

the

juice. Cream,

Make

soft

five

eggs

smilax

of

salad

top of

on

Bird

or

dressing this.

meat,

cut

small

out

fruit

or

nut

pretty, molded

and

pour

plate with

piece

little balls

a

of

holly.

to

sent repre-

lettuce.

the

Put

a

nests, lay four with

or

salad.

of

ways cups

inches

in

oil

with

or

paprica.

Salads.

molds

several

in

in

Salad.

Sprinkle

pretty

many

Fill

aspic. cold

are

a

shredded

Molded There

or

into

of

nests

the

Nest

cheese

Pull

peel.

baskets

Grarnish

and

orange

Marinate

orange

2.

the

the

skin.

the

No.

cream

Make

eggs.

spoonful

thin

Fill

Cheese

of

breaking

asparagus,

green

end

stem

without

center

out

sections,

each

No.

slices.

in

cut

watercress.

the

garnish around

Cream,

apples,

tart

core

kernels, broken

Salad.

Apple Peel

walnut

English

of

Tomato a

border

molding

with

the

aspic.

in

When

center, fill with

jelly and mold

salads

and

aspic the

are

center


SALADS.

filled with

on

curled

with

a

and

nut

which

it

easy

way

An into

deep

inch

thick.

inches

apart.

a

leaf

out

on

of of

flat

English lettuce.

is

make

begins

the

Pour a

with

aspic to

it

over

salad,

garnished

pans

top

over

dish walnut

a

to

filled

and

the

dish

enough

pour

about

one-half

put

whole

English

and

one

aspic,

each

celery.

layer

about

cut

in

be

curled

to

set

more

and

can

center

chicken

mold

to

the

or

or

served

is

When

kernels

kernel

celery

square

walnut

turn

celery,

245

in

when

squares square.

one-half it

is

cold

having Serve

a

on


COOKERY

There

head, at

food

to

and

it.

"only to

extract

slowly;

bottle

the

stand

in

Oruels

made

of

the

the

nice

dish

you

lukewarm; let it look

or

a

is meant

if cold, have

mushy; are

pretty-shaped cream

food

for

the

it

if frozen, have made

more

individual

around. 246

sick;

make

it

the

eye;

glass

and

the

tray

with

it

with

tray If

hot,

congealed,

attractive

size

flower,

a

delicate.

it well

mold

is

daintiest

if

some

There

to suit

hot, have

cold;

it

Jellies

and

and be

let

in

them.

tray

set

seasoning;

polished

a

cook

and

appetizer than

green

to

small

little.

the

whitest

garnish

into

cooked

eggs

of

something

serve

dishes in

and

preparing

the

have

extracted.

much very

clear, well

china,

napkins;

flowers,

or

or

better

you

and

is

of

ways

and

heat

juice

the

of

no

served,

and

cloths

is

cut

you

which

bottle, cook

without

way,

under

it, cover

water;

bright by rubbing;

dishes

the

of

thin

made

silver

cold

sugar

serving

beef,

a

eaten

material

delicate

over

used

ways

the

this

be

can

chapter

the

until

same

There

attractive. use

the

various in

much

of

pan

under

given, and

into

without

in

from

meat

water

manges

are

often

it

found

water

generally

are

blanc

a

this

in

is

juice

the

put

or

the be

tea

the

Select

will

little cold

a

(when

consult

there

Beef

cooking

pour

cooked

invalids.

and

prepare

belongs

Mts,

for

SICK.

special receipts given

no

properly

used

all) is

wish it

will be

as

THE

FOR

frozen.

do

the not not

gealed Con-

by molding some

ped whip-


MENUS.

the

fresh

goods

be

can

alone,

Oysters

a

as

when

Soups

price.

cannot

served

are

get

Bread

one.

use

they for

meal for

shorter

men gentlecourse.

neck

clams

in

oysters.

A

next.

not

a

If

first, little

come

Do when

things. but

when

season

even

substantial,

ned can-

market

the

preparing

delicate

rule

a

you

heavy

reasonable

When

more

use

in in

weather

you.

Some

found

some

ket, mar-

when

seasonable.

are

a

light and

goods

vegetables

fresh.

secured

months

at

to

the

season,

canned

are

September

hot

select

ladies

is

sold

and

in

oysters

and

Fruits

plentiful

that

ones

the

have

not

preferable

are

fresh.

for

Do

guests.

secure

can

consult

Menus

preparing

In

clear

sticks

if

soup

(toasted

the

meal

baked)

or

,

wafers

cracker

or

croustades, with

served Fish

dressed with

this

in

joints of

with

of

soups,.

timbales.

celery,

etc.,

are

course.

next

and

vinegar

cucumber

"

consists

radishes,

Olives,

etc.

is served

Usually or

'

served

are

generally

d'aurve

hors

Hot

biscuits

with oil

potatoes the

or

cucumbers

or

fish

can

be

served

sauce.

an

entree

meats

with

is served one

next. 247

after or

two

the

fish.

vegetables

Roasts come,


MENUS.

248

Punch

is

course,

or

served

between

cheese

a

course

the be

put

salad

is

can

and

meat

game

of

place

in

the

punch. The

A

next,

comes

game

served

this

with

course.

Hot as

and raisin

suet,

jellies,

cold

dishes

sweet

plum

or

served

are

pudding,

such

next,

charlottes,

bavarians,

etc.

Ices

frozen

or

Fruits

and

desserts

and

cakes.

bon-bons,

Coffee. This

is

One

or

first

course

two

entrees

one

can

direction home

dinner

be

used,

omitted,

and

But

dishes make

book

a

successfully is

have a

the

with

and

given

course,

and

be

for

guide

a

can

served. the

arrange any

as

can

is

course

given

for first

salad,

full

a

a

soup,

then

preparing both

or

often

omitted.

only

knowledge full their

of

dessert,

The meat

one

of

good

own

how

a

The

menus.

For

and

meat

crackers,

table vege-

cheese,

coffee.

Luncheons

are

almost

as

elaborate

as

to

receipts,

dinner.

course

then

menus.

dinners.

a


MENUS.

249

DINNER

MENU

No. Blue

I.

Points

Shell

on

Bouillon Olives

Celery

Timbales

Pastry

with

Baked

Sweetbreads

Fish, Parisienne

Saddle

of

de

and

Jelly

Vo

Almonds

Sauce

Laille

Quail

Salad

Celery Individual

Almond

Mushrooms

Potatoes

Venison,

Creme Broiled

Salted

Plum

Puddings

Cream

Fancy

Coffee

Cheese

Cakes

Sticks

MENU

NO.

Cocktail

Oyster of

Cream

2.

Celery

Brain Fillet

of

Beef

Soup

Patties

Potato

Puffs

Asparagus

Punch' Baked

Turkey

Cranberry Nut

Fruit

and

Bavarian Creme

Celery with

de

Sauce

Mentho

Stuffed

Salad

Whipped Sherbet

Cream

Onions


MENUS.

250

MENU

NO.

Oyster

Beef

la

a

Bisque

Parisienne

Timbales,

Fish

Stuffed

Mode

Baked

Boned

Cheese in

Brick

Cream

Cauliflower

Peppers

Chicken,

Meat

Potatoes

Punch

Roman

Mince

3.

of

Croquetts

Peas

Ramekins

Shells, "Whipped

Patty

Little

Cream

Cakes

Coffee

MENU

NO.

Little

-

Court

4,

Neck

Clame

Consomme

Bouillon Roast

Potatoes of

Leg

Quail

Asparagus

Fruit

Nesselrode

Pudding-

Peas

Mushrooms

Stuffed Bro:led

Mutton,

Salad Wine

Coffee

Sauce

Cakes


251

MENUS.

LUNCHEON

MENU

NO.

Fruit

Frozen

in

!.

Baskets

Orange Clear

Patties

Mushroom

Bird

Charlotte

Wine

Sherry

Soup

Oyster Boudans

with

Peas

Sauce

Nest

Salad

Russe

Cakes

Coffee

MENU

No.

Strawberries

Cream

of

"With

Asparag^us

Soup

Fish,

Saratoga

Fried

French

with

Chops Chicken

Brick

2.

and

Nut

On

Stems

Whipped Potatoes

Mushrooms

Salad

Fancy

Cream Coffee

Cream

Cakes


MENUS.

_oa

MENU

3.

NO.

Fruit

Grape Oyster P;sh

Bisque

Wliipped

Timbales

Parisienne

Sweetbread Chicken

Cream Potatoes

Croquetts

Peas

Aspic

Salad

Celery

Devil's

Food

Coffee

MENU

4.

NO.

Frozen

Fruit

Pea Fried Broiled

Smelts.

Sherbet

Soup

Mushroom

Canton

of

Sauce

Asparag'us

Sherbet

Almond

Tong-ue Frozen

Chips

Saratoga

Chicken Croustades

Spiced

with

Pudding

Croquettes Cake

Coffee


AI^PENDIX.

Bouillon

Cut

stalk

celery,

inserted and

good-sized

one

of

in

a

and

of

onion.

cf

of

quart

one

Italian

three

or

Cook

three

pints

stale Put

bread.

for

the

well

slow an

saucepan,

butter. cup

a

of

Beat cream

blended

cloves

of

water

of

teaspoonfuls

two

one

tract ex-

Soup.

Boil

in

add

covered

a

three

tablespoons for

vessel

twenty

serve.

into

on

in

bouillon

Bread

Break

four

parsley,

Paste

boiling

Paste. and

minutes

turnips,

small

wheat.

Italian

To

of Beef. two

add

cooked

When

beef

Extract

carrot,

sprig

small

a

strain. of

with

small

pieces

Cover

with

fire and

hour. set the

and and

water, it

stir

stove

of

two

slowly

serve. 253

a

colander, add

eggs

until the

pepper. mer it sim-

let

return

to

tablespoon

a

light,

soup.

of

loaf

a

and

boil

to

and

into

of

salt

add

begins

through

the

yolks

two-thirds

about

when

Press on

Soup.

add

Stir

of one

until


Appendix.

354

Cream Grate broken

enough in

Eemove

the

fire and

and

one

cold

the

full

Press

Cook

it

a

fuR

and

a

tablespoon

in

the

on

a

onion

brisk

burn. of

cut

and

add

boiling milk with

bits of bread eggs.

and

Pour

the

in

one

fourths

and

White

three

stock

is.

white.

small

pieces.Put

into

and

when

melted

put

Then

put

a

sauce-pan

cook

slowly

it will

one

of

cup

until

tender.

brown, being careful

make

the

water

pepper

and

let it boil

put

in

a

over

hour,

with

medium

a

and

two

to

cupj

son equal, sea-

minute.

the

not

yolks

Toast of

twO'

serve.

Soup. sized

and

season

milk

and

tureen

boiling soup

and

boiling water

grate three medium

an

little

a

into

potatoes,put them'

quart of boilingbouiHon, cook of

in

Soup.

Potato

Cook

the

it makes

Potato Peel

starch, dissolved thickens.

milk

boiling

good-sizedonion

or

salt and

of

cup

to"

cream

fire where

Then

one

fifteen

cook

sieve, return

a

of

utes. thirty min-

or

and

corn

cups

soup

as

Onion Peel

in the

cobs,

the

one-half

and

through

corn

until

preferable for this

Put

cup.

one

salt, pepper,

teaspoon of

milk.

in

cobs, put

add

one

slowly for twenty

minutes.

twenty

or

cook

boil

and

Soup.

make

to

com

pieces, to

boilingstock

of Com

sized

slowly for three-

serve.

Soup. potatoes

in

boiling salted


Appendix. "water

until

Scald

four the

move

tender.

two

of

cups

onion

all the

Drain milk

and

pour

while.

Melt

and two

the

milk

io and

slices of onion.

Ee-

the potato, stirring

over

tablespoonsof butter, add

three

one-half

and

pinch of

a

chopped parsley and

milk

sieve.

a

teaspoons of

teaspoon,of celery salt,one-fourth

of w-hite pepper, of

through

press

with

tablespoonsof flour,one

salt, one-fourth

255

slowly over

cook

and

and

cayenne

spoon tea-

one

Pour

minute.

a

spoon tea-

pota/-

until bleaded.

cook

Vegetable Soup. Save

the

"other

liquor frqm cook

both,

or

stringbeans

two

of

cups

and

vegetables in

finelycut

butter

(carrots,spinach, onions, celery, any

these),

press

through

liquor. Beat cream,

cook

the the

pour

minute

a

a

sieve

yolks of

and

two until

large spoons in four

cans

tender.

Con

of

cups

one-^half

and

eggs

cup

of the

of

season,

cream,

Came.

six small

beans

and

tomatoes, meat

them

two

quarts of

and

two

through

Press

full of lard

Cut

three

add

eggs,

the

of tomatoes

pounds of round

brown.

add

all

or

serve.

CMli

Cook

two

over

soup

and

the

or

one

peas,

in

a

steak

colander.

skillet,when in

cut

onions and

a

of beans

cans

in

onions

boiling water

Put

two

hot

put

very

pieces and

pieces.

Put

cook

boil

til un-

strained

together,pour andi

gether to-

one

over

hour.


Appendix.

25C

salt and

Season

with

served

whole

when

Planked

Broil kind

(the

the

other

ingredients.

Steah

with

Garnish

about

steak

a

for

used Irish

seasoned

half

with

potatoes

the

and

form

little nests

into

each

nest, put in

a

is done.

Serve

hot

lamb

and

fourths and

in

fry of

lamb,

thin

brown

the

(cut fat

in

dice)

which

to

an

egg

the

until

egg

french

cutter).

Then

potatoes, and

sauce

sherry

potatoes

are

carrots

salt

and

wine

soft and

then

fried

in

is often

served

with

this dish.

butter

added

and

into

the

dish

with

two

cups

tO' taste.

the

flavor.

onions

cooked

a

little sugar

It is served

spoon tea-

one

potato balls

onions,

pepper

with

of

cup

put

Small

a

threes

Patboil

been

improves

soft.

in

Bake

nearly soft, drain

until

one

melted

'with

over

pepper.

has

Cut

of

Drop

minutes.

onion.

tablespoons nntil

and

salt

fifteen

or

carrot

the

added.

egg

Lamb.

of

finely cut

the

the

ten

bacon

plank

a

on

shaped opening,

cook

steaks, brusb.

or

with

season

cup

(using

chops

for

casserole

eggs.

the plank.

on

Casserole

Select

an

steak.

and

oven

of

star

the

it

soup

boiled,mashed,

Use

or

all around a

and

lay

yolk

pastry bag, using round

in

butter

and

done

the

to

of Potatoes

planked fish).

Put

add

separately and

them

beans

the

wish,

you

cook

mix

you

If

pepper.

from

Three Cook

until added

the

serole. cas-


Appendix. Stuffed Lamb six frencii

Wipe one-half

inches

Fill with bits of

chops, wnich

bread

stuffingand

truffles, using

Broil

Chops. be

should

until

larding

a

tender

and

fles. the truf-

to insert

with

serve

bone.

edges witii

close the

needle

mush-

brown

a

and

one

the

thick, splitin two, cutting to

rich

a

lamb

257

sauce.

xoom

Somce.

Brown

Cook

tablespoons of

two

quite

brown.

Then

add

Add

one

Season

fourth

the

Sprinkle

one-fourth

this

and

then

with

pepper

and

pepper

and

cup

a

fine in

place a

a

for

until

flour

and

cook.

until it thickens. and

one

one-

of

over

hour.

pan

crumbs

an

and

lard, turning

and pan to

drain.

chicken

the

Dip

the

to

put

salt. Beat

bread

or

cover

in the

and

and

milk.

butter

ono'-half

Style.

frying

half

and

keep

Sprinkle

egg in

fry the

place in the from

with

drying, salt

and

serve.

Casserole

Cut

pan

Add

Southern

cracker

little water

for

bake

sauce

cook

salt.

and

flour,pepper

little

of

hour

a

and

stock

Chicken^

in

Then

with

oven

of

of brown

a

with

pieces.

tablespoons

chiclcen, cut

with

for one-half

a

cup

Fried

Wash

in

chopped almonds.

of

cup

two

butter

chicken

into

of ChicTcen.

joints for frying.

Eemove

the


Appendix.

258

with

skin, sprinkle flour. cook

Put sliced

add

more

chicken the

sauce

half

and

pan

with

salt and

Cover

slowly until

big leaf, the

the

Grind of

all.

fine

chop

or

Add

to

the

little onion to

add.

above

juice.

Use

two

cups

seasonings.

a

Spread the chicken Draw

it

chicken.

together and Truss, tie

with enough l^'Ot

celery,a

on

water

little onion

the sew, in to or

a

thickened. chicken.

the

rooms. mush-

and

in the

Serve

cook

and

oven

ole. casser-

one

or

mixture

a

and

tongue to

ham

or

are

and

stock

a

nice

very

of crumbs

one

little

a

and

the

cream.

or

of Chichen.

without

chicken

the

one-

salt,thyme, pepper

with

Moisten

and

one

of crumbs

cup

of meat

Galaiine Bone

in

flour to

of

Meat.

with of

put the

potato balls

some

one

Bits

Then

over

pour

ole, casser-

en the chick-

stir until

and

veal, chicken, pork

chopped parsley. Season

and

cook

Add

is tender.

meat

pan

put in the

melted.

and

Force

with

tablespoon

casserole,put

chicken

dredge sauce

and

pan

one

pepper

a

brown.

stock

or

in

Then

nice

a

stir until

water

bit of

one

butter

casserole,add

the

cupis of

Season Add

sides until

in

of

to the sauce,

butter

and

pepper

until tender.

onion

both

on

and

tablespoon

a

a

salt

removing leg board

and

giving it cheese cover

shape of

the

and

cloth

Tie

Add a

bone.

force meat.

fill with

well.

carrot.

wing

or

put some

bunch

a

baked

it in

a

chopped of

sweet


Appendix. ierbs

with

and

sprig of parsley,add

a

let them

cool

before

"with

in

four

hours.

Let

removing

the

cloth, then

lard

oven

water.

Garnish

in with

the

pepper

and

brown, basting with

it served

want

you

it is

while

well

a

After

pounds.

give shape skin

boning push

side down,

the

sprinkle with

leg

red

the

a

thick

and

Mix

Add

enough

moisten. about veal

a

of

Eub

bones

Fill

tapes to of

the

chicken

slice of onion, one-half

parsley and

boiling point evenly

on

the

a

bones.

put

ground

with

in

in

Cover

rooms, mush-

and

ley. pars-

juice

upon

with a

or

the

jellyroll

of

and

and

in cheese the

cold

the

sew

in

cloth

giblets

water, add

chopped carrots, a sprig

sweet

the

with

to

chicken and

shape.. Cover veal

puree

mushrooms

juice,tie

and cup

chopped

tongue

in

tiny bag of

then

board,

a

uncooked

sauce

lemon

hold

on

to

salt,and

tomato

light like

up with

over

with

secure

EoU

four

and

juice, lemon

strips of

apart.

mixture.

shape. and

inch

an

veal

and

cream

the

Lay

the

onion

salt, pepper,

pretty

a

the tongue in stripsone-half

Cut

wide.

cooked

about

fowl

pepper

veal inch

and

wing inside

and

layers of pickled beef tongue, little bacon.

make

weighing

fill with and

butter

hot.

galatine. Spread

to the

flour.

potatoes

browning

chicken

grown

over

of Chicken.

Galatine Bone

chicken

dredge with

with, parsley. French

chicken

the

spices

it, rub

and

and

of

bag

for

the

garnish if

little

a

simmer

butter, salt

Place

359

herbs.

Bring

to the

galatine,letting it let it cook

very

rest

slowly


Appendix.

260

the

on

top of

the

until

range

partly cool.

pan

and

and

set to cool

under

It takes

and

four

from

Cook

tablespoons

two each

of

tomato

puree

pepper.

Add

one-half

softened

in

blended the

it

from

gelatine. The the with

of

cold

whole

with

and

the

other

gelatine must

be

quite

stock

galatine. Serve

in

boiled

slices

gelatine, well

When surface

the

over

the

Cover

Add

salt and

of

water.

to set, spread

eggs,

of

truffles,

aspic jellymade one^-half

box

before

thick

lettuce

on

of casing en-

leaves

mayonaise. Chicken

Butter

a

according and

line

the

center

Cover ten

tine. gela-

cook.

box

ounce

hard

chicken

orate dec-

with

with

with

cress.

the

to

season

two

a

cup

galatine, decorate

parsley or

and

is

of stock, one-fourth

cup

cream,

of

begins

sauce

until it bubbles.

butter

and

one-half

and

six,hours

flour,one

of

chicken

for Galatine.

tablespoons of

two'

a

the

parsley. Cover

to

Sauce

with

the

tighten it

then

When

cover

trufEles and

eggs,

cloth

weight.

a

perfectlycold wipe dry with

the

Loosen

from

Eemove

tender.

to

mold

to the

inch

one

with

with a

Bice

and

(holding number

of

deep creamed

top and

fifteen minutes.

Timhale.

from

people

with

you

to

want

a

Serve

vessel

with

and of a

one

it to

boiled, .reasoned

chicken

set in

pint

one

cover

quart

serve)

rice.

Fill

with

rice.

boilingwater mushroom

for

sauce.


Appendix. Ohichen

Mix

two

and

of

cups

Steam

sauce.

the

lemon

pint

one

oysters with

crumb

them made

sauce

Oyster Croquetts.

ground

celery salt,pepper,

cold

and

of

the chicken in

from

the

oyster liquor.

When

add

Season

smooth

deep

slowly salt and

with

Oyster

until

long

well

a

Be

plain

maccaroni

around

of

or

inch

an

have and er

been mix

and

so

vessel

of

until

yolk

of

one

about

not

oyster

an

tablespoon of

one

cup

of

oyster

before

Just

ing serv-

slightlybeaten.

egg

ready

five

in the

wound one

mold

water

and

Put

in

of

about

o"E the

Put

liquor a

to wind

continue

is filled.- Cover

depth

oysters that

sauce.

more

ter But-

Coil the

in to the

pint

water

sticks.

bottom.

minutes, drain

the sides. mold

the

at the

have

you

boilingsalted

to break

heavy, well-seasoned

boiling

and

Timbale.

in

beginning Have

the

eggs

with

one

cream.

Maccaroni

until

around on

gradually

of maccaroni

more.

a

er Cov-

pepper.

mold

of this mixture

maccaroni

add

careful

cooked

with

butter, add

the

cream

drain.

crumb

Serve

of

and

sticks

tender.

fat.

a

Sauce.

tablespoons of

two

very

Cook

mixture

with,

seasoned

juice,with

fry

tablespoon

liquor and

onion

and

one

flour.

chicken

largeoystersand

Oyster Cook

361

oyster and

thirty minutes.

la}'the

mixture

cook

in

Unmold

a


Appendix.

262

and

the

garnish

oyster

and

dish

cheese

with

Cheese

Season

cheese

American with

with

Serve

an

sauce.

egg

Grate

balls.

with

mix

and

melted

butter. into

parsley. Eoll

chopped

and

paprika

Balls.

balls.

Sauce.

Oyster Cook

tablespoon

one

flour

tablespoon of

"one

of

cup

before cook

of butter and

with

stir in

slowly

Fish

very

tablespoon

of

red

with

in the

Cover

water.

yollcsof

two

pimentos

stuffed

pimentos

in

boiling

water.

Unmold

and on

with

small

two

Add

Just

and

eggs

a

tin

Cover and

a

some

and

set in

until

flat disLi of the

and

set around

firm, about

cook

set

for

fish

a

of

ing boil-

thirty

garnish

fish mixture. and

finely

some

pan

with

Fit the

in ten

a

beaten

Butter

a

and

ground and

eggs

parsley,and

molds, fill over

whole

teaspoonful.

cook

the sauce

cream

two

little

of

cups

of

cup

mixture

over

Unmold

minutes.

a

about

peppers,

well, put

a

butter.

light. Season

minutes.

pepper.

the

Mix

of

three-fourths

chopped mold

salt and

one

Timlale.

fish.

cooked

cold,

fiish with level

Add

smooth.

until

Add

it bubbles.

minute.

one

Use

cook

oyster liquor,season

serving

until

a or

the fish mold.

pan

of

fifteen Slices


Appendix. of lemon

hard-boiled

or

Serve

with

a

as

of

cup

of

yolks

four

butter, one-half

cayenne

Mix

pepper.

until

it thickens.

tablespoon of

down

and

OD

together and ready

salt and

Cook

in

pepper

salt

Eock

p]ank

plank

pretty hot

a

Fish

fish is done.

than

parsley.

brush

oven

for

should

Serve

Brush

from

the

the

the

fish

and Pan

fasten

to

bone broil

a

plank

slowlyone-

add

use

er boil-

double

a

1.

be

fish

Put thick

more

fish.

Eemove

the

sprinkled with over

with

butter

tle litfish

butter.

utes. thirty min-

edge

of

salt when

the the with

plank garnished

the

on

the

on

a

the

melted

twenty-fiveor

placed

and

Sprinkle with

over

side^

skin

finelychopped as

soon

as

moved re-

oven.

Planked

Skin

in

fish.

or

the

and

slices of lemon

vandyked

No.

inch

one

prevent burning.

to

and

juice.

wider

longer and with

to

one-half

water, salt

or

cook

split a three-pound oak

an

slightly. Add

of stock

cup

Planked

Clean

tablespoon of

a

seasoning.

a

eggs

When

lemon

tively. effec-

for Fish.

Sauce

the

be used

can

with

sauce

finelychopped parsley used

Beat

Loth

or

eggs cream

263

a

Fish

No.

three-pound

five minutes. like the

above

2.

fish.

Eemove

Cut from

receipt. Cook

in

two

lets. fil-

skillet and some

Irish.


Appendix.

364

potatoes^ mash cream.

through

the

head, tail

in the of

with

season

Press

outlining Put

and

pastry tube

a

and

It meeds

parsley.

brown

planking, to

the

a

of

sauce

two

egg"s

cup

of

cups a

dry bread

While

or

flaked

Shape,

in hot

fish.

iine

or

in

Season

crumbs,

of veal

and

ground.

Mix

one-half with

one

cup

of

one

teaspoon

pepper.

Put

in

slicing). Cover sauce.

three

tablespoons

of

whole

chopped

celery salt, one-half of

cinnamon, a

and

of stale bread

tablespoons of chopped parsley,a

tablespoon

eggs

pound of salt pork

with

together with

level

with

Loaf.

Mix

juice, two

two

onion, salt

and

crumbs. two

cool

fat.

Veal

pounds

roll

one-half

over

when

this

to

yolks of

the

it

pour

Add

ground

Add

spoons table-

two

butter,

cream.

hot

crumbs.

pepper.

crumbs, fry

chopped

of

of

chopped parsley,a little lemon

red

Three

potatoes.

cup

last.

nish gar-

a

ter only long enough, af-

tablespoon

one

of cold, cooked

little

and

at the

with

Croquetts.

one

of flour and

fish,

possible.

as

Serve

cooking.

little

a

the

around

nearly

as

to cook

Fish

Make

fins

finish

and

oven

butter, salt and

mold

and

a

(a brick cook

two

little onion

celery of

teaspoon

little

nutmeg is

a

hours.

Season

eggs.

and

good Serve

or

onij

allspice, cayenne

shape

for

with

a


Appendix. Sauce

Take

the

put in

skillet with

a

one-half

of

more

and

cook

and

three

inches

potato for

Irish

long

cutter

fifteen

between set with

is

towels.

Fry

in hot

as

You

entree.

an

called

purpose

Bird

and in

medium

fourth

inch

wooden

put cook over

sized slices.

skewers

in

a

baking

until

with

and pan

a

in

ice

drain

wire

They

baskets

dry

and

small

and

basket

and

boiled. par-

be cooked

can

served

basket

water

basket

cutter

and

lattice

The

Fill the

brown.

Potato

nests

a

French

secure

vidual indi-

as

served

and

for

made

the

Fryers.

Potatoes.

potatoesand Fasten

in

cut

fan

with

butter every

lengthwise in shape

or

some

with Drain

minutes.

parboil ten

brown, basting salt.

in

pieces about

wide.

Eemove,

large wire

a

in

stand

removed

can

Fan

Peel

Let

center.

until

lard

cooked

or

inch

potatoes

with

cut

Strain

minutes.

them

this.

in the

in the little baskets nests

shred

the

basket

potato balls

and

minutes.

Put

add

Then

Nests.

for

good

loaf,

pepper.

one-fourth

and

twenty

or

smaller

a

potatoes

brown.

few

a

the

allspice.Add

and

until

cook

Potato

Peel

pork left from

and

and

salt

Loaf.

little cinnamon

a

water

with

season

veal

of water

cup

one-half and

of

scrap

Veal

for

205

one-

small and

drippings and

little while.

Sprinkle


Appendix.

266

Onions.

Glazed

Peel

small

some

minutes.

twenty

dish the

enough well of

bottom

often

Cook

until

Boil

with the

large

f5alted water it

which

seasoned

it

over

a

tiny bits

Bake

bits

of

only

few

dish

Put

and

and

the

minutes.

drain.

parmesian in

cut

a

in

water

pieces,

layer of cheese,

alternatelyuntil

to melt

few

er cov-

quantity of

a

with

of butter.

a

to

cooked.

are

minutes

maccaroni

butter

ing bak-

sugar

in the

it stand

layer of

long enough

take

in

baking

a

a

Cheese.

Let a

in

stock

they

Maccaroni

for of

bottom

and

will

which

cocked

with

i? full.

and

tender.

put

maccaroni

Maccavoni

until

was

and

cheese

soft.

Italian

put

brown

which

in

are

onions

and

Sprinklewith

stock

size

the

Sprinkle

the

dry

seasoned

dish.

the

boil for fifteen to

and

and

drain

Then

with

baste

onions

round

butter

Use

the

and

dish

cheese

salt if

some

needed.

A-La

Egg Make

a

cream

of flour

and

and

pepper.

red

a

of

sauce

cup

of

Martin.

cream

When

tablespoon of butter,

one

milk.

or

it

begins

tablespoons of grated cheese.

Break

five eggs

cook

done

which

slightlybeaten will take

a

and very

few

Season

with

to thicken

into until

minutes.

this the

Or

add four eggs you

one

salt two or

are can


Appendix.

267

' .

the

pour cheese the

cream

it then

over

in

sauce

drop the

cheese is melted

French

four

Break add

omelet

pan.

begins

to cook

with

cooked.

at the

and

If

fine and

add

three

and

in

pour

to or

sides

fold

and

should

before

be

center

the

the used

it

when

to the

until

this

the

in

and

omelet

the

dish

onion

to the egg

strokes,

tablespoons of

two

the

doing a

four

or

tablespoon of butter

continue

parsley

beat

sides, draw

on

until

cook

set.

butter

full

hot

Slip half

it.

a

When

fork

a

over

Put

water.

or

of

and

Omelet.

bowl,

a

salt,bits

pepper,

milk

in

eggs

in whole

eggs

the eggs

and

the

baking dish, sprinkle

a

is

egg

other

half

chop

very De-

'cooking. {Madame "

Combes). Cheese

Cut

whole

wheat

elices one-half and

crust.

remove

butter, mix pepper.

melt.

inch

the

two

Spread

on

with

a

Serve

Canapes.

thick

and

three

Grate

some

cream

together

one

level

four

season

and

fresh

green

salad

cup

narrow

inches

set or

with

in the with

long some

salt and stove

to

coffee.

Fingers.

tablespoon of butter, add

one-fourth

in

cheese, melt

bread

tablespoon of flour,pour milk, add

and

bread

or

the

Cheese

Melt

flour

graham

or

it one-fourth

over

each

one

of

grated

ing roundcup

cheese

of

and


Appendix.

368 .

cheese

with

Season

small

in

cut

salt

and

tubes

and

salad

in

the

Bahed

and

Peel fill the

in

cheese

ture. mix-

Serve

with

through.

and

Sprinkle sugar bottom

and

dish.

the

depending

Bake the

upon

each

to each

apple

thirty or kind

of

ened soft-

with

and

of lemon

teaspoon

a

mixed

sugar

top of

the

over

baking dish and

a

almonds

teaspoon of

a

of water of

blanched

with

in

apples, put

tart

centers

cup

Almonds.

Apples Stuffed With

core

butter

time

egg.

pastry

with

spread

heat

one

coffee.

or

half

and

oven

of

Bake

pepper.

cayenne

finger shaped pieces,split and Put

whites

the

apple. put

one-

Juice in the

forty minutes, the

apple

use.

you

Stuffed Prunes. Soak cook

large well

in

selected until

boilingwater

and

cool.

the

cavity with

Split down

and

.for fifteen

with

or

and in

the

fill with a

in

put

sugar,

twenty

Pimento

canned

Drain

or

off the

in

a

water

seed.

Fill

dish,

baking

one-half

cup

of water

minutes.

Timhales.

pimentos, line small' chicken

hours, then

the

remove

chopped nuts, put

pver

Get

tender.

side and

one

sprinkle bake

for several

prunes

fish force

pan

of hot

water,

cover

force

meat

is firm

to

over

the

tin

molds

meat.

with

them

Set the

molds

the top and

touch.

Eemove

cook

from

until the


Appendix. molds,

garnish

and

one

with

serve

parsley

with

tomatoes

fine and

Chop

Mix

uncooked. salt and

in

few

a

the

top

not

too

each,

of

in

skins.

and

corn

green

crumbs,

okra, with

season

juice, if

onion

like.

you

baking dish and

buttered

a

ripe and

breaking the

buttered

little

a

skins, put

pretty hot

a

without

center

and

tomato

size and

equal parts of

with

pepper

Fill tne cook

add

in

Tomatoes.

of medium

all of the

out

scrape

stuck

sauce.

a

Stuffed Select

269

oven.

Stuffed Peppers. Cut seeds

slice from

a

and

Drain

parboil the

full

one

pour

gradually

on

add of

cup

over

the

with

buttered

^d

following mixture: iato small pieces. Melt

a

cold

"

tablespoon

one

cup

of chicken

with

Salad

cooked

and a

tomato

with

until

bake or

Cucumber

fish, ser,son

flour, or

and

cream

with

this

'Pour

Fill the

of

stoclr

Sen.son

sauce.

breads.

sweet

remore

fifteen minutes.

or

mushrooms.

crumbs

Fish

ten

tablespoons of heavy

chopped

Serve

six peppers,

the

cut

one-half

two

chopped

browned.

Flake

with

Worcestershire

and

pepper

for

tablespoon of butter,

Then third

breads

sweet

of

end

peppers

Fill

cool.

and

Parboil

the stem

mushroom

one-

salt,

mixture'

peppers, the

ter. wa-

crumbs

cover are

sauce.

Sauce.

with

salt, cayenne


Appendix.

270

lemon

and

pepper Soak

onehalf

tablespoon of

hot

of cold

water

Add

this

water. Fold

235.

begins to

thicken.

fish,put

the

slices of which

Mix

with

to

Salad

cup

of

and

and

Slice the

the

cheese

choose.

Put

slices and

two

French

whole

a

dressing

cheese

be

to

in

a

the

mold

and

layer,then is full. slices.

To

thin

very

bread

or

a

Set

cheese a

cheese

in

slice

between

of

This

kernel

be

can

you

between used

be

can

turn as

square

with

served

can

the

wafers.

a

butter.

shreds

green

made

cheese

as

a

in the

it

the

cut

salad

layer

a

peppers

and

from

between

Put

until

pepper

TJnmold

fresh be

red

of

and

place.

with

sandwich

them

and

Wafers.

cheese

cool

be used

slices

walnut

softened

place tiny

a

and

coffee.

with

layer of

sauce,

thin, drain

inch

it

or

Neuchatel

Soften

cucumber

leave

or

salad

with

eaten

thin

Salad.

Nut

English

a

as

of

pepper.

together.

press

it

cups

vith

Garnish

one-fourth

rounds

make

to

comers

page

on

when

cream

cucumbers

and

in

1

one-half

with

cayenne

Neuchatel

No.

and

one

on"

tablespoon

one

whipped

serve

by cutting two salt

in

Cream

chill.

and

cucumber

dissolve

it with

molds

in

is made

season

and

one-half

in

hour.

an

granulated gelatine in

of

tablespoon

let stand

and

juioe, cover

or

in a

mold thin

ious delic-

by putting

thin

slices of


271

Appendix. Salad.

Asparagus Cut

rings

and

bright red

three

stick

through

from

each

cold

chicken

salt,pepper

and

lish

meats

walnut

a

celery, remove it with

the

mayonaise. form

one

a

from

of

tie with

the

and

box

garnish

a

slice from

seed

Drain peas

and

and

and

of

and

with

grate with

together

together

ribbons

made

on

with

of

bow

a

a

plate

a

lettuce, put in

at

ful spoon-

a

opposite the bow

end

Eng^'

chopped

this in boxes

red

in

Salad

stem

with

end

Peppers.

of red

or

boiling water

pour

fill with

filled with

any

green over

peppers, the

move re-

peppers.

chicken, potatoes, beets,

chopped

celery,moistened be

can

of

cup

cup

all

four

the

one

wit'a

season

holly. Russian

Cut

fresh

with

pepper

Mix

serve

Put

and

one

red

one

to

crackers. and

Add

kernels

celery.

pretty

Line

salad

sprig

seeds

It is

corner.

of

pecan

and

box

a

or

leaves

dice

into

vinegar.

nuts

slightlysalted to

little

asparagus

Salad.

turkey

or

cooked

1.

Russian Cut

cucumbers

lettuce

on

No.

cream.

of

stalks

Serve

ring. salad

dressing or

four

or

Irom

or

peppers

with meat

mayonaise.

The

vegetableor

or

pers pepa

bination com-

salad.

Waldorf Salad. Cut

a

slice

from

the

stem

end

of

red

apples,scrape


Appendix.

273

out

Cut

shape.

and

The

used

be

a

celery,nuts be

can

garnish

to

in

cut

salad.

the

apple

fill the

and

mayonaise

in

apple

the

with

pimentos

as

with

mixture

the

mix

fine and

up

pimentos.

fancy shapes Moisten

apple

the

shredded

and

to hold

leaving just enough

inside

the

'""hells.

Grape Fruit the

Eemove

chopped celery and made

baskets with

grape

the

with

cress

both, pounding cheese

through

Cut

Add

cubes. half

quantity and

mayonaise Sprinkle

with

the

the

other

radishes. around and

mixture

with

Salad.

chicken

or

of

chopped on

a

or

this

by coloring

parsley or water anid straining

sweet-breads

in

small

cucumbers

and

one-

from

red

radishes

cut

Or

can

you and

salad.

celery cut

the Fill

to

fine.

lemon

or

cress

lemon one

from on

celery.

finelychopped

tulips or

represent

make

garnish

the

of

radishes

baskets

with

celery. Moisten

bed

chopped parings

Alternate the

made

greens

Harvard

parings

chyrsanthemums. fill with

Serve

from

the

arrange

garnish with

and

skins.

equal quantity of

an

the

peppers

cloth.

cooked

cold

green

is

extracted

mayonaise or

in

which

mayonaise juice

and

fruit

grape

it with

mix

fruit

Serve

nuts.

from

green

a

from

pulp

Salad.

baskets

parsley and

with small the

baskets

and

tender

red

serving dish, with

ber cucum-


Appendix., Tomato Peel

of

length made

chill medium

and

cross-wise

hj' mixing

grated horseradish

tomatoes, with

serve

little

a

Salad. sized

and

273

half-

in

cut

horseradish

sauce

vinegar, pepper and salt with folding in a little whipped

and

cream.

Cucumber Select each

Basket

to Serve

regular shaped cueumhers,

end

and

then

cut

in

each

the

middle

of eaela.

Scrape

the

pulp, leaving

the

stripin

with

with

No.

cream

and

ice water

and

that

pepper

teaspoon

cut

of

that

can

be

No.

1,

page

very

stiff.

cut

has

had

bought

garnish around

a

little of

the center

tor

the

handle.

on

with

a

French

cubes.

in

dressing or

seeds

add

Crisp celery in

pieces. Chop

cans).

in

235, and Pile

and

and

(Spanish

one

cup

of

platterin shape of

crisp leaves

head

add

a

one

pepper.^,

salad

cream

whipped

cream

of

green

red

all with

Mix

one

removed,

ribs

pimentos

chopped

in

chopped celerj'sprinkled

small

the

strip uncut

Apple Salad.

apples in

two

235.

2, page

tart

Cut

seeds

out

and

Celery and Peel

slice from

a

small

a

parsley. Use

finely chopped

salad

leaving

cucumbers

cut

cut

two, in the middle.

pieces from

Fill

section

Fish.

With

mound

and

lettuce,and

radishes.

Turnip Cups. Cut

off the

tops,

to

be

made

flat,of not

too

large


Appendix.

374

turnips. Cut each

turnip. it have in

cups

slice about

a

With

the

cold

a

fluted knife

the

edge moist, dip

and

fill the

turnip

fine,wipe

cups

with

Garnishes The and

celery,tops

Lemons, all of

the

above

the salad

baskets.

tulips and

whites

the

whites are

cut many

into

the

keep salad.

cress,

lettuce curled.

pieces and

cut

into

made

into

garnish.

af

pretty ways

and

boats

cut

to

with rep-

Eggs by chopping

yolks pressed through and

of

fancy shapes

shapes. Radishes

rings

dipped some

using the lemon or

eggs,

garnishes.

filled with

chrysanthemums.

fine and

but

pickles and

and

are

and

different

ing us-

edges vandyked and

slices

thin

pickled of

cutters

the

dish you

in

cut Beets

the

There

the

before

meat

beautiful

into

into baskets

made

from

Cucumbers

Tesent

in

cut

made

be

can

the

chopped parsley

parsley,water

lettuce

in slices and

cut

parsley or

fancy

the

vegetableor

a

Leave

turnip dry

radishes, beets, cucumbers,

Lemons in

the

or

Just

ing mak-

for Salads.

garnishes are

green

the

from

the outside

use.

into

edge

the

thick

more

pare

ready for

until

chop parsley very

or

being fluted.

of

appearance

water

inch

an

the

yolks

sieve

a

into

cutting the egg

or

slices.

to make

it effective.

Ways Soften a

star

them

the

shaped into

butter

of Preparing and

tube

press

ice water

until

put in it

a

into

ready

to

Butter.

pastry bag and little rosetts. serve.

Fill

with

Drop a

pretty


375

Appendix. glass flat and

plate with

butter

piled

serve

the

rosetts

the

make

pretty sliapes. Have

on

firm

and, roll. into

shaped

pieces

bought

for

the

and

"water

lautter

wiped dry thin

a

"utensil is drawn

"Cool

and

Juke-warm

water. about

knead

cover

well

down the

top

Yeast

the

over

the

as

and

one

set in

a

to do

ought

it

water.

lard, one

one-half to

make

in

Put

soft

a

board

bowl,

a

it has

When

in two

of

cup

floured

a

place to rise.

warm

hours, cut

Shape into rolls,grease

again.

let rise

to

on

hot

of

two

in

clastic.

and

of

cup

sugar,

Turn

smooth

Calces.

enough flour

in

bulk, which

and

curls

dissolved

cups.

let rise

and

milk

Stir

until

its

doubled,

hot

in

lightly over

which

two

yeast cakes

seven

and

serop

dipped

is

drawn

tablespoons of

two

two

and

with

Made

oi salt and

-dough,

and

and

paddle

paddle

shaving

of scalded

add

oblongs. Shell

or

a

ed wash-

along.

Rolls

cups

witli

The

purpose.

then

making

T'wo

be .made

can

dles pad-

well

butter

little balls

ice

cracked

Grooved

dish.

your

.

and

and

leaves

rose

over

Bake

thirtyor forty min'utes.

in

a

oven. "E(uick

Waffles. Break "until

two

well add

flour,one of

eggs

in

a

Pour

blended.

cup

teaspoon of

sugar,

one

them

over

one-fourth

butter,

bottom

round

level

of one

com

two

bowl cups

meal,

of salt,one

and of

two

beat

milk, butter-

cups

of

full tablespoon

tablespoon of lard,

and

one


Appendix.

276

teaspoon of soda sprinkledover

scant

cold

with

well.

mixture well

until

water

the

Bake

soda

is wet

in. wafBe

irons.

first waffles

One

more.

the

greasing is

two

it two

over

one-half

Tarts

of flour

scant

teaspoons

of two

yolks Mix

cups

with

time.

into

and

roll it for

it will get very for

ready the and

for

cut

sift

use

desired

cold

pieces of

Eoll or

three

Then

and

small

little

a

shape

to

cut

into

the

center.

small

Or

with

the

yellow

Bake

top.

over

the

top.

Cut

little at

where

dough and

the

suit

a

the

over

^

in

When

roll to Fill

pan.

moderate

a

paste quite thin

oven.

Paste.

and

into

a

wide, sprinkle pulverized sugar

squares Put

or

hand.

more.

or

the

fancy cutters, cut suitable pieces

roll into

bake.

center

the

a

the board

on

Dust

the

flour

the

Lay

strip,sprinkle sugar

a

amy

bits and

adding

thirty minutes

and

the

inches

it, roll into

into

of Using Scraps of Puff

Ways

two

the

irons

ring.

a

together using

little flour

with

grease

Put

into

minute.

one

'thickness

ornamenting

well

for

a

stripsor,

of salt.

ball, sift

a

not

into

of ice water

cup

the

do

make

cut

Work

one-half

Grease

Cobblers.

and

and

butter

eggs.

Shape

board

of

pound

stir the

sufficient.

Pastry for Sift

then

and

cook, but

you

Sprinkle

the top.

a

roll

and

fold in the

and

candied

over

again.

comers

cherry in

strip

the

ward tocenter

finger shaped pieces,glaze over

white squares

of

an

and

egg

fold

and over

sprinkle sugar the

opposite


Appendix. making

corners

and

triangles. Glaze, sprinkle witli sugar deliciousi Scraps of puff paste also make

bake.

short-cakes.

leaves oalce

Bake

and

top pieces separately. Cut

the

fancy pieces after

and

put

the

on

it witih

shapes. It

the

leaves

be made

can

Beat

the

fourths

cup

yolks

one-fourth

of

lemon

whipped

pieces of paste

Use

the

four

milk.

twenty

or

thirty

enough

to

shape.

it

a

until

drop

minutes

to

getiier.

Add

one-fourth

beat

of

the

of

as

a

pie,sprinkle well

the

make

one

It take

time.

for Plum eggs

of

cup

of

two

pies.

stiff

and

anc

one

grated Use

to-

sugar

the

spreading it

cocoanut

two

f

with

meringue

cup

with

of

a

one

After

yolks

for

Flavor

corn-starch,

of

meringue.

Sauce Beat

and

grated

one

seven-eighths ol

the

and

eggs

milk will

mixture

eggs

four

and

one

Pie.

tablespoons

two cups

This

nut.

of

yolks

at

two

or

of

whites

stiff.

very

Cocoanut the

the

with

whites

three-

juice

of

juice,adding

Beat

slightly. Add

eggs

cups

pulverized sugar

into

cut

Pie.

of corn-starch

one

nament Or-

this way.

pinch of salt, the

a

short-

cream.

tablespoon

r.ieringue. Beat cup

the

beautiful

very

four

of sugar,

j^ood-sizedlemon,

a

of

have

and

some

filled the

you

and

top

Lemon

i:nd

277

cocoa-

whites on

the

brown.

Pudding. and

two

tablespoons

or


Appendix.

278

together

jpulverizedsugar thickens, Add of

from

remoye

whipped

cream

brandy

of

of

one-half

and

of

cup

until

Cook

and

one-fourth

powdered brandy.

Add

one-half

cup

thickens.

the

Pour

of

yolks

Mix brown

of

cups

three sugar

of

colate cho-

minutes.

Add

well beaten, and

hot

over

beaten

tablespoons of

two

eggs

of

euj

one

whites

water

it

until

of two

eggs.

"

Booh.

Brown Three

this

two

Cook the

to

on

ten

of

cup

cake

Cook

butter.

on

pour

milk.

of

Cook

Boston

and

sugar

one-half

sugar,

Sauce.

of

cup

cup

it thickens.

vanilla.

of

one-half

Sauce.

Brandy Cream

and

of butter, one-fourth

teaspoon

one

cup

spoon table-

one

sugar,

cream

brown

or

tablespoon

one

cream,

white

of

cup

brown

of

Chocolate One

one

Sauce.

cups

butter, one-half

boiling water.

in

stiff.

very

Caramel

One

ligiit.

very

Fold

rum.

or

it

until

beat until

the fire and

of

tablespoon

a

light. Cook

until

cups or

layersof

bread of

more

each

Betty.

crumbs

toasted

chopped apples

with

if the

very

in

a

apples

baking

are

dish

and

quite one

acid. season

brown. cup

of

nate Alterwitli

a


279-

Appendix. little with

Cook

nutmeg. caramel

a

about

sauce.

Kiity.

"

and

minutes

twenty Add

of

bits

serve

butter.

,

Pineapple Pudding. One one

whole

of sugar

cup

used

one-half

stand

Make

in it.

ilavored

with

dish

two

one-half

Cook

water.

one

of

caramel

dissolves.

chopped,

cold

chopped

unmold

custard

the

whipped

cream,

one-fourth fold

and

pour

in the

Add

until

gelatine.

and

cold

caramel.

to

the

of

cup

let simmer

with

Soak

set to drain.

one-half

and

serve

bread

and

it

When

of

cups

the

whipped,

mixture

whipped

the-

in

it..

and

cream

almonds.

one-half

.

"stove.

mold

and

To Put

a

and

milk

Russe.

and

one

of

pour

sugar

over

almonds

toasted Caramelize

cream.

When

add

to thicken

begins

the-

cups

with

in

white

Pour

using only

Kitty.

"

water

let

pineapple

stiff and

of

boiling

cup

syrup.

gelatine

cup

one-half

the

Serve

cream

of

package

two

Charlotte

of

cups

bread

layers and

in

firm.

Almond

Whip

of

Put

eggs.

pineapple

of

loaf

is

pineapple used,) and

is

pineapple

custard

until

Bake

chopped fine. Pour

be

can

pineapple (if fresh

one

a

baking

a

one

canned

Grate

of three

whites

over

of

cup

part.

crumbs

the

on

while.

a

inside the

pineapple or

When

Caramelize

cup

it melts

sugar and

in

a

Mold.

a

mold

browns

turn

and the

set mold

on

the over


Appendix.

280

all sides

on

with

a

allowing the

apoon

Chocolate

One-third one-half

eggs,

of

cup

of

tablespoons the

grated

milk,

Then

sugar.

rest of the sugar.

Sift the

baking powder beaten

eggs

last. in

a

Flavor with

pan

and

center

a

a

the

the

and

a

and

one

cup

pinch

of

pour

of

of

cream

over

chocolate.

sugar

Flavor

with

whites

the

of

in

put

Bake

thirty

40

minutes

with

whipped

around

the

or

in the

cream

pudding.

Sauce.

with

one-half

Cook

tartar.

one-half

and

one

flour.

and

and

Chocolate

Cook

beaten,

chocolate

Serve

poured

sauce

well

Add

and

butter

milk

the

of level

three

the

of eggs

flour.

Melt

vanilla.

stem.

Cream

Alternate

half

scant

a

two

sugar,

powder,

yolks

in the

stiff.

with

and

one

chocolate.

of

cup

of. baking

r.nd the

the

Pudding.

buttter,one

full teaspoon

flour, one cdd; half

of

cup

When

will be covered.

mixture.

the

in

pour

it

spread, helping

to

that all the space

so

it is covered

caramel

of

water

thin

syrup

cup to

a

of

squares

melted

vanilla.

Sponge Ginger-hread. One of

cup

flour,one

"full eggs.

of butter, cup

teaspoon Cream

of

the

of

one

molasses,

soda,

one

butter.

of brown

cup

one

cup

sugar,

of sweet

four

milk,

the

sugar

and

one

and

six

then

the

tablespoon of ginger Add

cups


281

Appendix. molasses

and

and

alternatelywith

add

Sift flour, ginger and

milk.

the

light without

beaten

eggs

together

soda

separating. Soft Ginger-tread. One

lard,

or

of

cup

rounding

one

buttermilk, soda

one

the

egg,

one-third

two

and

of

butter

last.

of

teaspoons

add

Mix

gether Sift toand

mixtures

the

in shallow

Bake

cup

ginger.

the molasses.

to

butter

soda, one-half

dry ingredients,combine

melted

of melted

cup

teaspoon

and

buttermilk

with

the add

molasses,

about

pans

twenty-five minutes.

Sponge of

Whites fourth

cups

eight eggs, yolks of four, of granulated sugar, one cup

teaspoon of

third

the

Beat and the

and

add

of tartar, lemon

cream

yolks

of tartar

cream

whites

and

then

flavoring.

and

Cook

thirty

one-half

light then

cream,

the

sheets.

of

cup

add

flour Cook

flour.

cup

Beat

of

the

lightly. Shape a

Stir the

oring. flav-

separately sugar

with

in the flour

minutes.

flavoring, stir

quickly

flour, one-

vanilla

eggs

one-

Fingers.

three-fourth

eggs,

of

yolks and fold

the

add

and

one

or

of

whites

to whites.

Lady Three

Cake.

delicate

powdered and

sugar in

with

the a

brown.

sugar

yolks

whites

tube

on

Stick

and to

a

of eggs

baking two

to-


Appendix.

282

gether with

white

of

and-

egg

an

dust

verized pul-

with

over

sugar.

Nut Mix

one-third

one-third

cup

of dark

separating, one broken Bake

in

butter, one-third

of

cup

Cake.

molasses,

one

of flour, one

enp

pieces, and

beaten

egg of

cup

of sugar

cup

without

kernels

peoan

teaspoonful of

one-third

soda.

in little molds.

Almond

Cream

one-half

and

sugar

one

and

the

above

half

cup

the

add

two

an

two-thirds

until

of

cup

fourth

teaspoon

Grease

an

a

teaspoon

a

knife

of

melted vanilla

in

rounds

Add

and

of

cloves,and

lemon.

one-half

Drop

and

or

of butter,

a one

well.

in cold water.

cup

one-half

butter

Waldorf Triangles One-fourth

cups

and

Mix one-

almonds.

light.

pan

dipped

of

of

Wafers.

inverted small

two

tablespoons of brandy

finelychopped

egg

with

of cinnamon,

rind

grated

cup

one-half

add

Sift

beaten.

Scotch

Beat

butter,

tablespoon each

and of

of

well

egg

flour, one-half nutmeg

cup

Wafers.

Golden

one

cup

of

pinch cup

the

then

Bake

cup

a

Rod of

sugar,

salt,one-

rolled

of

mixture

spread in

of

them

moderate

oats.

from, with oven.

Cake. confectioner's


Appendix one-half

sugar,

of

teaspoon and

one

small

a

made

by mixing

juice

to

two

confectioner's

one-third

cake

it one-half

brown

of

cup Beat

milk,

butter,

milk, flour Bake

in

sugar

and

boiling

and

one

Cover

above

the

to

of mixed

cup with

icing

and

and

Add

water.

of

flour, and

and

yolks

of

eggs

cake

eggs. Add

together.

mixture.

pans.

Fruit

receipt one fruits as

two

chocolate

and

eggs

Two

butter, one-half

of

cups

of

level

cake.

mixing

cup

pour

one

three

layer

or

chocolate

while

one-half

whites

mold

a

Baker's

Chocolate

Add

orange

Cake.

let stand

and sugar,

sour

of

of

cup

of soda

teaspoon of

enough

with

sugar

triangle,

each

over

and

section

spread evenly.

"Grate

cups

ing quarter bak-

each

in

rind

grated

orange

icing

orange

Chocolate

over

in

level

flour,one the

eggs,

quantity

spread evenly. Spread

of

cups

Bake

orange.

Put

pans.

milk, two

baking powder,

of

juice

of

cup

383

and

soon

as

Cahe.

of

teaspoon Cook

nut. set pour

over

cinnamon in

a

mold.

it melted

chocolate.

Hickory Two

cups

four one

of

cups

pound

butter,two

of

of

flour,one

Nut

and and

citron,two

Cake.

one-fourth one-half cups

of

of

cups

pounds

gar, su-

of raisins,

hickory nut

ker-


Appendix.

284

nels,

broken

thirty or

flour, six

Cahe.

taste, and and

two

cups

of

pound

of

butter, two one-half

eggs,

hours.

one-half

One

and

of

sugar,

one-half

cup

of

buttermilk,

of

jam,

teaspoon of soda, of

ieaspoon

One

sugar,

the

of

yolks

of

one

cup

and

half, of

one-half

with

milk,

rich

teaspoon

one

soda,

one

teaspoon

pecans.

of

of

eggs,

cinnamon,

milk

of and of

cream

sugar,

full

and

one

one

cup

molasses,

chocolate

melted,

mixed, half

cream

tartar, one-half

of cinnamon

of

four

and

one

of

cup

tea."poon each cloves

cups

Frosting.

sifted) one

or

butter,

oven.

white

ounces

of

of flour, two

moderate

a

cup

two

of

cups

Marshmdlow

one

eggs,

shelled

raisins, six

in

(rolledand

four

Bake

brandy.

or

cups

teaspoons

butter,

of brown

to

one-half

four

of

Bake

Cahe

of

cup

two

cloves.

Chocolate

one

pound

one

raisins,nutmeg

Cahe.

cups

stiff

of

of

pound

Jam

Two

cups

four

sugar,

glass of whiskey

wine

one

hours

two

minutes.

forty

of

cup

Bake

of

glass

wine

nutmeg.

one

Pecan

One

one-half

eggs,

and

brandy,

"whiskey or and

pieces, ten

cups

and

spoon teamace,

of flour.

Frosting. Boil

one

and

one-half

cups

of

brown

sugar

and

one-


285

Appendix. fourth

of

butter

in water.

Pour

each

cup

when

tried

marshmellows Beat and

have

that

until

thick, spread

marshmellows Set

the

over

into

oil paper

on

melted

been

water.

hot

over

tops

of

nound

one-fourth

over

sides of cake

and

Marshmellows.

Glace

Drop

it

it candies,

until

glace marshmellows.

with

decorate

water

and

that

sugar

greased slat

a

or

been

has to

melized. cara-

dry.

Icimg for Decorating. Beat ed

It

until

sugar

tube

of two

the whites

stiff

enough

generally

takes

one-half

Syrups for Sherbets, Punches

and

sweetened

with

of sugar

is to

in which

it is cooked.

that doth

vessel

form or

a

little brush

quickly around kept

in

air

preparing and

water

sides

the

the

that

for your

a

ices

use

one

The

sugar.

ni

tas;a.. egg.

this

be in

do and

wiped

cold can

be

not

the

and

stir

with

a

passed

needed.

after

oi

grains

prepared

proportion of

receipt calls for and

vessel

the

away

water

place until the

nicer

tendency

sides of

the

Syrups cool

point

much

are

is dissolved

dipped

tight jars in syrups

of

should

edge.

to

sugar

prevent

sugar

the.

to suit the

fruits

crystalson

after the

on

frozen

To

pulverii;-

Ices.

Water

instead

syrups form

of

cup

Add

from

drop

to

losing its shape. Flavor

without

jar the

stiff.

very

eggs

and In

sugar

it has


286

Appendix.

begun

boil,boil

to

fruit

proportion of sugar

for

should for

and

a

boiled

be

for

syrup

two

for

Syrup

ening sweet-

The

twenty-five minutes.

fruits

of

cups

and

water.

is.three

ices

ten

density

desired

the

cups

from

it cook

Let

according to

minutes twentyijfiye

to

minutes.

ten

of syrup.

Fruit Make fourths add

cups

and

rum

and

of

cup

two

soaked

of cream,

cup

for

twelve

if you

nice

can

two

and

two of

in

cup

of

fruits

thirds of

tumbler

to

of red

and

to

in

to

that

a

have

mush,

been Glace

cover.

citron

Serve

use.

sultana

and

little beer

kegs

Punch.

by boiling two of current

ginger ale freeze.

and

minutes.

jelly. Cool, of lemon

cup

one-third

Serve

of water

cups

together for fifteen

juice,one-half

orange

brandy

cold

them.

syrup

sugar

nuts

pineapple, sliced

secure

a

Freeze

fruit and

hours

When

tablespoonsof

one-half

brandy.

threei-

eggs,

of milk.

cups

Christmas Make

four

yolks of

of mixed

one

are

and

sugar

cherries, candied raisins

the

tablespoon

one

add

of

custard

a

Punch.

in

tall

cup

then

and Add

add

one

juice, two

one

two-

cup tles bot-

Color

of brandy.

glassesgarnished with,

holly. Maccaroon Soak

two

cups

of

Cream.

finelyprushed

maccaroons

in

three


Appendix. of

cups

lightcream

of sugar to

and

mush

a

stiff.

then

in

add

mold

a

this is to make

serve

by tying slice of

in

two

in

melts.

Add

Pour

of

one-half box

a

milk

of

two

softened the

in

Make

and

the

of

in

Make

a

almonds

with

one

hot.

and

a

serve

soaked

and

nuts

one-third

a

little cold

a

mush

and

that

have

been

to

the

freezing,remove before

hour

one

in

it

dissolved.

add

it and

Finish

above

until

Freeze

Nut

rich

chocolate and

frozeii inch

serving.

Cream.

using

sauce

stir

made

pack

Fruit

all nuts

and

leaving

in

cut

the

ice

and

by boilingone

When

and

center

with

salt two

cup

quart.

one

fine.

nuts

fill the in

Cream. about

cream

cherries

thick,

seal and a

lady fingers

skillet until

a

stir

been

Caramel

as

in

over

for

toasted

partly

cream,

to

way

fruit.

the

mold

cream

let stand

Chocolate

is

and

choppd fruits

sauce

or

ribbon

sugar

water

little water.

a

dasher

out

of

pretty

Plodding.

brown

dissolved cups

cake

with

gelatine that has

and

add

of

gallon

stripsof

Plum

little

a

A

beaten

cream

box.

each

cups

hours.

shape

Caramel three

of

heavy

cup

Freeze

sherry wine.

of

cups

for two

three-fourths

Add

of

cup

boxes

them

cream

Cook

hour.

one

three-fourths

and

Pack

for

287

the

fruit.

cream

Line

plain

a

vanilla

hours.

of sugar

Eoll

Serve and

one-


288

Appendix.

half

of

cup

cold

add

and

four

wine

a

tablespoons

of

two for

cream

add

two

inch

into

Extract

the

flavor

reducing the leaves

and

add

leaves

used

and

small

rounds

and

a

full

the

blown

bottom

heavy

the

American

or

make

cream

the

leaves

cocoa

pot and

paper

with

the

spoon

of

beauty Ice

sieve of

by cutting library

with to

vanilla ice

a

quantity

made

and

roses.

pestle

a

through

to

cups

either

three-

beauty

Eub

of Serving mints

the

growing plant.

a

beauty petals on a

in

Sprinkle

American

in

white

Serve

and

cream

Ice.

pulp.

Serve

mush,

a

top of each

according

sugar

Pretty Ways

Buy

a

American

rose.

and

from

to

freeze.

from

paste, paste the

Beauty

When

to

cream

represent

by pounding

and

water

the

over

leaves

mortar

a

put into

freezing. Serve

to

one

the

cups

of granulated

kernels.

oiled paper.

with

three

melted

whipped

together

in each

when

Freeze

American Put

and

finish

pots lined

flower

a

cup

English walnut

and

mixed

three-fourths

sweetened

nuts

sugar

stick

of

Cream. in

pan

mortar.

a

cups

flower

and

of

cup

in

caramelized

Melt

Nut

Maecaroons

crushed

granite

a

it three-fourths

pound

Caramelized

hour.

an

in

sugar

cold

of

cups

tablespoon of brandy

sherry.

of

and

When

minutes.

ten

glass of claret,one

Maccaroon Soak

for

together

water

on

represent cream

in

top.

Cream.

pink, white

or

green.


Appendix. L Make

a

of

cup

the

they

twisting it

fasten cream

Dip

in

a

serve

but

frozen

pretty stiff

dipper, roll

in

grated

enough

the

white

powdered colored.

Drop

on

deep ices

of the

candy end

Serve

sugar.

color

to any

of basket.

round

or

or

from

at each

the

or

square

served

and

hook

gether to-

mint

rounds

chopped

shape

nuts.

BasTcets.

to

a

stiff froth

fondant, about

paper

Use

cup.

desire

you

slab

or

add

and

one

coloring if

fruit

buttered

each

individual

cone

or

egg

a

Add

sugar.

with

cocoanut

an

make

to

sugar

of

a

tartar

a

two

basket

guided by

Candy for Beat

form

to

spun

choose

cream

dip

by pulling some with

be

and

as

shape making

Garnisn

of

them

large

handle

a

it with. you

to

one-half

sugar,

cream

Cool,

make

can

into

Make

of

together

shapes

made

be

can

stick

of

cup

stage.

You

small

table.

and

and

one

tiny pinch

a

caramel

basket. into

the

the

candy

round and

and

water to

in

by cooking

syrup

289

it

small

into

rounds.

Proportions of Sugar and Water to Preserving DifferentKinds One for a

pint

of sugar,

strawbfiTries and

pint One

water

one-half

cup

cherries,using

iise

in

Canning

and

of Fruits. or a

gillof

one

pound

water

of fruit to

of sugar.

pint for

of

sugar

and

one-half

pint

or

one

cup

peaches,plums, quincesc, currents, etc..

of


Aiipendij;.

290

One acid

pint

of

of

One

fruit.

and

that

size

a

Eemove

the

that

all

Seal

at

the

with

until

if needed

the

and

same

will

put

filled

in

a

cool

cut

off the

half

them

leaving

a

sugar

and

stone

jar

chilled.

thin mix and When

blossom in

shell

any

Cut

only. kind

pack

ready

in

a

boiling

See

bubbles.

let

and

tops again is canned

place. Fruit instead

in

soaked

water

the

spoon tea-

of salt and

pears

and

way.

Shells.

the

pineapple

out

the

pulp

Sprinkle of

ice

for

in

of

end

two.

well

peaches, hard

hard

this

air

no

been

using boiling syrup keep

Add

coo

ting. cut-

boiling water.

Tighten

dark

Pineapple Cut

in

jars

not

without

jars.

allowing

is cold.

Strawberries, not

fill the

jars with

the

and

tomatoes

the tops that have

water

way

apples will

Cooking.

slip in the jars and

are

Set

boiling water.

firm

and

fill the

spaces

once

Without

skins

of salt and

water.

a

pints of

one-half

and

one

Tomatoes

perfectlyfresh

Of

the

to

sugar

blackberries.

Select

stand

and

sugar

Canning

ripe.

of

pound

a

ries canning pears, peaches, sweet-plums, raspber-

for

water

of

eanneJ

for

water

"

of

pint

of

pint

one

fruits, using one-fourth

pound

in

and

sugar

use

fruit and

and

in small

tiien

pieces

the

fruit

over

with

with

it.

Put

in

salt

fill the

until

a

thoroughly

pineapples. Put


Appendix.

lace

a

this

mat

paper

garnish

and

small

a

on

with

the

291

plate,

leaves

pineapple

the

set

pineapple

the

from

cut

on

tops. Fruit,

Grape the

Separate small

glasses. glass

with

glass

filled

the

lace

leaves.

green the

glass.

ing

different

Put

Tie

bow

a

fruits

decorations

be

Set a

rhubarb

on

sieve

add

one

stove

and

then

in

in

jaxs. "

inch

long a

bag.

stone

a

until

Mrs.

enough To

jar

pagne chamsmaller

two-inch

larger

in

the

teaspoon

of

wine

Set

in

served

the

this

tiny of

stem

u"-

way,

fruit

of

kind

small

and

the

on

over

a

on

cherries

ribbon

and

each

gallon

water

and

and

cover

with

cover

used.

straijied juice

of

three

with ceases.

water.

through

Strain

scald.

to

fermentation

Hdrbison.

large

Wine.

pieces

boiling

of

quart

morning

every

put

the

Put

sugar.

in

fill

red

suit

Rhubarb

Cut

and

it.

red

to

or

this

with

can

break

a

over

of

to, pull in-

and

Set a

sugar

decorate

mat,

Other

off.

ice.

sprinkle

and

plate with

the

in

fruit

broken

stem

-with

ice

some

the

Style.

skin

the

Shave Put

the

fruit

from

pulp

pieces.

Waldorf

a

of

pounds cloth. Bottle

Skim and


What to cook and how to cook it 1000000673  
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