{"collection":"scripture-revelation","full_text_available":true,"graph_url":"https://unchartedknowledge.5gfusion.net/v2/api/page/gutenberg_12350/graph","html_url":"https://unchartedknowledge.5gfusion.net/v2/page/gutenberg_12350","id":"gutenberg_12350","license":"Public Domain (US)","rights_basis":"gutenberg_metadata_copyright_false","source":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","summary":null,"tags":["Category: Cooking & Drinking","Category: How To ...","Category: Religion/Spirituality","Cookbooks and Cooking","Jewish cooking","Judaism"],"text":"THE INTERNATIONAL JEWISH COOK BOOK\n\n_By_\n\nFLORENCE KREISLER GREENBAUM\n\nInstructor in Cooking and Domestic Science\n\n1600 RECIPES ACCORDING TO\nTHE JEWISH DIETARY LAWS\nWITH _the_ RULES _for_ KASHERING\n\n       *       *       *       *       *\n\nTHE FAVORITE RECIPES OF\nAMERICA, AUSTRIA, GERMANY,\nRUSSIA, FRANCE, POLAND,\nROUMANIA, Etc., Etc.\n\n_SECOND EDITION_\n\n1919\n\n\n\n*PUBLISHERS' NOTE*\n\n\nIt is with pleasure, and pardonable pride, that the Publishers announce\nthe appearance of _The International Jewish Cook Book_, which, \"though\nwe do say it ourselves,\" is the best and most complete _kosher_ cook\nbook ever issued in this country. It is the direct successor to the\n\"Aunt Babette Cook Book,\" which has enjoyed undisputed popularity for\nmore than a generation and which is no longer published. _The\nInternational Jewish Cook Book_ is, however, far superior to the older\nbook. It is much larger and the recipes are prepared strictly in\naccordance with the Jewish dietary laws.\n\nThe author and compiler, Mrs. Florence K. Greenbaum, is a household\nefficiency woman, an expert Jewish cook, and thoroughly understands the\nscientific combining of foods. She is a graduate of Hunter College of\nNew York City, where she made a special study of diet and the chemistry\nof foods. She was Instructor in Cooking and Domestic Science in the\nYoung Women's Hebrew Association of New York, and is now Instructor and\nLecturer for the Association of Jewish Home Makers and the Central\nJewish Institute, both under the auspices of the Bureau of Jewish\nEducation (Kehillah).\n\nMrs. Greenbaum knows the housewife's problems through years of personal\nexperience, and knows also how to economize. Many of these recipes have\nbeen used in her household for three generations and are still used\ndaily in her home. There is no one better qualified to write a Jewish\nCook Book than she.\n\nSuggestions and additional recipes, for inclusion in later editions of\nthe book, will be gratefully accepted by\n\nTHE PUBLISHERS. _New York, February, 1918_.\n\n\n\n\n\n*PREFACE*\n\n\nIn compiling these recipes every effort has been made to bear in mind\nthe resources of the Jewish kitchen, as well as the need of being\neconomical and practical.\n\nThe aim throughout has been to lay special emphasis on those dishes\nwhich are characteristically Jewish--those time-honored recipes which\nhave been handed down the generations by Jewish housewives (for the\nSabbath, Passover, etc). But the book contains a great many other\nrecipes besides these, for the Jewish cook is glad to learn from her\nneighbors. Here will be found the favorite recipes of Germany, Hungary,\nAustria, France, Russia, Poland, Roumania, etc.; also hundreds of\nrecipes used in the American household. In fact, the book contains\nrecipes of every kind of food appealing to the Jewish taste, which the\nJewish housewife has been able to adapt to the dietary laws, thus making\nthe Cook Book truly _International_.\n\nThe manner of presentation is clear and simple, and if directions are\nfollowed carefully, will insure success to the inexperienced housewife.\nFor the book has been largely planned to assist her in preparing\nwholesome, attractive meals; to serve the simplest as well as the most\nelaborate repast--from appetizer to dessert--without transgressing the\ndietary laws. At the same time the book offers many valuable suggestions\nand hints to the most expert cook.\n\nIn this book are also directions for making meat substitutes and many\neconomies of the hour, which have been added to meet the needs of the\npresent day.\n\n\n\n\n*REMARKS*\n\n\nThe Jewish housewife enjoys the enviable reputation of being a good\ncook; in fact she is quite famous for her savory and varied dishes. Her\nskill is due not so much to a different method of cooking as to her\ningenuity in combining food materials. The very cuts of meat she has\nbeen always accustomed to use, are those which modern cooks are now\nadvising all to use. The use of vegetables with just enough meat to\nflavor, as for instance in the Shabbos Shalet, is now being highly\nrecommended.\n\nWhile it is not given to each and every woman to be a good cook, she can\neasily acquire some knowledge of the principles of cooking, namely:\n\n1. That heat from coal, charcoal, wood, gas or electricity is used as a\nmedium for toasting, broiling or roasting.\n\n2. That heat from water is used as a medium for boiling, simmering,\nstewing or steaming.\n\n3. That heat from fat is used as a medium for deep fat frying.\n\n4. That heat from heated surfaces is used in pan-broiling, saut\u00e9,\nbaking, braising or pot-roasting.\n\nThe length of time required to cook different articles varies with the\nsize and weight of same--and here is where the judgment of the housewife\ncounts. She must understand how to keep the fire at the proper\ntemperature, and how to manage the range or stove.\n\nIn planning meals try to avoid monotony; do not have the same foods for\nthe same days each week. Try new and unknown dishes by way of variety.\nPay attention to garnishing, thereby making the dishes attractive to the\neye as well as to the palate.\n\nThe recipes in this book are planned for a family of five, but in some\ninstances desserts, puddings and vegetables may be used for two meals.\nCakes are good for several days.\n\nDo not consider the use of eggs, milk and cream an extravagance where\nrequired for certain desserts or sauces for vegetables, as their use\nadds to the actual food value of the dish.\n\nAs a rule the typical Jewish dish contains a large proportion of fat\nwhich when combined with cereal or vegetable fruits, nuts, sugar or\nhoney, forms a dish supplying all the nourishment required for a\nwell-balanced meal. Many of these dishes, when combined with meat,\nrequire but a small proportion of same.\n\nWherever fat is called for, it is intended that melted fat or dripping\nbe used. In many of the dishes where fat is required for frying, any of\nthe good vegetable oils or butter substitutes may be used equally well.\nThese substitutes may also be used in place of butter or fat when same\nis required as an ingredient for the dish itself. In such cases less fat\nmust be used, and more salt added. It is well to follow the directions\ngiven on the containers of such substitutes.\n\nIt is understood that all meats be made _kosher_.\n\nBefore preparing any dish, gather all materials, and see that all the\ningredients are at hand.\n\n\n\n\n*RULES FOR KASHERING*\n\n\nIn the religious and dietary laws of the Jewish people, the term\n\"kasher\" is applied to the preparation of meat and poultry, and means\n\"to render fit\" or \"proper\" for eating.\n\n1. To render meat \"fit\" for food, the animal must be killed and cut up\naccording to the Jewish method of slaughter, and must be purchased from\na Jewish butcher.\n\n2. The meat should be put into a pan, especially reserved for this\npurpose, entirely covered with cold water, and left to soak for half an\nhour. Before removing the meat from the water every particle of blood\nmust be washed off. It should then be put upon the salting board (a\nsmooth wooden board), placed in a slanting position, or upon a board\nwith numerous perforations, in order to allow the blood to freely flow\ndown. The meat should then be profusely sprinkled on all sides with\nsalt, and allowed to remain in salt for one hour. It is then removed,\nheld over a sink or pan, and well rinsed with cold water three times, so\nthat all the salt is washed off. Meat left for three days or more\nunsoaked and unsalted, may be used only for broiling over coals; it may\nnot be cooked in any other way.\n\nThe ends of the hoofs and the claws of poultry must be cut off before\nthe feet are _kashered_.\n\nBones with no meat or fat adhering to them must be soaked separately,\nand during the salting should not be placed near the meat.\n\n3. The liver must be prepared apart from the meat. It must be cut open\nin both directions, washed in cold water, and broiled over the fire, and\nsalted while it is broiling. It should be seared on all sides. Water\nmust then be poured over it, to wash the blood away. It may then be used\nin any manner, as the heat has drawn out the blood. Small steaks and\nchops may be _kashered_ in the same way.\n\n4. The heart must be cut open, lengthwise, and the tip removed before\nbeing soaked, so that the blood may flow out. The lungs likewise must be\ncut open before being soaked. Milt must have veins removed.\n\n5. The head and feet may be _kashered_ with the hair or skin adhering\nto them. The head should, however, be cut open, the brain taken out, and\n_kashered_ separately.\n\n6. To _kasher_ suet or fat for clarifying, remove skin, and proceed as\nwith meat.\n\n7. Joints from hind-quarters must not be used, until they have been\n\"porged,\" which means that all veins of blood, forbidden fat, and\nprohibited sinew have been removed. In New York City no hind-quarter\nmeat is used by orthodox Jews.\n\n8. All poultry must be drawn, and the inside removed before putting in\nwater.\n\nCut the head off and cut the skin along the neck; find the vein which\nlies between the tendons, and trace it as far back as possible; at the\nback of the neck it divides into two branches, and these must be\nremoved.\n\nCut off the tips of the wings and the claws of the feet. Proceed as with\nmeat, first cutting open the heart and the liver. Eggs found inside of\npoultry, with or without shells, must be soaked and when salted be\nplaced in such a position that the blood from the meat does not flow\nupon them. Such eggs may not be eaten with milk foods.\n\nIn conducting a kosher kitchen care must be taken not to mix meat and\nmilk, or meat and butter at the same meal.\n\nThe utensils used in the cooking and serving of meat dishes may not be\nused for milk dishes. They should never be mixed.\n\nOnly soaps and scouring powders which contain no animal fat are\npermitted to be used in washing utensils. Kosher soap, made according to\ndirections for making hard soap, may be used in washing meat dishes and\nutensils.\n\nTo follow the spirit as well as the letter of the dietary laws,\nscrupulous cleanliness should always be observed in the storing,\nhandling and serving of food.\n\nIt is very necessary to keep the hands clean, the flours and cereals\nclean, the ice-box clean, and the pots and pans clean.\n\n\n\n\n*CONTENTS*\n\n\nPUBLISHERS' NOTE\nPREFACE\nREMARKS\nRULES FOR KASHERING\nAPPETIZERS\nSANDWICHES\nSOUPS\nGARNISHES AND DUMPLINGS FOR SOUPS\nFISH\nSAUCES FOR FISH AND VEGETABLES\nSAUCES FOR MEATS\nFRYING\nENTR\u00c9ES\nMEATS\nPOULTRY\nSTUFFINGS FOR MEAT AND POULTRY\nVEGETABLES\nTIME TABLE FOR COOKING\nSALADS AND SALAD DRESSINGS\nFRESH FRUITS AND COMPOTE\nMEHLSPEISE  (FLOUR FOODS)\nCEREALS\nEGGS\nCHEESE\nBREAD\nCOFFEE CAKES (KUCHEN)\nMUFFINS AND BISCUITS\nPANCAKES, FRITTERS, ETC.\nCAKES\nICINGS AND FILLINGS FOR CAKES\nPIES AND PASTRY\nCOOKIES\nDESSERTS\nSTEAMED PUDDINGS\nPUDDING SAUCES\nFROZEN DESSERTS\nCANDIES AND SWEETS\nBEVERAGES\nCANNED FRUITS\nJELLIES AND PRESERVES\nBRANDIED FRUITS\nCANNED VEGETABLES\nVEGETABLES PRESERVED IN BRINE\nPICKLES AND RELISHES\nPASSOVER DISHES\nINDEX\n\nTABLE OF WEIGHTS AND MEASURES\nMEASUREMENT OF FOOD MATERIALS\n\n\n\n\n*APPETIZERS*\n\n\nCANAP\u00c9S\n\nFor serving at the beginning of dinner and giving a zest to the\nappetite, canap\u00e9s are extremely useful. They may be either hot or cold\nand made of anything that can be utilized for a sandwich filling. The\nfoundation bread should be two days old and may be toasted or fried\ncrouton fashion. The nicest way is to butter it lightly, then set it in\na hot oven to brown delicately, or fry in hot fat.\n\nThe bread should be cut oblong, diamond shaped, in rounds, or with a\ncutter that has a fluted edge. While the toast is quite hot, spread with\nthe prepared mixture and serve on a small plate with sprigs of\nwatercress or points of lemon as a garnish.\n\nAnother way is to cut the bread into delicate fingers, pile it log-cabin\nfashion, and garnish the centre with a stuffed olive. For cheese canap\u00e9s\nsprinkle the toast thickly with grated cheese, well seasoned with salt\nand pepper. Set in a hot oven until the cheese melts and serve\nimmediately.\n\n\nSARDINE CANAP\u00c9S\n\nToast lightly diamond-shaped slices of stale bread and spread with a\nsardine mixture made as follows:--Skin and bone six sardines, put them\nin a bowl and run to a paste with a silver spoon. Add two tablespoons of\nlemon juice, a few drops of Worcestershire sauce, a dash of pepper, two\nteaspoons of chopped parsley and four tablespoons of creamed butter.\nGarnish with a border of whites of hard-boiled eggs, finely chopped, and\non top scatter shredded olives.\n\n\nWHITE CAVIAR\n\nTake roe of any fish, remove skin, salt; set aside over night. Next day\nbeat roe apart, pour boiling water over it and stir; when roe is white,\npour off the water and let drain; then put in pan with two tablespoons\nof oil and salt, pepper, a little vinegar, and mix well. Let stand a few\ndays before using.\n\nThis caviar may be substituted in all recipes for the Russian caviar or\ndomestic caviar may be procured in some shops.\n\n\nCAVIAR CANAP\u00c9S\n\nCut the bread about one-quarter of an inch thick and two inches square\n(or round), and after it is toasted spread over each slice a teaspoon of\nice cold caviar. Mix one teaspoon of chopped onion and one teaspoon\nchopped parsley; spread the mixture over the caviar and serve with\nquarters of lemon.\n\n\nANCHOVY CANAP\u00c9S\n\nCut the bread as for caviar canap\u00e9s and spread with anchovy paste. Chop\nseparately the yolks and whites of hard-boiled eggs and cover the\ncanap\u00e9s, dividing them into quarters, with anchovies split in two\nlengthwise, and using yolks and whites in alternate quarters.\n\n\nANCHOVY CANAP\u00c9S WITH TOMATOES\n\nFor each person take a thin slice toast covered with anchovy paste. Upon\nthis place whole egg which has been boiled four minutes, so that it can\nbe pealed whole and the yolk is still soft. Around the toast put tomato\nsauce.\n\n\nCHOPPED ONION AND CHICKEN FAT\n\nChop one yellow onion very fine, add four tablespoons of chicken fat\n(melted), salt to taste. Serve on slices of rye bread. If desired, a\nhard-boiled egg chopped very fine may be mixed with the onions.\n\n\nBRAIN (APPETIZER)\n\nCook brains, let cool and add salt; beat up with chopped onions, juice\nof one and a half lemons and olive oil. Serve on lettuce leaves.\n\n\nBLACK OLIVES\n\nPit black olives, cut them very thin, and prepare as brain appetizer;\nbeat well with fork.\n\n\nCHICKEN LIVER PASTE, No. 1\n\nWash thoroughly several fowls' livers and then let them simmer until\ntender in a little strong soup stock, adding some sliced mushroom,\nminced onion, and a little pepper and salt. When thoroughly done mince\nthe whole finely, or pound it in a mortar. Now put it back in the\nsaucepan and mix well with the yolks of sufficient eggs to make the\nwhole fairly moist. Warm over the fire, stirring frequently until the\nmixture is quite thick, taking care that it does not burn.\n\nIt should be served upon rounds of toast on a hot dish garnished with\nparsley.\n\n\nIMITATION PATE DE FOI GRAS\n\nTake as many livers and gizzards of any kind of fowl as you may have on\nhand; add to these three tablespoons of chicken or goose fat, a finely\nchopped onion, one tablespoon of pungent sauce, and salt and white\npepper to taste. Boil the livers until quite done and drain; when cold,\nrub to a smooth paste. Take some of the fat and chopped onion and simmer\ntogether slowly for ten minutes. Strain through a thin muslin bag,\npressing the bag tightly, turn into a bowl and mix with the seasoning;\nwork all together for a long time, then grease a bowl or cups and press\nthis mixture into them; when soft cut up the gizzards into bits and lay\nbetween the mixture. You may season this highly, or to suit taste.\n\n\nCHICKEN LIVER PASTE, No. 2\n\nTake one-quarter pound chicken livers that have been boiled soft; drain\nand rub through grater, add one-quarter cup of fresh mushrooms that have\nbeen fried for three minutes in two tablespoons of chicken fat, chop\nthese, mix smooth with the liver, moistening with the fat used in frying\nthe mushrooms, season with salt, pepper, paprika and a little onion and\nlemon juice. Spread on rye bread slices. Garnish plate with a red radish\nor sprigs of parsley.\n\n\nCHOPPED HERRING\n\nSoak herring a few hours, when washed and cleaned, bone and chop. To one\nherring take one onion, one sour apple, a slice of white bread which has\nbeen soaked in vinegar, chop all these; add one teaspoon oil, a little\ncinnamon and pepper. Put on platter in shape of a herring with head at\ntop and tail at bottom of dish, and sprinkle the chopped white of a\nhard-boiled egg over fish and then the chopped yolk.\n\n\nCHEESE BALLS\n\nTake mashed cream cheese--add butter, cream and a little paprika. You\ncan chop either green peppers, almonds or olives in this mixture, or the\njuice of an onion. Roll into small balls and serve on lettuce leaves.\nThis is also very good for sandwiches.\n\n\nEGG APPETIZER\n\nBoil eggs hard. Cut slice off the end, so that the egg will stand firm.\nDip egg in French dressing, then with a pastry bag arrange sardellen\nbutter on the top of egg. Have ready small squares of toasted bread,\nspread with a thin layer of sardellen butter, on which to stand the\neggs. Caviar, mixed with some finely chopped onion, pepper and lemon\njuice, may be used instead of the sardellen butter, but mayonnaise must\nbe used over the caviar.\n\n\nDEVILED EGGS WITH HOT SAUCE\n\nTake six hard-boiled eggs, cut lengthwise, remove yolk and add to same:\none dessertspoon of melted butter, Cayenne pepper, salt and chopped\nparsley. Mash this mixture very fine and refill the whites of the eggs\nand turn over on platter.\n\n*Sauce.*--One tablespoon of butter, one tablespoon of flour, a pinch of\nCayenne pepper, salt and one pint of milk. Stir this mixture continually\nuntil it thickens; beat the yolk of one egg and pour the hot gravy over\nthe same. Dress with chopped parsley and eat very hot. Sherry wine can\nbe added if desired.\n\n\nSTUFFED YELLOW TOMATOES\n\nTake small yellow tomatoes, scrape out the centre and fill with caviar.\nServe on lettuce or watercress.\n\n\nA DELICIOUS APPETIZER\n\nTake as many slices of delicately browned toast as people to serve,\nseveral large, firm tomatoes sliced, one green pepper, and store cheese.\nPlace a slice of tomato on each slice of toast and season with salt and\npepper and a dot of butter. Place several long, curly strips of pepper\naround the tomato, and cover with a thin slice of the cheese. Place in\nthe oven until the cheese is melted. Serve piping hot.\n\n\nCELERY RELISH\n\nBoil about six pieces of celery root. When soft, peel and mash. Season\nwith salt, pepper, a little onion powder, a teaspoon of home-made\nmustard and plenty of mayonnaise. Shape into pyramids, put mayonnaise on\nthe top of the pyramid, and on top of that either a little well-seasoned\ncaviar or some sardellen butter shaped in a pastry bag. Serve on a slice\nof beets and a lettuce leaf.\n\n\nSARDELLEN\n\nTake one-quarter pound salted sardellen and soak in water over night.\nBone the next morning, put in cloth and press until dry; chop very fine,\nalmost to a paste; take one-half pound sweet butter, stir to a cream and\nadd the sardellen. Serve on toasted cracker or bread. Sprinkle with the\ngrated yellow and grated white of egg.\n\n\nSTUFFED EGGS\n\nHard boil eggs, drop into cold water, remove shells, cut each in half\nlengthwise. Turn out yolks into a bowl. Carefully place whites together\nin pairs, mash yolks with back of a spoon. For every six yolks put into\nbowl one tablespoon melted butter, one-half teaspoon mustard (the kind\nprepared for table), one teaspoon salt, dash of cayenne pepper. Rub\nthese together thoroughly with yolks. Make little balls of this paste\nthe size of the yolks. Fit one ball into each pair whites.\n\n\nNUT AND CHEESE RELISH\n\nMix one package cream cheese with one cup of chopped nut meats, one\nteaspoon of chopped parsley, two tablespoons of whipped cream, salt and\nred pepper. Roll into balls and serve cold, garnished with parsley and\nchopped nuts.\n\n\nGRAPE-FRUIT COCKTAIL\n\nCut the grape-fruit into halves, crosswise, and scoop out the pulp,\nrejecting the white inner skin as well as the seeds. Clean the shells;\ncut the edges with a sharp knife into scallops and throw them into cold\nwater. Set the pulp on the ice. At serving time put a teaspoon of\ncracked ice in the bottom of each shell; fill with the pulp, mixed\nthoroughly with powdered sugar and a little sherry, if desired; and\nplace a maraschino cherry or bit of bright-colored jelly in the centre\nof each. Lay on paper doilies or surround with bits of asparagus fern.\n\n\nAMBROSIA\n\nFill glass with alternate layers of sliced orange and cocoanut; cover\nwith powdered sugar and place a maraschino cherry on the top of each.\n\n\nPEACH COCKTAIL\n\nFill the glasses with sliced peaches; cover with orange or lemon juice;\nsweeten to taste; add a little shaved ice and serve.\n\nApricot and cherry cocktails may be made in the same way.\n\n\nRASPBERRY COCKTAIL\n\nMash a pint of ripe, red currants; strain them through cheesecloth; pour\nthe juice over a pint of red raspberries and set on the ice to chill. At\nserving time sweeten to taste and pour into the glasses, putting one\nteaspoon of powdered sugar on the top of each.\n\n\nPINEAPPLE AND BANANA COCKTAIL\n\nTake equal parts of banana and fresh or canned pineapple; cut into small\ncubes and cover with lemon or pineapple juice. Serve in glasses or\norange shells placed on autumn leaves or sprays of green fern.\n\n\nSTRAWBERRY COCKTAIL\n\nSlice five or six large strawberries into each glass and squeeze over\nthem the juice of an orange. At serving time add one heaping teaspoon of\npowdered sugar and one tablespoon of shaved ice.\n\n\nMUSK MELONS\n\nCut melon in half, seed and put on ice one hour before serving. When\nready to serve, fill with crushed ice and sprinkle with, powdered sugar.\nAllow one-half melon for each person. Very refreshing for summer\nluncheons or dinners. For dinner serve before soup.\n\n\nFILLED LEMONS\n\nSelect good-sized lemons; cut off tip to stand the lemon upright; cut\ntop for cover. Scoop out all the lemon pulp, and put in a bowl; put\nshells in a bowl of cold water. For six lemons take one box of boneless\nsardines, six anchovies, and two green peppers, cut very fine. Wet with\nlemon-juice until moist; fill in shells after wiping dry; insert a\npimento on top; put on cover of lemon; serve on doily with horseradish\nand watercress.\n\n\nRED PEPPER CANAP\u00c9S\n\nMix together two chopped hard-boiled eggs, one tablespoon of chopped red\npeppers (canned), a saltspoon of salt, a tiny pinch of mustard and two\ntablespoons of grated American cheese with sufficient melted butter to\nform a paste; spread over the rounds of fried bread and place in a very\nhot oven for about three minutes. Serve on a folded napkin, garnished\nwith watercress.\n\n\nSALTED PEANUTS\n\nShell and skin freshly roasted peanuts and proceed as in salting\nalmonds.\n\n\nSALTED ALMONDS\n\nPour boiling water on the almonds; cool and remove the skins; dry\nthoroughly and brown in a hot oven, using a half tablespoon of butter or\nolive oil (preferably the oil) to each cup of nuts, which must be shaken\nfrequently. When brown, sprinkle well with salt and spread on paper to\ndry and cool.\n\nA still easier way to prepare the nuts is to cook them over the fire,\nusing a larger quantity of olive oil. As the oil can be saved and used\nagain, this method is not necessarily extravagant.\n\n\n\n\n*SANDWICHES*\n\n\nBread should be twenty-four hours old and cut in thin, even slices. If\nfancy forms are desired, shape before spreading with butter. Cream\nbutter and spread evenly.\n\n\nANCHOVY SANDWICHES\n\nPound the anchovies to a paste and mix with an equal quantity of olives\nstoned and finely chopped.\n\n\nCELERY SANDWICHES\n\nTwo cups of chopped celery, two tablespoons of chopped walnuts, two\ntablespoons of chopped olives, quarter of a cup of Mayonnaise dressing.\nSpread between slices of thin buttered bread.\n\n\nFISH SANDWICHES\n\nSpread one piece of bread with any kind of cold fish that has been\nshredded and mixed with tartar sauce. Then put a lettuce leaf on that\nand then a slice of hard-boiled egg that has been dipped in tartar\nsauce. Cover with a slice of buttered bread.\n\n\nNUT AND RAISIN SANDWICHES\n\nTake equal quantities of nuts and raisins; moisten with cream or grape\njuice and spread on thin slices of bread.\n\n\nBROWN BREAD SANDWICHES\n\nSeason one cup of cottage cheese with salt, cayenne, and add one pimento\ncut in shreds. Cut white and brown bread in finger lengths about one\ninch wide. Spread with cheese mixture and place a brown and white slice\ntogether.\n\n\nCHEESE AND NUT SANDWICHES\n\nCut thin rounds from rye bread. Spread with the following mixture: take\none cream cheese, rub to a cream, season to taste with salt and paprika,\nadd one stalk of chopped celery, and one-fourth cup of chopped nut\nmeats. Spread on buttered bread and place a slice of stuffed olive on\ntop, in the centre of each piece of bread.\n\n\nLETTUCE SANDWICHES\n\nPut fresh lettuce leaves, washed and dried, between thin layers of\nbread. Spread with Mayonnaise or Boiled Dressing.\n\n\nOLIVE SANDWICHES\n\nTake either ripe or green olives; remove the seeds; mince and mix\nthoroughly with Mayonnaise dressing. Spread between slices of\nwhole-wheat or graham bread.\n\n\nSARDINE SANDWICHES\n\nRemove the skin and bones from the sardines. Rub to a paste, adding an\nequal quantity of chopped hard-boiled eggs, seasoned with salt, cayenne,\nlemon juice or vinegar. Moisten with melted butter and spread between\nslices of bread.\n\n\nDATE AND FIG SANDWICHES\n\nWash equal quantities of dates and figs; stone the dates; add blanched\nalmonds in quantity about one-fourth of the entire bulk; then run the\nwhole mixture through a food chopper. Moisten with orange juice and\npress tightly into baking-powder tins. When ready to use, dip the box in\nhot water; turn out the mixture; slice and place between thin slices of\nbuttered bread.\n\n\nFIG SANDWICHES\n\nRemove the stems and chop the figs fine. Put in a double boiler with a\nlittle water and cook until a paste is formed. Add a few drops of lemon\njuice; set aside; when cool spread on thin slices of buttered bread.\n\n\nEGG SANDWICHES\n\nHard boil the eggs, place them immediately into cold water. When cold;\nremove the shells carefully, cut the eggs in half lengthwise and butter\nslightly. Lay one or two sardellen or appetite silds on one half of the\negg and press the one half gently on the other half which has the\nsardellen. The egg must appear whole. Now tie lengthwise and across with\nthe narrowest, various colored ribbons you can find.\n\n\nCHESTNUT SANDWICHES\n\nOne slice each of white and brown bread, cut thin and buttered, and\nspread with chestnuts that have been boiled tender, peeled and rubbed\nthrough a sieve, then mashed with hard-boiled eggs to a paste and\nmoistened with Mayonnaise.\n\n\nSALMON AND BROWN BREAD SANDWICHES\n\nFlake one cup salmon and rub it to a paste. Add mustard, salt, and\ncayenne. Spread on the bread, cover with a layer of thin slices of\ncucumber, then another piece of bread, press lightly and arrange with\nsprigs of parsley on the platter.\n\n\nWHITE AND BROWN BREAD SANDWICHES\n\nIf a novel sandwich is wanted, butter alternate slices of brown and\nwhite bread and pile them one above the other in a loaf. Cut the new\nloaf across the slices, butter them and pile them so that when this\nsecond loaf is cut, the slices will be in white and brown blocks. Press\nthe slices very closely together before cutting at all.\n\n\nTOASTED CHEESE SANDWICHES\n\nThe filling for the toasted cheese sandwiches calls for a cup of soft,\nmild cheese, finely cut, and stirred over the fire with a tablespoon of\nbutter until the cheese is melted. Enough milk to moisten, perhaps not\nmore than one-eighth of a cup, is then added, with salt, mustard, and\npaprika to taste, and the whole is stirred until creamy and smooth.\nSlices of bread are very thinly buttered, the cheese mixture spread on\ngenerously, each slice covered with another slice, and set away until\nthe filling cools and hardens, when the sandwiches are toasted on both\nsides and served hot.\n\n\nPOACHED EGG SANDWICHES\n\nSlice as many pieces of bread, from a round loaf, as you have persons to\nserve. Toast these slices and let cool. Across each slice place three\nstrips of pimentoes (use the canned pimentoes), on top of that place a\ncold poached egg, put a teaspoon of Mayonnaise on the top of the egg and\nsprigs of watercress encircling the toast.\n\n\nMUSTARD SARDINE PASTE FOR SANDWICHES\n\nTake one box of mustard sardines; bone and mash; add to the mixture one\ntablespoon of tomato catsup, one teaspoon of Worcestershire sauce, juice\nof one lemon, a pinch of cayenne pepper, as much white pepper as will\ncover the end of a knife, two tablespoons of vinegar, and one tablespoon\nof olive oil. Mix thoroughly until it becomes a paste. Then spread on\nthinly cut bread for sandwiches.\n\n\nCAVIAR AND SALMON SANDWICHES\n\nTake a piece of rye bread, cut round (with a biscuit cutter), spread\nwith mustard; put some caviar in centre of the bread, strips of smoked\nsalmon around the caviar and strips of pickle around the salmon.\n\n\nRIBBON SANDWICHES\n\nCut two, slices of white bread and two of brown. Butter three and spread\nwith a thick paste made of hard-boiled egg very finely chopped and\nmixed with mayonnaise dressing. Build the slices up one above the other,\nalternating brown and white, and placing the unbuttered slice on top.\nBefore serving, slice down as you would a layer cake.\n\n\nEGG AND OLIVE SANDWICHES\n\nChop four eggs which have been boiled fifteen minutes, add two\ntablespoons of chopped olives, season and moisten with olive oil and\nvinegar. Spread between thin slices of buttered bread.\n\n\nRUSSIAN SANDWICHES\n\nSpread bread with thin slices of Neufchatel cheese, cover with finely\nchopped olives moistened with mayonnaise dressing.\n\n\nSURPRISE SANDWICHES\n\nTake orange marmalade, pecan nuts and cream cheese in equal quantities\nand after mixing thoroughly spread on thin slices of buttered bread.\n\n\nCHICKEN SANDWICHES\n\nMince some cold roast or boiled chicken in a chopping bowl, then mix the\ngravy with it, adding a few hard-boiled eggs, which have been minced to\na powder. Mix all into a soft paste. Then cut thin slices of bread,\nspread the chicken between the slices (if desired you may add a little\nmustard); press the pieces gently together.\n\n\nCHICKEN SANDWICHES WITH MAYONNAISE\n\nGrind up chicken in meat chopper. To each cup of chicken add one\ntablespoon of mayonnaise, and one tablespoon of chicken soup. Mix into\nsoft paste, and put in finger-rolls.\n\n\nDEVILED TONGUE SANDWICHES\n\nGrind up tongue (root will do) in meat chopper; to a cup of ground\ntongue add one teaspoon of mustard, one tablespoon of soup, and one\nteaspoon of mayonnaise. Mix into soft paste; spread on white bread cut\nvery thin.\n\n\nMINCED GOOSE SANDWICHES\n\nTake either boiled or roast goose (which has been highly seasoned) and\nmince in a chopping bowl, add one or two pickles, according to quantity,\nor a teaspoon of catsup. Spread thin slices of bread or nice fresh\nrolls, with a thin coating of goose oil, slightly salted, then spread\nthe minced goose and cover with a layer of bread which has been\npreviously spread.\n\n\nVEAL SANDWICHES\n\nMay be prepared as above, or slice the veal in thin slices and spread\nwith mustard.\n\n\nBOILED, SMOKED, OR PICKLED TONGUE SANDWICHES\n\nRemove the crust from the bread (unless it is very soft), place the\nslices of tongue (cut very thin) and lettuce leaves between the\nslices.\n\n\n\n\n*SOUPS*\n\n\nSoups are wholesome and palatable and should form part of the meal\nwhenever possible. It is a good plan to have some sort of vegetable or\nmeat stock always at hand, as this renders the making of the soup both\neasy and economical. With milk at hand, cream soups are easily made.\n\n\nSOUP STOCK\n\nIn making soup, bring the cold water in the soup pot with the meat and\nbones to a boil slowly, and let it simmer for hours, never boiling and\nnever ceasing to simmer. If clear soup is not desired soup may be\nallowed to boil. Bones, both fresh and those partly cooked, meats of all\nkinds, vegetables of various sorts, all may be added to the stock pot,\nto give flavor and nutriment to the soup.\n\nOne quart of cold water is used to each pound of meat for soup; to four\nquarts of water, one each of vegetables of medium size and a bouquet.\n\nMake the soup in a closely covered kettle used for no other purpose.\nRemove scum when it first appears; after soup has simmered for four or\nfive hours add vegetables and a bouquet.\n\nParsley wrapped around peppercorn, bayleaf, six cloves and other herbs,\nexcepting sage, and tied, makes what is called a bouquet and may be\neasily removed from the soup.\n\nRoot celery, parsley, onions, carrots, asparagus and potatoes are the\nbest vegetables to add to the soup stock. Never use celery leaves for\nbeef soup. You may use celery leaves in potato soup, but sparingly, with\nchopped parsley leaves.\n\nVegetables, spices and salt should always be added the last hour of\ncooking. Strain into an earthen bowl and let cool uncovered, by so doing\nstock is less apt to ferment.\n\nA cake of fat forms on the stock when cold, which excludes air and\nshould not be removed until stock is used. To remove fat run a knife\naround edge of bowl and carefully remove the same. A small quantity will\nremain, which should be removed by passing a cloth, wrung out of hot\nwater, around edge and over top of stock. This fat should be clarified\nand used for drippings. If time cannot be allowed for stock to cool\nbefore using, take off as much fat as possible with a spoon, and remove\nthe remainder by passing tissue or any absorbent paper over the surface.\n\nBouillon should always be thickened with _yolks_ of eggs, beat up with a\nspoon of cold water. Ordinary beef soup or tomato soup may be thickened\nwith flour. To do this properly heat a scant spoon of soup drippings,\nstir in briskly a spoon of flour, and add gradually a large quantity of\nsoup to prevent it becoming lumpy.\n\n\nWHITE STOCK\n\nVeal, turkey, chicken and fish are used.\n\n\nBROWN STOCK\n\nFollow directions given for bouillon, adding a slice of beef and\nbrowning some of the meat in the marrow from the bone.\n\n\nBEET SOUP--RUSSIAN STYLE (FLEISCHIG)\n\nCut one large beet and one-half pound of onion in thick pieces and put\nin kettle with one pound of fat brisket of beef; cover with water and\nlet cook slowly two hours; add three-fourths of a cup of sugar and a\nlittle citric acid to make it sweet and sour and let cook another hour;\nseason and serve hot.\n\n\nBORSHT\n\nTake some red beetroots, wash thoroughly and peel, and then boil in a\nmoderate quantity of water from two to three hours over a slow fire, by\nwhich time a strong red liquor should have been obtained. Strain off the\nliquor, adding lemon juice, sugar, and salt to taste, and when it has\ncooled a little, stir in sufficient yolks of eggs to slightly thicken\nit. May be used either cold or hot. In the latter case a little\nhome-made beef stock may be added to the beet soup.\n\nIf after straining off the soup the remaining beetroot is not too much\nboiled away, it may be chopped fine with a little onion, vinegar and\ndripping, flavored with pepper and salt, and used as a vegetable.\n\n\nSCHALET OR TSCHOLNT (SHABBAS SOUP)\n\nWash one pint of white haricot beans and one pint of coarse barley and\nput them into a covered pot or pan with some pieces of fat meat and some\npieces of marrow bone, or the backs of two fat geese which have been\nskinned and well spiced with ginger and garlic. Season with pepper and\nsalt and add sufficient water to cover. Cover the pot up tightly. If one\nhas a coal range it can be placed in the oven on Friday afternoon and\nlet remain there until Saturday noon. The heat of the oven will be\nsufficient to bake the Schalet if there was a nice clear fire when the\nporridge was put in the oven. If this dish cannot be baked at home it\nmay be sent to a neighboring baker to be placed in the oven there to\nremain until Saturday noon, when it is called for. This takes the place\nof soup for the Sabbath dinner.\n\n\nBOUILLON\n\nPut on one three-pound chicken to boil in six quarts cold water. Take\none and one-half or two pounds of beef and the same quantity thick part\nof veal, put in a baking-pan, set in the stove and brown quickly with\njust enough water to keep from burning. When brown, cut the meat in\npieces, add this with all the juice it has drawn, to the chicken soup.\nSet on the back of the stove, and cook slowly all day. Set in a cold\nplace, or on ice over night, and next morning after it is congealed,\nskim off every particle of fat.\n\nMelt and season to taste when ready to serve. Excellent for the sick.\nWhen used for the table, cut up carrots and French peas already cooked\ncan be added while heating.\n\nIf cooked on gas stove, cook over the simmering flame the same number of\nhours.\n\n\nCONSOMM\u00c9\n\nTake three pounds of beef, cut in dice and cover with three quarts of\ncold water. Simmer slowly for four hours. The last hour add one-half cup\neach of carrots, celery, onion, and season with one-half teaspoon of\npeppercorns and one tablespoon of salt. Strain, cool, remove fat and\nclear (allowing one egg-shell broken fine and the slightly beaten white\nof one egg to each quart of stock). Add to the stock, stir constantly\nuntil it has reached the boiling point. Boil two minutes and serve.\n\n\nCHICKEN SOUP, No. 1\n\nTake one large chicken, cook with four quarts of water for two or three\nhours. Skim carefully, when it begins to boil add parsley root, an\nonion, some asparagus, cut into bits. Season with salt, strain and beat\nup the yolk of an egg with one tablespoon of cold water, add to soup\njust before serving. This soup should not be too thin. Rice, barley,\nnoodles or dumplings may be added. Make use of the chicken, either for\nsalad or stew.\n\n\nCHICKEN SOUP, No. 2\n\nTake the carcass of a cold, cooked chicken and break into small pieces.\nAdd one-half cup of chopped celery and one onion chopped fine. Cover\nwith cold water; simmer slowly for two hours. Strain, add salt and\npepper to taste.\n\n\nCHICKEN BROTH\n\nCut the chicken into small pieces and place it in a deep earthen dish;\nadd one quart of water; cover it and set over a kettle of boiling water,\nletting it steam until the meat of the chicken has become very tender.\nStrain off the broth and let it stand over night. In the morning remove\nthe fat and return the liquid to the original earthen dish.\n\n\nJULIENNE SOUP\n\nHave soup stock ready. Boil in water until tender one cup green peas,\nthree carrots cut up in small pieces, and some cabbage chopped fine.\nBrown two tablespoons of flour in a skillet in hot fat, then stir in the\nvegetables. Fry some livers and gizzards of fowls, if handy, and add,\nthen stir in the strained soup stock.\n\n\nRICE BROTH\n\nMay be made either of beef or mutton, adding all kinds of vegetables.\nBoil one-half cup of rice separately in a farina kettle. Strain the beef\nor mutton broth. Add the rice and boil one-half hour longer, with\npotatoes, cut into dice shape; use about two potatoes; then add the\nbeaten yolk of an egg. Strained stock of chicken broth added to this\nsoup makes it very palatable and nutritious for the sick.\n\n\nMOCK TURTLE SOUP\n\nTake one calf's head, wash well; put on to boil with four and one-half\nquarts of water; add two red peppers, onions, celery, carrots, cloves,\nsalt to taste, and a little cabbage; boil six hours; also, have ready\nsome meat stock; the next day put fat in a skillet with two large\ntablespoons of flour; let it brown; then, take the calf's head and cut\nall the meat from it in pieces; add the calf's tongue, cut in dice.\nSlice hard-boiled eggs, one glass of sherry; and one lemon sliced; put\nall in the stock; allow it to come just to a boil.\n\n\nMUTTON BROTH\n\nCut three pounds of neck of lamb or lean shoulder into small pieces;\ncover closely and boil with three quarts of water, slowly, for two\nhours; add two tablespoons well-washed rice to the boiling soup. Cook\nan hour longer, slowly; watch carefully and stir from time to time.\nStrain and thicken it with a little flour; salt and pepper to taste.\nParticularly nice for invalids.\n\n\nMULLIGATAWNY SOUP\n\nAdd to three quarts of liquor, in which fowls have been boiled, the\nfollowing vegetables: three onions, two carrots, and one head of celery\ncut in small dice. Keep the kettle over a high heat until soup reaches\nthe boiling point; then place where it will simmer for twenty-five\nminutes. Add one tablespoon of curry powder, one tablespoon of flour\nmixed together; add to the hot soup and cook five minutes. Pass through\na sieve. Serve with small pieces of chicken or veal cut in it.\n\n\nFARINA SOUP\n\nWhen the soup stock has been strained and every particle of fat removed,\nreturn it to the kettle to boil. When it boils hard stir in carefully\nquarter of a cup of farina, do this slowly to prevent the farina from\nforming lumps. Stir into the soup bowl the yolk of one egg, add a\nteaspoon of cold water. Pour the soup into the bowl gradually and stir\nconstantly until all has been poured into the bowl. Serve at once.\n\n\nGREEN KERN SOUP\n\nSoak one-half cup of green kern in a bowl of water over night. Put on\ntwo pounds of soup meat, add a carrot, an onion, a stalk of celery, a\nsprig of parsley, one or two tomatoes, a potato, in fact any vegetable\nyou may happen to have at hand. Cover up closely and let it boil slowly\nover a low heat three or four hours. Put the green kern on to boil in\nwater slightly salted, as it boils down keep adding soup stock from the\nkettle of soup on the stove, always straining through a hair sieve,\nuntil all has been used. Serve as it is or strain through a colander and\nput pieces of toasted bread into the soup.\n\nAnother way of using the green kern is to grind it to a powder.\n\n\nNOODLE SOUP\n\nFor six persons, select a piece of meat off the neck, about two and\none-half pounds; add three quarts of water, an onion, one celery root,\ntwo carrots, a large potato, some parsley, three tomatoes and the\ngiblets of poultry. Cook in a closely covered kettle, letting the soup\nsimmer for four or five hours. Remove every bit of scum that rises.\nStrain; add salt and remove every particle of fat; put in noodles; boil\nabout five minutes and serve at once. If allowed to stand it will become\nthick.\n\n\nMUSHROOM AND BARLEY SOUP\n\nTake one quart of hot bouillon, add a quarter pound barley which has\nbeen boiled in water; and one ounce of dried mushrooms which have been\nthoroughly washed and cut in pieces, an onion, carrot, bayleaf, parsley\nand dill. Boil all these and when the vegetables are nearly tender,\nremove from soup, add the meat from the bouillon, cut up in small\npieces, let soup come to a boil and serve.\n\n\nOXTAIL SOUP\n\nWash two large oxtails and cut into pieces. Cut one onion fine and fry\nin one tablespoon of drippings. When brown, add oxtails to brown, then\nput into soup kettle with four quarts cold water. Add one tablespoon of\nsalt, one tablespoon of mixed herbs, four cloves, four peppercorns.\nSimmer for three or four hours. Skim off fat, strain. Vegetables cut\ninto fancy shapes and boiled twenty minutes may be added.\n\n\nGREEN PEA SOUP\n\nMake your soup stock as usual, adding a pint of washed pea-pods to the\nsoup. Heat a tablespoon of drippings, put in the peas, with a little\nchopped parsley, cover closely and let simmer; keep adding soup stock\nwhen dry. When the peas are tender put into the strained soup. Season\nwith one teaspoon of salt and two teaspoons of sugar, add drop dumplings\nto this soup before serving.\n\n\nPIGEON SOUP\n\nMake a beef soup, and an hour before wanted add a pigeon. Boil slowly,\nwith all kinds of vegetables, provided your patient is allowed to have\nthem. Strain, add the beaten yolk of an egg, salt to taste.\n\n\nTURKEY SOUP\n\nCut up any bones or meat of cold turkey, and cook like soup made of\nleft-over chicken and chicken bones.\n\n\nOKRA GUMBO SOUP (SOUTHERN)\n\nTake one quart of ripe tomatoes, stew with one quart of okra, cut into\nsmall rings. Put this on to boil with about two quarts or water and a\npiece of soup meat (no bone), chop up an onion, a carrot and a sprig of\nparsley, add this to the soup. Fricassee one chicken with some rice,\ndish up with the soup, putting a piece of chicken and one tablespoon of\nrice into each soup plate before adding the soup. Let the soup simmer\nfour or five hours; season with salt and pepper. A little corn and Lima\nbeans may be added; they should be cooked with the soup for several\nhours. Cut the soup meat into small cubes and leave in the soup to\nserve.\n\n\nTCHORBA--TURKISH SOUP\n\nTake one pound of meat, cover with water and boil till meat is tender.\nBoil rice in another pan until it is creamy, when ready to serve, add\none beaten egg and juice of half a lemon.\n\nBroken rice is best for this dish.\n\n\nBARLEY SOUP\n\nTake one cup of barley, two onions cut fine, one-half cup of carrots\ndiced, one teaspoon of salt, pepper to taste; add two quarts of water\nand simmer two or three hours. When water has evaporated add soup; if\nyou are making fresh soup, keep adding the \"top soup,\" strained, to the\nbarley and let boil until tender, one-half cup of celery root boiled\nwith the barley improves the flavor.\n\n\nDRIED PEA SOUP\n\nSoak one cup of picked and cleaned dried split peas in cold water over\nnight, drain, put on with two quarts cold water, a smoked beef-cheek or\nany other smoked meat; let boil slowly but steadily four hours or more;\nadd one-half cup of celery, diced, one small onion cut fine, one\nteaspoon of salt, one-eighth teaspoon of pepper, cook until the meat and\npeas are tender. Remove meat when tender. Skim fat off the top of the\nsoup. Heat one tablespoon of the fat in a frying pan, add one tablespoon\nof flour and gradually the rest of the soup. Season to taste and serve\nwith the smoked meat, adding croutons.\n\n\nLENTIL SOUP (LINZEN), No. 1\n\nSoak two cups of lentils over night in cold water. Drain and add to a\nsliced onion which has been browned in two tablespoons of drippings;\nwhen these have been fried for five minutes, add three stalks of celery\ncut in small pieces or some celery seed, pepper and salt to taste, and\ntwo quarts of warm water, boil all these slowly, stirring occasionally\nuntil the lentils are quite soft. Pass all through a sieve, return to\nsaucepan heat again and serve.\n\n\nLENTIL SOUP, No. 2\n\nMade same as Dried Pea Soup. One cup of strained tomatoes may be added\nor small slices of sausage.\n\n\nSOUR SOUP (FOR PURIM)\n\nTake one pound of soup meat and two soup bones, put on to boil in\nboiling water. Cut two leeks in slices like noodles, some cooked\ntomatoes which have been cooled and strained, some cauliflower, two\ntablespoons of sugar, a pinch sour salt, pepper and salt and let cook\nsteadily. When the soup is done thicken it with two egg yolks that have\nbeen beaten up with a little salt and some cold water. Do not cook after\nadding yolks of eggs.\n\n\nTOMATO SOUP\n\nTake a large soup bone or two pounds of soup meat, the latter preferred,\none or two onions, a few potatoes, a few carrots, a turnip, soup greens\nand a can of tomatoes or a quart of fresh ones, cook two hours, and in\nseason add two ears of sweet corn grated. Season with salt and pepper.\nThicken with a tablespoon of flour, dissolved in cold water. A nice\naddition to this soup is a handful of noodles cut into round disks with\na thimble.\n\n\nVEAL SOUP\n\nBoil a piece of veal, off the neck, and one or two veal bones in two\nquarts of water, add a sprig of parsley, one onion, cut up into small\npieces. Strain and thicken with the yolks of two eggs slightly beaten\nwith a tablespoon of cold water. Season with salt and pepper to taste.\n\n\nVEGETABLE SOUP\n\nTake a small soup bone, cover with cold water. Cut one-half a cup each\nof celery, carrots, and onion. Brown in fat, cooking five to ten\nminutes; add one tablespoon of chopped parsley and one-half cup of\npotatoes. Add to soup bone and cook one hour. Season with salt and\npepper. Remove bone and serve.\n\n\nHOW TO MAKE CREAM SOUPS\n\nCream soups are all made by blending two tablespoons of butter with two\ntablespoons of flour and then adding slowly one cup of cold milk or half\ncream and milk. One cup for a thin soup or pur\u00e9e, to one quart of\nliquid. More according to the thickness of soup desired. Any cooked\nvegetable or fish may be added to the cream sauce. Less milk is used\nwhen the water in which the vegetables are cooked is added.\n\nPur\u00e9es are made from vegetables or fish, forced through a strainer and\nretained in soup, milk and seasonings. Generally thicker than cream\nsoup.\n\nUse a double boiler in making cream sauces and the cream sauce\nfoundation for soups.\n\nTo warm over a thick soup it is best to put it in a double boiler. It\nmust not be covered. If one does not have a double boiler set soup\nboiler in a pan of hot water over fire.\n\nCream soups and pur\u00e9es are so nutritious that with bread and butter,\nthey furnish a satisfactory meal.\n\n\nCREAM OF ALMOND SOUP\n\nBlanch, and grind or pound one-half pound almonds, let simmer slowly in\none pint of milk for five minutes. Melt one tablespoon of butter, blend\nwith one of flour. Do not allow to bubble. Add one cup of milk and\nthicken slightly. Then add the almond mixture and simmer again until\ncreamy. Remove from fire and add one cup of cream. Season with salt and\npepper to taste. Cream may be whipped or left plain.\n\n\nCREAM OF CELERY SOUP\n\nBreak three stalks of celery in one-inch pieces and pound in a mortar.\nCook in double boiler with one slice of onion and three cups of milk for\ntwenty minutes. Remove onion, heat two tablespoons of butter, add two\ntablespoons of flour, one-fourth teaspoon of pepper, one teaspoon of\nsalt; first two-thirds of a cup, and gradually the rest of the celery\nbroth, add one cup of cream; cook until smooth and serve at once.\n\n\nCREAM OF ASPARAGUS SOUP\n\nProceed as with cream of celery soup, substituting one-half bundle of\nfresh asparagus or an equal amount of canned for the stalk of celery.\nOr, the tips of a bundle of asparagus may be cut off for table use and\nthe remainder used for soup. In either case the asparagus will be better\nif mashed through a colander, thus removing the woody portions.\n\n\nCREAM OF CAULIFLOWER SOUP\n\nTake a solid head of cauliflower, scald it to take away the strong\ntaste; separate the flowers and proceed as with cream of celery soup.\n\n\nCREAM OF CORN SOUP\n\nTake a can of corn or six ears of corn. Run a sharp knife down through\nthe center of each row of kernels, and with the back of a knife press\nout the pulp, leaving the husk on the cob. Break the cobs and put them\non to boil in sufficient cold water to cover them. Boil thirty minutes\nand strain the liquor. Return the liquor to the fire, and when boiling\nadd the corn pulp and bay leaf. Cook fifteen minutes; add the cream\nsauce and serve.\n\n\nCREAM OF HERRING SOUP (RUSSIAN STYLE)\n\nPlace two cups of milk, two cups of water, one small onion, salt and\npepper to taste in a saucepan, and boil for ten minutes, add two\nherrings which have been previously soaked and cut in small pieces; cook\nuntil herring is tender.\n\n\nMILK, OR CREAM SOUP\n\nHeat a quart of milk or cream, add a tablespoon of sweet butter and\nthicken with a spoon of flour or corn starch, wet with cold milk. Pour,\nboiling, over pieces of toasted bread cut into dices; crackers may also\nbe used.\n\n\nFISH CHOWDER\n\nSkin and bone one and one-half pounds of codfish or haddock. Cut six\nlarge tomatoes, six large potatoes, two large onions in small pieces,\nadd salt, pepper, three pints of water and cook one hour. Add one-half\npint of cream, one-fourth cup of butter, and paprika. Cook five minutes\nand serve.\n\n\nMOCK FISH CHOWDER\n\nOmit fish and use same ingredients, sprinkle with chopped parsley and\nserve.\n\n\nGLOBE ARTICHOKE OR TURNIP SOUP\n\nHeat two tablespoons of butter, add one and one-half pounds of sliced\nturnips or artichokes and stir them in the butter, add one tablespoon of\nflour, a little salt, three cups of hot milk, three cups of hot water,\nstirring them in slowly. When the vegetables are done rub them through a\nsieve, put them back in the saucepan, add a little sugar and more\nseasoning, if required, and heat thoroughly. A little cream or butter\nmay be put into the tureen, and the soup stirred into it.\n\n\nSPINACH SOUP\n\nWash, pick over and cook two quarts of spinach for twenty minutes;\ndrain, chop and rub through a sieve and return to the water in which it\nwas cooked, add one-half cup of chopped onions, cook until thoroughly\ndone, thicken with a white sauce made by melting two tablespoons of\nbutter to which is added two tablespoons of flour; stir until smooth,\nadd two cups of milk; season with one-half teaspoon of salt and pepper\nand add the spinach mixture.\n\n\nCREAM OF LETTUCE SOUP\n\nProceed as with spinach, substituting lettuce for spinach.\n\n\nCREAM OF TOMATO SOUP\n\nCook one quart tomatoes (fresh or canned) with one pint water until\ndone, and strain through a sieve. Meanwhile melt two tablespoons of\nbutter, add two tablespoons of flour, add gradually one and one-half\ncups of milk (or half cream and half milk), one teaspoon of salt, one\nteaspoon of sugar, one-quarter teaspoon of pepper; add a little chopped\nparsley and celery, and let this boil for fifteen minutes. Just before\nready to serve add one-fourth teaspoon of baking soda to the hot\nstrained tomatoes, pour gradually into the cream sauce stirring\nconstantly and serve at once.\n\n\nCREAM OF LENTIL SOUP\n\nSoak one cup of lentils over night. Drain and boil slowly for one hour\nin water containing one-half teaspoon of baking soda, drain and boil\nagain very gently in fresh water; when the lentils are tender drain off\nmost of the liquid and return to the fire. Add two tablespoons of\nbutter, or butter substitute, two teaspoons of salt, and one-half\nteaspoon of sugar. Bring three cups of milk to a boil in the\ndouble-boiler. Just before serving mash the lentils through a strainer\ndirectly into the milk. Serve in cups and pass croutons with the soup.\n\n\nONION SOUP\n\nSlice two or three large onions; fry them in a tablespoon of butter\nuntil they are soft and red, then add three tablespoons of flour and\nstir until it is a little cooked. To this add slowly a pint of boiling\nwater, stirring all the time, so it will be smooth.\n\nBoil and mash three good-sized potatoes. Add to them slowly a quart of\nscalded milk, stirring well so it will be smooth. Add the potato and\nmilk mixture to the onion mixture. Season with salt and pepper. Let it\nget very hot, and pass it through a strainer into the tureen. Sprinkle\nover the top a little parsley chopped very fine, and a few croutons.\n\n\nCREAM WINE SOUP\n\nPut one cup of white wine and one-half cup of cold water on to boil, add\na few pieces of stick cinnamon and seven lumps of cut loaf sugar; while\nboiling scald a cup of sweet cream in double boiler. Have ready the\nwell-beaten yolks of two eggs, pour over this the hot cream, stirring\nall the time, then pour in the boiling wine, being careful to stir well\nor it will curdle. Very nice for invalids. Can be eaten hot or cold.\n\n\nVEGETABLE SOUP (MILCHIG)\n\nBrown one-half cup of chopped onion in one tablespoon of butter, add one\nand a half quarts of boiling water, two cups of shredded cabbage\none-half cup of chopped carrot, one leek, one tablespoon of chopped\npeppers, one tablespoon of chopped celery. Boil rapidly for ten minutes,\nthen gently for one hour. Add one medium-sized potato diced and a\ntomato, one and a half teaspoons of salt and one-quarter teaspoon of\npepper, a pinch of paprika and thyme. Cook one hour longer. Have the\ncover partially off the kettle during the entire time. Ten minutes\nbefore serving thicken with two tablespoons of flour mixed with\none-fourth cup of cold milk.\n\n\nBRAUNE MEHLSUPPE (BROWN FLOUR SOUP), No. 1\n\nHeat a spoon of butter in a spider, add a spoon of flour, stir briskly,\nbut do not let it get black; pour boiling water over it, add salt and\ncaraway seeds.\n\n\nBROWN FLOUR SOUP, No. 2\n\nHeat two tablespoons of fresh butter in a spider, add four tablespoons\nof flour to it and brown to light golden brown, then add one quart\nwater, stirring constantly. Season with salt and pepper and a little\nnutmeg. Add one pint of milk, let boil up once or twice and serve at\nonce.\n\n\nBEER SOUP\n\nTo one pint of beer add one cup of water, let come to a boil, season\nwith salt and cinnamon if desired. Beat two egg yolks well with a little\nsugar and flour mixed, add one cup of milk, stir until smooth, stir all\ntogether in the hot beer mixture, let come almost to the boiling point,\nfold in the beaten whites of the two eggs and serve at once with\ncroutons. If desired for a meat meal equal parts of water and beer may\nbe used instead of milk.\n\n\nSOUR MILK SOUP\n\nLet the milk stand until it jellies, but does not separate. Put it into\na saucepan and let simmer one minute. Then thicken with two generous\ntablespoons of flour; blend to a smooth paste with butter. Strain\nthrough a fine sieve and serve in cups or soup plates and sprinkle the\ntop with maple sugar.\n\n\nPOTATO SOUP\n\nBoil and mash three or four potatoes, one tablespoon of butter, one-half\ntablespoon of flour, and one teaspoon of chopped onion, letting the\nonion cook in the butter a few minutes before adding the flour. When\nthis is cooked add to it a pint of milk, making a thin, white sauce. Add\nthis to the mashed potato and pass the whole through a strainer. Return\nit to the fire for a few minutes to heat and blend it. Season it with\nsalt and pepper. Sprinkle on the soup chopped parsley and a few\ncroutons.\n\n*For Fleischig Soup.*--This soup may be made with fat instead of butter,\nand the water in which the potatoes have been boiled may be used instead\nof the milk; any left-over meat gravy will give the soup a rich flavor.\n\n\nGREEN PEA PUR\u00c9E\n\nCook one quart of green peas until very tender. Then mash through\ncolander. To this amount heat one quart of milk in double boiler. Add\nbutter, salt and pepper to taste, and last the mashed green peas.\n\n\nLEEK SOUP\n\nPut a small piece of butter in saucepan and then six or eight leeks cut\nin small pieces. Keep turning for about five minutes so they will get\nbrown; add water for amount desired; season with salt and pepper and put\nin piece of stale bread. Strain through the strainer. Put in croutons\nand serve with grated cheese.\n\n\nRED WINE SOUP\n\nPut on to boil one cup of good red wine and one-half cup of water,\nsweeten to taste, add three whole cloves and three small pieces of\ncinnamon bark, let boil ten minutes, and pour while boiling over the\nwell-beaten yolk of one egg. Eat hot or cold. This quantity serves one\nperson.\n\n\nSPLIT PEA SOUP (MILCHIG)\n\nSoak peas in lukewarm water over night. Use one quart of peas to one\ngallon of water. Boil about two hours with the following vegetables: a\nfew potatoes, a large celery root, a little parsley and a little onion,\na small carrot cut up in cubes and a small clove of garlic. When boiled\ndown to half the quantity, press all through colander. If soup is too\nthin, take a tablespoon of flour blended with a little cold water in a\nsaucepan and add to the peas already strained. Serve with croutons.\n\n\nTOMATO SOUP WITH RICE\n\nBrown slightly one minced onion in one tablespoon of butter, add one can\nof tomatoes or a quart of medium sized tomatoes cut in small pieces,\nseason with salt, pepper, one tablespoon of sugar and a pinch of\npaprika. Simmer a half hour, strain and thicken with one tablespoon of\nflour moistened with cold water, add the strained tomatoes and one cup\nof boiled rice; let come to a boil and serve.\n\n\nMILK AND CHEESE SOUP\n\nThicken three cups of milk with one-half tablespoon of flour and cook\nthoroughly in a double boiler, stirring very often. When ready to serve\nadd one cup of grated cheese and season with salt and paprika.\n\n\nBLACK BEAN SOUP\n\nSoak one pint of beans over night, drain, add cold water and rinse\nthoroughly. Fry two tablespoons of chopped onion in two tablespoons of\nbutter, put in with the beans, add two stalks of celery or a piece of\ncelery root and two quarts of water. Cook slowly until the beans are\nsoft, three or four hours, add more boiling water as it boils away; rub\nthrough a strainer, add one-eighth teaspoon of pepper, one-fourth\nteaspoon of mustard, a few grains of cayenne. Heat one tablespoon of\nbutter in saucepan with two tablespoons of flour, then two-thirds cup\nand then the rest of the soup gradually; cut a lemon (removing seeds)\nand two hard-boiled eggs in slices and serve in the soup.\n\n\nBARLEY AND VEGETABLE SOUP\n\nTake a half cup of coarse barley and two quarts of water. Let boil for\none hour and skim. Then add two onions, a bunch of carrots, parsley, two\nturnips, one green pepper and six tomatoes (all chopped fine). Add a few\ngreen peas, lima beans, two ears of corn cut from cob; pepper and salt\nto taste. Cook for one hour or more until done. Then add a small piece\nof butter, quarter teaspoon of sage and thyme, if you like, and if soup\nis too thick add more water.\n\n\nBEER SOUP (PARVE)\n\nMix the beer with one-third water, boil with sugar and the grated crust\nof stale rye bread, add stick cinnamon and a little lemon juice. Pour\nover small pieces of zwieback (rusk). Some boil a handful of dried\ncurrants. When done add both currants and juice.\n\n\nBEET SOUP (RUSSIAN STYLE)\n\nCut two small beets in strips, cover with water and let cook until\ntender, add citric acid (sour salt) and a little sugar to make sweet and\nsour, a little salt, and three-quarter cup of sour cream. Serve cold.\nSweet cream may be used and while hot gradually poured over the\nwell-beaten yolks of two eggs, keeping the soup over the stove and\nstirring all the time until thick and smooth. Remove from stove and\nserve cold.\n\n\nCHERRY SOUP\n\nThis soup is a summer soup and is to be eaten cold. Cook two tablespoons\nof sago in one cup of boiling water until tender, add more as water\nboils down. Put one quart of large red or black cherries, one cup of\nclaret, one tablespoon of broken cinnamon, one-fourth cup of sugar, and\none-half lemon sliced fine, up to boil and let boil fifteen minutes; add\nthe cooked sago, let boil up and pour very gradually over the\nwell-beaten yolks of two eggs. Serve cold. Raspberry, strawberry,\ncurrant, gooseberry, apple, plum or rhubarb soups are prepared the same\nway, each cooked until tender and sweetened to taste. The juice of lemon\nmay be used instead of the wine.\n\n\nFRUIT SOUP\n\nTake two pounds of plums, cherries, or red currants and raspberries,\nwhich carefully pick and wash, and boil to a pulp with a pint of water.\nLet it slightly cool and then stir in the beaten yolk of an egg and a\nlittle sugar. Strain the soup, which should be served cold.\n\n\nCOLD SOUR SOUP\n\nTake a pound of sour grass (sorrel), remove leaves, wash well, cut and\nsqueeze well. Peel three potatoes, mince a bunch of young onions, salt\nand set on to boil, when boiling add the sour grass and let boil well,\nadd two tablespoons of sugar, and a bit of sour salt, let simmer a bit,\nafterward add two well-beaten eggs. Do not boil this soup after adding\nthe eggs. This soup is to be eaten cold. It can be kept for some time in\njars.\n\n\n\n\n*GARNISHES AND DUMPLINGS FOR SOUPS*\n\n\nNOODLES\n\nBeat one large egg slightly with one-fourth teaspoon of salt, add enough\nflour to make a stiff dough; work it well for fifteen or twenty minutes,\nadding flour when necessary. When the dough is smooth place on slightly\nfloured board and roll out very thin and set aside on a clean towel for\nan hour or more to dry. Fold in a tight roll and cut crosswise in fine\nthreads. Toss them up lightly with fingers to separate well, and spread\nthem on the board to dry. When thoroughly dry, put in a jar covered with\ncheese cloth for future use. Drop by handfuls in boiling soup, ten\nminutes before serving.\n\nNoodles for vegetables or for puddings are made in the same way, but to\neach egg, one-half egg-shell full of cold water may be added. The strips\nare cut one-half inch wide.\n\n\nPLAETCHEN\n\nTake noodle dough, roll out thin in same manner as noodles, when dry cut\nin three-inch strips, place the strips on top of one another, then cut\ninto one-half inch strips, crosswise, cut again to form one-half inch\nsquares. Dry same as noodles. Drop by handfuls in boiling soup.\n\n\nKREPLECH OR BUTTERFLIES\n\nRoll noodle dough into pieces two and one-half inches square. Place on\neach one tablespoon of force-meat, then fold squares into three corned\npockets, pressing edges well together. Drop in boiling soup or salted\nwater and boil fifteen minutes.\n\n\nFORCE-MEAT FOR KREPLECH\n\nChop one pound of beef, soup meat, cold veal, or take lamb chopped very\nfine, season with one teaspoon of salt, one-eighth teaspoon of pepper,\nginger or nutmeg, one-half teaspoon of onion juice, mix with one egg.\nThis force-meat may also be made into balls one-half inch in diameter,\nroll the balls in flour and cook them in the boiling soup, or fry them\nin fat.\n\n\nBAKING POWDER DUMPLINGS\n\nSift one cup of flour, one-fourth teaspoon of salt, one teaspoon of\nbaking powder, stir in scant one-half cup of milk or water and mix to a\nsmooth batter. Drop one teaspoonful at a time in the boiling soup; cover\nkettle, let boil five minutes and serve at once.\n\n\nCROUTONS\n\nCut stale bread into cubes, place in pan and brown in the oven; or\nbutter the bread, cut into cubes and then brown the same way. Fry small\ncubes of stale bread in deep hot fat until brown or fry them in a little\nbutter or fat in a hot spider until brown.\n\n\nPF\u00c4RVEL OR GRATED EGG FOR SOUP\n\nInto the yolk of one egg stir enough flour until it is too stiff to\nwork. Grate on coarse grater, and spread on board to dry. After soup is\nstrained, put in and boil ten minutes before serving.\n\n\nSPATZEN\n\nBeat one egg well, add one-half teaspoon of salt, three-fourths cup of\nflour and one-third cup of water, stirring to a stiff, smooth batter.\nDrop by teaspoons into boiling soup ten minutes before serving.\n\n\nEGG CUSTARD\n\nBeat slightly the yolks of two eggs, add two tablespoons of milk and a\nfew grains of salt. Pour into small buttered cup, place in pan of hot\nwater and bake until firm; cool, remove from cup and cut in fancy shapes\nwith French vegetable cutters.\n\n\nGRATED IRISH POTATO\n\nPeel, wash and grate one large Irish potato, or two medium-sized ones.\nPut it in a sieve and let hot water run over it until it is perfectly\nwhite. Have the white of one egg beaten to a very stiff froth, then stir\nin the potatoes and twenty minutes before serving add it to the boiling\nsoup. Beat the yolk of one egg up in the soup tureen, and pour the hot\nsoup over it, stirring carefully at first.\n\n\nFARINA DUMPLINGS\n\nPut in a double boiler one kitchen spoon of fresh butter, stir in one\ncup of milk. When it begins to boil stir in enough farina to thicken.\nTake off the stove and when cold add the yolks of two eggs and the\nstiffly-beaten whites, and a little salt and nutmeg and one-half cup of\ngrated almonds if desired. Let cool, then make into little balls, and\nten minutes before soup is to be served, drop in boiler and let boil up\nonce or twice.\n\n\nBOILED FLOUR BALLS WITH ALMONDS\n\nTwo yolks of eggs beaten very light, add a pinch of salt, pepper and\nfinely-chopped parsley. Add six blanched almonds grated, enough sifted\nflour to make stiff batter, then add the stiffly-beaten whites of eggs\nand one-half teaspoon of baking powder. Drop by teaspoons in soup ten\nminutes before serving.\n\n\nEINLAUF (EGG DROP)\n\nBeat one egg, add one-eighth teaspoon of salt, three tablespoons of\nflour and one-fourth cup of water, stir until smooth. Pour slowly from a\nconsiderable height from the end of a spoon into the boiling soup. Cook\ntwo or three minutes and serve hot; add one teaspoon of chopped parsley\nto the soup.\n\n\nEGG DUMPLINGS FOR SOUPS\n\nRub the yolks of two hard-boiled eggs to a smooth paste, add a little\nsalt and grated nutmeg and one-half teaspoon of melted butter. Add the\nchopped whites of two eggs and a raw egg yolk to be able to mold the\ndough into little marbles, put in boiling soup one minute.\n\n\nSCHWEM KLOESSE\n\nTake three tablespoons of flour; stir with one egg and one-half cup of\nmilk; pour this in a pan in which some butter was melted; stir until it\nloosens from the pan. When it is cold, add two more eggs and some salt,\nand shortly before needed form in little dumplings and put in boiling\nhot soup for five minutes.\n\n\nDUMPLINGS FOR CREAM SOUPS\n\nScald some flour with milk or water, mix in a small piece of butter and\nsalt, and boil until thick. When cool beat in yolk of an egg, if too\nstiff add the beaten white.\n\n\nDROP DUMPLINGS\n\nBreak into a cup the whites of three eggs; fill the cup with milk; put\nit with a tablespoon of fresh butter and one cup of sifted flour in a\nspider and stir as it boils until it leaves the spider clean. Set aside\nuntil cool and stir in the yolks of three eggs. Season with salt, pepper\nand nutmeg, mix thoroughly and drop by teaspoons in the boiling soup ten\nminutes before ready to be served.\n\n\nLIVER KLOESSE (DUMPLINGS)\n\nBrown a small onion minced in one tablespoon of chicken fat, add a small\nliver chopped fine, chopped parsley, two tablespoons of flour. Season\nwith nutmeg, red and white pepper, and add two eggs. Drop with teaspoon\nin the boiling soup, let cook ten minutes--serve.\n\n\nFRITTER BEANS\n\nBeat one egg until light, add three-fourths teaspoon of salt, one-half\ncup of flour and two tablespoons of water. Put through colander into\ndeep hot fat and fry until brown. Drain and pour hot broth over them.\n\n\nSPONGE DUMPLINGS\n\nSeparate three eggs, beat the yolks, and add one cup of soup stock,\none-fourth teaspoon of salt, then add the beaten whites. Pour into a\ngreased cup and place in pan of hot water and steam until firm; cool,\nremove from cup and cut into small dumplings with a teaspoon; pour the\nboiling soup over and just before serving add chopped parsley.\n\n\n\n\n*FISH*\n\n\nFish that is not fresh is a very dangerous food and great care should be\ntaken in selecting only fish fit to eat. If the fish is hard in body and\nthe eyes are clear and bright, the gills a bright red and slimy, the\nflesh so firm that when pressed the marks of the fingers do not remain,\nthe scales not dry or easy to loosen, then the fish is fresh.\n\nIn the refrigerator fish will taint butter and other foods if placed in\nthe same compartment, so that in most cases it is better to lay it on a\nplate on a pan of ice, or wrap it in parchment or waxed paper and put it\nin the ice box.\n\nPickerel weighing more than five pounds should not be bought. If belly\nis thick it is likely that there is another fish inside. This smaller\nfish or any found in any other fish may not be used as food.\n\nSalt fish should be soaked in fresh water, skin side up, to draw out the\nsalt.\n\nEach fish is at its best in its season, for instance:--\n\nBluefish, Butterfish, Sea, Striped Bass, Porgies, Sea-trout or Weakfish\nare best from April to September.\n\nFluke and Flounders are good all year round, but the fluke is better\nthan the flounder in summer. Carp may be had all year, but care must be\ntaken that it has not been in polluted water.\n\nCod, Haddock, Halibut, Mackerel, Redsnapper, Salmon, Whitefish are good\nall year.\n\nIn the different states of the United States there are laws governing\nthe fishing for trout, so the season for that fish differs in the\nvarious states.\n\nBlack Bass, Perch, Pickerel and Pike are in season from June 1st to\nDecember 1st.\n\nShad, April to June.\n\nSmelts, November 10th to April.\n\n\nTO CLEAN FISH\n\nThe fish may be cleaned at the market, but needs to be looked over\ncarefully before cooking.\n\nTo remove the scales hold the fish by the tail and scrape firmly toward\nthe head with a small sharp knife, held with the blade slanting toward\nthe tail. Scrape slowly so that the scales will not fly, and rinse the\nknife frequently in cold water. If the fish is to be served whole, leave\nthe head and tail on and trim the fins; otherwise remove them.\n\n\nTO OPEN FISH\n\nTo open small fish cut under the gills and squeeze out the contents by\npressing upward from the middle with the thumb and finger. To open large\nfish split them from the gills halfway down the body toward the tail;\nremove the entrails and scrape and clean, opening far enough to remove\nall the blood from the backbone, and wiping the inside thoroughly with a\ncloth wrung out of cold, salted water.\n\n\nTO SKIN FISH\n\nTo skin a fish remove the fins along the back and cut off a narrow strip\nof the skin the entire length of the back. Then slip the knife under the\nskin that lies over the bony part of the gills and work slowly toward\nthe tail. Do the same with the other side.\n\n\nTO BONE FISH\n\nTo bone a fish clean it first and remove the head. Then, beginning at\nthe tail, run a sharp knife under the flesh close to the bone, scraping\nthe flesh away clean from the bone. Work up one side toward the head;\nthen repeat the same process on the other side of the bone. Lift the\nbone carefully and pull out any small bones that may be left in the\nflesh.\n\n\nBOILED FISH\n\nTo cook fish properly is very important, as no food, perhaps, is so\ninsipid as fish if carelessly cooked. It must be well done and properly\nsalted. A good rule to cook fish by is the following: Allow ten minutes\nto the first pound and five minutes for each additional pound; for\nexample: boil a fish weighing five pounds thirty minutes. By pulling out\na fin you may ascertain whether your fish is done; if it comes out\neasily and the meat is an opaque white, your fish has boiled long\nenough. Always set your fish on to boil in hot water, hot from the\nteakettle, adding salt and a dash of vinegar to keep the meat firm; an\nonion, a head of celery and parsley roots are always an acceptable\nflavor to any kind of boiled fish, no matter what kind of sauce you\nintend to serve with the fish. If you wish to serve the fish whole, tie\nit in a napkin and lay it on an old plate at the bottom of the kettle;\nif you have a regular \"fish kettle\" this is not necessary. In boiling\nfish avoid using too much water.\n\nTo thicken sauces, where flour is used, take a level teaspoon of flour\nto a cup of sauce, or the yolk of an egg to a cup of sauce.\n\n\nBAKED FISH\n\nWash and dry the fish, rubbing inside and outside with salt; stuff with\na bread stuffing and sew. Sprinkle with salt and pepper and place in a\nhot oven without water. As soon as it begins to brown add hot water and\nbutter and baste every ten minutes. Bake until done, allowing an hour or\nmore for a large fish, twenty or thirty minutes for a small one. Remove\nto a hot platter; draw out the strings; garnish with slices of lemon\nwell covered with chopped parsley and serve with Hollandaise sauce.\n\n\nBROILED FISH\n\nFor broiling, large fish should be split down the back and head and tail\nremoved; salmon and halibut should be cut into one-inch slices, and\nsmelts and other small fish left whole. Wipe the fish as dry as\npossible; sprinkle with salt and pepper and if the fish is dry and white\nbrush the flesh side well with olive oil or butter. Put in a\nwell-greased broiler, placing the thickest parts of the fish toward the\nmiddle or back of the broiler. Hold over a hot fire until the flesh side\nis nicely browned; then cook the skin side just long enough to make the\nskin crisp. Small fish require from ten to fifteen minutes, large fish\nfrom fifteen to twenty-five. To remove from the broiler loosen one side\nfirst, then the other, and lift carefully with a cake turner. Place on a\nplatter; spread with butter and stand in the oven for a few minutes.\nGarnish with lemon and serve with Ma\u00eetre d'H\u00f4tel butter.\n\n\nJEWISH METHOD OF FRYING FISH\n\nScale the fish with the utmost thoroughness, remove the entrails, wash\nvery thoroughly, and salt both inside and out. Then cut the fish into\nconvenient slices, place them on a strainer and leave them there for an\nhour.\n\nMeanwhile, place some flour in one plate and some beaten eggs in\nanother, and heat a large frying-pan half full of oil or butter. Now\nwipe your fish slices thoroughly with a clean cloth, dip them first in\nflour and then in beaten eggs and finally fry until browned.\n\nIn frying fish very hot oil is required. If a crumb of bread will brown\nin twenty seconds the oil is hot enough. Put fish in a frying basket,\nthen into the hot oil and cook five minutes. Drain on brown paper and\narrange on platter. Do not stick knife or fork into fish while it is\nfrying.\n\nWhen the oil has cooled, strain it, pour it into a jar, cover it and it\nwill be ready for use another time. It can be used again for fish only.\n\n\nANOTHER METHOD OF FRYING FISH\n\nThoroughly mix six ounces of flour with an ounce of olive oil, the yolk\nof an egg, and a pinch of salt. Stir in one gill of tepid water and\nallow the whole to stand for half an hour in a cool place. Next beat the\nwhite of an egg stiff and stir into the batter. Dip each fish into the\nmixture, then roll in bread crumbs and cook in boiling oil. Butter must\nnot be used. In frying fish do not allow the fish to remain in the\nspider after it has been nicely browned, for this absorbs the fat and\ndestroys the delicate flavor. Be sure that the fish is done. This rule\napplies to fish that is saut\u00e9d.\n\n\nSAUT\u00c9D FISH\n\nClean fish, sprinkle with salt and pepper, dip in flour or cornmeal and\ncook in spider with just enough hot butter to prevent it sticking to the\npan. Shake the pan occasionally. Brown well on under side, then turn and\nbrown on the other side.\n\n\nLEMON FISH\n\nBoil three tablespoons of vinegar, one sliced onion, six whole peppers,\nsalt, one piece of stick cinnamon, and a little water, then add sliced\nfish. When fish has boiled twenty minutes remove and arrange on platter.\nStrain the gravy and add the well-beaten yolks of two eggs, juice of two\nlemons, sugar to taste and twelve grated almonds. Let all come to a\nboil, then pour over the fish, sprinkle finely chopped parsley on top\nand garnish with sliced lemons. Bluefish, mackerel, shad, salmon and\nporgies may be cooked with this sauce.\n\n\nSWEET SOUR FISH\n\nFirst cut up and salt the fish. Shad, trout or carp can be used. Put on\nfish kettle with one and one-half cups of water and one cup of vinegar,\nadd one onion cut in round slices, one dozen raisins, one lemon cut in\nround slices, two bay leaves, six cloves. When this mixture begins to\nboil, lay in your fish and cook thoroughly. When done remove fish to\nplatter.\n\nPut liquor back on stove, add three tablespoons of granulated sugar\n(which has been melted and browned in a pie plate without water), then\nadd two tablespoons of flour which has been rubbed smooth with a little\nwater. Let boil well and pour over fish. If not sweet enough add more\nsugar. Serve cold.\n\n\nSWEET AND SOUR FISH\n\nPlace the fish in strong salt water for one hour before cooking. Take\nthree parts of water and one of vinegar, put in saucepan with some\nsliced onions and some raisins, and let boil until tender. Add brown\nsugar to taste, a piece of rye bread from which the crust has been\nremoved, and some molasses. Boil the sauce, then place the fish in and\nlet all cook twenty minutes. When done, arrange on platter with sliced\nlemon and chopped parsley.\n\n\nSWEET SOUR FISH WITH WINE\n\nPut on to boil in fish kettle, one glass water, one-half glass vinegar,\ntwo tablespoons of brown sugar, one-half dozen cloves, one-half teaspoon\nof ground cinnamon, one onion cut in round slices. Boil thoroughly, then\nstrain and add to it one lemon cut in round slices, one goblet of red\nwine, one dozen raisins, one tablespoon of pounded almonds; put on stove\nagain, and when it comes to a boil, add fish that has been cut up and\nsalted. Cook until done, remove fish to a platter, and to the liquor add\na small piece Leb-kuchen or ginger cake, and stir in the well-beaten\nyolks of four eggs; stir carefully or it will curdle. If not sweet\nenough add more sugar. Pour over fish. Shad or trout is the best fish to\nuse.\n\n\nFISH STOCK\n\nPut in a saucepan a tablespoon of butter or butter substitute, add a\ntablespoon each of chopped onion, carrot and turnip. Fry them without\nbrowning, then add fish-bones, head, and trimmings, a stalk of celery,\nsprigs of parsley and of thyme, a bay-leaf, a tomato or a slice of\nlemon. Cover with water and let them simmer for an hour or more. Season\nwith salt and pepper and strain.\n\n\nPIKE WITH EGG SAUCE\n\nClean the fish thoroughly, and wash it in hot water, wipe dry and salt\ninside and out. If you heat the salt it will penetrate through the meat\nof the fish in less time. Take a kettle, lay in it a piece of butter\nabout the size of an egg; cut up an onion, some celery root, parsley\nroot and a few slices of lemon, lay the fish in, either whole or cut up\nin slices; boil in enough water to just cover the fish, and add more\nsalt if required, add a dozen whole peppers, black or white; season with\nground white pepper. Let the fish boil quickly. In the meantime beat up\nthe yolks of two eggs, and pound a dozen almonds to a paste, add to the\nbeaten yolks, together with a tablespoon of cold water. When done remove\nthe fish to a large platter; but to ascertain whether the fish has\ncooked long enough, take hold of the fins, if they come out readily your\nfish has cooked enough. Strain the sauce through a sieve, taking out the\nslices of lemon and with them garnish the top of the fish; add the\nstrained sauce to the beaten eggs, stirring constantly as you do so;\nthen return the sauce to the kettle, and stir until it boils, remove\nquickly and pour it over the fish. When it is cold garnish with curly\nparsley.\n\n\nGEFILLTE FISCH\n\nPrepare trout, pickerel or pike in the following manner: After the fish\nhas been scaled and thoroughly cleaned, remove all the meat that adheres\nto the skin, being careful not to injure the skin; take out all the meat\nfrom head to tail, cut open along the backbone, removing it also; but do\nnot disfigure the head and tail; chop the meat in a chopping bowl, then\nheat about a quarter of a pound of butter in a spider, add two\ntablespoons chopped parsley, and some soaked white bread; remove from\nthe fire and add an onion grated, salt, pepper, pounded almonds, the\nyolks of two eggs, also a very little nutmeg grated. Mix all thoroughly\nand fill the skin until it looks natural. Boil in salt water, containing\na piece of butter, celery root, parsley and an onion; when done remove\nfrom the fire and lay on a platter. The fish should be cooked for one\nand one-quarter hours, or until done. Thicken the sauce with yolks of\ntwo eggs, adding a few slices of lemon.\n\nThis fish may be baked but must be rolled in flour and dotted with bits\nof butter.\n\n\nRUSSIAN FISH CAKES\n\nTake three pounds of fish (weakfish or carp, pickerel or haddock or\nwhitefish, any fat fish with a fish poor in it). Remove skin and bones\nfrom the fish and chop flesh very fine, add a good-sized onion, minced\nor grated, make a depression in the centre of the chopped fish and add\nthree-quarters cup of water, one-half cup of soft bread crumbs, salt and\npepper to taste, one-fourth cup of sugar, two egg whites and two\ntablespoons of melted butter. Chop until very smooth and form into cakes\ncontaining a generous tablespoonful each. Put the bones and skins into a\nsaucepan with an onion sliced and a tablespoon of butter and add the\nfish cakes. Cover with water and simmer for one and a quarter hours.\nThen remove the cakes and strain off the gravy into the two egg yolks\nwhich have been slightly beaten together with one teaspoon of sugar;\nstir over the heat until thickened, but do not boil it. Pour over fish\ncakes and serve either hot or cold. The butter and sugar may be omitted\nif so desired.\n\n\nGEFILLTE FISCH WITH EGG SAUCE\n\nCut a five-pound haddock into four-inch slices. Cut a big hole into each\nslice, preserving the backbone and skin. Put this meat, cut from the\nfish, into a wooden tray, add to it four large onions and a sprig of\nparsley. Chop until very fine, then add two eggs, a dash of pepper and\ncinnamon, a pinch of salt, and a tablespoon of sugar. To this add enough\ncracker dust to stiffen it. Put this filling into the holes cut in the\nfish.\n\nTake a saucepan, put in one sliced onion, a sprig of parsley, a small\nsliced carrot, a dash of pepper, and a pinch of salt. Put the fish into\nthe saucepan, cover with cold water, and let it boil slowly for one\nhour. At the end of the hour take out the fish, and put on a platter.\nPreserve the water or gravy in which the fish was boiled for the sauce.\n\nEgg sauce for fish: Beat the yokes of two eggs thoroughly. Into the\nbeaten yolks slowly pour the gravy in which the fish was boiled,\nstirring constantly. Stand this on the back of the stove to boil for\nfive minutes, stirring constantly so as to prevent burning.\n\n\nFILLED FISH--TURKISH STYLE\n\nNo. 1. Bone some fat fish, boil in salt and water; when done take a\nlittle of the fish soup, one egg, beat until light, add gradually the\njuice of one-half lemon.\n\n\nFRITADA\n\nNo. 2. Steam the fish and bone. Take four good-sized tomatoes, cut them\nup, add chopped parsley, scallions or leeks cut in small pieces, a\nlittle celery, salt and pepper to taste and four eggs well-beaten; mix\nall these ingredients very well with the boned fish, form in omelet\nshape. Place in oven in pan greased with olive oil and bake until well\nbrowned.\n\n\nHECHT (PICKEREL)\n\nThis fish is best prepared \"scharf.\" Clean your fish thoroughly and salt\nthe day previous; wrap it in a clean towel and lay it on ice until\nwanted. Line a kettle with celery and parsley roots; cut up an onion,\nadd a lump of fresh butter, and pack the fish in the kettle, head first,\neither whole or cut up; sprinkle a little salt and white pepper over all\nand add about a dozen peppercorns; put on enough water to just cover,\nand add a whole lemon cut in slices. Do not let the fish boil quickly.\nAdd about a dozen pounded almonds. By this time the fish will be ready\nto turn, then beat up the yolks of two eggs in a bowl, to be added to\nthe sauce after the fish is boiled. Try the fish with a fork and if the\nmeat loosens readily it is done. Take up each peace carefully, if it has\nbeen cut up, and arrange on a large platter, head first and so on, make\nthe fish appear whole, and garnish with the slices of lemon and sprigs\nof parsley; then mince up some parsley and garnish top of the fish,\naround the lemon slices. Thicken the gravy by adding the beaten yolks,\nadd a tablespoon of cold water to the yolks before adding to the boiling\nsauce; stir, remove from the fire at once and pour over the fish. If you\nprefer the sauce strained, then strain before adding the yolks of the\neggs and almonds.\n\nHaddock, sea-bass, pike, perch, weakfish and porgies may be cooked\n\"scharf.\"\n\n\nFRESH COD OR STRIPED BASS\n\nCut into pieces ready to serve, after which salt them for an hour. Into\nthe fish kettle put a quantity of water, large onion sliced, carrot also\nsliced, turnip, celery root, and boil fifteen minutes. Add the fish and\ntwo tablespoons of butter, tiny piece of cinnamon, pepper to taste. Boil\nfifteen minutes longer, then add teaspoon of flour mixed with cold\nwater. Boil up well and add salt or pepper if needed. Remove fish and\narrange on platter. Beat yolks of two eggs with a tablespoon of cold\nwater; after straining out vegetables, add the hot gravy in which fish\nwas boiled. Return to fire and stir till thick enough. Garnish with\nchopped parsley.\n\n\nAHILADO SAUCE (TURKISH)\n\nMix some tomato sauce, olive oil, parsley, salt and pepper. Boil sauce\nfirst, and add boiled sea-bass or flounders.\n\n\nBOILED TROUT\n\nCut up a celery root, one onion, and a sprig of parsley, tie the fish in\na napkin and lay it on this bed of roots; pour in enough water to cover\nand add a dash of vinegar--the vinegar keeps the fish firm--then boil\nover a quick fire and add more salt to the water in which the fish has\nbeen boiled. Lay your fish on a hot platter and prepare the following\nsauce: set a cup of sweet cream in a kettle, heat it, add a tablespoon\nof fresh butter, salt and pepper, and thicken with a tablespoon of flour\nwhich has been wet with a little cold milk, stir this paste into the\ncream and boil about one minute, stirring constantly; pour over the\nfish. Boil two eggs, and while they are boiling, blanch about a dozen or\nmore almonds and stick them into the fish, points up; cover the eggs\nwith cold water, peel them, separate the whites from the yolks, chop\neach separately; garnish the fish, first with a row of chopped yolks,\nthen whites, until all is used: lay chopped parsley all around the\nplatter.\n\nFresh cod and striped bass may be cooked in this way.\n\n\nFISH PIQUANT\n\nCook any large fish in salt water--salmon is particularly nice prepared\nin this style--add one cup of vinegar, onions, celery root and parsley.\nWhen the fish is cooked enough, remove it from the fire, kettle and\nall--letting the fish remain in its sauce until the following sauce is\nprepared:--\n\nTake the yolks of two eggs, one-half teaspoon of Colman's mustard (dry),\nsalt, pepper, a tablespoon of butter, a tablespoon of vinegar, one-half\nglass water and some fish gravy. Boil in double boiler until thick. Take\nsome parsley, green onions, capers, shallots and one large vinegar\npickle and some astragon, chop all up very fine; chop up the hard-boiled\nwhites separately and then add the sauce; mix all this together\nthoroughly, then taste to see if seasoned to suit.\n\n\nSALMON CUTLETS\n\nTake the remains of some boiled salmon or a small can of salmon, three\ntablespoons of mashed potatoes, one of bread crumbs, one of chopped\nparsley, a little flour, mace, an egg, pepper and salt.\n\nMix the ingredients well together, bind with the egg, let stand an hour,\nthen form into little flat cutlets, roll in bread crumbs and fry in hot\noil, drain on paper and send to table garnished with parsley.\n\n\nPAPRIKA CARP\n\nSlice and salt three pounds of carp. Steam four sliced onions with one\ncup of water, to which has been added one teaspoon of paprika, add the\nsliced carp and cook very slowly until the fish is done.\n\n\nREDSNAPPER WITH TOMATO SAUCE\n\nScale thoroughly, salt and pepper inside and out, and lay upon ice,\nwrapped in a clean cloth overnight. When ready to cook cut up the celery\nor parsley root, or both, two large onions, a carrot or two, and let\nthis come to a boil in about one quart of water, then lay in the fish,\nwhole or in pieces; let the water almost cover the fish; add a lump of\nfresh butter and three or four tomatoes (out of season you may use\ncanned tomatoes, say three or four large spoonfuls); let the fish boil\nhalf an hour, turning it occasionally. Try it by taking hold of the\nfins, if they come out readily, the fish is done. Take it up carefully;\nlay on a large platter and strain the sauce; let it boil, thicken it\nwith the well-beaten yolks of two eggs, adding the sauce gradually to\nthe eggs and stirring constantly. Garnish the fish with chopped parsley,\nletting a quantity mix with the sauce.\n\nRedsnapper is also very good fried.\n\n\nBONED SMELTS, SAUT\u00c9D\n\nTake a dozen raw smelts; split them from the back lengthwise, leaving\nthe head and tail intact; take out the large center bone without opening\nthe stomach and season with salt. Put four ounces of butter into a\nsaucepan, and when quite hot place the smelts in it, so that the side\nwhich was cut open is underneath. When they have attained a nice color,\nturn them over and finish cooking. When ready, arrange them on a very\nhot dish, pour the butter in which they were cooked over them, squeeze a\nlittle lemon on them, then add over all some finely chopped green\nparsley. Serve.\n\n\nFISH WITH HORSERADISH SAUCE\n\nClean three pounds of fresh salmon, bone, salt and let stand several\nhours. Place in fish kettle with boiling salt water (one teaspoon of\nsalt to one quart of water), and let boil one-half hour or until well\ncooked. Lift out carefully, place on hot platter and pour over\none-fourth cup of melted butter and sprinkle well with one tablespoon of\nparsley. Serve in a separate bowl the following sauce; a large spoonful\nwith each portion of fish: Peel one-half pound of horseradish root,\ngrate and mix well with one pint of cream beaten stiff. The fish must\nbe hot and the sauce cold.\n\n\nFISH WITH SAUERKRAUT\n\nFry an onion in butter (or vegetable oil), add sauerkraut and cook. Boil\nthe fish in salt water, then bone and shred. Fry two minced onions in\nbutter or oil, put them into the kettle with the fish, add two egg\nyolks, butter or oil, a little pepper and a tablespoon of breadcrumbs;\nsteam for half hour and serve with the kraut.\n\n\nFILLET OF SOLE \u00c0 LA MOUQUIN\n\nThoroughly wash and pick over a pound of spinach, put it over the fire\nwith no more water than clings to the leaves and cook for ten minutes;\nat the end of that time drain the spinach and chop it fine. Have ready\nthin fillets of flounder, halibut, or whitefish. Cover them with\nacidulated warm water--a slice of lemon in the water is all that is\nwanted, and add a slice of onion, a sprig of parsley and a bit of bay\nleaf. Simmer for ten minutes and drain. Put the minced spinach into the\nbottom of the buttered baking-dish, arrange the fillets on it, cover\nwith a cream sauce to which a tablespoon of grated cheese has been\nadded, and brown in the oven.\n\n\nFILLET DE SOLE \u00c0 LA CREOLE\n\nFillet some large flounders, and have fishman send you all the bones;\nput the bones on to boil; wash, dry, and season the fillets; roll them\n(putting in some bits of butter), and fasten each one with a wooden\ntoothpick. Strain the water from the bones; thicken with a little brown\nflour and onion; add to this one-half can of tomatoes, a little cayenne\npepper, salt, and chopped green peppers. Let this sauce simmer for a\ncouple of hours (this need not be strained); put the fillets in a\ncasserole, and pour some of this sauce over them, and put in the oven\nfor about fifteen minutes. Then pour over the rest of the tomato sauce,\nsprinkle a little chopped parsley and serve. One can add a few mushrooms\nto the sauce. The mushrooms must be fried in butter before being added\nto the sauce.\n\n\nBAKED BLACK BASS\n\nAfter having carefully cleaned, salt well and lay it in the baking-pan\nwith a small cup of water, and strew flakes of butter on top, also salt,\npepper and a little chopped parsley. Bake about one hour, basting often\nuntil brown. Serve on a heated platter; garnish with parsley and lemon\nand make a sauce by adding a glass of sherry, a little catsup and\nthicken with a teaspoon of flour, adding this to fish gravy. Serve\npotatoes with fish, boiled in the usual way, making a sauce of two\ntablespoons of butter. Add a bunch of parsley chopped very fine, salt\nand pepper to taste, a small cup of sweet cream thickened with a\ntablespoon of flour. Pour over potatoes.\n\n\nBAKED FLOUNDERS\n\nClean, wipe dry, add salt and pepper and lay them in a pan; put flakes\nof butter on top, an onion cut up, some minced celery and a few bread\ncrumbs. A cup of hot water put into the pan will prevent burning. Baste\noften; bake until brown.\n\n\nBAKED BASS \u00c0 LA WELLINGTON\n\nRemove the scales and clean. Do not remove the head, tail, or fins. Put\ninto a double boiler one tablespoon of butter, two cups of stale bread\ncrumbs, one tablespoon of chopped onion, one teaspoon of chopped\nparsley, two teaspoons of chopped capers, one-fourth cup of sherry. Heat\nall the above ingredients, season with paprika and salt, and stuff the\nbass with the mixture. Sew up the fish, put into a hot oven, bake and\nbaste with sherry wine and butter.\n\nA fish weighing four or five pounds is required for the above recipe.\n\n\nBAKED FISH--TURKISH STYLE\n\nTake perch and stuff with steamed onion to which has been added one\nwell-beaten egg, two tomatoes cut up in small pieces, some bread crumbs,\nchopped parsley or celery, salt and pepper to taste. Bake until the fish\nis nicely browned.\n\n\nSAUCE AGRISTOGA\n\nFry any fish in oil, and serve the following:--\n\nBeat very well two whole eggs, add two tablespoons of flour diluted with\ncold water, add gradually the juice of one lemon.\n\n\nZUEMIMO SAUCE\n\nHeat one teaspoon of oil, add one tablespoon of flour, add slowly\none-half cup of vinegar diluted with water; season with salt and sugar.\nIf no other fish can be procured, salt herring may be used.\n\n\nSHAD ROE\n\nParboil the roe in salted water ten minutes. Drain; season with salt,\npepper and melted butter; form into balls, roll in beaten egg and\ncracker crumbs and fry in hot oil or any butter substitute.\n\nThe roe can be baked and served with tomato sauce.\n\n\nBAKED SHAD\n\nClean and split a three-pound shad. Place in a buttered dripping pan.\nSprinkle with salt and pepper, brush with melted butter and bake in a\nhot oven thirty minutes.\n\n\nSCALLOPED FISH ROE\n\nBoil three large roes in water with a little vinegar for ten minutes.\nPlunge into cold water; wipe the roe dry. Mash the yolks of three\nhard-boiled eggs into a cup of melted butter, teaspoon of anchovy paste,\ntablespoon of chopped parsley, juice of half a lemon, salt and pepper to\ntaste. Add a cup of bread crumbs and then mix in lightly the roe that\nhas been broken into pieces. Put all in baking dish, cover with bread\ncrumbs and flakes of butter, and brown in oven.\n\n\nBAKED MACKEREL\n\nSplit fish, clean, and remove head and tail. Put in buttered pan,\nsprinkle with salt and pepper and dot over with butter (allowing one\ntablespoon to a medium-sized fish), pour over two-thirds of a cup of\nmilk. Bake twenty-five minutes in a hot oven.\n\n\nSTUFFED HERRING\n\nMake a dressing of two tablespoons of bread crumbs, one tablespoon of\nchopped parsley, two tablespoons of butter, juice of one-half lemon, and\npepper and salt to taste. Add enough hot water to make soft. Fill the\nherrings, roll up, tie in shape. Cover with greased paper and bake ten\nto fifteen minutes.\n\n\nFISH WITH GARLIC\n\nClean, salt fish one half hour, wash and dry with a clean cloth; cut\ngarlic very thin, rub over fish; place in oven to bake; bake until odor\nof garlic has disappeared; then let fish cool.\n\n\nBAKED CHOPPED HERRING\n\nSoak herring one hour in water and then one and a half in sweet milk,\nskin, bone and chop; cut up a medium-sized onion, fry in butter until\ngolden brown, add a cup of cream, two egg yolks and one-fourth cup of\nwhite bread crumbs, then put in a little more cream. Butter pan,\nsprinkle with crumbs or cracker dust, then put in herring, pepper\nslightly. Bake in moderate oven three-quarters of an hour.\n\n\nMARINIRTE (PICKLED) HERRING\n\nTake new Holland herring, remove the heads and scales, wash well, open\nthem and take out the milch and lay the herring and milch in milk or\nwater over night. Next day lay the herring in a stone jar with alternate\nlayers of onions cut up, also lemon cut in slices, a few cloves, whole\npeppers and a few bay leaves, some capers and whole mustard seed. Take\nthe milch and rub it through a hair sieve, the more of them you have the\nbetter for the sauce; stir in a spoon of brown sugar and vinegar and\npour it over the herring.\n\n\nSALT HERRING\n\nSoak salt herring over night in cold water, that the salt may be drawn\nout. Drain and serve with boiled potatoes, or bone and place in kettle\nof cold water, let come to a boil and let simmer a few minutes until\ntender, drain and pour melted butter over them and serve hot with boiled\nor fried potatoes.\n\n\nBROILED SALT MACKEREL\n\nFreshen the fish by soaking it over night in cold water, with the skin\nuppermost. Drain and wipe dry, remove the head and tail; place it upon a\nbutter broiler, and slowly broil to a light brown. Place upon a hot\ndish, add pepper, bits of butter, a sprinkling of parsley and a little\nlemon juice.\n\n\nBOILED SALT MACKEREL\n\nSoak mackerel over night in cold water, with the skin side up, that the\nsalt may be drawn out, change the water often, and less time is\nrequired. Drain. Place mackerel in shallow kettle, pour water over to\ncover and boil ten to fifteen minutes or until flesh separates from the\nbone. Remove to platter and pour hot, melted butter over and serve with\nhot potatoes.\n\nThey may also be boiled and served with a White Sauce.\n\n\nMARINIRTE FISH\n\nTake pickerel, pike or any fish that is not fat, cut into two-inch\nslices, wash well, salt and set aside in a cool place for a few hours.\nWhen ready to cook, wash slightly so as not to remove all salt from\nfish. Take heads and set up to boil with a whole onion for twenty-five\nminutes, then add the other pieces and two cups of vinegar, one cup of\nwater, four bay leaves and twelve allspice, a little pepper and ginger.\nCook for thirty-five minutes longer. Taste fish, add a little water or a\nlittle more vinegar to taste. Then remove fish carefully so as not to\nbreak the pieces and let cool. Strain the sauce, return fish to same,\nadding a few bay leaves and allspice. Set in a cool place until sauce\nforms a jelly around the fish. Can be kept covered and in a cool place\nfor some time.\n\n\nSOUSED HERRING\n\nSplit and half three herrings, roll and tie them up. Place them in a pie\nplate, pour over them a cup of vinegar, add whole peppers, salt, cloves\nto taste and two bay leaves. Bake in a slow oven until soft (about\ntwenty minutes).\n\n\nSALMON LOAF\n\nBlend together one can of salmon, one cup of grated bread crumbs, two\nbeaten eggs, one cup of milk, one teaspoon of lemon juice, one-half\nteaspoon of paprika, one-half teaspoon of salt, one tablespoon of\nchopped parsley and one tablespoon of onion juice. Place in a greased\nbaking dish. Sprinkle top with thin layer of bread crumbs. Bake in hot\noven for thirty minutes or until the crumbs that cover the dish are\nbrowned. Serve with a white sauce.\n\n\nCREAM SALMON\n\nRemove salmon from the can, place it in a colander and wash under\nrunning water or scald with boiling water. Break into small pieces, stir\ninto one cup of hot cream sauce; bring all to a boil and serve in patty\ncups or on toasted bread or crackers.\n\n\nPICKLE FOR SALMON\n\nTake equal parts of vinegar, white wine and water. Boil these with a\nlittle mace, a clove or two, a bit of ginger root, one or two whole\npeppers and some grated horseradish. Take out the last named ingredient\nwhen sufficiently boiled, and pour the pickle over the salmon,\npreviously boiled in strong salt and water.\n\n\nKEDGEREE\n\nCut up in small pieces about a pound of any kind of cooked fish except\nherring. Boil two eggs hard and chop up. Take one cup of rice and boil\nin the following manner:--After washing it well and putting it on in\nboiling water, with a little salt, let it boil for ten minutes, drain it\nalmost dry and let it steam with the lid closely shut for ten minutes\nlonger without stirring. Take a clean pot and put in the fish, eggs,\nrice, a good dessertspoon of butter, and pepper and salt to taste. Stir\nover the fire until quite hot. Press into a mould and turn it out at\nonce and serve.\n\n\nSWISS CREAMED FISH\n\nMix smoothly in one cup of cold water a teaspoon of flour. Stir it into\none cup of boiling milk and when thick and smooth add the meat of any\ncold fish, picked free from skin and bones. Season with salt, pepper and\na tablespoon of butter. If the cream is desired to be extra rich one\nwell-beaten egg may be added one minute before removing from the fire.\nServe hot. A pinch of cayenne or a saltspoon of paprika is relished by\nmany.\n\n\nCOD FISH BALLS\n\nPut the fish to soak over night in lukewarm water. Change again in the\nmorning and wash off all the salt. Cut into pieces and boil about\nfifteen minutes, pour off this water and put on to boil again with\nboiling water. Boil twenty minutes this time, drain off every bit of\nwater, put on a platter to cool and pick to pieces as fine as possible,\nremoving every bit of skin and bone. When this is done, add an equal\nquantity of mashed potatoes, a tablespoon of butter, a very little salt\nand pepper, beat up one egg and a little milk, if necessary, mix with a\nfork. Flour your hands well and form into biscuit-shaped balls. Fry in\nhot oil.\n\n\nFINNAN HADDIE\n\nParboil ten minutes and then broil like fresh fish.\n\nTo bake, place the fish in a pan, add one cup of milk and one cup of\nwater; cover. Cook ten minutes in hot oven. Remove cover, drain, spread\nwith butter and season with pepper.\n\n\nFINNAN HADDIE AND MACARONI\n\nBreak up and cook until tender about a package of macaroni. Pick up the\nfinnan haddie until you have about three-quarters as much as you have\nmacaroni. Mix in a greased baking-dish and pour over a drawn butter\nsauce, made with cornstarch or with any good milk or cream dressing,\nthen cover with bread or cracker crumbs or leave plain to brown in oven.\nBake from twenty to thirty minutes.\n\n\nSCALLOPED FISH, No. 1\n\nLine a buttered baking-dish with cold flaked fish. Sprinkle with salt\nand pepper; add a layer of cold cooked rice, dot with butter; repeat and\ncover with cracker or bread crumbs. Bake fifteen to twenty minutes.\n\n\nSCALLOPED FISH, No. 2\n\nButter a dish, place in a layer of cold cooked fish, sprinkle with bread\ncrumbs, parsley, salt, butter and pepper; repeat. Cover with white\nsauce, using one tablespoon of flour to two tablespoons of butter and\none cup of milk. Sprinkle top with buttered bread crumbs and bake.\n\n\n\n\n*SAUCES FOR FISH AND VEGETABLES*\n\n\nThese sauces are made by combining butter and flour and thinning with\nwater or other liquid. A sauce should never be thickened by adding a\nmixture of flour and water, as in that case the flour is seldom well\ncooked; or by adding flour alone, as this way is certain to cause lumps.\nThe flour should be allowed to cook before the liquid is added.\n\nAll sauces containing butter and milk should be cooked in a double\nboiler.\n\nIf so desired, any neutral oil--that is, vegetable or nut oil--may be\nsubstituted for the butter called for in the recipe.\n\nCare in preparation of a sauce is of as much importance as is the\npreparation of the dish the sauce garnishes.\n\n\nDRAWN BUTTER SAUCE\n\nMelt two tablespoons of butter and stir in two tablespoons of flour. Add\ncarefully one cup of boiling water, then season with one-half teaspoon\nof salt and a dash of pepper and paprika.\n\nMany sauces are made with drawn butter as a foundation. For caper sauce\nadd three tablespoons of capers.\n\nFor egg sauce add one egg, hard-boiled and chopped fine.\n\n\nBEARNAISE SAUCE\n\nThere are several ways of making Bearnaise sauce. This is one very\nsimple rule: Bring to the boil two tablespoons each of vinegar and\nwater. Simmer in it for ten minutes a slice of onion. Take out the onion\nand add the yolks of three eggs beaten very light. Take from the fire,\nadd salt and pepper to season, and four tablespoons of butter beaten to\na cream, and added slowly.\n\n*Quick Bearnaise Sauce.*--Beat the yolks of four eggs with four\ntablespoons of oil and four of water. Add a cup of boiling water and\ncook slowly until thick and smooth. Take from the fire, and add minced\nonion, capers, olives, pickles, and parsley and a little tarragon\nvinegar.\n\n\nCUCUMBER SAUCE\n\nPare two large cucumbers; remove seeds, if large; chop fine and squeeze\ndry. Season with salt, vinegar, paprika and add one-half cup of cream.\n\n\nSAUCE HOLLANDAISE\n\nMix one tablespoon of butter and one of flour in a saucepan and add\ngradually half a pint of boiling water. Stir until it just reaches the\nboiling point; take from the fire and add the yolks of two eggs. Into\nanother saucepan put a slice of onion, a bay leaf, and a clove of\ngarlic; add four tablespoons of vinegar, and stand this over the fire\nuntil the vinegar is reduced one-half. Turn this into the sauce, stir\nfor a moment; strain through a fine sieve; add half a teaspoon of salt\nand serve. This sauce may be varied by adding lemon juice instead of\nvinegar, or by using the water in which the fish was boiled. It is one\nof the daintiest of all sauces.\n\n\nMUSTARD SAUCE\n\nMix two tablespoons of vinegar and one of mustard, one teaspoon of oil\nor butter melted, pepper and salt to taste. Add this to two hard-boiled\neggs chopped fine, with a small onion and about the same quantity of\nparsley as eggs; and mix all well together.\n\n\nMA\u00ceTRE D'H\u00d4TEL BUTTER\n\nWork into one-half cup of butter all the lemon juice it will take, and\nadd a teaspoon of minced parsley.\n\n\nPICKLE SAUCE\n\nCream two tablespoons of butter, add one teaspoon of salt and one\ntablespoon of chopped pickle. A speck of red pepper may be added.\n\n\nSARDELLEN, OR HERRING SAUCE\n\nBrown a spoon of flour in heated fat, add a quantity of hot fish stock\nand a few sardellen chopped fine, which you have previously washed in\ncold water, also a finely-chopped onion. Let this boil a few minutes,\nadd a little vinegar and sugar; strain this sauce through a wire sieve\nand add a few capers and a wineglass of white wine and let it boil up\nonce again and thicken with the yolk of one egg.\n\n\nSAUCE VINAIGRETTE\n\nRub the mixing bowl with a clove of garlic, add one-half teaspoon of\nsalt, dash of white pepper, and a teaspoon of cold water or a bit of\nice, then four tablespoons of oil. Mix until the salt is dissolved,\nremove the ice and add ten drops of tabasco sauce, two tablespoons\ntarragon vinegar, one tablespoon grated onion, one tablespoon chopped\nparsley and one chopped gherkin.\n\n\nANCHOVY SAUCE\n\nMix six tablespoons of melted butter and one and one-half teaspoons\nanchovy paste, place in double boiler and allow to boil for about six\nminutes. Flavor with lemon juice.\n\n\nSAUCE PIQUANTE\n\nTo one pint of drawn butter add one tablespoon each of vinegar and lemon\njuice and two tablespoons each of chopped capers, pickles, and olives,\none-half teaspoon onion juice, a few grains cayenne pepper.\n\n\nSAUCE TARTARE\n\nAdd to a half pint of well-made mayonnaise dressing two olives, one\ngherkin and one small onion, chopped fine. Chop sufficient parsley to\nmake a tablespoonful, crush it in a bowl and add it first to the\nmayonnaise. Stir in at least a tablespoon of drained capers and serve\nwith fried or broiled fish.\n\n\nWHITE SAUCE (FOR VEGETABLES)\n\nPlace two tablespoons of butter in a saucepan; stir until melted: add\ntwo tablespoons of flour mixed with one-fourth of a teaspoon of salt and\na few grains of pepper. Stir until smooth. Add one cup of milk gradually\nand continue to stir until well mixed and thick. Chopped parsley may be\nadded. Used for creamed vegetables--potatoes, celery, onion, peas, etc.\n\n\nCREAM MUSTARD SAUCE\n\nMake white sauce as directed above. Mix one tablespoon of mustard with a\nteaspoon of cold water and stir into the sauce about two minutes before\nserving. The quantity of mustard may be increased or diminished, as one\nmay desire the flavor strong or mild.\n\n\nCURRY SAUCE\n\nUse one teaspoon of curry in the flour while making white sauce.\n\n\nSPANISH SAUCE\n\nCook one onion and green pepper chopped fine in hot butter; add four\ntablespoons of flour, stir until smooth. Add two cups of strained\ntomatoes. Season with salt and pepper.\n\n\nTOMATO SAUCE\n\nBrown one tablespoon butter with one minced onion, then add one\ntablespoon of flour. When brown stir in two cups of tomatoes which have\npreviously been cooked and strained, add also one teaspoon of sugar, a\npinch of salt, pepper, and red pepper, also one tablespoon of vinegar\nand one tablespoon of tomato catsup.\n\n\n\n\n*SAUCES FOR MEATS*\n\n\nAPPLE SAUCE\n\nPare and quarter tart apples. Put them in a saucepan with just enough\nwater to keep them from burning; bring to a boil quickly and cook until\nthe pieces are soft. Then press through a colander and add four\ntablespoons of sugar (or less) to each pint of apples.\n\nIf desired, cinnamon or grated nutmeg may be sprinkled over the top\nafter the apple sauce is in the serving dish, or a little stick cinnamon\nor lemon peel may be cooked with the apples. Serve with goose.\n\n\nBROWN SAUCE\n\nFry one tablespoon chopped onion in one tablespoon fat. Add one\ntablespoon of flour, one cup of soup stock, one teaspoon lemon juice,\nsalt and pepper to taste. Strain before serving.\n\nThe following sauces can be made by using brown sauce as a foundation:\n\n*Mushroom Sauce.*--Add one-half cup mushrooms.\n\n*Olive Sauce.*--Add a dozen olives, chopped fine.\n\n*Wine Sauce.*--Add one-half cup wine and one tablespoon currant jelly.\nThicken with flour.\n\n\nCRANBERRY SAUCE\n\nTo one pint of cranberries take one and one-quarter cups of water.\n\nPut the cranberries on with the water and cook until soft; strain\nthrough a cloth; weigh and add three-fourths of a pound of sugar to\nevery pint of juice. Cook ten minutes; pour into molds and set aside to\ncool. Serve with poultry, game or mutton.\n\n\nSTEWED CRANBERRIES\n\nBoil together one and one-half cups of sugar and one cup of water for\nseven minutes, then add three cups of cranberries, well washed and\npicked, and cook until the berries burst. Serve the same as cranberry\nsauce.\n\n\nSAUCE BORDELAISE\n\nNice for broiled steaks. Take one medium-sized onion, chopped very fine\nand browned in fat; add a cup of strong beef gravy and a cup of claret\nor white wine; add pepper, salt and a trifle of finely-chopped parsley;\nallow this to simmer and thicken with a little browned flour.\n\n\nCARAWAY, OR KIMMEL SAUCE\n\nHeat a tablespoon drippings in a spider; add a little flour; stir smooth\nwith a cup of soup stock, added at once, and half a teaspoon of caraway\nseeds.\n\n\nONION SAUCE\n\nStew some finely-chopped onions in fat; you may add half a clove of\ngarlic, cut extremely fine; brown a very little flour in this, season\nwith salt and pepper and add enough soup stock to thin it.\n\n\nLEMON SAUCE\n\nBoil some soup stock with a few slices of lemon, a little sugar and\ngrated nutmeg; add chopped parsley; thicken with a teaspoon of flour or\nyolk of egg. Mostly used for stewed poultry.\n\n\nMINT SAUCE\n\nChop some mint fine; boil half a cup of vinegar with one tablespoon of\nsugar; throw in the mint and boil up once; pour in a sauceboat and cool\noff a little before serving.\n\n\nRAISIN SAUCE\n\nBrown some fat in a spider, stir in a tablespoon of flour; stir until it\nbecomes a smooth paste; then add hot soup, stirring constantly; add a\nhandful of raisins, some pounded almonds, a few slices of lemon, also a\ntablespoon of vinegar; brown sugar to taste: flavor with a few cloves\nand cinnamon, and if you choose to do so, grate in part of a stick of\nhorseradish and the crust of a rye loaf. Very nice for fat beef.\n\n\nHORSERADISH SAUCE, No. 1\n\nGrate a good-sized stick of horseradish; take some soup stock and a\ntablespoon of fat, salt and pepper to taste, a little grated stale\nbread, a few pounded almonds. Let all boil up and then add the meat.\n\n\nHORSERADISH SAUCE, No. 2\n\nHeat one tablespoon of fat in a frying-pan, when hot cut up one-quarter\nof an onion in it, and fry light brown, then brown one tablespoon\ncracker meal or flour and add two tablespoons of grated horseradish;\nlet this brown a bit, then add some soup stock, one tablespoon of brown\nsugar, two cloves, two bay leaves, salt, pepper and two tablespoons of\nvinegar. Let cook a few minutes then add one more tablespoon of\nhorseradish and if necessary a little more sugar or vinegar. Lay the\nmeat in this sauce and cover on back of stove until ready to serve. If\ngas stove is used, place over the simmering flame.\n\n\nKNOBLAUCH SAUCE (GARLIC)\n\nHeat a tablespoon of drippings, either of meat or goose in a frying-pan;\ncut up one or two cloves of garlic very fine and let it brown slightly\nin the heated fat; add a tablespoon of flour, a cup of soup stock or\nwarm water, salt, pepper to taste.\n\n\nMA\u00ceTRE D'H\u00d4TEL SAUCE\n\nTake a heaping tablespoon of drippings or goose-fat, heat it in a\nspider, stir two teaspoons of flour into this, then add gradually and\ncarefully a small cup of hot soup or water, the former is preferable;\nadd some chopped parsley, also the juice of a lemon; salt and pepper;\nstir up well. May be used either with roast or boiled meats.\n\n\n\n\n*FRYING*\n\n\nPREPARED BREAD CRUMBS FOR FRYING\n\nAll scraps of bread should be saved for crumbs, the crusts being\nseparated from the white part, then dried, rolled, and sifted, and put\naway until needed in a covered glass jar.\n\nThe brown crumbs are good for the first coating, the white ones for the\noutside, as they give better color. Cracker crumbs give a smooth\nsurface, but for most things bread crumbs are preferable.\n\nFor meats a little salt and pepper, and for sweet articles, a little\nsugar, should be mixed with the crumbs. Crumbs left on the board should\nbe dried, sifted, and kept to be used again.\n\n\nFRYING\n\nFrying is cooking in very hot fat or oil, and the secret of success is\nto have the fat hot enough to harden the outer surface of the article to\nbe fried immediately and deep enough to cover these articles of food. As\nthe fat or oil can be saved and used many times, the use of a large\nquantity is not extravagant.\n\nTo fry easily one must have, in addition to the deep, straight-sided\nfrying-pan, a frying-basket, made from galvanized wire, with a side\nhandle. The bale handles are apt to become heated, and in looking for\nsomething to lift them, the foods are over-fried. The frying-pan must be\nat least six inches deep with a flat bottom; iron, granite ware or\ncopper may be used, the first two are preferable. There must be\nsufficient fat to wholly cover the articles fried, but the pan must not\nbe too full, or there is danger of overflow when heavy articles are put\nin. After each frying, drain the fat or oil, put it into a receptacle\nkept for the purpose, and use it over and over again as long as it\nlasts. As the quantity begins to lessen, add sufficient fresh fat or oil\nto keep up the amount.\n\nAlways put the fat or oil in the frying-pan before you stand it over the\nfire.\n\nWait until it is properly heated before putting in the articles to be\nfried.\n\nFry a few articles at a time. Too many will cool the fat or oil below\nthe point of proper frying and they will absorb grease and be\nunpalatable.\n\nPut articles to be fried in the wire frying-basket and lower into the\nboiling hot fat or oil. Test the fat by lowering a piece of stale bread\ninto it, if the bread browns in thirty seconds the fat is sufficiently\nhot.\n\nFry croquettes a light brown; drain over the fat, lift the frying-basket\nfrom the hot fat to a round plate, remove the articles from the basket\nquickly to brown paper, drain a moment and serve.\n\nWhen frying fish or any food that is to be used at a milk meal, use oil.\nOlive oil is the best, but is very expensive for general use. Any other\ngood vegetable oil or nut oil will do as substitute.\n\nWhen the food is intended for a meat meal; fat may be prepared according\nto the following directions and used in the same manner as oil.\n\n\nTO RENDER GOOSE, DUCK OR BEEF FAT\n\nCut the fat into small pieces. Put in a deep, iron kettle and cover with\ncold water. Place on the stove uncovered; when the water has nearly all\nevaporated, set the kettle back and let the fat try out slowly. When the\nfat is still and scraps are shriveled and crisp at the bottom of the\nkettle, strain the fat through a cloth into a stone crock, cover and set\nit away in a cool place. The water may be omitted and the scraps slowly\ntried out on back of stove or in moderate oven. When fat is tried out,\npour in crock.\n\nSeveral slices of raw potato put with the fat will aid in the\nclarifying.\n\nAll kinds of fats are good for drippings except mutton fat, turkey fat\nand fat from smoked meats which has too strong a flavor to be used for\nfrying, but save it with other fat that may be unsuitable for frying,\nand when six pounds are collected make it into hard soap.\n\n\nTO MAKE WHITE HARD SOAP\n\nSave every scrap of fat each day; try out all that has accumulated;\nhowever small the quantity. This is done by placing the scraps in a\nfrying-pan on the back of the range. If the heat is low, and the grease\nis not allowed to get hot enough to smoke or burn, there will be no odor\nfrom it. Turn the melted grease into tin pails and keep them covered.\nWhen six pounds of fat have been obtained, turn it into a dish-pan; add\na generous amount of hot water, and stand it on the range until the\ngrease is entirely melted. Stir it well together; then stand it aside to\ncool. This is clarifying the grease. The clean grease will rise to the\ntop, and when it has cooled can be taken off in a cake, and such\nimpurities as have not settled in the water can be scraped off the\nbottom of the cake of fat.\n\nPut the clean grease into the dish-pan and melt it. Put a can of\nBabbitt's lye in a tin pail; add to it a quart of cold water, and stir\nit with a stick or wooden spoon until it is dissolved. It will get hot\nwhen the water is added; let it stand until it cools. Remove the melted\ngrease from the fire, and pour in the lye slowly, stirring all the time.\nAdd two tablespoons of ammonia. Stir the mixture constantly for twenty\nminutes or half an hour, or until the soap begins to set.\n\nLet it stand until perfectly hard; then cut it into square cakes. This\nmakes a very good, white hard soap which will float on water.\n\n\n\n\n*ENTR\u00c9ES*\n\n\nCROQUETTES\n\nCombine ingredients as directed in the recipe, roll the mixture lightly\nbetween the hands into a ball. Have a plentiful supply of bread crumbs\nspread evenly on a board; roll the ball lightly on the crumbs into the\nshape of a cylinder, and flatten each end by dropping it lightly on the\nboard; put it in the egg (to each egg add one tablespoon of water, and\nbeat together), and with a spoon moisten the croquette completely with\nthe egg; lift it out on a knife-blade, and again roll lightly in the\ncrumbs. Have every part entirely covered, so there will be no opening\nthrough which the grease may be absorbed. Where a light yellow color is\nwanted, use fresh white crumbs grated from the loaf (or rubbed through a\npur\u00e9e sieve) for the outside, and do not use the yolk of the egg. Coarse\nfresh crumbs are used for fish croquettes, which are usually made in the\nform of chops, or half heart shape. A small hole is pricked in the\npointed end after frying, and a sprig of parsley inserted. Have all the\ncroquettes of perfectly uniform size and shape, and lay them aside on a\ndish, not touching one another, for an hour or more before frying. This\nwill make the crust more firm.\n\nThe white of an egg alone may be used for egging them, but not the yolk\nalone. Whip the egg with the water, just enough to break it, as\nair-bubbles in the egg will break in frying, and let the grease\npenetrate. Serve the croquettes on a platter, spread them on a napkin\nand garnish with sprigs of parsley.\n\n\nCHICKEN CROQUETTES, No. 1\n\nCook one-half tablespoon of flour in one tablespoon chicken-fat, add\none-half cup of soup stock gradually, and one-half teaspoon each of\nonion juice, lemon juice, salt, and one-quarter teaspoon of pepper, one\nand one-half cups of veal or chicken, chopped very fine, one pair of\nbrains which have been boiled, mix these well, remove from the fire and\nadd one well-beaten egg. Turn this mixture out on a flat dish and place\nin ice-box to cool. Then roll into small cones, dip in beaten egg, roll\nagain in powdered bread or cracker crumbs and drop them into boiling\nfat, fry until a delicate brown.\n\n\nCHICKEN CROQUETTES, No. 2\n\nChop the chicken very fine, using the white meat alone, or the dark meat\nalone, or both together. Season with salt, pepper, onion-juice, and\nlemon-juice. Chopped mushrooms, sweetbreads, calf's brains, tongue, or\ntruffles are used with chicken, and a combination of two or more of them\nmuch improves the quality of the croquettes.\n\n\nCROQUETTES OF CALF'S BRAINS\n\nLay the brains in salt water an hour, or until they look perfectly\nwhite, then take out one at a time, pat with your hands to loosen the\nouter skin and pull it off. Beat or rub them to a smooth paste with a\nwooden spoon, season with salt and pepper and a very little mace; add a\nbeaten egg and about one-half cup of bread crumbs. Heat fat in a spider\nand fry large spoonfuls of this mixture in it.\n\n\nMEAT CROQUETTES\n\nVeal, mutton, lamb, beef and turkey croquettes may be prepared in the\nsame way as chicken croquettes.\n\n\nMEAT AND BOILED HOMINY CROQUETTES\n\nEqual proportions.\n\n\nSWEETBREAD CROQUETTES\n\nCut the boiled sweetbreads into small dice with a silver knife. Mix with\nmushrooms, using half the quantity of mushrooms that you have of\nsweetbreads. Use two eggs in the sauce.\n\n\nVEAL CROQUETTES\n\nVeal is often mixed with chicken, or is used alone as a substitute for\nchicken. Season in same manner and make the same combinations.\n\n\nCAULIFLOWER CROQUETTES\n\nFinely chop cold cooked cauliflower, mix in one small, finely chopped\nonion, one small bunch of parsley finely chopped, one-half cup of bread\ncrumbs and one well-beaten egg. Carefully mix and mold into croquette\nforms, dip in cracker dust and fry in deep, smoking fat until a light\nbrown.\n\n\nEGGPLANT CROQUETTES (ROUMANIAN)\n\nPeel the eggplant, place in hot water and boil until tender, drain, add\ntwo eggs, salt, pepper, two tablespoons of matzoth or white flour or\nbread crumbs, beat together; fry in butter or oil by tablespoonfuls.\n\n\nCROQUETTES OF FISH\n\nTake any kind of boiled fish, separate it from the bones carefully, chop\nwith a little parsley, salt and pepper to taste. Beat up one egg with\none teaspoon of milk and flour. Roll the fish into balls and turn them\nin the beaten egg and cracker crumbs or bread. Fry a light brown. Serve\nwith any sauce or a mayonnaise.\n\n\nPOTATO CROQUETTES\n\nWork into two cups of mashed potatoes, a tablespoon of melted butter,\nuntil smooth and soft; add one egg well-beaten and beat all together\nwith a wooden spoon. Season with salt and nutmeg. Roll each in beaten\negg then in bread crumbs, fry in hot oil or butter substitute. If\ndesired chicken-fat may be substituted for the butter and the croquettes\nfried in deep fat or oil.\n\n\nSWEET POTATO CROQUETTES\n\nPress through a ricer sufficient hot baked sweet potatoes to measure one\npint. Place over the fire. Add one teaspoon of butter or drippings, the\nbeaten yolks of two eggs, pepper and salt to taste, and beat well with a\nfork until the mixture leaves the sides of the pan. Cool slightly, form\ninto cones, roll in fine bread crumbs; dip in beaten eggs, roll again in\ncrumbs and fry in hot oil or fat.\n\n\nPEANUT AND RICE CROQUETTES\n\nTo one cup of freshly cooked rice allow one cup of peanut butter, four\ntablespoons of minced celery, one teaspoon of grated onion, one\ntablespoon of canned tomatoes, and salt and pepper to taste. Mix well;\nadd the white of one egg, reserving the yolk for coating the croquettes.\nShape into croquettes and let stand in a cold place for an hour, then\ncoat with the egg yolk mixed with one tablespoon of water and roll in\nstale bread crumb dust until well covered. Fry in any hot oil or butter\nsubstitute.\n\n\nRICE CROQUETTES, No. 1\n\nSeparate the white and yolk of one egg and reserve about half the yolk\nfor coating the croquette. Beat the rest with the white. Mix with two\ncups of boiled or steamed rice and one-half teaspoon of salt, form into\noblong croquettes or small balls. Mix the reserved part of the egg yolk\nwith a tablespoon of cold water. Dip croquettes in this and then roll in\nfine bread crumbs. Repeat until well-coated, then fry brown in deep\noil.\n\n\nRICE CROQUETTES, No. 2\n\nPut on with cold water one cup of rice, and let boil until tender.\nDrain, and mix with the rice, one tablespoon of butter, yolks of three\neggs, and pinch of salt. About one tablespoon of flour may be added to\nhold the croquettes together. Beat the whites of the three eggs to a\nstiff froth, reserving some of the beaten white for egging croquettes,\nmix this in last, shape into croquettes and fry in hot oil or butter\nsubstitute. Place on platter and serve with a lump of jelly on each\ncroquette.\n\n\nCALF'S BRAINS (SOUR)\n\nLay the brains in ice-water and then skin. They will skin easily by\ntaking them up in your hands and patting them, this will help to loosen\nall the skin and clotted blood that adheres to them. Lay in cold salted\nwater for an hour at least, then put on to boil in half vinegar and half\nwater (a crust of rye bread improves the flavor of the sauce). Add one\nonion, cut up fine, ten whole peppers, one bay leaf, one or two cloves\nand a little salt, boil altogether about fifteen minutes. Serve on a\nplatter and decorate with parsley. Eat cold.\n\n\nCALF'S BRAINS FRIED\n\nClean as described in calf's brains cooked sour; wipe dry, roll in\nrolled cracker flour, season with salt and pepper and fry as you would\ncutlets.\n\n\nBRAINS (SWEET AND SOUR)\n\nClean as described above. Lay in ice-cold salted water for an hour. Cut\nup an onion, a few slices of celery root, a few whole peppers, a little\nsalt and a crust of rye bread. Lay the brains upon this bed of herbs and\nbarely cover with vinegar and water. Boil about fifteen minutes, then\nlift out the brains, with a perforated skimmer, and lay upon a platter\nto cool. Take a \"lebkuchen,\" some brown sugar, a tablespoon of molasses,\none-half teaspoon of cinnamon, a few seedless raisins and a few pounded\nalmonds. Moisten this with vinegar and add the boiling sauce. Boil the\nsauce ten minutes longer and pour scalding over the brains. Eat cold and\ndecorate with slices of lemon.\n\n\nDEVILED BRAINS\n\nPut one tablespoon of fat in skillet, and when hot add two tablespoons\nof flour, rub until smooth, and brown lightly, then add one-half can of\ntomatoes, season with salt, pepper, finely-chopped parsley, and a dash\nof cayenne pepper, and the brains which have previously been cleaned,\nscalded with boiling water, and cut in small pieces. Cook a few minutes,\nand then fill the shells with the mixture. Over each shell sprinkle\nbread crumbs, and a little chicken-fat. Put shells in pan and brown\nnicely. Serve with green peas.\n\n\nBRAINS WITH EGG SAUCE\n\nWash brains well, skin, boil fifteen minutes in salt water; slice in\nstew-pan some onions, salt, pepper, ginger and a cup of stock. Put in\nthe brains with a little marjoram; let it cook gently for one-half hour.\nMix yolks of two eggs, juice of a lemon, a teaspoon of flour, a little\nchopped parsley; when it is rubbed smooth, stir it into saucepan; stir\nwell to prevent curdling.\n\n\nJELLIED CHICKEN\n\nBoil a chicken in as little water as possible until the meat falls from\nthe bones, chop rather fine and season with pepper and salt. Put into a\nmold a layer of the chopped meat and then a layer of hard-boiled eggs,\ncut in slices. Fill the mold with alternate layers of meat and eggs\nuntil nearly full. Boil down the liquor left in the kettle until half\nthe quantity. While warm, add one-quarter of a cup aspic, pour into the\nmold over the meat. Set in a cool place overnight to jelly.\n\n\nPRESSED CHICKEN\n\nBoil one or more chickens just as you would for fricassee, using as\nlittle water as possible. When tender remove all the meat from the bone\nand take off all the skin. Chop as fine as possible in a chopping bowl\n(it ought to be chopped as fine as powder). Add all the liquor the\nchicken was boiled in, which ought to be very little and well seasoned.\nPress it into the shape of a brick between two platters, and put a heavy\nweight over it so as to press hard. Set away to cool in ice-chest and\ngarnish nicely with parsley and slices of lemon before sending to the\ntable. It should be placed whole upon the table, and sliced as served.\nServe pickles and olives with it. Veal may be pressed in the same way,\nsome use half veal and half chicken, which is equally nice.\n\n\nHOME-MADE CHICKEN TAMALES\n\nBoil till tender one large chicken. Have two quarts of stock left when\nchicken is done. Remove chicken and cut into medium-sized pieces. Into\nthe stock pour gradually one cup of corn meal or farina, stirring until\nit thickens. If not the proper consistency, add a little more meal.\nSeason with one tablespoon of chili sauce, three tablespoons of tomato\ncatsup, salt, one teaspoon of Spanish pepper sauce. Simmer gently thirty\nminutes, then add chicken. Serve in ramekins.\n\n\nCHICKEN FRICASSEE, WITH NOODLES\n\nPrepare a rich \"Chicken Fricassee\" (recipe for which you will find among\npoultry recipes), but have a little more gravy than usual. Boil some\nnoodles or macaroni in salted water, drain, let cold water run through\nthem, shake them well and boil up once with chicken. Serve together on a\nlarge platter.\n\n\nSWEETBREAD GLAC\u00c9, SAUCE JARDINI\u00c8RE WITH SPAGHETTI\n\nPut on some poultry drippings to heat in a saucepan, cut up an onion,\nshredded very fine and then put in the sweetbreads, which have been\npicked over carefully and lain in salt water an hour before boiling.\nSalt and pepper the sweetbreads before putting in the kettle, slice two\ntomatoes on top and cover up tight and set on the back of stove to\nsimmer slowly. Turn once in a while and add a little soup stock. Boil\none-half cup of string beans, half a can of canned peas, one-half cup of\ncurrants, cut up extremely fine, with a tablespoon of drippings, a\nlittle salt and ground ginger. When the vegetables are tender, add to\nthe simmering sweetbreads. Thicken the sauce with a teaspoon of flour.\nHave the sauce boiled down quite thick. Boil the spaghetti in salted\nwater until tender. Serve with the sweetbreads.\n\n\nCHICKEN \u00c0 LA SWEETBREAD\n\nTake the breast of chicken that has been fricasseed, cut up into small\npieces, and add mushrooms. Make brown sauce. Serve in pat\u00e9 shells.\n\n\nSWEETBREADS\n\nWash the sweetbreads very carefully and remove all bits of skin and\nfatty matter. Cover with cold water, salt and boil for fifteen minutes.\nThen remove from the boiling water and cover with cold water. Sprinkle\nwith salt and pepper, roll in beaten egg and bread crumbs, and fry a\nnice brown in hot fat.\n\n\nSWEETBREAD SAUT\u00c9 WITH MUSHROOMS\n\nClean sweetbread, boil until tender, and cut in small pieces. Take one\ntablespoon of fat, blend in one tablespoon of flour; add half the\nliquor of a can of mushrooms and enough soup stock to make the necessary\namount of gravy; add a little catsup, mushroom catsup, and a few drops\nof kitchen bouquet, a clove of garlic, and a small onion; salt and\npepper to taste. Cook this about an hour, and then remove garlic and\nonion. Add sweetbreads, mushrooms, and two hard-boiled eggs chopped very\nfine.\n\n\nVEAL SWEETBREADS (FRIED)\n\nWash and lay your sweetbreads in slightly salted cold water for an hour;\nPull off carefully all the outer skin, wipe dry and sprinkle with salt\nand pepper. Heat some goose-fat in a spider, lay in the sweetbreads and\nfry slowly on the back of the stove, turning frequently until they are a\nnice brown.\n\n\nCALF'S FEET, PRUNES AND CHESTNUTS\n\nTwo calf's feet, sawed into joints, seasoned with pepper and salt a day\nbefore using. Place in an iron pot, one-half pound Italian chestnuts\nthat have been scalded and skinned, then the calf's feet, one-eighth\npound of raisins, one pound of fine prunes, one small onion, one small\nhead of celery root, two olives cut in small pieces, one-eighth teaspoon\nof paprika, one cup of soup stock. Stew slowly for five hours, and add\none hour before serving, while boiling, a wine glass claret and a wine\nglass sherry. Do not stir.\n\n\nCALF'S FEET, SCHARF\n\nTake calf's feet, saw into joints; put on to boil within cold water and\nboil slowly until the gristle loosens from the bones. Season with salt,\npepper; and a clove or two of garlic. Serve hot or cold to taste.\n\n\nCALF'S FOOT JELLY, No. 1\n\nAfter carefully washing one calf's foot, split and put it on with one\nquart water. Boil from four to five hours. Strain and let stand\novernight. Put on stove next day and when it begins to boil add the\nstiff-beaten whites of two eggs; boil till clear, then strain through\ncheesecloth. Add sherry and sugar to taste. Let it become firm before\nserving.\n\n\nSULZE VON KALBSFUESSEN (CALF'S FOOT JELLY), No. 2\n\nTake one calf's head and four calf's feet, and clean carefully. Let them\nlay in cold water for half an hour. Set on to boil with four quarts of\nwater. Add two or three small onions, a few cloves, salt, one teaspoon\nof whole peppers, two or three bay leaves, juice of a large lemon\n(extract the seeds), one cup of white wine and a little white wine\nvinegar (just enough to give a tart taste). Let this boil slowly for\nfive or six hours (it must boil until it is reduced one-half). Then\nstrain, through a fine hair sieve and let it stand ten or twelve hours.\nRemove the meat from the bones and when cold cut into fine pieces. Add\nalso the boiled brains (which must be taken up carefully to avoid\nfalling to pieces). Skim off every particle of fat from the jelly and\nmelt slowly. Add one teaspoon of sugar and the whipped whites of three\neggs, and boil very fast for about fifteen minutes, skimming well.\nTaste, and if not tart enough, add a dash of vinegar. Strain through a\nflannel bag, do not squeeze or shake it until the jelly ceases to run\nfreely. Remove the bowl and put another under, into which you may press\nout what remains in the bag (this will not be as clear, but tastes quite\nas good). Wet your mould, put in the jelly and set in a cool place. In\norder to have a variety, wet another mould and put in the bits of meat,\ncut up, and the brains and, lastly, the jelly; set this on ice. It must\nbe thick, so that you can cut it into slices to serve.\n\n\nASPIC (SULZ)\n\nSet on to boil two calf's feet, chopped up, one pound of beef and one\ncalf's head with one quart water and one cup of white wine. Add one\ncelery root, three small onions, a bunch of parsley, one dozen whole\npeppercorns, half a dozen cloves, two bay leaves and a teaspoon of fine\nsalt. Boil steadily for eight hours and then pour through a fine hair\nsieve. When cold remove every particle of fat and set on to boil again,\nskimming until clear. Then break two eggs, shells and all, into a deep\nbowl, beat them up with one cup of vinegar, pour some of the soup stock\ninto this and set all back on the stove to boil up once, stirring all\nthe while. Then remove from the fire and pour through a jelly-bag as you\nwould jelly. Pour into jelly-glasses or one large mould. Set on ice.\n\n\nGANSLEBER IN SULZ (GOOSE-LIVER ASPIC)\n\nFry a large goose liver in goose-fat. Season with salt, pepper, a few\nwhole cloves and a very little onion. Cut it up in slices and mix with\nthe sulz and the whites of hard-boiled eggs.\n\n\nGANSLEBER PUR\u00c9E IN SULZ\n\nAfter the liver is fried, rub it through a sieve or colander and mix\nwith sulz.\n\n\nGOOSE LIVER\n\nIf very large cut in half, dry well on a clean cloth, after having lain\nin salted water for an hour. Season with fine salt and pepper, fry in\nvery hot goose-fat and add a few cloves. While frying cut up a little\nonion very fine and add. Then cover closely and smother in this way\nuntil you wish to serve. Dredge the liver with flour before frying and\nturn occasionally. Serve with a slice of lemon on each piece of liver.\n\n\nGOOSE LIVER WITH GLAC\u00c9D CHESTNUTS\n\nPrepare as above and garnish with chestnuts which have been prepared\nthus: Scald until perfectly white, heat some goose-fat, add nuts, a\nlittle sugar and glaze a light brown.\n\n\nGOOSE LIVER WITH MUSHROOM SAUCE\n\nTake a large white goose liver, lay in salt water for an hour (this rule\napplies to all kinds of liver), wipe dry, salt, pepper and dredge with\nflour. Fry in hot goose-fat. Cut up a piece of onion, add a few cloves,\na few slices of celery, cut very fine, whole peppers, one bay leaf, and\nsome mushrooms. Cover closely and stew a few minutes. Add lemon juice to\nsauce.\n\n\nSPANISH LIVER\n\nBoil in salt water one-half pound calf's liver. Drain and cut into small\ncubes. Chop one onion, one tablespoon parsley, some mint; add two\ncloves, a little cinnamon, a little tabasco sauce, one tablespoon olive\noil, and one cup of soup stock. Add one cup of bread crumbs which have\nbeen soaked in hot water and then drained. Mix all with the liver and\nbring to a boil. Serve with Spanish rice.\n\n\nSTEWED MILT\n\nClean the milt thoroughly and boil with your soup meat. Set to boil with\ncold water and let it boil about two hours. Then take it out and cut\ninto finger lengths and prepare the following sauce: Heat one tablespoon\nof drippings in a spider. When hot cut up a clove of garlic very fine\nand brown slightly in the fat. Add a tablespoon of flour, stirring\nbriskly, pepper and salt to taste and thin with soup stock, then the\npieces of milt and let it simmer slowly. If the sauce is too thick add\nmore water or soup stock. Some add a few caraway seeds instead of the\ngarlic, which is a matter of taste.\n\n\nGEFILLTE MILZ (MILT)\n\nClean the milt by taking off the thin outer skin and every particle of\nfat that adheres to it. Lay it on a clean board, make an incision with\na knife through the centre of the milt, taking care not to cut through\nthe lower skin, and scrape with the edge of a spoon, taking out all the\nflesh you can without tearing the milt and put it into a bowl until\nwanted. In the meantime dry the bread, which you have previously soaked\nin water, in a spider in which you have heated some suet or goose oil,\nand cut up part of an onion in it very fine. When the bread is\nthoroughly dried, add it to the flesh scraped from the milt. Also two\neggs, one-half teaspoon of salt, pepper, nutmeg and a very little thyme\n(leave out the latter if you object to the flavor), and add a speck of\nground ginger instead. Now work all thoroughly with your hands and fill\nin the milt. The way to do this is to fill it lengthwise all through the\ncentre and sew it up; when done prick it with a fork in several places\nto prevent its bursting while boiling. You can parboil it after it is\nfilled in the soup you are to have for dinner, then take it up carefully\nand brown slightly in a spider of heated fat; or form the mixture into a\nhuge ball and bake it in the oven with flakes of fat put here and there,\nbasting often. Bake until a hard crust is formed over it.\n\n\nCALF'S LIVER SMOTHERED IN ONIONS\n\nHeat some goose fat in a stew-pan with a close-fitting lid. Cut up an\nonion in it and when the onion is of a light yellow color, place in the\nliver which you have previously sprinkled with fine salt and dredged\nwith flour. Add a bay leaf, five cloves and two peppercorns. Cover up\ntight and stew the liver, turning it occasionally and when required\nadding a little hot water.\n\n\nCHICKEN LIVERS\n\nSlice three or four livers from chicken or other fowl and dredge well\nwith flour. Fry one minced onion in one tablespoon of fat until light\nbrown. Put in the liver and shake the pan over the fire to sear all\nsides. Add one-half teaspoon of salt, one-eighth teaspoon of paprika and\none-half cup of strong soup stock. Allow it to boil up once. Add one\ntablespoon claret or sherry and serve immediately on toast.\n\n\nKISCHKES--RUSSIAN STYLE\n\nBuy beef casings of butcher. Make a filling of fat, flour (using\none-third cup fat to one cup flour) and chopped onions. Season well with\nsalt and pepper, cut them in short lengths, fasten one end, stuff and\nthen fasten the open end. If they are not already cleaned the surface\nexposed after filling the casing is scraped until cleaned after having\nbeen plunged into boiling water. Slice two large onions in a\nroasting-pan, and roast the kischkes slowly until well done and well\nbrowned. Baste frequently with liquid in the pan.\n\n\nKISCHKES\n\nPrepare as above. If the large casings are used they need not be cut in\nshorter lengths. Boil for three hours in plenty of water and when done,\nput in frying-pan with one tablespoon of fat, cover and let brown\nnicely. Serve hot.\n\n\nHASHED CALF'S LUNG AND HEART\n\nLay the lung and heart in water for half an hour and then put on to boil\nin a soup kettle with your soap meat intended for dinner. When soft,\nremove from the soup and chop up quite fine. Heat one tablespoon of\ngoose fat in a spider; chop up an onion very fine and add to the heated\nfat. When yellow, add the hashed lung and heart, salt, pepper, soup\nstock and thicken with flour. You may prepare this sweet and sour by\nadding a little vinegar and brown sugar, one-half teaspoon of cinnamon\nand one tablespoon of molasses; boil slowly; keep covered until ready to\nserve.\n\n\nTRIPE \u00c0 LA CREOLE\n\nBoil tripe with onion, parsley, celery, and seasoning; cut in small\npieces, then boil up in the following sauce: Take one tablespoon of fat,\nbrown it with two tablespoons of flour; then add one can of boiled and\nstrained tomatoes, one can of mushrooms, salt and pepper to taste. Serve\nin ramekins.\n\n\nTRIPE, FAMILY STYLE\n\nScald and scrape two pounds tripe and cut into inch squares. Take big\nkitchen spoon of drippings and put in four large onions quartered and\nthree small cloves of garlic cut up very fine. Let steam, but not brown.\nWhen onions begin to cook, put in tripe and steam half an hour. Then\ncover tripe with water and let cook slowly three hours. Boil a few\npotatoes and cut in dice shapes and add to it. Half an hour before\nserving, add the following, after taking off as much fat from the tripe\nas possible: Three tablespoons of flour thinned with little water; add\ncatsup, paprika, ginger, and one teaspoon of salt. It should all be\nquite thick, like paste, when cooked.\n\n\nBOILED TONGUE, (SWEET AND SOUR)\n\nLay the fresh tongue in cold water for a couple of hours and then put it\non to boil in enough water to barely cover it, adding salt. Boil until\ntender. To ascertain when tender run a fork through the thickest part. A\ngood rule is to boil it, closely covered, from three to four hours\nsteadily. Pare off the thick skin which covers the tongue, cut into even\nslices, sprinkle a little fine salt over each piece and then prepare the\nfollowing sauce: Put one tablespoon of drippings in a kettle or spider\n(goose fat is very good). Cut up an onion in it, add a tablespoon of\nflour and stir, adding gradually about a pint of the liquor in which the\ntongue was boiled. Cut up a lemon in slices, remove the seeds, and add\ntwo dozen raisins, a few pounded almonds, a stick of cinnamon and a few\ncloves. Sweeten with four tablespoons of brown sugar in which you have\nput one-half teaspoon of ground cinnamon, one tablespoon of molasses and\ntwo tablespoons of vinegar. Let this boil, lay in the slices of tongue\nand boil up for a few minutes.\n\n\nFILLED TONGUE\n\nTake a pickled tongue, cut it open; chop or grind some corned beef; add\none egg; brown a little onion, and add some soaked bread; fill tongue\nwith it, and sew it up and boil until done.\n\n\nSMOKED TONGUE\n\nPut on to boil in a large kettle, fill with cold water, enough to\ncompletely cover the tongue; keep adding hot water as it boils down so\nas to keep it covered with water until done. Keep covered with a lid\nwhile boiling and put a heavy weight on the top of the lid so as not to\nlet the steam escape. (If you have an old flat iron use it as a weight.)\nIt should boil very slowly and steadily for four hours. When tongue is\ncooked set it outdoors to cool in the liquor in which it was boiled. If\nthe tongue is very dry, soak overnight before boiling. In serving slice\nvery thin and garnish with parsley.\n\n\nSMOTHERED TONGUE\n\nScald tongue, and then skin. Season well with salt and pepper and slice\nan onion over it. Let it stand overnight. Put some drippings in a\ncovered iron pot, and then the tongue, with whatever juice the seasoning\ndrew. Cover closely and let it cook slowly until tender--about three\nhours.\n\n\nPICKLED BEEF TONGUE\n\nSelect a large, fresh beef tongue. Soak in cold water one-half hour.\nCrush a piece of saltpetre, size of walnut, one teacup of salt, one\nteaspoon of pepper, three small cloves of garlic cut fine; mix\nseasoning. Drain water off tongue. With a pointed knife prick tongue;\nrub in seasoning. Put tongue in crock; add the balance of salt, etc.;\ncover with plate and weight. Allow to stand from four to five days.\nWithout washing off the seasoning, boil in fresh water until tender.\n\n\n\n\n*MEATS*\n\n\nThe majority of the cuts of meat which are kosher are those which\nrequire long, slow cooking. These cuts of meat are the most nutritious\nones and by long, slow cooking can be made as acceptable as the more\nexpensive cuts of meat; they are best boiled or braised.\n\nIn order to shut in the juices the meat should at first be subjected to\na high degree of heat for a short time. A crust or case will then be\nformed on the outside, after which the heat should be lowered and the\ncooking proceed slowly.\n\nThis rule holds good for baking, where the oven must be very hot for the\nfirst few minutes only; for boiling, where the water must be boiling and\ncovered for a time, and then placed where it will simmer only; for\nbroiling, where the meat must be placed close to the red-hot coals or\nunder the broiler flame of the gas stove at first, then held farther\naway.\n\nDo not pierce the meat with a fork while cooking, as it makes an outlet\nfor the juices. If necessary, to turn it, use two spoons.\n\n\nPAN ROAST BEEF\n\nTake a piece of cross-rib or shoulder, about two and one-half to three\npounds, put in a small frying-pan with very little fat; have the pan\nvery hot, let the meat brown on all sides, turning it continually until\nall sides are done, which will require thirty minutes altogether. Lift\nthe meat out of pan to a hot platter, brown some onions, serve these\nwith the meat.\n\n\nAN EASY POT ROAST\n\nTake four pounds of brisket, season with salt, pepper and ginger, add\nthree tablespoons of tomatoes and an onion cut up. Cover with water in\nan iron pot and a close-fitting cover, put in oven and bake from three\nto four hours.\n\n\nPOT ROAST. BRAISED BEEF\n\nHeat some fat or goose fat in a deep iron pot, cut half an onion very\nfine and when it is slightly browned put in the meat. Cover up closely\nand let the meat brown on all sides. Salt to taste, add a scant half\nteaspoon of paprika, half a cup of hot water and simmer an hour longer,\nkeeping covered closely all the time. Add one-half a sweet green pepper\n(seeds removed), one small carrot cut in slices, two tablespoons of\ntomatoes and two onions sliced.\n\nTwo and a half pounds of brisket shoulder or any other meat suitable for\npot roasting will require three hours slow cooking. Shoulder of lamb may\nalso be cooked in this style.\n\nWhen the meat is tender, remove to a warm platter, strain the gravy,\nrubbing the thick part through the sieve and after removing any fat\nserve in a sauce boat.\n\nIf any meat is left over it can be sliced and warmed over in the gravy,\nbut the gravy must be warmed first and the meat cook for a short time\nonly as it is already done enough and too much cooking will render it\ntasteless.\n\n\nBRISKET OF BEEF (BRUSTDECKEL)\n\nIf the brisket has been used for soup, take it out of the soup when it\nis tender and prepare it with a horseradish sauce, garlic sauce or onion\nsauce. (See \"Sauces for Meats\".)\n\n\nBRISKET OF BEEF WITH SAUERKRAUT\n\nTake about three pounds of fat, young beef (you may make soup stock of\nit first), then take out the bones, salt it well and lay it in the\nbottom of a kettle, put a quart of sauerkraut on top of it and let it\nboil slowly until tender. Add vinegar if necessary, thicken with a\ngrated raw potato and add a little brown sugar. Some like a few caraway\nseeds added.\n\n\nSAUERBRATEN\n\nTake a piece of cross-rib or middle cut of chuck about three pounds, and\nput it in a deep earthen jar and pour enough boiling vinegar over it to\ncover; you may take one-third water. Add to the vinegar when boiling\nfour bay leaves, some whole peppercorns, cloves and whole mace. Pour\nthis over the meat and turn it daily. In summer three days is the\nlongest time allowed for the meat to remain in this pickle; but in\nwinter eight days is not too long. When ready to boil, heat one\ntablespoon drippings in a stew-pan. Cut up one or two onions in it; stew\nuntil tender and then put in the beef, salting it on both sides before\nstewing. Stew closely covered and if not acid enough add some of the\nbrine in which it was pickled. Stew about three hours and thicken the\ngravy with flour.\n\n\nROLLED BEEF--POT-ROASTED\n\nTake one pound and one-half of tenderloin, sprinkle it with parsley and\nonion; season with pepper and salt; roll and tie it. Place it in a pan\nwith soup stock (or water if you have no stock), carrot and bay leaf\nand pot roast for one and one-half hours. Serve with tomato or brown\nsauce.\n\n\nMOCK DUCK\n\nTake the tenderloin, lay it flat on a board after removing the fat. Make\na stuffing as for poultry. See \"To Stuff Poultry\". Spread this mixture\non the meat evenly; then roll and tie it with white twine; turn in the\nends to make it even and shapely.\n\nCut into dice an onion, turnip, and carrot, and place them in a\nbaking-pan; lay the rolled meat on the bed of vegetables; pour in enough\nstock or water to cover the pan one inch deep; add a bouquet made of\nparsley, one bay leaf and three cloves; cover with another pan, and let\ncook slowly for four hours, basting frequently. It can be done in a pot\njust as well, and should be covered as tight as possible; when cooked,\nstrain off the vegetables; thicken the gravy with one tablespoon of\nflour browned in fat and serve it with the meat. Long, slow cooking is\nrequired to make the meat tender. If cooked too fast it will not be\ngood.\n\n\nMARROWBONES\n\nHave the bones cut into pieces two or three inches long; scrape and wash\nthem very clean; spread a little thick dough on each end to keep the\nmarrow in; then tie each bone in a piece of cloth and boil them for one\nhour. Remove the cloth and paste, and place each bone on a square of\ntoast; sprinkle with red pepper and serve very hot. Or the marrow-bone\ncan be boiled without being cut, the marrow then removed with a spoon\nand placed on squares of hot toast. Serve for luncheon.\n\n\nROAST BEEF, No. 1\n\nTake prime rib roast. Cut up a small onion, a celery root and part of a\ncarrot into rather small pieces and add to these two or three sprigs of\nparsley and one bay leaf. Sprinkle these over the bottom of the\ndripping-pan and place your roast on this bed. The oven should be very\nhot when the roast is first put in, but when the roast is browned\nsufficiently to retain its juices, moderate the heat and roast more\nslowly until the meat is done. Do not season until the roast is browned,\nand then add salt and pepper. Enough juice and fat will drop from the\nroast to give the necessary broth for basting. Baste frequently and turn\noccasionally, being very careful, however, not to stick a fork into the\nroast.\n\n\nROAST BEEF, No. 2\n\nSeason meat with salt and paprika. Dredge with flour. Place on rack in\ndripping-pan with two or three tablespoons fat, in hot oven, to brown\nquickly. Reduce heat and baste every ten minutes with the fat that has\nfried out. When meat is about half done, turn it over, dredge with\nflour, finish browning. If necessary, add a small quantity of water.\nAllow fifteen to twenty minutes for each pound of meat.\n\nThree pounds is the smallest roast practicable.\n\n\nROAST BEEF (RUSSIAN STYLE)\n\nPlace a piece of cross-rib or shoulder weighing three pounds in\nroasting-pan, slice some onions over it, season with salt and pepper,\nadd some water and let it cook well. Then peel a few potatoes and put\nthem under the meat. When the meat becomes brown, turn it and cook until\nit browns on the other side.\n\n\nWIENER BRATEN--VIENNA ROAST\n\nTake a shoulder, have the bone taken out and then pound the meat well\nwith a mallet. Lay it in vinegar for twenty-four hours. Heat some fat or\ngoose oil in a deep pan or kettle which has a cover that fits air tight\nand lay the meat in the hot fat and sprinkle the upper side with salt,\npepper and ginger. Put an onion in with the meat; stick about half a\ndozen cloves in the onion and add one bay leaf. Now turn the meat over\nand sprinkle the other side with salt, pepper and ginger. Cut up one or\ntwo tomatoes and pour some soup stock over all, and a dash of white\nwine. Cover closely and stew very slowly for three or four hours,\nturning the meat now and then; in doing so do not pierce with the fork,\nas this will allow the juice to escape. Do not add any water. Make\nenough potato pancakes to serve one or two to each person with \"Wiener\nBraten.\"\n\n\nTO BROIL STEAK BY GAS\n\nWipe steak with a damp cloth. Trim off the surplus fat. When the oven\nhas been heated for from five to seven minutes, lay steak on a rack,\ngreased, as near the flame as possible, the position of the rack\ndepending on the thickness of the steak. Let the steak sear on each\nside, thereby retaining the juice. Then lower the rack somewhat, and\nallow the steak to broil to the degree required. Just before taking from\nthe oven, salt and pepper and spread with melted chicken fat.\n\nYou can get just as good results in preparing chops and fish in the\nbroiling oven.\n\n\nBROILED BEEFSTEAK\n\nHeat the gridiron, put in the steak, turn the gridiron over the hot\ncoals at intervals of two minutes and then repeatedly at intervals of\none minute. Sprinkle with salt and pepper, and serve on a hot platter.\n\nChops are done in the same way, but the gridiron is turned twice at\nintervals of two minutes and six times at intervals of one minute.\n\n\nFRIED STEAK WITH ONIONS\n\nSeason the steak with salt and pepper, and dredge with flour. If tough,\nchop on both sides with a sharp knife. Lay in a pan of hot fat, when\nbrown on one side, turn and brown on the other. While the steak is\nfrying, heat some fat in another fryer and drop in four of five white\nonions that have been cut up. Fry crisp but not black. Remove the steak\nto a hot platter, stir one tablespoon of flour in the fryer until\nsmooth, add one-half cup of boiling water. Lay the crisp onions over the\nsteak, then over all pour the brown gravy.\n\n\nFRIED BEEFSTEAK\n\nTake third cut of chuck or the tenderloin. Have the spider very hot, use\njust enough fat to grease the spider. Lay in the steak, turning very\noften to keep in the juice, season with salt and pepper. Serve on a hot\nplatter.\n\n\nBRUNSWICK STEW\n\nCook one pound of brisket of beef and three pounds of young chicken with\none pint of soup stock or water, one pint of Lima beans, four ears of\ncut corn (cut from cob), three potatoes diced, two tomatoes quartered;\none small onion, one teaspoon of paprika and one teaspoon of salt. Let\nall these simmer until tender, and before serving remove the meat and\nany visible chicken bones.\n\nThis stew may be made of breast of veal omitting the chicken and\nbrisket.\n\n\nBREAST FLANK (SHORT RIBS) AND YELLOW TURNIPS\n\nGet the small ribs and put on with plenty of water, an onion, pepper and\nsalt. After boiling about one and one-half hours add a large yellow\nturnip cut in small pieces; one-half hour before serving add six\npotatoes cut in small pieces. Water must be added as necessary. A little\nsugar will improve flavor, and as it simmers the turnip will soften and\ngive the whole dish the appearance of a stew.\n\n\nMEAT OLIVES\n\nHave a flank steak cut in three inch squares. Spread each piece with the\nfollowing dressing: one cup of bread crumbs, two tablespoons of minced\nparsley; one chopped onion, a dash of red pepper and one teaspoon of\nsalt. Moisten with one-fourth cup of melted fat. Roll up and tie in\nshape. Cover with water and simmer until meat is tender. Take the olives\nfrom the sauce and brown in the oven. Thicken the sauce with one-fourth\ncup of flour moistened with water to form a thin paste.\n\n\nSHORT RIB OF BEEF, SPANISH\n\nGet the small ribs of beef and put on with water enough to cover,\nseasoning with salt, pepper, an onion and a tiny clove of garlic. Let it\ncook about two hours, then add a can of tomatoes and season highly\neither with red peppers or paprika. Cook at least three hours.\n\n\nBRAISED OXTAILS\n\nTwo oxtails, jointed and washed; six onions sliced and browned in pot\nwith oxtails. When nicely browned add water enough to cover and stew\nslowly one hour; then add two carrots, if small; one green pepper, sprig\nof parsley, one-half cup of tomatoes and six small potatoes, and cook\nuntil tender. Thicken with browned flour. Cook separately eight lengths\nof macaroni; place cooked macaroni on dish and pour ragout over it and\nserve hot.\n\nTo brown flour take one-half cup of flour, put in pan over moderate heat\nand stir until nicely browned.\n\n\nHUNGARIAN GOULASH\n\nHave two pounds of beef cut into one inch squares. Dredge in flour and\nfry until brown. Cover with water and simmer for two hours; the last\nhalf-hour add one tablespoon of salt and one-eighth of a teaspoon of\npepper. Make a sauce by cooking one cup of tomatoes and one stalk of\ncelery cut in small pieces, a bay leaf and two whole cloves, for\ntwenty-five minutes; rub through a sieve, add to stock in which meat was\ncooked. Thicken with four tablespoons of flour moistened with two\ntablespoons of water. Serve meat with cooked diced potatoes, carrots,\nand green and red peppers cut in strips.\n\n\nRUSSIAN GOULASH\n\nTo one pound beef, free from fat and cut up as pan stew, add one chopped\ngreen pepper, one large onion, two blades of garlic (cut fine), pepper\nand salt, with just enough water to cover. Let this simmer until meat is\nvery tender. Add a little water as needed. Put in medium sized can of\ntomatoes an hour or so before using and have ready two cups of cooked\nspaghetti or macaroni and put this into the meat until thoroughly\nheated. This must not be too wet; let water cook away just before adding\nthe tomatoes.\n\n\nBEEF LOAF\n\nTo two pounds of chopped beef take three egg yolks, three tablespoons of\nparsley, three tablespoons of melted chicken-fat, four heaping\ntablespoons of soft bread crumbs, one-half teaspoon of kitchen bouquet,\ntwo teaspoons of lemon juice, grated peel of one lemon, one teaspoon of\nsalt, one-half teaspoon of onion-juice and one teaspoon of pepper. Mix\nand bake twenty-five minutes in a quick oven with one-fourth cup of\nmelted chicken-fat, and one-half cup of boiling water. Baste often.\n\n\nHAMBURGER STEAK\n\nTake one pound of raw beef, cut off fat and stringy pieces, chop\nextremely fine, season with salt and pepper, grate in part of an onion\nor fry with onions. Make into round cakes a little less than one-half\ninch thick. Heat pan blue hot, grease lightly; add cakes, count sixty,\nthen turn them and cook on the other side until brown. When well browned\nthey are done if liked rare. Cook ten minutes if liked well done.\n\n\nBITKI (RUSSIAN HAMBURGER STEAK)\n\nTake two cups of clear beef chopped, and two cups of bread crumbs that\nhave been soaked in a little water, leaving them quite moist, mix\nthoroughly with the beef, season with pepper and salt and shape into\nindividual cakes. Fry as directed for Hamburger Steak.\n\n\nCHOPPED MEAT WITH RAISINS (ROUMANIAN)\n\nTake a pound of chopped meat, add grated onion, an egg, matzoth flour,\nwhite pepper, mix and form into small balls, put in pot with one-half\ncup of water, fat, sugar, a quarter cup of large black raisins, a few\nslices of lemon and let stew one-half hour, then thicken gravy with\ntablespoon of flour browned in a tablespoon of fat and serve.\n\n\nCARNATZLICH (ROUMANIAN)\n\nOne pound of tenderloin, chopped, add an egg, a little paprika, black\npepper, salt and four cloves of garlic (which have been scraped, and\nlet stand in a little salt for ten minutes, and then mashed so it looks\nlike dough). Form this meat mixture into short sausage-like rolls; boil\none-half hour and serve at once.\n\nServe this dish with Slaitta. (See Vegetables.)\n\n\nBAKED HASH\n\nMix together one cup of chopped meat, one cup of cold mashed potatoes,\none-half an onion, minced, one well-beaten egg and one-half cup of soup\nstock. Season rather highly with salt, if unsalted meat is used, paprika\nand celery salt, turn into greased baking dish and bake for twenty\nminutes in a well-heated oven. The same mixture may be fried, but will\nnot taste as good.\n\n\nSOUP MEAT\n\nThe meat must be cooked until very tender then lift it out of the soup\nand lay upon a platter and season while hot. Heat a tablespoon of fat or\ndrippings of roast beef in a spider, cut up a few slices of onion in it,\nalso half a clove of garlic, add a tablespoon of flour, stirring all the\ntime; then add soup stock or rich gravy, and the soup meat, which has\nbeen seasoned with salt, pepper and ginger. You must sprinkle the spices\non both sides of the meat, and add one-half teaspoon of caraway seed to\nthe sauce, and if too thick add more soup stock and a little boiling\nwater. Cover closely and let it simmer about fifteen minutes.\n\n\nLEFT-OVER MEAT\n\nThere are many ways to utilize left-over meat.\n\nIndeed, not one particle of meat should ever be wasted.\n\nCold roasts of beef, lamb, mutton or any cold joint roasted or boiled\nmay be made into soups, stews, minces or used for sandwiches, or just\nserved cold with vegetables or salads.\n\n\nSPAGHETTI AND MEAT\n\nBreak spaghetti in small pieces and boil until tender. Put left-over\nmeat through chopper and mix with the spaghetti, salt, pepper, and a\nlittle onion juice. Grease a baking dish and put in the meat and\nspaghetti, sprinkle on top with bread crumbs and bake in a moderate\noven.\n\n\nMEAT PIE\n\nCut any left-over beef, lamb or veal in small pieces, removing all\nexcess of fat; parboil one green pepper (seeds removed) cut in strips,\ntwo cups of potatoes and one-half cup of carrots cut in dice, and one\nonion chopped fine. Add to the meat. Thicken with one-fourth cup of\nflour moistened in cold water. Put in a baking dish. The crust is made\nas follows: One cup of flour, one heaping teaspoon of drippings, pinch\nof salt, one-fourth teaspoon of baking powder, one teaspoon of sugar and\ncold water to mix, about one-third cup. Roll out to fit baking dish, cut\nholes for steam to escape, after covering the contents of the dish. Bake\nin a quick hot oven one-half hour.\n\n\nPICKLED MEAT--HOME-MADE CORNED BEEF\n\nTake four quarts of water, adding enough salt to float an egg, boil this\nsalted water, when cool take four or five pounds brisket of beef,\nseasoned with whole and ground peppers, one large clove of garlic,\npierced in different parts of the beef, one tablespoon of sugar, one bay\nleaf and one teaspoon of saltpetre. Put meat into deep stone pot, pour\nthe boiled water over it and store in a cool place for ten days or two\nweeks.\n\n\nBOILED CORNED BEEF\n\nPut corned beef into cold water; using enough to cover it well; let it\ncome slowly to the boiling-point; then place where it will simmer only;\nallow thirty minutes or more to each pound. It is improved by adding a\nfew soup vegetables the last hour of cooking.\n\nIf the piece can be used a second time, trim it to good shape; place it\nagain in the water in which it was boiled; let it get heated through;\nthen set aside to cool in the water, and under pressure, a plate or deep\ndish holding a flat-iron being set on top of the meat. The water need\nnot rise above the meat sufficiently to wet the iron. When cooled under\npressure the meat is more firm and cuts better into slices.\n\nCabbage is usually served with hot corned beef, but should not be boiled\nwith it.\n\n\nENCHILADAS\n\nMake a dough of cornmeal and wheat flour and water. Roll it out in thin,\nround cakes; cook quickly in a pan that has not been greased, then roll\nin a cloth to keep soft and warm. Grind one cup of sausage, add one-half\ngrated onion, one tablespoon of Worcestershire sauce, and fill the warm\ncakes with this mixture. Roll them when filled, and pour over them a\nsauce made of two tablespoons of drippings into which two tablespoons of\nflour have been smoothed. Add one cup of soup stock, one cup of strained\ntomatoes, two tablespoons of vinegar, one tablespoon of Spanish pepper\nsauce.\n\n\nVIENNA SAUSAGE\n\nWash and put on in boiling water. Boil ten minutes, fill a deep dish\nwith hot water, put sausages in, cover, and serve in hot water. To be\neaten with grated horseradish or French mustard.\n\n\nSMOKED BEEF\n\nSoak overnight in cold water; next morning place it in cold water, and\nsimmer till quite tender, reckoning one-half hour to the pound.\n\n\nROAST VEAL\n\nThe shoulder and breast of veal are best for roasting. Always buy veal\nthat is fat and white. Prepare for the oven in the following manner:\nWash and then dry; rub it well with salt, a very little ground ginger,\nand dredge it well with flour. Lay in roasting-pan and put slices of\nonion on top with a few tablespoons of goose-fat or drippings. Cover\ntightly and roast, allowing twenty minutes to the pound and baste\nfrequently. Veal must be well done. When cold it slices up as nicely as\nturkey.\n\n\nBREAST OF VEAL--ROASTED\n\nRoast as directed above. Have the butcher cut a pocket to receive the\nstuffing. Prepare bread stuffing and sew up the pocket. Sprinkle a\nlittle caraway seed on top of the roast. A tablespoon of lemon juice\nadds to the flavor. Baste often.\n\n\nSTEWED VEAL\n\nPrepare as above, but do not have the meat cut in small pieces. If\ndesired one-half teaspoon of caraway seed may be used instead of the\nparsley. Mashed potatoes and green peas or stewed tomatoes are usually\nserved with veal.\n\nAny of the flour or potato dumplings are excellent served with stewed or\nfricasseed veal.\n\n\nFRICASSEED VEAL WITH CAULIFLOWER\n\nUse the breast or shoulder for this purpose, the former being\npreferable, and cut it up into pieces, not too small. Sprinkle each\npiece slightly with fine salt and ginger. Heat a tablespoon of goose-oil\nor poultry drippings in a stew-pan, and lay the veal in it. Cut up an\nonion and one or two tomatoes (a tablespoon of canned tomatoes will do),\nand add to this a little water, and stew two hours, closely covered.\nWhen done mix a teaspoon of flour and a little water and add to the\nveal. Chop up a few sprigs of parsley, add it and boil up once and\nserve. Place the cauliflower around the platter in which you serve the\nveal. Boil the cauliflower in salt and water, closely covered.\n\n\nSTUFFED SHOULDER OF VEAL\n\nHave the blade removed, and fill the space with a stuffing made of bread\ncrumbs, thyme, lemon juice, salt, pepper to taste and one egg, also\nchopped mushrooms if desired. Sew up the opening, press and tie it into\ngood shape and roast. The stuffing may be made of minced meat, cut from\nthe veal, and highly seasoned.\n\n\nVEAL LOAF\n\nTake two pounds of chopped veal, four tablespoons of bread crumbs, two\nbeaten eggs, season with salt, pepper, ginger, nutmeg and a little\nwater. Add a tablespoon of chicken-fat; grease the pan, mix ingredients\nthoroughly, form into a loaf, spread or lay piece of chicken-fat on top.\nBake in oblong tin until done, basting frequently.\n\n\nSHOULDER OR NECK OF VEAL--HUNGARIAN STYLE\n\nBrown four onions light brown in a tablespoon of fat, add one teaspoon\nmixed paprika, and the meat cut in pieces; leave the pan uncovered for a\nfew moments, cover; add one sweet green pepper, cut up, and let cook;\nadd a little water whenever the gravy boils down; when the meat is\ntender serve with dumplings.\n\n\nCALF'S HEARTS\n\nRemove veins and arteries from the hearts. Stuff with a highly seasoned\nbread dressing and sew. Dredge in flour, brown in hot fat, cover with\nhot water, and place on the back of the stove or in a hot oven. Cook\nslowly for two or three hours. Thicken the liquor with flour and serve\nwith the hearts.\n\n\nIRISH STEW\n\nCut one and one-half pounds of lamb into small pieces. Dredge each piece\nof meat in flour. Brown in the frying-pan. Put in kettle, cover with\nwater and cook slowly one hour or until tender. Add one quart of\npotatoes cut in small dice, one-half a cup of carrots and three onions,\nafter cooking thirty minutes. Season with salt, pepper, and thicken with\ntwo tablespoons of flour moistened in enough cold water to form a smooth\npaste. Serve with dumplings. (See Dumplings, in \"Garnishes and Dumplings\nfor Soups\".)\n\n\nLAMB AND MACARONI\n\nDilute one can of concentrated tomato sauce with one quart of water;\nmince two medium-sized onions very fine and fry slowly in olive oil or\ndrippings until they are a golden brown, and add to tomatoes. Fry one\nand one-half pounds of lean neck of lamb in a little drippings until the\nmeat is nicely browned all over and add to the tomatoes, season with one\nclove of garlic, two bay leaves, two teaspoons of sugar, pepper and\nsalt, and let it simmer for about one and one-half hours, or until the\nmeat is tender and the sauce has become the consistency of thick cream.\nHave ready some boiled macaroni, put in with the meat and stir well.\nServe hot.\n\nShort ribs of beef may be cooked in the same manner.\n\n\nLAMB STEW--TOCANE\n\nBrown slices of leek or young onions in one tablespoon of drippings, add\nneck or breast of lamb, cut in small pieces; season with white pepper,\nsalt and parsley; cook until tender, just before serving season with\ndill.\n\n\nCURRIED MUTTON\n\nHave three pounds of mutton cut in one inch squares. Wipe, put in kettle\nand cover with cold water. Cook for five minutes, drain and again cover\nwith boiling water. Add one cup of chopped onion, one teaspoon of\npeppercorns, and one-half of a red pepper, cut in small strips. Place on\nback of stove and allow it to simmer until tender. Strain liquor and\nthicken with flour. Add two tablespoons of drippings, one tablespoon of\nminced parsley, one teaspoon of curry powder, and one-half teaspoon of\nsalt. Serve with molded rice.\n\n\nGEWETSH (SERVIAN)\n\nBrown one large onion in a tablespoon of fat, add one teaspoon of\npaprika and two pounds of neck or shoulder of lamb, cook one hour; have\nready one pound of rice that has been boiled for twenty minutes. Take a\ntwelve inch pudding dish, grease, place a layer of sliced tomatoes on\nbottom of pan, then half the rice, half the meat, two sliced green\npeppers, sprinkle a little salt and pour part of gravy over this; place\nanother layer of tomatoes, rice, meat, with two sliced peppers and\ntomatoes on top, salt, and pour remainder of gravy, put lumps of fat\nhere and there; bake in hot oven three-quarters of an hour. Use plenty\nof gravy and fat for this dish or else it will be too dry. Six large\ntomatoes are required.\n\n\nROAST MUTTON WITH POTATOES\n\nTake a shoulder of mutton--must be young and tender--wash the meat well\nand dry with a clean towel. Rub well with salt, ginger and a speck of\npepper, and dredge well with flour. Lay it in a covered roasting-pan.\nPut a few pieces of whole mace and a few slices of onion on top; pour a\ncup of water into the pan. Cover it up tight and set in a hot oven to\nroast, basting frequently. Allow twenty minutes to the pound for\nroasting mutton; it should be well done. Add more water if necessary\n(always add hot water so as not to stop the process of boiling), skim\nthe gravy well and serve with currant or cranberry jelly. Pare potatoes\nof uniform size and wash and salt them about three-quarters of an hour\nbefore dinner. Lay the potatoes in pan around the roast and sprinkle\nthem with salt and return to the oven to roast. Let them brown nicely.\n\n\nBREAST OF MUTTON STEWED WITH CARROTS\n\nSalt the mutton on both sides, adding a little ground ginger; put on to\nboil in cold water, cover up tightly and stew slowly. In the meantime\npare and cut up the carrots, add these and cover up again. Pare and cut\nup about half a dozen potatoes into dice shape and add them\nthree-quarters of an hour before dinner. Cover up again, and when done,\nmake a sauce as follows: Skim off about two tablespoons of fat from the\nmutton stew, put this in a spider and heat. Brown a tablespoon of flour\nin the fat, add a heaping tablespoon of brown sugar, some cinnamon and\npour the gravy of the stew into the spider, letting it boil up once, and\nthen pour all over the carrots and Stew until ready to serve.\n\nWhite turnips may be used instead of carrots.\n\n\nMUTTON OR LAMB CHOPS\n\nTrim off some of the fat and heat in the spider. Season the chops with\nsalt and pepper, or salt and ginger. Have the spider very hot with very\nlittle fat in it. To be nice and tender they must be saut\u00e9d quickly to a\nnice brown. Or the chops may be broiled over the hot coals or in gas\nbroiler, eight or ten minutes is all the time required; serve at once.\n\n\nSHOULDER OF MUTTON STUFFED\n\nHave the butcher carefully remove the blade from the shoulder and fill\nthe space with a bread stuffing; See \"Bread Dressing for Fowl\". Sew up\nthe opening, roast in the oven with a very little water in the pan, and\nbaste frequently. Serve with the gravy from the pan after the grease has\nbeen carefully removed.\n\n\n\n\n*POULTRY*\n\n\nTO DRESS AND CLEAN POULTRY\n\nSinge by holding the fowl over a flame from gas, alcohol or burning\npaper. Pick off pin feathers. Cut off the nails, then cut off the head,\nturn back the skin and cut the neck off quite close; take out windpipe\nand crop, cutting off close to the body. Cut through the skin around the\nleg one inch below the leg joint; take out the tendons and break the leg\nat the joint; in old birds each tendon must be removed separately by\nusing a skewer.\n\nMake an incision just below the breast bone large enough to insert your\nhand, take out the fat and loosen the entrails with your forefinger.\nWhen everything is removed, cut off the wings close to the body, also\nthe neck, feet and head. Separate the gall from the liver. In doing this\nbe very careful not to break the gall, which has a very thin skin.\nScrape all the fat off carefully that adheres to the entrails and lay it\nin a separate dish of water overnight. Cut open the gizzard, clean and\npull off the skin, or inner lining.\n\nMake Kosher as directed in \"Rules for Kashering\".\n\nIf you make use of the head, which you may in soup, cut off the top of\nthe bill, split open the head, lengthwise, take out the brains, eyes and\ntongue.\n\nClean the gizzard and feet by laying them in scalding water for a few\nmoments, this will loosen the skin, which can then be easily removed.\n\nRemove the oil bag from the upper side of tail.\n\nAfter making Kosher and cleaning poultry, season all fowls for several\nhours before cooking. Salt, pepper, and ginger are the proper seasoning.\nSome like a tiny bit of garlic rubbed inside and outside, especially for\ngoose or duck.\n\nDress and clean goose, duck, squab, and turkey as directed for chicken.\n\n\nTO TRUSS A CHICKEN\n\nPress the thighs and wings close against the body; fasten securely with\nskewers and tie with string. Draw the skin of the neck to the back and\nfasten it.\n\n\nROAST CHICKEN\n\nStuff and truss a chicken, season with pepper and salt and dredge with\nflour. Put in a roasting-pan with two or three tablespoons of\nchicken-fat if the chicken is not especially fat. When heated add hot\nwater and baste frequently. The oven should be hot and the time\nnecessary for a large chicken will be about an hour and a half. When\ndone, remove the chicken, pour off the grease and make a brown sauce in\nthe pan.\n\n\nCHICKEN CASSEROLE\n\nBake chicken in covered casserole until nearly tender, then add three\npotatoes cut in dice; boil small pieces of carrots, green peas, and\nsmall white onions--each to be boiled separately. Just before serving,\nthicken gravy with a teaspoon of flour mixed with a half cup of soup\nstock or water. Season to taste and place vegetables around the dish.\n\n\nBOILED CHICKEN, BAKED\n\nMake chicken soup with an old hen. Remove chicken from soup just as soon\nas tender. Place in roasting-pan with three tablespoons of chicken-fat,\none onion sliced, one clove of garlic, one-half teaspoon each of salt\nand paprika. Sprinkle with soft bread crumbs. Baste frequently and when\nsufficiently browned, cut in pieces for serving. Place on platter with\nthe strained gravy pour over the chicken and serve.\n\n\nBROILED SPRING CHICKEN\n\nTake young spring chickens of one to one and one-half pounds in weight,\nand split down the back, break the joints and remove the breast bone.\nSprinkle with salt and pepper and rub well with chicken-fat. Place in\nbroiler and broil twenty minutes over a clear fire, or under the flame\nin broiling oven of gas stove, being careful to turn broiler that all\nparts may be equally browned. The flesh side must be exposed to the fire\nthe greater part of the time as the skin side will brown quickly. Remove\nto hot platter.\n\nOr chicken may be placed in dripping pan, skin side down, seasoned with\nsalt and pepper and spread with chicken-fat, and bake fifteen minutes in\na hot oven and then broiled to finish.\n\nServe with giblet sauce.\n\n\nFRIED SPRING CHICKEN\n\nCut it up as for fricassee and see that every piece is wiped dry. Have\nready heated in a spider some goose-fat or other poultry drippings.\nSeason each piece of chicken with salt and ground ginger, or pepper.\nRoll each piece of chicken in sifted cracker or bread crumbs (which you\nhave previously seasoned with salt). Fry in the spider, turning often,\nand browning evenly. You may cut up some parsley and add while frying.\nIf the chicken is quite large, it is better to steam it before frying.\n\n\nGIBLETS\n\nHeart, liver and gizzard constitute the giblets, and to these the neck\nis usually added. Wash them; put them in cold water and cook until\ntender. This will take several hours. Serve with the chicken; or mash\nthe liver, mince the heart and gizzard and add them to the brown sauce.\nSave the stock in which they are cooked for making the sauce.\n\n\nCHICKEN FRICASSEE\n\nTake a chicken, cut off the wings, legs and neck. Separate the breast\nfrom the chicken, leaving it whole. Cut the back into two pieces.\nPrepare a mixture of salt, ginger and a little pepper in a saucer and\ndust each piece of chicken with this mixture. When you are ready to cook\nthe chicken, take all the particles of fat you have removed from it and\nlay in the bottom of the kettle, also a small onion, cut up, some\nparsley root and celery. Lay the chicken upon this, breast first, then\nthe leg and so on. Cover up tight and let it stew slowly on the back of\nthe stove (or over a low gas flame), adding hot water when necessary.\nJust before serving chop up some parsley, fine, and rub a teaspoon of\nflour in a little cold water, and add. Let it boil up once. Shake the\nkettle back and forth to prevent becoming lumpy. The parsley root and\ncelery may be omitted if so desired.\n\nDuck can be prepared in this manner.\n\n\nCHICKEN WITH RICE\n\nJoint a chicken; season with salt and ground ginger and boil with water\nenough to cover. Allow one-half pound of rice to one chicken. Boil this\nafter chicken is tender. Serve together on a large platter.\n\n\nCHICKEN (TURKISH STYLE)\n\nBrown a chicken, cover with water and season, cook until tender. When\nchicken is tender; slash the skin of chestnuts, put them in oven and\nroast, then skin them, put in chicken and let come to a boil and serve\nwith the chicken.\n\n\nAMASTICH\n\nCook one pound of rice in a quart of stock for half an hour, stirring\nfrequently. Then add a chicken stuffed and trussed as for roasting;\ncover closely and cook thoroughly. After removing the chicken, pass the\nliquor through a strainer, add the juice of a lemon and the beaten yolk\nof an egg, and pour over the bird.\n\n\nCHICKEN WITH SPAGHETTI EN CASSEROLE\n\nPrepare and truss a young chicken, as if for roasting. Put it in a\ncasserole; and pour over it two tablespoons of olive oil, a cup of white\nwine, a cup of bouillon, salt and cayenne to taste, one spoon of dried\nmushrooms soaked in one cup of water and chopped fine, and one-half can\nof mushrooms. Cover tightly and simmer in the oven for about an hour,\nturning the chicken occasionally; add a dozen olives and a tablespoon of\nchicken-fat, smoothed with one tablespoon of flour, and bring to a boil.\nRemove the chicken and add about a pint of boiled spaghetti to the\nsauce. Place the chicken on a platter, surround with the spaghetti, and\nserve.\n\n\nSTUFFED CHICKEN (TURKISH STYLE)\n\nSteam chicken and when it is almost tender stuff it with the following:\nTake one-fourth pound of almonds, chopped; season with parsley, pepper\nand salt to taste, add one tablespoon of bread crumbs and bind this with\none well-beaten egg. Put chicken in roasting-pan and roast until done.\n\n\nSMOTHERED CHICKEN\n\nTwo tender chickens cut in half, split down the back; place the pieces\nin a colander to drain well, after having been well salted; season with\npepper; grease well the bottom of a baking-pan; add one stalk finely\nchopped celery, onion; lay the chicken on breast, side up; sprinkle\nlightly with flour, fat; two cups of hot water. Have the oven very hot\nwhen putting chickens in. As soon as browned evenly, cover with a pan,\nfitting closely. Reduce the heat of the oven; allow to cook slowly an\nhour or so longer, until tender. Place on a hot platter; set in oven\nuntil sauce is made, as follows: put the pan on top of stove in which\nchickens were smothered; add level tablespoon of flour, thinned in cold\nwater; add minced parsley; let this all cook two or three minutes, then\nadd large cup of strong stock, to the chickens. Broil one can mushrooms,\nand pour these over chicken when ready to serve.\n\n\nCHICKEN CURRY\n\nCut chickens in pieces for serving; dredge in flour and saut\u00e9 in hot\nfat. Cut one onion in thin pieces, add one tablespoon of curry powder,\nthree-fourths of a tablespoon of salt and one tablespoon of wine\nvinegar. Add to chicken, cover with boiling water; simmer until chicken\nis tender. Thicken sauce and serve with steamed rice.\n\n\nCHICKEN PAPRIKA WITH RICE\n\nCut a three and one-half pound fat chicken in pieces to serve, salt it\nand let stand several hours. Heat one-fourth cup of fat in an iron\nkettle, add one medium-sized onion, minced; fry golden brown and set\naside. Fry the chicken in the fat and when nicely browned, add paprika\nto taste and boiling water to cover, and let simmer one hour.\n\nSoak one cup of rice in cold water, drain, add the fried onion and one\nteaspoon of salt and gradually three cups of chicken broth, more if\nnecessary. When nearly done add the chicken and finish cooking in a slow\noven, one-half hour.\n\n\nCHILI CON CARNE\n\nCut two broilers in pieces for serving. Season with salt, pepper, and\ndredge in flour; brown in hot fat. Parboil six large red peppers until\nsoft, rub through a wire sieve. Chop two small onions fine, three cloves\nof garlic and one-fourth cup of capers. Combine, add to chicken, cover\nwith water and cook until chicken is tender. Thicken the sauce with fat\nand flour melted together.\n\n\nPILAF (RUSSIAN STYLE)\n\nFollow recipe below but substitute cooked lamb for the chicken, and add\nchicken livers fried and cut in small pieces.\n\n\nPILAF (TURKISH STYLE)\n\nSoak one cup of rice in cold water for one hour. Pour off the water, and\nput the rice with two cups of soup stock and one-quarter of a white\nonion on to boil. Stew until the rice absorbs all the stock. Stew\none-half can of tomatoes thoroughly and season with olive oil or\nchicken-fat, salt and pepper. Mix it with the rice.\n\nSaut\u00e9 in chicken-fat to a light color, a jointed chicken slightly\nparboiled, or slices of cold cooked chicken or turkey. Make a depression\nin the rice and tomato, put in the chicken and two tablespoons of olive\noil or chicken-fat, and stew all together for twenty minutes. Serve on\na platter in a smooth mound, the red rice surrounding the fowl.\n\n\nSPANISH PIE\n\nTake one pint of cold chicken, duck or any poultry. Cut it into flakes\nand place it in a pudding dish which has been lined with a thin crust.\nOn the layer of meat place a layer of sweet red peppers (seeds removed),\ncut in slices; next, a layer of thinly sliced sausage, and so on until\nthe dish is full. Over this pour a glass of claret into which have been\nrubbed two tablespoons of flour. Cover with a thin crust of pastry, and\nbake.\n\n\nCHICKEN \u00c0 LA ITALIENNE\n\nCut the remains of cold chicken (or turkey) into pieces about an inch\nlong and marinate them in a bowl containing one tablespoon of olive oil;\none teaspoon of tarragon vinegar or lemon juice, a few drops of onion\njuice, salt and pepper. At the end of half an hour sprinkle with finely\nchopped parsley, dip them in fritter batter, and fry in boiling fat.\nDrain on a brown paper, and serve with or without tomato or brown sauce.\n\nIn some parts of Italy this dish is made of several kinds of cold meats,\npoultry, brains, etc. (the greater the variety the better), served on\nthe same platter, and in Spain all kinds of cold vegetables are fried in\nbatter and served together.\n\n\nROAST GOOSE\n\nAll goose meat tastes better if it is well rubbed with salt, ginger and\na little garlic a day previous to using.\n\nStuff goose with bread dressing, or chestnut dressing, a dressing of\napples is also very good. (See \"Stuffings for Meat and Poultry\".) Sew up\nthe goose, then line a sheet-iron roasting-pan with a few slices of\nonion and celery and place the goose upon these, cover closely, roast\nthree hours or more, according to weight. If the goose browns too\nquickly, cover with greased paper or lower the heat of the oven. Baste\nevery fifteen minutes.\n\n\nGESCHUNDENE GANS\n\nTake a very fat goose for this purpose. After cleaning and singeing, cut\noff neck, wings and feet. Lay the goose on a table, back up, take a\nsharp knife, make a cut from the neck down to the tai. Begin again at\nthe top near the neck, take off the skin, holding it in your left hand,\nyour knife in your right hand, after all the skin is removed, place it\nin cold water; separate the breast from back and cut off joints. Have\nready in a plate a mixture of salt, ginger and a little garlic or onion,\ncut up fine. Rub the joints and small pieces with this, and make a small\nincision in each leg and four in the breast. Put in each incision a\nsmall piece of garlic or onion, and rub also with a prepared mixture of\nsalt and ginger. Put away in stone jar overnight or until you wish to\nuse.\n\n\nGAENSEKLEIN\n\nRub wings, neck, gizzard, heart and back of goose with salt, ginger,\npepper and garlic and set on the fire in a stew-pan with cold water.\nCover tightly and stew slowly but steadily for four hours. When done\nskim off all the fat. Now put a spider over the fire, put into it about\ntwo or three tablespoons of the fat that you have just skimmed off and\nthen add the fat to the meat again. Cut up fine a very small piece of\ngarlic and add a heaping teaspoon of flour (brown). Add the hot gravy\nand pour all over the goose. Cover up tightly and set on back of stove\ntill you wish to serve. You may cook the whole goose in this way after\nit is cut up.\n\n\nSTUFFED GOOSE NECK (RUSSIAN STYLE)\n\nRemove skin from neck of goose, duck or chicken in one piece. Wash and\nclean well and stuff with same mixture as for Kischtke. Sew at both ends\nand roast in hot oven until well browned.\n\n\nSTUFFED GOOSE NECK\n\nRemove the fat skin from the neck of a fat goose, being careful not to\nput any holes in it. Clean carefully and sew up the smaller end and\nstuff through larger end with the following:\n\nGrind fine some pieces of raw goose meat (taken from the breast or\nlegs), grind also some soft or \"linda fat\" a thin piece of garlic, a\nsmall piece of onion, when fine add one egg and a little soaked bread,\nseason with salt, pepper, and ginger. When neck is stuffed, sew up\nlarger end, lay it in a pudding-pan, pour a little cold water over it,\nset in stove and baste from time to time. Let brown until crisp. Eat\nhot.\n\n\nGOOSE CRACKLINGS (GRIEBEN)\n\nCut the thick fat of a fat goose in pieces as big as the palm of your\nhand, roll together and run a toothpick through each one to fasten. Put\na large preserve kettle on top of hot stove, lay in the cracklings,\nsprinkle a tiny bit of salt over them and pour in a cup or two of cold\nwater; cover closely and let cook not too fast, until water is cooked\nout. Then add the soft or \"linda\" fat, keep top off and let all brown\nnicely. About one to two hours is required to cook them. If you do not\nwish the scraps of \"Greben\" brittle, take them out of the fat before\nthey are browned. Place strainer over your fat crock, to catch the clear\nfat and let greben drain. If greben are too greasy place in baking-pan\nin oven a few minutes to try out a little more. Serve at lunch with rye\nbread.\n\n\nROAST GOOSE BREASTS\n\nThe best way to roast a goose breast is to remove the skin from the neck\nand sew it over the breast and fasten it with a few stitches under the\nbreast, making an incision with a pointed knife in the breast and joints\nof the goose, so as to be able to insert a little garlic (or onion) in\neach incision, also a little salt and ginger. Keep closely covered all\nthe time, so as not to get too brown. They cut up nicely cold for\nsandwiches.\n\n\nGOOSE MEAT, PRESERVED IN FAT\n\nIf too fat to roast, render the fat of goose, remove and cut the skin\ninto small pieces. The scraps, when brown, shriveled and crisp, are then\n\"Greben,\" and are served hot or cold. When fat is nearly done or clear,\nadd the breast and legs of goose, previously salted, and boil in the fat\nuntil tender and browned. Place meat in crock and pour the clear, hot\nfat over it to cover. Cool. Cover crock with plate and stone and keep in\na cool, dry place. Will keep for months. When ready to serve, take out\nmeat, heat, and drain off fat.\n\n\nSMOKED GOOSE BREAST\n\nDried or smoked goose breast must be prepared in the following manner:\nTake the breast of a fat goose; leave the skin on; rub well with salt,\npepper and saltpetre; pack in a stone jar and let it remain pickled thus\nfour or five days. Dry well, cover with gauze and send away to be\nsmoked.\n\n\nSMOKED GOOSE\n\nRemove skin. Place legs, neck and skin of neck of geschundene goose (fat\ngoose) to one side. Scrape the meat carefully from the bones, neck,\nback, etc., of the goose, remove all tendons and tissues and chop very\nfine. Fill this in the skin of the neck and sew up with coarse thread on\nboth ends. Rub the filled neck, the legs and the breast with plenty of\ngarlic (sprinkle with three-eighths pound of salt and one tablespoon of\nsugar and one teaspoon of saltpetre), and enough water to form a brine.\nPlace the neck, legs and breast in a stone jar, cover with a cloth and\nput weights on top. Put aside for seven days, turn once in a while. Take\nout of the brine, cover with gauze and send to the butcher to smoke.\nWhen done, serve cold, sliced thin.\n\n\nSTEWED GOOSE, PIQUANTE\n\nCut up, after being skinned, and stew, seasoning with salt, pepper, a\nfew cloves and a very little lemon peel. When done heat a little goose\nfat in a frying-pan, brown half a tablespoon of flour, add a little\nvinegar and the juice of half a lemon.\n\n\nMINCED GOOSE (HUNGARIAN STYLE)\n\nTake the entire breast of a goose, chop up fine in a chopping bowl;\ngrate in part of an onion, and season with salt, pepper and a tiny piece\nof garlic. Add some grated stale bread and work in a few eggs. Press\nthis chopped meat back on to the breast bone and roast, basting very\noften with goose fat.\n\n\nDUCK\n\nSinge off all the small feathers; cut off neck and wings, which may be\nused for soup; wash thoroughly and rub well with salt, ginger and a\nlittle pepper, inside and out. Now prepare this dressing: Take the\nliver, gizzard and heart and chop to a powder in chopping bowl. Grate in\na little nutmeg, add a piece of celery root and half an onion. Put all\nthis into your chopping bowl. Soak some stale bread, squeeze out all the\nwater and fry in a spider of hot fat. Toss this soaked bread into the\nbowl; add one egg, salt, pepper and a speck of ginger and mix all\nthoroughly. Fill the duck with this and sew it up. Lay in the\nroasting-pan with slices of onions, celery and specks of fat. Put some\non top of fowl; roast two hours, covered up tight and baste often. Stick\na fork into the skin from time to time so that the fat will try out.\n\n\nROAST DUCK\n\nDraw the duck; stuff, truss and roast the same as chicken. Serve with\ngiblet sauce and currant jelly. If small, the duck should be cooked in\nan hour.\n\n\nDUCK \u00c0 LA MODE IN JELLY\n\nOne duckling of about five pounds, one calf's foot, eight to ten small\nonions, as many young carrots, one bunch of parsley. Cook the foot\nslowly in one quart of water, one teaspoon of salt and a small bay leaf.\nPut aside when the liquor has been reduced to one-half. In the meanwhile\nfry the duck and when well browned wipe off the grease, put in another\npan, add the calf's foot with its broth, one glass of dry white wine, a\ntablespoon of brandy, the carrots, parsley and the onions--the latter\nslightly browned in drippings--pepper and salt to taste and cook slowly\nunder a covered lid for one hour. Cool off for about an hour, take off\nthe grease, bone and skin the duckling and cut the meat into small\npieces; arrange nicely with the vegetables in individual earthenware\ndishes, cover with the stock and put on the ice to harden.\n\n\nSQUABS, OR NEST PIGEONS\n\nPick, singe, draw, clean and season them well inside and out, with salt\nmixed with a little ginger and pepper, and then stuff them with\nwell-seasoned bread dressing. Pack them closely in a deep stew-pan and\ncover with flakes of goose fat, minced parsley and a little chopped\nonion. Cover with a lid that fits close and stew gently, adding water\nwhen necessary. Do not let them get too brown. They should be a light\nyellow.\n\n\nBROILED SQUABS\n\nSquabs are a great delicacy, especially in the convalescent's menu,\nbeing peculiarly savory and nourishing. Clean the squabs; lay them in\nsalt water for about ten minutes and then rub dry with a clean towel.\nSplit them down the back and broil over a clear coal fire. Season with\nsalt and pepper; lay them on a heated platter, grease them liberally\nwith goose fat and cover with a deep platter. Toast a piece of bread for\neach pigeon, removing the crust. Dip the toast in boiling water for an\ninstant. In serving lay a squab upon a piece of toasted bread.\n\n\nPIGEON PIE\n\nPrepare as many pigeons as you wish to bake in your pie. Salt and\npepper, then melt some fat in a stew-pan, and cut up an onion in it.\nWhen hot, place in the pigeons and stew until tender. In the meantime\nline a deep pie plate with a rich paste. Cut up the pigeons, lay them\nin, with hard-boiled eggs chopped up and minced parsley. Season with\nsalt and pepper. Put flakes of chicken fat rolled in flour here and\nthere, pour over the gravy the pigeons were stewed in, cover with a\ncrust. Bake slowly until done.\n\n\nSQUAB EN CASSEROLE\n\nTake fowl and brown in a skillet the desired color, then add to this\nenough water (or soup stock preferred), put it in casserole and add\nvegetables; add first those that require longest cooking. Use mushrooms,\ncarrots, small potatoes and peas. If you like flavor of sherry wine, add\nsmall wine glass; if not, it is just as good. Season well and cook in\nhot oven not too long, as you want fowl and vegetables to be whole. You\nmay add soup stock if it is too dry after being in oven.\n\n\nROAST TURKEY\n\nSinge and clean the turkey the same as chicken. Fill with plain bread\nstuffing or chestnut stuffing. Tie down the legs and rub entire surface\nwith salt and let stand overnight. Next morning place in large drippings\nor roasting-pan on rack and spread breast, legs and wings with one-third\ncup of fat creamed and mixed with one-fourth cup of flour. Dredge bottom\nof pan with flour. Place in a hot oven and when the flour on the turkey\nbegins to brown, reduce the heat and add two cups of boiling water or\nthe stock in which the giblets are cooking, and baste with one-fourth\ncup of fat and three-fourths cup of boiling water. When this is all\nused, baste with the fat in the pan. Baste every fifteen minutes until\ntender; do not prick with a fork, press with the fingers; if the breast\nmeat and leg are soft to the touch the turkey is done. If the oven is\ntoo hot, cover the pan; turn the turkey often, that it may brown nicely.\nRemove strings and skewers and serve on hot platter. Serve with giblet\nsauce and cranberry sauce. If the turkey is very large it will require\nthree hours or more, a small one will require only an hour and a half.\n\n\nSTUFFED TURKEY NECK (TURKISH STYLE)\n\nTake neck of turkey, stuff with following: One-quarter pound of almonds\nor walnuts chopped fine and seasoned with chopped parsley, pepper and\nsalt, put two hard-boiled eggs in the centre of this dressing; stuff\nneck, sew up the ends and when roasted slice across so as to have a\nportion of the hard-boiled egg on each slice; place on platter and\nsurround with sprigs of parsley.\n\n\n\n\n*STUFFINGS FOR MEAT AND POULTRY*\n\n\nTO STUFF POULTRY\n\nUse enough stuffing to fill the bird but do not pack it tightly or the\nstuffing will be soggy. Close the small openings with a skewer; sew the\nlarger one with linen thread and a long needle. Remove skewers and\nstrings before serving.\n\n\nCRUMB DRESSING\n\nTake one tablespoon of chicken fat, mix in two cups of bread crumbs,\npinch of salt and pepper, a few drops of onion juice, one tablespoon of\nchopped parsley, and lastly one well-beaten egg. Mix all on stove in\nskillet, remove from fire and stuff fowl.\n\n\nBREAD DRESSING FOR FOWL\n\nIn a fryer on the stove heat two tablespoons of drippings or fat, drop\nin one-half onion cut fine, brown lightly and add one-quarter loaf of\nstale baker's bread (which has previously been soaked in cold water and\nthen thoroughly squeezed out). Cook until it leaves the sides of the\nfryer, stirring occasionally. If too dry add a little soup stock. Remove\nfrom the fire, put in a bowl, season with salt, pepper, ginger, and\nfinely chopped parsley, add a small lump of fat, break in one whole egg,\nmix well and fill the fowl with it.\n\n\nMEAT DRESSING FOR POULTRY\n\nIf you cannot buy sausage meat at your butcher's have him chop some for\nyou, adding a little fat. Also mix in some veal with the beef while\nchopping. Season with salt, pepper, nutmeg or thyme. Grate in a piece of\ncelery root and a piece of garlic about the size of a bean, add a small\nonion, a minced tomato, a quarter of a loaf of stale bread; also grated,\nand mix up the whole with one egg. If you prefer, you may soak the\nbread, press out every drop of water and dry in a heated spider with\nfat.\n\n\nPOTATO STUFFING\n\nAdd two cups of hot, mashed Irish or sweet potatoes to bread stuffing.\nMix well and stuff in goose, stuffed veal or lamb breast, or in beef\ncasings, cleaned and dressed.\n\n\nCHESTNUT STUFFING\n\nShell and blanch two cups of chestnuts. Cook in boiling salted water\nuntil tender. Drain and force through a colander or a potato ricer. Add\none-fourth cup of melted chicken fat, one-fourth teaspoon of pepper,\nthree-fourths of a teaspoon of salt, one cup of grated bread crumbs, and\nenough soup stock to moisten.\n\n\nRAISIN STUFFING\n\nTake three cups of stale bread crumbs; add one-half a cup of melted\nchicken fat, one cup of seeded raisins cut in small pieces, one teaspoon\nof salt and one-fourth teaspoon of white pepper. Mix thoroughly.\n\n\n\n\n*VEGETABLES*\n\n\nAll vegetables should be thoroughly cleansed just before being put on to\ncook.\n\nGreen vegetables; such as cabbage, cauliflower and Brussels sprouts,\nshould be soaked heads down in salted cold water, to which a few spoons\nof vinegar may be added.\n\nTo secure the best results all vegetables except beans, that is the\ndried beans, should be put in boiling water and the water must be made\nto boil again as soon as possible after the vegetables have been added\nand must be kept boiling until the cooking is finished.\n\nIn cooking vegetables, conserve their juices.\n\nThe average housewife pours down the sink drainpipe the juices from all\nthe vegetables which she cooks; she little realizes that she thus drains\naway the health of her family. Cook vegetables with just sufficient\nwater to prevent them from burning, and serve their juices with them;\nelse save the vegetable \"waters\" and, by the addition of milk and butter\nconvert them into soups for the family use. Such soups, derived from one\nor several vegetables, alone or mixed together, make palatable and\nhealthful additions to the family bill-of-fare.\n\n\nASPARAGUS\n\nCut off the woody part, scrape the lower part of the stalks. Wash well\nand tie in bunches. Put into a deep stew-pan, with the cut end resting\non the bottom of the stew-pan. Pour in boiling water to come up to the\ntender heads, but not to cover them. Add one teaspoon of salt for each\nquart of water. Place where the water will boil. Cook until tender,\nhaving the cover partially off the stew-pan. This will be from fifteen\nto thirty minutes, depending upon the freshness and tenderness of the\nvegetable. Have some slices of well-toasted bread on a platter. Butter\nthem slightly. Arrange the cooked asparagus on the toast, season with\nbutter and a little salt and serve at once. Save the water in which the\nasparagus was boiled to use in making vegetable soup.\n\n\nCANNED ASPARAGUS\n\nOpen one end of the can, as indicated on wrapper, so tips will be at\nopening. Pour off the liquid and allow cold water to run over gently and\nto rinse. Drain and pour boiling water over them in the can and set in a\nhot oven to heat thoroughly. When ready to serve, drain and arrange\ncarefully on hot platter and serve same as fresh asparagus, hot on toast\nor cold with salad dressing, or with \"Sauce Hollandaise\", poured over.\n\n\nARTICHOKES (FRENCH OR GLOBE)\n\nFrench artichokes have a large scaly head, like the cone of a pine tree.\nThe flower buds are used before they open.\n\nThe edible portion consists of the thickened portion at the base of the\nscales and the receptacle to which the leaf-like scales are attached.\n\nWhen the artichoke is very young and tender the edible parts may be\neaten raw as a salad. When it becomes hard, as it does very quickly, it\nmust be cooked. When boiled it may be eaten as a salad or with a sauce.\nThe scales are pulled with the fingers from the cooked head, the base of\neach leaf dipped in a sauce and then eaten.\n\nThe bottoms (receptacles), which many consider the most delicate part of\nthe artichoke, may be cut up and served as a salad, or they may be\nstewed and served with a sauce. To prepare the artichoke remove all the\nhard outer leaves. Cut off the stem close to the leaves. Cut off the top\nof the bud. Drop the artichokes into boiling water and cook until\ntender, which will take from thirty to fifty minutes, then take up and\nremove the choke. Serve a dish of French salad dressing with the\nartichokes, which may be eaten either hot or cold. Melted butter also\nmakes a delicious sauce for the artichokes if they are eaten hot.\n\n\nJERUSALEM ARTICHOKE\n\nThis vegetable is in season in the fall and spring, and may be cooked\nlike kohl-rabi and served in a white cream or sauce. The artichoke may\nalso be cooked in milk.\n\nWhen this is done, cut the washed and peeled artichoke into cubes, put\nin a stew-pan, and cover with milk (a generous pint to a quart of\ncubes). Add one small onion and cook twenty minutes. Beat together one\ntablespoon of butter and one level tablespoon of flour, and stir this\ninto the boiling milk. Then season with one teaspoon of salt and\none-fourth teaspoon of pepper, and continue the cooking one-half hour\nlonger. The cooking should be done in a double boiler. The artichoke\nalso makes a very good soup.\n\n\nFRENCH ARTICHOKES WITH TOMATO SAUCE\n\nPick off from the solid green globes the outer tough petals. Scoop out\nwith a sharp-pointed knife the fuzzy centres, leaving the soft base,\nwhich is the luscious morsel. Cut each artichoke in halves, wash, drain\nand fry brown on each side in olive oil Make tomato sauce and cook\nthirty minutes in that mixture. Then serve.\n\n\nBEET GREENS\n\nBeets are usually thickly sowed, and as the young plants begin to grow\nthey must be thinned out. These plants make delicious greens, and even\nthe tops of the ordinary market beets are good if properly prepared.\nExamine the leaves carefully to be sure that there are no insects on\nthem; wash thoroughly in several waters, and put over the fire in a\nlarge kettle of boiling water. Add one teaspoon of salt for every two\nquarts of greens; boil rapidly about thirty minutes or until tender;\ndrain off the water; chop well and season with butter and salt.\n\n\nBOILED BEETS\n\nCarefully wash any earth off the beets, but every care is needed to\navoid breaking the skin, roots or crown; if this is done much of their\ncolor will be lost, and they will be a dull pink. Lay them in plenty of\nboiling water, with a little vinegar; boil them steadily, keeping them\nwell covered with water for about one and one-half to two hours for\nsmall beets and two to three and one-half hours for large ones. If they\nare to be served hot, cut off the roots and crown and rub off the skin\ndirectly, but if to be served cold, leave them until they have become\ncold and then cut into thin slices and sprinkle with salt and pepper and\npour some vinegar over them. If to be eaten hot, cut them into thin\nslices, arrange them on a hot vegetable dish and pour over white sauce\nor melted butter, or hand these separately.\n\n\nBAKED BEETS\n\nBoil large beetroot about two hours, being careful not to pierce it.\nWhen cold mash very smooth, add a little drippings, pepper, salt and\nstock. Place in a greased pan and bake one hour.\n\n\nSOUR BUTTERED BEETS\n\nWash as many beets as required and cook in bailing water until tender.\nDrain and turn into cold water for peeling. Remove the skins, slice and\nsprinkle with as much salt as desired. Melt one-half cup of butter in a\nlarge frying-pan and add two tablespoons of strained lemon juice. Stir\nthe butter and lemon juice until blended, keeping the fire low. Now turn\nthe beets into this sauce, cover the pan and shake and toss until the\nsauce has been well distributed. Serve hot at once.\n\n\nCELERIAC\n\nThis vegetable is also known as \"knot celery\" and \"turnip-rooted\ncelery.\" The roots, which are about the size of a white turnip, and not\nthe stalks are eaten. They are more often used as a vegetable than as a\nsalad.\n\nPare the celeriac, cut in thin, narrow slices, and put into cold water.\nDrain from this water and drop into boiling water and boil thirty\nminutes. Drain and rinse with cold water. The celeriac is now ready to\nbe prepared and served the same as celery.\n\n\nPUR\u00c9E OF CELERIAC\n\nBoil as directed above and press through a sieve. To one quart take two\ntablespoons of butter blended with two tablespoons flour and cooked\nuntil smooth and frothy, add the strained celeriac and cook five\nminutes, stirring frequently. Add one teaspoon of salt and a half cup of\ncream, cook five minutes longer and serve hot on toast or fried bread.\n\n\nCAULIFLOWER\n\nTrim off the outside leaves and cut the stalk even with the flower. Let\nit stand upside down in cold salted water for twenty minutes. Put it\ninto a generous quantity of rapidly boiling salted water and cook it\nuncovered about twenty minutes or until tender, but not so soft as to\nfall to pieces. Remove any scum from the water before lifting out the\ncauliflower. If not perfectly white, rub a little white sauce over it.\nServe with it a white, a Bechamel, or a Hollandaise sauce; or it may be\nserved as a garnish to chicken, sweetbreads, etc., the little bunches\nbeing broken off and mixed with the sauce.\n\n\nSPANISH CAULIFLOWER\n\nFinely chop one medium-size onion and a small bunch of parsley. Melt one\ntablespoon butter in a pan and fry the onion until it is brown. Season\nwith celery salt. Blend in one tablespoon flour, add one cup boiling\nwater and let simmer for half an hour. Carefully clean the cauliflower\nand boil for one-half hour. Drain the onion sauce, add three tablespoons\ntomato catsup, drain the cauliflower, turn into a baking-pan, pour over\nthe sauce, place in a moderate oven for five minutes and serve hot.\n\n\nCAULIFLOWER WITH BROWN CRUMBS\n\nDrain and place the hot cauliflower in serving dish, and pour over it\ntwo tablespoons fine bread crumbs browned in one tablespoon of hot\nbutter or fat. Serve hot. Asparagus may be served in this style.\n\n\nCAULIFLOWER OR ASPARAGUS (HUNGARIAN)\n\nCook in salt water until tender. Spread with bread crumbs and butter.\nPour some sour cream over the vegetable and bake until the crumbs are a\ngolden brown.\n\n\nSCALLOPED CAULIFLOWER\n\nBoil and drain off the water, grease a baking-dish, line with a layer of\ncauliflower, add a layer of toasted bread crumbs, another of cauliflower\nand so on alternately, letting the top layer be of bread crumbs. Over\nall pour one cup of boiling milk, dot the top with butter and bake in a\nmoderate oven for twenty minutes.\n\n\nCAULIFLOWER (ROUMANIAN)\n\nBrown a minced onion, add cauliflower cut in pieces with a small\nquantity of water; stew, add salt, white pepper, a little sour salt and\nred tomatoes; when half done add one-fourth cup of rice. Cook until rice\nis done. The onion may be browned either in butter, fat or olive oil, as\ndesired.\n\n\nCREAMED CELERY\n\nRemove the leaves from the stalks of celery; scrape off all rusted or\ndark spots; cut into small pieces and drop in cold water. Having boiling\nwater ready; put the celery into it, adding one-half teaspoon of salt\nfor every quart of water. Boil until tender, leaving the cover partly\noff; drain and rinse in cold water. Make a cream sauce; drop the celery\ninto it; heat thoroughly and serve.\n\n\nLETTUCE\n\nIf lettuce has grown until rather too old for salad, it may be cooked,\nand makes a fairly palatable dish.\n\n\nBOILED LETTUCE\n\nWash four or five heads of lettuce, carefully removing thick, bitter\nstalks and retaining all sound leaves. Cook in plenty of boiling salted\nwater for ten or fifteen minutes, then blanch in cold water for a minute\nor two. Drain, chop lightly, and heat in stew-pan with some butter, and\nsalt and pepper to taste. If preferred, the chopped lettuce may be\nheated with a pint of white sauce seasoned with salt, pepper, and grated\nnutmeg. After simmering for a few minutes in the sauce, draw to a cooler\npart of the range and stir in the well-beaten yolks of two eggs.\n\n\nGREEN LIMA BEANS\n\nCover the shelled beans with boiling water; bring to a boil quickly;\nthen let them simmer slowly till tender. Drain and add salt, pepper and\nbutter or hot cream or cream sauce.\n\n\nCARROTS\n\nScrape the carrots lightly; cut them into large dice or slices and drop\nthem into salted boiling water, allowing one teaspoon of salt to one\nquart of water. Boil until tender; drain and serve with butter and\npepper or with cream sauce.\n\n\nLEMON CARROTS\n\nOld carrots may be used for this dish, and are really better than the\nnew ones. Pare and cut into dice, and simmer in salted water until\ntender, but not pulpy. Drain, return to the fire, and for one pint of\ncarrots add one teaspoon of minced parsley, a grating of loaf sugar,\none-half teaspoon of paprika, one tablespoon of butter and the juice of\nhalf a lemon. Heat through, shaking the dish now and then, so that each\npiece of the vegetable will be well coated with the mixture or dressing.\n\n\nSIMMERED CARROTS\n\nWash, scrape and slice one quart carrots roundwise. Put them in a\nsaucepan with one tablespoon of butter or drippings, three tablespoons\nof sugar and one teaspoon salt. Cover closely and let simmer on a slow\nfire until tender.\n\n\nFLEMISH CARROTS\n\nScrape, slice and cook one quart of carrots in one quart of boiling\nwater to which has been added one teaspoon of salt, until tender; drain.\nHeat two tablespoons fat, add one small onion, brown lightly, add the\ncarrots, season with one teaspoon of sugar, one-quarter teaspoon of\nsalt, one-eighth teaspoon of white pepper and shake well over the fire\nfor ten minutes, add one and one-half cups of soup stock, cover and\nsimmer for one-half hour, then add one teaspoon chopped parsley and\nserve hot.\n\n\nCARROTS WITH BRISKET OF BEEF\n\nSalt and pepper two pounds of fat brisket of beef and let stand several\nhours. Wash and scrape two bunches of carrots and cut in small cubes.\nPlace in kettle with meat, cover with boiling; water and cook several\nhours or until the meat and carrots are tender, and the water is half\nboiled away. Heat two tablespoons of fat in a spider, let brown\nslightly, add two tablespoons of flour and gradually one cup of carrot\nand meat liquid. Place in kettle with meat and carrots and boil until\ncarrots become browned.\n\n\nCOMPOTE OF CARROTS (RUSSIAN STYLE)\n\nMake a syrup of one cup of sugar and one cup of water by boiling ten\nminutes. To this syrup add two cups of carrots diced, which have\npreviously been browned in two tablespoons hot fat or butter. Cook all\ntogether until carrots are tender. Brown in oven and serve.\n\n\nCORN ON THE COB\n\nFree the corn from husks and silk; have a kettle of water boiling hard;\ndrop the corn into it and cook ten minutes (or longer if the corn is not\nyoung). If a very large number of ears are put into the water they will\nso reduce the temperature that a longer time will be needed. In no case,\nhowever, should the corn be left too long in the water, as overcooking\nspoils the delicate flavor.\n\n\nCORN OFF THE COB\n\nCorn is frequently cut from the cob after it is cooked and served in\nmilk or butter; but by this method much of the flavor and juke of the\ncorn itself is wasted; It is better to cut the corn from the cob before\ncooking. With a sharp knife cut off the grains, not cutting closely\nenough to remove any of the woody portion of the skins. Then with a\nknife press out all the pulp and milk remaining in the cob; add this to\nthe corn; season well with salt, pepper and butter; add a little more\nmilk if the corn is dry; cook, preferably in the oven, for about ten\nminutes, stirring occasionally. If the oven is not hot, cook over the\nfire.\n\n\nSUCCOTASH\n\nMix equal parts of corn, cut from the ear, and any kind of beans; boil\nthem separately; then stir them lightly together, and season with\nbutter, salt, and pepper and add a little cream if convenient.\n\n\nCANNED CORN\n\nTo one can of corn take one tablespoon of butter, one-half cup milk;\nsprinkle one tablespoon of flour over these; stir and cook about five\nminutes, until thoroughly hot. Season to taste and serve hot.\n\n\nDANDELIONS\n\nWash one peck of dandelions; remove roots. Cook one hour in two quarts\nof boiling salted water. Drain, chop fine; season with salt, pepper and\nbutter. Serve with vinegar.\n\n\nSTUFFED CUCUMBERS\n\nCut four cucumbers in half lengthwise; remove the seeds with a spoon,\nlay the cucumbers in vinegar overnight; then wipe dry and fill with a\nmixture made from one cup pecans or Brazil nuts chopped, six tablespoons\nof mashed potatoes, one well-beaten egg, one teaspoon of salt, two\ntablespoons of chopped parsley, one saltspoon of white pepper, dash of\nnutmeg and two tablespoons of melted butter. Bake in a buttered dish\nuntil tender. Serve hot with one cup of white sauce, dash of powdered\ncloves, one well-beaten egg, salt and pepper to taste.\n\n\nFRIED CUCUMBERS\n\nDaintily prepared fried cucumbers are immeasurably superior to fried egg\nplant and are especially nice with boiled chicken.\n\nPeel and slice the cucumbers lengthwise in about the same thickness\nobserved with egg plant. Lay these slices in salt and water for about an\nhour, then dip in beaten egg and cracker dust, and French fry in boiling\nfat, taking care to carefully drain in a colander before serving.\n\n\nCOLD SLAW\n\nTake a firm, white head of cabbage; cut it in halves; take out the heart\nand cut as fine as possible on slaw-cutter. Cut up one onion at the same\ntime and a sour apple. Now sprinkle with salt and white pepper and a\nliberal quantity of white sugar. Mix this lightly with two forks. Heat\none tablespoon of goose oil or butter, and mix it thoroughly in with the\ncabbage. Heat some white wine vinegar in a spider; let it come to a\nboil and pour over the slaw, boiling. Keep covered for a short time.\nServe cold.\n\n\nBOILED SAUERKRAUT\n\nTake brisket of beef weighing about two or three pounds. Set it on to\nboil in two quarts of water, a little salt and the usual soup greens.\nWhen the meat is tender take it out, salt it well and put on to boil\nagain in a porcelain-lined kettle, having previously removed all the\nbones. Add about a cup of the soup stock and as much sauerkraut as you\ndesire. Boil about one hour; tie one tablespoon of caraway seed in a bag\nand boil in with the kraut. Thicken with two raw potatoes, grated, and\nadd one tablespoon of brown sugar just before serving. If not sour\nenough add a dash of vinegar. This gives you meat, vegetables and soup.\nMashed potatoes, kartoffelkloesse or any kind of flour dumpling is a\nnice accompaniment. Sauerkraut is just as good warmed over as fresh,\nwhich may be done two or three times in succession without injury to its\nflavor.\n\n\nTO BOIL CABBAGE\n\nCut a small head of cabbage into four parts, cutting down through the\nstock. Soak for half an hour in a pan of cold water to which has been\nadded one tablespoon of salt; this is to draw out any insects that may\nbe hidden in the leaves. Take from the water and cut into slices. Have a\nlarge stew-pan half full of boiling water; put in the cabbage, pushing\nit under the water with a spoon. Add one tablespoon of salt and cook\nfrom twenty-five to forty-five minutes, depending upon the age of the\ncabbage. Turn into a colander and drain for about two minutes. Put in a\nchopping bowl and mince. Season with butter, pepper, and more salt if it\nrequires it. Allow one tablespoon of butter to a generous pint of the\ncooked vegetable. Cabbage cooked in this manner will be of delicate\nflavor and may be generally eaten without distress. Have the kitchen\nwindows open at the top while the cabbage is boiling, and there will be\nlittle if any odor of cabbage in the house.\n\n\nFRIED CABBAGE\n\nCut one medium head of cabbage fine, soak ten minutes in salt water.\nDrain, heat three tablespoons of fat (from top of soup stock preferred),\nadd cabbage, one sour apple peeled and cut up, caraway seed to taste,\nsalt, paprika and one-half onion minced. Cover very closely and cook\nslowly for one hour.\n\n\nCREAMED NEW CABBAGE\n\nTo one pint of boiled and minced new cabbage add one-half pint of hot\nmilk, one tablespoon of butter, one teaspoon of flour, one-half teaspoon\neach of salt and pepper, one teaspoon finely minced parsley and a\ngenerous dash of sweet paprika. The butter and flour should be creamed\ntogether before stirring in. Let simmer for about ten minutes, stirring\noccasionally to keep from burning. Serve hot on toasted bread.\n\n\nHOT SLAW\n\nCut the cabbage into thin shreds as for cold slaw. (Use a plane if\nconvenient). Boil it until tender in salted fast-boiling water. Drain it\nthoroughly, and pour over it a hot sauce made of one tablespoon of\nbutter, one-half teaspoon of salt, dash of pepper and of cayenne, and\none-half to one cup of vinegar, according to its strength. Cover the\nsaucepan and let it stand on the side of the range for five minutes, so\nthat the cabbage and sauce will become well incorporated.\n\n\nCARROTS BOILED WITH CABBAGE\n\nPare the carrots and cut them into finger lengths, in thin strips. Put a\nbreast of lamb or mutton on to boil, having previously salted it well.\nWhen boiling, add the carrots and cover closely. Prepare the cabbage as\nusual and lay in with the mutton and carrots; boil two hours at least;\nwhen all has boiled tender, skim off some of the fat and put it into a\nspider. Add to this one tablespoon of flour, one tablespoon of brown\nsugar and one-half teaspoon of cinnamon. Keep adding gravy from the\nmutton until well mixed, and pour all over the mutton and vegetables.\nServe together on a platter.\n\n\nSTEWED CABBAGE\n\nClean and drain cabbage, cut in small pieces and boil until tender.\nDrain and rinse in cold water; chop fine, heat one tablespoon of\ndrippings in spider, one-fourth of an onion cut fine and one tablespoon\nof flour; brown all together, add one-half pint of soup stock, add\ncabbage and cook ten minutes longer. Salt and pepper to taste.\n\n\nFILLED CABBAGE\n\nTake a large, solid head of cabbage; take off the large top leaves, and\nscoop out the centre of the cabbage so as to leave the outside leaves\nintact for refilling. Chop your cabbage fine as for slaw; take a quarter\nof a loaf of stale bread, soak it in water and squeeze very dry. Heat\ntwo tablespoons of drippings in a spider, add a large-sized onion\nchopped fine, do not let the onion get too brown; then add the bread,\none pound of chopped beef well minced and the chopped cabbage and let it\nget well heated; take off stove and add two eggs, pepper, salt, nutmeg,\na little parsley and a little sage, season very highly. Use a little\nmore cabbage than bread the filling. Put this all back in the cabbage,\nand cover this with the large leaves, put into small bread-pan and bake\nfor two hours, put just enough water in to keep the pan from burning;\ndon't baste. It doesn't harm if the leaves scorch.\n\n\nKAL DOLMAR\n\nBoil cabbage whole for ten minutes. Let it cool and boil the rice. Mix\nchopped meat, rice, and salt and pepper. Separate the cabbage leaves;\nput about three tablespoons of the meat and rice in the leaves, roll up\nand tie together with string. Then fry in fat until brown. Boil for half\nan hour in a little water. Make brown gravy and pour over.\n\n\nSAVOY CABBAGE WITH RICE\n\nBoil cabbage whole for five minutes; drain, separate the leaves after it\nhas cooled. Mix one cup of boiled rice with three dozen raisins, pinch\nof salt, one teaspoon of cinnamon and two tablespoons of drippings. Put\ntwo tablespoons of this mixture in three or four leaves, roll them and\ntie together with string. Place in pan and let cook for an hour until\ndone. This dish is just as good warmed up a second time.\n\nThere must be sufficient fat and gravy to prevent the cabbage rolls from\nsticking to the bottom of the pan which must be kept closely covered.\n\n\nBELGIAN RED CABBAGE\n\nPut two or three sticks of cinnamon, salt and pepper, one-half teaspoon\ncloves, one onion sliced thin, one bay leaf, two cups of water, three\ntablespoons of drippings in saucepan, then add five or six greening\napples, peeled and cut in quarters. Lastly, put in one medium-sized red\ncabbage, cut in halves and then sliced very thin. Cook three hours and\nthen add two tablespoons each of sugar and vinegar; cook one minute\nmore.\n\n\nRED CABBAGE\n\nCut fine on slaw-cutter, put cabbage in a colander, pour boiling water\nover it and let it stand over another pan for ten minutes; salt, mix\nwell, and cut up a sour apple in the cabbage. Heat one tablespoon goose\nor soup drippings, brown in this an onion cut fine, add the cabbage and\nstew slowly, keep covered. Add a little hot water after it has boiled\nabout five minutes. When tender add a few cloves, vinegar, brown sugar\nand cinnamon to taste, and serve. White cabbage may be cooked in this\nway.\n\n\nRED CABBAGE WITH CHESTNUTS AND PRUNES\n\nClean cabbage and cut off outside leaves, cut on cabbage-cutter--blanch\nas above. Take one tablespoon of butter, put in kettle and let brown,\nadd cabbage, let simmer about ten minutes, stir and let simmer ten\nminutes more. Add about one cup of water, one-fourth cup of vinegar, and\none tablespoon of sugar, salt and pepper to taste. Add one-fourth cup of\nraisins and blanched chestnuts and cook until tender, adding to cabbage\njust before serving. Take one tablespoon of flour smooth with cold\nwater, add to cabbage, let cook a few minutes and serve.\n\n\nVEGETABLE HASH\n\nHash may be made with one or many vegetables and with or without the\naddition of meat and fish. Potato is the most useful vegetable for hash,\nbecause it combines well with meat or other vegetables. The vegetables\nmust be chopped fine, well seasoned with salt and pepper, and parsley,\nonion, chives or green pepper if desired, and moistened with stock, milk\nor water, using a quarter of a cup to a pint of hash. Melt one-half\ntablespoon of butter or savory drippings in a pan; put in the hash,\nspreading it evenly and dropping small pieces of butter or drippings\nover the top. Cover the pan; let the hash cook over a moderate fire for\nhalf an hour; fold over like an omelet and serve. If properly cooked\nthere will be a rich brown crust formed on the outside of the hash.\n\n\nBAKED EGGPLANT\n\nParboil eggplant until tender, but not soft, in boiling salted water.\nCut in half crosswise with a sharp knife. Scrape out the inside and do\nnot break the skin.\n\nHeat one tablespoon of butter, add a minced onion, brown, then scraped\neggplant, bread crumbs, salt and pepper to taste and an egg yolk. Mix\nwell together, refill shells, place in dripping pan in oven--baste with\nbutter or sprinkle cracker crumbs on top with bits of butter--baste\noften and brown nicely.\n\n\nBROILED OR FRIED EGGPLANT\n\nFor preparing eggplant, either to fry or boil, use small eggplant as\nthey are of more delicate flavor than the large ones. Do not cook too\nrapidly.\n\n\nBROILED EGGPLANT\n\nSlice the eggplant and drain it as for frying; spread the slices on a\ndish; season with salt and pepper; baste with olive oil; sprinkle with\ndried bread crumbs and broil.\n\n\nEGGPLANT FRIED IN OIL (TURKISH STYLE)\n\nArrange in oiled pan in layers: one layer of sliced eggplant, one layer\nof chopped meat seasoned with egg, chopped parsley, salt and pepper; as\nmany layers as desired, add a little olive oil, cover with water. Bake\none-half hour.\n\n\nEGGPLANT (ROUMANIAN)\n\nBrown onion, peel eggplant raw, cut in quarters, put in when onions are\nbrown with a little water and stew; add salt, white pepper, sour salt,\nred tomatoes; when half done add one-fourth cup of rice, cook until rice\nis tender.\n\n\nFRIED EGGPLANT\n\nPare eggplant, cut in very thin slices. Sprinkle with salt, pile slices\non a plate. Cover with a weight to draw out juice; let stand one hour.\nDredge with flour and fry slowly in a little butter until crisp and\nbrown, or dip in egg and cracker and fry in deep fat.\n\n\nGREEN PEAS\n\nShell the peas and cover them with water; bring to a boil; then push\naside until the water will just bubble gently. Keep the lid partly off.\nWhen the peas are tender add salt and butter; cook ten minutes longer\nand serve. If the peas are not the sweet variety, add one teaspoon of\nsugar.\n\n\nSUGAR PEAS\n\nSugar peas may be cooked in the pods like string beans. Gather the pods\nwhile the seeds are still very small; string like beans and cut into\npieces. Cover with boiling water and boil gently for twenty-five or\nthirty minutes or until tender. Pour off most of the water, saving it\nfor soup; season the rest with salt and butter and serve.\n\n\nCARROTS AND PEAS\n\nWash, scrape and cut one pint of carrots in small cubes, cook until\ntender, drain and reserve one-half cup of carrot water. Mix carrots\nwell with one pint cooked green peas. Sprinkle with two tablespoons of\nflour, salt, pepper and sugar to taste, add two tablespoons of fat or\nbutter, one-half cup of milk or soup stock and carrot water, boil a\nlittle longer and serve.\n\n\nGREEN PEAS AND EGG BARLEY (PF\u00c4RVEL)\n\nMake the pf\u00e4rvel. Heat one-quarter cup of butter or other fat, add the\npf\u00e4rvel and when golden brown, add one quart of boiling water, one-half\ncup of sugar, one-half teaspoon of salt, aid one can or one-half peck of\ngreen peas strained. Set in moderate oven and bake one-half hour or\nuntil every kernel stands out separately. Serve hot.\n\n\nGREEN PEAS AND RICE\n\nShell one-half peck of green peas and wash them well; if canned peas are\nused pour off liquid and rinse with cold water. Heat one-fourth cup of\nbutter or other fat in a spider, add one cup of rice and let simmer,\nstirring constantly until rice is a golden brown; add one quart of\nboiling water, then the drained peas and one-half teaspoon of salt, and\none-half cup of granulated sugar. Place in pudding dish, set in the oven\nand bake until rice is tender. (Serve hot.)\n\n\nGREEN PEPPERS\n\nSweet green peppers, within the last ten years have gained a place in\ncookery in this country. Their flavor is depended on for soups. They are\nused in stews. They are used for salad, and they are used much as a\nseparate vegetable in dozens of different ways.\n\n\nSTUFFED PEPPERS\n\nSelect six tender, sweet peppers. Soak in water bread crumbs sufficient\nto make one pint when the water is pressed out; mix with one-fourth\nteaspoon basil, herbs and two teaspoons of salt, add two tablespoons of\nbutter.\n\nCut off the stem end of each pepper; carefully remove the interior and\nfill the peppers with the prepared dressing. Place in a shallow\nbaking-pan and pour around them white sauce thinned with two cups of\nwater. Bake about one hour, basting frequently with the sauce.\n\n\nPEPPERS STUFFED WITH MEAT\n\nCut a slice from the blossom end of each pepper, remove seeds and\nparboil ten minutes. Chop one onion fine and cook in fat until straw\ncolor; add one-fourth cup of cold cooked chicken or veal, and 1/4 cup\nof mushrooms; cook two minutes, add 1/2 cup of water and two tablespoons\nof bread crumbs. Cool, sprinkle peppers with salt and a pinch of red\npepper. Fill with stuffing, cover with crumbs and bake ten minutes.\n\n\nSTUFFED PEPPERS (ARDAY-INFLUS)\n\nTake sweet green peppers, cut off blossom end; prepare the following: To\none pound of chopped meat take one egg, grate in one onion, a little\nsalt, citric acid (size of bean dissolved in a little water), mix all\ntogether. Place this mixture in the peppers, but do not fill too full.\nSet the entire top of peppers in place. Melt one tablespoon of fat in a\nsaucepan, add sliced tomatoes, then the stuffed peppers and 1/2 cup of\nwater; let steam 1/2 or 3/4 of an hour. Make sweet sour with a little\ncitric acid and sugar to taste. Thicken gravy with 1/2 tablespoon of\nflour, browned with 1/2 tablespoon of fat.\n\n\nGREEN PEPPERS STUFFED WITH VEGETABLES\n\nBrown large white onions, add 1/2 cup of uncooked rice, a little salt,\npiece of citric acid (size of a bean dissolved in a little water), fill\npeppers, stew with tomatoes like Arday-influs. Or fill peppers with red\ncabbage which has been steamed with onions and fat, and add moistened\nrice.\n\n\nPEPPERS STUFFED WITH NUTS\n\nAnother good way to stuff peppers is to parboil them and then stuff them\nwith a forcemeat made of chopped nuts and bread crumbs moistened with\nsalt and pepper. Bake, basting occasionally with melted butter for\ntwenty minutes.\n\n\nSTEWED PEPPERS\n\nCut the peppers in half and remove the seeds, stems and pith. Then cut\nthem in neat, small pieces and throw into boiling salted water. Boil for\nhalf an hour. Drain them and then add salt to taste, one tablespoon of\nbutter and four tablespoons of cream--to four peppers. Heat thoroughly\nand serve.\n\n\nBROILED GREEN PEPPERS\n\nBroil on all sides; place the broiled peppers in a dish of cold water so\nthat the skin can be easily removed. When the peppers are all peeled put\nin a bowl or crock, add French dressing, and cover closely. These\npeppers will keep all winter.\n\n\nRADISHES\n\nThere are many varieties of radishes, round and long, black, white, and\nred. The small red radish may be obtained all year. They are served\nuncooked, merely for a relish. The large varieties are peeled, sliced\nand salted for the table.\n\nTo serve the small ones for table, remove tip end of root, remove the\nleaves and have only a small piece of stem on radish. They may be made\nto look like a tulip by cutting into six equal parts from the root end,\ndown three-quarters of the length of the radish.\n\n\nBROILED MUSHROOMS\n\nWash the mushrooms; remove the stems and peel the caps. Place them in a\nbroiler and broil for five minutes, with the cap side down during the\nfirst half of broiling. Serve on circular pieces of buttered toast,\nsprinkling with salt and pepper and putting a small piece of butter on\neach cap.\n\n\nCREAMED MUSHROOMS\n\nFirst wash them thoroughly in cold water, peel them and remove the\nstems, then cut them in halves or quarters, according to their size.\n\nMelt one tablespoon of butter in a saucepan over the fire then add the\nmushrooms and let them simmer slowly in the butter for five minutes;\nseason them well with salt and black pepper, freshly ground. After\nseasoning, add a gill of cream and while it is heating sift one\ntablespoon of flour in a bowl, add one-half pint of milk. Stir these\nbriskly till flour is all dissolved, then pour it gradually in the\nsaucepan with the mushrooms and cream, stirring the whole constantly to\nkeep it from lumping. Let it just bubble a moment, then add another\ntablespoon of butter and pour the creamed mushrooms over hot buttered\ntoast on a hot platter and serve.\n\nCooked like this mushrooms have more nutritive value than beef.\n\n\nSCALLOPED MUSHROOMS\n\nSaut\u00e9 mushrooms and prepare two cups of white sauce for one pound of\nmushrooms, add one teaspoon of onion juice. Into a well-greased baking\ndish place one-quarter of the mushroom, then one-quarter of the sauce,\nand one-quarter of the bread crumbs, continue in this way until all the\nsauce is used, pour one cup of cream over this and sprinkle the\nremaining crumbs over the top. Bake fifteen minutes in a moderate oven,\nor until the crumbs are browned.\n\n\nSAUT\u00c9D MUSHROOMS\n\nWash, peel caps and stems of one pound of mushrooms, drain dry between\ntowels. Place in spider with two tablespoons of butter and one-quarter\nteaspoon of salt. Cover and cook twenty minutes, tossing them. Serve on\nhot slices of toast.\n\n\nBOILED OKRA\n\nWash and cut off the ends of young pods, cover with boiling salted water\nand cook about twenty minutes, until tender. Drain, add cream (a scant\ncup to a quart of okra), a tablespoon of butter, and salt and pepper to\ntaste. Another way of stewing is to cook it with tomatoes. To a pint of\nokra pods, washed and sliced, allow a dozen ripe tomatoes, peeled and\nsliced, and one medium-sized onion. Stew slowly for an hour, adding one\ntablespoon of butter, a scant teaspoon of salt and pepper to season. No\nwater will be required, the tomato juice sufficing. In the West Indies\nlemon juice and cayenne are also added to stewed okra.\n\n\nBOILED ONIONS\n\nPeel the onions and cut off the roots; drop each into cold water as soon\nas it is peeled. When all are ready, drain and put in a saucepan well\ncovered with boiling water, adding a teaspoon of salt for every quart of\nwater. Boil rapidly for ten minutes with the cover partly off; drain and\nreturn to the fire with fresh water. Simmer until tender; add pepper and\nbutter and serve, or omit the butter and pepper and pour a cream sauce\nover the onions.\n\n\nSPANISH ONION RAREBIT\n\nBoil two large onions until very soft, drain, chop, and return to the\nsaucepan with a small piece of butter. Add milk, salt, pepper, a dash of\ntabasco sauce, one teaspoon of prepared mustard; one-half cup of grated\ncheese. Stir until of the consistency of custard.\n\n\nSCALLOPED ONIONS\n\nCut boiled onions into quarters; put them in a baking dish and mix well\nwith cream sauce; cover with bread crumbs and bits of butter and place\nin the oven until the crumbs are browned.\n\n\nSTEWED SQUASH\n\nPeel squash, cut in quarters, put on to boil in cold water, and cook\nuntil tender. Drain, mash fine and smooth, add one-half cup of milk or\ncream, one tablespoon of butter, pinch of salt and pepper and put back\non stove to keep hot. Beat well with a spoon to make light and smooth.\n\n\nPARSNIPS\n\nFirst scrape parsnips, then boil in weak salt water until tender; drain,\nand put in white sauce. Oyster plant may be prepared same way.\n\n\nSPINACH\n\nSpinach with large leaves is best. It is richest in mineral matter and\nis less liable to conceal insects that are difficult to dislodge. Buy\nthe crisp, green spinach that has no withered leaves or stalks. That is\nthe freshest and healthiest.\n\nCut off the roots and pick it over carefully, cutting off all the\nwithered leaves and stems, put the leaves in cold salt water to soak for\nhalf an hour. That refreshens them, and makes any minute insects crawl\nout and come to the surface. Shake the leaves about and turn them over\nseveral times, drop them in a large pan of water; rinse well; lift them\nout separately and drop back into a second pan of water. Continue\nwashing in fresh water until there is not a grain of sand to be found in\nthe bottom of the pan.\n\nIn cooking be careful not to put too much water in the pot. That is the\ntrouble with most spinach. It is drowned in water; a cup is plenty for\none quart of spinach. Let the water come to a boil. Then lift the\nspinach out of the pan with the cold water dripping from it and put it\ninto the pot, into the boiling water. Put the lid on the pot. Turn the\nfire a little low and let it cook slowly for fifteen minutes, stirring\nevery now and then to keep it from sticking to the bottom of the pot.\n\nJust before taking up the spinach put some salt in it; then drain off\nthe water and put a big tablespoon of butter and one-quarter teaspoon of\npepper in it. Take it out of the pot and place it in a long, flat dish.\nSlice some hard-boiled eggs and place the slices all around the spinach\nfor a kind of border.\n\n\nSPINACH WITH CREAM SAUCE\n\nCook as directed, drain through colander, and grind through machine,\nmake a rich cream sauce. Stir spinach in this sauce, add pepper, salt,\nnutmeg to taste, and garnish with slices of hard-boiled egg.\n\n\nSPINACH--FLEISCHIG\n\nBoil a quart of spinach about fifteen minutes, drain thoroughly through\na colander and chop extremely fine. Heat one tablespoon of drippings in\na saucepan, rub one tablespoon of flour in it, add salt, pepper and\nginger to taste. Add one cup of soup stock to the whole or some beef\ngravy. Put the spinach in the sauce, let boil for five minutes. Garnish\nwith hard-boiled eggs or use only the hard-boiled whites for decoration,\nrub the yolks to a powder and mix through the spinach.\n\n\nSAVOY CABBAGE\n\nCut off the faded outside leaves and hard part of the stalk, and wash\nthe vegetable well. Cook in boiling salted water. Drain, chop very fine\nand proceed as with spinach in the foregoing recipe.\n\n\nBRUSSELS SPROUTS\n\nRemove any wilted leaves from the outside of the sprouts, and let them\nstand in cold salted water from fifteen to twenty minutes. Put the\nsprouts into salted, rapidly boiling water and cook, uncovered, fifteen\nor twenty minutes or until tender, but not until they lose their shape.\nDrain them thoroughly in a colander; then place them in a saucepan with\nbutter, pepper and salt, and toss them until seasoned; or mix them\nlightly with just enough white sauce to coat them.\n\n\nOYSTER PLANT--SALSIFY\n\nWash, scrape and put at once in cold water with a little vinegar to keep\nfrom discoloring. Cut one-half inch slices and cook in boiling, salted\nwater until soft. Drain and serve in white sauce. Or boil in salted,\nboiling water until tender and cut in four pieces lengthwise, dredge\nwith flour and sprinkle with a little salt and fry in hot butter or fat\nuntil nicely browned.\n\n\nSCALLOPED SALSIFY\n\nBoil and slice the salsify as in preceding recipe. Butter a baking dish;\nfill it by adding alternate layers of salsify and small bits of cheese.\nSeason with salt, pepper and butter. Pour over it a sufficient quantity\nof milk or cream to moisten thoroughly. Bake one-half hour. Bread crumbs\nmay be added if desired.\n\n\nPLUMS, SWEET POTATOES AND MEAT\n\nWash one pound of prunes or plums and put on to boil with one pound of\nbrisket of beef or any fat meat; when the meat is tender add five\nmedium-sized sweet potatoes which have been pared and cut in small\npieces. Place the meat on top, add one-half cup of sugar and a piece of\nsour salt (citric acid). Cover and bake until nicely browned. If gravy\nshould cook away add some warm water.\n\n\nTSIMESS\n\nTake equal portions of parboiled spinach and sorrel, season to taste\nwith ground nutmeg, pepper and salt, and add sufficient drippings to\nmake all moist enough. Place in a covered dish in a slow oven.\n\nThis is prepared on Friday and left in the oven to keep hot until needed\nfor Shabbas dinner. All green vegetables may be prepared in the same\nway.\n\n\nTURNIPS\n\nDo not spoil turnips by overcooking. The flat white summer turnip when\nsliced will cook in thirty minutes. The winter turnip requires from\nforty-five to sixty minutes.\n\n\nBOILED TURNIPS\n\nHave the turnips peeled and sliced. Drop the slices into a stew-pan with\nboiling water enough to cover generously. Cook until tender, then drain\nwell. They are now ready to mash or chop. If they are to be served\nmashed, put them back in the stew-pan; mash with a wooden vegetable\nmasher, as metal is apt to impart an unpleasant taste. Season with salt,\nbutter, and a little pepper. Serve at once.\n\n\nHASHED TURNIPS\n\nChop the drained turnips into rather large pieces. Return to the\nstew-pan, and for one and one-half pints of turnips add one teaspoon of\nsalt, one-fourth teaspoon of pepper, one tablespoon of butter, and four\ntablespoons of water. Cook over a very hot fire until the turnips have\nabsorbed all the seasonings. Serve at once. Or the salt, pepper, butter,\nand one tablespoon of flour may be added to the hashed turnips; then the\nstew-pan may be placed over the hot fire and shaken frequently to toss\nup the turnips. When the turnips have been cooking five minutes in this\nmanner add one-half pint of meat stock or of milk and cook ten minutes.\n\nWhen meat or soup stock is used substitute drippings for the butter in\nthe above recipe.\n\n\nKOHL-RABI WITH BREAST OF LAMB\n\nStrip off the young leaves and boil in salt water. Then peel the heads\nthickly, cut into round, thin slices, and lay in cold water for an hour.\nPut on to boil a breast of mutton or lamb, which has been previously\nwell salted, and spice with a little ground ginger. When the mutton has\nboiled one-half hour add the sliced kohl-rabi, and boil covered. In the\nmeantime, drain all the water from the leaves, which you have boiled\nseparately, and chop them, but not too fine, and add them to the mutton.\nWhen done thicken with flour, season with pepper and more salt if\nneeded. You may omit the leaves if you are not fond of them.\n\n\nKOHL-RABI\n\nKohl-rabi is fine flavored and delicate, if cooked when very young and\ntender. It should be used when it has a diameter of not more than two or\nthree inches.\n\nWash, peel and cut the Kohl-rabi root in dice and cook in salt water\nuntil tender. Cook the greens or tops in another pan of boiling water\nuntil tender, drain and chop very fine in a wooden bowl. Heat butter or\nfat, add flour, then the chopped greens, and one cup of liquor the\nKohl-rabi root was cooked in or one cup of soup stock. Add the\nKohl-rabi, cook altogether, and serve.\n\nUse same quantities as for turnips.\n\n\nKALE\n\nRemove all the old or tough leaves; wash the kale thoroughly and drain.\nPut it into boiling water to which has been added salt in the proportion\nof one-half tablespoon to two quarts of water. Boil rapidly, uncovered,\nuntil the vegetable is tender; pour off the water; chop the kale very\nfine; return it to the kettle with one tablespoon of drippings and two\nof meat stock or water to every pint of the minced vegetable. Add more\nsalt if necessary; cook for ten minutes and serve at once. The entire\ntime for cooking varies from thirty to fifty minutes.\n\nThe leaves are sweeter and more tender after having been touched by the\nfrost. The same is true of Savoy cabbage.\n\n\nSWISS CHARD\n\nThis vegetable is a variety of beet in which the leaf stalk and midrib\nhave been developed instead of the root. It is cultivated like spinach,\nand the green, tender leaves are prepared exactly like this vegetable.\nThe midribs of the full-grown leaves may be cooked like celery.\n\n\nSTEWED TOMATOES\n\nPour boiling water over the tomatoes; remove the skins; cut into small\npieces and place in a saucepan over the fire. Boil gently for twenty or\nthirty minutes and season, allowing for each quart of tomatoes one\ngenerous teaspoon each of salt and sugar and one tablespoon of butter.\nIf in addition to this seasoning a slice of onion has been cooked with\nthe tomatoes from the beginning, the flavor will be greatly improved.\n\n\nCANNED TOMATOES, STEWED\n\nSalt, pepper; add a lump of butter the size of an egg and add one\ntablespoon of sugar. Thicken with one teaspoon of flour wet with one\ntablespoon of cold water, stir into the tomatoes and boil up once.\n\n\nFRIED TOMATOES\n\nCut large, sound tomatoes in halves and flour the insides thickly.\nSeason with a little salt and pepper. Allow the butter to get very hot\nbefore putting in the tomatoes. When brown on one side, turn, and when\ndone serve with hot cream or thicken some milk and pour over the\ntomatoes hot.\n\n\nFRIED GREEN TOMATOES\n\nCut into thin slices large green tomatoes, sprinkle with salt and dip\ninto cornmeal, fry slowly in a little butter till well browned; keep the\nfrying-pan covered while they are cooking, so they will be perfectly\ntender. These are very delicately flavored, and much easier to fry than\nripe tomatoes. They make an excellent breakfast dish.\n\n\nTOMATO PUR\u00c9E\n\nScald the tomatoes, take off the skins carefully and stew with one\nteaspoon each of butter and sugar; salt and pepper to taste. This is\nenough seasoning for a quart of tomatoes. When the tomatoes are very\nsoft strain through a coarse sieve and if necessary thicken with one\nteaspoon of flour.\n\n\nSCALLOPED TOMATOES\n\nDrain off part of the juice from one quart of tomatoes and season with\npepper, salt, and onion juice. Cover the bottom of a baking dish with\nrolled crackers, dot over with dabs of butter, pepper, and salt, then\nanother layer of tomatoes, then of crumbs, and so on until a layer of\ncrumbs covers the top.\n\nIf fresh tomatoes are used bake one hour, if canned, 1/2 hour.\n\nIf the crumbs begin to brown too quickly cover the dish with a tin\nplate.\n\n\nSTUFFED TOMATOES\n\nSelect tomatoes of uniform size, cut a slice from the stem end and scoop\nout a portion of the pulp. Have in readiness a dressing made from grated\nbread crumbs, parsley, a slice of minced onion, a high seasoning of salt\nand paprika and sufficient melted butter to moisten. Fill this into the\ntomatoes and heap it up in the centers. Place a bit of butter on top of\neach and bake in a quick oven until the vegetables are tender and the\ntops are delicately browned.\n\n\nTOMATOES WITH RICE\n\nTake six large tomatoes, pour boiling water over them and skin them.\nScrape all the inside out with a spoon, put in saucepan together with\ntwo onions, a tablespoon of butter, one pint of water; let this boil for\na little while; strain, place back on stove, pour into this one-half\npound of rice, let it cook tender; add salt, pepper, a tablespoon of\nbutter and a little grated cheese. Fill the tomatoes with this mixture,\ndip them in egg and bread crumbs, then fry till nice and brown.\n\n\nTOMATO CUSTARDS\n\nSimmer for fifteen minutes in a covered saucepan four cups chopped\ntomatoes, four eggs, one sliced onion, one bay leaf, and sprig of\nparsley. Strain and if there be not two cups of liquid, add water. Beat\nfour eggs and add to liquid. Pour into greased baking cups, and stand\nthem in a pan of water and bake until firm--about fifteen minutes. Turn\nout and serve with cream sauce containing green peas.\n\n\nBAKED TOMATO AND EGG PLANT\n\nTake a deep earthenware dish, pour into it a cup of cream; cut several\nslices of eggplant very thin, salt well, and line the dish with them;\nslice two large tomatoes, place a layer of these on the eggplant, next a\nlayer of spaghetti (cooked); sprinkle with grated cheese, pieces of\nbutter, salt, and pepper; cover this with layer of tomatoes; salt well\nand sprinkle with chopped green pepper, and a top layer of eggplant,\nwhich also salt and pepper well. Cook gently an hour and a half in slow,\nhot oven.\n\n\nCREOLE TOMATOES\n\nTake one small onion and half a green pepper, chop them fine and cook\nuntil tender in a tablespoon of butter. Cut six tomatoes in half,\nsprinkle with a little sugar, season on both sides with salt, pepper and\na little flour, and put them into the pan with skin-side down to cook\npartially, then turn them once; they must cook over a slow fire. Then\nsprinkle one tablespoon of chopped parsley over them, pour in one cup of\nthick cream and when this has become thoroughly hot, and has been\ncombined with the other ingredients, the tomatoes are ready to serve.\n\nThey have not been disturbed since the first turning and have retained\ntheir shape. Half a tomato is placed on a slice of toast, with\nsufficient gravy to moisten. At the season of the year, when tomatoes\nare hard and firm, they may be peeled before cooking. Later they will\nlikely fall to pieces unless the skin is left on. This is one method of\ncooking tomatoes in which they lose the sharp acid taste, disagreeable\nto so many persons.\n\n\nSTRING BEANS WITH TOMATOES\n\nCut off both ends of the beans, string them carefully and break into\npieces about an inch in length and boil in salt water. When tender drain\noff this brine and add fresh water (boiling from the kettle). Add a\npiece of butter, three or four large potatoes cut into squares, also\nfour large tomatoes, cut up, and season with salt and pepper. Melt one\ntablespoon of butter in a spider, stir into it one tablespoon of flour,\nthin with milk, and add this to the beans.\n\n\nSTRING BEANS WITH LAMB\n\nTake a small breast of lamb, two large onions, one-quarter peck of beans\n(string and cut in long thin pieces); skin six large tomatoes, and add\ntwo cups of water. Cook until the beans are tender, then add one\ntablespoon of flour to thicken.\n\n\nSTRING OR WAX-BEANS, SWEET AND SOUR\n\nPut the beans into sufficient boiling water to just cover them; cook for\none hour and a half to two hours, depending upon the tenderness of the\nbeans. Meanwhile, prepare for each quart of beans five sour apples;\npeel, core and cut in pieces. When the beans are done, add the apples,\nthe thin peel of one lemon, the juice of one and one-half lemons, a\nsmall teaspoon of salt, and two tablespoons of cider vinegar. Let the\napples cook on top of the beans until they are thoroughly done, then mix\nwell with a good quarter cup of granulated sugar. This dish will be\nbetter by being served the next day warmed up.\n\n\nSWEET SOUR BEANS\n\nIf you use canned string beans, heat some fat in a spider and put in one\ntablespoon of flour; brown slightly; add one tablespoon of brown sugar,\na pinch of salt, some cinnamon and vinegar to taste; then add the beans\nand let them simmer on the back of stove, but do not let them burn. The\njuice of pickled peaches or pears is delicious in preparing sweet and\nsour beans.\n\n\nSTRING OR GREEN SNAP BEANS\n\nCut off the tops and bottoms and \"string\" carefully; break the beans in\npieces about an inch long and lay them in cold water, with a little\nsalt, for ten or fifteen minutes. Heat one tablespoon of drippings in a\nstew-pan, in which you have cut up part of an onion and some parsley;\ncover this and stew about ten minutes. In the meantime, drain the beans,\nput into the stew-pan and stew until tender; add one tablespoon of flour\nand season with salt and pepper (meat gravy or soup stock will improve\nthem). You may pare about half a dozen potatoes, cut into dice shape,\nand add to the beans. If you prefer, you may add cream or milk instead\nof soup stock and use butter.\n\n\nPOTATOES\n\nPotatoes are valuable articles of food and care should be taken in\ncooking them. The most economical method is to cook them in their\n\"jackets\" as there is not nearly as much waste of potato or of the salts\nthat are valuable as food.\n\n\nPOTATOES BOILED IN THEIR JACKETS\n\nPotatoes should be well brushed and put on to boil in a saucepan of\nboiling water; they should continue boiling at the same degree of heat\nuntil they are done, when a fork will easily pierce them. This will take\nfrom twenty-five to thirty minutes. Drain, draw the saucepan to a low\nflame, place a clean cloth folded over the top of the saucepan and press\nthe lid down over it. This dries the potatoes and makes them a good\ncolor. Hold the potatoes in a cloth and peel them, then reheat for one\nminute and serve.\n\nNew potatoes, if well brushed or scraped do not require peeling.\n\n\nPOTATOES FOR TWENTY PEOPLE\n\nTo serve twenty people one-half peck of potatoes is required.\n\n\nBOILED POTATOES\n\nPeel six or eight potatoes, and put them on in boiling water to which\nhas been added one teaspoon of salt. Boil as above.\n\nThe saucepan used for cooking potatoes should be used for no other\npurpose.\n\n\nBAKED POTATOES, No. 1\n\nSelect fine, smooth potatoes and boil them about twenty minutes. Drain\noff the water, remove the skins and pack in a buttered dish. Lay a small\npiece of butter on each potato, sprinkle with salt and pepper, and\nsprinkle fine bread crumbs over all, with a few tablespoons of cream.\nBake until a nice light brown. Serve in the same dish. Garnish with\nparsley.\n\n\nBAKED POTATOES, No. 2\n\nWash large potatoes and bake in a quick oven until soft, which will take\nabout three-quarters of an hour. This is the most wholesome way of\ncooking potatoes.\n\n\nPOTATO BALLS WITH PARSLEY\n\nPare very thin, medium potatoes as near a size as possible. Have ready a\npot of boiling water, salted, drop in the potatoes and keep them at a\nquick boil until tender. Serve with a batter made by beating to a cream\ntwo tablespoons of butter, one-half tablespoon of lemon juice and one\ntablespoon of finely minced parsley; add salt and a dash of cayenne\npepper; spread over the hot potatoes, and it will melt into a delicious\ndressing. This is especially nice to serve with fish.\n\n\nNEW POTATOES\n\nBrush and scrape off all the skin of six potatoes and boil for half an\nhour in salted boiling water, drain, salt and dry for a few minutes, and\nthen pour melted butter over them and sprinkle with chopped parsley.\n\n\nMASHED POTATOES\n\nOld potatoes may be used. Pare as many potatoes as required. Boil in\nsalt water, drain thoroughly when done and mash them in the pot with a\npotato masher, working in a large tablespoon of butter and enough milk\nto make them resemble dough, do not allow any lumps to form in your\ndish. Garnish with parsley.\n\n\nSCALLOPED POTATOES, No. 1\n\nGrease a pan with butter. Choose the potatoes that are so big or\nmisshapen you wouldn't want to use them for boiling or baking. Cut them\nin thin slices. Spread them in the pan in a layer an inch thick.\nSprinkle with pepper and salt to taste. Dot with butter here and there,\nperhaps a half teaspoon for each layer. Four or six bits of butter\nshould be sprinkled over each layer. Repeat the layers of the raw\npotatoes until the pan is full. Cover them with milk. Place in the oven\nand cook for one hour.\n\n\nSCALLOPED POTATOES, No. 2\n\nCut two cups of cold potatoes into cubes; mix well with two cups of\ncream sauce, adding more seasoning if necessary; pour into a baking\ndish; cover with one cup of bread crumbs and dot with small pieces of\nbutter and bake for about half an hour.\n\n\nROAST POTATOES\n\nTake either sweet or Irish potatoes, or both; pare, wash, and salt them,\nand lay them around the meat, and let them roast for about\nthree-quarters of an hour. Turn them about once, so they will be nicely\nbrowned.\n\n\nCREAMED POTATOES\n\nMake a cream sauce, a little thinner than usual by adding a little extra\nmilk. Cut two cups of boiled potatoes into small cubes and mix them\nthoroughly with the same. Cook in a double boiler until the potatoes are\nthoroughly hot, add a little chopped parsley if desired, and serve.\n\n\nPOTATOES AU GRATIN\n\nSlice two cups of cold boiled potatoes and add them to two cups of hot\ncream sauce. Bring all to a boil; remove and add three tablespoons of\ngrated cheese, salt and pepper to taste. Pour all into a baking dish,\nsprinkle buttered bread crumbs over the top and set in the oven to\nbrown.\n\n\nGERMAN FRIED POTATOES\n\nCut up some raw potatoes quite thin, salt and pepper and drop in boiling\nfat. Cover up at first to soften them. Turn frequently to prevent\nburning and then remove the cover to brown slightly.\n\n\nSARATOGA CHIPS\n\nProceed as above; but do not cover and do not take as many potatoes at\none time.\n\n\nHASHED BROWN POTATOES, LYONNAISE\n\nFinely hash up six cold boiled potatoes and keep on a plate. Heat one\ntablespoon of butter in a frying-pan, add a finely chopped onion, and\nlightly brown for three minutes, then add the potatoes. Season with\none-half teaspoon of salt and two saltspoons of white pepper, evenly\nsprinkled over, then nicely brown them for ten minutes, occasionally\ntossing them meanwhile. Give them a nice omelet form, brown for eight\nminutes more, turn on a hot dish, sprinkle a little freshly chopped\nparsley over and serve. These potatoes may be prepared with fat in place\nof butter.\n\n\nCURRIED POTATOES\n\nMelt two tablespoons of fat in a frying-pan; add one onion chopped fine\nand cook until straw color. Add two cups of boiled potatoes, cut in\ndice, one-half cup of stock, and one tablespoon of curry powder. Cook\nuntil the stock has been absorbed; then add one-half teaspoon of salt, a\ndash of red pepper, and one teaspoon of lemon juice.\n\n\nPOTATO CAKES\n\nTake cold mashed potatoes or cold baked or boiled potatoes that have\nbeen mashed and seasoned; roll into balls, dusting the hands well with\nflour first. Flatten into cakes and saut\u00e9 in butter, or place on a\nbuttered tin with a small piece of butter on the top of each and bake in\na hot oven until golden brown.\n\n\nPOTATOES AND CORN\n\nButter well a deep baking dish, holding a quart or more. In the bottom\nplace a layer of potatoes, sliced thin, then a layer of corn, using\none-half the contents of a can. On this sprinkle a little grated onion\nand season with salt, pepper and bits of butter. Add another layer of\npotatoes, then the rest of the corn, seasoning as before, and cover the\nwhole with a layer of cracker crumbs. Dot well with butter, pour on milk\nuntil it comes to the top, and bake three-quarters of an hour. Use\ncooked potatoes, having them cold before slicing.\n\n\nFRENCH FRIED POTATOES\n\nPare the potatoes and throw them into cold water until needed. Dry them\nwith a towel; cut into small pieces lengthwise of the potato; drop them\ninto hot fat and remove when lightly browned. It is better to fry only a\nfew at a time, letting those done stand in a colander in the oven to\nkeep hot. When all are done, sprinkle with salt and serve at once.\n\nFor variety; and for use in garnishing, cut the potatoes into balls,\nusing the vegetable cutter which comes for this purpose.\n\n\nPOTATOES WITH CARAWAY SEEDS\n\nBoil medium-sized potatoes in their jackets until tender, peel while\nhot. Put two tablespoons of butter or fat in spider, when hot add\npotatoes, brown well all over. Drain, sprinkle with salt and one\nteaspoon of caraway seeds and serve hot.\n\n\nPOTATOES AND PEARS\n\nHeat two tablespoons of fat, add chopped onion and two tablespoons of\nflour; when flour is brown, add 1-1/2 cups of water, stir and cook until\nsmooth, add salt, brown sugar and a little cinnamon to taste. Quarter\nfour medium-sized cooking pears, but do not peel, cook them in the brown\nsauce, then add six medium, raw potatoes, pared, and cook until tender.\n\n\nIMITATION NEW POTATOES\n\nBuy a potato cutter at a first-class hardware store, and with it cut the\npotatoes to the size of a hickory nut, and then fry or steam them. When\ncooked they look just like new potatoes. They are especially nice to\ngarnish meats. You may also parboil and brown in fat, or boil and add\nparsley as you would with new potatoes. The remainder of the raw\npotatoes may be boiled and mashed or fried into ribbons.\n\n\nPOTATO RIBBON\n\nPare and lay in cold water (ice-water is best) for half an hour. Select\nthe largest potatoes, then cut round and round in one continuous\ncurl-like strip (there is also an instrument for this purpose, which\ncosts but a trifle); handle with care and fry a few at a time for fear\nof entanglement, in deep fat.\n\n\nSTEWED POTATOES WITH ONIONS\n\nTake small potatoes, pare and wash them very clean, use one onion to\nabout ten potatoes, add goose-oil (in fact any kind of drippings from\nroast meat will answer) and put them in a pot or spider. When hot cut up\nan onion very fine and add to the boiling fat. Then add the potatoes.\nSalt and pepper to taste. Pour some water over all, cover up tight and\nlet them simmer for about 3/4 of an hour.\n\n\nSTEWED POTATOES, SOUR\n\nPut a tablespoon of drippings in a kettle, and when it is hot cut up an\nonion fine and fry in the hot fat, cover closely. Put in potatoes, which\nhave been previously pared, washed, quartered and well salted. Cover\nthem tight and stew slowly until soft, stirring them occasionally. Then\nheat in a spider a little drippings. Brown in this a spoon of flour and\nadd some soup-stock, vinegar and chopped parsley. Pour this over the\npotatoes, boil up once and serve.\n\n\nSTEWED POTATOES\n\nPare and quarter, and put on to boil. When almost done drain off the\nwater, add one cup of milk, one tablespoon of butter, a little chopped\nparsley and cook a while longer. Thicken with a little flour (wet with\ncold water or milk), stir, and take from the fire.\n\n\nSTUFFED POTATOES\n\nTake as many potatoes as are needed; when done, cut off one end and take\nout inside; mash this and mix with it one tablespoon of butter, a sprig\nof parsley, pepper, salt, and enough milk to make quite soft. Put back\nin tine potato skins and brown in oven and serve very hot.\n\nIf so desired the open end of each may be dipped in beaten egg before\nbeing put in oven.\n\n\nBOHEMIAN POTATO PUFF\n\nPare, wash and boil potatoes until soft enough to mash well. Drain off\nnearly all the water, leaving just a little; add one teaspoon of salt\nand return to the stove. It is better to boil the potatoes in salt water\nand add more salt if necessary after mashing. Sift one-half cup of flour\ninto the potatoes after returning to the fire and keep covered closely\nfor about five minutes. Then remove from the stove and mash them as hard\nas you can, so as not to have any lumps. They must be of the consistency\nof dough and smooth as velvet. Now put about two tablespoons of\ndrippings or goose-fat in a spider, chop up some onions very fine and\nheat them until they become a light-brown, take a tablespoon and dip it\nin the hot fat and then cut a spoonful of the potato dough with the same\nspoon and put it in the spider, and so on until you have used all. Be\ncareful to dip your spoon in the hot fat every time you cut a puff. Let\nthem brown slightly.\n\n\nPOTATOES (HUNGARIAN STYLE)\n\nWash, pare and cut potatoes in one-third inch pieces, there should be\nthree cups; parboil three minutes, and drain. Add one-third cup of\nbutter, and cook on back of range until potatoes are soft and slightly\nbrowned. Melt two tablespoons of butter, add a few drops of onion juice,\ntwo tablespoons of flour, and pour on gradually one cup of hot milk,\nseason with salt and paprika, then add one well-beaten egg yolk. Pour\nsauce over potatoes and sprinkle with finely chopped parsley.\n\n\nPOTATO PUFF\n\nTake two cups of cold mashed potatoes and stir into them one tablespoon\nof melted butter, beating to a white cream before adding anything else.\nThen put with this two eggs beaten extremely light, one cup of cream,\nand salt to taste. Beat all well and pour into a deep dish, and bake in\na quick oven until it is nice and brown. If properly mixed, it will come\nout of the oven light, puffy, and delectable.\n\n\nPOTATO SURPRISE\n\nTake large potatoes, parboil without peeling, cut a small piece of one\nend of the potato and scoop out the inside. Mince two ounces cooked\nmutton, season with pepper and salt, mix with the potato pulp and a\nlittle gravy. Return end of potato to its place and bake for about\ntwenty minutes with a little fat on top of each potato.\n\n\nBOILED SWEET POTATOES\n\nPut on in boiling water, without any salt, and boil until a fork will\neasily pierce the largest. Drain off the water and dry.\n\n\nFRIED SWEET POTATOES\n\nBoil, peel and cut lengthwise into slices a quarter of an inch thick.\nFry in sweet drippings or butter (cold boiled potatoes may also be fried\nin this way).\n\n\nFRENCH FRIED SWEET POTATOES\n\nWash and cut small uncooked sweet potatoes into quarters; dry them and\nlower them into boiling hot fat. Brown thoroughly; remove with a\nskimmer; drain and dry on paper; sprinkle with salt and serve.\n\n\nROAST SWEET POTATOES\n\nThese are commonly called \"baked\" sweet potatoes. Select those of\nuniform size; wash, and roast in the oven until done, which you can\neasily tell by pressing the potatoes. If done they will leave an\nimpression when touched. It usually requires three-quarters of an hour.\nServe in their \"jackets.\"\n\n\nROAST SWEET POTATOES WITH MEAT\n\nPare, cut lengthwise, salt and put them around roast meats or poultry of\nany kind. Roast about three-quarters of an hour, or until brown.\n\n\nSWEET POTATOES AND APPLES\n\nWash and pare long sweet potatoes. Cook in boiling salted water until\nalmost soft; drain and cut slices crosswise, two inches high. Core, pare\nand cut apples in one-half inch rounds. Into a spider, place the\npotatoes upright, with a slice of apple on top of each. Pour over\none-half cup of maple syrup, one-fourth cup of water and two tablespoons\nof butter. Baste frequently until apples are soft. Then pour one\nteaspoon of rum over each section, place a candied cherry in the center\nof each apple and bake ten minutes. Remove to platter and if desired,\npour more rum over and around. Light the liquor and bring to the table\nburning.\n\n\nCANDIED SWEET POTATOES\n\nBoil sweet potatoes, peel and cut into long slices; place in an earthen\ndish; place lumps of butter or chicken-fat if desired on each side, and\nsprinkle with sugar. A little water or juice of half a lemon may be\nadded. Bake until the sugar and fat have candied and the potatoes are\nbrown.\n\n\nDRIED BEANS\n\nLook the beans over carefully to remove all dirt and pebbles, then wash\nclean. Soak them overnight in plenty of cold water. In the morning pour\noff the water and put them in a stew-pan with cold water enough to cover\nthem generously. Let them come to the boiling point in this water, then\ndrain. If the beans are old and hard, for each quart put a piece of soda\nabout the size of a large bean in the water in which they are soaked\novernight, also in the first water in which they are boiled.\n\nThe scalded and drained beans should be put back in the stew-pan and\ncovered generously with boiling water. Add one tablespoon of salt for\none quart of beans. They should now cook slowly, with the cover\npartially off the stew-pan until they have reached the required degree\nof tenderness. For stewed and baked beans the cooking must stop when the\nskins begin to crack. For beans served with a sauce they should cook\nuntil perfectly tender, but they must not be broken or mushy. For pur\u00e9es\nand soups they should be cooked until very soft.\n\n\nSWEET SOUR BEANS AND LINZEN\n\nSoak overnight and drain the beans, boil in salted water until tender;\ndrain and prepare by adding salt and pepper to taste, thicken with one\ntablespoon of drippings in which has been browned one tablespoon of\nflour and some soup stock. If the beans are to be made sweet sour add\ntwo tablespoons of vinegar and two tablespoons of brown sugar; boil for\na few minutes and serve.\n\n\nBAKED BEANS WITH BRISKET OF BEEF\n\nWash, pick over and soak overnight in cold water, two cups of navy\nbeans. In the morning, drain and cover with fresh water, heat slowly and\nlet cook just below the boiling point until the skins burst. When done,\ndrain beans and put in a pot with one and one-half pounds of brisket of\nbeef. Mix one-half tablespoon of mustard; one teaspoon of salt, one\ntablespoon of molasses, two tablespoons of sugar, one-half cup of\nboiling water and pour over beans, and add enough more boiling water to\ncover them. Cover pot and bake slowly six or eight hours.\n\n\nHARICOT BEANS AND BEEF\n\nWash two cups of haricot beans and leave them covered with two pints of\nwater overnight. Next day brown one coarsely chopped onion in a little\nfat and put it with the beans and their water into a casserole or\nstew-jar.\n\nCook closely covered and rather slowly in the oven or by the side of the\nfire one hour, then put in a pound of beef in fairly large pieces.\n\nAn hour later add one carrot cut into dice, half as many dice of turnip,\nand salt and pepper to taste. Continue the slow cooking until these\nvegetables are tender, and a few minutes before serving thicken the stew\nwith pea meal or flour previously baked to a fawn color. Flavor with\nvinegar.\n\nOwing to its concentrated nutriment this stew should be served sparingly\nwith an abundance of potatoes and green vegetables.\n\n\nBEANS AND BARLEY\n\nSoak one-half cup of navy beans in cold water overnight. Drain and cook\nin one quart boiling water with one teaspoon of salt until tender but\nnot broken, add one-half cup of barley and let cook slowly until barley\nis tender, about one-half hour. Add fat soup stock as the water\nevaporates. Season to taste and bake in medium oven about one-half hour\nor until dry but not browned.\n\n\nDRIED LIMA BEANS, BAKED\n\nWash one pound of dried Lima beans, let soak overnight. Drain, add fresh\nwater, bring quickly to the boiling point, then let simmer until\ntender. Add salt and paprika. Heat two tablespoons of poultry or beef\nfat in a spider, add two tablespoons of flour, when brown add one cup of\nbean liquid, and the beans. Let simmer and bake in casserole one-half\nhour. Reserve the bean broth and add more if necessary.\n\n\nFARSOLE\n\nSoak the large, very hard Lima beans overnight. To a pound of beans take\ntwo large onions. When the beans are soft add the onions browned in fat,\nsalt, pepper, a tablespoon of sugar, a quarter cup of rice, and let all\nsimmer until the rice is done.\n\n\nFARSOLE DULCE\n\nSoak dried Lima beans in cold water overnight. Drain, put on with very\nlittle water, add one tablespoon of fat, peel of lemon or orange. When\nbeans are half done, add a tablespoon of sugar which has been browned in\na pan, stew slowly until the beans are tender.\n\n\nSLAITTA (ROUMANIAN)\n\nSoak one pound medium-sized white beans overnight. Put on to boil in\ncold water, when soft, mash, adding a little warm water while mashing.\nAdd salt and mashed garlic to beans and one or two teaspoons of sugar.\nTo a pound of beans take a pound of onions. Brown the onions in oil and\nadd water so they do not become too brown or greasy. When beans are\ntender serve on platter with browned onions poured over them. May be\nserved either hot or cold. This dish is served with Carnatzlich. (See\nMeats.)\n\n\nBAKED LENTILS (LINZEN)\n\nPick and wash one-half pound of lentils and soak them in cold water\novernight. In the morning put them over the fire in a large saucepan\nwith about a quart of water. As soon as the water begins to boil, the\nlentils will rise to the top. Remove them with a skimmer, put them in a\nbaking dish with one small onion and three or four ounces of smoked fat\nmeat in the centre, and pour over them a pint of boiling water, in which\none-half teaspoon of salt and one-quarter teaspoon of pepper have been\nmixed. Bake in a moderate oven four or five hours. The lentils must be\nkept moist and it may be necessary to add a little water from time to\ntime.\n\n\nMEAT SUBSTITUTES\n\nThe following recipes contain as much nourishment as any meat dish and\ncan readily be substituted for meat at a meal.\n\n\nLENTIL SAUSAGES\n\nFor each person soak one tablespoon of lentils overnight. Then drain and\nleave them spread on a dish for a day.\n\nWhen ready to use, chop them finely and cook gently in a covered jar in\nan outer vessel of water for about one hour, adding from time to time\njust as much water as they will absorb.\n\nWhen fully cooked, stir in about twice their bulk in bread crumbs\n(preferably whole wheat), a slight flavoring of very finely chopped\nonion, powdered mixed herbs and nutmeg, salt and pepper to taste, and\ndrippings to make the whole fairly moist.\n\nWhen cool, shape into sausages (or cutlets or round cakes for luncheon),\ncoat them with egg and bread crumbs or seasoned flour, and brown them in\na little fat in a frying-pan or in a fairly hot oven.\n\nGravy or diluted meat extract should be served with them. They are no\nless good when fried overnight and reheated in the gravy.\n\n\nMOCK CHILE CON CARNE\n\nPick over and wash two cups of kidney beans, soak in one quart of water.\nNext morning bring to a boil in fresh water, drain, cover beans with\nboiling water and cook until tender. Half an hour before beans are to be\nserved, put one tablespoon of butter in a saucepan, chop and add four\ngreen, peppers, one small red pepper, one onion, one pint of tomatoes,\none teaspoon of salt, cook fifteen minutes, add to beans with three\ntablespoons of uncooked rice, simmer until thick.\n\n\nSPANISH BEANS\n\nSoak two cups of beans overnight. Drain and boil until the skin cracks,\nand let one cup of water remain on the beans. Chop fine one onion and\ntwo cloves of garlic and fry a light brown in one tablespoon of olive\noil; then add one-half can of tomatoes, one teaspoon chili powder\ndissolved in a little cold water, salt to taste and half a dozen olives\nchopped. A piece of smoked beef or tongue improves the flavor.\n\n\nPEA PUR\u00c9E\n\nPick over and wash two cups of dried peas. Soak them over night or for\nseveral hours in cold water. Put them on to boil in three pints of\nfresh, cold water and let them simmer until dissolved. Keep well scraped\nfrom the sides of the kettle.\n\nWhen soft, nib through a strainer, add a little boiling water or soup\nstock, add one and one-half teaspoons of salt, one-half teaspoon of\nsugar and a speck of white pepper, and beat the mixture well.\n\nPut hard brisket fat chopped in small pieces, about one-eighth of a\npound will be sufficient, into a spider and cook until a light yellow,\nadd a large onion, cut in dice and continue cooking with the fat until\nbrown. Serve the pur\u00e9e like mashed potatoes. Pour the onion and fat over\nit before serving. Serve hot.\n\n\nKIDNEY BEANS WITH BROWN SAUCE\n\nPick over and wash one pint (two cups) of kidney beans let soak\novernight in cold water. Drain and cook in fresh salted water till\ntender. Drain; shake in saucepan with one teaspoon butter three minutes.\nAdd one cup of brown sauce and simmer five minutes.\n\n\nNAHIT (RUSSIAN PEAS)\n\nPlace one pound Russian peas in granite kettle, add one tablespoon of\nsalt and hot water to more than cover and let soak twelve hours or more.\nDrain, return to the kettle, cover with boiling water, let cook fifteen\nminutes, add one-quarter teaspoon of soda and one pound of brisket of\nbeef or back or neck of fat chicken and let cook slowly until peas are\ntender. Melt two tablespoons of fat, add two tablespoons of flour and\ntwo tablespoons of brown sugar, let brown, add one cup of the liquid\nfrom the peas, cook until thick and smooth. Pour over the peas, cook\nthoroughly, then place in casserole and bake in a moderate oven one-half\nhour.\n\n\nBOILED CHESTNUTS\n\nBoil the chestnuts a few minutes; drain and remove the shells and skins.\nBoil again until tender, adding sufficient salt to make them palatable.\nDrain again; shake over the fire until dry; cover with cream sauce and\nserve at once. If allowed to stand the chestnuts become heavy and\nunappetizing.\n\n\nCHESTNUT PUR\u00c9E\n\nPut one pound of chestnuts, which have been shelled and skinned, on to\nboil in two cups of milk and cook until tender, then mash smooth. If\nnecessary add more milk while boiling. Strain and season with salt and\npepper and one teaspoon of fresh butter. Serve hot.\n\n\nROASTED CHESTNUTS\n\nWith a sharp knife cut across on the flat side of each chestnut; put\nthem in a wire pan and shake constantly over a hot fire until the shells\nsplit. Serve at once.\n\n\nCHESTNUTS WITH CELERY (TURKISH)\n\nClean and cut table celery and some celery root. Take roasted chestnuts,\nseason with two tablespoons of olive oil; put on to boil with the celery\nand one tablespoon of lemon juice; boil all until celery is tender,\nseason with salt and pepper and serve hot.\n\n\nCHESTNUTS AND PRUNES\n\nPeel one pint of chestnuts and skin, then boil until tender. Boil one\npint of prunes till tender. Mix chestnuts and prunes together, leaving\nwhatever of sauce there is oil the prunes. Season with sugar, cinnamon,\nand lemon juice, and cook all together.\n\n\nCHESTNUTS AND RAISINS\n\nRemove the outer shells from one quart of chestnuts. Then pour boiling\nwater over them and remove the skins; put in cold water for half an\nhour, then drain and put on in a boiler with cold water and boil until\ntender. Do not add any salt as it toughens them.\n\nIn another boiler put one cup of raisins which have been stemmed and\ncleaned, cover with cold water, add two bay leaves and some stick\ncinnamon; boil until tender, then pour them into the boiler containing\nthe chestnuts. Add a pinch of salt and one teaspoon of butter and\ncontinue until chestnuts are done, then add two tablespoons of white\nwine, two tablespoons of sugar, one-half teaspoon of vinegar and thicken\nwith one tablespoon of flour dissolved in water. More sugar or vinegar\nmay be added to suit taste. Boil a few minutes, then serve.\n\n\nBOSTON ROAST\n\nMash one pound of cooked kidney beans and put them through a food\nchopper, add one-half pound of grated cheese, salt and red pepper to\ntaste and sufficient bread crumbs to make the mixture stiff enough to\nform into a ball. Bake in a moderate oven, basting occasionally with\nbutter and water. Serve with tomato sauce.\n\n\nNUT LOAF\n\nMix two cups of soft bread crumbs and one cup of chopped walnut meats\nwith six tablespoons of butter or any butter substitute, one-half cup of\nhot water, one and one-half teaspoons of salt, one-quarter teaspoon of\npepper, one tablespoon of chopped onion, a sprig of parsley chopped, and\nbind with one egg; shape into a loaf. Place in a greased baking-dish and\nbake in a moderate oven one hour. As the liquor boils out of the loaf it\nmay be used for basting. A brown sauce may be made in the dish in which\nthe loaf is cooked.\n\n\nNUT ROAST\n\nSoak one-half cup of lentils overnight; in the morning drain, cover with\nfresh water and bring to a boil. Drain again, put in fresh water and\ncook until tender. Drain once more, throw away the water, and press the\nlentils through a colander. To them add one-half cup shelled roasted\npeanuts, either ground or chopped, one-half cup of toasted bread crumby\none-half teaspoon of salt and one-half saltspoon of pepper, and milk\nsufficient to make the mixture the consistency of mush. Put into a\ngreased baking-dish; bake in a moderate oven for an hour; turn out on a\nheated platter; garnish with parsley or watercress and serve.\n\n\nVEGETABLE MEAT PIE\n\nSoak one-half cup of Lima beans overnight; in the morning let them boil\nrapidly for one-half hour. Drain, slip the beans from their skins and\nsplit them in halves. Blanch one-quarter cup of almonds and chop them\nwith one-quarter cup of peanuts. Boil four potatoes, and when done cut\ntwo of them into small cubes. Mash the remaining; two and use them for a\ndough, adding four tablespoons of hot milk, a little salt and\none-quarter cup of flour. Put a layer of beans in the bottom of the\nbaking-dish, a sprinkling of nuts, a little hard-boiled egg, then the\npotato blocks and one-half tablespoon each of chopped parsley and\nchopped onion, one-half teaspoon of salt and one-half saltspoon of\npepper and so on until the material is all used. Roll out the potato\ndough the size of the baking-dish; put it over the dish, brush with milk\nand bake half an hour in a moderately quick oven.\n\n\n\n\n*TIME TABLE FOR COOKING*\n\n\nThe ordinary recipe generally states the time required for cooking its\ningredients, but an approximate table is occasionally of use as giving a\ngeneral idea of the time required for certain things. In any case, it is\napproximate only, for things should be cooked until done, and various\nconditions modify the time stated. The atmosphere, altitude, kind of\noven or mode of heating employed, and the age of certain things, such as\nvegetables, all have to be considered, so that hard and fast rules\ncannot be laid down.\n\n\nROASTING\n\nAllow 15 minutes to warm the meat through, and after that, figure the\ntime.\n\nBeef (rare), 12 to 15 minutes per pound; (well done), 15 to 18 minutes.\n\nLamb               18 minutes per pound\nMutton             20 minutes per pound\nVeal               30 minutes per pound\nChicken, 4lb       about 2 hours, or 20 minutes per pound\nTurkey, 10lb       about 3-1/2 hours, or 20 minutes per pound\nGoose, 8lb         about 2 hours, or 15 minutes per pound\nDuck               40 to 60 minutes per pound\n\n\nBROILING\n\nSteaks, 1 inch thick (rare), 6 to 8 minutes; (medium), 8 to 10 minutes.\n\nSteaks, 1-1/2 inch thick (rare), 8 to 12 minutes; (medium), 12 to 15\nminutes.\n\nLamb, or Mutton Chops (well done)   8 to 10 minutes\nSpring Chicken                      20 minutes\nSquab                               10 to 15 minutes\n\n\nBOILING\n\nBeef                    Slowly, 40 to 60 minutes per pound\nMutton                  Slowly, 20 minutes per pound\nCorned Beef             Slowly, 30 minutes per pound\nChicken                 Slowly, 20 minutes per pound\nFowl                    Slowly, 30 minutes per pound\nTripe                   three to five hours\n\n\nVEGETABLES\n\nYoung peas, canned tomatoes, green corn, asparagus, spinach, Brussels\nsprouts--15 to 20 minutes.\n\nRice, potatoes, macaroni, summer squash, celery, cauliflower, young\ncabbage, peas--20 to 30 minutes.\n\nYoung turnips, young beets, young carrots, young parsnips, tomatoes,\nbaked potatoes, sweet potatoes, onions, cabbage, cauliflower--30 to 45\nminutes.\n\nString beans, shell beans, oyster plant, winter squash--45 to 60\nminutes.\n\nWinter vegetables--one to two hours.\n\n\n\n\n*SALADS AND SALAD DRESSINGS*\n\n\nSalads are divided into two groups, dinner salads and the more\nsubstantial ones served at supper and luncheon in the place of meats.\nThey are exceedingly wholesome.\n\nNearly all the meats, vegetables, and fruits may be served as salads.\nThe essential thing is to have the salad fresh and cold; and if green,\nto have the leaves crisp and dry.\n\nLettuce, Romaine, endive and chicory or escarole make the best dinner\nsalads, although one may use mixed cooked vegetables or well-prepared\nuncooked cabbage.\n\nLeft-over green vegetables, string beans, peas, carrots, turnips,\ncauliflower, cooked spinach, leeks and beets may all take their place in\nthe dinner salad. Use them mixed, alone, or as a garnish for lettuce.\n\nLettuce and all green, raw salad vegetables should be washed and soaked\nin cold water as soon as they come from the market. After they have\nstood fifteen to twenty minutes in cold or ice water, free them from\nmoisture by swinging them in a wire basket, or dry, without bruising,\neach leaf carefully with a napkin. Put them in a cheese-cloth bag and on\nthe ice, ready for service. In this way they will remain dry and cold,\nand will keep nicely for a week.\n\nThe dressing is added only at the moment of serving, as the salad wilts\nif allowed to stand after the dressing is added.\n\nMeat of any kind used for salads should be cut into dice, but not\nsmaller than one-half inch, or it will seem like hash. It should be\nmarinated before being mixed with the other parts of the salad. Meat\nmixtures are usually piled in cone-shape on a dish, the mayonnaise then\nspread over it, and garnished with lettuce, capers, hard-boiled eggs,\ngherkins, etc.\n\n*To Marinate.*--Take one part of oil and three of vinegar, with pepper\nand salt for taste; stir them into the meat, and let it stand a couple\nof hours; drain off any of the marinade which has not been absorbed\nbefore combining the meat with the other parts of the salad. Use only\nenough marinade to season the meat or fish.\n\nIf too much vinegar is added to mayonnaise it robs it of its consistency\nand flavor. All salads must be mixed at the last minute, at serving\ntime. Mayonnaise dressing may be made hours before and the meat, lettuce\nand celery prepared, but each must be kept in a separate dish until\nmixing time.\n\n\n*SALAD DRESSINGS*\n\n\nMAYONNAISE DRESSING\n\nBeat the yolk of one egg in a cold dish with a silver or wooden fork. If\nthe weather is very warm, place the bowl in a larger vessel filled with\nchopped ice. When the egg is beaten add one-half teaspoon of salt, dash\nof red pepper, one-half teaspoon of English mustard and olive oil, drop\nby drop, being careful to beat well without reversing the motion for\nfear of curdling. When the dressing thickens, begin adding the vinegar\nor lemon juice, drop by drop. Then add more olive oil, then more acid,\ncontinuing until one cup of olive oil and two teaspoons of vinegar or\nlemon juice are all used. Be sure to have all the ingredients and dishes\nas cold as possible.\n\nIf the mixture should curdle, begin immediately with a fresh egg in a\nfresh dish and when it is well beaten add carefully the curdled mixture,\ndrop by drop.\n\nTo serve twenty people one pint of mayonnaise is required.\n\n\nMAYONNAISE WITH WHIPPED CREAM\n\nWhen you are in want of a large quantity of dressing, mayonnaise or\nFrench, add one pint of whipped cream to your prepared dressing,\nstirring thoroughly, just before ready to serve.\n\n\nCOLORED MAYONNAISE\n\nTo color mayonnaise, chop parsley leaves very fine; pound them in a\nsmall quantity of lemon juice; strain and add the juice to the dressing.\n\n\nWHITE MAYONNAISE\n\nTo make white mayonnaise, follow the ordinary directions, using lemon\njuice instead of vinegar, omitting the mustard and adding, when\nfinished, a half cup of whipped cream or half an egg white beaten very\nstiff.\n\n\nRUSSIAN DRESSING\n\nMake one-half pint of mayonnaise dressing and add to it the following:\nTwo hard-boiled eggs chopped fine, two to four tablespoons of tomato\ncatsup, one tablespoon of finely chopped parsley, one teaspoon of finely\nchopped or grated white onion or shallot, after these ingredients are\nmixed, fold them into one cup of mayonnaise and serve. Enough for ten\npeople.\n\n\nBOILED DRESSING WITH OLIVE OIL (PARVE)\n\nBeat three whole eggs until very light, add two tablespoons of olive\noil, stirring constantly, add a good pinch of salt, pepper, mustard and\ncayenne pepper. Heat one-half cup of vinegar with one teaspoon of sugar\nin it, stir while hot into the eggs and put it back on the stove in a\ndouble boiler or over hot water in another saucepan and stir until\nthick. Serve cold.\n\n\nMUSTARD DRESSING\n\nTake yolk of one hard-boiled egg and rub smooth in a bowl. Add two\nteaspoons of French mustard, salt, pepper, and little sugar. Add a\nlittle oil, and then a little vinegar. Garnish top with the white, cut\nin pieces.\n\n\nSOUR CREAM DRESSING\n\nMix one cup of sour cream and three eggs, well beaten. Dissolve two\ntablespoons of sugar and one tablespoon of mustard in one-half cup of\nvinegar; salt, pepper and paprika to taste, and then stir this slowly\ninto the cream and eggs. Put in double boiler, cook until thick, then\nadd butter the size of an egg and cook about five minutes longer. Take\nfrom fire and bottle; this dressing will keep for months.\n\n\nBOILED DRESSING\n\nMix one teaspoon of salt, one tablespoon of mustard, one tablespoon of\nsugar, one tablespoon of flour and a few grains of cayenne. Beat three\neggs until lemon-colored and add the dry ingredients with one-half cup\nof vinegar and two tablespoons of melted butter. Cook over boiling water\nuntil thick; strain, add one-half cup of cream or milk. Beat until\nsmooth, and cool.\n\n\nFRENCH DRESSING\n\nMix one-half teaspoon of salt, one-fourth teaspoon of pepper, one\nteaspoon of sugar, a dash of paprika, two tablespoons of vinegar and\nfour tablespoons of olive oil. Stir until well blended and use at once.\n\n\nDRESSING FOR LETTUCE\n\nRub the yolks of two hard-boiled eggs to a paste, adding one teaspoon of\nsalad oil or melted butter, being careful to add only a few drops at a\ntime. Add one-half teaspoon salt, one-half teaspoon of prepared mustard,\nvery little pepper, two tablespoons of white sugar. Stir very hard, then\npour in gradually one-half teacup of vinegar.\n\n\n*SALADS*\n\n\nGREEN SALADS\n\nImported or domestic endive, chicory, escarole and Romaine or lettuce\nmust be washed, made crisp in cold water, and dried in a bag on the ice.\nServe them with French dressing.\n\nImported endive may, however, be served with mayonnaise, if desired.\n\n\nLETTUCE\n\nThe French style of making lettuce salad is as follows: After dressing\nthe salad, mix it in one tablespoon of oil, then take only two\ntablespoons of white wine vinegar, mixed with a very little pepper and\nsalt, and just turn the lettuce over and over in this mixture.\n\n\nCHIFFONADE SALAD\n\nLettuce, dandelion, chicory, a little chopped beet, chopped celery, a\nbit of tomato are mixed and covered with French dressing. The dressing\nis usually flavored both with onion and garlic.\n\n\nASPARAGUS SALAD\n\nBoil the asparagus in salted water, being very careful not to break the\ncaps; drain, and pour over it when cold a mayonnaise dressing, with some\nchopped parsley. Serve each person with three or four stems on a plate,\nwith a little mayonnaise dressing. Do not use a fork; take the stems in\nthe fingers and dip in the dressing.\n\n\nBEET SALAD\n\nBoil beets when tender, skin quickly white hot and slice them into a\nbowl. Sprinkle salt, pepper, a tablespoon of brown sugar, some caraway\nseeds, one medium-sized onion in slices and pour over all one-half cup\nof vinegar which has been boiled; with a fork mix the hot vinegar\nthrough the other ingredients.\n\n\nBEET AND CAULIFLOWER SALAD\n\nTake some thin slices of cooked beets, some cold cooked potatoes, some\ncold cooked cauliflower, and a little chopped parsley. Pour over the\nfollowing dressing and add salt and pepper to taste:\n\nPut one level teaspoon of mustard, one teaspoon anchovy sauce, one\ntablespoon of milk or cream, and one dessertspoon of vinegar. Mix the\nmustard with the anchovy, then add the milk, and lastly the vinegar.\n\nTomatoes are equally good served in the same way.\n\n\nSTRING BEAN SALAD\n\nString and remove the ends from one quart of beans. Cut into short\nlengths. Cover with boiling water, add one level tablespoon of wilt and\ncook until tender, but not soft. Drain and save one cup of the liquor.\nCream one tablespoon of flour with two tablespoons of butter. Pour the\nliquid over the flour and butter, stirring constantly to avoid\n\"lumping.\" Cook this sauce for five minutes, remove from stove and stir\nin two tablespoons of strained lemon juice. Pour this over the beans and\nserve.\n\n\nBOHEMIAN SALAD\n\nCover the bottom of the salad bowl with crisp Romaine or lettuce;\narrange over the top alternate slices of hard-boiled eggs and boiled\nbeets. Sprinkle with finely chopped onion, cover with French dressing,\ntoss and serve.\n\n\nBOILED CELERY ROOT SALAD\n\nPare and wash the celery roots (they should be the size of large\npotatoes), put on to boil in a little salted water, and when tender\nremove from the water and set away until cool. Cut in slices about an\neighth of an inch thick; sprinkle each slice with fine salt, sugar and\nwhite pepper; pour enough white wine vinegar over the salad to cover. A\nfew large raisins boiled will add to the appearance of this salad. Serve\ncold in a salad bowl, lined with fresh lettuce leaves.\n\n\nCELERY ROOT BASKETS\n\nBuy large celery roots, parboil them and cut in shape of baskets and\nscallop the edge; boil beets until soft and cut them in small balls\n(like potato-balls). Set celery root baskets in French dressing for\nseveral hours to flavor and the beet-balls in boiling sugar and vinegar.\nFill the baskets with pickled beet-balls; roll lettuce and cut it into\nshreds and put it around the celery root basket. The green lettuce,\nwhite basket and red balls form a pretty color scheme, and are delicious\nas a salad.\n\n\nCHESTNUT SALAD\n\nEqual parts of boiled chestnuts and shredded celery are combined.\nBananas, apples, celery and chestnuts. Dress with mayonnaise and serve\non lettuce leaves.\n\n\nCOLD SLAW OR CABBAGE SALAD\n\nSelect a small, compact cabbage; strip off the outside leaves and cut\nthe head in quarters. With a sharp knife slice very thin; soak in cold\nwater until crisp; drain and dry between clean towels. Mix with hot\ndressing and serve when cold.\n\n\nDRESSING FOR COLD SLAW\n\nBeat the yolks of two eggs until light, add one tablespoon of sugar, one\nteaspoon of pepper, one-half teaspoon of salt and dry mustard, pour one\ncup of vinegar over, stir well and pour over the slaw.\n\nThis dressing may be cooked over boiling water if so desired. Care must\nbe taken in adding the vinegar gradually, and add sliced onions to the\nsalad.\n\n\nCUCUMBER SALAD\n\nPare thickly, from end to end, and lay in ice-water one hour; wipe them,\nslice thin, and slice an onion equally thin. Strew salt over them, shake\nup a few times, cover and let remain in this brine for another hour.\nThen squeeze or press out every drop of water which has been extracted\nfrom the cucumbers. Put into a salad bowl, sprinkle with white pepper\nand scatter bits of parsley over them; add enough vinegar to cover. You\nmay slice up an equal quantity of white or red radishes and mix with\nthis salad.\n\n\nCAULIFLOWER SALAD\n\nWash the cauliflower carefully, tie in a cloth and cook in boiling salt\nwater until thoroughly tender. When done, remove the cloth, pour two\ntablespoons of lemon juice over the cauliflower and set it on the ice to\ncool. When ready to serve, separate the flowerets, lay them on lettuce\nleaves, cover with French dressing and sprinkle one tablespoon of\nchopped parsley over the top.\n\n\nSALAD OF EGGPLANT (TURKISH STYLE)\n\nUse small eggplants. Place on end of toasting fork under broiler gas\nflame until the peel is black; remove the skin. The eggplant will then\nbe tender; chop with wooden spoon, add lemon juice, parsley chopped\nfine, and olive oil.\n\n\nEGGPLANT SALAD (ROUMANIAN)\n\nBroil eggplant; when cool, skin, lay on platter, cut with wooden spoon,\nadd a red onion cut fine, or garlic cut very fine salt and a little\nvinegar.\n\n\nTOMATO SALAD (FRENCH DRESSING)\n\nTake six firm red tomatoes, wash and wipe them neatly, slice them in\nthin slices with a very sharp knife. Line a salad bowl with lettuce\nleaves, lay the sliced tomatoes in, sprinkle with salt and pepper, serve\nwith French dressing.\n\n\nMAYONNAISE OF TOMATOES (WHOLE)\n\nSelect tomatoes that are of uniform size, round, smooth and spotless,\nscald and take off outer skin, set away on ice until ready to serve.\nServe on individual dishes, putting each on a lettuce leaf and pour a\ntablespoon of mayonnaise dressing over each tomato.\n\n\nSTUFFED TOMATOES\n\nSelect round, very firm and even sized tomatoes, cut off the top\n(reserve to use as a cover), scrape out the inside, being very careful\nto not break the tomato. Fill each tomato with some finely prepared\n\"cold slaw,\" cover with the top of the tomato, lay them on lettuce\nleaves and pour a mayonnaise dressing over each. You may lay them en\nmasse on a decorated platter, heaping them in the shape of a mound, or\nserve individually.\n\n\nSTUFFED TOMATOES, CHEESE SALAD\n\nWash and skin six small tomatoes. Cut a piece from the stem end of each\nand when cold remove a portion of the pulp from the centre. Then\nsprinkle with salt and invert on the ice to chill. Mash to a paste one\nsmall cream cheese add two tablespoons of chopped pimento, one\ntablespoon of French mustard. Blend well, moisten with a French dressing\nand fill into the tomato shells. Arrange on a bed of crisp lettuce\nleaves and pour over each tomato a tablespoon of thick boiled dressing.\n\n\nLIMA BEAN SALAD\n\nTake two cups of cold, cooked Lima beans, two stalks of chopped celery,\none dozen chopped olives, one teaspoon of onion juice, one teaspoon of\nsalt, and a dash of red pepper. Mix thoroughly and serve on lettuce\nleaves with French dressing and garnish with green and red peppers cut\nin squares.\n\n\nPEPPER AND CHEESE SALAD\n\nFill green peppers with a mixture of cream cheese and chopped olives.\nSet on the ice and then slice the peppers and serve a slice (shaped like\na four-leaf clover) on a leaf of lettuce. Small brown bread sandwiches\ngo well with this.\n\n\nGREEN PEPPERS FOR SALAD\n\nPut whole, green sweet pepper in boiling water and cook until tender.\nPlace on platter and drain. Make a dressing of vinegar, salt, sugar and\noil. Serve.\n\n\nPEPPER SALAD\n\nCut the peppers lengthwise in half, and fill with a mixture of flaked,\ncold cooked fish and minced celery, mixed with mayonnaise.\n\n\nPOTATO SALAD, No. 1\n\nBoil ten potatoes (small, round ones preferred) in their skins. When\ndone, peel them while, still hot and slice in thin, round slices. Spread\nover the potatoes one onion, sliced fine, and sprinkle generously with\nsalt and pepper, add one tablespoon of mustard seed, one-half tablespoon\nof celery seed, and one-half tablespoon of sugar.\n\nBeat one egg until light, pour two tablespoons of goose or chicken fat,\nmelted, over the eggs, stir well, add one-half cup of vinegar, pour over\nthe seasoned potatoes: then add one-quarter cup of hot water and if\nnecessary, add a little more vinegar, salt or pepper. One or two chopped\nhard-boiled eggs added improves the salad. Line a salad bowl with\nlettuce leaves, pour in the salad and decorate the top with grated\nhard-boiled eggs.\n\nMelted butter may be used if for a milk meal or heated olive oil for a\nparve salad in place of the melted fat.\n\n\nPOTATO SALAD, No. 2\n\nBoil one quart of small potatoes, Bermuda potatoes are best. Do not peel\nthem, just wash and scrub the potatoes thoroughly in cold water. Put\nthem in a kettle with enough cold water, slightly salted, just to cover\nthem; stand them over a brisk fire with the kettle covered until the\nwater begins to boil; then turn down the heat, lift the cover of the\nkettle slightly and let the potatoes cook slowly till done. Drain off\nthe water and stand the potatoes where they will get cold. But do not\nput them in a refrigerator. When quite cold, peel the potatoes and slice\nthem very thin in a salad bowl. To every two layers of potato slices\nsprinkle over a very light layer of white onions sliced very thin. Texas\nonions are particularly fine for this purpose.\n\nWhen the salad bowl is well filled pour over the salad a French dressing\nmade of equal parts of oil and vinegar; let the vinegar be part\ntarragon; use a palatable amount of salt and pepper. When ready to\nserve, cover the surface of the salad with a stiff mayonnaise in which a\nsuggestion of cream has been mixed. Ornament with quarters of\nhard-boiled eggs, boiled beets cut in fancy slices and a fringe of\nparsley around the edge of the bowl.\n\n\nPOTATO SALAD, No. 3\n\nPut into a bowl two tablespoons of olive oil, one tablespoon of sugar,\none teaspoon of salt, some pepper and one tablespoon of vinegar and mix\nall together. Cut into this in slices six hot potatoes. Then cut into\nsmall pieces two small onions, a little garlic, some parsley, six\nstuffed olives, three hearts of celery (or the end of it), six radishes,\nthree slices of red beets and two hard-boiled eggs. Add this to the\ngravy in the bowl, mix well, and season to taste. Put all into a glass\ndish and pour over this a prepared mayonnaise dressing. Decorate with\nparsley, olives (whole), some lettuce and put in the centre some celery\nleaves.\n\n\nSQUASH SALAD (TURKISH STYLE)\n\nGrate off the skin of long squash (the kind that looks like cucumbers),\ncut the squash in slices, one-quarter of an inch thick, and fry in olive\noil; prepare a sauce with a little vinegar, one-half teaspoon of\nprepared mustard, two tablespoons of olive oil, beat these ingredients\nvery well; add two shallots or leeks, cut in small pieces, pour sauce\nover the squash and serve.\n\n\nWALDORF SALAD\n\nMix an equal quantity of sliced celery and apples, and a quarter of a\npound of pecans or English walnuts, chopped fine. Put over a tablespoon\nof lemon juice and sufficient mayonnaise dressing to thoroughly cover.\nTo be absolutely correct, this salad should be served without lettuce;\nit can, however, be dished on lettuce leaves.\n\n\nWATER-LILY SALAD\n\nBoil twenty minutes, one egg for each lily; remove shell and while still\nwarm cut with silver knife in strips from small end nearly to base; very\ncarefully lay back the petals on a heart of bleached lettuce; remove\nyolks and rub them with spoon of butter, vinegar, a little mustard, salt\nand paprika; form cone-shaped balls, and put on petals, sprinkling bits\nof parsley over balls. Two or three stuffed olives carry out the effect\nof buds; serve on cut-glass dishes to give water effect.\n\n\n\nMARSHMALLOW SALAD\n\nCut up one-quarter pound of marshmallows into small squares, also\ncontents of one-half can of pineapple. Let the marshmallows be mixed\nwith the pineapples quite a while before salad is put together; add to\nthis one-quarter pound of shelled pecans. Make a drip mayonnaise of one\nyolk of egg into which one-half cup of oil is stirred drop by drop; cut\nthis with lemon juice, but do not use any sugar; to two tablespoons of\nmayonnaise, add four tablespoons of whipped cream. Serve on fresh, green\nlettuce-leaves.\n\n\nCOTTAGE CHEESE SALAD\n\nMix thoroughly one pound of cheese, one and one-half tablespoons of\ncream, one tablespoon of chopped parsley and salt to taste. First fill a\nrectangular tin mold with cold water to chill and wet the surface; line\nthe bottom with waxed paper, then pack in three layers, putting two or\nthree parallel strips of pimento between layers. Cover with waxed paper\nand set in a cool place until ready to serve; then run a knife around\nthe sides and invert the mold. Cut in slices and serve on lettuce leaves\nwith French dressing and wafers. Minced olives may be used instead of\nthe parsley, and chopped nuts also may be added.\n\n\nCREAM CHEESE SALAD\n\nMoisten a cream cheese with cream and beat to a froth. Arrange in a\nmound shape on a dish and turn preserved gooseberries over it. Serve\nwith biscuits.\n\n\nCREAM CHEESE SALAD WITH PINEAPPLES\n\nServe one slice of Hawaiian pineapple on lettuce leaves. On the\npineapple slice place a spoon of cream cheese and some chopped walnuts\nand top off with a dash of mayonnaise dressing.\n\n\nFRUIT SALAD\n\nSlice one pineapple, three oranges, and three bananas. Pour over it a\nFrench mayonnaise, put on lettuce leaves and serve at once. For those\nwho do not care for the mayonnaise, make a syrup of one cup of sugar and\none-half cup of water, boil until thick, add juice of lemon, let\nslightly cool, then pour over fruit. Let stand on ice one to two hours.\nAnother nice dressing is one cup of claret, one-half cup of sugar, and\npiece of lemon. Always use lemon juice in preference to vinegar in fruit\nsalads. All fruits that go well together may be mixed. This is served\njust before desert.\n\n\nFRUIT AND NUT SALAD\n\nSlice two bananas, two oranges and mix them with one-half cup of English\nwalnuts and the juice of one-half lemon with French dressing. Serve on\nlettuce leaves.\n\n\nGRAPE-FRUIT SALAD\n\nCut the grape-fruit in halves and remove the pulp, being careful to get\nnone of the tough white skin. Mix with bananas and oranges and stir in\nwhite mayonnaise dressing. Remove all skin from the inside, of the\ngrape-fruit and fill with the mixture, heaping it high and ornamenting\nwith maraschino cherries. Lay each half in a bed of lettuce leaves and\nserve.\n\n\nBANANA DAINTY\n\nCut the bananas in half crosswise and arrange them on a plate, radiating\nfrom the center. Sprinkle with grated nuts or nutmeg and heap white\nmayonnaise in the center. Garnish with maraschino cherries.\n\n\nHUNGARIAN FRUIT SALAD\n\nMix together equal parts of banana, orange, pineapple, grapefruit and\none-half cup of chopped nuts. Marinate with French dressing. Fill apple\nor orange skins with mixture. Arrange on a bed of watercress or lettuce\nleaves. Sprinkle with paprika.\n\n\nNUT SALAD\n\nMake a plain grape-fruit salad. When you have it ready to serve, cover\nthe top thickly with finely chopped almonds or pecans mixed. Pour over\nFrench dressing.\n\n\nRUSSIAN FRUIT SALAD\n\nPeel and pit some peaches, cut in slices and add as much sliced\npineapple, some apricots, strawberries and raspberries, put these in a\ndish. Prepare a syrup of juice of two lemons, two oranges, one cup of\nwater and one pound sugar, a half teaspoon of powdered cinnamon, grated\nrind of lemon, add one cup red wine and a half glass of Madeira, arrak\nor rum. Boil this syrup for five minutes, then pour over the fruit,\ntossing the fruit from time to time until cool. Place on ice and serve\ncold.\n\n\nFISH SALAD\n\nTake one pound cold boiled fish left over from the day previous, or boil\nfresh fish and let cool, then skin, bone and flake. If fresh fish is\nused, mix two tablespoons of vinegar, a pinch of salt and pepper with\nthe fish. Make a mayonnaise dressing (French mayonnaise preferred), and\nmix half with the fish, leaving other half to spread over top of salad,\nafter it is put in bowl. Serve either with or without lettuce leaves.\n\n\nFISH SALAD FOR TWENTY PEOPLE\n\nBoil four pounds of halibut, cool and shred fish. Marinate the fish as\ndirected. When ready to serve add six hard-boiled eggs chopped, and one\npint bottle of pickles or chow-chow. The pickle may be omitted and\ncelery cut fine be added. When these are well mixed serve on lettuce\nleaves with mayonnaise dressing, of which one pint will be required.\n\n\nMAYONNAISE OF FLOUNDER\n\nPut some fillets of flounder into boiling water with a little salt and\nlemon juice, and cook until tender, then drain thoroughly.\n\nWhen cold, put them in the center of some chopped lettuce, cover with\nmayonnaise sauce and garnish with slices of tomatoes and hard-boiled\neggs.\n\n\nHERRING SALAD, No. 1\n\nSoak four herrings in cold water overnight, and then rinse several times\nin fresh cold water. Skin, bone, and cut in one-half inch pieces. Peel\ntwo apples, and cut in dice. Mix with herring, then add one-half cup of\ncoarsely chopped almonds and one onion chopped fine. Remove the milsner\nor soft egg from the inside of herring, and mash perfectly smooth. Add\none-half cup of vinegar, one teaspoon of sugar, pinch of pepper. Mix\nwell, and then pour over herring, stirring with a fork to prevent\nmashing. Set in ice-box until ready to serve. Put sliced lemons on top.\nHerring can be left whole, dressing made and poured over whole herrings.\n\n\nHERRING SALAD, No. 2\n\nSoak three nice herrings in cold water three hours. Then remove the head\nand tail and bones. With a scissors cut in pieces as small as dice, add\none-half cup of English walnuts cut fine, one tablespoon of boiled beets\ncut fine, two tablespoons of capers, one large apple cut in small pieces\nand one dill pickle cut up. Then take the soft egg (milchner) and mix\nwith two cups of white vinegar until soft, add one teaspoon of sugar,\nthree cloves and allspice and pour the sauce over the ingredients. The\nsauce should not be too thick. Mix all well together, and serve a\nspoonful on a lettuce leaf for each person.\n\nThis salad will keep for weeks.\n\n\nHUNGARIAN VEGETABLE SALAD\n\nMix together one cup each of cold cooked peas, beans, carrots, and\npotatoes. Cover with French dressing and let stand for twenty minutes.\nAdd one cup of smoked salmon or haddock, cut in small pieces, the\nchopped whites of four hard-boiled eggs and two stalks of celery. Mix\nthoroughly, garnish top with yolk of egg pressed through a wire sieve;\nand with cucumbers and beets, cut in fancy shapes.\n\n\nSALMON SALAD\n\nEither cold boiled salmon or the canned variety may be used. In the\nlatter event wash the fish, in cold water, drain and expose to the\noutside air for at least one hour, as this removes any suggestion of the\ncan. Flake the fish into small particles and to each cupful of the fish\nadd the same quantity of shredded lettuce, one coarsely chopped\nhard-boiled egg, three slices of minced cucumber and six chopped olives.\nMix the ingredients well, moisten with either a mayonnaise or boiled\ndressing and serve in individual portions in nest of heart lettuce\nleaves. Mask each portion with a tablespoon of dressing and garnish with\ncapers and grated egg yolk.\n\n\nMAYONNAISE ESPECIALLY FOR SALMON\n\nRub the yolks of two hard-boiled eggs to a powder, then add eight\ntablespoons of cream very gradually to them, also white pepper, a pinch\nof salt and a mere suspicion of cayenne pepper. Lastly add two\ntablespoons of white vinegar. It is very important that this last\ningredient be put in drop by drop, otherwise the mixture will curdle.\n\n\nMACKEREL SALAD\n\nProcure a nice fat mackerel, boil, and when cold, proceed same as for\n\"Salmon Salad,\" only do not cut the pieces quite as small.\n\n\nMONTEREY SALAD\n\nSelect fine lemons, wipe carefully, scoop out the pulp, remove the tough\ninner skin and seeds, and to the rest add one box of boneless sardines,\nfinely chopped, one teaspoon of French mustard, two hard-boiled eggs\nchopped, some tabasco sauce, and mayonnaise. Fill each cup with the\nmixture. Cut a small slice from the bottom of the lemon, so that it will\nstand firmly. Garnish with chopped egg and chopped parsley, and serve on\nlettuce leaves.\n\n\nRUSSIAN SALAD\n\nCut up all kinds of pickled cucumbers, small and large, sweet and sour,\nalso (senf) mustard pickles, into very small lengths, also pickled beans\nand capers. Add six herring, which you have soaked in water for\ntwenty-four hours; skin and take out every bone, cut up as you did the\npickles. Add half a pound of smoked salmon, also cut into lengths, six\nlarge apples chopped very fine, and one onion grated; mix all thoroughly\nand pour a rich mayonnaise dressing over all. Next day line a salad bowl\nwith lettuce leaves, fill in the salad and garnish with hard-boiled\neggs, nuts, and capers.\n\n\nNIAGARA SALAD\n\nPick or grind one thick slice of cold, cooked salmon. Make a dressing of\nmayonnaise, to which add one tablespoon of French mustard, one green\nonion chopped fine, one tablespoon of small Mexican peppers, one\ntablespoon of pimentos. Mix this dressing into the picked salmon.\n\n\nCHICKEN SALAD\n\nPlace the chicken in boiling water, add one onion, a bay leaf and six\ncloves. Bring to a boil and let it boil rapidly for five minutes. Reduce\nthe heat to below the boiling point, and let it cook until tender. Let\nchicken cool in the broth.\n\nBy cooking it in this manner the dark meat will be almost as white as\nthe meat of the breast. When the chicken is cold, cut into half inch\ncubes, removing all the fat and skin. To each pint allow one tablespoon\nof lemon juice, sprinkle the latter over the prepared chicken and place\non ice. When ready to serve, mix the chicken with two-thirds as much\nwhite celery, cut into corresponding pieces: meanwhile prepare the\nfollowing mayonnaise: Rub the yolks of two hard-boiled eggs as fine as\npossible, add one teaspoon of salt, then add, a drop at a time, one\nteaspoon of the finest olive oil. Stir constantly, add one teaspoon of\nprepared mustard and while pepper, and two teaspoons of white sugar;\nwhip the white of one egg to a froth and add to the dressing; add about\none-half cup of vinegar last, a spoonful at a time. Put the salad into\nthe dressing carefully, using two silver forks; line the salad bowl with\nlettuce leaves, and garnish the top with the whites of hard-boiled eggs\nchopped up, or cut into half-moons. Garnish this salad with the chopped\nyolks and whites of hard-boiled eggs, being careful to have the whites\nand yolks separate. A few olives and capers will add to the decoration.\n\n\nCHICKEN SALAD FOR TWENTY PEOPLE\n\nBoil two large chickens in enough water to cover them, add salt while\nboiling; when very tender remove from the fire and allow the chickens to\ncool in the liquor in which they were boiled, when cold skim off every\nparticle of fat, and reserve it to use instead of oil. If possible boil\nthe chickens the day previous to using. Now cut the chickens up into\nsmall bits (do not chop), cut white, crisp celery in half inch pieces,\nand sprinkle with fine salt, allowing half as much celery as you have\nchicken, mixing the chicken and celery, using two silver forks to do\nthis. Rub the yolks of six hard-boiled eggs as fine as possible, add\none-half teaspoon of salt, white pepper, four tablespoons of chicken-fat\nthat has been skimmed off the broth, adding one at a time, stirring\nconstantly, one tablespoon of best prepared mustard, two teaspoons each\nmustard seed and celery seed, and two tablespoons of white sugar; add\ngradually, stirring constantly, one cup of white wine vinegar. Pour this\ndressing over the chicken and celery and toss lightly with the silver\nforks. Line a large salad bowl with lettuce leaves, pour in the salad\nand garnish the top with the chopped whites of six hard-boiled eggs;\npour a pint of mayonnaise over the salad just before serving. A neat way\nis to serve the salad in individual salad dishes, lining each dish with\na lettuce leaf, garnish the salad with an olive stuck up in the center\nof each portion.\n\nThe bones of the chicken may be used for soup, letting them simmer in\nwater to cover for three hours.\n\n\nBRAIN SALAD\n\nScald brains with boiling hot water to cleanse thoroughly. Boil until\ntender, in fresh cold salt water, being careful to remove from water\nwhile it is yet firm. Slice lengthwise and lay in dish. Pour over\none-half cup of vinegar, which has been sweetened with a pinch of sugar\nto remove sharp taste, pinch of salt and pepper. Garnish with parsley\nand serve cold. Can also be served with mayonnaise.\n\n\nSWEETBREAD SALAD\n\nTake cucumbers and cut lengthwise to serve the salad in; scrape out the\ninside and salt well, then squeeze and use this to mix with the filling.\nTake a pair of sweetbreads, or calf's brains, wash well, and boil; when\ndone, throw in cold water at once and skim them; chop fine, add bunch of\ncelery (if you can get it), one can of French peas, scraped part of\ncucumber; mix all together and season. Make a mayonnaise, mix with it,\nand fill the cucumber shells; keep all cold, and serve on lettuce leaf.\n\n\nVEAL SALAD\n\nCut cold veal in half-inch slices, season with two tablespoons of\nvinegar, pinch of salt and pepper. Make a dressing using the yolks of\nthree hard-boiled eggs, mashed smooth, add gradually two tablespoons of\nmelted cold chicken or turkey grease, stir until smooth and thick, then\nadd one teaspoon of prepared mustard, large pinch of salt and pepper,\none teaspoon of sugar, one teaspoon each of mustard and celery seed, and\nfive tablespoons of white vinegar. Mix the dressing well with the veal,\nand serve with or without lettuce leaves.\n\n\nNEAPOLITAN SALAD\n\nTake some white meat of a turkey, cut up fine, cut up a few pickles the\nsame way, a few beets, one or two carrots, a few potatoes (the carrots\nand potatoes must be parboiled), also a few stalks of asparagus; chop up\na bunch of crisp, white celery; a whole celery root (parboiled),\nsprinkle all with fine salt and pour a mayonnaise dressing over it. Line\nthe salad bowl with lettuce leaves or white cabbage leaves. Add a few\nhard-boiled eggs and capers; garnish with sprigs of fresh parsley.\n\n\nPOLISH SALAD, OR SALAD PIQUANT\n\nLay half a dozen or more large salt pickles in water for about six\nhours, then drain off all the water. Chop up two sour apples, one large\nonion or two small ones, chop the pickles and mix all thoroughly in a\nbowl and sprinkle over them a scant half teaspoon of pepper (white) and\na tablespoon of sugar (either white or brown), adding a pinch of salt if\nnecessary. Pour enough white wine vinegar over all to just cover. Do not\nmake more at a time than you can use up in a week, as it will not keep\nlonger.\n\n\n\n\n*FRESH FRUITS AND COMPOTE*\n\n\nAlways select the best fruit, as it is the cheapest, and requires less\nsugar; and where every piece of fruit or every berry is perfect, there\nis no waste. Raspberries are apt to harbor worms and therefore the\nfreshly picked berries are safest.\n\n\nBLUEBERRIES\n\nWash and pick over carefully, drain off all the water, sprinkle powdered\nsugar over them and serve with cream or milk.\n\n\nRASPBERRIES\n\nPick over carefully, set on ice, and serve in a dish unsugared.\nStrawberries may be served as above.\n\n\nRASPBERRIES AND CURRANTS\n\nThese berries, mixed, make a very palatable dish. Set on ice until ready\nto serve. Then pile in a mound, strewing plenty of pulverized sugar\namong them. As you do this, garnish the base with white or black\ncurrants (blackberries look pretty also) in bunches. Eat with cream or\nwine.\n\n\nSTRAWBERRIES\n\nPick nice ripe berries, pile them in a fruit dish. Strew plenty of\npulverized sugar over them and garnish with round slices or quarters of\noranges, also well sugared.\n\n\nBANANAS\n\nMay be sliced according to fancy, either round or lengthwise. Set on ice\nuntil required. Then add sugar, wine or orange juice. In serving, dish\nout with a tablespoon of whipped cream.\n\n\nCHILLED BANANAS\n\nCut ice-cold bananas down lengthwise, and lay these halves on a plate\nwith a quarter of a lemon and a generous teaspoon of powdered sugar. Eat\nwith a fork or spoon after sprinkling with lemon juice and dipping in\nsugar.\n\n\nGRAPE FRUIT\n\nCut in half, with a sharp knife, remove seeds, and sprinkle with sugar,\nor loosen pulp; cut out pithy white centre; wipe knife after each\ncutting, so that the bitter taste may be avoided. Pour in white wine or\nsherry and sprinkle with powdered sugar, and let stand several hours in\nice-chest to ripen. Serve cold in the shell. Decorate with maraschino\ncherry.\n\n\nORANGES\n\nCut an orange in half crosswise. Place on an attractive dish, scoop out\nthe juice and pulp with a spoon and sweeten if necessary.\n\n\nPINEAPPLE\n\nPeel the pineapple, dig out all the eyes, then cut from the core\ndownward, or chop in a chopping-bowl, and set on ice until ready to\nserve. Then sugar the fruit well, and form into a mound in a dish.\nGarnish the base well with leaves or small fruit of any kind. You may\nsqueeze the juice of one orange over all.\n\n\nPEACHES\n\nPeel fine, ripe freestone peaches. Cover plentifully with pulverized\nsugar, and serve with whipped cream. The cream should be ice cold.\nPeaches should not be sliced until just before dining, or they will be\nvery apt to change color.\n\n\nWATERMELONS\n\nUse only those melons that are perfectly ripe. Do not select those that\nare very large in circumference; a rough melon with a bumpy surface is\nthe best. Either cut in half or plug and fill with the following: Put on\nto boil some pale sherry or claret and boil down to quite a thick syrup\nwith sugar. Pour this into either a plugged melon or over the half-cut\nmelon, and lay on ice for a couple of hours before serving. If you use\nclaret you may spice it while boiling with whole spices.\n\n\nSNOWFLAKES\n\nGrate a large cocoanut into a fruit dish, and mix it thoroughly and\nlightly with pulverised sugar. Serve with whipped or plain sweet cream.\n\n\nTUTTI-FRUTTI\n\nSlice oranges, bananas, pineapples and arrange in a glass-bowl; sprinkle\nwith pulverized sugar, and serve either with wine or cream. You may use\nboth.\n\n\nRIPE TOMATOES\n\nSelect nice, large, well-shaped tomatoes, pare, slice and put on ice.\nWhen ready to serve sprinkle each layer thickly with pulverized sugar.\n\n\nPINEAPPLE SOUFFL\u00c9\n\nTake a nice ripe pineapple, grate it and sweeten to taste. Beat the\nwhites of two eggs stiff and mix with the pineapple. Before serving,\nwhip half a pint of cream and put on the pineapple.\n\n\nFROSTED APPLES\n\nPare and core six large apples. Cover with one pint of water and three\ntablespoons of sugar; simmer until tender. Remove from the syrup and\ndrain. Wash the parings and let simmer with a little water for one-half\nhour. Beat the white of one egg to a stiff froth and add one tablespoon\nof sugar. Coat the top of the apples lightly with the meringue and place\nin a cool oven to dry. Strain the juice from the parings, add two\ntablespoons of sugar, return to the fire and let boil for five minutes;\nadd a few drops of lemon juice and a little nutmeg, cool and pour around\nthe apples.\n\n\nAPPLE FLOAT\n\nPeel six big apples and slice them. Put them in a saucepan with just\nenough water to cover them and cook until tender. Then put them through\na colander and add the grated rind and juice of half a lemon, sweeten to\ntaste and stir in a trace of nutmeg. Fold in the stiffly beaten whites\nof four eggs and put the dish on ice. Serve with whipped or plain cream.\n\n\nAPPLE DELIGHT\n\nPut a layer of apple sauce in a buttered pudding dish, dot with butter,\nadd a layer of chopped peaches and apricots, sprinkle with blanched\nalmonds ground rather coarsely, repeat until the pan is full; pour the\npeach juice over the mixture and bake for one hour.\n\n\nAPPLE COMPOTE\n\nTake six apples (\"Greenings,\" \"Baldwins\" or \"Bellflowers\"), pare,\nquarter, core and lay them in cold water as soon as pared. Then take the\nparings and seeds, put in a dish with a cup of water and a cup of white\nwine, and boil for about fifteen minutes. Strain through a fine sieve,\nthen put on to boil again, and add half a cup of white sugar and the\npeel of half a lemon. Put in the apples and let them stew for fifteen\nminutes longer. When the apples are tender, take up each piece carefully\nwith a silver spoon and lay on a platter to cool. Let the syrup boil\ndown to about half the quantity you had after removing the apples, and\nadd to it the juice of half a lemon. Lay your apples in a fruit dish,\npyramid shape, pour the syrup over them, serve.\n\n\nBAKED APPLES\n\nTake large, juicy apples, wash and core them well, fill each place that\nyou have cored with brown sugar, cinnamon and raisins, and put a clove\nin each apple. Lay them in a deep dish, pour a teacup of water in the\ndish, and put a little sugar on top of each apple. When well done the\napples will be broken. Then remove them carefully to the dish they are\nto be served in and pour the syrup over them. To be eaten cold. If you\nwish them extra nice, glaze them with the beaten white of an egg, half a\ncup of pulverized sugar and serve with whipped cream.\n\n\nSTEAMED SWEET APPLES\n\nFor this dish use sweet apples, and steam in a closely covered iron pot\nfor three-quarters of an hour.\n\nQuarter and core five apples without paring. Put into the pot and melt\nbeef drippings; when hot, lay a layer of apples in, skin down, sprinkle\nwith brown sugar, and when nearly done, turn and brown; place on a\nplatter and sprinkle with sugar.\n\n\nFRIED APPLES\n\nQuarter and core five apples without paring. Put into a frying-pan one\ncup of sugar, one tablespoon of butter and three tablespoons of water.\nLet this melt and lay in the apples with the skin up. Cover and fry\nslowly until brown.\n\n\nAPPLE SAUCE VICTORIA\n\nPare, quarter and core the apples. Set on to boil in cold water, and\nboil them over a very brisk fire; when they are soft mash with a potato\nmasher and pass the mashed apples through a sieve. Sweeten to taste and\nflavor with a teaspoon of vanilla. This way of seasoning apples is\nhighly recommended, especially if they are tasteless.\n\n\nPEACH COMPOTE\n\nPare the fruit, leave it whole and put on to boil with sweetened water.\nAdd a few cloves (remove the heads), also a stick of cinnamon bark. Boil\nthe peaches until tender, then take up with a perforated skimmer and lay\nthem in your fruit dish. Boil the syrup until thick, then pour over the\npeaches. Eat cold with sweet cream. Common cheap peaches make a very\nnice dessert, cooked in the above manner, clings especially, which\ncannot be used to cut up.\n\n\nCOMPOTE OF RASPBERRIES\n\nMake a syrup of half a pound of sugar and half a cup of water, put into\nit one quart of berries which have been carefully picked and washed.\nBoil up once. Serve cold.\n\n\nCOMPOTE OF PINEAPPLE\n\nCut off the rind of a pineapple, core and trim out all the eyes. Cut\ninto desired slices. Set on to boil with half a pound of sugar, and the\njuice of one or two tart oranges. When the pineapple is tender and\nclear, put into a compote dish and boil the syrup until clear. Pour over\nall and cool. The addition of a wineglass of brandy improves this\ncompote very much.\n\n\nCOMPOTE OF PEARS\n\nIt is not necessary to take a fine quality of pears for this purpose.\nPare the fruit, leaving on the stems, and stew in sugar and a very\nlittle water. Flavor with stick cinnamon and a few cloves (take out the\nhead of each clove) and when soft place each pear carefully on a platter\nuntil cold. Then arrange them nicely in a glass bowl or flat glass dish,\nthe stems all on the outer rim. Pour over them the sauce, which should\nbe boiled thick like syrup. Eat cold.\n\n\nHUCKLEBERRY COMPOTE\n\nPick over a quart of huckleberries or blueberries, wash them and set to\nboil. Do not add any water to them. Sweeten with half a cup of sugar,\nand spice with half a teaspoon of cinnamon. Just before removing from\nthe fire, add a teaspoon of cornstarch which has been wet with a little\ncold water. Do this thoroughly in a cup and stir with a teaspoon so as\nnot to have any lumps in it. Pour into a glass bowl. Eat cold.\n\n\nRHUBARB SAUCE\n\nStrip the skin off the stalks with care, cut them into small pieces, put\ninto a saucepan with very little water, and stew slowly until soft.\nSweeten while hot, but do not boil the sugar with the fruit. Eat cold.\nVery wholesome.\n\n\nBAKED RHUBARB\n\nPeel and cut into two-inch lengths three bunches of rhubarb. Dredge with\nflour and put in baking dish with one cup of sugar sprinkled over. Bake\nin moderate oven three-quarters of an hour. Very nice served hot as a\nvegetable, or cold as a sauce.\n\n\nFIG SAUCE\n\nStew figs slowly for two hours, until soft; sweeten with loaf sugar,\nabout two tablespoons to a pound of fruit; add a glass of port or other\nwine and a little lemon juice. Serve when cold.\n\n\nDRIED FRUITS\n\nTo cook dried fruits thoroughly they should after careful washing be\nsoaked overnight. Next morning put them over the fire in the water in\nwhich they have been soaked; bring to a boil; then simmer slowly until\nthe fruit is thoroughly cooked but not broken. Sweeten to taste. Very\nmuch less sugar will be needed than for fresh fruit.\n\n\nSTEWED PRUNES\n\nCleanse thoroughly, soak in water ten or twelve hours, adding a little\ngranulated sugar when putting to soak, for although the fruit is sweet\nenough, yet experience has shown that the added sugar changes by\nchemical process into fruit sugar and brings out better the flavor of\nthe fruit. After soaking, the fruit will assume its full size, and is\nready to be simmered on the back of the stove. Do not boil prunes, that\nis what spoils them. Simmer, simmer only. Keep lid on. Shake gently, do\nnot stir, and never let boil. When tender they are ready for table.\nServe cold, and a little cream will make them more delicious. A little\nclaret or sauterne poured over the prunes just as cooking is finished\nadds a flavor relished by many. Added just before simmering, a little\nsliced lemon or orange gives a rich color and flavor to the syrup.\n\n\nBAKED PRUNES\n\nCook prunes in an earthenware bean pot in the oven. Wash and soak the\nprunes and put them in the pot with a very little water; let them cook\nslowly for a long time. They will be found delicious, thick and rich,\nwithout any of the objectionable sweetness. Lemon, juice and peel, may\nbe added if desired.\n\n\nPRUNES WITHOUT SUGAR\n\nWash prunes thoroughly, pour boiling water over same and let them stand\nfor ten minutes. Then drain and pour boiling water over them again; put\nin sealed jar; see that prunes are all covered with water. Ready for use\nafter forty-eight hours. Will keep for a week at a time and the longer\nthey stand the thicker the syrup gets.\n\n\nSTEAMED PRUNES\n\nSteam until the fruit is swollen to its original size and is tender.\nSprinkle with powdered sugar and squeeze lemon juice over them.\n\n\nPRUNE SOUFFL\u00c9\n\nRemove the pits from a large cup of stewed prunes and chop fine. Add the\nwhites of three eggs and a half cup of sugar beaten to a stiff froth.\nMix well, turn into a buttered dish and bake thirty minutes in a\nmoderate oven. Serve with whipped cream. If it is desired to cook this\nin individual cups, butter the cups, fill only two-thirds full, to allow\nfor puffing up of the eggs, and set the cup a in a pan of water to bake.\nSome like a dash of cinnamon in this.\n\n\nSWEET ENTR\u00c9E OF RIPE PEACHES\n\nTake large, solid peaches, pour boiling water over them so that the skin\nmay be removed smoothly. Have ready thick syrup made of sugar and water.\nWhen boiling hot add peaches and boil about five minutes; remove and\nplace in ice chest. When ready to serve have a sweet cracker on dish,\nplace peach on same and pour over this a raspberry jelly slightly\nthinned and cover all with salted almonds or walnuts. Other fruits may\nbe treated in like manner.\n\n\n\n\n*MEHLSPEISE (FLOUR FOODS)*\n\n\nNOODLES\n\nBeat three whole eggs very light and sift in sufficient flour to make a\nstiff paste. Work until smooth, break off a piece and roll out on board\nvery thin. Break oft another piece and roll and continue until all is\nused. Let rolled-out dough dry, then cut all except one piece in long\nstrips one inch wide. Fold the one piece in layers and cut very fine\nnoodles. Boil large noodles in pot of salted boiling water, drain in\ncolander when tender and stir in two tablespoons of butter. Heat a\ntablespoon of butter in the frying-pan and brown fine noodles in this\nbutter. Sprinkle these over the broad noodles, pour a cup of milk over\nthe whole and brown in stove. Serve in same dish in which it was baked.\n\n\nBROAD NOODLES\n\nMake noodles as above and when drained sprinkle with fine noodles which\nhave been browned in two tablespoons of sweet dripping; serve as a\nvegetable. If so desired, a cup of soup stock may be added and noodles\nbrowned in stove. Serve hot.\n\n\nNOODLES WITH BUTTER\n\nPlunge one pound of noodles into two quarts of boiling water and cook\nfor fifteen minutes. Drain well, replace in the same pan, season with\none-half teaspoon of salt, two teaspoons of white pepper, adding one\nounce good butter. Gently mix without breaking the noodles until the\nbutter is thoroughly dissolved, and serve.\n\n\nNOODLES WITH CHEESE\n\nIf you make the noodles at home, use two eggs for the dough; if you buy\nmacaroni use one-quarter of a pound, cut up and boil in salt water; boil\nabout fifteen minutes; drain off the water and let cold water run\nthrough them; grate a cup of cheese; melt a piece of fresh butter, about\nthe size of an egg, in a saucepan, stir in a heaping tablespoon of\nflour, add gradually to this a pint of rich milk, stirring constantly;\ntake from the fire as it thickens. Butter a pudding dish, lay in a layer\nof noodles, then cheese, then sauce, then begin with noodles again\nuntil all is used up. Sprinkle cheese on top, a few cracker crumbs and\nflakes of butter here and there. Bake until brown.\n\n\nNOODLES AND APPLES\n\nPeel and cut six apples. Take broad noodles made out of three eggs, boil\nthem fifteen minutes, drain, then mix with two tablespoons of fresh\nbutter. Add some cinnamon and sugar to noodles. Put a layer of noodles,\nthen apples and so on until pan is filled, being careful to have noodles\non top. Put bits of fresh butter on top. Bake until apples are tender.\nIf so desired, a milchig pie crust may be made and used as an under\ncrust and when apples are tender and crust done, turn out on a large\nplatter with crust side on top.\n\n\nSCALLOPED NOODLES AND PRUNES\n\nMake broad noodles with three eggs. Boil until tender, drain, pouring\ncold water through colander. Stew prunes, sprinkle with sugar and\ncinnamon. In a well-greased baking-dish place one-quarter of the\nnoodles, bits of butter or other fat, add one-half of the prunes, then\nanother layer of the noodles, butter or fat, the remaining prunes, the\nrest of the noodles. Pour over the prune juice and spread crumbs over\ntop and bake in a moderate oven until crumbs are brown.\n\n\nNOODLES AND MUSHROOMS\n\nMake broad noodles, boil and serve with melted butter spread over the\nnoodles and this sauce:\n\nBrown a tablespoon of butter in the skillet, add one-half tablespoon of\nflour, then liquor of mushrooms, pinch of salt and pepper. When smooth,\nadd mushrooms. Let boil and serve in a separate dish. When serving, a\nspoon of mushrooms is to be put over each portion of noodles.\n\n\nGEROESTETE FERVELCHEN PF\u00c4RVEL (EGG BARLEY)\n\nMake just as you would a noodle dough, only stiffer, by adding and\nworking in as much flour as possible and then grate on a coarse grater.\nSpread on a large platter to dry; boil one cup of egg barley in salt\nwater or milk, which must boil before you put in the egg barley until\nthick. Serve with melted butter poured over them. (A simpler and much\nquicker way is to sift a cup or more of flour on a board; break in two\neggs, and work the dough by rubbing it through your hands until it is as\nfine as barley grains.)\n\n\nPF\u00c4RVEL--FLEISCHIG\n\nMake as much egg barley as required. Heat two tablespoons of fat, add\none-quarter cup of onions, fry until golden brown, add the dried egg\nbarley and brown nicely. Place in a pudding-dish, add three cups of hot\nsoup stock or water to more than cover. Bake in a moderate oven about\none hour or until the water has nearly all evaporated and the egg barley\nstands out like beads and is soft. The onion may be omitted. Serve hot\nin place of a vegetable.\n\n\nKAESE KRAEPFLI (CHEESE KREPLICH)\n\nMake a dough of one egg with a tablespoon of water; add a pinch of salt;\nwork this just as you would noodle dough, quite stiff. Sift the flour in\na bowl, break in the egg, add the salt and water, mix slowly by stirring\nwith the handle of a knife, stirring in the same direction all the time.\nWhen this dough is so stiff that you cannot work it with the knife,\nflour your noodle board and work it with the hollow of your hands,\nalways toward you, until the dough is perfectly smooth; roll out as thin\nas paper and cut into squares three inches in diameter. Fill with pot\ncheese or schmierkaese which has been prepared in the following manner:\nStir up a piece of butter the size of an egg, adding one egg, sugar,\ncinnamon, grated peel of a lemon and pinch of salt, pounded almonds,\nwhich improve it; fill the kraepfli with a teaspoon, wet the edges with\nbeaten egg, fold into triangles, pressing the edges firmly together;\nboil in boiling milk; when done they will swim to the top. Eat with\nmelted butter or cream.\n\n\nBOILED MACARONI\n\nBreak the macaroni into small pieces; boil for half an hour; drain and\nblanch in cold water. Reheat in tomato or cream sauce and serve. Grated\ncheese may be sprinkled over the dish if desired.\n\n\nSPAGHETTI\n\nSpaghetti is a small and more delicate form of macaroni. It is boiled\nuntil tender in salted water and is combined with cheese and with sauces\nthe same as macaroni, and is usually left long. It makes a good garnish.\n\n\nBAKED MACARONI WITH CHEESE\n\nCook one cup of broken macaroni in two quarts of boiling salted water\nfor twenty or thirty minutes, drain and pour cold water through the\ncolander. Put the macaroni in a pudding-dish in layers, covering each\nlayer with cream sauce and grated cheese, one cup will be sufficient,\nand on the top layers sprinkle one cup of buttered bread crumbs. Bake in\noven until the crumbs are brown.\n\n\nSAVORY MACARONI\n\nAfter baking; some flour to a pale fawn color pass it through a sieve or\nstrainer to remove its gritty particles. Break half a pound of macaroni\ninto short pieces, boil them in salted water until fairly tender, then\ndrain.\n\nIn a little butter in a saucepan brown a level tablespoon of very finely\nchopped onion, then add three or four sliced tomatoes, a half teaspoon\nof powdered mixed herbs, a little nutmeg, salt and pepper. When the\ntomatoes are reduced to a pulp add one pint of milk and allow it to come\nto the boiling point before mixing with it two tablespoons of the\nbrowned flour moistened with water.\n\nStir and boil till smooth, press the whole through a strainer and return\nto the saucepan. When boiling, add the macaroni and a few minutes later\nstir in two tablespoons of grated or finely chopped cheese.\n\nIt may be served at once, but is vastly improved by keeping the pan for\nhalf an hour by the side of the fire in an outer vessel of water. Or the\nmacaroni may be turned into a casserole and finished off in the oven.\n\nFor a meat meal the onions may be browned in sweet drippings or olive\noil and soup stock substituted for the milk.\n\n\nDUMPLINGS FOR STEW\n\nMix two teaspoons of baking powder with two cups of flour, one egg, one\ncup of cold water and a little salt.\n\nStir all lightly together and drop the batter from the spoon into the\nstew while the water continues to boil. Cover closely and do not uncover\nfor twenty minutes, boiling constantly, but not too hard. Serve\nimmediately in the stew.\n\n\nSPAETZLEN OR SPATZEN\n\nSift two cups of flour into a bowl, make a depression in the centre and\nbreak into it two eggs, add a saltspoon of salt and enough water or milk\nto form a smooth, stiff dough. Set on some water to boil, salt the water\nand when the water boils drop the spaetzle into it, one at a time. Do\nthis with the spoon with which you cut the dough, or roll it on a board\ninto a round roll and cut them with a knife. When the spaetzle are\ndone, they will rise to the surface, take them out with a perforated\nskimmer and lay them on a platter. Now heat two tablespoons of butter\nand add bread crumbs, let them brown for a minute and pour all over the\nspaetzle. If you prefer you may put the spaetzle right into the spider\nin which you have heated the butter. Another way to prepare them is\nafter having taken them out of the water, heat some butter in a spider\nand put in the spaetzle, and then scramble a few eggs over all, stirring\neggs and spaetzle together. Serve hot.\n\n\nSOUR SPATZEN\n\nBrown three tablespoons of flour with one tablespoon of sweet drippings,\nadd a small onion finely chopped, then cover the spider and let the\nonion steam for a little while; do this over a low heat so there will be\nno danger of the union getting too brown; add vinegar and soup stock and\ntwo tablespoons of sugar. Let this boil until the sauce is of the right\nconsistency. Serve with spaetzlen made according to the foregoing\nrecipe, using water in place of the milk to form the dough. Pour the\nsauce over the spaetzlen before serving. By adding more sugar the sauce\nmay be made sweet sour.\n\n\nLEBERKNADEL (CALF LIVER DUMPLINGS)\n\nChop and pass through a colander one-half pound of calf's liver; rub to\na cream four ounces of marrow, add the liver and stir hard. Then add a\nlittle thyme, one clove of garlic grated, pepper, salt and a little\ngrated lemon peel, the yolks of two eggs and one whole egg. Then add\nenough grated bread crumbs or rolled crackers to this mixture to permit\nits being formed into little marbles. Drop in boiling salt water and let\ncook fifteen minutes; drain, roll in fine crumbs and fry in hot fat.\n\n\nMILK OR POTATO NOODLES\n\nBoil seven or eight potatoes, peel and let them stand several hours to\ndry; then grate them and add two eggs, salt and enough flour to make a\ndough thick enough to roll. Roll into long, round noodles as thick as\ntwo pencils and cut to length of baking-pan. Butter pan and lay noodles\nnext to each other; cover with milk and lumps of butter and bake fifteen\nminutes, till yellow; serve immediately with bread crumbs browned in\nbutter.\n\n\nKARTOFFEL KLOESSE (POTATO DUMPLINGS)\n\nBoil about eight potatoes in their jackets and when peeled lay them on a\nplatter overnight. When ready to use them next day, grate, add two\neggs, salt, a little nutmeg if desired, one wine-glass of farina, a\ntablespoon of chicken fat, one scant cup of flour gradually, and if not\ndry enough add more flour, but be sure not to make the mixture too stiff\nas this makes the balls heavy. Place balls in salted boiling water, cook\nuntil light and thoroughly done, serve just, as they are or fried in\nchicken fat until brown.\n\nThe dumplings may be made of the same mixture and in the centre of each\ndumpling place stripes of bread one inch long and one-fourth inch thick\nwhich have been fried in chicken fat and onions. Flour your hands well\nand make into dumplings. Put into boiling-salted water, boil about\ntwenty-five minutes. Serve at once with chopped onions browned, or\nbrowned bread crumbs and chicken fat.\n\n\nWIENER KARTOFFEL KLOESSE\n\nBoil eight potatoes. When they are very soft drain off every drop of\nwater, lay them on a clean baking-board and mash them while hot with a\nrolling-pin, adding about one cup of flour. When thoroughly mashed,\nbreak in two eggs, salt to taste, and flavor with grated nutmeg. Now\nflour the board thickly and foil out this potato dough about as thick as\nyour little finger and spread with the following: Heat some fresh goose\nfat in a spider, cut up part of an onion very fine, add it to the hot\nfat together with one-half cup of grated bread crumbs. When brown,\nspread over the dough and roll just as you would a jelly-roll. Cut into\ndesired lengths (about three or four inches), put them in boiling water,\nslightly salted, and boil uncovered for about fifteen minutes. Pour some\nhot goose grease over the dumplings.\n\n\nBAIRISCHE DAMPFNUDELN, No. 1\n\nSoak one cake of compressed yeast in a cup of lukewarm milk with a\nteaspoon of sugar, a teaspoon of salt, and sift a pint of flour in a\nbowl, in which you may also stir a small cup of milk and one egg. Pour\nin the yeast and work all thoroughly, adding more flour, but guarding\nagainst getting the dough too stiff. Cover up the bowl of dough and let\nit raise until it is as high again, which will take at least four hours.\nFlour a baking-board and mold small biscuits out of your dough, let them\nraise at least half an hour. Then butter a large, round, deep pan and\nset in your dumplings, brushing each with melted butter as you do so.\nWhen all are in, pour in enough milk to reach just half way up to the\ndumplings. Bake until a light brown. Eat hot, with vanilla sauce.\n\n\nBAIRISCHE DAMPFNUDELN, No. 2\n\nMake the dough just as you would in the above recipe, adding a\ntablespoon of butter, and after they have risen steam instead of baking\nthem. If you have no steamer improvise one in this way: Put on a kettle\nof boiling water, set a colander on top of the kettle and lay in your\ndumplings, but do not crowd them; cover with a close-fitting lid and put\na weight on top of it to keep in the steam, when done they will be as\nlarge again as when first put in. Take up one at first to try whether it\nis done by tearing open with two forks. If you have more than enough for\nyour family, bake a pan of biscuits out of the remaining dough. Serve\ndumplings hot with prune sauce.\n\n\nAPPLE SLUMP\n\nPare, core and quarter apples, add a little water and sugar to taste,\nstew until tender and cover with the following mixture: Sift one pint of\nflour and one teaspoon of baking powder, add a pinch of salt and two\ncups of milk, mix and turn out onto a lightly floured board. Roll to\none-half inch thickness and place over the stewed apples, cover and cook\nfor ten minutes without lifting the lid. Serve hot with cream and sugar\nor soft custard.\n\n\nBOILED APPLE DUMPLINGS\n\nBeat well, without separating, two eggs, add a pinch of salt, two cups\nof milk and one cup of flour. To a second cup of flour, add two\nteaspoons of baking powder; add this to the batter and as much more\nflour as is necessary to make a soft dough. Roll out quickly one-half\ninch thick. Cut into squares, lay two or three quarters of pared apples\non each, sprinkle with sugar and pinch the dough around the apples. Have\na number of pudding cloths ready, wrung out of cold water, and sprinkle\nwell with flour. Put a dumpling in each, leave a little room for\nswelling and tie tightly. Drop into a kettle of rapidly boiling water\nand keep the water at a steady boil for an hour. Serve hot with hard\nsauce.\n\nHave a saucer in the bottom of kettle to prevent burning.\n\n\nFARINA DUMPLINGS\n\nBeat yolks of four eggs with three tablespoons of goose, turkey or\nchicken fat, but if these are not convenient, clear beef drippings will\ndo. Put in enough farina to make a good Batter. Beat whites of eggs to\na stiff froth with pinch of salt, and stir in batter. Put on in large\nboiler sufficient water to boil dumplings and add one tablespoon of\nsalt. When boiling drop in by tablespoons. Boil one hour. This quantity\nmakes twenty dumplings.\n\n\nHUCKLEBERRY DUMPLINGS\n\nTake a loaf of stale bread; cut off the crust and soak in cold water,\nthen squeeze dry. Beat three eggs light, yolks and whites together add\none quart berries and mix all together with a little brown sugar and a\npinch of salt. Boil steadily one hour, serve with hard sauce.\n\n\nPLUM KNOEDEL (HUNGARIAN)\n\nBoil several potatoes, mash, mix with one egg yolk, a little salt and\nenough flour to make a dough soft enough to hold the impress of the\nfinger. Roll out and cut into four-cornered pieces; in each square place\na German plum which has had the pits removed and a mixture of sugar and\ncinnamon; put in place of the pit. Roll each square into a round\ndumpling; put these into a pan with boiling; salted water and let them\ncook covered for six or eight minutes. When done, serve with some bread\ncrumbs browned in butter or schmalz and spread over the knoedel.\n\n\nPEAR DUMPLING (BIRNE KLOESSE)\n\nTake half a loaf of white bread or as much stale white bread, soak the\nwhite part and grate the crust, add one cup of suet chopped very fine,\none cup of flour, one egg, salt and spices to taste, and one-half\nteaspoon of baking-powder. Make this into a dumpling, put it on a tiny\nplate in a large kettle. Lay prunes and pears around, about a pound of\neach, one cup of brown sugar, two pieces of stick cinnamon, dash of\nclaret and cold water to almost cover; then cover kettle tightly and\nboil four hours. Serve hot.\n\nPrunes and dried apples may be used as well.\n\n\nPEACH DUMPLINGS\n\nMake a dough of a quart of flour and a pint of milk, or water, a\ntablespoon of shortening, a pinch of salt, one egg and a spoon of sugar;\nadd a piece of compressed yeast, which has previously been dissolved in\nwater. Let the dough raise for three hours. In the meantime make a\ncompote of peaches by stewing them with sugar and spices, such as\ncinnamon and cloves. Stew enough to answer for both sauce and filling.\nWhen raised, flour the baking-board and roll out the dough half an inch\nthick. Cut cakes out of it with a tumbler, brush the edges with white of\negg, put a teaspoon of peach compote in the centre of a cake and cover\nit with another layer of cake and press the edges firmly together. Steam\nover boiling water and serve with peach sauce. A delicious dessert may\nalso be made by letting the dough rise another half hour after being\nrolled out, and before cutting.\n\nCompote of huckleberries may be used with these dumplings instead of\npeaches, if so desired.\n\n\nCHERRY ROLEY-POLEY\n\nMake a rich baking-powder biscuit dough, and roll it out until it is\nabout two-thirds of an inch thick. Pit and stew enough cherries to make\na thick layer of fruit and add sugar to taste. Spread them over the\ndough thickly and roll it up, taking care to keep the cherries from\nfalling out. Wrap a cloth around it, and sew it up loosely with coarse\nthread, which is easily pulled out. Allow plenty of room for the dough\nto rise. Lay the roley-poley on a plate, set it in a steamer and steam\nfor an hour and a half. Serve in slices, with cream or sauce.\n\n\nSHABBAS KUGEL\n\nSoak five wheat rolls in water, then press the bread quite dry, add one\ncup of drippings or one-half pound of suet chopped very fine, a pinch of\nsalt, two eggs well beaten, one teaspoon of cinnamon, one grated lemon\nrind, one-half cup of sugar, one tablespoon of water. Stir all together\nthoroughly, grease the kugel pot well with warm melted fat, pour in the\nmixture and send it Friday afternoon to the bakery where it will remain\ntill Saturday noon; it will then be baked brown. If one has a coal range\nthat will retain the heat for the length of time required, it will be\nbaked nicely. The kugel must be warm, however, when served.\n\n\nKUGEL (SCHARFE)\n\nIf one desires an unsweetened kugel omit the sugar and cinnamon in the\nrecipe above and season with salt and pepper. When required for any\nother meal but Shabbas, a kugel can be baked brown in two hours.\n\n\nKUGEL\n\nSoak five ounces of white bread--it may be stale bread--in cold water;\nthen squeeze out every bit of water, put it in a bowl, add three-fourths\ncup of soft goose fat in small pieces, five whole eggs; one cup of\nflour, one-half cup of sugar, one-fourth cup of cracker meal, three\napples and two pears cut in small pieces, two dozen raisins with the\nseeds removed, salt to taste, a tiny pinch of pepper, one-quarter\nteaspoon each of cinnamon and allspice. Mix all well together, and pour\ninto an iron pan that has the bottom well covered with goose-fat; stick\na few pieces of cut apple or pear in the top of the pudding. Pour a cup\nof cold water over all; place in the oven to bake. Bake slowly for five\nor six hours. If the water cooks out before it is ready to brown, add\nmore. Bake brown, top and bottom.\n\n\nNOODLE KUGEL\n\nCook three cups of broad noodles in salted boiling water ten minutes.\nDrain and add three-fourths cup of chicken or goose fat and four eggs,\nwell beaten. Place in a well-greased iron pot and bake until the top of\nthe kugel is well browned. Serve hot with raspberry jelly or stewed\nfruit of any kind.\n\n\nPEAR KUGEL\n\nCream one cup of rendered fat with one cup of sugar, add one-half loaf\nof bread, previously soaked and pressed dry, a little salt, one-fourth\ncup of flour. Grease pudding-dish and put in alternate layers of the\nmixture and pears that have been boiled with water, sugar and claret.\nBake slowly three hours.\n\n\nKRAUT KUGEL\n\nChop up cabbage and let stew in fat slowly until quite brown. Do this\nthe day previous to using. Next day mix in with the stewed cabbage\none-fourth of a loaf of bread soaked in water and squeezed dry, one-half\ncup of flour, one-half cup of brown sugar, one-eighth pound of raisins,\nsome finely chopped citron, one-fourth pound of almonds (mixed with a\nfew bitter almonds), one-half teaspoon of salt, some cinnamon and\nallspice, about a teaspoon, juice and peel of one lemon and four eggs.\nMix all thoroughly, pour into well-greased iron pan (kugel pot) and bake\nslowly.\n\n\nAPPLE KUGEL\n\nSoak half a loaf of bread in water and squeeze dry, shave a cup of suet\nvery fine and cut up some tart apples in thin slices. Add sugar,\nraisins, cinnamon, about one-quarter cup of pounded almonds and the\nyolks of three eggs. Mix all thoroughly. Add whites beaten to a stiff\nfroth last. Bake one hour.\n\n\nRICE KUGEL\n\nBoil one cup of rice in water until done, then let it cool. In the\nmeanwhile rub one-fourth cup of chicken-fat to a cream, add a scant cup\nof powdered sugar, a little cinnamon, the grated peel of one lemon, the\nyolks of three eggs, adding one at a time; one-half cup of raisins\nseeded, one-half pound of stewed prunes pitted, then add the cold rice.\nOne-half cup of pounded almonds mixed with a few bitter ones improves\nthis pudding. Serve with a pudding sauce, either wine or brandy. This\npudding may be eaten hot or cold and may be either baked or boiled. If\nbaked, one hour is required; if boiled, two hours; the water must be\nkept boiling steadily. Left-over rice may be used, butter instead of the\nfat, and the rice may be boiled in milk.\n\n\nAPPLE SCHALET, No. 1\n\nTake one pound of fresh beef heart fat, shave it as fine as possible\nwith a knife. Sift one quart of flour into a deep bowl, add two tumblers\nof ice-cold water, one tablespoon of brown sugar, a saltspoon of salt,\nthen add the shaved heart fat and work well into the sifted flour. Put\nit on a pie-board and work as you would bread dough, with the palm of\nyour hand, until it looks smooth enough to roll. Do not work over five\nminutes. Now take half of this dough, flour your pie-board slightly and\nroll out as you would pie dough, about once as thick. Grease a deep\npudding-dish (an iron one is best), one that is smaller at the bottom\nthan the top, grease it well, line the pudding-dish, bottom and sides,\nclear to the top, fill this one-third full with chopped tart apples,\nraisins, part of a grated lemon peel, citron cut quite fine, pounded\nalmonds and melted drippings here and there. Sprinkle thickly with\nsugar, half brown and half white, and a little ground cinnamon. Moisten\neach layer with one-half wine-glass of wine. Now put another layer of\ndough, rolling out half of the remaining dough and reserving the other\nhalf for the top covering, fill again with apples, raisins, etc., until\nfull, then put on top layer. Press the dough firmly together all round\nthe edge, using a beaten egg to make sure of its sticking. Roll the side\ndough over the top with a knife and pour a cup of water over the pudding\nbefore setting it in the oven. Time for baking, two hours. If the top\nbrowns too quickly, cover.\n\nThis advantage of this pudding is, it may be baked the day previous to\nusing, in fact, it is better the oftener it is warmed over--always\nadding a cup of water before setting it in the oven. Before serving the\npudding turn it out carefully on a large platter, pour a wine-glass of\nbrandy which has been slightly sweetened over the pudding and light it,\ncarry to the table in flames. A novice had better try this pudding\nplain, omitting the wine, brandy, almonds and citron, moistening with\nwater instead of wine before baking. Almost as nice and very good for\nordinary use. Some apples require more water than others, the cook\nhaving to use her own judgment regarding the amount required.\n\n\nAPPLE SCHALET, No. 2\n\nLine an iron pudding-dish with schalet dough, greasing it well before\nyou do so. Chop up some apples quite fine, put on the crust, also some\nraisins (seeded), sugar and cinnamon, then put another layer of pie and\nanother layer of chopped apples, and so on until filled, say about three\nlayers, the last being crust. Bake slowly and long until a nice dark\nbrown.\n\n\nSCHALET DOUGH (MERBER DECK)\n\nCream four tablespoons of drippings, add a pinch of salt, two\ntablespoons of granulated sugar, beat in well one egg, add one cup of\nsifted flour and enough cold water to moisten dough so that it can be\nrolled out--about three tablespoons will be sufficient; it depends on\nthe dryness of the flour how much is required.\n\n\nNOODLE SCHALET\n\nMake the quantity of noodles desired, then boil. When done, drain\nthrough colander, pouring cold water over the noodles.\n\nWhen all the water has drained off, beat up three eggs in a large bowl,\nmix the noodles with the beaten eggs. Grease an iron pudding dish with\nplenty of goose grease or drippings, put in a layer of noodles, then\nsprinkle one-fourth cup of sugar, some pounded almonds, the grated peel\nof one lemon and a few raisins; sprinkle some melted fat over this, then\nadd another layer of noodles, some more sugar and proceed as with the\nother layer until all the noodles are used. Bake two hours. Broad or\nfine noodles are equally good for this schalet. If desired, one tart\napple chopped very fine may be added with the almonds.\n\n\nCARROT SCHALET\n\nBoil one pound of carrots, let them get perfectly cold before grating\nthem. In the meanwhile cream a heaping tablespoon of drippings or\nchicken fat and four tablespoons of sugar, add gradually the yolks of\nfour eggs, the grated peel of one lemon, one teaspoon of cinnamon, a\nlittle grated nutmeg, three tablespoons of flour, one teaspoon of\nbaking-powder, pinch of salt, and the beaten whites last. Heat a few\ntablespoons of fat in a pudding dish, pour in the mixture and bake in a\nmoderate oven one hour, then sprinkle sugar and cinnamon and return to\noven for a few moments to brown. Serve hot.\n\n\nSEVEN LAYER SCHALET\n\nTake two cups of flour, one egg, three tablespoons of fat, one cup of\nwater, a little sugar, pinch of salt, and knead lightly. Put dough aside\nin a cold place while you prepare a mixture of one cup of sugar, one and\none-half teaspoons of cinnamon and three tablespoons of bread crumbs.\nCut dough in seven pieces and roll out each piece separately. Place one\nlayer on a greased baking-tin and spread the layer with melted fat and\nsprinkle with sugar and cinnamon; place upon this the second layer,\nsprinkle on this two ounces of sweet and bitter almonds which have been\ngrated and mixed with sugar; over this place the third layer and spread\nwith oil, sprinkle with cinnamon and sugar and one-half pound of\ncleaned, seedless raisins. Place the fourth layer on and spread with\njelly and one-half pound of citron cut up very small. Cover over with\nanother layer, spread fat and sprinkle with cinnamon and sugar and\ngrated lemon peel and juice of lemon. Place the sixth layer and spread\nand sprinkle with sugar and cinnamon. Put on the last layer and spread\nwith fat and sprinkle with sugar and cinnamon. Cut in four-cornered\npieces and bake thoroughly and until a nice brown.\n\nThis schalet may be made and left whole; a frosting put on top and when\nwell baked will keep for a month or more.\n\n\nBOILED POTATO PUDDING\n\nStir the yolks of four eggs with one-half cup of sugar, add one-half cup\nof blanched and pounded almonds; grate in the peel, also the juice of\none lemon, one-half pound of grated potatoes that have been boiled the\nday before. Lastly add the stiffly beaten whites, some salt and more\npotatoes, if necessary. Grease your pudding-pan well, pour in the\nmixture and bake. Set in a pan of water in oven; water in pan must not\nreach higher than one-half way up the pudding-form. Bake one-half hour.\nTurn out on platter and serve with a wine, chocolate, or lemon sauce.\nOne can bake in an iron pudding-form without the water.\n\n\nPOTATO SCHALET\n\nPeel and grate five or six large potatoes and one onion. Soak some bread\nand two or three crackers. Press out the water and add to the potatoes\nand onion, salt to taste. Add two tablespoons of boiling fat and one\nbeaten egg. Have plenty of hot fat in pan, put in the pudding, pour over\nit one cup of cold water. Bake in hot oven one hour.\n\nTwo slices of white bread, one inch thick, will be sufficient bread for\nthis schalet.\n\n\nSWEET POTATO PUDDING\n\nTake one quart of grated, raw sweet potatoes, one tablespoon leach of\nmeat fat and chicken fat, one half pound of brown sugar, one-half pint\nof molasses, one and one-half pints of cold water, one saltspoon of salt\nand a little black pepper, grated orange peel, ginger, nutmeg and\ncinnamon to taste. Pour into greased baking-pan and bake until it\njellies. Bake in moderate oven. May be eaten as a dessert, warm or cold.\n\n\nAPPLE STRUDEL, No. 1\n\nSift two cups of flour, add pinch of salt and one teaspoon of powdered\nsugar. Stir in slowly one cup of lukewarm water, and work until dough\ndoes not stick to the hands. Flour board, and roll, as thin as possible.\nDo not tear. Place a tablecloth on table, put the rolled out dough on\nit, and pull gently with the hands, to get the dough as thin as tissue\npaper.\n\nHave ready six apples chopped fine, and mixed with cinnamon, sugar,\none-half cup of seedless raisins, one-half cup of currants. Spread this\nover the dough with plenty of chicken-fat or oil all over the apples.\nTake the tablecloth in both hands, and roll the strudel, over and over,\nholding the cloth high, and the strudel will almost roll itself. Grease\na baking-pan, hold to the edge of the cloth, and roll the strudel in.\nBake brown, basting often with fat or oil.\n\n\nAPPLE STRUDEL, No. 2\n\nInto a large mixing bowl place one and one-half cups of flour and\none-quarter teaspoon of salt. Beat one egg lightly and add it to\none-third cup of warm water and combine the two mixtures. Mix the dough\nquickly with a knife; then knead it, place on board, stretching it up\nand down to make it elastic, until it leaves the board clean. Now toss\nit on a well-floured board, cover with a hot bowl and keep in a warm\nplace. While preparing the filling lay the dough in the centre of a\nwell-floured tablecloth on the table; roll out a little, brush well with\nsome melted butter, and with hands under dough, palms down, pull and\nstretch the dough gently, until it is as large as the table and thin as\npaper, and do not tear the dough. Spread one quart of sour apples,\npeeled and cut fine, one-quarter pound of almonds blanched and chopped,\none-half cup of raisins and currants, one cup of sugar and one teaspoon\nof cinnamon, evenly over three-quarters of the dough, and drop over them\na few tablespoons of melted butter. Trim edges. Roll the dough over\napples on one side, then hold cloth high with both hands and the strudel\nwill roll itself over and over into one big roll, trim edges again. Then\ntwist the roll to fit the greased pan. Bake in a hot oven until brown\nand crisp and brush with melted butter. If juicy small fruits or berries\nare used, sprinkle bread crumbs over the stretched dough to absorb the\njuices. Serve slightly warm.\n\n\nRAHM STRUDEL\n\nPrepare the dough as for Apple Strudel as directed in the foregoing\nrecipe, drip one quart of thick sour milk on it lightly, with a large\nspoon, put one cup of grated bread crumbs over the milk, add two cups of\ngranulated sugar, one cup of chopped almonds, one cup of raisins, and\none teaspoon of cinnamon, roll and place in well-buttered pan, put small\npieces of butter over the top, basting frequently. Serve warm with\nvanilla sauce. One-half this quantity may be used for a small strudel.\n\n\nCHERRY STRUDEL\n\nMake a dough of two cups of flour, a pinch of salt and a little lukewarm\nwater; do not make it too stiff, but smooth. Slap the dough back and\nforth. Do this repeatedly for about fifteen minutes. Now put the dough\nin a warm, covered bowl and set it in a warm, place for half an hour. In\nthe meantime stem and pit two quarts of sour cherries. Grate into them\nsome stale bread (about a plateful); also the peel of half a lemon, and\nmix. Add one cup of sugar, some ground cinnamon and about four ounces of\npounded sweet almonds, mix all thoroughly. Roll out the dough as thin as\npossible, lay aside the rolling-pin and pull, or rather stretch the\ndough as thin as tissue paper. In doing this you will have to walk all\naround the table, for when well stretched it will cover more than the\nsize of an ordinary table. Pull off all of the thick edge, for it must\nbe very thin to be good (save the pieces for another strudel). Pour a\nlittle melted goose-oil or butter over this, and sprinkle the bread,\nsugar, almonds, cherries, etc., over it; roll the strudel together into\na long roll. Have ready a long baking-pan well greased with either\nbutter or goose-fat; fold the strudel into the shape of a pretzel.\nButter or grease top also and bake a light brown; baste often while\nbaking. Eat warm.\n\n\nMANDEL (ALMOND) STRUDEL\n\nPrepare the dough as for Apple Strudel No. 2. Blanch one-half pound of\nalmonds and grind, when dried beat the yolks of four eggs light with\none-quarter pound of granulated sugar, add the grated peel of one lemon\nand mix in the almonds. Spread over the dough with plenty of oil, butter\nor fat and roll. Bake; baste very often.\n\n\nCABBAGE STRUDEL\n\nHeat one-half cup of goose-fat, add one medium-sized cabbage and let it\nsimmer until done, stirring constantly to keep from burning. While\ncooling prepare strudel dough, fill with cabbage and one cup of raisins\nand currants mixed, two cups of granulated sugar, one-half cup of\nchopped almonds and one teaspoon cinnamon, roll and put little pieces of\ngrease on top; bake in hot oven and baste frequently. The pans in which\nthe strudel is baked must be greased generously. Serve this strudel hot.\nThis strudel may be made for a milk meal by substituting butter for fat.\n\n\nQUARK STRUDEL (DUTCH CHEESE)\n\nMake a strudel or roley-poley dough and let it rest until you have\nprepared the cheese. Take half a pound of cheese, rub it through a\ncoarse sieve or colander, add salt, the yolks of two eggs and one whole\negg, sweeten to taste. Add the grated peel of one lemon, two ounces of\nsweet almonds, and about four bitter ones, blanched and pounded, four\nounces of sultana raisins and a little citron chopped fine. Now roll out\nas thin as possible, spread in the cheese, roll and bake, basting with\nsweet cream.\n\n\nSTRUDEL AUS KALBSLUNGE\n\nWash the lung and heart thoroughly in salt water, and put on to boil in\ncold water, adding salt, one onion, a few bay leaves and cook until very\ntender. Make the dough precisely the same as any other strudel. Take the\nboiled lung and heart, chop them as fine as possible and stew in a\nsaucepan with some fat, adding chopped parsley, a little salt, pepper\nand mace, or nutmeg, the grated peel of half a lemon and a little wine.\nAdd the beaten yolks of two eggs to thicken, and remove from the fire to\ncool. Roll out the dough as thin as possible, fill in the mixture and\nlay the strudel in a well-greased pan; put flakes of fat on top and\nbaste often. Eat hot.\n\n\nRICE STRUDEL\n\nPrepare the dough same as for Apple Strudel. Leave it in a warm place\ncovered, until you have prepared the rice. Wash a quarter of a pound of\nrice in hot water--about three times--then boil it in milk until very\nsoft and thick. Let it cool, and then add two ounces of butter, the\nyolks of four eggs, four ounces of sugar and one teaspoon of vanilla,\nsome salt and the beaten whites of two eggs, mix thoroughly. When your\ndough has been rolled out and pulled as thin as possible, spread the\nrice over it and roll. Add pounded almonds and raisins if desired. Put\nin a greased pan and bake until brown, basting with sweet cream or\nbutter.\n\n\n\n\n*CEREALS*\n\n\nThe cereals are the most valuable of the vegetable foods, including as\nthey do the grains from which is made nearly all the bread of the world.\n\nFor family use, cereals should be bought in small quantities and kept in\nglass jars, tightly covered.\n\nVariety is to be found in using the different cereals and preparing them\nin new ways. Many cereals are improved by adding a little milk during\nthe latter part of the cooking. Boiling water and salt should always be\nadded to cereals, one teaspoon salt to one cup of cereal. Long cooking\nimproves the flavor and makes the cereal more digestible.\n\nCereals should be cooked the first five minutes over the fire and then\nover hot-water in a double boiler; if one cannot be procured, cook\ncereal in a saucepan set in a larger one holding the hot water.\n\n\nLAWS ABOUT CEREALS\n\nTo discover if cereals such as barley, wheat, oats, farina or cornmeal\nare kosher, place them on a hot plate, if no worms or other insects\nappear they are fit to be eaten, if not, they must be thrown away.\n\nIf flour is mildewed it must be destroyed.\n\n\nOATMEAL PORRIDGE\n\nAs oatmeal is ground in different grades of coarseness, the time for\ncooking varies and it is best to follow the directions given on the\npackages. The meal should be cooked until soft, but should not be mushy.\nThe ordinary rule is to put a cup of meal into two cups of salted\nboiling water (a teaspoon of salt), and let it cook in a double boiler\nthe required time. Keep covered until done; then remove the cover and\nlet the moisture escape.\n\n\nCOLD OATMEAL\n\nOatmeal is very good cold, and in summer is better served in that way.\nIt can be turned into fancy molds or into small cups to cool, and will\nthen hold the form and make an ornamental dish.\n\n\nOATMEAL WITH CHEESE\n\nCook one cup of oatmeal overnight and just before serving add one\ntablespoon of butter and one cup grated cheese. Stir until the cheese is\nmelted and serve at once.\n\n\nBAKED APPLE WITH OATMEAL\n\nPare and core the apples and fill the core space with left-over oatmeal\nmush. Put the apples in a baking dish; sprinkle with sugar; pour a\nlittle water into the bottom of the pan and bake in a moderate oven\nuntil the apples are tender. Serve warm with cream for breakfast or\nluncheon.\n\n\nWHEAT CEREALS\n\nWheat cereals, like oatmeal, are best cooked by following the directions\non the package. Most of them are greatly improved by the addition of a\nlittle milk or by a few chopped dates or whole sultana raisins.\n\n\nCORNMEAL MUSH\n\nMix together one cup of cornmeal and one teaspoon of salt, and add one\ncup of cold water gradually, stirring until smooth. Pour this mixture\ninto two cups of boiling; water in a double boiler and cook from three\nto five hours. Serve hot with cream and sugar.\n\n\nSAUT\u00c9D CORNMEAL MUSH\n\nPut left-over mush into a dish and smooth it over the top. When cold cut\ninto slices one-half inch thick. Dip each slice into flour. Melt\none-half teaspoon of drippings in a frying-pan and be careful to let it\nget smoking hot. Brown the floured slices on each side. Drain if\nnecessary and serve on a hot plate with syrup.\n\n\nFARINA\n\nTo one-half cup of farina take one teaspoon of salt; pour gradually into\nthree cups of boiling water and cook the mixture in a double boiler for\nabout one hour.\n\n\nHOMINY\n\nGet the unbroken hominy and after careful washing soak it twenty-four\nhours in the water. Cook one cup of hominy slowly in the same water in a\ncovered vessel for eight hours or until all the water has been absorbed\nby the hominy; add two tablespoons of butter, one teaspoon of salt and\ntwo tablespoons of cream and serve as a vegetable or as a cereal with\nsugar and cream.\n\n\nMARMELITTA\n\nTake two cups of coarse cornmeal and four cups of cold water put on to\nboil; add one-half teaspoon of salt. Stir the cornmeal continually and\nwhen done place on platter, spread with butter, sharf cheese or any\ncheese such as pot or cream cheese. To be eaten warm.\n\n\nPOLENTA\n\nPlace one cup of yellow cornmeal and three cups of cold water in a\ndouble boiler, add one teaspoon of salt, one-half teaspoon of pepper and\ncook for forty minutes. While still hot add one and one-half cups of\ngrated cheese to the mixture and heat until it melts. Turn the mixture\ninto a greased bowl and allow it to set. The meal may be sliced an inch\nthick or cut with a biscuit cutter and then fried in hot vegetable oil.\nServe with white or tomato sauce as desired.\n\n\nBARLEY, TAPIOCA, SAGO, ETC\n\nAdd one teaspoon of salt to one quart of boiling water and pour\ngradually on one-half cup of barley or other hard grain and boil until\ntender, from one to two or more hours, according to the grain, and have\neach kernel stand out distinct when done. Add more boiling water as it\nevaporates. Use as a vegetable or in soups. Pearl barley, tapioca and\nsago cook quicker than other large grains.\n\n\nBOILED RICE\n\nPut one-half cup of rice in a strainer; place the strainer over a bowl\nnearly full of cold water; rub the rice; lift the strainer from the bowl\nand change the water. Repeat this until the water in the bowl is clear.\nHave two quarts of water boiling briskly, add the rice and one\ntablespoon of salt gradually so as not to stop the boiling; boil twenty\nminutes or until soft, do not stir; drain through a colander and place\nthe colander over boiling water for ten minutes to steam. Every grain\nwill be distinct. Serve as a vegetable or as a cereal with cream and\nsugar.\n\n\nRICE IN MILK\n\nClean the rice as for boiling in water; and cook one-half cup of rice\nwith one and one-half cups of hot milk and one-half teaspoon of salt,\nadding a few seeded or sultana raisins if desired. Serve hot like boiled\nrice or press into small cups, cool and serve with cream and sugar.\n\n\nRICE WITH GRATED CHOCOLATE\n\nCook one-half cup of rice, place in hot serving dish, sprinkle\ngenerously with grated sweet chocolate; set in oven one minute and\nserve.\n\n\nSTEAMED RICE\n\nWash two cups of rice carefully put in double boiler; add eight cups of\ncold water and a pinch of salt and steam for two hours; do not stir.\nServe with any kind of stewed fruit or preserve.\n\n\nAPPLES WITH RICE\n\nBoil one cup of rice in water or milk; rub the kettle all over with a\npiece of butter before putting in the rice, season with salt and add a\nlump of butter. When cooked, add about six apples, pared, quartered and\ncored, sugar and cinnamon. This makes a nice side dish, or dessert,\nserved with cream.\n\n\nBOILED RICE WITH PINEAPPLE\n\nBoil as much rice as desired and when done slice up the pineapple and\nadd, with as much sugar as is required to sweeten to taste.\n\n\nBAKED RICE\n\nArrange two cups of boiled rice in a baking dish in layers, covering\neach with grated cheese, a little milk, butter, salt and red pepper.\nSpread one cup of grated bread crumbs over all and bake in a moderate\noven until the crumbs are browned.\n\n\nSWEET RICE\n\nClean and wash one cup of rice. Put on to boil with cold water, add a\npinch of salt. When done drain off the water, if any; add two cups of\nmilk, stir in and let boil for five minutes. Dish up, then sprinkle\nsugar and cinnamon generously over the top. The yolk of an egg can be\nadded just before serving if desired.\n\n\nEGGS BAKED IN RICE\n\nLine a buttered dish with steamed rice. Break the eggs in the centre,\ndot with butter, sprinkle with salt, pepper and bake in a moderate oven.\n\n\nRICE AND NUT LOAF\n\nBoil one-half cup of rice (brown preferred); drain and dry it. Mix with\nan equal quantity of bread crumbs. Add level teaspoon of salt and\none-half saltspoon of black pepper. Stir in one cup of chopped\nnuts--pecans or peanuts. Add one tablespoon of chopped parsley and one\negg. Mix thoroughly and pack in bread-pan to mold it. Turn it from pan\ninto baking-pan and bake slowly three-quarters of an hour. Serve with\ncream sauce or pur\u00e9e of peas.\n\n\nPILAF\n\nPut two cups of water on to boil, add juice of two tomatoes and a pinch\nof salt. When boiling, add one cup of rice and let cook until the water\nhas evaporated. Then add melted butter, mix well, and keep in warm\nplace, covered, until ready to serve.\n\n\nSPANISH RICE\n\nPut one cup of washed rice in frying-pan with four or five tablespoons\nof poultry fat; add three onions chopped and two cloves of garlic minced\nfine. Fry ten minutes; add one red pepper or one canned pimento chopped,\nor one teaspoon of paprika, and three ripe tomatoes or two cups of\nstrained tomatoes and one teaspoon of salt. Cook slowly about one hour,\nand as the water evaporates, add more boiling water to keep from\nburning.\n\n\nLEFT-OVER CEREALS\n\nOatmeal, hominy, cracked wheat, and other cereals which are left over\ncan be added next day to the fresh stock, for they are improved by long\nboiling and do not injure the new supply, or such as is left can be\nmolded in large or in small forms, and served cold with cream, or milk\nand sugar. In warm weather cereals are nicer cold than hot. Cold hominy\nand mush, cut into squares and fried, so that a crisp crust is formed on\nboth sides,--also hominy or farina, rolled into balls and fried,--are\ngood used in place of a vegetable or as a breakfast dish.\n\nAny of the cereals make good pancakes, or a small amount added to the\nordinary pancake batter improves it.\n\n\n\n\n*EGGS*\n\n\nEggs and the foods into which they enter are favorite articles of diet\nin most households. They are an agreeable substitute for meat and even\nwhen high in price make a cheaper dish than meat.\n\nA fresh egg should feel heavy, sink in water, and when held to a bright\nlight show a clear round yolk.\n\n\nTO PRESERVE EGGS\n\nIn the early spring or fall when eggs are plentiful and at their best,\npack them away for future use. Use strictly fresh eggs with perfect\nshells (no cracks). Buy water glass at drugstore. Use ten parts water to\none of water glass. Boil water, when cool add water glass and beat well.\nUse an earthen jar or crock, pack in rows and pour over the liquid\nmixture to cover well. Place old plate over eggs in crock to keep them\nunder water. Put cover on jar and keep in cool place. More eggs may be\nadded at any time if well covered with the liquid mixture.\n\nFor fifteen dozen eggs use one quart water glass.\n\n\nTO KEEP EGG YOLKS\n\nThe yolks may be kept several days and be as if just separated from the\nwhites if they are placed in a cup previously rinsed with cold water and\na pinch of salt added to them. The cup must be closely covered with a\nwet cloth, and this must be changed and well rinsed in cold water every\nday.\n\nWhen whites are left over make a small angel cake or any of the cookies\nwhich require the whites of egg only.\n\nWhen yolks are left over use for making mayonnaise.\n\n\nPOACHED OR DROPPED EGGS\n\nFill a pan with boiling, salted water. Break each egg into a wet saucer\nand slip it into the water; set the pan back where water will not boil.\nDip the water over the eggs with a spoon. When the white is firm and a\nfilm has formed over the yolk, they are cooked. Take them up with a\nskimmer, drain and serve hot, on toast. Season with salt.\n\n\nBOILED EGGS\n\nSoft-boiled eggs may be prepared in two ways. The eggs may be dropped\ncarefully into boiling water and boiled three minutes, or they may be\nplaced in a covered vessel of boiling water and allowed to stand in a\nwarm place (but not on the stove) for ten minutes. Eggs prepared in this\nway are sometimes called \"Coddled Eggs.\" They are much more delicate and\ndigestible than the usual \"Boiled Eggs.\"\n\nHard-boiled eggs should be cooked in boiling water for fifteen or twenty\nminutes and then dropped in cold water to prevent the yolk from turning\ndark.\n\n\nSCRAMBLED EGGS\n\nBreak into a bowl as many eggs as required, add salt and pepper. Have\nsome very hot butter in the frying-pan on the stove; pour in the eggs,\nstir constantly until set, not stiff, and serve on a hot platter at\nonce.\n\n\nFRIED EGGS\n\nMelt in a frying-pan a piece of butter, or fat for a meat meal. When\nhot, drop in the eggs, one at a time, being careful not to break the\nyolk. When the white of the egg is set they are done, though some\npersons like them turned over and cooked on the other side. Remove from\nthe pan with a cake turner.\n\n\nBAKED EGGS\n\nButter individual baking dishes and break an egg in each, being careful\nto keep the yolk whole. Put on each egg a bit of butter, a little pepper\nand salt. Bake in moderate oven from four to six minutes.\n\n\nBAKED EGGS WITH CHEESE\n\nButter a baking dish of a size necessary for number of eggs desired,\nbreak eggs into dish, add salt, paprika, pepper to taste, one tablespoon\nof cream, and two tablespoons of grated cheese.\n\nPlace dish in a pan of hot water in moderate oven for five minutes until\neggs are set.\n\n\nTOMATO WITH EGG\n\nCut top from tomatoes, remove seeds, put a raw egg in each tomato, dust\nwith salt, pepper, and finely chopped parsley. Place in moderate oven\nuntil egg is set. Serve with cream sauce.\n\n\nBAKED EGG WITH TOMATOES\n\nRemove the skin from six fresh tomatoes or take one-half can of\ntomatoes, chop them and put them on stove and cook for twenty minutes;\nseason with one tablespoon of chopped parsley, half an onion chopped,\nsalt and pepper; thicken at the end of that time with one teaspoon of\nmelted butter mixed with one tablespoon of flour. Put aside to cool.\nThen mix in the yolks of four eggs well beaten, and lastly cut and fold\nin the four whites. Butter a pudding dish and set this mixture in the\noven in a pan of lukewarm water and bake in a moderate oven until a\ngolden brown.\n\n\nPLAIN OMELET\n\nTo make an omelet for breakfast or luncheon for two persons, take three\neggs, three tablespoons of sweet milk and a saltspoon of salt. Whip the\nyolks of the eggs, the milk and salt to a light foam with an egg whip.\nSlowly add the yolk mixture to the whites of the eggs, which should be\nbeaten to a stiff froth in a big bowl. After the yolks and milk are well\nwhipped through the whites, beat the whole together for a few minutes\nwith the egg-beater.\n\nIn an omelet pan or a large frying-pan put a tablespoon of good butter.\nWhen the butter is bubbling hot, pour in the omelet mixture. Stir it\nlightly for the first minute with a broad-bladed knife, then stop\nstirring it; and, as the mixture begins to stiffen around the edge, fold\nthe omelet toward the centre with the knife. As soon as it is properly\nfolded, turn it over on a hot platter. Decorate with sprigs of parsley\nand serve.\n\n\nSWEET OMELET\n\nSix eggs, two tablespoons of flour, one cup of cold milk. Wet the flour\nwith a little of the milk, then add the rest of the milk and the yolks\nof the eggs. Beat the whites of the eggs to a stiff froth and pour into\nthe flour, milk and yolks. Put a piece of butter into a spider and let\nit get hot, but not so hot that the butter will burn. Then pour the\nmixture in and put in a moderate oven to bake in the spider. It takes\nabout ten minutes to bake. Then slip a knife under it and loosen it and\nslip off on a large plate. Sift powdered sugar on top and serve with a\nslice of lemon.\n\n\nSWEET OMELET FOR ONE\n\nOne egg, beat white separately, two tablespoons of cold sweet milk, a\npinch of salt. Brown on both sides or roll, spread with compote or\nsprinkle powdered sugar thickly over it. Serve at once.\n\n\nSPANISH OMELET\n\nIn a chopping bowl place two nice large ripe tomatoes, first peeling\nthem; one large or two medium-sized white Texas onions, two sprigs of\nparsley, and one large green-bell pepper, first removing most of its\nseeds.\n\nChop these ingredients well together quite fine, turn them into a\nsaucepan and let them cook over rather a brisk heat until quite soft.\nPut no water in this mixture. Add a tablespoon of olive oil or of butter\nbefore it begins to cook and season well with salt and red pepper.\n\nMake the omelet the same as the plain one, but use water instead of milk\nin mixing it, and only use two tablespoons of water for the six eggs\nrequired.\n\nAfter the eggs are sufficiently beaten, mixed, and in the pan over the\nfire, and when the edges begin to stiffen, cover the surface of the\nomelet to within an inch of the edge with the cooked vegetables. Fold\nthe omelet quickly and turn it on a hot platter. Pour around it all the\nvegetables left in the pan and serve.\n\n\nRUM OMELET\n\nTake six eggs, beat whites and yolks well, add a pinch of salt and a\nteaspoon of brandy. Fry in a spider quickly and spread with a compote of\nhuckleberries or any other fruit. Roll up the omelet, pour a very small\nwineglass of rum over it, light it and serve at once.\n\n\nSWEET ALMOND OMELET\n\nPrepare one-half cup of sweet almonds, blanched, chopped fine and\npounded smooth. Beat four eggs slightly, add four tablespoons of cream\nand turn it into a hot omelet pan on which you have melted one\ntablespoon, of butter. Cook carefully, drawing the cooked portion into\nthe centre and tilting the pan to allow the liquid part to run over the\nbare pan. When nearly all set, sprinkle the almonds over the surface and\nturn the edges over until well rolled. Then slip it out on a hot dish\nand dredge with powdered sugar, and scatter several salted almonds over\nthe top. Serve immediately.\n\n\nCORN OMELET\n\nTake one-half cup of canned corn and chop it very fine (or the same\namount cut from the cob). Add to that the yolk of one egg, well beaten\nwith pepper and salt to taste, and two tablespoons of cream. Beat the\nwhite of the egg very stiff and stir in just before cooking. Have the\npan very hot and profusely buttered. Pour the mixture on, and when\nnicely browned, turn one half over the other, as in cooking other\nomelets.\n\n\nHERB OMELET\n\nTake six eggs and beat well in a bowl. Add two tablespoons of cold water\nand a quarter of a teaspoon of salt, a pinch of pepper, a teaspoon of\nchopped parsley, a quarter of a teaspoon of grated onion and a teaspoon\nof fine butter, shaved in little pieces. Mix well with a wooden spoon.\nDissolve in the spider the butter and add at once the beaten eggs, etc.,\ninclining the spider to the handle for an instant and then shaking the\nomelet into the centre and turn up the right edge, then the left and fry\nbriskly five minutes and serve.\n\n\nPOACHED EGGS WITH FRIED TOMATOES\n\nFry tomatoes (cut one-half inch thick) in butter, pepper and salt. Have\nprepared slices of bread cut round, and fried in butter. Put on a hot\nplatter with a slice of tomato on each. Poach as many eggs as are\nrequired, in boiling salt water. Lift out very carefully, placing one\negg on each tomato. Add to the gravy in which tomatoes were fried, two\ntablespoons of cream, one teaspoon of any pungent sauce, one teaspoon of\nmushroom catsup, juice of half a lemon, and a teaspoon of flour to\nthicken. Cook up once and pour over eggs. Serve very hot.\n\n\nEGGS POACHED IN TOMATO SAUCE\n\nMake a sauce of one tablespoon of butter, one tablespoon of flour, one\nand one-half cups of canned tomatoes rubbed through a strainer, a pinch\nof soda, salt, pepper and sugar to taste. When sufficiently cooked drop\nin the required number of eggs, cook until the white is firm, basting\nthe eggs often with the sauce. When done, lift the eggs carefully to\nsquares of toast and pour the sauce around them.\n\n\nEGGS PIQUANT\n\nSet to boil the following mixture: Pour into the kettle water to the\ndepth of about one inch, adding a little salt and half a cup of vinegar.\nWhen this boils, break in as many fresh eggs, one at a time, as you\ndesire to have. Do this carefully so as not to break the yolks. As soon\nas the whites of the eggs are boiled, take up carefully with a\nperforated skimmer and lay in cold water. Then remove to a large platter\nand pour over the following sauce: Strain the sauce the eggs were boiled\nin and set away until you have rubbed or grated two hard-boiled eggs,\nyolks only. Add a tablespoon of butter rubbed very hard and add also\nsome sugar and part of the strained sauce. Boil up once and pour over\nthe eggs. Garnish with parsley.\n\n\nOMELET SOUFFL\u00c9\n\nYolks of six eggs and six tablespoons of powdered sugar, added\ngradually, and both beaten together until thick and smooth; juice of one\nlemon and a little grated rind; whites beaten as stiff as possible,\nstirred together. Put into a warm well-buttered dish; bake in quick oven\nten minutes.\n\n\nWHITE SAUCE OMELET\n\nMake a white sauce of one tablespoon of butter blended with two\ntablespoons of flour, one-half teaspoon of salt, pinch of pepper and one\nteaspoon of sugar, adding one-half cup each of milk and cream. Beat the\nyolks of five eggs and stir them into the sauce, then add the stiffly\nbeaten whites of the eggs, folding them in carefully. Melt two\ntablespoons of butter in the omelet pan, when it is hot put in the\nmixture and let it stand in a moderate heat for two minutes, place in a\nhot oven and cook until set. Remove from the oven, turn on a hot platter\nand serve.\n\n\nEGGS WITH CREAM DRESSING\n\nBlend two tablespoons of butter with three tablespoons of flour. Place\non range and stir until the butter is melted. Add one and one-half cups\nof milk, stirring all the time until the mixture is thick; season with\none teaspoon of salt and a few grains of pepper. Separate the whites of\nsix hard-boiled eggs from the yolks. Chop the whites fine and add to the\ndressing. Arrange slices of toast on a hot platter, pour the dressing\nover them; force the yolks through a ricer onto the toast and dressing;\nserve hot.\n\n\nSCALLOPED EGGS\n\nUse above recipe and mix one cup of bread crumbs with one tablespoon of\nbutter, sprinkle this over dish and bake fifteen minutes in a hot oven.\n\n\nEGGS \u00c0 LA MEXICANA\n\nBoil six dried Spanish peppers twenty minutes. Drain, remove the seeds,\nand chop fine. Fry in butter half an onion and one clove of garlic. Add\none cup of uncooked rice, cover with one cup of water and cook till\ntender. Add a lump of butter, salt, and, when done, cover with six eggs;\nthen scramble all together. Serve on a hot dish.\n\n\nEGGS SPANISH\n\nBoil eggs hard; after cooling, remove shells and halve lengthwise. Cook\nfor thirty minutes fresh or canned tomatoes with minced green onions,\ngarlic, parsley, a laurel leaf, salt, pepper, and cayenne pepper to\ntaste. Strain. Melt a slice of butter, add a little flour, and then add\nsauce gradually. Cook ten minutes; place eggs carefully in sauce and\nserve.\n\n\nFRESH MUSHROOMS WITH EGGS\n\nPeel nine good-sized mushrooms without using the stems and chop very\nfine; fry two tablespoons of butter and two finely chopped onions\nwithout browning. Add the mushrooms and steam them by covering the pan\nafter seasoning with salt, pepper and paprika. Before serving, beat six\nwhole eggs and scramble with the mushrooms. Serve on hot buttered toast.\n\n\nEGG RAREBIT\n\nMake a cream sauce. Grate one-half pound American and Swiss cheese\nmixed, or American alone; add to the sauce. Chop three hard-boiled eggs,\nadd to the sauce, season with salt and pepper, and serve on buttered\ntoast.\n\n\nKROSPHADA\n\nPlace two sliced onions with two ounces each of sugar and spices, pepper\nand salt to taste, in a pint of pure malt vinegar and boil gently until\nthe onions are nearly done. Let it cool a little and then stir in six\nbeaten eggs and sufficient crumbled ginger-bread to make the whole quite\nthick. Place again over the fire for a few minutes, stirring frequently\nand mashing the mixture into a uniform paste, but be very careful that\nit does not boil.\n\n\nCURRIED EGGS\n\nMelt four tablespoons of butter in a frying-pan, add one onion chopped\nfine and cook until straw colored. Then add one tablespoon of curry\npowder. Make a smooth paste of one-fourth of a cup of water and two\ntablespoons of flour; add one tablespoon of lemon juice and one-half\nteaspoon of salt. Add to the first mixture; boil five minutes. Arrange\nsix hard-boiled eggs in a border of rice and pour the dressing over all.\n\n\nFRICASSEED EGGS\n\nTake six hard-boiled eggs, remove shells. Roll them in flour, then in\negg to which has been added one-half teaspoon of oil, one-half teaspoon\nof vinegar, a few drops of onion juice, one teaspoon chopped parsley, a\nlittle nutmeg and salt. When quite covered, roll in vermicelli that has\nbeen broken into fine bits and fry in deep beef drippings. Serve with\nthe following sauce: One tablespoon of fat; one tablespoon of flour,\nbrowned together; add one-half cup of white wine and a cup of bouillon.\nSeason with salt and cayenne and boil five minutes. Add one teaspoon\neach of chopped chives and parsley, some chopped olives and mushrooms;\nbring to a boil again and pour over the eggs.\n\n\nEGGS EN MARINADE\n\nMix equal quantities of water and good meat gravy, two tablespoons each,\nwith a teaspoon of vinegar and a seasoning of pepper and salt. Put in a\nstew-pan and stir in gradually two well-beaten, yolks of eggs. When it\nthickens and before it boils, have ready a half dozen nicely poached\neggs and pour the sauce over them. Garnish with parsley.\n\n\nSCALLOPED EGGS (FLEISCHIG)\n\nMake a force-meat of chopped tongue, bread crumbs, pepper, salt, a\nlittle parsley, one tablespoon of melted fat, and soup stock enough to\nmake a soft paste. Half fill patty-pans with the mixture. Break an egg\ncarefully on the top of each, sprinkle with a little salt, pepper and\ncracker dust. Put in the oven and bake about ten minutes. Serve hot.\n\n\nSCRAMBLED EGGS WITH BRAINS\n\nScald brains with hot water, clean and skin, and boil a few minutes in\nfresh water. Melt a little fat in skillet, put in brains, finely\nchopped, and stir well until dry and done. Add one teaspoon of chopped\nparsley, pinch of salt, and three eggs well-beaten. Stir with a fork\nuntil eggs are evenly cooked, put on hot platter, and serve immediately.\n\n\nSCRAMBLED EGGS WITH SAUSAGE\n\nTake one pound of cold, boiled sausage, skin and slice in half-inch\npieces. Place in a frying-pan with two tablespoons of hot fat; brown on\nboth sides a few minutes and just before serving add three eggs, beaten\nslightly; mix; and cook until the eggs are set and serve immediately.\n\nChopped tongue root may be used instead of sausage.\n\n\nSMOKED BRISKET OF BEEF AND EGGS\n\nTake slices of smoked breast of beef, brown in frying-pan; place on hot\nplatter. Slip as many eggs as are needed in frying-pan and cook gently\nby dripping the hot fat over them until done. Place carefully on the\nbeef slices and serve at once.\n\n\n\n\n*CHEESE*\n\n\nCheese should not be tightly covered. When it becomes dry and hard,\ngrate and keep covered until ready to use. It may be added to starchy\nfoods.\n\nCare should be exercised in planning meals in which cheese is employed\nas a substitute for meat. As cheese dishes are inclined to be somewhat\n\"heavy,\" they should be offset by crisp, watery vegetables, water cress,\ncelery, lettuce, fruit salads and light desserts, preferably fresh or\ncooked fruit. Another point, too, is to be considered. Whether raw or\ncooked, cheese seems to call for the harder kinds of bread--crusty rolls\nor biscuits, zwieback, toast, pulled bread or hard crackers.\n\nA soft, crumbly cheese is best for cooking.\n\nCheese is sufficiently cooked when melted, if cooked longer it becomes\ntough and leathery.\n\nBaking-soda in cheese dishes which are cooked makes the casein more\ndigestible.\n\n\nCOTTAGE CHEESE (POT CHEESE)\n\nHeat sour milk slowly until the whey rises to the top; pour it off, put\nthe curd in a bag and let it dry for six hours without squeezing it.\nPour it into a bowl and break it fine with a wooden spoon. Season with\nsalt. Mold into balls and keep in a cool place. It is best when fresh.\n\n\nKOCH KAESE (BOILED CHEESE)\n\nPress one quart of fine cottage cheese through a coarse sieve or\ncolander and set it away in a cool place for a week, stirring it once or\ntwice during that time; when it has become quite strong, stir it smooth\nwith a wooden or silver spoon; add a saltspoon of salt and one-fourth as\nmuch of caraway seed, yolks of two eggs and an even tablespoon of flour\nwhich has been previously dissolved in about one-half cup of cold milk;\nstir the flour and milk until it is a smooth paste, adding a lump of\nbutter, about the size of an egg; add all to the cheese. Put the cheese\non to boil until quite thick; stirring occasionally; boil altogether\nabout one-half hour, stirring constantly the last ten minutes; the\ncheese must look smooth as velvet. Pour it into a dish which has been\npreviously rinsed in cold water. Set it away in a cool place; to keep it\nany length of time, cover it with a clean cloth which has been dipped in\nand wrung out of beer. This cheese is excellent for rye bread\nsandwiches.\n\n\nA DELICIOUS CREAM CHEESE\n\nSweet milk is allowed to stand until it is like a jelly, but does not\nseparate. Then it is poured into a cheese-cloth bag and hung up to drain\nuntil all the water is out of it and only the rich creamy substance\nremains. Sometimes it takes from twelve to twenty-four hours. At the end\nof this time the cheese is turned from the bag into a bowl; then to\nevery pint of the cheesy substance a tablespoon of butter is added and\nenough salt to season it palatably. Then it is whipped up with a fork\nuntil it is a smooth paste and enough put on a plate to make a little\nbrick, like a Philadelphia cheese. With two knives, one in each hand,\nlightly press the cheese together in the shape of a brick, smooth it\nover the top and put it away to cool. One quart of rich sour milk will\nmake a good sized cheese.\n\n\nCHEESE BALLS, No. 1\n\nTake one cake of cream cheese, one-quarter of a pound of chopped figs,\none-quarter of a pound of chopped walnuts, roll into balls and serve on\nlettuce leaves.\n\n\nCHEESE BALLS, No. 2\n\nMix one cake Neufchatel cheese, a piece of butter the size of the\ncheese, one tablespoon of cream, one-quarter teaspoon of salt and six\ndashes of Tabasco Sauce and form one large ball or several small ones\nand roll in chopped pecan nuts.\n\n\nCHEESE SOUFFL\u00c9\n\nDissolve one and one-half tablespoons of butter, add one tablespoon of\nflour, stir until it loosens from the pan; add one and one-half cups of\nrich milk, pepper and salt. Take from the fire, add gradually four egg\nyolks and three-quarters of a cup of grated cheese, then the stiffly\nbeaten whites of eggs. Bake in a hot oven in china ramekins about\nfifteen minutes and serve immediately.\n\n\nCHEESE TIMBALS FOR TWELVE PEOPLE\n\nTake one pint of milk, four tablespoons of flour, and use enough of the\nmilk to dissolve the flour, the balance put in double boiler; when it\nboils, add the dissolved flour, then add one-quarter pound imported\nSwiss cheese grated. Let these two boil for fifteen minutes; when cool,\nadd the yolks of four eggs; drop one in at a time and beat, then strain\nthrough a fine sieve about ten minutes before you put in the pans; beat\nthe whites of two eggs and put in the above and mix; grease timbal\nforms, fill three-quarters full only; bake in pan of boiling water\ntwenty minutes. Let them stand about two minutes, turn out on little\nplates, and serve with tomato sauce, a sprig of parsley put on top of\neach one.\n\n\nWELSH RAREBIT\n\nMelt one tablespoon of butter, add two cups finely cut American cheese,\nwhen it melts add one-half cup of milk or stale beer, keep stirring\nuntil it is smooth. Add one-half teaspoon of English mustard, two beaten\neggs. Cook one minute longer and salt to taste. Serve on toast.\n\n\nGOLDEN BUCK\n\nOne pound of cheese, one-eighth pound of butter, one-half glass of ale,\none teaspoon of mustard, one egg (well beaten), and salt and paprika.\nPut butter in pan, and when melted add cheese cut up or grated; stir,\nand as cheese melts, add ale. When it begins to bubble, add egg well\nbeaten. Stir continually to keep from getting stringy. In two or three\nminutes it will be ready to serve. Pour over hot buttered toast. This\nquantity is sufficient for four persons.\n\n\nCHEESE BREAD\n\nTake six thick slices of stale bread, well buttered; cut them in two;\ndip into milk; then place in a baking dish, with alternating layers of\nthinly sliced cheese, having cheese for top. Add half a cup of milk,\ninto which a half teaspoon of dry mustard has been put. Bake in quick\noven fifteen minutes. Serve at once.\n\n\nGREEN CORN, TOMATOES AND CHEESE\n\nInto one tablespoon of melted butter stir two cups of grated cheese\nuntil it, too, is melted. Add three-quarters of a cup of canned or\ngrated fresh corn, one ripe green pepper, stir them, add one egg yolk\nmixed with one-half cup of tomato pur\u00e9e, one teaspoon of salt, one-half\nteaspoon of paprika. Toast five slices of bread and pour this mixture\nover it. Serve hot.\n\n\nRICE AND CHEESE\n\nMelt two ounces of butter in a stew-pan; fry in the buttery finely\nminced onion. When this is of a nice golden color stir into it a\nquarter of a pound of well-boiled rice. Work it well with a fork and\nthen pour all into a buttered pie dish. Dredge over with a good coating\nof grated cheese, sprinkle the surface with melted butter and bake until\nnicely browned.\n\n\nMACARONI AND CHEESE\n\nBreak three ounces of macaroni--noodles or spaghetti answer equally\nwell--into small pieces, boil in rapidly boiling salted water; when\ntender drain off the water and add half a pint of milk; cook slowly till\nthe macaroni has absorbed most of the milk. To half a pint of thick\nwhite sauce add two ounces of grated cheese and mix with the macaroni;\nlast of all add two well-beaten eggs. Butter a pudding mold, sprinkle it\nwith browned bread crumbs and pour in the macaroni mixture; steam gently\nfor about half an hour, turn out and fill the centre with stewed\ntomatoes and mushrooms.\n\n\nCHEESE OMELET\n\nCook in double boiler one cup of milk, add one tablespoon of butter, one\ntablespoon of flour blended together and cook till thick; one cup of\ncheese cut up added, and stir till dissolved. Remove from fire and stir\nin yolks of four eggs beaten, one-half teaspoon of salt (pepper). Fold\nin whites of four eggs beaten stiff and a pinch of baking powder. Bake\nin a buttered dish one-half hour.\n\n\nCHEESE AND SWEET GREEN PEPPERS\n\nCheese and peppers make a very nice combination. Melt two ounces of\ncheese, add a tablespoon of chopped peppers and the same amount of\nbutter, a little paprika, salt, and if liked, mustard. When the\ningredients have been well blended pour the mixture on hot buttered\ntoast and serve.\n\n\nCHEESE FONDUE\n\nSoak one-half cup of bread crumbs in one scant cup of milk; dissolve a\nspeck of bicarbonate of soda in a drop of hot water and add to the milk,\none egg, yolk and white beaten separately, one-half cup of dry cheese\ngrated, one tablespoon of butter, salt and pepper to taste, beat well,\npour into a well buttered baking dish, strew dry crumbs moistened with\nbutter over the top, and bake in a hot oven until light brown. Serve at\nonce in the dish in which it is baked.\n\n\nTOMATOES, EGGS AND CHEESE (HUNGARIAN STYLE)\n\nPlace two tablespoons of butter in a pan (after having the water boil to\nheat the pan). Let butter melt, add one small onion chopped fine and\ncook until soft, a pint of tomatoes strained and let come to a boil; add\none-half pound mild cheese cut fine; and stir until smooth. Break in\nthree eggs and stir hard until eggs are done. Serve on buttered toast.\n\n\nCRACKERS AND CHEESE\n\nSplit in two some Bent's water biscuits; moisten them with hot water and\npour over each piece a little melted butter and French mustard; then\nspread with a thick layer of grated cheese; sprinkle with paprika or\ncayenne. Place them in a hot oven until the cheese is soft and creamy.\n\n\nRAMEKINS OF EGG AND CHEESE\n\nBeat three new-laid eggs and blend thoroughly with two ounces of grated\ncheese and one ounce of partly melted butter. Place the mixture in\nlittle pans or saucers and bake in the oven.\n\n\n\n\n*BREAD*\n\n\nHome-made bread is very much more palatable and more nutritious than\nbaker's bread and it is worth while to spend time and effort in its\npreparation.\n\nTo make good bread, it is necessary to have good flour, fresh yeast and\nthe liquid used in moistening must be neither too hot nor too cold or\nthe bread will not rise properly.\n\n\nFLOUR\n\nThe housekeeper should know about the different kinds of flour. We get\nthe bread flour from the spring wheat; the pastry flour from the winter\nwheat.\n\nBread flour contains more gluten than pastry flour and is used for bread\non that account. Pastry flour having less gluten and slightly more\nstarch is more suitable for pastry and cake mixtures and is used\nwherever softness and lightness are desired.\n\nGraham flour is the whole kernel of wheat ground.\n\nEntire wheat flour is the flour resulting from the grinding of all but\nthe outer layer of the wheat.\n\nRye flour is next best to wheat flour for bread making, but is generally\ncombined with wheal flour, since by itself it makes a sticky bread.\n\nCornmeal is also combined with wheat flour.\n\nVariety bread is composed of bread flour, rye flour and cornmeal\ncombined in one loaf.\n\nIf flour is musty; it is not kosher and must be destroyed. Keep flour\neither in tins or barrels in a dry atmosphere.\n\n\nYEAST\n\nIn cities where fresh compressed yeast can be obtained, it is not worth\nwhile to prepare one's own.\n\nCompressed yeast is always in proper condition to use until it becomes\nsoft, often the yeast cakes are slightly discolored, but this does not\naffect the yeast, being caused by the oxidation of the starch in the\ncake.\n\nKeep yeast in cool place.\n\n\nHOME MADE YEAST\n\nGrate six large raw potatoes, have ready a gallon of water in which you\nhave boiled one and one-half cups of hops. Strain through a fine hair\nsieve, boiling hot, over the potatoes, stirring well, or the mixture\nwill thicken like starch. Add a scant cup of sugar and one-half cup of\nsalt. When cold, add a yeast cake or a cup of fresh yeast. Let it stand\nuntil a thick foam rises on the top. Bottle in a few days. If kept in a\ncool place, this yeast will last a long time. Use one cup of yeast for\none large baking. In making yeast, from time to time, use a cup of the\nsame with which to start the new yeast.\n\nOne cup of liquid yeast is equal to one cake of compressed yeast.\n\nWhen yeast is not obtainable to start the fermentation in making yeast,\nmix a thin batter of flour and water, and let it stand in a warm place\nuntil it is full of bubbles. This ferment has only half the strength of\nyeast so double the amount must be used.\n\n\nTO MAKE BREAD\n\nTry the yeast always by setting to raise in a cup of lukewarm water or\nmilk, if you use compressed yeast add salt and sugar.\n\nIf it rises in the course of ten or fifteen minutes, the yeast is fit to\nuse. In making bread always use sifted flour. Set a sponge with lukewarm\nmilk or water, keeping it covered in a warm place until very light, then\nmold this sponge by adding flour, until very light into one large ball,\nthen knead well and steadily for twenty minutes. Set to rise again in a\nwarm place free from drafts, and when it has risen to double its former\nbulk, take a knife, cut through the dough in several places, then place\nthis dough on a baking board which has been sprinkled with flour. Work\nwith the palm of the hand, always kneading towards the centre of the\nball (the dough must rebound like a rubber ball). When this leaves the\nboard and the hands perfectly clean the dough may be formed into loaves\nor rolls.\n\nPlace in pan, greased slightly with a good oil, let rise until the\nimprint of the finger does not remain, and bake.\n\nThe oven for baking bread should be hot enough to brown a teaspoon of\nflour in five minutes.\n\nIf baked in a coal range, the fire must be just the proper heat so as\nnot to have to add fuel or shake the stove.\n\nIf baked in a gas range, light oven to full heat five minutes before\nputting the bread in the oven, and bake in a moderately hot oven\nforty-five minutes, unless the loaves are very large when one hour will\nbe the proper time.\n\nWhen taken from the oven, the bread may be wrapped in a clean towel\nwrung out of warm water (this prevents the crust from becoming hard);\nplace bread in slanting position or allow it to cool on a wire rack.\n\n\nWHITE BREAD\n\nSet the dough at night and bake early in the morning; take one-half cake\nof compressed yeast, set in a cup of lukewarm milk or water adding a\nteaspoon of salt and a tablespoon of sugar. Let this rise, if it does\nnot, the yeast is not fresh or good. Measure eight cups of sifted flour\ninto a deep bread bowl, add one teaspoon of salt; make a depression in\nthe centre, pour in the risen yeast and one cup of lukewarm milk or\nwater. In winter be sure that the bowl, flour, milk, in fact everything\nhas been thoroughly warmed before mixing. Mix the dough slowly with a\nwooden spoon and then knead as directed.\n\nThis amount will make two loaves, either twisted or in small bread pans.\nBake forty-five minutes in a moderate oven.\n\nIf the bread is set in the morning use a cake of compressed yeast and\nbake the loaves in the afternoon.\n\n\nINDIVIDUAL LOAVES\n\nMake dough according to the above recipe. Work small pieces of dough\ninto strands a finger long, and take three strands for each loaf. Make\nsmall as possible, brush with beaten egg; or sweetened water and\nsprinkle with poppy seed (mohn). Allow them to rise before setting them\nin the oven. These are called \"Vienna loaves\" and are used at weddings,\nparties and for the Succoth festival in the Succah.\n\nIf one-half cake of yeast has been used, the half cake of yeast which is\nleft over, can be kept in good condition several days by rewrapping it\nin the tinfoil and keeping it in a cool, dry place.\n\n\nBUTTERBARCHES\n\nDissolve one cake of compressed yeast in one-half cup of lukewarm milk,\nadd a teaspoon of salt, and a tablespoon of sugar and let it rise. Then\nmake a soft dough of eight cups of sifted flour and as much milk as is\nrequired to work it, about two cups; add the yeast, one-half cup of\nsugar, four tablespoons of butter dissolved in the warm milk, the grated\npeel of a lemon, two or three dozen raisins seeded, and two eggs well\nbeaten. Work this dough perfectly smooth with the palm of your hand,\nadding more flour if necessary. It is hardly possible to tell the exact\namount of flour to use; experience will teach you when you have added\nenough. Different brands of flour vary, some being drier than others.\nWork the dough as directed, set it aside covered until it is double the\nbulk of the original piece of dough. Then work again and divide the\ndough into two parts, and divide each of the pieces of dough into three\nparts. Work the six pieces of dough thoroughly and then roll each piece\ninto a long strand; three of which are to be longer than the other\nthree. Braid the three long strands into one braid (should be thicker in\nthe centre than at the end), and braid the shorter strands into one\nbraid and lay it on, top of the long braid, pressing the ends together.\nButter a long baking-pan, lift the barches into the pan and set in a\nwarm place to rise again for about one-half hour. Then brush the top\nwith beaten egg and sprinkle poppy seed all over the top. Bake in a\nmoderate oven one hour.\n\n\nBARCHES\n\nThese are to be used for a meat meal and are made in the same manner as\nbutter barches, omitting the milk and butter; use water and a little\nshortening of dripping or rendered fat or a vegetable oil; grate a dozen\nalmonds (blanched) and add with two well-beaten eggs, one-half cup of\nsugar, salt, raisins and the grated peel of one lemon. Work just as you\nwould butter barches. Bake one hour in moderate oven. Wrap in a damp,\nclean towel as soon as baked to prevent the crust from becoming too\nhard.\n\n\nPOTATO BREAD\n\nAdd one medium-sized mashed boiled potato to any of the foregoing\nrecipes. This will give a more moist bread, which retains its freshness\nlonger.\n\n\nGRAHAM BREAD\n\nDissolve one cake of compressed yeast and four tablespoons of light\nbrown sugar or molasses in one cup of lukewarm water and one cup of milk\nwhich has been scalded and cooled to lukewarm. Add two tablespoons of\nmelted butter, then four cups of Graham flour and one cup of white flour\n(sifted), adding flour gradually, and one teaspoon of salt. Knead\nthoroughly, being sure to keep dough soft. Cover and set aside in a warm\nplace to rise for about two hours. When double in bulk, turn out on\nkneading board, mold into loaves, and place in well-greased pans, cover\nand set to rise again--about one hour or until light. Bake one hour, in\na slower oven than for white bread. If wanted for overnight use one-half\ncake of yeast and an extra half teaspoon of salt.\n\n\nGLUTEN BREAD\n\nDissolve one cake of compressed yeast and one tablespoon of sugar in one\ncup of milk, scalded and cooled, and one cup of lukewarm water; add one\nlevel tablespoon of butter then three cups of gluten flour gradually,\nand one teaspoon of salt. Knead thoroughly until smooth and elastic;\nplace in well-greased bowl; cover and set aside in a warm place, free\nfrom draught, to rise until light, which should be in about two hours.\nMold into loaves; place in greased pans, filling them half full. Cover,\nlet rise again, and when double in bulk, which should be in about one\nhour, bake in moderate oven forty-five minutes.\n\nThis will make two one-pound loaves. For diet use omit shortening and\nsugar.\n\n\nRAISIN BREAD\n\nMake dough as directed for Butterbarches, using one-quarter cup of\nraisins and omitting the lemon and egg. Form in loaves, fill\nwell-greased pans half full; cover and let rise until light; about one\nhour. Glaze with egg diluted with water, and bake forty-five minutes.\n\n\nROLLED OATS BREAD\n\nPour two cups of boiling water over two cups of rolled oats, cover and\nlet stand until lukewarm. Dissolve one cake of compressed yeast and\none-fourth cup of brown sugar in one-half cup of lukewarm water, add two\ntablespoons of shortening, the oatmeal and the water in which it has\nbeen swelling. Beat well, add about three cups of flour to make a dough,\nalso add one teaspoon of salt. Let rise until it doubles in bulk. Mold\ninto two loaves in pan and bake forty-five minutes.\n\n\nPOTATO-RYE BREAD\n\nCook one quart of potatoes diced, in boiling water until tender. Strain,\nreserving potato water. Measure and add enough more water to make three\ncups. Let come to a boil, add one-quarter cup of salt, and very\ngradually one and one-quarter cups of cornmeal. Cook two minutes,\nstirring constantly until thick. Remove from fire, add two tablespoons\nof any kind of fat, the potatoes riced or mashed and when cooled two\ncups of flour; then one tablespoon of sugar and one cake of yeast\ndissolved in one cup of lukewarm water. Mix and knead to a stiff dough\nadding wheat flour to keep it from sticking. Cover, set aside in a warm\nplace overnight, or until double its bulk. Shape into four loaves, let\nrise again; bake in a moderate oven one hour or more, until well done.\nGlaze with egg diluted with water before putting in the oven. These\nloaves will keep moist one week.\n\n\nRYE BREAD (AMERICAN) No. 1\n\nDissolve one cake compressed yeast in two cups of lukewarm water and one\ncup of milk which has been scalded and cooled; or if so desired the milk\nmay be omitted and all water used; add two and one-half cups of rye\nflour or enough to make a sponge. Beat well; cover and set aside in a\nwarm place, free from draught, to rise about two hours. When light add\none and one-half cups of sifted white flour, one tablespoon of melted\nbutter or oil, two and one-half cups of rye flour to make a soft dough\nand last one tablespoon of salt. Turn on a board and knead or pound it\nfive minutes. Place in greased bowl; cover and let rise until double in\nbulk--about two hours. Turn on board and shape into loaves; place in\nfloured shallow pans; cover and let rise again until light--about one\nhour. Brush with white of egg and water, to glaze. With sharp knife cut\nlightly three strokes diagonally across top, and place in oven. Bake in\nslower oven than for white bread. Caraway seeds may be used if desired.\n\nBy adding one-half cup of sour dough, left from previous baking, an acid\nflavor is obtained, which is considered by many a great improvement.\nThis should be added to the sponge.\n\n\nRYE BREAD, No. 2\n\nSift three cups of rye flour, three cups of wheat flour and two\nteaspoons of salt in a bowl. Dissolve one-half cake of compressed yeast\nor any other yeast in two cups of lukewarm water. When the yeast is\ndissolved pour it into the flour and make into a dough. Lay it on a\nkneading board, and knead until smooth and elastic, put it back into the\nbowl, cover with a towel, and set aside overnight to rise. Next morning,\nlay the dough on a biscuit or kneading board again and knead well. Make\ninto a loaf, put into a pan, and when well risen, moisten the top with a\nlittle cold water and bake in a moderate oven.\n\n\nZWIEBEL PLATZ\n\nTake a piece of rye bread dough. After it has risen sufficiently roll\nout quite thin, butter a long cake pan and put in the rolled dough.\nBrush with melted butter; chop some onions very fine, strew thickly on\ntop of cake, sprinkle with salt, put flakes of butter here and there.\nAnother way is to chop up parsley and use in place of onions. Then\ncalled \"Petersilien Platz.\"\n\n\nVARIETY BREAD\n\nDissolve one cake of compressed yeast in two cups of lukewarm water or\nmilk, add two teaspoons of salt, three cups of bread or wheat flour, one\ncup of cornmeal, one cup of rye flour and one-half cup of dark molasses,\nand mix very thoroughly. Let rise, shape into loaves, let rise again and\nbake in a moderate oven for forty-five minutes.\n\n\nROLLS\n\nTake bread dough, when ready to shape into loaves and make a long even\nroll. Cut into small even pieces, and shape with thumb and fingers into\nround balls. Set close together in a shallow pan, let rise until double\nthe bulk, and bake in a hot oven from ten to twenty minutes. If crusty\nrolls are desired, set apart in a shallow pan, bake well, and cool in\ndraft.\n\n\nTEA ROLLS\n\nScald one cup of milk and when lukewarm dissolve one cake of compressed\nyeast and add one and one-half cups of flour. Beat thoroughly, cover and\nallow to stand until light. Add one-quarter cup of sugar, one and\none-half teaspoons of salt, two eggs, one-third cup of butter and enough\nflour to knead. Allow to rise again until light. Shape into round or\nsmall oblong finger rolls, and place in buttered pans close together,\nwhen light bake in hot oven.\n\n\nCRESCENT ROLLS\n\nTake bread or kitchen dough, and when well risen, toss on floured baking\nboard, roll into a square sheet, one-quarter inch thick. Spread with\nmelted butter, and cut into six-inch squares, then cut each square into\ntwo equal parts through opposite corners, thus forming two triangles.\nRoll over and over from the longest side to the opposite corner and then\nshape the rolls into half moons or crescents. Place in floured or\ngreased pans, rather far apart; brush with beaten yolk to which a little\ncold water has been added and sprinkle tops of crescents or horns with\npoppy seed. Set in warm place to and, when double its bulk, bake in hot\noven until brown and crusty.\n\n\nBUNS\n\nMake same as tea rolls. When well risen mold into small round buns;\nplace in well-greased pans, one inch apart. Coyer set aside to rise\nuntil light--about one hour. Brush with egg diluted with water; bake\ntwenty minutes, just before removing from the oven, brush with sugar\nmoistened with a little water.\n\n\nRAISIN OR CURRANT BUNS\n\nBoil two large potatoes and strain the water into a pitcher, dissolve\ntwo-thirds cake of yeast in a cup. Put potatoes in a pan with a cup of\nsugar; large lump of butter, and teaspoon of salt. The heat of potatoes\nwill melt the sugar and butter. Mash with large masher to a cream; pour\nin rest of potato water, add pint of flour and mix together. Then cover\nand set in a warm place all night. In the morning add more flour, mix\nquickly and put currants or raisins in as you turn the dough. This will\nkeep them from settling in the bottom of the bread. Put in hot pans and\nbake in a hot oven. This makes a delicious holiday bread. Eat with\nbutter, hot or cold.\n\n\nBREAD STICKS\n\nTake pieces of raised bread dough, roll three-eighths inch thick and\nfour or five inches long. Place in floured pan, far apart, brush tops\nwith beaten yolk and poppy seed. Let rise, bake in a hot oven until\nbrown.\n\n\nFRENCH ROLLS\n\nPrepare the yeast as for bread and work just the same; add one-quarter\ncup of butter, one-quarter cup of sugar, one whole egg and one egg yolk\nbeaten very light, flavor with mace or a few gratings of lemon peel;\nwork until it leaves the hand perfectly clean, then form into rolls, let\nraise, brush with beaten egg, place rolls in pan close together and\nbake.\n\n\nBUTTERED TOAST\n\nSlice even slices of baker's bread, not too thin, put in biscuit pan on\nthe top rack of a very hot oven, brown nicely on one side, then turn and\nbrown on the other, spread with butter, and a little powdered sugar, if\ndesired, and serve at once. Or put the slices on a long fork, hold\nbefore a red coal fire, without flame, toast on both sides and proceed\nas above.\n\n\nMILK OR CREAM TOAST\n\nToast as many slices of stale light bread as desired a light brown. Heat\nmilk or cream, allowing one-half cup for each slice, add small lump of\nbutter. When just at the boiling point, pour over bread which has been\nplaced in dish, sprinkle with sugar and cinnamon, cover, and serve\nimmediately. Nice for invalids.\n\n\nCINNAMON TOAST FOR TEA\n\nBread cut thin and browned, but not dried.\n\nButter the toast while very hot, thinly and evenly, and sprinkle over\neach piece some powdered cinnamon and sugar.\n\n\nARME RITTER\n\nBeat two eggs slightly, add one-half teaspoon of salt and two-thirds cup\nof milk; dip six slices of stale bread in the mixture. Have a griddle\nhot and well buttered; brown the bread on each side. Serve hot with\ncinnamon and sugar or a sauce.\n\n\n\n\n*COFFEE CAKES (KUCHEN)*\n\n\nRENDERED BUTTER\n\nProcure as much country or Western butter as desired, you may get\nseveral pounds of it when it is cheap during the summer; or any butter\nunfit for table use may be made sweet and good for cooking purposes and\nwill last for months, if prepared in the following manner: Place the\nbutter in a deep, iron kettle, filling only half full to prevent boiling\nover. Set it on the fire where it will simmer slowly for several hours.\nWatch carefully that it does not boil over. Do not stir it, but from\ntime to time skim it. When perfectly clear, and all the salt and\nsediment has settled at the bottom, the butter is done. Set aside a few\nminutes, then strain into stone jars through a fine sieve, and when cold\ntie up tightly with paper and cloth. Keep in a cool, dry place.\n\n\nCOFFEE CAKE (KUCHEN) DOUGH\n\nSoak one-half ounce of yeast in one-half cup of lukewarm milk; when\ndissolved put in a bowl, or round agate pan, and stir in one cup of\nsifted flour, one teaspoon of sugar and one-fourth teaspoon of salt, mix\nthoroughly, and put in a warm place (not hot) to rise, from one to two\nhours.\n\nWhen well risen, cream well together one cup of sugar and three-fourths\ncup of butter, then add three eggs, five cups of sifted flour, one cup\nof milk and one teaspoon of salt, mix together until light, then stir in\nthe risen yeast, and with a spoon work well for ten minutes, and set\naside to rise again, five or six hours or all night. Dough should not be\nvery stiff. When well risen it can be used for cinnamon cake, pies or\npocket books. This recipe makes one large cinnamon cake, three pies, and\nabout one dozen pocket books. If set at night use half the quantity of\nyeast.\n\n\nKAFFEE KUCHEN (CINNAMON)\n\nButter long and broad cake-pans thoroughly, roll out enough dough to\ncover them, and let it rise about half an hour before baking, then brush\nit well with melted butter. Sprinkle sugar and cinnamon on top and some\nchopped almonds. Take a small lump of butter, a very little flour, some\nsugar and cinnamon and rub it between the hands until it is like lumps\nof almonds, then strew on top of cakes.\n\n\nCINNAMON ROLLS OR SCHNECKEN\n\nTake half the kitchen dough. Roll one-half inch thick and spread well\nwith melted butter. Sprinkle generously with scraped maple, brown or\ngranulated sugar and cinnamon, then roll. Cut the roll into equal parts\nabout one inch thick, place close together endwise in a spider,\ngenerously buttered, spread with one-fourth inch layer of brown, or\nmaple sugar. Let rise until light, and bake ten to twenty minutes in a\nhot oven, a golden brown. Invert the spider, remove rolls and serve\ncaramel side up.\n\n\nABGERUEHRTER KUGELHOPF\n\nSoak one-half ounce of yeast or one cake compressed yeast in a very\nlittle lukewarm milk; add a pinch of salt and one tablespoon of sugar,\nstir it up smooth and set back of the stove to rise. In the meantime rub\na scant cup of butter and a scant cup of powdered sugar to a cream, add\ngradually the yolks of four eggs, one at a time and add also the grated\npeel of a lemon. Sift two cups of flour into a bowl, make a depression\nin the centre, pour in, the yeast, one cup of lukewarm milk, and make a\nlight batter of this. Add the creamed butter and eggs and stir until it\nforms blisters and leaves the bowl clean. Take one-half cup of cleaned\nand seeded dark raisins and cut up some citron very fine. Dredge flour\nover them before adding, and if necessary, add more flour to the dough,\nwhich should be of the consistency of cup cake batter. Last add the\nstiffly-beaten whites of the eggs. Place in a well-greased long or round\npan with tube in centre; let rise until double in bulk, and bake in\nmoderate oven until browned and thoroughly done.\n\n\nPLAIN BUNT OR NAPF KUCHEN\n\nTake one cake compressed yeast, add a pinch of salt, one tablespoon of\nsugar, and about two tablespoons of lukewarm water. Stir the yeast until\nit is a smooth paste and set it in a warm place to rise. Sift two and\none-half cups of flour (use the same size cup for measuring everything\nyou are going to use in your cake), make a depression in the centre,\nstir in the yeast and a scant cup of lukewarm milk, make batter, and let\nit rise until you have prepared the following: Rub one-half cup of\nbutter and three-fourths cup of powdered sugar to a cream, just as for\ncup cake, then add gradually one egg at a time, using three altogether,\nand stirring all the time in one direction. Work in the risen batter two\nor three spoons at a time between each egg. Grate in the peel of a lemon\nor an orange. Butter the bunt-form well (do this always before you begin\nto work). Blanched almonds may be set in the grooves of the cake-form\nafter buttering it. Put in the dough, set it in a warm place and let it\nrise for an hour and a half or two hours. Bake in a moderate oven one\nfull hour, covered at first.\n\n\nCHOCOLATE COFFEE CAKE\n\nPour a bunt kitchen dough into long, well-buttered tins, and when baked\nremove from the oven and cover thickly with boiled chocolate icing.\n\n\nPOCKET BOOKS\n\nTake as much of the coffee cake dough as you desire, lay it on a\nwell-floured biscuit board and mix just enough more flour with it to\nenable you to roll it out without sticking to the board. Roll out about\none-fourth inch thick and cut the dough in squares about as long as your\nfinger.\n\nBeat the yolk of one egg and two tablespoons of milk together; wet each\nsquare well with the mixture, lay one raisin in the centre (after the\nseed has been removed from it), sprinkle thickly with sugar and cinnamon\nmixed together, then put a small dab of butter on top. Catch the four\ncorners of each square together, so that the inside is protected. Lay\nthe pocket books, not too closely together, in a greased pan and set\naside to rise. When well risen bake in a moderately hot oven until well\nbaked and browned nicely.\n\n\nBOLA\n\nMake a good, rich bread dough. Let it rise overnight; next morning; mix\nwith dough two eggs; one-half pound of butter well kneaded; stand by\nfire until well risen. When risen, roll out into thin sheets and\nsprinkle with chopped almonds, citron, cinnamon and plenty of brown\nsugar and lumps of butter all through; roll up like jelly-roll, cut in\npieces a finger long, grease pan, stand pieces in centre, others around\nand let rise before baking. Watch it well while baking.\n\n\nFRENCH COFFEE CAKE (SAVARIN)\n\nSoak one cake of compressed yeast in a little lukewarm water or milk.\nPut the yeast in a cup, add two tablespoons of lukewarm water, a pinch\nof salt and one tablespoon of sugar, stir it up well with a spoon and\nset back of the stove to rise. Rub one-half cup of butter to a cream,\nadd one-third cup of powdered sugar and stir constantly in one\ndirection. Add the yolks of four eggs, one at a time, and the grated\npeel of a lemon. Sift two cups of flour into a bowl, make a depression\nin the centre of the flour, pour in the yeast and one cup of lukewarm\nmilk. Stir and make a light batter of this. Add the creamed butter and\neggs, stir until it forms blisters and leaves the bowl clean; one-half\ncup of dark raisins, one-half cup of pounded almonds and a little\ncitron, cut up very fine, and last the stiff-beaten whites of the eggs.\nFill your cake forms which have been well-greased, set in a warm place\nto rise until double in bulk, about forty-five minutes, and bake in a\nmoderate oven forty-five minutes. Fill the centre with whipped cream and\nserve with rum sauce.\n\n\nBABA \u00c0 LA PARISIENNE\n\nPrepare the yeast as above; cream a scant cup of butter with four\ntablespoons of sugar, the grated peel of a lemon, add five eggs, one at\na time, stirring each egg a few minutes before you add the next. Have\nready two cups of sifted flour and add two spoonfuls between each egg\nuntil all is used. Make a soft dough of the yeast, a scant cup of\nlukewarm milk, add two spoonfuls between each egg until all is used up,\na pinch of salt, and one cup of flour. Let it rise for fifteen minutes.\nNow mix all well, rub the form with butter, and blanch one-half cup of\nalmonds, cut into long strips and strew all over the form. Fill in the\nmixture or cake batter, let it rise two hours and bake very slowly.\n\n\nMOHN (POPPY SEED) ROLEY POLEY\n\nRoll out a piece of dough large enough to cover your whole baking-board,\nroll thin. Let it rise until you have prepared the filling; grind one\ncup of black poppy seed in a coffee-mill as tight as possible and clean\nit well, throw away the first bit you grind so as not to have the coffee\ntaste; put it on to boil with one cup of milk, add two tablespoons of\nbutter, one-half cup of seeded raisins, one-half cup of walnuts or\nalmonds chopped up fine, two tablespoons of molasses or syrup, and a\nlittle citron cut up fine. When thick, set it away to cool, and if not\nsweet enough add more sugar and flavor with vanilla. When this mixture\nhas cooled, spread on the dough which has risen by this time. Take up\none corner and roll it up, into a long roll, like a jelly-roll, put in a\ngreased pan and let it rise an hour, then spread butter on top and bake\nvery slowly. Let it get quite brown, so as to bake through thoroughly.\nWhen cold cut up in slices, as many as you are going to use at one time\nonly.\n\n\nMOHN WACHTEL\n\nTake coffee cake dough. Let the dough rise again; for an hour, spread\nwith a poppy seed mixture, after cutting into squares, fold into\ntriangles and pinch the edges together. Lay in well-buttered pans, about\ntwo inches apart, and let them rise again, spread with poppy seed\nfilling. Take one-half pound of poppy seed (mohn) which have previously\nbeen soaked in milk and then ground, add one-quarter of a pound of sugar\nand the yolks of three eggs. Stir this all together in one direction\nuntil quite thick and then stir in the beaten whites to which you must\nadd two ounces of sifted flour and one-quarter of a pound of melted\nbutter. Fill the tartlets and bake. The poppy seed filling in Mohn Roley\nPoley may be used in the Mohn Wachtel if so desired.\n\n\nMOHNTORTS\n\nLine a deep pie-plate with a thin sheet of kuchen dough, let it rise\nabout half an hour, then fill with a poppy seed filling same as used\nwith Mohn Wachtel. Fill the pie-plates and bake.\n\n\nSMALL MOHN CAKES\n\nRoll coffee cake dough out quite thin, spread with melted butter (a\nbrush is best for this purpose). Let it rise a little while, then\nsprinkle well with one cup of sugar, add one-half pound of ground poppy\nseed moistened with one-half cup of water, cut into strips about an inch\nwide and four-inches long; roll and put in a well-buttered pan to rise,\nleaving enough space between each and brush, with butter. Bake in\nmoderate oven at first, then increase the heat; bake slowly.\n\n\nBERLINER PFANNKUCHEN (PURIM KRAPFEN)\n\nTake one and one-half cups of flour, a pinch of salt sifted into a deep\nbowl, one cup of lukewarm milk and three-fourths cake of compressed\nyeast which has been, dissolved in a little warm water and sugar. Stir\ninto a dough, cover with a towel and set away in a warm place to rise.\nWhen well risen, take one-half cup of butter, one cup of sugar, a little\nsalt and rub to a cream. Add two eggs well beaten, stir all well and\nadd the risen dough, one teaspoon of salt and work in gradually five\ncups of sifted flour and the grated peel of a lemon. Stir the dough till\nit blisters and leaves the dish perfectly clean at the sides. Let the\ndough rise slowly for about two hours (all yeast dough is better if it\nrises slowly). Take a large baking-board, flour well and roll out the\ndough on it as thin as a double thickness of pasteboard. When it is all\nrolled out, cut with a round cutter the size of a tumbler. When all the\ndough has been cut out, beat up an egg. Spread the beaten egg; on the\nedge of each cake (spread only a few at a time for they would get too\ndry if all were done at once). Then put one-half teaspoon of marmalade,\njam or jelly on the cake. Put another cake on top of one already spread,\nhaving cut it with a cutter a little bit smaller than the one used in\nthe first place. This makes them stick better and prevents the preserves\ncoming out while cooking. Set all away on a floured board or pan about\ntwo inches apart. Spread the top of each cake with melted butter and let\nthem rise from one to two hours. When ready to fry, heat at least two\npounds of rendered butter or any good vegetable oil in a deep iron\nkettle. Try the butter with a small piece of dough. If it rises\nimmediately, put in the doughnuts. In putting them in, place the side\nthat is up on the board down in the hot butter. Do not crowd them in the\nkettle as they require room to rise and spread. Cover them with a lid.\nIn a few seconds uncover. If they are light brown, turn them over on the\nother side but do not cover them again. When done they will have a white\nstripe around the centre. Take them up with a perforated skimmer, lay on\na large platter, sprinkle with pulverized sugar. If the butter gets too\nhot take from the fire a minute. These are best eaten fresh.\n\nThe doughnuts may be baked in moderately hot oven and when half done\nglazed with sugar and white of egg.\n\n\nTOPFA DALKELN. CHEESE CAKES (HUNGARIAN)\n\nTake one-half ounce of yeast, mix with a little scalded milk which has\ncooled to lukewarm, one-half cup of flour and put aside in a warm place\nto rise. Allow two cups of scalded milk to become lukewarm. Add one\npound of flour (four cups sifted flour) to the risen sponge, then the\ntwo cups of milk, mix these very well, cover with a cloth and put aside\nin a warm place to rise. Take one pound of sweet pot cheese, a pinch of\nsalt, three egg yolks, rind of one lemon, one-half cup of light colored\nraisins and sugar to taste; mix very well and add the beaten whites and\nmix thoroughly. When the dough is very well risen, place on a pastry\nboard, roll out and spread with melted butter, fold these edges over to\nthe middle, then the top and bottom over, roll again and spread with\nbutter, fold all sides in once more, roll, spread with butter, repeat\nthe folding, roll out to one-half inch thickness, cut in three-inch\nsquares, place a tablespoon of the cheese mixture in the centre of each\nsquare, fold over opposite corners, spread egg white over the top of\neach pocket, let rise fifteen minutes or one-half hour and bake in a hot\noven; when they are well risen, lower heat and bake to a golden brown.\nThis will make about thirty cakes. The dough in the above may be used\nwith the following filling:\n\nBoil and stone one-half pound of prunes, mash to a pulp, sweeten, add\nthe grated peel of a lemon, some cinnamon, etc., and put one teaspoon of\nthis into each square. Take up the corners, fasten them firmly, also\npinch all along the edges and lay in a buttered pan, let them rise half\nan hour before baking. Spread them with melted butter, and bake a nice\nbrown.\n\n\nPUFFS (PURIM)\n\nMake the dough same as for Berliner Pfannkuchen, and when well risen\nroll out on a floured board one-half inch thick, cut in triangles, lay\non floured dishes or board to rise. When well risen, drop into a deep\nkettle of boiling butter and with a spoon baste with the butter until\nbrown; remove with a perforated skimmer and sprinkle with powdered\nsugar.\n\n\nKINDLECH\n\nInto a large bowl sift one pound of fine flour. Make a depression in the\ncentre and pour into it one yeast cake dissolved in a little milk. Let\nthis remain until the milk and yeast have risen a little. Stir in the\nsurrounding flour together with three well-beaten eggs, a quarter of a\npound of butter, six ounces of sugar, a pinch of salt and two cups of\nlukewarm milk. Knead the whole into a smooth dough.\n\nRoll this out very lightly on a well-floured board, brush over with a\nfeather dipped in melted butter and strew thickly with chopped almonds,\nsultanas and currants. Next fold over about three fingers' width of the\ndough. Brush the upper surface of this fold with melted butter and strew\nwith mixed fruit and almonds. Fold over again and repeat the operation\nuntil the whole of the dough is folded up in layer somewhat resembling\na flattened, roley poley pudding. Brush the top well with another\nfeather dipped in beaten egg and cut the whole into thick slices or\nfingers. Let them stand for half an hour and then bake for an hour in a\nrather slow oven.\n\n\nA CHEAP COFFEE CAKE\n\nThis German coffee cake is made by kneading into a pint of bread dough\none well-beaten egg, one-half cup of sugar, and a generous tablespoon of\nbutter. The mixture is rolled flat, placed in a shallow pan, let rise\nagain until very light, sprinkled with finely chopped nuts, dusted over\nwith sugar and cinnamon and baked in a quick oven.\n\n\nBOHEMIAN KOLATCHEN\n\nMake kuchen dough. Add a little cinnamon and mace and one teaspoon of\nanise seed, well pounded, or flavor to taste. Let rise till very light,\nthen take out on mixing board and roll out to about one-half inch in\nthickness. Cut in rounds three inches in diameter and lay on a\nwell-buttered pan, pressing down the centre of each so as to raise a\nridge around the edge. When well risen, brush the top over with\nstiffly-beaten white of an egg and sprinkle with granulated sugar.\n\n\nZWIEBACK\n\nScald one-half cup of milk and when lukewarm add to one cake of\ncompressed yeast. Add one-fourth cup of sugar, one-fourth cup of melted\nbutter, one-half teaspoon of salt and three eggs unbeaten, one-half\nteaspoon of powdered anise and enough flour to handle. Let rise until\nlight. Make into oblong rolls the length of middle finger and place\ntogether in a buttered pan in parallel rows, two inches apart. Let rise\nagain and bake twenty minutes. When cold, cut in one-half inch slices\nand brown evenly in the oven.\n\n\nSOUR CREAM KOLATCHEN\n\nCream one-half cup of butter, add five yolks, two tablespoons of sugar,\ngrated rind of a lemon, one cup of thick sour cream and one ounce or two\ncakes of yeast dissolved with a little sugar in two tablespoons of\nlukewarm milk. Stir all together and add three cups of flour; mix and\ndrop from end of teaspoon on well-greased pans. Let rise until light in\na warm place. Place a raisin or cherry on the top of each cake, spread\nwith beaten white of egg, sprinkle with sugar and bake ten minutes in a\nhot oven.\n\n\nRUSSIAN TEA CAKES\n\nMix one cup of sugar, one cup of eggs (about five), and one cup of sour\ncream with enough flour to roll. Toss on board, roll out one-fourth inch\nthick, spread with a thin layer of butter, fold the dough over, roll and\nspread again; repeat three or four times, using altogether three-fourths\npound of brick butter. Then place dough in a bowl, cover, and let stand\non ice to harden. Then roll as thin as possible, strew with one cup of\nchopped almonds, sugar and cinnamon, and cut into seven-inch strips.\nRoll each strip separately into a roll, cut into squares and strew top\nwith chopped almonds, sugar and cinnamon. Bake in a hot oven.\n\n\nWIENER KIPFEL\n\nDissolve one ounce of yeast in one-half cup of lukewarm milk, a pinch of\nsalt and one tablespoon of sugar, set away in a warm place to rise. Sift\none pound of flour into a deep bowl and make a dough of one cup of\nlukewarm milk and the yeast. Set it away until you have prepared the\nfollowing: Rub a quarter of a pound of butter and four ounces of sugar\nto a cream, adding yolks of three eggs and one whole egg. Add this to\nthe dough and work well. Let it rise about one hour, then roll out on a\nwell-floured board, just as you would for cookies and let it rise again\nfor at least one-half hour. Spread with beaten whites of eggs, raisins,\nalmonds and citron. Cut dough into triangles. Pinch the edges together.\nLay them in well-buttered pans about two inches apart and let then rise\nagain. Then spread again with stiff-beaten whites of eggs and lay a few\npounded almonds on each one. Bake a light yellow.\n\n\nSPICE ROLL\n\nRoll out coffee cake dough quite thin and let it rise half an hour,\nbrush with melted butter and make a filling of the following: Grate some\nlebkuchen or plain gingerbread; add one-half cup of almonds or nuts, one\ncup of seeded raisins and one cup of cleaned currants. Strew these all\nover the dough together with some brown sugar and a little syrup. Spice\nwith cinnamon and roll. Spread with butter and let it rise for an hour.\nBake brown.\n\n\nWIENER STUDENTEN KIPFEL\n\nMake dough same as for Wiener Kipfel. Roll it out quite thin on a\nwell-floured board and let it rise. Cut also into triangles (before you\ncut them, spread with melted butter). Mix one cup of chopped fresh\nwalnuts with one cup of brown sugar, juice of a lemon, or grind the\nnuts; add cream to make a paste, sugar to taste and flavor with vanilla,\nand fill the triangles with the mixture. Take up the three corners and\npinch together tightly. Set in well-buttered pans and let them rise\nagain and spread or brush each one with melted butter. Bake a light\nbrown.\n\n\nYEAST KRANTZ\n\nTake coffee cake dough, add one-fourth cup of washed currants. Let rise\nin warm place, then toss on floured board. Divide into three or four\nequal parts, roll each part into a long strand and work the strands\ntogether to form one large braid. Place braid in form of a circle in\ngreased baking-pan or twist the braid to resemble the figure eight,\npretzel shape. Let rise again in a warm place and bake in a moderate\noven one-half hour or until thoroughly done. Brush with beaten eggs and\nsugar, sprinkle with a few chopped almonds. Return to oven to brown\nslightly.\n\n\nSTOLLEN\n\nSift two pounds of flour into a bowl and set a sponge in it with one\ncake of compressed yeast, one teaspoon of salt, one pint of lukewarm\nmilk and one tablespoon of sugar. When this has risen, add one-half\npound of creamed butter, a quarter of a pound of seeded raisins and\none-quarter of a pound of sugar, yolks of four eggs, four ounces of\npowdered almonds, and the grated peel of a lemon. Work all well, beating\nwith the hands, not kneading. Let this dough rise at least three hours,\nroll, press down the centre and fold over double, then form into one or\ntwo long loaves, narrow at the end. Brush the top with melted butter,\nlet rise again and bake three-quarters of an hour in a moderate oven.\n\n\nAPPLE CAKE (KUCHEN)\n\nAfter the pan is greased with butter, roll out a piece of dough quite\nthin, lay it in the pan, press a rim out of the dough all around the pan\nand let it rise for about ten minutes. Pare five large apples, core and\nquarter them, dipping each piece in melted butter before laying on the\ncake, sprinkle bountifully with sugar (brown being preferable to white\nfor this purpose) and cinnamon. See that you have tart apples. Leave the\ncake in the pans and cut out the pieces just as you would want to serve\nthem. If they stick to the pan, set the pan on top of the hot stove for\na minute and the cake will then come out.\n\n\nCHEESE CAKE OR PIE\n\nTake one and one-half cups of cheese, rub smooth with a silver or wooden\nspoon through a colander or sieve, then rub a piece of sweet butter the\nsize of an egg to a cream, add gradually one-half cup of sugar and the\nyolks of three eggs, a pinch of salt, grate in the peel of a lemon,\none-half cup of cleaned currants and a little citron cut up very fine.\nLine two pie-plates with some kuchen dough or pie dough (See \"Coffee\nCakes (Kuchen)\"), roll it out quite thin, butter the pie-plates quite\nheavily, and let the dough in them rise at least a quarter of an hour\nbefore putting in the cheese mixture, for it must be baked immediately\nafter the cheese is put in, and just before you put the cheese into the\nplates whip up the whites of the eggs to a very stiff froth and stir\nthrough the cheese mixture.\n\n\nCHERRY CAKE\n\nLine a cake-pan, which has been well-buttered, with a thin layer of\nkuchen dough. Stone two pounds of cherries and lay them on a sieve with\na dish underneath to catch the juice. Sprinkle sugar over them and bake.\nIn the meantime beat up four eggs with a cup of sugar, beat until light\nand add the cherry juice. Draw the kuchen to the oven door, pour this\nmixture over it and bake.\n\n\nPEACH KUCHEN\n\nGrease your cake-pans thoroughly with good clarified butter, then line\nthem with a rich coffee cake dough which has been rolled very thin and\nset in a warm place to rise. Then pare and quarter enough peaches to\ncover the dough. Lay the peaches in rows and sweeten and set in oven to\nbake. Make a meringue quickly as possible and pour over the cakes and\nbake a light brown.\n\n\nFRESH PRUNE CAKE (KUCHEN)\n\nLine a greased biscuit-pan with some of the coffee cake dough. Roll the\ndough thin and let it come up on the sides of the pan, then set aside to\nrise. When risen, cut the prunes in halves (they must be the fresh ones,\nnot dried), lay in rows thickly and close together all over the bottom\nof the pan, do not leave any space between the prunes. Sprinkle very\nthickly with sugar, lightly with cinnamon, and lay bits of fresh butter\nall over the top. Bake until done in a moderately hot oven.\n\n\nPRUNE CAKE (KUCHEN)\n\nLine one or two plates with a thin roll of kuchen dough and let it rise\nagain in the pans which have been heavily greased. Have some prunes\nboiled very soft, take out the kernels, mash them until like mush,\nsweeten to taste, add cinnamon and grated peel of a lemon or lemon\njuice, put in the lined pie-plates and bake immediately. Serve with\nwhipped cream, sweetened and flavored.\n\n\nHUCKLEBERRY KUCHEN\n\nLine your cake-pans, which should be long and narrow, with a rich kuchen\ndough, having previously greased them well. Make a paste of cornstarch,\none cup of milk, one tablespoon of butter and one teaspoon of cornstarch\nwet with cold milk. Boil until thick, sweeten and flavor with vanilla\nand spread on top of the cake dough, then sprinkle thickly with\nhuckleberries which have been carefully picked, sugared and sprinkled\nwith ground cinnamon. Bake in a quick oven.\n\n\nHUCKLEBERRY PIE\n\nClean, pick and wash two cups of huckleberries, then drain them. Beat\nyolk of one egg and two tablespoons of sugar until light, add one\ntablespoon of milk, then the drained berries. Line one pie-plate with\nrich pastry or cookie dough, pour on it the berry mixture, put in the\noven and bake light brown; remove from the oven, spread with a meringue\nmade of the white of the egg beaten stiff, and two tablespoons of sugar\nadded. Brown nicely. The white can be beaten with the yolk and sugar, if\npreferred.\n\n\n\n\n*MUFFINS AND BISCUITS*\n\n\nBAKING-POWDER\n\nPut eight ounces of bicarbonate of soda, one ounce of tartaric acid and\none package of high-grade cornstarch together and sift them thoroughly\nfive times. Keep closely covered in glass jars or tin boxes.\n\n\nBAKING-POWDER BATTERS\n\nBatter is a mixture of flour with sufficient liquid to make it thin\nenough to be beaten.\n\nPour-batter requires one measure of liquid to one measure of flour.\n\nDrop-batter requires one measure of liquid to two measures of flour.\n\nTo make a batter. Sift flour before measuring. Put flour by spoonfuls\ninto the cup; do not press or shake down. Mix and sift dry ingredients.\nMeasure dry, then liquid ingredients, shortening may be rubbed or\nchopped in while cold, or creamed; or it may be melted and then added to\ndry ingredients, or added after the liquid. Use two teaspoons of\nbaking-powder to one cup of flour. If eggs are used, less baking-powder\nwill be required.\n\nWhen sour milk is used, take one level teaspoon of soda to a pint of\nmilk; when molasses is used, take one teaspoon of soda or baking-powder\nto each cup of molasses.\n\nMix dry materials in one bowl and liquids in another, combine them\nquickly, handle as little as possible and put at once into the oven.\n\nThe oven for baking biscuits should be hot enough to brown a teaspoon of\nflour in one minute.\n\n\nBROWN BREAD\n\nMix and sift together one cup each of rye, graham flour, corn-meal and\none teaspoon of salt. Dissolve one teaspoon of soda in one cup of\nmolasses. Add alternately to flour with two cups of sour milk. Grease\none-pound baking-powder cans, put in the dough and boil two and one-half\nhours, keeping the water always three-fourths up around the tins. Turn\nout on baking-tins and place in the oven fifteen minutes to brown.\n\nTo be eaten warm, whatever is left over can be steamed again or toasted.\n\n\nCORN BREAD\n\nMix and sift one cup of corn-meal, one cup of flour, two tablespoons of\nsugar, one-half teaspoon of salt, three teaspoons of baking-powder. Melt\none tablespoon of butter and add to one egg; mix milk and egg and beat\nthis into the dry ingredients, pour this mixture into well-greased tins\nand bake in a hot oven one-half hour. Cut in squares and serve hot. Bake\nin gem tins if preferred.\n\n\nBRAN BREAD\n\nSift four teaspoons of soda, two teaspoons of salt with four cups of\nwhite flour, add four cups of bran flour and mix well. Add one cup of\nmolasses and four cups of sweet milk. Use chopped nuts or raisins or\nboth as desired. This will make three or four flat loaves. Place in\ngreased pans (four and a half by nine inches), and bake one hour in a\nmoderate oven.\n\n\nJOHNNIE CAKE\n\nMix one cup flour and two cups corn-meal, one heaping teaspoon of soda,\none-half cup sugar, add two eggs beaten with one and one-half cups of\nbuttermilk, one half cup of molasses and one-half cup of shortening,\nmelted. Beat all ingredients as fast as possible for a minute. Pour the\ndough into a warm, well-buttered pan and bake quickly and steadily for\nhalf an hour. The dough should be as soft as gingerbread dough. Serve\nhot.\n\n\nEGGLESS GINGERBREAD WITH CHEESE\n\nSift two cups of flour, one teaspoon of soda, one-half teaspoon of salt\nand two teaspoons of ginger. Melt three-fourths cup of grated cheese in\none-half cup of hot water, add one-half cup of molasses and blend\nperfectly. Add the flour and seasonings very gradually and beat\nthoroughly. Bake in muffin rings for fifteen minutes and serve while\nwarm.\n\n\nGINGERBREAD\n\nTo one cup of molasses add one cup of milk, sour or sweet, dissolve one\nteaspoon of soda in the milk, one tablespoon of butter, one or two eggs,\none teaspoon of ginger and one of ground cinnamon, add enough sifted\nflour to make a light batter. Bake in a shallow pan.\n\n\nWHITE NUT BREAD\n\nMix two and one-half cups of flour, four teaspoons of baking-powder,\none-half teaspoon of salt, one-half cup of sugar and one-half cup of\nwalnut meats, broken; add one egg beaten with one cup of milk and let\nthis mixture stand for about twenty minutes in well-greased breadpan\nbefore placing in a moderate oven to bake. Bake about an hour. Better\nday after it is made.\n\n\nBAKING-POWDER BISCUITS\n\nSift two cups of flour with one-half teaspoon of salt, four teaspoons of\nbaking-powder, and four tablespoons of butter; cut butter in with two\nknives and mix with one-half to two-thirds cup of water or milk, stir\nthis in quickly with a knife, when well mixed place on a well-floured\nboard and roll out about one inch thick, work quickly, cut with a\nbiscuit cutter or the cover of a half-pound baking-powder can; place on\na greased pan and bake quickly in a well-heated quick oven tea to\nfifteen minutes.\n\nButter substitutes may be used in place of butter.\n\n\nDROP BISCUIT\n\nAdd to ingredients for baking-powder biscuit enough more milk or water\nto make a thick drop batter, about two tablespoons; mix as directed for\nbiscuit, drop by spoonfuls an inch apart on a greased baking-sheet or\ninto greased gem pans, small size.\n\nThe more crust the more palatable these biscuits are. The mixture should\nnot be soft enough to run. Bake in a hot oven ten to twelve minutes.\n\n\nSOUR MILK BISCUITS\n\nMix and sift two cups of flour, one-half teaspoon of salt and one-half\nteaspoon of soda; cut in one tablespoon of butter, stir in with a knife\nenough sour milk to make a soft dough. Roll one-half inch thick; cut in\nsmall rounds and bake in a quick oven about twenty minutes.\n\n\nMUFFINS.\n\nLight the burners of the gas oven before beginning to mix the muffins\nand work rapidly. Place in a mixing-bowl one well-beaten egg, two\ntablespoons of butter, one tablespoon of sugar, one-half teaspoon of\nsalt, one scant cup of milk and two teaspoons of baking-powder that have\nbeen sifted with sufficient flour to form a batter that will \"ribbon\"\nfrom the spoon. Beat the batter steadily for five minutes, stir in one\ntablespoon of melted butter and bake in muffin-pans in a quick oven.\nThese muffins will bake in ten minutes if pans are only half filled.\n\n\nBRAN MUFFINS\n\nSift one-half cup of white flour with one teaspoon of soda; mix three\ntablespoons of molasses with one tablespoon of butter, add two cups of\nbran, one and one-half cups of sweet milk, then add the flour and\none-half teaspoon of salt, stir all together; one-half cup of chopped\ndates or raisins may be added if so desired. Bake in muffin-pans in a\nmoderate oven thirty minutes.\n\n\nCORN MUFFINS, No. 1\n\nBeat the yolks and whites of two eggs separately. Add to this two cups\nof flour, of which one is a full cup of white and three-quarters of the\ncorn-meal. This must be sifted three times. Put into this flour two\nteaspoons of baking-powder, together with a pinch of salt. Mix the\nprepared flour with a little boiling water, adding the eggs; also a\nlittle sugar may be put in, if desired. Then add enough tepid milk to\nmake the mixture into a batter, after which pour into your pans; or, if\ncorn-bread is desired, into the plain pan (thin). Bake in a quick oven.\nThis quantity makes a dozen muffins. Butter your pan well, or the small\ngem-pans, according to which is used, and in so doing heat the pan a\nlittle.\n\n\nCORN MUFFINS, No. 2\n\nMix one cup of white flour; one-half cup of corn-meal, one tablespoon of\nsugar, one-half teaspoon of salt and one-half teaspoon of soda, add one\negg beaten into one cup of sour milk and one tablespoon of melted\nbutter. Beat thoroughly and bake in well-greased tins.\n\n\nGRAHAM MUFFINS\n\nMix one cup of Graham flour, one cup of wheat flour, one-half teaspoon\nof salt, two teaspoons of baking-powder, add to this one tablespoon of\nmelted butter creamed with one-half cup of sugar and one well-beaten\negg, moisten with one and one-half cups of milk. Beat all well and bake\nin muffin-tins in moderately hot oven one-half hour.\n\n\nWHEAT MUFFINS\n\nMix two cups of flour, one-half teaspoon of salt, three teaspoons of\nbaking-powder, two tablespoons of sugar and sift these ingredients\ntwice, rub in one tablespoon of butter. Separate one egg. Beat the yolk\nand add it to one cup of milk and one teaspoon of molasses. Mix with the\ndry ingredients and stir until smooth. Fold in the beaten white of egg\nand pour into hot, well-greased muffin-tins. Bake fifteen to twenty\nminutes in hot oven.\n\n\nRICE MUFFINS\n\nBeat one cup of cold rice, two eggs, one cup of sweet milk, one teaspoon\nof salt, one tablespoon of sugar, two teaspoons of baking-powder, enough\nflour to make a stiff batter and lastly one tablespoon of melted butter.\nBake in muffin-tins.\n\n\nRYE FLOUR MUFFINS\n\nSift one and one-half cups of rye flour with one-half teaspoon of salt\nand one teaspoon of baking soda; add one-half cup of molasses and one\nwell-beaten egg or one-half cup of water if the egg is omitted,\none-quarter cup of chopped raisins and four tablespoons of melted\nshortening--butter, or any good butter substitute will do. Bake in\nmuffin-pans in rather hot oven twenty-five minutes. Fill pans\nthree-fourths full.\n\n\nGLUTEN GEMS\n\nBeat the yolks of two eggs, add one cup of milk; then one and one-half\ncups of gluten flour, two teaspoons of baking powder; beat well, stir in\nthe whites of the two eggs, and bake in hot buttered gem pans about\ntwenty minutes.\n\n\nEGGLESS GINGER GEMS\n\nMix one-half cup of molasses, one-half cup of sugar, one tablespoon of\nbutter, and warm slightly; beat up well and stir at least ten minutes.\nAdd the following spices: one-half teaspoon each of ginger and cinnamon;\nand gradually one-half cup of milk and two and one-half cups of sifted\nflour in which has been sifted two teaspoons of baking powder.\nOne-fourth cup of currants or seeded raisins may be added. Bake in\nwell-greased gem pans and eat warm for tea or lunch.\n\n\nPOPOVERS\n\nMix to a smooth batter two cups each of milk and well-sifted flour, the\nyolks of three fresh eggs and a teaspoon of salt. Butter well the inside\nof six or eight deep earthen popover cups and stand them in a pan in a\nhot oven. While the cups are heating, beat to a froth the whites of the\nthree eggs and stir them quickly in the batter. Open the oven door, pull\nthe pan forward, pour the batter in the hot buttered cups up to the\nbrim. Push the pan back, close the oven door, and bake the popovers till\nthey rise well and are brown at the sides where they part from the\nclips. Serve them hot, folded lightly in a napkin.\n\n\nONE-EGG WAFFLES\n\nMix one and one-half cups of flour, one teaspoon of baking powder,\none-quarter teaspoon of salt; add one and three-fourths cups of milk,\nadd the milk slowly; then one well-beaten egg and two tablespoons of\nmelted butter; drop by spoonfuls on a hot buttered waffle iron, putting\none tablespoon in each section of the iron. Bake and turn, browning both\nsides carefully; remove from the iron; pile one on top of the other and\nserve at once.\n\n\nTHREE-EGG WAFFLES\n\nMix two cups of flour, one teaspoon of baking-powder, one-half teaspoon\nof salt, and sift these ingredients; add the yolks of three eggs beaten\nand stirred into one and one-fourth cups of milk; then add one\ntablespoon of melted butter and fold in the whites of the eggs. Bake and\nserve as directed under One-Egg Waffles.\n\n\nDOUGHNUTS\n\nMix two and one-half tablespoons of melted butter, one cup of granulated\nsugar, two eggs, one cup of milk, one-half nutmeg grated, sifted flour\nenough to make a batter as stiff as biscuit dough; add two teaspoons of\nbaking-powder and one teaspoon of salt to the sifted flour. Flour your\nboard well, roll dough out about half an inch thick, and cut into pieces\nthree inches long and one inch wide. Cut a slit about an inch long in\nthe centre of each strip and pull one end through this slit. Fry quickly\nin hot Crisco. Sprinkle powdered sugar on top of each doughnut.\n\n\nFRENCH DOUGHNUTS\n\nFrench doughnuts are much daintier than the ordinary ones, and are\neasily made. Take one-half pint of water, one-half pint of milk, six\nounces of butter, one-half pound of flour, and six eggs. Heat the\nbutter, milk, and water, and when it boils remove from the fire and\nstir in the flour, using a wooden spoon. When well mixed, stir in the\neggs, whipping each one in separately until you have a hard batter. Now\npour your dough into a pastry bag. This is an ordinary cheesecloth bag,\none corner of which has a tiny tin funnel, with a fluted or fancy edge.\n(These little tins may be purchased at any tinware store.) It should be\nvery small, not over two inches high at the most, so the dough may be\neasily squeezed through it. Pour the paste on buttered paper, making\ninto ring shapes. Fry in hot oil or butter substitute. Dust with\npowdered sugar.\n\n\nCRULLERS\n\nCream two tablespoons of butter with one-half cup of sugar, then beat in\none at a time two whole eggs. Mix well, then add one-half cup of milk,\ntwo teaspoons of baking-powder, and sufficient flour to make a soft\nbatter to roll out. (Try three cupfuls and then add as much more flour\nas necessary.) Last, add one-half teaspoon cinnamon. Roll one-half inch\nthick, cut in strips one inch wide, three inches long and fry in hot\nCrisco.\n\n\nSTRAWBERRY SHORTCAKE (BISCUIT DOUGH)\n\nMix two cups of flour, four teaspoons of baking-powder, one-half\nteaspoon of salt, one tablespoon of sugar; work one-quarter cup of\nbutter with tips of fingers, and add three-quarters of a cup of milk\ngradually. Toss on floured board, divide in two parts. Pat, roll out and\nbake twelve minutes in hot oven in layer-cake tins. Split and spread\nwith butter. Pick, hull, and drain berries. Sweeten one to one and\none-half boxes of strawberries to taste. Crush slightly and put between\nand on top of short cake. Allow from one to one and one-half boxes of\nberries to each short cake. Serve with cream, plain or whipped.\n\nStrawberries make the best short cake, but other berries and sliced\npeaches are also good.\n\n\nDOUGH FOR OPEN FACE PIES\n\nThe directions for making the dough for Cinnamon Buns may be followed in\nmaking the under crust for fruit pies, such as apple, plum, huckleberry\nand peach.\n\nEnough for two pies. Drippings and water may be substituted for butter\nand milk respectively.\n\n\nCINNAMON BUNS\n\nSift together one pint of flour, one tablespoon of sugar, one-half\nteaspoon of salt, two teaspoons of baking-powder. Rub in two tablespoons\nof butter, mix with milk to soft dough. Roll out one-half inch thick,\nspread with soft butter, granulated sugar, and powdered cinnamon. Roll\nup like jelly roll, cut in inch slices, lay close together in greased\npan, and bake in quick oven.\n\n\nFRUIT WHEELS\n\nSift together two cups of flour, two teaspoons of baking-powder,\none-half teaspoon of salt, one tablespoon of sugar. Rub in two large\ntablespoons of butter. Mix to soft dough with milk; roll out one-half\ninch thick. Spread thickly with soft butter, dust with one teaspoon of\nflour, four tablespoons of granulated sugar, one teaspoon of cinnamon;\nsprinkle over one-half cup each of seeded and cut raisins, chopped\ncitron, and cleaned currants. Roll up, cut in one-inch slices, put one\ninch apart on greased, flat pans, and bake in hot oven.\n\n\n\n\n*PANCAKES, FRITTERS, Etc.*\n\n\nBUCKWHEAT CAKES\n\nDissolve one cake of compressed yeast and two level teaspoons of brown\nsugar in two cups of lukewarm water and one cup of milk, scalded and\ncooled; add two cups of buckwheat and one cup of sifted white flour\ngradually and one and one-half teaspoons of salt. Beat until smooth;\ncover and set aside in a warm place, free from draft, to rise about one\nhour. When light stir well and bake on a hot griddle. If wanted for\novernight, use only one-fourth cake of yeast and an extra half teaspoon\nof salt. Cover and keep in a cool place.\n\n\nGERMAN PANCAKES, No. 1\n\nBeat two eggs very thoroughly without separating the yolks and whites;\nadd one-half teaspoon of salt, sift in two and one-half tablespoons of\nflour, add one cup of milk gradually at first, and beat the whole very\nwell. Melt one tablespoon of butter in a large frying-pan, turn mixture\nin and cook slowly until brown underneath. Grease the bottom of a large\npie plate, slip the pancake on the plate; add the other tablespoon of\nbutter to the frying-pan; when hot, turn uncooked side of pancake down\nand brown. Serve at once with sugar and lemon slices or with any desired\npreserve or syrup. This pancake may be served rolled like a jelly roll.\n\n\nGERMAN PANCAKES, No. 2\n\nBeat two eggs until very light, add one-half cup of flour and one-half\nteaspoon of salt and beat again; then add one cup of milk slowly, and\nbeat thoroughly. Heat a generous quantity of butter in a frying-pan and\npour all the batter into this at one time; place on a hot stove for one\nminute; then remove to a brisk oven; the edges will turn up on sides of\npan in a few minutes; then reduce heat and cook more slowly until light,\ncrisp and brown, about seven minutes. Take it out, slide it carefully on\na hot plate, sprinkle plentifully with powdered sugar and send to the\ntable with six lemon slices.\n\n\nGERMAN PANCAKES, No. 3\n\nBeat the yolks of four eggs until very light, then add one-half cup of\nmilk and stir in three-quarters cup of sifted flour, one-eighth\nteaspoon of baking-powder, a pinch of salt, and lastly, just before\nfrying, add the stiffly-beaten whites of eggs and mix well together. Put\non fire an iron skillet with a close-fitting top; heat in two\ntablespoons of rendered butter; when very hot, pour in enough of the\nbatter to cover the bottom of the skillet, cover at once with the top,\nand when the pancake is brown on one side, remove the top and let it\nbrown on the other side. Take it up with a perforated skimmer, lay on a\nplate and sprinkle with powdered sugar and some lemon juice. Serve at\nonce. Pancakes must only be made and fried when ready to be eaten, as\nthey fall from standing.\n\n\nBREAD PANCAKES\n\nSoak stale bread overnight in sour milk, mash the bread fine in the\nmorning, and put in one-half teaspoon of salt, two eggs, two teaspoons\nof baking soda, dissolved in hot water, and thicken with finely sifted\nflour.\n\n\nRICE PANCAKES OR GRIDDLE CAKES\n\nBoil in a double boiler one pint of milk, three tablespoons of rice and\ntwo tablespoons of granulated sugar. It will take from fifty to sixty\nminutes for the rice to be thoroughly cooked, and the mixture to\nthicken. Remove from the fire and when a little cool, add one tablespoon\nof vanilla and the yolk of egg into which one tablespoon of flour has\nbeen smoothly stirred. Mix all thoroughly together, then pour, by\nspoonfuls, on hot buttered griddle. Let the cakes brown on one side, and\nturn over, and brown on the other.\n\n\nGRIMSLICH\n\nHalf a loaf of bread, which has been soaked and pressed, two eggs;\none-half cup of sugar, one-fourth cup raisins, one tablespoon of\ncinnamon, and one-fourth cup of almonds pounded fine. Beat whites to a\nfroth and add last. Drop by tablespoonful and fry. Serve with stewed\nfruit. Pieces of stale bread can be used. Soak in tepid water. Squeeze\nwater thoroughly from bread and make as directed.\n\n\nPOTATO PANCAKES\n\nPeel six large potatoes and soak several hours in cold water; grate,\ndrain, and for every pint allow two eggs, about one tablespoon of flour,\none-half teaspoon of salt, a little pepper; a little onion juice may be\nadded if so desired. Beat eggs well and mix with the rest of the\ningredients. Drop by spoonfuls on a hot greased spider in small cakes.\nTurn and brown on both sides. Serve with apple sauce.\n\nWhen eggs are very expensive the cakes can be made with one egg. When\nrequired for a meat meal, the pancakes may be fried in drippings; the\nedges will be much more crisp than when fried in butter, which burns so\nreadily.\n\n\nPOTATO CAKES\n\nMade just as pancakes, only baked in the oven in a long cake pan with\nplenty of butter or drippings under and above.\n\n\nSOUR MILK PANCAKES\n\nMash fine and dissolve one level teaspoon of baking-soda in three cups\nof sour milk; beat one egg well; then put in a little salt and one-half\ncup of flour; stir in the milk, make a smooth batter, and last stir in\none tablespoon of syrup. Bake on a hot griddle.\n\n\nFRENCH PANCAKE\n\nStir three egg-yolks with one-half teaspoon of salt and one-quarter cup\nof flour, until smooth; add one cup of cold milk gradually, then fold in\nthe beaten whites. Heat pan, add two tablespoons of butter and when hot\npour in pancake; let cook slowly and evenly on one side, finish baking\nin oven.\n\n\nCHEESE BLINTZES\n\nWith a fork beat up one egg, one-half teaspoon of salt, add one cup of\nwater and one cup of sifted flour, beat until smooth. Grease a\nfrying-pan very slightly with butter or oil, pour in two tablespoons of\nthe batter, tilting the pan so as to allow the batter to run all over\nthe pan. Fry over a low heat on one side only, turn out the semi-cooked\ncakes on a clean cloth with the uncooked side uppermost; let cool.\nPrepare a filling as for cheese kreplich, using one-half pound of\npotcheese, a piece of butter size of an egg, add one egg, pinch of salt,\na little cinnamon and sugar to taste and grated peel of a lemon. Spread\nthis mixture on the cooled dough, fold over and tuck the edges in well.\nThen sprinkle with powdered sugar and cinnamon, and fry in plenty of oil\nor butter. These blintzes are served hot.\n\n\nSWEET BLINTZES\n\nThese little pancakes may be filled with the fruit filling in following\nrecipe; or with a poppy seed filling using one cup of seed and adding\none cup of sugar, moistening with one-half cup of water. The recipe\ngiven for the dough makes only six blintzes and where more are required\ndouble or triple the quantities given to make amount desired.\n\nFor Purim, fold blintzes in triangular shapes. Fry as directed.\n\n\nBLINTZES\n\nMake dough as directed for cheese blintzes. Filling may be made of force\nmeat, highly seasoned; fry in hot fat, or filling may be made of\none-half pound of apples, peeled and cored and then minced with one\nounce of ground sweet almonds, one ounce of powdered sugar, a pinch of\ncinnamon, juice of one-half lemon; mix well and bind with the beaten\nwhite of egg.\n\nSpread either of these mixtures on the dough, fold over and tuck edges\nin well. Fry in plenty of oil or fat.\n\nSprinkle those containing the fruit mixture with sugar and cinnamon.\nThese may be served either hot or cold.\n\n\nFRITTER BATTER\n\nMix and sift one and one-third cups of flour, two teaspoons of\nbaking-powder, one-quarter teaspoon of salt, and add two-thirds cup of\nmilk or water gradually, and one egg; well beaten. For fruit batter add\na little sugar, for vegetables pepper and salt.\n\n\nBELL FRITTERS\n\nStir three eggs until very light, then stir in one cup of sweet milk,\nthen sift in three cups sifted flour; beat for ten minutes, then add\nthree teaspoons of baking-powder and fry by spoonfuls in hot oil.\nOne-half this amount will be sufficient for three persons.\n\nServe with any sweet sauce.\n\n\nAPPLE FRITTERS\n\nChoose four sour apples; pare, core and cut them into small slices. Stir\ninto fritter batter and fry in boiling hot fat or oil. Drain on paper;\nsprinkle with powdered sugar and serve.\n\n\nPINEAPPLE FRITTERS\n\nSoak slices of pineapple in sherry or white wine with a little sugar and\nlet stand one hour. Drain and dip slices in batter and fry in hot oil.\nDrain on brown paper and sprinkle with powdered sugar.\n\nFresh pears, apricots and peach fritters made the same as pineapple\nfritters. Bananas are cut in slices or mashed and added to batter.\n\n\nORANGE FRITTERS\n\nYolks of two eggs beaten with two spoons of sugar, stir into this the\njuice of quarter of a lemon and just enough flour to thicken like a\nbatter; add the beaten whites and dip in one slice of orange at a time,\ntake up with a large kitchen spoon and lay in the hot oil or\nbutter-substitute and fry a nice brown. Sprinkle pulverized sugar on\ntop.\n\n\nMATRIMONIES\n\nSift three cups of flour in a bowl, pour in two scant cups of sour milk,\nbeat very thoroughly, add one teaspoon of salt, the well-beaten yolks of\nthree eggs, mix well, then add the stiffly-beaten whites of the eggs and\none level teaspoon of soda sifted with one teaspoon of flour. Mix well\nand fry at once in very hot butter or butter-substitute. Baste the\ngrease over them with a spoon until they are nicely browned. Serve with\npreserves.\n\n\nQUEEN FRITTERS\n\nPut in a deep skillet on the fire one cup of water, one-fourth cup of\nfresh butter; when it comes to a boil, stir in one cup of sifted flour\nand continue stirring until the dough leaves the side of the skillet\nclean. Remove from the fire and when cool break in three eggs, one at a\ntime, stirring continually. Add a little salt. Mix all well, then drop\npieces about the size of a walnut into plenty of boiling butter or\nCrisco and fry a light brown. Drain, make an opening in each, fill with\npreserves and sprinkle with sugar; serve at once.\n\n\nVEGETABLE FRITTERS\n\nCook the vegetables thoroughly; drain them, chop fine and add to the\nbatter. Drop in boiling hot fat, drain and dry on paper.\n\n\nCORN FRITTERS\n\nGrate two cups of corn from the cob. Ears that are too old for eating in\nthe ordinary method will serve very well for this. Mix with the corn one\negg, beaten light, a cup of sweet milk into which has been stirred a bit\nof soda the size of a pea, two teaspoons of melted butter, a pinch of\nsalt and enough flour to make a thin batter. Beat well together and fry\non a griddle as you would cakes for breakfast.\n\n\nERBSEN LIEVANZEN (DRIED PEA FRITTERS)\n\nBoil one cup of dried peas, pass through a hair sieve, pour into a bowl,\nadd two ounces of butter rubbed to a cream, add also some soaked bread\n(soaked in milk), stir all into a smooth paste. Add salt, one teaspoon\nof sugar, one yolk and one whole egg; one ounce of blanched and pounded\nalmonds. If too thick add more egg, if too thin more bread. Fry a nice\nbrown.\n\n\nSQUASH FRITTERS\n\nTwo cups of boiled squash, half a cup of flour, one teaspoon of\nbaking-powder, one egg and two tablespoons of milk. It is assumed that\nthe squash has been prepared as a vegetable, with seasoning and a little\nbutter, and what is here used is a cold, left over portion of the same.\nMix baking-powder with the flour and add to the squash; add milk and\nstir all together. Beat egg and stir in. Have hot fat in pan and drop\nfritters from spoon into pan. When browned on both sides remove to hot\nplatter.\n\n\nFRENCH PUFFS (WINDBEUTEL)\n\nPut one cup of water and one-quarter pound of butter on to boil. When it\nbegins to boil stir in one-quarter pound of sifted flour. Stir until it\nleaves the kettle clean, take off the fire and stir until milk-warm,\nthen stir in four eggs, one at a time, stirring until all used up.\nFlavor with the grated peel of a lemon. Put on some rendered butter in a\nkettle. When the butter is hot, dip a large teaspoon in cold water and\ncut pieces of dough with it as large as a walnut, and drop into the hot\nbutter. Try one first to see whether the butter is hot enough. Do not\ncrowd--they want plenty of room to raise. Dip the hot butter over them\nwith a spoon, fry a deep yellow and sprinkle powdered sugar over them.\n\n\nSHAVINGS (KRAUS-GEBACKENES)\n\nSift about one pint of flour in a bowl, make a depression in the centre;\nbreak in five eggs, a pinch of salt, one teaspoon of ground cinnamon and\none tablespoon of pulverized sugar. Mix this as you would a noodle\ndough, though not quite as stiff. Roll out very thin and cut into long\nstrips with a jagging iron. Fry a light yellow. Roll on a round stick as\nsoon as taken up from the fat or butter, sprinkle with sugar and\ncinnamon or grated peel of a lemon. Mix both thoroughly. Do not let the\nbutter get too brown; if the fire is too strong take off a few minutes.\n\n\nSNIP NOODLES, FRIED\n\nSift two cups of flour with three teaspoons of salt in it, make into a\ndough by adding enough sweet milk to make soft as biscuit dough. Break\noff small pieces and roll between the hands in the shape of croquettes.\n\nNow put one-half cup of rendered butter in a skillet that has a top to\nit; when the butter is hot, lay in the pieces of dough (do not put too\nmany in at one time), throw in one-half cup of cold water, put on the\ncover and let cook until the water is cooked out and noodles are brown\non one side. Remove the cover and brown on the other side.\n\n\nNOODLE PUFFS\n\nMake a noodle dough with as many eggs as desired, roll out somewhat\nthin, cut in strips four inches long by one inch wide.\n\nHave a skillet half full of boiling hot chicken fat; drop in the strips,\na few at a time, baste with the hot grease until brown on both sides.\nRemove to a platter, sprinkle generously with powdered sugar and\ncinnamon, and serve.\n\n\nSNOWBALLS (HESTERLISTE)\n\nMix one teaspoon of butter, one-fourth teaspoon of salt, one tablespoon\nof sugar with one egg. Add one tablespoon of cream, one teaspoon of\nbrandy and flour to make stiff dough. Work the whole together with a\nspoon until the flour is incorporated with the other ingredients and you\nhave a dough easily handled. Break the dough in pieces about the size of\na walnut; roll each piece out separately just as thin as possible\nwithout tearing (the thinner the better), make three lengthwise slashes\nin the centre of each piece of dough after rolling out.\n\nHeat a large deep skillet about half full with boiling hot butter or\nCrisco, drop in the snowballs, not more than three at one time, brown\nquickly on one side, then on the other, turn carefully with a perforated\nskimmer as they are easily broken. Remove to a platter, sprinkle with\npowdered sugar and cinnamon and a few drops of lemon juice.\n\n\nMACROTES\n\nBlend one pound of good light dough with two eggs, six ounces of butter,\nand add as much flour as may be needed to make the whole sufficiently\ndry. Make it into the shape of a French roll, and cut off rather thin\nslices, which should be placed before the fire to rise, and then fried\nin oil. Let them drain carefully, and when nearly cold dip each in very\nthick syrup flavored with essence of lemon.\n\n\n\n\n*CAKES*\n\n\nGENERAL DIRECTIONS FOR MAKING CAKES\n\nUse only the best material in making cake.\n\nGather together all ingredients and utensils that are required. If tins\nare to be greased, do so the first thing; some cakes require greased or\nbuttered paper, if so, have paper cut the size that is needed and butter\nthe paper.\n\nAll measurements are level. See \"Measurement of Food Materials\".\n\nUse pastry flour. Sift flour twice at least and measure after sifting.\n\nMeasure or weigh the sugar, butter, milk and flour. In measuring butter\nalways pack the cup so as to be sure to get the proper quantity. Use the\nhalf-pint measuring cup.\n\nIf fruit is to be used, wash and dry it the day before it is needed.\nDust with flour just before using, and mix with the hand till each piece\nis powdered so that all will mix evenly with the dough instead of\nsinking to the bottom.\n\nA few necessary implements for good cake making are a pair of scales, a\nwooden spoon, two wire egg-whips, one for the yolks and the other for\nthe whites of eggs.\n\nA ten-inch mixing-bowl, and two smaller bowls.\n\nTwo spatula or leveling knives.\n\nA set of aluminum spoons of standard sizes.\n\nFor convenience, cakes are divided into two classes: Those containing\nbutter or a butter substitute and cake containing no shortening.\n\nThe rules for mixing cakes with butter are:\n\nBreak the eggs, dropping each in a saucer or cup. If the whites and\nyolks are to be used separately divide them as you break the eggs and\nbeat both well before using; the yolks until light and the whites to a\nstiff froth, so stiff that you can turn the dish upside down and the\neggs will adhere to the dish.\n\nRub the butter to a cream which should be done with a wooden spoon in a\ndeep bowl, add the sugar gradually. In winter set the bowl over hot\nwater for a few minutes as the butter will then cream more easily. Add\nthe yolks or the whole eggs, one at a time, to creamed butter and sugar.\nSift the baking-powder with the last cup of flour, add flour and milk\nalternately until both are beaten thoroughly into the mixture, add\nbeaten whites of eggs last to the dough and then set in the oven\nimmediately.\n\nSponge cakes and cakes that do not contain butter and milk must never be\nstirred, but the ingredients beaten in, being careful to beat with an\nupward stroke. Separate the yolks of the eggs from the whites, and beat\nthe yolks with an egg-beater until they are thick and lemon-colored.\nThen add the sugar, a little at a time, beating constantly. Now beat the\nwhites until they are stiff and dry; add them; the flour should be added\nlast and folded lightly through. Every stroke of the spoon after flour\nis added tends to toughen the batter. Bake at once. All sponge cakes and\ntorten should be baked in ungreased molds.\n\n\nTO BAKE CAKES\n\nMake sure the oven is in condition, it can better wait for the cake than\nthe other way around.\n\nLight your gas oven five or ten minutes before needed and reduce heat\naccordingly when cake is put in oven.\n\nFor the coal range, have the oven the right temperature and do not add\ncoal or shake the coals while cake is baking.\n\nIf a piece of soft yellow paper burns golden brown in five minutes the\noven is moderately hot; if it takes four minutes the oven is hot, if\nseven minutes is required the oven is fit for slow baking.\n\nSponge cakes require a slow oven; layer cakes a hot oven, and loaf cakes\nwith butter a moderate oven.\n\nNever look after your cake until it has been in the oven ten minutes.\n\nIf cake is put in too cool an oven it will rise too much and be of very\ncoarse texture. If too hot, it browns and crusts over the top before it\nhas sufficiently risen. If, after the cake is put in, it seems to bake\ntoo fast, put a brown paper loosely over the top of the pan, and do not\nopen the oven door for five minutes at least; the cake should then be\nquickly examined and the door carefully shut, or the rush of cold air\nwill cause it to fall. Setting a small dish of hot water in the oven\nwill also prevent the cake from scorching.\n\nWhen you think your cake is baked, open the oven door carefully so as\nnot to jar, take a straw and run it through the thickest part of the\ncake, and if the straw comes out perfectly clean and dry your cake is\ndone. When done, take it out and set it where no draft of air will\nstrike it, and in ten minutes turn it out on a flat plate or board.\n\nDo not put it in the cake box until perfectly cold. Scald out the tin\ncake box each time before putting a fresh cake in it. Make sure it is\nair-tight. Keep in a cool place, but not in a damp cellar or a\nrefrigerator.\n\n\nTIME-TABLE FOR BAKING CAKES\n\nSponge cake, three-quarters of an hour.\nPound cake, one hour.\nFruit cake, three and four hours, depending upon size.\nCookies, from ten to fifteen minutes. Watch carefully.\nCup cakes, a full half hour.\nLayer cakes, twenty minutes.\n\n\nONE EGG CAKE\n\nCream one-fourth cup of butter with one-half cup of sugar, add sugar\ngradually, and one egg, well-beaten. Mix and sift one and one-half cups\nof flour and two and one-half teaspoons of baking-powder, add the sifted\nflour alternately with one-half cup of milk to the first mixture; flavor\nwith vanilla or lemon. Bake thirty minutes in a shallow pan. Spread with\nchocolate frosting.\n\n\nLITTLE FRENCH CAKES\n\nBeat one-fourth cup of butter to a cream with one-fourth cup of sugar\nand add one cup of flour. Stir well and then add one egg which has been\nbeaten into half a pint of milk, a little at a time. Fill buttered\nsaucers with the mixture, bake and when done, place the cakes one on top\nof another with jam spread between.\n\n\nGRAFTON CAKE. LAYERS AND SMALL CAKES\n\nCream four tablespoons of butter with one and one-half cups of sugar,\nbeat in separately two whole eggs, add one cup of milk alternately with\ntwo cups of flour in which has been sifted two teaspoons of\nbaking-powder, beat all thoroughly.\n\nThis recipe will make two layer-cakes which may be spread with any of\nthe cake fillings or icings.\n\nTo make small cakes omit one of the egg-whites, fill well-buttered gem\npans a little more than half full, and bake in a moderately hot oven\nuntil a delicate brown. The white reserved may be beaten to a stiff\nfroth and then gradually stir in four tablespoons of powdered sugar and\nthe juice of half a lemon. When the cakes are cool, spread with the\nicing and decorate with raisins, nut meats, one on top of each or\nsprinkle with candied caraway seeds.\n\n\nCUP CAKE\n\nCream one cup of butter with two cups of sugar and add gradually the\nyolks of four eggs, one at a time. Sift three cups of flour, measure\nagain after sifting, and add two teaspoons of baking-powder in the last\nsifting. Add alternately the sifted flour and one cup of sweet milk. Add\nlast the beaten whites of the eggs. Flavor to taste. Bake in loaf or\njelly-tins.\n\n\nGOLD CAKE\n\nTake one cup of powdered sugar, one-half cup of butter rubbed to a\ncream; add yolks of six eggs and stir until very light. Then sift two\ncups of flour with one and one-half teaspoons of baking-powder sifted in\nwell (sift the flour two or three times). Grate in the peel of a lemon\nor an orange, add the juice also, and add three-quarters cup of milk\nalternately with the flour. Bake in moderate oven.\n\n\nWHITE CAKE\n\nCream three-quarters cup of butter and one and one-quarter cups of sugar\nvery well. Stop stirring, pour one-half cup of cold water on top of\nbutter mixture and whites of eight eggs slightly beaten on top of water;\ndo not stir, add one teaspoon of vanilla. Sift two and one-half cups of\npastry flour, measure, then mix with two heaping teaspoons of\nbaking-powder, and sift three times. Add to cake mixture and then beat\nhard until very smooth. Turn into ungreased angel cake pan, place in\nslow oven. Let cake rise to top of pan, then increase heat and bake\nuntil firm. Invert pan, when cool cut out.\n\n\nMARBLE CAKE\n\nTake two cups of sugar, one cup of butter, four eggs (yolks), one cup of\nmilk, three cups of flour, and three teaspoons of baking-powder (scant).\nCream the butter and sugar, and add the yolks of eggs. Then add the\nmilk, flour, baking-powder, and the beaten whites of the eggs; flavor\nwith lemon. To make the brown part; take a square of bitter chocolate\nand melt above steam, and mix with some of the white; flavor the brown\nwith vanilla. Put first a tablespoon of brown batter in the pan, and\nthen the white. Bake in quick oven thirty-five minutes.\n\n\nLEMON CAKE\n\nRub to a cream one-half cup of butter with one and one-half cups of\npulverized sugar and add gradually the yolks of three eggs, one at a\ntime, and one-half cup of sweet milk. Sift two cups of flour with one\nteaspoon of baking-powder, add alternately with the milk and the\nstiffly-beaten whites of three eggs. Add the grated peel of one-half\nlemon and the juice of one lemon. Bake in moderate oven thirty minutes.\n\n\nORANGE CAKE\n\nBeat light the yolks of five eggs with two cups of pulverized sugar, add\njuice of a large orange and part of the peel grated; one-half a cup of\ncold water and two cups of flour, sifted three times. Add two teaspoons\nof baking-powder in last sifting and add last the stiff-beaten whites of\nthree eggs. Bake in layers, and spread the following icing between and\non top. Icing: beat the whites of two eggs stiff, add the juice and peel\nof one orange and sugar enough to stiffen.\n\n\nPOTATO CAKE\n\nCream two-thirds cup of butter with two cups of granulated sugar; add\none-half cup of milk, yolks of four eggs, one cup of hot mashed\npotatoes, one cup of chocolate, one teaspoon each of cinnamon, cloves,\nand nutmeg, one teaspoon of vanilla, one cup of chopped walnuts, two\ncups of flour, two teaspoons of baking-powder, then beaten whites of\nfour eggs. Bake slowly in two pans, and cut in half when cold. Put jam\nbetween layers.\n\n\nPOUND CAKE\n\nRub one pound of butter and one pound of powdered sugar to a cream, add\nthe grated peel of a lemon, a glass of brandy and the yolks of nine\neggs, added one at a time, and last one pound and a quarter of sifted\nflour with one-half teaspoon of baking-powder and the beaten whites of\nthe eggs. Bake slowly.\n\n\nBAKING-POWDER BUNT KUCHEN\n\nBeat two whole eggs for ten minutes with two cups of sugar, two and\none-half tablespoons of melted butter, add one cup of milk, three cups\nof flour in which have been sifted two teaspoons of baking-powder,\nflavor with one teaspoon of vanilla; one-fourth cup of small raisins may\nbe added. Bake one hour.\n\n\nQUICK COFFEE CAKE\n\nCream one-half cup of butter with one cup of sugar, add three eggs, one\nand one-half cups of flour, two teaspoons of baking-powder, mixed with\nthe flour, and one-half cup of milk. Mix well together; bake in a long\nbread or cake pan, and have on top chopped almonds, sugar and cinnamon.\n\n\nBAKING-POWDER CINNAMON CAKE\n\nCream three-fourths cup of sugar with a piece of butter the size of an\negg, beat together; then add two eggs, one-half cup of milk (scant), one\nand one-half cups of flour, one teaspoon of vanilla and two teaspoons of\nbaking-powder. Put cinnamon, flour, sugar and a few drops of water\ntogether and form in little pf\u00e4rvel with your hand and sprinkle on top\nof cake; also sprinkle a few chopped nuts on top. Do not bake too\nquickly. Bake in flat pan.\n\n\nGERMAN COFFEE CAKE (BAKING-POWDER)\n\nTake three cups of flour sifted, one teaspoon of salt, three tablespoons\nof sugar, three teaspoons of baking-powder, two eggs, two tablespoons of\nbutter, and two-thirds of a cup of milk. Stir well together, adding more\nmilk if necessary. Keep batter very stiff, sprinkle with melted butter\n(generously) sugar and cinnamon, and again with melted butter. Put into\nwell-buttered shallow pans and bake about half an hour.\n\n\nCOVERED CHEESE CAKE\n\nCream one cup of sugar with butter the size of an egg, add two eggs well\nbeaten and one cup of water alternately with two and one-half cups of\nflour in which has been sifted two teaspoons of baking-powder.\n\n*Filling.*--Beat two eggs with one-half cup of sugar, add one-half pound\nof pot cheese, one tablespoon of cornstarch boiled in one cup of milk,\ncool this and add, flavor with lemon extract.\n\nPut one-half of the batter in cake pan, then the filling and the other\nhalf of batter. Bake in slow oven thirty-five minutes. Sift sugar on top\nwhen done.\n\n\nBLITZ KUCHEN\n\nTake one cup of powdered sugar, one-half cup of butter, one cup of\npastry flour, one-quarter of a teaspoon of baking-powder, peel and juice\nof one lemon, five or six eggs. Beat sugar with two whole eggs; add\nbutter, beat until foamy; after that the flour mixed with baking-powder,\nlemon and four yolks. Last the stiffly-beaten whites of the eggs. Mix\nthis well, bake in form in a moderately hot oven.\n\n\nKOENIG KUCHEN\n\nCream one-quarter cup of butter with one cup of sugar, yolks of six\neggs, one-quarter pound of raisins, one-quarter pound of currants, juice\nand peel of one lemon, one spoon of rum, twenty blanched and grated\nalmonds, two cups of flour mixed with one-half teaspoon of\nbaking-powder, two stiffly-beaten whites of eggs. Bake in an ungreased\nform one to one and one-half hours.\n\n\nNUT CAKE\n\nTake one-half cup of butter, three eggs, one and one-half cups of sugar,\ntwo and one-half cups of flour, two and one-half level teaspoons of\nbaking-powder, and one-half cup of milk. One cup of any kind of nuts.\nRub the butter and sugar to a light white cream; add the eggs beaten a\nlittle; then the flour sifted with the powder. Mix with the milk and\nnuts into a rather firm batter. Bake in a paper lined tin in a steady\noven thirty-five minutes.\n\n\nLOAF COCOANUT CAKE\n\nRub one cup of butter and two cups of sugar to a cream. Add one cup of\nmilk, whites of four eggs, three cups of flour (measure after sifting),\nand three teaspoons of baking-powder added in last sifting. Add a grated\ncocoanut and last the stiffly-beaten whites. Bake in a loaf. Line tin\nwith buttered paper.\n\n\nFRUIT CAKE (WEDDING CAKE)\n\nTake one pound of butter and one pound of sugar rubbed to a cream, yolks\nof twelve eggs, one tablespoon of cinnamon, one teaspoon of allspice,\none-half teaspoon of mace, one-half teaspoon of cloves, one-fourth of a\npound of almonds pounded, two pounds of raisins (seeded and chopped),\nthree pounds of currants (carefully cleaned), one pound of citron\n(shredded very fine), and one-quarter of a pound of orange peel (chopped\nvery fine). Soak all this prepared fruit in one pint of brandy\novernight. Add all to the dough and put in the stiffly-beaten whites\nlast. Bake in a very slow oven for several hours, in cake pans lined\nwith buttered paper. When cold wrap in cloths dipped in brandy and put\nin earthen jars. If baked in gas oven have light very low. Keep oven the\nsame temperature for four or five hours.\n\n\nAPPLE SAUCE CAKE\n\nThis apple sauce cake will be found as delicious and tasty as the rich\nfruit cake, which is so difficult to prepare, and it is very much less\nexpensive.\n\nIn a big mixing bowl, beat to a creamy consistency four tablespoons of\nbutter, one egg and one cup of sugar. Add a saltspoon of salt, one\nteaspoon of allspice, one teaspoon of vanilla and a little grated\nnutmeg. Beat and stir all these ingredients well together with the other\nmixture, then add one cup of chopped raisins, after dusting them with\nflour. Mix these well through the dough and then add one cup of\nunsweetened apple sauce which has been pressed through a fine wire\nsieve. After this is well mixed with the other ingredients, stir in one\nteaspoon of baking-soda dissolved in one tablespoon of boiling water.\nLast of all, stir in one cup of flour, sifting twice after measuring it.\nBake forty-five minutes in moderate oven.\n\nThe tendency in making this cake is to get the dough too thin, therefore\nthe apple sauce should be cooked quite thick, and then if the dough is\nstill too thin add more flour. Bake one hour in moderate oven. This cake\ncan be made with chicken schmalz in place of butter. Ice with plain\nwhite frosting.\n\n\nSPICE CAKE\n\nThis spice cake is economical, easy to make and delicious, three\nqualities which must appeal to the housewife.\n\nCream one cup of brown sugar and one-half cup of butter (or a little\nless of any butter substitute). Add one-half teaspoon of ground cloves\nand ground cinnamon, one cup of sour milk; one teaspoon of baking-soda,\ntwo cups of flour and one cup of raisins chopped. Have ready a warm oven\nand bake three-quarters of an hour.\n\n\nGREEN TREE LAYER CAKE AND ICING\n\nOne cup of granulated sugar, one-half cup of butter, three eggs, one cup\nof milk, two and one-half scant cups of sifted flour, one teaspoon of\nvanilla extract, two teaspoons of baking-powder. Cream the butter and\nsugar together as usual, and then break in three eggs and beat until\nvery creamy. Add the flour and milk alternately, reserving a little of\nthe flour to add after the vanilla and baking-powder. Beat well and bake\nin layer cake tins. The entire success and lightness of this cake\ndepends upon the beating of the sugar, butter and eggs. If these are\nbeaten long enough they will become as creamy and fluffy as whipped\ncream.\n\n*Icing for This Cake.*--One and one-half cups of confectioner's sugar\n(not powdered), butter the size of a large egg, two tablespoons of\ncocoa, one teaspoon of vanilla, moisten to make the mixture the\nconsistence of very thick cream. Cream or whipped cream may be used for\nthe mixing, but many like this icing when made with lukewarm coffee. The\nsugar and butter are creamed together thoroughly and then the cocoa and\nvanilla are added, and lastly the cream or coffee. This is a good\nimitation of German tree cake. The icing on tree cake is an inch thick,\nand it is marked to represent the bark of a tree. The way it is served\nis with a little green candy on it, and it is really very delicious\nalthough extremely rich. The thicker or rather firmer this icing is, the\nbetter.\n\n\nEGGLESS, BUTTERLESS, MILKLESS CAKE\n\nOne package of seeded raisins, two cups of sugar, two cups of boiling\nwater, one teaspoon of cinnamon, one teaspoon of cloves, two tablespoons\nof Crisco, chicken schmalz or clarified drippings, one-half teaspoon of\nsalt. Boil all together five minutes, cool, add one teaspoon of soda\ndissolved in water, three cups of flour. Bake forty-five minutes, make\ntwo cakes in layer pans.\n\n\nAPPLE JELLY CAKE\n\nRub one cup of butter and two cups of sugar to a cream, add four eggs,\nwhites beaten separately, one cup of milk, two teaspoons of\nbaking-powder and three and one-half cups of flour. Bake in layer tins.\n\n*Filling.*--Pare and grate three large apples (\"Greenings\" preferred),\nthe juice and peel of a lemon, one cup of sugar and one well-beaten egg.\nPut in ingredients together and boil, stirring constantly until thick.\nCool and fill in cake.\n\n\nCREAM LAYER CAKE\n\nRub one cup of butter and two scant cups of sugar to a cream; the yolks\nof four eggs beaten in well, add gradually one cup of milk and three\ncups of sifted flour, and add three teaspoons of baking-powder in last\nsifting; put whites in last. Bake in layers as for jelly cake. When\ncold, spread with the following filling: Moisten two tablespoons of\ncornstarch with enough cold milk to work it into a paste. Scald one-half\npint of milk with one-half cup of sugar and a pinch of salt. Beat the\nyolks of two eggs light; add the cornstarch to this, and as soon as the\nmilk is scalded pour in the mixture gradually, stirring constantly until\nthick. Drop in one teaspoon of sweet butter, and when this is mixed in,\nset away until cool. Spread between layers.\n\n\nCOCOANUT LAYER CAKE\n\nRub to a cream one-half cup of butter and one and one-half cups of\npulverized sugar. Add gradually three eggs, one-half cup of milk and two\ncups of flour, adding two teaspoons of baking-powder in last sifting.\nBake in layers.\n\n*Filling.*--One grated cocoanut and all of its milk, to half of which\nadd the beaten whites of two eggs and one cup of powdered sugar. Lay\nthis between the layers. Mix with the other half of the grated cocoanut\nfive tablespoons of powdered sugar and strew thickly on top of cake,\nwhich has been previously iced.\n\n\nCHOCOLATE LAYER CAKE\n\nStir one scant half cup of butter to a cream with one cup of sugar. Add\nalternately one-half cup of sweet milk, yolks of two eggs which you have\npreviously beaten until quite light, add whites of two, and one-half cup\nof sifted flour. Make a custard of one-half cup of milk, with one cup of\ngrated chocolate, one-half cup of granulated sugar; boil until thick,\nadd the yolk of one egg, then remove from the fire; stir until cool, add\nthis to the cake batter, add one and one-half cups of sifted flour, two\nteaspoons of baking-powder and one of vanilla flavoring. Bake in layers\nand ice between and on top with plain white icing flavored to taste. You\nmay substitute almond or colored icing.\n\n\nCARAMEL LAYER CAKE\n\nPlace one-half cup of sugar in pan over fire. Stir until liquid smokes\nand burns brown. Add one-half cup of boiling water and cook into syrup.\nTake one cup butter, one and one-half cups of sugar, yolks of two eggs,\nover one cup of water and two cups of flour. Beat all thoroughly. Add\nenough of the burnt sugar to flavor, also one teaspoon of vanilla,\nanother half cup of flour, two teaspoons of baking-powder and whites of\ntwo eggs. Bake in two layers, using remainder of burnt sugar for icing.\n\n\nHUCKLEBERRY CAKE\n\nStir to a cream one cup of butter and two cups of powdered sugar and add\ngradually the yolks of four eggs. Sift into this three cups of flour,\nadding two teaspoons of baking-powder in the last sifting and add one\ncup of sweet milk alternately with the flour to the creamed butter,\nsugar and yolks. Spice with one teaspoon of cinnamon and add the\nstiff-beaten whites of the eggs. Lastly, stir in two cups of\nhuckleberries which have been carefully picked over and well dredged\nwith flour. Be careful in stirring in the huckleberries that you do not\nbruise them. You will find a wooden spoon the best for this purpose, the\nedges not being so sharp. Bake in a moderately hot oven; try with a\nstraw, if it comes out clean, your cake is baked. This will keep fresh\nfor a long while.\n\n\nCREAM PUFFS\n\nOne cup of hot water, one-half cup of butter; boil together, and while\nboiling stir in one cup of sifted flour dry; take from the stove and\nstir to a thin paste, and after this cools add three eggs unbeaten, and\nstir vigorously for five minutes. Drop in tablespoonfuls on a buttered\ntin and bake in a quick oven twenty-five minutes, opening the oven door\nno oftener than is absolutely necessary, and being careful that they do\nnot touch each other in the pan. This amount will make twelve puffs.\nCream for puffs: one cup of milk, one cup of sugar, one egg, three\ntablespoons of flour, vanilla to flavor. Stir the flour in a little of\nthe milk; boil the rest, turn this in and stir until the whole thickens.\nWhen both this and the puffs are cool open the puff a little way with a\nsharp knife and fill them with the cream.\n\n\nCHOCOLATE ECLAIRS\n\nTo make \u00e9clairs spread the batter, prepared as in foregoing recipe, in\nlong ovals and when done cover with plain or chocolate frosting, as\nfollows: Boil one cup of brown sugar with one-half cup of molasses, one\ntablespoon of butter and two tablespoons of flour. Boil for one-half\nhour, then stir in one-fourth pound of grated chocolate wet in\none-fourth cup of sweet milk and boil until it hardens on the spoon.\nFlavor with vanilla. Spread this upon the \u00e9clairs.\n\n\nDOBOS TORTE\n\nCream yolks of six eggs with one-half pound of powdered sugar; add\nthree-fourths cup of flour sifted three times; then add beaten whites of\nsix eggs lightly and carefully into the mixture. Butter pie plates on\nunder side and sprinkle with flour lightly over the butter and spread\nthe mixture very thin. This amount makes one cake of twelve layers.\nRemove layers at once with a spatula.\n\n*Filling.*--Cream one-half pound of sweet butter and put on ice\nimmediately; take one-half pound of sweet chocolate and break it into a\ncup of strong liquid coffee; add one-half pound of granulated sugar and\nlet it boil until you can pull it almost like candy; remove from fire\nand stir the chocolate until it is quite cold. When cold add the\nchocolate mixture to the creamed butter. This filling is spread thin\nbetween the layers, spread the icing thicker on top and sides of the\ncake. This is very fine, but care must be taken in baking and removing\nthe layers, as layers are as thin as wafers. Bake and make filling a day\nor two before needed.\n\n\nSPONGE CAKE\n\nWeigh any number of eggs, take the same weight of sugar and one-half the\nweight of flour; the grated rind and juice of one lemon to five eggs.\nFor mixing this cake, see the directions given in \"To Bake Cakes\"; the\nmixture should be very light and spongy, great care being used not to\nbreak down the whipped whites. The oven should be moderate at first, and\nthe heat increased after a time. The cake must not be moved or jarred\nwhile baking. The time will be forty to fifty minutes according to size\nof cake. Use powdered sugar for sponge-cake. Rose-water makes a good\nflavoring when a change from lemon is wanted.\n\n\nSMALL SPONGE CAKES\n\nSeparate the whites and yolks of four eggs, beat the whites stiff, and\nbeat into them one-half cup of granulated sugar. Beat the yolks to a\nvery stiff froth and beat into them one-half cup of granulated sugar.\nThis last mixture must be beaten for exactly five minutes. Add the juice\nand grated rind of one small lemon; beat yolks and whites together well,\nthen stir in very gently one scant cup of flour that has been sifted\nthree times. Remember that every stroke of the spoon after the flour is\nadded toughens the cake just that much, so fold the flour in just enough\nto mix well. If baked in small patty pans they taste just like lady\nfingers. Bake twenty or twenty-five minutes in moderate oven.\n\n\nDOMINOES\n\nMake a sponge cake batter, and bake in long tins, not too large. The\nbatter should not exceed the depth of one-fourth of an inch, spread it\nevenly and bake it in a quick oven (line the tins with buttered paper).\nAs each cake is taken from the oven, turn it upside down on a clean\nboard or paper. Spread with a thin layer of currant or cranberry jelly,\nand lay the other cake on top of it. With a hot, sharp knife cut into\nstrips like dominoes; push them with the knife about an inch apart, and\nice them with ordinary white icing, putting a tablespoonful on each\npiece, the heat of the cake will soften it, and with little assistance\nthe edges and sides may be smoothly covered. Set the cakes in a warm\nplace, where the frosting will dry. Make a horn of stiff white paper\nwith just a small opening; at the lower end. Put in one spoon of dark\nchocolate icing and close the horn at the top, and by pressing out the\nicing from the small opening, draw a line of it across the centre of\neach cake, and then make dots like those on dominoes. Keep the horn\nsupplied with the icing.\n\n\nLADY FINGERS\n\nBeat the yolks of three eggs until light and creamy, add one-quarter\npound of powdered sugar (sifted) and continue beating; add flavoring to\ntaste, vanilla, lemon juice, grated rind of lemon or orange. To the\nwhites of the three eggs add one-half saltspoon of salt and beat until\nvery stiff. Stir in lightly one-half cup of flour and then fold in the\nbeaten whites very gently. Press the mixture through a pastry tube on a\nbaking-tin, covered with paper in portions one-half inch wide by four\ninches long, or drop on oblong molds; sift a little powdered sugar on\ntop of each cake, and bake from ten to fifteen minutes in a moderate\noven. Do not let brown. Remove immediately from pan, brush the flat\nsurface of one cake with white of egg and press the underside of a\nsecond cake upon the first.\n\n\nJELLY ROLL\n\nTake three eggs creamed with one cup of granulated sugar, one cup of\nflour sifted with two teaspoons of baking-powder, add one-half cup of\nboiling water. Bake in broad pan--while hot, remove from pan and lay on\ncloth wet with cold water. Spread with jelly and roll quickly. Sprinkle\nwith powdered sugar.\n\n\nANGEL FOOD\n\nSift one cup of pastry flour once, then measure and sift three times.\nAdd a pinch of salt to the whites of eight or nine eggs or just one cup\nof whites, beat about one-half, add one-half teaspoon of cream of\ntartar, then beat the whites until they will stand of their own weight;\nadd one and one-fourth cups of sugar, then flour, not by stirring but\nfolding over and over until thoroughly mixed in; flavor with one-half\nteaspoon of vanilla or almond extract. Bake in an ungreased pan, patent\ntube pan preferred. Place the cake in an oven that will just warm it\nenough through until the batter has raised to the top of the mold, then\nincrease the heat gradually until the cake is well browned over; if by\npressing the top of the cake with the finger it will spring back without\nleaving the imprint of the finger the cake is done through. Great care\nshould be taken that the oven is not too hot to begin with as the cake\nwill rise too fast and settle or fall in the baking. Bake thirty-five to\nforty minutes. When done, invert the pan; when cool remove from pan.\n\n\nSUNSHINE CAKE\n\nBeat yolks of five eggs lightly, add one teaspoon of vanilla, or grated\nrind of one lemon. In another bowl beat seven whites to a froth with a\nscant one-half teaspoon of cream of tartar, then beat until whites are\nvery stiff. Gradually add one cup of granulated sugar, sifted three\ntimes, to the beaten whites. Fold whites and sugar, when beaten, into\nthe beaten yolks. Sift one cup of flour three times, then put into\nsifter and shake lightly, fold into the cake. Bake forty minutes in\nungreased cake pan. As directed for sponge cake invert pan. Remove cake\nwhen it has cooled.\n\n\nMOCHA TORTS\n\nBeat one cup of powdered sugar with the yolks of four eggs; when very\nlight, add one cup of sifted flour in which has been mixed one teaspoon\nof baking-powder, add three tablespoons of cold water, one-half teaspoon\nof vanilla, one tablespoon essence of mocha, add the stiffly-beaten\nwhites and bake fifteen to twenty minutes in two layer pans in a\nmoderate oven. Spread when cold with one-half pint of cream to which has\nbeen added one tablespoon of mocha essence, one and one-half tablespoon\nof powdered sugar and then well whipped. Garnish with pounded almonds.\n\n\nPEACH SHORTCAKE\n\nMake a sponge cake batter of four eggs, one cup of pulverized sugar, a\npinch of salt and one cup of flour. Beat the eggs with the sugar until\nvery light. Beat until the consistency of dough and add the grated peel\nof a lemon, and last the sifted flour. No baking-powder necessary. Bake\nin jelly tins. Cut the peaches quite fine and sugar bountifully. Put\nbetween layers. Eat with cream.\n\nThe same recipe may be used for Strawberry Shortcake.\n\n\nBREMEN APPLE TORTE\n\nTake seven peeled and cored apples, six tablespoons of sugar, two\ntablespoons of butter, and cook together until apples are soft. Cream\nsix eggs; add to them one pint of sour cream, one tablespoon of vanilla,\none-half teaspoon of cinnamon, and sugar to taste; then pour into the\ncooked apples and let all boil together till thick. Remove from stove.\nTake three cups of finely rolled zwieback, and in the bottom of a\nwell-greased pan put a layer of two cups of crumbs, then a layer of the\napple mixture, a layer of the remaining crumbs, and lastly lumps of\nbutter over all. Bake one hour.\n\n\nVIENNA PRATER CAKE\n\nCream the yolks of six eggs with one cup of granulated sugar. Add\nthree-fourths cup of sifted chocolate, three-fourths cup of flour\n(sifted twice), one and one-half teaspoon of vanilla. Add the beaten\nwhites. Bake thirty minutes. When cold; cut in half and fill with the\nfollowing: One cup of milk, yolks of two eggs, one cup of chopped\nwalnuts. Boil, stirring constantly to prevent curdling. Sweeten to\ntaste, and after removing from the fire add one tablespoon of rum.\nSpread while hot.\n\n\nSAND TORTE\n\nCream one-half pound of butter with one-half pound of sugar; drop in,\none at a time, the yolks of six eggs. Add one small wine glass of rum,\none-fourth pound of corn-starch, and one-fourth pound of flour that have\nbeen thoroughly mixed; one teaspoon of baking-powder, the beaten whites\nof six eggs. Bake one hour in a moderate oven.\n\n\nALMOND CAKE OR MANDEL TORTE, No. 1\n\nTake one-half pound of almonds and blanch by pouring boiling water over\nthem, and pound in a mortar or grate on grater (the latter is best).\nBeat yolks of eight eggs vigorously with one cup of sugar, add one-half\nlemon, grated peel and juice, one tablespoon of brandy, and four\nlady-fingers grated, the almonds, and fold in the stiffly-beaten whites\nof eggs. Bake in moderate oven one hour.\n\n\nALMOND CAKE OR MANDEL TORTE, No. 2\n\nTake one-fourth pound of sweet almonds and one-eighth pound of bitter\nones mixed. Blanch them the day previous to using and then grate or\npound them as fine as powder. Beat until light the yolks of nine eggs\nwith eight tablespoons of granulated sugar. Add the grated peel of one\nlemon and one-half teaspoon of mace or vanilla. Beat long and steadily.\nAdd the grated almonds and continue the stirring in one direction. Add\nthe juice of the lemon to the stiff-beaten whites. Grate four stale lady\nfingers, add and bake slowly for one hour at least.\n\n\nBROD TORTE\n\nTake six eggs, seven tablespoons of granulated sugar, seven tablespoons\nof bread crumbs, one-eighth pound of chopped almonds, one-half teaspoon\nof allspice, one tablespoon of jelly, grated rind and juice of one\nlemon, one teaspoon of cinnamon, one-half teaspoon of cloves, one-half\nwine glass of brandy. Beat yolks of eggs well and add sugar and beat\nuntil it blisters, add bread crumbs, almonds, jelly, spice, lemon, and\nbrandy. Then add beaten whites, and bake slowly about forty minutes.\n\n\nRYE BREAD TORTE\n\nBeat the yolks of four eggs very light with one cup of sugar; add one\ncup of sifted dry rye bread crumbs to which one teaspoon of\nbaking-powder and a pinch of salt have been added. Moisten one-half cup\nof ground almonds with two tablespoons of sherry, add and lastly fold in\nthe beaten whites of eggs. Bake in ungreased form in moderate oven.\n\n\nZWIEBACK TORTE\n\nBeat the yolks of six eggs with one and one-eighth cups of sugar, add\none-half box of zwieback, which has been rolled very fine, add one\nteaspoon of baking-powder, season with one tablespoon of rum or sherry\nwine and one-half teaspoon of bitter almond extract. Lastly fold in the\nstiffly-beaten whites of the six eggs and bake in ungreased form in\nmoderate oven three-quarters of an hour.\n\n\nCHOCOLATE BROD TORTE\n\nSeparate the yolks and whites of ten eggs. Beat the yolks with two cups\nof pulverized sugar. When thick add one and three-fourth cups of sifted\ndry rye bread crumbs, one-half pound of sweet almonds, also some bitter\nones, grated or powdered as fine as possible, one-fourth pound of\ncitron shredded fine, one cake of chocolate grated, the grated peel of\none lemon, the juice of one orange and one lemon, one tablespoon of\ncinnamon, one teaspoon of allspice, one-half teaspoon of cloves, and a\nwine glass of brandy. Bake very slowly in ungreased form. Frost with a\nchocolate icing, made as follows: Melt a small piece of chocolate. Beat\nthe white of an egg stiff with scant cup of sugar, and stir into the\nmelted chocolate and spread with a knife.\n\n\nBURNT ALMOND TORTE\n\nBeat up four eggs with one cup of sifted powdered sugar. Beat until it\nlooks like a heavy batter. When you think you cannot possibly beat any\nlonger stir one cup of sifted flour with one-half teaspoon of\nbaking-powder. Stir it into batter gradually and lightly, adding three\ntablespoons of water. Bake in jelly tins. Filling: Scald one-fourth\npound of almonds (by pouring boiling water over them), remove skins, put\nthem on a pie plate and set them in the oven to brown slightly.\nMeanwhile, melt three tablespoons of white sugar, without adding water,\nstirring it all the while. Stir up the almonds in this, then remove them\nfrom the fire and lay on a platter separately to cool. Make an icing of\nthe whites of three eggs beaten very stiff, with one pound of pulverized\nsugar, and flavor with rose-water. Spread this upon layers and cover\neach layer with almonds. When finished frost the whole cake, decorating\nwith almonds.\n\n\nCHOCOLATE TORTE\n\nTake nine eggs, one-half pound of pulverized sugar, one-half pound of\nalmonds, half cut and grated; one-half pound of finest vanilla chocolate\ngrated, one-half pound of raisins, cut and seeded; seven soda crackers,\nrolled to a powder; one teaspoon of baking-powder, juice of three lemons\nand one-fourth glass of wine. Beat whites of eggs to a stiff froth and\nstir in last. Beat yolks with sugar until very light; then add\nchocolate, and proceed as with other torten.\n\n\nDATE TORTE\n\nBeat one-half pound of pulverized sugar with the yolks of six large\neggs. Beat long and steadily until a thick batter. Add one-half pound of\ndates, cut very fine, one teaspoon each of allspice and ground cinnamon,\none-fourth pound of chocolate grated, juice and peel of one lemon, three\nand one-half soda crackers, rolled to a fine powder, one teaspoon of\nbaking-powder, and last the stiff-beaten whites. Bake slowly. Cake can\nbe cut in half and put together with jelly.\n\n\nGERMAN HAZELNUT TORTE\n\nBeat together for twenty minutes until very light the yolks of eight\neggs with one-half pound of granulated sugar, then add the very\nstiffly-beaten whites of eggs, place the bowl in which it has been\nstirred over a boiler in which water is boiling on the stove, stir\ncontinually but slowly until all the batter is well warmed but not too\nhot, add a small pinch of salt, and one-half pound of grated hazelnuts,\nadd the nuts gradually, mix well and pour into a greased spring form.\nBake very slowly. The grated rind of one-half lemon can be added if\ndesired. Ice with boiled icing.\n\n\nLINZER TORTE\n\nCream one pound of butter with one pound of sugar until foamy, then add\none by one four whole eggs. Mix well, then stir in three-fourths pound\nof pounded almonds or walnuts, one teaspoon of cinnamon, one-fourth\nteaspoon of cloves, one pound of flour, one teaspoon of baking-powder,\nand a few drops of bitter almond essence. Put in four layer pans and\nbake in slow oven. Put together with apricot, strawberry, or raspberry\njam and pineapple marmalade, each layer having a different preserve. Ice\ntop and sides. If only two layers are desired for home use, half the\nquantity of ingredients can be used. This is a very fine cake. It is\nbetter the second day.\n\n\nRUSSIAN PUNCH TORTE\n\nBake three layers of almond tart and flavor it with a wine glass of\narrack. When baked, scrape part of the cake out of the thickest layer,\nnot disturbing the rim, and reserve these crumbs to add to the following\nfilling: Boil one-half pound of sugar in one-fourth cup of water until\nit spins a thread. Add to this syrup a wine glass of rum, and the\ncrumbs, and spread over the layers, piling one on top of the other.\nAnother way to fill this cake is to take some crab-apple jelly or apple\nmarmalade and thin it with a little brandy.\n\n\nWALNUT TORTE, No. 1\n\nGrate eight ounces of walnuts and eight ounces of blanched almonds. Beat\nlight the yolks of twelve eggs and three-fourths pound of sugar. Add\nthe grated nuts and one-fourth pound of sifted flour, fold in the whites\nbeaten to a stiff froth. Bake in layers and fill with sweetened whipped\ncream.\n\n\nWALNUT TORTE, No. 2\n\nSeparate the yolks and whites of six eggs, being very careful not to get\na particle of the yolks into the whites. Sift one-half pound of\ngranulated sugar into the yolks and beat until thick as batter. Add a\npinch of salt to the whites and beat very stiff. Have ready one-fourth\npound of grated walnuts, reserve whole pieces for decorating the top of\ncake. Add the pounded nuts to the beaten yolks, and two tablespoons of\ngrated lady fingers or stale sponge cake. Last add the stiffly-beaten\nwhites of the eggs. Bake in layers and fill with almond or plain icing.\n\n\nCHESTNUT TORTE\n\nBoil one pound of chestnuts in the shells, peel them while warm, put\nnuts through potato ricer or colander. Beat well the yolks of six eggs\nwith six tablespoons of sugar, add all the chestnut pur\u00e9e but two or\nthree tablespoons reserved for top of torte, then add three teaspoons of\nbaking-powder and the well-beaten whites of the six eggs; bake in\nmoderate oven fifteen to twenty minutes. Whip one-half pint of cream,\nadd to this the chestnut pur\u00e9e which was reserved, and a little sugar;\ngarnish torte with this mixture. Enough for twelve persons.\n\n\nNUT HONEY CAKE\n\nMix two cups of brown sugar, two cups of honey, six egg yolks and beat\nthem thoroughly. Sift together three cups of flour, one-quarter teaspoon\nof salt, three teaspoons of ground cinnamon, one-half teaspoon each of\nground cloves, ground nutmeg and allspice, and one and one-half\nteaspoons of soda; add one cup of chopped raisins, one-half ounce of\ncitron cut in small pieces, one-half ounce of candied orange peel cut in\nsmall pieces, one-half pound of almonds coarsely chopped. Beat the\nwhites of three eggs very stiff and add them last. Pour the dough to the\ndepth of about half an inch into well-buttered tins and bake in a slow\noven for one-half hour.\n\n\n\n\n*ICINGS AND FILLINGS FOR CAKES*\n\n\nBOILED ICING\n\nOne cup of sugar, one-third cup of boiling water, white of one egg\nbeaten stiff. Pour water on sugar until dissolved, heat slowly to\nboiling point without stirring; boil until syrup will thread when\ndropped from tip of spoon; as soon as it threads, pour slowly over\nbeaten white, then beat with heavy wire spoon until of proper\nconsistency to spread. Flavor.\n\n\nWHITE CARAMEL ICING\n\nPut on to boil two cups of brown sugar, one cup of milk and a small lump\nof butter. Boil until it gets as thick as cream, then beat with a fork\nor egg whip until thick and creamy. Spread quickly on cake.\n\n\nMAPLE SUGAR ICING\n\nBoil two cups of maple sugar with one-half cup of boiling water until it\nthreads from the spoon. Pour it upon the beaten whites of two eggs and\nbeat until cold. Spread between layers and on top of cake. Do not make\nicings on cloudy or rainy days.\n\n\nUNBOILED ICING\n\nTake the white of one egg and add to it the same quantity of water\n(measure in an egg shell). Stir into this as much confectioner's sugar\nto make it of the right consistency to spread upon the cake. Flavor with\nany flavoring desired. You may color it as you would boiled frosting by\nadding fruit coloring.\n\n\nCOCOANUT ICING\n\nMix cocoanut with the unboiled icing. If you desire to spread it between\nthe cakes, scatter more cocoanut over and between the layers.\n\n\nNUT ICING\n\nMix any quantity of finely chopped nuts into any quantity of cream icing\n(unboiled) as in the foregoing recipes. Ice the top of cake with plain\nicing, and lay the halves of walnuts on top.\n\n\nORANGE ICING\n\nGrate the peel of one-half orange, mix with two tablespoons of orange\njuice and one tablespoon of lemon juice and let stand fifteen minutes.\nStrain and add to the beaten yolk of one egg. Stir in enough powdered\nsugar to make it the right consistency to spread upon the cake.\n\n\nCHOCOLATE GLAZING\n\nGrate two sticks of bitter chocolate, add five tablespoons of powdered\nsugar and three tablespoons of boiling water. Put on the stove, over\nmoderate fire, stir while boiling until smooth, glossy and thick. Spread\nat once on cake and set aside to harden.\n\n\nCHOCOLATE ICING, UNBOILED\n\nBeat the whites of three eggs and one and one-half cups of pulverized\nsugar, added gradually while beating. Beat until very thick, then add\nfour tablespoons of grated chocolate and two teaspoons of vanilla.\n\nThis quantity is sufficient for a very large cake.\n\n\nINSTANTANEOUS FROSTING\n\nTo the white of an unbeaten egg add one and one-fourth cups of\npulverized sugar and stir until smooth. Add three drops of rose-water,\nten of vanilla, and the juice of half a lemon. It will at once become\nvery white, and will harden in five or six minutes.\n\n\nPLAIN FROSTING\n\nTo one cup of confectioner's sugar add some liquid, either milk or\nwater, to make it the right consistency to spread, flavor with vanilla.\nInstead of the water or milk, orange juice can be used. A little of the\nrind must be added. Lemon juice can be substituted in place of vanilla.\nChocolate melted over hot water and added to the sugar and water makes a\nnice chocolate icing; flavor with vanilla.\n\n\nALMOND ICING\n\nTake the whites of two eggs and one-half pound of sweet almonds, which\nshould be blanched, dried and grated or pounded to a paste. Beat the\nwhites of the eggs, add half a pound of confectioner's sugar, one\ntablespoon at a time, until all is used, and then add the almonds and a\nfew drops of rosewater. Spread between or on top of cake. Put on thick,\nand when nearly dry cover with a plain icing. If the cakes are well\ndredged with a little flour after baking, and then carefully wiped\nbefore the icing is put on, it will not run and can be spread more\nsmoothly. Put the frosting in the centre of the cake, dip a knife in\ncold water and spread from the centre toward the edge.\n\n\nMOCHA FROSTING\n\nOne cup of pulverized sugar into which sift two dessertspoons of dry\ncocoa, two tablespoons of strong hot coffee in which is melted a piece\nof butter the size of a walnut. Beat well and add a little vanilla.\n\n\nMARSHMALLOW FILLING\n\nMelt one-half pound marshmallows over hot water, cook together one cup\nof sugar and one-quarter cup of cold water until it threads thoroughly.\nBeat up the white of an egg and syrup and mix, then add to the melted\nmarshmallows and beat until creamy and cool. Can be used for cake\nfilling or spread between two cookies.\n\n\nFIG FILLING\n\nOne pound of figs chopped fine, one cup of water, one-half cup of sugar;\ncook all together until soft and smooth.\n\n\nBANANA FILLING\n\nMash six bananas, add juice of one lemon and three or more tablespoons\nof sugar; or add mashed bananas with whipped cream or boiled icing.\n\n\nCREAM FILLING\n\nScald two cups of milk. Mix together three-fourths of a cup of sugar,\none-third cup of flour and one-eighth teaspoon of salt. Add to three\nslightly-beaten eggs and pour in scalded milk. Cook twenty minutes over\nboiling water, stirring constantly until thickened. Cool and flavor.\nThis can be used as a foundation for most fillings, by adding melted\nchocolate, nuts, fruits, etc.\n\n\nCOFFEE FILLING\n\nPut three cups of warmed-over or freshly made coffee in a small\ncasserole, add two tablespoons of powdered sugar, one-half teaspoon of\nvanilla. When at boiling point (do not let it boil), add one cup of milk\nor cream. Then add one tablespoon of cornstarch which has been moistened\nwith cold water. Stir in while cooking till it is smooth and glossy.\nWhen the cake is cool, pour mixture over the layers.\n\n\nLEMON JELLY FOR LAYER CAKE\n\nTake one pound of sugar, yolks of eight eggs with two whole ones, the\njuice of five large lemons, the grated peel of two, and one-quarter\npound of butter. Put the sugar, lemon and butter into saucepan and melt\nover a gentle fire. When all is dissolved, stir in the eggs which have\nbeen beaten, stir rapidly until it is thick as honey, and spread some of\nthis between the layers of cake. Pack the remainder in jelly glasses.\n\n\nLEMON PEEL\n\nKeep a wide-mouthed bottle of brandy in which to throw lemon peel. Often\nyou will have use for the juice of lemons only. Then it will be\neconomical to put the lemon peel in the bottle to use for flavoring. A\nteaspoon of this is sufficient for the largest cake.\n\n\nLEMON EXTRACT\n\nTake the peel of half a dozen lemons and put in alcohol the same as for\nvanilla.\n\n\nVANILLA EXTRACT\n\nTake two ounces of vanilla bean and one of tonka. Soak the tonka in warm\nwater until the skin can be rubbed off; then cut or chop in small pieces\nand put in two wine bottles. Fill with half alcohol, half water; cork,\nseal, and in a week's time will be ready for use.\n\n\n\n\n*PIES AND PASTRY*\n\n\nPUFF PASTE OR BLAETTER TEIG\n\nTo make good puff paste one must have all the ingredients cold. Use a\nmarble slab if possible and avoid making the paste on a warm, damp day.\nIt should be made in a cool place as it is necessary to keep the paste\ncold during the whole time of preparation. This recipe makes two pies or\nfour crusts, and requires one-half pound of butter and one-half teaspoon\nof salt, one-half pound of flour and one-fourth to one-half cup of\nice-water.\n\nCut off one-third of the butter and put the remaining two-thirds in a\nbowl of ice-water. Divide this into four equal parts; pat each into a\nthin sheet and set them away on ice. Mix and sift flour and salt; rub\nthe reserved butter into it and make as stiff as possible with\nice-water. Dust the slab with flour; turn the paste upon it; knead for\none minute, then stand it on ice for five minutes. Roll the cold paste\ninto a square sheet about one-third of an inch thick; place the cold\nbatter in the centre and fold the paste over it, first from the sides\nand then the ends, keeping the shape square and folding so that the\nbutter is completely covered and cannot escape through any cracks as it\nis rolled. Roll out to one-fourth inch thickness, keeping the square\nshape and folding as before, but without butter. Continue rolling and\nfolding, enclosing a sheet of butter at every alternate folding until\nall four sheets are used. Then turn the folded side down and roll in one\ndirection into a long narrow strip, keeping the edges as straight as\npossible. Fold the paste over, making three even layers. Then roll again\nand fold as before. Repeat the process until the dough has had six\nturns. Cut into the desired shapes and place on the ice for twenty\nminutes or longer before putting in the oven.\n\nIf during the making the paste sticks to the board or pin, remove it\nimmediately and stand it on the ice until thoroughly chilled. Scrape the\nboard clean; rub with a dry cloth and dust with fresh flour before\ntrying again. Use as little flour as possible in rolling, but use enough\nto keep the paste dry. Roll with a light, even, long stroke in every\ndirection, but never work the rolling-pin back and forth as that\nmovement toughens the paste and breaks the bubbles of air.\n\nThe baking of puff paste is almost as important as the rolling, and the\noven must be very hot, with the greatest heat at the bottom, so that the\npaste will rise before it browns. If the paste should begin to scorch,\nopen the drafts at once and cool the temperature by placing a pan of\nice-water in the oven.\n\n\nFLEISCHIG PIE CRUST\n\nFor shortening; use drippings and mix with goose, duck or chicken fat.\nIn the fall and winter, when poultry is plentiful and fat, save all\ndrippings of poultry fat for pie-crust. If you have neither, use\nrendered beef fat.\n\nTake one-half cup of shortening, one and one-half cups of flour. Sifted\npastry flour is best. If you have none at hand take two tablespoons of\nflour off each cup after sifting; add a pinch of salt. With two knives\ncut the fat into the sifted flour until the shortening is in pieces as\nsmall as peas. Then pour in six or eight tablespoons of cold water; in\nsummer use ice-water; work with the knife until well mixed (never use\nthe hand). Flour a board or marble slab, roll the dough out thin,\nsprinkle with a little flour and put dabs of soft drippings here and\nthere, fold the dough over and roll out thin again and spread with fat\nand sprinkle with flour, repeat this and then roll out not too thin and\nline a pie-plate with this dough. Always cut dough for lower crust a\nlittle larger than the upper dough and do not stretch the dough when\nlining pie-pan or plate.\n\nIf fruit is to be used for the filling, brush over top of the dough with\nwhite of egg slightly beaten, or sprinkle with one tablespoon of bread\ncrumbs to prevent the dough from becoming soggy.\n\nPut in the filling, brush over the edge of pastry with cold water, lay\nthe second round of paste loosely over the filling; press the edges\ntogether lightly, and trim, if needed. Cut several slits in the top\ncrust or prick it with a fork before putting it in place.\n\nBake from thirty-five to forty-five minutes until crust is a nice brown.\n\nA gas stove is more satisfactory for baking pies than a coal stove as\npies require the greatest heat at the bottom.\n\nThe recipe given above makes two crusts. Bake pies having a cooked\nfilling in a quick oven and those with an uncooked filling in a\nmoderate oven. Let pies cool upon plates on which they were made because\nslipping them onto cold plates develops moisture which always destroys\nthe crispness of the lower crust.\n\n\nTO MAKE AND BAKE A MERINGUE\n\nTo beat and bake a meringue have cold, fresh eggs, beat the whites until\nfrothy; add to each white one level tablespoon of powdered sugar. Beat\nuntil so stiff that it can be cut with a knife. Spread on the pie and\nbake with, the oven door open until a rich golden brown. Too much sugar\ncauses a meringue to liquefy; if not baked long enough the same effect\nis produced.\n\n\nPIE CRUST (MERBERTEIG)\n\nRub one cup of butter to a cream, add four cups of sifted flour, a pinch\nof salt and a tablespoon of brown sugar; work these together until the\nflour looks like sand, then take the yolk of an egg, a wine-glass of\nbrandy, one-half cup of ice-water and work it into the flour lightly. Do\nnot use the hands; knead with a knife or wooden spoon, knead as little\nas possible. If the dough is of the right consistency no flour will be\nrequired when rolling out the dough. If it is necessary to use flour use\nas little as possible. Work quickly, handle dough as little as possible\nand bake in a hot oven. Follow directions given with Fleischig Pie\nCrust. Fat may be substituted for butter in the above recipe.\n\n\nPARVE, COOKIE AND PIE DOUGH\n\nSift into a mixing-bowl one and one-half cups of flour and one-half\nteaspoon of baking-powder. Make a depression in the centre; into this\npour a generous half cup of oil and an exact half cup of very cold (or\nice) water; add pinch of salt, mix quickly with a fork, divide in two\nportions; do not knead, but roll on a well-floured board, spread on\npans, fill and bake at once in a quick oven.\n\nNo failure is possible if the formula is accurately followed and these\nthings observed; ingredients cold, no kneading or re-rolling; dough must\nnot stand, but the whole process must be completed as rapidly as\npossible.\n\nDo not pinch or crimp the edge of this or any other pie. To do so makes\na hard edge that no one cares to eat. Instead, trim the edges in the\nusual way, then place the palms of the hand on opposite sides of the pie\nand raise the dough until the edges stand straight up. This prevents\nall leakage and the crust is tender to the last morsel.\n\n\nTARTLETS\n\nRoll puff paste one-eighth of an inch thick; cut it into squares; turn\nthe points together into the middle and press slightly to make them\nstay. Bake until thoroughly done; place a spoonful of jam in the centre\nof each; cover the jam with meringue and brown the meringue in a quick\noven.\n\nBy brushing the top of the paste with beaten egg, diluted with one\nteaspoon of water, a glazed appearance may be obtained.\n\n\nBANBURY TARTS\n\nCut one cup of seeded muscatel raisins and one cup of nuts in small\npieces, add one cup of sugar, one well-beaten egg, one tablespoon of\nwater, the juice and grated rind of one lemon. Mix well. Line patty-pans\nwith pie dough, fill with mixture and bake until crust is brown.\n\n\nFRUIT TARTLETS\n\nIf canned fruit is used, take a large can of any kind of fruit, drain\nall the syrup off and put in a saucepan with an equal quantity of sugar.\nCook until it forms a syrup, then pour in the fruit, which has been\nstoned (if necessary), and cook until the whole is a syrupy mass.\n\nIf fresh fruit is used, put on two parts of sugar to one of water and\ncook until syrupy, then add the fruit, which has been peeled, sliced and\nstoned, and cook until the whole is a thick, syrupy mass.\n\nLine the patty cases or plain muffin rings with the puff paste. Put a\nspoonful or two of the fruit in each one and bake a nice brown. Peaches,\nwhite cherries, Malaga grapes, huckleberries and apples make nice\ntartlets.\n\nOne large can California fruit fills twelve tartlets.\n\n\nAPPLE FLADEN (HUNGARIAN)\n\nRub together on a pastry-board one-half pound of sweet butter with one\npound (four cups sifted) of flour, add four tablespoons of powdered\nsugar, a little salt, four egg yolks and moisten with one-half cup of\nsour cream; cover and set aside in the ice-box for one-half hour. Take\ntwo pounds of sour apples, peel, cut fine, mix with one-half cup of\nlight-colored raisins, sugar and cinnamon to taste. Cut the dough in two\npieces, roll out one piece and place on greased baking-pan, spread over\nthis four tablespoons of bread crumbs and the chopped sugared apples,\nroll out the other half of dough, place on top and spread with white of\none egg, sprinkle with two tablespoons of powdered almonds. Bake in hot\noven.\n\n\nLINSER TART\n\nMake a dough of one-half pound each of flour, sugar and almonds that are\ngrated with peel on, two eggs, a little allspice, a little citron, pinch\nof salt. Flavor with brandy. Take a little more than half, roll it out\nand line a pie-pan, put strawberry jam on and then cut rest of dough in\nstrips and cover the same as you would prune pie. Brush these strips\nwith yolk of egg and bake in moderate oven.\n\n\nMACAROON TARTS\n\nLine a gem or muffin-pan with rich pie dough; half fill each tart with\nany desired preserve, and bake in a quick oven. Beat the whites of three\neggs to a stiff froth and add one-half pound of powdered sugar and stir\nabout ten minutes or until very light, and gradually one-half pound of\ngrated almonds. Divide this macaroon paste into equal portions. Roll and\nshape into strips, dusting hands with powdered sugar in place of flour.\nPlace these strips on the baked tarts in parallel rows to cross each\nother diagonally. Return to oven and bake in a slow oven about fifteen\nminutes. Let remain in pans until almost cold.\n\n\nLEMON TART (FLEISCHIG)\n\nMake a rich crust and bake in small spring form. Beat three whole eggs\nand yolks of three very light with one cup of sugar. Add juice of three\nlemons and grated rind of one, and juice of one orange. Put whole on\nstove and stir until it comes to a boil. Put on baked crust, spread a\nmeringue made of the remaining three whites and three tablespoons of\nsugar on top, and put in oven to brown. May be used as a filling for\ntartlets.\n\n\nVIENNA PASTRY FOR KIPFEL\n\nTake one-half pound of pot cheese and one-half pound of butter and two\ncups of flour sifted four times, add a pinch of salt and work these\ningredients into a dough; make thirty small balls of it and put on a\nplatter on the ice overnight. In the morning roll each ball separately\ninto two-inch squares. These squares may be filled with, a teaspoon of\njelly put in the centre and the squares folded over like an envelop; or\nfill them with one-half pound of walnuts, ground; one-half cup of sugar\nand moisten with a little hot milk. Roll and twist into shape. Brush\nwith beaten egg and bake in a moderately hot oven.\n\n\nCHEESE STRAWS\n\nOne-half cup of flour, two tablespoons of butter, four tablespoons of\ngrated cheese, yolk of one egg, dash of cayenne pepper, enough ice-water\nto moisten. Mix as little as possible. Roll out about a quarter of an\ninch thick and cut into long, narrow strips. Shake a little more cheese\non top and bake in hot oven. This is also an excellent pie crust for one\npie, omitting pepper and cheese.\n\nServe cheese straws with salads.\n\n\nLAMPLICH\n\nMake a mince-meat by chopping finely eight medium-sized apples, one-half\npound each of raisins, currants and sugar, a little citron peel, two or\nthree cloves and one teaspoon of powdered cinnamon.\n\nCut some good puff paste into little triangles and fill with the mince,\nturning the corners of the paste over it so as to make little puffs.\nPlace these closely together and on a buttered baking-dish until it is\nfull. Now mix two tablespoons of melted butter with one teacup of thick\nsyrup flavored with essence of lemon, and pour it over the puffs. Bake\nuntil done in a rather slow oven.\n\n\nMIRLITIOUS\n\nPound and sift six macaroons; add one tablespoon of grated chocolate and\none pint of hot milk. Let stand ten minutes, and then add yolks of three\neggs well beaten, one tablespoon of sugar, one teaspoon of vanilla. Line\npatty-tins with puff paste; fill with the mixture and bake twenty\nminutes.\n\n\nAPPLE PIE, No. 1\n\nPare, core and slice four apples. Line a pie-plate with plain pastry.\nSprinkle with bread crumbs. Lay in the apples, sprinkle with one-half\ncup of sugar, flavor with cinnamon, nutmeg or lemon juice or two\ntablespoons of water if apples are not juicy. Cover with upper crust,\nslash and prick and bake in moderate oven until the crust is brown and\nthe fruit is soft.\n\n\nAPPLE PIE, No. 2\n\nPut in saucepan one-half cup of sugar and one-fourth cup of water, let\nit boil a few minutes, then lay in five large apples or six small ones,\nwhich have previously been peeled and quartered; cover with a lid and\nsteam until tender but not broken. Line pie-plate with rich milchig\npastry, lay on the apples, sprinkle with sugar and cinnamon and bits of\nbutter drop a few drops of syrup over all and bake.\n\n\nINDIVIDUAL APPLE DUMPLINGS\n\nButter six muffin rings and set them on a shallow agate pan which has\nbeen well buttered. Fill the rings with sliced apples. Make a dough of\none and one-half cups of pastry flour sifted several times with one-half\nteaspoon of salt and three level teaspoons of baking-powder. Chop into\nthe dry ingredients one-fourth of a cup of shortening, gradually add\nthree-fourths of a cup of milk or water. Drop the dough on the apples on\nthe rings. Let bake about twenty minutes. With a spatula remove each\ndumpling from the ring, place on dish with the crust side down. Serve\nwith cream and sugar, hard sauce or with a fruit sauce.\n\n\nWHIPPED CREAM PIE\n\nMake a crust as rich as possible and line a deep tin. Bake quickly in a\nhot oven and spread it with a layer of jelly or jam. Next whip one cup\nof sweet cream until it is thick. Set the cream in a bowl of ice while\nwhipping. Sweeten slightly and flavor with vanilla, spread this over the\npie and put in a cool place until wanted.\n\n\nGRATED APPLE PIE\n\nLine a pie-plate with a rich puff paste. Pare and grate four or five\nlarge tart apples into a bowl into which you have stirred the yolks of\ntwo eggs with about half a cup of sugar. Add a few raisins, a few\ncurrants, a few pounded almonds, a pinch of ground cinnamon, and the\ngrated peel of a lemon. Have no top crust. Bake in a quick oven. In the\nmeantime, make a meringue of the whites of the eggs by beating them to a\nvery stiff froth and add about three tablespoons of pulverized sugar.\nSpread this over the pie when baked and set back in the oven until\nbrown. Eat cold.\n\n\nAPPLE CUSTARD PIE\n\nLine your pie-plates with a rich crust. Slice apples thin, half fill\nyour plates and pour over them a custard made of four eggs and two cups\nof milk, sweetened and seasoned to taste.\n\n\nCHERRY PIE, No. 1\n\nLine a pie-plate with rich paste, sprinkle cornstarch lightly over the\nbottom crust and fill with cherries and regulate the quantity of sugar\nyou scatter over them by their sweetness. Bake with an upper crust,\nsecure the edges well by pinching firmly together. Eat cold.\n\n\nCHERRY PIE, No. 2\n\nPick the stems out of your cherries and put them in an earthen crock,\nthen set them in the oven until they get hot. Take them out and seed\nthem. Make tarts with or without tops and sugar to your taste. The\nheating of the fruit gives the flavor of the seed, which is very rich,\nbut the seeding of them while hot is not a delightful job. Made this way\nthey need no water for juice.\n\n\nSNOWBALLS\n\nPare and core nice large baking apples, fill the holes with some\npreserves or jam, roil the apples in sugar and cover with a rich pie\ncrust and bake. When done, cover with a boiled icing and set back in the\noven, leaving both doors open to let the icing dry.\n\n\nBLACKBERRY AND CURRANT PIE\n\nWhen ready to make the pie, mix as much fruit in a bowl as required,\nsweeten, stirring the sugar through the berries and currants lightly\nwith a spoon. Dust in a little flour and stir it through the fruit. Cut\none of the pieces of pastry in halves, dust the pastry-board with flour\nand roll the lump of pastry out very thin, cover the pie-plate, a big\ndeep one, with the pastry, trim off the edges with a knife, cutting from\nyou. Fill the dish with the fruit, dust the surface well with flour.\nRoll out the other piece for the top crust, fold it over the rolling\npin, cut a few gashes in it for a steam vent.\n\nCarefully put on the top crust, trim it well about the edge of the\npie-plate. Press it closely together with the end of your thumb or with\na pastry knife and stand the pie in a moderate oven and bake till the\nsurface is a delicate brown. Then remove the pie and let it stand until\nit is cool.\n\nThe top crust may be made lattice fashion by cutting the pastry in\nstrips, but it will not be as good as between two closed crusts.\n\n\nCUSTARD PIE\n\nLine the pie-plate with a rich crust. Beat up four eggs light with\none-half cup of sugar, a pinch of salt, one pint of milk and grated\nnutmeg or grated lemon peel, and pour in shell and bake in slow oven.\n\n\nCREAM PIE\n\nFirst line a pie-plate with puff paste and bake, and then make a cream\nof the yolks of four eggs, a little more than a pint of milk, one\ntablespoon of cornstarch and four tablespoons of sugar, and flavor with\ntwo teaspoons of vanilla. Pour on crust and bake; beat up the whites\nwith two tablespoons of powdered sugar and half a teaspoon of cream of\ntartar. Spread on top of pie and set back in the oven until baked a\nlight brown.\n\n\nCOCOANUT PIE\n\nLine a pie-plate with puff paste and fill with the following custard:\nButter size of an egg, creamed with one cup of granulated sugar, one\ntablespoon of flour, three-fourths cup of grated cocoanut, one\ntablespoon of milk, vanilla, pinch of salt, and the beaten whites of\nthree eggs.\n\n\nCOCOANUT LEMON PIE\n\nBeat the yolks of six eggs and one cup of sugar until very light,\nsqueeze in the juice of three lemons and the rind of two of them, stir\nwell, then add one-half of a cocoanut grated, and lastly add the whites\nof six eggs, beaten to a stiff froth. Line a deep pie-plate with rich\npastry, sprinkle a little flour over it, pour in the lemon mixture and\nbake. This makes one pie in deep pie-plate.\n\n\nLEMON PIE, No. 1\n\nCover the reverse side of a deep pie-plate with a rich puff paste, and\nbake a light brown. Remove from the oven until the filling is prepared.\nTake a large juicy lemon, grate and peel and squeeze out every drop of\njuice. Now take the lemon and put it into a cup of boiling water to\nextract every particle of juice. Put the cup of water on to boil with\nthe lemon juice and grated peel, and a cup of sugar; beat up the yolks\nof four eggs very light and add to this gradually the boiling lemon\njuice. Return to the kettle and boil. Then wet a teaspoon of cornstarch\nwith a very little cold water, and add also a teaspoon of butter and\nwhen the boiling mixture has thickened remove from the fire and let it\ncool. Beat up the whites of the eggs to a very stiff froth, add half of\nthe froth to the lemon mixture and reserve the other half for the top of\nthe pie. Bake the lemon cream in the baked pie-crust. Add a few\ntablespoons of powdered sugar and half a teaspoon of cream of tartar to\nthe remaining beaten whites. If you desire to have the meringue extra\nthick, add the whites of one or more eggs. When the pie is baked take\nfrom the oven just long enough to spread the meringue over the top, and\nset back for two or three minutes, leaving the oven doors open just the\nleast bit, so as not to have it brown too quickly.\n\n\nLEMON PIE, No. 2\n\nLine a deep pie-plate with nice crust, then prepare a filling as\nfollows: After removing the crust from two slices of bread about two\ninches thick, pour over it one cup of boiling water; add one\ndessertspoon of butler, and beat until the bread is well soaked and\nsmooth; then add the juice and rind of one lemon, one cup of sugar, the\nyolks of two eggs, well beaten, and a little salt; mix well; fill pie\nwith mixture and bake in hot oven until firm. Beat white of two eggs to\na stiff froth, add four tablespoons of powdered sugar and spread on top\nand brown.\n\n\nMOCK MINCE PIE\n\nPare, core, and chop fine eight tart apples. Add one cup of seedless\nraisins, one-half cup of currants, one ounce of chopped citron, one-half\nteaspoon each of cinnamon, cloves, spice and mace, a tiny bit of salt\nand grated nutmeg. Pour over whole one tablespoon of brandy, and juice\nand rind of one lemon. Line bottom and sides of plate with crust, fill\nin with mixture, and put strips of dough across.\n\n\nMINCE PIE\n\nBoil two pounds lean, fresh beef. When cold, chop fine. Add one-half\npound chopped suet, shredded very fine, and all gristle removed. Mix in\na bowl two pounds of seeded raisins, two pounds of currants, one-half\npound of citron, chopped very fine. Two tablespoons of cinnamon, two\ntablespoons of mace, one grated nutmeg, one tablespoon of cloves,\nallspice, and salt. Mix this with meat and suet. Then take two cups of\nwhite wine, two and one-half pounds of brown sugar. Let stand. Chop fine\nfour apples, and add meat to fruits. Then mix wine with whole, stir\nwell, and put up in small stone jars. This will keep all winter in a\ncool place. Let stand at least two days before using. Line pie-plates\nwith a rich crust, fill with mince meat mixture, put a rich paste crust\non top, or strips if preferred, prick slightly and bake. Serve warm, not\nhot.\n\n\nPUMPKIN PIE\n\nPress through a sieve one pint of stewed pumpkin, add four eggs and a\nscant cup of sugar. Beat yolks and sugar together until very thick and\nadd one pint of milk to the beaten eggs. Then add the pressed pumpkin,\none-half teaspoon of cinnamon, less than one-half teaspoon of mace and\ngrated nutmeg. Stir the stiffly-beaten whites in last. Bake in a very\nrich crust without cover.\n\n\nGRAPE PIE\n\nSqueeze out the pulps and put them in one vessel, the skins into\nanother. Then simmer the pulp a little and press it through a colander\nto separate the seeds. Then put the skins and pulps together and they\nare ready for the pies.\n\n\nHUCKLEBERRY PIE\n\nLine a pie-plate with rich pastry. Pick, clean and wash one pint of\nhuckleberries, drain and lay them thickly on the crust. Sprinkle thickly\nwith sugar, lightly with cinnamon, and drop bits of butter over the top.\nBake a nice even brown.\n\n\nPEACH CREAM TARTS\n\nOne cup of butter, and a little salt; cut through just enough flour to\nthoroughly mix, a cup of ice-water, one whole egg and the yolks of two\neggs mixed with a tablespoon of brown sugar. Add to the flour in which\nyou have previously sifted two teaspoons of baking-powder. Handle the\ndough as little as possible in mixing. Bake in round rings in a hot oven\nuntil a light brown. When baked, sift pulverized sugar over the top and\nfill the hollow centre with a compote of peaches. Heap whipped cream or\nice-cream on top of each one, the latter being preferable.\n\n\nMOCK CHERRY PIE\n\nCover the bottom of pie-plate with rich crust; reserve enough for upper\ncrust. For filling use two cups of cranberries, cut in halves; one cup\nof raisins, cut in pieces; two cups of sugar, butter the size of walnut.\nDredge with flour, sprinkle with water. Bake thirty minutes in a\nmoderate oven.\n\n\nPEACH CREAM PIE\n\nLine a pie-plate with a rich crust and bake, then fill with a layer of\nsweetened grated peaches which have had a few pounded peach kernels\nadded to them. Whip one cup of rich cream, sweeten and flavor and spread\nover the peaches. Set in ice-chest until wanted.\n\n\nPEACH PIE, No. 1\n\nLine a pie-plate with a rich pie-crust, cover thickly with peaches that\nhave been pared and sliced fine (canned peaches may be used when others\nare not to be had), adding; sugar and cover with strips of dough; bake\nquickly.\n\n\nPEACH PIE, No. 2\n\nPare, stone, and slice the peaches. Line a deep pie-plate with a rich\npaste, sprinkle a little flour over the bottom crust and lay in your\nfruit, sprinkle sugar liberally over them in proportion to their\nsweetness. Add a few peach kernels, pounded fine, to each pie and bake\nwith crossbars of paste across the top. If you want it extra fine, with\nthe whites of three eggs to a stiff froth and sweeten with about four\ntablespoons of pulverized sugar, adding one-fourth of a teaspoon of\ncream tartar, spread over the pie and return to the oven until the\nmeringue is set. Eat cold.\n\n\nPINEAPPLE PIE, No. 1\n\nLine your pie-plate with a rich paste, slice pineapples as thin as\npossible, sprinkle sugar over them abundantly and put flakes of sugar\nhere and there. Cover and bake.\n\nYou may make pineapple pies according to any of the plain apple pie\nrecipes.\n\n\nPINEAPPLE PIE, No. 2\n\nPare and core the pineapple and cut into small slices and sprinkle\nabundantly with sugar and set it away in a covered dish to draw enough\njuice to stew the pineapple in. Bake two shells on perforated pie-plates\nof a rich pie dough. When the pineapple is stewed soft enough to mash,\nmash it and set it away to cool. When the crust is baked and cool whip\nhalf a pint of sweet cream and mix with the pineapple and fill in the\nbaked shell.\n\n\nPRUNE AND RAISIN PIE\n\nUse one-half pound of prunes, cooked until soft enough to remove the\nstones. Mash with a fork and add the juice in which they have been\ncooked; one-half cup of raisins, cooked in a little water for a few\nminutes until soft; add to the prune mixture with one-half cup of sugar;\na little ground clove or lemon juice improves the flavor. Bake with two\ncrusts.\n\n\nPRUNE PIE\n\nMake a rich pie paste. After the paste is rolled out thin and the\npie-plate lined with it, put in a layer of prunes that have been stewed\nthe day before, with the addition of several slices of lemon and no\nsugar.\n\nSplit the prunes in halves and remove the pits before laying them on the\npie crust.\n\nAfter the first layer is in sprinkle it well with sugar, then pour over\nthe sugar three or four tablespoons of the prune juice and dust the\nsurface lightly with flour.\n\nRepeat this process till there are three layers, then cut enough of the\npaste in strips to cover the top of the fruit with a lattice crust and\nbake the pie in a rather quick oven.\n\nFew pies can excel this in daintiness of flavor.\n\n\nPLUM PIE\n\nSelect large purple plums, about fifteen plums for a good-sized pie; cut\nthem in halves, remove the kernels and dip each half in flour. Line your\npie-tin with a rich paste and lay in the plums, close together, and\nsprinkle thickly with a whole cup of sugar. Lay strips of paste across\nthe top, into bars, also a strip around the rim, and press all around\nthe edge with a pointed knife or fork, which will make a fancy border.\nSift powdered sugar on top. Damson pie is made in the same way. Eat\ncold.\n\n\nRHUBARB PIE\n\nMake a very rich crust, and over the bottom layer sprinkle a large\ntablespoon of sugar and a good teaspoon of flour. Fill half-full of\nrhubarb that has been cut up, scatter in one-fourth cup of strawberries\nor raspberries, sprinkle with more sugar and flour, and then proceed as\nbefore. Over the top dot bits of butter and another dusting of flour.\nUse a good cup of sugar to a pie. Pinch the crusts together well after\nwetting them, to prevent the juice, which should be so thick that it\ndoes not soak through the lower crust at all, from cooking out.\n\n\nSTRAWBERRY PIE\n\nMake a rich fleischig pie-crust and bake on the reverse side of pie-pan.\nPick a quart of berries, wash and drain, then sugar. Take the yolks of\nfour eggs beaten well with one-half cup of sugar and stir the beaten\nwhites gently into this mixture. Pour over strawberries. Put in\npie-crust and bake until brown. This mixture with most all fruit pies\nwill be found delicious.\n\n\nSWEET POTATO PIE\n\nMeasure one cup of mashed, boiled sweet potatoes. Thin with one pint of\nsweet milk. Beat three whole eggs very light with one-half cup of sugar.\nMix with sweet potatoes. Season with one-quarter of a nutmeg grated, one\nteaspoon of cinnamon, and one-half teaspoon of lemon extract. Line\npie-plate with crust, fill with mixture, and bake in quick oven.\n\n\nVINEGAR PIE\n\nLine a pie-plate with a rich crust and fill with the following mixture:\nOne cup of vinegar, two of water and two cups of sugar, boil; add a lump\nof butter and enough cornstarch to thicken; flavor with lemon essence\nand put in a shell and bake.\n\n\nMOHNTORTE\n\nLine a form with a rich puff paste, fill with half a pound of white mohn\n(poppy seed) which has been previously soaked in milk and then ground.\nAdd a quarter of a pound of sugar and the yolks of six eggs; stir all\ntogether in one direction until quite thick. Then stir the beaten\nwhites, to which add two ounces of sifted flour and a quarter of a pound\nof melted butter. Fill and bake. When done, frost either with vanilla or\nrose frosting.\n\n\nRAISIN PIE\n\nLine pie pan with rounds of rich pastry, fill with same mixture as for\n\"Banbury Tarts\"; cover with a round of pastry and bake a light brown.\n\n\nRAISIN AND RHUBARB PIE\n\nChop one cup of rhubarb and one cup of raisins together, add two\ntablespoons of melted butter or chicken fat, grated rind and juice of\none lemon, one cup of sugar, one well beaten egg, one-quarter cup of\nbread or cracker crumbs, one-half teaspoon of salt; mix all ingredients\nthoroughly. Bake between two rounds of pastry. Canned rhubarb may be\nused.\n\n\n\n\n*COOKIES*\n\n\nIn baking small cakes and cookies, grease the pans. If the pans cool\nbefore you can take off the cookies, set back on stove for a few\nmoments. The cakes will then slip off easily. Sponge, drop cakes, anise\ncakes, etc., are better baked on floured pans.\n\nA whole raisin, an almond blanched, a piece of citron or half a walnut\nmay be used to decorate.\n\nA good way to glaze is, when cookies are about baked, rub over with a\nbrush dipped in sugar and water and return to oven a moment.\n\n\nFILLED BUTTER CAKES (DUTCH STUFFED MONKEYS)\n\nMake a paste by working three-fourths pound of butter into one pound of\nflour, with three-fourths pound of light brown sugar, one egg, one\nteaspoon of cinnamon, and a pinch of salt.\n\nNext mix one-half pound of finely chopped citron peel with one-half\npound of ground almonds, and three ounces of butter. Then flavor with\none-half teaspoon of vanilla and bind with the yolks of two eggs.\n\nRoll out the dough and divide into two parts. Place one-half on a\nwell-buttered flat pan and spread the mixture over it and cover with the\nother half of the paste. Brush with beaten egg, sprinkle with poppy seed\nand bake in a moderately quick oven for one-half hour. When done let\ncool and then cut into square or oblong pieces.\n\nThe butter cakes may be made of one layer of dough sprinkled with citron\nand almonds and some poppy seed.\n\n\nSUGAR COOKIES\n\nIn a mixing bowl put a cup of sweet butter and two cups of granulated\nsugar; beat these ingredients to a cream, then add three eggs, grated\nlemon rind, and four tablespoons of brandy. Beat the added ingredients\nthoroughly with the others till the mixture is smooth and creamy. Sift\nthree cups of flour in a big bowl with a teaspoon of salt and three\nteaspoons of baking-powder; stir this a little at a time in the bowl\nwith the other ingredients, until the mixture is a light dough, just\nstiff enough to roll out. If there is not enough flour, sift more in to\nmake the dough the desired stiffness; then dust the pastry board well\nwith flour, put part of the dough on the board, toss it lightly with\nyour hands from side to side till the dough is covered with flour. Then\ndust the rolling-pin well with flour and roll the dough very thin; cut\nit in shapes with a cookie cutter, lift each cookie up carefully with a\npancake turner, slip them quickly in a big baking-pan, the inside of\nwhich has been well rubbed with flour, and bake them in a moderate oven\ntill light brown.\n\nJust a moment before taking the pan out of the oven sprinkle the surface\nof the cookies lightly with granulated sugar. When a little cool take\nthe cookies out of the pan with the pancake turner and lay them on a big\nplatter. When they are cold put the cookies in a stone crock.\n\nIt is a good plan to have two or three baking-pans so, while one panful\nis baking, another may be filled and be ready to put in the oven when\nthe other is removed. Only put enough dough on the pastry board at a\ntime to roll out nicely on it.\n\n\nOLD-FASHIONED HAMBURGER COOKIES\n\nTake one pound of butter one pound of sugar, yolks of six eggs,\nhard-boiled, and flour enough to make a dough that is not too stiff.\n\nDissolve three cents worth of ammonia (hartshorn) in scalded milk. Place\nthe ammonia in a large bowl and pour one cup of scalding milk over it.\nAfter this has cooled add it to the dough with one-half cup of cold\nmilk. Flavor to taste. Flour the pans and the cookie dough. Roll and\nproceed as with sugar cookies.\n\n\nMOTHER'S DELICIOUS COOKIES (MERBER KUCHEN)\n\nTake ten boiled eggs and two raw ones, one pound of best butter, half a\npound of almonds, one lemon, some cinnamon one wineglass of brandy, one\npound of pulverized sugar and about one pound and a half of flour. This\nquantity makes one hundred cookies, and like fruit cake, age improves\nthem, in other words, the older the better. Now to begin with: Set a\ndish of boiling water on the stove, when it boils hard, break the eggs\ncarefully, one at a time, dropping the whites in a deep porcelain dish,\nand set away in a cool place. Take each yolk as you break the egg and\nput it in a half shell, and lay it in the boiling water until you have\nten boiling. When boiled hard take them up and lay them on a plate to\ncool. In the meantime, cream the butter with a pound of pulverized\nsugar, add the grated peel of a lemon, a teaspoon of cinnamon and half\nof the almonds, which have been blanched and pounded or grated (reserve\nthe other half for the top of the cookies, which should not be grated,\nbut pounded). Add the hard-boiled yolks, which must be grated, and the\ntwo raw eggs, sift in the flour, and add the brandy. Beat up the whites\nof the twelve eggs very stiff, add half to the dough, reserving the\nother half, but do not make the dough stiff, as it should be so rich\nthat you can hardly handle it. Flour the baking-board well, roll out\nabout an eighth of an inch thick. Now spread with the reserved whites of\neggs, reserving half again, as you will have to roll out at least twice\non a large baking-board. Sprinkle well with the pounded almonds after\nyou have spread the beaten whites of the eggs on top, also sugar and\ncinnamon. Cut with a cookie-cutter. Have at least five large pans\ngreased ready to receive them. See that you have a good fire. Time to\nbake, five to ten minutes. Pack them away when cold in a stone jar or\ntin cake-box. These cookies will keep a long time.\n\n\nVANILLA COOKIES\n\nRub one cup of butter and one cup of sugar to a cream; add two eggs and\ntwo level teaspoons of baking-powder, flour enough to make a dough.\nFlavor with vanilla, roll very thin, spread with beaten white of egg and\nsugar. Proceed as for sugar cookies.\n\n\nOLD-FASHIONED MOLASSES COOKIES\n\nPut in a mixing bowl one generous cup of butter which has stood in a\nwarm place until quite soft; add two cups of New Orleans molasses; whip\nthese ingredients to a foam; then add two teaspoons of powdered ginger,\none teaspoon of powdered cinnamon and grate in half a large nutmeg; stir\nthese spices well through the mixture; then dissolve two teaspoons of\nbaking-soda in half a cup of hot water; stir it through the mixture, and\nlast, stir in enough sifted flour to make a light dough just stiff\nenough to roll out.\n\nDust the pastry board well with flour and rub the rolling-pin well with\nflour; then flour the hands well, take out some of the dough, put it on\nthe pastry board, quickly roll it out to the thickness of a quarter of\nan inch; cut the dough out with a round cutter, with or without\nscallops, and put them in well-floured baking-pans and bake in a slow\noven till a golden brown.\n\n\nSOUR MILK COOKIES\n\nTake one cup of butter, one cup of sugar, two or three eggs, and\ntwo-thirds of a cup of sour milk. Dissolve a teaspoon of soda in a\nlittle hot water; add part of it at a time to the milk until it foams as\nyou stir it. Be careful not to get in too much. Mix up soft only using\nflour sufficient to roll out thin. A teaspoon of cardamom seed may be\nsprinkled into the dough.\n\n\nHUNGARIAN ALMOND COOKIES\n\nScant one-quarter of a pound of almonds, blanched and grated; scant\none-half pound of sweet butter; not quite three-quarters of a pound of\nflour; a little sugar and a pinch of salt, and two yolks. Mix this well,\npound the dough well with the rolling-pin, then roll out not too thin.\nBake.\n\n\nNUTMEG CAKES (PFEFFERNUESSE)\n\nSift one pound of flour and one pound of pulverized sugar into a large\nbowl, four eggs, a piece of citron grated or chopped very fine, also the\npeel of a lemon, one whole nutmeg grated, one tablespoon of ground\ncinnamon, one-half teaspoon of ground cloves, and half a teaspoon of\nallspice. Mix all thoroughly in a deep bowl. Sift a heaping teaspoon of\nbaking-powder in with the flour. Work into little balls as large as\nhickory nuts with buttered or floured hands. Bake on waxed or buttered\ntins, an inch apart.\n\n\nANISE SEED COOKIES (SPRINGELE)\n\nFour eggs, not separated, but thoroughly beaten, then add one and\none-half cups of granulated sugar, and beat for thirty minutes; add two\nheaping cups of flour and fourteen drops of anise seed oil; drop from a\nteaspoon on well-buttered pans, and bake in a moderate oven. It will\nimprove them to let them stand from two to three hours in the pans\nbefore baking.\n\n\nCARDAMOM COOKIES\n\nBoil six eggs hard. When cold shell and grate the yolks (reserve the\nwhites for salads or to garnish vegetables), add one-half pound of\nsugar, the grated peel of a lemon and one-half wineglass of brandy. Stir\nin one-half pound of butter which has been worked to a cream. Sift in as\nmuch flour as you think will allow you to roll out the dough; take as\nlittle as possible, a little over half a pound, and flour the board\nvery thick. Put in about two cents worth of cardamom seed and a little\nrosewater. Cut out with a fancy cake-cutter and brush with beaten egg.\nSprinkle pounded almonds and sugar on top.\n\n\nPURIM CAKES\n\nTake two cups of flour, one tablespoon of sugar, add four eggs and two\ntablespoons of oil; knead all these together, roll out not very thin,\ncut in squares, close two sides, prick with a fork so they will not\nblister; put on tins and bake well. Then take one pound of honey, boil,\nand put the squares in this and let boil a bit; then drop in one-quarter\npound of poppy seeds and put back on fire. When nice and brown sprinkle\nwith a little cold water, take off and put on another dish so they do\nnot stick to each other.\n\n\nPARVE COOKIES\n\nTo one pound of flour take one teaspoon of baking-powder, four eggs,\none-quarter pound of poppy seeds, three tablespoons of oil, two pounds\nof sugar and a little salt; knead not too stiff and put on tins and bake\nin hot oven till a nice brown. (Do not let burn.)\n\n\nTEIGLECH\n\nMix one pound of flour, one teaspoon of baking-powder, three tablespoons\nof oil, and four eggs; knead very well. Roll out in strips three inches\nlong, place on tins and bake. Take a pound of chopped nuts, one-half\npound of honey, and one-half pound of sugar; mix thoroughly with wooden\nspoon and boil with the cakes until brown. Take off the stove; wet with\ncold water, spread out on board. When cold, pat with the hands to make\nthin and sprinkle with dry ginger.\n\n\nHONEY CORN CAKES\n\nBoil one pound of pure honey. Take one pound of cornmeal mixed with a\nlittle ground allspice, cloves, and pepper, add the boiled honey, make a\nloose batter, add one wineglass of brandy; mix all, and cool. Wet the\nhands with cold water, take pieces of the dough and knead until the\ndough comes clear from the hand; afterwards knead with white flour so it\nis not too hard; add one pound of chopped nuts, sprinkle flour on tins,\nspread dough, not too thin; leave the stove door open till it raises;\nthen close door, and when done take out. Spread with brandy and cut in\nthin slices.\n\n\nCROQUANTE CAKES (SMALL CAKES)\n\nBlanch and cut in halves three-fourths pound of shelled almonds, and\nslice one-half pound of citron; mix well together and roll in a little\nflour; add to them three-fourths pound of sugar, then six eggs well\nbeaten, and last the rest of the flour (three-fourths pound). Butter\nshallow pans, and put in the mixture about two inches thick; after it is\nbaked in a quick oven slice cake in strips three-fourths of an inch wide\nand turn each piece. Put back in oven and bake a little longer. When\ncold put away in tin box.\n\n\nKINDEL\n\nTwo pounds of soup fat rendered a day or two before using, three pints\nof flour, one teaspoon of salt, two-thirds cup of granulated sugar, one\nteaspoon of baking-powder, two teaspoons of vanilla, flour. Knead well,\nadd enough beer to be able to roll. Let it stand two hours.\n\nRoll, cut in long strips three inches wide. Fill with the following: One\nand one-half cups of brown sugar, two tablespoons of honey, two pounds\nof walnuts chopped fine, one pound of stewed prunes chopped fine, two\ncups of sponge cake crumbs, juice of one lemon, spices to taste, few\nraisins and currants, and a little citron chopped fine; add a little\nwine, a little chicken schmalz; heat a few minutes. You may use up\nremnants of jellies, jams, marmalades, etc. Put plenty of filling in\ncentre of strips, fold over, with a round stick (use a wooden spoon),\npress the dough firmly three inches apart, then with a knife cut them\napart. They will be the shape of the fig bars you buy. Grease the pan\nand the top of cakes, and bake in moderate oven. They will keep--the\nlonger the better.\n\n\nALMOND MACAROONS, No. 1\n\nBlanch half a pound of almonds, pound in mortar to a smooth paste, add\none pound of pulverized sugar and the beaten whites of four eggs, and\nwork the paste well together with the back of a spoon. Dip your hands in\nwater and roll the mixture into balls the size of a hickory nut and lay\non buttered or waxed paper an inch apart. When done, dip your hands in\nwater and pass gently over the macaroons, making the surface smooth and\nshiny. Set in a cool oven three-quarters of an hour.\n\n\nALMOND MACAROONS, No. 2\n\nPrepare the almonds by blanching them in boiling water. Strip them of\nthe skins and lay them on a clean towel to dry. Grate or pound one-half\npound of almonds, beat the whites of five eggs to a stiff, very stiff\nfroth; stir in gradually three-quarters of a pound of pulverized sugar\n(use confectioner's sugar if you can get it), and then add the pounded\nalmonds, to which add a tablespoon of rosewater or a teaspoon of essence\nof bitter almonds. Line a broad baking-pan with buttered or waxed paper\nand drop upon this half a teaspoon of the mixture at a time, allowing\nroom enough to prevent their running together. Sift powdered sugar over\nthem and bake in a quick oven to a delicate brown. If the mixture has\nbeen well beaten they will not run. Try one on a piece of paper before\nyou venture to bake them all. If it runs add a little more sugar.\n\n\nALMOND MACAROONS WITH FIGS\n\nBeat stiff the whites of three eggs, add one-half pound of sugar, and\none-half pound of finely cut figs, one-half pound of either blanched\nalmonds cut into long slices, or cut up walnuts. Heat a large pan, pass\nironing-wax over surface, lay in waxed paper, and drop spoonfuls of\nmixture on paper, same distance apart. Bake very slowly in very moderate\noven. Remove and let cool; then take paper out with the macaroons, turn\nover and place hot cloths on wrong; side, when cakes will drop off.\n\n\nALMOND STICKS--FLEISCHIG\n\nTake one-half glass of fat, two eggs, four cups of flour, two teaspoons\nof baking-powder, one cup of water, one-half cup of sugar; knead\nlightly, and roll out not too thin. Two cups of sugar, mix with two\nteaspoons of cinnamon; one-half pound of grated almonds, one-half pound\nof small raisins (washed). Reserve one-half of the sugar and cinnamon,\nthe nuts and raisins; brush the dough with melted fat and sprinkle with\nalmonds and sugar. Put a little of the almond and raisin mixture around\nthe edge and roll around twice. Cut in small pieces, brush every piece\nwith fat, and roll in the sugar and almonds which has been reserved for\nthis purpose. Place in greased pan and bake in hot oven.\n\n\nALMOND STICKS\n\nGrind two cups of almonds and reserve one-quarter cup each of sugar and\nnuts, and an egg yolk for decorating. Cream one cup of butter, add\nthree-fourths cup of sugar, then two whole eggs, almonds and two cups of\nflour. Roll thin and cut in strips or squares, with fluted cookie\ncutter. Brush with yolk, sprinkle with nuts and sugar, set aside, and\nbake in medium oven.\n\n\nPLAIN WAFERS\n\nSift one cup of flour and one teaspoon of salt together. Chop in one\ntablespoon of butter, and add milk to make a very stiff dough; chop\nthoroughly and knead until smooth; make into small balls and roll each\none into a thin wafer. Place in shallow greased and floured pans and\nbake in a hot oven until they puff and are brown.\n\n\nPOPPY SEED COOKIES (MOHN PLAETZCHEN)\n\nTake an equal quantity of flour, sugar and butter, and mix it well by\nrubbing with the hollow of the hands until small grains are formed. Then\nadd one cup of poppy seed, two eggs, and enough Rhine wine to hold the\ndough together. Roll out the dough on a well-floured board, about half a\nfinger in thickness, cut into any shape desired.\n\n\nCARAWAY SEED COOKIES\n\nBeat three-quarters of a pound of butter and a pound of sugar to a\ncream; add three eggs, one saltspoon of salt, a gill of caraway seeds\nand a teaspoon of powdered mace, stirring all well together to a cream;\nthen pour in a cup of sour milk in which a level teaspoon of baking-soda\nis stirred.\n\nHold the cup over the mixing bowl while stirring in the soda, as it will\nfoam over the cup. Last of all stir in enough sifted flour to make a\nlight dough, stiff enough to roll thin. Roll on a pastry board well\ndusted with flour. Cut in round shapes and place in baking-tins well\nrubbed with flour.\n\nSprinkle a little sugar over the cookies and bake them in a moderate\noven till a light brown. When cool, carefully lift the cookies from the\npans with a pancake turner.\n\n\nCITRON COOKIES\n\nTake one-half cup of butter and one cup and a half of sugar, and rub to\na cream. Add two eggs, three-quarters of a cup of milk; one-half cup of\ncitron, cut up very fine, one teaspoon of allspice and one of cloves.\nSift one heaping teaspoon of baking-powder into enough flour to thicken.\nMake stiffer than ordinary cup cake dough; flavor to suit taste, and\ndrop on large tins with a teaspoon. Grease the pans, and bake in a\nquick oven. The best plan is to try one on a plate. If the dough runs\ntoo much add more flour.\n\n\nGINGER WAFERS\n\nTake one cup of butter, one cup of sugar, one cup of molasses, half a\ncup of cold coffee, with two teaspoons of soda, one teaspoon of ginger,\nand flour enough to make a dough stiff enough to roll out thin. Shape\nwith cutter and bake in quick oven.\n\n\nANISE ZWIEBACK\n\nTake the yolks of five eggs, one-half pound of sugar, one tablespoon of\nwater, vanilla, one-half pound of flour, one teaspoon of baking-powder,\none-half of five cents worth anise seeds, and the beaten whites of the\neggs. Butter square tins and bake. When cooled cut in strips one inch\nwide and toast on both sides.\n\n\nHURRY UPS (OATMEAL)\n\nSift one cup of flour with two teaspoons of baking-powder, one teaspoon\nof salt, add one cup of rolled oats, one tablespoon of sugar and two\ntablespoons of melted butter, mix with one-half cup of milk.\n\nDrop by teaspoons onto a greased pan, press well into each two or three\nraisins, or a split date and bake for twenty minutes in a hot oven. Can\nbe served with butter, honey, or maple sugar.\n\n\nPECAN, WALNUT, OR HICKORY NUT MACAROONS\n\nTake one cup of pulverized sugar, and one cup of finely-pounded nut\nmeats, the unbeaten whites of two eggs, two heaping teaspoons of flour,\nand one scant teaspoon of baking-powder. Mix these ingredients together\nand drop from a teaspoon which, you have previously dipped in cold\nwater, upon buttered paper. Do not put them too near each other, for\nthey always spread a great deal. Bake about fifteen minutes.\n\n\nDATE MACAROONS\n\nStone thirty dates; chop them fine. Cut one-half pound of almonds\nlengthwise in slices, but do not blanch them. Beat the whites of two\neggs until foamy, add one cup of powdered sugar, and beat until stiff;\nadd the dates, then the almonds, and mix very thoroughly. Drop mixture\nwith teaspoon in small piles on tins, one-half inch apart. Bake thirty\nminutes in a very slow oven or until dry. They are done when they leave\nthe pan readily.\n\n\nMANDELCHEN\n\nBlanch two cups of almonds and dry them overnight. Grind very fine, add\none-half cup of sugar and enough butter to knead into a very stiff\npaste. Roll very thin, cut in small rounds, place in baking-tin in\nmoderate oven. When done, roll in grated almonds and powdered sugar.\n\n\nCOCOANUT KISSES\n\nBeat the white of one egg; add one-half cup of sugar with a flavoring of\nvanilla, fold in one cup of shredded cocoanut, drop by teaspoonfuls on a\nwell-greased baking-pan, inverted, and bake for about ten or twelve\nminutes in a slow oven. Remove from pan when cookies are cold.\n\n\nCORNFLAKE COCOANUT KISSES\n\nMix the whites of two eggs, beaten stiff, with one-half cup of sugar,\nadd one-half cup of shredded cocoanut, fold in two cups of corn flakes,\na pinch of salt, one-half teaspoon of vanilla. Make and bake same as\nkisses above.\n\n\nCHOCOLATE COOKIES\n\nBeat whites of three eggs to a snow, add three-fourths cup of powdered\nsugar, one cup of ground sweet chocolate, one cup of walnuts chopped,\nthree tablespoons of flour. Drop by teaspoonful on greased baking-tin.\nBake in slow oven.\n\n\nBASELER LOEKERLEIN (HONEY CAKES)\n\nTake half a pound of strained honey, half a pound of sifted powdered\nsugar, half a pound of almonds (cut in half lengthwise), half a pound of\nfinest flour, one ounce of citron (cut or chopped extremely fine), peel\nof a lemon, a little grated nutmeg, also a pinch of ground cloves and a\nwineglass of brandy. Set the honey and sugar over the fire together, put\nin the almonds, stir all up thoroughly. Next put in the spices and work\ninto a dough. Put away in a cold place for a week, then roll about as\nthick as a finger. Bake in a quick oven and cut into strips with a sharp\nknife after they are baked (do this while hot), cut three inches long\nand two inches wide.\n\n\nHONEY CAKES, No. 1\n\nOne pound of real honey, not jar; one cup of granulated sugar, four\neggs, one tablespoon of allspice, three tablespoons of salad-oil, four\ncups of flour, well sifted; three teaspoons of baking-powder. Warm up or\nheat honey, not hot, just warm. Rub yolks well with sugar, beat whites\nto a froth, then mix ingredients, add flour and bake in moderate oven\nfor one hour.\n\n\nHONEY CAKES, No. 2\n\nThree eggs, not separated, beaten with one cup of sugar, one cup of\nhoney, one cup of blanched almonds chopped finely, one teaspoon each of\nallspice, cloves, and cinnamon, one cup of chocolate and flour enough to\nmake a thick batter; one teaspoon of baking-soda. Spread very thin on\nsquare, buttered pans, bake in a hot oven, and when done, spread with a\nwhite icing, cut into squares, and put a half blanched almond in the\ncentre of each square.\n\n\nLEKACH\n\nThis recipe is one that is used in Palestine. It makes a honey cake not\nnearly as rich as those in the foregoing recipes for honey cakes, but\nwill very nicely take the place of a sweet cracker to serve with tea.\n\nTake three cups of sifted flour, one-quarter teaspoon of salt, add three\neggs, one teaspoon of allspice, one teaspoon of soda, the grated rind\nand juice of one-half lemon and three tablespoons of honey, mix all\ningredients well. Roll on board to one-fourth inch in thickness and cut\nwith form. Brush with white of egg or honey diluted with water. On each\ncake put an almond or walnut. Bake in moderate oven from fifteen to\ntwenty minutes.\n\n\nLEBKUCHEN\n\nFour eggs, one pound of brown sugar; beat well. Add one-eighth pound of\ncitron shredded, one-eighth pound of shelled walnuts (broken), one and\none-half cups of flour, one teaspoon of baking-powder, two teaspoons of\ncinnamon, one-fourth teaspoon of allspice. Spread the dough in long pans\nwith well-floured hands, have about one and one-half inches thick. Bake\nin very moderate oven. When baked, cut in squares and spread with icing.\nSet in a cool stove or the sun to dry.\n\nIt is best to let these cakes and all honey cakes stand a week before\nusing.\n\n\nOLD-FASHIONED LEBKUCHEN\n\nHeat one cup of molasses, mix it with two cups of brown sugar and three\neggs, reserving one white for the icing; add one level teaspoon of\nbaking-soda that has been dissolved in a little milk, then put in\nalternately a little flour and a cup of milk; now add one tablespoon of\nmixed spices, half cup of brandy, one small cup each of chopped nuts and\ncitron, and lastly, flour enough to make a stiff batter. Place in\nshallow pans and bake slowly. When done, cover with icing and cut in\nsquares or strips.\n\n*Icing for Lebkuchen.*--One cup of powdered sugar added to the beaten\nwhite of one egg; flavor with one teaspoon of brandy or lemon juice.\n\n\n\n\n*DESSERTS*\n\n\nBOILED CUSTARD\n\nTake two cups of milk, two eggs or the yolks of three eggs, two\ntablespoons of sugar and one-half teaspoon of vanilla. Put the milk on\nto heat in a double boiler. Beat the eggs thoroughly with the sugar;\ninto them pour the hot milk, stirring to prevent lumps. Return all to\nthe double boiler and cook until the custard coats the spoon, but no\nlonger. If the mixture should curdle, set the boiler in a pan of cold\nwater and beat with a wire egg-beater until smooth. When the steam\npasses off add the vanilla, or other flavoring.\n\nIn the winter, when eggs are expensive, the custard may be made with one\negg and one heaping teaspoon of cornstarch dissolved in a little cold\nmilk.\n\nIf desired, the whites of the eggs may be beaten separately and added to\nthe custard after it is cold or beaten with sugar into a meringue.\n\n\nCARAMEL CUSTARD\n\nMelt one-half cup of sugar until it is light brown in color, add four\ncups of scalded milk. Beat the eggs, add the milk and sugar, one-quarter\nteaspoon of salt, one teaspoon of vanilla and bake in cups as directed\nfor cup custard. Serve with caramel sauce.\n\n\nCUP CUSTARD FOR SIX\n\nStir until quite light four eggs, yolks and whites, and four tablespoons\nof sugar; have ready four cups of scalded milk; mix, add pinch of salt\nand one teaspoon of good vanilla; pour into cups and place cups into pan\nof boiling water. Put into oven and bake exactly twenty-five minutes.\n\n\nCHOCOLATE CUSTARD\n\nBeat yolks of three eggs, three tablespoons of sugar till light,\ndissolve one heaping tablespoon of grated unsweetened chocolate, one\ntablespoon of sugar and one of hot water. When dissolved, add slowly one\npint of milk heated to boiling, pour this hot mixture over the beaten\neggs and sugar, cook in double boiler, stirring constantly till it\nthickens; when cool, flavor with vanilla, and place on ice. When ready\nto serve, half-fill small punch glasses with the custard, heap over\nthem sweetened whipped cream, flavored; putting on top of each glass,\nand serve cold.\n\n\nCHOCOLATE CORNSTARCH PUDDING\n\nTake one quart of milk, one and one-half cups of sugar, seven heaping\ntablespoons of cocoa, six level tablespoons of cornstarch, one\ntablespoon of vanilla; place milk and sugar up to boil, when boiling,\nadd cocoa, dissolved to a smooth paste; then add cornstarch dissolved in\ncold water, let come to a boil, remove from fire and add the vanilla;\nthen place in mold and allow to get cold. Serve with whipped cream.\n\n\nBLANC MANGE\n\nHeat one quart of milk to boiling point. Dissolve four large tablespoons\nof cornstarch in a quarter cup of cold milk. Beat two whole eggs with\none-half cup of sugar until light, and add a tiny pinch of salt. When\nthe milk begins to boil, add a piece of butter, size of a hickory nut,\nthen pour it over the well-beaten eggs and sugar, mix well, and put back\non the stove. Stir until it begins to boil, then stir in the dissolved\ncornstarch until the custard is very thick. Remove from the fire, flavor\nwith vanilla or lemon, pour into a mold, and set on ice till very cold\nand firm. Serve with cream.\n\n\nFLOATING ISLAND\n\nBeat light the yolks of three eggs with one-quarter cup of sugar. Scald\na pint of milk, beat up the whites of three eggs very stiff and put them\ninto the boiling milk, a spoonful at a time. Take out the boiled whites\nand lay them on a platter; now pour the hot milk gradually on the beaten\nyolks, when thoroughly mixed, return to the fire to boil. When it begins\nto thicken remove. When cool, flavor with vanilla or bitter almond. Pour\ninto a deep glass dish; put the whites on top, and garnish with jelly or\ncandied fruit. Eat cold.\n\n\nRED RASPBERRY OR CURRANT FLOAT\n\nTake a half-pint glass of red raspberry or currant juice and mix it with\na quarter cup of sugar. Beat the whites of four eggs to a stiff froth\nand add gradually a quarter cup of powdered sugar. Press the raspberries\nthrough a strainer to avoid seeds and by degrees beat the juice with the\nsugar and eggs until so stiff that it stands in peaks. Chill it\nthoroughly and serve in a glass dish half filled with cold whipped\ncream. Heap on the mixture by the spoonful, like floating island. If\ncurrant juice is used it will require a pint of sugar.\n\n\nROTHE GRITZE\n\nTake one cup of currant juice, sufficiently sweetened, and a pinch of\nsalt. Let this boil and add to it enough cornstarch to render it\nmoderately thick and then boil again for ten minutes. It should be eaten\ncold with cream. (About one-quarter cup of cornstarch dissolved in cold\nwater will be sufficient to thicken.)\n\n\nAPPLE SNOW\n\nPeel and grate one large sour apple, sprinkling over it three-fourths\ncup of powdered sugar as it is grated to keep it from turning dark. Add\nthe unbeaten whites of two eggs; beat constantly for half an hour;\narrange mound fashion on a glass dish with cold boiled custard around\nit.\n\n\nBOHEMIAN CREAM\n\nStir together and whip one pint of double cream and one pint of grape\njuice or grape jelly melted, this must be whipped to a froth. Drain if\nneeded. Put in cups and set on ice for several hours. Serve with lady\nlingers.\n\n\nPRUNE WHIP\n\nSoak one-half pound of prunes in cold water overnight. In the morning\nlet them simmer in this water until they are very soft. Remove stones\nand rub through strainer. Add one-half cup of sugar and cook five\nminutes or until the consistency of marmalade. When the fruit mixture is\ncold, add the well-beaten whites of three eggs and one-half teaspoon of\nlemon juice; add this gradually, then heap lightly in buttered dish and\nbake twenty minutes in a slow oven. Serve cold with thin custard or\ncream.\n\n\nRICE CUSTARD\n\nBeat four eggs light with one cup of sugar. Add one cup of cooked rice,\ntwo cups of sweet milk, juice and rind of one lemon, one-half teaspoon\nof cinnamon. Pour in pudding-pan and place in a pan filled with hot\nwater; bake until firm in moderate oven. Serve with lemon sauce.\n\n\nPRUNE CUSTARD\n\nHeat a little more than a pint of sweet milk to the boiling point, then\nstir in gradually a little cold milk in which you have rubbed smooth a\nheaping tablespoon of butter and a little nutmeg. Let this just come to\na boil, then pour into a buttered pudding-dish, first adding one cup of\nstewed prune with the stones taken out. Bake for fifteen to twenty\nminutes, according to the state of oven. A little cream improves it when\nit is served in the saucers.\n\n\nTAPIOCA CUSTARD\n\nSoak four tablespoons of tapioca overnight in one quart of sweet milk.\nIn the morning beat the yolks of three eggs with one cup of sugar. Put\nthe milk and tapioca on in a double boiler, adding a pinch of salt; when\nthis comes to boiling point stir in the eggs and sugar. Beat the whites\nto a stiff froth and stir quickly and delicately into the hot mixture.\nFlavor with vanilla. Eat cold.\n\n\nWHIPPED CREAM\n\nTo one pint of rich thick cream add one-quarter of a pound of powdered\nsugar and one-half teaspoon of vanilla.\n\nPut in a large platter in a cool place and whip with a wire egg-whip\nuntil perfectly smooth and velvety. Set on ice until wanted. In the\nsummer set the cream on ice before whipping. A good plan is to set the\nbowl in another one filled with ice while whipping.\n\n\nDESSERT WITH WHIPPED CREAM\n\nLine the edges of a mold or a large glass dish with lady fingers and\nfill up with whipped cream. Ornament with macaroons and candied fruit.\nServe cold.\n\n\nAMBROSIA\n\nCut up into small pieces different kinds of fruit; then chop up nuts and\nmarshmallows (not too fine). Mix these and sugar, not allowing it to\ndraw too much juice. Flavor with sherry, if you like. Serve\nindividually, putting whipped cream on the top with a cherry.\n\n\nMACAROON ISLAND\n\nFill a glass bowl with alternate layers of macaroons and lady fingers,\nsprinkle a layer of finely-chopped nuts over the cake, then a layer of\ncrystallized cherries.\n\nBoil one cup of wine, one cup of sugar and one-half cup of water\ntogether until syrupy and thick, pour it over the contents of the bowl,\nlet this cool, then place a thick layer of thickly-whipped sweetened and\nflavored cream over all. Serve very cold.\n\n\nPISTACHIO CREAM\n\nTake out the kernels of half a pound of pistachio nuts and pound them in\na mortar with one tablespoon of brandy. Put them in a double boiler with\na pint of rich cream and add gradually the yolks of three eggs, well\nbeaten. Stir over the fire until it thickens and then pour carefully\ninto a bowl, stirring as you do so and being careful not to crack the\nbowl. (Put a silver spoon into the bowl before pouring in the cream, as\nthis will prevent it cracking). When cold, stick pieces of the nuts over\nthe cream and serve.\n\n\nTIPSY PUDDING\n\nCut stale sponge cake into thin slices, spread with jelly or preserves,\nput two pieces together like sandwiches and lay each slice or sandwich\non the plate on which it is to be served. Wet each piece with wine, pour\nor spread a tablespoon of rich custard over each piece of pudding, and\nthen frost each piece with a frosting and put in a moderate oven for a\nfew minutes. Eat cold.\n\n\nAPPLE AND LADY-FINGER PUDDING\n\nCore and peel apples, take top off, chop the top with almonds, citron\nand raisins; butter your pan, fill apples, sugar them and pour over a\nlittle wine, bake until tender; when cool add four yolks of eggs beaten\nwith one cup of sugar, then last, add beaten whites and eight lady\nfingers rolled, and juice of one whole lemon; pour over apples, bake.\nEat cold.\n\n\nFIG DESSERT\n\nSoak two cups white figs overnight. In the morning boil slowly until\ntender, add two cups of sugar and boil until a thick syrup is formed.\nLine a dish with sponge cake or lady fingers; pour the figs in the\ncentre and cover with whipped cream that has been sweetened and\nflavored. Decorate with candied cherries or angelica.\n\n\nSTRAWBERRIES \u00c0 LA \"BRIDGE\"\n\nInto a champagne-glass put large strawberries, halved and sugared, and\nan equal amount of marshmallows halved. Place on top a mass of whipped\ncream, already sweetened and flavored then a single strawberry, sprinkle\nwith shelled pecans.\n\n\nQUEEN OF TRIFLES\n\nMake a rich custard of four eggs, one cup of granulated sugar and one\nquart of milk to which has been added one teaspoon of cornstarch. Let\nthis cook in double boiler, stirring constantly, until the custard is\nvery thick. Cool.\n\nSoak one-half pound of macaroons in sherry wine, blanch and chop\none-quarter pound of almonds, cut fine one-quarter pound of dried figs;\none-quarter pound of crystallized cherries and one-half pound of lady\nfingers are required as well.\n\nLine a deep glass bowl with the lady fingers cut in half, add macaroons,\nfruit and almonds in layers until all are used. Then pour the boiled\ncustard over all. Set on ice and when cold, fill the bowl with whipped\ncream that has been sweetened and flavored with vanilla. Decorate with a\nfew cherries.\n\n\nICE-BOX CAKE\n\nOne-half cup of butter creamed with one-half cup of confectioner's\nsugar, three whole eggs added, one at a time, beat these all for twenty\nminutes, add one-half pound of chopped nuts, one tablespoon mocha\nessence or one square of bitter chocolate melted, or one teaspoon of\nvanilla.\n\nGrease a spring form, put two dozen lady fingers around the edge, at the\nbottom put one dozen macaroons, then add the filling and let this all\nstand for twenty-four hours in ice-box. When ready to serve, pour\none-half pint of cream, whipped, over all and serve.\n\n\nAUFLAUF\n\nBoil one cup of milk and when boiling stir in quickly one-half cup of\nsifted flour and work smooth until all lumps are out and it is the\nconsistency of soft mashed potatoes. Stir all the while over fire. When\nsmooth remove from stove and while yet warm break in, one by one, yolks\nof three eggs, a pinch of salt, then the beaten whites of three eggs.\nBake in well-buttered hot square pans, in very hot oven, from fifteen to\ntwenty minutes. Serve as soon as done with jelly or preserves. If batter\nis not thick enough a little more flour must be added to the milk.\n\n\nLEMON PUFFS\n\nBeat the yolks of four eggs until very light, add the stiffly-beaten\nwhites and then stir in two cups of milk, add a pinch of salt, three\ntablespoons of fresh butter melted, and five level tablespoons of flour\nthat have been wet with a little of the milk from the pint, stir well\ntogether and divide equally between cups. Butter the cups before pouring\nin the mixture. Bake in hot oven until brown (generally twenty minutes).\nTurn out carefully in the dish in which they are to be served, and pour\nover them the following:\n\n\nLEMON SAUCE\n\nPut on to boil one and one-half cups of water with juice of two lemons,\nsweeten to taste, add a few small pieces of cinnamon bark; when boiling\nstir in three teaspoons of cornstarch that have been dissolved in a\nlittle cold water. Boil a few minutes, then pour over the well-beaten\nyolks of two eggs, stirring all the time. Stir in stiffly-beaten whites\nof eggs, and pour over and around puffs when cold. Serve cold.\n\n\nLEAF PUFFS\n\nCream one cup of butter until soft, add two cups of sifted flour, mix\nwell, and add just enough sweet cream to make a nice dough, not too\nsoft. Roll thin, cut in long strips or squares, bake in long pans in a\nmoderately hot oven. When light brown, draw to the door of the oven,\nsprinkle with powdered sugar and let stand a few minutes longer in the\noven.\n\n\nSAGO PUDDING WITH STRAWBERRY JUICE\n\nPrepare one cup berry juice and sweeten to taste. Have ready a scant\nhalf teacup of sago soaked one hour in water enough to cover. Boil the\nsago in the fruit juice until thick like jelly. Beat up the whites of\ntwo eggs and add to the sago while hot and remove immediately from the\nstove. Mold and serve with cream or berry juice.\n\nThis mold can be made with any kind of fruit juice preferred\n\n\nAPPLE TAPIOCA PUDDING\n\nSoak three-quarter cup of tapioca and boil it in one quart of water\nuntil clear, sweetening to taste. Pare and core six apples and place\nthem in a baking dish. Fill the cores with sugar, pour the tapioca\naround them and grate a little nutmeg over the top. Cover and bake until\nthe apples are soft Serve with cream.\n\n\nRHUBARB PUDDING\n\nGrate some stale rye bread and take a bunch of rhubarb; cut fine without\npeeling, put the cut rhubarb in a pan with a big pinch of baking-soda,\nand pour boiling water over to cover. While that is steeping, grate the\nrye bread and butter pudding-form well, and put crumbs all over the pan\nabout one-quarter inch deep, then add one-half the rhubarb that has been\nwell drained of the water; season with brown sugar, cinnamon, nuts and\nany other seasoning you like; then some more crumbs, and other one-half\nof rhubarb, and season as before the top crumbs, put flakes of butter\nall over top; bake until done.\n\n\nSCALLOPED PEACHES\n\nPare a number of peaches and put them whole into a baking-tin, together\nwith layers of bread crumbs and sugar and add a few cloves. Bake until\nthe top is brown. Serve with hot butter sauce or cream.\n\n\nCHESTNUT PUDDING\n\nBoil one pound of chestnuts fifteen minutes. Shell and skin them, then\nput back on stove with a cup of milk and boil till tender. Rub through a\ncolander. Butter a mold, line it with the pulp, then add a layer of\napple sauce that has been colored with currant jelly, then another layer\nof chestnuts, and again apple sauce. Squeeze lemon juice over all, and\nbake in a moderate oven. Turn out on a platter and serve with whipped\ncream colored with currant jelly.\n\n\nFARINA PUDDING WITH PEACHES\n\nTo one quart of milk add one-half cup of farina, salt, and a small piece\nof butter. Boil in a double boiler until thick. Beat the yolks of four\neggs with four tablespoons of white sugar, and add this just before\ntaking off the fire. Stir it thoroughly, but do not let it boil any\nmore. Flavor with vanilla. Beat the whites of the eggs to a stiff froth\nwith pulverized sugar. After the eggs have been whipped, butter a\npudding dish, put in part of the custard, in which you have mixed the\nwhites (If you have any extra whites of eggs beat and use them also),\nthen a layer of stewed or canned peaches; cover with the remaining\ncustard and bake. Eat with rum sauce.\n\n\nFARINA PUDDING, No. 2\n\nOne and one-half pints of milk with nine level tablespoons of sugar,\nfive bitter and five sweet almonds chopped fine, brought to boiling\npoint, and twelve level tablespoons of farina dropped in slowly and\nstirred constantly. Cook for twelve minutes, add vanilla to taste, then\nadd slowly the beaten whites of five eggs. Put it in a form and when\ncold serve with a fruit sauce.\n\n\nRICE PUDDING\n\nTo three cups of milk, add half a cup of rice, which you have previously\nscalded with hot water. Boil in a double boiler until quite soft. Beat\nthe yolks of three eggs with three tablespoons of white sugar, add this\njust before taking it off the fire. Stir it thoroughly with a wooden\nspoon, but do not let it boil any more. Add salt to the rice while\nboiling, and flavor with vanilla. Beat the whites of the eggs with\npowdered sugar to a stiff froth, and after putting the custard into the\npudding dish in which you wish to serve it, spread with the beaten\nwhites and let it brown slightly in the oven.\n\n\nPRUNE PUDDING\n\nTake one quart of milk, one teaspoon of salt, one cup of sugar and two\nwell-beaten eggs. Heat this and then pour in slowly one cup of cream of\nwheat or farina, stirring constantly. Boil fifteen minutes; then butter\na deep pudding dish and put in a layer of stewed prunes--that have been\ncut up in small pieces with a scissors; on the bottom, over this, pour a\nlayer of the above, alternating in this order until all has been used.\nBake ten minutes in a hot oven. Plain cream, not whipped or sweetened,\nis a delicious sauce for this.\n\n\nBROWN BETTY\n\nPare, quarter, core and slice four medium-sized apples. Melt one-quarter\ncup of butter and pour it with the juice of half a lemon over one cup of\nbread crumbs. Mix one-half teaspoon of cinnamon, grated rind of one-half\nlemon and one-quarter cup of sugar together. Butter a baking dish; put\nin alternate layers of apple and bread crumbs, sprinkling the apples\nwith the sugar mixture, and making the last layer of crumbs. Pour\none-quarter cup of boiling water on before adding the last layer of\ncrumbs; cover and bake for thirty minutes or until the apples are soft;\nthen uncover and brown the crumbs. Serve with cream or with soft custard\nor lemon sauce. If desired for a meat meal, substitute chicken-fat for\nbutter and use lemon sauce.\n\n\nAPPLE AND HONEY PUDDING\n\nTake four cups of raw apples cut in small pieces, two cups of bread\ncrumbs, one-half cup of hot water, two teaspoons of butter, two\nteaspoons of cinnamon, one-half cup of honey. Put a layer of the apple\nin a well-buttered pudding dish; then a layer of crumbs. Mix the honey\nand hot water. Pour part of this over the crumbs, sprinkle with cinnamon\nand dot with a few bits of butter. Fill the dish with alternate layers\nof apples, crumbs, honey, etc., having a layer of crumbs on top. Cover\nand bake forty-five minutes. Serve with cream.\n\n\nQUEEN BREAD PUDDING\n\nTake one cup of grated bread crumbs, soak it in one pint of sweet milk;\nthen break three eggs; separate the whites, add to the yolks one cup of\nsugar and a small piece of butter; beat it well, and squeeze the bread\ncrumbs out of the milk, and add this to the yolks and flavor with\nvanilla. Grease the pans with butter, put the mixture in the pan, and\npour the milk over it; set in the oven to bake until nearly dry, then\nadd a layer of fresh fruit (apricots or peaches are the best or\nstrawberry preserves); add the whites of eggs that were beaten stiff.\nServe cold with cream or milk. This can also be served hot.\n\n\nBREAD PUDDING\n\nSoak one and one-half cups of bread crumbs in a pint of sweet milk for\nhalf an hour; separate the whites and yolks of two eggs, setting the\nwhites in a cool place until needed. Beat the yolks with a half cup of\nsugar and add the grated peel of one lemon and stir into the bread\ncrumbs. Put in some raisins and pour into a greased pudding dish and\nbake in a moderate oven, about half an hour. Beat the whites of the eggs\nto a stiff froth, adding half a cup of powdered sugar; and spread this\non top of pudding and return to the oven and brown delicately. May be\neaten hot or cold, with jelly sauce or whipped cream. Stale cake of any\nkind may be used instead of bread; and ginger bread also is particularly\nnice, adding raisins and citron, and spreading a layer of jelly on the\npudding before putting on the icing.\n\n\nCORNMEAL PUDDING\n\nBring one pint of milk to the boiling point; pour it gradually on\none-half cup of Indian meal, stirring all the while to prevent lumps.\nWhen cool add three eggs well beaten, and one tablespoon of flour,\none-half cup of sugar, one-half teaspoon of ginger, one teaspoon of\ncinnamon, pinch of salt and one pint cold milk. Pour into battered\npudding dish and bake an hour and a half. Serve with hot maple sugar or\ncream.\n\n\nBLACK BREAD PUDDING\n\nYolks of three eggs beaten with one cup of sugar; add one teaspoon of\ncinnamon, pinch of cloves, and pinch of allspice; one cup of stale rye\nbread crumbs added gradually. Mix well and add beaten whites. Bake\nslowly. Half an hour before serving, add one cup of claret or white\nwine. Serve with sherry wine sauce or whipped cream.\n\n\nDIMPES DAMPES (APPLE SLUMP)\n\nMix one-half cup of sugar, one-quarter teaspoon of salt, two cups of\nflour and gradually two cups of milk to make a smooth batter.\n\nMelt one-half cup or a little less of butter in a large shallow\ndripping-pan and let it spread all over the pan to grease it well, then\npour one-half cup of butter and one quart of sliced apples to the\nbatter. Mix and pour into pan or pans not more than three-quarters of an\ninch deep and bake in a moderate oven, thirty to forty-five minutes,\nuntil a golden brown. This quantity serves ten people.\n\n\nBIRD'S NEST PUDDING\n\nPare four or five large tart apples and cut off the top of each apple to\nuse as a cover. Now scrape out all the inside, being careful not to\nbreak the apples; mix scrapings with sugar, cinnamon, raisins, a few\npounded almonds and add a little white wine and the grated peel of one\nlemon. Fill up the apples with this mixture and put back the top of each\napple, so as to cover each well. Grease a deep dish, set in the apples\nand stew a few minutes. In the meantime make a sponge cake batter of\nfour eggs, one cup of pulverized sugar, one cup of flour and pour over\nthe apples and bake one-half hour. Eat warm or cold, with or without\nsauce.\n\nPlain baked apples can be substituted for the filled apples.\n\n\nSUET PUDDING WITH PEARS\n\nTake half a pound of suet and chop it to a powder. Soak a loaf of stale\nbread, squeeze out the water and add to the suet. Work bread and suet\nwell with your hands and add two eggs, one cup of sugar, one teaspoon,\nof salt, allspice, cloves, cinnamon and grated peel of a lemon. Add\nflour enough to work into a huge ball; sift two teaspoons of\nbaking-powder in flour. Pare about half a peck of cooking pears and cut\nin halves, leaving the stems on. Lay half the pears in a large kettle,\nput the pudding in centre of the pears, and lay the rest of the pears\nall around. Add sugar, sliced lemon, a few cloves, some cinnamon bark\nand three tablespoons of syrup. Fill up with cold water and boil half an\nhour on top of stove. Then bake for at least three hours, adding water\nif needed.\n\n\nCORN PUDDING\n\nScrape with a knife six ears of green corn, cutting each row through the\nmiddle. Add two cups of milk, one-half cup of butter, three eggs--the\nwhites and yolks beaten separately--a little salt and white pepper. Stir\nthe yolks into the milk and corn, pour into a baking dish, stir in the\nwhites and bake one and one-half hours.\n\n\nCHERRY PUDDING\n\nScald a pint of crackers or bread crumbs in a quart of boiling milk; add\na piece of butter the size of an egg, a good pinch of salt, four eggs, a\ncup and a half of sugar, a little ground cinnamon and a quart of stoned\ncherries. Bake in quick oven.\n\n\nHUCKLEBERRY PUDDING\n\nSprinkle four tablespoons of flour over one and one-half pints\nhuckleberries and set aside for half an hour. Soak one pint crumbed\nbread in one quart milk; add three tablespoons of sugar, pinch of salt,\nand the huckleberries. Put all into a greased pudding dish with flakes\nof butter on top. Bake forty-five minutes. Serve with hard sauce.\n\n\nPUDDING \u00c0 LA GRANDE BELLE\n\nThis pudding is economical and dainty if nicely made. Brush small molds\nwith butter, fill with crumbed bread and dried English currants. Beat\nthree eggs without separating, add one pint of milk and four tablespoons\nof sugar. Pour carefully over the bread and let stand five minutes.\nPlace molds in baking-pan of boiling water and bake in the oven thirty\nminutes, or steam half an hour. Serve with liquid pudding sauce.\n\n\n\n\n*STEAMED PUDDINGS*\n\n\nThe tin molds are best for this purpose, either melon, round, or brick.\nIf the mold is buttered first, then sprinkled with granulated sugar, a\nnice crust will form. Have a large, deep pan filled with boiling water.\nPlace mold in, let water come up to rim, put a heavy weight on top of\nmold to keep down, and boil steadily. The pan must be constantly\nreplenished with boiling water, if the pudding is to be done in time.\nAlways place paper in top of mold to prevent water from penetrating.\nWhen puddings are boiled in bags, a plate must be placed in bottom of\npan to prevent burning. Only certain puddings can be boiled in bags.\nAlways grease inside of bag, so puddings will slip out easily. A bag\nmade of two thicknesses of cheese-cloth, stitched together, will do.\nAlways leave room in mold or bag for pudding to rise, using a smaller or\nlarger mold according to quantity of pudding. If not boiled steadily,\nand emptied as soon as done, puddings will fall and stick.\n\n\nALMOND PUDDING\n\nBeat the yolks of four eggs very light with one-half cup of sugar; then\nadd one-half cup of grated walnuts or almonds, one-half cup of grated\nwhite bread crumbs, then the stiffly-beaten whites of four eggs. Put in\npudding form and steam from one and one-half to two hours. Serve with\nwine or fruit sauce.\n\n\nRYE BREAD PUDDING\n\nDry one-half cup of rye bread crumbs in oven. Beat the yolks of four\neggs very light with one-half cup of sugar, then add a pinch of cloves\nand allspice, one-half teaspoon of cinnamon, grated rind of one-half\nlemon and one-quarter pound of chopped almonds. Moisten crumbs with\nthree tablespoons of whiskey or brandy, add to eggs, then add\nstiffly-beaten whites of four eggs. Put in mold and boil three hours.\nServe with a brandy or whiskey sauce.\n\n\nNAPKIN PUDDING\n\nSoak one-half loaf of stale white bread in water until moist, squeeze\nperfectly dry. Put in skillet two tablespoons of clear fat or butter,\nand when hot add bread, and stir until smooth and dry. Beat five eggs\nlight with one cup of sugar, stir bread in, mix well, and flavor with\nrind (grated) and juice of one lemon. Grease a bag or very large napkin,\nplace pudding in this, tie, leaving plenty room to rise, place in\nboiling water and boil two hours. Make a jelly sauce, not as thin as\nusual, and pour over just before serving. If desired one-half cup of\ncurrants can be added to pudding.\n\n\nSTEAMED BERRY PUDDING\n\nTake one tablespoon of butter (or other shortening), one-quarter cup of\nsugar, yolk of one egg, one-half cup of milk, one cup of flour, one\nteaspoon of baking-powder, one-quarter teaspoon of salt, one-half cup of\nberries or pitted cherries rolled in flour. Put in a well-greased melon\nmold and cook in boiling water steadily for two hours. Serve with hard\nsauce.\n\n\nCARROT PUDDING\n\nTake one cup of sugar, one-third cup of butter, one cup of grated\ncarrots, one cup of grated potatoes, one cup of raisins, one cup of\ncurrants, two cups of bread crumbs, one-half teaspoon of baking-soda\nstirred in the potatoes, one teaspoon each of cloves, cinnamon, and\nallspice. Mix all these and add a little syrup and four tablespoons of\nwhiskey. Steam four hours. Serve with hard sauce.\n\n\nCHERRY PUDDING\n\nGrate one-half pound of stale rye bread and wet this with a wineglass of\nred wine. Pound two tablespoons of almonds, stir the yolks of four eggs\nwith half a cup of powdered sugar, flavor with cinnamon, and add the\ngrated bread and almonds. Stone one-half pound each of sweet and sour\ncherries. Mix all thoroughly with the beaten whites added last. Do not\ntake the juice of the cherries. Butter the pudding mold well before you\nput in the mixture. To be eaten cold.\n\n\nDATE PUDDING\n\nMelt three tablespoons of butter, add one-half cup of molasses, one-half\ncup of milk, one and two-third cups of flour sifted with one-half\nteaspoon of baking-soda, one-quarter teaspoon of salt, one-quarter\nteaspoon each of cloves, cinnamon, and nutmeg. Add to the above one-half\npound of dates, stoned and cut. Turn into a well-buttered mold. Butter\nthe cover also and steam two and one-half hours. Keep at a steady boil.\nServe with any kind of sauce.\n\n\nPRINCE ALBERT PUDDING\n\nRub to a cream half a pound of sweet butter and half a pound of sifted\npowdered sugar; add the yolks of six eggs, one at a time, and the grated\npeel of one lemon. Stone half a pound of raisins, and add also a little\ncitron, cut very fine. Now add gradually half a pound of the finest\nflour, sifted three or four times, and the stiffly-beaten whites of the\neggs. Pour this mixture into a well-buttered mold, into which you have\nstrewn some blanched and pounded almonds. Boil fully three hours. Serve\nwith sweet brandy or fruit sauce.\n\n\nPEACH PUDDING\n\nIn a large mixing bowl whip to a cream two eggs, three tablespoons of\nsugar, and two tablespoons of butter. To this, after it is well beaten,\nadd a saltspoon of salt and half a grated nutmeg. Stir these ingredients\nwell into the mixture; then stir in a cup of milk. Last add, a little at\na time--stirring it well in to make a smooth batter--a cup and a half of\nflour and three-quarters of a cup of Indian meal, which have been sifted\ntogether with three teaspoons of baking-powder in another bowl.\n\nButter well the inside of a two-quart pudding mold; put a layer of the\npudding batter an inch deep in the mold; cover this with a layer of fine\nripe peaches that have been peeled and cut in quarters or eighths--this\ndepends upon the size of the peaches. Sprinkle the layer of peaches with\na light layer of sugar; then pour in a layer of batter; then a layer of\npeaches. Repeat this process till all the material is in, leaving a\nlayer of batter on top. Steam for two hours.\n\n\nNOODLE PUDDING\n\nMake noodles with two eggs. Boil in boiling salt water for ten minutes,\ndrains and set aside.\n\nBeat the yolks of four eggs with one cup of powdered sugar until light,\nadd a quarter of a cup of pounded almonds, a pinch of salt, the drained\nnoodles, and the whites of the eggs beaten to a stiff froth. Mix well,\npour into a greased pudding mold, and boil one and one-half hours.\n\n\nPRUNE PUDDING\n\nTake the yolks of four eggs, a cup of granulated sugar, and stir to a\ncream. Chop fine thirty prunes (prunes being boiled without sugar), and\nadd two tablespoons of sweet chocolate, two tablespoons of grated\nalmonds, and the whites, which have been beaten to a snow. Boil two and\none-half hours in a pudding form and serve with whipped cream.\n\n\nPLUM PUDDING (FOR THANKSGIVING DAY)\n\nSoak a small loaf of bread; press out every drop of water, work into\nthis one cup of suet shaved very fine, the yolks of six eggs, one cup of\ncurrants, one cup of raisins seeded, one-half cup of citron shredded\nfine, three-quarters cup of syrup, one wineglass of brandy, one cup of\nsifted flour and the stiffly-beaten whites of eggs last. Boil four hours\nin greased melon mold.\n\n\nPLUM PUDDING, No. 2\n\nChop a half box of raisins and currants, one-quarter pound of citron,\none-quarter pound of suet (chopped very fine), two eggs, one and\none-half cups of sugar, a wineglass of brandy, two cups of cider, one\nteaspoon of cinnamon and ground cloves. When all these are well mixed\nadd enough flour (with a teaspoon of baking-powder in it) to thicken\nwell. Cook in a greased mold and allow to steam for three hours.\n\n\nHONEY PUDDING\n\nMix one-half cup of honey with six ounces of bread crumbs and add\none-half cup of milk, one-half teaspoon of ginger, grated rind of half a\nlemon and yolks of two eggs. Beat the mixture thoroughly and then add\ntwo tablespoons of butter and the whites of the eggs well beaten. Steam\nfor about two hours in a pudding mold which is not more than\nthree-quarters full.\n\n\n\n\n*PUDDING SAUCES*\n\n\nBRANDY SAUCE\n\nTake one cup of water, a quarter glass of brandy, one cup of sugar,\njuice of half a lemon. Boil all in double boiler. Beat the yolks of two\neggs light, and add the boiling sauce gradually to them, stirring\nconstantly until thick.\n\n\nCARAMEL SAUCE\n\nPut one cup cut loaf sugar in a saucepan on the stove without adding a\ndrop of water. Let it melt slowly and get a nice brown without burning.\n\nBeat the yolks of three eggs until light, stir in two cups of sweet\nmilk, and when the sugar is melted, stir all into the saucepan and\ncontinue stirring until the sugar is dissolved and the sauce is somewhat\nthickened; then remove from the fire, add one teaspoon of vanilla\nessence, put in a bowl and put the stiffly-beaten whites of eggs on top.\nServe with puddings, cakes or fritters.\n\n\nCHOCOLATE SAUCE, No. 1\n\nDissolve one-half pound chocolate in one cup of water and sugar to\ntaste, boil somewhat thick and flavor with vanilla.\n\n\nCHOCOLATE SAUCE, No. 2\n\nScald two cups of milk, add two tablespoons of cornstarch diluted with\none-half cup of cold milk, and cook ten minutes over boiling water. Melt\nthree squares of chocolate over hot water, add three tablespoons of\nsugar and three tablespoons of hot water; stir until smooth, then add to\ncooked mixture. Beat the whites of three eggs until stiff, add\nthree-fourths of a cup of powdered sugar; add the yolks and stir into\ncooked mixture; cool and add vanilla.\n\n\nFOAM SAUCE\n\nCream one-quarter cup of butter with one cup of powdered sugar, until\nvery light. Add separately the unbeaten whites of two eggs, stirring\nbriskly and beat again. Add one teaspoon of vanilla and one-half cup of\nhot water. Pour in sauceboat, and place boat in a pan of boiling water\non stove, until it becomes frothy then serve immediately.\n\n\nFRUIT SAUCES\n\nWash the fruit well, then put on the stove in a saucepan without adding\nany more water. Cover with a lid, and let the fruit get thoroughly\nheated all through until it comes to a boil, but do not boil it. Stir\noccasionally.\n\nWhen well heated, mash the fruit well with a wooden potato masher, then\nstrain through a fine sieve, being careful to get every drop of\nsubstance from the fruit.\n\nSweeten the juice with sugar to taste, add a few drops of wine or lemon\njuice, put back on the stove, and cook until it thickens, stirring\noccasionally. Serve with cake, fritters or puddings.\n\nBlackberries, strawberries or raspberries, make a nice sauce.\n\n\nHARD SAUCE\n\nTake one cup of sugar, one-half cup of sweet butter and stir to a cream.\nFlavor with grated lemon peel or essence of lemon. Make into any shape\ndesired and serve.\n\n\nJELLY SAUCE\n\nTake thin jelly, add one cup boiling water and brandy or wine (one-half\ncup), add a little more sugar and thicken with one teaspoon cornstarch\ndissolved in a little cold water. The beaten white of egg may be added.\n\n\nKIRSCH SAUCE\n\nPut one cup of sugar and two cups of water on to boil. Mix two\ntablespoons of cornstarch in one-quarter cup of cold water, and when the\nwater in the saucepan is boiling, add cornstarch and stir for two\nminutes. Remove from stove and add one cup of Kirsch wine and stir\nagain. Strain and serve with pudding.\n\n\nLEMON SAUCE, No. 1\n\nBoil one cup of sugar with one-half cup of water, rind of one lemon,\njuice of two, and one-half teaspoon of butter. When boiling stir in a\nscant teaspoon of cornstarch dissolved in a little cold water. Serve\nhot. Serve with puddings or fritters.\n\n\nLEMON SAUCE, No. 2\n\nBoil the strained juice of two lemons and the grated peel of one with a\ncup of sugar and one glass of white wine or water. When boiled to a\nsyrup add the yolks of three eggs well beaten, also half of the whites\nbeaten to a froth. Use the other half of the stiffly-beaten whites,\nsweetened with powdered sugar, to decorate the sauce. Serve immediately.\n\n\nPRUNE SAUCE\n\nTake about one pound of Turkish prunes, wash them in hot water, and put\non to boil in cold water. Boil until they are very soft. Remove the pits\nor kernels, and strain over them the water they were boiled in, sweeten\nto taste. Flavor with ground cinnamon, then mash them until a soft mush.\nIf too thick, add the juice of an orange.\n\n\nWINE SAUCE, No. 1\n\nTake one-half cup of white wine and one and one-half cups of water, put\non to boil in double boiler and in the meantime beat up the yolks of two\neggs very light, with two teaspoons of white sugar, some grated nutmeg\nor three small pieces of cinnamon bark, or the grated rind of half a\nlemon, and add a teaspoon of flour to this gradually. When perfectly\nsmooth add the boiling wine, pouring very little at a time and stirring\nconstantly. Return to boiler and stir until the spoon is coated.\n\n\nWINE SAUCE, No. 2\n\nMelt one tablespoon of butter in a saucepan, stir in one tablespoon of\nflour, then add one-half cup of cold water, stirring constantly until\nsmooth. Then add one cup of white wine, one ounce of chopped citron.\nRemove from fire, let cool, flavor with one teaspoon each of pistache\nand vanilla. If desired, one teaspoon of red Cura\u00e7ao or Maraschino\nliquor can be added for flavoring.\n\n\nVANILLA OR CREAM SAUCE\n\nMix one teaspoon cornstarch and one tablespoon of sugar thoroughly; on\nthem slowly pour one cup of scalding milk, stirring all the time. Cook\nand stir in a double boiler for ten minutes; then set aside to cool.\nWhen ready to use stir in one teaspoon of vanilla and the white of one\negg, stiffly beaten. Serve in place of whipped cream.\n\n\n\n\n*FROZEN DESSERTS*\n\n\nIn making frozen desserts attention to detail is the essential thing to\nperfect success.\n\n\nPREPARING SALT\n\nThe smaller the ice is broken the better, while the salt should never be\ntoo fine. A salt prepared especially for the purpose is known as \"ice\ncream salt.\" This salt and the finely broken ice are put in alternate\nlayers about the cream can. Begin with a layer of ice, making this about\nthree inches deep. Then put in a layer of salt about an inch in depth,\nand continue in this way up to the top of the cream can. The ice can be\nput in a gunny sack and then broken up with a heavy hammer or hatchet.\n\n\nFREEZING CREAMS AND WATER ICES\n\nFill the cream can three-fourths full. Cover; place in wooden bucket;\nadjust the top and pack, as directed above. Turn crank slowly and\nsteadily. After freezing drain off water, remove dasher; with a spoon\npack hard. Put cork in top of lid. Repack freezer. Cover top with heavy\npieces of carpet and paper. When time comes to serve, wipe top of can\ncarefully before opening. In very hot weather renew the salt and ice\nthree times, and keep the blanket cold and wet with the brine from the\nfreezer.\n\n\nVANILLA ICE CREAM, No. 1\n\nTake one pint of milk, two cups of sugar, one large tablespoon of flour\nrubbed smooth in cold milk, two eggs beaten light, one teaspoon of\nvanilla extract, and one quart of sweet cream, well beaten. Heat the\nmilk in a double boiler, and when it is at boiling point add the flour,\neggs and one cup of sugar. Cook about twenty minutes, stirring very\noften. Let the mixture get cold, then add the remaining sugar and the\nvanilla and cream, and freeze. A more novel flavoring is made with a\nmixture of vanilla, lemon and almond extracts. The quantities given in\nthis recipe make about two quarts of ice cream.\n\n\nVANILLA ICE CREAM, No. 2\n\nBeat three whole eggs very light with one cup of granulated sugar until\nall grain is dissolved and mass is a light yellowish color. Whip one\npint of cream until stiff, add to eggs and sugar, then add one cup of\nsweet milk, flavor with vanilla to taste, and put in freezer and turn\nuntil hard. This is a basis for almost any kind of cream.\n\n\nCHOCOLATE ICE CREAM, No. 1\n\nMake same as Vanilla Ice Cream, No. 2, only omitting the milk. Dissolve\non stove one-half pound of sweet chocolate, in one cup of sweet milk,\nrub smooth and thick, let get cold, and add to the eggs, just before\nputting in cream. Flavor with vanilla.\n\n\nCHOCOLATE ICE CREAM, No. 2\n\nTake one quart of cream, one pint of new milk, two eggs, one teacup of\ngrated chocolate (double vanilla), two cups of pulverized sugar, one\nteaspoon of cornstarch and one of extract of vanilla. Beat the yolks of\nthe eggs, sugar and let them come to a boil. Then take them quickly from\nthe fire, dissolve the chocolate in a little milk over the fire, stir it\nall the time. When smooth mix with the milk and eggs, add the cream and\nvanilla. Freeze when cold.\n\n\nCOFFEE ICE CREAM\n\nMake same as Vanilla Ice Cream No. 2. Flavor with one and one-half\ntablespoons of mocha extract, add one cup of grated walnuts. Freeze.\n\n\nFROZEN CUSTARD\n\nOne quart of milk, yolk of five eggs, sweeten to taste, and flavor with\nvanilla to taste. Boil the milk first, and after the yolks of eggs are\nbeaten stir into the milk. When cold add the beaten whites and vanilla;\nput in freezer and turn. Canned strawberries are very nice in this.\n\n\nAPRICOT, PEACH, STRAWBERRY, BANANA OR PINEAPPLE CREAM\n\nMake same as Vanilla Ice Cream No. 2, omitting the milk. If canned fruit\nis to be used, drain off the juice, and add it to the eggs and cream.\nMash the fruit through a sieve, add it to rest of mixture, and freeze\nthe whole. If fresh fruits are used, one pint is required. Mash fine,\nstrain and sweeten before adding to the cream. For peach and strawberry\na few drops of pink coloring may be added. Bananas must be mashed\nsmooth, but not sweetened. Chop all fruits very fine For pineapple, the\nsliced is preferred to the grated. Either canned or fresh can be used.\n\n\nTUTTI-FRUTTI ICE CREAM\n\nTake three pints of cream, one pound of pulverized sugar and the yolks\nof nine eggs. Prepare just like the other creams. When half frozen add\none-half pound of crystallized fruit, peaches, apricots, cherries,\ncitron, etc., chopped very fine. Put in also a wineglass of pale sherry\nand the juice of an orange or lemon. Finish freezing.\n\n\nFROZEN PUDDINGS\n\nFor frozen puddings ice must be crushed and mixed with rock-salt, the\nsame way as for freezing cream. Pudding-mold must have a tight cover;\nhave a receptacle sufficiently large to line bottom and sides with a\nthick layer of mixed salt and ice. Put the mold in the centre, fill with\nthe pudding, cover tightly, then put ice on top and all around. Put a\nsheet of plain tissue paper in top of mold to prevent salt from\npenetrating. Cover whole with a cloth and let freeze from three to four\nhours.\n\n\nBISCUIT TORTONI, No. 1\n\n\nTake one-half cup of granulated sugar, one-fourth pound of stale\nmacaroons grated, one-half pint of heavy cream (whipped), three eggs,\nvanilla or sherry wine. Stir yolks of eggs until thick and add sugar and\nstir again; add whipped cream, and whipped whites of eggs, and grated\nmacaroons; flavor to taste. Put this all into freezer and pack outside\nwith ice and salt alternately. Do not turn. Let stand five or six hours,\nadding ice from time to time. When serving put grated macaroons on top.\n\n\nBISCUIT TORTONI, No. 2\n\n\nTake yolks of two eggs, one pint of cream, eight macaroons, vanilla and\nflavor, one-half cup of sugar, one-half cup of milk. Beat yolks of eggs\nand the sugar very light. Put on milk to a boil, and when it comes to a\nboil stir into the beaten eggs and sugar and set away to cool. Beat\ncream and add macaroons, leaving just enough to put in the bottom of\nyour form. When your custard is cool, add cream, put all in forms, pack\nand freeze two hours or longer.\n\n\nMOCHA MOUSSE\n\nCream yolks of three eggs with one-half cup of granulated sugar. Add\none-half pint of cream, whipped; one-half cup of grated macaroons, two\ntablespoons of mocha essence, one teaspoon of vanilla, lastly beaten\nwhites. Put in a mold and pack in salt and ice for three hours.\n\n\nMAPLE MOUSSE\n\nWhip one pint of cream until quite thick. Break two eggs into another\nbowl, beat until light and add gradually, one-half cup of maple syrup.\nWhen the two are well mixed, whip them gradually into the cream. Pour\nthe whole into a freezer can, without the dasher; cover; pack in ice and\nsalt, and let stand for three hours.\n\n\nMAPLE BISQUE\n\nBoil one cup of maple syrup until quite thick; beat yolks of three eggs;\nadd to syrup while hot, stirring constantly until well mixed. Let cool.\nBeat whites of eggs to a froth. Whip one pint of cream, mix all\ntogether; add one-half cup of chopped nuts. Have a pudding-mold\nbuttered; see that the edges fit close. Pack in rock salt and ice four\nhours.\n\n\nFROZEN CREAM CHEESE WITH PRESERVED FIGS\n\nTake three Neufchatel cheeses. Mash the cheese to a smooth paste and add\none-half cup of thick cream, one-half teaspoon of salt, one rounding\nteaspoon of sugar. Place in a small square mold, bury in salt and ice\nand let stand several hours. When ready to serve unmold, cut in squares,\nplace each on a lettuce leaf, decorate the centre of the cheese square\nwith a preserved fig and serve at once.\n\n\nRUM PUDDING\n\nBeat yolks of two eggs with one-half cup of sugar until light, then add\nstiffly-beaten whites. Flavor with one tablespoon of rum. Whip one pint\nof cream very stiff, stir into beaten eggs. Line a melon mold with lady\nfingers, split in half. Then put a layer of whipped cream over. Chop\none-half pound of marron glac\u00e9 fine and sprinkle some over cream. Put\nanother layer of lady fingers, cream and marrons, and so on until mold\nis filled. Close tightly, and pack in rock salt and ice, from three to\nfour hours.\n\n\nCHERRY DIPLOMATE\n\nLine a mold with white cake, thinly sliced, which you have previously\ndipped in maraschino or some other fine brandy. Then fill in with plain\nwhite ice-cream, then a layer of cherry ice, next a layer of candied\ncherries, next a layer of cherry-ice then a layer of strawberry\nice-cream or the plain white vanilla. Finish it up with a layer of cake\nagain and be sure to dip the cake in maraschino. Cover all up tight and\npack in ice until wanted.\n\n\nNESSELRODE PUDDING\n\nPut on one-half pound of shelled and skinned chestnuts in cold water,\nand let them boil until very tender, then press them through a pur\u00e9e\nsieve. Beat the yolks of five eggs with one-half pound of sugar until\nlight, then add the mashed chestnuts, then stir in one pint of sweet\ncream. Put on to boil in a double boiler, add a few grains of salt, and\nstir until the mixture begins to boil, then remove at once from fire and\nset aside to cool. In a bowl put one-fourth pound of crystallized\ncherries, cut in half; one-fourth pound of crystallized pineapple cut\nup, one ounce of citron cut fine, one-fourth cup of stoned raisins and\none-half cup of maraschino cordial. Put the chestnut cream in a freezer,\nfreeze ten minutes, then add one pint cream that has been whipped stiff\nwith two tablespoons of powdered sugar, turn until it begins to get\nstiff, then add the fruits and turn awhile longer. Pack in a\npudding-mold in rock salt and ice two hours.\n\n\nCANNED FRUIT FROZEN\n\nWithout opening, pack a can of pears in ice and salt, as for ice-cream.\nLet it remain for three or four hours. When taken out, cut the can open\naround the middle. If frozen very hard, wrap around with a towel dipped\nin hot water; the contents can then be clipped out in perfect rounds.\nCut into slices and serve with a spoonful of whipped cream on each\nslice. This will serve six or eight persons.\n\nCanned peaches may be used if desired.\n\n\nPETER PAN DESSERT\n\nCut a banana in four strips, cross two over two in basket-shape, fill\ncentre square with a tablespoon of ice-cream and sprinkle over all some\nchopped walnuts, pistachio nuts and marshmallows, cut in strips.\n\n\nFRUIT SHERBETS\n\nThere is no form in which ices are more palatable or healthful than in\nthe form of sherbet. This is made of fruit juice, sugar and water. The\nsimplest sherbet is made by mixing the sugar, water and fruit juice\ntogether. A richer and smoother ice is obtained by boiling the sugar and\nwater together, then adding the fruit juice, and when the mixture is\ncool, freezing it. It takes nearly twice as long to freeze the\npreparation made in this way as when made with the uncooked mixture.\n\nSherbets are usually served at the end of a dinner, but they are\nsometimes served before the roast.\n\n\nAPRICOT ICE\n\nPare and grate one dozen apricots, and blanch a few of the kernels. Then\npound them and add to the grated fruit. Pour a pint of water over them,\nadding the juice of a lemon also. Let them stand for an hour and strain,\nadding one-half pound of sugar just before freezing.\n\n\nLEMON ICE\n\nTake six large, juicy lemons and grate peel of three lemons; two\noranges, juice of both, and peel of one; squeeze out every drop of juice\nand steep the grated peel of lemon and orange in juice for an hour.\nStrain and mix in one pint of sugar. Stir until dissolved and freeze.\n\n\nLEMON GINGER SHERBET\n\nShave very thin bits of the yellow peel from two lemons, being careful\nnot to get any of the white. Cut eight lemons (using the first two) into\nhalves, extract seeds and press out the juice. Cut one-fourth pound of\nginger in strips. Boil until clear, four cups of sugar, two quarts of\nboiling water, ginger and shaved lemon peel. Add lemon juice and strain\nthrough a cheese-cloth. Freeze until thick and add the stiff-beaten\nwhites of two eggs. Mix well; finish freezing, and pack.\n\n\nORANGE ICE\n\nMake a syrup of two cups of sugar and four cups of water. Boil fifteen\nminutes and add two cups of orange juice, one-half cup of lemon juice\nand the grated rind of one orange and one lemon. Freeze and serve in\nglasses.\n\n\nPINEAPPLE ICE\n\nMake a syrup of four cups of water, two cups of sugar and boil fifteen\nminutes. Add one can grated pineapple and juice of six lemons. Cool and\nadd four cups of ice-water. Freeze until mushy, using half ice and half\nsalt.\n\n\nPUNCH ICES\n\nTo the juice of two lemons take three-quarters of a pound of loaf sugar,\ntwo or three tablespoons of rum and one pint of water. Rub the rind of\nthe lemons onto the sugar, then boil the sugar and water together for\nfifteen minutes, add the lemon juice and rum, mix well, strain, and set\naside to cool. Then put the mixture into the freezing can and freeze\ntill set.\n\n\nRASPBERRY ICE\n\nMake a strong lemonade, add raspberry juice to taste, and some grated\npineapple. Put into freezer and turn like ice cream and pack, and let\nstand five hours.\n\n\nWATERMELON SHERBET\n\nTake good, pale sherry and boil down to quite a thick syrup, with loaf\nsugar; and then allow to cool. When cold mix with the chopped meat of a\nvery fine, sweet melon, use only the heart of the soft red part, not any\nnear the white rind. Freeze in a freezer as you would ice, but do not\nallow it to get too hard. Serve in glasses. You may use claret instead\nof the sherry. If you do, spice it while boiling with whole spices, such\nas cloves and cinnamon. Strain before adding to the melon.\n\n\nCAF\u00c9 \u00c0 LA GLAC\u00c9\n\nTake five tablespoons of fresh-roasted and ground coffee. Pour four cups\nof boiling water over it; cover quickly and put on the back of the\nstove, and add one-half pound of sugar. When cold, press through a\nsieve, and fill in the can to be frozen. Let it remain in freezer five\nminutes longer before you begin to turn the freezer. Serve in glasses,\nand put sweetened whipped cream on the top.\n\n\n\n\n*CANDIES AND SWEETS*\n\n\nWHITE FONDANT\n\nUsed as a foundation for all cream candies.\n\nPut two and one-half cups of granulated sugar in a saucepan, add\nthree-fourths cup of hot water and one-half saltspoon of tartar. Stir\nuntil sugar is dissolved, but no longer. Boil without stirring until,\nwhen tried in cold water, it will form a soft ball. Wash down the edges\nof the pan with the finger first dipped in cold water, as the sugar\nboils up. Pour slowly on greased pan or marble slab. Cool slightly; beat\nwith a wooden spoon until white and creamy. As soon as large lumps\nappear, it should be kneaded with the hands until smooth. Place in bowl\nand cover with waxed paper, let it stand overnight in a cool place. If\ncovered and kept in a cool place this will keep for days. Form into\nbonbons, color and flavor any desired way; dip in melted chocolate, to\nwhich has been added a small piece of wax or paraffine. In fact the\nbonbons may be used in any desired way.\n\n\nDIVINITY\n\nBoil two cups of granulated sugar, one-half cup of corn syrup and\none-half cup of water until it will thread. Beat into the stiff whites\nof two eggs; add one cup of nuts. Beat until cool and thick. Pour out,\ncool, and when set, cut into squares.\n\n\nFUDGE\n\nBoil together two cups of granulated sugar, one-eighth teaspoon of salt\nand one cup of milk or cream, until when tried in cold water, it will\nform a soft ball (about eight minutes). Add one-half a cake of Baker's\nchocolate, two tablespoons of butter and one teaspoon of vanilla. Beat\nuntil smooth and creamy; pour into greased pans; cool and cut in\nsquares.\n\n\nPINOCHE\n\nTake one cup of (packed) medium brown sugar, one-quarter cup of cream,\none-third cup of nut meats, one-quarter pound pecans, weighed in shell,\nand one-third pound hickory in shell. Cook sugar and cream to soft ball\ntest. Cool until you can bear your hand on bottom of pan. Stir until it\nbegins to thicken, add chopped nuts; and when it is too thick to pour\neasily, spread quickly on a buttered pan, cut in squares and cool.\n\n\nFRUIT LOAF\n\nChop coarsely one-half cup of raisins, one-half cup of nuts, one-half\ncup figs or dates, add enough honey or corn syrup to make a stiff loaf,\nabout two tablespoons. Place in ice-box for one hour, slice and serve in\nplace of candy, rolling each slice in cornstarch.\n\n\nGLAC\u00c9 FOR CANDIES\n\nBoil one pound of sugar with one-half pint of water until it ropes; then\nadd one-half cup of vinegar and boil until it hardens. Dip in fruit,\norange slices, nuts or green grapes with stems on, and put aside on a\nbuttered platter to set.\n\n\nORANGE CHIPS\n\nCan be made after the fruit has been used. Halve, scoop out, then scrape\ninside; lay the peel in salt water overnight. Make syrup of two cups of\nsugar and one cup of water. When boiled thick, cut orange-peel in small\nstrips and drop them into boiling liquid, letting them remain about ten\nminutes. Remove strips carefully, spreading them on waxed paper to dry.\n\nGrape-fruit rind may be used as well as that of oranges.\n\n\nCANDIED CHERRIES, PINEAPPLE AND OTHER FRUITS\n\nBoil, but do not stir, one-half pound of loaf sugar in one breakfast cup\nof water. Pit some cherries, or prepare any desired fruit, and string\nthem on a thread, then dip them in the syrup; suspend them by the\nthread. When pineapples are used, slice them crosswise and dry them on a\nsieve or in the open air; oranges should be separated into sections and\ndried like pineapple.\n\n\nSTUFFED DATES\n\nMake a cut the entire length of dates and remove stones. Fill cavities\nwith English walnuts, blanched almonds, pecans or with a mixture of\nchopped nuts, and shape in original form. Roll in granulated sugar or\npowdered sugar and serve on small plate or bonbon dish.\n\n\nDATES STUFFED WITH GINGER AND NUTS\n\nRemove the stones from choice dates, and chop together equal measures of\npreserved ginger and blanched nuts chopped, (hickory, pecan, or\nalmond). Mix with fondant or a paste of confectioner's sugar and ginger\nsyrup. Use only enough fondant or paste to hold the ingredients\ntogether. With this mixture fill the open space in the dates, cover\nsecurely, and roll in granulated sugar.\n\n\nDATES STUFFED WITH FONDANT\n\nFill with fondant, letting it project slightly, and insert in it a pecan\nor half a walnut. Roll in granulated sugar.\n\n\nSTUFFED FIGS\n\nCut a slit in the side of dried figs, take out some of the pulp with the\ntip of a teaspoon. Mix with one-fourth cup of the pulp, one-fourth cup\nof finely-chopped crystallized ginger, a teaspoon of grated orange or\nlemon rind and a tablespoon of lemon juice. Fill the figs with the\nmixture, stuffing them so that they look plump.\n\n\nSTUFFED PRUNES\n\nTake one pound of best prunes, stone and soak in sherry for about an\nhour (do not cover with the wine). Fill prunes with one large browned\nalmond and one-half marshmallow or with another prune, roll in\ngranulated sugar, and when all are finished, put in oven for two or\nthree minutes.\n\n\nFROSTED CURRANTS\n\nPick fine, even, large bunches of red currants (not too ripe) and dip\neach bunch, one at a time, into a mixture of frothed white of egg, then\ninto a thick, boiled sugar syrup. Drain the bunches by laying on a\nsieve, and when partly dry dip again into the boiled syrup. Repeat the\nprocess a third time; then sprinkle powdered sugar over them and lay on\na sheet of paper in a slightly warm oven to dry. Used on extra occasions\nfor ornamenting charlottes, cakes, creams, etc.\n\n\n\n\n*BEVERAGES*\n\n\nAll drinks contain a large proportion of water which is the beverage\nnature has provided for man. Water for hot drinks should be freshly\nboiled, freshly drawn water should be used for cold drinks.\n\n\nCOFFEE\n\nCoffee should be bought in small quantities and kept in air-tight cans,\nand freshly ground as needed. To have perfect coffee, use an earthen or\nchina pot, and have the water boiling when turned onto the coffee. Like\ntea, the results will not be right if the water is allowed to fall below\nthe boiling point before it is used. Have the coffee ground to a fine\npowder in order to get its full flavor as well as strength.\n\n\nBOILED COFFEE\n\nAllow one tablespoon of coffee to each cup of boiling water. Mix coffee\nwith two tablespoons of cold water. Clean egg shells and put in the pot.\nAllow this to come to a boil and add boiling water, bring to a boil and\nboil for one minute; add a tablespoon of cold water to assist the\ngrounds in settling. Stand the pot where it will keep hot, but not boil,\nfor five minutes; then serve at once, as coffee allowed to stand becomes\nflat and loses its aroma. Most cooks use a clean shell or a little of\nthe white of an egg if they do not use the whole. Others beat the whole\negg, with a little water, but use only a part of it, keeping the rest\nfor further use in a covered glass in the ice-chest. Cream is usually\nserved with coffee, but scalded milk renders the coffee more digestible\nthan does cream. Fill the cup one-fourth full of hot scalded milk; pour\non the freshly made coffee, adding sugar.\n\n\nFILTERED COFFEE\n\nPlace one cup of finely ground coffee in the strainer of the percolator;\nplace the strainer in the pot and place over the heat. Add gradually six\ncups of boiling water and allow it to filter. Serve at once.\n\n\nTURKISH COFFEE\n\nFor making this the coffee must be pulverized, and it should be made\nover an alcohol lamp with a little brass Turkish pot. Measure into your\npot as many after-dinner coffee cups of water as you wish cups of\ncoffee. Bring the water to a boil and drop a heaping teaspoon of the\npowdered coffee to each cup on top of the water and allow it to settle.\nAdd one, two or three coffeespoons of powdered sugar, as desired. Put\nthe pot again over the flame; bring the coffee to a boil three times,\nand pour into the cups. The grounds of the coffee are of course thick in\nthe liquid, so one lets the coffee stand a moment in the cup before\ndrinking.\n\n\nFRENCH COFFEE\n\nHave your coffee ground very fine and use a French drip coffee-pot.\nInstead of pouring through water, pour milk through, brought just to the\nboiling point. The milk passes through slowly, and care must be taken\nnot to let scum form on the milk.\n\n\nCOFFEE FOR TWENTY PEOPLE\n\nAdd and mix one pound of coffee finely ground, with one egg and enough\ncold water to thoroughly moisten it, cover and let stand several hours.\nPlace in thin bag and drop in seven quarts of boiling water. Boil five\nminutes, let stand ten minutes. Add cream to coffee and serve.\n\nAfter-dinner coffee is made double the strength of boiled coffee and is\nserved without cream or milk.\n\n\nBREAKFAST COCOA\n\nMix two tablespoons prepared cocoa with two tablespoons of sugar and a\nfew grains of salt, dilute with one-half cup of boiling water to make a\nsmooth paste, then add one-half cup of boiling water and boil five\nminutes, turn into three cups of scalded milk and beat two minutes,\nusing Dover beater and serve.\n\n\nRECEPTION COCOA\n\nStir one cup of boiling water gradually onto two tablespoons of cocoa,\ntwo tablespoons of sugar and one teaspoon of cornstarch, a few grains of\nsalt (that have been well mixed) in a saucepan; let boil five minutes,\nstirring constantly. Heat three cups of milk in a double boiler, add the\ncocoa mixture and one-half teaspoon of vanilla; beat with egg-beater\nuntil foamy and serve hot in chocolate cups, with a tablespoon of\nwhipped cream on top of each cup, or take the cheaper marshmallows,\nplace two in each cup and fill cups two-thirds full of hot cocoa.\n\n\nHOT CHOCOLATE\n\nScrape two ounces of unsweetened chocolate very fine, add three\ntablespoons of sugar, small piece of stick cinnamon and one cup of\nboiling water; stir over moderate heat until smooth, then add three cups\nof hot milk. Return to the fire for a minute, do not let it boil,\nremove, add one teaspoon of vanilla. Beat with an egg-beater and serve.\n\n\nCHOCOLATE SYRUP\n\nDissolve two cups of sugar in one cup of water and boil five minutes.\nMix one cup of cocoa with one cup of water and add to the boiling syrup.\nBoil slowly for ten minutes, add salt; cool and bottle for further use.\nThis syrup will keep a long time in the ice-chest in summer and may be\nused for making delicious drinks.\n\n\nCHOCOLATE NECTAR\n\nPut into a glass two tablespoons of chocolate syrup, a little cream or\nmilk and chopped ice, and fill up the glass with soda water,\napollinaris, or milk. Drop a little whipped cream on top.\n\n\nICED CHOCOLATE\n\nFollow recipe for boiled chocolate, but do not beat, add one egg, finely\nchopped ice and three-fourths cup of milk, put in a bowl and beat\nthoroughly with a Dover beater or pour into jar with cover and shake\nthoroughly. Serve in tall glasses.\n\n\nICED COFFEE\n\nTake boiled coffee, strain, add sugar to taste and chill. When ready to\nserve, add one quart of coffee, one-half cup of cream and pour in\npitcher. Serve in tall glasses. Have ready a small bowl of whipped cream\nand, if desired, place a tablespoon on top of each glass.\n\n\nTEA\n\nScald the tea-pot. Allow one teaspoon of tea to each person, and one\nextra. When the water boils, pour off the water with which the pot was\nscalded, put in the tea, and pour boiling water over it. Let it draw\nthree minutes. Tea should never be allowed to remain on the leaves. If\nnot drunk as soon as it is drawn, it should be poured off into another\nhot tea-pot, or into a hot jug, which should stand in hot water.\n\n\nTEA (RUSSIAN STYLE)\n\nUse a small earthenware tea-pot, thoroughly clean. Put in two teaspoons\nof tea leaves, pour over it boiling water to one-fourth of the pot, and\nlet it stand three minutes. Then fill the pot entirely with boiling\nwater and let it stand five minutes. In serving dilute with warm water\nto suit taste, or serve cold, but always without milk. A thin slice of\nlemon or a few drops of lemon juice is allowed for each cup. Preserved\nstrawberries, cherries or raspberries are considered an improvement.\n\n\nRUSSIAN ICED TEA\n\nMake tea for as many cups as desired, strain and cool. Place in ice-box,\nchill thoroughly and serve in tall glass with ice and flavor with loaf\nsugar, one teaspoon of rum or brandy, one slice of lemon or one teaspoon\npreserved strawberries, raspberries, cherries or pineapple, or loaf\nsugar may be flavored with lemon or orange and packed and stored in jars\nto be used later to flavor and sweeten the tea. Wash the rind of lemon\nor orange and wipe dry, then rub over all sides of the sugar.\n\n\nHOT WINE (GLUEH)\n\nMix one quart claret, one pint water, two cups of sugar, one-half\nteaspoon of whole cloves, one teaspoon of whole cinnamon, lemon rind cut\nthin and in small pieces. Boil steadily for fifteen minutes and serve\nhot.\n\n\nFRUIT DRINKS\n\nThe success of lemon-, orange- and pineapple-ades depends upon the way\nthey are made. It is best to make a syrup, using one cup of granulated\nsugar to one cup of water. Put the sugar in cold water over the fire;\nstir until the sugar is dissolved; then cook until the syrup spins a\nfine thread. Take from the fire and add the fruit juices while the syrup\nis hot. If lemonade is desired, lemon should predominate, but orange or\npineapple juice or both should be added to yield the best result. Small\npieces of fresh pineapple, fresh strawberries and maraschino cherries\nadded at time of serving will make the drink look pretty and will\nimprove the flavor. Shaved or very finely cracked ice should be used.\n\n\nPINEAPPLE LEMONADE\n\nPare and grate a ripe pineapple; add the juice of four lemons and a\nsyrup made by boiling together for a few minutes two cups of sugar and\nthe same quantity of water. Mix and add a quart of water. When quite\ncold strain and ice. A cherry, in each glass is an agreeable addition,\nas are a few strawberries or raspberries.\n\n\nQUICK LEMONADE\n\nWash two lemons and squeeze the juice; mix thoroughly with four\ntablespoons of sugar, and when the sugar is dissolved add one quart of\nwater, cracked ice, and a little fresh fruit or slices of lemon if\nconvenient.\n\nIf the cracked ice is very finely chopped and put in the glasses just\nbefore serving it will make a better-looking lemonade. When wine is used\ntake two-thirds water and one-third wine.\n\n\nLEMONADE IN LARGE QUANTITIES\n\nTake one dozen lemons, one pound of sugar and one gallon of water to\nmake lemonade for twenty people.\n\n\nFRUIT PUNCH FOR TWENTY PEOPLE\n\nTake one pineapple, or one can of grated pineapple, one cup of boiling\nwater, two cups of freshly made tea (one heaping tablespoon of Ceylon\ntea, steep for five minutes); one dozen lemons, three oranges sliced and\nquartered, one quart bottle apollinaris water, three cups of sugar\nboiled with one and one-half cups of water six to eight minutes, one\nquart of water, ice. Grate the pineapple, add the one cup of boiling\nwater, and boil fifteen minutes. Strain through jelly-bag, pressing out\nall the juice; let cool, and add the lemon and orange juice, the tea and\nsyrup. Add apollinaris water just before serving. Pieces of pineapple,\nstrawberries, mint-leaves or slices of banana are sometimes added as a\ngarnish.\n\n\nMILK LEMONADE\n\nDissolve in one quart of boiling water two cups of granulated sugar, add\nthree-fourths of a cup of lemon juice, and lastly, one and a half pints\nof milk. Drink hot or cold with pounded ice.\n\n\nEGG LEMONADE\n\nBreak two eggs and beat the whites and yolks separately. Mix juice of\ntwo lemons, four tablespoons of sugar, four cups of water and ice as for\nlemonade; add the eggs; pour rapidly back and forth from one pitcher to\nanother and serve before the froth disappears.\n\n\nMARASCHINO LEMONADE\n\nTake the juice of four lemons, twelve tablespoons of sugar, eight cups\nof water, one cup of maraschino liquor and a few cherries.\n\n\nORANGEADE\n\nTake four large, juicy oranges and six tablespoons of sugar Squeeze the\noranges upon the sugar, add a very little water and let them stand for\nfifteen minutes; strain and add shaved ice and water, and a little lemon\njuice.\n\n\nCLABBERED MILK\n\nOne of the most healthful drinks in the world is clabbered milk; it is\nfar better in a way for every one than buttermilk for it requires no\nartificial cult to bring it to perfection. The milk is simply allowed to\nstand in a warm place in the bottles just as it is bought, and when it\nreaches the consistency of a rich cream or is more like a jelly the same\nas is required for cheese, it is ready to drink. Pour it into a glass,\nseasoning it with a little salt, and drink it in the place of\nbuttermilk.\n\n\nCOLD EGG WINE\n\nTo each glass of wine allow one egg, beat up, and add sugar to taste.\nAdd wine gradually and grated nutmeg. Beat whites separately and mix.\n\n\nSODA CREAM\n\nTake three pounds of granulated sugar and one and one-half ounces of\ntartaric acid, both dissolved in one quart of hot water. When cold add\nthe well-beaten whites of three eggs, stirring well. Bottle for use. Put\ntwo large spoonfuls of this syrup in a glass of ice-water, and stir in\nit one-fourth of a teaspoon of bicarbonate of soda. Any flavor can be\nput in this syrup.\n\n\nMULLED WINE\n\nPut cinnamon and allspice (to taste) in a cup of hot water to steep. Add\nthree eggs well beaten with sugar. Heat to a boil a pint of wine, then\nadd spice and eggs. Stir for three minutes and serve.\n\n\nSTRAWBERRY SHERBET\n\nCrush a quart of ripe strawberries, pour a quart of water over them, and\nadd the juice of two lemons. Let this stand about two hours, then strain\nover a pound of sugar, stir until the sugar is dissolved, and then set\nupon ice. You may add one tablespoon of rose-water. Serve with chopped\nice.\n\n\nDELICIOUS AND NOURISHING SUMMER DRINK\n\nPare thinly the rind of three large lemons, put it into a large jug with\none pound of raisins stoned and finely chopped, one pound of sugar, and\nthe juice of the lemons. Add one gallon of boiling water, leave to stand\nfor five days, stirring well every day. Then strain and bottle for use.\n\n\nSHERRY COBBLER\n\nIt is best to mix this in a large bowl and fill in glasses just before\nserving, and put a little of each kind of fruit in each goblet with\npounded ice. To begin with, cut pineapple in slices and quarters, a few\noranges and a lemon, sliced thin; one cup of powdered sugar and one\ntumbler of sherry wine. A few berries, such as black and red\nraspberries, and blackberries are a nice addition. Cover the fruit with\nthe sugar, laid in layers at the bottom of your bowl with pounded ice;\nadd the wine and twice as much water as wine; stir all up well before\nserving.\n\n\nCLARET CUP\n\nSqueeze into a glass pitcher the strained juice of one and one-half\nlemons, add two tablespoons of powdered sugar, one tablespoon of red\ncura\u00e7ao; then pour in three cups of claret, and one cup of apollinaris\nwater. Mix thoroughly, add a few slices of orange or pineapple, or both,\nand a few maraschino cherries. Cut the rinds from two cucumbers without\nbreaking them, hang them on the inside of the pitcher from the top; drop\nin a good-sized lump of ice and serve at once in thin glasses. Place a\nbunch of mint at the top of the pitcher.\n\n\nCORDIAL\n\nTwo quarts of water and two and three-quarter pounds of sugar. Boil\nthirty minutes. Take off stove and add one quart of alcohol. Color and\nflavor to taste.\n\n\nEGG-NOG\n\nSeparate the whites and yolks of the eggs. To each yolk add one\ntablespoon of sugar and beat until very light. Beat whites to a stiff\nfroth. One egg is required for each glass of egg-nog. Add two\ntablespoons of brandy or rum, then one-half cup of milk or cream to each\nglass, lastly the whites of the eggs. Pour in glass, put a spoon of\nwhipped cream over and grated nutmeg on top.\n\n\nUNFERMENTED GRAPE JUICE\n\nWash and stem ten pounds of Concord grapes, put them in a preserving\nkettle and crush slightly. Bring to the boiling point and cook gently\nfor one-half hour. Strain through cheese-cloth or jelly bag, pressing\nout all the juice possible; return to fire and with two pounds of sugar\nconk for fifteen minutes; strain again, reheat and pour into sterilized\nbottles thoroughly heated. Put in sterilized corks and dip the necks of\nthe bottles in hot sealing-wax. If you can get the self-sealing bottles,\nthe work of putting up grape juice will be light. Sterilize bottles and\ncorks.\n\n\nOTHER FRUIT JUICES\n\nRaspberry, blackberry and strawberry juice may be made by following the\nrecipe for grape juice but doubling the quantity of sugar. For currant\njuice use four times as much sugar as for grape juice.\n\n\nFRUIT SYRUPS\n\nFruit syrups may be made like fruit juices, only using more sugar--at\nleast half as much sugar as fruit juice.\n\n\nRASPBERRY VINEGAR\n\nPut two quarts of raspberries in a bowl and cover them with two quarts\nof vinegar; cover and stand in a cool place for two days. Mash the\nberries; strain the vinegar through cheesecloth; pour it over two quarts\nof fresh raspberries; let stand for another two days; strain and put in\na preserving kettle with sugar, allowing a pound of sugar to a pint of\njuice. Heat slowly, skimming when the vinegar begins to boil. Boil\ntwenty minutes and put in sterilized bottles. Serve as a drink, using\ntwo tablespoons to a glass of water.\n\n\nBLACKBERRY WINE\n\nMeasure your berries and bruise them; to every gallon add one quart of\nboiling water; let the mixture stand twenty-four hours (stirring\noccasionally), then strain off all the liquor into a cask; to every\ngallon add two pounds of sugar; cork tightly and let stand till the\nfollowing October.\n\n\nBLACKBERRY CORDIAL\n\nSimmer the berries until they break, then strain and to each quart of\njuice add one pound of sugar. Let this dissolve by heating slowly, then\nadd one tablespoon each of cinnamon, nutmeg, cloves, and if desired,\nallspice. Simmer altogether twenty minutes. Bottle and seal.\n\n\nCHERRY SYRUP\n\nMash and pound the cherries until the stones are all broken, then press\nthrough a cloth. Use a pound of sugar to a quart of juice; boil, skim\nand bottle. When cold, seal.\n\n\nCHERRY BRANDY\n\nTo one gallon of brandy allow two quarts of cherries. Mash and pound\nthem until all the stones are broken, put in the brandy and add a pound\nof cut loaf sugar. Set in the sun for two or three weeks, shake daily,\nstrain and bottle.\n\n\nCHERRY BOUNCE\n\nThe little wild cherry is excellent for this purpose, as the stone\nkernels contain alcohol. Wash carefully, sugar plentifully, and add\nwhole spice, cloves (with the heads removed) and stick cinnamon. Fewer\ncloves than the other spices. Get good whiskey and allow one-half as\nmuch cherries as whiskey. To a quart bottle allow scant half pint\nsugared cherries to one and one-half pints of whiskey. Bottle and seal.\nLet stand at least two months. Open, shake bottle well and taste, and if\nnecessary add more sugar. Seal again, and let stand another month. Is\nnot good under three months and the older it gets the finer it becomes.\n\n\nCIDER EGG NOG\n\nBreak six eggs, put the yolks in one dish, the whites in another. To\neach yolk add a tablespoon of granulated sugar, beat the yolks and sugar\nto a foam; then flavor with a little grated nutmeg, stirring it well\nthrough the mixture; then add a half pint of hot sweet cider to each\negg, beat it well through and pour into a hot punch bowl. Beat the\nwhites of the eggs to a stiff froth with a little sugar and cover the\nsurface of the punch. Serve in cups.\n\n\nTOM AND JERRY (Non-Alcoholic)\n\nBeat six eggs and six tablespoons of sugar to a stiff froth, add four\ncups of unfermented grape juice and the same amount of sweet cider. Have\ntwo porcelain pitchers as hot as possible, pour the mixture into one of\nthem. Then pour the mixture back and forth from one pitcher to the other\nfive or six times, and pour the foaming beverage into hot cups and\nserve.\n\n\nHOT MILK PUNCH\n\nBeat one egg to a stiff froth with two tablespoons of sugar; add to it\ntwo tablespoons of home-made grape wine; stir all well together, put in\na large drinking glass and fill with hot milk. Grate a little nutmeg on\nthe top and serve.\n\n\n\n\n*CANNED FRUITS*\n\n\nGENERAL RULES\n\nAll fruits should, if possible, be freshly picked for preserving,\ncanning, and jelly making. No imperfect fruit should be canned or\npreserved. Gnarly fruit may be used for jellies or marmalades by cutting\nout defective portions. Bruised spots should be cut out of peaches and\npears. In selecting small-seeded fruits, like berries, for canning,\nthose having a small proportion of seed to pulp should be chosen. In dry\nseasons berries have a larger proportion of seeds to pulp than in a wet\nor normal season, and it is not wise to can or preserve such fruit\nunless the seeds are removed. The fruit should be rubbed through a sieve\nthat is fine enough to keep back the seeds. The strained pulp can be\npreserved as a pur\u00e9e or marmalade.\n\nWhen fruit is brought into the house put it where it will keep cool and\ncrisp until you are ready to use it.\n\nBegin by having the kitchen swept and dusted thoroughly, that there need\nnot be a large number of mold spores floating about. Dust with a damp\ncloth. Have plenty of hot water and pans in which jars and utensils may\nbe sterilized. Have at hand all necessary utensils, towels, sugar, etc.\n\nPrepare only as much fruit as can be cooked while it still retains its\ncolor and crispness. Before beginning to pare fruit have some syrup\nready, if that is to be used, or if sugar is to be added to the fruit\nhave it weighed or measured.\n\nDecide upon the amount of fruit you will cook at one time, then have two\nbowls--one for the sugar and one for the fruit--that will hold just the\nquantity of each. As the fruit is pared or hulled, as the case may be,\ndrop it into its measuring bowl. When the measure is full put the fruit\nand sugar in the preserving kettle. While this is cooking another\nmeasure may be prepared and put in the second preserving kettle. In this\nway the fruit is cooked quickly and put in the jars and sealed at once,\nleaving the pans ready to sterilize another set of jars.\n\nThe preserving kettle should be porcelain-lined, and no iron or tin\nutensils should be used, as the fruit acids attack these metals and so\ngive a bad color and metallic taste to the food.\n\n\nSTERILIZING JARS, ETC.\n\nThe success of canning depends upon absolute sterilization and not upon\nthe amount of sugar or cooking. Any proportion of sugar may be used, or\nfruit may be canned without the addition of any sugar.\n\nIt is most important that the jars, covers, and rubber rings be in\nperfect condition. Examine each jar and cover to see that there is no\ndefect in it. Use only fresh rubber rings, for if the rubber is not soft\nand elastic the sealing will not be perfect. Each year numbers of jars\nof fruit are lost because of the false economy in using an old ring that\nhas lost its softness and elasticity.\n\nHave two pans partially filled with cold water. Put some jars in one,\nlaying them on their sides, and some covers in the other. Place the pans\non the stove where the water will heat to the boiling point. The water\nshould boil at least ten or fifteen minutes. Have on the stove a shallow\nmilk pan in which there is about two inches of boiling water. Sterilize\nthe cups, spoons, and funnel, if you use one, by immersing in boiling\nwater for a few minutes. When ready to put the prepared fruit in the\njars slip a broad skimmer under a jar and lift it and drain free of\nwater.\n\nThere are several methods of canning; the housekeeper can use that\nmethod which is most convenient.\n\nThe three easiest and best methods are: Cooking the fruit in jars in an\noven; cooking the fruit in jars in boiling water; and stewing the fruit\nbefore it is put in the jars.\n\n\nCANNING FRUIT BAKED IN OVEN\n\nIn this method the work is easily and quickly done and the fruit retains\nits shape, color and flavor. Particularly nice for berries.\n\nSterilize jars and utensils. Make the syrup; prepare the fruit the same\nas for cooking. Fill the hot jars with the fruit, drained, and pour in\nenough hot syrup to fill the jar solidly. Run the handle of a silver\nspoon around the inside of the jar. Place the hot jars, uncovered, and\nthe covers, in a moderate oven.\n\nCover the bottom of the oven with a sheet of asbestos, the kind plumbers\nemploy in covering pipes, or put into the oven shallow pans in which\nthere are about two inches of boiling water. Cook berries to the boiling\npoint or until the bubbles in the syrup just rise to the top; cook\nlarger fruits, eight to ten minutes or according to the fruit. Remove\nfrom the oven, slip on rubber, first dipped in boiling water; then fill\nthe jar with boiling syrup. Cover and seal. Place the jars on a board\nand out of a draft of air. If the screw covers are used tighten them\nafter the glass has cooled.\n\nLarge fruits, such as peaches, pears, quince, crab-apples, etc., will\nrequire about a pint of syrup to each quart jar of fruit. The small\nfruit will require a little over half a pint of syrup.\n\n\nBAKED CRANBERRIES OR CHERRY PRESERVES\n\nPick over, wash and drain four quarts of large, perfect cranberries; or\nstem and then stone four pounds of large cherries, use a cherry pitter\nso cherries remain whole. Place a tablespoon of hot water in a jar, then\nalternately in layers cherries or cranberries and sugar (with sugar on\ntop), cover closely. This amount will require four pounds of sugar. Bake\nin a very slow oven two hours. Let stand. Then keep in a cool, dry\nplace. The cranberries will look and taste like candied cherries, and\nmay be used for garnishing.\n\n\nBAKED CRAB-APPLE PRESERVES\n\nWash, wipe and remove the blossom ends of one-half peck of perfect red\nSiberian crab-apples. Pour one tablespoon of water in bottom of one\ngallon stone jar, then place in alternate layers of apples and sugar,\nusing four pounds altogether (with sugar on top). Cover with two\nthicknesses of Manila paper, tied down securely or with close fitting\nplate. Bake in a very slow oven (that would only turn the paper a light\nbrown), two or three hours; let stand to cool, keep in cool, dry place.\n\n\nBAKED SICKEL PEARS\n\nMay be prepared the same way. Flavor, if desired, with ginger or lemon\njuice.\n\n\nBAKED QUINCES\n\nQuinces may be wiped, cored, and quartered; sugar filled in the\ncavities, and baked same as crab-apples, in a very slow oven three or\nmore hours until clear and glassy.\n\n\nCANNING FRUIT IN A WATER BATH\n\nCanned fruits may be cooked over the fire, but they are, on the whole,\nvery much better if cooked in a water bath. Prepare fruit and syrup as\nfor cooking in a preserving kettle and cook the syrup ten minutes.\nSterilize the jars and utensils; fill the jars with fruit; then pour in\nenough syrup to fill the jars completely. Run the blade of a\nsilver-plated knife around the inside of the jar and put the covers on\nloosely.\n\nHave a wooden rack, slats, or straw in the bottom of a wash boiler; put\nin enough warm water to come to about four inches above the rack; place\nthe filled jars in the boiler, being careful not to let them touch. Pack\nclean white rags or cotton rope between and around the jars to prevent\ntheir striking one another when the water begins to boil. Cover the\nboiler and let the fruit cook as directed, counting from the time the\nsurrounding water begins to boil. (This cooking is called sterilizing.)\n\nDraw the boiler aside and remove the cover. When the steam passes off,\nlift out one jar at a time and place it in a pan of boiling water beside\nthe boiler; fill to overflowing with boiling syrup; wipe the rim of the\njar with a cloth wrung from boiling water; put on rubbers and cover\nquickly; stand the jar upside down and protected from drafts, until\ncool; then tighten the covers if screw covers are used, and wipe off the\njars with a wet cloth. Paste on labels and put the jars on shelves in a\ncool, dark closet.\n\nThe time given for sterilizing is for quart jars; pint jars require\nthree minutes less.\n\n\nBLUEBERRIES\n\nTo twelve quarts of berries take one quart of sugar and one pint of\nwater. Put water, berries, and sugar in preserving kettle; heat slowly.\nBoil sixteen minutes, counting from the time the contents of the kettle\nbegins to bubble.\n\n\nCANNED RASPBERRIES\n\nTo six quarts of berries take one quart of sugar. Put one quart of the\nfruit in the preserving kettle; heat slowly, crushing with a wooden\npotato masher; strain and press through a fine sieve. Return the juice\nand pulp to the kettle; add the sugar; stir until dissolved; then add\nthe remaining quarts of berries. Boil sixteen minutes, counting from the\ntime they begin to boil. Skim well while boiling, and put into jars as\ndirected.\n\n\nBLACKBERRIES\n\nThe same as for raspberries.\n\n\nCURRANTS\n\nTo twelve quarts of currants take four quarts of sugar. Treat the same\nas raspberries.\n\n\nRASPBERRIES AND CURRANTS\n\nTo ten quarts of raspberries and three quarts of currants take two and\none-half quarts of sugar. Heat, crush and press the juice from the\ncurrants and proceed as directed for raspberries.\n\n\nCANNED GOOSEBERRIES\n\nTo six quarts of berries take three pints of sugar and one pint of\nwater.\n\nDissolve the sugar in the water, using three pints of sugar if the\ngooseberries are green and only half the quantity if they are ripe. Add\nthe fruit and cook fifteen minutes.\n\nGreen gooseberries may also be canned like rhubarb without sugar and\nsweetened when used.\n\n\nCANNED STRAWBERRIES\n\nAfter washing and hulling berries, proceed as with raspberries.\n\n\nCANNED PEACHES\n\nWash peaches, put them in a square of cheese-cloth or wire basket. Dip\nfor two minutes in kettle of boiling water. Plunge immediately into cold\nwater. Skin the peaches; leave whole or cut as preferred. Pack peaches\nin hot jars. Fill hot jars with hot syrup or boiling water. Put tops in\nposition. Tighten tops but not airtight. Place jars on false bottom in\nwash-boiler. Let the water boil sixteen minutes. Seal as directed. To\neight quarts of peaches take three quarts of sugar, two quarts of water.\n\nApricots, plums and ripe pears may be treated exactly as peaches.\n\n\nQUINCES\n\nTo four quarts of pared, cored and quartered quinces take one and\none-half quarts of sugar and two quarts of water.\n\nRub the fruit hard with a coarse, crash towel, blanch for six minutes.\nPare, quarter, and core; drop the pieces into cold water. Put the fruit\nin the preserving kettle with cold water to cover it generously. Heat\nslowly and simmer gently until tender. The pieces will not all require\nthe same time to cook. Take each piece up as soon as it is so tender\nthat a silver fork will pierce it readily. Drain on a platter. Strain\nthe water in which the fruit was cooked through cheese-cloth. Put two\nquarts of the strained liquid and the sugar into the preserving kettle;\nstir over the fire until the sugar is dissolved. When it boils skim well\nand put in the cooked fruit. Boil gently for about forty minutes.\n\n\nPEARS\n\nIf the fruit is ripe it may be treated exactly the same as peaches. If,\non the other hand, it is rather hard it must be cooked until so tender\nthat a silver fork will pierce it readily.\n\n\nCHERRIES\n\nPrepare in the same manner as you would for preserving, allowing half a\npound of sugar to a pound of fruit. After putting the cherries into the\nsyrup do not let them boil more than five minutes; then fill your cans\nto overflowing, seal immediately and then screw tighter as they grow\ncold. Remove the little bag of stones which you have boiled with the\nsyrup. The object in boiling the stones with the syrup is to impart the\nfine flavor to the fruit which cherries are robbed of in pitting.\n\n\nCHERRIES FOR PIES\n\nStem the cherries--do not pit them,--pack tight in glass fruit jars,\ncover with syrup, made of two tablespoons of sugar to a quart of fruit,\nallowing one-half cup of water to each quart of cherries. Let them boil\nfifteen minutes from the time they begin to boil.\n\n\nPINEAPPLE\n\nTake off rind and trim. Cut into slices and divide into thirds. Fill\ninto glass jars and dissolve sugar in water enough to cover the jars to\noverflowing, allowing half a pound of sugar to a pound of fruit, and\npour this sweetened water over the pineapples; proceed as in \"Canning\nFruit in a Water Bath\" and let them boil steadily for at least twenty\nminutes. Draw the boiler aside or lift it off the coal range and allow\nthe cans to cool in the water in which they were boiled even if it takes\nuntil the following day. Then remove each can carefully, screwing each\ncan as tightly as possible. Wipe dry and put away in a cool place. All\ncanned fruits should be examined carefully in one or two weeks' time\nafter being put up. If any show signs of fermenting, just set them in a\nboiler of cold water and let them come to a boil slowly. Boil about ten\nminutes, remove boiler from the fire and allow the cans to cool in the\nboiler. When cold screw tight and put away.\n\n\nCANNED RHUBARB READY TO USE\n\nStrip the skins from the stalks, and cut into small pieces as you would\nfor pies. Allow eight ounces of loaf sugar to every quart of rhubarb.\nSet the sugar over the fire with as little water as possible, throw in\nthe rhubarb and boil ten minutes. Put in jars and seal.\n\n\nCANNED RHUBARB\n\nWash the rhubarb thoroughly in pure water; cut it into pieces and pack\nit in sterilized jars. Cover with cold water; let it stand ten minutes;\npour off the water; fill again to overflowing with fresh cold water;\nseal with sterilized rubber rings and covers, and set away in a cool,\ndark place.\n\n\nCANNED PLUMS\n\nTo four quarts of plums take one quart of sugar and one cup of water.\n\nWash, drain and prick the plums. Make a syrup of the sugar and water;\nput part of the fruit in the boiling syrup; cook five minutes; fill and\nseal the jars. Put more fruit in the syrup; remove and continue the\nprocess until all the fruit has been cooked.\n\n\nCANNING IN THE PRESERVING KETTLE\n\nCanning in the preserving kettle is less satisfactory; but is sometimes\nconsidered easier, especially for small fruits. Cook the fruit according\nto the directions and see that all jars, covers and utensils are\ncarefully sterilized. When ready to put the fruit in the jars, put a\nbroad skimmer under one, lift it and drain off the water. Set it in a\nshallow pan of boiling water or wrap it well in a heavy towel wrung out\nof boiling water; fill to overflowing with the fruit and slip a\nsilver-plated knife around the inside of the jar to make sure that fruit\nand juice are solidly packed. Wipe the rim of the jar; dip the rubber\nring in boiling water, place it on the jar; cover and remove the jar,\nplacing it upside down on a board, well out of drafts until cool. Then\ntighten the covers, if screw covers are used; wipe the jars with a wet\ncloth and stand on shelves in a cool, dark closet.\n\n\nCANNED PEACHES\n\nTo eight quarts of peaches take one quart of sugar and three quarts of\nwater. Make a syrup of the sugar and water; bring to a boil; skim it and\ndraw the kettle aside where the syrup will keep hot but not boil. Pare\nthe peaches, cutting them in halves or not as desired; if in half leave\none or two whole peaches for every jar, as the kernel improves the\nflavor. Put a layer of fruit in the kettle; when it begins to boil skim\ncarefully; boil gently, for ten minutes; put in jars and seal. Then cook\nmore of the fruit in similar fashion. If the fruit is not ripe it will\nrequire a longer time to cook.\n\nAll fruit may be canned in this manner, if desired.\n\n\nPINEAPPLE, No. 1\n\nThe large juicy pineapple is the best for this purpose. Have your scales\nat hand, also a sharp-pointed knife and an apple-corer, a slaw-cutter\nand a large, deep porcelain dish to receive the sliced pineapple. Pare,\ndo this carefully, dig out all the eyes as you go along. Lay the pared\npineapple on a porcelain platter and stick your apple-corer right\nthrough the centre of the apple, first at one end and then at the other;\nif it acts stubbornly put a towel around the handle of the corer and\ntwist it, the whole core will come out at once. Now screw the\nslaw-cutter to the desired thickness you wish to have your pineapple\nsliced. Slice into receiving dish, weigh one pound of fine granulated\nsugar and sprinkle it all over the apple, and so on until all are pared\nand sliced, allowing one pound of sugar to each very large pineapple.\nCover the dish until next day and then strain all the juice off the\napples and boil in a porcelain or bell metal kettle, skimming it well;\nthrow in the sliced pineapples, boil about five minutes and can. Fill\nthe cans to overflowing and seal immediately, not losing a moment's\ntime. As the cans grow cold screw tighter and examine daily, for three\nor four days, and screw tighter if possible.\n\n\nPINEAPPLE, No. 2\n\nPrepare the pineapples as above, allowing half a pound of sugar to two\npounds of fruit. Steam the sliced pines in a porcelain steamer until\ntender. In the meantime make a syrup of the sugar, allowing a tumblerful\nof water to a pound of sugar. Skim the syrup carefully, put in your\nsteamed pineapples and can as above.\n\n\n\n\n*JELLIES AND PRESERVES*\n\n\nIn making preserves or jellies use none but porcelain-lined or\nbell-metal kettles, being very careful to have them perfectly clean.\nScour with sapolio or sand before using. Take plenty of time to do your\nwork, as you will find that too great hurry is unprofitable. Use glass\njars and the best white sugar, and do not have any other cooking going\non while preserving, as the steam or grease will be apt to injure your\npreserves.\n\nWhen fruit is preserved with a large amount of sugar (a pound of sugar\nto a pound of fruit) it does not need to be sealed in airtight jars;\nbecause bacteria do not readily form in the thick, sugary syrup. It is,\nhowever, best kept in small sealed jars.\n\nIn damp weather jelly takes longer to form. Try to select a sunny, dry\nday for jelly making. You can prepare your juice even if it is cloudy,\nbut wait for sunshine before adding the sugar and final boiling.\n\n\nUTENSILS FOR JELLY MAKING\n\nLarge enamelled kettle, syrup gauge, two colanders, wooden masher,\nwooden spoon, jelly glasses, one-quart measure, two enamelled cups, one\nbaking-pan, two earthen bowls, paraffin wax, enamelled dishpan for\nsterilizing glasses and two iron jelly stands with cheese-cloth bags.\n\n\nHOW TO TEST JELLY MADE AT HOME\n\nMuch waste of sugar and spoilage of jellies can be avoided by using a\nsimple alcohol test recommended by the Bureau of Chemistry, United\nStates Department of Agriculture. To determine how much sugar should be\nused with each kind of juice put a spoon of juice in a glass and add to\nit one spoon of ninety-five per cent grain alcohol, mixed by shaking the\nglass gently.\n\nPour slowly from the glass, noting how the pectin--the substance in\nfruits which makes them jell--is precipitated. If the pectin is\nprecipitated as one lump, a cup of sugar may be used for each cup of\njuice; if in several lumps the proportion of sugar must be reduced to\napproximately 3/4 the amount of the juice. If the pectin is not in\nlumps, the sugar should be one-half or less of the amount of juice.\n\nThe housewife will do well before making the test to taste the juice, as\nfruits having less acid than good tart apples probably will not make\ngood jelly, unless mixed with other fruits which are acid.\n\n\nTO COVER JELLY GLASSES\n\nThere are three common methods of covering jelly tumblers: (1) Dip a\npiece of paper in alcohol; place it on top of the tumbler as soon as the\njelly is cold; put on the tin cover and force it down firmly. (2) Cut a\npiece of paper large enough to allow it to overlap the top of the\ntumbler at least one-half inch on all sides; dip the paper in\nslightly-beaten white of egg; cover the glass as soon as the jelly cools\nand press down the paper until it adheres firmly. (3) When the jelly has\nbecome cold, cover the top with melted paraffin to a thickness of\none-third of an inch.\n\nTo mark jelly glasses sealed with paraffin, have the labels ready on\nnarrow slips of paper not quite as long as the diameter of the top of a\nglass, and when the paraffin is partially set, but still soft, lay each\nlabel on and press gently.\n\n\n\n\n*JELLIES*\n\n\nCURRANT JELLY\n\nPick over half ripe currants, leaving stems on. Wash and place in\npreserving kettle. Pound vigorously with wooden masher until there is\njuice enough to boil. Boil slowly until fruit turns white and liquid\ndrops slowly from the spoon. Stir to prevent scorching.\n\nRemove from fire. Take an enamelled cup and dip this mixture into the\njelly bags, under which large bowls have been placed to catch the drip.\nDrip overnight.\n\nNext morning measure the juice. For every pint allow a pint of\ngranulated sugar, which is put in a flat pan. Juice is put in kettle and\nallowed to come to boiling point. Sugar is placed in oven and heated.\nWhen juice boils add sugar and stir until dissolved.\n\nWhen this boils remove from fire and skim. Do this three times. Now test\nliquid with syrup gauge to see if it registers twenty-five degrees.\nWithout gauge let it drip from spoon, half cooled, to see if it jells.\nStrain into sterilized jelly glasses. Place glasses on a board in a\nsunny exposure until it hardens Cover with melted paraffin one-fourth\ninch thick.\n\n\nRASPBERRY AND CURRANT JELLY\n\nFollow the recipe for Currant Jelly, using half raspberries and half\ncurrants.\n\n\nRASPBERRY JELLY\n\nFollow the recipe for Currant Jelly.\n\n\nBLACKBERRY JELLY\n\nFollow the recipe for Currant Jelly.\n\n\nSTRAWBERRY JELLY\n\nTo five quarts of strawberries add one quart of currants and proceed as\nwith Currant Jelly; but boil fifteen minutes.\n\n\nGRAPE JELLY\n\nThe Concord is the best all-round grape for jelly, although the Catawba\ngrape makes a delicious jelly. Make your jelly as soon as possible after\nthe grapes are sent home from the market. Weigh the grapes on the stems\nand for every pound of grapes thus weighed allow three-quarters of a\npound of the best quality of granulated sugar.\n\nAfter weighing the grapes, place them in a big tub or receptacle of some\nkind nearly filled with cold water. Let them remain ten minutes, then\nlift them out with both hands and put them in a preserving kettle over a\nvery low fire. Do not add any water. With a masher press the grapes so\nthe juice comes out, and cook the grapes until they are rather soft,\npressing them frequently with the masher. When they have cooked until\nthe skins are all broken, pour them, juice and all; in a small-holed\ncolander set in a big bowl, and press pulp and juice through, picking\nout the stems as they come to the surface.\n\nWhen pulp and juice are pressed out, pour them into a cheese-cloth bag.\nHang the bag over the preserving kettle and let the juice drip all\nnight. In the morning put the kettle over the fire and let the grape\njuice boil gently for a half hour, skimming it frequently.\n\nWhile the juice is cooking put the sugar in pans in a moderate oven and\nlet heat. As soon as the juice is skimmed clear stir in the hot sugar,\nand as soon as it is dissolved pour the jelly in the glasses, first\nstanding them in warm water. Place glasses after filling them in a cool\ndry place till jelly is well set, then pour a film of melted paraffin\nover the top and put on the covers. Label.\n\n\nCRAB-APPLE JELLY\n\nTake eight quarts of Siberian crab-apples, cut up in pieces, leaving in\nthe seeds, and do not pare. Put into a stone jar, and set on the back of\nthe stove to boil slowly, adding four quarts of water. Let them boil,\nclosely covered all day, then put in a jelly-bag and let them drip all\nnight. Boil a pint of juice at a time, with a pound of sugar to every\npint of juice. Boil five minutes steadily, each pint exactly five\nminutes. Now weigh another pound of sugar and measure another pint of\njuice. Keep on in this way and you will be through before you realize\nit. There is no finer or firmer jelly than this. It should be a bright\namber in color, and of fine flavor. You may press the pulp that remains\nin the jelly-bag through a coarse strainer, add the juice of two lemons\nand as much sugar as you have pulp, and cook to a jam.\n\n\nAPPLE JELLY\n\nTake sour, juicy apples, not too ripe, cut up in pieces, leave the skins\non and boil the seeds also. Put on enough water to just cover, boil on\nthe back of the stove, closely covered, all day. Then put in jelly-bag\nof double cheese-cloth to drip all night. Next morning measure the\njuice. Allow a wineglass of white wine and juice of one lemon to every\nthree pints of juice. Then boil a pint at a time, with a pound of sugar\nto every pint.\n\n\nNEAPOLITAN JELLY\n\nTake equal quantities of fully ripe strawberries, raspberries, currants\nand red cherries. The cherries must be stoned, taking care to preserve\nthe juice and add to rest of juice. Mix and press through a jelly-press\nor bag. Measure the juice, boil a pint at a time, and to every pint\nallow a pound of sugar and proceed as with other fruit jellies.\n\n\nQUINCE JELLY\n\nPrepare the fruit and cook peels and cores as directed for preserving.\nCut the quinces in small pieces and let them boil in the strained water\nfor one hour with kettle uncovered. When cooked the desired length of\ntime, pour the whole into a jelly-bag of white flannel or double\ncheese-cloth; hang over a big bowl or jar and let the liquor all drain\nthrough. This will take several hours. When all the liquor is drained,\nmeasure it and return to the kettle. To each pint of liquor weigh a\npound of sugar. While the liquor is heating put the sugar in the oven,\nthen add to the boiling hot liquor and stir it until sugar is melted.\nWhen the whole is thick, and drops from the spoon like jelly, pour it\nthrough a strainer into the jelly glasses; and when the jelly is cool,\nput on the covers--first pouring a film of melted paraffin over the\nsurface.\n\n\nA WINTER JELLY\n\nOne-half peck of tart apples, one quart of cranberries. Cover with cold\nwater and cook an hour. Strain through a jelly-bag without squeezing.\nThere should be about three pints of juice. Use a bowl of sugar for each\nbowl of juice. When the juice is boiling add sugar which has been heated\nin oven and boil twenty minutes. Skim and pour into glasses. Will fill\nabout seven.\n\n\nCRANBERRY JELLY\n\nWash and pick ripe cranberries and set on to boil in a porcelain-lined\nkettle closely covered. When soft strain the pulp through a fine wire\nsieve. Measure the juice and add an equal quantity of sugar. Set it on\nto boil again and let it boil very fast for about ten minutes--but it\nmust boil steadily all the time. Wet a mold with cold water, turn the\njelly into it and set it away to cool, when firm turn it into a glass\nsalver.\n\n\n*PRESERVED FRUIT*\n\n\nPRESERVED FIGS\n\nLay fresh figs in water overnight. Then simmer in water enough to cover\nthem until tender, and spread upon dishes to cool. Make a syrup of a\npound of sugar to every pound of fruit. Allow a small teacup of water to\na pound of sugar. Boil until a very clear syrup; remove every particle\nof scum; put in the figs and boil slowly for ten minutes. Take them out\nand spread upon dishes, and set them in the hot sun. Add the juice of as\nmany lemons as you have pounds of sugar, and a few small pieces of\nginger. Boil this syrup until thick. Boil the figs in this syrup for\nfifteen minutes longer. Then fill in glass jars three-quarters full,\nfill up with boiling syrup and cover. When cold, screw air-tight or\nseal.\n\n\nPRESERVED CHERRIES\n\nThe sour red cherries, or \"Morellas,\" are the best for preserves. Never\nuse sweet ones for this purpose. Stone them, preserving every drop of\njuice, then weigh the cherries, and for every pound take three-quarters\nof a pound of sugar. Set the sugar and juice of the cherries on to boil,\nalso a handful of the cherry stones pounded and tied in a thin muslin\nbag. Let this boil about fifteen minutes. Skim off the scum that rises.\nNow put in the cherries, and boil until the syrup begins to thicken like\njelly. Remove from the fire, fill in pint jars, and when cold, cover\nwith brandied paper and screw on the cover tight.\n\n\nPRESERVED PEACHES\n\nWeigh one pound of sugar for each pound of fruit. After weighing them\nbrush each peach with a stiff whiskbroom. This should be done in putting\nup peaches in any way. After brushing them peel the peaches very thin\nwith a sharp silver knife. Do not use a knife with a steel blade, as it\ndiscolors the fruit. As fast as the peaches are peeled lay them on\nporcelain platters. Put the peelings in the preserving kettle with\nenough water to keep from sticking. Stand the kettle over rather a quick\nfire and let the peelings boil with the kettle covered until very soft.\nThen drain them through a colander and pour the juice strained back into\nthe kettle. Add sugar to this and let it simmer gently until it is a\nthick syrup. During the time the syrup is cooking it must be frequently\nstirred and skimmed. As soon as the syrup is thick enough, drop in the\npeaches, twelve at a time if for quart jars, and six at a time if for\npint jars. Let the peaches cook gently until each one may easily be\npierced with a broom splint.\n\nThen quickly skim them out and lay them on a platter to cool. Repeat\nthis process until all the peaches are done, then let the syrup cook\nuntil thick as molasses. Skim it thoroughly. When cool put the peaches,\none at a time, in the jars with a spoon. When the syrup is sufficiently\nthick, pour it through a strainer over the peaches in the jars until\nthey are full, then seal down quickly and stand them upside down for\nseveral hours before putting them in the store-room.\n\n\nSTRAWBERRIES IN THE SUN\n\nTo two pounds of berries take two pounds of sugar and three-quarters cup\nof water. Put the syrup in the preserving kettle; bring it to a boil and\ncook for about ten minutes, or until it begins to thicken. Add the\nberries; cook for ten minutes and pour them out in shallow dishes or\nmeat platters. Cover with sheets of glass, allowing a little air for\nventilation; place in the sun until the juice is thick and syrupy. This\nwill take two days or more, but the rich color and delicious flavor of\nthe fruit will fully repay the effort expended. Put into small jars or\ntumblers and cover according to directions.\n\n\nPRESERVED STRAWBERRIES\n\nTo one pint of strawberries take one pint of sugar and one-half cup of\nwater. Unless strawberries are cooked in the sun they should be prepared\nonly in small quantities or they will be dark and unpalatable. If the\nfollowing directions are carefully observed the berries will be plump\nand of a rich red color.\n\nBring the sugar and water to a boil; add the strawberries and cook ten\nminutes. Remove the berries carefully with a skimmer and cook the syrup\nuntil it is of the consistency of jelly. Return the berries to the\nsyrup; bring all to a boil and when cool put in glass tumblers.\n\n\nSTRAWBERRIES AND PINEAPPLE\n\nFollow the recipe for Preserved Strawberries, using two-thirds pineapple\nand one-third strawberries.\n\n\nPRESERVED PINEAPPLE\n\nTo one pineapple take three-quarters of its weight in sugar and one cup\nof water. Peel the pineapple and put it through the food-chopper. Weigh\nand add three-quarters of the weight in sugar. Bring slowly to a boil\nand simmer for about twenty minutes, or until the consistency of\nmarmalade.\n\n\nPRESERVED DAMSON PLUMS\n\nPick the plums over carefully, removing every one that has a decayed\nspot or blemish. Leave the stems on. After picking the fruit over, wash\nit carefully in cold water; then weigh it and allow one pound of sugar\nto each pound of fruit. Put a gill of water in the preserving kettle for\neach pound of sugar, stand the kettle over a moderate fire and add the\nsugar. Stir it almost constantly with a wooden spoon until the sugar\nmelts; then turn on a little more heat and let the melted sugar boil\ngently until it is a thick syrup. Stir, and skim it frequently. When the\nrequired thickness (which should be like syrup used for griddle cakes)\nput the plums in the boiling syrup and let them cook gently for half an\nhour; then skim out the plums and put them in glass jars, filling each\njar half full. Let the syrup boil till almost as thick as jelly, then\npour it in the jars, filling them quite full. Fasten the tops on and\nstand the jars upside down until the preserves are cold; then put them\nwhere they are to be kept for the winter.\n\n\nDAMSON JAM\n\nWeigh 3/4 of a pound of sugar for each pound of fruit. After washing the\nplums carefully, put them in a preserving kettle with just enough water\nto keep them from sticking to the bottom. Set them over a moderate fire\nand let them simmer for half an hour; then turn them, juice and all,\ninto a colander, filling the colander not more than half full. Have the\ncolander set over a large earthen bowl. With a potato masher, press\njuice and pulp through the colander into the bowl, leaving skins and\npits as dry as possible. Remove these from the colander and repeat the\nprocess until all the pulp and juice is pressed out; then pour it into\nthe kettle and, while it is heating slowly, heat the sugar in the oven.\nAs soon as the juice and pulp begins to simmer stir in the hot sugar,\nand when it drops from the spoon like a thick jelly pour it into the\nglasses. This is one of the most delicious fruit preserves made and is\nalways acceptable with meat and poultry or as a sweetmeat at afternoon\nteas.\n\n\nRASPBERRY JAM\n\nTo five pounds of red raspberries (not too ripe) add five pounds of loaf\nsugar. Mash the whole well in a preserving kettle (to do this thoroughly\nuse a potato masher). Add one quart of currant juice, and boil slowly\nuntil it jellies. Try a little on a plate; set it on ice, if it jellies\nremove from the fire, fill in small jars, cover with brandied paper and\ntie a thick white paper over them. Keep in a dark, dry, cool place. If\nyou object to seeds, press the fruit through a sieve before boiling.\n\n\nJELLIED QUINCES\n\nJellied quinces are made after the direction for preserved quinces, only\nthe fruit is cut in tiny little pieces and when put in the syrup is\nallowed to cook twenty minutes longer, and is put in small glasses with\nthe syrup and not skimmed out as for preserves. Leave the glasses open\ntill the jelly sets, then cover.\n\n\nQUINCE CHEESE\n\nWipe off each quince before paring, core and slice them, weigh your\nfruit and sugar, allowing 3/4 of a pound of sugar for every pound of\nfruit and set the sugar aside until wanted. Boil the skins, cores and\nseeds in a clean vessel by themselves, with just enough water to cover\nthem. Boil until the parings are soft, so as to extract all the flavor,\nthen strain through a jelly-bag. When this water is almost cold, put the\nquinces in the preserving kettle with the quince water and boil until\nsoft, mash with a wooden spoon or beetle. Add the juice of an orange to\nevery two pounds of fruit, being careful not to get any of the seeds\ninto the preserves. Now add the sugar and boil slowly for fifteen\nminutes, stirring constantly; if not thick enough boil longer, being\nvery careful not to let it burn. Take off the fire and pack in small\njars with brandied paper over them.\n\n\nPRESERVED QUINCES\n\nThe quince that comes first into the market is likely to be wormy and\ncorky, and harder to cook than the better ones. It requires a good deal\nof skill to cook quince preserves just right. If you cook them too much\nthey are red instead of a beautiful salmon shade, and they become\nshriveled, dry and tart, even in the sweetest syrup, instead of full and\nmealy, and sweet.\n\nWeigh a pound of sugar for each pound of fruit. Wipe each quince\ncarefully with a coarse linen towel. Peel, quarter and core the quinces.\nPut peels and cores in the preserving kettle with just water enough to\ncover them, and let them simmer with the kettle covered for two hours.\nThen strain the liquor through a fine sieve and return it to the kettle.\n\nCut the quartered quinces in small pieces and put as many of them in the\nkettle as the liquor will cover. Let them boil gently, with the kettle\nuncovered, until so tender they may be easily pierced with a broom\nsplint. Take them out with a skimmer and lay on flat dishes to cool.\nRepeat this process until all the fruit is properly cooked; then put the\nsugar in the liquor and let it boil gently to a thick syrup; put in as\nmany of the cooked quinces as the syrup will cover and let them cook in\nthe syrup for twenty minutes; skim them out and lay on flat dishes to\ncool. Repeat this process until all the quinces are cooked in the syrup.\n\nWhen they are cool put the quinces in glass jars, filling each one half\nfull. Let the syrup boil until very thick, stirring it frequently and\nskimming it clear. Then pour it through a fine strainer, while very hot,\nover the fruit; and as soon as a jar is full, fasten on the cover. It is\ntiresome work to preserve quinces, but the result pays for all the\ntrouble.\n\n\nCITRON PRESERVE\n\nPare and core the citron; cut it into strips and notch the edges; or cut\nit into fancy shapes. Allow a pound of sugar to a pound of fruit, and to\nsix pounds of the fruit allow four lemons and a quarter of a pound of\nginger root. Tie the ginger in a cloth, and boil it in a quart and a\nhalf of water until the flavor is extracted; then remove it, and add to\nthe water the sugar and the juice of the lemons; stir until the sugar is\ndissolved and the syrup is clear; take off any scum; then add the citron\nand cook until it is clear, but not soft enough to fall apart. Can and\nseal while hot.\n\n\nMARMALADES\n\nMarmalades require great care while cooking because no moisture is added\nto the fruit and sugar. If the marmalade is made from berries the fruit\nshould be rubbed through a sieve to remove the seeds. If large fruit is\nused have it washed, pared, cored, and quartered.\n\nMeasure the fruit and sugar, allowing one pint of sugar to each quart of\nfruit.\n\nRinse the preserving kettle with cold water that there may be a slight\ncoat of moisture on the sides and bottom. Put alternate layers of fruit\nand sugar in the kettle, having the first layer fruit. Heat slowly,\nstirring frequently. While stirring, break up the fruit as much as\npossible. Cook about two hours, then put in small sterilized jars.\n\n\nORANGE MARMALADE\n\nThe white part between the yellow rind and the inner skin of the orange\nused to be most sedulously removed, but now we know that there is great\neconomy in using it. By doing so we can use large quantities of water in\nproportion to fruit, for it has the property of converting this into\njelly.\n\nThe Seville orange used to be the orange used in Scotland and England\nfor marmalades because of its bitter flavor, but we can get the same\neffect by using the grapefruit. An all grapefruit marmalade is not\nnearly so attractive and pretty as one of combined fruits, nor does it\nhave the zest that the grapefruit seems to give to a marmalade where it\nis only one of the constituents.\n\n\nAMBER MARMALADE\n\nSlice thin, skin and all, one grapefruit, one orange, one lemon. Add to\nthis three times its measure of water and allow to stand overnight. Cook\nfor ten minutes the next morning and then allow to stand until the next\nmorning, when finish by adding as much sugar as there is liquid and\nboiling slowly until done, or until it jellies. The time commonly given\nis two hours, but a half hour less than this is ample.\n\n\nRHUBARB AND ORANGE MARMALADE\n\nCut three pounds of pie plant into small pieces (unpeeled). Peel three\noranges and cut into small pieces. Put with this two cups of sugar and\nthe grated rind of one orange. Let stand overnight. Cook until clear,\nstirring often. Then add three pounds of granulated sugar heated in\noven. Cook until clear; ten to twenty minutes. Pour into jelly glasses\nand cover with paraffin.\n\n\nAPPLE AND QUINCE CONSERVE\n\nA novelty for the preserve closet and one that is very good is made from\nripe apples and quinces. Use one peck of juicy cooking apples and two\nquarts of sugar. Pare the quinces and cut out the cores. Put the parings\nand cores into a preserving kettle with two quarts of water and boil\ngently for forty-five minutes. Meanwhile, cut the quinces into eighths,\nput them into a kettle with three pints of water and simmer until the\nfruit can be pierced with a straw; then lift the fruit from the water\nand lay them on a platter to drain. Strain the water in which the\nparings and cores have cooked into the water in which the quinces have\ncooked, and after adding the sugar boil for ten minutes. Pare, core and\nquarter the apples, and place in the syrup with the cooked quinces. Cook\nslowly for fifteen minutes and seal immediately in sterilized jars. The\ncombined flavors of the quince and apple are very pleasing.\n\n\nCHERRY CONSERVE\n\nTake three and 1/2 pounds of large red cherries, stone them and cook for\nfifteen minutes. Heat two and 1/2 pounds of sugar in the oven; add it to\nthe cherries; also 1/4 pound of seeded raisins and the juice and pulp of\nthree oranges. Cook until the mixture is as thick as marmalade.\n\n\nAPPLE BUTTER\n\nBoil down any desired quantity of sweet cider in your preserving kettle\nto 2/3 the original quantity. Pare, core and slice as many wine apples\nas you wish to use. Boil slowly, stirring often with a silver or wooden\nspoon. Spice with stick cinnamon and cloves, and sweeten to taste. Boil\nfrom four to five hours; take from the fire, pour all together into a\nlarge crock. Cover and let it stand overnight, then return it to the\npreserving kettle and boil down, stirring all the while until it is the\nconsistency of mush, and of a dark brown color.\n\n\nGRAPE PRESERVES\n\nSqueeze the pulp into one bowl and put the skins into another. Press the\npulp through a sieve, weigh the grapes before you squeeze them and allow\nthree-quarters of a pound of sugar to a pound of fruit. Put the strained\npulp and sugar on to boil, the skins also, and boil slowly until thick.\nIt will be much easier for you to heat the pulp before straining.\n\n\nGERMAN PRUNE BUTTER\n\nRemove pits and wash prunes, take three-quarters of a pound of sugar to\na pound of fruit, and enough water to keep from burning; do not stir but\nremove from the sides of the kettle occasionally. Let boil for hours;\nwhen done, place in glasses. Let cool; cover with paraffin.\n\n\nCHERRY MARMALADE\n\nTo three pounds of sweet and one pound of sour cherries allow two pounds\nof sugar. Weigh the cherries when stemmed and pitted. Make a syrup of\nthe sugar, add cinnamon bark and cloves. Put in the sweet cherries\nfirst, adding the sour ones half an hour later; boil down thick and\ncover the jars with brandied paper.\n\n\nGRAPE CONSERVE\n\nRemove the stems and skins from five pounds of grapes and boil the pulp\nuntil tender; then press it through a sieve. Boil the skins of three\njuicy oranges until tender, then chop fine. Put the grape skins and the\npulp into a saucepan; add the orange juice, the boiled skins, five\npounds of sugar, one pound of raisins--the muscat seeded--and one pound\nof shelled walnuts and boil until quite thick.\n\n\nPLUM CONSERVE, No. 1\n\nWash five pounds of blue plums or German Prunes, cut them in halves and\nremove the stones. Peel four oranges, slice them fine and cut each slice\nin half. Cut the rind of two of the oranges into small squares, add one\npound of seeded raisins. Take a measure of sugar and a measure of the\nmixture, place in preserving kettle on the stove and let come slowly to\nthe boiling point and cook steadily for several hours until the fruit is\nclear and thick. Put in jelly glasses or jars.\n\n\nPLUM CONSERVE, No. 2\n\nWash three pounds of German prunes, remove the stones and cut them into\nsmall pieces. Mix one pound of seeded raisins, two oranges cut in small\npieces, the juice of two lemons, one pound English walnuts broken in\nchunks, and three pounds of sugar. Place all the ingredients in the\npreserving kettle on the stove and let come slowly to the boiling point\nand cook steadily until the fruit is clear and thick. Put in jelly\nglasses or jars.\n\n\nPEACH SYRUP\n\nThis is very nice for all kinds of griddle cakes. Use the peelings of\nyour peaches when you are through canning and preserving. Add 1/3 of the\npeach kernels and put all on to boil in a stone jar on the back of the\nstove with a little water. When soft, strain through a jelly-bag by\nletting it drip all night. In the morning add the juice of two or three\nlemons and boil as you would jelly. Set a pint of juice on to boil and\nboil for five minutes. Add a pound of sugar and boil five minutes more,\nbut it must boil very hard. Bottle in wide-mouthed bottles or jars.\nSeal.\n\n\nPEACH BUTTER\n\nWeigh the peaches after they are pared and pitted. Allow a pound of\nsugar to a pound of fruit. Cook the peaches alone until soft, then add\n1/2 of the sugar and stir frequently. In half an hour put in the\nremaining sugar. Now watch carefully, stirring almost constantly for two\nhours. Boil slowly, and add 1/4 of the peach kernels. Spice with\ncinnamon and cloves, using whole spices.\n\n\nRAISIN COMPOTE\n\nPeel six oranges (California), cut the skin in very small narrow strips,\nor run through a food chopper. Slice the oranges very thin and quarter\nthe slices. Let it stand overnight in three pints of cold water. Place\nthis in a preserving kettle with three pounds of seeded raisins, three\nquarts of currants (picked and washed) and three pounds of granulated\nsugar. Boil all together for two hours and put in glass jars, closing\nthem while hot.\n\nIf preferred, three pints of currant juice strained may be used instead\nof the whole fruit. This compote will keep perfectly well after the jar\nis opened.\n\n\nPICKLED PEACHES\n\nBrush but do not peel the peaches. Select medium-sized ones. When all\nare well brushed, stick each peach quite full of cloves.\n\nMake a thick syrup of half a pound of sugar to a pound of fruit. Cook\nthe peaches in the syrup until they may be easily pierced with a broom\nsplint. Then carefully skim them from the syrup and after they have\ncooled on the platters put them in glass jars or stone crocks. To the\nsyrup in the kettle add a few pieces of stick cinnamon and a few whole\nallspice. Add half a pint of good cider vinegar and a tablespoon of\ntarragon vinegar to each quart of syrup, and when the syrup just comes\nto a boil after adding the vinegar pour it over the peaches. Delicious\nwith cold chicken.\n\n\nSPICED GRAPES\n\nPulp seven pounds of Concord grapes; cook the pulp and skins until soft;\nput them through a fine sieve; then add four and one-half pounds of\ngranulated sugar, one pint of cider vinegar, two tablespoons of ground\ncinnamon, and two tablespoons of ground cloves. Bring to a boil; then\ncook slowly for one and one-half hours. Put in an earthen crock when\ncool.\n\nThis recipe may also be used with currants; use five pounds of sugar\ninstead of four and one-half pounds.\n\n\nGREEN OR YELLOW PLUM TOMATO PRESERVES\n\nWash and dry four pounds of small yellow or green tomatoes and prick\neach one in five or six places. Stir three pounds of sugar in one-half\ncup boiling water until dissolved; add the tomatoes and cook until\nclear. When half done add the juice and the rind of two lemons sliced\nvery thin. When the fruit is clear remove it with a skimmer; put in\nsmall jars, filling them two-thirds full. Boil the syrup fast for a few\nminutes longer or until thick and syrupy, fill up the jars; cover with a\ncloth until the next day; then cover closely and stand away in a cool\nplace.\n\n\nSPICED OR PICKLED APPLES\n\nPare the apples, \"Pound Sweets\" are best; crab-apples may be pickled the\nsame way, but do not pare. Leave on the stems and put into a kettle with\nalternate layers of sugar; take four pounds of white sugar to nine\npounds of fruit, and spice with an ounce of cinnamon bark and half an\nounce of cloves, removing the heads. Heat slowly to a boil with a pint\nof water; add the vinegar and spices, and boil until tender. Take out\nthe fruit with a perforated skimmer and spread upon dishes to cool. Boil\nthe syrup thick; pack the apples in jars and pour the syrup over them\nboiling hot. Examine them in a week's time, and should they show signs\nof fermenting pour off the syrup and boil up for a few minutes, and pour\nover the fruit scalding, or set the jars (uncovered) in a kettle of cold\nwater and heat until the contents are boiling, and then seal.\n\n\nPRESERVED BLACKBERRIES\n\nWeigh the fruit and allow a pound of sugar to every pound of fruit. Tie\nspices in a bag, such as cloves and cinnamon, and make a thick syrup of\nthe sugar before you put in the berries. Boil half an hour and seal when\ncold.\n\n\nPICKLED CRAB-APPLES\n\nSelect tart, firm, red or yellow crab-apples, three quarts; remove all\ndecayed spots but leave the stems. Put three cups of cider vinegar,\nthree cups of sugar, and one cup of water in preserving kettle; let boil\ntwo minutes, add two tablespoons of cloves and two sticks of cinnamon\nbroken; these spices must be tied in a bag, and let cook ten minutes.\nLift out carefully with perforated skimmer, put in glass jars. When all\nthe apples have been cooked, pour over enough syrup to cover; set spice\nbag away in a cup. Cover jars and let stand twenty-four hours. Pour off\nsyrup and boil again. Wait two days, then boil apples, sugar, with spice\nbag until apples are tender but firm. Place apples in jars; cover to\nkeep hot. Boil down syrup a little and fill the jars to overflowing with\nthe hot syrup and seal.\n\n\nWATERMELON PICKLE\n\nDo not throw away the rind of melons. It can be preserved and will make\na delicious relish. Remove the green rind of watermelon and the inside\npink portion that is left on after eating it. Cut it into two-inch\npieces and pour over it a weak brine made in proportion of one cup of\nsalt to a gallon of hot water. Let this stand overnight, then drain and\nadd clear water and one level tablespoon of alum. Boil in this water\nuntil the rind has a clear appearance. Drain and pour ice water over the\nrind and allow it to stand a short time. In a bag put one teaspoon each\nof cloves, allspice, cinnamon and ginger and place this in the preserve\nkettle with the vinegar and sugar. Allow one cup of sugar and one cup of\nvinegar (dilute this with water if too strong) to every pound of rind.\nThin slices of lemon will give it a pleasant flavor--allow one lemon to\nabout four pounds of rind. Bring this syrup to the boiling point and\nskim. Add the melon and cook until tender. It is done when it becomes\nperfectly transparent and can be easily pierced with a broom straw. A\npeach kernel in the cooking syrup will improve the flavor. Housewives\nwho object to the use of alum can omit this and merely wash the rind\nafter removing from brine to free it from all salt and then cook it\nslowly as per directions given above. The alum keeps the rind firm and\nretains its color. In this case the rind will require long and steady\ncooking; say 3/4 of an hour or longer. As soon as rinds are cooked they\nshould be put into the containers and covered with the syrup.\n\n\nPICKLED PLUMS\n\nPrick the plums with a large needle then weigh them, and to every seven\npounds of fruit use four pounds of white sugar, two ounces of stick\ncinnamon, one ounce of cloves and a pint of best pickling vinegar. Boil\nthe vinegar, sugar and spices, and pour boiling hot over the fruit,\nwhich must be packed in a large jar; repeat this three times. While the\nvinegar boils the third time, pack the plums in glass jars and pour the\nsyrup over the plums. When cold seal.\n\n\nPICKLED CANTALOUPE OR MUSKMELONS\n\nTake fine, ripe melons, pare, take out the seeds and wash, cut into\nslices about three inches long and two inches wide, lay them in a stone\njar and cover with vinegar for twenty-four hours or longer. Then lay the\nfruit on a clean board to drip; and throw away one quart of the vinegar\nto each quart remaining. Allow three pounds and 1/2 of white sugar to a\ndozen small cantaloupes, three ounces of stick cinnamon, one ounce of\ncloves (remove the soft heads) and two ounces of allspice (whole\nspices). Boil the spices, vinegar and sugar, adding a pint of fresh\nvinegar to the old. When well skimmed put in the melons, boil fifteen\nminutes, twenty is still better; take out the fruit, put it in jars and\nboil the syrup awhile longer. Skim it again and pour boiling hot upon\nthe fruit. Seal when cold.\n\n\nPICKLED HUSK TOMATOES\n\nThis tomato looks like an egg-shaped plum and makes a very nice sweet\npickle. Prick each one with a needle, weigh, and to seven pounds of\ntomatoes take four pounds of sugar and spice with a very little mace,\ncinnamon and cloves. Put into the kettle with alternate layers of sugar.\nHeat slowly to a boil, skim and add vinegar, not more than a pint to\nseven pounds of tomatoes. Add spices and boil for about ten minutes, not\nlonger. Take them out with a perforated skimmer and spread upon dishes\nto cool. Boil the syrup thick, and pack as you would other fruit.\n\n\nSPICED OR PICKLED CHERRIES\n\nTake the largest and freshest red cherries you can get, and pack them in\nglass fruit jars, stems and all. Put little splints of wood across the\ntops of the fruit to prevent rising to the top. To every quart of\ncherries allow a cup of best pickling vinegar, and to every three quarts\nof fruit one pound of sugar and three sticks of whole cinnamon bark and\none-half ounce of cloves; this quantity of spices is for all of the\nfruit. Boil the vinegar and spices and sugar for five minutes steady;\nturn out into a covered stoneware vessel, cover, and let it get cold.\nThen pour over the fruit and repeat this process three days in\nsuccession. Remove the heads of the cloves, for they will turn the fruit\nblack. You may strain the vinegar after the first boiling, so as to take\nout the spices, if you choose. Seal as you would other fruit. Be sure\nthat the syrup is cold before you pour it over the cherries.\n\n\nSPICED CUCUMBERS\n\nTake nice firm cucumbers, slice thin and salt overnight. In the morning\ntake vinegar sufficient for covering the quantity prepared, mixed spices\nand sugar according to taste. Put on to cook and when boiling put in the\ncucumbers and cook for thirty minutes. Delightful as a relish, and can\nbe kept for a long time if put in airtight jars.\n\n\nPICKLED PEARS\n\nPears should always be peeled for pickling. If large cut them in half\nand leave the stems on. The best pear for this purpose, also for\ncanning, is a variety called the \"Sickle Pear.\" It is a small, pulpy\npear of delicious flavor. Throw each pear into cold water as you peel\nit. When all are peeled weigh them and allow four pounds and a half of\nwhite sugar to ten pounds of fruit. Put into the kettle with alternate\nlayers of sugar and half a cup of water and one quart of strong vinegar.\nAdd stick cinnamon and a few cloves (remove the soft heads). Heat\nslowly and boil until tender, then remove them with a perforated\nskimmer, and spread upon dishes to cool. Skim the boiling syrup and boil\nfifteen minutes longer. Put the pears in glass jars or a large earthen\njar, the former being preferable, and pour the syrup and spices boiling\nhot over the fruit. When cold seal.\n\n\nGINGERED PEARS\n\nPare, core and cut small, eight pounds hard pears (preferably the fresh\ngreen Bartlett variety), half as much sugar, quarter pound Canton\nginger. Let these stand together overnight. In morning add one pint of\nwater, four lemons, cut small. Cook slowly for three hours. Pour into\nsmall jars. Seal when cold. Keeps indefinitely.\n\n\nSPICED GERMAN PLUMS\n\nWash the plums, remove the stones and in place of the stones put in\nalmonds. Take the best wine vinegar, water and sugar to taste. Tie in a\nbag some whole cinnamon, cloves, and allspice; boil together with\nvinegar. After boiling, let it get lukewarm, then pour over the prunes.\nLet stand, and each day for nine days let vinegar come to a boil and\npour over prunes. The last day cook the vinegar down some, then put in\nthe prunes and let come to a boil; there should be sufficient liquid to\ncover them. Keep in a stone or glass jar. Grapes (Concord) may be spiced\nthe same way.\n\n\nGOOSEBERRY RELISH\n\nCut the brush part from the berry, but leave the stem on, wash\nthoroughly and let drip in colander overnight. For eight pounds of\nberries prepare a syrup of six pounds of sugar and three cups of water.\nWhen syrup has boiled till clear put in the berries and boil for\nthree-quarters of an hour. Put in jars or glasses.\n\n\nPICKLED FIGS\n\nBoil the figs in water one and one-half hours, then drain and weigh. To\nseven pounds fruit use the following syrup: Three pounds of sugar, one\npint of vinegar, two ounces of whole cinnamon, two ounces of whole\npeppers, one ounce of cloves, one orange, and two lemons sliced. Boil\nsyrup one-half hour, add fruit and boil slowly two hours.\n\n\n\n\n*BRANDIED FRUITS*\n\n\nM\u00c9LANGE\n\nThis French fruit preserve is truly delicious, and should be put up in\nthe month of June. To every pound of fruit take one pound of sugar. It\nrequires no cooking at all, and is therefore easily made. Get the\nlargest and soundest berries in the market. Pick two quarts and lay them\nin a new and perfectly clean two-gallon stone jar and cover with two\npounds of the finest granulated sugar. Stone as many pounds of red,\nblack, and white cherries as you wish to use, and add the same quantity\nof sugar. You may also use bananas, pineapples or oranges. Seed the\nlatter carefully. Be sure to weigh all the fruit, and allow one pound of\nsugar to every additional pound of fruit. Pour over the fruit a pint of\npure alcohol. Tie up the jar with thick paper, and in season add\npeaches, apricots, raspberries, blackberries, large, red currants; in\nfact, all kinds of fruit. Green-gages and purple and red plums also add\nboth to looks and taste. Be sure to add the same amount of sugar as you\ndo fruit, but no more alcohol. In the fall of the year pack in glass\njars; looks very pretty. Keep it in a dry, cool place. There is always a\nsurplus of juice, which makes excellent pudding sauce. Add a little\nwater and thicken.\n\n\nFRENCH PRUNES IN COGNAC\n\nLay the prunes in white wine for two days; then put on a wire sieve to\ndrip, but do not squeeze them. When they look dry, which will be in\nabout half an hour, lay in glass jars with alternate layers of sugar and\nstick cinnamon and a few pieces of mace and a very few cloves. When the\njars are full, fill up with cognac and seal. Set in the sunniest place\nyou can find for three days.\n\n\nBRANDIED PEACHES\n\nSelect only the largest and finest quality of clingstone peaches. Allow\na pound of sugar to a pound of fruit, and a pint of the best brandy to\nevery four pounds of peaches. Make a syrup of the sugar with enough\nwater to just dissolve it, and boil about half a dozen blanched peach\nkernels with it. When the syrup boils put in the fruit and let it boil\nabout five minutes. Remove the fruit carefully upon platters, and let\nthe syrup boil fifteen or twenty minutes longer, skimming it well. Put\nthe peaches in wide-mouthed glass jars. If the syrup has thickened pour\nin the brandy. Remove from the fire at once, pour over the fruit and\nseal.\n\n\nBRANDIED CHERRIES\n\nSelect the largest sweet cherries for this purpose, leaving the stems\non. Allow half a pound of sugar to every pound of fruit, and a pint of\ngood brandy for every five pounds of fruit. Make a syrup of the sugar,\nusing as little water as possible. Pour it over the cherries and let\nthem remain in the syrup all night. Next day put them in a preserving\nkettle and heat slowly. Boil about eight minutes. Take up the cherries\nwith a perforated skimmer and boil the syrup fifteen minutes. Add the\nbrandy to the boiling syrup, remove from the fire and pour over the\ncherries hot, and seal.\n\n\nBRANDIED QUINCES\n\nSelect large yellow, pear-shaped quinces, and peel and quarter them.\nTake out the cores and throw into cold water, until all are pared. Then\nboil until tender, so they can easily be pierced. Take them out with a\nperforated skimmer and weigh. Then take three-quarters of a pound of\nsugar to a pound of quinces, and boil in a little over half the quince\nwater. Add stick cinnamon and cloves (removing the soft heads). Boil\nuntil quite a thick syrup. Pack the quinces in jars, add a pint of good\nbrandy to the syrup and pour boiling hot over the quinces and seal\nimmediately.\n\n\nBRANDIED PEARS\n\nPare the fruit, leaving the stems on. Weigh. Proceed as with peaches.\n\n\n\n\n*CANNED VEGETABLES*\n\n\nOnly young, tender, fresh vegetables should be canned.\n\nTime your work by the clock, not by guess.\n\nWeigh and measure all material accurately.\n\nTake no risks. Food is too valuable.\n\nMost fruits and vegetables require blanching; that is, all vegetables\nand fruits, berries excepted, should be first plunged into boiling water\nor steam after being picked over, and then, in turn plunged at once into\nvery cold water.\n\nAfter blanching and packing in sterilized jars, add to all vegetables\nsalt in the proportion of a level teaspoon to the contents of a quart\njar. Carrots, parsnips and sweet potatoes require a teaspoon to the\npint.\n\nThen fill jars to within quarter inch of top with boiling water, and put\nin hot water bath--see \"Canning Fruit in a Water Bath\".\n\nCover boiler or kettle closely and sterilize or boil for the length of\ntime given below:\n\nDo not close jars tight during sterilizing, or there will be no room for\nthe generated steam and it will burst the jars.\n\nAsparagus, Beets, Carrots, Parsnips, Peas, Sweet Potatoes, and Turnips\nrequire six minutes blanching, ninety minutes sterilizing. Asparagus\nrequires one hundred and twenty minutes.\n\nCorn requires five minutes blanching on the cob; three minutes\nsterilizing after being cut from the cob, or on the cob.\n\nLima or String Beans or Peas require five minutes blanching; two hours\nsterilizing.\n\nPumpkin and Squash require five minutes blanching; one and one-half\nhours sterilizing.\n\nTomatoes require two minutes blanching; twenty-two minutes sterilizing.\n\nTomatoes and Corn require separate blanching, time given above, then\nninety minutes sterilizing together. The acid of the tomatoes aids in\npreserving the corn.\n\nCorn and Beans (Succotash) require ten minutes blanching, ninety minutes\nsterilizing.\n\n\n\n\n*VEGETABLES PRESERVED IN BRINE*\n\n\nEARLY FALL VEGETABLES\n\nTake new firkins or large stone jars, and scald them well with boiling\nwater before using. Vegetables that are boiled before pickling in a\nbrass kettle always keep their fresh, green color. In salt pickling\ncover your jars or kegs with a clean, white cloth, then a cover made of\nwood and last a heavy stone to weigh it down. The cloth must be removed\nevery other day, washed and put back. In doing this, take hold of the\ncloth at each corner, so that none of the slimy substance can get into\nyour pickle, and wash the top and sides of the jar also.\n\n\nMOCK OLIVES\n\nTake plums when just beginning to ripen, but still green. Make a brine\nout of sea salt or rock salt strong enough to hold up an egg. Pour the\nbrine over the fruit, hot, cover and let stand twenty-four hours. Pour\noff and make a new brine, heat, add the fruit, heat one minute and seal\nin the hot brine.\n\n\nSTRING BEANS (RAW)\n\nString the beans very carefully, and cut into fine short lengths; then\nsprinkle salt over and through them, mixing thoroughly, say to\ntwenty-five pounds of beans, two pounds of salt. Let them remain in the\nsalt overnight. Then pack the shredded beans as tightly as possible into\njars or kegs, without any of their juice. In two weeks look them over,\nremove the cloth and wash it, etc., as already described. When cooking\nthe beans, take out as many as may be required for a meal and soak them\nin cold water overnight. In the morning set on to boil in cold water.\nBoil for one hour. Pour off the water they were boiled in, add fresh\nwater, and prepare as you would fresh beans.\n\n\nBOILED BEANS\n\nSelect small, young string beans, string them carefully and boil in salt\nwater, in a brass kettle, until tender, and throw them on a large, clean\nboard to drip. Next morning press them into a jar, with alternate layers\nof salt and beans, and proceed as with string beans.\n\n\nCORN\n\nBoil the corn, cut it off the cobs, and pack in jars in alternate layers\nof salt and corn. Use plenty of salt in packing. When you wish to cook\nit soak in water overnight. Pack the corn in this way: First a layer of\nsalt, half an inch deep; then about two inches of corn; then salt again,\nand so on. The top layer must be salt. Spread two inches of melted\nbutter over the top layer and bind with strong perforated paper\n(perforate the paper with a pin). Keep in a cool cellar.\n\n\n\n\n*PICKLES AND RELISHES*\n\n\nUse none but the best vinegar, and whole spices for pickling. If you\nboil vinegar with pickles in bell metal do not let them stand in it one\nmoment after taken from the fire, and be sure that your kettle is well\nscoured before using. Keep pickles in glass, stoneware, or wooden pails.\nAllow a cup of sugar to every gallon of vinegar; this will not sweeten\nthe pickles, but helps to preserve them and mellows the sharpness of the\nvinegar. Always have your pickles well covered with vinegar or brine.\n\n\nMOTHER'S DILL PICKLES\n\nExamine the cucumbers carefully, discard all that are soft at the ends,\nand allow them to lay in water overnight. In the morning drain, and dry\nthem with a clean towel. Then put them in a wooden pail or jar, along\nwith the dill, putting first a layer of dill at the bottom then a layer\nof cucumbers, a few whole peppers, then a layer of dill again, and so on\nuntil all are used, and last lay a clean, white cloth on top, then a\nplate and a stone to give it weight, so that the pickles will be kept\nunder the brine. To a peck of cucumbers use about a cup of salt.\nDissolve the salt in enough cold water to cover them. You may add one or\ntwo tablespoons of vinegar to the brine. If the cucumbers are small, and\nif they are kept in a warm place, they will be ready for the table in\nfive or six days. If salt pickles have turned out to be too salty, just\npour off the old brine and wash the pickles and then examine them\nclosely, and if they are spoiled throw them away. Lay those that are\nsound in a clean jar and pour over them a weak solution of salt water,\ninto which put a dash of vinegar. Always examine the pickles weekly.\nTake off the cloth, wash it, and remove all the scum that adheres to the\npail, and lay a clean cloth over the pickles again. Do not use more than\na cup of salt in the new brine, which must be thoroughly dissolved. You\nwill find among Salads a nice recipe wherein salt pickles are used. (See\n\"Polish Salad,\" or \"Salad Piquant.\") It is a good way to make use of\npickles in winter that have become too salty for ordinary use.\n\n\nDILL PICKLES FOR WINTER USE\n\nTake two or three dozen medium-sized cucumbers and lay them in salt\nwater overnight. Wipe each one dry, discarding all that are soft and lay\nthem in a wooden vessel (which is better than a stone one) along with\ngrape leaves and green grapes, if you can get them, whole peppers, or\none or two green peppers, a few bay leaves, a few pieces of whole\nginger, a few cloves and a stick of horseradish sliced upon top of all.\nUse plenty of dill between each layer. Boil enough water to cover the\npickles. Use about one pound of salt to six quarts of water, and one cup\nof vinegar. If you wish to keep them all winter, have your barrel closed\nby a cooper.\n\n\nGREEN DILL TOMATOES\n\nSelect small firm green tomatoes, follow recipe for Dill Pickles, using\nthe green tomatoes in place of the pickles.\n\n\nSMALL DILL PICKLES\n\nSelect pickles of from two to three inches in length and scrub well with\na small brush. Pack in layers in Mason jars, a layer of pickles, a layer\nof dill and a few mustard seeds, placing a bay leaf and a piece of alum\nthe size of a pea on the top of each jar.\n\nLet one cup of vinegar, two cups of water and one tablespoon of salt\ncome to a boil. Pour boiling hot over the pickles and seal.\n\n\nTEUFELSGURKEN (HOT PICKLES)\n\nPare large, green cucumbers, cut each one lengthwise, take out the seeds\nwith a silver spoon and then cut each piece again so as to have four\npieces out of one cucumber. When all are pared salt well and let them\nremain in the salt for twenty-four hours or more; then dry each piece,\nput in layers in a stone jar with whole white and black peppercorns,\nsmall pickling onions, which have been previously pared and salted\novernight, pieces of horseradish, a few bay leaves, a little fennel,\ncaraway seeds, a few cloves of garlic (use this sparingly) and also some\nSpanish pepper (use very little of the latter). Have a layer of the\nspices at the bottom of the jar. A handful of mustard seed put on the\ntop layer will be an improvement. Boil enough pickling vinegar to cover\nwell. Add a cup of sugar to a gallon of vinegar, boil and pour over hot.\nBoil again in three days and pour over the pickles after it gets cold,\nand in two days pour off the vinegar and boil again and pour over the\npickles hot. Boil three times altogether.\n\n\nMUSTARD PICKLES\n\nChoose small cucumbers or gherkins for this purpose. Reject all that are\nspecked or misshapen. Wash them thoroughly; drain off all the water, and\nallow them to lay in a tub overnight, thickly salted. In the morning;\nwipe the pickles carefully. Lay them in a stone jar or a wooden bucket,\nin this way: Put in a layer of pickles. Cut up a few green or red\npeppers; put a few pieces in each layer, also a few cloves (remove the\nsoft heads) and a tablespoon of mustard seed, and one bay leaf, no more.\nThen proceed in this way until the pickles are used. Then take half a\npound of the very best ground mustard, tie it in a cloth loosely (use\ndouble cheese-cloth for the purpose), and lay this mustard-bag on top of\nthe pickles. Boil enough white wine vinegar in a bell metal kettle to\njust cover them; add a cup of sugar for every gallon of vinegar, this\ndoes not sweeten them, but tends to preserve them and cut the sharpness\nof the vinegar. If the vinegar is very strong, add a cup of water to it\nwhile boiling; it should not \"draw\" the mouth, but be rather mild. See\nthat the pickles are well covered with the vinegar, and pour the vinegar\nhot over the pickles and mustard. If the vinegar does not completely\ncover the pickles, boil more and add. Lay a plate on top of all to keep\nthe pickles under the vinegar, and when cold tie up. Look them over in a\nfew weeks, if you find any soft ones among them, boil the vinegar over\nagain, and pour it over them hot.\n\n\nSALT PICKLES\n\n(For immediate use.) Take nice, large cucumbers, wash and wipe them; lay\nthem in a jar or wooden pail, sprinkle coarse salt over each layer, and\nadd dill, whole peppers and grape leaves, if you have them, also a very\nfew bay leaves. Cover with water up to the brim and lay a piece of rye\nbread in the jar; it will help to quicken the process of souring. Cover\nwith a plate and put a clean, heavy stone on top of the plate, in order\nto keep them well covered with the brine. Set them in a warm place, say\nback of the kitchen stove, for the first three days. They will be ready\nto use in a week.\n\n\nSALZGURKEN\n\nTake half-grown cucumbers; lay them in water overnight, then wipe each\none dry and reject all that are soft at the ends. Lay a layer of\ncucumbers in a new barrel or wine keg (a small vinegar barrel is best),\nthen a layer of the following spices: Fennel, dill, bay leaves, a few\nwhole peppers; then cover with grape and cherry leaves, and begin again\nwith a layer of cucumbers and fill in alternate layers until all are\nused. Then boil enough salt and water to just cover them, test the\nstrength of the water by laying an egg in it, if it rises the water has\nenough salt in it, if not, add more salt. Pour this over the cucumbers\nwhen cold. Get a cooper to tighten up the barrel, and roll it in the sun\nand allow it to stay there for two weeks, turning over the barrel once\neach day.\n\n\nDELICIOUS MUSTARD PICKLES (SENFGURKEN)\n\nTake about two dozen large, yellow pickles, pare them with a silver\nknife (to prevent them from turning dark), and cut lengthwise. Now take\na silver spoon and remove all the seeds and soft inner pulp. Cut into\nstrips about as long as your finger; sprinkle salt over them, and so on,\nuntil they are all cut up, then put in a wooden pail or large china bowl\novernight. At the same time take about two quarts of small pickling\nonions, scald them with boiling water, remove the skins, also with a\nsilver knife, and salt the same as you did the pickles. In the morning\ntake a clean dish towel and dry each piece and lay them in a stone jar\nin the following manner: First a layer of pickles then a layer of\nonions, and then some horseradish, sliced, between the layers; a few\nwhole peppers, a very few bay leaves, and sprinkle mustard seed,\nallspice and whole cloves between each layer. Remove the soft little\nheads of the cloves to prevent the pickles from turning dark; cover all\nwith the best white wine vinegar; put a double cheese-cloth filled with\nmustard seed on top. In two weeks pour off the vinegar carefully and\nboil, and let it get perfectly cold before pouring over the pickles\nagain. You may pack them in small glass jars if you prefer.\n\n\nCHOW-CHOW\n\nTake pickles, cauliflower, beans, little onions and a few green and red\npeppers. Cut all up fine, except the onions; salt well overnight, drain\noff next morning and put in a large jar. Now mix one gallon or more of\nbest pickling vinegar with a pound of ground mustard (wet the mustard\nwith cold water before using). Put in a bag the following spices:\nCloves, whole peppers and mustard seed. Boil the vinegar and spices and\nthen throw over pickles boiling. Add a tablespoon of curry powder, and\nwhen cold tie up, having previously put a cloth with mustard seed over\nall.\n\n\nCUCUMBERS IN OIL\n\nOne hundred medium-sized cucumbers, sliced thin lengthwise, add one pint\nsalt, let stand overnight, drain thoroughly in morning, add two pints of\nsliced onions, then add dressing, consisting of four tablespoons of\nblack mustard seed, four of white mustard seed, two of celery seed,\none-half pint of best olive oil, one-half pint of white vinegar. Put\ncucumbers and onions into this, add one teaspoon of powdered alum,\ndissolved in a little warm water, add enough vinegar to cover it well,\nlet stand three weeks before using.\n\n\nSWEET PICKLES\n\nSoak five hundred tiny cucumbers in salt water for twenty-four hours,\nusing one-half of a cup of salt to four quarts of water. Drain, pour hot\nwater over them and drain very dry. Take two ounces of cloves, heads\nremoved, four sticks cinnamon; tie these spices in a bag and heat with\nthree pounds of brown sugar and one pint of cider vinegar slowly, nearly\nto the boiling-point, add the pickles and remove from the stove. Put in\nglass jars and cover with vinegar.\n\n\nMIXED PICKLES\n\nWash one quart of large cucumbers, cut in cubes, one quart of small\ncucumbers left whole, one quart small silver-skinned onions, one quart\nsmall green tomatoes chopped coarse, two red peppers chopped fine, one\nlarge cauliflower broken in small pieces; pour over them a weak brine\nsolution made of one quart of water and a cup of salt. Let stand\ntwenty-four hours; bring to a boil in same solution, drain and make the\ndressing.\n\n*Mixed Pickle Dressing.*--Mix six tablespoons of mustard, one tablespoon\nof turmeric, one cup of flour, two cups of sugar and two quarts of\nvinegar. These ingredients must be thoroughly mixed and then cooked\nuntil thick. Stir in the pickles; heat thoroughly; empty into glass jars\nand stand away until needed.\n\n\nPICKLED CAULIFLOWER\n\nSeparate flowerettes of four heads of cauliflower, add one cup of salt,\nand let stand overnight. Place in colander, rinse with cold water and\nlet drain. Tie one-quarter of a cup of mixed pickle spices in a thin\nbag and boil with two quarts of vinegar and two cups of sugar, throw in\nthe cauliflower, boil a few minutes and pour to over flowing in\nwide-mouthed bottles or cans. Cork or cover and seal airtight.\n\n\nPICKLED BEANS\n\nRemove the strings and cut one pint of wax beans into one inch pieces;\nwash and cook in boiling salt water (one teaspoon of salt to one quart\nof water), until tender, but not soft. Drain beans and save the water in\nwhich they were cooked. Reserve enough of this bean liquor to fill cans,\nadd one-half cup of sugar and one cup of vinegar, let just cook up add\nthe drained beans, cook all together and pour boiling hot into the cans.\nSeal at once. Use as a salad or sweet sour vegetable.\n\n\nPICKLED ONIONS\n\nPour hot salt water over the onions, which should be small and perfectly\nwhite. Peel them with a silver spoon (a knife would injure their color),\nand let them lay in a salt brine for two days. Then drain the onions and\nboil enough vinegar to cover them. Throw the onions in the boiling\nvinegar and let them boil only a few minutes. Take from the fire and lay\nthem in glass jars, with alternate layers of whole white peppercorns and\na few cloves (removing the soft heads, which would turn the onions\nblack), a stick of horseradish sliced, and mustard seed and dill (used\nsparingly). When the jars are filled heat the vinegar and add a cup of\nsugar to a gallon of vinegar. Cover the jars to overflowing with the\nvinegar, and seal while hot.\n\n\nGREEN TOMATO PICKLE (FRENCH PICKLE)\n\nWash thoroughly a peck of green tomatoes, eight large white onions and\nsix green-bell peppers. Remove the seeds from the peppers. Slice all the\nvegetables very thin. Put them in a stone jar; sprinkle a pint of salt\nover them, add a pint of cold water. Cover them with a napkin and let\nstand overnight.\n\nIn the morning put as much of the pickle as it will hold in a colander;\nlet cold water run over; drain the vegetables a moment, then turn them\nfrom the colander into a large preserving kettle. Repeat the process\ntill all are in the kettle. Then add a quart of cider vinegar, a half\npint of tarragon vinegar, a pound of granulated sugar, a half pound of\nyellow mustard seeds, four bay leaves, an ounce of stick cinnamon\n(broken in short lengths), six whole cloves and stand the kettle over a\nslow fire and let the whole simmer for an hour with the cover of the\nkettle drawn back two inches. Stir the mixture frequently. At the end of\nthe hour put the pickle in a stone crock or in glass jars.\n\n\nPEPPER MANGOES\n\nTake large green peppers; extract the seeds and core with a penknife,\nbeing careful not to break the peppers. Chop up one head of cabbage\nafter boiling it in salt water. When cold add one cup of mustard seed,\ntwo tablespoons of grated horseradish, one nutmeg grated, one clove of\ngarlic grated, a pinch of ground ginger, one dozen whole peppercorns,\nhalf a tablespoon of prepared mustard, one teaspoon of sugar and half a\nteaspoon of best salad oil. Lay the peppers in strong salt brine for\nthree days; then drain off the brine and lay them in fresh water for\ntwenty-four hours. Fill the peppers with the above mixture, sew or tie\nthem up with strong thread, pack them in a large stone jar and pour\nscalding vinegar over them. Repeat this process three times more, at\nintervals of three days. Then tie up the jar and set it away in a cool,\ndry place for three months.\n\n\nPICCALILLI\n\nTake one-half peck of green tomatoes, three red peppers, chopped; put in\none cup of salt. Let stand overnight, then strain off the water. Five\nchopped onions, one pound of brown sugar, one-quarter ounce of allspice,\nand whole cloves put in a bag; one bunch of celery, one-half ounce of\nmustard seed. Cover with vinegar and boil three hours.\n\n\nPREPARED MUSTARD\n\nRub together one teaspoon of sugar, saltspoon of fine salt and one\ntablespoon of best salad oil. Do this thoroughly. Mix two tablespoons of\nground mustard with vinegar enough to thin it. Then add to the mixture\nof sugar, and if too thick, add a little boiling water.\n\n\nBEET AND HORSERADISH RELISH\n\nTake three cups of cold, boiled beets, grate and add one-half cup of\ngrated horseradish; season with one-quarter teaspoon of pepper, one\nteaspoon of salt and two tablespoons of sugar. Add all the vinegar the\nhorseradish and beets will absorb, and place in covered jar or glass and\nit is ready for use. Will keep a long time.\n\n\nCABBAGE, BEET AND HORSERADISH RELISH\n\nTake two quarts of boiled beets chopped, two quarts of cabbage chopped,\none cup of grated horseradish, mix with two cups of sugar and two\nteaspoons of salt, add cold vinegar to cover, and place in gallon jar.\n\n\nPICKLED BEETS\n\nTake two pounds of cold, boiled beets, slice, place in crock in layers,\nsprinkle with one teaspoon of salt, one-eighth teaspoon of pepper, one\nteaspoon of brown sugar, one teaspoon of caraway seed, if you like, and\ncover with one pint of vinegar.\n\nCold, hard-boiled eggs may be placed in the vinegar, and sliced over the\nbeets for decorations. The eggs will be red.\n\n\nPICKLED RED CABBAGE (HUNGARIAN STYLE)\n\nSelect a medium-size, very hard head of red cabbage. Remove the outer\nleaves and cut the stalk off close to the head. Then cut the cabbage in\nquarters and take out the heart close to the leaves.\n\nWith a very sharp, thin-bladed knife cut the cabbage in shreds as fine\nas possible.\n\nAfter the cabbage is all finely cut let cold water run over it through a\ncolander; put the cabbage in a big kitchen bowl or a stone-crock in\nlayers about two inches thick.\n\nOver each layer place two or three thin slices of red onions, and\nsprinkle about four generous tablespoons of salt. Repeat this process\ntill all the sliced cabbage is in the jar or bowl. Let the last layer be\none of salt.\n\nPour a pint of cold water over this. Cover it with a plate that fits\nclosely and lay a weight of some sort on the plate and stand the bowl in\na cool place overnight.\n\nIn the morning pour the cabbage, brine and all, in a large colander to\ndrain; let the cold water from the tap run over it for about five\nminutes; then return the cabbage to the receptacle in which it was\nsalted.\n\nA stone-crock is really the best, as the cabbage will keep in it all\nwinter. In a kettle or saucepan over the fire add a pint of good cider\nvinegar, a gill of tarragon vinegar, a half pint of cold water, a half\npound of granulated sugar, four bay leaves, a level tablespoon of\nallspice, a teaspoon of peppercorns and three ounces of stick cinnamon\nbroken in half-inch pieces.\n\nLet this all boil one minute and while boiling hot pour it over the\ncabbage in the jar; place the plate which should be of porcelain, over\nit; then put the cover of the jar on and let this stand for twenty-four\nhours. Then pour off the vinegar, heat it again till it just boils, pour\nit over the cabbage, cover it and put it in a cool place. It will keep\nin perfect condition all winter, and is one of the most delicious\nrelishes known.\n\n\nSAUERKRAUT\n\nLine the bottom and sides of a clean barrel or keg with cabbage leaves.\nCut into fine shreds one or two dozen large heads of white, crisp\ncabbage. Do this on a large slaw-cutter. Now begin to pack: First put in\na layer of cabbage, say about four inches deep, and press down firmly\nand sprinkle with about four tablespoons of salt. Put one or two tart\napples, cut up fine, between each layer, or some Malaga grapes (which\nwill impart a fine flavor to the kraut). When four layers have been put\nin, pound with a wooden beetle until the cabbage is quite compact and\nthen add more cabbage, and so on until all has been salted, always\npounding down each layer. Last, cover with cabbage leaves, then a clean\ncloth, a well-fitting board, and a heavy stone, to act as weight on top\nof all. It is now ready to set away in a cool cellar to ferment. In two\nweeks examine, remove the scum, if any; wash the cloth, board and stone,\nwash also the sides of the keg or jar, and place all back again. This\nmust be done weekly.\n\n\nCORN RELISH\n\nBoil nine ears of corn and cut from cob; chop fine large head of cabbage\nand salt it; chop six green peppers; two tablespoons of white\nmustard-seed, three pints of vinegar, one cup of granulated sugar, two\ntablespoons of turmeric, two tablespoons of cornstarch, and one\ntablespoon of dry mustard. Dissolve cornstarch and mustard in the\nvinegar; put on to thicken. Strain salt-water from the cabbage. Mix all\nthe ingredients and stir in pot of vinegar. Let all get very hot and\nseal in pint jars. This is fine as a pickle with cold meats.\n\n\nMUSHROOM CATSUP\n\nWash and look over one pint of mushrooms carefully, put them in an\nearthen jar with alternate layers of salt. Let stand for twenty-four\nhours in a comparatively warm place; put through a fruit press and add\none-fourth ounce of green ginger root cut in small pieces. Measure the\nmushroom liquor; to one pint of liquor add one-half ounce of peppercorn\nand simmer for forty minutes; then add one-fourth ounce of allspice and\nof cloves and one blade of mace and boil for fifteen minutes. Take from\nfire and cool. Strain through a cloth, bottle and seal.\n\n\nTOMATO CATSUP\n\nCut eight quarts of tomatoes in pieces and stew them until soft; press\nthrough a sieve to remove the skins and seeds; add one head of garlic or\none-half onion, one-half tablespoon of black pepper, one-quarter\nteaspoon of red pepper, one-half ounce whole cloves, three-quarters of a\ncup of salt and one of cider vinegar; mix thoroughly and boil about\nthree hours or until reduced one-half. Bottle without straining, then\nseal.\n\n\nTOMATO SAUCE (CHILI)\n\nForty-five large tomatoes, skin and cut into pieces, twenty green\npeppers, twenty red peppers, six onions, all cut fine, two tablespoons\nof salt, six small cups of vinegar, two cups of sugar. Mix all together\nand boil two hours, then add one tablespoon each of ginger, cloves,\ncinnamon and allspice, and boil up once. Bottle and seal at once.\n\n\n\n\n*PASSOVER DISHES*\n\n\nCAKES, PUDDINGS, SAUCES, WINES, ETC.\n\nHow to set the table for the service of the \"Seder\" on the eve of Pesach\nor Passover.\n\nSet the table as usual, have everything fresh and clean; a wineglass for\neach person, and an extra one placed near the platter of the man who\nconducts the seder. Then get a large napkin; fold it into four parts,\nset it on a plate, and in each fold put a perfect matzoth; that is, one\nthat is not broken or unshapely; in short, one without a blemish. Then\nplace the following articles on a platter: One hard-boiled egg, a lamb\nbone that has been roasted in ashes, the top of a nice stick of\nhorse-radish (it must be fresh and green), a bunch of nice curly parsley\nand some bitter herb (the Germans call it lattig), and, also, a small\nvessel filled with salt water. Next to this platter place a small bowl\nfilled with [Hebrew **] prepared as follows: Pare and chop up a few\napples, add sugar, cinnamon, pounded almonds, some white wine and grated\nlemon peel, and mix thoroughly. Place these dishes in front of the one\nthat conducts the seder, and to his left place two pillows, nicely\ncovered, and a small table or chair, on which has been placed a\nwash-bowl with a pitcher of water and clean towel. In some families\nhard-boiled eggs are distributed after the seder.\n\n\nPESACH BORSHT\n\nAbout three weeks before Pesach take twenty pounds of beet-root, which\nmust be thoroughly washed and scraped. Place the whole in a six-quart\ncrock, cover with water. Place the cover on the crock and over this\ncover put a clean cloth.\n\nWhen ready for use the liquor is boiled with any relishes and spices\nthat are liked and may be used either hot or cold.\n\nBoil as much as required for the meal, for twenty minutes or longer if\ndesired, and thicken with beaten whole eggs that have been mixed with a\nlittle of the unboiled borsht, add the hot soup and serve. Do not boil\nafter adding the eggs.\n\nTo two quarts of borsht take three eggs.\n\n\nROSEL, BEET VINEGAR\n\nPlace beets in a stone crock, removing greens. Cover with cold water and\nput in a warm place and let stand for three or four weeks or until the\nmixture becomes sour. This is used as a vinegar during Pesach and to\nmake beet soup, Russian style.\n\n\nRAISIN WINE, No. 1\n\nTo two pounds of raisins (cut in half if desired), add three quarts of\ncold water. Either place the mixture on a corner of the range and let it\nsimmer for two or three days or boil it until one-third of the water has\nevaporated. A few tablespoons of sugar and a handful of stick cinnamon\ncan be added if additional sweetness and flavoring are wished. When cold\nstrain through a fine cloth. The strength of the wine depends largely\nupon the quality of the raisins.\n\n\nRAISIN WINE, No. 2\n\nTake two pounds of raisins, seeded and chopped, one pound of white loaf\nsugar, and one lemon. Put all into a stone jar, pour six quarts of\nboiling water over all and stir every day for a week. Then strain and\nbottle. Ready for use in ten or twelve days.\n\n\nYOM-TOV SOUP\n\nTake two pounds of ribs of beef and one chicken. Place in a large\ncooking-vessel with plenty of water and add a split carrot and onion, a\nhead of celery, a little parsley root, pepper and salt to taste, and a\npinch of saffron. Let the whole simmer for two hours. The meat is then\nremoved and can be used as a separate dish.\n\n\nMATZOTH MEAL KLEIS, No. 1\n\nThis is an accompaniment of the Yom-tov soup described above. To each\ntablespoon of matzoth meal take one egg. Beat the egg separately, adding\na very little ground ginger, powdered cinnamon, ground almond, pepper\nand salt. Now stir in the matzoth meal and make into a paste with\nchicken fat or clarified dripping. Form this paste into small balls and\nboil them for twenty minutes in the Yom-tov soup.\n\n\nPALESTINE SOUP\n\nThree pounds of Jerusalem artichokes, two quarts of stock, one onion,\none turnip, one head of celery, pepper and salt to taste. Peel and cut\nthe vegetables into slices and boil them in stock until tender, then rub\nthrough a hair sieve. Beat the yolks of three eggs, add to the soup,\nand stir over the fire till just to the boiling point. The soup should\nbe about the thickness of rich cream. If not thick enough, a little\npotato flour may be added.\n\n\nPOTATO FLOUR NOODLES\n\nTake three eggs, beat until a light yellow and add one-half cup of\npotato flour and one-half cup of water, beat well. Heat a frying-pan,\ngrease well and pour in the batter; fry in thin leaves or wafers. Cool,\ncut thin as noodles. Just before serving soup, strain, then let it come\nto a boil and add noodles and let soup again come to a boil and serve.\n\n\nMATZOTH MEAL NOODLES\n\nAdd one-eighth teaspoon of salt to two eggs, beat slightly, stir in two\ntablespoons of matzoth meal. Heat a little fat in spider, pour in egg\nmixture; when cooked on one side turn on the other. Roll the pancake and\ncut into noodles one-eighth inch wide. Drop into boiling soup before\nserving.\n\n\nMARROW DUMPLINGS\n\nOne tablespoon marrow creamed. Add a pinch of salt, little nutmeg and\nthe yolk of one egg-mixed in gradually; some finely chopped parsley and\nthen enough matzoth meal to hold; wet the hands and roll the mixture\ninto small balls. Add to the boiling soup, and boil fifteen minutes.\n\n\nALMOND BALLS\n\nOne-eighth pound of almonds chopped fine. Yolk of one egg, well beaten.\nAdd almonds to egg, pinch of salt, little grated rind of lemon. Beat\nwhite of egg stiff, then mix all together. Drop a little from end of\nteaspoon into boiling fat. Put in soup just before serving.\n\n\nMATZOTH MEAL KLEIS, No. 2\n\nBeat one tablespoon of chicken schmalz till quite white; pour one cup of\nboiling water over one egg. Add it to the dripping; stir these together,\nthen add the flour, seasoning, a little chopped parsley, ginger, pepper\nand salt, and enough matzoth meal to form into small balls the size of a\nmarble. Drop these into the boiling soup and cook about fifteen minutes.\nTest one in boiling water and if it boils apart add more meal.\n\n\nMATZOTH KLEIS, No. 1\n\nSoak four matzoth in cold water and press them after being thoroughly\nsaturated. Add a little pepper, salt, sugar, parsley, and a half onion\nchopped fine, first browning the onion. Beat four eggs and add all\ntogether. Then pat in enough matzoth meal so that it may be rolled into\nballs. The less meal used the lighter will be the balls. They should\nboil for twenty minutes before serving.\n\nServe matzoth kleis in place of potatoes and garnish with minced onions\nbrowned in three tablespoons of fat. All matzoth meal and matzoth kleis\nare lighter if made a few hours before required and put in the ice-chest\nuntil ready to boil. When used as a vegetable make the balls\nconsiderably larger than for soup.\n\n\nMATZOTH KLEIS, No. 2\n\nTake six matzoth, three eggs, two cooking-spoons of chicken fat,\nparsley, onion, salt, pepper and ginger. Soak the matzoth in boiling\nwater a minute, then drain every drop of water out of them. Press\nthrough sieve. Fry about three onions in the two tablespoons of chicken\nfat, and when a light brown, put the matzoth in the spider with the fat\nand onions to dry them. Add one teaspoon of salt, dash of pepper and\nginger and one tablespoon of chopped parsley. Add the three yolks of\neggs and beat all this together a few minutes; last, add the well-beaten\nwhites. Form into balls by rolling into a little matzoth meal. Drop in\nboiling salt water and boil fifteen minutes; drain and pour over them\nhot fat with an onion, cut fine and browned.\n\n\nFILLED MATZOTH KLEIS\n\nPrepare a matzoth dough as for the soup kleis. Make round flat cakes of\nit with your hands, and fill with cooked prunes (having previously\nremoved the kernels). Put one of the flat cakes over one that is filled,\npress the edges firmly together and roll until perfectly round. Boil\nthem in salt water--the water must boil hard before you put them in.\nHeat some goose fat, cut up an onion in it and brown; pour this over the\nkleis and serve hot. The kleis may be filled with a cheese mixture. Use\nbutter in that case.\n\n\nENGLISH LEMON STEWED FISH\n\nHave washed and scraped clean the nape or head and shoulders of halibut,\na shad, or any good firm fish; cut it up small and lay it in a stew-pan\nwith one pint of water and three or four good sized onions, fried in oil\na light brown; put them on top of the fish with a pinch of cayenne\npepper, and a teaspoon of ground ginger, with two teaspoons of salt; let\nit all stew gently until it is done; if there should be too much gravy\non it before adding the sauce, take some off. Prepare two eggs and six\ngood sized lemons, squeezed and strained; then take some of the gravy\nfrom the fish while it is boiling, add it to the lemon, with the two\neggs well beaten, and a tablespoon of potato flour; mix smoothly with\nsome chopped parsley; when all is well mixed, add it to the fish, shake\nit gently for five minutes while it is boiling, taking care not to let\nit burn; when it is sufficiently cooked let it stand for an hour and\nserve it. Garnish with slices of lemon and parsley. To be eaten cold.\n\n\nSOLE WITH WINE (FRENCH RECIPE)\n\nTake a sole or fillets of any delicate fish. Lay on a fireproof dish,\nsprinkle with white pepper, salt and a little shalot, cover with claret\nor white wine, and let it cook in the oven till done. Draw off the\nliquor in a saucepan and let it boil up. Have ready the yolks of three\neggs, well stirred (not beaten), the juice of a lemon, and two ounces of\nbutter. Put all together in a bowl. Little by little add the hot sauce,\nstirring all the time. Pour it over the fish, and sprinkle with chopped\nparsley. Serve very hot. A few mushrooms are a palatable addition to\nthis dish.\n\n\nRED MULLET IN CASES\n\nTo four mullets allow one dozen button mushrooms, one tablespoon of\nfinely chopped parsley, two shalots, the juice of a lemon, salt and\npepper. Oil some pieces of foolscap paper, lay the fish on them and\nsprinkle over them the mushroom, parsley, shalot, lemon juice, pepper\nand salt. Fold them in the cases and cook on a well-greased baking-sheet\nin a moderate oven for about twenty or thirty minutes. Send to the table\nin cases very hot.\n\n\nCHRIMSEL, No. 1\n\nSift one cup of matzoth meal in a bowl, stir into it one cup of boiling\nsoup stock or wine. When mixed add one tablespoon of chopped almonds,\none teaspoon of sugar, a pinch of salt and the yolks of four eggs well\nbeaten; then add the stiffly-beaten whites of the four eggs and fry by\ntablespoonsfuls in boiling hot butter or goose grease. Sprinkle with\npowdered sugar and serve with wine sauce.\n\n\nCHRIMSEL, No. 2\n\nSoak about three matzoth. In the meantime seed a handful of raisins and\npound as many almonds as you have raisins. Now press every drop of\nwater out of the matzoth, put them in a bowl and stir them to a cream;\nadd a pinch of salt, the peel of a lemon, yolks of four eggs and a cup\nof sugar, the raisins and almonds, and also a little cinnamon. Heat some\noil in a spider; the more fat the lighter the chrimsel will be. Last add\nthe stiffly-beaten whites to the dough. Then fry a light brown on both\nsides; use about a tablespoonful of batter for each chrimsel; serve with\nstewed prunes. Lay the chrimsel on a large platter and pour the prunes\nover all. Eat hot.\n\n\nKENTUCKY CHRIMSEL\n\nTwo and one-half cups of meal, four eggs, two cups of sugar, one\nkitchen-spoon of goose fat, one of beef fat, four apples, and spices\naccording to taste. One glass of wine also, if convenient. Put the meal\nin a bowl with salt, pepper, ground, clove, allspice, and cinnamon mixed\ninto it; peel and grate the apples, melt the fat and mix, put in eggs\nand then stir in the sugar which has been boiled with water to a thin\nsyrup and cooled off. Hollow out two pieces, put cranberries or any\nfruit between them; form into balls the size of a medium apple, and bake\nthem on a well-greased pie-plate for about one hour.\n\n\nMATZOTH WITH SCRAMBLED EGGS (UEBERSCHLAGENE MATZOTH)\n\nBreak six matzoth in small pieces in a colander. Pour boiling water\nthrough them, drain quickly. They should be moist but not soggy. Beat\nthree whole eggs well, fold the matzoth in lightly. Heat four\ntablespoons of goose fat or oil in a spider, add the egg mixture; scrape\nand scramble carefully with spoon from the bottom of the pan and while\nscrambling add four tablespoons of sugar and cook gently until eggs are\nset. Serve at once. The sugar may be omitted if so desired.\n\n\nSCRAMBLED MATZOTH\n\nSoak six matzoth in water until soft. Squeeze out the water and mix with\nfour beaten eggs. Add one-half teaspoon of salt and fry.\n\n\nMATZOTH DIPPED IN EGGS, No. 1\n\nBeat up as many eggs as are required; into these dip matzoth that have\nbeen soaked in milk. Fry quickly to a light brown on both sides, lay on\na large platter, sprinkle with a mixture of sugar, cinnamon and grated\npeel of a lemon. The more eggs used the richer this will be. Fry in\nbutter.\n\n\nMATZOTH DIPPED IN EGGS, No. 2\n\nBeat six eggs very light, add one-half tablespoon of salt. Heat two\ntablespoons of goose fat or olive oil in a spider. Break four matzoth\ninto large, equal pieces. Dip each piece in the egg mixture and fry a\nlight brown on both sides. Serve hot, sprinkled with sugar, cinnamon and\na little grated lemon rind.\n\n\nZWIEBEL MATZOTH\n\nAs an appetizer nothing is better than a cake of unleavened bread rubbed\nwith a raw onion, sprinkled lightly with salt and placed in the oven for\na few minutes to dry. Buttered and eaten hot, it adds a relish to\nbreakfast or tea.\n\n\nMATZOTH EIRKUCHEN\n\nPour one-half cup of water on one-quarter cup of matzoth meal, add one\nteaspoon of salt and beat the yolks of four eggs very light, add to the\nmeal mixture, let stand five minutes. Beat whites of eggs very stiffly,\nfold lightly into the yolk mixture. Drop mixture by spoonfuls in small\ncakes on hot greased spider. Turn when brown and brown on other side.\nServe with sugar, jelly or preserves.\n\n\nMATZOTH MEAL MACAROONS\n\nBeat egg yolk separately. Add one teaspoon of matzoth meal and pinch of\nsalt. Whip white to a snow, fold in the whites, and fry by\ntablespoonfuls in butter or fat and serve with prunes.\n\n\nPIE CRUST\n\nSoak one and a half matzoth and press dry; heat one tablespoon of fat\nand add the soaked matzoth. When dry add one-half cup of matzoth meal,\ntwo eggs, two tablespoons of sugar and one-eighth teaspoon of salt. Mix\nwell and press into pie-plate with hands, as it is impossible to roll\nthe dough. Have dough one-quarter inch thick.\n\n\nMAMOURAS (TURKISH)\n\nDip in boiling salted water for one minute, one matzoth for each person\nto be served. Put the soaked matzoth in a dish, pour over it a little\nolive oil and grated cheese and repeat this until you have made as many\nlayers as you have persons to serve; cut in slices and serve. Use\nHashkeval--Greek Cheese.\n\n\nGERMAN PUFFS\n\nInto one-half pint of water put one-quarter pound of melted fat; when\nboiling add one-quarter pound of meal, finely sifted; it will form a\nthick paste. Beat up four eggs, remove the mixture from the fire and\nstir in the eggs. Grease some cups and put a spoonful in each; bake in a\nquick oven. When done sprinkle with cinnamon and cover with clarified\nsugar.\n\n\nSTEWED SWEETBREADS\n\nSoak one pair of sweetbreads for two or three hours in sufficient warm\nwater to cover them, then drain. Put them in a stew-pan, with boiling\nwater to cover them, and then boil gently for seven or eight minutes.\nThey are then ready for dressing. Lay the sweetbreads in a stew-pan,\npour two cups of veal stock over them, add salt and cayenne pepper to\ntaste, and simmer gently for one hour. Lift them out on to a very hot\ndish, add juice of one-half lemon and one teaspoon of potato flour to\nthe gravy, stir smoothly, and boil up, pour over the sweetbreads and\nserve at once.\n\n\nBEEFSTEAK PIE\n\nCut up two pounds of chuck steak; put it on to stew with salt, pepper\nand a little nutmeg and the juice of a lemon. Cook a few forcemeat\nballs, made very small, and a few potatoes cut in small pieces. Make\nready a crust as follows: Boil four or five large floury potatoes; when\ndone, strain and mash with salt and pepper, a little chopped parsley and\na little melted fat; mix it with two well-beaten eggs; then put a layer\nof it around the bottom and sides of a deep pie-dish; lay in the stew,\ncover with the balance of the potato; brush it over with the yolk of an\negg and bake in a quick oven till brown.\n\n\nPOTATO PLUM KNOEDEL (HUNGARIAN)\n\nPeel and cook seven or eight large potatoes, place in a bowl, add salt,\nfour whole eggs, one and one-half tablespoons of melted chicken fat and\na little more than a cup of matzoth meal. Knead in bowl to smooth\nconsistency. Take a handful at a time, pat smooth and flat, in the\ncentre put a tablespoon of prune jam, form into a dumpling, place\ndumplings in boiling salt water, kettle half covered and allow to cook\ntwelve to fifteen minutes. Take out with strainer and serve hot. Have\nready a cup of hot melted chicken fat and sugar and cinnamon. Serve over\nknoedel to taste.\n\n\nBIRMOILIS (TURKISH)\n\nTake some mashed potatoes, grated cheese, well-beaten eggs; make a good\npaste, take tablespoonfuls of this mixture and drop in boiling oil; fry\nuntil brown. Serve with a syrup made of sugar and water.\n\n\nPOTATO MARBLES\n\nMix one-half pound of plain mashed potatoes smoothly with a generous\nteaspoon of finely chopped parsley, pepper and salt to taste; beat one\negg, add it to the potato, mix well and make it into little balls the\nsize of a cherry. Lay a tiny sprig of parsley on each, arrange the balls\non a greased tin and bake till a light brown.\n\n\nMINA (TURKISH)\n\nPlace some matzoth in cold water to soak. Take the matzoth out and dry\nthem on a towel; grease a pan with olive oil and put in matzoth enough\nto cover bottom of pan. Take chopped meat, bind with an egg, season with\nsalt, pepper, and chopped parsley. Cover this with the matzoth, add some\nolive oil, cover with mashed potatoes and one or two well-beaten eggs\nand bake until brown. If so desired the meat may be omitted. Grated\ncheese may be used, covered with mashed potatoes and eggs.\n\n\nPRUNE BLINTZES\n\nTake three cups of potato flour mixed with three eggs, add a little\nwater and mix well. Heat a small frying-pan, grease with a little fat\nand pour into it enough batter to make thin pancakes. Chop prunes, add a\nlittle sugar and fill each cake with this mixture, fold into\nthree-cornered pieces and fry. When done put in a pan, sprinkle with\nsugar and bake in oven. Do not let burn.\n\n\nMEAT BLINTZES\n\nThe same pancakes can be used with meat taken from soup; fry two small\nonions with a little fat and chop with the meat. Add two eggs, salt and\npepper to taste.\n\n\nMATZOTH SPICE CAKE\n\nTo every egg add one-half tablespoon of matzoth meal and one tablespoon\nof sugar. Sift meal five times, mix with sugar, one-half tablespoon of\nground ginger, one-half tablespoon of cinnamon, one-fourth tablespoon of\ncloves; mix with the well-beaten yolks and cut and fold in gently the\nstiffly-beaten whites.\n\n\nMATZOTH MEAL CAKE\n\nTo the yolks of eight eggs add one and a half cups of pulverized sugar;\nstir until the consistency of batter, add the grated rind of a lemon,\ntwo teaspoons of ground cinnamon and two squares of chocolate grated,\none teaspoon of allspice; add the juice of an orange, and one-half\nwine-glass of wine, and three-quarters of a cup of matzoth meal finely\nsifted, and one-quarter pound almonds finely pounded. Last, fold in the\nstiffly-beaten whites of the eggs. Bake in a moderate oven for\nthree-quarters of an hour; try with a straw.\n\n\nMATZOTH CHARLOTTE, No. 1\n\nSoak one matzoth; beat and add to the beaten yolks of two eggs, add\none-fourth teaspoon of salt, one-fourth cup of chopped almonds,\none-fourth cup of raisins, one-fourth cup of currants, and mix\nthoroughly. Fold in the stiffly-beaten whites of two eggs and bake in a\ngreased baking-dish.\n\n\nMATZOTH CHARLOTTE, No. 2\n\nFour eggs (yolks), one cup of sugar, pinch of salt, three matzoth\n(soaked in water and squeezed out), one grated apple, one lemon rind and\njuice, one-fourth cup of almonds, and one-fourth cup of raisins. Put the\nstiffly-beaten whites of eggs in last; before putting into oven. Bake in\nan even oven about one-half to three-quarters of an hour. To be eaten\nwarm.\n\n\nMATZOTH KUGEL\n\nSoak three matzoth, heat two tablespoons of fat in a spider, press all\nthe water out of the matzoth with your hands and dry them in the spider\nof heated fat; add about one-quarter pound of matzoth meal; stir the\nmatzoth and matzoth meal well with a large spoon; add by degrees the\nyolks of five eggs and two ounces of pounded almonds, and the grated\npeel of one-half lemon. Add also one large sour apple, grated, a pinch\nof salt, and last the stiffly-beaten whites of the eggs. Line a\nkugeltopf well with fat, and pour about a quarter pound of hot fat over\nthe kugel. Bake immediately; serve with wine sauce.\n\n\nMATZOTH SHALET\n\nFour soaked matzoth; nine eggs, one cup of sugar, two grated apples, one\nand one-half cups of seeded raisins, one tablespoon of cinnamon, grated\nrind of an orange or a lemon and a few pounded almonds. Beat the sugar,\neggs, and cinnamon until light; then add all the ingredients, except the\nmatzoth, mixing well. Now drain the matzoth, gradually adding them to\nthe mixture, beating until very light. Melt half a pound of rendered fat\ninto the dish for baking, and then pour in the mixture. Bake in a\nmoderately hot oven for one and one-fourth hours. Serve hot with wine,\nfruit, or prune sauce.\n\n\nPOTATO PUDDING\n\nStir the yolks of eight eggs with a cup of sugar, add four tablespoons\nof blanched and pounded almonds, and grate in the peel of a lemon. Add\nalso its juice. Have ready half a pound of grated potatoes which have\nbeen cooked the day previous. Last add the stiffly-beaten whites. Add\none teaspoon of salt. Grease your pudding form well, pour in the mixture\nand bake. Set in a pan of boiling water in the oven. The water in the\npan must not reach higher than half way up the pudding form. Time\nrequired, half an hour. When done turn out on a platter. Serve with a\nwine or chocolate sauce. You may bake this pudding in an iron pudding\nform without setting it in the boiling water.\n\n\nMATZOTH PLUM PUDDING\n\nOne-half pound of chopped suet, one-half pound of moist sugar, one-half\npound of raisins (stoned and chopped), one-half pound of currants,\none-half pound of mixed peel, two matzoth soaked in cold water and then\nwell drained and beaten, one-quarter pound of sifted meal, the rind of\nhalf a lemon, one teaspoon of ground cinnamon, eight eggs and a\nwineglass of rum. Beat all these ingredients thoroughly together, and\nboil for eight hours in a pudding mold or basin. Serve with rum sauce.\n\n\nBATTER PUDDING\n\nOne teacup of matzoth-meal, one pint of milk, two eggs, three ounces of\nbrown sugar, two ounces of butter and the rind of a lemon. Mix the meal\ninto a batter with the milk and eggs, add the sugar, butter (melted),\ngrated rind of a lemon and a tablespoon of rum, if desired. Pour the\nmixture in a greased basin or mold, and boil for one hour or bake for\none-half hour.\n\n\nBEOLAS\n\nTake six eggs. Beat them until very light. Add a little fine meal, just\nenough to give it consistency; Drop this from the point of a spoon into\nboiling olive oil or fat. When light brown, take out, and drain. Serve\ncold with a syrup made of water, cinnamon and sugar.\n\n\nCOCOANUT PUDDING\n\nOne grated cocoanut, six eggs, grated rind and juice of two lemons, one\ncup of granulated sugar and the milk of the cocoanut; beat the yolks of\nthe eggs with the sugar and the grated rind of lemon until light and\ncreamy; add gradually the cocoanut and the beaten whites of the eggs,\nand lastly put in the milk of the cocoanut, to which has been added the\njuice of the lemons. Bake in a moderate oven for half an hour and serve\nquite cold.\n\n\nCARROT PUDDING\n\nBeat one and a half cups of powdered sugar and the yolks of eight eggs;\ntake one and a half cups peeled and grated raw carrots and stir all\ntogether. Add one cup of grated almonds, the rind of half a lemon\nchopped finely, one tablespoon of wine, and last the beaten whites of\nthe eggs. Bake in a well-buttered and flour-sprinkled form at least one\nhour in a slow oven.\n\n\nALMOND PUDDING, No. 1\n\nTake the whites of seven eggs with the yolks of ten, one-half pound of\npulverized sweet almonds with one-half ounce of pounded bitter almonds,\none-half pound of powdered sugar and one tablespoon of orange-flower\nwater. Beat the eggs well with the orange water, then add the sugar and\nalmonds gradually; beat all for one hour or until it bubbles; then\ngrease deep pie-dishes with olive oil and pour in the mixture. They must\nbe baked in a rather moderate oven. When the mixture is set and browned\nplace over them a paper greased with olive oil to prevent them getting\ndark. Serve cold.\n\nPowdered sugar should be sprinkled freely over the pudding before\nserving. If you wish to have them very rich boil one-half pound of sugar\nwith one-half pint of water until it thickens; cool and pour over the\npudding when you take it from the oven.\n\n\nALMOND PUDDING, No. 2\n\nTake one pound blanched almonds pounded, eight eggs, cinnamon, and lemon\nrind. Beat the eggs for twenty minutes, then add one and one-half cups\nof sugar gently, and then the almonds; mix all together thoroughly. Bake\nin shallow pans and serve cold.\n\n\nALMOND HILLS\n\nRoast one-quarter pound of sweet almonds, cut into strips lengthwise in\na spider of heated sugar, not too brown. Beat one-half pound of sifted\npowdered sugar and the whites of five eggs to a very stiff froth. Mix\nall thoroughly and place teaspoonfuls of this mixture on waxed paper,\nand bake a light brown, in slow oven.\n\n\nAPPLE SPONGE PUDDING\n\nPare eight apples and cut off the tops carefully, so as to be able to\nuse them as covers to the apples. Now scrape out the inside with a\nknife, being careful not to break the apple. Mix the scrapings with\nsugar, raisins, cinnamon, pounded almonds and a little white wine. Fill\nthis mixture into the hollow of the apple and clap on a cover for each\napple; then grease a pudding dish, lay in the apples and stew them for a\nfew minutes, but not long enough to break them. Make a sponge cake\nbatter of eight eggs and two scant cups of sugar and a pinch of salt and\nadd the grated peel of a lemon and beat until thick, at least half an\nhour. Fold in a cup of matzoth flour, sifted very fine. Pour this batter\nover the apples and bake in a moderate oven. Serve with wine sauce. Half\nthis quantity is sufficient for a small family.\n\n\nGRATED APPLE PUDDING\n\nTake six good-sized apples, six yolks of eggs, one-half cup of sugar (or\nto taste), one-half pound of grated almonds, or one-half cup of\nmatzoth-meal, one-half teaspoon of salt, one-half teaspoon of cinnamon.\nPare the apples and leave them whole. Then grate all the apple from the\npulp. To this add the above, also about three tablespoons of chicken or\ngoose grease. When all is well mixed, add the whites well beaten to a\nstiff froth. Mix very light. Bake in well-greased baking dish.\n\n\nAPPLE PUDDING\n\nSoak three matzoth and squeeze the water out well; put them in a bowl\nwith three good-sized apples cut in small thick pieces; add one-quarter\npound of currants, one-quarter pound of raisins, a little cinnamon, some\nrind of lemon cut thin, one-quarter pound of brown sugar and two ounces\nof melted fat; mix all well together with six beaten eggs; pour in a\ngreased dish and bake in a moderate oven. This pudding can be boiled if\npreferred. Serve with rum sauce.\n\n\nFOAM TORTE\n\nFour egg; whites, well beaten; add one tablespoon of vinegar drop by\ndrop, one cup of sugar, one tablespoon of vanilla; beat for twenty\nminutes. Line spring form with this batter on all sides. Reserve a\nlittle of the mixture and drop by drops on top of torte. Let bake\nforty-five minutes in moderate oven; when baked remove. Serve with\nsliced bananas, peaches and cream or strawberries.\n\n\nSPONGE CAKE, No. 1\n\nTake eight eggs, one pound of granulated sugar, grated rind of a lemon,\nand six ounces of fine matzoth-meal. Beat the eggs, sugar and lemon rind\ntogether until very light, to about the thickness of a custard, then add\nthe meal, stirring it in without much beating. Bake in a moderately\nquick oven one-half hour.\n\n\nSPONGE CAKE, No. 2\n\nTake eight eggs, one and one-half cups of granulated sugar, one cup of\nmixed matzoth-meal and potato flour and flavoring to taste.\n\nBeat the yolks of the eggs and the sugar together until very light. Then\nadd the flavoring, matzoth-meal and potato flour and last of all the\nwhites of the eggs beaten to a stiff froth. Stir lightly and bake in a\nmoderately quick oven.\n\n\nPOTATO FLOUR SPONGE CAKE\n\nSeparate the whites and yolks of nine eggs. Beat the whites of seven\neggs very stiff. To the well-beaten yolks of nine eggs and the whites of\ntwo, add one and three-quarter cups of sugar and juice and rind of one\nlemon. Beat thoroughly, add one scant cup of potato flour, and beat\nagain. Now fold in the beaten whites very carefully, and bake slowly in\na moderate oven. Bake forty to fifty minutes. Nice for invalids.\n\n\nSTRAWBERRY SHORTCAKE WITH MATZOTH-MEAL\n\nBeat until very light the yolks of four eggs and three-quarters of a cup\nsugar; add rind of one-half lemon, a pinch of salt, one-half cup of\nsifted matzoth meal, and last the stiffly-beaten whites of the eggs.\nBake in two shallow square pans in a moderate oven.\n\nWhen cold lay a cake on a platter, spread thickly with strawberries that\nhave been well sugared. Put the other cake on top. Spread over the top\nand sides with cream that has been sweetened, flavored and whipped very\nstiff.\n\n\nHASTY PUDDING\n\nTake any kind of old cake, cut up in slices, dip in wine or sprinkle\nsome wine over all. Make a custard with one pint of milk and four eggs.\nPut one tablespoon of potato flour with the yolks, sweeten to taste,\nboil the custard, flavor and pour over cake in pudding dish. Beat whites\nto a stiff froth, add sugar and spread over all. Put in oven to brown\nslightly. Eat cold.\n\n\nPOTATO FLOUR PUDDING\n\nTake one-quarter pound of goose-oil, stir it to a cream, and stir in\ngradually the yolks of ten eggs and three-quarters of a pound of sifted\nsugar, the grated peel of a lemon, also its juice and one-half teaspoon\nof salt. Add last one-half pound of potato flour and the stiffly-beaten\nwhites of the eggs. Have the pudding form well greased before putting in\nthe mixture. Bake in a moderate oven. Serve with raspberry sauce, made\nof jelly. Take a glass of red raspberries, press them through a hair\nsieve, add a wineglass of red wine, add sugar to taste, and let it boil\nhard for about five minutes.\n\n\nPESACH CAKE WITH WALNUTS\n\nCream together the yolks of nine eggs, and one-half pound of powdered\nsugar, weigh one pound of walnuts before shelling; when shelled, grind;\nto the creamed yolks and sugar add two tablespoons of well sifted\nmatzoth flour, a pinch of salt, and one teaspoon of vanilla, then mix in\nthe ground walnuts. Fold in gently the nine beaten whites. Bake\nthree-quarters of an hour.\n\n\nDATE CAKE\n\nEight eggs, one and one-quarter cups of pulverized sugar, two\ntablespoons of ground cinnamon and cloves mixed, one cup of\nmatzoth-meal; one-half pound seeded dates, cut fine, and the juice of\nhalf a lemon.\n\nBeat the yolks of the eggs and sugar together until very light, add the\nmatzoth meal, spices, dates and lemon, and finally put in the whites of\nthe eggs, beaten to a stiff froth. Bake in a moderate oven\nthree-quarters of an hour.\n\n\nCHOCOLATE CAKE\n\nBeat the yolks of four eggs with one-half cup of sifted sugar, add\none-quarter pound of grated sweet almonds, one-quarter pound of\nfinely-grated vanilla chocolate, and one-quarter pound of raisins,\none-half cup of matzoth meal sifted fine, juice of an orange,\none-quarter cup of wine, and lastly the stiffly-beaten whites. Bake one\nhour in a slow oven, in a form lined with greased paper.\n\n\nCOOKIES\n\nSift together one-half cup of matzoth meal and one-fourth cup of potato\nflour. Add one-half cup of sugar, one-fourth cup of chopped almonds and\ntwo eggs. Rollout in potato flour mixed with sugar. Cut and bake on\ngreased tins in a hot oven.\n\n\nALMOND CAKE\n\nOne pound of almonds, pounded; one pound of sugar, one or two eggs and\nenough cinnamon to give a strong flavor. Bake in a shallow pan and cut\ninto small sections.\n\n\nALMOND MACAROONS\n\nOne pound of almonds ground fine, one and one-half pounds of powdered\nsugar, the whites of five eggs and the grated rind of two lemons. Beat\nthe whites of eggs to a snow, add the sugar and the grated lemon rind\nand almonds; mix it well together. Grease a very thin paper with olive\noil, sprinkle some powdered sugar over it, place on a tin. Form the\ncakes and place them a little distance from each other and bake in a\nvery moderate oven. When done let them cool before you touch them.\n\n\nCINNAMON STICKS\n\nGrate one-half pound of almonds, beat the whites of four eggs to a stiff\nfroth, add gradually one pound of pulverized sugar and a tablespoon of\ncinnamon. Roll out this dough into half finger lengths and about as\nthick as your little finger. Bake, and when done ice each one with\nboiled frosting.\n\n\nIMBERLACH\n\nTake two cups of matzoth flour, one-quarter pound of powdered ginger,\nmix together with three eggs. Set this dough aside until it dries. Take\none-half pound of honey and three-quarters pound of sugar and boil until\nit gets a reddish color. Beat in the ginger and matzoth dough, mix it\nwith honey, set back on stove, stirring constantly; when the mixture is\nthick and a reddish color, place on the board so as to cool; roll and\ncut in two-inch lengths.\n\n\nKREMSLEKH\n\nTo each tablespoon of matzoth-meal take one egg, a pinch of salt, half a\nteaspoon of sugar, a teaspoon of ground almonds, a few stoned and\nchopped raisins, a pinch of ground cinnamon, a spoon of oil, or its\nequivalent of beef dripping, and just enough water to make the whole\ninto a stiff paste. Mix the ingredients very thoroughly.\n\nNow take a large enamelled saucepan and about half fill it with oil or\nfat. Bring this to boiling point but do not let it burn. Shape the paste\ninto small pieces and drop them into boiling fat, turning them\ncontinually until well browned and then take out and drain carefully on\na strainer. May be eaten hot or cold.\n\n\nEGG MARMALADE\n\nMake a thick syrup by dissolving one pound of sugar in one-half pint of\nwater over the fire, adding one ounce of pounded almonds while the syrup\nis clarifying. Take the saucepan off the fire and when the contents have\nbecome moderately cool stir in carefully the well-beaten yolks of twenty\neggs. It will need rather prolonged stirring to blend the eggs with the\nsyrup. Now flavor with vanilla or wine and cook over a slow fire,\nstirring constantly and taking great care that the mixture does not\nburn.\n\n\nRADISH PRESERVES (RUSSIAN STYLE)\n\nTake black radishes, clean and cut them in strips. Weigh, and to three\npounds of radishes take one pound of honey and one and one-half pounds\nof sugar. Set the radishes on to boil with water, pour off this water,\nadd fresh water and let cook awhile; pour off the second water, add the\nhoney to radishes and let cook well. Then add the sugar and let cook\nagain. When the radishes begin to get brown add one-quarter pound of\nwhite ginger, and some walnuts broken into quarters. Stir. When brown,\nremove from stove. Must come out of the pan dry; no syrup must remain.\n\n\nBEET PRESERVES (RUSSIAN)\n\nCut beets in strips like noodles, wash, cook in water one-half hour. To\nthree pounds of beets take one pound of honey and one pound of sugar.\nWhen the beets have cooked on slow fire until white, strain off and add\nthe honey. Let cook well and add sugar; cook, add white ginger to taste,\nstirring continually, add one-quarter pound of almonds, cut in slices;\none-quarter of an hour before being done, mix, and when the beets brown\nput in jars.\n\n\nPRUNES\n\nWash the prunes well, first in warm water, then in cold. Cut up half a\nlemon, some stick cinnamon and sugar to taste. Cook them in the oven,\ncovered tight, allowing a liberal quantity of water; stew slowly for two\nhours; thicken with a teaspoon of potato flour, and wet the potato flour\nwith the juice of an orange before adding.\n\nIf the prunes are for chrimsel, leave out the thickening.\n\n\nLEMON PRESERVES\n\nTake seven lemons, slice thin and remove seeds. Draw string through\nslices, fasten ends, lay them in a pan with water; boil a short time,\nremove the lemon, pour off water; cook two pounds of sugar with two cups\nof water. When the sugar is syrupy add one-half pound of large raisins,\nput in the lemon and let cook until the syrup is thick.\n\n\nCANDIED LEMON AND ORANGE PEEL\n\nLemon and orange peel if saved can be put to excellent use. Take out the\ngreater portion of the white inside; throw the rinds into boiling water\nand simmer gently for twenty minutes. Drain, weigh, and take a pound of\nsugar to every pound of peel. Put a layer of sugar and a layer of fruit\ninto the preserving kettle; stand it over a slow fire until the sugar\nmelts. When melted, cook slowly until the rinds are transparent. Lift\nthem out; drain them and when nearly dry roll in granulated sugar.\n\n\nWINE SAUCE\n\nOne cup of white wine, half a cup of water, grated peel of lemon,\nteaspoon of potato flour wet with cold water, add the yolks of two eggs,\nstirring constantly; when thick, add the beaten whites and serve.\n\n\nRUM SAUCE\n\nBeat yolks of two eggs with a tablespoon of sugar, and a small cup of\ncold water, a wineglass of rum and the juice of a lemon, and bring to\nboiling point, stirring all the time. The two whites of eggs may be\nwhipped very firm and spread over the pudding just before serving.\n\n\nSUGAR SYRUP\n\nTwo cups of brown sugar, one cup of boiling water, and cinnamon to\ntaste. Stir the ingredients together in a saucepan until the sugar is\ndissolved and then let the mixture simmer slowly until it thickens.\n\n\nMOCK WHIPPED CREAM FILLING\n\nUse between and on top of layer cakes, or as a filling for torten.\n\nPeel and grate one large sour apple, three-quarters cup of white sugar,\nwhite of one egg; beat all together a long time, flavor with vanilla or\ngrated rind of one-half lemon. Mix the apple with the sugar as soon as\npossible or it will turn dark.\n\n\nLEMON CREAM FILLING\n\nPut on to boil the yolks of five eggs, one-half cup of granulated sugar,\nthe juice of three lemons and grated rind of one, and about a brandy\nglass of water. Stir constantly so as to prevent curdling. When it has\nthickened and comes to a boil take it from the range and add the beaten\nwhites of eggs.\n\n\nFILLING FOR CHRIMSEL\n\nThis is made of unblanched, pounded almonds, grated apples, chopped\nraisins, brown sugar, plenty of cinnamon and the grated rind of a lemon.\n\nMix the ingredients together and fill the hollowed out center of the\nchrimsel with them. Then place one chrimsel upon another, being careful\nnot to let the filling escape from its hollow and fasten the edges\nsecurely together with the fingers, keeping the rounded shape uninjured.\nFry them in boiling fat, turning them from one side to the other until a\ndark brown. Serve hot with sugar syrup.\n\n\nSTRAWBERRY DESSERT\n\nLine a dish with macaroons, wet them with wine, put over this a box or\nquart of strawberries, and sugar them well. Beat the yolks of four eggs\nwith one small cup of sugar, grated rind of lemon and half its juice.\nBeat the whites to a stiff froth, and half the yolks; pour over all in\nyour pudding dish. When baked spread the other half of the whites on\ntop, having previously sweetened the remaining whites with sugar. Bake a\nlight brown. Eat cold with whipped or plain cream.\n\n\n\n\n*INDEX*\n\n\nAPPETIZERS\n\nAmbrosia\nAnchovy Canap\u00e9s\nAnchovy Canap\u00e9s with Tomatoes\nBlack Olives\nBrain (Appetizer)\nCanap\u00e9s--How to Make\nCaviar Canap\u00e9s\nCelery Relish\nCheese Balls\nChicken Liver Paste, No. 1\nChicken Liver Paste, No. 2\nChopped Herring\nChopped Onion and Chicken Fat\nDelicious Appetizer, A\nDeviled Eggs with Hot Sauce\nEgg Appetizer\nFilled Lemons\nGrapefruit Cocktail\nImitation Pate de Foi Gras\nMusk Melons\nNut and Cheese Relish\nPeach Cocktail\nPineapple and Banana Cocktail\nRaspberry Cocktail\nRed Pepper Canap\u00e9s\nSalted Almonds\nSalted Peanuts\nSardellen\nSardine Canap\u00e9s\nStrawberry Cocktail\nStuffed Eggs\nStuffed Yellow Tomatoes\nWhite Caviar\n\n\nSANDWICHES\n\nAnchovy\nBrown Bread\nCelery\nCheese and Nut\nChestnut\nChicken\nChicken with Mayonnaise\nDate and Fig\nDeviled Tongue\nEgg\nEgg and Olive\nFig\nFish\nLettuce\nMinced Goose\nMustard Sardine Paste\nNut and Raisin\nOlive\nPoached Egg\nRibbon\nRussian\nSalmon and Caviar\nSalmon and Brown Bread\nSandwiches, How to make\nSardine\nSurprise\nToasted Cheese\nTongue\nVeal\nWhite and Brown Bread\n\n\nSOUPS\n\nArtichoke\nBarley\nBarley and Vegetable\nBeer\nBeer (Parve)\nBeet--Russian Style\nBeet--Russian Style (Fleischig)\nBlack Bean\nBorsht\nBouillon\nBrown Flour\nBrown Stock\nCherry\nChicken, No. 1\nChicken, No. 2\nChicken Broth\nCold Sour\nConsomm\u00e9\nCream Soup\nCream Soup--How to Make\nCream of Almond\nCream of Asparagus\nCream of Cauliflower\nCream of Celery\nCream of Corn\nCream of Herring (Russian Style)\nCream of Lettuce\nCream of Lentil\nCream of Tomato\nCream Wine\nDried Pea\nFarina\nFish Chowder\nFruit\nGreen Kern\nGreen Pea\nGreen Pea Pur\u00e9e\nJulienne\nLeek\nLentil (Linzen) No. 1\nLentil (Linzen) No. 2\nMilk\nMilk and Cheese\nMock Fish Chowder\nMock Turtle\nMulligatawny\nMushroom and Barley\nMutton Broth\nNoodle\nOkra Gumbo (Southern)\nOnion\nOxtail\nPigeon\nPotato\nPotato (Fleischig)\nRed Wine\nRice Broth\nSchalet or Tscholnt (Shabbas Soup)\nSour Milk\nSour Soup (for Purim)\nSoup Stock, Directions\nSpinach\nSplit Pea (Milchig)\nTchorba (Turkish)\nTomato\nTomato with Rice\nTurkey\nTurnip\nVeal\nVegetable\nVegetable (Milchig)\nWhite Stock\n\n\nGARNISHES AND DUMPLINGS FOR SOUPS\n\nBaking Powder\nCroutons\nDrop\nDumplings for Cream Soups\nEgg\nEgg Custard\nEgg Drop (Einlauf)\nFarina\nFlour Balls with Almonds\nForce-meat for Kreplech\nFritter Beans\nGrated Irish Potato\nKreplech or Butterflies\nLiver Kloesse\nNoodles\nPf\u00e4rvel or Grated Egg\nPlaetchen\nSchwem Kloesse\nSpatzen\nSponge\n\n\nFISH\n\nBaked--Directions\nBaked Bass \u00e0 la Wellington\nBaked Black Bass\nBaked Chopped Herring\nBaked Fish--Turkish Style\nBaked Flounders\nBaked Mackerel\nBaked Shad\nBoiled--Directions\nBoiled Salt Mackerel\nBoiled Trout\nBoned Smelts, Saut\u00e9d\nBroiled--Directions\nBroiled Salt Mackerel\nCod Fish Balls\nCream Salmon\nCroquettes of Fish\nDirections:\n  How to Bone\n  How to Clean\n  How to Open\n  How to Skin\nFilled Fish--Turkish Style\nFillet of Sole \u00e0 la Creole\nFillet of Sole \u00e0 la Mouquin\nFinnan Haddie\nFinnan Haddie and Macaroni\nFish for Stock\nFish with Garlic\nFish with Horseradish Sauce\nFish with Sauerkraut\nFresh Cod or Striped Bass\nFritada\nFrying Fish--Jewish Method\nFrying Fish--Another Method\nGefillte Fisch\nGefillte Fisch with Egg Sauce\nHecht (Pickerel)\nKedgeree\nLemon Fish\nMarinirte\nMarinirte Herring (Pickled)\nPaprika Carp\nPickle for Salmon\nPike with Egg Sauce\nPiquant\nRemarks and Directions\nRedsnapper with Tomato Sauce\nRussian Fish Cakes\nSalmon Cutlet\nSalmon Loaf\nSalt Herring\nSaut\u00e9d--Directions\nScalloped, No. 1\nScalloped, No. 2\nScalloped Fish Roe\nShad Roe\nSoused Herring\nStuffed Herring\nSweet and Sour\nSweet Sour\nSweet Sour with Wine\nSwiss Creamed Fish\nTurkish Sauces for Fish\n  Agristoga\n  Ahilado\n  Zuemimo\n\n\nSAUCES FOR FISH AND VEGETABLES\n\nGeneral Remarks\nAnchovy\nBernaise\nCream Mustard\nCucumber\nCurry\nDrawn Butter\nHollandaise\nMa\u00eetre d'H\u00f4tel Butter\nMustard\nPickle\nPiquante\nQuick Bernaise\nSardellen or Herring\nSpanish\nTartare\nTomato\nVinaigrette\nWhite (for Vegetables)\n\n\nSAUCES FOR MEATS\n\nApple\nBordelaise\nBrown\nCaraway\nCranberry\nGarlic\nHorseradish, No. 1\nHorseradish, No. 2\nKimmel\nKnoblauch\nLemon\nMa\u00eetre d'H\u00f4tel\nMint\nMushroom\nOlive\nOnion\nRaisin\nStewed Cranberries\nWine\n\n\nFRYING\n\nBread Crumbs, Prepared for Frying\nFrying--Directions\nTo Render Goose, Duck or Beef Fat\nTo Make Hard White Soap\n\n\nENTR\u00c9ES\n\nAspic (Sulz)\nBrains with Egg Sauce\nBrains, Sweet and Sour\nBoiled Tongue, Sweet and Sour\nCalf's Brains, Sour\nCalf's Brains, Fried\nCalf's Feet, Prunes and Chestnuts\nCalf's Feet, Scharf\nCalf's Foot Jelly, No. 1\nCalf's Foot Jelly, No. 2\nCalf's Liver Smothered in Onions\nCauliflower Croquettes\nChicken Croquette, No. 1\nChicken Croquette, No. 2\nChicken Fricassee with Noodles\nChicken Livers\nChicken \u00e0 la Sweetbread\nCroquettes--Directions\nCroquettes of Calf's Brains\nCroquettes of Fish\nDeviled Brains\nEggplant Croquettes (Roumanian)\nFilled Tongue\nGansleber in Sulz\nGansleber Pur\u00e9e in Sulz\nGefillte Milz (Milt)\nGoose Liver\nGoose Liver Aspic\nGoose Liver with Glac\u00e9d Chestnuts\nGoose Liver with Mushroom Sauce\nHashed Calf's Lung and Heart\nHome-made Chicken Tamales\nJellied Chicken\nKischkes\nKischkes--Russian Style\nMeat Croquettes\nMeat and Boiled Hominy Croquettes\nMilt, Stewed\nPeanut and Rice Croquettes\nPickled Beef Tongue\nPotato Croquettes\nPressed Chicken\nRice Croquettes, No. 1\nRice Croquettes, No. 2\nSmoked Tongue\nSmothered Tongue\nSpanish Liver\nSweetbreads\nSweetbread Croquettes\nSweetbread Glac\u00e9\nSweetbread Saut\u00e9 with Mushrooms\nSweet Potato Croquettes\nTripe \u00e0 la Creole\nTripe, Family Style\nVeal Croquettes\nVeal Sweetbread\n\n\nMEATS\n\nAn Easy Pot Roast\nBaked Hash\nBeef Loaf\nBeefsteak, Broiled\nBeefsteak, Fried\nBitki (Russian Hamburger Steak)\nBoiled Corned Beef\nBraised Oxtails\nBreast Flank (Short Ribs) and Yellow Turnips\nBreast of Mutton, Stewed with Carrots\nBreast of Veal, Roasted\nBrisket of Beef (Brustdeckel)\nBrisket of Beef with Sauerkraut\nBrunswick Stew\nCarnatzlich (Roumanian)\nCalf's Hearts\nChopped Meat with Raisins (Roumanian)\nCurried Mutton\nDirections for Cooking Meats\nEnchiladas\nFricasseed Veal with Cauliflower\nFried Steak with Onions\nGewetsh (Servian)\nGoulash, Hungarian\nGoulash, Russian\nHamburger Steak\nHome-made Corned Beef\nIrish Stew\nLamb Chops\nLamb and Macaroni\nLamb Stew--Tocane\nLeft-over Meats\nMarrow Bones\nMeat Olives\nMeat Pie\nMeat and Spaghetti\nMock Duck\nMutton Chops\nPan Roast Beef\nPickled Meat--Home-made Corned Beef\nPot Roast (Braised Beef)\nRoast Beef, No. 1\nRoast Beef, No. 2\nRoast Beef--Russian Style\nRoast Mutton with Potatoes\nRoast Veal\nRolled Beef--Pot-Roasted\nSauerbraten\nShort Ribs of Beef--Spanish\nShoulder or Neck of Veal--Hungarian Style\nSmoked Beef\nSoup Meat\nStewed Veal\nStuffed Shoulder of Mutton\nStuffed Shoulder of Veal\nSulze von Kalbsfuesen\nTo Broil Steak by Gas\nVienna Roast\nVeal Loaf\nVienna Sausage\nWiener Braten (Vienna Roast)\n\n\nPOULTRY\n\nAmastich\nBoiled Chicken, Baked\nBroiled Spring Chicken\nBroiled Squab\nChicken en Casserole\nChicken Curry\nChicken Fricassee\nChicken \u00e0 la Italienne\nChicken Paprika with Rice\nChicken with Rice\nChicken with Spaghetti en Casserole\nChicken--Turkish Style\nChili Con Carne\nDuck\nDuck \u00e0 la Mode in Jelly\nFried Spring Chicken\nGaenseklein\nGeschundene Gans\nGiblets\nGoose Grieben (Cracklings)\nGoose Meat Preserved in Fat\nMinced Goose--Hungarian Style\nPigeon Pie\nPilaf--Russian Style\nPilaf--Turkish Style\nPoultry, to Dress and Clean\nRoast Duck\nRoast Chicken\nRoast Goose\nRoast Goose Breast\nRoast Turkey\nSmoked Goose\nSmoked Goose Breast\nSmothered Chicken\nSpanish Pie\nSquab or Nest Pigeons\nSquab en Casserole\nStewed Goose, Piquante\nStuffed Chicken--Turkish Style\nStuffed Goose Neck\nStuffed Goose Neck--Russian Style\nTo Truss Chicken\nTurkey Neck, Stuffed--Turkish Style\n\n\nSTUFFINGS FOR MEAT AND POULTRY\n\nBread Dressing for Fowl\nChestnut Stuffing\nCrumb Dressing\nMeat Dressing for Poultry\nPotato Stuffing\nRaisin Stuffing\nTo Stuff Poultry\n\n\nVEGETABLES\n\nArday-Influs\nAsparagus\nAsparagus, Canned\nAsparagus, Hungarian\nArtichokes, French or Globe\nArtichokes, French with Tomato Sauce\nArtichokes, Jerusalem\nBaked Beans with Brisket of Beef\nBeans and Barley\nBeet Greens\nBeets, Baked\nBeets, Boiled\nBeets, Sour, Buttered\nBelgian Red Cabbage\nBoston Roast\nBrussels Sprouts\nCabbage, to Boil\nCabbage Boiled with Carrots\nCabbage, Creamed New\nCabbage, Filled\nCabbage, Fried\nCabbage, Red\nCabbage, Red, with Chestnuts and Prunes\nCabbage, Stewed\nCarrots\nCarrots Boiled with Cabbage\nCarrots with Brisket of Beef\nCarrots, Compote of--Russian Style\nCarrots, Flemish\nCarrots, Lemon\nCarrots and Green Peas\nCarrots, Simmered\nCauliflower\nCauliflower--Hungarian Style\nCauliflower with Brown Crumbs\nCauliflower (Roumanian)\nCauliflower, Scalloped\nCauliflower, Spanish\nCeleriac\nCeleriac, Pur\u00e9e of\nCelery, Creamed\nCelery with Chestnuts (Turkish)\nChestnuts, Boiled\nChestnuts with Celery (Turkish)\nChestnuts and Prunes\nChestnut Pur\u00e9e\nChestnuts and Raisins\nChestnuts, Roasted\nCold Slaw\nCorn, Canned\nCorn off the Cob\nCorn on the Cob\nCorn and Potatoes\nCucumbers, Fried\nCucumbers, Stuffed\nDandelions\nDried Beans--Directions\nDried Lima Beans, Baked\nDried Pea Pur\u00e9e\nEggplant, Baked\nEggplant and Baked Tomatoes\nEggplant, Broiled\nEggplant, Fried\nEggplant Fried in Oil--Turkish Style\nEggplant (Roumanian)\nFarsole\nFarsole Dulce\nGeneral Remarks\nGreen Peas\nGreen Peas with Pf\u00e4rvel\nGreen Peas and Rice\nHaricot Beans and Beef\nHot Slaw\nKal Dolmar\nKale\nKidney Beans with Brown Sauce\nKohl-rabi\nKohl-rabi with Breast of Lamb\nLentils, Baked\nLentil Sausages\nLettuce\nLettuce, Boiled\nLima Beans, Green\nLinzen, Sweet Sour\nMeat Substitutes\nMock Chili Con Carne\nMushrooms, Broiled\nMushrooms, Creamed\nMushrooms, Scalloped\nMushrooms, Saut\u00e9d\nNahit (Russian Peas)\nNut Loaf\nNut Roast\nOkra, Boiled\nOnions, Boiled\nOnions, Scalloped\nOyster-plant--Salsify\nParsnips\nPea Pur\u00e9e\nPeppers, Green\nPeppers, Green, Broiled\nPeppers, Stewed\nPeppers, Green, Stuffed with Vegetables\nPeppers, Stuffed\nPeppers, Stuffed (Arday-influs)\nPeppers Stuffed with Meat\nPeppers Stuffed with Nuts\nPotato Balls with Parsley\nPotato Cakes\nPotato Puff\nPotato Puff, Bohemian\nPotato Ribbon\nPotato Surprise\nPotatoes\nPotatoes for Twenty People\nPotatoes, Baked, No. 1\nPotatoes, Baked, No. 2\nPotatoes, Boiled\nPotatoes Boiled in their Jackets\nPotatoes with Caraway Seeds\nPotatoes and Corn\nPotatoes, Creamed\nPotatoes, Curried\nPotatoes, French Fried\nPotatoes, German Fried\nPotatoes au Gratin\nPotatoes Hashed Brown, Lyonnaise\nPotatoes--Hungarian Style\nPotatoes, Imitation New\nPotatoes, Mashed\nPotatoes, New\nPotatoes and Pears\nPotatoes, Roast\nPotatoes, Saratoga Chips\nPotatoes, Scalloped, No. 1\nPotatoes, Scalloped, No. 2\nPotatoes, Stewed\nPotatoes, Stewed with Onions\nPotatoes, Stewed Sour\nPotatoes, Stuffed\nRadishes\nSalsify\nSalsify, Scalloped\nSauerkraut, Boiled\nSavoy Cabbage\nSavoy Cabbage with Rice\nSlaitta (Roumanian)\nSpanish Beans\nSpanish Onion Rarebit\nSpinach\nSpinach with Cream Sauce\nSpinach--Fleischig\nSquash, Stewed\nString or Green Snap Beans\nString Beans with Lamb\nString Beans, Sweet Sour\nString Beans with Tomatoes\nSuccotash\nSugar Peas\nSweet Potatoes and Apples\nSweet Potatoes, Boiled\nSweet Potatoes, Candied\nSweet Potatoes, Fried\nSweet Potatoes, French Fried\nSweet Potatoes, Plums and Meat\nSweet Potatoes, Roast\nSweet Potatoes Roast with Meat\nSweet Sour Beans\nSweet Sour Beans and Linzen\nSwiss Chard\nTomato Custards\nTomato Pur\u00e9e\nTomatoes, Baked, and Eggplant\nTomatoes, Canned, Stewed\nTomatoes, Creole\nTomatoes, Fried\nTomatoes, Green, Fried\nTomatoes with Rice\nTomatoes, Scalloped\nTomatoes, Stewed\nTomatoes, Stuffed\nTsimess\nTurnips\nTurnips, Boiled\nTurnips, Hashed\nVegetables\nVegetable Hash\nVegetable Meat Pie\nWax Beans, Sweet and Sour\n\n\nTIME TABLE FOR COOKING\n\nBoiling Meats\nBroiling Meats\nCooking Vegetables\nRoasting Meats\n\n\nSALAD DRESSINGS\n\nBoiled\nBoiled with Olive Oil (Parve)\nColored Mayonnaise\nDressing for Cold Slaw\nDressing for Lettuce\nFrench\nMayonnaise\nMayonnaise Especially for Salmon\nMayonnaise, White\nMayonnaise with Whipped Cream\nMustard\nRussian\nSour Cream\n\n\nSALAD AND SALAD DRESSINGS\n\nDirections for Making\nTo Marinate\nAsparagus\nBanana Dainty\nBeet\nBeet and Cauliflower\nBohemian\nBrain\nCauliflower\nCelery Root Baskets\nCelery Root, Boiled\nChestnut\nChicken\nChicken for Twenty People\nChiffonade\nCold Slaw or Cabbage\nCottage Cheese\nCream Cheese\nCream Cheese with Pineapple\nCucumber\nEggplant--Roumanian Style\nEggplant--Turkish Style\nFish\nFish for Twenty People\nFruit\nFruit and Nut\nGrape-fruit\nGreen\nGreen Pepper for Salad\nHerring, No. 1\nHerring, No. 2\nHungarian Fruit\nHungarian Vegetable\nLettuce\nLima Beans\nMackerel\nMarshmallow\nMayonnaise of Flounder\nMonterey\nNeapolitan\nNiagara\nNut\nPepper\nPeppers and Cheese\nPolish or Piquant\nPotato, No. 1\nPotato, No. 2\nPotato, No. 3\nRussian\nRussian Fruit\nSalmon\nSquash--Turkish Style\nString Bean\nSweetbread\nTomato (French Dressing)\nTomato, Mayonnaise of (whole)\nTomatoes, Stuffed\nTomatoes, Stuffed, Cheese\nVeal\nWaldorf\nWater-Lily (Egg)\n\n\nFRESH FRUITS AND COMPOTE\n\nApple Compote\nApple Delight\nApple Float\nApple Sauce, Victoria\nBaked Apples\nBaked Prunes\nBaked Rhubarb\nBananas\nBlueberries\nChilled Bananas\nCompote of Pears\nCompote of Raspberries\nDried Fruits\nFig Sauce\nFried Apples\nFrosted Apples\nGrape-fruit\nHuckleberry Compote\nOranges\nPeaches\nPeach Compote\nPineapple\nPineapple Compote\nPineapple Souffl\u00e9\nPrune Souffl\u00e9\nPrunes without Sugar\nRaspberry\nRaspberry and Currants\nRipe Tomatoes\nRhubarb Sauce\nSnowflakes\nSteamed Prunes\nStewed Prunes\nStrawberries\nSweet Apples, Steamed\nSweet Entr\u00e9e of Ripe Peaches\nTutti-Frutti\nWatermelons\n\n\nMEHLSPEISE (FLOUR FOODS)\n\nAlmond Strudel\nApple Slump\nApple Kugel\nApple Schalet, No. 1\nApple Schalet, No. 2\nApple Strudel, No. 1\nApple Strudel, No. 2\nBairische Dampfnudeln, No. 1\nBairische Dampfnudeln, No. 2\nBirne Kloesse\nBoiled Apple Dumplings\nBoiled Macaroni\nBaked Macaroni with Cheese\nBroad Noodles\nCarrot Schalet\nCabbage Strudel\nCheese Kreplich\nCherry Roley Poley\nCherry Strudel\nDough for Schalet (Merber Deck)\nDumplings for Stew\nEgg Barley or (Geroestete Fervelschen)\nFarina Dumplings\nHuckleberry Dumplings\nKaese Kracpfli\nKartoffel Kloesse\nKraut Kugel\nKugel\nLeberknadel\nMandel Strudel\nMerber Deck\nMilk Noodles\nNoodle Kugel\nNoodle Schalet\nNoodles\nNoodles and Apples\nNoodles and Mushrooms\nNoodles with Butter\nNoodles with Cheese\nPf\u00e4rvel\nPf\u00e4rvel--Fleischig\nPeach Dumplings\nPear Dumplings\nPear Kugel\nPlum Knoedel (Hungarian)\nPotato Dumplings\nPotato Noodles\nPotato Pudding, Boiled\nPotato Schalet\nQuark Strudel (Dutch Cheese)\nRahm Strudel\nRice Strudel\nRice Kugel\nSavory Macaroni\nScalloped Noodles and Prunes\nScharfe Kugel\nSeven Layer Schalet\nShabbas Kugel\nSour Spatzen\nSpaetzlen or Spatzen\nSpaghetti\nStrudel aus Kalbslunge\nSweet Potato Pudding\nWiener Kartoffel Kloesse\n\n\nCEREALS\n\nApples with Rice\nBaked Apple with Oatmeal\nBaked Rice\nBarley\nBoiled Rice\nBoiled Rice with Pineapple\nCold Oatmeal\nCornmeal Mush\nDirections for Cooking\nEggs Baked in Rice\nFarina\nHominy\nLaws about Cereals\nLeft-over Cereals\nMarmelitta\nOatmeal with Cheese\nOatmeal Porridge\nPilaf\nPolenta\nRice and Nut Loaf\nRice in Milk\nRice with Grated Chocolate\nSago\nSaut\u00e9d Cornmeal Mush\nSpanish Rice\nSteamed Rice\nSweet Rice\nTapioca\nWheat Cereals\n\n\nEGGS\n\nBaked\nBaked with Cheese\nBaked with Tomatoes\nBoiled\nCorn Omelet\nCurried\nEgg Piquant\nEgg Rarebit\nEggs \u00e0 la Mexicana\nEggs en Marinade\nEggs, Poached or Dropped\nEggs Poached in Tomato Sauce\nEggs with Cream Dressing\nEggs with Fresh Mushrooms\nFricasseed\nFried\nHerb Omelet\nKrosphada\nOmelet for One\nPlain Omelet\nPoached with Fried Tomatoes\nRemarks\nRum Omelet\nScalloped\nScalloped (Fleischig)\nScrambled\nScrambled with Brains\nScrambled with Sausage\nSmoked Brisket of Beef and Eggs\nSouffl\u00e9 Omelet\nSpanish\nSpanish Omelet\nSweet Almond Omelet\nSweet Omelet\nSweet Omelet for One\nTo Keep Egg Yolks\nTo Preserve Eggs\nTomato with Egg\nWhite Sauce Omelet\n\n\nCHEESE\n\nCheese Balls, No. 1\nCheese Balls, No. 2\nCheese Bread\nCheese Fondue\nCheese Omelet\nCheese Souffl\u00e9\nCheese and Sweet Green Peppers\nCheese Timbals for Twelve People\nCottage Cheese (Pot Cheese)\nCrackers and Cheese\nDelicious Cream Cheese, A\nGolden Buck\nGreen Corn, Tomatoes and Cheese\nKoch Kaese (Boiled Cheese)\nMacaroni Cheese\nRamekins of Eggs and Cheese\nRice and Cheese\nTomatoes, Eggs and Cheese--Hungarian Style\nWelsh Rarebit\n\n\nBREAD\n\nArme Ritter\nBarches\nBread Sticks\nBuns\nButterbarches\nButtered Toast\nCinnamon Toast for Tea\nCrescent Rolls\nFlour\nFrench Rolls\nGluten\nGraham\nHome-made Yeast\nIndividual Loaves\nMilk or Cream Toast\nPotato\nPotato-Rye\nRaisin\nRaisin or Currant Buns\nRolled Oats\nRolls\nRye (American), No. 1\nRye, No. 2\nTea Rolls\nTo Make Bread\nVariety Bread\nWhite Bread\nYeast\nZwiebel Platz\n\n\nCOFFEE CAKES (KUCHEN)\n\nAbgeruehrter Kugelhopf\nApple Cake or Kuchen\nBaba \u00e0 la Parisienne\nBerliner Pfannkuchen\nBohemian Kolatchen\nBola\nBunt, Plain\nCheap Coffee Cake, A\nCherry Cake or Kuchen\nCheese Cake or Pie\nCinnamon Rolls\nCoffee Cake or Kuchen Dough\nChocolate Coffee Cake\nFrench Coffee Cake\nFresh Prune Kuchen\nHuckleberry Cake\nHuckleberry Pie\nKaffee Kuchen (Cinnamon)\nKindlech\nKrapfen (Purim)\nMohntorts\nMohn Cakes, Small\nMohn (Poppy Seed) Roley Poley\nMohn Wachtel\nNapf Kuchen\nPeach Kuchen\nPocket Books\nPrune Kuchen\nPuffs (Purim)\nRendered Butter\nSavarin\nSchnecken\nSour Cream Kolatchen\nSpice Roll\nStollen\nTea Cakes, Russian\nTopfa Dalkeln (Cheese Cakes)\nWiener Kipfel\nWiener Studenten Kipfel\nYeast Krantz\nZwieback\n\n\nMUFFINS AND BISCUITS\n\nBaking-Powder\nBaking-Powder Batters\nBaking Powder Biscuits\nBran Bread\nBran Muffins\nBrown Bread\nCinnamon Buns\nCorn Bread\nCorn Muffins, No. 1\nCorn Muffins, No. 2\nCrullers\nDough for Open Face Pies\nDoughnuts\nDoughnuts, French\nDrop Biscuits\nFruit Wheels\nGingerbread\nGingerbread, Eggless with Cheese\nGingerbread Gems, Eggless\nGluten Gems\nGraham Muffins\nJohnnie Cake\nMuffins\nPopovers\nRice Muffins\nRye Flour Muffins\nSour Milk Biscuits\nStrawberry Short Cake (Biscuit Dough)\nWaffles, One Egg\nWaffles, Three Egg\nWheat Muffins\nWhite Nut Bread\n\n\nPANCAKES, FRITTERS, ETC.\n\nApple Fritters\nBell Fritters\nBlintzes\nBread Pancakes\nBuckwheat Cakes\nCheese Blintzes\nCorn Fritters\nDried Pea Fritters or (Erbsen Lievanzen)\nFrench Pancakes\nFrench Puffs\nFritter Batter\nGerman Pancakes, No. 1\nGerman Pancakes, No. 2\nGerman Pancakes, No. 3\nGriddle Cakes\nGrimslich\nMacrotes\nMatrimonies\nNoodle Puffs\nOrange Fritters\nPineapple Fritters\nPotato Cakes\nPotato Pancakes\nQueen Fritters\nRice Pancake or Griddle Cakes\nShavings (Kraus-Gebackenes)\nSnip Noodles, Fried\nSnowballs (Hesterliste)\nSour Milk Pancakes\nSquash Fritters\nSweet Blintzes\nVegetable Fritters\nWindbeutel\n\n\nCAKES\n\nGeneral Directions\nTo Bake\nAngel Food\nApple Jelly Cake\nApple Sauce Cake\nAlmond Cake or Mandel Torte, No. 1\nAlmond Cake or Mandel Torte, No. 2\nBlitz Kuchen\nBremen Apple Torte\nBrod Torte\nBunt Kuchen (Baking-Powder)\nBurnt Almond Torte\nCaramel Layer Cake\nChestnut Torte\nChocolate Brod Torte\nChocolate Eclairs\nChocolate Layer Cake\nChocolate Torte\nCinnamon Cake (Baking-Powder)\nCocoanut Layer Cake\nCoffee Cake, German\nCoffee Cake, Quick\nCovered Cheese Cake\nCream Layer Cake\nCream Puffs\nCup Cake\nDate Torte\nDobos Torte\nDominoes\nEggless, Butterless, Milkless Cake\nFruit or Wedding Cake\nGold Cake\nGrafton Layer Cake\nGrafton Small Cake\nGreen-tree Layer Cake and Icing\nGerman Hazelnut Torte\nHuckleberry Cake\nJelly Roll\nKoenig Kuchen\nLady Fingers\nLemon Cake\nLinzer Torte\nLittle French Cakes\nLoaf Cocoanut Cake\nMarble Cake\nMocha Torte\nNut Cake\nNut Honey Cake\nOne Egg Cake\nOrange Cake\nPeach Shortcake\nPotato Cake\nPound Cake\nRye Bread Torte\nRussian Punch Torte\nSand Torte\nSpice Cake\nSponge Cake\nSponge Cakes, Small\nSunshine Cake\nTime-table for Baking\nVienna Prater Cake\nWalnut Torte, No. 1\nWalnut Torte, No. 2\nWedding Cake\nWhite Cake\nZwieback Torte\n\n\nICINGS AND FILLINGS FOR CAKES\n\nAlmond Icing\nBanana Filling\nBoiled Icing\nChocolate Glazing\nChocolate Icing, Unboiled\nCocoanut Icing\nCoffee Filling\nCream Filling\nFig Filling\nInstantaneous Frosting\nLemon Extract\nLemon Jelly for Layer Cake\nLemon Peel\nMaple Sugar Icing\nMarshmallow Filling\nMocha Frosting\nNut Icing\nOrange Icing\nPlain Frosting\nUnboiled Icing\nVanilla Extract\nWhite Caramel Icing\n\n\nPIES AND PASTRY\n\nApple Custard Pie\nApple Fladen (Hungarian)\nApple Pie, No. 1\nApple Pie, No. 2\nBanbury Tarts\nBlackberry and Currant Pie\nBlaetter Teig\nCheese Straws\nCherry Pie, No. 1\nCherry Pie, No. 2\nCocoanut Pie\nCocoanut Lemon Pie\nCream Pie\nFleischig Pie Crust\nFruit Tartlets\nGrape Pie\nGrated Apple Pie\nHuckleberry Pie\nIndividual Apple Dumplings\nLamplich\nLemon Pie, No. 1\nLemon Pie, No. 2\nLemon Tart (Fleischig)\nLinser Tart\nMacaroon Tarts\nMeringue, To Make and Bake\nMince Pie\nMirlitious\nMock Cherry Pie\nMock Mince Pie\nMohntorte\nParve Cookie and Pie Dough\nPeach Pie, No. 1\nPeach Pie, No. 2\nPeach Cream Pie\nPeach Cream Tarts\nPie Crust (Merber Teig)\nPineapple Pie, No. 1\nPineapple Pie, No. 2\nPlum Pie\nPrune Pie\nPrune and Raisin Pie\nPuff Paste\nPumpkin Pie\nRhubarb Pie\nSnowballs\nStrawberry Pie\nSweet Potato Pie\nTartlets\nVienna Pastry for Kipfel\nVinegar Pie\nWhipped Cream Pie\n\n\nCOOKIES\n\nGeneral Directions\nAlmond Macaroons, No. 1\nAlmond Macaroons, No. 2\nAlmond Macaroons with Figs\nAlmond Sticks\nAlmond Sticks--Fleischig\nAnise Seed Cookies\nAnise Zwieback\nBaseler Loekerlein (Honey Cakes)\nCaraway Seed Cookies\nCardamom Cookies\nChocolate Cookies\nCitron Cookies\nCocoanut Kisses\nCornflake Cocoanut Kisses\nCroquante Cakes\nDate Macaroons\nDutch Stuffed Monkeys\nFilled Butter Cakes\nGinger Wafers\nHamburger Cookies--Old Fashioned\nHoney Cake, No. 1 and 2\nHoney Corn Cakes\nHungarian Almond Cookies\nHurry Ups (Oatmeal)\nKindel\nLebkuchen\nLebkuchen, Old-Fashioned\nLekach\nMandelchen\nMerber Kuchen\nMolasses Cookies, Old-Fashioned\nMother's Delicious Cookies (Merber Kuchen)\nNutmeg Cakes--Pfeffernuesse\nParve Cookies\nPecan, Walnut or Hickory Nut Macaroons\nPlain Wafers\nPoppy Seed Cookies\nPurim Cakes\nSour Milk Cookies\nSpringele\nSugar Cookies\nTeiglech\nVanilla Cookies\n\n\nDESSERTS\n\nAmbrosia\nApple and Honey Pudding\nApple and Lady Finger Pudding\nApple Slump\nApple Snow\nApple Tapioca Pudding\nAuflauf\nBird's Nest Pudding\nBlack Bread Pudding\nBlanc Mange\nBohemian Cream\nBoiled Custard\nBread Pudding\nBrown Betty\nCaramel Custard\nCherry Pudding\nChestnut Pudding\nChocolate Cornstarch Pudding\nChocolate Custard\nCorn Pudding\nCornmeal Pudding\nCup Custard for Six\nDessert with Whipped Cream\nDimpes Dampes\nFarina Pudding with Peaches\nFig Dessert\nFloating Island\nHuckleberry Pudding\nIce-box Cake\nLeaf Puffs\nLemon Puffs\nLemon Sauce\nMacaroon Island\nPistachio Cream\nPrune Custard\nPrune Pudding\nPrune Whip\nPudding \u00e0 la Grande Belle\nQueen Bread Pudding\nQueen of Trifles\nRed Raspberry or Currant Float\nRhubarb Pudding\nRice Custard\nRice Pudding\nRothe Gritze\nSago Pudding with Strawberry Juice\nScalloped Peaches\nStrawberries \u00e0 la Bridge\nSuet Pudding with Pears\nTipsy Padding\nTapioca Custard\nWhipped Cream\n\n\nSTEAMED PUDDINGS\n\nAlmond Pudding\nCarrot Pudding\nCherry Pudding\nDate Pudding\nDirections for Steaming\nHoney Pudding\nNapkin Pudding\nNoodle Pudding\nPeach Pudding\nPlum Pudding for Thanksgiving Day\nPlum Pudding, No. 2\nPrince Albert Pudding\nPrune Pudding\nRye Bread Pudding\nSteamed Berry Pudding\n\n\nPUDDING SAUCES\n\nBrandy Sauce\nCaramel Sauce\nChocolate Sauce, Nos. 1 and 2\nCream Sauce\nFoam Sauce\nFruit Sauce\nHard Sauce\nJelly Sauce\nKirsch Sauce\nLemon Sauce, Nos. 1 and 2\nPrune Sauce\nVanilla Sauce or Cream\nWine Sauce, Nos. 1 and 2\n\n\nFROZEN DESSERTS\n\nApricot Ice\nApricot Ice Cream\nBanana Ice Cream\nBiscuit Tortoni, Nos. 1 and 2\nCaf\u00e9 \u00e0 la Glac\u00e9\nCanned Fruit, Frozen\nCherry Diplomate\nChocolate Ice Cream, Nos. 1 & 2\nCoffee Ice Cream\nFreezing Creams and Water Ices\nFrozen Cream Cheese with Preserved Figs\nFrozen Custard\nFrozen Puddings, Directions\nFruit Sherbets\nLemon Ginger Sherbet\nLemon Ice\nMaple Bisque\nMaple Mousse\nMocha Mousse\nNesselrode Pudding\nOrange Ice\nPeach Ice Cream\nPeter Pan Dessert\nPineapple Ice\nPineapple Ice Cream\nPreparing Salt\nPunch Ices\nRaspberry Ice\nRum Pudding\nStrawberry Ice Cream\nTutti-Frutti Ice Cream\nVanilla Ice Cream, No. 1\nVanilla Ice Cream, No. 2\nWatermelon Sherbet\n\n\nCANDIES AND SWEETS\n\nCandied Cherries, Pineapple and other Fruits\nDates, Stuffed with Fondant\nDates, Stuffed with Ginger and Nuts\nDivinity\nFrosted Currants\nFruit Loaf\nFudge\nGlac\u00e9 for Candies\nOrange Chips\nPinoche\nStuffed Dates\nStuffed Figs\nStuffed Prunes\nWhite Fondant\n\n\nBEVERAGES\n\nBlackberry Cordial\nBlackberry Wine\nBreakfast Cocoa\nCherry Bounce\nCherry Brandy\nCherry Syrup\nChocolate Nectar\nChocolate Syrup\nClabbered Milk\nClaret Cup\nCoffee\nCoffee\nCoffee for Twenty People\nCold Egg Wine\nCordial\nDelicious and Nourishing Summer Drink\nEgg Lemonade\nEgg Nog\nFiltered Coffee\nFrench Coffee\nFruit Drinks\nFruit Syrups\nFruit Punch for Twenty People\nFruit Juices--Other\nGlueh (Hot Wine)\nHot Chocolate\nIced Chocolate\nIced Coffee\nLemonade in Large Quantities\nMaraschino Lemonade\nMilk Lemonade\nMulled Wine\nOrangeade\nPineapple Lemonade\nQuick Lemonade\nRaspberry Vinegar\nReception Cocoa\nRussian Iced Tea\nSherry Cobbler\nSoda Cream\nStrawberry Sherbet\nTea\nTea, Russian Style\nTurkish Coffee\nUnfermented Grape Juice\n\n\nCANNED FRUITS\n\nGeneral Rules\nBaked Crab-apple Preserves\nBaked Cranberry or Cherry Preserves\nBaked Quinces\nBaked Sickel Pears\nCanning Fruit, Baked in Oven\nCanning Fruit, in a Water Bath\nCanning in the Preserving Kettle\nCanned\n  Blackberries\n  Blueberries\n  Cherries\n  Cherries for Pie\n  Currants\n  Gooseberries\n  Pears\n  Peaches\n  Peaches\n  Pineapple\n  Pineapple\n  Plums\nQuinces\n  Raspberries\n  Raspberries and Currants\n  Rhubarb\n  Rhubarb Ready for Use\n  Strawberries\nSterilizing Jars, etc.\n\n\nJELLIES AND PRESERVES\n\nGeneral Remarks\nJelly Glasses--To Cover\nApple Jelly\nBlackberry Jelly\nCrab-apple Jelly\nCranberry Jelly\nCurrant Jelly\nGrape Jelly\nNeapolitan Jelly\nQuince Jelly\nRaspberry Jelly\nRaspberry and Currant Jelly\nStrawberry Jelly\nTo Test Jelly Made at Home\nUtensils for Jelly Making\nWinter Jelly, A\n\n\nPRESERVED FRUIT\n\nAmber Marmalade\nApple Butter\nApple and Quince Conserve\nCherry Conserve\nCherry Marmalade\nCitron Preserve\nDamson Jam\nGerman Prune Butter\nGingered Pears\nGooseberry Relish\nGrape Conserve\nGrape Preserves\nJellied Quinces\nMarmalade--Directions\nOrange Marmalade\nPeach Butter\nPeach Syrup\nPickled\n  Cantaloupe or Muskmelons\n  Crab-apples\n  Figs\n  Husk Tomatoes\n  Peaches\n  Pears\n  Plums\nPlum Conserve, No. 1\nPlum Conserve, No. 2\nPreserved\n  Blackberries\n  Cherries\n  Damson Plums\n  Figs\n  Peaches\n  Pineapple\n  Quinces\n  Strawberries\nQuince Cheese\nRaisin Compote\nRaspberry Jam\nRhubarb and Orange Marmalade\nSpiced or Pickled Apples\nSpiced or Pickled Cherries\nSpiced Cucumbers\nSpiced German Plums\nSpiced Grapes\nStrawberries and Pineapple\nStrawberries in the Sun\nTomatoes\nWatermelon Pickle\n\n\nBRANDIED FRUITS\n\nBrandied Cherries\nBrandied Peaches\nBrandied Pears\nBrandied Quinces\nFrench Prunes in Cognac\nMelange\n\n\nCANNED VEGETABLES\n\nDirections for Canning\n\n\nVEGETABLES PRESERVED IN BRINE\n\nBoiled Beans\nCorn\nEarly Fall Vegetables\nMock Olives (Plums)\nString Beans (Raw)\n\n\nPICKLES AND RELISHES\n\nBeet and Horseradish Relish\nCabbage Beet and Horseradish Relish\nChow Chow\nCorn Relish\nCucumbers in Oil\nDelicious Mustard Pickles (Senfgurken)\nDill Pickles for Winter Use\nDirections for Making Pickles\nGreen Dill Tomatoes\nGreen Tomato Pickle (French Pickle)\nMixed Pickle Dressing\nMother's Dill Pickles\nMushroom Catsup\nMustard Pickle\nPepper Mangoes\nPiccalilli\nPickled Beans\nPickled Beets\nPickled Cauliflower\nPickled Onions\nPickled Red Cabbage (Hungarian Style)\nPrepared Mustard\nSalt Pickles\nSalzgurken\nSauerkraut\nSmall Dill Pickles\nSweet Pickles\nTeufelsgurken (Hot Pickles)\nTomato Catsup\nTomato Sauce (Chili)\n\n\nPASSOVER DISHES\n\nAlmond Balls for Soup\nAlmond Cake\nAlmond Hills\nAlmond Macaroons\nAlmond Pudding, No. 1 and 2\nApple Pudding\nApple Sponge Pudding\nBatter Pudding\nBeefsteak Pie\nBeet Preserves (Russian)\nBeolas\nBirmoilis (Turkish)\nCandied Lemon and Orange Peel\nCarrot Pudding\nChrimsel, Nos. 1 and 2\nChocolate Cake\nCinnamon Sticks\nCocoanut Pudding\nCookies\nDate Cake\nEgg Marmalade\nEnglish Lemon Stewed Fish\nFilled Matzoth Kleis\nFilling for Chrimsel\nFoam Torte\nGerman Puffs\nGrated Apple Pudding\nHasty Pudding\nHow to Set the Table for the Seder Service\nImberlach\nKentucky Chrimsel\nKremslekh\nLemon Cream Filling\nLemon Preserves\nMamouras (Turkish)\nMarrow Dumplings\nMatzoth\n  Charlotte, Nos. 1 and 2\n  Dipped in Eggs, No. 1\n  Dipped in Eggs, No. 2\n  Eirkuchen\n  Kleis, No. 1\n  Kleis, No. 2\n  Kugel\n  Meal Cake\n  Meal Kleis, No. 1\n  Meal Kids, No. 2\n  Meal Macaroons\n  Meal Noodles\n  Plum Pudding\n  with Scrambled Eggs (Ueberschlagene Matzoth)\n  Shalet\n  Spice Cake\nMeat Blintzes\nMina (Turkish)\nMock Whipped Cream\nPalestine Soup\nPesach Borsht\nPesach Cake with Walnuts\nPie Crust\nPotato Flour Noodles\nPotato Flour Pudding\nPotato Flour Sponge Cake\nPotato Marbles\nPotato Plum Knoedel (Hungarian)\nPotato Pudding\nPrunes\nPrune Blintzes\nRadish Preserves (Russian Style)\nRaisin Wine, Nos. 1 and 2\nRed Mullet in Cases\nRosel, Beet Vinegar\nRum Sauce\nScrambled Matzoth\nSole with Wine (French Recipe)\nSponge Cake, Nos. 1 and 2\nStewed Sweetbreads\nStrawberry Dessert\nStrawberry Shortcake with Matzoth Meal\nSugar Syrup\nWine Sauce\nYom-Tov Soup\nZwiebel Matzoth\n\n\n\n*ALPHABETICAL INDEX*\n\n*A*\n\nAbgeruehrter Kugelhopf\nAgristoga Sauce for Fish\nAhilado (Sauce for Fish)\nAlmond\n  Balls\n  Burnt, Torte\n  Cake\n  Cake\n  Cream of\n  Hills\n  Icing\n  Macaroons\n  Macaroons\n  Macaroons with Figs\n  Pudding\n  Sticks\n  Sticks--Fleischig\nAmastich\nAmber Marmalade\nAmbrosia\nAnchovy Canap\u00e9s\nAnchovy Canap\u00e9s with Tomatoes\nAnchovy Sandwiches\nAnchovy Sauce\nAngel Food\nAnise Seed Cookies\nAppetizers\nApple\n  and Honey Pudding\n  and Lady Finger Pudding\n  and Quince Conserve\n  Baked\n  Baked with Oatmeal\n  Butter\n  Cake\n  Compote\n  Custard Pie\n  Delight\n  Fladen\n  Float\n  Fried\n  Fritters\n  Frosted\n  Jelly\n  Jelly Cake\n  Kuchen\n  Pickled\n  Pie\n  Pudding\n  Sauce\n  Sauce Cake\n  Sauce, Victoria\n  Slump\n  Snow\n  Spiced\n  Sponge Pudding\n  Sweet, Steamed\n  Tapioca Pudding\n  with Rice\nApricot Ice\nApricot Ice Cream\nArday-influs\nArme Ritter\nArtichoke, Jerusalem\nArtichoke Soup\nArtichokes, French or Globe\nArtichokes, French, with Tomatoes\nAsparagus\n  Canned\n  Cream of\n  (Hungarian)\n  Salad\nAspic\nAuflauf\n\n\n*B*\n\nBaba \u00e0 la Parisienne\nBairische Dampfnudeln\nBaked\n  Cherry Preserves\n  Crab-apple Preserve\n  Cranberry Preserves\n  Quince Preserves\n  Sickel Pear Preserves\nBaking-Powder\n  Batters\nBiscuits\n  Bunt Kuchen\n  Cinnamon Cake\n  Dumplings\n  German Coffee Cake\nBanana Dainty\nBanana Filling\nBanana Ice Cream\nBananas\nBananas, Chilled\nBanbury Tarts\nBarches\nBarley\nBarley and Vegetable Soup\nBarley Soup\nBaseler Loekerlein\nBass, Black, Baked\nBass, Baked, \u00e0 la Wellington\nBatter Pudding\nBean, Black, Soup\nBeans and Barley\n  Baked with Brisket of Beef\n  Dried\n  Dried Lima, Baked\n  Green Lima\n  Green Snap\n  Haricot and Beef\n  Kidney, with Brown Sauce\n  Pickled\n  Spanish\n  String\n  String, Boiled, Preserved in Brine\n  String, Raw, Preserved in Brine\n  String, Sweet and Sour\n  String, with Lamb\n  String, with Tomatoes\n  Sweet Sour\n  Sweet Sour and Linzen\n  Wax, Sweet and Sour\nBeef, An Easy Pot Roast of\n  Boiled, Corned\n  Braised, Pot Roast\n  Breast, Flank with Yellow Turnips\n  Brisket of, Brustdeckel\n  Brisket of, with Sauerkraut\n  Corned (Home-made)\n  Fat, to render\n  Loaf\n  Pan Roast\n  Pickled\n  Pot Roast\n  Roast\n  Roast, Russian Style\n  Roast, Vienna\n  Rolled, Pot Roasted\n  Short Ribs of, Spanish\n  Smoked\n  Smoked Brisket of, with Eggs\n  Tongue, Pickled\nBeefsteak, Broiled\nBeefsteak, Fried\nBeefsteak, Fried with Onions\nBeefsteak Pie\nBeefsteak to Broil by Gas\nBeer Soup\nBeer Soup (Parve)\nBeet Greens\n  and Cauliflower Salad\n  and Horseradish Relish\n  Preserves (Russian)\n  Salad\n  Soup (Russian)\n  Soup (Russian) Fleischig\nBeets, Baked\n  Boiled\n  Pickled\n  Sour Buttered\nBell Fritters\nBeolas\nBerliner Pfannkuchen\nBernaise, Sauce\nBeverages\nBird's Nest Pudding\nBirmoilis (Turkish)\nBirne Kloesse\nBiscuit Tortoni\nBitki (Russian)\nBlackberry and Currant Pie\nBlackberry Cordial\nBlackberry Jelly\nBlackberry Wine\nBlackberries, Canned\nBlackberries, Preserved\nBlack Bread Pudding\nBlack Olives\nBlaetter Teig\nBlanc Mange\nBlintzes\n  Cheese\n  Meat\n  Prune\n  Sweet\nBlitz Kuchen\nBlueberries\nBlueberries, Canned\nBohemian Cream\nBohemian Salad\nBola\nBordelaise Sauce\nBorsht\nBoston Roast\nBouillon\nBrain (Appetizer)\nBrain Salad\nBrains with Egg Sauce\nBrains, Sweet and Sour\nBran Muffins\nBrandied Fruits\nBrandy Sauce\nBraune Mehlsuppe\nBread\n  Bran\n  Brown\n  Brown, Sandwiches\n  Corn\n  Crumbs, Prepared for Frying\n  Dressing for Fowl\n  Graham\n  Gluten\n  Individual Loaves\n  Pancakes\n  Potato\n  Potato, Rye\n  Pudding, Rye\n  Raisin\n  Rolled Oats\n  Rye (American)\n  Rye\n  Sticks\n  To make\n  Variety\n  White\n  White and Brown, Sandwiches\n  White Nut\nBremen Apple Torte\nBrod Torte\nBrown Betty\nBrown Sauce\nBrown Stock\nBrunswick Stew\nBrussels Sprouts\nB\u00fctterbarches\nBuns\n  Cinnamon\n  Currant\n  Raisin\nBunt Kuchen\n\n\n*C*\n\nCabbage, Beet and Horseradish Relish\n  Belgian Red\n  Boiled with Carrots\n  Creamed, New\n  Filled\n  Fried\n  Red\n  Red, with Chestnuts and Prunes\n  Red, Pickled, Hungarian Style\n  Salad\n  Savoy\n  Savoy, with Rice\n  Stewed\n  To Boil\nCaf\u00e9 \u00e0 la Glac\u00e9\nCakes\nCakes--General Directions for Making\nCakes, To Bake\nCalf's Brains, Fried\nCalf's Brains, Sour\nCalf's Feet, Prunes and Chestnuts\nCalf's Feet, Scharf\nCalf's Foot Jelly\nCalfs' Hearts\nCalf's Liver, Smothered in Onions\nCalf's Lung and Heart, Hashed\nCanap\u00e9s\nCandied Fruits\nCandied Lemon and Orange Peel\nCandies and Sweets\nCanned Fruit, Frozen\nCanned Fruits\n  General Rules\n  Sterilizing Jars, etc.\nCanned Vegetables\nCanning Fruit Baked in Oven\nCanning Fruit in a Water Bath\nCanning in the Preserving Kettle\nCantaloupes, Pickled\nCaramel Custard\nCaramel Layer Cake\nCaramel Sauce\nCaramel White Icing\nCaraway Seed Cookies\nCaraway Sauce\nCardamom Cookies\nCarnatzlich (Roumanian)\nCarp, Paprika\nCarrot Pudding\nCarrots\n  and Peas\n  Boiled with Cabbage\n  Compote of, Russian Style\n  Flemish\n  Lemon\n  Simmered\n  with Brisket of Beef\nCauliflower\n  Cream of\n  (Hungarian)\n  Pickled\n  Roumanian\n  Salad\n  Scalloped\n  Spanish\n  with Brown Crumbs\nCaviar Canap\u00e9s\nCereals\nCereals--Directions\nCereals, Laws about\nCeleriac\nCeleriac, Pur\u00e9e of\nCelery,\n  Creamed\n  Cream of\n  Relish\n  Root Baskets\n  Root (Boiled) Salad\n  Sandwiches\n  with Chestnuts (Turkish)\nCheese\n  and Nut Sandwiches\n  Balls\n  Bread\n  Cake\n  Cake, Covered\n  Cake, Hungarian\n  Cottage\n  Fondue\n  Pie\n  Pot\n  Salads\n  Souffl\u00e9\n  Straws\n  Timbals\n  with Macaroni\nCherries\n  Brandied\n  Candied\n  for Pies\n  Pickled\n  Preserved\n  Spiced\nCherry Bounce\n  Brandy\n  Cake\n  Conserve\n  Diplomate\n  Marmalade\n  Pie\n  Pudding\n  Roley Poley\n  Soup\n  Syrup\nChestnut Pudding\n  Pur\u00e9e\n  Salad\n  Sandwiches\n  Stuffing\n  Torte\nChestnuts and Prunes\n  and Raisins\n  Boiled\n  Roasted\n  with Celery (Turkish)\nChicken \u00e0 la Italienne\n  \u00e0 la Sweetbread\n  Boiled, Baked\n  Broiled Spring\n  Broth\n  Casserole\n  Curry\n  Fricassee\n  Fricassee, with Noodles\n  Fried Spring\n  Jellied\n  Liver Paste\n  Livers\n  Paprika with Rice\n  Pressed\n  Roast\n  Salad\n  Salad for Twenty People\n  Sandwiches\n  Sandwiches with Mayonnaise\n  Smothered\n  Soup\n  Stuffed (Turkish Style)\n  Tamales, Home-made\n  To Truss\n  Turkish Style\n  with Rice\n  with Spaghetti en Casserole\nChiffonade Salad\nChilli Con Carne\nChilli Sauce\nChocolate Brod Torte\n  Cake\n  Coffee Cake\n  Cookies\n  Cornstarch Pudding\n  Custard\n  Eclairs\n  Glazing\n  Hot\n  Ice Cream\n  Iced\n  Icing, Unboiled\n  Layer Cake\n  Nectar\n  Sauce\n  Syrup\n  Torte\nChow-Chow\nChrimsel\nCinnamon Cake\nCinnamon Sticks\nCitron Cookies\nCitron Preserves\nClaret Cup\nCocoa, Breakfast\nCocoa, Reception\nCocoanut, Cornflake Kisses\n  Icing\n  Kisses\n  Layer Cake\n  Lemon Pie\n  Pie\n  Pudding\nCod, Fish Balls\nCod, Fresh, or Striped Bass\nCoffee\n  Boiled\n  Cake, a Cheap\n  Cake, French\n  Cake, German\n  Cake, Quick\n  Cakes (Kuchen)\n  Filling\n  Filtered\n  for Twenty People\n  French\n  Ice Cream\n  Iced\n  Turkish\nCold Sour Soup\nCompotes and Fresh Fruits\nConsomm\u00e9\nCookies\nCordial\nCorn, Canned\n  Cream of, Soup\n  and Potatoes\n  Fritters\n  Green, Tomatoes and Cheese\n  Muffins\n  off the Cob\n  on the Cob\n  Preserved in Brine\n  Pudding\n  Relish\nCornmeal Mush\nCornmeal Pudding\nCrab-apple Jelly\nCrab-apples, Pickled\nCrackers and Cheese\nCranberry Jelly\nCranberry Sauce\nCranberries, Stewed\nCream Filling\n  Layer Cake\n  Mustard Sauce\n  Pie\n  Puffs\n  Sauce\n  Soup\n  Soups, How to Make\n  Wine Soup\nCroquante Cakes\nCroquettes, Directions\n  Calf's Brains\n  Cauliflower\n  Chicken\n  Eggplant (Roumanian)\n  Meat and Boiled Hominy\n  of Fish\n  Peanut and Rice\n  Potato\n  Rice\n  Sweetbread\n  Sweet Potato\n  Veal\nCroutons\nCrullers\nCrumb, Dressing\nCucumber Salad\n  Fried\n  in Oil\n  Sauce\n  Spiced\n  Stuffed\nCup Cake\nCurrant Float\nCurrant Jelly\nCurrants\nCurrants, Frosted\nCurry Sauce\nCustard, Boiled\n  Cup, for Six\n  Egg\n  Pie\n\n\n*D*\n\nDamson Jam\nDamson Plums, Preserved\nDandelions\nDate\n  and Fig Sandwiches\n  Cake\n  Macaroons\n  Pudding\n  Stuffed\n  Stuffed with Fondant\nTorte\nDates, Stuffed with Ginger and Nuts\nDelicious and Nourishing Summer Drink\nDelicious Appetizer\nDelicious Cream Cheese\nDelicious Mustard Pickle\nDessert with Whipped Cream\nDesserts\nDeviled Brains\nDeviled Eggs with Hot Sauce\nDeviled Tongue Sandwiches\nDill Pickles for Winter Use\nDill Pickles, Small\nDimpes Dampes\nDivinity\nDobos Torte\nDominoes\nDough for Coffee Cake\nDough for Open-face Pies\nDough for Schalet\nDoughnuts\nDoughnuts, French\nDrawn Butter, Sauce\nDressing, Boiled\nDressings for Salads\nDried Fruits\nDrop Biscuits\nDuck\nDuck Fat, to Render\nDuck Roast\nDuck \u00e0 la Mode in Jelly\nDumplings and Garnishes for Soups\nDumplings,\n  Apple\n  Boiled Apple\n  Calf's Liver\n  Drop\n  Farina\n  for Cream Soups\n  for Stew\n  Huckleberry\n  Peach\n  Pear\n  Potato\nDutch Stuffed Monkeys\n\n\n*E*\n\nEarly Fall Vegetables, Preserved in Brine\nEgg and Olive Sandwiches\nEgg\n  Appetizer\n  Barley\n  Custard\n  Drop (Einlauf)\n  Dumplings for Soup\nEggless, Butterless, Milkless Cake\nEggless Ginger Gems\nEggless Gingerbread with Cheese\nEgg\n  Marmalade\n  Nog\n  Rarebit\n  Sandwiches\n  Wine, Cold\n  with Tomato\n  Yolks, to Keep\nEggplant\n  and Baked Tomato\n  Baked\n  Broiled\n  Fried\n  Fried in Oil, Turkish Style\n  Roumanian\n  Salad (Roumanian)\n  Salad, Turkish Style\nEggs\n  \u00e0 la Mexicana\n  Baked\n  Baked in Rice\n  Baked with Cheese\n  Baked with Tomatoes\n  Boiled\n  Curried\n  en Marinade\n  Fricasseed\n  Fried\n  Piquant\n  Poached or Dropped\n  Poached in Tomato Sauce\n  Poached with Fried Tomatoes\n  Scalloped\nScalloped Fleischig\n  Scrambled\n  Scrambled, with Brains\n  Scrambled with Sausage\n  Spanish\n  Stuffed\n  To Preserve\n  with Cream Dressing\nEinlauf, Egg Drop\nEnchiladas\nEntr\u00e9es\nErbsen Lievanzen\n\n\n*F*\n\nFarina\n  Pudding, with Peaches\n  Soup\nFarsole\nFarsole Dulce\nFat, to Render\nFig and Date Sandwiches\n  Dessert\n  Filling\n  Sandwiches\n  Sauce\nFigs,\n  Pickled\n  Preserved\n  Stuffed\nFilled Butter Cakes\nFilled Lemons\nFilling for Chrimsel\nFinnan Haddie\nFinnan Haddie and Macaroni\nFish\n  Baked\n  Baked, Turkish Style\n  Boiled\n  Broiled\n  Chowder\n  English Lemon Stewed\n  Filled, Turkish Style\n  Frying\n  Frying, Jewish Method\n  Lemon\n  Marinirte\n  Piquant\n  Roe, Scalloped\n  Salad\n  Salad for Twenty People\n  Sandwiches\n  Saut\u00e9d\n  Scalloped\n  Stock\n  Sweet and Sour\n  Sweet Sour\n  Sweet Sour, with Wine\n  to Bone\n  to Clean\n  to Open\n  to Skin\n  with Garlic\n  with Horseradish Sauce\n  with Sauerkraut\nFloating Island\nFlour\n  Balls, Boiled with Almonds for Soup\n  Brown, Soup\n  Foods\nFlounders, Baked\nFoam Sauce\nFoam Torte\nFreezing Creams and Water Ices\nFrench Dressing\nFrench Pancakes\nFrench Puffs\nFrench Prunes in Cognac\nFritada\nFritter Batter\nFritter Beans\nFrosting, Instantaneous\nFrosting, Plain\nFrozen Cream Cheese, with Preserved Figs\n  Custard\n  Desserts\n  Puddings, Directions\nFruit and Nut Salad\n  Cake\n  Drinks\n  Juices\n  Loaf\n  Punch for Twenty People\nSalad\n  Sauces\n  Sherbets\n  Soup\n  Syrups\n  Tartlets\n  Wheels\nFruits, Fresh\nFrying, Directions for\nFudge\n\n\n*G*\n\nGaenseklein\nGansleber in Sulz\nGansleber Pur\u00e9e in Sulz\nGarlic, Sauce\nGarnishes and Dumplings for Soups\nGefillte Fisch\nGefillte Fisch with Egg Sauce\nGefillte Milz (Milt)\nGerman Hazelnut Torte\nGerman Pancakes\nGerman Puffs\nGeroestete Fervelehen\nGeschundene Gans\nGewetsh (Servian)\nGiblets\nGingerbread\nGinger Wafers\nGlac\u00e9 for Candies\nGlueh\nGluten Gems\nGold Cake\nGolden Buck\nGoose Cracklings (Grieben)\n  Breast, Roast\n  Fat, to Render\n  Liver\n  Liver Aspic\n  Liver with Glac\u00e9d Chestnuts\n  Liver with Mushroom Sauce\n  Meat Preserved in Fat\n  Minced, Sandwiches\n  Minced, Hungarian Style\n  Neck, Stuffed\n  Neck, Stuffed, Russian Style\n  Roast\n  Smoked\n  Stewed Piquant\nGooseberries, Canned\nGooseberry Relish\nGoulash, Hungarian\n  Russian\nGrafton Cake, Layers and Small Cakes\nGraham Muffins\nGrape Conserve\n  Jelly\n  Pie\n  Preserves\nGrapefruit\n  Cocktail\n  Salad\nGrapes, Spiced\nGrated Apple Pie\nGrated Apple Pudding\nGreen Kern Soup\nGreen-tree Layer Cakes and Icing\nGriddle Cakes\nGrieben\nGrimslich\n\n\n*H*\n\nHamburger Steak\nHard Sauce\nHash, Baked\nHasty Pudding\nHecht (Pickerel)\nHerring, Chopped\n  Chopped, Baked\n  Cream of, Soup, Russian style\n  Marinirte\n  Salad\n  Salt\n  Soused\n  Stuffed\nHesterliste\nHickory Nut Macaroons\nHollandaise Sauce\nHominy\nHoney Cakes\nHoney Corn Cakes\nHoney Pudding\nHorseradish and Beet Relish\nHorseradish Sauce\nHow to Set the Talk for the Seder Service\nHuckleberry Cake\n  Compote\n  Pie\n  Pudding\nHungarian Almond Cookies\nHungarian Fruit Salad\nHungarian Goulash\nHungarian Vegetable Salad\nHurry Ups (Oatmeal Cookies)\nHusk Tomatoes, Pickled\n\n\n*I*\n\nIce-box Cake\nIcing, Boiled\nIcing, Unboiled\nIcings and Fillings for Cakes\nImberlach\nImitation Pate de Foi Gras\nIrish Stew\n\n\n*J*\n\nJellies and Preserves\n  To Cover Jelly Glasses\n  To Test Jelly Made at Home\nJelly Roll\nJelly Sauce\nJohnnie Cake\nJulienne Soup\n\n\n*K*\n\nKaffee Kuchen (Cinnamon)\nKal Dolmar\nKale\nKartoffel Kloesse\nKedgeree\nKentucky Chrimsel\nKimmel Sauce\nKindel\nKindlech\nKirsch Sauce\nKischkes\nKischkes, Russian Style\nKnoblauch, Sauce\nKoch Kaese (Boiled Cheese)\nKoenig Kuchen\nKohl-rabi\nKohl-rabi with Breast of Lamb\nKolatchen\nKraus-gebackenes\nKremslekh\nKreplech, Cheese\nKreplech, Force-meat for\nKreplech or Butterflies\nKrosphada\nKugel\n  Apple\n  Kraut\n  Matzoth\n  Noodle\n  Pear\n  Rice\n  Scharfe\n  Shabbas\n\n\n*L*\n\nLady Fingers\nLamb and Macaroni\nLamb, Breast of, with Kohl-rabi\nLamb Chops\nLamb Stew (Tocane)\nLamplich\nLeaf Puffs\nLeberknadel\nLebkuchen\nLebkuchen, Old-fashioned\nLeek Soup\nLeft-over Meat\nLeft-over Cereals\nLekach\nLemon Cake\n  Cream Filling\n  Extract\n  Ginger Sherbet\nIce\n  Jelly for Layer Cake\n  Peel\n  Pie\n  Preserves\n  Puffs\n  Sauce for Puffs\n  Sauce\n  Tart (Fleischig)\nLemonade, Egg\n  in Large Quantities\n  Maraschino\n  Milk\n  Pineapple\n  Quick\nLentil, Cream of Soup\n  Sausages\n  Soup\nLentils, Baked\nLettuce\n  Boiled\n  Cream of Soup\n  Dressing for\n  Salad\n  Sandwiches\nLima Bean Salad\nLima Beans, Green\nLinser Tart\nLinzen (Lentil) Soup\nLinzen, Sweet Sour\nLinzer Torte\nLittle French Cakes\nLiver, Kloesse\nLoaf, Cocoanut Cake\n\n\n*M*\n\nMacaroni, Baked with Cheese\n  Boiled\n  Savory\n  with cheese\nMacaroon Island\n  Tarts\nMackerel, Baked\n  Boiled, Salt\n  Broiled, Salt\n  Salad\n  Salt, Broiled\nMacrotes\nMa\u00eetre d'H\u00f4tel Butter\nMa\u00eetre d'H\u00f4tel Sauce\nMamouras (Turkish)\nMandel Torte\nMandelchen\nMaple Bisque\n  Mousse\n  Sugar Icing\nMaraschino Lemonade\nMarble Cake\nMarinirte Fish\nMarmalades--Directions\nMarmelitta\nMarrow Bones\nMarrow Dumplings\nMarshmallow Filling\nMarshmallow Salad\nMatrimonies\nMatzoth Charlotte\n  Dipped in Eggs\n  Eirkuchen\n  Kleis\n  Kleis, Filled\n  Meal Cake\n  Meal Kleis\n  Meal Macaroons\n  Meal Noodles\n  Plum Pudding\n  Scrambled\n  Shalet\n  Spice Cake\n  with Scrambled Eggs\nMayonnaise Colored\n  Dressing\n  Especially for Salmon\n  of Flounder\n  of Whole Tomatoes\n  White\n  with Whipped Cream\nMeat Chopped, with Raisins (Roumanian)\n  Dressing for Poultry\n  Olives\nPie\n  Substitutes\nMeats\nMehlspeise (Flour Foods)\nMelange\nMerber Deck\nMerber Kuchen\nMerber Teig\nMeringue, to Make and Bake\nMilk and Cheese, Soup\nMilk or Cream Soup\nMilk, Clabbered\nMilt, Stewed\nMina, Turkish\nMince Pie\nMint Sauce\nMirlitious\nMixed Pickles and Dressing\nMocha Frosting\nMocha Mousse\nMocha Torte\nMock Cherry Pie\n  Chilli Con Carne\n  Duck\n  Fish Chowder\n  Mince Pie\n  Olives\n  Turtle Soup\n  Whipped Cream Filling\nMohn Cakes, Small\n  Plaetzchen\n  (Poppy Seed) Roley Poly\n  Wachtel\nMohntorte\nMohntorts\nMonterey Salad\nMother's Delicious Cookies\nMother's Dill Pickles\nMuffins\nMuffins and Biscuits\nMulled Wine\nMulligatawny Soup\nMushroom and Barley Soup\nMushroom Catsup\nMushroom Sauce\nMushrooms Broiled\n  Creamed\n  Fresh, with Eggs\n  Saut\u00e9d\n  Scalloped\nMuskmelons\nMuskmelons, Pickled\nMustard Dressing\n  Pickles\n  Sardine Paste for Sandwiches\n  Sauce\nMutton Broth\n  Breast of, Stewed with Carrots\n  Chops\n  Curried\n  Roast with Potatoes\n  Stuffed Shoulder\n\n\n*N*\n\nNahit (Russian Peas)\nNapf Kuchen (Bunt)\nNapkin Pudding\nNeapolitan Jelly\n  Salad\nNesselrode Pudding\nNiagara Salad\nNoodle Puffs\n  Pudding\n  Soup\nNoodles\n  and Apples\n  and Mushrooms\n  Broad\n  for Soup\n  Milk\n  Scalloped, and Prunes\n  with Butter\n  with Cheese\nNut Cake\n  Honey Cake\nNutmeg Cakes (Pfeffermiesse)\n  and Cheese Relish\n  and Raisin Sandwiches\n  Icing\n  Loaf\nRoast\n  Salad\n\n\n*O*\n\nOatmeal, Cold\n  Cookies\n  Porridge\n  with Cheese\nOkra, Boiled\n  Gumbo (Southern) Soup\nOld-fashioned Hamburger Cookies\nOld-fashioned Molasses Cookies\nOlive Sandwiches\n  Sauce\nOmelet\n  Corn\n  Cheese\n  Herb\n  Rum\n  Souffl\u00e9\n  Spanish\n  Sweet\n  Sweet Almond\n  Sweet, for One\n  White Sauce\nOne-Egg Cake\nOnion, Boiled\n  Chopped, and Chicken Fat\n  Pickled\n  Sauce\n  Scalloped\n  Soup\nOrangeade\nOrange Cake\n  Chips\n  Fritters\n  Ice\n  Icing\n  Marmalade\nOranges\nOxtail Soup\nOxtails, Braised\nOyster Plant--Salsify\n\n\n*P*\n\nPalestine Soup\nPancakes, Fritters, etc.\nPaprika Carp\nParsnips\nParve Cookie and Pie Dough\nParve Cookies\nPassover Dishes\nPea, Dried, Fritters\n  Dried, Soup\n  Green, Pur\u00e9e\n  Green, Soup\n  Pur\u00e9e\n  Split, Soup (Milchig)\nPeas and Carrots\n  Green\n  Green and Pf\u00e4rvel\n  Green, and Rice\n  Sugar\nPeach Butter\n  Cocktail\n  Compote\n  Cream Pie\n  Cream Tarts\n  Ice Cream\n  Kuchen\n  Pie\n  Pudding\n  Short Cake\n  Syrup\nPeaches\n  Brandied\n  Canned\n  Pickled\n  Preserved\n  Scalloped\nPears, Canned\n  Brandied\n  Compote of\n  Gingered\n  Pickled\nPecan Nut Macaroons\nPepper and Cheese Salad\n  Mangoes\n  Salad\nPeppers, Green\n  Green, Broiled\nGreen, for Salad\n  Green, Stuffed with Vegetables\n  Stewed\n  Stuffed\n  Stuffed with Meat\n  Stuffed with Nuts\n  Sweet Green, and Cheese\nPesach Borsht\nPesach Cake with Walnuts\nPeter Pan Dessert\nPf\u00e4rvel\n  and Green Peas\n  Grated Egg for Soup\n  Fleischig\nPiccalilli\nPickerel\nPickle for Salmon\n  Sauce\nPickles and Relishes\nPie Crust\n  Fleischig\n  Merber Teig\nPies and Pastry\nPigeon Pie\n  Soup\nPigeons, Nest or Squabs\nPike with Egg Sauce\nPilaf\n  (Turkish Style)\n  (Russian Style)\nPineapple\n  and Banana Cocktail\n  Candied\n  Canned\n  Compote\n  Fritters\n  Ice\n  Ice Cream\n  Pie\n  Preserved\n  Souffl\u00e9\nPinoche\nPiquante Fish\nPiquante Sauce\nPistachio Cream\nPlaetchen\nPlain Bunt\nPlain Wafers\nPlum Conserve\n  Knoedel (Hungarian)\n  Pie\n  Pudding\n  Pudding for Thanksgiving Day\nPlums, Canned\n  Pickled\n  Spiced German\n  Sweet Potatoes and Meat\nPoached Egg Sandwiches\nPocket Books\nPolenta\nPolish Salad\nPopovers\nPoppy Seed Cookies\nPotato Balls with Parsley\n  Boiled, Pudding\n  Cake\n  Cakes\n  Croquettes\n  Flour Noodles\n  Flour Pudding\n  Flour Sponge Cake\n  Grated Irish, for Soup\n  Marbles\n  Noodles\n  Pancakes\n  Plum Knoedel (Hungarian)\n  Pudding\n  Puff\n  Puff, Bohemian\n  Ribbon\n  Salad\n  Soup\n  Stuffing\n  Surprise\nPotatoes\n  and Corn\n  and Pears\n  au Gratin\n  Baked\nBoiled\n  Boiled in their Jackets\n  Creamed\n  Curried\n  for Twenty People\n  French Fried\n  German Fried\n  Hashed Brown, Lyonnaise\n  (Hungarian Style)\n  Imitation New\n  Mashed\n  New\n  Roast\n  Saratoga Chips\n  Scalloped\n  Stewed\n  Stewed with Onions\n  Stewed, Sour\n  Stuffed\n  with Caraway Seeds\nPoultry\n  to Clean\n  to Dress\n  to Stuff\nPound Cake\nPrepared Mustard\nPreparing Salt for Freezing Creams\nPreserved Fruit\nPrince Albert Pudding\nPrune and Raisin Pie\n  Custard\n  Fresh, Cake\n  German, Butter\n  Kuchen\n  Pie\n  Pudding\n  Sauce\n  Souffl\u00e9\n  Whip\nPrunes\n  and Chestnuts\n  Baked\n  Steamed\n  Stewed\n  Stuffed\n  without Sugar\nPudding \u00e0 la Grande Belle\n  Sauces\nPuff Paste\nPumpkin Pie\nPunch Ices\nPurim Cakes\n  Krapfen\n  Puffs\n\n\n*Q*\n\nQueen Bread Pudding\nQueen Fritters\nQueen of Trifles\nQuick Bernaise Sauce\nQuince Cheese\n  Jelly\nQuinces, Canned\n  Brandied\n  Jellied\n  Preserved\n\n\n*R*\n\nRadish Preserves, Russian Style\nRadishes\nRaisin Compote\n  Sauce\n  Stuffing\n  Wine, No. 1\n        No. 2\nRaisins and Chestnuts\nRamekins of Egg and Cheese\nRaspberry and Currant Jelly\n  Cocktail\n  Ice\n  Jam\n  Jelly\n  Vinegar\nRaspberries\n  and Currants\n  and Currants, Canned\n  Canned\n  Compote of\nRed Mullet in Cases\nRed Pepper Canap\u00e9s\nRed Raspberry Float\nRedsnapper with Tomato Sauce\nRed Wine Soup\nRendered Butter\nRhubarb and Orange Marmalade\n  Baked\n  Canned\n  Canned, Ready for\n  Use\n  Pie\n  Pudding\n  Sauce\nRice and Cheese\n  and Green Peas\n  and Nut Loaf\n  Baked\n  Boiled\n  Boiled, with Pineapple\n  Broth\n  Custard\n  in Milk\n  Muffins\n  Pancakes or Griddle Cakes\n  Pudding\n  Steamed\n  Sweet\n  with Grated Chocolate\n  with Tomatoes\nRolls\n  Cinnamon\n  Crescent\n  French\nRosel, Beet Vinegar\nRothe Gritze\nRum Pudding\nRum Sauce\nRussian Dressing\n  Fish Cakes\n  Fruit Salad\n  Goulash\n  Iced Tea\n  Punch Torte\n  Salad\n  Tea Cakes\nRye Bread Pudding\nRye Bread Torte\nRye Flour Muffins\n\n\n*S*\n\nSago\n  Pudding with Strawberry Juice\nSalad Dressings\nSalads, Directions for Making\n  Green\n  to Marinate\nSalmon and Brown Bread and Caviar Sandwiches\n  Creamed\n  Cutlet\n  Loaf\n  Salad\n  Sandwiches\nSalsify, Scalloped\n  Oyster Plant\nSalt Pickles\nSalted Almonds\nSalted Peanuts\nSalzgurken\nSand Torte\nSandwiches\nSaratoga Chips\nSardellen\nSardellen, or Herring Sauce\nSardine Canap\u00e9s\nSardine Sandwiches\nSauces for Fish and Vegetables\nSauces for Meats\nSauerbraten\nSauerkraut\n  and Brisket of Beef\n  Boiled\nSaut\u00e9d Corn Meal Mush\nSavarin\nSchalet (Shabbas Soup)\n  Apple, No. 1\n  Apple, No. 2\n  Carrot\n  Noodle\nPotato\n  Seven Layer\nSchnecken\nSchwem Kloesse\nSenfgurken\nShad, Baked\nShad Roe\nShavings\nSherry Cobbler\nSlaitta (Roumanian)\nSlaw, Cold\n  Cold, Dressing for\n  Hot\nSmelts, Boned, Saut\u00e9d\nSnip Noodles, Fried\nSnowballs\nSnowflakes\nSoap, to Make\nSoda Cream\nSole, Fillet of\nSole with Wine (French Recipe)\nSoup Meats\nSoup Stock, Directions\n  White\nSoups\nSour Cream Dressing\n  Cream Kolatchen\n  Milk Biscuits\n  Milk Cookies\n  Milk Pancakes\n  Milk Soup\n  Soup (for Purim)\n  Spatzen\nSpaghetti\nSpaghetti and Meat\nSpanish Onion Rarebit\n  Liver\n  Pie\n  Rice\n  Sauce\nSpaetzlen or Spatzen\nSpatzen\nSpice Cake\nSpice Roll\nSpinach\n  Fleischig\n  Soup\n  with Cream Sauce\nSpringele\nSponge Cake\n  Cakes, Small\n  Dumplings\nSquab en Casserole\nSquabs or Nest Pigeons\n  Broiled\nSquash Fritters\n  Stewed\n  Salad (Turkish Style)\nSteamed Berry Pudding\nSteamed Puddings\nStollen\nStrawberries\n  \u00e0 la Bridge\n  and Pineapple Preserves\n  Canned\n  in the Sun\n  Preserved\nStrawberry Cocktail\n  Dessert\n  Ice Cream\n  Jelly\n  Pie\n  Sherbet\n  Shortcake with Matzoth Meal\n  Shortcake, Biscuit Dough\nString Bean Salad\nStriped Bass\nStrudel aus Kalbslunge\n  Almond\n  Apple\n  Cabbage\n  Cherry\n  Mandel\n  Quark (Dutch Cheese)\n  Rahm\n  Rice\nSuccotash\nSuet Pudding with Pears\nSugar Cookies\nSugar Syrup\nSulz\nSulze von Kalbsfuessen\nSunshine Cake\nSweetbread Salad\n  Saut\u00e9 with Mushrooms\nSweetbreads\n  Glac\u00e9; Sauce Jardini\u00e8re with Spaghetti\n  Stewed\nSweet Entr\u00e9e of Ripe Peaches\nSweet Pickles\nSweet Potato Pie\nSweet Potato Pudding\nSweet Potatoes and Apples\n  Boiled\n  Candied\n  Fried\n  French Fried\n  Plums and Meat\n  Roast\n  Roast with Meat\nSwiss Chard\nSwiss Creamed Fish\n\n\n*T*\n\nTapioca\nTapioca Custard\nTartare Sauce\nTartlets\nTea\nTea Cakes, Russian\nTea Rolls\nTea, Russian Style\nTeiglech\nTeufelsgurken\nTime Table for Baking Cakes\n  for Boiling Meats\n  for Boiling Vegetables\n  for Broiling Meats\n  for Canning Vegetables\n  for Roasting Meats\nTipsy Pudding\nToast, Buttered\n  Cinnamon, for Tea\n  Milk or Cream\nToasted Cheese Sandwiches\nTocane, Lamb Stew\nTomato, Baked with Eggplant\n  Catsup\n  Cream of\n  Custards\n  Green, Pickle\n  Green or Yellow Plum, Preserves\n  Pur\u00e9e\n  Salad (French Dressing)\n  Sauce\n  Sauce (Chilli)\n  Soup\n  Soup with Rice\nTomatoes,\n  Canned, Stewed\n  Creole\n  Eggs and Cheese, Hungarian Style\n  Green Dill\n  Fried\n  Fried Green\n  Ripe\n  Scalloped\n  Stewed\n  Stuffed\n  Stuffed, Cheese Salad\n  Stuffed, Salad\n  with Rice\n  Yellow, Stuffed\nTongue,\n  Boiled (Sweet and Sour)\n  Filled\n  Pickled Beef\n  Sandwiches\n  Smoked\n  Smothered\nTopfa Dalkeln (Cheese Cakes)\nTripe \u00e0 la Creole\nTripe, Family Style\nTrout, Boiled\nTscholnt (Shabbas Soup)\nTchorba (Turkish Scrap)\nTsimess\nTurkey, Roast\n  Neck, Stuffed Turkish\n  Style\n  Soup\nTurnip Soup\nTurnips\n  Boiled\n  Hashed\nTutti-Frutti\nTutti-Frutti Ice Cream\n\n\n*U*\n\nUeberschlagene Matzoth\nUnfermented Grape Juice\nUtensils for Jelly Making\n\n\n*V*\n\nVanilla Cookies\n  Extract\n  Ice Cream\n  Sauce\nVeal, Breast of, Roasted\n  Fricasseed, with Cauliflower\n  Loaf\n  Roast\n  Salad\n  Sandwiches\n  Shoulder or Neck, Hungarian Style\n  Soup\n  Stewed\n  Stuffed Shoulder of\n  Sweetbreads, Fried\nVegetable Fritters\n  Hash\n  Meat Pie\n  Soup\n  Soup (Milchig)\nVegetables\n  Directions for Canning\n  General Remarks\nVienna Pastry for Kipfel\nVienna Prater Cake\nVienna Sausage\nVinegar Pie\nVinaigrette Sauce\n\n\n*W*\n\nWaffles, One-Egg\nWaffles, Three-Egg\nWaldorf Salad\nWalnut Macaroons\nWalnut Torte\nWater-Lily Salad\nWatermelon Pickle\n  Sherbet\nWatermelons\nWedding Cake\nWelsh Rarebit\nWheat Cereals\nWheat Muffins\nWhipped Cream\nWhipped Cream Pie\nWhite Cake\n  Caviar\n  Fondant\n  Sauce (for Vegetables)\nWiener Braten (Vienna Roast)\n  Kartoffel Kloesse\n  Kipfel\n  Studenten Kipfel\nWindbeutel\nWine Sauce\nWinter Jelly\n\n\n*Y*\n\nYeast\n  Home-made\n  Kranz\nYom-Tov Soup\n\n\n*Z*\n\nZuemimo Sauce\nZwieback\n  Anise\n  Torte\nZwiebel Matzoth\nZwiebel Platz\n\n\n\n*TABLE OF WEIGHTS AND MEASURES*\n\nAll measurements should be made level.\n\n 2 gills                      =   1 cup\n 2 cups                       =   1 pint\n 2 pints                      =   1 quart\n 4 quarts                     =   1 gallon\n16 ounces                     =   1 pound\n 8 quarts                     =   1 peck\n 4 pecks                      =   1 bushel\n60 drops                      =   1 teaspoon\n 4 saltspoons                 =   1 teaspoon\n 3 teaspoons                  =   1 tablespoon\n 4 tablespoons                = 1/4 cup\n 4 tablespoons                =   1 wine-glass\n 2 tablespoons of butter,\n    sugar, salt               =   1 ounce\n 4 tablespoons of flour       =   1 ounce\n16 tablespoons                =   1 cup\n 4 cups of flour              =   1 pound\n 2 cups of solid butter       =   1 pound\n 2 cups of granulated sugar   =   1 pound\n 3 cups of corn meal          =   1 pound\n 2-2/3 cups of powdered sugar =   1 pound\n 2-2/3 cups of brown sugar    =   1 pound\n 2 cups of solid meat         =   1 pound\n 1 cup of shelled almonds     = 1/4 pound\n 1 cup of raisins or currants =   6 ounces\n 1 cup of cornstarch          = 1/4 pound\n10 unbroken hen's eggs        =   1 pound\nButter, size of an egg        =   2 ounces\n\n*MEASUREMENT OF FOOD MATERIALS*\n\nThe success of a recipe is often due to exactness in measuring\ningredients, as well as to the care with which directions are followed.\n\nThe recipes in this book have been compiled in accordance with the Table\nof Standard Measurements, which is generally followed by expert cooks.\nExperienced cooks can measure by sight, but those less expert need\ndefinite guides. The Table of Weights and Measures will be found on the\ninside front cover.\n\nDry ingredients, such as flour, sugar, spices and soda, should be sifted\nbefore measuring. Sift lightly into the bowl, dip the spoon into it,\nlift it slightly heaped, and then _level_ it by sliding the edge of a\nknife across the top of the spoon. Do not level by pressing it.\n\nTo measure one-half spoonful, fill and level the spoon, then divide in\nhalves, _lengthwise_; for quarter-spoonfuls, cut the halves crosswise.\n\nA cupful is an _even_ cup, leveled off, _not_ shaken down. Accurate\nportions of the cup may be found by using the special measuring cups,\nwith thirds and fourths indicated.\n\nThe tablespoons, dessert and teaspoons used in measuring, should be of\nthe regulation sizes, made of silver. The cup should be the regulation\nhalf-pint cup. These cups can be had in glass, tin, granite and aluminum\nware; the measuring spoons (all sizes) in aluminum ware.\n\nA spoonful of liquid is a spoon filled to the brim.\n\nA tablespoon of melted butter should be measured _after_ melting.\n\nA spoonful of butter, melted, should be measured _before_ melting.","title":"The International Jewish Cook Book: 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering;; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.","tradition":"scripture-revelation","translated_text":null,"word_count":148675}