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  [ Transcriber's Note:
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    been retained as in the original. Corrections of spelling and
    punctuation are listed at the end of this file.
  ]




                                  THE

                               GOLDEN AGE

                               COOK BOOK.



                        HENRIETTA LATHAM DWIGHT.



                               NEW YORK:
                    THE ALLIANCE PUBLISHING COMPANY,
                            "LIFE" BUILDING,
                                 1898.




                         Copyrighted, 1898, by
                        HENRIETTA LATHAM DWIGHT.

                    PRESS OF THE PLIMPTON MFG. CO.,
                            HARTFORD, CONN.




                              Dedication.


              TO ALL WHO ARE STRIVING TO FOLLOW THE GOLDEN
                 RULE, "TO DO UNTO OTHERS AS THEY WOULD
                  HAVE OTHERS DO UNTO THEM," AND THUS
                    EXPRESS IN THEIR EVERY-DAY LIFE
                       THE CHRIST IDEAL WRITTEN
                         WITHIN, IN THEIR OWN
                           SOULS, THIS BOOK
                                  IS

                       Affectionately Inscribed.




And God said, Behold, I have given you every herb bearing seed, which is
upon the face of all the earth, and every tree, in the which is the
fruit of a tree yielding seed; to you it shall be for meat. And to every
beast of the earth, and to every fowl of the air, and to every thing
that creepeth upon the earth, wherein there is life, I have given every
green herb for meat: and it was so.--Genesis i., 29, 30.

Thou shalt not kill.--Exodus xx., 13.

For that which befalleth the sons of men befalleth beasts; even one
thing befalleth them: as the one dieth, so dieth the other; yea, they
have all one breath; so that a man hath no preeminence above a beast:
for all is vanity. All go unto one place; all are of the dust, and all
turn to dust again. Who knoweth the spirit of man that goeth upward, and
the spirit of the beast that goeth downward to the earth?--Ecclesiastes
iii., 19, 20, 21.

He that killeth an ox is as if he slew a man.--Isaiah lxvi., 3.

Then said Daniel to Melzar [the steward], whom the prince of the eunuchs
had set over Daniel, Hananiah, Mishael, and Azariah: Prove thy servants,
I beseech thee, ten days; and let them give us pulse to eat, and water
to drink. Then let our countenances be looked upon before thee, and the
countenance of the children that eat of the portion of the king's meat:
and as thou seest, deal with thy servants. So he consented to them in
this matter, and proved them ten days. And at the end of ten days their
countenances appeared fairer and fatter in flesh than all the children
which did eat the portion of the king's meat.--Daniel i., 11 to 17.




PREFACE.


I send this little book out into the world, first, to aid those who,
having decided to adopt a bloodless diet, are still asking how they can
be nourished without flesh; second, in the hope of gaining something
further to protect "the speechless ones" who, having come down through
the centuries under "the dominion of man," have in their eyes the mute,
appealing look of the helpless and oppressed. Their eloquent silence
should not ask our sympathy and aid in vain; they have a right, as our
humble brothers, to our loving care and protection, and to demand
justice and pity at our hands; and, as a part of the One Life, to--

    "life, which all can take but none can give;
     Life, which all creatures love and strive to keep;
     Wonderful, dear, and pleasant unto each,
     Even to the meanest; yea, a boon to all
     Where pity is, for pity makes the world
     Soft to the weak and noble for the strong.
     Unto the dumb lips of the flock he lent
     Sad, pleading words, showing how man, who prays
     For mercy to the gods, is merciless,
     Being as god to those; albeit all life
     Is linked and kin, and what we slay have given
     Meek tribute of their milk and wool, and set
     Fast trust upon the hands which murder them."

If the cruelty and injustice to animals are nothing to us, we have still
another argument to offer--the brutalization of the men who slaughter
that we may eat flesh. Mrs. Besant, in "Why I Am a Food Reformer," says:

"Lately I have been in the city of Chicago--one of the greatest
slaughter-houses of the world--where the slaughter-men, who are employed
from early morn till late at night in the killing of thousands of these
hapless creatures, are made a class _practically apart from their
fellow-men_; they are marked out by the police _as the most dangerous
part of the community_; amongst them are committed most crimes of
violence, and the most ready use of the knife is found. One day I was
speaking to an authority on this subject, and I asked him how it was
that he knew so decidedly that most of the murders and the crimes with
the knife were perpetrated by that particular class of men, and his
answer was suggestive, although horrible. He said: 'There is a peculiar
turn of the knife which men learn to use in the slaughter-house, for, as
the living creatures are brought to them by machinery, these men slit
their throats as they pass by. That twist of the wrist is the
characteristic of most crimes with the knife committed amongst our
Chicago population.' That struck me at once as both a horrible and
significant fact. _What right have people to condemn other men to a
trade that makes them so readily take to the knife in anger; which marks
them out as specially brutalized--brutes amongst their fellow-men?_
Being constantly in the sight and the smell of blood, their whole nature
is coarsened; accustomed to kill thousands of creatures, they lose all
sense of reverence for sentient life, they grow indifferent to the
suffering they continually see around them; accustomed to inflict pain,
they grow callous to the sight of pain; accustomed to kill swiftly, and
sometimes not even waiting until the creature is dead before the skin is
stripped from it, their nerves become coarsened, hardened, and
brutalized, and they are less men as men because they are slaughterers
of animals. _And everyone who eats flesh meat has part in that
brutalization; everyone who uses what they provide is guilty of this
degradation of his fellow-men._

"If I may not appeal to you in the name of the animals--if under
mistaken views you regard animals as not sharing _your kind of
life_--then I appeal to you in the name of _human brotherhood_, and
remind you of your duty to your fellow-men, your duty to your nation,
which must be built up partly of the children of those who
slaughter--who physically inherit the very signs of this brutalizing
occupation. I ask you to recognize your duty as men and women who should
_raise_ the Race, not _degrade_ it; who should try to make it _divine_,
not _brutal_; who should try to make it _pure_, not _foul_; and
therefore, in the name of Human Brotherhood, I appeal to you to leave
your own tables free from the stain of blood and your consciences free
from the degradation of your fellow-men."

That flesh-eating is not necessary to the perfect health of man is
attested by many scientists. The following testimonies from some very
prominent physiologists and anatomists may prove interesting:

Sir Charles Bell, F. R. S.: "It is, I think, not going too far to say
that every fact connected with the human organization goes to prove that
man was originally formed a frugivorous animal. This opinion is
principally derived from the formation of his teeth and digestive
organs, as well as from the character of his skin and the general
structure of his limbs."

Sylvester Graham, M. D.: "Comparative anatomy proves that man is
naturally a frugivorous animal, formed to subsist upon fruits, seeds,
and farinaceous vegetables."

Professor Wm. Lawrence, F. R. S.: "The teeth of man have not the
slightest resemblance to those of carnivorous animals; and, whether we
consider the teeth, jaws, or digestive organs, the human structure
closely resembles that of the frugivorous animals."

Dr. Jozef Drzewiecki: "There is no doubt that fruit and vegetable food
purifies the blood, while meat inflames and is the source of many
diseases, which are the punishment for breaking the natural law and
command."

Professor Vogt: "The vegetarian diet is the most beneficial and
agreeable to our organs, as it contains the greatest amount of carbon
hydrates and the best proportion of albumen."

Sir Henry Thompson, M. D., F. R. C. S.: "It is a vulgar error to regard
meat in any form as necessary to life. All that is necessary to the
human body can be supplied by the vegetable kingdom.... The vegetarian
can extract from his food all the principles necessary for the growth
and support of the body, as well as for the production of heat and
force. It must be admitted as a fact beyond all question that some
persons are stronger and more healthy who live on that food. I know how
much of the prevailing meat diet is not merely a wasteful extravagance,
but a source of serious evil to the consumer."

The following special cablegram from London to the New York "Sun," July
3d, 1898, contains a practical illustration of the superiority of a
vegetable diet:

"The vegetarians are making a great ado over the triumph of their theory
in the long-distance test of walking endurance, seventy miles, in
Germany, this week. The twenty-two starters included eight vegetarians.
The distance had to be covered within eighteen hours. The first six to
arrive were vegetarians, the first finishing in 14 ¼ hours, the second
in 14 ½, the third in 15 ½, the fourth in 16, the fifth in 16 ½, and the
sixth in 17 ½. The last two vegetarians missed their way and walked five
miles more. All reached the goal in splendid condition. Not till one
hour after the last vegetarian did the first meat-eater appear,
completely exhausted. He was the only one. Others dropped off after
thirty-five miles."

There is no question of the great economy of vegetarianism. Dr. Alcott,
in "Arguments for Vegetarianism," says:

"Twenty-two acres of land are needed to sustain one man on fresh meat.
Under wheat that land will feed forty-two people; under oats,
eighty-eight; under potatoes, maize, or rice, one hundred and
seventy-six; under the banana, over six thousand. The crowded nations of
the future must abandon flesh-eating for a diet that will feed more than
tenfold people by the same soil, expense and labor. How rich men will be
when they cease to toll for flesh-meat, alcohol, drugs, sickness, and
war!"

    "Suffer the ox to plough, and impute his death to age and Nature's
        hand.
    Let the sheep continue to yield us sheltering wool, and the goats
        the produce of their loaded udders.
    Banish from among you nets and snares and painful artifices,
    Conspire no longer against the birds, nor scare the meek deer, nor
        hide with fraud the crooked hook; ....
    But let your mouths be empty of blood, and satisfied with pure and
        natural repasts."[1]

  [1] Imputed to Pythagoras.




                           COMPARATIVE TABLES
                                   OF
                          Vegetable and Animal
                                 FOODS.


                             IN 100 PARTS.

=====================+=============+=================+=========+========
                     | Nitrogenous | Hydro-carbonate | Saline  | Water.
                     |   Matter.   |     Matter.     | Matter. |
---------------------+-------------+-----------------+---------+--------
 Lean beef           |    19.3     |       3.6       |   5.1   | 72.0
---------------------+-------------+-----------------+---------+--------
 Fat beef            |    14.8     |      29.8       |   4.4   | 51.0
---------------------+-------------+-----------------+---------+--------
 Lean mutton         |    18.3     |       4.9       |   4.8   | 72.0
---------------------+-------------+-----------------+---------+--------
 Fat mutton          |    12.4     |      31.1       |   3.5   | 53.0
---------------------+-------------+-----------------+---------+--------
 Veal                |    16.5     |      15.8       |   4.7   | 63.0
---------------------+-------------+-----------------+---------+--------
 Fat pork            |     9.8     |      48.9       |   2.3   | 39.0
---------------------+-------------+-----------------+---------+--------
 Dried ham           |     8.8     |      73.3       |   2.9   | 15.0
---------------------+-------------+-----------------+---------+--------
 Tripe               |    13.2     |      16.4       |   2.4   | 68.0
---------------------+-------------+-----------------+---------+--------
 White fish          |    18.1     |       2.9       |   1.0   | 78.0
---------------------+-------------+-----------------+---------+--------
 Red fish (salmon)   |    16.1     |       5.5       |   1.4   | 77.0
---------------------+-------------+-----------------+---------+--------
 Oysters             |    14.010   |       1.515     |   2.695 | 80.385
---------------------+-------------+-----------------+---------+--------
 Mussels             |    11.72    |       2.42      |   2.73  | 75.74
---------------------+-------------+-----------------+---------+--------
 White of egg        |    20.4     |      .....      |   1.6   | 78.0
---------------------+-------------+-----------------+---------+--------
 Yolk of egg         |    16.0     |      30.7       |   1.3   | 52.0
---------------------+-------------+-----------------+---------+--------
 Cow's milk (lactin) |     4.1     |       3.9       |   0.8   | 86.0
---------------------+-------------+-----------------+---------+--------
 Cream               |     2.7     |      26.7       |   1.8   | 66.0
---------------------+-------------+-----------------+---------+--------
 Butter              |    .....    |      83.0       |   2.0   | 15.0
---------------------+-------------+-----------------+---------+--------
 Gruyere cheese      |    31.5     |      24.0       |   3.0   | 40.0
---------------------+-------------+-----------------+---------+--------
 Roquefort           |    26.52    |      30.14      |   5.07  | 34.55
---------------------+-------------+-----------------+---------+--------
 Dutch               |    29.43    |      27.54      |  .....  | 36.10
---------------------+-------------+-----------------+---------+--------
 Chester             |    25.99    |      26.34      |   4.16  | 35.92
---------------------+-------------+-----------------+---------+--------
 Parmesan            |    44.08    |      15.95      |   5.72  | 27.56
---------------------+-------------+-----------------+---------+--------
 Cheddar             |    28.4     |      31.1       |   4.5   | 36.0
---------------------+-------------+-----------------+---------+--------


                                    IN 100 PARTS.

========================+==============+===========+===============+=========+=======
                        |Carbohydrates.|Nitrogenous|Hydro-carbonate| Saline  |Water.
                        |              |  Matter.  |    Matter.    | Matter. |
------------------------+--------------+-----------+---------------+---------+-------
Beans                   |    55.86     |  30.8     |      2.0      |    3.65 |  8.40
------------------------+--------------+-----------+---------------+---------+-------
White haricots          |    55.7      |  25.5     |      2.8      |    3.2  |  9.9
------------------------+--------------+-----------+---------------+---------+-------
Dried peas              |    58.7      |  23.8     |      2.1      |    2.1  |  8.3
------------------------+--------------+-----------+---------------+---------+-------
Lentils                 |    56.0      |  25.2     |      2.6      |    2.3  | 11.5
------------------------+--------------+-----------+---------------+---------+-------
Potatoes                |    21.9      |   2.50    |      0.11     |    1.26 | 74.0
------------------------+--------------+-----------+---------------+---------+-------
Black truffles          |    16.0      |   8.775   |      0.560    |    2.070| 72.0
------------------------+--------------+-----------+---------------+---------+-------
Mushrooms               |     3.0      |   4.680   |      0.396    |    0.458| 91.010
------------------------+--------------+-----------+---------------+---------+-------
Carrots                 |    14.5      |   1.3     |      0.2      |    1.0  | 83.0
------------------------+--------------+-----------+---------------+---------+-------
Sea-kale                |     2.8      |   2.4     |     .....     |(?) 3.0  | 93.3
------------------------+--------------+-----------+---------------+---------+-------
Turnips                 |     7.2      |   1.1     |     .....     |    0.6  | 91.0
------------------------+--------------+-----------+---------------+---------+-------
Cabbage                 |     5.8      |   2.0     |      0.5      |    0.7  | 91.0
------------------------+--------------+-----------+---------------+---------+-------
Garden beet             |    13.5      |    .4     |     .....     |(?) 1.0  | 82.2
------------------------+--------------+-----------+---------------+---------+-------
Tomato                  |     6.0      |   1.4     |     .....     |(?)  .8  | 89.8
------------------------+--------------+-----------+---------------+---------+-------
Sweet potato            |    26.25     |   1.50    |      0.30     |    2.60 | 67.50
------------------------+--------------+-----------+---------------+---------+-------
Water-cress             |     3.2      |   1.7     |     .....     |(?)  .7  | 93.1
------------------------+--------------+-----------+---------------+---------+-------
Arrowroot               |    82.0      |   .....   |     .....     |  .....  | 18.0
------------------------+--------------+-----------+---------------+---------+-------
Dry southern wheat      |    67.112    |  22.75    |      2.61     |    3.02 | .....
------------------------+--------------+-----------+---------------+---------+-------
Dry common wheat        |    77.05     |  15.25    |      1.95     |    2.75 | .....
------------------------+--------------+-----------+---------------+---------+-------
Oat-meal                |    63.8      |  12.6     |      5.6      |    3.0  | 15.0
------------------------+--------------+-----------+---------------+---------+-------
Barley-meal             |    74.3      |   6.3     |      2.4      |    2.0  | 15.0
------------------------+--------------+-----------+---------------+---------+-------
Rye-meal                |    73.2      |   8.0     |      2.0      |    1.8  | 15.0
------------------------+--------------+-----------+---------------+---------+-------
Dry maize               |    71.55     |  12.50    |      8.80     |    1.25 | .....
------------------------+--------------+-----------+---------------+---------+-------
Dry rice                |    89.65     |   7.55    |      0.80     |    0.90 | .....
------------------------+--------------+-----------+---------------+---------+-------
Buckwheat               |    64.90     |  13.10    |      3.0      |    2.50 | 13.0
------------------------+--------------+-----------+---------------+---------+-------
Quinoa-meal             |    56.80     |  20.0     |      5.0      |(?) 1.0  | 15.0
------------------------+--------------+-----------+---------------+---------+-------
Dhoorra-meal            |    74.0      |   9.0     |      2.6      |    2.3  | .....
------------------------+--------------+-----------+---------------+---------+-------
Dried figs              |    65.9      |   6.1     |      0.9      |    2.3  | 17.5
------------------------+--------------+-----------+---------------+---------+-------
Dates                   |    65.3      |   6.6     |      0.2      |    1.6  | 20.8
------------------------+--------------+-----------+---------------+---------+-------
Bananas                 | (?)19.0      |   4.820   |      0.632    |    0.791| 73.900
------------------------+--------------+-----------+---------------+---------+-------
Walnuts (peeled)        |     8.9      |  12.5     |     31.6      |(?) 1.7  | 44.5
------------------------+--------------+-----------+---------------+---------+-------
Filberts                |    11.1      |   8.4     |     28.5      |(?) 1.5  | 48.0
------------------------+--------------+-----------+---------------+---------+-------
Ground-nuts (peeled)    |    11.7      |  24.5     |     50.0      |(?) 1.8  |  7.5
------------------------+--------------+-----------+---------------+---------+-------
Cocoa-nut               |     8.1      |   5.5     |     35.9      |(?) 1.0  | 46.6
------------------------+--------------+-----------+---------------+---------+-------
Fresh chestnuts (peeled)|    42.7      |   3.0     |      2.5      |(?) 1.8  | 49.2
------------------------+--------------+-----------+---------------+---------+-------
Locust bean             |    67.9      |   7.1     |      1.1      |(?) 2.9  | 14.6
------------------------+--------------+-----------+---------------+---------+-------
Cocoa-nibs }            |    11.10     |  21.20    |     50.0      |    3.0  | 12.0
Chocolate  }            |              |           |               |         |
------------------------+--------------+-----------+---------------+---------+-------

       The analyses are those of Fresenius, Letheby, Pavy, Church, and others.
                           From "The Perfect Way in Diet."


    "O Golden Age, whose light is of the dawn,
     And not of sunset, forward, not behind,
     Flood the new heavens and earth, and with thee bring
     All the old virtues, whatsoever things
     Are pure and honest and of good repute,
     But add thereto whatever bard has sung
     Or seer has told of when in trance or dream
     They saw the Happy Isles of prophecy!
     Let Justice hold her scale, and Truth divide
     Between the right and wrong; but give the heart
     The freedom of its fair inheritance."

                                              --WHITTIER.




Bread, Biscuit, and Rolls.


BEATEN BISCUIT.--No. 1.

One quart of flour, two teaspoonfuls of baking powder sifted with the
flour, a quarter of a teaspoonful of salt, a large heaping tablespoonful
of butter, milk enough to make a stiff dough. Beat with a rolling pin or
in a biscuit-beater for ten or fifteen minutes until the dough blisters.
Roll out about half an inch thick or less, prick well with a fork and
bake in a quick oven.


BEATEN BISCUIT.--No. 2.

Two quarts of flour, three ounces of butter, a little salt and enough
water to make a stiff dough. Beat with a rolling pin or in a
biscuit-beater twenty minutes until the dough blisters or snaps. Roll
out about half an inch thick, prick well with a fork and bake in a quick
oven. This dough rolled very thin, cut with a large cutter, pricked well
and baked in a quick oven makes delicious wafers to serve with tea or
chocolate.


BAKING-POWDER BISCUIT.

One quart of sifted flour, three-quarters of a cup of butter, two
heaping teaspoonfuls of baking powder, one teaspoonful of salt, enough
milk to make a soft dough. Do not handle any more than is necessary.
Roll thin, cut in small biscuits, prick with a fork and bake in a quick
oven.


CREAM BISCUIT.

One quart of flour sifted, two rounded teaspoonfuls of Cleveland's
baking powder, two cupfuls of cream and a little salt. Mix, roll out
about a quarter of an inch thick, cut with a small biscuit-cutter, prick
with a fork and bake fifteen or twenty minutes in a quick oven.


FRENCH ROLLS.

Two quarts of sifted flour, a pint of warm milk, half a cup of butter
melted in the milk, a quarter of a cup of sugar, three or four eggs
beaten light, a little salt, a half cake of compressed yeast, dissolved
in a little warm milk. Make a batter of the milk and flour, add the eggs
and sugar, beat hard for fifteen minutes. Cover the pan and set to rise,
over night if for luncheon, in the morning if for tea. Knead well, but
do not add any more flour. Make them into shape and let them rise again
until light. Bake about fifteen minutes in a quick oven. For buns add
cinnamon. Sift the flour before measuring, and measure lightly.


RAISED FINGER-ROLLS.

Half a pint of milk, half a pint of water, one-third of a compressed
yeast cake, one teaspoonful of sugar, two teaspoonfuls of butter, one
teaspoonful of salt. Dissolve the yeast cake in a little tepid water,
mix as usual, make into a soft dough at night, bake for breakfast or
luncheon.


WINDSOR ROLLS.

Melt half a cup of butter in three-quarters of a pint of warm milk,
dissolve one cake of compressed yeast in a little tepid milk, stir
together and add a teaspoonful of salt and enough flour to make like
bread dough, set to rise in a warm place. It will rise in about two
hours. Roll out the dough, using as little flour as possible to keep it
from sticking, and cut with a biscuit-cutter, or mould with the hands
into rolls, put them in pans, and set on the shelf over the range to
rise about ten or fifteen minutes. Bake fifteen or twenty minutes.


ELIZABETTI ROLLS.

One cup of sweet milk, half a yeast cake, an even tablespoonful of
butter, two teaspoonfuls of sugar, and one of salt, and flour enough to
make as stiff as bread dough. Scald the milk and melt the butter in it,
when lukewarm dissolve the yeast cake, sugar and salt and stir the flour
in until as thick as bread dough. Set to rise over night. In the morning
roll thin, cut with a biscuit-cutter, put a tiny lump of butter on each
biscuit, fold in half, set to rise again, and when light bake about
twenty minutes in a moderate oven. This quantity will make twenty-four
rolls.


RYE ROLLS.

Take in the morning from rye bread dough one cupful, add to it a
tablespoonful of Porto Rico molasses, one tablespoonful of sour cream,
one even tablespoonful of butter. Bake in cups, half fill them, set in a
warm place to rise for three-quarters of an hour, and bake fifteen
minutes. This quantity will make eight.


GLUTEN ROLLS.

Three cups of kernel flour, two even tablespoonfuls of baking powder,
half a teaspoonful of salt, two cups of milk. Mix the flour, salt and
baking powder together, then stir in the milk, beat well. If baked in
iron roll pans heat them well, brush with butter; if granite ware, only
grease them. This quantity will make sixteen rolls. Bake from twenty to
twenty-five minutes.


PARKER HOUSE ROLLS.

Sift two cups of flour with half a teaspoonful of salt and one
teaspoonful of sugar, then add a cup of tepid water in which a cake of
compressed yeast has been dissolved, two tablespoonfuls of melted
butter; when mixed break in one egg and add flour enough to make a soft
dough. Knead well, beating the dough upon the board. Set to rise in a
warm place, when light knead again, adding only enough flour to keep
from sticking to the board, roll out about half an inch thick, cut with
a biscuit-cutter, brush with melted butter, fold in half and set to rise
again. These rolls can be set at noon if for tea, or in the morning if
for luncheon, or they can be made up at night for breakfast, when use
only half a yeast cake. This dough can be moulded into small, oblong
rolls for afternoon teas.


BOSTON BROWN BREAD.

One cup of yellow corn meal, one cup and a half of Graham flour, an even
teaspoonful of salt, an even teaspoonful of soda, two cups of sour milk,
half a cup of Porto Rico molasses, and butter the size of a large
walnut. Sift the corn meal and soda together, add the Graham flour and
salt, then the milk and molasses, melt the butter and stir in at the
last. Butter a brown bread mould, pour in the mixture, steam for three
hours, keep the water steadily boiling, remove the cover of the mould,
and bake twenty minutes in the oven to form a crust.


BOSTON BROWN BREAD WITH RAISINS.

Follow the preceding recipe, adding a cup of raisins stoned and slightly
chopped. Very nice for nut sandwiches and stewed bread.


BOSTON BROWN BREAD STEWED.

Cut the bread into dice, and when the milk boils add the bread and stew
gently fifteen minutes. The proportion is about a cup of milk to one of
bread.


GRAHAM BREAD.

Half a pint of milk, half a pint of water, a pint and a half of white
flour, an even teaspoonful of salt, half a yeast cake dissolved in tepid
water. Scald the milk and add the half pint of boiling water, set away
to cool. Put the flour into the bread pan, add milk and water when
lukewarm and the dissolved yeast; beat well. In the morning add half a
cup of Porto Rico molasses and Graham flour enough to knead well, let it
rise for three hours, knead again, make into loaves and set in a warm
place to rise. When light bake in a moderate oven nearly an hour.


RYE BREAD.

Dissolve half a yeast cake, two heaping teaspoonfuls of sugar and one of
salt in a cup and a third of tepid water, then stir into it a pint of
white flour, and when smooth add enough rye flour to make a dough rather
stiffer than that of white bread. Knead thoroughly about fifteen minutes
and set to rise. In the morning make into a loaf and put in a crusty
bread pan.


QUICK WHITE BREAD.

Three pints of flour, an even teaspoonful of salt, two cakes of
compressed yeast dissolved in tepid water and enough milk to make a soft
dough. Set in the morning,--it will require about an hour and a half to
rise, and, after making into loaves, about ten minutes.


DATE BREAD.

Break the dates apart, wash and drain them in a colander, shake them
well, set in a warm place to dry. Stone and chop enough to make a
cupful, and knead into a loaf of white bread just before setting to rise
for the last time.


COFFEE BREAD.--No. 1.

One pound of flour, two eggs, six tablespoonfuls of melted butter, six
ounces of sugar, a teaspoonful of soda, a teaspoonful of cream of tartar
mixed dry in the flour, and one cup and a half of milk. Beat the butter
and sugar together, add the eggs well beaten, a few grains of cardamom,
half a cupful of raisins seeded, and a tablespoonful of citron cut fine,
if liked, then add the milk and flour. Bake in crusty bread pans or
shallow pans, as convenient.


COFFEE BREAD.--No. 2.

Half a pound of flour, one egg, two teaspoonfuls of sugar, a small pinch
of salt, three tablespoonfuls of melted butter, three-quarters of a cup
of milk, one even teaspoonful of soda, two scant teaspoonfuls of cream
of tartar. Mix and bake in a crusty bread pan in a good oven, not too
quick, from twenty to twenty-five minutes.


NORWEGIAN ROLLS.

Two pounds and a half of flour, a pint and a half of milk, half a pound
of butter, six ounces of sugar, one even teaspoonful of cardamom seeds
pounded fine, and one cake of compressed yeast. Melt the butter in the
milk, mix the sugar, flour and cardamom together and stir the butter and
milk into it with the yeast cake dissolved in a little milk, mix
thoroughly and set to rise. When it is nicely raised, roll out the dough
and cut with a biscuit-cutter, put in pans to rise again,--if they can
be raised over steam it is better. When light bake in a quick oven. If
zwieback are wanted, cut the biscuit in half when cold and set them in
the oven to brown. If wanted very nice, brush each half over with white
of egg and sprinkle with sugar and chopped almonds. The cardamom seed
may be omitted if not liked.


RICE MUFFINS.

Boil a scant half cup of rice in salted water half an hour, drain well,
and measure out four heaping tablespoonfuls of it into a mixing bowl.
Stir into it while hot a heaping tablespoonful of butter. Beat one egg
light, add to the rice and butter with a little salt, sift half a pint
of flour with half a teaspoonful of baking powder, and stir in
alternately with half a pint of milk. Pour the mixture into muffin rings
or gem pans, which must be heated thoroughly and well buttered. Bake
about twenty minutes.


LAPLANDS.

Half a pint of flour, half a pint of rich milk, a quarter of a
teaspoonful of salt, three eggs beaten separately and very light. Mix
the flour, salt and milk together, then the yolks of eggs, and lastly
the whites of eggs beaten to a stiff froth. Have a gem pan very hot,
butter well and fill with the batter and bake in a quick oven twelve to
fifteen minutes. This quantity will make fourteen gems.


ENGLISH MUFFINS.

Half a pint of hot milk, half a pint of hot water, half a yeast cake, an
even teaspoonful of salt and one of sugar, and about a pound and a half
of white flour. Dissolve the yeast cake in a little tepid water and add
to the batter when lukewarm. The milk and water mixed must be stirred
into the flour while hot. Beat the batter very hard, ten or fifteen
minutes; it should be a soft dough. Set to rise over night. Flour the
board well, drop the dough in large spoonfuls in the flour, flatten with
the hands and form into shape. Let them rise on the board in a warm
place, and when light bake on a griddle, heated only half as hot as for
griddle cakes. Flour the muffins and bake slowly on one side six
minutes; then turn and bake the same on the other side. They are very
nice split and toasted and buttered immediately and put together again.


GRAHAM POPOVERS.

Beat three eggs very light, and add to them one tablespoonful of sugar,
one pint of milk, a saltspoonful of salt. Put in a mixing bowl half a
pint each of Graham and white flour, stir the eggs and milk gradually
into this and beat until perfectly smooth. Then add one tablespoonful of
melted butter and beat again for some minutes. Brush the cups over with
melted butter; if they are of iron heat them, half fill with the batter
and bake in a quick oven fifty minutes at least.


GRAHAM GEMS.

To one quart of sweet milk, four cups of Graham flour, a teaspoonful of
salt. Stir together and beat well, the longer the better. Have the gem
pans very hot, brush well with butter, half fill them with the batter
and bake thirty-five minutes.


GEMS OF KERNEL (Middlings) AND WHITE FLOUR.

Two cups of kernel flour, two cups of white flour, four cups of milk or
two of milk and two of water, one egg; a little salt, a heaping
teaspoonful of sugar, two teaspoonfuls of baking powder, two large
tablespoonfuls of melted butter. Beat the egg very light in a bowl, add
the sugar and salt, the milk and butter, sift the flour together and
beat the batter hard for a few minutes. Have the iron gem pans very hot,
butter and fill, and bake them in a good, quick oven not less than
thirty-five minutes.


GEMS OF RYE MEAL.

Mix together three-quarters of a cup of rye meal and a quarter of a cup
of white flour and a saltspoonful of salt. Beat two egg yolks and stir
into it a cup of sweet milk and one tablespoonful of granulated sugar,
add this to the rye meal and flour, beat hard, then add the whites of
two eggs beaten to a stiff froth. Heat the iron gem pans, brush with
butter and bake thirty-five to forty minutes.


CORN BATTER BREAD.

Pour a pint of boiling milk over four heaping tablespoonfuls of yellow
corn meal, add a heaping teaspoonful of butter, a heaping teaspoonful of
sugar, and a little salt. Beat the yolks of three eggs to a cream and
add to the batter, then the whites of three eggs beaten to a stiff
froth. Butter a pudding dish, turn the mixture into it and bake from
twenty-five to thirty minutes. Serve immediately in the dish in which it
is baked.


CORN BREAD.

Put half a pint of yellow corn meal in a mixing bowl, pour over it one
pint of rich, sweet milk. When cold add two tablespoonfuls of melted
butter, half a teaspoonful of salt, one teaspoonful of sugar and four
eggs beaten separately, the whites beaten to a stiff froth and added at
the last. Pour into a well-buttered shallow pan and bake about half an
hour in a good oven.


CORN GRIDDLE CAKES.

One cup of yellow corn meal in a mixing bowl, pour over it three cups of
boiling milk. When cold add two tablespoonfuls of melted butter, two
teaspoonfuls of sugar, one teaspoonful of salt. Sift one teaspoonful of
cream of tartar and half a teaspoonful of soda with half a cup of white
flour, add to the batter and at the last mix in two well-beaten eggs.


WHITE BREAD GRIDDLE CAKES.

Chop as much stale bread as will measure two cupfuls, put it into a bowl
and pour over it a cupful of sweet, rich milk, let it soak for an hour.
When ready to bake the cakes, mash the bread in the milk with a wooden
spoon, add a heaping teaspoonful of sugar, a teaspoonful of salt, two
tablespoonfuls of melted butter, two well-beaten eggs, sift into the
mixture a cupful of white flour and an even teaspoonful of soda, stir
well together, then add a cupful of sour milk and bake on a griddle.


BOSTON BROWN BREAD GRIDDLE CAKES.

Crumble enough Boston brown bread to make two cupfuls, pour over it a
cup of sweet milk, soak an hour. Then mash fine in the milk, add two
tablespoonfuls of melted butter, an even teaspoonful of salt, two
well-beaten eggs, and sift into the mixture a cupful of white flour and
a heaping teaspoonful of baking powder, beat well; then add a scant half
cup of milk and bake as other griddle cakes.


WAFFLES.

Put a quart of milk to warm, melt a quarter of a pound of butter in it
and stir in a teaspoonful of salt. When cold add a pint of sifted flour,
four eggs, the whites and yolks beaten separately, and just before
baking stir in two teaspoonfuls of baking powder.


EPICUREAN ROLLS.

Boil several potatoes and put them through a vegetable press or else
grate them, measure one cupful, one tablespoonful of sugar, half a yeast
cake dissolved in half a cup of tepid water, half a pint of milk, half a
cup of butter, one egg beaten separately, half a teaspoonful of salt,
and flour enough to make a soft dough. Set to rise at night. Pour a
third of a cup of boiling water over the potato, salt and sugar. Beat
smooth, and when tepid add the yeast, cover and set away to rise. In the
morning bring the milk to a boil, and melt the butter in it; when cool
enough add the beaten yolk and stir all into the potato sponge, beat the
white of egg to a stiff froth and add to the other ingredients, with
flour enough to make a soft dough; knead well and let it rise again;
when very light roll out about half an inch thick, cut with a round
biscuit-cutter, prick them with a fork, put in pans for a short time to
rise and bake from fifteen to twenty minutes. The most delicate and
delicious of rolls.


BREAD FROM RUMMER FLOUR.

Two quarts of improved Graham flour, half a pint of boiling water, half
a pint of lukewarm water, one-fourth of a yeast cake dissolved in half a
pint of lukewarm water, one tablespoonful of granulated sugar added when
kneading the dough, one teaspoonful of salt. Put the salt in the flour,
make a hole, pour in the boiling water, then the lukewarm water, and
last the yeast. Knead well at night at least fifteen minutes, set to
rise. In the morning mould into loaves, let it rise until very light and
bake until well done.


BISCUITS OF KERNEL OR GRAHAM FLOUR.

Follow the recipe for baking powder biscuits, using kernel or Graham
flour instead of white flour. If Graham is used sift twice before adding
the baking powder. Roll thin, cut with a biscuit-cutter, prick with a
fork and bake in a quick oven.




Eggs.


TO SOFT BOIL EGGS.

Cover the eggs with cold water in a saucepan, place over the fire, and
when the water comes to the boiling point the eggs are perfectly cooked;
remove at once and serve.


TO HARD BOIL EGGS.

Put the eggs in boiling water and boil hard for ten minutes, set them
where they will boil gently for ten minutes more, then remove from the
fire. Eggs boiled in this way will be tender and digestible.


EGGS À LA CRÊME.

Boil twelve eggs fifteen minutes. Line a dish with very thin slices of
bread and fill with layer of eggs cut in slices, strewing them with a
little grated bread, pepper and salt; rub a quarter of a pound of butter
with two tablespoonfuls of flour, put it in a saucepan with a
tablespoonful of chopped parsley, a little onion grated, salt, pepper
and half a pint of milk or cream; when hot pour over the eggs; cover the
top with grated bread crumbs and put it in the oven, let it heat
thoroughly and brown.


EGGS AU GRATIN.

Boil twelve eggs hard, shell and cut them in slices and lay them in a
deep dish in close circular rows; make a sauce of a tablespoonful of
butter, the yolks of four eggs, a little grated cheese, and half a pint
of milk; stir this over the fire until it thickens, pour it over the
eggs, strew some bread crumbs on top and bake for ten minutes.


NUN'S TOAST.

Cut four or five hard boiled eggs into thin slices; put a piece of
butter half the size of an egg in a saucepan, and when it begins to
bubble add a teaspoonful of grated onion; let it cook a little without
taking color, then stir in a teaspoonful of flour and a cupful of milk
and stir until smooth; add pepper and salt to taste, then put in the
slices of egg and let them get hot. Have ready some neatly trimmed
slices of buttered toast, pour the mixture over them and serve at once.


EGGS À LA MAÎTRE D'HÔTEL.

One-quarter of a pound of fresh butter, half a pint of milk, one
tablespoonful of flour, one tablespoonful of minced parsley, half a
teaspoonful of onion juice, one-fourth of a teaspoonful of white pepper,
salt to taste, the juice of half a lemon, and eight hard boiled eggs.
Stir the flour and half of the butter in a saucepan over the fire until
the mixture thickens, stir in the milk; when hot add the pepper and let
it simmer a minute; cream the rest of the butter and beat in the lemon,
onion juice and parsley; cut the eggs in quarters lengthwise, add the
creamed butter to that in the saucepan, allow it to heat thoroughly,
pour over the eggs and serve.


EGG TIMBALES.

For six persons use half a dozen eggs, three gills of milk, one
teaspoonful of salt, one-eighth of a teaspoonful of pepper, one
teaspoonful of chopped parsley, and one-fourth of a teaspoonful of onion
juice, if liked. Break the eggs into a bowl and beat well with a fork,
then add the seasoning and beat for a minute longer; now add the milk
and stir well; butter well medium sized timbale moulds, one for each
person, pour the mixture into them; put the moulds in a deep pan and
pour in enough hot water to come almost to the top of the moulds. Place
in a moderate oven and cook until firm in the center--for about twenty
minutes--then turn out on a warm dish and pour cream or tomato sauce
around them.


EGGS STUFFED WITH MUSHROOMS.

Boil half a dozen eggs hard; when done pour cold water over them, shell
and cut in half lengthwise; take out the yolks, mash them and add three
ounces of fresh mushrooms that have been chopped very fine and cooked
tender in a teaspoonful of butter; season with salt and pepper to taste
and stir in a dessertspoonful of cream, mix thoroughly. Fill the whites
with this mixture, rounding the top to the shape and size of a whole
yolk; sift some fine bread crumbs over the top and tiny bits of butter,
brown a moment in the oven. Arrange on a dish and pour a white sauce
around them in which an ounce of chopped and cooked mushrooms has been
stirred, garnish with parsley and serve.


EGGS WITH CREAM.

Melt a small lump of butter in a shallow baking dish and break into it
carefully six eggs, pour over them a third of a cup of boiling cream,
place in a very quick oven long enough to set the whites of eggs and
serve at once in the dish in which they are baked. Two or three minutes
will cook them.


CURRIED EGGS.

Boil six eggs hard, cut in half lengthwise, make a white sauce and stir
into it a heaping teaspoonful of curry powder; put the eggs carefully
into this sauce, heat thoroughly, lift them out and place in the center
of a dish. Arrange boiled rice around them, pour the sauce over the
eggs, garnish with parsley and serve.


STUFFED EGGS.

Boil six eggs hard, cut in half lengthwise, take out the yolks and mash
them very fine; put aside a heaping teaspoonful of it, add to the rest
two teaspoonfuls of butter, three teaspoonfuls of rich cream, a few
drops of onion juice, and salt and pepper to taste; mix well, fill the
whites of eggs, rounding the top of each to the size of a whole egg.
Make a white sauce as follows: Rub a heaping tablespoonful of butter
into half a tablespoonful of flour, and stir into it a cup of boiling
milk; when it is smooth and thick put the eggs into it carefully, when
hot take them out, arrange daintily on a platter, pour the sauce around
them, sprinkle the teaspoonful of the yolk reserved over them, garnish
with parsley and serve.


FRIED STUFFED EGGS.

Prepare the eggs as in the recipe for stuffed eggs, filling the cavity
of the whites evenly, and pressing the two halves together so as to make
it appear as a whole egg. Take what is left of the mixture, add to it
one raw egg beaten light, roll each egg in this, covering thoroughly
every part of it, and fry in boiling fat. Serve around a dish of green
peas, or with a cream sauce into which has been stirred, just before
removing from the fire, two slightly heaping tablespoonfuls of grated
Parmesan cheese.


FRICASSEED EGGS.

Put two tablespoonfuls of butter in a spider, when hot add a
tablespoonful of flour, stir until smooth, then add a teaspoonful of
finely minced parsley and a heaping tablespoonful of fresh mushrooms
chopped very fine, and a cup of rich milk or cream. Cook until the
mushrooms are tender, then add four or five hard-boiled eggs cut in
quarters lengthwise; let it come to a boil and serve.


EGG CHOPS.

Take five or six hard-boiled eggs, rub the yolks through a sieve and
chop the whites rather fine; put a cupful of milk in a saucepan over the
fire, when hot stir into it a tablespoonful of butter rubbed smooth in
two tablespoonfuls of flour with one raw egg, first adding a little of
the warm milk, then pepper and salt to taste, and if liked a few drops
of onion juice. Stir constantly until thick and smooth, remove from the
fire, add the prepared eggs, mix well, and when cold form into the shape
of chops, dip in beaten egg and fine bread crumbs and fry in boiling fat
until a delicate brown; stick a sprig of parsley in the small end of
each chop, arrange in the middle of a platter and serve with a white
sauce around them, or green peas.


PLAIN OMELET.

Beat six eggs, the yolks to a cream, the whites to a stiff froth, add
three tablespoonfuls of warm milk to the yolks and then beat into the
whites of eggs. Put a small tablespoonful of butter in a spider, when it
is hot turn the eggs into it, stirring gently all the time until the
eggs are well set; let it brown, fold and turn out on a hot platter.


OMELET WITH CHEESE.

Follow the recipe for plain omelet; while it is cooking stir in three
tablespoonfuls of grated Parmesan cheese and finish as above.


OMELET WITH MUSHROOMS.

Make an omelet as in preceding recipe. Have a quarter of a pound of
fresh mushrooms chopped fine and cooked until tender in a little butter
and their own juice, seasoned with salt and pepper, and add hot to the
omelet just before folding it.


OMELET WITH TOMATOES.

A cup of tomatoes, the water drained from them, cooked and seasoned with
pepper and salt, a teaspoonful of onion juice, and one of green pepper
chopped very fine; have it hot and add to the omelet just before folding
it.


POACHED EGGS WITH TOMATO CATSUP.

Poach some eggs in boiling water, trim nicely and place each egg on a
round of toast buttered and moistened with a little hot milk. Have ready
a white sauce, pour it over them and put on the top of each egg a
teaspoonful of tomato catsup; garnish with parsley and serve.


EGGS POACHED IN CREAM.

Half a pint of cream, six eggs, salt and white pepper, and a small
teaspoonful of finely minced parsley. Bring the cream to a boil in a
chafing dish, break the eggs carefully, to keep the yolks whole, into
the cream and cook until the whites are set--about three minutes. Have a
delicate slice of toast for each egg on hot plates, lay an egg on each,
pour the cream over them, sprinkle with pepper and salt and the chopped
parsley and serve.


EGGS POACHED IN TOMATOES.

Put a quart can of tomatoes in a saucepan over the fire with half an
onion, three cloves, a bay leaf, a sprig of parsley, a saltspoonful of
sugar, and salt and pepper to taste. Cook until the onion is
tender--about ten minutes--remove from the fire, press through a sieve
fine enough to retain the seeds. Put this in a spider; rub an even
teaspoonful of potato flour with a tablespoonful of butter, add to the
sauce, and when it boils break in as many eggs as required, keep them
from sticking to the pan by running a tablespoon carefully around the
edges; when the eggs are set remove from the sauce, place each one on a
round of nice toast and pour the sauce around them; garnish with parsley
and serve.


EGGS IN A BROWN SAUCE.

Boil hard as many eggs as needed and cut either lengthwise in quarters
or in round slices. Brown a tablespoonful of butter and one of flour
together, add a small onion, cut fine; when thick and smooth add enough
vegetable stock to make the sauce the proper consistency, season with
salt and pepper and strain. Put the egg slices in the sauce, let it come
to the boiling point and serve on a small platter; garnish with parsley.
Half a dozen olives boiled in a little water and cut from the stones are
a nice addition to the sauce.




Soups.


Bran tea, made in the proportion of a pint of bran to three quarts of
water, is used by many vegetarians as a foundation for soup. Butter
should be used generously with it.

A broth made from white beans is also good where a white stock is
required. Pick over the beans carefully, soak over night, drain and add
fresh water in the morning--three pints of water to a pint of
beans--cook gently until tender. If it is to be used as a stock, strain
without mashing the beans. If the water they are boiled in is hard, a
small pinch of soda will soften it.


CREAM OF JERUSALEM ARTICHOKES.

Wash and peel enough artichokes to make a pint when cut in slices. Put
them in a saucepan with a tablespoonful of butter, let them simmer in
this for a few minutes without taking color, then cover with water and
boil until tender. Rub through a sieve, put back on the stove with a
quart of milk, and a tablespoonful of butter rubbed into a
tablespoonful--slightly heaping--of flour, season to taste with salt and
pepper, let it come to a boil. Remove from the fire and add two egg
yolks, beaten with half a cup of cream, stir rapidly, and serve at once.


CREAM OF ASPARAGUS.

Prepare a bunch of asparagus in the usual way for cooking, cut off the
points about an inch in length and put aside. Cover the stalks and half
an onion cut in slices, with boiling water, cook until tender and press
through a purée sieve with the water they were boiled in. Melt a good
tablespoonful of butter in a saucepan, and stir into it half a
tablespoonful of flour, add the purée of asparagus and let it come to a
boil, season with salt and pepper to taste. Have the asparagus points
cooked tender in a little water. Have ready a pint of boiling milk,
remove both from the fire and stir the milk into the soup, put the
asparagus points into the tureen. Beat two egg yolks with four
tablespoonfuls of cream, stir quickly into the soup and pour into the
tureen.


CREAM OF LIMA BEANS.

Put over the fire a quart of lima beans in boiling water to cover them;
when nearly tender add a bay leaf, half a white onion, and salt and
white pepper to taste. Let them cook until very tender, remove from the
fire, and mash through a colander with the water in which they were
boiled. Put back in the saucepan on the range, let it come to a boil,
then add a heaping tablespoonful of butter and a pint of boiling milk,
stir well, remove and press through a purée sieve that it may be smooth.
Beat four tablespoonfuls of cream, add when the soup is in the tureen
and serve immediately. This soup is very nice when made from the best
canned lima beans, using two cans and following the recipe as above.


CREAM OF CAULIFLOWER.

Cut one small cauliflower into flowerettes, reserve a tablespoonful, put
the rest into a saucepan with three cups of boiling water, one small
white onion, half a small celeriac cut in slices, and a bay leaf. Cook
together ten minutes, drain and put the vegetables into a double boiler
with two heaping tablespoonfuls of butter, a heaping tablespoonful of
flour, salt and pepper to taste; steam for ten minutes. Put the
flowerettes into the water the vegetables were boiled in and cook until
tender, remove and put aside to keep warm, measure the water and add
sufficient from the kettle to make two cupfuls, pour this over the
vegetables, cook until tender and press through a fine sieve. Bring two
cups of milk to the boiling point, turn the purée into this, let it boil
up once, remove from the fire. Beat two egg yolks and four
tablespoonfuls of rich cream together, add some of the soup to this,
then mix all together, turn into the tureen, add the flowerettes and
serve at once.


CREAM OF CELERY.

Take of the coarser parts of celery as much as will make two heads, wash
and cut in pieces, put in a saucepan with half an onion cut in slices
and cover with boiling water. Cook until tender and press through a
sieve with the water in which it was boiled. Make a roux of butter and
flour as in other cream soups, add the purée to it and as much boiling
milk as will make it the proper consistency. Season with salt and
pepper, and finish with a beaten egg yolk and two tablespoonfuls of
cream, adding this after the soup has been removed from the fire.


CREAM OF CHESTNUTS.

Shell and blanch a pint of large French chestnuts. Put them in a
saucepan and almost cover them with boiling water, cook until tender.
Before they are quite done add a little salt. When done remove from the
fire, rub through a purée sieve with the water they were boiled in. Melt
a generous heaping tablespoonful of butter with an even tablespoonful of
flour and add to it by degrees a pint of boiling milk, let it cook until
thick, then stir in the chestnut purée and salt and pepper to taste. Let
it come to a boil and serve.


CREAM OF CUCUMBERS.

Peel and cut into slices four cucumbers and one small white onion, put
in a saucepan with enough boiling water to cover them, cook until
tender, press through a fine sieve and pour into a saucepan, stand
where it will keep hot without cooking. Have a cream sauce ready, made
by melting two heaping tablespoonfuls of butter in a saucepan with two
tablespoonfuls of flour, let them cook together until the mixture no
longer adheres to the pan, then add gradually a quart of milk, an even
teaspoonful of white pepper, a heaping teaspoonful of salt, let it boil
for a few minutes until thick and pour into the cucumber purée, add two
tablespoonfuls of rich cream, let it come to the boiling point, and
serve at once. This is a very delicate soup, and cooking or standing on
the stove after it is done will spoil it. Groult's potato flour is nicer
for thickening cream soups than the common flour, but, if used, only
half the quantity called for in the recipes is needed.


CREAM OF SUMMER SQUASH.

Peel the squash, slice thin, put in a saucepan and add boiling water to
come nearly to the top of the squash. When nearly tender add an onion, a
bay leaf and several sprigs of parsley. When tender mash through a fine
sieve, return to the fire, let it come to a boil, stir in a heaping
tablespoonful of butter, a heaping teaspoonful of flour, season with
salt and pepper and a tiny pinch of mace. Have almost as much boiling
milk as purée, remove from the fire and stir together, add two
tablespoonfuls of cream, and serve at once.


CREAM OF LETTUCE.

Take two heads of nice, fresh lettuce, wash and drain and chop fine with
half a small white onion, put in a saucepan with two heaping
tablespoonfuls of butter, cook for about ten minutes, stirring all the
time, then add two heaping tablespoonfuls of rice and a quart of milk.
Let it boil for twenty minutes until the rice is perfectly tender,
remove from the fire and press through a purée sieve, using a small
potato masher, then strain and press again through a fine hair sieve;
this will make it smooth. Season with salt to taste and a dash of
cayenne pepper, and a small half teaspoonful of sugar. Put in a fresh
saucepan, rub together two heaping teaspoonfuls of butter and an even
teaspoonful of cornstarch and stir into the soup. Let it come to the
boiling point and remove from the fire, adding at the last moment a
quarter of a cupful of whipped cream. Serve with or without fried
croutons.


CREAM OF MUSHROOMS.

Wash one pound of mushrooms, skin and stem them. Put the skins and stems
in a saucepan with a cup of boiling water and boil ten minutes, strain
and add to this water the mushroom flaps chopped very fine, and cook
until tender, then press through a fine sieve. Melt two large heaping
tablespoonfuls of butter in a saucepan, and stir into it two heaping
tablespoonfuls of flour, and when smooth add a quart of rich milk, a
whole clove of garlic, salt and pepper to taste. When it boils and
thickens add the mushroom stock, let it boil up once, remove the clove
of garlic, turn the soup into the tureen and serve.


CREAM OF GREEN PEAS.

Put a quart of green peas into a saucepan with a slice of white onion,
cover with boiling water and cook until tender. Remove from the fire and
press through a purée sieve with the water in which they were boiled.
Return to the saucepan, set it back on the stove, let it come to a boil,
add a pint of rich milk, salt and white pepper to taste, a dash of
cayenne, and a large, generous tablespoonful of butter rubbed into an
even tablespoonful of flour, adding a little of the liquid before
stirring into the soup. Let it come to a boil, and add two
tablespoonfuls of whipped cream just as it is poured into the tureen.


CREAM OF RICE.

Wash carefully a third of a cup of rice and put it on the fire in a pint
of boiling water with a white onion and a stick of celery, let it cook
slowly for an hour, then stir in a quart of milk and let it come to a
boil, add a heaping tablespoonful of butter, and press through a purée
sieve. Put the soup back on the fire while beating an egg yolk with two
tablespoonfuls of cream and a teaspoonful of parsley minced very fine.
Remove the soup from the fire, stir in the egg and cream, pour into the
tureen and serve.


CREAM OF SPINACH.

Take two large handfuls of spinach, after it is washed and picked over,
a small head of lettuce, a few sprigs of parsley, and a small white
onion peeled and sliced. Put in a saucepan over the fire with a
tablespoonful of butter, a dozen peppercorns and two cloves, and a very
little boiling water, cover and stand it where the vegetables will only
simmer. When they are tender rub together a generous heaping
tablespoonful of butter and a heaping tablespoonful of flour, and stir
it into the vegetables. Add a little boiling water, mash the vegetables
smooth and press them through a fine sieve. Have the purée as thick as
possible, return to the saucepan. Have ready a pint of boiling milk,
beat two egg yolks with four tablespoonfuls of cream, pour a little of
the boiling milk into them, and the rest into the purée, remove from the
fire at once, then add the eggs and cream, pour into the tureen and
serve immediately.


CARROT SOUP.

Take half a dozen small French carrots, wash and scrape them, put in a
saucepan with boiling water and cook until tender, remove from the fire,
mix with milk and press through a sieve. Melt two ounces of butter in a
saucepan and rub into it a slightly heaping tablespoonful of flour, add
a few grains of cayenne pepper, and stir in a little at a time the
carrot purée until smooth like cream, add a few slices of cooked celery
root (celeriac), and salt to taste, and pour into the purée. A
tablespoonful of sherry, if liked, may be added. Serve with fried
croutons.


CELERIAC SOUP.

Wash, peel and slice three celery roots, put them in a saucepan, cover
with boiling water, cook until tender, and mash them through a purée
sieve with the water in which they were boiled. Melt a good heaping
tablespoonful of butter, stir into it a small tablespoonful of flour,
and add to it the celery purée, season with a little cayenne pepper and
salt to taste. Add three-quarters of a cup of macaroni previously boiled
in water. As soon as it comes to a boil remove from the fire and add as
much boiling milk as will make it the proper consistency. Beat two egg
yolks with half a cup of cream and stir in quickly just before pouring
the soup into the tureen. Care must be taken to do this off the fire, as
celery soup is liable to curdle.


MOCK CLAM SOUP.

Soak a pint of marrowfat beans over night in water enough to cover them.
In the morning drain, and put them on the fire with a small onion and a
gallon of cold water, boil until tender and strain. Add to the stock a
little summer savory, two ounces of butter and a cup of cream or rich
milk, season with salt and pepper. When the soup comes to a boil, cut
two slices of toast into dice, and four hard-boiled eggs in slices, put
in the tureen and pour the soup over them and serve.


CORN AND TOMATO SOUP.

Grate the corn from six ears of sweet corn. Put the cobs into a quart
and a pint of water and cook until all the sweetness is extracted--about
half an hour. Remove the cobs and add a pint of tomatoes after they are
skinned and sliced, a small onion cut in slices, a French carrot cut in
dice, a quarter of a green pepper chopped fine, and the grated corn. Let
it cook slowly until all are tender. Stir in two good tablespoonfuls of
butter, salt and pepper to taste, pour into the tureen and serve.


SOUP CRÉCY.

Take three large carrots, wash and scrape and cut them into slices, put
them in a saucepan with half an onion, a stick of celery, and a bay
leaf, more than cover with boiling water and cook until tender. Remove
from the fire, take out the bay leaf and rub the vegetables through a
sieve with the water they were boiled in. Put back in the saucepan. Rub
a generous tablespoonful of butter with half a tablespoonful of flour,
and stir into the purée, add to it a cup and a half of boiling milk,
stir until thick, add pepper and salt to taste. Take from the fire, and
stir into it one egg yolk beaten with two tablespoonfuls of cream. Serve
at once.


CURRY SOUP.

Prepare for cooking two small white onions, two French carrots and half
a turnip cut in slices, and cook slowly in a pint of boiling water until
they fall to pieces, cook with them until tender a celeriac root,
remove from the other vegetables and put one side. Melt two ounces of
butter in a saucepan, and stir in a slightly heaping tablespoonful of
flour, an even dessertspoonful of curry powder, mix well together and
then add a pint of milk. Strain the vegetables through a fine sieve, but
do not press them, and add the stock therefrom to the milk, etc., in the
saucepan, and salt to taste. Beat half a cup of cream with two egg yolks
until light, remove the soup from the fire, mix a little of it with the
eggs and cream, turn it back into the saucepan, stir well together and
pour at once into the tureen in which you have already placed the
celeriac cut in slices. If liked, two tablespoonfuls of Madeira may be
added just before the soup is turned into the tureen. Serve with
croutons.


MOCK FISH SOUP.

It is better to prepare the balls for this soup first, as follows: Put
in a saucepan a tablespoonful of white flour and two tablespoonfuls of
Groult's potato flour, stir together and add a tablespoonful of butter
and a cup of milk, mix all together and place on the stove where it is
not very hot. Stir constantly until it is smooth and no longer sticks to
the pan, remove from the fire, let it cool, and beat in two eggs, one at
a time, season with a dash of cayenne, a few grains of powdered mace, a
few drops of onion juice, a little salt and half a teaspoonful of sugar.
These balls must be seasoned very delicately. Cook and drain as the
spinach balls are done, using a teaspoon instead of a tablespoon. Put to
one side while the soup is being made. For the soup take three French
carrots, half a parsnip, half a white onion and a little green pepper
chopped fine, cover with boiling water and cook until tender. Melt a
generous tablespoonful of butter in a saucepan, and when it bubbles
stir into it a small tablespoonful of flour, then add three cups of milk
and let it come to a boil. When the vegetables are tender stir them into
the thickened milk with the water they were boiled in, together with
half a teaspoonful of sugar and salt and pepper to taste. Then put the
balls in and let the soup come to a boil, add a teaspoonful of finely
minced parsley and remove from the fire. Have one egg yolk beaten with
two tablespoonfuls of cream and stir in carefully so as not to break the
balls just before turning the soup into the tureen.


A NORWEGIAN SWEET SOUP.

Put a quarter of a cup of rice into three cups of boiling water with a
small stick of cinnamon, and let it boil nearly an hour. About fifteen
minutes before it is done add half a cup of raisins stoned. Beat two egg
yolks with a heaping tablespoonful of sugar until white and creamy, then
stir into them about half a cup of sweet cider, remove the soup from the
fire, add a little of it to the eggs and cider, stir well, and mix all
together rapidly and serve at once. Two tablespoonfuls of good sherry
improves it.


ONION SOUP.

Melt two tablespoonfuls of butter in a spider, when it bubbles add four
large onions, washed, skinned and cut in slices, let them simmer without
browning about half an hour, then stir in a slightly heaping
tablespoonful of flour. When it thickens pour in gradually a pint and a
half of boiling milk, season with salt and pepper to taste, press
through a purée sieve, and return to the fire. While it is getting hot,
beat together two egg yolks and half a cup of cream, remove from the
stove and stir the eggs and cream into it rapidly, pour at once into the
tureen and serve.


SOUP OF GREEN PEAS.--No. 1.

Take from a pint of green peas two heaping tablespoonfuls and set aside.
Put the rest in a saucepan with half a white onion, in boiling water.
Cover tightly, letting them cook until quite tender, then mash through a
purée sieve with the water in which they were boiled and using a little
more to take out all that is good of the peas through the sieve. Put
back on the stove, rub a good heaping tablespoonful of butter with a
small tablespoonful of flour and add to the purée of peas. Have a
heaping tablespoonful of turnips and two of carrots cut into dice and
cooked in as little water as possible, and the two tablespoonfuls of
peas cooked until tender, add to the soup with half a teaspoonful of
sugar and pepper and salt to taste. Let all this cook together while
enough milk to make the soup the proper consistency is coming to a boil.
Mix together, add a teaspoonful of finely minced parsley, pour into the
tureen and serve.


SOUP OF GREEN PEAS.--No. 2.

Put one quart of green peas over the fire in three quarts of boiling
water with three French carrots, a small turnip cut into dice and a
small white onion chopped. Cover tightly and let the vegetables cook
until tender. Rub two ounces of butter with a small tablespoonful of
flour, add a little of the soup to this to thin it and then stir all
together, add an even tablespoonful of finely minced parsley, an even
teaspoonful of sugar, and salt and pepper to taste; let it come to a
boil and then serve.


POTATO SOUP.

Take four large potatoes, peel and boil them tender in water, mash very
fine with a small tablespoonful of butter, add as much boiling milk as
will make it the right consistency. Boil in as little water as possible
one tablespoonful of turnips and two of carrots cut into dice; when
tender turn all into the soup, add a little cayenne and salt to taste.
Just before serving beat a quarter of a cup of cream with one egg yolk,
remove the soup from the fire and stir the two together as in other
cream soups, and serve at once with fried croutons.


PURÉE OF VEGETABLES.

Cut fine three onions, one turnip, two French carrots and four potatoes,
put in a saucepan with four tablespoonfuls of butter and a little
parsley; let them cook about ten minutes, then add a tablespoonful of
flour. Stir well and add two quarts of boiling milk, season with salt
and pepper and a tiny bit of sugar, and when it boils take out the
parsley, press the soup through a sieve and serve with croutons of fried
bread.


PURÉE OF TURNIPS.

Peel and slice some young turnips, add an onion and carrot sliced, cover
with boiling water and cook until tender. Mash them in the water and
press through a fine sieve. To a pint of the purée have a pint of
boiling milk. Return the purée to the fire, and stir into it a large
heaping tablespoonful of butter and a small pinch of mace. Take the milk
from the stove and stir briskly into it two egg yolks beaten with two
tablespoonfuls of cream, then remove the purée from the stove and stir
the eggs and milk into it, season to taste with salt and pepper and
serve.


VEGETABLE SOUP.

One cup and a half of green peas, three small French carrots, and a
small cauliflower cut into flowerettes, one pint of milk, half a cup of
cream, a good half tablespoonful of flour, one tablespoonful of butter,
and the yolks of two eggs. Wash and scrape the carrots, cut in thin
slices and boil each vegetable by itself in as little water as possible.
When the carrots and peas are done put them together in a saucepan with
the water in which they were cooked, add the milk, put the saucepan on
the fire and let it come to a boil, rub the butter and flour together,
mix with a little milk and stir into the vegetables. Drain the water
well from the flowerettes, and just before serving put them in the
tureen. Beat the yolks of eggs and the cream together in a bowl, remove
the soup from the fire, add a little of it to the eggs and cream, then
turn them into the soup, stir well and pour it into the tureen.


TOMATO SOUP.

Put a generous tablespoonful of butter in a saucepan, when it is hot add
half an onion chopped fine, let it stew gently for a few minutes, then
add a pint of canned tomatoes, cook half an hour. Rub a heaping
tablespoonful of flour and one of butter smoothly together and stir into
the tomatoes. Have ready a pint of boiling milk, pour the tomatoes into
a purée sieve with the boiling milk and rub through the sieve. Season
with salt and pepper and a very little sugar. Return to the fire, make
it hot, but be careful not to let it boil, as it will curdle. Serve at
once with croutons.


BARLEY SOUP.

Put a quarter of a cup of well washed barley with a bay leaf and a small
blade of mace into a pint and a half of cold water, boil slowly for
three hours. Take out the bay leaf and mace and add a small onion cut
fine, two French carrots cut in dice, and cook until tender, then add a
pint of milk, a good heaping tablespoonful of butter, salt and pepper
to taste, let it come to a boil, remove from the fire and stir into it
one egg yolk beaten with two tablespoonfuls of cream.


BLACK BEAN SOUP WITH MOCK MEAT BALLS.

Soak over night a pint of black beans in a quart of water. In the
morning drain, and cover with fresh water, set the saucepan on the
stove; when the water comes to a boil drain it off and add a quart of
fresh water. Cut fine an onion, and with a few slices of carrot and
turnip and green pepper fry in a heaping tablespoonful of butter, add to
the beans with a bay leaf half a dozen peppercorns, two cloves, cook
until tender, press through a sieve, return to the fire, and if it is
too thick add more water. Have a hard boiled egg and half a lemon cut
into dice, and meat balls made from recipe given for mock meat the size
of hickory nuts and boiled in water as other balls are cooked. Drop the
balls into the soup, and when hot pour the soup over the lemon and egg
in the tureen and serve.




Entrées.


EGG BORDER WITH RICE AND CURRY SAUCE.

Stir four eggs together, add three-quarters of a cup of rich milk, a few
drops of onion juice, and salt and pepper to taste; beat a little. Have
a border mould well buttered and sprinkled with finely minced parsley,
pour the mixture into it, set in a pan of boiling water in the oven,
cover and let it cook until firm--from five to ten minutes. Have ready
some rice boiled twenty minutes in plenty of salted water and well
drained, and a cream sauce into which a slightly heaping teaspoonful of
curry powder has been stirred. Turn the egg border out on a hot platter,
fill the center with rice, pour some of the sauce over it, and the rest
around the border. Garnish with parsley and serve at once.


RICE BORDER WITH VEGETABLES OR HARD BOILED EGGS IN CREAM SAUCE.

Three-quarters of a cup of Carolina rice, picked over carefully and
washed. Boil fifteen minutes in salted water. Drain off the water and
have one pint and a half of boiling milk in a double boiler, stir the
rice into this and cook until all the milk is absorbed, then add a
tablespoonful of butter. Butter a border mould well, turn the rice into
it, pressing it down so that the form will be perfect, put in the plate
heater for five minutes, turn out on a platter and serve with vegetables
or hard boiled eggs in a cream sauce.


A BORDER TIMBALE OF MOCK CHICKEN.

Take three-quarters of a cup of rich milk, put half of it into a
saucepan with an ounce and a half of butter, let it come to a boil, and
then stir into it an ounce and a half of dried and sifted bread crumbs
and a good half tablespoonful of flour. Stir constantly until it no
longer sticks to the pan, remove from the fire and let it cool. When
cold add two heaping tablespoonfuls of finely chopped walnuts, one
tablespoonful of lemon juice, one teaspoonful of onion juice, one even
teaspoonful of sugar, a saltspoonful of mace, two eggs unbeaten--one at
a time--and the rest of the milk, salt and pepper to taste. Beat hard.
Butter well a border mould, and sprinkle with fine bread crumbs, turn
the timbale mixture into it, set the mould in a pan of boiling water,
cover to keep from browning, and bake from ten to fifteen minutes.

SAUCE.--Put in a spider a good heaping tablespoonful of butter, let it
brown, add a thick slice of onion cut in small pieces and a heaping
tablespoonful of flour, stir constantly until it is a very dark rich
brown, being careful not to let it burn, then add a quarter of a pound
of fresh mushrooms, skinned and stemmed and cut into dice, let them cook
a few minutes, then add a stock made from their stems and skins. Have a
celery root that has been pared and cut into dice and cooked until
tender in very little water with a bay leaf and two cloves, remove the
cloves and bay leaf and turn the rest into the sauce, season with pepper
and salt. Turn the timbale out on a platter, fill the center with the
sauce, garnish and serve. A few truffles are a great addition. The
timbale may also be served with an olive sauce.


A MOULD OF SPAGHETTINA.

Put three-quarters of a cup of spaghettina, broken in small pieces, into
a quart of boiling water with an even tablespoonful of salt. Boil half
an hour. Drain the water off and add a cup of milk to the spaghettina,
and cook nearly half an hour, until the milk is almost all absorbed.
Then make a cream sauce as follows: One cup of milk in a saucepan, rub
butter the size of an egg into a slightly heaping tablespoonful of
flour, adding a little of the warm milk, then stir into the milk on the
fire, season with salt and pepper, add two even tablespoonfuls of grated
cheese--the American Edam cheese is nice for this--and when the sauce is
thick turn the spaghettina into it, let it come to a boil, turn out on a
dish, and when cool add one egg beaten light. Butter a border mould
which holds a little more than a pint, sprinkle it with bread crumbs,
turn the mixture into it and set the mould into a pan of hot water and
bake in a moderate oven twenty-five minutes. Have a pint of nicely
stewed tomatoes seasoned to taste and thickened with bread crumbs and a
good tablespoonful of butter. Turn the spaghettina mould out on a
platter, fill the center with the stewed tomatoes, garnish with parsley
and serve. It makes a very pretty dish and is an excellent pièce de
resistance for dinner or luncheon.


SPINACH BORDER MOULD.

Prepare the spinach as in recipe for spinach pudding, butter a border
mould, dust it with bread crumbs, and press the spinach mixture into it,
put the mould into a pan of hot water in the oven, cover it to prevent
browning, and bake about twenty minutes.


A FILLING FOR THE CENTER OF MOULD OF SPINACH.

Break two eggs in a bowl, add a little salt and four tablespoonfuls of
cream and beat them slightly. Turn into a buttered tin cup and stand in
a saucepan with a little boiling water in it on the stove, cover and
cook until stiff--about three or four minutes--remove from the fire,
turn out of the mould and cut in half-inch slices and then into stars or
any fancy-shape preferred, or into dice. Make a cream sauce, turn the
spinach mould out on a platter, put a little of the sauce in the center,
then some of the egg stars, then the rest of the sauce, and finish with
the egg stars.


MOCK COD FISH BALLS.

Six medium sized potatoes, washed, peeled and boiled for ten minutes in
salted water. Drain and grate them while hot and stir in two heaping
tablespoonfuls of butter; mix thoroughly. Season with salt, cayenne
pepper to taste, and add a teaspoonful of grated onion and a
saltspoonful of mace. Beat two egg yolks light and stir well into it
with two heaping tablespoonfuls of cracker crumbs. Fry brown in small
balls in boiling fat without crowding them in the basket, drain on
kitchen paper and serve very hot on a platter, garnish with parsley.


MOCK FISH BALLS IN CURRY OR CREAM SAUCE.

Five ounces of plain boiled potatoes put through a patent vegetable
strainer or mashed very fine. Add three ounces of butter and a slightly
heaping tablespoonful of Groult's potato flour, two eggs slightly beaten
and stirred in--a little at a time--a few drops of onion juice and salt
and pepper to taste. Have a saucepan of boiling salted water over the
fire, dip a tablespoon in cold water and then into the mixture and take
out in oblong balls as nicely and uniformly shaped as possible, and drop
them carefully into the boiling water, which must not boil too violently
as the mixture is tender and would cook to pieces. Put them in without
crowding and let them cook three minutes, taking them out one after
another as they are done. Put in a colander to drain while preparing
the curry sauce. Melt in a saucepan a heaping tablespoonful of butter
and add to it a heaping teaspoonful of flour, an even teaspoonful of
curry powder, stir well and add milk until of the consistency of cream
sauce. Put the balls into the sauce and let it come to a boil, remove
from the fire, and add a tablespoonful of good Madeira. Serve on a
platter, garnish with parsley and serve. The curry powder and wine may
be omitted if not liked, and the balls served in plain cream sauce.


MOCK FISH (a Norwegian dish).

Take three or four large white potatoes. Wash and peel them and boil
until only half done. Grate them, and take only the part that has passed
through the grater--that it may be light. Then weigh out half a pound.
Beat the yolks of three eggs very light with a quarter of a cup of
cream, mix with the potatoes and add three ounces of butter melted, half
a teaspoonful of grated white onion, a dash of cayenne pepper, and salt
to taste. Butter a mould well, sprinkle it with dried and sifted bread
crumbs, put the mixture in it, and set the mould in a pan of boiling
water in the oven, cover the mould and bake half an hour. Turn out
carefully on a platter, pour a cream or Hollandaise sauce around it, and
garnish with parsley. Serve very hot with a cucumber salad with French
dressing, as a fish course.


MOCK MEAT.

Put three-quarters of a cup of milk and three ounces of butter in a
saucepan on the fire. When it boils stir in three ounces of dried and
rolled bread crumbs and a slightly heaping tablespoonful of flour, and
half a teaspoonful of sugar. Let it cook until it no longer adheres to
the pan, then remove from the fire. When it is cool, add three eggs, one
at a time, beating until smooth, then add one heaping tablespoonful of
chopped walnut meats, salt and pepper to taste, and a few drops of onion
juice. Make into flat cakes, a little less than half an inch thick, like
sausage cakes, dip them in flour, put them into a saucepan of boiling
salted water and cook for three or four minutes. Take them up, drain
them from the water, dip in flour again, and brown them in hot butter in
a spider. Set them one side to keep hot. In another spider make a sauce.
Put in a heaping tablespoonful of flour, a generous heaping
tablespoonful of butter, and a heaping tablespoonful of chopped walnut
meats, let them all brown nicely together, then stir in a vegetable
stock that has been strained until the gravy is as thick as cream.


SPAGHETTINA CHOPS.

Spaghettina is finer than spaghetti, and for sale at Italian groceries.
Half a cup of milk, half a cup of spaghettina, broken into bits, three
tablespoonfuls of grated cheese, one tablespoonful of butter, half a
tablespoonful of flour, and one egg. Put the spaghettina on in boiling
salted water, boil for three-quarters of an hour, drain well in a
colander. Make the sauce by melting the butter and stirring the flour
into it until smooth, then add the cheese and milk and the spaghettina.
Let it come to a boil and stir in quickly the beaten egg, let it
thicken, remove at once from the fire, turn it out in a deep plate, and
when cold form it into chops, dip them in beaten egg, then in bread
crumbs and fry in boiling fat. They are very nice served with a tomato
sauce, but good without it.


TOMATO CHOPS.

Measure three-quarters of a cup of tomatoes after the water has been
drained off, put in a saucepan over the fire and stir into it a cupful
of mashed potatoes, a heaping tablespoonful of butter, salt and pepper
to taste, half a cup of grated bread crumbs. Mix thoroughly and add one
egg beaten light. Remove from the fire, turn into a deep plate, let it
get cold, then form in the shape of chops, dip in egg and roll in dried
bread or cracker crumbs and fry a nice brown in boiling fat. Arrange on
a platter and serve with tomato sauce, or place around a dish of stewed
tomatoes.


SAVORY FRIED BREAD.

Cut slices of stale home-made bread about half an inch thick, shape them
like chops, soak the slices in a rich, well seasoned vegetable stock
until nearly saturated with it--don't allow them to become too
soft--then dip in beaten egg mixed with a little milk and fry in butter
in a spider until a nice brown. Serve with tomato sauce, or around a
dish of stewed tomatoes.


MOCK FISH CHOPS.

Pare three good sized potatoes, cut fine and throw them into cold water
to prevent them from turning dark. When all are cut drain them from the
water and chop very fine--there must be two cupfuls. Have a cup of
boiling milk in a saucepan and put the potatoes into it, cook until
tender, but not soft, and be careful not to let them burn; when done add
two generous heaping tablespoonfuls of butter, two heaping
tablespoonfuls of French carrots, previously cooked in as little water
as possible, and chopped very fine, one heaping teaspoonful of green
pepper, one of parsley, one heaping teaspoonful of grated onion, a
heaping saltspoonful of powdered mace, a dash of cayenne pepper and salt
to taste. Measure two tablespoonfuls of tomatoes--after all the water
has been pressed from them--chop fine and add to it one whole egg and
one egg yolk beaten light, stir this into the potato mixture while on
the stove, remove at once from the fire, add two heaping tablespoonfuls
of cracker crumbs rolled fine, and two tablespoonfuls of fine Madeira or
sherry. Turnout to cool and then form into chops, roll in egg and
cracker crumbs and fry in boiling fat. Serve with cucumber salad.


FRICASSEE OF SPAGHETTINA.

Take a cupful of spaghettina, broken into small pieces, put in boiling
salted water and cook for three-quarters of an hour. Drain well, have a
cupful of cream sauce and stir the cooked spaghettina into it, let it
come to a boil, season with salt and pepper, and add the well beaten
yolk of an egg, stir well, remove at once, and turn into a hot vegetable
dish and serve.


MUSHROOMS EN COQUILLE.

Wash half a pound of nice, fresh mushrooms, peel them and cut off the
stems, cut the flaps into dice, and put the skins and stems in a
saucepan with a cup of water, and cook for ten minutes. While these are
cooking put a heaping tablespoonful of butter in a spider, when hot add
the mushroom dice and let them cook until tender, then add a
dessertspoonful of flour, and when it is cooked add the water the stems
were boiled in, and salt and pepper to taste. If the sauce is too thick
add a little more water. Stir in at the last a teaspoonful of finely
minced parsley, a few drops of lemon juice and the well-beaten yolk of
one egg, stir well, remove from the fire, fill the shells, sprinkle
bread crumbs over the tops and a little melted butter, put in the oven
for an instant to brown.


RAGOUT OF EGG PLANT.

Boil a small egg plant until tender. Peel it thinly and set aside to get
cold. Cut in slices an inch thick and cover the bottom of a baking dish
with them. Melt a generous tablespoonful of butter in a saucepan and
stir into it two heaping tablespoonfuls of fresh mushrooms, a heaping
teaspoonful of parsley, a heaping teaspoonful of onion, all chopped very
fine, season with salt and pepper and pour over the egg plant. When it
is time to put it in the oven sprinkle with Parmesan cheese and fine
breadcrumbs and dot with small lumps of butter, and bake until brown in
a quick oven. Serve in the dish in which it is baked with the following
sauce in a sauce boat.

SAUCE.--Boil the skins and stems of the mushrooms in a cup of water;
while they are cooking, brown together in a spider a slightly heaping
tablespoonful of butter, a slightly heaping tablespoonful of flour, and
a small slice of onion cut very fine. Strain the mushroom skins and
stems and add the water they were cooked in to the browned butter and
flour, and when the sauce is thick and smooth turn it into a saucepan
and add to it a heaping tablespoonful of mushrooms, one small cucumber
pickle and two large olives, all chopped very fine. Let all simmer
together for a few minutes, season to taste with salt and pepper. If the
sauce is too thick add a little water. It should be like thick cream.


PATTIES OF PUFF PASTE.

Roll out some puff paste an inch thick, cut with a patty-cutter as many
rounds as are needed, then with a smaller cutter stamp each round about
half an inch deep. Bake in a quick oven; when done lift the centers out
carefully with a knife, remove a little of the inside. When wanted heat
the patty shells and fill with spaghettina in tomato sauce, mushrooms or
vegetables in a cream or savory sauce, or the filling as given for
spinach border mould. A few truffles cut fine are a nice addition to
tomato sauce. Lay the little tops on and serve.


SAVORY RICE (a Mexican Dish).

Wash half a cup of rice, drain from the water. Put a heaping
tablespoonful of butter in a spider, when hot add a small leek or white
onion and the rice, fry until the rice is a golden brown--do not let it
get too dark. Have ready a vegetable stock, nearly fill the spider and
cook twenty minutes until the rice is perfectly dry. Every grain should
stand alone. Turn out on a platter and serve with tomato sauce.


RAGOUT OF ASPARAGUS WITH MOCK MEAT BALLS.

Scrape and wash a bunch of asparagus, cut in pieces about an inch long
as far as the stalks are very tender, put the remainder of the stalks
with an onion into a saucepan, cover with boiling water and let it cook
until tender--about half an hour. Then mash them in the water in which
they were boiled through a colander. Put over the fire again, and when
it comes to a boil throw in the points and cook until tender. While that
is cooking make some mock meat, as given in a previous recipe, form into
balls as large as a walnut. Cook them in salted boiling water for five
minutes, drain them from the water, also the asparagus points from the
stock, put them together in a saucepan to keep hot while making a gravy.
Melt a generous heaping tablespoonful of butter in a spider, add to it
when it bubbles a large heaping tablespoonful of flour, stir well until
it becomes a dark, rich brown, taking care that it does not burn, add
the asparagus stock, season with salt and pepper--this gravy should be
like thick cream--turn it over the asparagus and meat balls, stir in a
good half tablespoonful of butter, let it come to a boil and serve on a
platter. Garnish with parsley.


CURRIED RICE CROQUETTES.

Put three-quarters of a cup of milk in a saucepan with butter the size
of an egg, let it come to a boil, and stir into it one large cup and a
half of rice that has been boiled in salted water twenty minutes. Add a
slightly heaping teaspoonful of curry powder, a few drops of onion juice
and salt to taste. When it comes to a boil add a beaten egg to it, stir
a minute and remove from the fire. Turn it out, let it cool, and then
form into cylinders and fry as usual.


MOCK FISH CROQUETTES.

Slice three medium sized potatoes, boil until tender, but not soft, chop
very fine an even teaspoonful of onion with three zepherettes or small
square crackers, then add the hot potatoes and chop all together, season
with a dash of cayenne pepper, a saltspoonful of mace, a little salt and
pepper. Make a sauce with a large heaping tablespoonful of butter, a
heaping teaspoonful of flour rubbed well together in a saucepan over the
fire; when smooth add three-quarters of a cup of rich hot milk, when it
boils add the potato mixture, let it get thoroughly hot and stir into it
a well-beaten egg, remove from the fire, turn it out to get cool. Form
into cylinders, dip in egg, roll in bread crumbs, fry in boiling fat,
and serve with either Hollandaise or tartar sauce.


WALNUT CROQUETTES.

Put half a pint of bread crumbs and a gill of milk in a double boiler,
place over the fire and stir until thick and smooth, add a pinch of
salt, three-quarters of a cup of chopped nuts and a tablespoonful of
sherry. When the mixture is hot stir into it the well-beaten yolks of
two eggs and remove from the fire at once. Set the mixture away to get
cold, then form in any shape preferred for croquettes; dip them in egg
and then in dried bread or cracker crumbs, fry in boiling fat and serve
with a sauce piquante.


RAGOUT OF MUSHROOMS.

Wash half a pound of fine, fresh mushrooms, skin, stem and cut them into
dice. Put the stems and skins in water to cover and stew them for twenty
minutes; strain and put the mushrooms into this broth with a generous
tablespoonful of butter, a teaspoonful of finely chopped onion, season
with salt and pepper, cook until tender; when done add two well-beaten
yolks of eggs, stir briskly and remove at once from the fire, turn out
on a platter, sprinkle with a little very finely minced parsley and
serve very hot.


MOCK CHICKEN CROQUETTES.

Two cups of rye bread--home-made is the best--chopped fine, one cup of
chopped English walnuts. Mix together and chop again with a
tablespoonful of butter, an even tablespoonful of grated onion, a scant
teaspoonful of ground mace. Melt a heaping tablespoonful of butter in a
saucepan with half a tablespoonful of flour and add gradually to it a
cupful of rich milk; when this comes to a boil add the other
ingredients, salt and pepper to taste, then stir in two well-beaten
eggs, remove from the fire and add a tablespoonful of lemon juice; turn
out on a platter to cool, form into cylinders, dip in egg and bread
crumbs, as usual, and fry in boiling fat.




Vegetables.


Vegetables should be cooked in as little water as possible; the better
way is to steam them. So much of the valuable salts are washed out by
boiling in too much water.

All vegetables left over can be warmed again, either in a cream sauce,
or put in a double boiler and steamed, adding a little more butter.

When pepper is used, it should always be white pepper, especially in
white sauces and soups.

Never salt vegetables until they are nearly cooked; it hardens them.

The water vegetables are boiled in may be utilized in making sauces and
soups; the best of the vegetables goes into it.

The water Jerusalem artichokes are boiled in becomes quite a thick jelly
when cold, and makes an excellent foundation for sauces.


TO BOIL POTATOES.

Select potatoes of uniform size, wash and pare thinly, cover with
boiling water and cook half an hour; when nearly done add salt. As soon
as done drain from the water and set the saucepan where the potatoes can
steam for a few minutes. They should be served immediately, and never
allowed to remain in the water a moment after they are cooked. Potatoes
are much better steamed with their skins on than boiled, as they then
retain all the potashes. When they are old they should be washed, pared
and covered with cold water, and allowed to stand for several hours
before either boiling or frying.


POTATOES BAKED.

Select them of uniform size, wash and scrub well, cut a thin slice from
each end to prevent their being soggy. They require nearly an hour to
bake in a moderate oven.


TO MASH POTATOES.

Boil the potatoes carefully, drain from the water, mash fine, and to
four good-sized potatoes add a heaping tablespoonful of butter, a
tablespoonful or two of cream or rich milk and salt and pepper to taste.
Serve at once. They must be freshly mashed and very hot to be eatable.
The mashed potatoes maybe squeezed through a vegetable ricer, when they
are called Potatoes à la Neige.


NEW POTATOES WITH CREAM SAUCE.

Select rather small potatoes of uniform size and boil. When done drain
off the water, set them back on the stove to keep hot while making a
cream sauce, then put them carefully in a vegetable dish, pour the sauce
over them and sprinkle with a little finely minced parsley.


BROILED POTATOES.

Take some cold boiled potatoes and cut them in rather thick slices
lengthwise, dust with white pepper and salt, dip each slice in melted
butter, broil over a clear fire until a nice brown. Serve with melted
butter and finely minced parsley poured over them.


POTATOES À LA CRÊME AU GRATIN.

Chop cold boiled potatoes, put them in a baking dish, pour over them a
cupful of white sauce nicely seasoned, sprinkle with a tablespoonful of
grated Parmesan cheese or Edam cheese grated, one tablespoonful of bread
crumbs, and dot all over with tiny bits of butter. Put in a quick oven
for a few minutes to brown. Do not leave it in too long, or it will
become dry.


STUFFED POTATOES.

Bake some medium-sized potatoes; when done cut in half lengthwise, scoop
out the inside, taking care not to break the skin. Mash the potato
smooth and fine with butter and a little milk, season with salt and
pepper to taste, heat thoroughly, fill the skins, brush the tops over
with melted butter, brown in the oven and serve.


POTATO FRICASSEE.

Put in a spider a generous tablespoonful of butter and a cup of milk,
when hot add some cold potatoes cut in dice, season with pepper, salt, a
few drops of onion juice. Let them get thoroughly hot, then add the
beaten yolks of two eggs, stir constantly until thick. Great care must
be taken not to let it cook too long, or the sauce will curdle. Pour
into a vegetable dish, sprinkle a little finely minced parsley over the
top and serve.


POTATOES À LA DUCHESSE.

Take cold mashed potatoes that are nicely seasoned with salt and pepper,
form into little round cakes, put them on a tin, glaze over with beaten
egg and brown in the oven. Arrange on a platter, garnish with parsley
and serve.


SARATOGA CHIPS.

Peel some medium-sized white potatoes, and slice them very thin. It is
better to have a potato slicer for these, if possible, as it cuts them
so quickly and perfectly. Wash the potatoes in one or two waters, then
cover with fresh water and lay a lump of ice on the top of them. Let
them stand an hour, if convenient, drain in a colander, wipe dry with a
towel, and fry in boiling fat--not too many at a time in the basket or
they will stick together, and will not brown. Have a quick fire, and fry
until brown and crisp, drain on paper, sprinkle with salt and serve.


FRENCH FRIED POTATOES.

Peel some potatoes and cut in finger lengths, not too thick, cover with
ice water, and if they are old it is better to let them stand two hours.
Drain, wipe dry, and fry in boiling fat as Saratoga chips--not too many
at a time. When they are a nice brown lift the basket from the fat,
sprinkle with salt, shake the grease from them and remove with a
skimming spoon, drain on paper and serve at once.


POTATOES À LA MAÎTRE D'HÔTEL.

Cut cold boiled potatoes in round slices, not too thick, put in a
saucepan with some melted butter, pepper and salt. When they are hot add
some lemon juice and a little minced parsley and serve.


POTATOES LYONNAISE.

Fry a little onion cut in thin slices in plenty of butter; when a
delicate brown add some cold boiled potatoes cut in slices of medium
thickness, mixing them with the onion by tossing them together rather
than stirring, as this breaks them. Cook until a nice color, drain them,
put in a dish and sprinkle a little minced parsley over them.


POTATOES À LA PARISIENNE.

Peel and wash some potatoes, scoop out into little balls with a potato
scoop, which is made for the purpose. Boil for five minutes, put in
melted butter in a saucepan until each potato is well covered with the
butter, turn them into a pan, and brown in the oven. Turn out on a dish
and sprinkle with minced parsley and a little salt.


POTATOES CREAMED AND BROWNED.

Take a pint of cold boiled potatoes, cut into dice of uniform size. Have
ready a pint of cream sauce, toss the potatoes in this, season with
salt and white pepper to taste, put in a baking dish, sprinkle with
dried bread crumbs and a tablespoonful of American Edam cheese. A few
drops of onion juice, if liked, may be added before putting the potatoes
into the dish. Set it in the oven a few minutes, until it becomes a
golden brown and serve. Do not let it stand in the oven long or it will
dry.


POTATO PUFF.

Two cupfuls of smoothly mashed boiled or baked potatoes, two
tablespoonfuls of melted butter, two well-beaten whites of eggs, a
cupful of sweet cream or rich milk. Stir the melted butter into the
potato, then add the eggs and cream, season with salt and pepper, turn
into a buttered baking dish, bake in a quick oven and serve in the dish
in which it is baked.


WHITE POTATO CROQUETTES.

Boil and mash very fine four medium sized potatoes. Put half a cup of
rich milk and a generous heaping tablespoonful of butter in a saucepan
over the fire. When the milk comes to a boil, stir in the mashed
potatoes, season with pepper and salt to taste, mix thoroughly and add
the white of an egg beaten to a stiff froth, remove from the fire, turn
out on a plate to cool, then make up in small cylinders, dip in beaten
egg, roll in cracker crumbs and fry a delicate brown in boiling fat.


POTATO PAPA (a Mexican Dish).

Wash, pare and boil one dozen small white potatoes, mash while hot and
add to them half a cup of raisins stoned and chopped very fine, twenty
large Queen olives stoned and chopped fine, one tablespoonful of parsley
finely minced, an even teaspoonful of sugar, and salt and pepper to
taste. Mix all well together, form into an oblong shape, leaving the
top rough. Brown a little butter in a spider, put the papa into it, and
after a few moments' frying scatter little lumps of butter over the top
and set in the oven to brown. Garnish with parsley and hard-boiled eggs
cut in quarters lengthwise.


SWEET POTATOES FRIED RAW.

Peel two or three medium-sized potatoes and cut in slices about a
quarter of an inch thick, fry in boiling fat--when they are a nice brown
they are done--drain on paper for a moment before serving.


COOKED SWEET POTATOES FRIED.

Take several sweet potatoes cut in slices lengthwise, not too thin. Dip
each slice in melted butter and then in brown sugar, and fry in a little
butter.


SWEET POTATOES MASHED AND BROWNED.

Boil three sweet potatoes of medium size until done. Peel and squeeze
through the patent vegetable strainer, add a heaping tablespoonful of
butter, salt and pepper to taste, and enough milk to make very soft. Put
in a baking dish, dot it over with tiny bits of butter and bake until
brown. Serve in the dish in which it is baked. If any is left over
remove the thin brown skin, make the potato into small, flat cakes and
brown on both sides in a little butter in a spider.


SWEET POTATO CROQUETTES.

Three medium-sized potatoes baked and mashed very fine and beaten to a
cream with one generous tablespoonful of butter, three tablespoonfuls of
cream, one teaspoonful of sugar, a little salt, one teaspoonful of lemon
juice, a saltspoonful of cinnamon and one egg yolk beaten very light,
and add at the last the white of egg whipped to a stiff froth. Form into
cones or cylinders, dip in beaten egg and bread crumbs and fry in
boiling fat. Drain on kitchen paper, sift a little sugar over them and
serve at once.


BRUSSELS SPROUTS.

Pick off any leaves that may be discolored and wash well a quart of
Brussels sprouts, put into a saucepan with two quarts of boiling water
and a saltspoonful of soda. Boil rapidly until tender--about half an
hour--just before they are done add a tablespoonful of salt. Drain them
in a colander, and if it is not time to serve them stand the colander
over steam to keep them hot. Do not let them remain in the water. When
ready to serve put the sprouts in a vegetable dish and pour over them a
pint of rich cream sauce.


OKRA AND TOMATOES.

A quart of fresh or canned tomatoes--if fresh, skin in the usual
way--cut them in quarters and put over the fire, let them boil until a
great deal of the water has evaporated, then add a pint of fresh okra,
cut in slices, cook until tender, season with a generous heaping
tablespoonful of butter, and pepper and salt to taste.


BEETS.

Wash the beets carefully to avoid breaking the skin, and do not cut off
the fine roots, as this will bleed and spoil them. Put on in boiling
water and cook from an hour and a half to three hours. Test with a
wooden skewer. Cut in slices or dice and serve with melted butter,
pepper and salt. Winter beets should be soaked over night.


PURÉE OF PEAS.

When peas are old this is a very nice way to use them. Put a quart of
shelled peas over the fire in sufficient boiling water to cook them.
Boil until tender, drain from the water, press through a purée sieve,
season with salt and pepper to taste, and a good heaping tablespoonful
of butter, and if too dry a little milk or cream may be used.


PURÉE OF LIMA BEANS

may be prepared in the same way.


PURÉE OF CUCUMBERS.

Peel and slice the cucumbers and put them over the fire in as little
boiling water as will cook them; when tender drain from the water, press
through a purée sieve, season with salt and pepper and add a
tablespoonful of butter.


STUFFED CUCUMBERS.

Peel two large, fine cucumbers, cut in half lengthwise, take out the
seeds. Scrape out carefully the soft part--with a small spoon--into a
saucepan. Peel and core a tart apple, chop fine with a small pickled
gherkin, take from this a good tablespoonful for the sauce and put one
side, then add the rest to the soft part of the cucumbers in the
saucepan. Let it simmer until tender, then add butter the size of an
egg, pepper and salt to taste, a few drops of onion juice, or the spoon
used for stirring the mixture may be rubbed with garlic, three
tablespoonfuls of grated bread crumbs, one egg beaten, stir all
together, and remove at once from the fire. Put the cucumbers in a
saucepan, cover with boiling water and cook gently until tender--about
ten or fifteen minutes; when nearly done add a tablespoonful of salt,
drain from the water, when cool enough stuff them with the dressing
already prepared and press into shape, brush with egg, sprinkle bread
crumbs over the top and a few tiny lumps of butter, place carefully in a
pan and bake a delicate brown.

FOR THE SAUCE, take the tablespoonful of apple and pickle reserved from
the stuffing, and add a teaspoonful of capers, chop all together as fine
as possible, make a cream sauce and add this mixture to it on the fire
and heat thoroughly. Place the cucumbers carefully on a platter and pour
the sauce around them.


CUCUMBERS STUFFED WITH MUSHROOMS.

Peel two large, firm cucumbers, and cut in half lengthwise; take out the
seeds. Take a quarter of a pound of fresh mushrooms, skin and stem them.
Chop the mushroom flaps very fine, put them in a spider with four
tablespoonfuls of melted butter and a very little water, cover and cook
until tender. Remove from the fire, stir in four heaping tablespoonfuls
of grated bread crumbs, salt and pepper to taste, a few drops of onion
juice, and the yolk of one egg. Stuff the cucumbers with this dressing,
put the halves together, fasten with wooden toothpicks or tie with
string. Place in a small dish that will fit in the steamer, cover
closely, and steam until tender--about three-quarters of an hour--and
serve with a brown sauce made as follows:

THE SAUCE.--Put on the skins and stems of the mushrooms in boiling
water. Fry a few slices each of carrot, celery top, green pepper, onion
and turnip in butter, strain the water from the mushroom stems into this
and stew until all are tender, strain, add a generous tablespoonful of
butter and enough flour to thicken the sauce, and salt and pepper to
taste. Place the cucumbers in a shallow vegetable dish, remove the
strings and pour the sauce around them.


ESCALLOPED EGG PLANT.

Boil a small egg plant, cut it in half, take out the pulp, throwing away
the seeds and skin, chop the pulp fine and mix with it half a
teaspoonful of bread crumbs, one cup of cream or rich milk, butter the
size of an egg, an even teaspoonful of finely minced parsley, pepper and
salt to taste, and a few drops of onion juice. Beat all together, turn
into a baking dish, cover the top with dried bread crumbs and tiny bits
of butter and bake until brown. Serve in the dish in which it is baked.
If any is left over, cut in slices half an inch thick and fry in butter
for luncheon.


STUFFED EGG PLANT.

Take half a large egg plant, boil gently until tender, remove from the
fire, take out the pulp carefully so as not to break the shell, leaving
it about a quarter of an inch thick. Peel and stem a quarter of a pound
of fresh mushrooms, chop very fine, reserve a heaping tablespoonful of
this for the sauce, then add the pulp of the egg plant to the mushrooms
in the chopping bowl, and one heaping tablespoonful of currants, washed
and picked over, one even teaspoonful of grated onion, one even
teaspoonful of chopped green pepper, five heaping tablespoonfuls of
grated bread crumbs, four tablespoonfuls of melted butter, two
tablespoonfuls of rich cream. Mix all well together, fill the shell with
this mixture, press it into shape and bind carefully with string. Bake
twenty minutes, remove the string and serve on a platter with the sauce
poured around it.

THE SAUCE.--Put on the skins and stems of the mushrooms in a saucepan,
cover with boiling water, cook until tender, drain, and into this water
put the tablespoonful of reserved mushrooms, add salt and pepper to
taste, boil a few minutes, then add a heaping teaspoonful of flour
stirred into a heaping tablespoonful of butter, let all cook together
until thick, and pour around the egg plant.


GREEN CORN CAKES.

One quart of grated corn, one teacup of butter melted, four
tablespoonfuls of flour, two eggs, and salt and pepper to taste. Bake as
griddle cakes and serve at once. These cakes are very good made of
canned corn. Pound the corn in a mortar and press through a sieve.


CORN PUDDING.

Four large ears of corn grated, or a can of corn prepared as for corn
cakes, one heaping tablespoonful of butter, one teaspoonful of flour,
one teaspoonful of sugar, one whole egg and one yolk. Melt the butter
and stir into the corn, beat the eggs and add with one pint of milk, the
sugar and flour, and salt and pepper to taste. Bake in a shallow dish in
a moderate oven from twenty minutes to half an hour. If it bakes too
long, it becomes watery.


MOCK OYSTERS OF GREEN CORN.

A pint of grated corn, a cup of flour, one egg, two ounces of butter,
three tablespoonfuls of milk, and salt and pepper to taste. Mix well and
drop from a spoon in oblong cakes--to look as much like oysters as
possible--into hot butter, fry brown on both sides. Serve on a platter
and garnish with parsley. These may also be made of canned corn by
pressing it through a colander with a potato masher to separate the
hulls from it.


CORN BOILED ON THE COB.

Husk the corn and remove the silk, put in a kettle, and cover with
boiling water. If the corn is young, it will cook in from five to ten
minutes, as it is only necessary to set the milk. It should be served at
once in a folded napkin.


CURRY OF CORN.

A can of corn, one good tart cooking apple, one tomato, a teaspoonful of
finely chopped green pepper, a teaspoonful of grated onion, a
teaspoonful of curry powder, a tablespoonful of chopped Brazil or
English walnuts, two tablespoonfuls of butter, and salt and pepper to
taste. Put the butter in a spider, when it bubbles add the apple cut in
dice and onion, fry brown, then stir in the curry powder, the chopped
pepper and tomato and nuts, let all simmer together for a few minutes,
then add the corn, and cook gently for twenty minutes. If it is too
thick a little water must be added. Serve in a shallow vegetable dish or
on a platter. Fresh corn may be used. Boil and then cut from the cob,
cook the cobs in the water the corn was boiled in long enough to extract
all the good from them, and use this broth for the curry.


CROQUETTES OF SALSIFY AND CELERIAC.

Two roots of salsify and one large celeriac. Wash and scrape them well.
Cut in pieces and cover with vinegar and water and let them stand one
hour--this will prevent them from turning dark. Pour off the vinegar and
water and nearly cover them with boiling water, cook until very tender,
mash fine and smooth, season with pepper and salt, and a few drops of
onion juice, put in a saucepan over the fire, and add a tablespoonful of
butter, two tablespoonfuls of milk, and just before removing from the
fire add a tablespoonful of cream and one egg, stir well, turn out into
a bowl and set aside to cool. When cold make into croquettes, dip in egg
and cracker crumbs and fry in a basket in boiling oil.


INDIAN CURRY OF VEGETABLES.

Equal quantities of cauliflower and potatoes, raw. The cauliflower cut
into flowerettes and the potatoes into dice. Put them into a spider
with a heaping tablespoonful of butter, a rounded teaspoonful of curry
powder, and let them simmer for a few minutes without taking color. Then
add two tablespoonfuls of tomatoes, an even teaspoonful of grated onion
and one of chopped green pepper, fill up the spider with boiling water,
and set it back on the stove where it will stew gently until the
vegetables are tender and the water has been reduced to one-third the
quantity. It should be as thick as ordinary gravy; if not, add a scant
teaspoonful of flour. Just before it is done stir in a heaping
tablespoonful of butter. Turn it into a shallow vegetable dish and serve
very hot. The spider should be kept covered while the curry is cooking.
It is very good without the green pepper. This may be warmed over, and
is better the second day than the first.


KOHLRABI.

Peel them, cut in slices and pour on just enough boiling water to cook
them. Cook until tender. When nearly done add salt. Make a cream sauce,
season with white pepper, salt and a little grated nutmeg, if liked,
toss them in this sauce, let it boil up once and serve very hot.


MARROWFAT BEANS BAKED.

Pick over carefully and wash one quart of beans, soak in water over
night. In the morning drain, add fresh cold water and bring to a boil,
drain again, and turn them into a four-quart stone jar, put in a
generous cup of butter, two large tablespoonfuls of Porto Rico molasses,
two tablespoonfuls of salt, less than a teaspoonful of pepper, and fill
the jar with boiling water. Put in the oven, covering the jar with a tin
cover. It must be cooked in a slow oven eight or nine hours--the water
ought to last until the beans are perfectly cooked, and when done a
good gravy left, about a third of the depth of the beans in the jar.
Beans cooked in this way are very nutritious and easily digested. Keep
them covered for two or three hours while cooking. Serve with Chili
sauce.


BAYO OR MEXICAN BEANS.--No. 1.

Put one cup of Bayo or Mexican red beans to soak over night, in the
morning drain off the water and put them in a saucepan with plenty of
fresh water, let them cook for two hours, drain again, and add to them
three fresh tomatoes, skinned and cut small, or a cup of canned
tomatoes, and half an onion cut as small as the beans, then cover with
boiling water and cook for one hour. Then stir in a very generous
tablespoonful of butter, and salt and pepper to taste.


MEXICAN BEANS.--No. 2.

Soak over night a pint of beans and boil as in recipe No. 1 until soft.
Then melt a tablespoonful of butter in a spider; when it bubbles put in
a small onion chopped very fine, and fry a delicate brown. Drain the
beans and turn them into the spider, add a cup of boiling water and stir
until the water becomes thick like cream.


EMPARADAS (a Mexican Recipe).

Take some beans cooked as in Mexican Beans No. 1 and mash them to a
paste. Then roll out some puff paste very thin--about the sixth of an
inch--cut this into rounds with a large patty cutter, put a spoonful of
the bean purée on the half of each round, wet the edges of the pastry,
cover, press the edges together, making a half moon, brush them over
with beaten egg and bake in a hot oven, or they may be fried in boiling
oil or fat until a delicate brown.


FRIJOLES FRITOS.

A pint of beans cooked as in recipe for Bayo or Mexican Beans No. 1. Rub
them smooth in a mortar, put them into a spider with a quarter of a cup
of butter and fry for a few minutes, then add half a cup of grated
Parmesan cheese, mix thoroughly and serve hot.


BROILED MUSHROOMS.

Select large flap mushrooms for broiling. Wash, skin and stem them, lay
them on a dish, sprinkle with salt and pepper and pour a little olive
oil over each mushroom, let them stand one hour. Broil on a gridiron
over a nice clear fire. Place on a dish and serve with the following
sauce: Prepare the stock as before by boiling the stems and skins in
water and then straining. Mince two or three mushrooms fine, add to the
stock, with a teaspoonful of minced parsley, a few drops of onion juice,
a small lump of butter, cook for fifteen minutes, then add a cupful of
cream, an even teaspoonful of flour wet with some of the cream and
rubbed smooth. Let it all cook together for three minutes, then add the
beaten yolk of an egg, stir well, remove from the fire at once and
serve.


MUSHROOMS ON TOAST.

Half a pound of mushrooms, wash, stem and skin as before. Cut into dice,
put in a saucepan with the juice of half a lemon, a tablespoonful of
butter and a slice of onion, a sprig of parsley and one clove, tied
together in a thin muslin bag. Set the saucepan on the fire and stew
gently until nearly dry, then add water almost to cover them, salt and
pepper to taste, and let them cook fifteen minutes. Take out the bag of
onion, etc., and thicken with one egg yolk well beaten, and a small
cupful of cream. Have some slices of toast on a platter, buttered and
moistened with a little hot milk, pour the mushrooms over them, garnish
with parsley and serve hot.


MUSHROOMS STEWED IN A CREAM SAUCE.

Make a pint of cream sauce, prepare half a pound of mushrooms as in the
preceding recipe, cut into dice, and stew in the sauce until very
tender. Have the toast prepared as above and pour the mushrooms over it.
Garnish with parsley and serve at once. They may be served in pastry
shells as an entrée, if preferred.


TOMATOES STUFFED WITH MUSHROOMS.--No. 1.

Wash, skin and stem half a pound of mushrooms, chop very fine, add two
even teaspoonfuls of finely minced parsley, a few drops of lemon juice,
the same of onion juice, and salt and pepper to taste. Melt two
tablespoonfuls of butter in a saucepan and cook all together in this
until the mushrooms are tender, then add a cupful of stale bread crumbs
and one egg yolk, stir well and remove from the fire. Have half a dozen
perfectly ripe tomatoes, washed and wiped, cut a slice from the top of
each, take out the core and seeds, and fill with the mushroom stuffing.
Bake in a moderate oven until done. The skins should be removed in the
usual way before stuffing.


TOMATOES STUFFED WITH MUSHROOMS.--No. 2.

Wash and wipe the tomatoes, but do not remove the skins. Cut in half,
take out the core and a few of the seeds. Fill with the same forcemeat
as in the preceding recipe and cover the top with it, place in a pan
with a little water to keep from burning, bake in a moderate oven until
soft, remove carefully from the pan, place on a platter, garnish with
parsley and serve.


ESCALLOPED TOMATOES.

Strain from a quart can of tomatoes one cupful of water. Put a layer of
the tomatoes in a baking dish, season with salt, pepper and a little
sugar, cover with a layer of bread crumbs, dot freely with bits of
butter, then put another layer of tomatoes, and lastly a layer of bread
crumbs, with bits of butter, and sprinkle with a dessertspoonful of
sugar. Bake forty-five minutes, and serve in the dish in which it is
baked.


TOMATOES WITH EGG.

Drain the water from a can of tomatoes, press them through a colander,
put into a saucepan over the fire, season with salt and pepper, a little
sugar, if acid, and a few drops of onion juice. Let them cook a little,
and just before serving add the well-beaten yolks of two eggs, stir well
until it thickens, and remove immediately from the fire or it will
curdle.


FRENCH CARROTS IN BROWN SAUCE.

Select the smallest French carrots, wash and scrape them and boil until
tender in as little water as possible. When done drain from the water,
using it to make the sauce. Put a tablespoonful of butter into a spider,
when hot stir in a tablespoonful of flour, stir until a dark brown, add
gradually the water the carrots were boiled in, season with salt and
pepper, simmer until thick and smooth, add the carrots, and when hot
serve.


FRENCH CARROTS AND PEAS.

Take a pint of young peas and two bunches of French carrots, cut in
slices or fancy shapes (stars or clover leaves), cook each vegetable by
itself in as little water as will cook them. When they are both tender
put them together into a saucepan, add a heaping tablespoonful of butter
and half a tablespoonful of flour rubbed together, and if there is not
enough water left, add enough to make a gravy. Canned instead of fresh
peas may be used; drain the water from the peas and stew the carrots in
it, and follow the recipe as above.


SPINACH PUDDING.

Make a sauce of one ounce and a half of butter, one ounce of flour, a
scant half cup of rich milk, half a teaspoonful of sugar, a grating of
nutmeg, if liked, and salt and pepper to taste. When this comes to a
boil, add an even cupful of spinach that has been cooked and finely
chopped, and from which the water has been well pressed out. Remove from
the stove, and stir into it two beaten eggs. Grease a mould, sprinkle it
with dried and sifted bread crumbs, turn the pudding into this, set the
mould in a pan of hot water, put in the oven, cover it to prevent
browning and bake nearly three-quarters of an hour. Turn out on a
platter, have ready a cream sauce to pour around the pudding, garnish
with hard-boiled eggs, cut in quarters lengthwise, and parsley. If any
is left over, cut in slices, and warm over in a cream sauce and serve
for luncheon. It will keep for days.


SPINACH BALLS.

Put a slightly heaping tablespoonful of butter, a tablespoonful of
cream, and half a teaspoonful of sugar into a saucepan on the stove, mix
well, and when it boils add a heaping tablespoonful of flour--as much as
will stay on the spoon--let it come to a boil, and then add
three-quarters of a cup of cooked and finely chopped spinach, beat well
and remove from the fire. When cold add two eggs, one at a time, season
with salt and pepper to taste and half a saltspoonful of powdered mace.
Have a saucepan of boiling water, slightly salted, on the stove; dip a
tablespoon in cold water, and then take up enough of the spinach mixture
to make an oblong cake, in shape like an egg cut in half lengthwise,
then dip the spoon in the boiling water and let the cake float off. Use
all the mixture in this way. The balls will cook in four or five
minutes, and they must not boil too fast or they will break. Let them
drain in a colander while making a cream sauce, and when the sauce is
made put the balls into it and let them come to a boil, turn out on a
platter and garnish with parsley.


TOMATOES AND MUSHROOMS.

Put on a pint of tomatoes in a saucepan and cook for fifteen or twenty
minutes until nearly all the water has evaporated, season with salt and
pepper, add a generous tablespoonful of butter, a tablespoonful of bread
crumbs and half a pint of fresh mushrooms chopped fine. Cook until the
mushrooms are tender. Have some bread cut in nice slices toasted and
slightly moistened with warm milk. Pour the tomatoes and mushrooms over
it and serve very hot.


TO BOIL RICE PLAIN.

Wash half a cupful of rice, drain from the water, have on the fire a
very large saucepan nearly full of salted boiling water. Turn the rice
into this and boil hard for twenty minutes, pour all into a colander,
drain well, and put the rice in a smaller saucepan on the back of the
stove, where it will be kept warm, without cooking, until all the
moisture has evaporated. Then serve.


CAULIFLOWER WITH DRAWN BUTTER.

Select a nice white cauliflower, take off all the leaves, and cut enough
of the stem off to allow it to stand well in the dish it is to be served
in. Put it into a saucepan, cover with boiling water, and when it is
nearly done add salt, as cooking it long with salt turns it brown. The
usual time to cook a cauliflower is about twenty minutes. Try it with a
fork, and if it is tender remove carefully from the water, let it drain
in a colander while preparing a drawn butter. Then put into a hot
vegetable dish, pour the sauce over and serve.

FOR THE DRAWN BUTTER.--Melt a large heaping tablespoonful of butter, and
stir into it a heaping teaspoonful of flour, let them cook together
without browning and add by degrees a cup of hot milk.


ESCALLOPED CAULIFLOWER.

Cut a cauliflower into flowerettes, cover with boiling water into a
saucepan and cook until tender, let them drain in a colander while the
sauce is being prepared. Make the usual cream sauce, enough to cover the
cauliflower. When the sauce is done add two heaping tablespoonfuls of
American Edam or grated Parmesan cheese, put the flowerettes into a
baking dish, pour the sauce over them, sprinkle the top with a little of
the cheese, and stand the dish in the oven for a few minutes to brown.


ESCALLOPED SPAGHETTINA.

Put a good half cupful of spaghettina, broken in bits, into a saucepan
of boiling water with an even tablespoonful of salt, boil three-quarters
of an hour, turn into a colander and let it drain while the sauce is
being made. Prepare it exactly as for escalloped cauliflower and finish
in the same way.


CHESTNUT PURÉE.

Shell some large imported chestnuts and put over the fire in boiling
water, let them cook for a few minutes, rub the skins off, and cover
again with fresh boiling water, boil until tender. Press through a
sieve, and season with butter, pepper and salt.


PURÉE OF DRIED WHITE BEANS.

Pick over and wash a pint of beans and soak over night. In the morning
drain off the water, put the beans into a saucepan with cold water to
cover them, and cook until tender--a little more than an hour. Press
through a sieve, add a generous tablespoonful of butter, salt and pepper
to taste, put into a saucepan, make very hot and serve.


SQUASH PUDDING.

A large heaping cup of Hubbard squash, measured after it is baked and
mashed smooth, a generous heaping tablespoonful of butter, melted and
stirred into the squash, a heaping teaspoonful of flour mixed with four
tablespoonfuls of milk and one egg beaten light, salt and pepper to
taste. Mix well and turn into a buttered pudding dish and bake about
twenty minutes. Serve in the dish in which it is baked. If any is left
over, make it up into little round cakes and brown in butter for
luncheon.


SQUASH FRITTERS.

A heaping cupful of Hubbard squash baked and mashed, stir into it a
heaping tablespoonful of butter, a heaping tablespoonful of flour, a cup
of milk, salt and pepper to taste, and one egg beaten light. Mix well
and bake or fry as griddle cakes.


SUMMER SQUASH.

Wash and peel two large summer squash, cut in small pieces and remove
the seeds, cover with boiling water and cook until tender. Drain in a
colander and press gently as much of the water out as possible with a
potato masher, then mash through the colander into a saucepan, put it on
the stove and let it cook until the squash is quite dry, taking care
that it does not burn. Then add four heaping tablespoonfuls of butter, a
teaspoonful of sugar, and salt and pepper to taste.


RICE CROQUETTES.

Put three-quarters of a cup of milk in a saucepan over the fire, with a
generous tablespoonful of butter, a heaping teaspoonful of sugar, and
when it comes to a boil add a cup and a half of boiled rice, a
saltspoonful of powdered cinnamon or nutmeg, if preferred, and salt to
taste. Mix well, let it come to a boil and add a beaten egg, remove from
the fire, turn into a plate to get cold, form into cylinders and cook in
boiling fat.


FRICASSEE OF CELERIAC.

Wash and peel the celery roots, cut them into dice and cook until tender
in as little water as possible, and when nearly done add a little salt.
Make a sauce of two tablespoonfuls of butter and one tablespoonful of
flour cooked together until smooth without browning. Then add a cup of
rich milk, and when this boils turn the celery dice with the water in
which they were boiled into the sauce, season to taste with salt and
pepper. When ready to serve beat one egg yolk with a tablespoonful of
cream and stir carefully into it, remove at once from the fire, pour
into a vegetable dish, sprinkle with a little parsley minced fine, and
serve.


YELLOW TURNIP RAGOUT.

Take one large yellow turnip, peel, wash and wipe dry, cut in oblong
pieces. Brown a good lump of butter in a spider, simmer the turnip
slices in this until nicely browned, taking care not to burn them. Put
all into a saucepan with only water enough to cook them tender, cover
tightly, when done, brown a little butter and flour together to make the
gravy the proper consistency, season with pepper and salt and serve.


TOMATOES STUFFED WITH CHEESE.

Cut six tomatoes in half, scoop out part of the inside and put this in a
saucepan and cook until nearly all the water has been absorbed, then add
half a teaspoonful of sugar, one heaping tablespoonful of butter, two
heaping tablespoonfuls of grated cheese, two heaping tablespoonfuls of
dried bread crumbs, pepper and salt to taste, and a few drops of onion
juice. Sprinkle the tomatoes with salt, pepper, a little sugar and
grated cheese, then fill them with the dressing, dot them with tiny bits
of butter and sift over them a few bread crumbs. Melt half a teaspoonful
of butter in a baking pan, put the tomatoes in and bake twenty or
twenty-five minutes. Take them out carefully when done, arrange on a
dish, make a little gravy in the pan in which they were baked by adding
a little more butter, half a cupful of milk, a heaping teaspoonful of
flour, and salt and pepper to taste. Serve in a sauceboat.


JERUSALEM ARTICHOKES.

Wash and peel a dozen artichokes, selecting them as nearly the same size
as possible. Cover with boiling water and cook until tender, drain at
once and pour over them a cream sauce, sprinkle a little finely chopped
parsley over them and serve.


ASPARAGUS.

Scrape and wash as much asparagus as is needed, cut the stalks the same
length, tie in bunches and put over the fire in boiling water, and when
nearly done add a little salt. Boil until perfectly tender, drain, put
in a dish, remove the strings and serve very hot with sauce Hollandaise
or a simple cream sauce.


POINTES D'ASPERGES.

Cut off the tender green tips of asparagus about an inch and a half
long, cover with boiling water and cook until tender. Add salt just
before they are done. Drain and put the points into a saucepan with
butter, salt and pepper and a few spoonfuls of cream or Hollandaise
sauce, mix well and do not let it cook after the sauce is added. A
little nutmeg may be used if liked. Serve very hot.


PURPLE CABBAGE WITH CHESTNUTS.

Shred fine as for cold slaw half a purple cabbage, put half of this into
a saucepan, dot with a tablespoonful of butter, sprinkle over it a
heaping tablespoonful of sugar, a slightly heaping tablespoonful of
flour, a little salt and pepper, then the rest of the cabbage with the
same quantity of butter, sugar, etc., as before, and pour over all a
quarter of a cup of vinegar and a cupful of cold water. Cover tightly,
let it cook slowly until done, put it where it will only simmer for two
hours. If not sour enough add more vinegar. Be careful that it does not
burn. Serve in a vegetable dish and garnish with large Italian chestnuts
that have been boiled and blanched.


PARSNIP CROQUETTES WITH WALNUTS.

Take two good-sized parsnips, peel and cook them until tender in as
little water as possible. When done press the water carefully from them
and mash them smooth and fine through a colander, put them back into the
saucepan over the fire again, and add to them two heaping tablespoonfuls
of chopped walnut meats, a good heaping tablespoonful of butter and a
tablespoonful of rich cream, stir well together and add at the last one
egg well beaten. Remove from the fire and turn out on a plate to cool,
then form into cylinders, dip in egg and bread crumbs and fry in boiling
fat.


PARSNIPS FRIED.

Boil them until tender, cut them in slices lengthwise and fry brown in a
little butter.


PARSNIP FRITTERS.

Wash and scrape them and cut in slices, cover them with boiling water,
cook until tender, mash them through a colander, return them to the
fire, add to two large parsnips, a tablespoonful of butter, salt and
pepper to taste, and one egg beaten well. Mix thoroughly, remove from
the fire, and when cool make into small flat cakes and fry in a little
butter. Serve hot.


TO COOK STRING BEANS.

String thoroughly, cut in half, then in half lengthwise, throw into
boiling water and let them come to a boil. Remove from the fire, drain,
cover with cold water and let them stand in this until it is time to
cook them, then drain again, cover with boiling water and cook for
fifteen minutes, and when almost done add salt. When tender, drain, add
a lump of butter, and salt and pepper to taste.


SPANISH ONIONS STUFFED.

Take two large Spanish onions, wash and skin and tie them to prevent
breaking. Put them into a saucepan over the fire, cover with boiling
water, cook until they can be pierced with a broom straw--from two to
three hours, according to size. When done, drain and carefully take out
the centers, leaving about a quarter of an inch for the shell. Have
ready a stuffing made from a quarter of a pound of mushrooms prepared as
before. Put these and the centers of the onions into a chopping bowl and
chop very fine. Cook them together until the moisture from the onions
has almost evaporated, then add a generous heaping tablespoonful of
butter, a tablespoonful of rich cream, and three heaping tablespoonfuls
of grated bread crumbs, salt and pepper to taste. Fill the onion shells
with this mixture, smooth the tops nicely, sprinkle with bread crumbs,
brush with egg and a little butter. Put in the oven and brown about ten
minutes, and serve with the following sauce: Rub a generous heaping
tablespoonful of butter and a heaping tablespoonful of flour together.
Put a small teacup of milk into a saucepan on the fire, when hot stir in
the butter and flour and a quarter of a pound of mushrooms prepared as
before and chopped very fine, season with salt and pepper to taste.
Place the onions on a platter and pour the sauce around them, garnish
with parsley and serve.


STUFFED CELERIAC WITH SPANISH SAUCE.

Put over the fire in a saucepan three-quarters of a cup of rich milk and
three ounces of butter, let them come to a boil, then add three ounces
of dried and sifted bread crumbs and an even tablespoonful of flour. Let
it cook, stirring all the time until it is a smooth paste and detaches
itself from the sides of the pan, remove from the fire and set it aside
to cool. When cold beat three eggs light, stir in a little at a time,
beating well until the mixture is smooth and all the beaten egg used,
then add a heaping teaspoonful of sugar, three heaping tablespoonfuls of
walnut meats chopped fine, two tablespoonfuls of rich cream, and salt
and pepper to taste. Take four large, fine celeriac roots, clean, scrub
and scrape them. Cut off a slice from the top of each to make a cover,
then with an apple corer remove the inside, taking care not to pierce
the root, leave a shell a quarter of an inch thick. Fill each with the
dressing, leaving fully half an inch at the top for it to swell. Place
the cover on each, tie well the roots to prevent breaking in the
cooking, stand them in a saucepan with water to reach not quite to the
top of the roots, and put in all the celeriac removed from the roots,
boil gently until tender--about an hour--adding boiling water from time
to time as it evaporates. When they are tender take them out of the
water and put them aside, keeping them hot. Strain the water they were
boiled in, form what is left from the stuffing into small cylinders,
boil five minutes in the strained stock, take them out and put with the
roots to keep warm. Then take a generous tablespoonful of butter, an
even tablespoonful of flour, brown them together in a spider, add two
heaping tablespoonfuls of chopped walnuts and let them brown a little,
then stir in gradually the stock the roots were boiled in and cook until
it thickens. Arrange the roots in the center of the platter, the
cylinders around them and pour the sauce over all. Garnish with parsley,
putting a tiny sprig of celery leaves in the top of each root.


SPRING CABBAGE STEWED.

Cut the cabbage very small, throw into a saucepan, cover with boiling
water, when nearly done add salt. Cook until tender, drain well in a
colander. Make a rich cream sauce--it must be quite thick, as the
cabbage will thin it--add a saltspoonful of mace, then the cabbage, let
it come to a boil and serve.


SPRING CABBAGE WITH CREAM SAUCE.

Boil a young cabbage or part of one until perfectly tender, when done
drain all the water from it in a colander, place in a vegetable dish and
pour over it a rich cream sauce.


SPRING TURNIPS IN CREAM SAUCE.

Pare and cut into dice some young turnips, cook them tender in as little
water as possible, salt when nearly done. Have ready a cream sauce,
nicely seasoned, and after draining the turnips put them into the sauce,
let them come to the boiling point and remove immediately from the fire,
turn them into the serving dish, sprinkle a little finely chopped
parsley over the top and serve. A tiny grain of mace added to the sauce
is an improvement, but it must be used with great care.


WHITE BREAD BALLS.

Take four ounces of bread from which the crust has been removed, cut it
into dice. Put half a cup of milk in a saucepan with two ounces of
butter and a teaspoonful of sugar, let it come to a boil, then stir in
the bread and continue stirring until it no longer cleaves to the pan,
remove from the fire. When cool stir into it two eggs, one at a time,
and a little salt. Cook in boiling water, as described for other balls,
and serve in a cream sauce as a vegetable. (See spinach balls, page 74.)


NOODLES.

Beat the yolks of two eggs with a little salt and one tablespoonful of
cold water and stir in enough flour to make a very stiff dough. Roll out
as thin as paper and then roll it up; let it stand for an hour, and then
cut fine with a sharp knife. These will keep any length of time, and can
be used in soups, as a vegetable or in a pudding.


NOODLES À LA FERRARI.

Prepare the noodles as above, and cook in boiling salted-water from
twenty to twenty-five minutes. Drain well. Have ready a tomato sauce,
stir the noodles into it, turn into a baking dish, sprinkle well with
grated Parmesan cheese and brown in a quick oven.


GNOCCHI À LA ROMAINE.

Put two ounces of butter in a saucepan over the fire with two
tablespoonfuls of milk. When this comes to a boil stir in four ounces of
flour; then add a cup of milk, let it cook, stirring all the time until
it no longer adheres to the pan, remove from the fire, let it cool and
then beat in three eggs, one at a time, two heaping tablespoonfuls of
grated Parmesan cheese, a saltspoonful of mace and a dash of salt. Set
it away to get cold, make it into small balls. Have a large saucepan of
boiling, salted water on the stove, drop the balls into it and let them
boil five minutes, take them out with a skimmer and drain well. Have
ready a cream sauce, put the balls in this, and when they are hot turn
into a baking dish, sprinkle with Parmesan cheese and bake until brown
in a quick oven.




Salads.


MAYONNAISE DRESSING.

One-half teaspoonful of mustard, one-half teaspoonful of sugar, one
teaspoonful of salt and a dash of cayenne pepper; then add two raw egg
yolks, beat well and stir in a teaspoonful of strong vinegar; add very
carefully, drop by drop, a scant three-quarters of a cup of best olive
oil, and as it thickens half a teaspoonful of vinegar. This recipe never
fails, if the directions are carefully followed. The eggs and oil should
be kept in the refrigerator and be ice cold. Lemon juice may be used,
instead of vinegar, if preferred.


CREAM SALAD DRESSING.

One-quarter of a cup of strong cider vinegar, one cup and a quarter of
water, one-half cup of butter, one teaspoonful of mustard, one
teaspoonful of salt, one tablespoonful, slightly heaping, of corn
starch, one teaspoonful of sugar, a dash of cayenne pepper and the yolks
of four eggs. Put the vinegar and water in a saucepan and when it boils
add the butter. Beat the yolks of eggs and the other ingredients
together with an egg-beater, making it quite foamy and light; pour the
boiling vinegar and water upon this mixture, which will partially
thicken. The bowl in which it is mixed should be placed in a pan of hot
water on the stove, beating it all the time with the egg-beater. Just
before it reaches the boiling point remove and turn it out into a cold
bowl, beating hard for a few minutes. When perfectly cold pour it into a
glass jar, fasten down the top and keep in refrigerator.


FRENCH DRESSING.

One tablespoonful of vinegar, three tablespoonfuls of olive oil, a
saltspoonful of salt and one of white pepper, and a few drops of any
good sauce. Lettuce should be well washed in very cold water, leaf by
leaf, and drained in a basket, which comes for the purpose, then placed
on the ice, and at serving time put into the salad bowl. Lettuce should
never be cut with a knife, but torn with a fork and spoon, and it should
not be allowed to stand after the dressing is poured over it.


TOMATO ICE SALAD.

Put a quart can of tomatoes in a saucepan over the fire with half an
onion, a slice of green pepper, if convenient, three cloves, two bay
leaves, a sprig of parsley, a teaspoonful of sugar, and pepper and salt
to taste. Cook until the onion is tender--about ten minutes--remove from
the fire, press through a sieve fine enough to retain the seeds. When
cold freeze as water-ice and mould--a melon mould is very pretty for
it--pack in salt and ice in the usual way; turn it out in a nest of
crisp young lettuce and serve with a mayonnaise dressing in a sauceboat.


[2]TOMATO JELLY.

One can of tomatoes put on to heat in a granite or porcelain-lined
saucepan with a large slice of onion, one clove, two bay leaves, a
teaspoonful of chopped green pepper, salt to taste and a little sugar.
Soak half a box of gelatine in a little water for half an hour, and
after the tomatoes have simmered fifteen minutes let them come to a boil
and pour over the gelatine to dissolve it; strain through a very fine
sieve into a bowl, let it get perfectly cold, and when it begins to
thicken stir well and turn into an earthenware mould. It looks prettier
in a round one. Set on ice. Serve the jelly on a round dish in a bed of
fresh, crisp young lettuce leaves, and place a spoonful of tender,
finely-cut celery in each leaf, and pour mayonnaise around it. The jelly
is better made the day before it is needed.

  [2] We have as yet in this country no substitute for animal gelatine.
  I have experimented with carrageen or Irish moss and the Sea-moss
  Farine preparation, and find them unsatisfactory. It is impossible to
  make a clear jelly with them, and by soaking in water to destroy the
  sea flavor, the solidifying property is lost. In England they have a
  vegetable gelatine (Agar Agar) which makes, I am told, a clear,
  sparkling jelly, and is said not to be expensive. I trust that before
  many months it may be obtainable here. I have ventured, therefore, to
  give a few recipes where gelatine is used, knowing that there will be
  something to replace it. Groult's tapioca and potato flour are said to
  be unadulterated, and with fresh fruit juices make nice and wholesome
  desserts, especially for children. These preparations are made in
  France, and put up in half-pound packages, and sold by all of our
  leading grocers.


SPAGHETTINA AND CELERY SALAD.

Take some cold boiled spaghettina, chop--not too fine--and cover with a
French dressing, and let it stand on the ice until serving time. Have an
equal quantity of fresh, crisp celery cut fine, mix with the
spaghettina, cover with a mayonnaise dressing and garnish with tender
lettuce leaves.


SALAD OF FAIRY RINGS AND PUFF BALL MUSHROOMS.

Have both very fresh; cook the fairy rings until tender, set aside to
get cold, then put on the ice. Take an equal quantity of puff ball raw,
chop fine, mix with the rings, turn into a nest of tender young lettuce,
cover with a mayonnaise dressing and serve.


SALAD OF FRESH FRUIT.

Peel and cut into dice enough fruit, peaches, tart plums, orange and
banana to fill a cup and a cupful of crisp celery cut fine; have both
ice cold; at serving time mix and cover with a cream dressing and
garnish with celery tops.


[3]CUCUMBER JELLY.

Half a box of gelatine soaked for an hour in half a cup of cold water.
Remove the seeds from a small green pepper, peel and cut into slices
two large, fine, fresh cucumbers, or three small ones and a small white
onion. Put in a saucepan, add a bay leaf and a bouquet of parsley, cover
with boiling water and cook until tender; remove the parsley and bay
leaf, add a saltspoonful of sugar, salt to taste--more than a
teaspoonful will be required--and press through a fine sieve. There
should be, when strained, two cups and a half. Pour it over the soaked
gelatine--if it is not hot enough to dissolve the gelatine place the
saucepan over the fire for a moment--then run it through the same sieve
again; set aside in a bowl to cool. When perfectly cold and beginning to
congeal, stir it well and pour into a pretty, round mould; set it on ice
until ready to serve. Turn it out on a plate and arrange fresh, crisp,
young lettuce leaves around it, into each of which put a spoonful of
mayonnaise or cream dressing.

  [3] This jelly may be colored a delicate green by using extract of
  spinach (see recipe, page 164). Its appearance is much improved
  thereby.


WALNUT AND CELERY SALAD.

Three cupfuls of fresh, crisp celery cut fine and two cupfuls of
walnuts, carefully shelled that they may be as little broken as
possible. Put the walnuts in a saucepan with a small onion sliced, a bay
leaf, a clove and twelve pepper corns, cover with boiling water, let
them cook for ten or fifteen minutes, remove from the fire, drain and
throw the nuts into cold water, remove the skins and let them get cold;
then set on the ice until it is time to serve. Mix them with the celery,
add mayonnaise or cream dressing, put on a dish or in a salad bowl,
garnish with the tender green celery leaves and serve.


PINEAPPLE AND CELERY SALAD.

Equal parts of celery and shredded pineapple. Have the celery of the
very tenderest, using only the best of the heads. Select a perfectly
ripe, fresh pineapple, pare it, removing the eyes carefully, and shred
the fruit with a silver fork and cut into small pieces with a silver
fruit knife; put the celery, cut fine, and the shredded pineapple, each
by itself on the ice, that they may be very cold. When it is time to
serve the salad, mix them together, put on the salad dish, cover with
mayonnaise dressing, garnish with the green celery leaves and serve at
once.


FRUIT SALAD.

Equal quantities of grape fruit or oranges, bananas, apples and celery.
Peel the grape fruit or oranges, carefully removing all the bitter white
skin, cut the pulp, the bananas and apples into small dice and the
celery fine as for other salads; put the orange and apple together; the
latter will absorb the juice of the orange. Set all on ice;--these fruit
salads must be ice cold. When it is time to serve, mix the fruit and
celery together, put into a salad bowl, cover with the cream dressing
into which has been stirred a third as much whipped cream as there is
dressing, and add a little more salt to it in mixing. Serve in a bed of
tender lettuce leaves.


POTATO SALAD.

Prepare equal parts of cold boiled potatoes and fresh, crisp celery, cut
in small pieces which will look attractive when mixed with the dressing;
cut in dice four cold, hard boiled eggs, and mix them in lightly with
the potato and celery when adding the dressing. Use mayonnaise or cream
dressing with this salad, garnish with dainty celery tops and serve.


SALAD OF TOMATOES STUFFED WITH CELERY.

Select nice, smooth, firm tomatoes, one for each person; blanch them in
the usual way, cut a slice from the stem end and remove the core and
some of the seeds; set on the ice to get cold. Prepare some celery,
shredding it fine and using only the very tender part; mix it with
mayonnaise dressing, stuff the tomatoes, allowing the celery to come
above the top, serve each in a leaf or two of crisp lettuce and pour
some mayonnaise around them. Salads should be ice cold.


CELERIAC AND LETTUCE SALAD.

Boil two or three celery roots in water with a little salt until tender;
drain and let them get cold. Cut them in thin slices, make a nest of
crisp lettuce and put the celery slices in the center. Serve with a
French dressing.


RAW JERUSALEM ARTICHOKES AND LETTUCE SALAD.

Wash and peel the artichokes, cut in very thin slices and put into an
earthen bowl with vinegar and water with a lump of ice in it. The
vinegar will prevent them from turning dark. When ready to serve, place
in the center of nice, fresh lettuce and serve with a French dressing.


SALAD À LA MACÉDOINE.

Take several kinds of cold boiled vegetables in equal quantities, such
as green peas, string beans, flowerettes of cauliflower, asparagus
points, a small potato and a French carrot cut in small dice, and a
little green pepper if liked; mix together and serve in a nest of fresh,
crisp lettuce with a French dressing, or mayonnaise, if preferred.


ASPARAGUS SALAD.

Select very tender asparagus, cut off all the woody part and boil until
tender, set aside to get cold, and then put on ice until serving time;
arrange nicely on a platter or individual plates and serve with either
mayonnaise or French dressing.


CUCUMBER SALAD.

Peel and cut in very thin slices, lay in a bowl, cover with water,
sprinkle a little salt over them and put a lump of ice on top, let them
remain until serving time, drain off the water and serve in a glass
dish with a French dressing. They should be very cold and crisp. A
little green pepper, chopped very fine, is an addition; also to rub the
spoon used in mixing with a clove of garlic gives a piquancy to the
salad.


COLD SLAW.

Select a firm cabbage and shave very fine on a cutter that comes for
this purpose. Use the cream dressing or French dressing with a little
dry mustard added.


TOMATO SALAD.

The tomatoes should be blanched in the usual way, and either sliced or
cut in dice or served whole; or they may be cut in quarters, not quite
separating them, and arranged in a bed of lettuce with a spoonful of
mayonnaise on top of each tomato and the lettuce garnished with the
same.


ENDIVE

is excellent with French dressing.


EGG SALAD.

Boil three eggs hard, cut in half lengthwise, remove the yolks and mash
fine. Mix together in a saucepan the third of a teaspoonful each of dry
mustard, salt and white pepper, a saltspoonful of curry powder, a few
drops of onion juice, a teaspoonful of vinegar, two tablespoonfuls of
egg well beaten, two teaspoonfuls of olive oil and a tablespoonful of
rich cream. Put the ingredients together in the order in which they are
named, beat well, set the bowl over the steam of the kettle and stir
constantly until thick and creamy; remove and stir in the mashed egg
yolks, a little at a time, and set on the ice to get very cold. To
serve, fill the whites of egg, dividing the mixture among them, put each
half egg on two or three leaves of tender lettuce, with mayonnaise
dressing around them.




Desserts.


APPLE BETTY.

Two cups of tart cooking apples, chopped, a cup and a half of stale
bread crumbs--bakers' bread is the best; four heaping tablespoonfuls of
sugar, one generous tablespoonful of butter, and the grated rind of one
lemon. Butter a pudding dish, divide the ingredients into four layers,
beginning with apples and finishing with bread crumbs. Sprinkle the
sugar and lemon over the apples and cut the butter into tiny lumps and
scatter over the crumbs. Bake three-quarters of an hour in a moderate
oven. Serve with cream or hard sauce.


APPLE CHARLOTTE.

Pare, core and quarter eight or nine good cooking apples, put them into
a double boiler with two tablespoonfuls of butter, half a cup of sugar,
the juice and grated rind of a lemon; cook until tender. Take a plain
mould that holds three pints, butter it well, line the bottom and sides
with very thin slices of home-made bread. Remove the crust, dip each
slice in melted butter, fit them evenly together in the mould, fill with
the apples, cover with the bread, dredge it with sugar and bake
three-quarters of an hour in a quick oven. Have a hot platter, lay it
over the top of the charlotte, turn it over, and lift off the mould.
Serve hot with or without sauce or cream.


APPLE CROQUETTES.

Peel, core and quarter four good-sized cooking apples, cut in thin
slices and put them in a granite ware saucepan over the fire with a
small tablespoonful of butter, a heaping tablespoonful of sugar, the
grated rind of half a lemon and a saltspoonful of cinnamon; cover
tightly and cook until tender, taking care that it does not burn. When
done add an even tablespoonful of Groult's potato flour, mixed with a
very little water, then stir in one beaten egg, and remove from the
fire. Turn into a deep plate to get cold, form in cylinders, dip in egg
and dried bread crumbs and fry in boiling fat. Sift powdered sugar over
them and serve hot, with or without cream.


APPLES STEWED WHOLE.

Take some nice, tart cooking apples, pare and put them into a saucepan
with the juice of two lemons and the rind of one; cover with water, cook
slowly until they can be pierced with a straw, take them from the water
with a draining spoon. Make a syrup, allowing half a pound of sugar to a
pound of fruit, use as much of the water the apples were cooked in as
will dissolve the sugar; when it comes to a boil add the apples and cook
until clear. Take the apples out, core them and fill with a fruit jelly,
if liked, boil down the syrup and pour over the fruit. Serve very cold
with whipped or plain cream. Bartlett pears may be cooked in the same
manner, serving them whole.


APPLE SOUFFLÉ.

Seven tart, juicy apples, pared and cored, and cut fine. Put them over
the fire in a double boiler without any water, steam until tender, then
stir into them two tablespoonfuls of butter and one cup of sugar, remove
from the fire, and turn it into a bowl to cool. When it is cold beat in
the yolks of four eggs, whipped very light, a little grated lemon peel,
and then add alternately the whites of the eggs, beaten to a stiff
froth, and a cup of stale bread crumbs. Beat hard for a few moments and
turn into a buttered pudding dish and bake in a moderate oven about one
hour. Cover it while baking until ten or fifteen minutes before it is
done, so that it will not form a hard crust and become dry. Serve warm
in the dish in which it is baked.


APPLE CUSTARD.--No. 1.

Grate some good, tart cooking apples--enough to measure one quart. Beat
a generous tablespoonful of butter and seven tablespoonfuls of sugar to
a cream, add to this four egg yolks beaten light, then the apples and
the grated rind of a lemon, and lastly the whites of four eggs beaten to
a stiff froth. It can be baked in puff paste or without. Serve cold.


APPLE CUSTARD.--No. 2.

Pare, core and quarter half a dozen fine, large cooking apples, put them
in a double boiler with the grated rind of half a large lemon, cook
until tender, and press through a sieve; there must be three-quarters of
a pint of the purée. Add an ounce and a half of granulated sugar and set
it away to get cold. Then beat three eggs very light and stir gradually
into a pint of rich milk alternately with the apple purée, add a little
cinnamon, pour it into a pudding dish and bake about twenty minutes.
Serve cold with a little cinnamon and sugar sifted over it.


BAKED APPLE DUMPLINGS.

Sift a pint of flour with a teaspoonful of baking powder and half a
teaspoonful of salt. Put a quarter of a pint of butter into it and chop
it fine with a knife; mix it well--do not use the hands; then add milk
enough to moisten it, about a quarter of a pint. Dust a pastry board
with flour, take the dough from the bowl, roll lightly into a sheet
about an eighth of an inch thick, cut into squares large enough to hold
an apple. Pare and core medium sized cooking apples, fill with sugar
and a little cinnamon, put in the middle of the square and draw the
corners up over the apples, moistening them with a little white of egg
or water to make them stick. Brush over the dumplings with beaten egg
and bake in a good oven. The time will depend upon the apples--about
half an hour. Serve with cream.


APPLE FLOAT.

Have a pint of apple purée, made from nice tart apples, sweetened to
taste and flavored with the grated rind of lemon and cinnamon, or nutmeg
if preferred. Set it on the ice that it may be very cold, beat the
whites of two eggs to a stiff froth and add to the purée of apples, and
serve with cream.


APPLES FRIED.

Wash and wipe some tart cooking apples, cut in slices a quarter of an
inch thick, core and fry them in butter until tender and brown, dredge
them with sugar and serve hot.


APPLE MARMALADE.

Two pounds of tart cooking apples, one pound of sugar, one pint of
water, one lemon and some blanched almonds. Stir the sugar and water
together and boil it until it strings from the spoon, then add the
apples pared and cored and cut in small pieces, cook until very thick,
flavor with the juice and grated peel of a small lemon. Turn into a wet
mould, when cold set on the ice. Turn out on a glass dish, stick it
thickly over with the blanched almonds, garnish with whipped cream and
serve with cream.


APPLE MERINGUE.

Put a pint of apple sauce, made of tart cooking apples, slightly
sweetened, into a pudding dish. Beat the whites of four eggs to a stiff
froth and stir into it a cup and a quarter of sugar, flavor with a very
little extract of lemon--a few drops only--and spread over the apple
sauce, and bake twenty or twenty-five minutes. Make a custard of the
four egg yolks and a pint of milk, sweeten to taste and flavor with
vanilla. Serve the meringue very cold in the dish in which it is baked,
with the custard as a sauce in a sauceboat or glass pitcher.


APPLE PUDDING.--No. 1.

Take some tart cooking apples, pare, core and slice them and lay in cold
water for a few minutes to prevent them from turning dark. Put the
apples in a porcelain lined or granite saucepan and add water as deep as
the apples, but not to cover them. Cover the saucepan tightly and let
the apples cook until tender, then mash well, add sugar, grated lemon
peel and cinnamon to taste. Put it back on the stove, and when it comes
to a boil add a tablespoonful of potato flour mixed with a little cold
water, stir well and let it cook for a few minutes. Turn it into a mould
and serve the next day with cream.


APPLE PUDDING.--No. 2.

Prepare the apples as for Apple Pudding, No. 1. When tender mash through
a colander, and put the purée back on the stove. When it boils stir in a
very heaping tablespoonful of potato flour mixed with a little cold
water, and let it cook for a few minutes. Remove from the fire, stir in
a wine glass of sherry. Turn into a mould, set it on the ice until the
next day and serve with cream.


APPLES STEWED IN BUTTER.

Take half a dozen good, tart cooking apples--greenings or Newtown
pippins; peel, cut in slices about a quarter of an inch thick and core
them. Melt an ounce of butter in a spider, and lay in the slices of
apples with a quarter of a pound of granulated sugar and the juice of a
lemon, stew gently over a moderate fire. When done arrange them nicely
on a dish, melt a generous tablespoonful of currant jelly in the spider,
and when ready to serve mix with it half a glass of Madeira or sherry;
pour over the apples and serve.


TO STEAM APPLES.

Pare and core some good cooking apples, place them in an earthen or
granite ware dish that fits in a steamer. Have water boiling in the
steamer, set the dish over it, stretch a towel over the top, put on the
cover and fold the ends of the towel over it. Steam the apples until
tender--about twenty minutes. Take the apples out, measure the juice in
the pan and add to it an equal quantity of sugar, flavor with a little
lemon juice, cook until thick, put the apples in a glass dish and pour
the syrup over them. It will be a jelly when cold. Serve with cream.


SCALLOPED APPLES.

Pare, core and cut in slices some good, tart cooking apples, put a layer
in a baking dish with sugar, cinnamon and a grating of lemon rind, dot
with tiny lumps of butter, then another layer of apples, sugar, etc.,
and so on until the dish is full. Add a very little water and the juice
of a lemon, and use a little more sugar and butter on top than on the
other layers. Bake until the apples are thoroughly cooked. Cover until
nearly done, when the cover should be removed to allow them to brown.
Serve hot with cream or hard sauce.


BANANA FRITTERS.

Half a pint of sweet milk, a scant half pint of flour, two rounded
teaspoonfuls of baking powder and a small pinch of salt, stir all
together; this should make a batter as thick as that of cake. Roll the
pieces of fruit in it with a fork, and drop quickly into boiling fat.
The batter should be prepared just as it is wanted and not allowed to
stand. Cut three medium-sized bananas into three pieces each and divide
each slice lengthwise so that the fruit will be thin enough to cook
thoroughly while the batter is browning. This recipe will make eighteen
small fritters. Put them on a hot platter--do not pile up--and serve
immediately with a fruit sauce.


BAVARIAN CHERRY CAKE.

Half a pound of fine, juicy black cherries, five tablespoonfuls of fine
bread crumbs, five tablespoonfuls of powdered sugar, five eggs and one
ounce of sweet chocolate grated. Put the grated chocolate in a mixing
bowl, break an egg into it and add one tablespoonful of bread crumbs and
one of sugar, beat light and break another egg into it, adding another
tablespoonful of bread crumbs and one of sugar. Then separate the three
remaining eggs, the yolks from the whites, adding one yolk at a time
alternately with bread crumbs and sugar until all are used. Add the
cherries. Beat the three whites of eggs to a stiff froth and fold it in
lightly. Butter thick a cake mould, sift dried bread crumbs over it,
turn the cake into it and bake about three-quarters of an hour in a
moderate oven. Test it as other cake. In Bavaria it is served cold, but
I think it would also be nice hot with fruit sauce.


CRANBERRY BAVARIAN CREAM.

Stew one quart of cranberries; while hot rub through a sieve; measure
out half a pint, and add to it a half cup of granulated sugar. Have a
quarter of a box of gelatine soaked in a quarter of a cup of water one
hour, set the bowl over steam entirely to dissolve the gelatine, then
add the cranberries. Turn it into an earthenware bowl, set in a pan of
ice water and beat until it is perfectly cold and begins to thicken,
then add half a cup of rich milk and beat again, and at the last add
half a cup of whipped cream. Beat it thoroughly and turn it into a mould
and set on the ice to congeal. Serve with cream. Do not use a tin mould
for cranberries.


A MOULD OF FRESH FRUIT.

Take enough fresh, ripe currants and raspberries to make half a cupful
of juice of each, and press through a sieve fine enough to retain the
seeds; or the fruit may be strained and squeezed through cheese cloth.
Take also enough ripe cherries to make a cupful of juice and mix all
together. Put a quart of boiling water in a saucepan over the fire with
four ounces of sugar and two ounces of almonds blanched and cut fine.
Mix five ounces of arrowroot or the same quantity of potato flour with
the cold fruit juices, stir it into the boiling water and let it boil
about five minutes, turn it into a wet mould, and when cold set on the
ice. This should be made the day before it is to be served. Serve with
cream.


A DESSERT OF MIXED FRUIT.

Peel some sweet, juicy oranges, removing all the white, bitter skin, cut
in thin slices and put a layer at the bottom of a glass dish, sprinkle
with sugar, then put a layer of freshly grated cocoanut and a layer of
bananas, cut in thin slices, and repeat, beginning again with oranges,
until the bowl is full, finishing with a layer of cocoanut. Pour over it
any juice that may have run from the oranges, and if liked a glass or
two of sherry may be added. Serve very cold.


GOOSEBERRY PUDDING.

Use either ripe or unripe English gooseberries for this pudding, stem
and pick off the flower, wash and cover with water and cook until
tender, strain through a sieve. Return to the fire, let it come to a
boil, sweeten to taste, flavor with cinnamon and some almonds blanched
and cut fine. Stiffen with potato flour as in other fruit puddings--a
tablespoonful to a quart of the purée--and mould and serve in the same
way.


PINEAPPLE MERINGUE.

Half a large or one small pineapple grated, two ounces of butter, three
of granulated sugar, an ounce and a half of grated bread crumbs, the
yolks of three eggs and the whites of four. Cream the butter and sugar,
add the yolks and one white of egg beaten well together, then the fruit
and bread crumbs; turn into a pudding dish and bake twenty minutes. Beat
three whites of eggs to a stiff froth and add three-quarters of a cup of
granulated sugar to it, flavor with a few drops of almond extract,
spread over the pudding, set the dish in a pan of warm water in the oven
and bake about ten or fifteen minutes. Test with a straw; when it comes
out clean it is done. Serve cold.


PRUNE SOUFFLÉ.

Soak three-quarters of a pound of prunes in water to cover them over
night, cook until soft in the water they were soaked in, drain, take out
the stones and press through a purée sieve. Add half a cup of granulated
sugar and the whites of three eggs beaten to a stiff froth. Bake in a
pudding dish twenty minutes. Serve in the dish in which it is baked,
cold, with cream.


PRUNE MOULD.

Prepare a prune purée as above and to the same quantity have a third of
a box of gelatine soaked in a little of the water the prunes were cooked
in, and dissolved over the teakettle. Stir quickly into the purée, then
add three whites of eggs beaten to a stiff froth. Wet a mould and pour
the mixture into it; set on the ice to congeal. Turn out on a glass
dish and serve with cream.


STEWED DRIED FIGS.

Wash and cut in half two dozen dried figs, slice very thin one small
lemon, add to the figs, put in a saucepan and pour over them cold water
almost to cover. Let them cook until the lemon is clear. Sweeten to
taste.


RHUBARB MERINGUE.

Take three cups of stewed rhubarb, put in a saucepan over the fire,
sweeten to taste, and when hot add two ounces of butter and three ounces
of bread crumbs dried and rolled fine, the juice and rind of half a
lemon. Remove from the fire and stir in three egg yolks, turn it into a
pudding dish, set aside while preparing the meringue. Beat the whites of
three eggs to a stiff froth, add three-quarters of a cup of granulated
sugar and pour over the rhubarb. Set the pudding dish in a pan of hot
water in the oven and bake ten or fifteen minutes. Test with a broom
straw; when it comes out of the meringue clean it is done. Serve cold
with cream.


SCALLOPED RHUBARB.

A dozen large stalks of young rhubarb, washed and scraped and cut in
thin slices, half a loaf of bakers' stale bread grated, four heaping
tablespoonfuls of granulated sugar, one generous tablespoonful of
butter, and the grated rind of a large lemon. Butter a pudding dish,
divide the ingredients into four parts, begin with the rhubarb and
finish with bread crumbs. Sprinkle the sugar and grated lemon peel over
the rhubarb and cut the butter in tiny bits over the bread crumbs,
dredge the top with sugar. Bake three-quarters of an hour in a moderate
oven and serve hot with cream or hard sauce.


RICE AND DATE PUDDING.

Half a cup of rice washed and boiled in water, one pound of dates,
washed first in cold then in hot water, stoned and chopped a little, one
pint of milk, two eggs, two tablespoonfuls of granulated sugar, and a
little salt. Butter well a pudding dish, lay in half the dates, then
over them half the rice, then dates again with a layer of rice on top.
Beat the eggs light, add to them the milk, sugar and salt, and pour over
the rice and fruit and bake from twenty-five to thirty minutes. Serve
cold, with cream.


RICE AND FIG PUDDING

may be made according to the preceding recipe, steaming or stewing the
figs a little and chopping slightly.


RICE AND RAISIN PUDDING.

Soak the raisins, seed them and stew a little, and follow the same
recipe.


RICE AND PRUNE PUDDING.

Soak the prunes over night, stew and stone and slightly chop them and
proceed as in the other puddings. Any kind of dried or fresh fruit may
be used for this very wholesome and nutritious pudding.


RICE FLOUR PUDDING.

Take a quart of milk, leaving out enough to mix with three ounces of
rice flour, put the rest in a saucepan over the fire. When it boils add
one ounce and a half of sugar, one-half ounce of sweet and a few bitter
almonds, blanched and pounded, or chopped very fine, one ounce of
butter, and a small piece of vanilla bean if convenient, if not flavor
at the last with vanilla extract. Mix the three ounces of rice flour
with milk, reserved from the quart, and stir into the pudding. Beat one
egg yolk with half a cup of cream and stir in just before removing from
the fire. Turn into a mould that has been dipped in cold water and serve
very cold with fruit sauce.


RICE SOUFFLÉ COLD.

Put into a double boiler a quarter of a pound of well washed rice, a
pint and a third of milk, a small tablespoonful of butter, and cook
until the rice is so stiff that it no longer adheres to the sides of the
pan. Soak a heaping tablespoonful of gelatine in two tablespoonfuls of
water fifteen minutes. Put a pint of thin cream or rich milk in a
saucepan over the fire with two ounces of blanched and pounded almonds;
while it is coming to a boil beat two egg yolks and two tablespoonfuls
of granulated sugar together until light, then add the gelatine to the
milk on the stove. When it has dissolved pour a little of the cream into
the eggs and sugar, mix well, then turn it back into the saucepan, and
stir all rapidly together until it begins to thicken, remove at once
from the fire, add to the rice and beat until smooth. Rinse a mould with
cold water, turn the soufflé into it and set on ice until it is wanted.
Turn it out on a glass dish and serve with or without a fruit sauce.


RICE PUDDING.--No. 1.

Take a quarter of a pound of rice, wash well in cold and then scald in
boiling water, drain and put on in a quart of sweet milk in a double
boiler, cook one hour and a half. A little before it is done stir in an
ounce and a half of butter, one ounce of sugar, a little grated lemon
peel, a few sweet and bitter almonds blanched and chopped very fine or
pounded in a mortar. Don't stir too much, but keep the rice grains
whole. When done dip a mould in cold water and turn the rice into it.
Set it on the ice and serve very cold with a fruit sauce.


RICE PUDDING.--No. 2.

Put a scant half cup of rice to soak in water for an hour, then boil in
salted boiling water for twenty minutes. While it is cooking put three
cups of rich milk and half a cup of sugar in a saucepan on the stove,
mix a tablespoonful of corn starch with a little cold milk, stir with
the milk and sugar and let it come to a boil, then add a cupful of the
hot boiled rice and stir until it thickens like custard. Turn it into a
pudding dish, flavor with vanilla or anything liked and bake slowly
until a delicate brown. Serve cold in the dish in which it is baked,
with brandy peaches or any fruit liked.


RICE OMELETTE SOUFFLÉ.

Boil a quarter of a pound of well-washed Carolina rice in a pint and a
half of milk until stiff. Stir in two ounces of butter, half a pint of
cream and four egg yolks beaten light with two ounces of granulated
sugar and vanilla to taste, add a quarter of a pound of citron cut fine
and two ounces of almonds blanched and pounded fine in a mortar. Stir
all well together, adding at the last four whites of eggs beaten very
stiff. Put in a pudding dish and bake until firm--about half an hour.
Serve immediately in the dish in which it was baked.


STRAWBERRY SHORTCAKE.--No. 1.

Puff paste makes a delicious strawberry shortcake. Roll thin, as for pie
crust, and line three layer cake tins and bake. Put a quart of fresh,
ripe strawberries stemmed in a bowl, sweeten them, cover and stand the
bowl on the shelf over the range, stir occasionally and mash slightly
with the back of a spoon. When serving time comes lay one of the shells
on the dish in which it is to be served, and pour a third of the berries
over it, then put on a second and a third, decorate the top layer with
whipped cream and serve with cream. It should be served immediately
after the berries are added to the crust that it may be crisp. Both
berries and shells should be cold.


STRAWBERRY SHORTCAKE.--No. 2.

Make a biscuit dough in the proportion of a pint of flour, a heaping
teaspoonful of baking powder and half a teaspoonful of salt, a
tablespoonful of butter and enough milk to mix it. Roll about an inch
thick, cut it round or oblong and bake in a quick oven about fifteen
minutes. Cut around the edge and pull gently apart, butter slightly,
have the berries prepared as for Shortcake No. 1. Put the crust on the
serving dish, pour half the berries over it, put on the top and pour the
remainder of the berries over it. Serve with cream.


LADIES' LOCKS FILLED WITH STRAWBERRIES.

Roll the puff paste thin, cut in strips an inch wide and about twelve
inches long; wind these around the forms overlapping the paste as it is
wound. Brush over with beaten egg and bake on the forms. When baked slip
the forms out, fill with strawberries prepared as for strawberry
shortcake.


STRAWBERRIES SCALLOPED.

Equal quantities of fresh strawberries and bakers' stale bread grated.
Begin with a layer of the berries, sprinkle well with sugar, then a
layer of bread crumbs, dot with bits of butter, then another layer of
fruit and sugar; finish with bread crumbs and butter, sprinkle a little
sugar over the top and bake half an hour in a good oven. Serve hot with
cream. Currants and raspberries, either separately or mixed, and
blackberries also make excellent puddings.


CURRANT PUDDING.

Stem and wash some currants, mash through a sieve, add as much water as
there is currant juice and sweeten to taste. To one quart of liquid take
two ounces of Groult's potato flour. Mix the potato flour with a little
of the cold fruit juice, put the rest over the fire, and when it comes
to a boil stir in the flour and let it cook for a few minutes. It will
become clear. Turn it into a mould that has been dipped in cold water,
and set it when cool on the ice until the next day. Turn out carefully
and serve with cream.


STEWED DATES.

Break the dates apart, wash in cold, then in hot water, drain them and
cover with cold water; cook until tender--a very few minutes--take out
the fruit, add a little sugar to the water and boil five minutes, pour
over the dates and set away to get cold.


STUFFED DATES.

Wash the dates as in the other recipes, drain in a colander and shake
from time to time until they are dry. Stone them and fill with blanched
almonds, or chopped nuts or cocoanut grated.


TAPIOCA AND APPLE PUDDING.

Six good, tart cooking apples, three-quarters of a cup of pearl tapioca,
sugar to taste and one quart of water. Soak the tapioca in the water two
hours, then put in a double boiler and cook until clear, sweeten to
taste. It may be flavored with the rind of lemon cut very thin and
removed when the tapioca is done. Peel and core the apples and fill the
holes with sugar, arrange them in a pudding dish and pour the tapioca
over them, bake until the apples are tender. A few tiny bits of butter
on the top will make it brown a little. Serve hot or cold with cream and
sugar.


TAPIOCA AND STRAWBERRY JELLY.

Five ounces of Groult's tapioca, two cups of boiling water, two cups of
strawberry juice, four heaping tablespoonfuls of sugar and a dash of
salt. Hull and wash the berries, mash with a spoon and strain through a
fine cheese-cloth. Put the boiling water in a double boiler, and
sprinkle in the tapioca, stirring to prevent lumping. Let it cook until
clear, add the sugar and salt, and then the strawberry juice, and boil
until thick--a few minutes only; turn into an earthenware mould; when
cold set on the ice. It is better to make it the day before it is
wanted. It should be served with cream.


TAPIOCA AND RASPBERRY JELLY.

Follow the above recipe, using raspberries in the same proportion.


TAPIOCA AND CURRANT JELLY.

Follow the recipe for tapioca and strawberry jelly.


PEARL SAGO AND FRUIT JELLIES.

Soak half a cup of pearl sago two hours in a cup of cold water, then add
half a cup of water and a cup and a half of fruit juice--strawberry,
raspberry, or currant; boil for twenty minutes and sweeten to taste.
Fruit syrups may be used in winter; it will require less of the syrup
than fruit juice.


BREAD AND BUTTER PUDDING.--No. 1.

Cut six small tea buns in half, butter well, using two generous ounces
of butter for the six, and put them together again. Beat three eggs with
a cup and a half of rich milk, add half a cup of almonds blanched and
chopped fine, one ounce of sugar, two tablespoonfuls of sherry, let the
buns soak in this for awhile. Butter a mould, sprinkle with fine bread
crumbs, take the buns out of the custard, lay them in the mould and
pour the custard over them. Set the mould in a pan of boiling water in
the oven and bake three-quarters of an hour, and serve hot with a sauce.


BREAD AND BUTTER PUDDING.--No. 2.

Cut some slices of home-made bread about half an inch thick, butter and
lay in a pudding dish, sprinkle with currants, put another layer of
buttered bread and currants. Beat three eggs light and stir into a pint
of milk, sweeten to taste, flavor with a little grated lemon peel or
cinnamon, pour over the bread and butter and bake in a moderate oven
until the custard is set. Test with a knife; if it comes out clean it is
done. If baked too long the pudding will be watery. Serve cold and in
the dish in which it is baked.


BREAD CUSTARD.

Put a pint of rich milk in a saucepan on the fire. When it comes to a
boil, add half a cup of grated stale bread crumbs, then stir in a
heaping tablespoonful of butter, a little grating of lemon peel, a
quarter of a cup of granulated sugar and a tablespoonful of almonds
blanched and chopped fine. Have two eggs beaten light, remove the
saucepan from the fire, stir a little of the mixture into the eggs and
then turn that into the saucepan, stir well for a moment and pour it
into a pudding dish. Set the dish in a pan of hot water in the oven and
bake about twenty minutes, until firm in the center; test with a knife.
If it comes out clean the pudding is done; if it bakes too long it will
be watery. It may be eaten cold or hot. If served hot add a quarter of a
cup more bread crumbs.


FRIED BREAD.

Sweeten a pint of milk, flavor with cinnamon or nutmeg to taste. Have
some slices of home-made bread half an inch thick, cut off the crust
and soak the bread in the custard until all is absorbed, turning the
bread in it. Put some butter in a spider; when hot fry the bread a nice
brown on both sides. Arrange the slices nicely on a platter and serve
with or without a sauce.


CHOCOLATE CREAM.

Soak a third of a box of gelatine in a very little cold water. Put a cup
and a half of milk in a saucepan with four ounces of sweet, fine
chocolate grated, let it boil until dissolved and add a slightly heaping
tablespoonful of sugar. Take two-thirds of the soaked gelatine and put
into the chocolate when melted, cool the mixture and turn into a mould,
roll the mould from side to side in the hands until it is thoroughly
coated with the mixture about a finger thick. When cold, even off the
surface with a knife. Whip about half a pint of nice, rich cream,
sweeten with powdered sugar and flavor with vanilla. Melt the other
third of the soaked gelatine in a little boiling water and stir quickly
into the cream and fill the chocolate with it. Set on the ice. Serve
very cold.


CHOCOLATE CUSTARD.

Put a pint and a half of rich milk into a double boiler over the fire
with the third of a vanilla bean split and cut in small pieces, let it
come to a boil, and stir in two ounces of fine, sweet chocolate grated
and a lump of butter the size of a walnut. Let it boil for a few
moments, remove from the fire and beat very light four eggs, strain the
chocolate gradually over them, stirring all the time, add a little salt,
and sugar if necessary. Rinse a plain mould in cold water, pour the
custard into it, set the mould in a pan of hot water and bake
twenty-five minutes. Test with a knife. Too long cooking makes the
custard watery. It must be served ice cold and may be prepared the day
before. Serve with cream or soft boiled custard.


CHOCOLATE PUDDING.

Beat one-quarter of a pound of butter to a cream and stir in six egg
yolks, one at a time, then add a quarter of a pound of fine, sweet
chocolate grated, a cup of almonds blanched and chopped fine, six
tablespoonfuls of granulated sugar and one tablespoonful of citron cut
very fine, beat the six whites of eggs to a stiff froth and stir in at
the last. Pour into a mould and boil three-quarters of an hour and send
to the table hot with whipped cream poured around it, or any fine sauce
served in a sauceboat.


COTTAGE PUDDING.

One cup of granulated sugar, a cup and a half of flour sifted, half a
cup of milk, a heaping tablespoonful of butter, two eggs, whites and
yolks beaten separately, a teaspoonful of Cleveland's baking powder
mixed with the flour. Beat butter and sugar to a cream, add the
well-beaten yolks of the eggs, then add milk and flour alternately by
degrees, and the whites of eggs beaten to a stiff froth, stirred in at
the last. Bake half an hour. Serve hot with plenty of sauce.


CARAMEL CUSTARD BAKED.

A pint and a half of rich milk, a cup and a half of granulated sugar,
the fourth of a vanilla bean. Put the milk and vanilla bean cut small
into a double boiler over the fire. Melt the sugar without water in a
spider, stirring constantly until it is all dissolved and the syrup is a
rich golden brown. Do not let it get too dark or it will be bitter. When
the milk is at the boiling point stir in half the boiling syrup--if put
in too fast the milk will boil over. Let it cook until the sugar (if it
hardened as it touched the milk) dissolves. Have four eggs beaten very
light in a bowl, pour the milk over them, add a little salt, and if
vanilla bean is not used for flavoring, stir in extract of vanilla to
taste. Rinse a mould with cold water, pour the custard into it and set
it in a pan of hot water in the oven, bake from twenty to twenty-five
minutes and test with a knife. If it comes out clean it is done. Add
boiling water to the remainder of the syrup and let it cook gently until
it is the consistency of thick cream. Flavor with vanilla. Serve very
cold.


SOFT-BOILED CUSTARD.

Put a quart of rich milk in a double boiler over the fire with a third
of a vanilla bean, split in half, and sugar to taste. Beat the whites of
six eggs to a stiff froth, add three heaping teaspoonfuls of granulated
sugar, and when the milk comes to the boiling point drop the whites of
eggs into it by tablespoonfuls in egg-shape, turn them over in the hot
milk for a few seconds, repeat until all are done, drain them and return
the milk to the saucepan. Beat the six egg yolks to a light cream, turn
the hot milk over it gradually and pour the custard back into the
boiler; return to the fire and stir vigorously until it thickens and is
smooth to the taste. Remove from the fire, pour at once into a bowl, add
a little salt, and set aside to cool. Then put on the ice and at serving
time turn into a glass bowl, arrange the whites of eggs on top and serve
with sponge cake.


A SIMPLE DESSERT.

A loaf of stale sponge cake--one that has been baked in a border mould
looks pretty. Saturate the cake with orange juice to which has been
added a little lemon. Stick the cake over with blanched almonds and fill
the center with whipped cream. If the cake is a plain loaf, pile the
cream around it.


GINGER CREAM.

Soak a quarter of a box of gelatine in half a cup of milk for half an
hour, then place the bowl over steam until the gelatine is perfectly
dissolved. Add to it four ounces of granulated sugar and a pint of
whipped cream, two tablespoonfuls of preserved ginger chopped fine, two
tablespoonfuls of the ginger syrup and a tablespoonful of almonds
blanched and chopped very fine. Stir until it begins to thicken, pour
into a mould and set on the ice. Serve in a glass dish and powder the
top with chopped almonds.


GRAHAM PUDDING.

Two cups of Graham flour, one cup of milk, one cup of Porto Rico
molasses, one cup of raisins stoned and slightly chopped, one egg, one
even teaspoonful of soda, one teaspoonful of ground cinnamon, one-half
teaspoonful of cloves, a little nutmeg, if liked, and a small pinch of
salt. Flour the raisins with a little white flour, mix all the
ingredients thoroughly together, butter a mould and steam three hours.
Serve with a sauce. If there should be any of the pudding left over, it
can be used by cutting in slices half an inch thick, each piece dipped
in milk, in which an egg has been stirred, fried brown in a little
butter, and served hot with a sauce.


NALESNEKY (a Russian Recipe).

Beat three yolks of eggs light, add to it half a cup of milk, half a cup
of water, one cup of flour, and a little salt, mix until smooth, then
stir in the whites of three eggs beaten to a stiff froth. Have some
melted butter, brush over the bottom of a frying pan and pour a little
of the batter into it, let it cover the bottom of the pan without being
thicker than paper, let it brown, turning it to brown the other side,
spread with any jelly preferred, fold in half and fold again, making a
wedge-shaped cake. Use all the batter in this way, and serve hot. It
would be well to have two spiders in use.


NOODLE PUDDING.

Put two ounces and a half of noodles in a pint of boiling milk and cook
until stiff like mush. Remove from the fire, and stir in one ounce and a
half of butter, one ounce of sugar, two tablespoonfuls of finely chopped
almonds, a few drops of extract of almond, when cool add three eggs and
a quarter of a cup of cream beaten together, and turn the mixture into a
well buttered mould sprinkled thoroughly with fine sifted bread crumbs.
Set the mould in a pan of boiling water in the oven, cover to prevent
browning, and if the mould has a pipe through the center bake half an
hour, if a plain mould it will require three-quarters of an hour. Turn
out of the mould and serve hot with a sauce.


PARADISE PUDDING.

Melt two and a half ounces of butter in a saucepan, stir into it a
quarter of a pound of sifted flour and a cup and a half of cream or rich
milk, let it cook until it no longer sticks to the side of the pan,
remove from the fire and let it cool. Then stir in an ounce and a half
of sugar, three heaping tablespoonfuls of almonds blanched and chopped
and a little vanilla to flavor--vanilla sugar is better than the
extract--then mix in five well beaten eggs, a little at a time. Turn it
into a well buttered mould sprinkled with dried and sifted bread crumbs,
set in a pan of hot water in the oven, cover to prevent browning and
bake about three-quarters of an hour. Serve hot with a wine or fruit
sauce.


PRINCESS PUDDING.

Melt two and a half ounces of butter in a quarter of a cup of rich milk
over the fire, stir an ounce and a half of flour into half a cup of milk
and add to the boiling milk, stirring constantly until it becomes a
smooth paste and no longer adheres to the pan. Remove from the fire;
when cold stir in one good ounce of sugar, an ounce of almonds blanched
and pounded very fine with a dozen cardamom seeds, three well beaten
eggs, a little at a time, half a teaspoonful of almond extract. Beat
well, turn into a buttered pudding mould sprinkled with fine bread
crumbs, set the mould covered in a pan of boiling water in the oven, and
if the mould has a pipe in the center bake from thirty to thirty-five
minutes. Turn it out and serve immediately with a fruit or wine sauce.


ENGLISH PLUM PUDDING.

Two pounds of raisins, one pound of currants, one pound of citron, half
a pound of almonds, one pound of butter, one pound of flour, one pound
of brown sugar, one teaspoonful each of ground cinnamon, cloves,
allspice, ginger and nutmeg, half a pint of brandy and wine mixed and
one dozen eggs. Boil six hours. Keep water boiling by the side of
pudding boiler all the time and continually refill as the water
evaporates. In preparing the pudding have all the fruit stoned and cut,
but not too fine, the almonds blanched and chopped. Incorporate all the
ingredients well together before adding the eggs and spirits and beat
the mixture well together for at least an hour--the longer the better.


SAGO SOUFFLÉ.

A pint of rich milk, two and a half ounces of butter, one ounce and a
half of sugar, two ounces of pearl sago, one ounce and a half of
blanched almonds chopped very fine. Mix all together, put over the fire
and let it cook for fifteen minutes, stirring constantly, remove from
the stove and let it cool. Beat three eggs and add a little at a time
until all is used, flavor with half a teaspoonful of almond extract,
put in a pudding dish and bake half an hour. Sift a little powdered
sugar over it and serve immediately in the dish in which it is baked.


SEMOULINA PUDDING.

Put a pint and a half of milk on the fire to boil with two ounces of
butter, three ounces of sugar, an ounce and a half of sweet and two or
three bitter almonds blanched and chopped very fine, sprinkle into it
three ounces of semoulina or farina, and boil until quite stiff,
stirring constantly. Remove from the fire and turn into a mould that has
been wet in cold water. Serve very cold with fruit sauce or cream.


SERNIKY (a Russian Recipe).

Put one ball of pot cheese, such as is sold at a creamery for five
cents, in a mixing bowl, break it up with a spoon, and add to it a
heaping tablespoonful of butter, the well beaten yolks of four eggs, a
little salt, a heaping dessertspoonful of currants and two slightly
heaping tablespoonfuls of flour. Mix all well together and let it stand
an hour or more. Sprinkle a pastry board thickly with flour, turn the
mixture out from the bowl, cut off pieces of it and roll with the hands
until about an inch and a half thick, cut in pieces about two inches
long, the ends bias. Have a saucepan ready with boiling water, drop the
pieces into this without crowding and cook until they float--about five
minutes--take them out with a skimmer. Roll in dried bread crumbs, fry
brown on both sides in butter, and serve hot with cream and sugar.


STEAMED PUDDING.

One cup of raisins stoned and chopped, one cup of butter chopped, two
cups and a half of flour, one cup of Porto Rico molasses, one cup of
sweet milk, a scant teaspoonful of soda, a teaspoonful of cinnamon, and
a little nutmeg. Steam in a mould two hours. Serve hot with a sauce.


SPONGE CAKE MERINGUE.

Butter well a pudding dish, cover the bottom with slices of stale sponge
cake about an inch thick, fit closely together. Beat the yolks of three
eggs with three teaspoonfuls of granulated sugar, add the grated rind of
half and the juice of one orange, the juice of half a small lemon, two
tablespoonfuls of melted butter and stir in soda as large as a pea into
a cup and a half of milk, add this to the orange and egg and stir well
together. Pour three-quarters of this mixture over the cake, set the
dish in a pan of boiling water in the oven, and when the cake has
absorbed the custard and no longer floats, add the remainder of the
custard. While the pudding is baking make a meringue of three whites of
eggs beaten to a stiff froth and three-quarters of a cup of granulated
sugar, flavor with the grated rind of half an orange and a few drops of
orange extract. Spread quickly over the pudding and bake fifteen
minutes.


PUDDING OF STALE CAKE.

Almost any kind of stale cake will do for this pudding. To three cups of
the cake crumbs allow a cup and a half of milk, three tablespoonfuls of
melted butter and two eggs beaten light. Pour the milk over the crumbs
and let them soak until soft, then stir in the melted butter and the
eggs, beat well and pour into a mould that has been well buttered and
sprinkled with fine bread crumbs. Set the mould in a pan of hot water in
the oven, cover to prevent browning and bake three-quarters of an hour.
Serve hot with fruit or wine sauce.


BAKED TAPIOCA PUDDING.

Soak a cup and a half of pearl tapioca two hours in a quart of rich
milk, put it in a double boiler and cook until the tapioca looks clear,
remove from the fire, stir into it two slightly heaping tablespoonfuls
of butter and a scant half cup of sugar. When cold add four eggs beaten
light and flavor with vanilla, or the rind of a lemon grated and added
when the tapioca is cooking. Butter a mould, sprinkle with dried bread
crumbs, turn the mixture into it and bake. Turn out on a platter and
serve hot with a foaming sauce.


TAPIOCA CREAM.

A quarter of a cup of pearl tapioca, a cup of water, a pint of rich
milk, three even tablespoonfuls of sugar, a teaspoonful of vanilla
extract, two eggs and a little salt. Soak the tapioca in the water two
hours, then turn it into a double boiler with the milk; when it boils,
beat the yolks of eggs to a cream and the whites to a stiff froth, mix a
little of the milk with the egg, then pour it into the boiler and stir a
moment until thick, remove from the fire, add the vanilla extract and
stir in lightly the beaten whites of eggs. The froth should show through
the custard. Serve very cold in a glass bowl.


STEAMED RICE.

Half a cup of rice, half a teaspoonful of salt and one and one-third
cups of boiling water. Put in small cups in a steamer, cover closely and
steam three-quarters of an hour. Serve with stewed fruit and cream or
sugar and cream.


RICE CAKE.

Four ounces of rice, a pint and a half of milk, six eggs, two ounces and
a half of sugar, half a cup of almonds blanched and chopped, two ounces
of stoned raisins, a little citron, three heaping tablespoonfuls of
dried bread crumbs, and four ounces of butter. Wash the rice and scald
with boiling water, drain and put it into the milk, which must be
boiling on the stove, cook until it is stiff like mush; remove from the
fire and stir into it the butter. When it is cool, add the eggs, one at
a time, the sugar, the almonds chopped fine, the raisins, a little
citron finely cut, and the bread crumbs dried and rolled fine. Butter a
mould, turn the cake into it and bake one hour in a moderate oven. Serve
cold.


BROWN BREAD PUDDING.

Put in a bowl the yolks of four eggs and three whole eggs and six and a
half ounces of sugar; beat together for fifteen minutes, then add six
and a half ounces of almonds blanched and chopped fine, a dash of
cinnamon, a tablespoonful of chocolate and four even tablespoonfuls of
citron cut very fine; then add eight ounces and a half of brown bread
grated and soaked in a few spoonfuls of claret or milk. Butter a mould,
sprinkle with bread crumbs, pour the pudding into it and set it in a pan
of hot water in a moderate oven. Bake three-quarters of an hour and
serve with a sauce.




Ices.


VANILLA ICE CREAM.

A quart of rich milk, three-quarters of a pound of sugar, eight egg
yolks and a small vanilla bean. Put the milk in a double boiler with the
vanilla bean split into halves; beat the sugar and eggs to a cream, stir
into the hot milk and beat briskly until thick, remove from the fire,
strain; when cold, freeze.


COFFEE ICE CREAM.

A quart of rich milk, three-quarters of a pound of sugar, five ounces of
coffee, eight egg yolks. Grind the coffee and stir it into half a pint
of boiling milk, set it one side; put the rest of the milk in a double
boiler, beat the eggs and sugar together until light, stir into the hot
milk, stir briskly until it thickens, add the milk and coffee, turn it
into a bowl and let it stand until the last moment; strain and freeze.


STRAWBERRY ICE CREAM.

A pint of cream, a pint of strawberry purée and three-quarters of a
pound of sugar. Mix the sugar and strawberry purée together and let it
stand until the sugar is dissolved, then add the cream; pass it through
a sieve and freeze.


RASPBERRY ICE CREAM.

Follow the recipe for strawberry ice cream, using a little less sugar.
All kinds of fresh fruit purées may be used for ice creams.


WALNUT ICE CREAM.

Follow the recipe for vanilla ice cream, adding a cup of English walnuts
chopped and pounded fine in a mortar, and a little salt. When cold,
freeze.


ORANGE ICE.

Boil a quart of water and a pound of sugar together for ten minutes,
skim and strain and set aside to get cold. Then add the juice of twelve
oranges and two lemons, put in the freezer; when it commences to freeze
stir in the whites of two eggs beaten to a stiff froth.


STRAWBERRY ICE.

One quart of berries, one pound of sugar and three-quarters of a pint of
water. Sprinkle the sugar over the berries, stir well and mash with a
wooden spoon, strain and press through a sieve, pouring the water over
it gradually until all is used. Put into the freezer; when it begins to
freeze the whites of two eggs beaten to a stiff froth may be added.


WHITE CURRANT ICE

may be made the same as orange ice, using a quart and a pint of
currants, mashed and put through a sieve, and a quarter of a pound more
sugar.


PINEAPPLE ICE.

One quart of water, a pound and a quarter of sugar boiled and skimmed as
before, and the juice of one lemon and a large, perfectly ripe
pineapple, carefully peeled and shredded fine with a silver fork;
freeze.


LEMON ICE.

One quart of water, a pound and a quarter of sugar, the juice of six
large, fine lemons. Prepare as before, adding the beaten whites of two
eggs when it begins to freeze.


RASPBERRY ICE.

Follow the directions for strawberry ice, adding the juice of two
lemons. Any ripe fruit may be used, such as peaches, apricots, plums and
red currants, sweetening as they require.


FROZEN PUDDING.

Prepare a custard with a quart of rich milk, a pint of cream, a pound of
sugar, and the yolks of eight eggs. Set it on the fire and stir
constantly until it begins to thicken; remove from the fire, and when it
is cold add three tablespoonfuls of brandy, one teaspoonful of vanilla,
one teaspoonful of almond extract. Put in the freezer, and when
partially frozen add a quarter of a pound of stoned raisins that have
been cooked a little in water to soften them, a quarter of a pound of
currants, a quarter of a pound of citron cut fine. Freeze smooth and put
in a mould and pack in ice and salt.


WINDSOR ROCK PUNCH.

For twenty-four persons. Boil two quarts of cream; mix with it half a
pound of granulated sugar and twelve eggs. Freeze the same as ice cream.
Take one-half of the frozen mixture and add to it two wineglasses of
Maraschino, one wineglass of Kirsch, and one-half wineglass of Santa
Cruz rum; mix. When serving add a small lump of the frozen mixture to a
punch glass of the other, or liquid.




Cakes.


CAKE MAKING.

Have all the ingredients measured or weighed, the pans lined with paper
or oiled, the nuts or fruit prepared, and the flour sifted before
beginning to make a cake. Sift the baking powder and cream of tartar and
soda with the flour or a part of it. Use pastry flour for all cake.
Never put all the milk into a cake batter by itself, as it curdles and
makes a coarse grained cake, but stir it in alternately with the flour.
Put all loaves of cake into a moderate oven, that they may rise before
beginning to bake. After the cake rises the heat may be increased.


ANGEL CAKE.

The whites of nine large, fresh eggs. When they are partly beaten add
one-half teaspoonful of cream of tartar and then finish beating--the
cream of tartar makes them lighter--then add one and a quarter cups of
granulated sugar, stir the sugar very lightly into the whites of the
eggs, and add a teaspoonful of vanilla. Have flour sifted five times,
measure a cupful and fold it in very carefully, not with a circular
motion, and do not stir long. Turn it into a Turk's head mould and bake
forty-five minutes. Do not grease the mould, and when taken out of the
oven invert it until the cake is cold before removing from the pan.
Never use a patent egg-beater for this cake, but a whip, taking long,
rapid strokes, and make it in a large platter, not a bowl.


BERLINERKRANDS (a Norwegian Cake).

Half a pound of butter washed in two waters and beaten to a cream, two
hard-boiled egg yolks mashed fine and stirred into two raw egg yolks,
four ounces of powdered sugar stirred into the eggs, then mix all with
the butter, add a pound of flour and a wineglass of brandy, mix well.
Roll under the hand and make into small jumble cakes or krunchens. Beat
the white of an egg, dip each cake into it and then roll in granulated
sugar, bake a delicate brown in a very slow oven fifteen or twenty
minutes. Grease the tins.


BLUEBERRY CAKE.

Half a cup of butter beaten to a cream with half a cup of sugar, one cup
of Porto Rico molasses, one cup of thin sour cream or milk, three eggs,
the whites and yolks beaten separately, two cups of berries, two and a
half cups of flour, one teaspoonful of soda sifted with the flour. Bake
as soft gingerbread and serve hot.


CINNAMON CAKE.

One cup of granulated sugar, butter the size of an egg, one egg, one cup
of milk, two cups of flour, one teaspoonful of cream of tartar, half a
teaspoonful of soda. Mix in the usual way, but sifting the soda and
cream of tartar with the flour. Put in a shallow pan, sprinkle with
sugar and cinnamon, and bake about fifteen minutes in a moderate oven.


CREAM PUFFS.

One pint of water, half a pound of butter, three-quarters of a pound of
flour, and ten eggs. Boil the water and butter together, and while
boiling stir in the flour. Let it boil five minutes, then stir in the
eggs one at a time without beating. Drop into a pan by spoonfuls--not
close together--and bake in a quick oven fifteen minutes. When cold cut
them open and fill with the cream.

FILLING.--One quart of milk, two cups of sugar, one cup of flour and
four eggs. Boil the milk, beat eggs, sugar and flour together and stir
into the milk, stir constantly until thick--about five minutes--and
flavor to taste.


LADY CAKE.

Half a cup of butter, one cup of granulated sugar, half a cup of milk,
two cups of flour, two teaspoonfuls of baking powder, the whites of four
eggs, and a teaspoonful of almond extract. Beat the butter and sugar to
a cream, stir the milk into one cup of the flour and add to the butter
and sugar, then the whites of eggs beaten to a stiff froth. Sift the
baking powder and remaining cup of flour together, add to the other
ingredients with the teaspoonful of almond extract. If baked in a loaf
it will require three-quarters of an hour or more.


HONEY CAKE (a Norwegian Recipe).

Two pounds of strained honey, three-quarters of a pound of light brown
sugar, three-quarters of an ounce of bicarbonate of potash, pounded very
fine and dissolved in a little water, one cup of cream, half a cup of
melted butter, ginger, cloves and pepper to taste, stir this all well
together, add to it as much flour as will make it like a thick mush, set
it away until the next day, then turn it into a well-greased cake mould
and bake about three-quarters of an hour.


SIMPLE FRUIT CAKE.

Three-quarters of a pound of butter, three-quarters of a pound of sugar,
one pound of sifted flour, one-half pound of currants washed, one-half
pound of raisins stoned and chopped, one-half pound of citron cut fine,
one teaspoonful each of cloves, mace, allspice, cinnamon and nutmeg,
one-half cup of milk, one-half cup of brandy, four eggs and one
teaspoonful of soda. Beat butter and sugar to a cream; add the yolks of
eggs beaten light with the spices and brandy; then the fruit rolled in
part of the flour; add the soda to the rest of the flour and stir
alternately with the milk into the other ingredients; add at the last
the whites of eggs beaten to a stiff froth. Bake two hours in a moderate
oven.


BAVARIAN CAKE.

One-fifth of a pound of blanched and chopped almonds, one-fifth of a
pound of flour, one-fifth of a pound of sugar, one-fifth of a pound of
butter, two eggs, a saltspoonful of cinnamon, a saltspoonful of nutmeg.
Put the flour in a mixing bowl, then the sugar and spices, the butter
and almonds, break the two eggs over it all and beat with a spoon, form
into a dough with the hands and roll out about an inch thick. Cut in any
shape liked, either round, square or oblong, reserving a little for
strips to decorate the top. Spread with jam, either currant or
strawberry or raspberry, and lay the thin narrow strips of dough across
the top. They should be cut with a jagging iron. Bake about
three-quarters of an hour in a moderate oven.


POUND CAKE.

One cup of butter, a cup and a half of flour, a cup and a half of
granulated sugar, six eggs, and half a teaspoonful of baking powder,
flavor with almond extract or any flavoring to suit the taste. Beat the
eggs together very light, then, add sugar and beat again. Sift the flour
and baking powder together, beat the butter to a cream, and stir the
flour into it, and then add the eggs and sugar and flavoring.


SPONGE CAKE.--No. 1.

Twelve eggs, the weight of ten in powdered sugar, the weight of six in
sifted flour, the grated rind and juice of one lemon. Beat the yolks of
the eggs to a cream, add the sugar and stir well, and then the lemon
juice and rind. Add the whites of eggs beaten to a stiff froth, and fold
in the flour as quickly and lightly as possible.


SPONGE CAKE.--No. 2.

Four cups of flour, three cups of sugar, one cup of cold water, eight
eggs, two even tablespoonfuls of baking powder, the grated peel of an
orange. Pour the water on the sugar in a bowl, stir until almost
dissolved, beat the whites to a stiff froth, the yolks to a cream, put
one cup of flour with the yolks into the sugar and water, beat hard, add
the whites of the eggs, mix the baking powder with the flour, and stir
into the other ingredients by degrees quickly and lightly. Bake in a
shallow pan in a quick oven. When it no longer sizzles it is done. Ice
with a boiled icing while hot, flavored with almond extract.


CORN SPONGE CAKE (a Spanish Recipe).

Half a pound of corn meal, half a pound of butter, seven ounces of
granulated sugar, seven eggs, two tablespoonfuls of catalan (brandy).
Beat separately the whites and yolks of the eggs; when the yolks are
beaten to a cream add the sugar, then the whites of eggs, stir the corn
meal in lightly, then the butter melted, and the brandy. Mix well, pour
into shallow pans well buttered, and bake in a moderate oven from twelve
to fifteen minutes, test with a straw. Best when quite fresh.


SPICED GINGERBREAD.

One cup of Porto Rico molasses, one cup of boiling water, butter the
size of an egg, half a teaspoonful of ground cloves, one teaspoonful of
cinnamon, one egg, one teaspoonful of ginger, half a teaspoonful of
soda, a light half pound of flour, a quarter of a cup of brown sugar.
Melt the butter and stir into the molasses, add the spices, then the
water. Sift the soda with the flour and add at the last. Currants and
raisins stoned and chopped may be added and are an improvement. The cake
may be baked in a loaf or in small moulds.


CREAM GINGERBREAD.

One cup of Porto Rico molasses, one cup of sour cream, two cups of
sifted flour, one teaspoonful of salt, one teaspoonful of ginger, one
even teaspoonful of soda, one egg, a little cinnamon, cloves and nutmeg,
two tablespoonfuls of brown sugar. Beat the egg, sugar and spice
together, add the molasses and one cup of flour, then the cream, after
that the other cup of flour with the soda sifted together. It should be
a thick batter, and if not thick enough add a little more flour--not
more than half a cup. Bake in a shallow pan. When done the cake should
be about two inches thick. Ice with boiled icing.


GINGER SPONGE CAKE.

Half a cup of milk, half a cup of molasses, one cup of sugar, a third of
a cup of butter, a cup and a half of flour, half a teaspoonful of cream
of tartar, a quarter of a teaspoonful of soda sifted together with the
flour, two eggs, one teaspoonful of ginger, one teaspoonful of cinnamon,
and half a teaspoonful of cloves. Bake in a shallow pan.


SOFT GINGERBREAD.

One cup of molasses, one cup of butter, one cup of brown sugar, one cup
of sour milk, three and a half cups of flour, half a teaspoonful of
soda, five eggs, ginger, allspice, cloves and cinnamon to taste. Beat
butter and sugar to a cream, stir in the molasses and spice, add a cup
of the flour, then part of the milk, mix the soda with the rest of the
flour and stir in alternately with the milk. Bake in shallow pans in a
moderate oven.


GINGER CAKES.

Three-quarters of a pound of butter, three-quarters of a pound of
granulated sugar, one pound of flour, one teaspoonful of ginger, two
even teaspoonfuls of soda sifted with the flour. Mix well together. Roll
out, cut in small round cakes, brush over with white of egg, and
sprinkle with sugar and finely chopped almonds. Bake in a slow oven.


GINGER SNAPS.--No. 1.

Rub three-quarters of a pound of butter into a pound of sifted flour and
mix in half a pound of brown sugar, add six tablespoonfuls of ginger,
one teaspoonful of powdered cloves, and two teaspoonfuls of cinnamon,
stir in a pint of Porto Rico molasses and the grated peel of a large
lemon, add at the last a teaspoonful of soda dissolved in tepid water.
Beat the mixture hard with a wooden spoon, make it into a lump of dough
just stiff enough to roll. Cut in small cakes and bake in a moderate
oven.


GINGER SNAPS.--No. 2.

One pint of Porto Rico molasses, one pound of brown sugar, one pound of
butter, two pounds of flour, two tablespoonfuls of ginger, two of
cinnamon, half a tablespoonful of allspice, a teaspoonful of nutmeg and
half an ounce of soda. Beat butter and sugar to a cream, add the spice
and molasses, mix the soda with half of the flour and stir all together.
Roll thin, cut in small cakes and bake in a moderate oven.


HARD GINGERBREAD.

Two cups of Porto Rico molasses, one cup of brown sugar, one cup of
butter, two tablespoonfuls of ginger, flour to make the dough stiff
enough to roll. It requires to be kneaded thoroughly. It is better that
the dough be made the day before the cakes are to be baked that it may
dry a little, as they are spoiled if too much flour is added. Roll thin,
cut in oblong cakes with a jagging iron, or in any way to suit the
fancy.


BRANDY SNAPS.

One pound of flour, a quarter of a pound of butter, a quarter of a pound
of brown sugar, three-quarters of a pound of maple syrup. Mix the
ingredients well together and drop on greased paper; if it runs too much
add flour, if not enough add more maple syrup.


PEPPER NUTS.--No. 1.

Two pounds of flour, one and a half pounds of sugar, half a pound of
butter, three eggs, two even teaspoonfuls of soda sifted with the flour,
pepper to taste. Beat the butter to a cream, add the sugar and beat very
light, then the eggs and flour. Roll out and cut in small, round cakes,
bake a light brown. They will keep a long time.


PEPPER NUTS--No. 2.

Half a pound of butter beaten to a cream, then add three-quarters of a
pound of sugar, three egg yolks beaten light, half a cup of cream, two
ounces of almonds chopped very fine, half a teaspoonful of almond
extract, a little fine cut citron, and one pound of flour sifted with an
even teaspoonful of soda. Mix well together, roll out and cut in small,
round cakes and bake a light brown.


TEA CAKES.

One pint of cream, four heaping tablespoonfuls of granulated sugar, two
eggs, a little cinnamon; beat well together and stir into it enough
flour to roll. Roll out about a quarter of an inch thick, brush over
with white of egg and sift sugar and cinnamon over it, cut into cakes
about a finger long and one inch wide. Bake a delicate brown.


FIG CAKE.

Half a cup of butter, one cup of granulated sugar, half a cup of milk,
two cups of flour, two rounded teaspoonfuls of baking powder, the whites
of four eggs. Beat the butter and sugar to a cream, stir the milk and
one cup of the flour together and add to the butter and sugar. Sift the
remaining cup of flour and the baking powder together, beat the whites
of egg to a stiff froth and stir alternately with the flour into the
other ingredients. Grease three layer cake tins well, divide the batter
evenly and bake from seven to ten minutes.

FILLING.--Boil without stirring until it is clear one cup of sugar wet
with a little water; remove from the fire and stir into it
three-quarters of a cup of figs chopped fine and a quarter of a cup of
currants, washed and dried. Spread two of the layers with this, put them
together and ice top and sides with a plain icing made as follows: The
whites of two eggs beaten to a froth and one and a half cups of powdered
sugar stirred into it and flavored with almond extract.


GINGER LAYER CAKE.

Two cups of flour, one cup of Porto Rico molasses, one cup of milk, the
third of a cup of butter, one egg, one slightly heaping teaspoonful of
soda sifted with the flour, one heaping teaspoonful of ginger, one cup
of currants. Beat the egg a little, add the molasses with the butter
melted and stirred into it, then the currants, about half the milk, all
of the flour, beat well and add the rest of the milk. Bake in two cakes
in a quick oven from twelve to fifteen minutes. Use the chocolate
filling, given for chocolate layer cake, and ice the top and the sides
with the same.


ORANGE CAKE.

Beat to a cream the yolks of four eggs with one cup of granulated sugar,
to which add the whites of two eggs beaten to a stiff froth, one-half
cup of milk alternately with one and a half cups of sifted flour into
which a teaspoonful and a half of baking powder has been well mixed.
Beat well and bake in three layers if the pans are large, or four if
small, in a quick oven from seven to ten minutes, try with a broom
straw, and when it comes out clean remove from the oven. Don't let them
bake a moment too long, or they will not absorb the icing.

FILLING.--The whites of two eggs beaten to a stiff froth, to which add a
cup of powdered sugar, pouring it in all at once and beating hard, then
the grated rind of an orange--select one dark in color--and the juice.
The mixture should be like a thick cream. Spread thickly on the cake
while hot, and to what is left add enough sugar--about half a
cupful--for frosting to harden. Ice the top and sides. This is a
delicious cake, easily and quickly made.


PINEAPPLE CAKE.

Make the cake by the same recipe as for orange cake. Bake in three
layers.

FILLING.--The whites of two eggs beaten to a stiff froth and a cup of
powdered sugar. Grate enough fresh pineapple to have three-quarters of a
cup of fruit. Strain, add the juice to the whites of eggs and sugar.
Divide it, and into one part add the fruit strained from the juice. Use
this for the filling. To the rest beat in half a cup of sugar and half a
teaspoonful of almond extract, and ice the top and sides of the cake. It
should be done while the cake is hot. This, as well as the orange cake,
will keep in tin fresh for a week.


CHOCOLATE LAYER CAKE.

Half a cup of butter, two cups of sugar, three whole eggs, or the whites
of six, one cup of milk, three cups of flour, two even teaspoonfuls of
cream of tartar and one teaspoonful of soda. Beat butter and sugar to a
cream, add the eggs beaten together, sift the cream of tartar and soda
in the flour, add the flour alternately with the milk. Bake in four or
five layers.

CHOCOLATE FILLING.--Take two unbeaten whites of eggs and a cup and a
half of powdered sugar and beat them together. Stir over the fire until
smooth and glossy two ounces of Baker's unsweetened chocolate grated,
with half a cup of powdered sugar and four tablespoonfuls of boiling
water, remove from the fire and stir while hot into the eggs and sugar,
and when it is cool spread the top and sides, and set the cake in the
oven for a moment to dry the icing.


POOR MAN'S CAKE (a Norwegian Recipe).

Twenty yolks of eggs, five whites of eggs, a pound and a quarter of
sugar, one pint of sweet cream or rich milk, a sherry glass of cognac,
one cup of melted butter, a little pounded cardamom seed, and enough
flour to roll thin. Beat the eggs together until light, add the sugar
and beat again, then the cream, cognac and butter. Melt the butter and
pour off from the salt. Cinnamon may be used instead of cardamom seed.
Roll the dough as thin as paper, cut with a jagging iron in oblong
pieces, slit one end with the iron and pass the other end through it.
Fry in boiling fat, drain on paper, and when perfectly cold put in a
stone jar. These cakes will keep for months.


VENISON CAKES (a Norwegian Recipe).

Six eggs beaten light with three-quarters of a pound of sugar, one cup
of sweet cream or rich milk, a pound and a half of flour. When these
ingredients are well mixed add four ounces of well washed butter, stir
well together. Mix with the flour a little less than an even teaspoonful
of ammonia, powdered fine--the cakes will rise better--and flavor with
cardamom or cinnamon. Roll the dough with the hands until about the
thickness of the little finger, cut in pieces about three inches
long--the ends bias--lap them and snip with scissors or a knife around
the outside to make points, then fry in boiling fat as crullers. These
also keep a long time.


SEED CAKES.

A cup and a half of granulated sugar, a cup and a half of butter, four
eggs, one tablespoonful of caraway seed and flour to roll. Beat the
butter and sugar to a cream, add the yolks beaten light, then the
caraway seed. Beat the whites of eggs to a stiff froth and add
alternately with the flour--do not make the dough stiff. Roll thin, cut
in small cakes and bake in a quick oven.


DROP CAKES.

A cup of butter, a cup and a half of sugar, four eggs, a pint of flour,
a cup of currants, half a cup of sweet milk, a teaspoonful of baking
powder. Drop with a teaspoon on greased pans and bake in a quick oven
ten minutes.


LEBKUCHEN.

Half a pound of granulated sugar, half a pound of strained honey, half a
pound of candied orange peel, half a pound of citron, half a pound of
almonds blanched and cut fine, an even teaspoonful of bicarbonate of
potash pounded very fine and a sherry glass of rum poured over it
twenty-four hours before it is used, an even teaspoonful of cloves, an
even teaspoonful of cinnamon, an even teaspoonful of powdered cardamom
seed, the rind of half a lemon grated, and two eggs. Put the honey in a
saucepan and let it come to a boil, pour it over the sugar in a mixing
bowl and stir well, then add the flour, mix thoroughly, and set in a
cool place for twenty-four hours. Then cut all the fruit fine and mix
with the other ingredients thoroughly, beat the eggs and add to the
mixture, put in the rum and potash last, stir well, and let it stand for
an hour or two. Roll the dough out about a quarter of an inch thick, cut
into cakes about three inches wide and five long, bake in a quick oven
ten or fifteen minutes. Do not use more than two ounces of flour in
rolling out the cakes. Ice them while hot.

ICING.--Half a pound of sugar and the juice of half a lemon and the same
quantity of water as of lemon juice; stir together and spread on very
thin.


MACAROONS (a Bavarian Recipe).

Blanch and chop fine half a pound of almonds. Beat the whites of three
eggs to a stiff froth, add half a pound of sugar and then the nuts. Drop
from a small spoon on paraffine paper on a baking sheet and bake a
delicate brown in a cool oven.


CHOCOLATE MACAROONS (a Bavarian Recipe).

Two ounces of almonds chopped fine, the whites of three eggs beaten to a
stiff froth, stir in six ounces of sugar and an ounce and a half of
grated chocolate, then add the almonds. Bake in a cool oven.


SODA CAKES.

Three egg yolks, a pint and a half of cream, three-quarters of a pound
of butter, an even teaspoonful of soda, one pound and a half of sugar,
and flour enough to roll. Roll very thin and cut in small cakes; put
half a blanched almond in the middle of each. Bake in a slow oven.


WALNUT WAFERS.

Beat two eggs very light and add to them half a pound of brown sugar;
beat again and stir in half a cup of flour with a quarter of a
teaspoonful of baking powder, a third of a teaspoonful of salt and half
a cup of walnut meats slightly chopped. Drop in small spoonfuls on
buttered tins, not too close together, and bake brown. The dough should
not be too thin; try one or two and if too thin add a very little more
flour.


JODE CAKES (a Norwegian Recipe).

Three egg yolks, a pint and a half of cream, three-quarters of a pound
of butter, an even teaspoonful of soda, one pound and a half of sugar
and flour enough to roll. Roll very thin and cut in small cakes; put
half a blanched almond in the middle of each. Bake in a slow oven.


FROSTING.

Three-quarters of a cup of powdered sugar to the white of one egg,
flavoring to taste. Beat the white of egg to a stiff froth and turn all
the sugar into it; see that the sugar is free from lumps, beat hard and
flavor according to the cake.


BOILED ICING.

One cup of granulated sugar, five tablespoonfuls of boiling water, the
white of one egg beaten to a stiff froth. Put the sugar and water over
the fire and boil until it threads from the spoon; then turn it into the
beaten egg, beat briskly for a few minutes, flavor with vanilla, lemon
or almond, according to the cake. While the cake is still warm, sprinkle
with flour and spread the icing on with a broad knife.




Pies.


PLAIN PASTRY.

Four cups of sifted flour, one cup of butter, a pinch of salt, three
heaping teaspoonfuls of granulated sugar, two tablespoonfuls of lemon
juice, four tablespoonfuls of ice water and the yolks of two eggs. This
quantity will make two pies. Rub the butter, flour, salt and sugar
together thoroughly, then add the yolks of eggs, lemon juice and water
and work all together into a paste. Put the dough on a pastry board,
divide in four equal parts, roll each part the size required for the pie
plates.


PUFF PASTE.

One pound of flour, one pound of butter and one cup of ice water. Sift
the flour, weigh it and turn into a mixing bowl; pour the water
gradually into it, stirring constantly with a spoon; turn the dough out
on the pastry board and beat or knead it until it blisters and is so
elastic that it can be stretched without tearing. Then set it away on
ice. Wash the butter, squeeze out the salt and water and lay it on a
plate on ice. Roll the dough as nearly square as possible, lay the
butter in the center of it, fold over one side of the paste, then the
other, flatten slightly with the rolling pin, fold over the ends of the
dough until they meet; turn the dough over and roll twice, fold again
and put the paste on the ice; let it remain for twenty minutes. Repeat
this twice, allowing the pastry to rest twenty minutes each time. This
makes in all six rolls and three times of rolling. Press very lightly
with the rolling pin, cut off each time what is needed for a pie or
number of patties, that the dough will not be worked over more than is
necessary. The trimmings may be used for cheese straws by cutting and
sprinkling them with grated Parmesan cheese and a dash of cayenne
pepper; or may be baked in crescents for garnishing. In baking, rinse
the pans with cold water and brush the pastry over with beaten egg. Make
the pastry in a cool room.


TO MAKE ONE SQUASH OR PUMPKIN PIE.

One cup of squash, one egg mixed unbeaten with the squash, a cup and a
half of sugar, one milk cracker rolled fine, half a teaspoonful each of
ginger, cinnamon and nutmeg, a pinch of salt and a dash of cayenne
pepper. After these are well mixed, add half a cup of milk. Bake in
either puff or plain paste.


SWEET RISSOLES.

Roll out some puff paste into a thin sheet, cut as many rounds with a
large patty cutter as are needed; put a spoonful of any kind of jam,
strawberry, raspberry, currant, etc., or mince meat or purée of apples
on each, moisten the edges of the pastry with water, fold one-half over
the other, making them into half moons, brush with beaten egg and bake
in a quick oven. They may be varied by sifting coarse sugar and nuts
over them before baking.


RICHMOND MAIDS OF HONOR.

Half a pound of dry curd, commonly called cottage or pot cheese, six
ounces of butter, four eggs, a glass of brandy, six ounces of sugar, one
white potato, one ounce of sweet almonds chopped fine and a few drops of
almond extract, the juice of one and the grated rind of two lemons, and
a little nutmeg. Mix the curds and butter together, beat sugar and eggs
to a cream, add the potato mashed smooth and fine, the almonds, the
grated rind and juice of lemon and the nutmeg; beat well and add to the
curds and butter, mix thoroughly and bake in tartlet pans or pie plates
lined with puff paste.


CHEESE CAKES.

Put a pint of milk on to boil, beat four eggs light and stir into the
milk; when it is a thick curd remove from the fire and when cool mash it
very fine, add to it four ounces of breadcrumbs. Beat to a cream half a
pound of butter and half a pound of sugar, add the curds and bread; beat
four eggs until very thick and light and pour them into this mixture;
then add gradually one tablespoonful of sherry and one of brandy and one
of rose-water, and a teaspoonful of cinnamon, and lastly a quarter of a
pound of currants well washed. Line either pie plates or shallow cake
pans with puff paste, pour in the mixture and bake in a quick oven. They
should be served cold and eaten the day they are baked.


COCOANUT PIE (a Southern Recipe).

One cup of freshly-grated cocoanut, one cup of sugar, three eggs, half a
lemon, juice and grated rind, one-half cup of cream, one-half cup of
butter and one-half cup of cocoanut milk. Beat butter and sugar to a
cream, add other ingredients, the yolks of eggs beaten very light with
the cream, the lemon juice and rind and lastly the whites of eggs beaten
to a stiff froth. Line a dish with puff paste, pour the mixture in and
bake in a moderate oven three-quarters of an hour.


LEMON PIE (a Southern Recipe).

The yolks of four eggs beaten to a cream with one cup of granulated
sugar and the grated rind of one lemon. Peel the lemon, removing every
particle of white skin, cut into thin slices; have a pie plate lined
with puff paste, arrange the slices of lemon on the paste, add enough
milk to the eggs and sugar to fill the plate, pour it in, and bake
until set. Beat the whites of eggs to a stiff froth, and stir in two
large heaping tablespoonfuls of sugar, put on top of the pie and bake a
light brown.


MINCE MEAT.

One pound of granulated sugar, one pound of raisins, one pound of
currants, half a pound of citron, half a dozen lemons, grated rind and
juice, the pulp of eight oranges, the grated rind of three, half a pound
of almonds blanched and chopped, three pounds of greenings, after they
are pared, cored and chopped fine, three heaping teaspoonfuls of
powdered cinnamon, an even teaspoonful of allspice, a quarter of a
teaspoonful of cloves, an even teaspoonful of salt, three-quarters of a
pound of butter melted, a cup and a half of sherry and a cup of brandy.
Seed the raisins and soak them with the currants in just water enough to
cover, stew until tender, and add when cold with the water to the other
ingredients. Mix thoroughly, stirring in the melted butter at the last.
Let it stand for several days. The brandy and wine may be omitted and
more lemons and oranges used to flavor it. At each baking it is well to
add a little sugar and chopped apple. This will keep all winter or
longer in a cool place, if the brandy and wine are not omitted.




Candies.


CHOCOLATE CARAMELS--No. 1.

Six pounds of light brown sugar, one pound of butter, one pound of
chocolate, one pint of cream, one pint of milk, paraffine as large as a
walnut, one teaspoonful of cream of tartar. Flavor with vanilla. Put all
the ingredients together and boil until it is brittle in water; flavor
and pour into buttered tins and mark in squares before it is quite cold.


CHOCOLATE CARAMELS.--No. 2.

One pint of fresh milk, three ounces of chocolate, grated, two pounds of
granulated sugar, half a teaspoonful of cream of tartar. Stir until
melted, then add half a pint of cream, cook until the mixture is brittle
in ice water, then turn into a pan well greased and mark in squares when
almost cold.


CHOCOLATE CARAMELS.--No. 3.

A quarter of a pound of chocolate, grated, one large cup of granulated
sugar, one cup of milk and a heaping tablespoonful of butter, a quarter
of a teaspoonful of cream of tartar. Boil all together, stirring all the
time, until the syrup hardens in cold water, and just before taking from
the fire add a teaspoonful of vanilla. Beat the syrup as soon as removed
from the fire, and keep it up until it is too stiff to beat any
longer--if it is beaten a minute and a half it will do well. Turn out of
the saucepan into a greased pan and before it is quite cold cut in
squares.


CHOCOLATE CREAM PEPPERMINTS.

Mix together two cups of granulated sugar and half a cup of cream, boil
until it holds well together in cold water, or can be rolled between
the fingers, flavor with oil of peppermint, remove from the fire and
stir until the cream is stiff enough to mould into balls. Use powdered
sugar on the hands while moulding. Melt an ounce of chocolate and dip
the balls, which should be as large as hazel nuts, in this, using a long
pin for the purpose, and lay them on paraffine paper. Any flavoring may
be used instead of peppermint.


CANDY (to Pull).

Two cupfuls of granulated sugar, half a cup of water, one tablespoonful
of vinegar, butter the size of a walnut. Boil the sugar and water
without stirring until it is brittle when tried in cold water, add the
butter and vinegar just before it is done. Flavor with any extract
preferred, pour into buttered soup plates, and when cool enough to
handle pull until white.


CHESTNUTS GLACÉ.

Skin the chestnuts and cover with cold water, let them cook gently until
tender, when a large needle can be run through them easily. Drain and
drop them in cold water. After two hours drain again and put them in a
bowl, cover them with a rich syrup that has been skimmed and boiled
until clear. It must be boiling when poured over the chestnuts. Cover
the bowl with a heavy paper and let it stand for twelve hours, drain off
the syrup, bring it to the boiling point and turn it over the chestnuts
again and put away for another twelve hours. Repeat this process three
times, then drain the syrup off and the chestnuts are ready for use. Use
the large imported chestnuts, remove the shells and boil the nuts. The
brown skin can then be easily removed with a penknife. They are very
nice but very troublesome to prepare.


COCOANUT CAKES.

One pound of granulated sugar, half a pound of grated cocoanut, half a
cup of water and a saltspoonful of cream of tartar. Boil the sugar and
water together until, when dropped in cold water, it can be rolled
between the fingers into a ball. Remove from the fire, stir with a
wooden spoon until it becomes white and thick like cream, add the
cocoanut, Stir well and drop with the spoon on paraffine paper or a tin
baking sheet, and form into thin round cakes. Set away to dry.


HOARHOUND CANDY.

Put a tablespoonful of dried hoarhound leaves in a cup and pour over
them half a cupful of boiling water, cover and let it steep until cold,
strain and pour it over a pound of granulated sugar and a tablespoonful
of vinegar. Boil without stirring, and if any scum rises to the top
remove it. Test the candy in cold water, when brittle remove from the
fire and pour into a buttered pan. Mark into squares before it is cold,
or break into irregular pieces.


MARSHMALLOWS.

Powder very fine eight ounces of gum arabic, dissolve it in three gills
of water over a slow fire and strain. Simmer an ounce and a half of
marshmallow roots in two gills of water, for ten minutes, closely
covered. Strain and reduce to one gill. Add this with half a pound of
sugar to the dissolved gum. Boil until it becomes a thick paste,
stirring constantly. Add the whites of four eggs beaten to a stiff froth
and a teaspoonful of vanilla extract. Remove from the fire, pour into a
pan dusted thickly with cornstarch and when cool cut into squares with a
sharp knife, roll in pulverized sugar and pack in a tin box.


NOUGAT.

A pound of granulated sugar, one teaspoonful of salt, one cup of
blanched and finely chopped almonds or peanuts, or it may be made of
mixed nuts. Dissolve the sugar in a spider over the fire without water,
stirring constantly, and when entirely melted mix in the nuts quickly
and pour at once into a well greased pan, and before it is cold mark in
squares. This is very nice pounded fine in a mortar or ground in a mill
to sprinkle over custards just before serving.


PANOCHE (a Spanish Recipe).

Two cups of dark brown sugar, one cup of chopped walnuts, half a cup of
milk, butter the size of a walnut. Cook the sugar and milk together,
boiling gently from seven to ten minutes, until, when tried in water, it
holds well together, and can be rolled into a soft ball. Remove from the
fire. Have the chopped nuts in a large bowl, pour over them a
teaspoonful of vanilla extract, pour the candy over them and beat with
long, rapid strokes until it begins to thicken--it should be like a
cream wafer--turn out on paraffine paper, and break it or cut in pieces.


PEPPERMINT DROPS.

Two cups of granulated sugar, half a cup of cold water, a tiny pinch of
cream of tartar. Boil ten minutes without stirring, let the sugar melt
slowly that it may not burn. Add eight drops of oil of peppermint while
still on the fire. When removed from the stove beat with an egg-beater
until it falls in long drops, when drop quickly on paraffine paper.


PRALINES.

Two cups of granulated sugar, one-half cup of water, two cups of pecans,
hickory nuts or English walnuts. Put the water and sugar on to boil, let
it cook without stirring until it threads, remove from the fire and
stir in the nuts until they are sugared. Spread on paraffine paper to
cool.


VASSAR FUDGE.

Two cups of sugar, two squares or one ounce of Baker's unsweetened
chocolate, a scant cup of milk, one tablespoonful of butter. Boil for
ten minutes until it holds well together when dropped in cold water.
Take from the fire, flavor with a teaspoonful of vanilla extract, beat
from three to five minutes until thick and creamy, turn into a buttered
pan and cut in squares.




Preserves.


PRESERVE OF MIXED FRUITS.

Five pounds of ripe currants or cherries, five pounds of granulated
sugar, two pounds of seeded raisins, the pulp of six oranges cut in
small pieces, and the rind of two oranges cut fine. Boil three-quarters
of an hour. Grapes can be used instead of currants or cherries.


RED CURRANT JAM.

Pick the currants from the stems, weigh them, and allow three-quarters
of a pound of white sugar to a pound of the fruit. Put the currants in a
preserving kettle, mash them a little to prevent them from sticking to
the kettle, and boil for fifteen minutes, then add the sugar and boil
rapidly for ten minutes. Bottle and seal tight.


RED CURRANT JELLY.

Berries for jelly must be picked when the weather is dry. Pick them
over, taking out all leaves, etc., put them in the kettle and mash them
a little to get enough juice to keep them from burning; stir constantly,
and as soon as hot wring them dry through a cheese cloth. Measure the
liquid and to every pint of juice allow one pound of sugar. Put the
juice on the fire and boil fifteen minutes, then add the sugar and boil
fifteen minutes more, skimming thoroughly. Pour into glasses while hot;
let them stand until the next day and cover. Very often jelly is soft,
and always from one of two reasons: either the berries have been picked
immediately after a rain or the sugar is adulterated.


RED CURRANT SYRUP.

The currants must be fresh and perfectly ripe and picked in dry weather.
Wash and put them in either a porcelain-lined or a granite-ware kettle,
stir until they are tender, as for currant jelly, then remove from the
fire and wring them as dry as possible in a cheese cloth. Measure the
juice and return it to the fire, let it cook fifteen minutes, then add a
pound of granulated sugar to each quart of juice, boil gently fifteen
minutes, skimming as long as the scum rises. Bottle and cork well and
keep in a dark place. Raspberry and strawberry syrup are made in the
same way, only mashing and straining the fruit and measuring the juice
before cooking.


BLACK CURRANT SYRUP.

Pick from the stems and mash them, a few at a time, in a bowl or granite
saucepan with a potato masher, then put them in a stone jar and let them
stand for two days, stirring well each day. Wring them through a cheese
cloth, and if wanted sweet cook with sugar as red currant syrup. The
juice can be bottled without sugar or cooking, and will keep for years.
It is used for sauces or fruit soups, etc.


CRANBERRY JAM.

Put five quarts of cranberries in a preserving kettle with two quarts of
water and boil gently until the fruit is tender, then add three pounds
and three-quarters of granulated sugar, boil until the fruit is clear,
skimming carefully. Put in glasses and when cold seal. It keeps well.


GOOSEBERRY JELLY.

Use the large English gooseberries and follow directions for currant
jelly.


GOOSEBERRY JAM.

Three-quarters of a pound of sugar to every pound of fruit. Put the
fruit on by itself in a porcelain-lined or granite-ware saucepan, mash
and stir well to keep from burning, and boil one hour. Then add the
sugar and boil one hour more.


GRAPE JAM.

Press with the fingers the pulp from grapes--Muscat or Concord grapes
make the best jam--seed and measure them, allowing a cup of sugar to
each cup of fruit. Put the skins on and cook until tender, when almost
done add the pulp, and when all is tender add the sugar and boil until
thick.


PINEAPPLE JAM.

Pare the fruit and carefully take out the eyes, then grate it on a
coarse grater, rejecting the cores, weigh it, and to each pound of fruit
take a pound of sugar. Sprinkle it over the grated pines, let it stand
over night. In the morning, boil for ten or fifteen minutes over a quick
fire. Put in tumblers and when cold cover.


RASPBERRY OR STRAWBERRY JAM.

Allow three-quarters of a pound of sugar to a pound of fruit. Put the
fruit in a preserving kettle over the fire and boil fifteen minutes,
mashing a little to prevent sticking to the kettle. Then add the sugar
and boil ten minutes, skimming carefully; turn into glasses and seal
when cold.


ORANGE MARMALADE.

Select smooth, thin-skinned, juicy oranges. Take twenty-one, and five
lemons. Cut the rind very thin from a third of the fruit, and boil it in
two quarts of water until it can be pierced easily with a broom straw.
Drain from the water and cut in fine strips with scissors, add this to
the pulp of the oranges and lemons after removing all the white bitter
skin and pips from the fruit. Weigh and allow a pound of sugar to a
pound of fruit, put in a porcelain-lined or granite-ware kettle and cook
until clear. Put in glasses and when cold cover with brandied paper and
seal.


PUMPKIN CHIPS.

Slice very thin and chip about four pounds of pumpkin, put in an
earthenware bowl, and cover it over night with four and a half pounds of
granulated sugar and the juice of one dozen lemons. Boil the lemon peel
until tender and cut in small thin chips and add to the juice, etc. In
the morning, boil together until perfectly clear and crisp.




Pickles, Sauces, etc.


RIPE CUCUMBER PICKLE.

Pare and seed the cucumbers. Slice each cucumber lengthwise in four
pieces or cut it in fancy shapes, cover with cold vinegar and let them
stand for twenty-four hours. Drain and put them in fresh vinegar with
two pounds of sugar, and one ounce of cassia buds to one quart of
vinegar. Boil for twenty minutes and put in jars.


SWEET PICKLED PEACHES.

Select fine, fresh, ripe, but not soft peaches, peel and weigh them. To
every seven pounds of fruit take five pounds of granulated sugar, a pint
of vinegar, two tablespoonfuls of cinnamon and one tablespoonful of
cloves, tie the spices up in a muslin bag, add a few pieces of stick
cinnamon and a few allspice. Put the fruit in a stone jar, bring the
sugar, vinegar and spice to a boil, pour over the peaches, cover and let
them stand until the next day, scald the syrup again and pour over the
fruit, and so on, until it has been done in all seven times. Take out
the bag of spice and put the fruit with the syrup into jars and seal.
These are much more delicious than peaches that are cooked.


SWEET PICKLED PLUMS.

Follow the recipe for sweet pickled peaches.


SPICED CURRANTS.

Take seven pounds of fresh and perfectly ripe currants, pick them over,
wash and stem them and put in a granite-ware or porcelain-lined kettle,
with five pounds of granulated sugar, one even tablespoonful of cloves,
one tablespoonful of cinnamon, one dessertspoonful of allspice, one pint
of best cider vinegar. Boil an hour and a half, put in jars and when
cold seal.


CHILI SAUCE.

Four dozen ripe tomatoes, eight green peppers, three cups of chopped
onion, eight cups of cider or wine vinegar, two cups of brown sugar, two
teaspoonfuls of ginger, three teaspoonfuls of cinnamon, two teaspoonfuls
of allspice, two teaspoonfuls of cloves, eight tablespoonfuls of salt.
Skin the tomatoes and put them in the kettle over the fire; as soon as
the water runs from them, take out half of it, then put in the onions
and peppers chopped, boil together four hours, stir constantly the last
hour to prevent burning, then add the other ingredients and simmer long
enough thoroughly to mix them. Put the sauce in small bottles, cork
tight and seal and keep in a dark place.


CHILI PEPPER SAUCE.

Twenty ripe tomatoes, six green peppers and four white onions chopped
fine, two cups of best wine or cider vinegar, one cup of sugar, two
tablespoonfuls of salt, two even teaspoonfuls of ground mace, two
teaspoonfuls of nutmeg, two teaspoonfuls of cloves, one teaspoonful of
celery seed. Boil an hour and bottle while hot. Very nice to serve with
baked beans.


MUSTARD PICKLES.

One quart each of tiny whole cucumbers, large cucumbers sliced, green
tomatoes sliced and small button onions, one large cauliflower divided
into flowerettes, and four green peppers cut fine. Make a brine of four
quarts of water and one pint of salt, pour it over the mixed vegetables
and let it stand covered twenty-four hours. Then scald it and turn into
a colander to drain. Mix one cup of flour, six tablespoonfuls of
mustard, and one tablespoonful of turmeric with enough vinegar to make a
smooth paste, add one cup of granulated sugar and sufficient vinegar to
make two quarts in all. Boil this mixture until it is thick and smooth,
stirring constantly, then add the vegetables and heat them through.


RIPE TOMATO PICKLE.

A peck of perfectly ripe tomatoes, two quarts of fine cooking salt, half
a pound of ground mustard, one ounce of cloves, two green peppers, two
or three onions and one pound of brown sugar. Pierce the tomatoes with a
silver fork or broom straw, put them in a stone jar with salt in
alternate layers. Throw away all the liquor made by standing one week.
Return to jar and cover with cold water, cover and let it stand
twenty-four hours. Drain again thoroughly, throw away the water, return
the tomatoes to the jar and cover with cold vinegar, having added to the
fruit, the onions and peppers sliced, with the mustard, cloves and
sugar. After they have stood three weeks they are ready for use.


GREEN TOMATO PICKLES.

One peck of sliced tomatoes, eight onions, one pound of bell peppers,
one pound of horse radish, one pound of white mustard seed, half a pound
of black mustard seed, half an ounce of whole cloves, half an ounce of
stick cinnamon, half an ounce of pepper corns, one or two nutmegs and
four pounds of sugar. Select the tomatoes when they are beginning to
turn white, slice and lay them in salt for twenty-four hours. Drain and
put in the kettle, which should be of granite ware or porcelain lined,
with the peppers, onions and horse radish chopped, and sprinkle the
mustard seeds over all. Tie the spices in a thin muslin bag and cover
the whole with best wine vinegar, boil until tender and clear in
appearance. The peppers should have all the seeds removed. Half a cup of
dry mustard is considered by some an improvement.


GOOSEBERRY CATSUP.

Boil ten pounds of large English gooseberries, seven pounds of coffee
sugar, and three pints of vinegar together for an hour and a half. Then
add two tablespoonfuls of cinnamon, one of allspice and one of cloves
and boil half an hour longer. Put in jars and seal.


RASPBERRY VINEGAR.

Put a pound of fine fruit into a bowl and pour over it a quart of the
best wine or cider vinegar. Next day strain the liquor on a pound of
fresh raspberries. The following day do the same. Do not squeeze the
fruit, but drain as dry as possible by lightly pressing it. The last
time strain it through muslin previously wet with vinegar to prevent
waste. Put into a preserving kettle with a pound of sugar to every pint
of juice. Stir until the sugar is melted and let it cook gently for five
minutes, skim it. When cold, bottle and cork well.




Sweet Sauces.


FRUIT SAUCE.

Put a cupful of granulated sugar in a saucepan, pour over it two and a
half cupfuls of boiling water, let it boil a few minutes, then add two
heaping tablespoonfuls of butter, two even teaspoonfuls of cornstarch
rubbed to a paste with a little cold water, then add a cupful of canned
fruit or a glass of any kind of fruit or jelly liked and the juice of a
lemon. Press through a fine sieve and serve with fritters or puddings.


FRESH FRUIT SAUCE.

Follow the above recipe, using a cupful of pure juice of the fruit
desired and the juice of either a half or whole lemon.


ORANGE SAUCE.

Beat four egg yolks, three ounces of sugar, a teaspoonful of flour and
the grated rind of one orange together until light, add a pint of
boiling milk and stir over the fire until thick, taking care that it
does not curdle, remove from the fire and add a liqueur glass of
curaçao, and beat until light and foaming.


BANANA SAUCE.

Rub two bananas through a fine sieve. Put half a cup of granulated sugar
in a saucepan with one cup of boiling water, add the banana pulp to it,
let it come to a boil, and skim if necessary. Rub a heaping
tablespoonful of butter with half a tablespoonful of flour, stir into it
a little of the liquid, and then add to that in the saucepan; add the
juice and grated rind of half a lemon, and it is ready to serve.


FOAMING SAUCE.

Beat to a cream a cup of sugar and a quarter of a cup of butter, and add
to it two tablespoonfuls of wine or fruit juice, or in winter fruit
syrup. If the latter, use only three-quarters of a cup of sugar. At
serving time add a quarter of a cup of boiling water, stir well, then
add the white of an egg beaten to a stiff froth. Beat until the sauce
foams.


HARD SAUCE.

Cream one tablespoonful of butter, stir in four tablespoonfuls of
powdered sugar and beat until very light, then add a teaspoonful of
boiling water and beat again. Flavor to suit taste.


SOUTHERN SAUCE.

Beat four tablespoonfuls of brown sugar with two tablespoonfuls of
butter to a cream, and add the well-beaten yolks of two eggs, set the
bowl in a pan of hot water on the stove and stir until thick, add a
glass of sherry, stir well and it is ready to serve.


VANILLA SAUCE.

Put a pint of rich milk in a double boiler, sweeten with two
tablespoonfuls of granulated sugar. While the milk is coming to the
boiling point beat the yolks of four eggs until light and creamy, add
the hot milk to the eggs, stirring briskly, then turn it into the
boiler, stirring rapidly until it thickens, remove from the fire, turn
into a bowl, flavor with vanilla extract and serve very cold.


SAUCE FOR NOODLE PUDDING.

Four egg yolks, four ounces of sugar, a quarter of a cup of sherry, one
teaspoonful of potato flour, half a cup of water, the rind of half and
the juice of one lemon. Beat quickly over hot water until the sauce
thickens, then serve at once.


MAPLE SYRUP SAUCE.

Half a pound of maple sugar dissolved in half a cup of cream, or rich
milk. If the latter is used add a teaspoonful of butter.




Savory Sauces.


In making sauces great care should be taken to have the saucepans
scrupulously clean and only granite-ware or porcelain-lined saucepans
should be used, especially where there is any acid as in tomatoes or
pickles. Never use an iron spider except for browning butter and flour
together as they will not brown in a saucepan.


VEGETABLE STOCK FOR SAUCES.

Take any kinds of vegetables convenient, such as parsnips, celery,
carrots, turnips, green pepper, onion, leek, parsley, celery tops,
celery root, Jerusalem artichokes, a bay leaf, two cloves, two allspice,
and cook in water until tender; strain, pressing all from the
vegetables. The water Jerusalem artichokes are boiled in is valuable for
sauces. The liquid from canned peas is also excellent. Care must be
taken in putting the vegetables together not to let any one predominate,
turnip especially, as it makes a sauce very bitter.


COLORING FOR SAUCES, SOUPS, Etc.

Melt a quarter of a pound of granulated sugar in a spider, cook until it
is a very dark, rich brown, almost black, stir constantly. Great care
must be taken that it does not burn. When done pour over it a quart of
boiling water and let it cook until the caramel is entirely dissolved,
pour it out and when cold strain and bottle. It will keep indefinitely
and a tablespoonful will give color to a pint of liquid.


OLIVE SAUCE.

Melt a heaping tablespoonful of butter in a spider and when it begins to
brown stir into it a heaping tablespoonful of flour, let it cook until
a very dark brown, but be careful not to let it burn, then add enough
rich vegetable stock to make a thick cream-like sauce. Have ready some
olives--six or seven, that have been boiled a few minutes in water and
cut from the stones, add these to the sauce, season with pepper and salt
to taste, bring to the boiling point and serve.


SAUCE HOLLANDAISE.

One-quarter of a pound of butter, one-quarter of a cup of water,
one-quarter of a teaspoonful of salt, the juice of a quarter of a lemon,
a dash of cayenne, and the yolks of three eggs. Beat the butter to a
cream and stir in the yolks of eggs, one at a time, then the lemon
juice, salt and pepper. Set the bowl it is mixed in in a pan of boiling
water on the fire, beating constantly with an egg beater, and when it
begins to thicken stir in gradually the boiling water. When it is as
thick as soft custard it is done. Great care must be taken not to let it
remain too long on the fire or it will curdle.


DRAWN BUTTER OR CREAM SAUCE.

Melt a large heaping tablespoonful of butter and stir into it a heaping
teaspoonful of flour, let them cook together without browning and add by
degrees a cup of hot milk.


CURRY SAUCE.

Curry sauce is made by adding curry powder to taste to a white sauce. It
may likewise be added to a brown sauce.


CHEESE SAUCE.

A white or cream sauce with grated Parmesan cheese added to taste.


TOMATO SAUCE.

Melt a large tablespoonful of butter in a saucepan over the fire, when
it bubbles put into it a small onion and half a green pepper, if
convenient, chopped very fine. Simmer gently for a few minutes, then
stir in a heaping teaspoonful of flour, and add four nice, fresh
tomatoes peeled and cut small--canned tomatoes may be used--a gill of
vegetable stock, a clove and part of a bay leaf, and pepper and salt to
taste. Let it cook gently for half an hour and press through a fine
sieve.


SAUCE TARTARE

may be made by beating a small tablespoonful of butter to a cream,
adding salt, pepper, dry mustard and sugar to taste and the raw yolk of
an egg. Add a tablespoonful of olives, small cucumbers and capers
chopped very fine and a few drops of onion juice. Serve with mock fish
cutlets and croquettes.


SAUCE PIQUANTE.

Melt a heaping tablespoonful of butter in a spider and when it bubbles
stir into it a heaping tablespoonful of flour, cook until it turns a
dark brown, taking care not to let it burn, add to it enough
well-seasoned vegetable stock to make the sauce the proper consistency,
then pour it into a granite-ware saucepan and add one small cucumber
pickle, two olives and a few capers, all chopped very fine; season with
salt and pepper to taste.




Sandwiches.


CHEESE SANDWICHES.

Half a pound of grated cheese, one tablespoonful of butter, the yolks of
two hard-boiled eggs mashed very fine and a teaspoonful of mayonnaise
dressing. Mix the ingredients thoroughly; butter before cutting from the
loaf some slices of brown or white home-made bread; spread with the
mixture and fold together.


CELERY SANDWICHES.

Use dainty little baking powder biscuits freshly baked but cold, or
white home-made bread for these sandwiches. Only the very tender part of
celery should be used and chopped fine and put in iced water until
needed. Add a few chopped walnuts to the celery and enough mayonnaise
dressing to hold them together; butter the bread before cutting from the
loaf, spread one slice with the mixture and press another over it. If
biscuits are used, split and butter them. They should be small and very
thin for this purpose and browned delicately.


NUT AND CREAM CHEESE SANDWICHES.

Boston brown bread buttered on the loaf and cut in very thin slices;
spread with a filling of cream cheese and chopped walnut meats; press a
buttered slice over it. They may be cut in fingers, rounds or
half-moons. The proportion is three-quarters of a cup of nuts to a
ten-cent package of Philadelphia cream cheese. This quantity will make a
large number of sandwiches.


NUT SANDWICHES.

Graham, rye, and Boston brown bread make very nice sandwiches. Butter
the loaf and cut in very thin slices, sprinkle with chopped nuts and
fold together.


WHOLE WHEAT BREAD AND PEANUT SANDWICHES.

Chop the nuts very fine, butter the bread before cutting from the loaf,
sprinkle the nuts thickly over the butter, press two slices together.
Boston brown bread with raisins is also nice for these sandwiches.


OLIVE SANDWICHES.

Prepare the bread and butter as for other sandwiches. It may be cut in
squares, rounds or triangles to suit the fancy. Stone and chop as many
Queen olives as needed and mix with them enough mayonnaise dressing to
hold together, spread half the number of bread slices with the mixture
and cover with the other half.

Brown, rye, whole wheat or white bread may be used. Home-made is
preferable, but it must be twelve hours old. Sandwiches may be sweet or
savory, may be cut round, square, or in triangles.




Sundries.


CRACKERS AND CHEESE TOASTED.

Butter some zepherettes and sprinkle thickly with grated Parmesan
cheese, bake in a quick oven, or toast on a gridiron; serve hot.


CRACKERS WITH CREAM CHEESE AND GUAVA JELLY.

Spread zepherettes with cream cheese and dot with Guava jelly.


WELSH RAREBIT.

Half a pound of American cheese, two butter balls, two eggs, half a
teaspoonful of mustard, a saltspoonful of salt, a dash of cayenne
pepper, half a cup of milk and an even saltspoonful of soda. Cut the
cheese fine, melt the butter in a chafing dish or spider, stir the
mustard, salt and pepper with it, then add the cheese and milk; when the
cheese is dissolved add the eggs slightly beaten and stir until it
thickens. Serve on toast.


CHEESE SOUFFLÉ.

Melt one tablespoonful of butter in a spider, add to it a slightly
heaping tablespoonful of flour and one cup of hot milk, half a
teaspoonful of salt, a dash of cayenne pepper and one cup of grated
Parmesan cheese; then add the yolks of three eggs beaten light, remove
from the fire and let it cool; then add the whites of eggs beaten stiff,
turn into a pudding dish, bake twenty-five minutes and serve
immediately.


CHEESE STRAWS.

Take two ounces of flour and three ounces of Parmesan cheese grated (it
is better to buy the cheese by the pound and have it grated at home),
and two ounces of butter. Rub the butter into the flour, add the cheese
and a little salt and cayenne pepper, and make into a paste with the
yolk of an egg; roll the paste out in a sheet about an eighth of an inch
thick and five inches wide and cut in narrow strips; bake in a hot oven
about ten minutes.


PÂTE À CHOU FOR SOUPS.

Put a gill of milk and an ounce of butter into a saucepan over the fire;
when it comes to the boiling point add two ounces of sifted flour; stir
with a wooden spoon until thick and smooth, then add two eggs, one at a
time, beating briskly; remove from the fire and spread out thin, cut in
pieces, the size of a small bean, put them in a sieve, dredge with
flour, shake it well and fry in boiling fat until a nice brown. Add to
the soup after it is in the tureen.


A FILLING FOR PATTIES.

Break two eggs in a bowl, add a little salt and white pepper, a few
drops of onion juice and four tablespoonfuls of cream, beat slightly;
turn into a buttered tin cup, stand in a saucepan with a little boiling
water in it on the stove, cover and cook until stiff--about three or
four minutes--remove from the fire, turn out of the cup. When ready to
use cut in half-inch slices and then into stars or any fancy shape
preferred, or into dice. Make a cream sauce thicker than for other uses,
that it may not run through the pastry; put them in the sauce, bring to
the boiling point and fill the patties just as they are to be served.


GRUEL OF KERNEL FLOUR OR MIDDLINGS.

Put a pint of boiling water in a saucepan over the fire; mix two heaping
teaspoonfuls of the flour with a little cold water and stir into the
boiling water. Let it boil twenty minutes, add a little cream to it and
salt. Very nutritious.


KOUMYSS.

Dissolve a third of a cake of compressed yeast in a little tepid water;
take a quart of milk, fresh from the cow, or warmed to blood heat, and
add to it a tablespoonful of sugar and the dissolved yeast. Put the
mixture immediately in beer bottles with patent stoppers, filling to the
neck, and let them stand for twelve hours where bread would be set to
rise--that is, in a temperature of 68 or 70 degrees--then stand the
bottles upside down on ice until wanted.


HOME-MADE BAKING POWDER.

Procure from a reliable druggist one-half pound of the best bicarbonate
of soda, one pound of cream of tartar and one-half pound of Kingsford's
cornstarch. Mix thoroughly and sift three times, put up in small tins.
The best baking powder.


VANILLA EXTRACT.

One ounce of Mexican vanilla bean, two ounces of loaf sugar, eight
ounces of French rose water, twenty-four ounces of alcohol 95 per cent.
Cut up the bean and pound with the sugar in a mortar, sift and pound
again until all is a fine powder. Mix the alcohol and rose water; put
the vanilla in a paper filter, pour over it a little of the liquid at a
time until all is used; filter again if not all is dissolved. Paper
filters may be obtained at any of the large drug stores. The extract may
be darkened by using a little caramel.


VANILLA SUGAR.

Half a pound of loaf sugar, half an ounce of Mexican vanilla beans. Cut
the beans very fine, pound in a mortar with the sugar; sift and pound
again until all is fine. Bottle and cork tight and keep in a dark
place.


SPINACH FOR COLORING.

Pound some spinach in a mortar, adding a little water; squeeze through a
cheese cloth, put in a saucepan over the fire, bring to a boil; when it
curdles remove from the stove. Strain through a very fine sieve; what
remains on the under part of the sieve is the coloring. It is used for
coloring pistache ice cream, jellies, etc.


TOMATO PASTE FOR SANDWICHES.

Skin and cut small three large tomatoes, cook until tender and press
through a sieve fine enough to retain the seeds; return to the fire, add
two ounces of butter, two ounces of grated bread crumbs and two ounces
of grated Parmesan cheese. When it boils stir a beaten egg quickly into
it, remove at once from the fire. It must not boil after the egg is
added, as it will curdle. Turn the mixture into a bowl and when cold, if
it is not for immediate use, cover with melted butter.


CHEESE PASTE FOR SANDWICHES.

Boil two eggs hard, separate the yolks from the whites, mash the yolks
smooth and chop the whites very fine; mix and put through a vegetable
press, then add butter the size of a small egg and three heaping
tablespoonfuls of grated American cheese. Beat together until it is a
fine, smooth paste. If not salt enough add a little, and also dry
mustard, if liked.




Miscellaneous Recipes.


TOOTH POWDER.

Precipitated chalk, seven ounces; Florentine orris, four ounces;
bicarbonate of soda, three ounces; powdered white Castile soap, two
ounces; thirty drops each of oil of wintergreen and sassafras. Sift all
together and keep in a glass jar or tin box. A very valuable recipe for
hardening the teeth.


JAPANESE CREAM.

Four ounces of ammonia, four ounces of white Castile soap cut fine, two
ounces of alcohol, two ounces of Price's glycerine and two ounces of
ether. Put the soap in one quart of water over the fire; when dissolved
add four quarts of water; when cold add the other ingredients, bottle
and cork tight. It will keep indefinitely. It should be made of soft
water or rain water. To wash woolens, flannels, etc., take a teacup of
the liquid to a pail of lukewarm water, and rinse in another pail of
water with half a cup of the cream. Iron while damp on the wrong side.
For removing grass stains, paint, etc, use half water and half cream.


ORANGE FLOWER LOTION FOR THE COMPLEXION.

Dissolve a slightly heaping tablespoonful of Epsom salts in a pint of
imported orange flower water (Chiris de Grasse), and add to it one
tablespoonful of witch hazel. Apply with a soft linen cloth. Very
refreshing in warm weather and an excellent remedy for oiliness of the
skin.


BAY RUM.

Three-quarters of an ounce of oil of bay, one ounce of loaf sugar, one
pint of alcohol, 95 per cent., two quarts of new New England rum and
three pints of rectified spirits, 60 per cent. Roll the sugar until fine
and beat into the oil of bay, add the alcohol, then the New England rum
and spirits. Let it stand for several days in a demijohn, shaking
occasionally; then filter through blotting paper. The filters may be
purchased at a druggist's. Care should be taken to buy the oil at a
reliable place.


FINE LAVENDER WATER.

Two ounces finest oil of lavender, one ounce essence of musk, one-half
ounce essence of ambergris, one-half ounce oil of bergamot and one-half
gallon of rectified spirits. Mix the ingredients, keep in a demijohn for
several days, shaking occasionally. Then filter and bottle.


GOOD HARD SOAP.

Five pounds of grease, one quart and one cup of cold water, one can of
potash, one heaping tablespoonful of borax, two tablespoonfuls of
ammonia. Dissolve the potash in the water, then add the borax and
ammonia and stir in the lukewarm grease slowly and continue to stir
until it becomes as thick as thick honey; then pour into a pan to
harden. When firm cut into cakes. Grease that is no longer fit to fry in
is used for this soap. Strain it carefully that no particles of food are
left in it. It makes no difference how brown the grease is, the soap
will become white and float in water. It should be kept a month before
using.


POLISH FOR HARD OR STAINED WOOD FLOORS.

Eight ounces of yellow beeswax, two quarts of spirits of turpentine, one
quart of Venetian turpentine. Cut the wax in small pieces and pour the
spirits over it--it will soon dissolve; then bottle. Apply with a
flannel or soft cloth. It keeps the floors in excellent order.




CONTENTS.


    BREADS, ROLLS, Etc.

                                                  PAGE

    Biscuits, Beaten, No. 1                         13
       "        "      "  2                         13
       "      Baking Powder                         13
       "      Cream                                 13
    Rolls, French                                   14
      "    Windsor                                  14
      "    Elizabetti's                             15
      "    Rye Flour                                15
      "    Gluten                                   15
      "    Parker House                             15
    Boston Brown Bread                              16
      "      "     "   with Raisins                 16
      "      "     "   Stewed                       16
    Graham Bread                                    17
    Rye Bread                                       17
    Quick White Bread                               17
    Date Bread                                      17
    Coffee Bread, No. 1                             18
      "      "     "  2                             18
    Norwegian Rolls and Zwieback                    18
    Rice Muffins                                    19
    Laplands                                        19
    English Muffins                                 19
    Graham Popovers                                 20
      "    Gems                                     20
    Gems of Kernel (Middlings) and White Flour      20
     "   "  Rye Meal                                20
    Corn Batter Bread                               21
     "   Bread                                      21
     "   Griddle Cakes                              21
    White Bread Griddle Cakes                       22
    Boston Brown Bread Griddle Cakes                22
    Waffles                                         22
    Rolls, Epicurean                                22
    Bread from Rummer Flour                         23
    Biscuits of Kernel or Graham Flour              23


    EGGS.

    Eggs, to soft boil                              24
      "   "  hard boil                              24
      "   à la Crême                                24
      "   au Gratin                                 24
      "   Nun's Toast                               25
      "   à la Maître d'Hôtel                       25
      "   Timbales of                               25
      "   Stuffed with Mushrooms                    26
      "   with Cream                                26
      "   Curried                                   26
      "   Stuffed                                   27
      "      "    and Fried                         27
      "   Fricasseed                                27
      "   Chops                                     28
    Omelet, Plain                                   28
       "    with Cheese                             28
       "     "   Mushrooms                          28
       "     "   Tomatoes                           29
    Eggs, Poached with Tomato Catsup                29
      "      "    in Cream                          29
      "      "    in Tomatoes                       29
      "   in a Brown Sauce                          30


    SOUPS.

    Cream of Jerusalem Artichokes                   31
      "   "  Asparagus                              31
      "   "  Lima Beans                             32
      "   "  Cauliflower                            32
      "   "  Celery                                 33
      "   "  Chestnuts                              33
      "   "  Cucumbers                              33
      "   "  Summer Squash                          34
      "   "  Lettuce                                34
      "   "  Mushrooms                              35
      "   "  Green Peas                             35
      "   "  Rice                                   36
      "   "  Spinach                                36
    Carrot                                          37
    Celeriac                                        37
    Mock Clam                                       37
    Corn and Tomato                                 38
    Crécy                                           38
    Curry                                           38
    Mock Fish                                       39
    Norwegian Sweet                                 40
    Onion                                           40
    Green Pea, No. 1                                41
      "    "    "  2                                41
    Potato                                          41
    Purée of Vegetables                             42
      "   "  Turnips                                42
    Vegetable                                       42
    Tomato                                          43
    Barley                                          43
    Black Bean, with Mock Meat Balls                44


    ENTRÉES.

    Egg Border, with Rice and Curry Sauce           45
    Rice Border, with Vegetables or hard-boiled
      Eggs in Cream Sauce                           45
    Mock Chicken, a Timbale of, with Sauce          45
    Spaghettina, a Mould of                         46
    Spinach, a Border Mould of, with Filling        47
    Mock Codfish Balls                              48
     "   Fish Balls, in Curry or Cream Sauce        48
     "   Fish, (a Norwegian Dish)                   49
     "   Meat                                       49
    Spaghettina Chops                               50
    Tomato Chops                                    50
    Fried Bread, a Savory                           51
    Mock Fish Chops                                 51
    Spaghettina, Fricassee of                       52
    Mushrooms, en Coquille                          52
    Egg Plant, a Ragout of                          52
    Patties of Puff Paste                           53
    Rice, a Savory of (Mexican Dish)                54
    Asparagus, a Ragout of, with Mock Meat Balls    54
    Rice, Curried, Croquettes of                    55
    Mock Fish Croquettes                            55
    Walnut Croquettes                               55
    Mushrooms, a Ragout of                          56
    Mock Chicken Croquettes                         56


    VEGETABLES.

    Potatoes, to Boil                               57
        "     Baked                                 57
        "     Mashed                                58
        "     New, with Cream Sauce                 58
        "     Broiled                               58
        "     à la Crême au Gratin                  58
        "     Stuffed                               58
        "     Fricasseed                            59
        "     à la Duchesse                         59
        "     Saratoga Chips                        59
        "     French Fried                          60
        "     à la Maître d'Hôtel                   60
        "     Lyonnaise                             60
        "     à la Parisienne                       60
        "     Creamed and Browned                   60
        "     Puff                                  61
        "     White, Croquettes                     61
        "     Papa                                  61
        "     Sweet, Fried Raw                      62
        "       "      "   Cooked                   62
        "       "    Mashed and Browned             62
        "       "    Croquettes                     62
    Brussels Sprouts                                63
    Okra and Tomatoes                               63
    Beets                                           63
    Peas, Purée of                                  63
    Beans, Lima, Purée of                           64
    Cucumbers, Purée of                             64
        "      Stuffed                              64
        "      Stuffed with Mushrooms               65
    Egg Plant, Escalloped                           65
     "    "    Stuffed                              66
    Corn, Green, Cakes of                           67
      "   Pudding                                   67
      "   Green, Mock Oysters of                    67
      "   Boiled on the Cob                         67
      "   Curry of                                  68
    Celeriac and Salsify, Croquettes of             68
    Indian Curry of Vegetables                      68
    Kohlrabi                                        69
    Beans, Marrowfat, Baked                         69
      "    Bayo, No. 1                              70
      "      "    "  2                              70
    Emparadas                                       70
    Frijoles Fritos                                 71
    Mushrooms, Broiled                              71
        "      on Toast                             71
        "      Stewed in Cream Sauce                72
    Tomatoes Stuffed with Mushrooms, No. 1          72
       "        "     "       "       "  2          72
    Escalloped Tomatoes                             73
    Tomatoes with Egg                               73
    French Carrots in Brown Sauce                   73
      "       "    and Peas                         73
    Spinach Pudding                                 74
       "    Balls                                   74
    Tomatoes and Mushrooms                          75
    Rice, to Boil Plain                             75
    Cauliflower with Drawn Butter                   75
    Escalloped Cauliflower                          76
        "      Spaghettina                          76
    Chestnuts, Purée of                             76
    Beans, Dried White, Purée of                    77
    Squash Pudding                                  77
      "    Fritters                                 77
    Summer Squash                                   77
    Rice Croquettes                                 78
    Celeriac, Fricassee of                          78
    Turnip, Yellow, Ragout of                       78
    Tomatoes Stuffed with Cheese                    79
    Artichokes, Jerusalem                           79
    Asparagus                                       79
    Pointes d'Asperges                              79
    Cabbage, Purple, with Chestnuts                 80
    Parsnips, Croquettes, with Walnuts              80
        "     Fried                                 81
    Parsnip Fritters                                81
    Beans, String, to cook                          81
    Onions, Spanish, Stuffed                        81
    Celeriac Stuffed with Spanish Sauce             82
    Cabbage, Spring, Stewed                         83
       "        "    in Cream Sauce                 83
    Turnips,    "         "     "                   83
    White Bread Balls                               84
    Noodles                                         84
       "    à la Ferrari                            84
    Gnocchi à la Romaine                            85


    SALADS.

    Mayonnaise Dressing, for Salads                 86
    Cream          "      "    "                    86
    French         "      "    "                    87
    Tomato Ice Salad                                87
    Tomato Jelly Salad                              87
    Spaghettina and Celery Salad                    88
    Salad of Fairy Rings and Puff Ball Mushrooms    88
    Salad of Fresh Fruit                            88
    Cucumber Jelly                                  88
    Walnut and Celery Salad                         89
    Pineapple and Celery Salad                      89
    Fruit Salad                                     90
    Potato Salad                                    90
    Tomatoes Stuffed with Celery                    90
    Celeriac and Lettuce Salad                      91
    Raw Jerusalem Artichokes and Lettuce Salad      91
    Salad à la Macédoine                            91
    Asparagus Salad                                 91
    Cucumber Salad                                  91
    Cold Slaw                                       92
    Tomato Salad                                    92
    Endive                                          92
    Egg Salad                                       92


    FRUIT DESSERTS.

    Apple Betty                                     93
      "   Charlotte                                 93
      "   Croquettes                                93
      "   Stewed Whole                              94
      "   Soufflé                                   94
      "   Custard, No. 1                            95
      "      "      "  2                            95
      "   Baked Dumplings of                        95
      "   Float                                     96
      "   Fried                                     96
      "   Marmalade                                 96
      "   Meringue                                  96
      "   Pudding, No. 1                            97
      "      "      "  2                            97
      "   Stewed in Butter                          97
    Apples, To Steam                                98
       "    Scalloped                               98
    Banana Fritters                                 98
    Cherry Cake (a Bavarian recipe)                 99
    Cranberry Bavarian Cream                        99
    Fresh Fruit, A Mould of                        100
    Mixed Fruit, A Dessert of                      100
    Gooseberry Pudding                             100
    Pineapple Meringue                             101
    Prune Soufflé                                  101
    Prunes, A Mould of                             101
    Dried Figs, Stewed                             102
    Rhubarb Meringue                               102
       "    Scalloped                              102
    Rice and Date Pudding                          103
     "    "  Fig     "                             103
     "    "  Raisin  "                             103
     "    "  Prune   "                             103
     "   Flour Pudding                             103
     "   Soufflé                                   104
     "   Pudding, No. 1                            104
     "      "      "  2                            105
     "   Omelet Soufflé                            105
    Strawberry Shortcake, No. 1                    105
        "          "       "  2                    106
    Strawberries in Ladies' Locks                  106
         "       Scalloped                         106
    Currant Pudding                                107
    Stewed Dates                                   107
    Stuffed Dates                                  107
    Tapioca and Apple Pudding                      107
       "     "  Strawberry Jelly                   108
       "     "  Raspberry    "                     108
       "     "  Currant      "                     108
    Pearl Sago and Fruit Jellies                   108


    DESSERTS. PUDDINGS.

    Bread and Butter Pudding, No. 1                108
      "    "    "       "      "  2                109
      "   Custard                                  109
    Fried Bread                                    109
    Chocolate Cream                                110
        "     Custard                              110
        "     Pudding                              111
    Cottage Pudding                                111
    Caramel Custard, Baked                         111
    Soft-boiled Custard                            112
    A Simple Dessert                               112
    Ginger Cream                                   113
    Graham Pudding                                 113
    Nalesneky (a Russian recipe)                   113
    Noodle Pudding                                 114
    Paradise Pudding                               114
    Princess Pudding                               114
    English Plum Pudding                           115
    Sago Soufflé                                   115
    Semoulina Pudding                              116
    Serniky (a Russian recipe)                     116
    Steamed Pudding                                116
    Sponge Cake Meringue                           117
    Stale Cake Pudding                             117
    Baked Tapioca Pudding                          118
    Tapioca Cream                                  118
    Steamed Rice                                   118
    Rice Cake                                      118
    Brown Bread Pudding                            119


    ICE CREAMS AND WATER ICES.

    Vanilla Ice Cream                              120
    Coffee Ice Cream                               120
    Strawberry Ice Cream                           120
    Raspberry   "    "                             120
    Walnut      "    "                             120
    Orange      "    "                             121
    Strawberry Water Ice                           121
    White Currant "   "                            121
    Pineapple     "   "                            121
    Lemon         "   "                            121
    Raspberry     "   "                            121
    Frozen Pudding                                 122
    Windsor Rock Punch                             122


    CAKES.

    Cake Making                                    123
    Angel Cake                                     123
    Berlinerkrands                                 124
    Blueberry Cake                                 124
    Cinnamon Cake                                  124
    Cream Puffs                                    124
    Lady Cake                                      125
    Honey Cake (a Norwegian recipe)                125
    Simple Fruit Cake                              125
    Bavarian Cake                                  126
    Pound Cake                                     126
    Sponge Cake, No. 1                             126
      "      "    "  2                             127
    Corn Sponge Cake (a Spanish recipe)            127
    Spiced Gingerbread                             127
    Cream       "                                  128
    Ginger Sponge Cake                             128
    Soft Gingerbread                               128
    Ginger Cakes                                   129
      "    Snaps, No. 1                            129
      "      "     "  2                            129
    Hard Gingerbread                               129
    Brandy Snaps                                   130
    Pepper Nuts, No. 1                             130
      "      "    "  2                             130
    Tea Cakes                                      130
    Fig Cake                                       131
    Ginger Layer Cake                              131
    Orange Cake                                    132
    Pineapple Cake                                 132
    Chocolate Layer Cake                           133
    Poor Man's Cake (a Norwegian recipe)           133
    Venison Cakes (a Norwegian recipe)             133
    Seed Cakes                                     134
    Drop   "                                       134
    Lebkuchen                                      134
    Macaroons (a Bavarian recipe)                  135
    Chocolate Macaroons (a Bavarian recipe)        135
    Soda Cakes                                     135
    Walnut Wafers                                  136
    Jode Cakes                                     136
    Frosting                                       136
    Boiled Icing                                   136


    PIES.

    Plain Pastry                                   137
    Puff Paste                                     137
    One Squash or Pumpkin Pie, To Make             138
    Sweet Rissoles                                 138
    Richmond Maids of Honor                        138
    Cheese Cakes                                   139
    Cocoanut Pie                                   139
    Lemon Pie                                      139
    Mince Meat                                     140


    CANDIES.

    Chocolate Caramels, No. 1                      141
        "         "      "  2                      141
        "         "      "  3                      141
        "     Cream Peppermints                    141
    Candy, To Pull                                 142
    Chestnuts, Glacé                               142
    Cocoanut Cakes                                 143
    Hoarhound Candy                                143
    Marshmallows                                   143
    Nougat                                         144
    Panoche (a Spanish recipe)                     144
    Peppermint Drops                               144
    Pralines                                       144
    Vassar Fudge                                   145


    PRESERVES.

    Mixed Fruits                                   146
    Red Currant Jam                                146
     "     "    Jelly                              146
     "     "    Syrup                              147
    Black  "      "                                147
    Cranberry Jam                                  147
    Gooseberry Jelly                               147
        "      Jam                                 148
    Grape Jam                                      148
    Pineapple Jam                                  148
    Raspberry or Strawberry Jam                    148
    Orange Marmalade                               148
    Pumpkin Chips                                  149


    PICKLES, SAUCES, Etc.

    Ripe Cucumber Pickle                           150
    Sweet Pickled Peaches                          150
      "      "    Plums                            150
    Spiced Currants                                150
    Chili Sauce                                    151
      "   Pepper Sauce                             151
    Mustard Pickles                                151
    Ripe Tomato Pickle                             152
    Green  "      "                                152
    Gooseberry Catsup                              153
    Raspberry Vinegar                              153


    SWEET SAUCES.

    Fruit Sauce                                    154
    Fresh Fruit Sauce                              154
    Orange Sauce                                   154
    Banana   "                                     154
    Foaming  "                                     154
    Hard     "                                     155
    Southern "                                     155
    Vanilla  "                                     155
    Sauce for Noodle Pudding                       155
    Maple Syrup Sauce                              155


    SAVORY SAUCES.

    Vegetable Stock for Sauces                     156
    Coloring for Sauces, Soups, etc.               156
    Olive Sauce                                    156
    Sauce Hollandaise                              157
    Drawn Butter or Cream Sauce                    157
    Curry Sauce                                    157
    Cheese  "                                      157
    Tomato  "                                      158
    Sauce Tartare                                  158
    Sauce Piquante                                 158


    SANDWICHES.

    Cheese Sandwiches                              159
    Celery     "                                   159
    Nut and Cream Cheese Sandwiches                159
     "  Sandwiches                                 160
    Whole Wheat Bread and Peanut Sandwiches        160
    Olive Sandwiches                               160


    SUNDRIES.

    Crackers and Cheese, Toasted                   161
       "     with Cream Cheese and Guava Jelly     161
    Welsh Rarebit                                  161
    Cheese Soufflé                                 161
      "    Straws                                  161
    Pâte à Chou, for Soups                         162
    A Filling for Patties                          162
    Gruel of Kernel Flour or Middlings             162
    Koumyss                                        163
    Home-made Baking Powder                        163
    Vanilla Extract                                163
       "    Sugar                                  163
    Spinach, for Coloring                          164
    Tomato Paste, for Sandwiches                   164
    Cheese   "     "      "                        164


    MISCELLANEOUS RECIPES.

    Tooth Powder                                   165
    Japanese Cream                                 165
    Orange Flower Lotion, for the Complexion       165
    Bay Rum                                        165
    Fine Lavender Water                            166
    Good Hard Soap                                 166
    Polish for Hard or Stained Wood Floors         166




[ Transcriber's Note:

  The following is a list of corrections made to the original. The first
  line is the original line, the second the corrected one.

curaçoa, and beat until light and foaming.
curaçao, and beat until light and foaming.

    Salad à la Macedoine                            91
    Salad à la Macédoine                            91

    Nalesneky (a Russian recipe.)                  113
    Nalesneky (a Russian recipe)                   113
]