{"collection":"philosophy-ethics","full_text_available":true,"graph_url":"https://unchartedknowledge.5gfusion.net/v2/api/page/gutenberg_26209/graph","html_url":"https://unchartedknowledge.5gfusion.net/v2/page/gutenberg_26209","id":"gutenberg_26209","license":"Public Domain (US)","rights_basis":"gutenberg_metadata_copyright_false","source":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/26209","summary":null,"tags":["Category: Cooking & Drinking","Category: Nutrition","Category: Philosophy & Ethics","Cookbooks and Cooking","Cooking","Vegetarian cooking"],"text":"Produced by Colin Bell, Jana Srna and the Online Distributed\nProofreading Team at http://www.pgdp.net (This file was\nproduced from images generously made available by The\nInternet Archive/Canadian Libraries)\n\n\n\n\n\n\n  [ Transcriber's Note:\n    Inconsistent spellings (especially in the table of contents) have\n    been retained as in the original. Corrections of spelling and\n    punctuation are listed at the end of this file.\n  ]\n\n\n\n\n                                  THE\n\n                               GOLDEN AGE\n\n                               COOK BOOK.\n\n\n\n                        HENRIETTA LATHAM DWIGHT.\n\n\n\n                               NEW YORK:\n                    THE ALLIANCE PUBLISHING COMPANY,\n                            \"LIFE\" BUILDING,\n                                 1898.\n\n\n\n\n                         Copyrighted, 1898, by\n                        HENRIETTA LATHAM DWIGHT.\n\n                    PRESS OF THE PLIMPTON MFG. CO.,\n                            HARTFORD, CONN.\n\n\n\n\n                              Dedication.\n\n\n              TO ALL WHO ARE STRIVING TO FOLLOW THE GOLDEN\n                 RULE, \"TO DO UNTO OTHERS AS THEY WOULD\n                  HAVE OTHERS DO UNTO THEM,\" AND THUS\n                    EXPRESS IN THEIR EVERY-DAY LIFE\n                       THE CHRIST IDEAL WRITTEN\n                         WITHIN, IN THEIR OWN\n                           SOULS, THIS BOOK\n                                  IS\n\n                       Affectionately Inscribed.\n\n\n\n\nAnd God said, Behold, I have given you every herb bearing seed, which is\nupon the face of all the earth, and every tree, in the which is the\nfruit of a tree yielding seed; to you it shall be for meat. And to every\nbeast of the earth, and to every fowl of the air, and to every thing\nthat creepeth upon the earth, wherein there is life, I have given every\ngreen herb for meat: and it was so.--Genesis i., 29, 30.\n\nThou shalt not kill.--Exodus xx., 13.\n\nFor that which befalleth the sons of men befalleth beasts; even one\nthing befalleth them: as the one dieth, so dieth the other; yea, they\nhave all one breath; so that a man hath no preeminence above a beast:\nfor all is vanity. All go unto one place; all are of the dust, and all\nturn to dust again. Who knoweth the spirit of man that goeth upward, and\nthe spirit of the beast that goeth downward to the earth?--Ecclesiastes\niii., 19, 20, 21.\n\nHe that killeth an ox is as if he slew a man.--Isaiah lxvi., 3.\n\nThen said Daniel to Melzar [the steward], whom the prince of the eunuchs\nhad set over Daniel, Hananiah, Mishael, and Azariah: Prove thy servants,\nI beseech thee, ten days; and let them give us pulse to eat, and water\nto drink. Then let our countenances be looked upon before thee, and the\ncountenance of the children that eat of the portion of the king's meat:\nand as thou seest, deal with thy servants. So he consented to them in\nthis matter, and proved them ten days. And at the end of ten days their\ncountenances appeared fairer and fatter in flesh than all the children\nwhich did eat the portion of the king's meat.--Daniel i., 11 to 17.\n\n\n\n\nPREFACE.\n\n\nI send this little book out into the world, first, to aid those who,\nhaving decided to adopt a bloodless diet, are still asking how they can\nbe nourished without flesh; second, in the hope of gaining something\nfurther to protect \"the speechless ones\" who, having come down through\nthe centuries under \"the dominion of man,\" have in their eyes the mute,\nappealing look of the helpless and oppressed. Their eloquent silence\nshould not ask our sympathy and aid in vain; they have a right, as our\nhumble brothers, to our loving care and protection, and to demand\njustice and pity at our hands; and, as a part of the One Life, to--\n\n    \"life, which all can take but none can give;\n     Life, which all creatures love and strive to keep;\n     Wonderful, dear, and pleasant unto each,\n     Even to the meanest; yea, a boon to all\n     Where pity is, for pity makes the world\n     Soft to the weak and noble for the strong.\n     Unto the dumb lips of the flock he lent\n     Sad, pleading words, showing how man, who prays\n     For mercy to the gods, is merciless,\n     Being as god to those; albeit all life\n     Is linked and kin, and what we slay have given\n     Meek tribute of their milk and wool, and set\n     Fast trust upon the hands which murder them.\"\n\nIf the cruelty and injustice to animals are nothing to us, we have still\nanother argument to offer--the brutalization of the men who slaughter\nthat we may eat flesh. Mrs. Besant, in \"Why I Am a Food Reformer,\" says:\n\n\"Lately I have been in the city of Chicago--one of the greatest\nslaughter-houses of the world--where the slaughter-men, who are employed\nfrom early morn till late at night in the killing of thousands of these\nhapless creatures, are made a class _practically apart from their\nfellow-men_; they are marked out by the police _as the most dangerous\npart of the community_; amongst them are committed most crimes of\nviolence, and the most ready use of the knife is found. One day I was\nspeaking to an authority on this subject, and I asked him how it was\nthat he knew so decidedly that most of the murders and the crimes with\nthe knife were perpetrated by that particular class of men, and his\nanswer was suggestive, although horrible. He said: 'There is a peculiar\nturn of the knife which men learn to use in the slaughter-house, for, as\nthe living creatures are brought to them by machinery, these men slit\ntheir throats as they pass by. That twist of the wrist is the\ncharacteristic of most crimes with the knife committed amongst our\nChicago population.' That struck me at once as both a horrible and\nsignificant fact. _What right have people to condemn other men to a\ntrade that makes them so readily take to the knife in anger; which marks\nthem out as specially brutalized--brutes amongst their fellow-men?_\nBeing constantly in the sight and the smell of blood, their whole nature\nis coarsened; accustomed to kill thousands of creatures, they lose all\nsense of reverence for sentient life, they grow indifferent to the\nsuffering they continually see around them; accustomed to inflict pain,\nthey grow callous to the sight of pain; accustomed to kill swiftly, and\nsometimes not even waiting until the creature is dead before the skin is\nstripped from it, their nerves become coarsened, hardened, and\nbrutalized, and they are less men as men because they are slaughterers\nof animals. _And everyone who eats flesh meat has part in that\nbrutalization; everyone who uses what they provide is guilty of this\ndegradation of his fellow-men._\n\n\"If I may not appeal to you in the name of the animals--if under\nmistaken views you regard animals as not sharing _your kind of\nlife_--then I appeal to you in the name of _human brotherhood_, and\nremind you of your duty to your fellow-men, your duty to your nation,\nwhich must be built up partly of the children of those who\nslaughter--who physically inherit the very signs of this brutalizing\noccupation. I ask you to recognize your duty as men and women who should\n_raise_ the Race, not _degrade_ it; who should try to make it _divine_,\nnot _brutal_; who should try to make it _pure_, not _foul_; and\ntherefore, in the name of Human Brotherhood, I appeal to you to leave\nyour own tables free from the stain of blood and your consciences free\nfrom the degradation of your fellow-men.\"\n\nThat flesh-eating is not necessary to the perfect health of man is\nattested by many scientists. The following testimonies from some very\nprominent physiologists and anatomists may prove interesting:\n\nSir Charles Bell, F. R. S.: \"It is, I think, not going too far to say\nthat every fact connected with the human organization goes to prove that\nman was originally formed a frugivorous animal. This opinion is\nprincipally derived from the formation of his teeth and digestive\norgans, as well as from the character of his skin and the general\nstructure of his limbs.\"\n\nSylvester Graham, M. D.: \"Comparative anatomy proves that man is\nnaturally a frugivorous animal, formed to subsist upon fruits, seeds,\nand farinaceous vegetables.\"\n\nProfessor Wm. Lawrence, F. R. S.: \"The teeth of man have not the\nslightest resemblance to those of carnivorous animals; and, whether we\nconsider the teeth, jaws, or digestive organs, the human structure\nclosely resembles that of the frugivorous animals.\"\n\nDr. Jozef Drzewiecki: \"There is no doubt that fruit and vegetable food\npurifies the blood, while meat inflames and is the source of many\ndiseases, which are the punishment for breaking the natural law and\ncommand.\"\n\nProfessor Vogt: \"The vegetarian diet is the most beneficial and\nagreeable to our organs, as it contains the greatest amount of carbon\nhydrates and the best proportion of albumen.\"\n\nSir Henry Thompson, M. D., F. R. C. S.: \"It is a vulgar error to regard\nmeat in any form as necessary to life. All that is necessary to the\nhuman body can be supplied by the vegetable kingdom.... The vegetarian\ncan extract from his food all the principles necessary for the growth\nand support of the body, as well as for the production of heat and\nforce. It must be admitted as a fact beyond all question that some\npersons are stronger and more healthy who live on that food. I know how\nmuch of the prevailing meat diet is not merely a wasteful extravagance,\nbut a source of serious evil to the consumer.\"\n\nThe following special cablegram from London to the New York \"Sun,\" July\n3d, 1898, contains a practical illustration of the superiority of a\nvegetable diet:\n\n\"The vegetarians are making a great ado over the triumph of their theory\nin the long-distance test of walking endurance, seventy miles, in\nGermany, this week. The twenty-two starters included eight vegetarians.\nThe distance had to be covered within eighteen hours. The first six to\narrive were vegetarians, the first finishing in 14 1/4 hours, the second\nin 14 1/2, the third in 15 1/2, the fourth in 16, the fifth in 16 1/2, and the\nsixth in 17 1/2. The last two vegetarians missed their way and walked five\nmiles more. All reached the goal in splendid condition. Not till one\nhour after the last vegetarian did the first meat-eater appear,\ncompletely exhausted. He was the only one. Others dropped off after\nthirty-five miles.\"\n\nThere is no question of the great economy of vegetarianism. Dr. Alcott,\nin \"Arguments for Vegetarianism,\" says:\n\n\"Twenty-two acres of land are needed to sustain one man on fresh meat.\nUnder wheat that land will feed forty-two people; under oats,\neighty-eight; under potatoes, maize, or rice, one hundred and\nseventy-six; under the banana, over six thousand. The crowded nations of\nthe future must abandon flesh-eating for a diet that will feed more than\ntenfold people by the same soil, expense and labor. How rich men will be\nwhen they cease to toll for flesh-meat, alcohol, drugs, sickness, and\nwar!\"\n\n    \"Suffer the ox to plough, and impute his death to age and Nature's\n        hand.\n    Let the sheep continue to yield us sheltering wool, and the goats\n        the produce of their loaded udders.\n    Banish from among you nets and snares and painful artifices,\n    Conspire no longer against the birds, nor scare the meek deer, nor\n        hide with fraud the crooked hook; ....\n    But let your mouths be empty of blood, and satisfied with pure and\n        natural repasts.\"[1]\n\n  [1] Imputed to Pythagoras.\n\n\n\n\n                           COMPARATIVE TABLES\n                                   OF\n                          Vegetable and Animal\n                                 FOODS.\n\n\n                             IN 100 PARTS.\n\n=====================+=============+=================+=========+========\n                     | Nitrogenous | Hydro-carbonate | Saline  | Water.\n                     |   Matter.   |     Matter.     | Matter. |\n---------------------+-------------+-----------------+---------+--------\n Lean beef           |    19.3     |       3.6       |   5.1   | 72.0\n---------------------+-------------+-----------------+---------+--------\n Fat beef            |    14.8     |      29.8       |   4.4   | 51.0\n---------------------+-------------+-----------------+---------+--------\n Lean mutton         |    18.3     |       4.9       |   4.8   | 72.0\n---------------------+-------------+-----------------+---------+--------\n Fat mutton          |    12.4     |      31.1       |   3.5   | 53.0\n---------------------+-------------+-----------------+---------+--------\n Veal                |    16.5     |      15.8       |   4.7   | 63.0\n---------------------+-------------+-----------------+---------+--------\n Fat pork            |     9.8     |      48.9       |   2.3   | 39.0\n---------------------+-------------+-----------------+---------+--------\n Dried ham           |     8.8     |      73.3       |   2.9   | 15.0\n---------------------+-------------+-----------------+---------+--------\n Tripe               |    13.2     |      16.4       |   2.4   | 68.0\n---------------------+-------------+-----------------+---------+--------\n White fish          |    18.1     |       2.9       |   1.0   | 78.0\n---------------------+-------------+-----------------+---------+--------\n Red fish (salmon)   |    16.1     |       5.5       |   1.4   | 77.0\n---------------------+-------------+-----------------+---------+--------\n Oysters             |    14.010   |       1.515     |   2.695 | 80.385\n---------------------+-------------+-----------------+---------+--------\n Mussels             |    11.72    |       2.42      |   2.73  | 75.74\n---------------------+-------------+-----------------+---------+--------\n White of egg        |    20.4     |      .....      |   1.6   | 78.0\n---------------------+-------------+-----------------+---------+--------\n Yolk of egg         |    16.0     |      30.7       |   1.3   | 52.0\n---------------------+-------------+-----------------+---------+--------\n Cow's milk (lactin) |     4.1     |       3.9       |   0.8   | 86.0\n---------------------+-------------+-----------------+---------+--------\n Cream               |     2.7     |      26.7       |   1.8   | 66.0\n---------------------+-------------+-----------------+---------+--------\n Butter              |    .....    |      83.0       |   2.0   | 15.0\n---------------------+-------------+-----------------+---------+--------\n Gruyere cheese      |    31.5     |      24.0       |   3.0   | 40.0\n---------------------+-------------+-----------------+---------+--------\n Roquefort           |    26.52    |      30.14      |   5.07  | 34.55\n---------------------+-------------+-----------------+---------+--------\n Dutch               |    29.43    |      27.54      |  .....  | 36.10\n---------------------+-------------+-----------------+---------+--------\n Chester             |    25.99    |      26.34      |   4.16  | 35.92\n---------------------+-------------+-----------------+---------+--------\n Parmesan            |    44.08    |      15.95      |   5.72  | 27.56\n---------------------+-------------+-----------------+---------+--------\n Cheddar             |    28.4     |      31.1       |   4.5   | 36.0\n---------------------+-------------+-----------------+---------+--------\n\n\n                                    IN 100 PARTS.\n\n========================+==============+===========+===============+=========+=======\n                        |Carbohydrates.|Nitrogenous|Hydro-carbonate| Saline  |Water.\n                        |              |  Matter.  |    Matter.    | Matter. |\n------------------------+--------------+-----------+---------------+---------+-------\nBeans                   |    55.86     |  30.8     |      2.0      |    3.65 |  8.40\n------------------------+--------------+-----------+---------------+---------+-------\nWhite haricots          |    55.7      |  25.5     |      2.8      |    3.2  |  9.9\n------------------------+--------------+-----------+---------------+---------+-------\nDried peas              |    58.7      |  23.8     |      2.1      |    2.1  |  8.3\n------------------------+--------------+-----------+---------------+---------+-------\nLentils                 |    56.0      |  25.2     |      2.6      |    2.3  | 11.5\n------------------------+--------------+-----------+---------------+---------+-------\nPotatoes                |    21.9      |   2.50    |      0.11     |    1.26 | 74.0\n------------------------+--------------+-----------+---------------+---------+-------\nBlack truffles          |    16.0      |   8.775   |      0.560    |    2.070| 72.0\n------------------------+--------------+-----------+---------------+---------+-------\nMushrooms               |     3.0      |   4.680   |      0.396    |    0.458| 91.010\n------------------------+--------------+-----------+---------------+---------+-------\nCarrots                 |    14.5      |   1.3     |      0.2      |    1.0  | 83.0\n------------------------+--------------+-----------+---------------+---------+-------\nSea-kale                |     2.8      |   2.4     |     .....     |(?) 3.0  | 93.3\n------------------------+--------------+-----------+---------------+---------+-------\nTurnips                 |     7.2      |   1.1     |     .....     |    0.6  | 91.0\n------------------------+--------------+-----------+---------------+---------+-------\nCabbage                 |     5.8      |   2.0     |      0.5      |    0.7  | 91.0\n------------------------+--------------+-----------+---------------+---------+-------\nGarden beet             |    13.5      |    .4     |     .....     |(?) 1.0  | 82.2\n------------------------+--------------+-----------+---------------+---------+-------\nTomato                  |     6.0      |   1.4     |     .....     |(?)  .8  | 89.8\n------------------------+--------------+-----------+---------------+---------+-------\nSweet potato            |    26.25     |   1.50    |      0.30     |    2.60 | 67.50\n------------------------+--------------+-----------+---------------+---------+-------\nWater-cress             |     3.2      |   1.7     |     .....     |(?)  .7  | 93.1\n------------------------+--------------+-----------+---------------+---------+-------\nArrowroot               |    82.0      |   .....   |     .....     |  .....  | 18.0\n------------------------+--------------+-----------+---------------+---------+-------\nDry southern wheat      |    67.112    |  22.75    |      2.61     |    3.02 | .....\n------------------------+--------------+-----------+---------------+---------+-------\nDry common wheat        |    77.05     |  15.25    |      1.95     |    2.75 | .....\n------------------------+--------------+-----------+---------------+---------+-------\nOat-meal                |    63.8      |  12.6     |      5.6      |    3.0  | 15.0\n------------------------+--------------+-----------+---------------+---------+-------\nBarley-meal             |    74.3      |   6.3     |      2.4      |    2.0  | 15.0\n------------------------+--------------+-----------+---------------+---------+-------\nRye-meal                |    73.2      |   8.0     |      2.0      |    1.8  | 15.0\n------------------------+--------------+-----------+---------------+---------+-------\nDry maize               |    71.55     |  12.50    |      8.80     |    1.25 | .....\n------------------------+--------------+-----------+---------------+---------+-------\nDry rice                |    89.65     |   7.55    |      0.80     |    0.90 | .....\n------------------------+--------------+-----------+---------------+---------+-------\nBuckwheat               |    64.90     |  13.10    |      3.0      |    2.50 | 13.0\n------------------------+--------------+-----------+---------------+---------+-------\nQuinoa-meal             |    56.80     |  20.0     |      5.0      |(?) 1.0  | 15.0\n------------------------+--------------+-----------+---------------+---------+-------\nDhoorra-meal            |    74.0      |   9.0     |      2.6      |    2.3  | .....\n------------------------+--------------+-----------+---------------+---------+-------\nDried figs              |    65.9      |   6.1     |      0.9      |    2.3  | 17.5\n------------------------+--------------+-----------+---------------+---------+-------\nDates                   |    65.3      |   6.6     |      0.2      |    1.6  | 20.8\n------------------------+--------------+-----------+---------------+---------+-------\nBananas                 | (?)19.0      |   4.820   |      0.632    |    0.791| 73.900\n------------------------+--------------+-----------+---------------+---------+-------\nWalnuts (peeled)        |     8.9      |  12.5     |     31.6      |(?) 1.7  | 44.5\n------------------------+--------------+-----------+---------------+---------+-------\nFilberts                |    11.1      |   8.4     |     28.5      |(?) 1.5  | 48.0\n------------------------+--------------+-----------+---------------+---------+-------\nGround-nuts (peeled)    |    11.7      |  24.5     |     50.0      |(?) 1.8  |  7.5\n------------------------+--------------+-----------+---------------+---------+-------\nCocoa-nut               |     8.1      |   5.5     |     35.9      |(?) 1.0  | 46.6\n------------------------+--------------+-----------+---------------+---------+-------\nFresh chestnuts (peeled)|    42.7      |   3.0     |      2.5      |(?) 1.8  | 49.2\n------------------------+--------------+-----------+---------------+---------+-------\nLocust bean             |    67.9      |   7.1     |      1.1      |(?) 2.9  | 14.6\n------------------------+--------------+-----------+---------------+---------+-------\nCocoa-nibs }            |    11.10     |  21.20    |     50.0      |    3.0  | 12.0\nChocolate  }            |              |           |               |         |\n------------------------+--------------+-----------+---------------+---------+-------\n\n       The analyses are those of Fresenius, Letheby, Pavy, Church, and others.\n                           From \"The Perfect Way in Diet.\"\n\n\n    \"O Golden Age, whose light is of the dawn,\n     And not of sunset, forward, not behind,\n     Flood the new heavens and earth, and with thee bring\n     All the old virtues, whatsoever things\n     Are pure and honest and of good repute,\n     But add thereto whatever bard has sung\n     Or seer has told of when in trance or dream\n     They saw the Happy Isles of prophecy!\n     Let Justice hold her scale, and Truth divide\n     Between the right and wrong; but give the heart\n     The freedom of its fair inheritance.\"\n\n                                              --WHITTIER.\n\n\n\n\nBread, Biscuit, and Rolls.\n\n\nBEATEN BISCUIT.--No. 1.\n\nOne quart of flour, two teaspoonfuls of baking powder sifted with the\nflour, a quarter of a teaspoonful of salt, a large heaping tablespoonful\nof butter, milk enough to make a stiff dough. Beat with a rolling pin or\nin a biscuit-beater for ten or fifteen minutes until the dough blisters.\nRoll out about half an inch thick or less, prick well with a fork and\nbake in a quick oven.\n\n\nBEATEN BISCUIT.--No. 2.\n\nTwo quarts of flour, three ounces of butter, a little salt and enough\nwater to make a stiff dough. Beat with a rolling pin or in a\nbiscuit-beater twenty minutes until the dough blisters or snaps. Roll\nout about half an inch thick, prick well with a fork and bake in a quick\noven. This dough rolled very thin, cut with a large cutter, pricked well\nand baked in a quick oven makes delicious wafers to serve with tea or\nchocolate.\n\n\nBAKING-POWDER BISCUIT.\n\nOne quart of sifted flour, three-quarters of a cup of butter, two\nheaping teaspoonfuls of baking powder, one teaspoonful of salt, enough\nmilk to make a soft dough. Do not handle any more than is necessary.\nRoll thin, cut in small biscuits, prick with a fork and bake in a quick\noven.\n\n\nCREAM BISCUIT.\n\nOne quart of flour sifted, two rounded teaspoonfuls of Cleveland's\nbaking powder, two cupfuls of cream and a little salt. Mix, roll out\nabout a quarter of an inch thick, cut with a small biscuit-cutter, prick\nwith a fork and bake fifteen or twenty minutes in a quick oven.\n\n\nFRENCH ROLLS.\n\nTwo quarts of sifted flour, a pint of warm milk, half a cup of butter\nmelted in the milk, a quarter of a cup of sugar, three or four eggs\nbeaten light, a little salt, a half cake of compressed yeast, dissolved\nin a little warm milk. Make a batter of the milk and flour, add the eggs\nand sugar, beat hard for fifteen minutes. Cover the pan and set to rise,\nover night if for luncheon, in the morning if for tea. Knead well, but\ndo not add any more flour. Make them into shape and let them rise again\nuntil light. Bake about fifteen minutes in a quick oven. For buns add\ncinnamon. Sift the flour before measuring, and measure lightly.\n\n\nRAISED FINGER-ROLLS.\n\nHalf a pint of milk, half a pint of water, one-third of a compressed\nyeast cake, one teaspoonful of sugar, two teaspoonfuls of butter, one\nteaspoonful of salt. Dissolve the yeast cake in a little tepid water,\nmix as usual, make into a soft dough at night, bake for breakfast or\nluncheon.\n\n\nWINDSOR ROLLS.\n\nMelt half a cup of butter in three-quarters of a pint of warm milk,\ndissolve one cake of compressed yeast in a little tepid milk, stir\ntogether and add a teaspoonful of salt and enough flour to make like\nbread dough, set to rise in a warm place. It will rise in about two\nhours. Roll out the dough, using as little flour as possible to keep it\nfrom sticking, and cut with a biscuit-cutter, or mould with the hands\ninto rolls, put them in pans, and set on the shelf over the range to\nrise about ten or fifteen minutes. Bake fifteen or twenty minutes.\n\n\nELIZABETTI ROLLS.\n\nOne cup of sweet milk, half a yeast cake, an even tablespoonful of\nbutter, two teaspoonfuls of sugar, and one of salt, and flour enough to\nmake as stiff as bread dough. Scald the milk and melt the butter in it,\nwhen lukewarm dissolve the yeast cake, sugar and salt and stir the flour\nin until as thick as bread dough. Set to rise over night. In the morning\nroll thin, cut with a biscuit-cutter, put a tiny lump of butter on each\nbiscuit, fold in half, set to rise again, and when light bake about\ntwenty minutes in a moderate oven. This quantity will make twenty-four\nrolls.\n\n\nRYE ROLLS.\n\nTake in the morning from rye bread dough one cupful, add to it a\ntablespoonful of Porto Rico molasses, one tablespoonful of sour cream,\none even tablespoonful of butter. Bake in cups, half fill them, set in a\nwarm place to rise for three-quarters of an hour, and bake fifteen\nminutes. This quantity will make eight.\n\n\nGLUTEN ROLLS.\n\nThree cups of kernel flour, two even tablespoonfuls of baking powder,\nhalf a teaspoonful of salt, two cups of milk. Mix the flour, salt and\nbaking powder together, then stir in the milk, beat well. If baked in\niron roll pans heat them well, brush with butter; if granite ware, only\ngrease them. This quantity will make sixteen rolls. Bake from twenty to\ntwenty-five minutes.\n\n\nPARKER HOUSE ROLLS.\n\nSift two cups of flour with half a teaspoonful of salt and one\nteaspoonful of sugar, then add a cup of tepid water in which a cake of\ncompressed yeast has been dissolved, two tablespoonfuls of melted\nbutter; when mixed break in one egg and add flour enough to make a soft\ndough. Knead well, beating the dough upon the board. Set to rise in a\nwarm place, when light knead again, adding only enough flour to keep\nfrom sticking to the board, roll out about half an inch thick, cut with\na biscuit-cutter, brush with melted butter, fold in half and set to rise\nagain. These rolls can be set at noon if for tea, or in the morning if\nfor luncheon, or they can be made up at night for breakfast, when use\nonly half a yeast cake. This dough can be moulded into small, oblong\nrolls for afternoon teas.\n\n\nBOSTON BROWN BREAD.\n\nOne cup of yellow corn meal, one cup and a half of Graham flour, an even\nteaspoonful of salt, an even teaspoonful of soda, two cups of sour milk,\nhalf a cup of Porto Rico molasses, and butter the size of a large\nwalnut. Sift the corn meal and soda together, add the Graham flour and\nsalt, then the milk and molasses, melt the butter and stir in at the\nlast. Butter a brown bread mould, pour in the mixture, steam for three\nhours, keep the water steadily boiling, remove the cover of the mould,\nand bake twenty minutes in the oven to form a crust.\n\n\nBOSTON BROWN BREAD WITH RAISINS.\n\nFollow the preceding recipe, adding a cup of raisins stoned and slightly\nchopped. Very nice for nut sandwiches and stewed bread.\n\n\nBOSTON BROWN BREAD STEWED.\n\nCut the bread into dice, and when the milk boils add the bread and stew\ngently fifteen minutes. The proportion is about a cup of milk to one of\nbread.\n\n\nGRAHAM BREAD.\n\nHalf a pint of milk, half a pint of water, a pint and a half of white\nflour, an even teaspoonful of salt, half a yeast cake dissolved in tepid\nwater. Scald the milk and add the half pint of boiling water, set away\nto cool. Put the flour into the bread pan, add milk and water when\nlukewarm and the dissolved yeast; beat well. In the morning add half a\ncup of Porto Rico molasses and Graham flour enough to knead well, let it\nrise for three hours, knead again, make into loaves and set in a warm\nplace to rise. When light bake in a moderate oven nearly an hour.\n\n\nRYE BREAD.\n\nDissolve half a yeast cake, two heaping teaspoonfuls of sugar and one of\nsalt in a cup and a third of tepid water, then stir into it a pint of\nwhite flour, and when smooth add enough rye flour to make a dough rather\nstiffer than that of white bread. Knead thoroughly about fifteen minutes\nand set to rise. In the morning make into a loaf and put in a crusty\nbread pan.\n\n\nQUICK WHITE BREAD.\n\nThree pints of flour, an even teaspoonful of salt, two cakes of\ncompressed yeast dissolved in tepid water and enough milk to make a soft\ndough. Set in the morning,--it will require about an hour and a half to\nrise, and, after making into loaves, about ten minutes.\n\n\nDATE BREAD.\n\nBreak the dates apart, wash and drain them in a colander, shake them\nwell, set in a warm place to dry. Stone and chop enough to make a\ncupful, and knead into a loaf of white bread just before setting to rise\nfor the last time.\n\n\nCOFFEE BREAD.--No. 1.\n\nOne pound of flour, two eggs, six tablespoonfuls of melted butter, six\nounces of sugar, a teaspoonful of soda, a teaspoonful of cream of tartar\nmixed dry in the flour, and one cup and a half of milk. Beat the butter\nand sugar together, add the eggs well beaten, a few grains of cardamom,\nhalf a cupful of raisins seeded, and a tablespoonful of citron cut fine,\nif liked, then add the milk and flour. Bake in crusty bread pans or\nshallow pans, as convenient.\n\n\nCOFFEE BREAD.--No. 2.\n\nHalf a pound of flour, one egg, two teaspoonfuls of sugar, a small pinch\nof salt, three tablespoonfuls of melted butter, three-quarters of a cup\nof milk, one even teaspoonful of soda, two scant teaspoonfuls of cream\nof tartar. Mix and bake in a crusty bread pan in a good oven, not too\nquick, from twenty to twenty-five minutes.\n\n\nNORWEGIAN ROLLS.\n\nTwo pounds and a half of flour, a pint and a half of milk, half a pound\nof butter, six ounces of sugar, one even teaspoonful of cardamom seeds\npounded fine, and one cake of compressed yeast. Melt the butter in the\nmilk, mix the sugar, flour and cardamom together and stir the butter and\nmilk into it with the yeast cake dissolved in a little milk, mix\nthoroughly and set to rise. When it is nicely raised, roll out the dough\nand cut with a biscuit-cutter, put in pans to rise again,--if they can\nbe raised over steam it is better. When light bake in a quick oven. If\nzwieback are wanted, cut the biscuit in half when cold and set them in\nthe oven to brown. If wanted very nice, brush each half over with white\nof egg and sprinkle with sugar and chopped almonds. The cardamom seed\nmay be omitted if not liked.\n\n\nRICE MUFFINS.\n\nBoil a scant half cup of rice in salted water half an hour, drain well,\nand measure out four heaping tablespoonfuls of it into a mixing bowl.\nStir into it while hot a heaping tablespoonful of butter. Beat one egg\nlight, add to the rice and butter with a little salt, sift half a pint\nof flour with half a teaspoonful of baking powder, and stir in\nalternately with half a pint of milk. Pour the mixture into muffin rings\nor gem pans, which must be heated thoroughly and well buttered. Bake\nabout twenty minutes.\n\n\nLAPLANDS.\n\nHalf a pint of flour, half a pint of rich milk, a quarter of a\nteaspoonful of salt, three eggs beaten separately and very light. Mix\nthe flour, salt and milk together, then the yolks of eggs, and lastly\nthe whites of eggs beaten to a stiff froth. Have a gem pan very hot,\nbutter well and fill with the batter and bake in a quick oven twelve to\nfifteen minutes. This quantity will make fourteen gems.\n\n\nENGLISH MUFFINS.\n\nHalf a pint of hot milk, half a pint of hot water, half a yeast cake, an\neven teaspoonful of salt and one of sugar, and about a pound and a half\nof white flour. Dissolve the yeast cake in a little tepid water and add\nto the batter when lukewarm. The milk and water mixed must be stirred\ninto the flour while hot. Beat the batter very hard, ten or fifteen\nminutes; it should be a soft dough. Set to rise over night. Flour the\nboard well, drop the dough in large spoonfuls in the flour, flatten with\nthe hands and form into shape. Let them rise on the board in a warm\nplace, and when light bake on a griddle, heated only half as hot as for\ngriddle cakes. Flour the muffins and bake slowly on one side six\nminutes; then turn and bake the same on the other side. They are very\nnice split and toasted and buttered immediately and put together again.\n\n\nGRAHAM POPOVERS.\n\nBeat three eggs very light, and add to them one tablespoonful of sugar,\none pint of milk, a saltspoonful of salt. Put in a mixing bowl half a\npint each of Graham and white flour, stir the eggs and milk gradually\ninto this and beat until perfectly smooth. Then add one tablespoonful of\nmelted butter and beat again for some minutes. Brush the cups over with\nmelted butter; if they are of iron heat them, half fill with the batter\nand bake in a quick oven fifty minutes at least.\n\n\nGRAHAM GEMS.\n\nTo one quart of sweet milk, four cups of Graham flour, a teaspoonful of\nsalt. Stir together and beat well, the longer the better. Have the gem\npans very hot, brush well with butter, half fill them with the batter\nand bake thirty-five minutes.\n\n\nGEMS OF KERNEL (Middlings) AND WHITE FLOUR.\n\nTwo cups of kernel flour, two cups of white flour, four cups of milk or\ntwo of milk and two of water, one egg; a little salt, a heaping\nteaspoonful of sugar, two teaspoonfuls of baking powder, two large\ntablespoonfuls of melted butter. Beat the egg very light in a bowl, add\nthe sugar and salt, the milk and butter, sift the flour together and\nbeat the batter hard for a few minutes. Have the iron gem pans very hot,\nbutter and fill, and bake them in a good, quick oven not less than\nthirty-five minutes.\n\n\nGEMS OF RYE MEAL.\n\nMix together three-quarters of a cup of rye meal and a quarter of a cup\nof white flour and a saltspoonful of salt. Beat two egg yolks and stir\ninto it a cup of sweet milk and one tablespoonful of granulated sugar,\nadd this to the rye meal and flour, beat hard, then add the whites of\ntwo eggs beaten to a stiff froth. Heat the iron gem pans, brush with\nbutter and bake thirty-five to forty minutes.\n\n\nCORN BATTER BREAD.\n\nPour a pint of boiling milk over four heaping tablespoonfuls of yellow\ncorn meal, add a heaping teaspoonful of butter, a heaping teaspoonful of\nsugar, and a little salt. Beat the yolks of three eggs to a cream and\nadd to the batter, then the whites of three eggs beaten to a stiff\nfroth. Butter a pudding dish, turn the mixture into it and bake from\ntwenty-five to thirty minutes. Serve immediately in the dish in which it\nis baked.\n\n\nCORN BREAD.\n\nPut half a pint of yellow corn meal in a mixing bowl, pour over it one\npint of rich, sweet milk. When cold add two tablespoonfuls of melted\nbutter, half a teaspoonful of salt, one teaspoonful of sugar and four\neggs beaten separately, the whites beaten to a stiff froth and added at\nthe last. Pour into a well-buttered shallow pan and bake about half an\nhour in a good oven.\n\n\nCORN GRIDDLE CAKES.\n\nOne cup of yellow corn meal in a mixing bowl, pour over it three cups of\nboiling milk. When cold add two tablespoonfuls of melted butter, two\nteaspoonfuls of sugar, one teaspoonful of salt. Sift one teaspoonful of\ncream of tartar and half a teaspoonful of soda with half a cup of white\nflour, add to the batter and at the last mix in two well-beaten eggs.\n\n\nWHITE BREAD GRIDDLE CAKES.\n\nChop as much stale bread as will measure two cupfuls, put it into a bowl\nand pour over it a cupful of sweet, rich milk, let it soak for an hour.\nWhen ready to bake the cakes, mash the bread in the milk with a wooden\nspoon, add a heaping teaspoonful of sugar, a teaspoonful of salt, two\ntablespoonfuls of melted butter, two well-beaten eggs, sift into the\nmixture a cupful of white flour and an even teaspoonful of soda, stir\nwell together, then add a cupful of sour milk and bake on a griddle.\n\n\nBOSTON BROWN BREAD GRIDDLE CAKES.\n\nCrumble enough Boston brown bread to make two cupfuls, pour over it a\ncup of sweet milk, soak an hour. Then mash fine in the milk, add two\ntablespoonfuls of melted butter, an even teaspoonful of salt, two\nwell-beaten eggs, and sift into the mixture a cupful of white flour and\na heaping teaspoonful of baking powder, beat well; then add a scant half\ncup of milk and bake as other griddle cakes.\n\n\nWAFFLES.\n\nPut a quart of milk to warm, melt a quarter of a pound of butter in it\nand stir in a teaspoonful of salt. When cold add a pint of sifted flour,\nfour eggs, the whites and yolks beaten separately, and just before\nbaking stir in two teaspoonfuls of baking powder.\n\n\nEPICUREAN ROLLS.\n\nBoil several potatoes and put them through a vegetable press or else\ngrate them, measure one cupful, one tablespoonful of sugar, half a yeast\ncake dissolved in half a cup of tepid water, half a pint of milk, half a\ncup of butter, one egg beaten separately, half a teaspoonful of salt,\nand flour enough to make a soft dough. Set to rise at night. Pour a\nthird of a cup of boiling water over the potato, salt and sugar. Beat\nsmooth, and when tepid add the yeast, cover and set away to rise. In the\nmorning bring the milk to a boil, and melt the butter in it; when cool\nenough add the beaten yolk and stir all into the potato sponge, beat the\nwhite of egg to a stiff froth and add to the other ingredients, with\nflour enough to make a soft dough; knead well and let it rise again;\nwhen very light roll out about half an inch thick, cut with a round\nbiscuit-cutter, prick them with a fork, put in pans for a short time to\nrise and bake from fifteen to twenty minutes. The most delicate and\ndelicious of rolls.\n\n\nBREAD FROM RUMMER FLOUR.\n\nTwo quarts of improved Graham flour, half a pint of boiling water, half\na pint of lukewarm water, one-fourth of a yeast cake dissolved in half a\npint of lukewarm water, one tablespoonful of granulated sugar added when\nkneading the dough, one teaspoonful of salt. Put the salt in the flour,\nmake a hole, pour in the boiling water, then the lukewarm water, and\nlast the yeast. Knead well at night at least fifteen minutes, set to\nrise. In the morning mould into loaves, let it rise until very light and\nbake until well done.\n\n\nBISCUITS OF KERNEL OR GRAHAM FLOUR.\n\nFollow the recipe for baking powder biscuits, using kernel or Graham\nflour instead of white flour. If Graham is used sift twice before adding\nthe baking powder. Roll thin, cut with a biscuit-cutter, prick with a\nfork and bake in a quick oven.\n\n\n\n\nEggs.\n\n\nTO SOFT BOIL EGGS.\n\nCover the eggs with cold water in a saucepan, place over the fire, and\nwhen the water comes to the boiling point the eggs are perfectly cooked;\nremove at once and serve.\n\n\nTO HARD BOIL EGGS.\n\nPut the eggs in boiling water and boil hard for ten minutes, set them\nwhere they will boil gently for ten minutes more, then remove from the\nfire. Eggs boiled in this way will be tender and digestible.\n\n\nEGGS A LA CREME.\n\nBoil twelve eggs fifteen minutes. Line a dish with very thin slices of\nbread and fill with layer of eggs cut in slices, strewing them with a\nlittle grated bread, pepper and salt; rub a quarter of a pound of butter\nwith two tablespoonfuls of flour, put it in a saucepan with a\ntablespoonful of chopped parsley, a little onion grated, salt, pepper\nand half a pint of milk or cream; when hot pour over the eggs; cover the\ntop with grated bread crumbs and put it in the oven, let it heat\nthoroughly and brown.\n\n\nEGGS AU GRATIN.\n\nBoil twelve eggs hard, shell and cut them in slices and lay them in a\ndeep dish in close circular rows; make a sauce of a tablespoonful of\nbutter, the yolks of four eggs, a little grated cheese, and half a pint\nof milk; stir this over the fire until it thickens, pour it over the\neggs, strew some bread crumbs on top and bake for ten minutes.\n\n\nNUN'S TOAST.\n\nCut four or five hard boiled eggs into thin slices; put a piece of\nbutter half the size of an egg in a saucepan, and when it begins to\nbubble add a teaspoonful of grated onion; let it cook a little without\ntaking color, then stir in a teaspoonful of flour and a cupful of milk\nand stir until smooth; add pepper and salt to taste, then put in the\nslices of egg and let them get hot. Have ready some neatly trimmed\nslices of buttered toast, pour the mixture over them and serve at once.\n\n\nEGGS A LA MAITRE D'HOTEL.\n\nOne-quarter of a pound of fresh butter, half a pint of milk, one\ntablespoonful of flour, one tablespoonful of minced parsley, half a\nteaspoonful of onion juice, one-fourth of a teaspoonful of white pepper,\nsalt to taste, the juice of half a lemon, and eight hard boiled eggs.\nStir the flour and half of the butter in a saucepan over the fire until\nthe mixture thickens, stir in the milk; when hot add the pepper and let\nit simmer a minute; cream the rest of the butter and beat in the lemon,\nonion juice and parsley; cut the eggs in quarters lengthwise, add the\ncreamed butter to that in the saucepan, allow it to heat thoroughly,\npour over the eggs and serve.\n\n\nEGG TIMBALES.\n\nFor six persons use half a dozen eggs, three gills of milk, one\nteaspoonful of salt, one-eighth of a teaspoonful of pepper, one\nteaspoonful of chopped parsley, and one-fourth of a teaspoonful of onion\njuice, if liked. Break the eggs into a bowl and beat well with a fork,\nthen add the seasoning and beat for a minute longer; now add the milk\nand stir well; butter well medium sized timbale moulds, one for each\nperson, pour the mixture into them; put the moulds in a deep pan and\npour in enough hot water to come almost to the top of the moulds. Place\nin a moderate oven and cook until firm in the center--for about twenty\nminutes--then turn out on a warm dish and pour cream or tomato sauce\naround them.\n\n\nEGGS STUFFED WITH MUSHROOMS.\n\nBoil half a dozen eggs hard; when done pour cold water over them, shell\nand cut in half lengthwise; take out the yolks, mash them and add three\nounces of fresh mushrooms that have been chopped very fine and cooked\ntender in a teaspoonful of butter; season with salt and pepper to taste\nand stir in a dessertspoonful of cream, mix thoroughly. Fill the whites\nwith this mixture, rounding the top to the shape and size of a whole\nyolk; sift some fine bread crumbs over the top and tiny bits of butter,\nbrown a moment in the oven. Arrange on a dish and pour a white sauce\naround them in which an ounce of chopped and cooked mushrooms has been\nstirred, garnish with parsley and serve.\n\n\nEGGS WITH CREAM.\n\nMelt a small lump of butter in a shallow baking dish and break into it\ncarefully six eggs, pour over them a third of a cup of boiling cream,\nplace in a very quick oven long enough to set the whites of eggs and\nserve at once in the dish in which they are baked. Two or three minutes\nwill cook them.\n\n\nCURRIED EGGS.\n\nBoil six eggs hard, cut in half lengthwise, make a white sauce and stir\ninto it a heaping teaspoonful of curry powder; put the eggs carefully\ninto this sauce, heat thoroughly, lift them out and place in the center\nof a dish. Arrange boiled rice around them, pour the sauce over the\neggs, garnish with parsley and serve.\n\n\nSTUFFED EGGS.\n\nBoil six eggs hard, cut in half lengthwise, take out the yolks and mash\nthem very fine; put aside a heaping teaspoonful of it, add to the rest\ntwo teaspoonfuls of butter, three teaspoonfuls of rich cream, a few\ndrops of onion juice, and salt and pepper to taste; mix well, fill the\nwhites of eggs, rounding the top of each to the size of a whole egg.\nMake a white sauce as follows: Rub a heaping tablespoonful of butter\ninto half a tablespoonful of flour, and stir into it a cup of boiling\nmilk; when it is smooth and thick put the eggs into it carefully, when\nhot take them out, arrange daintily on a platter, pour the sauce around\nthem, sprinkle the teaspoonful of the yolk reserved over them, garnish\nwith parsley and serve.\n\n\nFRIED STUFFED EGGS.\n\nPrepare the eggs as in the recipe for stuffed eggs, filling the cavity\nof the whites evenly, and pressing the two halves together so as to make\nit appear as a whole egg. Take what is left of the mixture, add to it\none raw egg beaten light, roll each egg in this, covering thoroughly\nevery part of it, and fry in boiling fat. Serve around a dish of green\npeas, or with a cream sauce into which has been stirred, just before\nremoving from the fire, two slightly heaping tablespoonfuls of grated\nParmesan cheese.\n\n\nFRICASSEED EGGS.\n\nPut two tablespoonfuls of butter in a spider, when hot add a\ntablespoonful of flour, stir until smooth, then add a teaspoonful of\nfinely minced parsley and a heaping tablespoonful of fresh mushrooms\nchopped very fine, and a cup of rich milk or cream. Cook until the\nmushrooms are tender, then add four or five hard-boiled eggs cut in\nquarters lengthwise; let it come to a boil and serve.\n\n\nEGG CHOPS.\n\nTake five or six hard-boiled eggs, rub the yolks through a sieve and\nchop the whites rather fine; put a cupful of milk in a saucepan over the\nfire, when hot stir into it a tablespoonful of butter rubbed smooth in\ntwo tablespoonfuls of flour with one raw egg, first adding a little of\nthe warm milk, then pepper and salt to taste, and if liked a few drops\nof onion juice. Stir constantly until thick and smooth, remove from the\nfire, add the prepared eggs, mix well, and when cold form into the shape\nof chops, dip in beaten egg and fine bread crumbs and fry in boiling fat\nuntil a delicate brown; stick a sprig of parsley in the small end of\neach chop, arrange in the middle of a platter and serve with a white\nsauce around them, or green peas.\n\n\nPLAIN OMELET.\n\nBeat six eggs, the yolks to a cream, the whites to a stiff froth, add\nthree tablespoonfuls of warm milk to the yolks and then beat into the\nwhites of eggs. Put a small tablespoonful of butter in a spider, when it\nis hot turn the eggs into it, stirring gently all the time until the\neggs are well set; let it brown, fold and turn out on a hot platter.\n\n\nOMELET WITH CHEESE.\n\nFollow the recipe for plain omelet; while it is cooking stir in three\ntablespoonfuls of grated Parmesan cheese and finish as above.\n\n\nOMELET WITH MUSHROOMS.\n\nMake an omelet as in preceding recipe. Have a quarter of a pound of\nfresh mushrooms chopped fine and cooked until tender in a little butter\nand their own juice, seasoned with salt and pepper, and add hot to the\nomelet just before folding it.\n\n\nOMELET WITH TOMATOES.\n\nA cup of tomatoes, the water drained from them, cooked and seasoned with\npepper and salt, a teaspoonful of onion juice, and one of green pepper\nchopped very fine; have it hot and add to the omelet just before folding\nit.\n\n\nPOACHED EGGS WITH TOMATO CATSUP.\n\nPoach some eggs in boiling water, trim nicely and place each egg on a\nround of toast buttered and moistened with a little hot milk. Have ready\na white sauce, pour it over them and put on the top of each egg a\nteaspoonful of tomato catsup; garnish with parsley and serve.\n\n\nEGGS POACHED IN CREAM.\n\nHalf a pint of cream, six eggs, salt and white pepper, and a small\nteaspoonful of finely minced parsley. Bring the cream to a boil in a\nchafing dish, break the eggs carefully, to keep the yolks whole, into\nthe cream and cook until the whites are set--about three minutes. Have a\ndelicate slice of toast for each egg on hot plates, lay an egg on each,\npour the cream over them, sprinkle with pepper and salt and the chopped\nparsley and serve.\n\n\nEGGS POACHED IN TOMATOES.\n\nPut a quart can of tomatoes in a saucepan over the fire with half an\nonion, three cloves, a bay leaf, a sprig of parsley, a saltspoonful of\nsugar, and salt and pepper to taste. Cook until the onion is\ntender--about ten minutes--remove from the fire, press through a sieve\nfine enough to retain the seeds. Put this in a spider; rub an even\nteaspoonful of potato flour with a tablespoonful of butter, add to the\nsauce, and when it boils break in as many eggs as required, keep them\nfrom sticking to the pan by running a tablespoon carefully around the\nedges; when the eggs are set remove from the sauce, place each one on a\nround of nice toast and pour the sauce around them; garnish with parsley\nand serve.\n\n\nEGGS IN A BROWN SAUCE.\n\nBoil hard as many eggs as needed and cut either lengthwise in quarters\nor in round slices. Brown a tablespoonful of butter and one of flour\ntogether, add a small onion, cut fine; when thick and smooth add enough\nvegetable stock to make the sauce the proper consistency, season with\nsalt and pepper and strain. Put the egg slices in the sauce, let it come\nto the boiling point and serve on a small platter; garnish with parsley.\nHalf a dozen olives boiled in a little water and cut from the stones are\na nice addition to the sauce.\n\n\n\n\nSoups.\n\n\nBran tea, made in the proportion of a pint of bran to three quarts of\nwater, is used by many vegetarians as a foundation for soup. Butter\nshould be used generously with it.\n\nA broth made from white beans is also good where a white stock is\nrequired. Pick over the beans carefully, soak over night, drain and add\nfresh water in the morning--three pints of water to a pint of\nbeans--cook gently until tender. If it is to be used as a stock, strain\nwithout mashing the beans. If the water they are boiled in is hard, a\nsmall pinch of soda will soften it.\n\n\nCREAM OF JERUSALEM ARTICHOKES.\n\nWash and peel enough artichokes to make a pint when cut in slices. Put\nthem in a saucepan with a tablespoonful of butter, let them simmer in\nthis for a few minutes without taking color, then cover with water and\nboil until tender. Rub through a sieve, put back on the stove with a\nquart of milk, and a tablespoonful of butter rubbed into a\ntablespoonful--slightly heaping--of flour, season to taste with salt and\npepper, let it come to a boil. Remove from the fire and add two egg\nyolks, beaten with half a cup of cream, stir rapidly, and serve at once.\n\n\nCREAM OF ASPARAGUS.\n\nPrepare a bunch of asparagus in the usual way for cooking, cut off the\npoints about an inch in length and put aside. Cover the stalks and half\nan onion cut in slices, with boiling water, cook until tender and press\nthrough a puree sieve with the water they were boiled in. Melt a good\ntablespoonful of butter in a saucepan, and stir into it half a\ntablespoonful of flour, add the puree of asparagus and let it come to a\nboil, season with salt and pepper to taste. Have the asparagus points\ncooked tender in a little water. Have ready a pint of boiling milk,\nremove both from the fire and stir the milk into the soup, put the\nasparagus points into the tureen. Beat two egg yolks with four\ntablespoonfuls of cream, stir quickly into the soup and pour into the\ntureen.\n\n\nCREAM OF LIMA BEANS.\n\nPut over the fire a quart of lima beans in boiling water to cover them;\nwhen nearly tender add a bay leaf, half a white onion, and salt and\nwhite pepper to taste. Let them cook until very tender, remove from the\nfire, and mash through a colander with the water in which they were\nboiled. Put back in the saucepan on the range, let it come to a boil,\nthen add a heaping tablespoonful of butter and a pint of boiling milk,\nstir well, remove and press through a puree sieve that it may be smooth.\nBeat four tablespoonfuls of cream, add when the soup is in the tureen\nand serve immediately. This soup is very nice when made from the best\ncanned lima beans, using two cans and following the recipe as above.\n\n\nCREAM OF CAULIFLOWER.\n\nCut one small cauliflower into flowerettes, reserve a tablespoonful, put\nthe rest into a saucepan with three cups of boiling water, one small\nwhite onion, half a small celeriac cut in slices, and a bay leaf. Cook\ntogether ten minutes, drain and put the vegetables into a double boiler\nwith two heaping tablespoonfuls of butter, a heaping tablespoonful of\nflour, salt and pepper to taste; steam for ten minutes. Put the\nflowerettes into the water the vegetables were boiled in and cook until\ntender, remove and put aside to keep warm, measure the water and add\nsufficient from the kettle to make two cupfuls, pour this over the\nvegetables, cook until tender and press through a fine sieve. Bring two\ncups of milk to the boiling point, turn the puree into this, let it boil\nup once, remove from the fire. Beat two egg yolks and four\ntablespoonfuls of rich cream together, add some of the soup to this,\nthen mix all together, turn into the tureen, add the flowerettes and\nserve at once.\n\n\nCREAM OF CELERY.\n\nTake of the coarser parts of celery as much as will make two heads, wash\nand cut in pieces, put in a saucepan with half an onion cut in slices\nand cover with boiling water. Cook until tender and press through a\nsieve with the water in which it was boiled. Make a roux of butter and\nflour as in other cream soups, add the puree to it and as much boiling\nmilk as will make it the proper consistency. Season with salt and\npepper, and finish with a beaten egg yolk and two tablespoonfuls of\ncream, adding this after the soup has been removed from the fire.\n\n\nCREAM OF CHESTNUTS.\n\nShell and blanch a pint of large French chestnuts. Put them in a\nsaucepan and almost cover them with boiling water, cook until tender.\nBefore they are quite done add a little salt. When done remove from the\nfire, rub through a puree sieve with the water they were boiled in. Melt\na generous heaping tablespoonful of butter with an even tablespoonful of\nflour and add to it by degrees a pint of boiling milk, let it cook until\nthick, then stir in the chestnut puree and salt and pepper to taste. Let\nit come to a boil and serve.\n\n\nCREAM OF CUCUMBERS.\n\nPeel and cut into slices four cucumbers and one small white onion, put\nin a saucepan with enough boiling water to cover them, cook until\ntender, press through a fine sieve and pour into a saucepan, stand\nwhere it will keep hot without cooking. Have a cream sauce ready, made\nby melting two heaping tablespoonfuls of butter in a saucepan with two\ntablespoonfuls of flour, let them cook together until the mixture no\nlonger adheres to the pan, then add gradually a quart of milk, an even\nteaspoonful of white pepper, a heaping teaspoonful of salt, let it boil\nfor a few minutes until thick and pour into the cucumber puree, add two\ntablespoonfuls of rich cream, let it come to the boiling point, and\nserve at once. This is a very delicate soup, and cooking or standing on\nthe stove after it is done will spoil it. Groult's potato flour is nicer\nfor thickening cream soups than the common flour, but, if used, only\nhalf the quantity called for in the recipes is needed.\n\n\nCREAM OF SUMMER SQUASH.\n\nPeel the squash, slice thin, put in a saucepan and add boiling water to\ncome nearly to the top of the squash. When nearly tender add an onion, a\nbay leaf and several sprigs of parsley. When tender mash through a fine\nsieve, return to the fire, let it come to a boil, stir in a heaping\ntablespoonful of butter, a heaping teaspoonful of flour, season with\nsalt and pepper and a tiny pinch of mace. Have almost as much boiling\nmilk as puree, remove from the fire and stir together, add two\ntablespoonfuls of cream, and serve at once.\n\n\nCREAM OF LETTUCE.\n\nTake two heads of nice, fresh lettuce, wash and drain and chop fine with\nhalf a small white onion, put in a saucepan with two heaping\ntablespoonfuls of butter, cook for about ten minutes, stirring all the\ntime, then add two heaping tablespoonfuls of rice and a quart of milk.\nLet it boil for twenty minutes until the rice is perfectly tender,\nremove from the fire and press through a puree sieve, using a small\npotato masher, then strain and press again through a fine hair sieve;\nthis will make it smooth. Season with salt to taste and a dash of\ncayenne pepper, and a small half teaspoonful of sugar. Put in a fresh\nsaucepan, rub together two heaping teaspoonfuls of butter and an even\nteaspoonful of cornstarch and stir into the soup. Let it come to the\nboiling point and remove from the fire, adding at the last moment a\nquarter of a cupful of whipped cream. Serve with or without fried\ncroutons.\n\n\nCREAM OF MUSHROOMS.\n\nWash one pound of mushrooms, skin and stem them. Put the skins and stems\nin a saucepan with a cup of boiling water and boil ten minutes, strain\nand add to this water the mushroom flaps chopped very fine, and cook\nuntil tender, then press through a fine sieve. Melt two large heaping\ntablespoonfuls of butter in a saucepan, and stir into it two heaping\ntablespoonfuls of flour, and when smooth add a quart of rich milk, a\nwhole clove of garlic, salt and pepper to taste. When it boils and\nthickens add the mushroom stock, let it boil up once, remove the clove\nof garlic, turn the soup into the tureen and serve.\n\n\nCREAM OF GREEN PEAS.\n\nPut a quart of green peas into a saucepan with a slice of white onion,\ncover with boiling water and cook until tender. Remove from the fire and\npress through a puree sieve with the water in which they were boiled.\nReturn to the saucepan, set it back on the stove, let it come to a boil,\nadd a pint of rich milk, salt and white pepper to taste, a dash of\ncayenne, and a large, generous tablespoonful of butter rubbed into an\neven tablespoonful of flour, adding a little of the liquid before\nstirring into the soup. Let it come to a boil, and add two\ntablespoonfuls of whipped cream just as it is poured into the tureen.\n\n\nCREAM OF RICE.\n\nWash carefully a third of a cup of rice and put it on the fire in a pint\nof boiling water with a white onion and a stick of celery, let it cook\nslowly for an hour, then stir in a quart of milk and let it come to a\nboil, add a heaping tablespoonful of butter, and press through a puree\nsieve. Put the soup back on the fire while beating an egg yolk with two\ntablespoonfuls of cream and a teaspoonful of parsley minced very fine.\nRemove the soup from the fire, stir in the egg and cream, pour into the\ntureen and serve.\n\n\nCREAM OF SPINACH.\n\nTake two large handfuls of spinach, after it is washed and picked over,\na small head of lettuce, a few sprigs of parsley, and a small white\nonion peeled and sliced. Put in a saucepan over the fire with a\ntablespoonful of butter, a dozen peppercorns and two cloves, and a very\nlittle boiling water, cover and stand it where the vegetables will only\nsimmer. When they are tender rub together a generous heaping\ntablespoonful of butter and a heaping tablespoonful of flour, and stir\nit into the vegetables. Add a little boiling water, mash the vegetables\nsmooth and press them through a fine sieve. Have the puree as thick as\npossible, return to the saucepan. Have ready a pint of boiling milk,\nbeat two egg yolks with four tablespoonfuls of cream, pour a little of\nthe boiling milk into them, and the rest into the puree, remove from the\nfire at once, then add the eggs and cream, pour into the tureen and\nserve immediately.\n\n\nCARROT SOUP.\n\nTake half a dozen small French carrots, wash and scrape them, put in a\nsaucepan with boiling water and cook until tender, remove from the fire,\nmix with milk and press through a sieve. Melt two ounces of butter in a\nsaucepan and rub into it a slightly heaping tablespoonful of flour, add\na few grains of cayenne pepper, and stir in a little at a time the\ncarrot puree until smooth like cream, add a few slices of cooked celery\nroot (celeriac), and salt to taste, and pour into the puree. A\ntablespoonful of sherry, if liked, may be added. Serve with fried\ncroutons.\n\n\nCELERIAC SOUP.\n\nWash, peel and slice three celery roots, put them in a saucepan, cover\nwith boiling water, cook until tender, and mash them through a puree\nsieve with the water in which they were boiled. Melt a good heaping\ntablespoonful of butter, stir into it a small tablespoonful of flour,\nand add to it the celery puree, season with a little cayenne pepper and\nsalt to taste. Add three-quarters of a cup of macaroni previously boiled\nin water. As soon as it comes to a boil remove from the fire and add as\nmuch boiling milk as will make it the proper consistency. Beat two egg\nyolks with half a cup of cream and stir in quickly just before pouring\nthe soup into the tureen. Care must be taken to do this off the fire, as\ncelery soup is liable to curdle.\n\n\nMOCK CLAM SOUP.\n\nSoak a pint of marrowfat beans over night in water enough to cover them.\nIn the morning drain, and put them on the fire with a small onion and a\ngallon of cold water, boil until tender and strain. Add to the stock a\nlittle summer savory, two ounces of butter and a cup of cream or rich\nmilk, season with salt and pepper. When the soup comes to a boil, cut\ntwo slices of toast into dice, and four hard-boiled eggs in slices, put\nin the tureen and pour the soup over them and serve.\n\n\nCORN AND TOMATO SOUP.\n\nGrate the corn from six ears of sweet corn. Put the cobs into a quart\nand a pint of water and cook until all the sweetness is extracted--about\nhalf an hour. Remove the cobs and add a pint of tomatoes after they are\nskinned and sliced, a small onion cut in slices, a French carrot cut in\ndice, a quarter of a green pepper chopped fine, and the grated corn. Let\nit cook slowly until all are tender. Stir in two good tablespoonfuls of\nbutter, salt and pepper to taste, pour into the tureen and serve.\n\n\nSOUP CRECY.\n\nTake three large carrots, wash and scrape and cut them into slices, put\nthem in a saucepan with half an onion, a stick of celery, and a bay\nleaf, more than cover with boiling water and cook until tender. Remove\nfrom the fire, take out the bay leaf and rub the vegetables through a\nsieve with the water they were boiled in. Put back in the saucepan. Rub\na generous tablespoonful of butter with half a tablespoonful of flour,\nand stir into the puree, add to it a cup and a half of boiling milk,\nstir until thick, add pepper and salt to taste. Take from the fire, and\nstir into it one egg yolk beaten with two tablespoonfuls of cream. Serve\nat once.\n\n\nCURRY SOUP.\n\nPrepare for cooking two small white onions, two French carrots and half\na turnip cut in slices, and cook slowly in a pint of boiling water until\nthey fall to pieces, cook with them until tender a celeriac root,\nremove from the other vegetables and put one side. Melt two ounces of\nbutter in a saucepan, and stir in a slightly heaping tablespoonful of\nflour, an even dessertspoonful of curry powder, mix well together and\nthen add a pint of milk. Strain the vegetables through a fine sieve, but\ndo not press them, and add the stock therefrom to the milk, etc., in the\nsaucepan, and salt to taste. Beat half a cup of cream with two egg yolks\nuntil light, remove the soup from the fire, mix a little of it with the\neggs and cream, turn it back into the saucepan, stir well together and\npour at once into the tureen in which you have already placed the\nceleriac cut in slices. If liked, two tablespoonfuls of Madeira may be\nadded just before the soup is turned into the tureen. Serve with\ncroutons.\n\n\nMOCK FISH SOUP.\n\nIt is better to prepare the balls for this soup first, as follows: Put\nin a saucepan a tablespoonful of white flour and two tablespoonfuls of\nGroult's potato flour, stir together and add a tablespoonful of butter\nand a cup of milk, mix all together and place on the stove where it is\nnot very hot. Stir constantly until it is smooth and no longer sticks to\nthe pan, remove from the fire, let it cool, and beat in two eggs, one at\na time, season with a dash of cayenne, a few grains of powdered mace, a\nfew drops of onion juice, a little salt and half a teaspoonful of sugar.\nThese balls must be seasoned very delicately. Cook and drain as the\nspinach balls are done, using a teaspoon instead of a tablespoon. Put to\none side while the soup is being made. For the soup take three French\ncarrots, half a parsnip, half a white onion and a little green pepper\nchopped fine, cover with boiling water and cook until tender. Melt a\ngenerous tablespoonful of butter in a saucepan, and when it bubbles\nstir into it a small tablespoonful of flour, then add three cups of milk\nand let it come to a boil. When the vegetables are tender stir them into\nthe thickened milk with the water they were boiled in, together with\nhalf a teaspoonful of sugar and salt and pepper to taste. Then put the\nballs in and let the soup come to a boil, add a teaspoonful of finely\nminced parsley and remove from the fire. Have one egg yolk beaten with\ntwo tablespoonfuls of cream and stir in carefully so as not to break the\nballs just before turning the soup into the tureen.\n\n\nA NORWEGIAN SWEET SOUP.\n\nPut a quarter of a cup of rice into three cups of boiling water with a\nsmall stick of cinnamon, and let it boil nearly an hour. About fifteen\nminutes before it is done add half a cup of raisins stoned. Beat two egg\nyolks with a heaping tablespoonful of sugar until white and creamy, then\nstir into them about half a cup of sweet cider, remove the soup from the\nfire, add a little of it to the eggs and cider, stir well, and mix all\ntogether rapidly and serve at once. Two tablespoonfuls of good sherry\nimproves it.\n\n\nONION SOUP.\n\nMelt two tablespoonfuls of butter in a spider, when it bubbles add four\nlarge onions, washed, skinned and cut in slices, let them simmer without\nbrowning about half an hour, then stir in a slightly heaping\ntablespoonful of flour. When it thickens pour in gradually a pint and a\nhalf of boiling milk, season with salt and pepper to taste, press\nthrough a puree sieve, and return to the fire. While it is getting hot,\nbeat together two egg yolks and half a cup of cream, remove from the\nstove and stir the eggs and cream into it rapidly, pour at once into the\ntureen and serve.\n\n\nSOUP OF GREEN PEAS.--No. 1.\n\nTake from a pint of green peas two heaping tablespoonfuls and set aside.\nPut the rest in a saucepan with half a white onion, in boiling water.\nCover tightly, letting them cook until quite tender, then mash through a\npuree sieve with the water in which they were boiled and using a little\nmore to take out all that is good of the peas through the sieve. Put\nback on the stove, rub a good heaping tablespoonful of butter with a\nsmall tablespoonful of flour and add to the puree of peas. Have a\nheaping tablespoonful of turnips and two of carrots cut into dice and\ncooked in as little water as possible, and the two tablespoonfuls of\npeas cooked until tender, add to the soup with half a teaspoonful of\nsugar and pepper and salt to taste. Let all this cook together while\nenough milk to make the soup the proper consistency is coming to a boil.\nMix together, add a teaspoonful of finely minced parsley, pour into the\ntureen and serve.\n\n\nSOUP OF GREEN PEAS.--No. 2.\n\nPut one quart of green peas over the fire in three quarts of boiling\nwater with three French carrots, a small turnip cut into dice and a\nsmall white onion chopped. Cover tightly and let the vegetables cook\nuntil tender. Rub two ounces of butter with a small tablespoonful of\nflour, add a little of the soup to this to thin it and then stir all\ntogether, add an even tablespoonful of finely minced parsley, an even\nteaspoonful of sugar, and salt and pepper to taste; let it come to a\nboil and then serve.\n\n\nPOTATO SOUP.\n\nTake four large potatoes, peel and boil them tender in water, mash very\nfine with a small tablespoonful of butter, add as much boiling milk as\nwill make it the right consistency. Boil in as little water as possible\none tablespoonful of turnips and two of carrots cut into dice; when\ntender turn all into the soup, add a little cayenne and salt to taste.\nJust before serving beat a quarter of a cup of cream with one egg yolk,\nremove the soup from the fire and stir the two together as in other\ncream soups, and serve at once with fried croutons.\n\n\nPUREE OF VEGETABLES.\n\nCut fine three onions, one turnip, two French carrots and four potatoes,\nput in a saucepan with four tablespoonfuls of butter and a little\nparsley; let them cook about ten minutes, then add a tablespoonful of\nflour. Stir well and add two quarts of boiling milk, season with salt\nand pepper and a tiny bit of sugar, and when it boils take out the\nparsley, press the soup through a sieve and serve with croutons of fried\nbread.\n\n\nPUREE OF TURNIPS.\n\nPeel and slice some young turnips, add an onion and carrot sliced, cover\nwith boiling water and cook until tender. Mash them in the water and\npress through a fine sieve. To a pint of the puree have a pint of\nboiling milk. Return the puree to the fire, and stir into it a large\nheaping tablespoonful of butter and a small pinch of mace. Take the milk\nfrom the stove and stir briskly into it two egg yolks beaten with two\ntablespoonfuls of cream, then remove the puree from the stove and stir\nthe eggs and milk into it, season to taste with salt and pepper and\nserve.\n\n\nVEGETABLE SOUP.\n\nOne cup and a half of green peas, three small French carrots, and a\nsmall cauliflower cut into flowerettes, one pint of milk, half a cup of\ncream, a good half tablespoonful of flour, one tablespoonful of butter,\nand the yolks of two eggs. Wash and scrape the carrots, cut in thin\nslices and boil each vegetable by itself in as little water as possible.\nWhen the carrots and peas are done put them together in a saucepan with\nthe water in which they were cooked, add the milk, put the saucepan on\nthe fire and let it come to a boil, rub the butter and flour together,\nmix with a little milk and stir into the vegetables. Drain the water\nwell from the flowerettes, and just before serving put them in the\ntureen. Beat the yolks of eggs and the cream together in a bowl, remove\nthe soup from the fire, add a little of it to the eggs and cream, then\nturn them into the soup, stir well and pour it into the tureen.\n\n\nTOMATO SOUP.\n\nPut a generous tablespoonful of butter in a saucepan, when it is hot add\nhalf an onion chopped fine, let it stew gently for a few minutes, then\nadd a pint of canned tomatoes, cook half an hour. Rub a heaping\ntablespoonful of flour and one of butter smoothly together and stir into\nthe tomatoes. Have ready a pint of boiling milk, pour the tomatoes into\na puree sieve with the boiling milk and rub through the sieve. Season\nwith salt and pepper and a very little sugar. Return to the fire, make\nit hot, but be careful not to let it boil, as it will curdle. Serve at\nonce with croutons.\n\n\nBARLEY SOUP.\n\nPut a quarter of a cup of well washed barley with a bay leaf and a small\nblade of mace into a pint and a half of cold water, boil slowly for\nthree hours. Take out the bay leaf and mace and add a small onion cut\nfine, two French carrots cut in dice, and cook until tender, then add a\npint of milk, a good heaping tablespoonful of butter, salt and pepper\nto taste, let it come to a boil, remove from the fire and stir into it\none egg yolk beaten with two tablespoonfuls of cream.\n\n\nBLACK BEAN SOUP WITH MOCK MEAT BALLS.\n\nSoak over night a pint of black beans in a quart of water. In the\nmorning drain, and cover with fresh water, set the saucepan on the\nstove; when the water comes to a boil drain it off and add a quart of\nfresh water. Cut fine an onion, and with a few slices of carrot and\nturnip and green pepper fry in a heaping tablespoonful of butter, add to\nthe beans with a bay leaf half a dozen peppercorns, two cloves, cook\nuntil tender, press through a sieve, return to the fire, and if it is\ntoo thick add more water. Have a hard boiled egg and half a lemon cut\ninto dice, and meat balls made from recipe given for mock meat the size\nof hickory nuts and boiled in water as other balls are cooked. Drop the\nballs into the soup, and when hot pour the soup over the lemon and egg\nin the tureen and serve.\n\n\n\n\nEntrees.\n\n\nEGG BORDER WITH RICE AND CURRY SAUCE.\n\nStir four eggs together, add three-quarters of a cup of rich milk, a few\ndrops of onion juice, and salt and pepper to taste; beat a little. Have\na border mould well buttered and sprinkled with finely minced parsley,\npour the mixture into it, set in a pan of boiling water in the oven,\ncover and let it cook until firm--from five to ten minutes. Have ready\nsome rice boiled twenty minutes in plenty of salted water and well\ndrained, and a cream sauce into which a slightly heaping teaspoonful of\ncurry powder has been stirred. Turn the egg border out on a hot platter,\nfill the center with rice, pour some of the sauce over it, and the rest\naround the border. Garnish with parsley and serve at once.\n\n\nRICE BORDER WITH VEGETABLES OR HARD BOILED EGGS IN CREAM SAUCE.\n\nThree-quarters of a cup of Carolina rice, picked over carefully and\nwashed. Boil fifteen minutes in salted water. Drain off the water and\nhave one pint and a half of boiling milk in a double boiler, stir the\nrice into this and cook until all the milk is absorbed, then add a\ntablespoonful of butter. Butter a border mould well, turn the rice into\nit, pressing it down so that the form will be perfect, put in the plate\nheater for five minutes, turn out on a platter and serve with vegetables\nor hard boiled eggs in a cream sauce.\n\n\nA BORDER TIMBALE OF MOCK CHICKEN.\n\nTake three-quarters of a cup of rich milk, put half of it into a\nsaucepan with an ounce and a half of butter, let it come to a boil, and\nthen stir into it an ounce and a half of dried and sifted bread crumbs\nand a good half tablespoonful of flour. Stir constantly until it no\nlonger sticks to the pan, remove from the fire and let it cool. When\ncold add two heaping tablespoonfuls of finely chopped walnuts, one\ntablespoonful of lemon juice, one teaspoonful of onion juice, one even\nteaspoonful of sugar, a saltspoonful of mace, two eggs unbeaten--one at\na time--and the rest of the milk, salt and pepper to taste. Beat hard.\nButter well a border mould, and sprinkle with fine bread crumbs, turn\nthe timbale mixture into it, set the mould in a pan of boiling water,\ncover to keep from browning, and bake from ten to fifteen minutes.\n\nSAUCE.--Put in a spider a good heaping tablespoonful of butter, let it\nbrown, add a thick slice of onion cut in small pieces and a heaping\ntablespoonful of flour, stir constantly until it is a very dark rich\nbrown, being careful not to let it burn, then add a quarter of a pound\nof fresh mushrooms, skinned and stemmed and cut into dice, let them cook\na few minutes, then add a stock made from their stems and skins. Have a\ncelery root that has been pared and cut into dice and cooked until\ntender in very little water with a bay leaf and two cloves, remove the\ncloves and bay leaf and turn the rest into the sauce, season with pepper\nand salt. Turn the timbale out on a platter, fill the center with the\nsauce, garnish and serve. A few truffles are a great addition. The\ntimbale may also be served with an olive sauce.\n\n\nA MOULD OF SPAGHETTINA.\n\nPut three-quarters of a cup of spaghettina, broken in small pieces, into\na quart of boiling water with an even tablespoonful of salt. Boil half\nan hour. Drain the water off and add a cup of milk to the spaghettina,\nand cook nearly half an hour, until the milk is almost all absorbed.\nThen make a cream sauce as follows: One cup of milk in a saucepan, rub\nbutter the size of an egg into a slightly heaping tablespoonful of\nflour, adding a little of the warm milk, then stir into the milk on the\nfire, season with salt and pepper, add two even tablespoonfuls of grated\ncheese--the American Edam cheese is nice for this--and when the sauce is\nthick turn the spaghettina into it, let it come to a boil, turn out on a\ndish, and when cool add one egg beaten light. Butter a border mould\nwhich holds a little more than a pint, sprinkle it with bread crumbs,\nturn the mixture into it and set the mould into a pan of hot water and\nbake in a moderate oven twenty-five minutes. Have a pint of nicely\nstewed tomatoes seasoned to taste and thickened with bread crumbs and a\ngood tablespoonful of butter. Turn the spaghettina mould out on a\nplatter, fill the center with the stewed tomatoes, garnish with parsley\nand serve. It makes a very pretty dish and is an excellent piece de\nresistance for dinner or luncheon.\n\n\nSPINACH BORDER MOULD.\n\nPrepare the spinach as in recipe for spinach pudding, butter a border\nmould, dust it with bread crumbs, and press the spinach mixture into it,\nput the mould into a pan of hot water in the oven, cover it to prevent\nbrowning, and bake about twenty minutes.\n\n\nA FILLING FOR THE CENTER OF MOULD OF SPINACH.\n\nBreak two eggs in a bowl, add a little salt and four tablespoonfuls of\ncream and beat them slightly. Turn into a buttered tin cup and stand in\na saucepan with a little boiling water in it on the stove, cover and\ncook until stiff--about three or four minutes--remove from the fire,\nturn out of the mould and cut in half-inch slices and then into stars or\nany fancy-shape preferred, or into dice. Make a cream sauce, turn the\nspinach mould out on a platter, put a little of the sauce in the center,\nthen some of the egg stars, then the rest of the sauce, and finish with\nthe egg stars.\n\n\nMOCK COD FISH BALLS.\n\nSix medium sized potatoes, washed, peeled and boiled for ten minutes in\nsalted water. Drain and grate them while hot and stir in two heaping\ntablespoonfuls of butter; mix thoroughly. Season with salt, cayenne\npepper to taste, and add a teaspoonful of grated onion and a\nsaltspoonful of mace. Beat two egg yolks light and stir well into it\nwith two heaping tablespoonfuls of cracker crumbs. Fry brown in small\nballs in boiling fat without crowding them in the basket, drain on\nkitchen paper and serve very hot on a platter, garnish with parsley.\n\n\nMOCK FISH BALLS IN CURRY OR CREAM SAUCE.\n\nFive ounces of plain boiled potatoes put through a patent vegetable\nstrainer or mashed very fine. Add three ounces of butter and a slightly\nheaping tablespoonful of Groult's potato flour, two eggs slightly beaten\nand stirred in--a little at a time--a few drops of onion juice and salt\nand pepper to taste. Have a saucepan of boiling salted water over the\nfire, dip a tablespoon in cold water and then into the mixture and take\nout in oblong balls as nicely and uniformly shaped as possible, and drop\nthem carefully into the boiling water, which must not boil too violently\nas the mixture is tender and would cook to pieces. Put them in without\ncrowding and let them cook three minutes, taking them out one after\nanother as they are done. Put in a colander to drain while preparing\nthe curry sauce. Melt in a saucepan a heaping tablespoonful of butter\nand add to it a heaping teaspoonful of flour, an even teaspoonful of\ncurry powder, stir well and add milk until of the consistency of cream\nsauce. Put the balls into the sauce and let it come to a boil, remove\nfrom the fire, and add a tablespoonful of good Madeira. Serve on a\nplatter, garnish with parsley and serve. The curry powder and wine may\nbe omitted if not liked, and the balls served in plain cream sauce.\n\n\nMOCK FISH (a Norwegian dish).\n\nTake three or four large white potatoes. Wash and peel them and boil\nuntil only half done. Grate them, and take only the part that has passed\nthrough the grater--that it may be light. Then weigh out half a pound.\nBeat the yolks of three eggs very light with a quarter of a cup of\ncream, mix with the potatoes and add three ounces of butter melted, half\na teaspoonful of grated white onion, a dash of cayenne pepper, and salt\nto taste. Butter a mould well, sprinkle it with dried and sifted bread\ncrumbs, put the mixture in it, and set the mould in a pan of boiling\nwater in the oven, cover the mould and bake half an hour. Turn out\ncarefully on a platter, pour a cream or Hollandaise sauce around it, and\ngarnish with parsley. Serve very hot with a cucumber salad with French\ndressing, as a fish course.\n\n\nMOCK MEAT.\n\nPut three-quarters of a cup of milk and three ounces of butter in a\nsaucepan on the fire. When it boils stir in three ounces of dried and\nrolled bread crumbs and a slightly heaping tablespoonful of flour, and\nhalf a teaspoonful of sugar. Let it cook until it no longer adheres to\nthe pan, then remove from the fire. When it is cool, add three eggs, one\nat a time, beating until smooth, then add one heaping tablespoonful of\nchopped walnut meats, salt and pepper to taste, and a few drops of onion\njuice. Make into flat cakes, a little less than half an inch thick, like\nsausage cakes, dip them in flour, put them into a saucepan of boiling\nsalted water and cook for three or four minutes. Take them up, drain\nthem from the water, dip in flour again, and brown them in hot butter in\na spider. Set them one side to keep hot. In another spider make a sauce.\nPut in a heaping tablespoonful of flour, a generous heaping\ntablespoonful of butter, and a heaping tablespoonful of chopped walnut\nmeats, let them all brown nicely together, then stir in a vegetable\nstock that has been strained until the gravy is as thick as cream.\n\n\nSPAGHETTINA CHOPS.\n\nSpaghettina is finer than spaghetti, and for sale at Italian groceries.\nHalf a cup of milk, half a cup of spaghettina, broken into bits, three\ntablespoonfuls of grated cheese, one tablespoonful of butter, half a\ntablespoonful of flour, and one egg. Put the spaghettina on in boiling\nsalted water, boil for three-quarters of an hour, drain well in a\ncolander. Make the sauce by melting the butter and stirring the flour\ninto it until smooth, then add the cheese and milk and the spaghettina.\nLet it come to a boil and stir in quickly the beaten egg, let it\nthicken, remove at once from the fire, turn it out in a deep plate, and\nwhen cold form it into chops, dip them in beaten egg, then in bread\ncrumbs and fry in boiling fat. They are very nice served with a tomato\nsauce, but good without it.\n\n\nTOMATO CHOPS.\n\nMeasure three-quarters of a cup of tomatoes after the water has been\ndrained off, put in a saucepan over the fire and stir into it a cupful\nof mashed potatoes, a heaping tablespoonful of butter, salt and pepper\nto taste, half a cup of grated bread crumbs. Mix thoroughly and add one\negg beaten light. Remove from the fire, turn into a deep plate, let it\nget cold, then form in the shape of chops, dip in egg and roll in dried\nbread or cracker crumbs and fry a nice brown in boiling fat. Arrange on\na platter and serve with tomato sauce, or place around a dish of stewed\ntomatoes.\n\n\nSAVORY FRIED BREAD.\n\nCut slices of stale home-made bread about half an inch thick, shape them\nlike chops, soak the slices in a rich, well seasoned vegetable stock\nuntil nearly saturated with it--don't allow them to become too\nsoft--then dip in beaten egg mixed with a little milk and fry in butter\nin a spider until a nice brown. Serve with tomato sauce, or around a\ndish of stewed tomatoes.\n\n\nMOCK FISH CHOPS.\n\nPare three good sized potatoes, cut fine and throw them into cold water\nto prevent them from turning dark. When all are cut drain them from the\nwater and chop very fine--there must be two cupfuls. Have a cup of\nboiling milk in a saucepan and put the potatoes into it, cook until\ntender, but not soft, and be careful not to let them burn; when done add\ntwo generous heaping tablespoonfuls of butter, two heaping\ntablespoonfuls of French carrots, previously cooked in as little water\nas possible, and chopped very fine, one heaping teaspoonful of green\npepper, one of parsley, one heaping teaspoonful of grated onion, a\nheaping saltspoonful of powdered mace, a dash of cayenne pepper and salt\nto taste. Measure two tablespoonfuls of tomatoes--after all the water\nhas been pressed from them--chop fine and add to it one whole egg and\none egg yolk beaten light, stir this into the potato mixture while on\nthe stove, remove at once from the fire, add two heaping tablespoonfuls\nof cracker crumbs rolled fine, and two tablespoonfuls of fine Madeira or\nsherry. Turnout to cool and then form into chops, roll in egg and\ncracker crumbs and fry in boiling fat. Serve with cucumber salad.\n\n\nFRICASSEE OF SPAGHETTINA.\n\nTake a cupful of spaghettina, broken into small pieces, put in boiling\nsalted water and cook for three-quarters of an hour. Drain well, have a\ncupful of cream sauce and stir the cooked spaghettina into it, let it\ncome to a boil, season with salt and pepper, and add the well beaten\nyolk of an egg, stir well, remove at once, and turn into a hot vegetable\ndish and serve.\n\n\nMUSHROOMS EN COQUILLE.\n\nWash half a pound of nice, fresh mushrooms, peel them and cut off the\nstems, cut the flaps into dice, and put the skins and stems in a\nsaucepan with a cup of water, and cook for ten minutes. While these are\ncooking put a heaping tablespoonful of butter in a spider, when hot add\nthe mushroom dice and let them cook until tender, then add a\ndessertspoonful of flour, and when it is cooked add the water the stems\nwere boiled in, and salt and pepper to taste. If the sauce is too thick\nadd a little more water. Stir in at the last a teaspoonful of finely\nminced parsley, a few drops of lemon juice and the well-beaten yolk of\none egg, stir well, remove from the fire, fill the shells, sprinkle\nbread crumbs over the tops and a little melted butter, put in the oven\nfor an instant to brown.\n\n\nRAGOUT OF EGG PLANT.\n\nBoil a small egg plant until tender. Peel it thinly and set aside to get\ncold. Cut in slices an inch thick and cover the bottom of a baking dish\nwith them. Melt a generous tablespoonful of butter in a saucepan and\nstir into it two heaping tablespoonfuls of fresh mushrooms, a heaping\nteaspoonful of parsley, a heaping teaspoonful of onion, all chopped very\nfine, season with salt and pepper and pour over the egg plant. When it\nis time to put it in the oven sprinkle with Parmesan cheese and fine\nbreadcrumbs and dot with small lumps of butter, and bake until brown in\na quick oven. Serve in the dish in which it is baked with the following\nsauce in a sauce boat.\n\nSAUCE.--Boil the skins and stems of the mushrooms in a cup of water;\nwhile they are cooking, brown together in a spider a slightly heaping\ntablespoonful of butter, a slightly heaping tablespoonful of flour, and\na small slice of onion cut very fine. Strain the mushroom skins and\nstems and add the water they were cooked in to the browned butter and\nflour, and when the sauce is thick and smooth turn it into a saucepan\nand add to it a heaping tablespoonful of mushrooms, one small cucumber\npickle and two large olives, all chopped very fine. Let all simmer\ntogether for a few minutes, season to taste with salt and pepper. If the\nsauce is too thick add a little water. It should be like thick cream.\n\n\nPATTIES OF PUFF PASTE.\n\nRoll out some puff paste an inch thick, cut with a patty-cutter as many\nrounds as are needed, then with a smaller cutter stamp each round about\nhalf an inch deep. Bake in a quick oven; when done lift the centers out\ncarefully with a knife, remove a little of the inside. When wanted heat\nthe patty shells and fill with spaghettina in tomato sauce, mushrooms or\nvegetables in a cream or savory sauce, or the filling as given for\nspinach border mould. A few truffles cut fine are a nice addition to\ntomato sauce. Lay the little tops on and serve.\n\n\nSAVORY RICE (a Mexican Dish).\n\nWash half a cup of rice, drain from the water. Put a heaping\ntablespoonful of butter in a spider, when hot add a small leek or white\nonion and the rice, fry until the rice is a golden brown--do not let it\nget too dark. Have ready a vegetable stock, nearly fill the spider and\ncook twenty minutes until the rice is perfectly dry. Every grain should\nstand alone. Turn out on a platter and serve with tomato sauce.\n\n\nRAGOUT OF ASPARAGUS WITH MOCK MEAT BALLS.\n\nScrape and wash a bunch of asparagus, cut in pieces about an inch long\nas far as the stalks are very tender, put the remainder of the stalks\nwith an onion into a saucepan, cover with boiling water and let it cook\nuntil tender--about half an hour. Then mash them in the water in which\nthey were boiled through a colander. Put over the fire again, and when\nit comes to a boil throw in the points and cook until tender. While that\nis cooking make some mock meat, as given in a previous recipe, form into\nballs as large as a walnut. Cook them in salted boiling water for five\nminutes, drain them from the water, also the asparagus points from the\nstock, put them together in a saucepan to keep hot while making a gravy.\nMelt a generous heaping tablespoonful of butter in a spider, add to it\nwhen it bubbles a large heaping tablespoonful of flour, stir well until\nit becomes a dark, rich brown, taking care that it does not burn, add\nthe asparagus stock, season with salt and pepper--this gravy should be\nlike thick cream--turn it over the asparagus and meat balls, stir in a\ngood half tablespoonful of butter, let it come to a boil and serve on a\nplatter. Garnish with parsley.\n\n\nCURRIED RICE CROQUETTES.\n\nPut three-quarters of a cup of milk in a saucepan with butter the size\nof an egg, let it come to a boil, and stir into it one large cup and a\nhalf of rice that has been boiled in salted water twenty minutes. Add a\nslightly heaping teaspoonful of curry powder, a few drops of onion juice\nand salt to taste. When it comes to a boil add a beaten egg to it, stir\na minute and remove from the fire. Turn it out, let it cool, and then\nform into cylinders and fry as usual.\n\n\nMOCK FISH CROQUETTES.\n\nSlice three medium sized potatoes, boil until tender, but not soft, chop\nvery fine an even teaspoonful of onion with three zepherettes or small\nsquare crackers, then add the hot potatoes and chop all together, season\nwith a dash of cayenne pepper, a saltspoonful of mace, a little salt and\npepper. Make a sauce with a large heaping tablespoonful of butter, a\nheaping teaspoonful of flour rubbed well together in a saucepan over the\nfire; when smooth add three-quarters of a cup of rich hot milk, when it\nboils add the potato mixture, let it get thoroughly hot and stir into it\na well-beaten egg, remove from the fire, turn it out to get cool. Form\ninto cylinders, dip in egg, roll in bread crumbs, fry in boiling fat,\nand serve with either Hollandaise or tartar sauce.\n\n\nWALNUT CROQUETTES.\n\nPut half a pint of bread crumbs and a gill of milk in a double boiler,\nplace over the fire and stir until thick and smooth, add a pinch of\nsalt, three-quarters of a cup of chopped nuts and a tablespoonful of\nsherry. When the mixture is hot stir into it the well-beaten yolks of\ntwo eggs and remove from the fire at once. Set the mixture away to get\ncold, then form in any shape preferred for croquettes; dip them in egg\nand then in dried bread or cracker crumbs, fry in boiling fat and serve\nwith a sauce piquante.\n\n\nRAGOUT OF MUSHROOMS.\n\nWash half a pound of fine, fresh mushrooms, skin, stem and cut them into\ndice. Put the stems and skins in water to cover and stew them for twenty\nminutes; strain and put the mushrooms into this broth with a generous\ntablespoonful of butter, a teaspoonful of finely chopped onion, season\nwith salt and pepper, cook until tender; when done add two well-beaten\nyolks of eggs, stir briskly and remove at once from the fire, turn out\non a platter, sprinkle with a little very finely minced parsley and\nserve very hot.\n\n\nMOCK CHICKEN CROQUETTES.\n\nTwo cups of rye bread--home-made is the best--chopped fine, one cup of\nchopped English walnuts. Mix together and chop again with a\ntablespoonful of butter, an even tablespoonful of grated onion, a scant\nteaspoonful of ground mace. Melt a heaping tablespoonful of butter in a\nsaucepan with half a tablespoonful of flour and add gradually to it a\ncupful of rich milk; when this comes to a boil add the other\ningredients, salt and pepper to taste, then stir in two well-beaten\neggs, remove from the fire and add a tablespoonful of lemon juice; turn\nout on a platter to cool, form into cylinders, dip in egg and bread\ncrumbs, as usual, and fry in boiling fat.\n\n\n\n\nVegetables.\n\n\nVegetables should be cooked in as little water as possible; the better\nway is to steam them. So much of the valuable salts are washed out by\nboiling in too much water.\n\nAll vegetables left over can be warmed again, either in a cream sauce,\nor put in a double boiler and steamed, adding a little more butter.\n\nWhen pepper is used, it should always be white pepper, especially in\nwhite sauces and soups.\n\nNever salt vegetables until they are nearly cooked; it hardens them.\n\nThe water vegetables are boiled in may be utilized in making sauces and\nsoups; the best of the vegetables goes into it.\n\nThe water Jerusalem artichokes are boiled in becomes quite a thick jelly\nwhen cold, and makes an excellent foundation for sauces.\n\n\nTO BOIL POTATOES.\n\nSelect potatoes of uniform size, wash and pare thinly, cover with\nboiling water and cook half an hour; when nearly done add salt. As soon\nas done drain from the water and set the saucepan where the potatoes can\nsteam for a few minutes. They should be served immediately, and never\nallowed to remain in the water a moment after they are cooked. Potatoes\nare much better steamed with their skins on than boiled, as they then\nretain all the potashes. When they are old they should be washed, pared\nand covered with cold water, and allowed to stand for several hours\nbefore either boiling or frying.\n\n\nPOTATOES BAKED.\n\nSelect them of uniform size, wash and scrub well, cut a thin slice from\neach end to prevent their being soggy. They require nearly an hour to\nbake in a moderate oven.\n\n\nTO MASH POTATOES.\n\nBoil the potatoes carefully, drain from the water, mash fine, and to\nfour good-sized potatoes add a heaping tablespoonful of butter, a\ntablespoonful or two of cream or rich milk and salt and pepper to taste.\nServe at once. They must be freshly mashed and very hot to be eatable.\nThe mashed potatoes maybe squeezed through a vegetable ricer, when they\nare called Potatoes a la Neige.\n\n\nNEW POTATOES WITH CREAM SAUCE.\n\nSelect rather small potatoes of uniform size and boil. When done drain\noff the water, set them back on the stove to keep hot while making a\ncream sauce, then put them carefully in a vegetable dish, pour the sauce\nover them and sprinkle with a little finely minced parsley.\n\n\nBROILED POTATOES.\n\nTake some cold boiled potatoes and cut them in rather thick slices\nlengthwise, dust with white pepper and salt, dip each slice in melted\nbutter, broil over a clear fire until a nice brown. Serve with melted\nbutter and finely minced parsley poured over them.\n\n\nPOTATOES A LA CREME AU GRATIN.\n\nChop cold boiled potatoes, put them in a baking dish, pour over them a\ncupful of white sauce nicely seasoned, sprinkle with a tablespoonful of\ngrated Parmesan cheese or Edam cheese grated, one tablespoonful of bread\ncrumbs, and dot all over with tiny bits of butter. Put in a quick oven\nfor a few minutes to brown. Do not leave it in too long, or it will\nbecome dry.\n\n\nSTUFFED POTATOES.\n\nBake some medium-sized potatoes; when done cut in half lengthwise, scoop\nout the inside, taking care not to break the skin. Mash the potato\nsmooth and fine with butter and a little milk, season with salt and\npepper to taste, heat thoroughly, fill the skins, brush the tops over\nwith melted butter, brown in the oven and serve.\n\n\nPOTATO FRICASSEE.\n\nPut in a spider a generous tablespoonful of butter and a cup of milk,\nwhen hot add some cold potatoes cut in dice, season with pepper, salt, a\nfew drops of onion juice. Let them get thoroughly hot, then add the\nbeaten yolks of two eggs, stir constantly until thick. Great care must\nbe taken not to let it cook too long, or the sauce will curdle. Pour\ninto a vegetable dish, sprinkle a little finely minced parsley over the\ntop and serve.\n\n\nPOTATOES A LA DUCHESSE.\n\nTake cold mashed potatoes that are nicely seasoned with salt and pepper,\nform into little round cakes, put them on a tin, glaze over with beaten\negg and brown in the oven. Arrange on a platter, garnish with parsley\nand serve.\n\n\nSARATOGA CHIPS.\n\nPeel some medium-sized white potatoes, and slice them very thin. It is\nbetter to have a potato slicer for these, if possible, as it cuts them\nso quickly and perfectly. Wash the potatoes in one or two waters, then\ncover with fresh water and lay a lump of ice on the top of them. Let\nthem stand an hour, if convenient, drain in a colander, wipe dry with a\ntowel, and fry in boiling fat--not too many at a time in the basket or\nthey will stick together, and will not brown. Have a quick fire, and fry\nuntil brown and crisp, drain on paper, sprinkle with salt and serve.\n\n\nFRENCH FRIED POTATOES.\n\nPeel some potatoes and cut in finger lengths, not too thick, cover with\nice water, and if they are old it is better to let them stand two hours.\nDrain, wipe dry, and fry in boiling fat as Saratoga chips--not too many\nat a time. When they are a nice brown lift the basket from the fat,\nsprinkle with salt, shake the grease from them and remove with a\nskimming spoon, drain on paper and serve at once.\n\n\nPOTATOES A LA MAITRE D'HOTEL.\n\nCut cold boiled potatoes in round slices, not too thick, put in a\nsaucepan with some melted butter, pepper and salt. When they are hot add\nsome lemon juice and a little minced parsley and serve.\n\n\nPOTATOES LYONNAISE.\n\nFry a little onion cut in thin slices in plenty of butter; when a\ndelicate brown add some cold boiled potatoes cut in slices of medium\nthickness, mixing them with the onion by tossing them together rather\nthan stirring, as this breaks them. Cook until a nice color, drain them,\nput in a dish and sprinkle a little minced parsley over them.\n\n\nPOTATOES A LA PARISIENNE.\n\nPeel and wash some potatoes, scoop out into little balls with a potato\nscoop, which is made for the purpose. Boil for five minutes, put in\nmelted butter in a saucepan until each potato is well covered with the\nbutter, turn them into a pan, and brown in the oven. Turn out on a dish\nand sprinkle with minced parsley and a little salt.\n\n\nPOTATOES CREAMED AND BROWNED.\n\nTake a pint of cold boiled potatoes, cut into dice of uniform size. Have\nready a pint of cream sauce, toss the potatoes in this, season with\nsalt and white pepper to taste, put in a baking dish, sprinkle with\ndried bread crumbs and a tablespoonful of American Edam cheese. A few\ndrops of onion juice, if liked, may be added before putting the potatoes\ninto the dish. Set it in the oven a few minutes, until it becomes a\ngolden brown and serve. Do not let it stand in the oven long or it will\ndry.\n\n\nPOTATO PUFF.\n\nTwo cupfuls of smoothly mashed boiled or baked potatoes, two\ntablespoonfuls of melted butter, two well-beaten whites of eggs, a\ncupful of sweet cream or rich milk. Stir the melted butter into the\npotato, then add the eggs and cream, season with salt and pepper, turn\ninto a buttered baking dish, bake in a quick oven and serve in the dish\nin which it is baked.\n\n\nWHITE POTATO CROQUETTES.\n\nBoil and mash very fine four medium sized potatoes. Put half a cup of\nrich milk and a generous heaping tablespoonful of butter in a saucepan\nover the fire. When the milk comes to a boil, stir in the mashed\npotatoes, season with pepper and salt to taste, mix thoroughly and add\nthe white of an egg beaten to a stiff froth, remove from the fire, turn\nout on a plate to cool, then make up in small cylinders, dip in beaten\negg, roll in cracker crumbs and fry a delicate brown in boiling fat.\n\n\nPOTATO PAPA (a Mexican Dish).\n\nWash, pare and boil one dozen small white potatoes, mash while hot and\nadd to them half a cup of raisins stoned and chopped very fine, twenty\nlarge Queen olives stoned and chopped fine, one tablespoonful of parsley\nfinely minced, an even teaspoonful of sugar, and salt and pepper to\ntaste. Mix all well together, form into an oblong shape, leaving the\ntop rough. Brown a little butter in a spider, put the papa into it, and\nafter a few moments' frying scatter little lumps of butter over the top\nand set in the oven to brown. Garnish with parsley and hard-boiled eggs\ncut in quarters lengthwise.\n\n\nSWEET POTATOES FRIED RAW.\n\nPeel two or three medium-sized potatoes and cut in slices about a\nquarter of an inch thick, fry in boiling fat--when they are a nice brown\nthey are done--drain on paper for a moment before serving.\n\n\nCOOKED SWEET POTATOES FRIED.\n\nTake several sweet potatoes cut in slices lengthwise, not too thin. Dip\neach slice in melted butter and then in brown sugar, and fry in a little\nbutter.\n\n\nSWEET POTATOES MASHED AND BROWNED.\n\nBoil three sweet potatoes of medium size until done. Peel and squeeze\nthrough the patent vegetable strainer, add a heaping tablespoonful of\nbutter, salt and pepper to taste, and enough milk to make very soft. Put\nin a baking dish, dot it over with tiny bits of butter and bake until\nbrown. Serve in the dish in which it is baked. If any is left over\nremove the thin brown skin, make the potato into small, flat cakes and\nbrown on both sides in a little butter in a spider.\n\n\nSWEET POTATO CROQUETTES.\n\nThree medium-sized potatoes baked and mashed very fine and beaten to a\ncream with one generous tablespoonful of butter, three tablespoonfuls of\ncream, one teaspoonful of sugar, a little salt, one teaspoonful of lemon\njuice, a saltspoonful of cinnamon and one egg yolk beaten very light,\nand add at the last the white of egg whipped to a stiff froth. Form into\ncones or cylinders, dip in beaten egg and bread crumbs and fry in\nboiling fat. Drain on kitchen paper, sift a little sugar over them and\nserve at once.\n\n\nBRUSSELS SPROUTS.\n\nPick off any leaves that may be discolored and wash well a quart of\nBrussels sprouts, put into a saucepan with two quarts of boiling water\nand a saltspoonful of soda. Boil rapidly until tender--about half an\nhour--just before they are done add a tablespoonful of salt. Drain them\nin a colander, and if it is not time to serve them stand the colander\nover steam to keep them hot. Do not let them remain in the water. When\nready to serve put the sprouts in a vegetable dish and pour over them a\npint of rich cream sauce.\n\n\nOKRA AND TOMATOES.\n\nA quart of fresh or canned tomatoes--if fresh, skin in the usual\nway--cut them in quarters and put over the fire, let them boil until a\ngreat deal of the water has evaporated, then add a pint of fresh okra,\ncut in slices, cook until tender, season with a generous heaping\ntablespoonful of butter, and pepper and salt to taste.\n\n\nBEETS.\n\nWash the beets carefully to avoid breaking the skin, and do not cut off\nthe fine roots, as this will bleed and spoil them. Put on in boiling\nwater and cook from an hour and a half to three hours. Test with a\nwooden skewer. Cut in slices or dice and serve with melted butter,\npepper and salt. Winter beets should be soaked over night.\n\n\nPUREE OF PEAS.\n\nWhen peas are old this is a very nice way to use them. Put a quart of\nshelled peas over the fire in sufficient boiling water to cook them.\nBoil until tender, drain from the water, press through a puree sieve,\nseason with salt and pepper to taste, and a good heaping tablespoonful\nof butter, and if too dry a little milk or cream may be used.\n\n\nPUREE OF LIMA BEANS\n\nmay be prepared in the same way.\n\n\nPUREE OF CUCUMBERS.\n\nPeel and slice the cucumbers and put them over the fire in as little\nboiling water as will cook them; when tender drain from the water, press\nthrough a puree sieve, season with salt and pepper and add a\ntablespoonful of butter.\n\n\nSTUFFED CUCUMBERS.\n\nPeel two large, fine cucumbers, cut in half lengthwise, take out the\nseeds. Scrape out carefully the soft part--with a small spoon--into a\nsaucepan. Peel and core a tart apple, chop fine with a small pickled\ngherkin, take from this a good tablespoonful for the sauce and put one\nside, then add the rest to the soft part of the cucumbers in the\nsaucepan. Let it simmer until tender, then add butter the size of an\negg, pepper and salt to taste, a few drops of onion juice, or the spoon\nused for stirring the mixture may be rubbed with garlic, three\ntablespoonfuls of grated bread crumbs, one egg beaten, stir all\ntogether, and remove at once from the fire. Put the cucumbers in a\nsaucepan, cover with boiling water and cook gently until tender--about\nten or fifteen minutes; when nearly done add a tablespoonful of salt,\ndrain from the water, when cool enough stuff them with the dressing\nalready prepared and press into shape, brush with egg, sprinkle bread\ncrumbs over the top and a few tiny lumps of butter, place carefully in a\npan and bake a delicate brown.\n\nFOR THE SAUCE, take the tablespoonful of apple and pickle reserved from\nthe stuffing, and add a teaspoonful of capers, chop all together as fine\nas possible, make a cream sauce and add this mixture to it on the fire\nand heat thoroughly. Place the cucumbers carefully on a platter and pour\nthe sauce around them.\n\n\nCUCUMBERS STUFFED WITH MUSHROOMS.\n\nPeel two large, firm cucumbers, and cut in half lengthwise; take out the\nseeds. Take a quarter of a pound of fresh mushrooms, skin and stem them.\nChop the mushroom flaps very fine, put them in a spider with four\ntablespoonfuls of melted butter and a very little water, cover and cook\nuntil tender. Remove from the fire, stir in four heaping tablespoonfuls\nof grated bread crumbs, salt and pepper to taste, a few drops of onion\njuice, and the yolk of one egg. Stuff the cucumbers with this dressing,\nput the halves together, fasten with wooden toothpicks or tie with\nstring. Place in a small dish that will fit in the steamer, cover\nclosely, and steam until tender--about three-quarters of an hour--and\nserve with a brown sauce made as follows:\n\nTHE SAUCE.--Put on the skins and stems of the mushrooms in boiling\nwater. Fry a few slices each of carrot, celery top, green pepper, onion\nand turnip in butter, strain the water from the mushroom stems into this\nand stew until all are tender, strain, add a generous tablespoonful of\nbutter and enough flour to thicken the sauce, and salt and pepper to\ntaste. Place the cucumbers in a shallow vegetable dish, remove the\nstrings and pour the sauce around them.\n\n\nESCALLOPED EGG PLANT.\n\nBoil a small egg plant, cut it in half, take out the pulp, throwing away\nthe seeds and skin, chop the pulp fine and mix with it half a\nteaspoonful of bread crumbs, one cup of cream or rich milk, butter the\nsize of an egg, an even teaspoonful of finely minced parsley, pepper and\nsalt to taste, and a few drops of onion juice. Beat all together, turn\ninto a baking dish, cover the top with dried bread crumbs and tiny bits\nof butter and bake until brown. Serve in the dish in which it is baked.\nIf any is left over, cut in slices half an inch thick and fry in butter\nfor luncheon.\n\n\nSTUFFED EGG PLANT.\n\nTake half a large egg plant, boil gently until tender, remove from the\nfire, take out the pulp carefully so as not to break the shell, leaving\nit about a quarter of an inch thick. Peel and stem a quarter of a pound\nof fresh mushrooms, chop very fine, reserve a heaping tablespoonful of\nthis for the sauce, then add the pulp of the egg plant to the mushrooms\nin the chopping bowl, and one heaping tablespoonful of currants, washed\nand picked over, one even teaspoonful of grated onion, one even\nteaspoonful of chopped green pepper, five heaping tablespoonfuls of\ngrated bread crumbs, four tablespoonfuls of melted butter, two\ntablespoonfuls of rich cream. Mix all well together, fill the shell with\nthis mixture, press it into shape and bind carefully with string. Bake\ntwenty minutes, remove the string and serve on a platter with the sauce\npoured around it.\n\nTHE SAUCE.--Put on the skins and stems of the mushrooms in a saucepan,\ncover with boiling water, cook until tender, drain, and into this water\nput the tablespoonful of reserved mushrooms, add salt and pepper to\ntaste, boil a few minutes, then add a heaping teaspoonful of flour\nstirred into a heaping tablespoonful of butter, let all cook together\nuntil thick, and pour around the egg plant.\n\n\nGREEN CORN CAKES.\n\nOne quart of grated corn, one teacup of butter melted, four\ntablespoonfuls of flour, two eggs, and salt and pepper to taste. Bake as\ngriddle cakes and serve at once. These cakes are very good made of\ncanned corn. Pound the corn in a mortar and press through a sieve.\n\n\nCORN PUDDING.\n\nFour large ears of corn grated, or a can of corn prepared as for corn\ncakes, one heaping tablespoonful of butter, one teaspoonful of flour,\none teaspoonful of sugar, one whole egg and one yolk. Melt the butter\nand stir into the corn, beat the eggs and add with one pint of milk, the\nsugar and flour, and salt and pepper to taste. Bake in a shallow dish in\na moderate oven from twenty minutes to half an hour. If it bakes too\nlong, it becomes watery.\n\n\nMOCK OYSTERS OF GREEN CORN.\n\nA pint of grated corn, a cup of flour, one egg, two ounces of butter,\nthree tablespoonfuls of milk, and salt and pepper to taste. Mix well and\ndrop from a spoon in oblong cakes--to look as much like oysters as\npossible--into hot butter, fry brown on both sides. Serve on a platter\nand garnish with parsley. These may also be made of canned corn by\npressing it through a colander with a potato masher to separate the\nhulls from it.\n\n\nCORN BOILED ON THE COB.\n\nHusk the corn and remove the silk, put in a kettle, and cover with\nboiling water. If the corn is young, it will cook in from five to ten\nminutes, as it is only necessary to set the milk. It should be served at\nonce in a folded napkin.\n\n\nCURRY OF CORN.\n\nA can of corn, one good tart cooking apple, one tomato, a teaspoonful of\nfinely chopped green pepper, a teaspoonful of grated onion, a\nteaspoonful of curry powder, a tablespoonful of chopped Brazil or\nEnglish walnuts, two tablespoonfuls of butter, and salt and pepper to\ntaste. Put the butter in a spider, when it bubbles add the apple cut in\ndice and onion, fry brown, then stir in the curry powder, the chopped\npepper and tomato and nuts, let all simmer together for a few minutes,\nthen add the corn, and cook gently for twenty minutes. If it is too\nthick a little water must be added. Serve in a shallow vegetable dish or\non a platter. Fresh corn may be used. Boil and then cut from the cob,\ncook the cobs in the water the corn was boiled in long enough to extract\nall the good from them, and use this broth for the curry.\n\n\nCROQUETTES OF SALSIFY AND CELERIAC.\n\nTwo roots of salsify and one large celeriac. Wash and scrape them well.\nCut in pieces and cover with vinegar and water and let them stand one\nhour--this will prevent them from turning dark. Pour off the vinegar and\nwater and nearly cover them with boiling water, cook until very tender,\nmash fine and smooth, season with pepper and salt, and a few drops of\nonion juice, put in a saucepan over the fire, and add a tablespoonful of\nbutter, two tablespoonfuls of milk, and just before removing from the\nfire add a tablespoonful of cream and one egg, stir well, turn out into\na bowl and set aside to cool. When cold make into croquettes, dip in egg\nand cracker crumbs and fry in a basket in boiling oil.\n\n\nINDIAN CURRY OF VEGETABLES.\n\nEqual quantities of cauliflower and potatoes, raw. The cauliflower cut\ninto flowerettes and the potatoes into dice. Put them into a spider\nwith a heaping tablespoonful of butter, a rounded teaspoonful of curry\npowder, and let them simmer for a few minutes without taking color. Then\nadd two tablespoonfuls of tomatoes, an even teaspoonful of grated onion\nand one of chopped green pepper, fill up the spider with boiling water,\nand set it back on the stove where it will stew gently until the\nvegetables are tender and the water has been reduced to one-third the\nquantity. It should be as thick as ordinary gravy; if not, add a scant\nteaspoonful of flour. Just before it is done stir in a heaping\ntablespoonful of butter. Turn it into a shallow vegetable dish and serve\nvery hot. The spider should be kept covered while the curry is cooking.\nIt is very good without the green pepper. This may be warmed over, and\nis better the second day than the first.\n\n\nKOHLRABI.\n\nPeel them, cut in slices and pour on just enough boiling water to cook\nthem. Cook until tender. When nearly done add salt. Make a cream sauce,\nseason with white pepper, salt and a little grated nutmeg, if liked,\ntoss them in this sauce, let it boil up once and serve very hot.\n\n\nMARROWFAT BEANS BAKED.\n\nPick over carefully and wash one quart of beans, soak in water over\nnight. In the morning drain, add fresh cold water and bring to a boil,\ndrain again, and turn them into a four-quart stone jar, put in a\ngenerous cup of butter, two large tablespoonfuls of Porto Rico molasses,\ntwo tablespoonfuls of salt, less than a teaspoonful of pepper, and fill\nthe jar with boiling water. Put in the oven, covering the jar with a tin\ncover. It must be cooked in a slow oven eight or nine hours--the water\nought to last until the beans are perfectly cooked, and when done a\ngood gravy left, about a third of the depth of the beans in the jar.\nBeans cooked in this way are very nutritious and easily digested. Keep\nthem covered for two or three hours while cooking. Serve with Chili\nsauce.\n\n\nBAYO OR MEXICAN BEANS.--No. 1.\n\nPut one cup of Bayo or Mexican red beans to soak over night, in the\nmorning drain off the water and put them in a saucepan with plenty of\nfresh water, let them cook for two hours, drain again, and add to them\nthree fresh tomatoes, skinned and cut small, or a cup of canned\ntomatoes, and half an onion cut as small as the beans, then cover with\nboiling water and cook for one hour. Then stir in a very generous\ntablespoonful of butter, and salt and pepper to taste.\n\n\nMEXICAN BEANS.--No. 2.\n\nSoak over night a pint of beans and boil as in recipe No. 1 until soft.\nThen melt a tablespoonful of butter in a spider; when it bubbles put in\na small onion chopped very fine, and fry a delicate brown. Drain the\nbeans and turn them into the spider, add a cup of boiling water and stir\nuntil the water becomes thick like cream.\n\n\nEMPARADAS (a Mexican Recipe).\n\nTake some beans cooked as in Mexican Beans No. 1 and mash them to a\npaste. Then roll out some puff paste very thin--about the sixth of an\ninch--cut this into rounds with a large patty cutter, put a spoonful of\nthe bean puree on the half of each round, wet the edges of the pastry,\ncover, press the edges together, making a half moon, brush them over\nwith beaten egg and bake in a hot oven, or they may be fried in boiling\noil or fat until a delicate brown.\n\n\nFRIJOLES FRITOS.\n\nA pint of beans cooked as in recipe for Bayo or Mexican Beans No. 1. Rub\nthem smooth in a mortar, put them into a spider with a quarter of a cup\nof butter and fry for a few minutes, then add half a cup of grated\nParmesan cheese, mix thoroughly and serve hot.\n\n\nBROILED MUSHROOMS.\n\nSelect large flap mushrooms for broiling. Wash, skin and stem them, lay\nthem on a dish, sprinkle with salt and pepper and pour a little olive\noil over each mushroom, let them stand one hour. Broil on a gridiron\nover a nice clear fire. Place on a dish and serve with the following\nsauce: Prepare the stock as before by boiling the stems and skins in\nwater and then straining. Mince two or three mushrooms fine, add to the\nstock, with a teaspoonful of minced parsley, a few drops of onion juice,\na small lump of butter, cook for fifteen minutes, then add a cupful of\ncream, an even teaspoonful of flour wet with some of the cream and\nrubbed smooth. Let it all cook together for three minutes, then add the\nbeaten yolk of an egg, stir well, remove from the fire at once and\nserve.\n\n\nMUSHROOMS ON TOAST.\n\nHalf a pound of mushrooms, wash, stem and skin as before. Cut into dice,\nput in a saucepan with the juice of half a lemon, a tablespoonful of\nbutter and a slice of onion, a sprig of parsley and one clove, tied\ntogether in a thin muslin bag. Set the saucepan on the fire and stew\ngently until nearly dry, then add water almost to cover them, salt and\npepper to taste, and let them cook fifteen minutes. Take out the bag of\nonion, etc., and thicken with one egg yolk well beaten, and a small\ncupful of cream. Have some slices of toast on a platter, buttered and\nmoistened with a little hot milk, pour the mushrooms over them, garnish\nwith parsley and serve hot.\n\n\nMUSHROOMS STEWED IN A CREAM SAUCE.\n\nMake a pint of cream sauce, prepare half a pound of mushrooms as in the\npreceding recipe, cut into dice, and stew in the sauce until very\ntender. Have the toast prepared as above and pour the mushrooms over it.\nGarnish with parsley and serve at once. They may be served in pastry\nshells as an entree, if preferred.\n\n\nTOMATOES STUFFED WITH MUSHROOMS.--No. 1.\n\nWash, skin and stem half a pound of mushrooms, chop very fine, add two\neven teaspoonfuls of finely minced parsley, a few drops of lemon juice,\nthe same of onion juice, and salt and pepper to taste. Melt two\ntablespoonfuls of butter in a saucepan and cook all together in this\nuntil the mushrooms are tender, then add a cupful of stale bread crumbs\nand one egg yolk, stir well and remove from the fire. Have half a dozen\nperfectly ripe tomatoes, washed and wiped, cut a slice from the top of\neach, take out the core and seeds, and fill with the mushroom stuffing.\nBake in a moderate oven until done. The skins should be removed in the\nusual way before stuffing.\n\n\nTOMATOES STUFFED WITH MUSHROOMS.--No. 2.\n\nWash and wipe the tomatoes, but do not remove the skins. Cut in half,\ntake out the core and a few of the seeds. Fill with the same forcemeat\nas in the preceding recipe and cover the top with it, place in a pan\nwith a little water to keep from burning, bake in a moderate oven until\nsoft, remove carefully from the pan, place on a platter, garnish with\nparsley and serve.\n\n\nESCALLOPED TOMATOES.\n\nStrain from a quart can of tomatoes one cupful of water. Put a layer of\nthe tomatoes in a baking dish, season with salt, pepper and a little\nsugar, cover with a layer of bread crumbs, dot freely with bits of\nbutter, then put another layer of tomatoes, and lastly a layer of bread\ncrumbs, with bits of butter, and sprinkle with a dessertspoonful of\nsugar. Bake forty-five minutes, and serve in the dish in which it is\nbaked.\n\n\nTOMATOES WITH EGG.\n\nDrain the water from a can of tomatoes, press them through a colander,\nput into a saucepan over the fire, season with salt and pepper, a little\nsugar, if acid, and a few drops of onion juice. Let them cook a little,\nand just before serving add the well-beaten yolks of two eggs, stir well\nuntil it thickens, and remove immediately from the fire or it will\ncurdle.\n\n\nFRENCH CARROTS IN BROWN SAUCE.\n\nSelect the smallest French carrots, wash and scrape them and boil until\ntender in as little water as possible. When done drain from the water,\nusing it to make the sauce. Put a tablespoonful of butter into a spider,\nwhen hot stir in a tablespoonful of flour, stir until a dark brown, add\ngradually the water the carrots were boiled in, season with salt and\npepper, simmer until thick and smooth, add the carrots, and when hot\nserve.\n\n\nFRENCH CARROTS AND PEAS.\n\nTake a pint of young peas and two bunches of French carrots, cut in\nslices or fancy shapes (stars or clover leaves), cook each vegetable by\nitself in as little water as will cook them. When they are both tender\nput them together into a saucepan, add a heaping tablespoonful of butter\nand half a tablespoonful of flour rubbed together, and if there is not\nenough water left, add enough to make a gravy. Canned instead of fresh\npeas may be used; drain the water from the peas and stew the carrots in\nit, and follow the recipe as above.\n\n\nSPINACH PUDDING.\n\nMake a sauce of one ounce and a half of butter, one ounce of flour, a\nscant half cup of rich milk, half a teaspoonful of sugar, a grating of\nnutmeg, if liked, and salt and pepper to taste. When this comes to a\nboil, add an even cupful of spinach that has been cooked and finely\nchopped, and from which the water has been well pressed out. Remove from\nthe stove, and stir into it two beaten eggs. Grease a mould, sprinkle it\nwith dried and sifted bread crumbs, turn the pudding into this, set the\nmould in a pan of hot water, put in the oven, cover it to prevent\nbrowning and bake nearly three-quarters of an hour. Turn out on a\nplatter, have ready a cream sauce to pour around the pudding, garnish\nwith hard-boiled eggs, cut in quarters lengthwise, and parsley. If any\nis left over, cut in slices, and warm over in a cream sauce and serve\nfor luncheon. It will keep for days.\n\n\nSPINACH BALLS.\n\nPut a slightly heaping tablespoonful of butter, a tablespoonful of\ncream, and half a teaspoonful of sugar into a saucepan on the stove, mix\nwell, and when it boils add a heaping tablespoonful of flour--as much as\nwill stay on the spoon--let it come to a boil, and then add\nthree-quarters of a cup of cooked and finely chopped spinach, beat well\nand remove from the fire. When cold add two eggs, one at a time, season\nwith salt and pepper to taste and half a saltspoonful of powdered mace.\nHave a saucepan of boiling water, slightly salted, on the stove; dip a\ntablespoon in cold water, and then take up enough of the spinach mixture\nto make an oblong cake, in shape like an egg cut in half lengthwise,\nthen dip the spoon in the boiling water and let the cake float off. Use\nall the mixture in this way. The balls will cook in four or five\nminutes, and they must not boil too fast or they will break. Let them\ndrain in a colander while making a cream sauce, and when the sauce is\nmade put the balls into it and let them come to a boil, turn out on a\nplatter and garnish with parsley.\n\n\nTOMATOES AND MUSHROOMS.\n\nPut on a pint of tomatoes in a saucepan and cook for fifteen or twenty\nminutes until nearly all the water has evaporated, season with salt and\npepper, add a generous tablespoonful of butter, a tablespoonful of bread\ncrumbs and half a pint of fresh mushrooms chopped fine. Cook until the\nmushrooms are tender. Have some bread cut in nice slices toasted and\nslightly moistened with warm milk. Pour the tomatoes and mushrooms over\nit and serve very hot.\n\n\nTO BOIL RICE PLAIN.\n\nWash half a cupful of rice, drain from the water, have on the fire a\nvery large saucepan nearly full of salted boiling water. Turn the rice\ninto this and boil hard for twenty minutes, pour all into a colander,\ndrain well, and put the rice in a smaller saucepan on the back of the\nstove, where it will be kept warm, without cooking, until all the\nmoisture has evaporated. Then serve.\n\n\nCAULIFLOWER WITH DRAWN BUTTER.\n\nSelect a nice white cauliflower, take off all the leaves, and cut enough\nof the stem off to allow it to stand well in the dish it is to be served\nin. Put it into a saucepan, cover with boiling water, and when it is\nnearly done add salt, as cooking it long with salt turns it brown. The\nusual time to cook a cauliflower is about twenty minutes. Try it with a\nfork, and if it is tender remove carefully from the water, let it drain\nin a colander while preparing a drawn butter. Then put into a hot\nvegetable dish, pour the sauce over and serve.\n\nFOR THE DRAWN BUTTER.--Melt a large heaping tablespoonful of butter, and\nstir into it a heaping teaspoonful of flour, let them cook together\nwithout browning and add by degrees a cup of hot milk.\n\n\nESCALLOPED CAULIFLOWER.\n\nCut a cauliflower into flowerettes, cover with boiling water into a\nsaucepan and cook until tender, let them drain in a colander while the\nsauce is being prepared. Make the usual cream sauce, enough to cover the\ncauliflower. When the sauce is done add two heaping tablespoonfuls of\nAmerican Edam or grated Parmesan cheese, put the flowerettes into a\nbaking dish, pour the sauce over them, sprinkle the top with a little of\nthe cheese, and stand the dish in the oven for a few minutes to brown.\n\n\nESCALLOPED SPAGHETTINA.\n\nPut a good half cupful of spaghettina, broken in bits, into a saucepan\nof boiling water with an even tablespoonful of salt, boil three-quarters\nof an hour, turn into a colander and let it drain while the sauce is\nbeing made. Prepare it exactly as for escalloped cauliflower and finish\nin the same way.\n\n\nCHESTNUT PUREE.\n\nShell some large imported chestnuts and put over the fire in boiling\nwater, let them cook for a few minutes, rub the skins off, and cover\nagain with fresh boiling water, boil until tender. Press through a\nsieve, and season with butter, pepper and salt.\n\n\nPUREE OF DRIED WHITE BEANS.\n\nPick over and wash a pint of beans and soak over night. In the morning\ndrain off the water, put the beans into a saucepan with cold water to\ncover them, and cook until tender--a little more than an hour. Press\nthrough a sieve, add a generous tablespoonful of butter, salt and pepper\nto taste, put into a saucepan, make very hot and serve.\n\n\nSQUASH PUDDING.\n\nA large heaping cup of Hubbard squash, measured after it is baked and\nmashed smooth, a generous heaping tablespoonful of butter, melted and\nstirred into the squash, a heaping teaspoonful of flour mixed with four\ntablespoonfuls of milk and one egg beaten light, salt and pepper to\ntaste. Mix well and turn into a buttered pudding dish and bake about\ntwenty minutes. Serve in the dish in which it is baked. If any is left\nover, make it up into little round cakes and brown in butter for\nluncheon.\n\n\nSQUASH FRITTERS.\n\nA heaping cupful of Hubbard squash baked and mashed, stir into it a\nheaping tablespoonful of butter, a heaping tablespoonful of flour, a cup\nof milk, salt and pepper to taste, and one egg beaten light. Mix well\nand bake or fry as griddle cakes.\n\n\nSUMMER SQUASH.\n\nWash and peel two large summer squash, cut in small pieces and remove\nthe seeds, cover with boiling water and cook until tender. Drain in a\ncolander and press gently as much of the water out as possible with a\npotato masher, then mash through the colander into a saucepan, put it on\nthe stove and let it cook until the squash is quite dry, taking care\nthat it does not burn. Then add four heaping tablespoonfuls of butter, a\nteaspoonful of sugar, and salt and pepper to taste.\n\n\nRICE CROQUETTES.\n\nPut three-quarters of a cup of milk in a saucepan over the fire, with a\ngenerous tablespoonful of butter, a heaping teaspoonful of sugar, and\nwhen it comes to a boil add a cup and a half of boiled rice, a\nsaltspoonful of powdered cinnamon or nutmeg, if preferred, and salt to\ntaste. Mix well, let it come to a boil and add a beaten egg, remove from\nthe fire, turn into a plate to get cold, form into cylinders and cook in\nboiling fat.\n\n\nFRICASSEE OF CELERIAC.\n\nWash and peel the celery roots, cut them into dice and cook until tender\nin as little water as possible, and when nearly done add a little salt.\nMake a sauce of two tablespoonfuls of butter and one tablespoonful of\nflour cooked together until smooth without browning. Then add a cup of\nrich milk, and when this boils turn the celery dice with the water in\nwhich they were boiled into the sauce, season to taste with salt and\npepper. When ready to serve beat one egg yolk with a tablespoonful of\ncream and stir carefully into it, remove at once from the fire, pour\ninto a vegetable dish, sprinkle with a little parsley minced fine, and\nserve.\n\n\nYELLOW TURNIP RAGOUT.\n\nTake one large yellow turnip, peel, wash and wipe dry, cut in oblong\npieces. Brown a good lump of butter in a spider, simmer the turnip\nslices in this until nicely browned, taking care not to burn them. Put\nall into a saucepan with only water enough to cook them tender, cover\ntightly, when done, brown a little butter and flour together to make the\ngravy the proper consistency, season with pepper and salt and serve.\n\n\nTOMATOES STUFFED WITH CHEESE.\n\nCut six tomatoes in half, scoop out part of the inside and put this in a\nsaucepan and cook until nearly all the water has been absorbed, then add\nhalf a teaspoonful of sugar, one heaping tablespoonful of butter, two\nheaping tablespoonfuls of grated cheese, two heaping tablespoonfuls of\ndried bread crumbs, pepper and salt to taste, and a few drops of onion\njuice. Sprinkle the tomatoes with salt, pepper, a little sugar and\ngrated cheese, then fill them with the dressing, dot them with tiny bits\nof butter and sift over them a few bread crumbs. Melt half a teaspoonful\nof butter in a baking pan, put the tomatoes in and bake twenty or\ntwenty-five minutes. Take them out carefully when done, arrange on a\ndish, make a little gravy in the pan in which they were baked by adding\na little more butter, half a cupful of milk, a heaping teaspoonful of\nflour, and salt and pepper to taste. Serve in a sauceboat.\n\n\nJERUSALEM ARTICHOKES.\n\nWash and peel a dozen artichokes, selecting them as nearly the same size\nas possible. Cover with boiling water and cook until tender, drain at\nonce and pour over them a cream sauce, sprinkle a little finely chopped\nparsley over them and serve.\n\n\nASPARAGUS.\n\nScrape and wash as much asparagus as is needed, cut the stalks the same\nlength, tie in bunches and put over the fire in boiling water, and when\nnearly done add a little salt. Boil until perfectly tender, drain, put\nin a dish, remove the strings and serve very hot with sauce Hollandaise\nor a simple cream sauce.\n\n\nPOINTES D'ASPERGES.\n\nCut off the tender green tips of asparagus about an inch and a half\nlong, cover with boiling water and cook until tender. Add salt just\nbefore they are done. Drain and put the points into a saucepan with\nbutter, salt and pepper and a few spoonfuls of cream or Hollandaise\nsauce, mix well and do not let it cook after the sauce is added. A\nlittle nutmeg may be used if liked. Serve very hot.\n\n\nPURPLE CABBAGE WITH CHESTNUTS.\n\nShred fine as for cold slaw half a purple cabbage, put half of this into\na saucepan, dot with a tablespoonful of butter, sprinkle over it a\nheaping tablespoonful of sugar, a slightly heaping tablespoonful of\nflour, a little salt and pepper, then the rest of the cabbage with the\nsame quantity of butter, sugar, etc., as before, and pour over all a\nquarter of a cup of vinegar and a cupful of cold water. Cover tightly,\nlet it cook slowly until done, put it where it will only simmer for two\nhours. If not sour enough add more vinegar. Be careful that it does not\nburn. Serve in a vegetable dish and garnish with large Italian chestnuts\nthat have been boiled and blanched.\n\n\nPARSNIP CROQUETTES WITH WALNUTS.\n\nTake two good-sized parsnips, peel and cook them until tender in as\nlittle water as possible. When done press the water carefully from them\nand mash them smooth and fine through a colander, put them back into the\nsaucepan over the fire again, and add to them two heaping tablespoonfuls\nof chopped walnut meats, a good heaping tablespoonful of butter and a\ntablespoonful of rich cream, stir well together and add at the last one\negg well beaten. Remove from the fire and turn out on a plate to cool,\nthen form into cylinders, dip in egg and bread crumbs and fry in boiling\nfat.\n\n\nPARSNIPS FRIED.\n\nBoil them until tender, cut them in slices lengthwise and fry brown in a\nlittle butter.\n\n\nPARSNIP FRITTERS.\n\nWash and scrape them and cut in slices, cover them with boiling water,\ncook until tender, mash them through a colander, return them to the\nfire, add to two large parsnips, a tablespoonful of butter, salt and\npepper to taste, and one egg beaten well. Mix thoroughly, remove from\nthe fire, and when cool make into small flat cakes and fry in a little\nbutter. Serve hot.\n\n\nTO COOK STRING BEANS.\n\nString thoroughly, cut in half, then in half lengthwise, throw into\nboiling water and let them come to a boil. Remove from the fire, drain,\ncover with cold water and let them stand in this until it is time to\ncook them, then drain again, cover with boiling water and cook for\nfifteen minutes, and when almost done add salt. When tender, drain, add\na lump of butter, and salt and pepper to taste.\n\n\nSPANISH ONIONS STUFFED.\n\nTake two large Spanish onions, wash and skin and tie them to prevent\nbreaking. Put them into a saucepan over the fire, cover with boiling\nwater, cook until they can be pierced with a broom straw--from two to\nthree hours, according to size. When done, drain and carefully take out\nthe centers, leaving about a quarter of an inch for the shell. Have\nready a stuffing made from a quarter of a pound of mushrooms prepared as\nbefore. Put these and the centers of the onions into a chopping bowl and\nchop very fine. Cook them together until the moisture from the onions\nhas almost evaporated, then add a generous heaping tablespoonful of\nbutter, a tablespoonful of rich cream, and three heaping tablespoonfuls\nof grated bread crumbs, salt and pepper to taste. Fill the onion shells\nwith this mixture, smooth the tops nicely, sprinkle with bread crumbs,\nbrush with egg and a little butter. Put in the oven and brown about ten\nminutes, and serve with the following sauce: Rub a generous heaping\ntablespoonful of butter and a heaping tablespoonful of flour together.\nPut a small teacup of milk into a saucepan on the fire, when hot stir in\nthe butter and flour and a quarter of a pound of mushrooms prepared as\nbefore and chopped very fine, season with salt and pepper to taste.\nPlace the onions on a platter and pour the sauce around them, garnish\nwith parsley and serve.\n\n\nSTUFFED CELERIAC WITH SPANISH SAUCE.\n\nPut over the fire in a saucepan three-quarters of a cup of rich milk and\nthree ounces of butter, let them come to a boil, then add three ounces\nof dried and sifted bread crumbs and an even tablespoonful of flour. Let\nit cook, stirring all the time until it is a smooth paste and detaches\nitself from the sides of the pan, remove from the fire and set it aside\nto cool. When cold beat three eggs light, stir in a little at a time,\nbeating well until the mixture is smooth and all the beaten egg used,\nthen add a heaping teaspoonful of sugar, three heaping tablespoonfuls of\nwalnut meats chopped fine, two tablespoonfuls of rich cream, and salt\nand pepper to taste. Take four large, fine celeriac roots, clean, scrub\nand scrape them. Cut off a slice from the top of each to make a cover,\nthen with an apple corer remove the inside, taking care not to pierce\nthe root, leave a shell a quarter of an inch thick. Fill each with the\ndressing, leaving fully half an inch at the top for it to swell. Place\nthe cover on each, tie well the roots to prevent breaking in the\ncooking, stand them in a saucepan with water to reach not quite to the\ntop of the roots, and put in all the celeriac removed from the roots,\nboil gently until tender--about an hour--adding boiling water from time\nto time as it evaporates. When they are tender take them out of the\nwater and put them aside, keeping them hot. Strain the water they were\nboiled in, form what is left from the stuffing into small cylinders,\nboil five minutes in the strained stock, take them out and put with the\nroots to keep warm. Then take a generous tablespoonful of butter, an\neven tablespoonful of flour, brown them together in a spider, add two\nheaping tablespoonfuls of chopped walnuts and let them brown a little,\nthen stir in gradually the stock the roots were boiled in and cook until\nit thickens. Arrange the roots in the center of the platter, the\ncylinders around them and pour the sauce over all. Garnish with parsley,\nputting a tiny sprig of celery leaves in the top of each root.\n\n\nSPRING CABBAGE STEWED.\n\nCut the cabbage very small, throw into a saucepan, cover with boiling\nwater, when nearly done add salt. Cook until tender, drain well in a\ncolander. Make a rich cream sauce--it must be quite thick, as the\ncabbage will thin it--add a saltspoonful of mace, then the cabbage, let\nit come to a boil and serve.\n\n\nSPRING CABBAGE WITH CREAM SAUCE.\n\nBoil a young cabbage or part of one until perfectly tender, when done\ndrain all the water from it in a colander, place in a vegetable dish and\npour over it a rich cream sauce.\n\n\nSPRING TURNIPS IN CREAM SAUCE.\n\nPare and cut into dice some young turnips, cook them tender in as little\nwater as possible, salt when nearly done. Have ready a cream sauce,\nnicely seasoned, and after draining the turnips put them into the sauce,\nlet them come to the boiling point and remove immediately from the fire,\nturn them into the serving dish, sprinkle a little finely chopped\nparsley over the top and serve. A tiny grain of mace added to the sauce\nis an improvement, but it must be used with great care.\n\n\nWHITE BREAD BALLS.\n\nTake four ounces of bread from which the crust has been removed, cut it\ninto dice. Put half a cup of milk in a saucepan with two ounces of\nbutter and a teaspoonful of sugar, let it come to a boil, then stir in\nthe bread and continue stirring until it no longer cleaves to the pan,\nremove from the fire. When cool stir into it two eggs, one at a time,\nand a little salt. Cook in boiling water, as described for other balls,\nand serve in a cream sauce as a vegetable. (See spinach balls, page 74.)\n\n\nNOODLES.\n\nBeat the yolks of two eggs with a little salt and one tablespoonful of\ncold water and stir in enough flour to make a very stiff dough. Roll out\nas thin as paper and then roll it up; let it stand for an hour, and then\ncut fine with a sharp knife. These will keep any length of time, and can\nbe used in soups, as a vegetable or in a pudding.\n\n\nNOODLES A LA FERRARI.\n\nPrepare the noodles as above, and cook in boiling salted-water from\ntwenty to twenty-five minutes. Drain well. Have ready a tomato sauce,\nstir the noodles into it, turn into a baking dish, sprinkle well with\ngrated Parmesan cheese and brown in a quick oven.\n\n\nGNOCCHI A LA ROMAINE.\n\nPut two ounces of butter in a saucepan over the fire with two\ntablespoonfuls of milk. When this comes to a boil stir in four ounces of\nflour; then add a cup of milk, let it cook, stirring all the time until\nit no longer adheres to the pan, remove from the fire, let it cool and\nthen beat in three eggs, one at a time, two heaping tablespoonfuls of\ngrated Parmesan cheese, a saltspoonful of mace and a dash of salt. Set\nit away to get cold, make it into small balls. Have a large saucepan of\nboiling, salted water on the stove, drop the balls into it and let them\nboil five minutes, take them out with a skimmer and drain well. Have\nready a cream sauce, put the balls in this, and when they are hot turn\ninto a baking dish, sprinkle with Parmesan cheese and bake until brown\nin a quick oven.\n\n\n\n\nSalads.\n\n\nMAYONNAISE DRESSING.\n\nOne-half teaspoonful of mustard, one-half teaspoonful of sugar, one\nteaspoonful of salt and a dash of cayenne pepper; then add two raw egg\nyolks, beat well and stir in a teaspoonful of strong vinegar; add very\ncarefully, drop by drop, a scant three-quarters of a cup of best olive\noil, and as it thickens half a teaspoonful of vinegar. This recipe never\nfails, if the directions are carefully followed. The eggs and oil should\nbe kept in the refrigerator and be ice cold. Lemon juice may be used,\ninstead of vinegar, if preferred.\n\n\nCREAM SALAD DRESSING.\n\nOne-quarter of a cup of strong cider vinegar, one cup and a quarter of\nwater, one-half cup of butter, one teaspoonful of mustard, one\nteaspoonful of salt, one tablespoonful, slightly heaping, of corn\nstarch, one teaspoonful of sugar, a dash of cayenne pepper and the yolks\nof four eggs. Put the vinegar and water in a saucepan and when it boils\nadd the butter. Beat the yolks of eggs and the other ingredients\ntogether with an egg-beater, making it quite foamy and light; pour the\nboiling vinegar and water upon this mixture, which will partially\nthicken. The bowl in which it is mixed should be placed in a pan of hot\nwater on the stove, beating it all the time with the egg-beater. Just\nbefore it reaches the boiling point remove and turn it out into a cold\nbowl, beating hard for a few minutes. When perfectly cold pour it into a\nglass jar, fasten down the top and keep in refrigerator.\n\n\nFRENCH DRESSING.\n\nOne tablespoonful of vinegar, three tablespoonfuls of olive oil, a\nsaltspoonful of salt and one of white pepper, and a few drops of any\ngood sauce. Lettuce should be well washed in very cold water, leaf by\nleaf, and drained in a basket, which comes for the purpose, then placed\non the ice, and at serving time put into the salad bowl. Lettuce should\nnever be cut with a knife, but torn with a fork and spoon, and it should\nnot be allowed to stand after the dressing is poured over it.\n\n\nTOMATO ICE SALAD.\n\nPut a quart can of tomatoes in a saucepan over the fire with half an\nonion, a slice of green pepper, if convenient, three cloves, two bay\nleaves, a sprig of parsley, a teaspoonful of sugar, and pepper and salt\nto taste. Cook until the onion is tender--about ten minutes--remove from\nthe fire, press through a sieve fine enough to retain the seeds. When\ncold freeze as water-ice and mould--a melon mould is very pretty for\nit--pack in salt and ice in the usual way; turn it out in a nest of\ncrisp young lettuce and serve with a mayonnaise dressing in a sauceboat.\n\n\n[2]TOMATO JELLY.\n\nOne can of tomatoes put on to heat in a granite or porcelain-lined\nsaucepan with a large slice of onion, one clove, two bay leaves, a\nteaspoonful of chopped green pepper, salt to taste and a little sugar.\nSoak half a box of gelatine in a little water for half an hour, and\nafter the tomatoes have simmered fifteen minutes let them come to a boil\nand pour over the gelatine to dissolve it; strain through a very fine\nsieve into a bowl, let it get perfectly cold, and when it begins to\nthicken stir well and turn into an earthenware mould. It looks prettier\nin a round one. Set on ice. Serve the jelly on a round dish in a bed of\nfresh, crisp young lettuce leaves, and place a spoonful of tender,\nfinely-cut celery in each leaf, and pour mayonnaise around it. The jelly\nis better made the day before it is needed.\n\n  [2] We have as yet in this country no substitute for animal gelatine.\n  I have experimented with carrageen or Irish moss and the Sea-moss\n  Farine preparation, and find them unsatisfactory. It is impossible to\n  make a clear jelly with them, and by soaking in water to destroy the\n  sea flavor, the solidifying property is lost. In England they have a\n  vegetable gelatine (Agar Agar) which makes, I am told, a clear,\n  sparkling jelly, and is said not to be expensive. I trust that before\n  many months it may be obtainable here. I have ventured, therefore, to\n  give a few recipes where gelatine is used, knowing that there will be\n  something to replace it. Groult's tapioca and potato flour are said to\n  be unadulterated, and with fresh fruit juices make nice and wholesome\n  desserts, especially for children. These preparations are made in\n  France, and put up in half-pound packages, and sold by all of our\n  leading grocers.\n\n\nSPAGHETTINA AND CELERY SALAD.\n\nTake some cold boiled spaghettina, chop--not too fine--and cover with a\nFrench dressing, and let it stand on the ice until serving time. Have an\nequal quantity of fresh, crisp celery cut fine, mix with the\nspaghettina, cover with a mayonnaise dressing and garnish with tender\nlettuce leaves.\n\n\nSALAD OF FAIRY RINGS AND PUFF BALL MUSHROOMS.\n\nHave both very fresh; cook the fairy rings until tender, set aside to\nget cold, then put on the ice. Take an equal quantity of puff ball raw,\nchop fine, mix with the rings, turn into a nest of tender young lettuce,\ncover with a mayonnaise dressing and serve.\n\n\nSALAD OF FRESH FRUIT.\n\nPeel and cut into dice enough fruit, peaches, tart plums, orange and\nbanana to fill a cup and a cupful of crisp celery cut fine; have both\nice cold; at serving time mix and cover with a cream dressing and\ngarnish with celery tops.\n\n\n[3]CUCUMBER JELLY.\n\nHalf a box of gelatine soaked for an hour in half a cup of cold water.\nRemove the seeds from a small green pepper, peel and cut into slices\ntwo large, fine, fresh cucumbers, or three small ones and a small white\nonion. Put in a saucepan, add a bay leaf and a bouquet of parsley, cover\nwith boiling water and cook until tender; remove the parsley and bay\nleaf, add a saltspoonful of sugar, salt to taste--more than a\nteaspoonful will be required--and press through a fine sieve. There\nshould be, when strained, two cups and a half. Pour it over the soaked\ngelatine--if it is not hot enough to dissolve the gelatine place the\nsaucepan over the fire for a moment--then run it through the same sieve\nagain; set aside in a bowl to cool. When perfectly cold and beginning to\ncongeal, stir it well and pour into a pretty, round mould; set it on ice\nuntil ready to serve. Turn it out on a plate and arrange fresh, crisp,\nyoung lettuce leaves around it, into each of which put a spoonful of\nmayonnaise or cream dressing.\n\n  [3] This jelly may be colored a delicate green by using extract of\n  spinach (see recipe, page 164). Its appearance is much improved\n  thereby.\n\n\nWALNUT AND CELERY SALAD.\n\nThree cupfuls of fresh, crisp celery cut fine and two cupfuls of\nwalnuts, carefully shelled that they may be as little broken as\npossible. Put the walnuts in a saucepan with a small onion sliced, a bay\nleaf, a clove and twelve pepper corns, cover with boiling water, let\nthem cook for ten or fifteen minutes, remove from the fire, drain and\nthrow the nuts into cold water, remove the skins and let them get cold;\nthen set on the ice until it is time to serve. Mix them with the celery,\nadd mayonnaise or cream dressing, put on a dish or in a salad bowl,\ngarnish with the tender green celery leaves and serve.\n\n\nPINEAPPLE AND CELERY SALAD.\n\nEqual parts of celery and shredded pineapple. Have the celery of the\nvery tenderest, using only the best of the heads. Select a perfectly\nripe, fresh pineapple, pare it, removing the eyes carefully, and shred\nthe fruit with a silver fork and cut into small pieces with a silver\nfruit knife; put the celery, cut fine, and the shredded pineapple, each\nby itself on the ice, that they may be very cold. When it is time to\nserve the salad, mix them together, put on the salad dish, cover with\nmayonnaise dressing, garnish with the green celery leaves and serve at\nonce.\n\n\nFRUIT SALAD.\n\nEqual quantities of grape fruit or oranges, bananas, apples and celery.\nPeel the grape fruit or oranges, carefully removing all the bitter white\nskin, cut the pulp, the bananas and apples into small dice and the\ncelery fine as for other salads; put the orange and apple together; the\nlatter will absorb the juice of the orange. Set all on ice;--these fruit\nsalads must be ice cold. When it is time to serve, mix the fruit and\ncelery together, put into a salad bowl, cover with the cream dressing\ninto which has been stirred a third as much whipped cream as there is\ndressing, and add a little more salt to it in mixing. Serve in a bed of\ntender lettuce leaves.\n\n\nPOTATO SALAD.\n\nPrepare equal parts of cold boiled potatoes and fresh, crisp celery, cut\nin small pieces which will look attractive when mixed with the dressing;\ncut in dice four cold, hard boiled eggs, and mix them in lightly with\nthe potato and celery when adding the dressing. Use mayonnaise or cream\ndressing with this salad, garnish with dainty celery tops and serve.\n\n\nSALAD OF TOMATOES STUFFED WITH CELERY.\n\nSelect nice, smooth, firm tomatoes, one for each person; blanch them in\nthe usual way, cut a slice from the stem end and remove the core and\nsome of the seeds; set on the ice to get cold. Prepare some celery,\nshredding it fine and using only the very tender part; mix it with\nmayonnaise dressing, stuff the tomatoes, allowing the celery to come\nabove the top, serve each in a leaf or two of crisp lettuce and pour\nsome mayonnaise around them. Salads should be ice cold.\n\n\nCELERIAC AND LETTUCE SALAD.\n\nBoil two or three celery roots in water with a little salt until tender;\ndrain and let them get cold. Cut them in thin slices, make a nest of\ncrisp lettuce and put the celery slices in the center. Serve with a\nFrench dressing.\n\n\nRAW JERUSALEM ARTICHOKES AND LETTUCE SALAD.\n\nWash and peel the artichokes, cut in very thin slices and put into an\nearthen bowl with vinegar and water with a lump of ice in it. The\nvinegar will prevent them from turning dark. When ready to serve, place\nin the center of nice, fresh lettuce and serve with a French dressing.\n\n\nSALAD A LA MACEDOINE.\n\nTake several kinds of cold boiled vegetables in equal quantities, such\nas green peas, string beans, flowerettes of cauliflower, asparagus\npoints, a small potato and a French carrot cut in small dice, and a\nlittle green pepper if liked; mix together and serve in a nest of fresh,\ncrisp lettuce with a French dressing, or mayonnaise, if preferred.\n\n\nASPARAGUS SALAD.\n\nSelect very tender asparagus, cut off all the woody part and boil until\ntender, set aside to get cold, and then put on ice until serving time;\narrange nicely on a platter or individual plates and serve with either\nmayonnaise or French dressing.\n\n\nCUCUMBER SALAD.\n\nPeel and cut in very thin slices, lay in a bowl, cover with water,\nsprinkle a little salt over them and put a lump of ice on top, let them\nremain until serving time, drain off the water and serve in a glass\ndish with a French dressing. They should be very cold and crisp. A\nlittle green pepper, chopped very fine, is an addition; also to rub the\nspoon used in mixing with a clove of garlic gives a piquancy to the\nsalad.\n\n\nCOLD SLAW.\n\nSelect a firm cabbage and shave very fine on a cutter that comes for\nthis purpose. Use the cream dressing or French dressing with a little\ndry mustard added.\n\n\nTOMATO SALAD.\n\nThe tomatoes should be blanched in the usual way, and either sliced or\ncut in dice or served whole; or they may be cut in quarters, not quite\nseparating them, and arranged in a bed of lettuce with a spoonful of\nmayonnaise on top of each tomato and the lettuce garnished with the\nsame.\n\n\nENDIVE\n\nis excellent with French dressing.\n\n\nEGG SALAD.\n\nBoil three eggs hard, cut in half lengthwise, remove the yolks and mash\nfine. Mix together in a saucepan the third of a teaspoonful each of dry\nmustard, salt and white pepper, a saltspoonful of curry powder, a few\ndrops of onion juice, a teaspoonful of vinegar, two tablespoonfuls of\negg well beaten, two teaspoonfuls of olive oil and a tablespoonful of\nrich cream. Put the ingredients together in the order in which they are\nnamed, beat well, set the bowl over the steam of the kettle and stir\nconstantly until thick and creamy; remove and stir in the mashed egg\nyolks, a little at a time, and set on the ice to get very cold. To\nserve, fill the whites of egg, dividing the mixture among them, put each\nhalf egg on two or three leaves of tender lettuce, with mayonnaise\ndressing around them.\n\n\n\n\nDesserts.\n\n\nAPPLE BETTY.\n\nTwo cups of tart cooking apples, chopped, a cup and a half of stale\nbread crumbs--bakers' bread is the best; four heaping tablespoonfuls of\nsugar, one generous tablespoonful of butter, and the grated rind of one\nlemon. Butter a pudding dish, divide the ingredients into four layers,\nbeginning with apples and finishing with bread crumbs. Sprinkle the\nsugar and lemon over the apples and cut the butter into tiny lumps and\nscatter over the crumbs. Bake three-quarters of an hour in a moderate\noven. Serve with cream or hard sauce.\n\n\nAPPLE CHARLOTTE.\n\nPare, core and quarter eight or nine good cooking apples, put them into\na double boiler with two tablespoonfuls of butter, half a cup of sugar,\nthe juice and grated rind of a lemon; cook until tender. Take a plain\nmould that holds three pints, butter it well, line the bottom and sides\nwith very thin slices of home-made bread. Remove the crust, dip each\nslice in melted butter, fit them evenly together in the mould, fill with\nthe apples, cover with the bread, dredge it with sugar and bake\nthree-quarters of an hour in a quick oven. Have a hot platter, lay it\nover the top of the charlotte, turn it over, and lift off the mould.\nServe hot with or without sauce or cream.\n\n\nAPPLE CROQUETTES.\n\nPeel, core and quarter four good-sized cooking apples, cut in thin\nslices and put them in a granite ware saucepan over the fire with a\nsmall tablespoonful of butter, a heaping tablespoonful of sugar, the\ngrated rind of half a lemon and a saltspoonful of cinnamon; cover\ntightly and cook until tender, taking care that it does not burn. When\ndone add an even tablespoonful of Groult's potato flour, mixed with a\nvery little water, then stir in one beaten egg, and remove from the\nfire. Turn into a deep plate to get cold, form in cylinders, dip in egg\nand dried bread crumbs and fry in boiling fat. Sift powdered sugar over\nthem and serve hot, with or without cream.\n\n\nAPPLES STEWED WHOLE.\n\nTake some nice, tart cooking apples, pare and put them into a saucepan\nwith the juice of two lemons and the rind of one; cover with water, cook\nslowly until they can be pierced with a straw, take them from the water\nwith a draining spoon. Make a syrup, allowing half a pound of sugar to a\npound of fruit, use as much of the water the apples were cooked in as\nwill dissolve the sugar; when it comes to a boil add the apples and cook\nuntil clear. Take the apples out, core them and fill with a fruit jelly,\nif liked, boil down the syrup and pour over the fruit. Serve very cold\nwith whipped or plain cream. Bartlett pears may be cooked in the same\nmanner, serving them whole.\n\n\nAPPLE SOUFFLE.\n\nSeven tart, juicy apples, pared and cored, and cut fine. Put them over\nthe fire in a double boiler without any water, steam until tender, then\nstir into them two tablespoonfuls of butter and one cup of sugar, remove\nfrom the fire, and turn it into a bowl to cool. When it is cold beat in\nthe yolks of four eggs, whipped very light, a little grated lemon peel,\nand then add alternately the whites of the eggs, beaten to a stiff\nfroth, and a cup of stale bread crumbs. Beat hard for a few moments and\nturn into a buttered pudding dish and bake in a moderate oven about one\nhour. Cover it while baking until ten or fifteen minutes before it is\ndone, so that it will not form a hard crust and become dry. Serve warm\nin the dish in which it is baked.\n\n\nAPPLE CUSTARD.--No. 1.\n\nGrate some good, tart cooking apples--enough to measure one quart. Beat\na generous tablespoonful of butter and seven tablespoonfuls of sugar to\na cream, add to this four egg yolks beaten light, then the apples and\nthe grated rind of a lemon, and lastly the whites of four eggs beaten to\na stiff froth. It can be baked in puff paste or without. Serve cold.\n\n\nAPPLE CUSTARD.--No. 2.\n\nPare, core and quarter half a dozen fine, large cooking apples, put them\nin a double boiler with the grated rind of half a large lemon, cook\nuntil tender, and press through a sieve; there must be three-quarters of\na pint of the puree. Add an ounce and a half of granulated sugar and set\nit away to get cold. Then beat three eggs very light and stir gradually\ninto a pint of rich milk alternately with the apple puree, add a little\ncinnamon, pour it into a pudding dish and bake about twenty minutes.\nServe cold with a little cinnamon and sugar sifted over it.\n\n\nBAKED APPLE DUMPLINGS.\n\nSift a pint of flour with a teaspoonful of baking powder and half a\nteaspoonful of salt. Put a quarter of a pint of butter into it and chop\nit fine with a knife; mix it well--do not use the hands; then add milk\nenough to moisten it, about a quarter of a pint. Dust a pastry board\nwith flour, take the dough from the bowl, roll lightly into a sheet\nabout an eighth of an inch thick, cut into squares large enough to hold\nan apple. Pare and core medium sized cooking apples, fill with sugar\nand a little cinnamon, put in the middle of the square and draw the\ncorners up over the apples, moistening them with a little white of egg\nor water to make them stick. Brush over the dumplings with beaten egg\nand bake in a good oven. The time will depend upon the apples--about\nhalf an hour. Serve with cream.\n\n\nAPPLE FLOAT.\n\nHave a pint of apple puree, made from nice tart apples, sweetened to\ntaste and flavored with the grated rind of lemon and cinnamon, or nutmeg\nif preferred. Set it on the ice that it may be very cold, beat the\nwhites of two eggs to a stiff froth and add to the puree of apples, and\nserve with cream.\n\n\nAPPLES FRIED.\n\nWash and wipe some tart cooking apples, cut in slices a quarter of an\ninch thick, core and fry them in butter until tender and brown, dredge\nthem with sugar and serve hot.\n\n\nAPPLE MARMALADE.\n\nTwo pounds of tart cooking apples, one pound of sugar, one pint of\nwater, one lemon and some blanched almonds. Stir the sugar and water\ntogether and boil it until it strings from the spoon, then add the\napples pared and cored and cut in small pieces, cook until very thick,\nflavor with the juice and grated peel of a small lemon. Turn into a wet\nmould, when cold set on the ice. Turn out on a glass dish, stick it\nthickly over with the blanched almonds, garnish with whipped cream and\nserve with cream.\n\n\nAPPLE MERINGUE.\n\nPut a pint of apple sauce, made of tart cooking apples, slightly\nsweetened, into a pudding dish. Beat the whites of four eggs to a stiff\nfroth and stir into it a cup and a quarter of sugar, flavor with a very\nlittle extract of lemon--a few drops only--and spread over the apple\nsauce, and bake twenty or twenty-five minutes. Make a custard of the\nfour egg yolks and a pint of milk, sweeten to taste and flavor with\nvanilla. Serve the meringue very cold in the dish in which it is baked,\nwith the custard as a sauce in a sauceboat or glass pitcher.\n\n\nAPPLE PUDDING.--No. 1.\n\nTake some tart cooking apples, pare, core and slice them and lay in cold\nwater for a few minutes to prevent them from turning dark. Put the\napples in a porcelain lined or granite saucepan and add water as deep as\nthe apples, but not to cover them. Cover the saucepan tightly and let\nthe apples cook until tender, then mash well, add sugar, grated lemon\npeel and cinnamon to taste. Put it back on the stove, and when it comes\nto a boil add a tablespoonful of potato flour mixed with a little cold\nwater, stir well and let it cook for a few minutes. Turn it into a mould\nand serve the next day with cream.\n\n\nAPPLE PUDDING.--No. 2.\n\nPrepare the apples as for Apple Pudding, No. 1. When tender mash through\na colander, and put the puree back on the stove. When it boils stir in a\nvery heaping tablespoonful of potato flour mixed with a little cold\nwater, and let it cook for a few minutes. Remove from the fire, stir in\na wine glass of sherry. Turn into a mould, set it on the ice until the\nnext day and serve with cream.\n\n\nAPPLES STEWED IN BUTTER.\n\nTake half a dozen good, tart cooking apples--greenings or Newtown\npippins; peel, cut in slices about a quarter of an inch thick and core\nthem. Melt an ounce of butter in a spider, and lay in the slices of\napples with a quarter of a pound of granulated sugar and the juice of a\nlemon, stew gently over a moderate fire. When done arrange them nicely\non a dish, melt a generous tablespoonful of currant jelly in the spider,\nand when ready to serve mix with it half a glass of Madeira or sherry;\npour over the apples and serve.\n\n\nTO STEAM APPLES.\n\nPare and core some good cooking apples, place them in an earthen or\ngranite ware dish that fits in a steamer. Have water boiling in the\nsteamer, set the dish over it, stretch a towel over the top, put on the\ncover and fold the ends of the towel over it. Steam the apples until\ntender--about twenty minutes. Take the apples out, measure the juice in\nthe pan and add to it an equal quantity of sugar, flavor with a little\nlemon juice, cook until thick, put the apples in a glass dish and pour\nthe syrup over them. It will be a jelly when cold. Serve with cream.\n\n\nSCALLOPED APPLES.\n\nPare, core and cut in slices some good, tart cooking apples, put a layer\nin a baking dish with sugar, cinnamon and a grating of lemon rind, dot\nwith tiny lumps of butter, then another layer of apples, sugar, etc.,\nand so on until the dish is full. Add a very little water and the juice\nof a lemon, and use a little more sugar and butter on top than on the\nother layers. Bake until the apples are thoroughly cooked. Cover until\nnearly done, when the cover should be removed to allow them to brown.\nServe hot with cream or hard sauce.\n\n\nBANANA FRITTERS.\n\nHalf a pint of sweet milk, a scant half pint of flour, two rounded\nteaspoonfuls of baking powder and a small pinch of salt, stir all\ntogether; this should make a batter as thick as that of cake. Roll the\npieces of fruit in it with a fork, and drop quickly into boiling fat.\nThe batter should be prepared just as it is wanted and not allowed to\nstand. Cut three medium-sized bananas into three pieces each and divide\neach slice lengthwise so that the fruit will be thin enough to cook\nthoroughly while the batter is browning. This recipe will make eighteen\nsmall fritters. Put them on a hot platter--do not pile up--and serve\nimmediately with a fruit sauce.\n\n\nBAVARIAN CHERRY CAKE.\n\nHalf a pound of fine, juicy black cherries, five tablespoonfuls of fine\nbread crumbs, five tablespoonfuls of powdered sugar, five eggs and one\nounce of sweet chocolate grated. Put the grated chocolate in a mixing\nbowl, break an egg into it and add one tablespoonful of bread crumbs and\none of sugar, beat light and break another egg into it, adding another\ntablespoonful of bread crumbs and one of sugar. Then separate the three\nremaining eggs, the yolks from the whites, adding one yolk at a time\nalternately with bread crumbs and sugar until all are used. Add the\ncherries. Beat the three whites of eggs to a stiff froth and fold it in\nlightly. Butter thick a cake mould, sift dried bread crumbs over it,\nturn the cake into it and bake about three-quarters of an hour in a\nmoderate oven. Test it as other cake. In Bavaria it is served cold, but\nI think it would also be nice hot with fruit sauce.\n\n\nCRANBERRY BAVARIAN CREAM.\n\nStew one quart of cranberries; while hot rub through a sieve; measure\nout half a pint, and add to it a half cup of granulated sugar. Have a\nquarter of a box of gelatine soaked in a quarter of a cup of water one\nhour, set the bowl over steam entirely to dissolve the gelatine, then\nadd the cranberries. Turn it into an earthenware bowl, set in a pan of\nice water and beat until it is perfectly cold and begins to thicken,\nthen add half a cup of rich milk and beat again, and at the last add\nhalf a cup of whipped cream. Beat it thoroughly and turn it into a mould\nand set on the ice to congeal. Serve with cream. Do not use a tin mould\nfor cranberries.\n\n\nA MOULD OF FRESH FRUIT.\n\nTake enough fresh, ripe currants and raspberries to make half a cupful\nof juice of each, and press through a sieve fine enough to retain the\nseeds; or the fruit may be strained and squeezed through cheese cloth.\nTake also enough ripe cherries to make a cupful of juice and mix all\ntogether. Put a quart of boiling water in a saucepan over the fire with\nfour ounces of sugar and two ounces of almonds blanched and cut fine.\nMix five ounces of arrowroot or the same quantity of potato flour with\nthe cold fruit juices, stir it into the boiling water and let it boil\nabout five minutes, turn it into a wet mould, and when cold set on the\nice. This should be made the day before it is to be served. Serve with\ncream.\n\n\nA DESSERT OF MIXED FRUIT.\n\nPeel some sweet, juicy oranges, removing all the white, bitter skin, cut\nin thin slices and put a layer at the bottom of a glass dish, sprinkle\nwith sugar, then put a layer of freshly grated cocoanut and a layer of\nbananas, cut in thin slices, and repeat, beginning again with oranges,\nuntil the bowl is full, finishing with a layer of cocoanut. Pour over it\nany juice that may have run from the oranges, and if liked a glass or\ntwo of sherry may be added. Serve very cold.\n\n\nGOOSEBERRY PUDDING.\n\nUse either ripe or unripe English gooseberries for this pudding, stem\nand pick off the flower, wash and cover with water and cook until\ntender, strain through a sieve. Return to the fire, let it come to a\nboil, sweeten to taste, flavor with cinnamon and some almonds blanched\nand cut fine. Stiffen with potato flour as in other fruit puddings--a\ntablespoonful to a quart of the puree--and mould and serve in the same\nway.\n\n\nPINEAPPLE MERINGUE.\n\nHalf a large or one small pineapple grated, two ounces of butter, three\nof granulated sugar, an ounce and a half of grated bread crumbs, the\nyolks of three eggs and the whites of four. Cream the butter and sugar,\nadd the yolks and one white of egg beaten well together, then the fruit\nand bread crumbs; turn into a pudding dish and bake twenty minutes. Beat\nthree whites of eggs to a stiff froth and add three-quarters of a cup of\ngranulated sugar to it, flavor with a few drops of almond extract,\nspread over the pudding, set the dish in a pan of warm water in the oven\nand bake about ten or fifteen minutes. Test with a straw; when it comes\nout clean it is done. Serve cold.\n\n\nPRUNE SOUFFLE.\n\nSoak three-quarters of a pound of prunes in water to cover them over\nnight, cook until soft in the water they were soaked in, drain, take out\nthe stones and press through a puree sieve. Add half a cup of granulated\nsugar and the whites of three eggs beaten to a stiff froth. Bake in a\npudding dish twenty minutes. Serve in the dish in which it is baked,\ncold, with cream.\n\n\nPRUNE MOULD.\n\nPrepare a prune puree as above and to the same quantity have a third of\na box of gelatine soaked in a little of the water the prunes were cooked\nin, and dissolved over the teakettle. Stir quickly into the puree, then\nadd three whites of eggs beaten to a stiff froth. Wet a mould and pour\nthe mixture into it; set on the ice to congeal. Turn out on a glass\ndish and serve with cream.\n\n\nSTEWED DRIED FIGS.\n\nWash and cut in half two dozen dried figs, slice very thin one small\nlemon, add to the figs, put in a saucepan and pour over them cold water\nalmost to cover. Let them cook until the lemon is clear. Sweeten to\ntaste.\n\n\nRHUBARB MERINGUE.\n\nTake three cups of stewed rhubarb, put in a saucepan over the fire,\nsweeten to taste, and when hot add two ounces of butter and three ounces\nof bread crumbs dried and rolled fine, the juice and rind of half a\nlemon. Remove from the fire and stir in three egg yolks, turn it into a\npudding dish, set aside while preparing the meringue. Beat the whites of\nthree eggs to a stiff froth, add three-quarters of a cup of granulated\nsugar and pour over the rhubarb. Set the pudding dish in a pan of hot\nwater in the oven and bake ten or fifteen minutes. Test with a broom\nstraw; when it comes out of the meringue clean it is done. Serve cold\nwith cream.\n\n\nSCALLOPED RHUBARB.\n\nA dozen large stalks of young rhubarb, washed and scraped and cut in\nthin slices, half a loaf of bakers' stale bread grated, four heaping\ntablespoonfuls of granulated sugar, one generous tablespoonful of\nbutter, and the grated rind of a large lemon. Butter a pudding dish,\ndivide the ingredients into four parts, begin with the rhubarb and\nfinish with bread crumbs. Sprinkle the sugar and grated lemon peel over\nthe rhubarb and cut the butter in tiny bits over the bread crumbs,\ndredge the top with sugar. Bake three-quarters of an hour in a moderate\noven and serve hot with cream or hard sauce.\n\n\nRICE AND DATE PUDDING.\n\nHalf a cup of rice washed and boiled in water, one pound of dates,\nwashed first in cold then in hot water, stoned and chopped a little, one\npint of milk, two eggs, two tablespoonfuls of granulated sugar, and a\nlittle salt. Butter well a pudding dish, lay in half the dates, then\nover them half the rice, then dates again with a layer of rice on top.\nBeat the eggs light, add to them the milk, sugar and salt, and pour over\nthe rice and fruit and bake from twenty-five to thirty minutes. Serve\ncold, with cream.\n\n\nRICE AND FIG PUDDING\n\nmay be made according to the preceding recipe, steaming or stewing the\nfigs a little and chopping slightly.\n\n\nRICE AND RAISIN PUDDING.\n\nSoak the raisins, seed them and stew a little, and follow the same\nrecipe.\n\n\nRICE AND PRUNE PUDDING.\n\nSoak the prunes over night, stew and stone and slightly chop them and\nproceed as in the other puddings. Any kind of dried or fresh fruit may\nbe used for this very wholesome and nutritious pudding.\n\n\nRICE FLOUR PUDDING.\n\nTake a quart of milk, leaving out enough to mix with three ounces of\nrice flour, put the rest in a saucepan over the fire. When it boils add\none ounce and a half of sugar, one-half ounce of sweet and a few bitter\nalmonds, blanched and pounded, or chopped very fine, one ounce of\nbutter, and a small piece of vanilla bean if convenient, if not flavor\nat the last with vanilla extract. Mix the three ounces of rice flour\nwith milk, reserved from the quart, and stir into the pudding. Beat one\negg yolk with half a cup of cream and stir in just before removing from\nthe fire. Turn into a mould that has been dipped in cold water and serve\nvery cold with fruit sauce.\n\n\nRICE SOUFFLE COLD.\n\nPut into a double boiler a quarter of a pound of well washed rice, a\npint and a third of milk, a small tablespoonful of butter, and cook\nuntil the rice is so stiff that it no longer adheres to the sides of the\npan. Soak a heaping tablespoonful of gelatine in two tablespoonfuls of\nwater fifteen minutes. Put a pint of thin cream or rich milk in a\nsaucepan over the fire with two ounces of blanched and pounded almonds;\nwhile it is coming to a boil beat two egg yolks and two tablespoonfuls\nof granulated sugar together until light, then add the gelatine to the\nmilk on the stove. When it has dissolved pour a little of the cream into\nthe eggs and sugar, mix well, then turn it back into the saucepan, and\nstir all rapidly together until it begins to thicken, remove at once\nfrom the fire, add to the rice and beat until smooth. Rinse a mould with\ncold water, turn the souffle into it and set on ice until it is wanted.\nTurn it out on a glass dish and serve with or without a fruit sauce.\n\n\nRICE PUDDING.--No. 1.\n\nTake a quarter of a pound of rice, wash well in cold and then scald in\nboiling water, drain and put on in a quart of sweet milk in a double\nboiler, cook one hour and a half. A little before it is done stir in an\nounce and a half of butter, one ounce of sugar, a little grated lemon\npeel, a few sweet and bitter almonds blanched and chopped very fine or\npounded in a mortar. Don't stir too much, but keep the rice grains\nwhole. When done dip a mould in cold water and turn the rice into it.\nSet it on the ice and serve very cold with a fruit sauce.\n\n\nRICE PUDDING.--No. 2.\n\nPut a scant half cup of rice to soak in water for an hour, then boil in\nsalted boiling water for twenty minutes. While it is cooking put three\ncups of rich milk and half a cup of sugar in a saucepan on the stove,\nmix a tablespoonful of corn starch with a little cold milk, stir with\nthe milk and sugar and let it come to a boil, then add a cupful of the\nhot boiled rice and stir until it thickens like custard. Turn it into a\npudding dish, flavor with vanilla or anything liked and bake slowly\nuntil a delicate brown. Serve cold in the dish in which it is baked,\nwith brandy peaches or any fruit liked.\n\n\nRICE OMELETTE SOUFFLE.\n\nBoil a quarter of a pound of well-washed Carolina rice in a pint and a\nhalf of milk until stiff. Stir in two ounces of butter, half a pint of\ncream and four egg yolks beaten light with two ounces of granulated\nsugar and vanilla to taste, add a quarter of a pound of citron cut fine\nand two ounces of almonds blanched and pounded fine in a mortar. Stir\nall well together, adding at the last four whites of eggs beaten very\nstiff. Put in a pudding dish and bake until firm--about half an hour.\nServe immediately in the dish in which it was baked.\n\n\nSTRAWBERRY SHORTCAKE.--No. 1.\n\nPuff paste makes a delicious strawberry shortcake. Roll thin, as for pie\ncrust, and line three layer cake tins and bake. Put a quart of fresh,\nripe strawberries stemmed in a bowl, sweeten them, cover and stand the\nbowl on the shelf over the range, stir occasionally and mash slightly\nwith the back of a spoon. When serving time comes lay one of the shells\non the dish in which it is to be served, and pour a third of the berries\nover it, then put on a second and a third, decorate the top layer with\nwhipped cream and serve with cream. It should be served immediately\nafter the berries are added to the crust that it may be crisp. Both\nberries and shells should be cold.\n\n\nSTRAWBERRY SHORTCAKE.--No. 2.\n\nMake a biscuit dough in the proportion of a pint of flour, a heaping\nteaspoonful of baking powder and half a teaspoonful of salt, a\ntablespoonful of butter and enough milk to mix it. Roll about an inch\nthick, cut it round or oblong and bake in a quick oven about fifteen\nminutes. Cut around the edge and pull gently apart, butter slightly,\nhave the berries prepared as for Shortcake No. 1. Put the crust on the\nserving dish, pour half the berries over it, put on the top and pour the\nremainder of the berries over it. Serve with cream.\n\n\nLADIES' LOCKS FILLED WITH STRAWBERRIES.\n\nRoll the puff paste thin, cut in strips an inch wide and about twelve\ninches long; wind these around the forms overlapping the paste as it is\nwound. Brush over with beaten egg and bake on the forms. When baked slip\nthe forms out, fill with strawberries prepared as for strawberry\nshortcake.\n\n\nSTRAWBERRIES SCALLOPED.\n\nEqual quantities of fresh strawberries and bakers' stale bread grated.\nBegin with a layer of the berries, sprinkle well with sugar, then a\nlayer of bread crumbs, dot with bits of butter, then another layer of\nfruit and sugar; finish with bread crumbs and butter, sprinkle a little\nsugar over the top and bake half an hour in a good oven. Serve hot with\ncream. Currants and raspberries, either separately or mixed, and\nblackberries also make excellent puddings.\n\n\nCURRANT PUDDING.\n\nStem and wash some currants, mash through a sieve, add as much water as\nthere is currant juice and sweeten to taste. To one quart of liquid take\ntwo ounces of Groult's potato flour. Mix the potato flour with a little\nof the cold fruit juice, put the rest over the fire, and when it comes\nto a boil stir in the flour and let it cook for a few minutes. It will\nbecome clear. Turn it into a mould that has been dipped in cold water,\nand set it when cool on the ice until the next day. Turn out carefully\nand serve with cream.\n\n\nSTEWED DATES.\n\nBreak the dates apart, wash in cold, then in hot water, drain them and\ncover with cold water; cook until tender--a very few minutes--take out\nthe fruit, add a little sugar to the water and boil five minutes, pour\nover the dates and set away to get cold.\n\n\nSTUFFED DATES.\n\nWash the dates as in the other recipes, drain in a colander and shake\nfrom time to time until they are dry. Stone them and fill with blanched\nalmonds, or chopped nuts or cocoanut grated.\n\n\nTAPIOCA AND APPLE PUDDING.\n\nSix good, tart cooking apples, three-quarters of a cup of pearl tapioca,\nsugar to taste and one quart of water. Soak the tapioca in the water two\nhours, then put in a double boiler and cook until clear, sweeten to\ntaste. It may be flavored with the rind of lemon cut very thin and\nremoved when the tapioca is done. Peel and core the apples and fill the\nholes with sugar, arrange them in a pudding dish and pour the tapioca\nover them, bake until the apples are tender. A few tiny bits of butter\non the top will make it brown a little. Serve hot or cold with cream and\nsugar.\n\n\nTAPIOCA AND STRAWBERRY JELLY.\n\nFive ounces of Groult's tapioca, two cups of boiling water, two cups of\nstrawberry juice, four heaping tablespoonfuls of sugar and a dash of\nsalt. Hull and wash the berries, mash with a spoon and strain through a\nfine cheese-cloth. Put the boiling water in a double boiler, and\nsprinkle in the tapioca, stirring to prevent lumping. Let it cook until\nclear, add the sugar and salt, and then the strawberry juice, and boil\nuntil thick--a few minutes only; turn into an earthenware mould; when\ncold set on the ice. It is better to make it the day before it is\nwanted. It should be served with cream.\n\n\nTAPIOCA AND RASPBERRY JELLY.\n\nFollow the above recipe, using raspberries in the same proportion.\n\n\nTAPIOCA AND CURRANT JELLY.\n\nFollow the recipe for tapioca and strawberry jelly.\n\n\nPEARL SAGO AND FRUIT JELLIES.\n\nSoak half a cup of pearl sago two hours in a cup of cold water, then add\nhalf a cup of water and a cup and a half of fruit juice--strawberry,\nraspberry, or currant; boil for twenty minutes and sweeten to taste.\nFruit syrups may be used in winter; it will require less of the syrup\nthan fruit juice.\n\n\nBREAD AND BUTTER PUDDING.--No. 1.\n\nCut six small tea buns in half, butter well, using two generous ounces\nof butter for the six, and put them together again. Beat three eggs with\na cup and a half of rich milk, add half a cup of almonds blanched and\nchopped fine, one ounce of sugar, two tablespoonfuls of sherry, let the\nbuns soak in this for awhile. Butter a mould, sprinkle with fine bread\ncrumbs, take the buns out of the custard, lay them in the mould and\npour the custard over them. Set the mould in a pan of boiling water in\nthe oven and bake three-quarters of an hour, and serve hot with a sauce.\n\n\nBREAD AND BUTTER PUDDING.--No. 2.\n\nCut some slices of home-made bread about half an inch thick, butter and\nlay in a pudding dish, sprinkle with currants, put another layer of\nbuttered bread and currants. Beat three eggs light and stir into a pint\nof milk, sweeten to taste, flavor with a little grated lemon peel or\ncinnamon, pour over the bread and butter and bake in a moderate oven\nuntil the custard is set. Test with a knife; if it comes out clean it is\ndone. If baked too long the pudding will be watery. Serve cold and in\nthe dish in which it is baked.\n\n\nBREAD CUSTARD.\n\nPut a pint of rich milk in a saucepan on the fire. When it comes to a\nboil, add half a cup of grated stale bread crumbs, then stir in a\nheaping tablespoonful of butter, a little grating of lemon peel, a\nquarter of a cup of granulated sugar and a tablespoonful of almonds\nblanched and chopped fine. Have two eggs beaten light, remove the\nsaucepan from the fire, stir a little of the mixture into the eggs and\nthen turn that into the saucepan, stir well for a moment and pour it\ninto a pudding dish. Set the dish in a pan of hot water in the oven and\nbake about twenty minutes, until firm in the center; test with a knife.\nIf it comes out clean the pudding is done; if it bakes too long it will\nbe watery. It may be eaten cold or hot. If served hot add a quarter of a\ncup more bread crumbs.\n\n\nFRIED BREAD.\n\nSweeten a pint of milk, flavor with cinnamon or nutmeg to taste. Have\nsome slices of home-made bread half an inch thick, cut off the crust\nand soak the bread in the custard until all is absorbed, turning the\nbread in it. Put some butter in a spider; when hot fry the bread a nice\nbrown on both sides. Arrange the slices nicely on a platter and serve\nwith or without a sauce.\n\n\nCHOCOLATE CREAM.\n\nSoak a third of a box of gelatine in a very little cold water. Put a cup\nand a half of milk in a saucepan with four ounces of sweet, fine\nchocolate grated, let it boil until dissolved and add a slightly heaping\ntablespoonful of sugar. Take two-thirds of the soaked gelatine and put\ninto the chocolate when melted, cool the mixture and turn into a mould,\nroll the mould from side to side in the hands until it is thoroughly\ncoated with the mixture about a finger thick. When cold, even off the\nsurface with a knife. Whip about half a pint of nice, rich cream,\nsweeten with powdered sugar and flavor with vanilla. Melt the other\nthird of the soaked gelatine in a little boiling water and stir quickly\ninto the cream and fill the chocolate with it. Set on the ice. Serve\nvery cold.\n\n\nCHOCOLATE CUSTARD.\n\nPut a pint and a half of rich milk into a double boiler over the fire\nwith the third of a vanilla bean split and cut in small pieces, let it\ncome to a boil, and stir in two ounces of fine, sweet chocolate grated\nand a lump of butter the size of a walnut. Let it boil for a few\nmoments, remove from the fire and beat very light four eggs, strain the\nchocolate gradually over them, stirring all the time, add a little salt,\nand sugar if necessary. Rinse a plain mould in cold water, pour the\ncustard into it, set the mould in a pan of hot water and bake\ntwenty-five minutes. Test with a knife. Too long cooking makes the\ncustard watery. It must be served ice cold and may be prepared the day\nbefore. Serve with cream or soft boiled custard.\n\n\nCHOCOLATE PUDDING.\n\nBeat one-quarter of a pound of butter to a cream and stir in six egg\nyolks, one at a time, then add a quarter of a pound of fine, sweet\nchocolate grated, a cup of almonds blanched and chopped fine, six\ntablespoonfuls of granulated sugar and one tablespoonful of citron cut\nvery fine, beat the six whites of eggs to a stiff froth and stir in at\nthe last. Pour into a mould and boil three-quarters of an hour and send\nto the table hot with whipped cream poured around it, or any fine sauce\nserved in a sauceboat.\n\n\nCOTTAGE PUDDING.\n\nOne cup of granulated sugar, a cup and a half of flour sifted, half a\ncup of milk, a heaping tablespoonful of butter, two eggs, whites and\nyolks beaten separately, a teaspoonful of Cleveland's baking powder\nmixed with the flour. Beat butter and sugar to a cream, add the\nwell-beaten yolks of the eggs, then add milk and flour alternately by\ndegrees, and the whites of eggs beaten to a stiff froth, stirred in at\nthe last. Bake half an hour. Serve hot with plenty of sauce.\n\n\nCARAMEL CUSTARD BAKED.\n\nA pint and a half of rich milk, a cup and a half of granulated sugar,\nthe fourth of a vanilla bean. Put the milk and vanilla bean cut small\ninto a double boiler over the fire. Melt the sugar without water in a\nspider, stirring constantly until it is all dissolved and the syrup is a\nrich golden brown. Do not let it get too dark or it will be bitter. When\nthe milk is at the boiling point stir in half the boiling syrup--if put\nin too fast the milk will boil over. Let it cook until the sugar (if it\nhardened as it touched the milk) dissolves. Have four eggs beaten very\nlight in a bowl, pour the milk over them, add a little salt, and if\nvanilla bean is not used for flavoring, stir in extract of vanilla to\ntaste. Rinse a mould with cold water, pour the custard into it and set\nit in a pan of hot water in the oven, bake from twenty to twenty-five\nminutes and test with a knife. If it comes out clean it is done. Add\nboiling water to the remainder of the syrup and let it cook gently until\nit is the consistency of thick cream. Flavor with vanilla. Serve very\ncold.\n\n\nSOFT-BOILED CUSTARD.\n\nPut a quart of rich milk in a double boiler over the fire with a third\nof a vanilla bean, split in half, and sugar to taste. Beat the whites of\nsix eggs to a stiff froth, add three heaping teaspoonfuls of granulated\nsugar, and when the milk comes to the boiling point drop the whites of\neggs into it by tablespoonfuls in egg-shape, turn them over in the hot\nmilk for a few seconds, repeat until all are done, drain them and return\nthe milk to the saucepan. Beat the six egg yolks to a light cream, turn\nthe hot milk over it gradually and pour the custard back into the\nboiler; return to the fire and stir vigorously until it thickens and is\nsmooth to the taste. Remove from the fire, pour at once into a bowl, add\na little salt, and set aside to cool. Then put on the ice and at serving\ntime turn into a glass bowl, arrange the whites of eggs on top and serve\nwith sponge cake.\n\n\nA SIMPLE DESSERT.\n\nA loaf of stale sponge cake--one that has been baked in a border mould\nlooks pretty. Saturate the cake with orange juice to which has been\nadded a little lemon. Stick the cake over with blanched almonds and fill\nthe center with whipped cream. If the cake is a plain loaf, pile the\ncream around it.\n\n\nGINGER CREAM.\n\nSoak a quarter of a box of gelatine in half a cup of milk for half an\nhour, then place the bowl over steam until the gelatine is perfectly\ndissolved. Add to it four ounces of granulated sugar and a pint of\nwhipped cream, two tablespoonfuls of preserved ginger chopped fine, two\ntablespoonfuls of the ginger syrup and a tablespoonful of almonds\nblanched and chopped very fine. Stir until it begins to thicken, pour\ninto a mould and set on the ice. Serve in a glass dish and powder the\ntop with chopped almonds.\n\n\nGRAHAM PUDDING.\n\nTwo cups of Graham flour, one cup of milk, one cup of Porto Rico\nmolasses, one cup of raisins stoned and slightly chopped, one egg, one\neven teaspoonful of soda, one teaspoonful of ground cinnamon, one-half\nteaspoonful of cloves, a little nutmeg, if liked, and a small pinch of\nsalt. Flour the raisins with a little white flour, mix all the\ningredients thoroughly together, butter a mould and steam three hours.\nServe with a sauce. If there should be any of the pudding left over, it\ncan be used by cutting in slices half an inch thick, each piece dipped\nin milk, in which an egg has been stirred, fried brown in a little\nbutter, and served hot with a sauce.\n\n\nNALESNEKY (a Russian Recipe).\n\nBeat three yolks of eggs light, add to it half a cup of milk, half a cup\nof water, one cup of flour, and a little salt, mix until smooth, then\nstir in the whites of three eggs beaten to a stiff froth. Have some\nmelted butter, brush over the bottom of a frying pan and pour a little\nof the batter into it, let it cover the bottom of the pan without being\nthicker than paper, let it brown, turning it to brown the other side,\nspread with any jelly preferred, fold in half and fold again, making a\nwedge-shaped cake. Use all the batter in this way, and serve hot. It\nwould be well to have two spiders in use.\n\n\nNOODLE PUDDING.\n\nPut two ounces and a half of noodles in a pint of boiling milk and cook\nuntil stiff like mush. Remove from the fire, and stir in one ounce and a\nhalf of butter, one ounce of sugar, two tablespoonfuls of finely chopped\nalmonds, a few drops of extract of almond, when cool add three eggs and\na quarter of a cup of cream beaten together, and turn the mixture into a\nwell buttered mould sprinkled thoroughly with fine sifted bread crumbs.\nSet the mould in a pan of boiling water in the oven, cover to prevent\nbrowning, and if the mould has a pipe through the center bake half an\nhour, if a plain mould it will require three-quarters of an hour. Turn\nout of the mould and serve hot with a sauce.\n\n\nPARADISE PUDDING.\n\nMelt two and a half ounces of butter in a saucepan, stir into it a\nquarter of a pound of sifted flour and a cup and a half of cream or rich\nmilk, let it cook until it no longer sticks to the side of the pan,\nremove from the fire and let it cool. Then stir in an ounce and a half\nof sugar, three heaping tablespoonfuls of almonds blanched and chopped\nand a little vanilla to flavor--vanilla sugar is better than the\nextract--then mix in five well beaten eggs, a little at a time. Turn it\ninto a well buttered mould sprinkled with dried and sifted bread crumbs,\nset in a pan of hot water in the oven, cover to prevent browning and\nbake about three-quarters of an hour. Serve hot with a wine or fruit\nsauce.\n\n\nPRINCESS PUDDING.\n\nMelt two and a half ounces of butter in a quarter of a cup of rich milk\nover the fire, stir an ounce and a half of flour into half a cup of milk\nand add to the boiling milk, stirring constantly until it becomes a\nsmooth paste and no longer adheres to the pan. Remove from the fire;\nwhen cold stir in one good ounce of sugar, an ounce of almonds blanched\nand pounded very fine with a dozen cardamom seeds, three well beaten\neggs, a little at a time, half a teaspoonful of almond extract. Beat\nwell, turn into a buttered pudding mould sprinkled with fine bread\ncrumbs, set the mould covered in a pan of boiling water in the oven, and\nif the mould has a pipe in the center bake from thirty to thirty-five\nminutes. Turn it out and serve immediately with a fruit or wine sauce.\n\n\nENGLISH PLUM PUDDING.\n\nTwo pounds of raisins, one pound of currants, one pound of citron, half\na pound of almonds, one pound of butter, one pound of flour, one pound\nof brown sugar, one teaspoonful each of ground cinnamon, cloves,\nallspice, ginger and nutmeg, half a pint of brandy and wine mixed and\none dozen eggs. Boil six hours. Keep water boiling by the side of\npudding boiler all the time and continually refill as the water\nevaporates. In preparing the pudding have all the fruit stoned and cut,\nbut not too fine, the almonds blanched and chopped. Incorporate all the\ningredients well together before adding the eggs and spirits and beat\nthe mixture well together for at least an hour--the longer the better.\n\n\nSAGO SOUFFLE.\n\nA pint of rich milk, two and a half ounces of butter, one ounce and a\nhalf of sugar, two ounces of pearl sago, one ounce and a half of\nblanched almonds chopped very fine. Mix all together, put over the fire\nand let it cook for fifteen minutes, stirring constantly, remove from\nthe stove and let it cool. Beat three eggs and add a little at a time\nuntil all is used, flavor with half a teaspoonful of almond extract,\nput in a pudding dish and bake half an hour. Sift a little powdered\nsugar over it and serve immediately in the dish in which it is baked.\n\n\nSEMOULINA PUDDING.\n\nPut a pint and a half of milk on the fire to boil with two ounces of\nbutter, three ounces of sugar, an ounce and a half of sweet and two or\nthree bitter almonds blanched and chopped very fine, sprinkle into it\nthree ounces of semoulina or farina, and boil until quite stiff,\nstirring constantly. Remove from the fire and turn into a mould that has\nbeen wet in cold water. Serve very cold with fruit sauce or cream.\n\n\nSERNIKY (a Russian Recipe).\n\nPut one ball of pot cheese, such as is sold at a creamery for five\ncents, in a mixing bowl, break it up with a spoon, and add to it a\nheaping tablespoonful of butter, the well beaten yolks of four eggs, a\nlittle salt, a heaping dessertspoonful of currants and two slightly\nheaping tablespoonfuls of flour. Mix all well together and let it stand\nan hour or more. Sprinkle a pastry board thickly with flour, turn the\nmixture out from the bowl, cut off pieces of it and roll with the hands\nuntil about an inch and a half thick, cut in pieces about two inches\nlong, the ends bias. Have a saucepan ready with boiling water, drop the\npieces into this without crowding and cook until they float--about five\nminutes--take them out with a skimmer. Roll in dried bread crumbs, fry\nbrown on both sides in butter, and serve hot with cream and sugar.\n\n\nSTEAMED PUDDING.\n\nOne cup of raisins stoned and chopped, one cup of butter chopped, two\ncups and a half of flour, one cup of Porto Rico molasses, one cup of\nsweet milk, a scant teaspoonful of soda, a teaspoonful of cinnamon, and\na little nutmeg. Steam in a mould two hours. Serve hot with a sauce.\n\n\nSPONGE CAKE MERINGUE.\n\nButter well a pudding dish, cover the bottom with slices of stale sponge\ncake about an inch thick, fit closely together. Beat the yolks of three\neggs with three teaspoonfuls of granulated sugar, add the grated rind of\nhalf and the juice of one orange, the juice of half a small lemon, two\ntablespoonfuls of melted butter and stir in soda as large as a pea into\na cup and a half of milk, add this to the orange and egg and stir well\ntogether. Pour three-quarters of this mixture over the cake, set the\ndish in a pan of boiling water in the oven, and when the cake has\nabsorbed the custard and no longer floats, add the remainder of the\ncustard. While the pudding is baking make a meringue of three whites of\neggs beaten to a stiff froth and three-quarters of a cup of granulated\nsugar, flavor with the grated rind of half an orange and a few drops of\norange extract. Spread quickly over the pudding and bake fifteen\nminutes.\n\n\nPUDDING OF STALE CAKE.\n\nAlmost any kind of stale cake will do for this pudding. To three cups of\nthe cake crumbs allow a cup and a half of milk, three tablespoonfuls of\nmelted butter and two eggs beaten light. Pour the milk over the crumbs\nand let them soak until soft, then stir in the melted butter and the\neggs, beat well and pour into a mould that has been well buttered and\nsprinkled with fine bread crumbs. Set the mould in a pan of hot water in\nthe oven, cover to prevent browning and bake three-quarters of an hour.\nServe hot with fruit or wine sauce.\n\n\nBAKED TAPIOCA PUDDING.\n\nSoak a cup and a half of pearl tapioca two hours in a quart of rich\nmilk, put it in a double boiler and cook until the tapioca looks clear,\nremove from the fire, stir into it two slightly heaping tablespoonfuls\nof butter and a scant half cup of sugar. When cold add four eggs beaten\nlight and flavor with vanilla, or the rind of a lemon grated and added\nwhen the tapioca is cooking. Butter a mould, sprinkle with dried bread\ncrumbs, turn the mixture into it and bake. Turn out on a platter and\nserve hot with a foaming sauce.\n\n\nTAPIOCA CREAM.\n\nA quarter of a cup of pearl tapioca, a cup of water, a pint of rich\nmilk, three even tablespoonfuls of sugar, a teaspoonful of vanilla\nextract, two eggs and a little salt. Soak the tapioca in the water two\nhours, then turn it into a double boiler with the milk; when it boils,\nbeat the yolks of eggs to a cream and the whites to a stiff froth, mix a\nlittle of the milk with the egg, then pour it into the boiler and stir a\nmoment until thick, remove from the fire, add the vanilla extract and\nstir in lightly the beaten whites of eggs. The froth should show through\nthe custard. Serve very cold in a glass bowl.\n\n\nSTEAMED RICE.\n\nHalf a cup of rice, half a teaspoonful of salt and one and one-third\ncups of boiling water. Put in small cups in a steamer, cover closely and\nsteam three-quarters of an hour. Serve with stewed fruit and cream or\nsugar and cream.\n\n\nRICE CAKE.\n\nFour ounces of rice, a pint and a half of milk, six eggs, two ounces and\na half of sugar, half a cup of almonds blanched and chopped, two ounces\nof stoned raisins, a little citron, three heaping tablespoonfuls of\ndried bread crumbs, and four ounces of butter. Wash the rice and scald\nwith boiling water, drain and put it into the milk, which must be\nboiling on the stove, cook until it is stiff like mush; remove from the\nfire and stir into it the butter. When it is cool, add the eggs, one at\na time, the sugar, the almonds chopped fine, the raisins, a little\ncitron finely cut, and the bread crumbs dried and rolled fine. Butter a\nmould, turn the cake into it and bake one hour in a moderate oven. Serve\ncold.\n\n\nBROWN BREAD PUDDING.\n\nPut in a bowl the yolks of four eggs and three whole eggs and six and a\nhalf ounces of sugar; beat together for fifteen minutes, then add six\nand a half ounces of almonds blanched and chopped fine, a dash of\ncinnamon, a tablespoonful of chocolate and four even tablespoonfuls of\ncitron cut very fine; then add eight ounces and a half of brown bread\ngrated and soaked in a few spoonfuls of claret or milk. Butter a mould,\nsprinkle with bread crumbs, pour the pudding into it and set it in a pan\nof hot water in a moderate oven. Bake three-quarters of an hour and\nserve with a sauce.\n\n\n\n\nIces.\n\n\nVANILLA ICE CREAM.\n\nA quart of rich milk, three-quarters of a pound of sugar, eight egg\nyolks and a small vanilla bean. Put the milk in a double boiler with the\nvanilla bean split into halves; beat the sugar and eggs to a cream, stir\ninto the hot milk and beat briskly until thick, remove from the fire,\nstrain; when cold, freeze.\n\n\nCOFFEE ICE CREAM.\n\nA quart of rich milk, three-quarters of a pound of sugar, five ounces of\ncoffee, eight egg yolks. Grind the coffee and stir it into half a pint\nof boiling milk, set it one side; put the rest of the milk in a double\nboiler, beat the eggs and sugar together until light, stir into the hot\nmilk, stir briskly until it thickens, add the milk and coffee, turn it\ninto a bowl and let it stand until the last moment; strain and freeze.\n\n\nSTRAWBERRY ICE CREAM.\n\nA pint of cream, a pint of strawberry puree and three-quarters of a\npound of sugar. Mix the sugar and strawberry puree together and let it\nstand until the sugar is dissolved, then add the cream; pass it through\na sieve and freeze.\n\n\nRASPBERRY ICE CREAM.\n\nFollow the recipe for strawberry ice cream, using a little less sugar.\nAll kinds of fresh fruit purees may be used for ice creams.\n\n\nWALNUT ICE CREAM.\n\nFollow the recipe for vanilla ice cream, adding a cup of English walnuts\nchopped and pounded fine in a mortar, and a little salt. When cold,\nfreeze.\n\n\nORANGE ICE.\n\nBoil a quart of water and a pound of sugar together for ten minutes,\nskim and strain and set aside to get cold. Then add the juice of twelve\noranges and two lemons, put in the freezer; when it commences to freeze\nstir in the whites of two eggs beaten to a stiff froth.\n\n\nSTRAWBERRY ICE.\n\nOne quart of berries, one pound of sugar and three-quarters of a pint of\nwater. Sprinkle the sugar over the berries, stir well and mash with a\nwooden spoon, strain and press through a sieve, pouring the water over\nit gradually until all is used. Put into the freezer; when it begins to\nfreeze the whites of two eggs beaten to a stiff froth may be added.\n\n\nWHITE CURRANT ICE\n\nmay be made the same as orange ice, using a quart and a pint of\ncurrants, mashed and put through a sieve, and a quarter of a pound more\nsugar.\n\n\nPINEAPPLE ICE.\n\nOne quart of water, a pound and a quarter of sugar boiled and skimmed as\nbefore, and the juice of one lemon and a large, perfectly ripe\npineapple, carefully peeled and shredded fine with a silver fork;\nfreeze.\n\n\nLEMON ICE.\n\nOne quart of water, a pound and a quarter of sugar, the juice of six\nlarge, fine lemons. Prepare as before, adding the beaten whites of two\neggs when it begins to freeze.\n\n\nRASPBERRY ICE.\n\nFollow the directions for strawberry ice, adding the juice of two\nlemons. Any ripe fruit may be used, such as peaches, apricots, plums and\nred currants, sweetening as they require.\n\n\nFROZEN PUDDING.\n\nPrepare a custard with a quart of rich milk, a pint of cream, a pound of\nsugar, and the yolks of eight eggs. Set it on the fire and stir\nconstantly until it begins to thicken; remove from the fire, and when it\nis cold add three tablespoonfuls of brandy, one teaspoonful of vanilla,\none teaspoonful of almond extract. Put in the freezer, and when\npartially frozen add a quarter of a pound of stoned raisins that have\nbeen cooked a little in water to soften them, a quarter of a pound of\ncurrants, a quarter of a pound of citron cut fine. Freeze smooth and put\nin a mould and pack in ice and salt.\n\n\nWINDSOR ROCK PUNCH.\n\nFor twenty-four persons. Boil two quarts of cream; mix with it half a\npound of granulated sugar and twelve eggs. Freeze the same as ice cream.\nTake one-half of the frozen mixture and add to it two wineglasses of\nMaraschino, one wineglass of Kirsch, and one-half wineglass of Santa\nCruz rum; mix. When serving add a small lump of the frozen mixture to a\npunch glass of the other, or liquid.\n\n\n\n\nCakes.\n\n\nCAKE MAKING.\n\nHave all the ingredients measured or weighed, the pans lined with paper\nor oiled, the nuts or fruit prepared, and the flour sifted before\nbeginning to make a cake. Sift the baking powder and cream of tartar and\nsoda with the flour or a part of it. Use pastry flour for all cake.\nNever put all the milk into a cake batter by itself, as it curdles and\nmakes a coarse grained cake, but stir it in alternately with the flour.\nPut all loaves of cake into a moderate oven, that they may rise before\nbeginning to bake. After the cake rises the heat may be increased.\n\n\nANGEL CAKE.\n\nThe whites of nine large, fresh eggs. When they are partly beaten add\none-half teaspoonful of cream of tartar and then finish beating--the\ncream of tartar makes them lighter--then add one and a quarter cups of\ngranulated sugar, stir the sugar very lightly into the whites of the\neggs, and add a teaspoonful of vanilla. Have flour sifted five times,\nmeasure a cupful and fold it in very carefully, not with a circular\nmotion, and do not stir long. Turn it into a Turk's head mould and bake\nforty-five minutes. Do not grease the mould, and when taken out of the\noven invert it until the cake is cold before removing from the pan.\nNever use a patent egg-beater for this cake, but a whip, taking long,\nrapid strokes, and make it in a large platter, not a bowl.\n\n\nBERLINERKRANDS (a Norwegian Cake).\n\nHalf a pound of butter washed in two waters and beaten to a cream, two\nhard-boiled egg yolks mashed fine and stirred into two raw egg yolks,\nfour ounces of powdered sugar stirred into the eggs, then mix all with\nthe butter, add a pound of flour and a wineglass of brandy, mix well.\nRoll under the hand and make into small jumble cakes or krunchens. Beat\nthe white of an egg, dip each cake into it and then roll in granulated\nsugar, bake a delicate brown in a very slow oven fifteen or twenty\nminutes. Grease the tins.\n\n\nBLUEBERRY CAKE.\n\nHalf a cup of butter beaten to a cream with half a cup of sugar, one cup\nof Porto Rico molasses, one cup of thin sour cream or milk, three eggs,\nthe whites and yolks beaten separately, two cups of berries, two and a\nhalf cups of flour, one teaspoonful of soda sifted with the flour. Bake\nas soft gingerbread and serve hot.\n\n\nCINNAMON CAKE.\n\nOne cup of granulated sugar, butter the size of an egg, one egg, one cup\nof milk, two cups of flour, one teaspoonful of cream of tartar, half a\nteaspoonful of soda. Mix in the usual way, but sifting the soda and\ncream of tartar with the flour. Put in a shallow pan, sprinkle with\nsugar and cinnamon, and bake about fifteen minutes in a moderate oven.\n\n\nCREAM PUFFS.\n\nOne pint of water, half a pound of butter, three-quarters of a pound of\nflour, and ten eggs. Boil the water and butter together, and while\nboiling stir in the flour. Let it boil five minutes, then stir in the\neggs one at a time without beating. Drop into a pan by spoonfuls--not\nclose together--and bake in a quick oven fifteen minutes. When cold cut\nthem open and fill with the cream.\n\nFILLING.--One quart of milk, two cups of sugar, one cup of flour and\nfour eggs. Boil the milk, beat eggs, sugar and flour together and stir\ninto the milk, stir constantly until thick--about five minutes--and\nflavor to taste.\n\n\nLADY CAKE.\n\nHalf a cup of butter, one cup of granulated sugar, half a cup of milk,\ntwo cups of flour, two teaspoonfuls of baking powder, the whites of four\neggs, and a teaspoonful of almond extract. Beat the butter and sugar to\na cream, stir the milk into one cup of the flour and add to the butter\nand sugar, then the whites of eggs beaten to a stiff froth. Sift the\nbaking powder and remaining cup of flour together, add to the other\ningredients with the teaspoonful of almond extract. If baked in a loaf\nit will require three-quarters of an hour or more.\n\n\nHONEY CAKE (a Norwegian Recipe).\n\nTwo pounds of strained honey, three-quarters of a pound of light brown\nsugar, three-quarters of an ounce of bicarbonate of potash, pounded very\nfine and dissolved in a little water, one cup of cream, half a cup of\nmelted butter, ginger, cloves and pepper to taste, stir this all well\ntogether, add to it as much flour as will make it like a thick mush, set\nit away until the next day, then turn it into a well-greased cake mould\nand bake about three-quarters of an hour.\n\n\nSIMPLE FRUIT CAKE.\n\nThree-quarters of a pound of butter, three-quarters of a pound of sugar,\none pound of sifted flour, one-half pound of currants washed, one-half\npound of raisins stoned and chopped, one-half pound of citron cut fine,\none teaspoonful each of cloves, mace, allspice, cinnamon and nutmeg,\none-half cup of milk, one-half cup of brandy, four eggs and one\nteaspoonful of soda. Beat butter and sugar to a cream; add the yolks of\neggs beaten light with the spices and brandy; then the fruit rolled in\npart of the flour; add the soda to the rest of the flour and stir\nalternately with the milk into the other ingredients; add at the last\nthe whites of eggs beaten to a stiff froth. Bake two hours in a moderate\noven.\n\n\nBAVARIAN CAKE.\n\nOne-fifth of a pound of blanched and chopped almonds, one-fifth of a\npound of flour, one-fifth of a pound of sugar, one-fifth of a pound of\nbutter, two eggs, a saltspoonful of cinnamon, a saltspoonful of nutmeg.\nPut the flour in a mixing bowl, then the sugar and spices, the butter\nand almonds, break the two eggs over it all and beat with a spoon, form\ninto a dough with the hands and roll out about an inch thick. Cut in any\nshape liked, either round, square or oblong, reserving a little for\nstrips to decorate the top. Spread with jam, either currant or\nstrawberry or raspberry, and lay the thin narrow strips of dough across\nthe top. They should be cut with a jagging iron. Bake about\nthree-quarters of an hour in a moderate oven.\n\n\nPOUND CAKE.\n\nOne cup of butter, a cup and a half of flour, a cup and a half of\ngranulated sugar, six eggs, and half a teaspoonful of baking powder,\nflavor with almond extract or any flavoring to suit the taste. Beat the\neggs together very light, then, add sugar and beat again. Sift the flour\nand baking powder together, beat the butter to a cream, and stir the\nflour into it, and then add the eggs and sugar and flavoring.\n\n\nSPONGE CAKE.--No. 1.\n\nTwelve eggs, the weight of ten in powdered sugar, the weight of six in\nsifted flour, the grated rind and juice of one lemon. Beat the yolks of\nthe eggs to a cream, add the sugar and stir well, and then the lemon\njuice and rind. Add the whites of eggs beaten to a stiff froth, and fold\nin the flour as quickly and lightly as possible.\n\n\nSPONGE CAKE.--No. 2.\n\nFour cups of flour, three cups of sugar, one cup of cold water, eight\neggs, two even tablespoonfuls of baking powder, the grated peel of an\norange. Pour the water on the sugar in a bowl, stir until almost\ndissolved, beat the whites to a stiff froth, the yolks to a cream, put\none cup of flour with the yolks into the sugar and water, beat hard, add\nthe whites of the eggs, mix the baking powder with the flour, and stir\ninto the other ingredients by degrees quickly and lightly. Bake in a\nshallow pan in a quick oven. When it no longer sizzles it is done. Ice\nwith a boiled icing while hot, flavored with almond extract.\n\n\nCORN SPONGE CAKE (a Spanish Recipe).\n\nHalf a pound of corn meal, half a pound of butter, seven ounces of\ngranulated sugar, seven eggs, two tablespoonfuls of catalan (brandy).\nBeat separately the whites and yolks of the eggs; when the yolks are\nbeaten to a cream add the sugar, then the whites of eggs, stir the corn\nmeal in lightly, then the butter melted, and the brandy. Mix well, pour\ninto shallow pans well buttered, and bake in a moderate oven from twelve\nto fifteen minutes, test with a straw. Best when quite fresh.\n\n\nSPICED GINGERBREAD.\n\nOne cup of Porto Rico molasses, one cup of boiling water, butter the\nsize of an egg, half a teaspoonful of ground cloves, one teaspoonful of\ncinnamon, one egg, one teaspoonful of ginger, half a teaspoonful of\nsoda, a light half pound of flour, a quarter of a cup of brown sugar.\nMelt the butter and stir into the molasses, add the spices, then the\nwater. Sift the soda with the flour and add at the last. Currants and\nraisins stoned and chopped may be added and are an improvement. The cake\nmay be baked in a loaf or in small moulds.\n\n\nCREAM GINGERBREAD.\n\nOne cup of Porto Rico molasses, one cup of sour cream, two cups of\nsifted flour, one teaspoonful of salt, one teaspoonful of ginger, one\neven teaspoonful of soda, one egg, a little cinnamon, cloves and nutmeg,\ntwo tablespoonfuls of brown sugar. Beat the egg, sugar and spice\ntogether, add the molasses and one cup of flour, then the cream, after\nthat the other cup of flour with the soda sifted together. It should be\na thick batter, and if not thick enough add a little more flour--not\nmore than half a cup. Bake in a shallow pan. When done the cake should\nbe about two inches thick. Ice with boiled icing.\n\n\nGINGER SPONGE CAKE.\n\nHalf a cup of milk, half a cup of molasses, one cup of sugar, a third of\na cup of butter, a cup and a half of flour, half a teaspoonful of cream\nof tartar, a quarter of a teaspoonful of soda sifted together with the\nflour, two eggs, one teaspoonful of ginger, one teaspoonful of cinnamon,\nand half a teaspoonful of cloves. Bake in a shallow pan.\n\n\nSOFT GINGERBREAD.\n\nOne cup of molasses, one cup of butter, one cup of brown sugar, one cup\nof sour milk, three and a half cups of flour, half a teaspoonful of\nsoda, five eggs, ginger, allspice, cloves and cinnamon to taste. Beat\nbutter and sugar to a cream, stir in the molasses and spice, add a cup\nof the flour, then part of the milk, mix the soda with the rest of the\nflour and stir in alternately with the milk. Bake in shallow pans in a\nmoderate oven.\n\n\nGINGER CAKES.\n\nThree-quarters of a pound of butter, three-quarters of a pound of\ngranulated sugar, one pound of flour, one teaspoonful of ginger, two\neven teaspoonfuls of soda sifted with the flour. Mix well together. Roll\nout, cut in small round cakes, brush over with white of egg, and\nsprinkle with sugar and finely chopped almonds. Bake in a slow oven.\n\n\nGINGER SNAPS.--No. 1.\n\nRub three-quarters of a pound of butter into a pound of sifted flour and\nmix in half a pound of brown sugar, add six tablespoonfuls of ginger,\none teaspoonful of powdered cloves, and two teaspoonfuls of cinnamon,\nstir in a pint of Porto Rico molasses and the grated peel of a large\nlemon, add at the last a teaspoonful of soda dissolved in tepid water.\nBeat the mixture hard with a wooden spoon, make it into a lump of dough\njust stiff enough to roll. Cut in small cakes and bake in a moderate\noven.\n\n\nGINGER SNAPS.--No. 2.\n\nOne pint of Porto Rico molasses, one pound of brown sugar, one pound of\nbutter, two pounds of flour, two tablespoonfuls of ginger, two of\ncinnamon, half a tablespoonful of allspice, a teaspoonful of nutmeg and\nhalf an ounce of soda. Beat butter and sugar to a cream, add the spice\nand molasses, mix the soda with half of the flour and stir all together.\nRoll thin, cut in small cakes and bake in a moderate oven.\n\n\nHARD GINGERBREAD.\n\nTwo cups of Porto Rico molasses, one cup of brown sugar, one cup of\nbutter, two tablespoonfuls of ginger, flour to make the dough stiff\nenough to roll. It requires to be kneaded thoroughly. It is better that\nthe dough be made the day before the cakes are to be baked that it may\ndry a little, as they are spoiled if too much flour is added. Roll thin,\ncut in oblong cakes with a jagging iron, or in any way to suit the\nfancy.\n\n\nBRANDY SNAPS.\n\nOne pound of flour, a quarter of a pound of butter, a quarter of a pound\nof brown sugar, three-quarters of a pound of maple syrup. Mix the\ningredients well together and drop on greased paper; if it runs too much\nadd flour, if not enough add more maple syrup.\n\n\nPEPPER NUTS.--No. 1.\n\nTwo pounds of flour, one and a half pounds of sugar, half a pound of\nbutter, three eggs, two even teaspoonfuls of soda sifted with the flour,\npepper to taste. Beat the butter to a cream, add the sugar and beat very\nlight, then the eggs and flour. Roll out and cut in small, round cakes,\nbake a light brown. They will keep a long time.\n\n\nPEPPER NUTS--No. 2.\n\nHalf a pound of butter beaten to a cream, then add three-quarters of a\npound of sugar, three egg yolks beaten light, half a cup of cream, two\nounces of almonds chopped very fine, half a teaspoonful of almond\nextract, a little fine cut citron, and one pound of flour sifted with an\neven teaspoonful of soda. Mix well together, roll out and cut in small,\nround cakes and bake a light brown.\n\n\nTEA CAKES.\n\nOne pint of cream, four heaping tablespoonfuls of granulated sugar, two\neggs, a little cinnamon; beat well together and stir into it enough\nflour to roll. Roll out about a quarter of an inch thick, brush over\nwith white of egg and sift sugar and cinnamon over it, cut into cakes\nabout a finger long and one inch wide. Bake a delicate brown.\n\n\nFIG CAKE.\n\nHalf a cup of butter, one cup of granulated sugar, half a cup of milk,\ntwo cups of flour, two rounded teaspoonfuls of baking powder, the whites\nof four eggs. Beat the butter and sugar to a cream, stir the milk and\none cup of the flour together and add to the butter and sugar. Sift the\nremaining cup of flour and the baking powder together, beat the whites\nof egg to a stiff froth and stir alternately with the flour into the\nother ingredients. Grease three layer cake tins well, divide the batter\nevenly and bake from seven to ten minutes.\n\nFILLING.--Boil without stirring until it is clear one cup of sugar wet\nwith a little water; remove from the fire and stir into it\nthree-quarters of a cup of figs chopped fine and a quarter of a cup of\ncurrants, washed and dried. Spread two of the layers with this, put them\ntogether and ice top and sides with a plain icing made as follows: The\nwhites of two eggs beaten to a froth and one and a half cups of powdered\nsugar stirred into it and flavored with almond extract.\n\n\nGINGER LAYER CAKE.\n\nTwo cups of flour, one cup of Porto Rico molasses, one cup of milk, the\nthird of a cup of butter, one egg, one slightly heaping teaspoonful of\nsoda sifted with the flour, one heaping teaspoonful of ginger, one cup\nof currants. Beat the egg a little, add the molasses with the butter\nmelted and stirred into it, then the currants, about half the milk, all\nof the flour, beat well and add the rest of the milk. Bake in two cakes\nin a quick oven from twelve to fifteen minutes. Use the chocolate\nfilling, given for chocolate layer cake, and ice the top and the sides\nwith the same.\n\n\nORANGE CAKE.\n\nBeat to a cream the yolks of four eggs with one cup of granulated sugar,\nto which add the whites of two eggs beaten to a stiff froth, one-half\ncup of milk alternately with one and a half cups of sifted flour into\nwhich a teaspoonful and a half of baking powder has been well mixed.\nBeat well and bake in three layers if the pans are large, or four if\nsmall, in a quick oven from seven to ten minutes, try with a broom\nstraw, and when it comes out clean remove from the oven. Don't let them\nbake a moment too long, or they will not absorb the icing.\n\nFILLING.--The whites of two eggs beaten to a stiff froth, to which add a\ncup of powdered sugar, pouring it in all at once and beating hard, then\nthe grated rind of an orange--select one dark in color--and the juice.\nThe mixture should be like a thick cream. Spread thickly on the cake\nwhile hot, and to what is left add enough sugar--about half a\ncupful--for frosting to harden. Ice the top and sides. This is a\ndelicious cake, easily and quickly made.\n\n\nPINEAPPLE CAKE.\n\nMake the cake by the same recipe as for orange cake. Bake in three\nlayers.\n\nFILLING.--The whites of two eggs beaten to a stiff froth and a cup of\npowdered sugar. Grate enough fresh pineapple to have three-quarters of a\ncup of fruit. Strain, add the juice to the whites of eggs and sugar.\nDivide it, and into one part add the fruit strained from the juice. Use\nthis for the filling. To the rest beat in half a cup of sugar and half a\nteaspoonful of almond extract, and ice the top and sides of the cake. It\nshould be done while the cake is hot. This, as well as the orange cake,\nwill keep in tin fresh for a week.\n\n\nCHOCOLATE LAYER CAKE.\n\nHalf a cup of butter, two cups of sugar, three whole eggs, or the whites\nof six, one cup of milk, three cups of flour, two even teaspoonfuls of\ncream of tartar and one teaspoonful of soda. Beat butter and sugar to a\ncream, add the eggs beaten together, sift the cream of tartar and soda\nin the flour, add the flour alternately with the milk. Bake in four or\nfive layers.\n\nCHOCOLATE FILLING.--Take two unbeaten whites of eggs and a cup and a\nhalf of powdered sugar and beat them together. Stir over the fire until\nsmooth and glossy two ounces of Baker's unsweetened chocolate grated,\nwith half a cup of powdered sugar and four tablespoonfuls of boiling\nwater, remove from the fire and stir while hot into the eggs and sugar,\nand when it is cool spread the top and sides, and set the cake in the\noven for a moment to dry the icing.\n\n\nPOOR MAN'S CAKE (a Norwegian Recipe).\n\nTwenty yolks of eggs, five whites of eggs, a pound and a quarter of\nsugar, one pint of sweet cream or rich milk, a sherry glass of cognac,\none cup of melted butter, a little pounded cardamom seed, and enough\nflour to roll thin. Beat the eggs together until light, add the sugar\nand beat again, then the cream, cognac and butter. Melt the butter and\npour off from the salt. Cinnamon may be used instead of cardamom seed.\nRoll the dough as thin as paper, cut with a jagging iron in oblong\npieces, slit one end with the iron and pass the other end through it.\nFry in boiling fat, drain on paper, and when perfectly cold put in a\nstone jar. These cakes will keep for months.\n\n\nVENISON CAKES (a Norwegian Recipe).\n\nSix eggs beaten light with three-quarters of a pound of sugar, one cup\nof sweet cream or rich milk, a pound and a half of flour. When these\ningredients are well mixed add four ounces of well washed butter, stir\nwell together. Mix with the flour a little less than an even teaspoonful\nof ammonia, powdered fine--the cakes will rise better--and flavor with\ncardamom or cinnamon. Roll the dough with the hands until about the\nthickness of the little finger, cut in pieces about three inches\nlong--the ends bias--lap them and snip with scissors or a knife around\nthe outside to make points, then fry in boiling fat as crullers. These\nalso keep a long time.\n\n\nSEED CAKES.\n\nA cup and a half of granulated sugar, a cup and a half of butter, four\neggs, one tablespoonful of caraway seed and flour to roll. Beat the\nbutter and sugar to a cream, add the yolks beaten light, then the\ncaraway seed. Beat the whites of eggs to a stiff froth and add\nalternately with the flour--do not make the dough stiff. Roll thin, cut\nin small cakes and bake in a quick oven.\n\n\nDROP CAKES.\n\nA cup of butter, a cup and a half of sugar, four eggs, a pint of flour,\na cup of currants, half a cup of sweet milk, a teaspoonful of baking\npowder. Drop with a teaspoon on greased pans and bake in a quick oven\nten minutes.\n\n\nLEBKUCHEN.\n\nHalf a pound of granulated sugar, half a pound of strained honey, half a\npound of candied orange peel, half a pound of citron, half a pound of\nalmonds blanched and cut fine, an even teaspoonful of bicarbonate of\npotash pounded very fine and a sherry glass of rum poured over it\ntwenty-four hours before it is used, an even teaspoonful of cloves, an\neven teaspoonful of cinnamon, an even teaspoonful of powdered cardamom\nseed, the rind of half a lemon grated, and two eggs. Put the honey in a\nsaucepan and let it come to a boil, pour it over the sugar in a mixing\nbowl and stir well, then add the flour, mix thoroughly, and set in a\ncool place for twenty-four hours. Then cut all the fruit fine and mix\nwith the other ingredients thoroughly, beat the eggs and add to the\nmixture, put in the rum and potash last, stir well, and let it stand for\nan hour or two. Roll the dough out about a quarter of an inch thick, cut\ninto cakes about three inches wide and five long, bake in a quick oven\nten or fifteen minutes. Do not use more than two ounces of flour in\nrolling out the cakes. Ice them while hot.\n\nICING.--Half a pound of sugar and the juice of half a lemon and the same\nquantity of water as of lemon juice; stir together and spread on very\nthin.\n\n\nMACAROONS (a Bavarian Recipe).\n\nBlanch and chop fine half a pound of almonds. Beat the whites of three\neggs to a stiff froth, add half a pound of sugar and then the nuts. Drop\nfrom a small spoon on paraffine paper on a baking sheet and bake a\ndelicate brown in a cool oven.\n\n\nCHOCOLATE MACAROONS (a Bavarian Recipe).\n\nTwo ounces of almonds chopped fine, the whites of three eggs beaten to a\nstiff froth, stir in six ounces of sugar and an ounce and a half of\ngrated chocolate, then add the almonds. Bake in a cool oven.\n\n\nSODA CAKES.\n\nThree egg yolks, a pint and a half of cream, three-quarters of a pound\nof butter, an even teaspoonful of soda, one pound and a half of sugar,\nand flour enough to roll. Roll very thin and cut in small cakes; put\nhalf a blanched almond in the middle of each. Bake in a slow oven.\n\n\nWALNUT WAFERS.\n\nBeat two eggs very light and add to them half a pound of brown sugar;\nbeat again and stir in half a cup of flour with a quarter of a\nteaspoonful of baking powder, a third of a teaspoonful of salt and half\na cup of walnut meats slightly chopped. Drop in small spoonfuls on\nbuttered tins, not too close together, and bake brown. The dough should\nnot be too thin; try one or two and if too thin add a very little more\nflour.\n\n\nJODE CAKES (a Norwegian Recipe).\n\nThree egg yolks, a pint and a half of cream, three-quarters of a pound\nof butter, an even teaspoonful of soda, one pound and a half of sugar\nand flour enough to roll. Roll very thin and cut in small cakes; put\nhalf a blanched almond in the middle of each. Bake in a slow oven.\n\n\nFROSTING.\n\nThree-quarters of a cup of powdered sugar to the white of one egg,\nflavoring to taste. Beat the white of egg to a stiff froth and turn all\nthe sugar into it; see that the sugar is free from lumps, beat hard and\nflavor according to the cake.\n\n\nBOILED ICING.\n\nOne cup of granulated sugar, five tablespoonfuls of boiling water, the\nwhite of one egg beaten to a stiff froth. Put the sugar and water over\nthe fire and boil until it threads from the spoon; then turn it into the\nbeaten egg, beat briskly for a few minutes, flavor with vanilla, lemon\nor almond, according to the cake. While the cake is still warm, sprinkle\nwith flour and spread the icing on with a broad knife.\n\n\n\n\nPies.\n\n\nPLAIN PASTRY.\n\nFour cups of sifted flour, one cup of butter, a pinch of salt, three\nheaping teaspoonfuls of granulated sugar, two tablespoonfuls of lemon\njuice, four tablespoonfuls of ice water and the yolks of two eggs. This\nquantity will make two pies. Rub the butter, flour, salt and sugar\ntogether thoroughly, then add the yolks of eggs, lemon juice and water\nand work all together into a paste. Put the dough on a pastry board,\ndivide in four equal parts, roll each part the size required for the pie\nplates.\n\n\nPUFF PASTE.\n\nOne pound of flour, one pound of butter and one cup of ice water. Sift\nthe flour, weigh it and turn into a mixing bowl; pour the water\ngradually into it, stirring constantly with a spoon; turn the dough out\non the pastry board and beat or knead it until it blisters and is so\nelastic that it can be stretched without tearing. Then set it away on\nice. Wash the butter, squeeze out the salt and water and lay it on a\nplate on ice. Roll the dough as nearly square as possible, lay the\nbutter in the center of it, fold over one side of the paste, then the\nother, flatten slightly with the rolling pin, fold over the ends of the\ndough until they meet; turn the dough over and roll twice, fold again\nand put the paste on the ice; let it remain for twenty minutes. Repeat\nthis twice, allowing the pastry to rest twenty minutes each time. This\nmakes in all six rolls and three times of rolling. Press very lightly\nwith the rolling pin, cut off each time what is needed for a pie or\nnumber of patties, that the dough will not be worked over more than is\nnecessary. The trimmings may be used for cheese straws by cutting and\nsprinkling them with grated Parmesan cheese and a dash of cayenne\npepper; or may be baked in crescents for garnishing. In baking, rinse\nthe pans with cold water and brush the pastry over with beaten egg. Make\nthe pastry in a cool room.\n\n\nTO MAKE ONE SQUASH OR PUMPKIN PIE.\n\nOne cup of squash, one egg mixed unbeaten with the squash, a cup and a\nhalf of sugar, one milk cracker rolled fine, half a teaspoonful each of\nginger, cinnamon and nutmeg, a pinch of salt and a dash of cayenne\npepper. After these are well mixed, add half a cup of milk. Bake in\neither puff or plain paste.\n\n\nSWEET RISSOLES.\n\nRoll out some puff paste into a thin sheet, cut as many rounds with a\nlarge patty cutter as are needed; put a spoonful of any kind of jam,\nstrawberry, raspberry, currant, etc., or mince meat or puree of apples\non each, moisten the edges of the pastry with water, fold one-half over\nthe other, making them into half moons, brush with beaten egg and bake\nin a quick oven. They may be varied by sifting coarse sugar and nuts\nover them before baking.\n\n\nRICHMOND MAIDS OF HONOR.\n\nHalf a pound of dry curd, commonly called cottage or pot cheese, six\nounces of butter, four eggs, a glass of brandy, six ounces of sugar, one\nwhite potato, one ounce of sweet almonds chopped fine and a few drops of\nalmond extract, the juice of one and the grated rind of two lemons, and\na little nutmeg. Mix the curds and butter together, beat sugar and eggs\nto a cream, add the potato mashed smooth and fine, the almonds, the\ngrated rind and juice of lemon and the nutmeg; beat well and add to the\ncurds and butter, mix thoroughly and bake in tartlet pans or pie plates\nlined with puff paste.\n\n\nCHEESE CAKES.\n\nPut a pint of milk on to boil, beat four eggs light and stir into the\nmilk; when it is a thick curd remove from the fire and when cool mash it\nvery fine, add to it four ounces of breadcrumbs. Beat to a cream half a\npound of butter and half a pound of sugar, add the curds and bread; beat\nfour eggs until very thick and light and pour them into this mixture;\nthen add gradually one tablespoonful of sherry and one of brandy and one\nof rose-water, and a teaspoonful of cinnamon, and lastly a quarter of a\npound of currants well washed. Line either pie plates or shallow cake\npans with puff paste, pour in the mixture and bake in a quick oven. They\nshould be served cold and eaten the day they are baked.\n\n\nCOCOANUT PIE (a Southern Recipe).\n\nOne cup of freshly-grated cocoanut, one cup of sugar, three eggs, half a\nlemon, juice and grated rind, one-half cup of cream, one-half cup of\nbutter and one-half cup of cocoanut milk. Beat butter and sugar to a\ncream, add other ingredients, the yolks of eggs beaten very light with\nthe cream, the lemon juice and rind and lastly the whites of eggs beaten\nto a stiff froth. Line a dish with puff paste, pour the mixture in and\nbake in a moderate oven three-quarters of an hour.\n\n\nLEMON PIE (a Southern Recipe).\n\nThe yolks of four eggs beaten to a cream with one cup of granulated\nsugar and the grated rind of one lemon. Peel the lemon, removing every\nparticle of white skin, cut into thin slices; have a pie plate lined\nwith puff paste, arrange the slices of lemon on the paste, add enough\nmilk to the eggs and sugar to fill the plate, pour it in, and bake\nuntil set. Beat the whites of eggs to a stiff froth, and stir in two\nlarge heaping tablespoonfuls of sugar, put on top of the pie and bake a\nlight brown.\n\n\nMINCE MEAT.\n\nOne pound of granulated sugar, one pound of raisins, one pound of\ncurrants, half a pound of citron, half a dozen lemons, grated rind and\njuice, the pulp of eight oranges, the grated rind of three, half a pound\nof almonds blanched and chopped, three pounds of greenings, after they\nare pared, cored and chopped fine, three heaping teaspoonfuls of\npowdered cinnamon, an even teaspoonful of allspice, a quarter of a\nteaspoonful of cloves, an even teaspoonful of salt, three-quarters of a\npound of butter melted, a cup and a half of sherry and a cup of brandy.\nSeed the raisins and soak them with the currants in just water enough to\ncover, stew until tender, and add when cold with the water to the other\ningredients. Mix thoroughly, stirring in the melted butter at the last.\nLet it stand for several days. The brandy and wine may be omitted and\nmore lemons and oranges used to flavor it. At each baking it is well to\nadd a little sugar and chopped apple. This will keep all winter or\nlonger in a cool place, if the brandy and wine are not omitted.\n\n\n\n\nCandies.\n\n\nCHOCOLATE CARAMELS--No. 1.\n\nSix pounds of light brown sugar, one pound of butter, one pound of\nchocolate, one pint of cream, one pint of milk, paraffine as large as a\nwalnut, one teaspoonful of cream of tartar. Flavor with vanilla. Put all\nthe ingredients together and boil until it is brittle in water; flavor\nand pour into buttered tins and mark in squares before it is quite cold.\n\n\nCHOCOLATE CARAMELS.--No. 2.\n\nOne pint of fresh milk, three ounces of chocolate, grated, two pounds of\ngranulated sugar, half a teaspoonful of cream of tartar. Stir until\nmelted, then add half a pint of cream, cook until the mixture is brittle\nin ice water, then turn into a pan well greased and mark in squares when\nalmost cold.\n\n\nCHOCOLATE CARAMELS.--No. 3.\n\nA quarter of a pound of chocolate, grated, one large cup of granulated\nsugar, one cup of milk and a heaping tablespoonful of butter, a quarter\nof a teaspoonful of cream of tartar. Boil all together, stirring all the\ntime, until the syrup hardens in cold water, and just before taking from\nthe fire add a teaspoonful of vanilla. Beat the syrup as soon as removed\nfrom the fire, and keep it up until it is too stiff to beat any\nlonger--if it is beaten a minute and a half it will do well. Turn out of\nthe saucepan into a greased pan and before it is quite cold cut in\nsquares.\n\n\nCHOCOLATE CREAM PEPPERMINTS.\n\nMix together two cups of granulated sugar and half a cup of cream, boil\nuntil it holds well together in cold water, or can be rolled between\nthe fingers, flavor with oil of peppermint, remove from the fire and\nstir until the cream is stiff enough to mould into balls. Use powdered\nsugar on the hands while moulding. Melt an ounce of chocolate and dip\nthe balls, which should be as large as hazel nuts, in this, using a long\npin for the purpose, and lay them on paraffine paper. Any flavoring may\nbe used instead of peppermint.\n\n\nCANDY (to Pull).\n\nTwo cupfuls of granulated sugar, half a cup of water, one tablespoonful\nof vinegar, butter the size of a walnut. Boil the sugar and water\nwithout stirring until it is brittle when tried in cold water, add the\nbutter and vinegar just before it is done. Flavor with any extract\npreferred, pour into buttered soup plates, and when cool enough to\nhandle pull until white.\n\n\nCHESTNUTS GLACE.\n\nSkin the chestnuts and cover with cold water, let them cook gently until\ntender, when a large needle can be run through them easily. Drain and\ndrop them in cold water. After two hours drain again and put them in a\nbowl, cover them with a rich syrup that has been skimmed and boiled\nuntil clear. It must be boiling when poured over the chestnuts. Cover\nthe bowl with a heavy paper and let it stand for twelve hours, drain off\nthe syrup, bring it to the boiling point and turn it over the chestnuts\nagain and put away for another twelve hours. Repeat this process three\ntimes, then drain the syrup off and the chestnuts are ready for use. Use\nthe large imported chestnuts, remove the shells and boil the nuts. The\nbrown skin can then be easily removed with a penknife. They are very\nnice but very troublesome to prepare.\n\n\nCOCOANUT CAKES.\n\nOne pound of granulated sugar, half a pound of grated cocoanut, half a\ncup of water and a saltspoonful of cream of tartar. Boil the sugar and\nwater together until, when dropped in cold water, it can be rolled\nbetween the fingers into a ball. Remove from the fire, stir with a\nwooden spoon until it becomes white and thick like cream, add the\ncocoanut, Stir well and drop with the spoon on paraffine paper or a tin\nbaking sheet, and form into thin round cakes. Set away to dry.\n\n\nHOARHOUND CANDY.\n\nPut a tablespoonful of dried hoarhound leaves in a cup and pour over\nthem half a cupful of boiling water, cover and let it steep until cold,\nstrain and pour it over a pound of granulated sugar and a tablespoonful\nof vinegar. Boil without stirring, and if any scum rises to the top\nremove it. Test the candy in cold water, when brittle remove from the\nfire and pour into a buttered pan. Mark into squares before it is cold,\nor break into irregular pieces.\n\n\nMARSHMALLOWS.\n\nPowder very fine eight ounces of gum arabic, dissolve it in three gills\nof water over a slow fire and strain. Simmer an ounce and a half of\nmarshmallow roots in two gills of water, for ten minutes, closely\ncovered. Strain and reduce to one gill. Add this with half a pound of\nsugar to the dissolved gum. Boil until it becomes a thick paste,\nstirring constantly. Add the whites of four eggs beaten to a stiff froth\nand a teaspoonful of vanilla extract. Remove from the fire, pour into a\npan dusted thickly with cornstarch and when cool cut into squares with a\nsharp knife, roll in pulverized sugar and pack in a tin box.\n\n\nNOUGAT.\n\nA pound of granulated sugar, one teaspoonful of salt, one cup of\nblanched and finely chopped almonds or peanuts, or it may be made of\nmixed nuts. Dissolve the sugar in a spider over the fire without water,\nstirring constantly, and when entirely melted mix in the nuts quickly\nand pour at once into a well greased pan, and before it is cold mark in\nsquares. This is very nice pounded fine in a mortar or ground in a mill\nto sprinkle over custards just before serving.\n\n\nPANOCHE (a Spanish Recipe).\n\nTwo cups of dark brown sugar, one cup of chopped walnuts, half a cup of\nmilk, butter the size of a walnut. Cook the sugar and milk together,\nboiling gently from seven to ten minutes, until, when tried in water, it\nholds well together, and can be rolled into a soft ball. Remove from the\nfire. Have the chopped nuts in a large bowl, pour over them a\nteaspoonful of vanilla extract, pour the candy over them and beat with\nlong, rapid strokes until it begins to thicken--it should be like a\ncream wafer--turn out on paraffine paper, and break it or cut in pieces.\n\n\nPEPPERMINT DROPS.\n\nTwo cups of granulated sugar, half a cup of cold water, a tiny pinch of\ncream of tartar. Boil ten minutes without stirring, let the sugar melt\nslowly that it may not burn. Add eight drops of oil of peppermint while\nstill on the fire. When removed from the stove beat with an egg-beater\nuntil it falls in long drops, when drop quickly on paraffine paper.\n\n\nPRALINES.\n\nTwo cups of granulated sugar, one-half cup of water, two cups of pecans,\nhickory nuts or English walnuts. Put the water and sugar on to boil, let\nit cook without stirring until it threads, remove from the fire and\nstir in the nuts until they are sugared. Spread on paraffine paper to\ncool.\n\n\nVASSAR FUDGE.\n\nTwo cups of sugar, two squares or one ounce of Baker's unsweetened\nchocolate, a scant cup of milk, one tablespoonful of butter. Boil for\nten minutes until it holds well together when dropped in cold water.\nTake from the fire, flavor with a teaspoonful of vanilla extract, beat\nfrom three to five minutes until thick and creamy, turn into a buttered\npan and cut in squares.\n\n\n\n\nPreserves.\n\n\nPRESERVE OF MIXED FRUITS.\n\nFive pounds of ripe currants or cherries, five pounds of granulated\nsugar, two pounds of seeded raisins, the pulp of six oranges cut in\nsmall pieces, and the rind of two oranges cut fine. Boil three-quarters\nof an hour. Grapes can be used instead of currants or cherries.\n\n\nRED CURRANT JAM.\n\nPick the currants from the stems, weigh them, and allow three-quarters\nof a pound of white sugar to a pound of the fruit. Put the currants in a\npreserving kettle, mash them a little to prevent them from sticking to\nthe kettle, and boil for fifteen minutes, then add the sugar and boil\nrapidly for ten minutes. Bottle and seal tight.\n\n\nRED CURRANT JELLY.\n\nBerries for jelly must be picked when the weather is dry. Pick them\nover, taking out all leaves, etc., put them in the kettle and mash them\na little to get enough juice to keep them from burning; stir constantly,\nand as soon as hot wring them dry through a cheese cloth. Measure the\nliquid and to every pint of juice allow one pound of sugar. Put the\njuice on the fire and boil fifteen minutes, then add the sugar and boil\nfifteen minutes more, skimming thoroughly. Pour into glasses while hot;\nlet them stand until the next day and cover. Very often jelly is soft,\nand always from one of two reasons: either the berries have been picked\nimmediately after a rain or the sugar is adulterated.\n\n\nRED CURRANT SYRUP.\n\nThe currants must be fresh and perfectly ripe and picked in dry weather.\nWash and put them in either a porcelain-lined or a granite-ware kettle,\nstir until they are tender, as for currant jelly, then remove from the\nfire and wring them as dry as possible in a cheese cloth. Measure the\njuice and return it to the fire, let it cook fifteen minutes, then add a\npound of granulated sugar to each quart of juice, boil gently fifteen\nminutes, skimming as long as the scum rises. Bottle and cork well and\nkeep in a dark place. Raspberry and strawberry syrup are made in the\nsame way, only mashing and straining the fruit and measuring the juice\nbefore cooking.\n\n\nBLACK CURRANT SYRUP.\n\nPick from the stems and mash them, a few at a time, in a bowl or granite\nsaucepan with a potato masher, then put them in a stone jar and let them\nstand for two days, stirring well each day. Wring them through a cheese\ncloth, and if wanted sweet cook with sugar as red currant syrup. The\njuice can be bottled without sugar or cooking, and will keep for years.\nIt is used for sauces or fruit soups, etc.\n\n\nCRANBERRY JAM.\n\nPut five quarts of cranberries in a preserving kettle with two quarts of\nwater and boil gently until the fruit is tender, then add three pounds\nand three-quarters of granulated sugar, boil until the fruit is clear,\nskimming carefully. Put in glasses and when cold seal. It keeps well.\n\n\nGOOSEBERRY JELLY.\n\nUse the large English gooseberries and follow directions for currant\njelly.\n\n\nGOOSEBERRY JAM.\n\nThree-quarters of a pound of sugar to every pound of fruit. Put the\nfruit on by itself in a porcelain-lined or granite-ware saucepan, mash\nand stir well to keep from burning, and boil one hour. Then add the\nsugar and boil one hour more.\n\n\nGRAPE JAM.\n\nPress with the fingers the pulp from grapes--Muscat or Concord grapes\nmake the best jam--seed and measure them, allowing a cup of sugar to\neach cup of fruit. Put the skins on and cook until tender, when almost\ndone add the pulp, and when all is tender add the sugar and boil until\nthick.\n\n\nPINEAPPLE JAM.\n\nPare the fruit and carefully take out the eyes, then grate it on a\ncoarse grater, rejecting the cores, weigh it, and to each pound of fruit\ntake a pound of sugar. Sprinkle it over the grated pines, let it stand\nover night. In the morning, boil for ten or fifteen minutes over a quick\nfire. Put in tumblers and when cold cover.\n\n\nRASPBERRY OR STRAWBERRY JAM.\n\nAllow three-quarters of a pound of sugar to a pound of fruit. Put the\nfruit in a preserving kettle over the fire and boil fifteen minutes,\nmashing a little to prevent sticking to the kettle. Then add the sugar\nand boil ten minutes, skimming carefully; turn into glasses and seal\nwhen cold.\n\n\nORANGE MARMALADE.\n\nSelect smooth, thin-skinned, juicy oranges. Take twenty-one, and five\nlemons. Cut the rind very thin from a third of the fruit, and boil it in\ntwo quarts of water until it can be pierced easily with a broom straw.\nDrain from the water and cut in fine strips with scissors, add this to\nthe pulp of the oranges and lemons after removing all the white bitter\nskin and pips from the fruit. Weigh and allow a pound of sugar to a\npound of fruit, put in a porcelain-lined or granite-ware kettle and cook\nuntil clear. Put in glasses and when cold cover with brandied paper and\nseal.\n\n\nPUMPKIN CHIPS.\n\nSlice very thin and chip about four pounds of pumpkin, put in an\nearthenware bowl, and cover it over night with four and a half pounds of\ngranulated sugar and the juice of one dozen lemons. Boil the lemon peel\nuntil tender and cut in small thin chips and add to the juice, etc. In\nthe morning, boil together until perfectly clear and crisp.\n\n\n\n\nPickles, Sauces, etc.\n\n\nRIPE CUCUMBER PICKLE.\n\nPare and seed the cucumbers. Slice each cucumber lengthwise in four\npieces or cut it in fancy shapes, cover with cold vinegar and let them\nstand for twenty-four hours. Drain and put them in fresh vinegar with\ntwo pounds of sugar, and one ounce of cassia buds to one quart of\nvinegar. Boil for twenty minutes and put in jars.\n\n\nSWEET PICKLED PEACHES.\n\nSelect fine, fresh, ripe, but not soft peaches, peel and weigh them. To\nevery seven pounds of fruit take five pounds of granulated sugar, a pint\nof vinegar, two tablespoonfuls of cinnamon and one tablespoonful of\ncloves, tie the spices up in a muslin bag, add a few pieces of stick\ncinnamon and a few allspice. Put the fruit in a stone jar, bring the\nsugar, vinegar and spice to a boil, pour over the peaches, cover and let\nthem stand until the next day, scald the syrup again and pour over the\nfruit, and so on, until it has been done in all seven times. Take out\nthe bag of spice and put the fruit with the syrup into jars and seal.\nThese are much more delicious than peaches that are cooked.\n\n\nSWEET PICKLED PLUMS.\n\nFollow the recipe for sweet pickled peaches.\n\n\nSPICED CURRANTS.\n\nTake seven pounds of fresh and perfectly ripe currants, pick them over,\nwash and stem them and put in a granite-ware or porcelain-lined kettle,\nwith five pounds of granulated sugar, one even tablespoonful of cloves,\none tablespoonful of cinnamon, one dessertspoonful of allspice, one pint\nof best cider vinegar. Boil an hour and a half, put in jars and when\ncold seal.\n\n\nCHILI SAUCE.\n\nFour dozen ripe tomatoes, eight green peppers, three cups of chopped\nonion, eight cups of cider or wine vinegar, two cups of brown sugar, two\nteaspoonfuls of ginger, three teaspoonfuls of cinnamon, two teaspoonfuls\nof allspice, two teaspoonfuls of cloves, eight tablespoonfuls of salt.\nSkin the tomatoes and put them in the kettle over the fire; as soon as\nthe water runs from them, take out half of it, then put in the onions\nand peppers chopped, boil together four hours, stir constantly the last\nhour to prevent burning, then add the other ingredients and simmer long\nenough thoroughly to mix them. Put the sauce in small bottles, cork\ntight and seal and keep in a dark place.\n\n\nCHILI PEPPER SAUCE.\n\nTwenty ripe tomatoes, six green peppers and four white onions chopped\nfine, two cups of best wine or cider vinegar, one cup of sugar, two\ntablespoonfuls of salt, two even teaspoonfuls of ground mace, two\nteaspoonfuls of nutmeg, two teaspoonfuls of cloves, one teaspoonful of\ncelery seed. Boil an hour and bottle while hot. Very nice to serve with\nbaked beans.\n\n\nMUSTARD PICKLES.\n\nOne quart each of tiny whole cucumbers, large cucumbers sliced, green\ntomatoes sliced and small button onions, one large cauliflower divided\ninto flowerettes, and four green peppers cut fine. Make a brine of four\nquarts of water and one pint of salt, pour it over the mixed vegetables\nand let it stand covered twenty-four hours. Then scald it and turn into\na colander to drain. Mix one cup of flour, six tablespoonfuls of\nmustard, and one tablespoonful of turmeric with enough vinegar to make a\nsmooth paste, add one cup of granulated sugar and sufficient vinegar to\nmake two quarts in all. Boil this mixture until it is thick and smooth,\nstirring constantly, then add the vegetables and heat them through.\n\n\nRIPE TOMATO PICKLE.\n\nA peck of perfectly ripe tomatoes, two quarts of fine cooking salt, half\na pound of ground mustard, one ounce of cloves, two green peppers, two\nor three onions and one pound of brown sugar. Pierce the tomatoes with a\nsilver fork or broom straw, put them in a stone jar with salt in\nalternate layers. Throw away all the liquor made by standing one week.\nReturn to jar and cover with cold water, cover and let it stand\ntwenty-four hours. Drain again thoroughly, throw away the water, return\nthe tomatoes to the jar and cover with cold vinegar, having added to the\nfruit, the onions and peppers sliced, with the mustard, cloves and\nsugar. After they have stood three weeks they are ready for use.\n\n\nGREEN TOMATO PICKLES.\n\nOne peck of sliced tomatoes, eight onions, one pound of bell peppers,\none pound of horse radish, one pound of white mustard seed, half a pound\nof black mustard seed, half an ounce of whole cloves, half an ounce of\nstick cinnamon, half an ounce of pepper corns, one or two nutmegs and\nfour pounds of sugar. Select the tomatoes when they are beginning to\nturn white, slice and lay them in salt for twenty-four hours. Drain and\nput in the kettle, which should be of granite ware or porcelain lined,\nwith the peppers, onions and horse radish chopped, and sprinkle the\nmustard seeds over all. Tie the spices in a thin muslin bag and cover\nthe whole with best wine vinegar, boil until tender and clear in\nappearance. The peppers should have all the seeds removed. Half a cup of\ndry mustard is considered by some an improvement.\n\n\nGOOSEBERRY CATSUP.\n\nBoil ten pounds of large English gooseberries, seven pounds of coffee\nsugar, and three pints of vinegar together for an hour and a half. Then\nadd two tablespoonfuls of cinnamon, one of allspice and one of cloves\nand boil half an hour longer. Put in jars and seal.\n\n\nRASPBERRY VINEGAR.\n\nPut a pound of fine fruit into a bowl and pour over it a quart of the\nbest wine or cider vinegar. Next day strain the liquor on a pound of\nfresh raspberries. The following day do the same. Do not squeeze the\nfruit, but drain as dry as possible by lightly pressing it. The last\ntime strain it through muslin previously wet with vinegar to prevent\nwaste. Put into a preserving kettle with a pound of sugar to every pint\nof juice. Stir until the sugar is melted and let it cook gently for five\nminutes, skim it. When cold, bottle and cork well.\n\n\n\n\nSweet Sauces.\n\n\nFRUIT SAUCE.\n\nPut a cupful of granulated sugar in a saucepan, pour over it two and a\nhalf cupfuls of boiling water, let it boil a few minutes, then add two\nheaping tablespoonfuls of butter, two even teaspoonfuls of cornstarch\nrubbed to a paste with a little cold water, then add a cupful of canned\nfruit or a glass of any kind of fruit or jelly liked and the juice of a\nlemon. Press through a fine sieve and serve with fritters or puddings.\n\n\nFRESH FRUIT SAUCE.\n\nFollow the above recipe, using a cupful of pure juice of the fruit\ndesired and the juice of either a half or whole lemon.\n\n\nORANGE SAUCE.\n\nBeat four egg yolks, three ounces of sugar, a teaspoonful of flour and\nthe grated rind of one orange together until light, add a pint of\nboiling milk and stir over the fire until thick, taking care that it\ndoes not curdle, remove from the fire and add a liqueur glass of\ncuracao, and beat until light and foaming.\n\n\nBANANA SAUCE.\n\nRub two bananas through a fine sieve. Put half a cup of granulated sugar\nin a saucepan with one cup of boiling water, add the banana pulp to it,\nlet it come to a boil, and skim if necessary. Rub a heaping\ntablespoonful of butter with half a tablespoonful of flour, stir into it\na little of the liquid, and then add to that in the saucepan; add the\njuice and grated rind of half a lemon, and it is ready to serve.\n\n\nFOAMING SAUCE.\n\nBeat to a cream a cup of sugar and a quarter of a cup of butter, and add\nto it two tablespoonfuls of wine or fruit juice, or in winter fruit\nsyrup. If the latter, use only three-quarters of a cup of sugar. At\nserving time add a quarter of a cup of boiling water, stir well, then\nadd the white of an egg beaten to a stiff froth. Beat until the sauce\nfoams.\n\n\nHARD SAUCE.\n\nCream one tablespoonful of butter, stir in four tablespoonfuls of\npowdered sugar and beat until very light, then add a teaspoonful of\nboiling water and beat again. Flavor to suit taste.\n\n\nSOUTHERN SAUCE.\n\nBeat four tablespoonfuls of brown sugar with two tablespoonfuls of\nbutter to a cream, and add the well-beaten yolks of two eggs, set the\nbowl in a pan of hot water on the stove and stir until thick, add a\nglass of sherry, stir well and it is ready to serve.\n\n\nVANILLA SAUCE.\n\nPut a pint of rich milk in a double boiler, sweeten with two\ntablespoonfuls of granulated sugar. While the milk is coming to the\nboiling point beat the yolks of four eggs until light and creamy, add\nthe hot milk to the eggs, stirring briskly, then turn it into the\nboiler, stirring rapidly until it thickens, remove from the fire, turn\ninto a bowl, flavor with vanilla extract and serve very cold.\n\n\nSAUCE FOR NOODLE PUDDING.\n\nFour egg yolks, four ounces of sugar, a quarter of a cup of sherry, one\nteaspoonful of potato flour, half a cup of water, the rind of half and\nthe juice of one lemon. Beat quickly over hot water until the sauce\nthickens, then serve at once.\n\n\nMAPLE SYRUP SAUCE.\n\nHalf a pound of maple sugar dissolved in half a cup of cream, or rich\nmilk. If the latter is used add a teaspoonful of butter.\n\n\n\n\nSavory Sauces.\n\n\nIn making sauces great care should be taken to have the saucepans\nscrupulously clean and only granite-ware or porcelain-lined saucepans\nshould be used, especially where there is any acid as in tomatoes or\npickles. Never use an iron spider except for browning butter and flour\ntogether as they will not brown in a saucepan.\n\n\nVEGETABLE STOCK FOR SAUCES.\n\nTake any kinds of vegetables convenient, such as parsnips, celery,\ncarrots, turnips, green pepper, onion, leek, parsley, celery tops,\ncelery root, Jerusalem artichokes, a bay leaf, two cloves, two allspice,\nand cook in water until tender; strain, pressing all from the\nvegetables. The water Jerusalem artichokes are boiled in is valuable for\nsauces. The liquid from canned peas is also excellent. Care must be\ntaken in putting the vegetables together not to let any one predominate,\nturnip especially, as it makes a sauce very bitter.\n\n\nCOLORING FOR SAUCES, SOUPS, Etc.\n\nMelt a quarter of a pound of granulated sugar in a spider, cook until it\nis a very dark, rich brown, almost black, stir constantly. Great care\nmust be taken that it does not burn. When done pour over it a quart of\nboiling water and let it cook until the caramel is entirely dissolved,\npour it out and when cold strain and bottle. It will keep indefinitely\nand a tablespoonful will give color to a pint of liquid.\n\n\nOLIVE SAUCE.\n\nMelt a heaping tablespoonful of butter in a spider and when it begins to\nbrown stir into it a heaping tablespoonful of flour, let it cook until\na very dark brown, but be careful not to let it burn, then add enough\nrich vegetable stock to make a thick cream-like sauce. Have ready some\nolives--six or seven, that have been boiled a few minutes in water and\ncut from the stones, add these to the sauce, season with pepper and salt\nto taste, bring to the boiling point and serve.\n\n\nSAUCE HOLLANDAISE.\n\nOne-quarter of a pound of butter, one-quarter of a cup of water,\none-quarter of a teaspoonful of salt, the juice of a quarter of a lemon,\na dash of cayenne, and the yolks of three eggs. Beat the butter to a\ncream and stir in the yolks of eggs, one at a time, then the lemon\njuice, salt and pepper. Set the bowl it is mixed in in a pan of boiling\nwater on the fire, beating constantly with an egg beater, and when it\nbegins to thicken stir in gradually the boiling water. When it is as\nthick as soft custard it is done. Great care must be taken not to let it\nremain too long on the fire or it will curdle.\n\n\nDRAWN BUTTER OR CREAM SAUCE.\n\nMelt a large heaping tablespoonful of butter and stir into it a heaping\nteaspoonful of flour, let them cook together without browning and add by\ndegrees a cup of hot milk.\n\n\nCURRY SAUCE.\n\nCurry sauce is made by adding curry powder to taste to a white sauce. It\nmay likewise be added to a brown sauce.\n\n\nCHEESE SAUCE.\n\nA white or cream sauce with grated Parmesan cheese added to taste.\n\n\nTOMATO SAUCE.\n\nMelt a large tablespoonful of butter in a saucepan over the fire, when\nit bubbles put into it a small onion and half a green pepper, if\nconvenient, chopped very fine. Simmer gently for a few minutes, then\nstir in a heaping teaspoonful of flour, and add four nice, fresh\ntomatoes peeled and cut small--canned tomatoes may be used--a gill of\nvegetable stock, a clove and part of a bay leaf, and pepper and salt to\ntaste. Let it cook gently for half an hour and press through a fine\nsieve.\n\n\nSAUCE TARTARE\n\nmay be made by beating a small tablespoonful of butter to a cream,\nadding salt, pepper, dry mustard and sugar to taste and the raw yolk of\nan egg. Add a tablespoonful of olives, small cucumbers and capers\nchopped very fine and a few drops of onion juice. Serve with mock fish\ncutlets and croquettes.\n\n\nSAUCE PIQUANTE.\n\nMelt a heaping tablespoonful of butter in a spider and when it bubbles\nstir into it a heaping tablespoonful of flour, cook until it turns a\ndark brown, taking care not to let it burn, add to it enough\nwell-seasoned vegetable stock to make the sauce the proper consistency,\nthen pour it into a granite-ware saucepan and add one small cucumber\npickle, two olives and a few capers, all chopped very fine; season with\nsalt and pepper to taste.\n\n\n\n\nSandwiches.\n\n\nCHEESE SANDWICHES.\n\nHalf a pound of grated cheese, one tablespoonful of butter, the yolks of\ntwo hard-boiled eggs mashed very fine and a teaspoonful of mayonnaise\ndressing. Mix the ingredients thoroughly; butter before cutting from the\nloaf some slices of brown or white home-made bread; spread with the\nmixture and fold together.\n\n\nCELERY SANDWICHES.\n\nUse dainty little baking powder biscuits freshly baked but cold, or\nwhite home-made bread for these sandwiches. Only the very tender part of\ncelery should be used and chopped fine and put in iced water until\nneeded. Add a few chopped walnuts to the celery and enough mayonnaise\ndressing to hold them together; butter the bread before cutting from the\nloaf, spread one slice with the mixture and press another over it. If\nbiscuits are used, split and butter them. They should be small and very\nthin for this purpose and browned delicately.\n\n\nNUT AND CREAM CHEESE SANDWICHES.\n\nBoston brown bread buttered on the loaf and cut in very thin slices;\nspread with a filling of cream cheese and chopped walnut meats; press a\nbuttered slice over it. They may be cut in fingers, rounds or\nhalf-moons. The proportion is three-quarters of a cup of nuts to a\nten-cent package of Philadelphia cream cheese. This quantity will make a\nlarge number of sandwiches.\n\n\nNUT SANDWICHES.\n\nGraham, rye, and Boston brown bread make very nice sandwiches. Butter\nthe loaf and cut in very thin slices, sprinkle with chopped nuts and\nfold together.\n\n\nWHOLE WHEAT BREAD AND PEANUT SANDWICHES.\n\nChop the nuts very fine, butter the bread before cutting from the loaf,\nsprinkle the nuts thickly over the butter, press two slices together.\nBoston brown bread with raisins is also nice for these sandwiches.\n\n\nOLIVE SANDWICHES.\n\nPrepare the bread and butter as for other sandwiches. It may be cut in\nsquares, rounds or triangles to suit the fancy. Stone and chop as many\nQueen olives as needed and mix with them enough mayonnaise dressing to\nhold together, spread half the number of bread slices with the mixture\nand cover with the other half.\n\nBrown, rye, whole wheat or white bread may be used. Home-made is\npreferable, but it must be twelve hours old. Sandwiches may be sweet or\nsavory, may be cut round, square, or in triangles.\n\n\n\n\nSundries.\n\n\nCRACKERS AND CHEESE TOASTED.\n\nButter some zepherettes and sprinkle thickly with grated Parmesan\ncheese, bake in a quick oven, or toast on a gridiron; serve hot.\n\n\nCRACKERS WITH CREAM CHEESE AND GUAVA JELLY.\n\nSpread zepherettes with cream cheese and dot with Guava jelly.\n\n\nWELSH RAREBIT.\n\nHalf a pound of American cheese, two butter balls, two eggs, half a\nteaspoonful of mustard, a saltspoonful of salt, a dash of cayenne\npepper, half a cup of milk and an even saltspoonful of soda. Cut the\ncheese fine, melt the butter in a chafing dish or spider, stir the\nmustard, salt and pepper with it, then add the cheese and milk; when the\ncheese is dissolved add the eggs slightly beaten and stir until it\nthickens. Serve on toast.\n\n\nCHEESE SOUFFLE.\n\nMelt one tablespoonful of butter in a spider, add to it a slightly\nheaping tablespoonful of flour and one cup of hot milk, half a\nteaspoonful of salt, a dash of cayenne pepper and one cup of grated\nParmesan cheese; then add the yolks of three eggs beaten light, remove\nfrom the fire and let it cool; then add the whites of eggs beaten stiff,\nturn into a pudding dish, bake twenty-five minutes and serve\nimmediately.\n\n\nCHEESE STRAWS.\n\nTake two ounces of flour and three ounces of Parmesan cheese grated (it\nis better to buy the cheese by the pound and have it grated at home),\nand two ounces of butter. Rub the butter into the flour, add the cheese\nand a little salt and cayenne pepper, and make into a paste with the\nyolk of an egg; roll the paste out in a sheet about an eighth of an inch\nthick and five inches wide and cut in narrow strips; bake in a hot oven\nabout ten minutes.\n\n\nPATE A CHOU FOR SOUPS.\n\nPut a gill of milk and an ounce of butter into a saucepan over the fire;\nwhen it comes to the boiling point add two ounces of sifted flour; stir\nwith a wooden spoon until thick and smooth, then add two eggs, one at a\ntime, beating briskly; remove from the fire and spread out thin, cut in\npieces, the size of a small bean, put them in a sieve, dredge with\nflour, shake it well and fry in boiling fat until a nice brown. Add to\nthe soup after it is in the tureen.\n\n\nA FILLING FOR PATTIES.\n\nBreak two eggs in a bowl, add a little salt and white pepper, a few\ndrops of onion juice and four tablespoonfuls of cream, beat slightly;\nturn into a buttered tin cup, stand in a saucepan with a little boiling\nwater in it on the stove, cover and cook until stiff--about three or\nfour minutes--remove from the fire, turn out of the cup. When ready to\nuse cut in half-inch slices and then into stars or any fancy shape\npreferred, or into dice. Make a cream sauce thicker than for other uses,\nthat it may not run through the pastry; put them in the sauce, bring to\nthe boiling point and fill the patties just as they are to be served.\n\n\nGRUEL OF KERNEL FLOUR OR MIDDLINGS.\n\nPut a pint of boiling water in a saucepan over the fire; mix two heaping\nteaspoonfuls of the flour with a little cold water and stir into the\nboiling water. Let it boil twenty minutes, add a little cream to it and\nsalt. Very nutritious.\n\n\nKOUMYSS.\n\nDissolve a third of a cake of compressed yeast in a little tepid water;\ntake a quart of milk, fresh from the cow, or warmed to blood heat, and\nadd to it a tablespoonful of sugar and the dissolved yeast. Put the\nmixture immediately in beer bottles with patent stoppers, filling to the\nneck, and let them stand for twelve hours where bread would be set to\nrise--that is, in a temperature of 68 or 70 degrees--then stand the\nbottles upside down on ice until wanted.\n\n\nHOME-MADE BAKING POWDER.\n\nProcure from a reliable druggist one-half pound of the best bicarbonate\nof soda, one pound of cream of tartar and one-half pound of Kingsford's\ncornstarch. Mix thoroughly and sift three times, put up in small tins.\nThe best baking powder.\n\n\nVANILLA EXTRACT.\n\nOne ounce of Mexican vanilla bean, two ounces of loaf sugar, eight\nounces of French rose water, twenty-four ounces of alcohol 95 per cent.\nCut up the bean and pound with the sugar in a mortar, sift and pound\nagain until all is a fine powder. Mix the alcohol and rose water; put\nthe vanilla in a paper filter, pour over it a little of the liquid at a\ntime until all is used; filter again if not all is dissolved. Paper\nfilters may be obtained at any of the large drug stores. The extract may\nbe darkened by using a little caramel.\n\n\nVANILLA SUGAR.\n\nHalf a pound of loaf sugar, half an ounce of Mexican vanilla beans. Cut\nthe beans very fine, pound in a mortar with the sugar; sift and pound\nagain until all is fine. Bottle and cork tight and keep in a dark\nplace.\n\n\nSPINACH FOR COLORING.\n\nPound some spinach in a mortar, adding a little water; squeeze through a\ncheese cloth, put in a saucepan over the fire, bring to a boil; when it\ncurdles remove from the stove. Strain through a very fine sieve; what\nremains on the under part of the sieve is the coloring. It is used for\ncoloring pistache ice cream, jellies, etc.\n\n\nTOMATO PASTE FOR SANDWICHES.\n\nSkin and cut small three large tomatoes, cook until tender and press\nthrough a sieve fine enough to retain the seeds; return to the fire, add\ntwo ounces of butter, two ounces of grated bread crumbs and two ounces\nof grated Parmesan cheese. When it boils stir a beaten egg quickly into\nit, remove at once from the fire. It must not boil after the egg is\nadded, as it will curdle. Turn the mixture into a bowl and when cold, if\nit is not for immediate use, cover with melted butter.\n\n\nCHEESE PASTE FOR SANDWICHES.\n\nBoil two eggs hard, separate the yolks from the whites, mash the yolks\nsmooth and chop the whites very fine; mix and put through a vegetable\npress, then add butter the size of a small egg and three heaping\ntablespoonfuls of grated American cheese. Beat together until it is a\nfine, smooth paste. If not salt enough add a little, and also dry\nmustard, if liked.\n\n\n\n\nMiscellaneous Recipes.\n\n\nTOOTH POWDER.\n\nPrecipitated chalk, seven ounces; Florentine orris, four ounces;\nbicarbonate of soda, three ounces; powdered white Castile soap, two\nounces; thirty drops each of oil of wintergreen and sassafras. Sift all\ntogether and keep in a glass jar or tin box. A very valuable recipe for\nhardening the teeth.\n\n\nJAPANESE CREAM.\n\nFour ounces of ammonia, four ounces of white Castile soap cut fine, two\nounces of alcohol, two ounces of Price's glycerine and two ounces of\nether. Put the soap in one quart of water over the fire; when dissolved\nadd four quarts of water; when cold add the other ingredients, bottle\nand cork tight. It will keep indefinitely. It should be made of soft\nwater or rain water. To wash woolens, flannels, etc., take a teacup of\nthe liquid to a pail of lukewarm water, and rinse in another pail of\nwater with half a cup of the cream. Iron while damp on the wrong side.\nFor removing grass stains, paint, etc, use half water and half cream.\n\n\nORANGE FLOWER LOTION FOR THE COMPLEXION.\n\nDissolve a slightly heaping tablespoonful of Epsom salts in a pint of\nimported orange flower water (Chiris de Grasse), and add to it one\ntablespoonful of witch hazel. Apply with a soft linen cloth. Very\nrefreshing in warm weather and an excellent remedy for oiliness of the\nskin.\n\n\nBAY RUM.\n\nThree-quarters of an ounce of oil of bay, one ounce of loaf sugar, one\npint of alcohol, 95 per cent., two quarts of new New England rum and\nthree pints of rectified spirits, 60 per cent. Roll the sugar until fine\nand beat into the oil of bay, add the alcohol, then the New England rum\nand spirits. Let it stand for several days in a demijohn, shaking\noccasionally; then filter through blotting paper. The filters may be\npurchased at a druggist's. Care should be taken to buy the oil at a\nreliable place.\n\n\nFINE LAVENDER WATER.\n\nTwo ounces finest oil of lavender, one ounce essence of musk, one-half\nounce essence of ambergris, one-half ounce oil of bergamot and one-half\ngallon of rectified spirits. Mix the ingredients, keep in a demijohn for\nseveral days, shaking occasionally. Then filter and bottle.\n\n\nGOOD HARD SOAP.\n\nFive pounds of grease, one quart and one cup of cold water, one can of\npotash, one heaping tablespoonful of borax, two tablespoonfuls of\nammonia. Dissolve the potash in the water, then add the borax and\nammonia and stir in the lukewarm grease slowly and continue to stir\nuntil it becomes as thick as thick honey; then pour into a pan to\nharden. When firm cut into cakes. Grease that is no longer fit to fry in\nis used for this soap. Strain it carefully that no particles of food are\nleft in it. It makes no difference how brown the grease is, the soap\nwill become white and float in water. It should be kept a month before\nusing.\n\n\nPOLISH FOR HARD OR STAINED WOOD FLOORS.\n\nEight ounces of yellow beeswax, two quarts of spirits of turpentine, one\nquart of Venetian turpentine. Cut the wax in small pieces and pour the\nspirits over it--it will soon dissolve; then bottle. Apply with a\nflannel or soft cloth. It keeps the floors in excellent order.\n\n\n\n\nCONTENTS.\n\n\n    BREADS, ROLLS, Etc.\n\n                                                  PAGE\n\n    Biscuits, Beaten, No. 1                         13\n       \"        \"      \"  2                         13\n       \"      Baking Powder                         13\n       \"      Cream                                 13\n    Rolls, French                                   14\n      \"    Windsor                                  14\n      \"    Elizabetti's                             15\n      \"    Rye Flour                                15\n      \"    Gluten                                   15\n      \"    Parker House                             15\n    Boston Brown Bread                              16\n      \"      \"     \"   with Raisins                 16\n      \"      \"     \"   Stewed                       16\n    Graham Bread                                    17\n    Rye Bread                                       17\n    Quick White Bread                               17\n    Date Bread                                      17\n    Coffee Bread, No. 1                             18\n      \"      \"     \"  2                             18\n    Norwegian Rolls and Zwieback                    18\n    Rice Muffins                                    19\n    Laplands                                        19\n    English Muffins                                 19\n    Graham Popovers                                 20\n      \"    Gems                                     20\n    Gems of Kernel (Middlings) and White Flour      20\n     \"   \"  Rye Meal                                20\n    Corn Batter Bread                               21\n     \"   Bread                                      21\n     \"   Griddle Cakes                              21\n    White Bread Griddle Cakes                       22\n    Boston Brown Bread Griddle Cakes                22\n    Waffles                                         22\n    Rolls, Epicurean                                22\n    Bread from Rummer Flour                         23\n    Biscuits of Kernel or Graham Flour              23\n\n\n    EGGS.\n\n    Eggs, to soft boil                              24\n      \"   \"  hard boil                              24\n      \"   a la Creme                                24\n      \"   au Gratin                                 24\n      \"   Nun's Toast                               25\n      \"   a la Maitre d'Hotel                       25\n      \"   Timbales of                               25\n      \"   Stuffed with Mushrooms                    26\n      \"   with Cream                                26\n      \"   Curried                                   26\n      \"   Stuffed                                   27\n      \"      \"    and Fried                         27\n      \"   Fricasseed                                27\n      \"   Chops                                     28\n    Omelet, Plain                                   28\n       \"    with Cheese                             28\n       \"     \"   Mushrooms                          28\n       \"     \"   Tomatoes                           29\n    Eggs, Poached with Tomato Catsup                29\n      \"      \"    in Cream                          29\n      \"      \"    in Tomatoes                       29\n      \"   in a Brown Sauce                          30\n\n\n    SOUPS.\n\n    Cream of Jerusalem Artichokes                   31\n      \"   \"  Asparagus                              31\n      \"   \"  Lima Beans                             32\n      \"   \"  Cauliflower                            32\n      \"   \"  Celery                                 33\n      \"   \"  Chestnuts                              33\n      \"   \"  Cucumbers                              33\n      \"   \"  Summer Squash                          34\n      \"   \"  Lettuce                                34\n      \"   \"  Mushrooms                              35\n      \"   \"  Green Peas                             35\n      \"   \"  Rice                                   36\n      \"   \"  Spinach                                36\n    Carrot                                          37\n    Celeriac                                        37\n    Mock Clam                                       37\n    Corn and Tomato                                 38\n    Crecy                                           38\n    Curry                                           38\n    Mock Fish                                       39\n    Norwegian Sweet                                 40\n    Onion                                           40\n    Green Pea, No. 1                                41\n      \"    \"    \"  2                                41\n    Potato                                          41\n    Puree of Vegetables                             42\n      \"   \"  Turnips                                42\n    Vegetable                                       42\n    Tomato                                          43\n    Barley                                          43\n    Black Bean, with Mock Meat Balls                44\n\n\n    ENTREES.\n\n    Egg Border, with Rice and Curry Sauce           45\n    Rice Border, with Vegetables or hard-boiled\n      Eggs in Cream Sauce                           45\n    Mock Chicken, a Timbale of, with Sauce          45\n    Spaghettina, a Mould of                         46\n    Spinach, a Border Mould of, with Filling        47\n    Mock Codfish Balls                              48\n     \"   Fish Balls, in Curry or Cream Sauce        48\n     \"   Fish, (a Norwegian Dish)                   49\n     \"   Meat                                       49\n    Spaghettina Chops                               50\n    Tomato Chops                                    50\n    Fried Bread, a Savory                           51\n    Mock Fish Chops                                 51\n    Spaghettina, Fricassee of                       52\n    Mushrooms, en Coquille                          52\n    Egg Plant, a Ragout of                          52\n    Patties of Puff Paste                           53\n    Rice, a Savory of (Mexican Dish)                54\n    Asparagus, a Ragout of, with Mock Meat Balls    54\n    Rice, Curried, Croquettes of                    55\n    Mock Fish Croquettes                            55\n    Walnut Croquettes                               55\n    Mushrooms, a Ragout of                          56\n    Mock Chicken Croquettes                         56\n\n\n    VEGETABLES.\n\n    Potatoes, to Boil                               57\n        \"     Baked                                 57\n        \"     Mashed                                58\n        \"     New, with Cream Sauce                 58\n        \"     Broiled                               58\n        \"     a la Creme au Gratin                  58\n        \"     Stuffed                               58\n        \"     Fricasseed                            59\n        \"     a la Duchesse                         59\n        \"     Saratoga Chips                        59\n        \"     French Fried                          60\n        \"     a la Maitre d'Hotel                   60\n        \"     Lyonnaise                             60\n        \"     a la Parisienne                       60\n        \"     Creamed and Browned                   60\n        \"     Puff                                  61\n        \"     White, Croquettes                     61\n        \"     Papa                                  61\n        \"     Sweet, Fried Raw                      62\n        \"       \"      \"   Cooked                   62\n        \"       \"    Mashed and Browned             62\n        \"       \"    Croquettes                     62\n    Brussels Sprouts                                63\n    Okra and Tomatoes                               63\n    Beets                                           63\n    Peas, Puree of                                  63\n    Beans, Lima, Puree of                           64\n    Cucumbers, Puree of                             64\n        \"      Stuffed                              64\n        \"      Stuffed with Mushrooms               65\n    Egg Plant, Escalloped                           65\n     \"    \"    Stuffed                              66\n    Corn, Green, Cakes of                           67\n      \"   Pudding                                   67\n      \"   Green, Mock Oysters of                    67\n      \"   Boiled on the Cob                         67\n      \"   Curry of                                  68\n    Celeriac and Salsify, Croquettes of             68\n    Indian Curry of Vegetables                      68\n    Kohlrabi                                        69\n    Beans, Marrowfat, Baked                         69\n      \"    Bayo, No. 1                              70\n      \"      \"    \"  2                              70\n    Emparadas                                       70\n    Frijoles Fritos                                 71\n    Mushrooms, Broiled                              71\n        \"      on Toast                             71\n        \"      Stewed in Cream Sauce                72\n    Tomatoes Stuffed with Mushrooms, No. 1          72\n       \"        \"     \"       \"       \"  2          72\n    Escalloped Tomatoes                             73\n    Tomatoes with Egg                               73\n    French Carrots in Brown Sauce                   73\n      \"       \"    and Peas                         73\n    Spinach Pudding                                 74\n       \"    Balls                                   74\n    Tomatoes and Mushrooms                          75\n    Rice, to Boil Plain                             75\n    Cauliflower with Drawn Butter                   75\n    Escalloped Cauliflower                          76\n        \"      Spaghettina                          76\n    Chestnuts, Puree of                             76\n    Beans, Dried White, Puree of                    77\n    Squash Pudding                                  77\n      \"    Fritters                                 77\n    Summer Squash                                   77\n    Rice Croquettes                                 78\n    Celeriac, Fricassee of                          78\n    Turnip, Yellow, Ragout of                       78\n    Tomatoes Stuffed with Cheese                    79\n    Artichokes, Jerusalem                           79\n    Asparagus                                       79\n    Pointes d'Asperges                              79\n    Cabbage, Purple, with Chestnuts                 80\n    Parsnips, Croquettes, with Walnuts              80\n        \"     Fried                                 81\n    Parsnip Fritters                                81\n    Beans, String, to cook                          81\n    Onions, Spanish, Stuffed                        81\n    Celeriac Stuffed with Spanish Sauce             82\n    Cabbage, Spring, Stewed                         83\n       \"        \"    in Cream Sauce                 83\n    Turnips,    \"         \"     \"                   83\n    White Bread Balls                               84\n    Noodles                                         84\n       \"    a la Ferrari                            84\n    Gnocchi a la Romaine                            85\n\n\n    SALADS.\n\n    Mayonnaise Dressing, for Salads                 86\n    Cream          \"      \"    \"                    86\n    French         \"      \"    \"                    87\n    Tomato Ice Salad                                87\n    Tomato Jelly Salad                              87\n    Spaghettina and Celery Salad                    88\n    Salad of Fairy Rings and Puff Ball Mushrooms    88\n    Salad of Fresh Fruit                            88\n    Cucumber Jelly                                  88\n    Walnut and Celery Salad                         89\n    Pineapple and Celery Salad                      89\n    Fruit Salad                                     90\n    Potato Salad                                    90\n    Tomatoes Stuffed with Celery                    90\n    Celeriac and Lettuce Salad                      91\n    Raw Jerusalem Artichokes and Lettuce Salad      91\n    Salad a la Macedoine                            91\n    Asparagus Salad                                 91\n    Cucumber Salad                                  91\n    Cold Slaw                                       92\n    Tomato Salad                                    92\n    Endive                                          92\n    Egg Salad                                       92\n\n\n    FRUIT DESSERTS.\n\n    Apple Betty                                     93\n      \"   Charlotte                                 93\n      \"   Croquettes                                93\n      \"   Stewed Whole                              94\n      \"   Souffle                                   94\n      \"   Custard, No. 1                            95\n      \"      \"      \"  2                            95\n      \"   Baked Dumplings of                        95\n      \"   Float                                     96\n      \"   Fried                                     96\n      \"   Marmalade                                 96\n      \"   Meringue                                  96\n      \"   Pudding, No. 1                            97\n      \"      \"      \"  2                            97\n      \"   Stewed in Butter                          97\n    Apples, To Steam                                98\n       \"    Scalloped                               98\n    Banana Fritters                                 98\n    Cherry Cake (a Bavarian recipe)                 99\n    Cranberry Bavarian Cream                        99\n    Fresh Fruit, A Mould of                        100\n    Mixed Fruit, A Dessert of                      100\n    Gooseberry Pudding                             100\n    Pineapple Meringue                             101\n    Prune Souffle                                  101\n    Prunes, A Mould of                             101\n    Dried Figs, Stewed                             102\n    Rhubarb Meringue                               102\n       \"    Scalloped                              102\n    Rice and Date Pudding                          103\n     \"    \"  Fig     \"                             103\n     \"    \"  Raisin  \"                             103\n     \"    \"  Prune   \"                             103\n     \"   Flour Pudding                             103\n     \"   Souffle                                   104\n     \"   Pudding, No. 1                            104\n     \"      \"      \"  2                            105\n     \"   Omelet Souffle                            105\n    Strawberry Shortcake, No. 1                    105\n        \"          \"       \"  2                    106\n    Strawberries in Ladies' Locks                  106\n         \"       Scalloped                         106\n    Currant Pudding                                107\n    Stewed Dates                                   107\n    Stuffed Dates                                  107\n    Tapioca and Apple Pudding                      107\n       \"     \"  Strawberry Jelly                   108\n       \"     \"  Raspberry    \"                     108\n       \"     \"  Currant      \"                     108\n    Pearl Sago and Fruit Jellies                   108\n\n\n    DESSERTS. PUDDINGS.\n\n    Bread and Butter Pudding, No. 1                108\n      \"    \"    \"       \"      \"  2                109\n      \"   Custard                                  109\n    Fried Bread                                    109\n    Chocolate Cream                                110\n        \"     Custard                              110\n        \"     Pudding                              111\n    Cottage Pudding                                111\n    Caramel Custard, Baked                         111\n    Soft-boiled Custard                            112\n    A Simple Dessert                               112\n    Ginger Cream                                   113\n    Graham Pudding                                 113\n    Nalesneky (a Russian recipe)                   113\n    Noodle Pudding                                 114\n    Paradise Pudding                               114\n    Princess Pudding                               114\n    English Plum Pudding                           115\n    Sago Souffle                                   115\n    Semoulina Pudding                              116\n    Serniky (a Russian recipe)                     116\n    Steamed Pudding                                116\n    Sponge Cake Meringue                           117\n    Stale Cake Pudding                             117\n    Baked Tapioca Pudding                          118\n    Tapioca Cream                                  118\n    Steamed Rice                                   118\n    Rice Cake                                      118\n    Brown Bread Pudding                            119\n\n\n    ICE CREAMS AND WATER ICES.\n\n    Vanilla Ice Cream                              120\n    Coffee Ice Cream                               120\n    Strawberry Ice Cream                           120\n    Raspberry   \"    \"                             120\n    Walnut      \"    \"                             120\n    Orange      \"    \"                             121\n    Strawberry Water Ice                           121\n    White Currant \"   \"                            121\n    Pineapple     \"   \"                            121\n    Lemon         \"   \"                            121\n    Raspberry     \"   \"                            121\n    Frozen Pudding                                 122\n    Windsor Rock Punch                             122\n\n\n    CAKES.\n\n    Cake Making                                    123\n    Angel Cake                                     123\n    Berlinerkrands                                 124\n    Blueberry Cake                                 124\n    Cinnamon Cake                                  124\n    Cream Puffs                                    124\n    Lady Cake                                      125\n    Honey Cake (a Norwegian recipe)                125\n    Simple Fruit Cake                              125\n    Bavarian Cake                                  126\n    Pound Cake                                     126\n    Sponge Cake, No. 1                             126\n      \"      \"    \"  2                             127\n    Corn Sponge Cake (a Spanish recipe)            127\n    Spiced Gingerbread                             127\n    Cream       \"                                  128\n    Ginger Sponge Cake                             128\n    Soft Gingerbread                               128\n    Ginger Cakes                                   129\n      \"    Snaps, No. 1                            129\n      \"      \"     \"  2                            129\n    Hard Gingerbread                               129\n    Brandy Snaps                                   130\n    Pepper Nuts, No. 1                             130\n      \"      \"    \"  2                             130\n    Tea Cakes                                      130\n    Fig Cake                                       131\n    Ginger Layer Cake                              131\n    Orange Cake                                    132\n    Pineapple Cake                                 132\n    Chocolate Layer Cake                           133\n    Poor Man's Cake (a Norwegian recipe)           133\n    Venison Cakes (a Norwegian recipe)             133\n    Seed Cakes                                     134\n    Drop   \"                                       134\n    Lebkuchen                                      134\n    Macaroons (a Bavarian recipe)                  135\n    Chocolate Macaroons (a Bavarian recipe)        135\n    Soda Cakes                                     135\n    Walnut Wafers                                  136\n    Jode Cakes                                     136\n    Frosting                                       136\n    Boiled Icing                                   136\n\n\n    PIES.\n\n    Plain Pastry                                   137\n    Puff Paste                                     137\n    One Squash or Pumpkin Pie, To Make             138\n    Sweet Rissoles                                 138\n    Richmond Maids of Honor                        138\n    Cheese Cakes                                   139\n    Cocoanut Pie                                   139\n    Lemon Pie                                      139\n    Mince Meat                                     140\n\n\n    CANDIES.\n\n    Chocolate Caramels, No. 1                      141\n        \"         \"      \"  2                      141\n        \"         \"      \"  3                      141\n        \"     Cream Peppermints                    141\n    Candy, To Pull                                 142\n    Chestnuts, Glace                               142\n    Cocoanut Cakes                                 143\n    Hoarhound Candy                                143\n    Marshmallows                                   143\n    Nougat                                         144\n    Panoche (a Spanish recipe)                     144\n    Peppermint Drops                               144\n    Pralines                                       144\n    Vassar Fudge                                   145\n\n\n    PRESERVES.\n\n    Mixed Fruits                                   146\n    Red Currant Jam                                146\n     \"     \"    Jelly                              146\n     \"     \"    Syrup                              147\n    Black  \"      \"                                147\n    Cranberry Jam                                  147\n    Gooseberry Jelly                               147\n        \"      Jam                                 148\n    Grape Jam                                      148\n    Pineapple Jam                                  148\n    Raspberry or Strawberry Jam                    148\n    Orange Marmalade                               148\n    Pumpkin Chips                                  149\n\n\n    PICKLES, SAUCES, Etc.\n\n    Ripe Cucumber Pickle                           150\n    Sweet Pickled Peaches                          150\n      \"      \"    Plums                            150\n    Spiced Currants                                150\n    Chili Sauce                                    151\n      \"   Pepper Sauce                             151\n    Mustard Pickles                                151\n    Ripe Tomato Pickle                             152\n    Green  \"      \"                                152\n    Gooseberry Catsup                              153\n    Raspberry Vinegar                              153\n\n\n    SWEET SAUCES.\n\n    Fruit Sauce                                    154\n    Fresh Fruit Sauce                              154\n    Orange Sauce                                   154\n    Banana   \"                                     154\n    Foaming  \"                                     154\n    Hard     \"                                     155\n    Southern \"                                     155\n    Vanilla  \"                                     155\n    Sauce for Noodle Pudding                       155\n    Maple Syrup Sauce                              155\n\n\n    SAVORY SAUCES.\n\n    Vegetable Stock for Sauces                     156\n    Coloring for Sauces, Soups, etc.               156\n    Olive Sauce                                    156\n    Sauce Hollandaise                              157\n    Drawn Butter or Cream Sauce                    157\n    Curry Sauce                                    157\n    Cheese  \"                                      157\n    Tomato  \"                                      158\n    Sauce Tartare                                  158\n    Sauce Piquante                                 158\n\n\n    SANDWICHES.\n\n    Cheese Sandwiches                              159\n    Celery     \"                                   159\n    Nut and Cream Cheese Sandwiches                159\n     \"  Sandwiches                                 160\n    Whole Wheat Bread and Peanut Sandwiches        160\n    Olive Sandwiches                               160\n\n\n    SUNDRIES.\n\n    Crackers and Cheese, Toasted                   161\n       \"     with Cream Cheese and Guava Jelly     161\n    Welsh Rarebit                                  161\n    Cheese Souffle                                 161\n      \"    Straws                                  161\n    Pate a Chou, for Soups                         162\n    A Filling for Patties                          162\n    Gruel of Kernel Flour or Middlings             162\n    Koumyss                                        163\n    Home-made Baking Powder                        163\n    Vanilla Extract                                163\n       \"    Sugar                                  163\n    Spinach, for Coloring                          164\n    Tomato Paste, for Sandwiches                   164\n    Cheese   \"     \"      \"                        164\n\n\n    MISCELLANEOUS RECIPES.\n\n    Tooth Powder                                   165\n    Japanese Cream                                 165\n    Orange Flower Lotion, for the Complexion       165\n    Bay Rum                                        165\n    Fine Lavender Water                            166\n    Good Hard Soap                                 166\n    Polish for Hard or Stained Wood Floors         166\n\n\n\n\n[ Transcriber's Note:\n\n  The following is a list of corrections made to the original. The first\n  line is the original line, the second the corrected one.\n\ncuracoa, and beat until light and foaming.\ncuracao, and beat until light and foaming.\n\n    Salad a la Macedoine                            91\n    Salad a la Macedoine                            91\n\n    Nalesneky (a Russian recipe.)                  113\n    Nalesneky (a Russian recipe)                   113\n]","title":"The Golden Age Cook Book","tradition":"philosophy-ethics","translated_text":null,"word_count":49295}